Ingredients (use vegan versions):

• 1 pound bulgur or cracked wheat
• boilin water
• 6 carrots, minced (you can use as much as 12 if you wish)
• 2 large onions, minced
• 1 cup of parsley, minced
• 4 cloves of garlic, minced
• 1/4 cup of olive Oil
• 1/4 cup of sunflower seeds
• 1/4 cup of black Olive, sliced (Optional)
• 1 package of tofu, scrambled (Optional)
• salt and pepper to taste

Directions:

This recipe is modified, but originally Kibbeh was an ancient
Lebanese recipe made with lamb ground meat.

Put the cracked wheat in a large bowl and pour boiling
water to cover. The cracked wheat will grow instantly. Wait 5 or 10
minutes. With a cheese cloth, squeeze out the excess of water.

Combine all the ingredients, and mix well for five to 10
minutes. Put in a baking tray, cut it into even squares and
bake it in a pre-heated oven at 350 F for 30 minutes.

Serves: 10

Preparation time: 1 hour

Ingredients (use vegan versions):

• 1/4th block of extra firm tofu, excess water removed and crumbled
• 1/2 — 1 tablespoon extra virgin olive oil
• salt & pepper to taste
• 1/2 avocado
• two slices of tomato, I prefer roma
• chopped veggies of choice — I use the following:
• 1/2 green pepper
• approx. 1/4 cup vidalia onion
• 3 button mushrooms
• 1 small can of black olives
• soya cheese, optional

Directions:

Saute the crumbled tofu in half of the olive oil with salt
and pepper until browned. Meanwhile, toast the bagel.
Spread each toasted bagel half withe the avocado. Place
tomato slices on each bagel half. When tofu is brown, add
chopped peppers, onion and mushrooms. This is when you may
need to add more olive oil. However, remember, mushrooms
are mostly water and will add to the saute juices in the
pan. When peppers are tender, onions are glossy and
mushrooms are sauted; heap tofu/veggie mixture on to bagel
halves. Top with black olives. If you are using soya
cheese, place a slice on each half and broil until the cheese
has melted. Serve at once.

Serves: 1-2(if you feel like sharing)

Preparation time: 20 minutes

Ingredients (use vegan versions):

• one dozen manicotti shells
• two packages of firm tofu (minus one half cup)
• one packet of Italian seasoning (or use your own blend)
• one cup of vegan cheeze sauce (see notes below)
• two large cans of crushed tomato
• one can of tomato paste
• Italian seasonings (garlic, oregano, basil, etc)
• one can black olives, chopped coarsely
• one can green olives, chopped coarsely
• or any other veggies you like to add into tomato sauces

Directions:

Pre-heat oven to 350 degrees (F). Boil lots of water for the
manicotti shells, so that the filling can be made while
they’re cooking.

Filling:

Plop the two bricks of tofu into a bowl and mash with a
potato masher or a fork until it looks like Ricotta cheese.
Add in as much of the Italian seasoning packet as you want,
or season it with your own special blend of herbs and spices
like oregano, garlic, basil, and I like to throw in a bit of
cumin for interest. Use your imagination. Pour in the vegan
cheeze sauce and mix well.

For the cheeze sauce, I usually use a recipe from Joanne
Stepaniak’s “UnCheese Cookbook” like Meunster (minus the
agar). But for this purpose (because of copyright laws and
because experimentation is fun) here is my modification. Mix
in a blender the following things: tofu, raw cashews,
tahini, nutritional yeast, seasonings (like garlic, onion
powder and salt) and a little water and the juice of one
lemon (these should all add up to about two cups or so,
maybe a little more). Once everything is blended up nice,
and you like the flavor, it’s ready to go. Note: if it
tastes bland, add in more lemon juice. I found that this is
crucial, and vinegar doesn’t really cut it in fake cheeze
recipes.

Tomato Sauce:

Plop the canned tomato goods into a pot, add a
tomato-paste-can full of water and heat and stir. Season
with garlic powder or fresh garlic (I love a lot of garlic)
and herbs. Add in chopped olives and other veggies if
desired. Simmer until the flavors meld to your satisfaction.

Drain the manicotti and place in a pot of cold water. Line
your baking dishes with a bit of the tomato sauce. Fill each
shell with the seasoned tofu filling and place very close
together in the baking pan. Cover with sauce so that no
noodle bits are showing. Cover pan(s) with foil. Bake in 350
degree (F) oven for approx. 30 minutes, or until the sauce
is nice and bubbly.

Enjoy!

Serves: 5-6

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 pieces of cracked wheat vegan bread
• Seedy vegan mustard
• Saurkraut
• Pre-sliced veggie pepperoni
• Thinly sliced tofu cheese (I use mozzerella)
• 1 tablespoon butter or non-hydrogenated vegan margarine

Directions:

First you spread the mustard on the vegan bread. Then you toss on
the pepperoni, the cheese, and the saurkraut. Stack it up
sandwich-style. Melt the butter in a frying pan over med.
heat and fry your reuben on each side for a couple of
minutes, until golden and deliciously brown. Slice in half.
Eat. It’s sooooo good!

Serves: 1

Preparation time: 5 mins.

Ingredients (use vegan versions):

• 1 container extra-firm tofu
• 5 tablespoons nutritional yeast
• dash of nutmeg
• vidalia onion (or other sweet onion), chopped
• 2 boxes of frozen spinach, or the fresh equivalent
• 3 cloves garlic, 4 if you like garlic
• at least 5 tablespoons of olive oil
• 1 large jar spaghetti sauce or fresh made
• 1 box pasta jumbo shells
• salt
• pepper
• 1 teaspoon oregano
• 1 teaspoon basil

Directions:

Place 3/4 of the Tofu in a Food Processor or Blender and
add 2 tablespoons of Olive Oil, a pinch of Nutmeg,
nutritional yeast, and 1/4 teaspoon of sea salt. Blend
until smooth. Mash the remaining Tofu into the Blended
mixture that resembles Ricotta cheese or cottage cheese.
Set aside.

Preheat Oven to 350 degrees.

Sauté the onion in a little Olive Oil till it becomes
translucent, but not browned then add the garlic and sauté
for just a minute more. If using frozen spinach just
defrost the spinach do not cook. If using fresh spinach
steam until the spinach is wilted about 2 minutes in
boiling water. Make sure in both instances to squeeze out
all of the excess liquid. Add the spinach, onion and
seasonings to the Ricotta mixture and set aside. Can be
made ahead and refrigerated up to 24 hours.

In a large pot boil the Shells as directed on the
package. Drain and rinse under cold water to cool off
enough to handle them. Place enough spaghetti sauce on the
bottom of an 8 X 12 baking dish just to cover. Stuff the
shells with the Ricotta mixture. When you are done
stuffing the shells place the rest of the spaghetti sauce
over the shells. Cover with foil and bake for 30 minutes.
Let cool for at least 10 minutes before serving.

Serves: 4 to 5

Preparation time: 60 minutes