Ingredients (use vegan versions):

• 5 tablespoon sesame tahini
• 2 tablespoon tamari
• 5 tablespoon water
• 2 tablespoon lemon juice
• 2 slices vegan bread
• 1/4 cup zucchini
• 1 green onion (scallion)
• 1 teaspoon olive oil
• 1 teaspoon spicy brown vegan mustard
• 1 teaspoon balsamic vinegar

Directions:

Istanbul Dressing:
Blend tahini, tamari, water and lemon juice. I’m not sure
about the amount of lemon juice. Use less and see if you
need more.

Sandwich:
Chop zucchini into thin rings. Chop a whole green onion
(stem and all). Saute zucchini and onion in olive oil.
Add balsamic vinegar. After approx. 5 minutes, put on your
bread. Spread vegan bread with Istanbul dressing and spicy brown
mustard.

Serves: 1

Preparation time: 10

Ingredients (use vegan versions):

• vegan bread or bun, toasted
• extra firm tofu, drained and sliced into patties (freezing makes it firmer)
• 1/4 cup soy sauce
• 1 clove garlic, or 1 teaspoon powdered
• dash sesame or other oil (but sesame is sooo good)
• handful sesame seeds
• red pepper flakes to taste
• 1 teaspoon ginger, fresh or powdered
• dash rice vinegar (optional)
• tomatoes and lettuce or sprouts

Directions:

Mix everything but veggies together as marinade (if you
don’t have a non-stick pan, leave out the oil and use it in
pan).
Marinade tofu slices for 10 minutes or so. Saute over
med/med-high (I like mine nice and brown), spooning
remaining marinade over and under as you flip.
Toast vegan bread and serve with lettuce and tomato.

Preparation time: 10 min

Serves:

Ingredients (use vegan versions):

• 2 slices whole wheat vegan bread, preferably 7 grain or more
• 1 avocado, sliced and peeled – slightly salted
• 2 tablespoon vegan mayo
• 1/4 cup bean sprouts
• 2 slices of tomato
• 1 slice tofu or vegan cheese
• 4 tablespoon sunflower seeds

Directions:

Spread mayo on the vegan bread. sprinkle the sunflower seeds on.
Add cheese, tomato, avocado and sprouts. Eat and enjoy
heaven in your mouth.

This sandwich sounds a little strange but my friends and I
would eat this every day at the beach. We discovered it
when we bought avocado sandwiches and we spilled sunflower
seeds on one of them by accident. It was the most delicious
accident I ever made. Anyway, Enjoy

Serves: 1

Preparation time: 10 min

Ingredients (use vegan versions):

• 3 cups quick oats (raw)
• 3 cups vegan soymilk
• 1 cup powdered coconut
• 1 cup All-Purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoon Oil (choose one that doesn’t have a strong flavor, maybe Canola)
• 2 teaspoon grated lemon peel
• 1 cup orange juice from concentrate
• 1/2 teaspoon grated orange peel (if you have a mandarin or tangerine on hand and can grate the rind, do it, it is even sweeter than orange zest and gives a wonderful flavor!)
• 1 1/2 cups brown or date vegan sugar
• 1/2 teaspoon almond extract
• 2 tablespoon Enger-G vegan egg replacer dissolved in 1/4 cup water and well beaten till it resembles soft egg whites
• vegan vanilla “ice cream” of your choice.
• You will also need plastic wrap.
• 4 tablespoon All-fruit orange jam
• About 1 and 1/2 cups to 2 cups ground walnuts or pecans

Directions:

To make batter:

Mix flour, oats, coconut, lemon and
orange rinds, salt and sugar, combining
evenly.

Mix soy milk with orange juice from
concentrate. Incorporate soy milk-juice
mixture, vanilla and almond extract.
Mix in the egg replacer. Pour into a
bowl and allow to rest for about an
hour or more in the refrigerator.

Before taking out of the fridge, heat up your waffle
iron and prepare your toppings and
filling.

Filling:

Any vegan walnut or vanilla “ice cream” of
your choice.

Topping (Use when ready to serve)

In a small sauce pan melt 4 Tbs. All-
fruit orange jam and set aside.
Optional (but highly recommended)
About 1 and 1/2 cups to 2 cups ground
walnuts or pecans.

How to make your wafflewiches

Once an hour has passed, and your
waffle iron is hot, pour the mixture
into it as usual and bake. Placing the
waffles in a bowl or cookie sheet as
you make them. Once you have them all
done, place some pecan ice cream on
top of one and cover with another
waffle to make a sandwich, careful
pressing down. Take the sandwich and
gently roll the sides on the ground
pecans or walnuts. Carefully wrap your
sandwich in the plastic wrap. Place in
a container that will go into the
freezer. Repeat this procedure until
you have finished the waffles. When you
are ready to serve, drizzle a little
bit of the melted jam on top of each
wafflewich.

Note: This recipe doesn’t have baking
powder because it’s better if the
waffles are crunchy so that they won’t
fall apart with the ice cream. If you
want them with a little baking powder,
I suggest to add 1 Tb. Ener-G Calcium
carbonate to the batter before it goes
into the fridge.

Topping variation:

You can open a can of tangerines in
juice and use them to top your
wafflewiches.

These are ideal for kids. I have other
great ideas to make for kids and with
kids on my website which you may print
out freely: www.ieasysite.com/Delicioso

Serves: Approx. 4

Preparation time: About 1 hr.

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