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Pecan Patties

Ingredients (use vegan versions):

* 1 cup pecans
* 1 cup cold water
* 1 tablespoon Bragg’s Liquid Aminos
* 1/2 teaspoon onion powder
* dash garlic powder [more if you like it]
* 1 cup rolled oats
* 1 cup crumbled tofu
* salt and pepper to taste

Directions:

Whiz nuts til fine or use pecan meal. Combine all
ingredients in bowl.If too wet, add a little more oats. If
too dry,add a few drops of water. Drop 1/4 to 1/2 cup of
mixture onto a sprayed skillet on medium heat til browned on
both sides. Cover while cooking. Serve on buns. Enjoy! This
is my family’s favorite fake burger.

Serves: 6 - 8

Delicious Millet Patties

Ingredients (use vegan versions):

* 1 cup cooked millet
* 2 cups quick oats
* 1 cup vegan bread crumbs
* 3 tablespoons sesame seeds (toasted)
* 1 teaspoon celery salt
* 1/2 teaspoon paprika
* 1/4 teaspoon sweet basil
* 1/8 teaspoon oregano powder
* 1/4 teaspoon garlic granules
* 2 tablespoons grated onion (any kind)
* if you want it, additional salt to taste
* 1 tablespoon Extra Virgin olive oil
* 1 tablespoon cereal coffee

Directions:

Mix all ingredients in a bowl. Add
water till soft (but not mushy) and you
are able to form patties (or if you
want them for an entree,
tiny “meatballs” with toothpicks on
them). Place them on an oiled cookie
sheet. Bake at 350� for 30 min. or till
golden brown. If you want, you can
serve them with your favorite gravy or
sauce if they are to accompany a dish.
These are versatile, you can also serve
them with a lot of sauteed onions and
peppers on top.

Serves: 6

Preparation time: about 1 hour

Oil Pie Crust (No Margarine)

Ingredients (use vegan versions):

* 2/3 cup whole wheat flour
* 2/3 cup all-purpose flour
* 1 tablespoon salt
* 1/3 cup canola oil
* 3 tablespoons cold vegan soymilk

Directions:

A healthy pie crust!

In large bowl, combine flours and
salt. In separate bowl, combine oil
and soy milk. Add oil-milk mixture all
at once to flour mixture and mix with
hands to form smooth ball. You may
need to add 1-2 tablespoons of cold
water if it is too dry to form the
ball. Put ball in between 2 sheets of
wax paper and flatten with a rolling
pin to a 11″ diameter circle, closing
any cracks with a couple drops of water.
Put in pie pan and bake at 400F for 10-
12 minutes.

This is a great alternative to crusts
made with lard, butter, or margarine.
All of the fat is mono-saturated, the
good kind!

Serves: 1 11 inch crust

Preparation time: 20 min

Pecan Patties

Ingredients (use vegan versions):

* 1 cup pecans
* 1 cup cold water
* 1 tablespoon Bragg’s Liquid Aminos
* 1/2 teaspoon onion powder
* dash garlic powder [more if you like it]
* 1 cup rolled oats
* 1 cup crumbled tofu
* salt and pepper to taste

Directions:

Whiz nuts til fine or use pecan meal. Combine all
ingredients in bowl. If too wet, add a little more oats. If
too dry,add a few drops of water. Drop 1/4 to 1/2 cup of
mixture onto a sprayed skillet on medium heat til browned on
both sides. Cover while cooking. Serve on buns.

Serves: 6 - 8

Banana Syrup

Ingredients (use vegan versions):

* 3 yellow bananas, peeled and sliced, spots optional
* 3/4-1 cup fructose
* water

Directions:

1. In a medium bowl, mash about half a banana.

2. Sprinkle with 1/4 cup fructose and leave at bottom of
bowl.

3. Add remaining bananas and 1/2 cup fructose over top.

4. Stir for 2 minutes, until fructose and bananas form a
thick syrup with nice slices of bananas throughout.

5. Add water and fructose to desired sweetness, flavor and
consistency.

* Serve atop your favorite whole grain pancakes *

Serves: 6

Preparation time: 5 min

A Twist on Tabbouleh

Ingredients (use vegan versions):

* 1 cup of whole wheat bulgur
* 4 green onions
* 1 Roma tomato or equivalent of sun dried tomato
* 3 garlic cloves
* 2 teaspoon curry powder
* chili powder to taste
* water

Directions:

Bring 2-3 cups of water to a boil, add
the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat
to low.

Chop green onions and garlic, add to
bulgur, stir well. Turn up heat to
medium for 5-8 minutes. You may need to add a little more
water during this time, so watch the
pot!

Chop tomatoes, do not remove seeds,
and add to bulgur mixture.

Reduce heat again and let simmer until
water has almost cooked out.

Serve warm or cold.

Serves: 4

Preparation time: 15 min

Lemon Pepper Couscous

Ingredients (use vegan versions):

* 2/3 cup dry cous-cous
* 2/3 cup hot water
* one scallion
* one can low-salt garbanzos
* lemon-pepper seasoning

Directions:

Add the hot water to the cous-cous. While you’re waiting for the
cous-cous to soak up the water, thin-slice the scallion. When the
cous-cous is ready (about 12-15 minutes), toss garbanzo beans in the
micro for about 20 seconds to heat. Drain ‘em and pour the cous-cous
over the garbanzos (or vice-versa), stir in the scallions, add
lemon-pepper to taste (ours goes a long way), and eat!

I suspect that this would be even better with some steamed brocolli
and carrots tossed in (the possibilities are endless), but this was
the simplest of simple meals. I had 1/2 last night and the other half
is beckoning to me from the staff room fridge.

Avocado Tofu Dip

Ingredients (use vegan versions):

* 1 package silken tofu
* 2 avocados
* 3 tablespoon your favorite oil (olive, flax, hemp)
* 2 tablespoon cider vinegar
* 1 tablespoon lemon juice (1 1/2 for more kick)
* 1 teaspoon tamari
* 2 cloves garlic, minced
* 1/2 small onion, minced
* a little salt & pepper to taste
* chili powder to garnish

Directions:

Throw it all in a blender and let it rip.

Use for pumpernickel, flat bread or
veggie dip, or whatever you like to dip
most.

This is incredibly smooth & rich. It’s
mild, so not overwhelming. Of course,
the seasonings can be upped a bit for
added kick, but for me the richness does
it all. Great for a hot summer day like
today when you can’t bear to turn on the
stove!

Preparation time: 10 min

Blueberry ‘Yogurt’

Ingredients (use vegan versions):

* 2-10 oz pkgs Mori-Nu firm tofu
* 1/2 cup water
* 2/3 cup sweetener-maple syrup, brown rice syrup, etc
* 2 cup frozen blueberries
* 1 teaspoon blueberry extract
* 1 teaspoon raspberry extract

Directions:

Combine all ingredients in blender, process until smooth.

I sometimes will keep some of the blueberries whole, and
stir them through when I am done blending, but before
serving.

You can vary this with just about any fresh or frozen fruit
and extracts to match.

This may also be frozen in an ice cream machine for ice
cream, or freeze in ice cube trays.

Serves: 4

Preparation time: 15 min

Potage Esau

Ingredients (use vegan versions):

* 8 oz Red Lentils
* 6 oz Onion ( finely chopped )
* 3 oz Carrot ( finely chopped )
* 6 cloves Garlic ( finely chopped )
* 1 inch Fresh Root ginger ( finely chopped )
* 8 Chillies, dried or fresh
* 1/2 teaspoon Chilli powder
* 1 teaspoon Powdered Cumin Seed
* 2 pints water
* Juice of 1 lemon
* Tablespoon vegetable oil
* Black pepper to taste

Directions:

Bring water to the boil in a large saucepan.
Put 4 dried chillies, half of the 1 inch piece Ginger, pepper
and previously washed Lentils into it.
Bring back to the boil and simmer for 1 hour.
In a pan, fry the onion, garlic, carrot, and the remaining ginger
until golden. Add the cumin, chilli powder and remaining dried
chillies and fry for 2 to 3 minutes.
After the Lentils have cooked, add the contents of the frying pan
to the pot and cook for 15 minutes. Add the Lemon Juice.
Serve with croutons or toast and a mixed side salad.

Serves: 4

Preparation time: 90 min

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