Ingredients (use vegan versions):

• 2 cups textured soy protein.
• 1 cup onions
• 1 cup celery or carrot
• 1/2 cup raw sunflower seeds
• tablespoon instant veggie broth
• 2 cups water
• 16 oz. jar grape jelly
• 16 oz. jar cocktial sauce
• tablespoon olive oil

Directions:

Dissolve veggie powder or boullion in 2 cups of hot water.
Add the textured soy protein. and let sit for 5 minutes. Chop onion and
celery and saute in olive oil with the sunflower seeds until
desired doneness. (about 5 minutes) Mix the onion mixture
with the textured soy protein. Drop spoonfuls onto an oiled cookie sheet
and bake for 1 hour @ 350 degrees. Or you can fry them if
you so desire. In a crock pot, or large enough pot, mix
the grape jelly with the cocktial sauce. Heat it through,
and add the meatless balls. Nice little snacks for a group
of friends to enjoy. (Sometimes i also add some cut up bites
of veggie dogs to the sauce as well). Peace and love!

Serves: 8

Preparation time: 25

Ingredients (use vegan versions):

• 1-2 cloves of garlic, pressed
• 1 onion, chopped
• 2 carrots, diced
• 1 red pepper, diced
• 1-1/2 cups frozen corn
• 1 can kidney beans, drained
• 2 cans (15 oz) of vegetable broth
• 1 can of diced tomatoes in sauce
• 1-2 cans of water from broth can
• 2 bay leaves
• 1 bunch of kale, stems removed and chopped

Directions:

I just threw this together one day after perusing other kale recipes.

Saut� onions, carrot & red pepper in olive oil till almost
soft, than add the garlic and saut� till the other veggies
are soft. Add beans, corn, broth, tomatoes, 1 can of water
and bay leaves and simmer for 30 minutes, adding additional
water as needed. Add kale and cook till kale is wilted.
Remove bay leaves before serving. This is really good with
cornbread.

Serves: 4-5

Preparation time: 20 min

Ingredients (use vegan versions):

• 1/4 cup non-hydrogenated vegan margarine
• 2 tablespoon soy sauce
• 1/2 teaspoon hot sauce (like Tobasco)
• 1 tablespoon vegan Worcestershire sauce (check ingredients!)
• 2 cups pecan halves

Directions:

Stir together all ingredients and spread pecans in a single
layer on a cookie sheet. Bake at 300, stirring often, for
25 minutes or until toasted.

Serves:

Ingredients (use vegan versions):

• about 4 cups sweet potato cubes, peeled
• 1 apple with skin, chopped
• 2 stalks celery, sliced
• 1 small red onion, chopped
• 1 teaspoon fresh ginger, grated
• seasoned rice vinegar to taste

Directions:

Steam potatoes until soft, not mushy, and toss all ingredients lightly,
dress with vinegar to taste.

Serves:

Ingredients (use vegan versions):

• 2 or 3 cup cooked rice
• 1 can black beans
• 1 can diced tomatoes
• 1 tablespoon curry paste (powder would work)
• optional: diced green onions, bell peppers, or something else colorful

Directions:

1. Open cans
2. Put ingredients into container
3. Mix

Tasty at room temperature or heated up. Good for lunch, or
as a stuffing for enchiladas.

Serves: 4-6

Preparation time: 5 minutes