Ingredients (use vegan versions):

• 1 pkg extra firm tofo
• 1/4 cup soy sauce
• 1/2 cup nutritianal yeast
• 1/8 – 1/4 cup vegetable oil

Directions:

Cut tofo into thin strips – 1/8″ put soya sauce in a bowl,
put the yeast in a bowl, coat a frying pan with veg. oil, turn on burner to medium heat,
dip strips into soy sauce then in the yeast. Fry in pan (6 at a time) until firm and
brown,turn every few minutes.

Serves: four

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 1/4 non-hydrogenated vegan margarine
• 1 cup vegan brown sugar (or white sugar plus 1 tablespoon molasses)
• 1/2 cup applesauce
• 2 cups pureed pumpkin or squash
• 1 teaspoon cinnamon and nutmeg
• 2 1/2 cups whole wheat flour
• 2 teaspoon baking soda

Directions:

Preheat oven to 350 and grease muffin tin. (This
recipe makes 12 muffins.) Cream together margarine and
vegan sugar. Add applesauce, pumpkin, and spice. Mix well and add
flour and soda. Fill muffin tins and bake for about 20-25
minutes. The muffins don’t rise much, so don’t be shy about
piling the batter in.

These muffins are great warm, but keep for days. Most
people don’t believe me when I tell them these muffins are
vegan, because they cook up so light and fluffy. Also,
people are shocked to find they are made with 100% whole
wheat flour.

Serves:

Ingredients (use vegan versions):

• 1/4 cup seasoned rice vinegar (or 3tbsp oriental sesame oil
• (or white vin +2 teaspoon vegan sugar) I used 2 tablespoon spicy and 1 tablespoon olive)
• 1Tbsp soy sauce
• 1 teaspoon vegan sugar
• 1 pkg. firm or extra firm tofu cut into 1/2 inch cubes
• (gently squeeze out excess water before cubing)
• 12 oz penne pasta (dried)
• 2 cup Chinese pea pods (I used 1 bag frozen
• stir fry veggies with vegan sugar snap peas….(this is Alaska, nothing
• is fresh
• 2 cloves garlic minced (I used much more)
• 1/2 cup plum jam
• Extra full 1/2 cup crunchy peanut butter
• 1/8 teaspoon ground ginger
• 1/3 cilantro leaves (I omitted these)
• 1/4 cup sliced green onions
• cilantro sprigs
• crushed red pepper flakes

Directions:

1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy &
vegan sugar.

2) Put some oil (I used spicy) into a skillet and fry the
tofu. This doesn’t take a lot of oil. maybe a couple of
tablespoons. The tofu will absorb the oil and turn a soft
golden color. Don’t over cook. Bear in mind that you can’t
under cook it as it is edible right from the box…
bland and tasteless but edible. Remove from fire and mix in
with mixture from #1. Gently mix it in and allow to
marinate. Stir occationally.

3)Start a pot to boil with water to cook penne. While water
heats get together ingredients for sauce.

4) When Water boils, add penne and cook over med high heat
for about 7-9 minutes until pasta is ALMOST tender to bite.
Add pea pods or stir fry veggies & cook for 1 more minute.
Drain.

5) Remove tofu from marinade and reserve the extra for use
in the sauce.

6) In the tofu skillet, Heat remaining 2 Tbsp. of oil over
medium heat. Toss in garlic and stir cooking JUST until
fragrant, about 30 seconds. Add jam, peanut butter, excess
marinade from tofu and ginger. Cook just until sauce is
smooth and well blended.

7)Remove from heat and add pasta mixture, cilantro leaves
and green onions. Mix gently but thoroughly. Mix in
tofu. Garnish with cilantro sprigs. Season to taste with red
pepper.

This was surprisingly easy and
quick….ENJOY!! Gresha and David

Serves: 4 easy

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 cup of refried beans
• sprinkle of garlic powder
• sprinkle of cumin
• 1/2 of a medium zucchini thinly sliced
• few tablespoons salsa

Directions:

Combine the beans and spices, warm in saucepan. Stirfry
zucchini in a fryingpan until lightly browned. Spread beans
on a warmed plate, top with zucchini and salsa.

Serves: 1

Preparation time: 10 min

Ingredients (use vegan versions):

• one can of chick peas, drained
• a diced up sweet red pepper, green pepper, yello and orange pepper
• 1 half of a cup of snow peas
• 2 tablespoons of minced parsley
• 1 teaspoon of lemon juice
• 1 half of a cup of extra-virgin olive oil
• 1 small, diced carrot
• 1 cup of cooked, black eyed beans ( optional- if you want this dish to remain an
• appitizer, add beans, but if not, add these to make it a tasty main dish.

Directions:

In large bowl, add all ingreidents and toss. Chill for at
least 30 min. before consuming. This dish goes very well
with celery or garlic vegan bread and pasta. ENJOY!

Serves: 4-5

Preparation time: 30-45 min.