If you do more than one recipe, you can at this time freeze 1/5 cups in ziplock bags.

Macaroni & Cheese 1 cup cleaned raw cashews 1 cup hot water 2 oz pimentos 1 TBS lemon juice 1 tsp garlic salt 1 tsp garlic powder 1/2 tsp paprika cooked pasta Put all in a blender. Pour over cooked macaroni noodles. Soy Milk 1/3 cup dried soy beans 2 cups water 6 dates 1/4 tsp salt 1/4 tsp vanilla made from the vanilla bean 4 cups water Preparation: Rinse soybeans and soak them overnight. Drain and rinse them again, 1/3 cup makes 1 cup of soaked beans. Put water to cover the beans in a saucepan over high heat until nearly boiling, and then lower the temperature and continue cooking for 30 minutes. The beans will have lost their beany smell and will taste nutty. They are NOT completely cooked. Rinse in cold water. If you do more than one recipe, you can at this time freeze 1/5 cups in ziplock bags. Blend in 2 cups of water until creamy, add the flavorings and the water and blend again until smooth. Steamed Vegetables Put vegetables in a steamer with water at the bottom. Steam for the appropriate amount of time until the vegetables are crunchy tender. Here is a guideline of some vegetables: asparagus 5 minutes green beans 8 minutes carrots 10 minutes broccoli 10 minutes corn on the cob 10 minutes sweet potatoes 15 minutes white potatoes 20 minutes red potatoes 20 minutes butternut squash 20 minutes spaghetti squash 20 minutes Page 1

Spinach with Tomatoes 2 lbs fresh spinach or 2-10 oz pkgs of frozen spinach 1-2 TBS olive oil 1 onion, minced (about 2 cups) 2-4 cloves of garlic, minced 4 medium tomatoes, chopped (about 3 cups) 1 TBS jalapenos, chopped salt to taste 1 TBS lemon juice Heat oil in large skilled and saute onion and garlic until onion softens. Add tomatoes and jalapenos; saute about 5 minutes. Stir in spinach and cook until just wilted. Salt and sprinkle with lemon juice. Serve immediately. Serves 6. Lemon Sauce Topping 1 cup water 1/4 cup lemon juice 1/4 tsp salt 2 TBS cornstarch or arrowroot 1 tsp lemon rind Mix in pan and heat until thickened. Page 2

Oatmeal Patties with Gravy 3 cups oatmeal 2 TBS soy sauce 2 egg replacers 1 large onion, diced 2 TBS Brewer s yeast 1 tsp McKays Chicken style seasoning 2 1/2 cups vegetarian broth walnuts, if desired olive oil Mix and let stand for several hours. Drop by spoonful onto fry pan. Flip. Serve with gravy. Sloppy Joes 2 cups water 1 cup onions, finely diced 1 cup celery, finely diced 1 1/2 tsp salt 1 tsp McKay s beef-style seasoning 1/4 cup tomato paste (2 oz) 1 TBS honey 3/4 cup ketchup 1 1/2 cups veggie burger of choice In large skillet heat water, add onions, celery and salt. Simmer until the onions and celery are almost tender. Add the rest of the ingredients and simmer for about 15 minutes. Add more water if it becomes too dry. Serve over wheat buns. Crockpot Chili Beans Into a large crockpot set on high: 8 cups water 2 cups beans (pinto or red or black or mixed) 2 cups chopped onion 2 cups fresh chili peppers (Pasilla or California) 1/4 cup California chili powder 1 TBS New Mexico chili powder (optional for extra spicy) 1-28 oz can crushed tomatoes 2-14 oz cans diced tomatoes (Mexican style or fire roasted or fire roasted with garlic) 1 TBS cumin powder 2 tsp oregano 4 bay leaves 10 medium cloves garlic (crushed or fine chopped) 1 TBS salt (add after beans are fully cooked) In a frying pan brown with oil 1 package Boca or Morning Star crumbles. This will improve the texture. Add to the fully cooked chili beans. Cook in crockpot for 5-7 hours or until beans are cooked. Page 3

Salad Dressing 1 cup olive oil 1/2 cup lemon juice or less if it is too lemony 1 TBS fresh herbs (2 or 3 of the following: chives, parsley, basil, oregano, thyme, sage) 2 cloves garlic, diced fine 1 TBS red peppers in a jar 1/2 cup water salt sweeten to taste (2 dates, raisins, agave or honey) Blend and strain. Beanie Weenies 2 cans (or 3 cups) great northern beans, rinsed 1 can (or 1 cup) pinto beans, rinsed 1 cup tomato sauce 1/4 cup pure maple syrup 1/2 cup ketchup 1 TBS Braggs Liquid Aminos 1 tsp molasses 1 tsp lemon juice 1 tsp McKay s beef-style seasoning 1 tsp onion powder 1 small onion, chopped 1 cup veggie weenies, about 3, sliced griller pieces, optional Mix all ingredients together in a large bowl. Spray a 1½ quart baking dish with Pam. Pour all the ingredients into the baking dish and bake at 350 degrees for 45 minutes to 1 hour. Serve hot or cold. Serves 8 half cup servings. Ketchup 12 oz can tomato paste 1/8 tsp garlic powder 1/2 tsp seasoned salt 1/2 tsp onion powder 1/2 tsp salt 6 oz apple juice concentrate 2 TBS freshly squeezed lemon juice Blend all ingredients in a blender. Place in a container and refrigerate. Yield 24 tablespoons or 1 1/2 cups. Page 4

Pancakes 1/2 cup white flour or whole wheat pastry flour 1/2 cup wheat flour or whole wheat pastry flour 2 tsp baking powder 1 tsp evaporated cane juice 1/2 tsp salt 1 T cornstarch 1 T olive oil 1 cup soymilk or almond milk or silk creamer 1 tsp vanilla Mix all dry ingredients, then add wet ingredients and mix well. Pour onto grill. Put blueberries in them if desired. Makes 5-6 pancakes. Granola Mix: 7 cups quick oats 2 cups unsweetened coconut 1 cup walnuts or almonds, chopped 1/2 cup flaxseed meal 1 cup whole wheat flour 1 cup sunflower seeds 1/2 cup nut meal (cashew, sunflower or pecan meal) 1 to 1 1/2cup evaporated cane sugar 1 1/2 tsp salt In separate bowl mix: 1 1/2 cup light olive oil 1 cup water 1 TBS vanilla extract 1 tsp almond extract Mix wet into the dry ingredients. Get cookie sheet with edges and spray with PAM. Spread mixture onto baking sheet. Bake at 150 to 170 degrees for 6-7 hours. Cool and put into plastic bag or other container. Add things like raisins, cranberries and/or dried fruit. Add fresh fruit and soy or almond milk. Makes about 14 cups. Page 5

Scrambled Tofu 1 lb tofu, firm 1/2 tsp salt 1/4 tsp garlic powder 1 TBS nutritional yeast flakes 1 clove minced garlic 2 tsp McKay s or Bill s Best Chicken Style Seasoning 1/2 tsp turmeric powder 1/2 tsp onion powder 1/2 cup chopped onions 1/4 tsp celery salt Crumble or mash tofu and set aside to drain. In a large skillet, saute onions in Pam-sprayed pan until soft. Add spices to mashed tofu and then add tofu to onions in the skillet. Turn tofu mixture, as needed, over medium heat until liquid evaporates. (Suggested additional seasonings: cumin, paprika, hickory seasoning, curry powder.) You may also add chopped green peppers, sliced mushroom, black olives, etc. (If your prefer, you can bake the scrambles tofu in the oven for an hour at 350 degrees instead of cooking in the skillet. Bake until the liquid is evaporated.) Make a mock egg salad by deleting mushrooms and adding Vegenaise to moisten, and chopped pickles. Apricot Butter 2 cups dried apricots 12 oz can unsweetened frozen apple juice concentrate, undiluted 1 1/2 cups water 1 tsp ground cinnamon (optional) Soak dried peaches in apple juice concentrate overnight. For last minute preparation, combine dried fruit and juice concentrate and bring to a boil, then simmer, covered for about 10 minutes, or until fruit is softened. Let cool. Blend softened fruit in blender or food processor until buttery smooth; add cinnamon if desired. Serve on toast, pancakes or waffles. Breakfast Smoothie 3 bananas, frozen 2-3 strawberries 1 cup blueberries soy or nut milk Put in blender and blend until smooth. Breakfast Fruit Drink 1 banana, frozen 5 strawberries 1 cup orange juice 2 T. wheat germ (optional) Combine in a blender until smooth. Makes 2 servings. Page 6

Whole Wheat Bread 3 cups warm water 1/3 cup oil 1/3 cup honey 1 1/2 TBS yeast 1 1/2 TBS gluten flour 1 tsp powdered vitamin C 6-7 cups whole wheat flour 1 TBS salt Mix water, oil, honey and yeast in a mixer. Add gluten flour and vitamin C. Add 5 cups flour and knead with dough hook. Add salt. Add rest of flour. Knead on counter for a few minutes, shaping it into 2 loaves. Put into 9 x 5 pans greased with cooking spray. Rise for 30 40 minutes at 170 degrees. Then bake at 350 degrees for 30 minutes. Pop out of pans and place on cooling racks. Cool and cut. Lemon Blueberry Muffins 1/4 cup soy margarine 1/2 cup unsweetened applesauce 2/3 cup evaporated cane juice or turbinado sugar 1/2 cup soy milk or nut milk 1 tsp vanilla 1 1/2 cup whole wheat pastry flour 1/2 cup semonlina flour pinch salt 1 TBS baking powder 1 tsp grated lemon zest 1 cup frozen blueberries Whisk together the margarine, applesauce, sugar, milk and vanilla. In a separate bowl, mix together flours, salt and baking powder. Fold in wet ingredients. Fold in zest and berries. Fill muffin tins 3/4 full. Bake at 350 degrees for 35 minutes or until centers spring back to the touch. Cool on wire rack. Makes about 12 muffins. To make mini-muffins, fill closer to the top of the muffin tin and bake for 25 to 30 minutes. Makes about 24. Page 7

Mini Corn Muffins 1 cup whole wheat pastry flour 1 cup cornmeal 1 TBS aluminum free baking powder 1/2 tsp sea salt 1/4 cup olive oil 2 TBS pure maple syrup 14.75 oz can creamed corn (about 1 ½ cups) Mix the dry ingredients together. Make a well in the middle and add the wet ingredients into the flour mixture and stir. Spray mini-muffin pan with Pam and spoon mixture into the pans. You can heap them above the pan since they will not raise. Bake at 400 degrees for 12 to 15 minutes. Makes 24 to 26 mini muffins. You can bake them in a regular muffin pan but you will have to bake longer. (If you do not like pieces of corn in your muffins, you may put the creamed corn in a blender and blend before adding to the mixture.) Oatmeal Cookies 3/4 cup soy margarine 3/4 cup raw brown sugar 1/4 cup water 1/3 cup evaporated cane juice egg replacer for 1 egg 1 tsp vanilla 1 cup whole wheat flour 3/4 tsp baking powder 1 tsp salt 3 cups quick oats 1/2 cup walnuts, chopped (optional) Preheat oven to 350 degrees. In a large bowl, whisk together margarine and brown sugar. Add evaporated water, cane sugar, egg replacer, and vanilla, stirring until smooth. Place the flour in bowl, do not stir yet. Add the salt and baking powder. Stir all ingredients together. Add the oats and walnuts. Scoop onto greased cookie sheet, push into cookie shapes & bake 15 to 18 minutes. Remove cookies from cookie sheet and cool on pan about 2 minutes. Then finish cooling on wire racks. Makes about 24. Page 8

Hummus 2 cups garbanzos, cooked 4-6 TBS lemon juice 1 1/8 tsp salt 1/2 cup tahini 1/2 cup garbanzo juice or water 1 tsp onion powder 5 medium cloves of garlic Blend well until smooth. Tasty as a spread, dip, or add more garbanzo juice to use as a dressing. Salsa tomatoes, diced onions, diced cilantro, chopped jalapeno, diced salt cumin garlic, diced Mix and serve with chip or put on casseroles. Guacamole Dip 4 avocados (1 1/2 avocado, diced, mash the rest) 1/2 Pasilla chili, chopped 1 green onion 1 large tomato, diced 1/4 lemon, juiced cilantro Mix and serve. Chips blue or white corn tortillas olive oil Spread the olive oil on the chips. Cut them into triangles and bake in ove at 350 degrees until crispy. Ranch Dressing 1 1/2 cup vegenaise 1 1/2 tsp lemon juice 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dill 2-3 TBS water (leave out if using dressing as a veggie dip) Mix and add water as needed to get desired consistency. Page 9

Cuban Black Bean Dip 1 cup shredded carrots 1 medium onion, minced 1/4 cup olive oil 1 medium red bell pepper, minced 1 medium yellow bell pepper, minced 3 cups cooked and drained black beans 2 tsp cumin 1 TBS fresh or dried parsley 1/4 tsp cayenne pepper In medium skillet over medium-high heat, saute the carrot and onion in oil until the onion is translucent. Add the peppers and saute 2 to 3 minutes until peppers are soft. Add the black beans and seasonings to the pan and mix well. Garbanzo Spread 15 oz can of garbanzo beans, rinsed & drained 1/2 c mayonnaise or vegenaise 1/4 cup chopped onion 1/4 cup chopped celery 1/2 tsp salt hot sauce to taste (optional) Process beans in food processor until consistency of coarse meal. Combine with remaining ingredients. Refrigerate. This is very satisfying spread on whole grain bread. Page 10

Pear Cream 1/2 cup raw cashews 1/4 tsp salt 1 tsp honey 1 qt canned pears in fruit juice 1 cup juice from canned pears or water Place nuts in the blender. Add pear juice and blend until smooth. Add remaining ingredients until the milk is smooth and thick. Chill. Great on fruit salad, brown rice pudding or other hot cereals. Pumpkin Dip 3/4 cup canned pumpkin 8 oz Tofutti Better Than Cream Cheese, softened 1/2 tsp ginger 1/2 tsp cinnamon 1 cup powdered sugar Mix pumpkin and cream cheese in mixer. Add spices and sugar. Chill 1 hour. Serve with fruit, vanilla wafers, bagels, toast, muffins or English muffins. CP Kisses 1 1/3 cup peanut butter 1/2 cup honey 1/2 cup carob chips (Sunspire Vegan Carob Chips are very good) In a warm pot, mix peanut butter and honey. Then add carob chips and stir until melted. Drop onto cookie sheet by teaspoonful. Put a walnut or pecan on top, if desired. Refrigerate or freeze. Peanut Butter Balls 1/2 cup honey 1 cup peanut butter 1/2 cup flaxseed, ground 1 cup raw or toasted nuts, chopped (Brazil nuts, walnuts, or pecans) ground flaxseed, coconut, sesame seeds or carob powder Mix all the ingredients. Coat hands with oil. Roll into balls and roll in ground flaxseed, coconut, sesame seeds or carob. Refrigerate. Makes about 24 balls. May add 1/4 cup carob powder, if you desire chocolate colored balls. Page 11

Avocado Key Lime Pie Crust: 3/4 cup raw walnuts 1 cup raw almonds 10 Medjool dates, cut into small bit-sized pieces Blend in food processor the walnut and almonds. Gradually add the dates until a pasty consistency is achieved. Do not over-blend to maintain a slightly coarse texture. Note: it may be necessary to remove a small portion of processed crust to make room for all the dates. Press into a pie pan to form a crust. Pie filling: 3/4 cup fresh squeezed key lime juice 1 1/2 cup avocado 1/2 cup honey 1/8 tsp salt 1/2 tsp vanilla 1/2 cup coconut oil 2 tsp lecithin Blend all ingredients until smooth. Pour mixture into crust. Refrigerate 6-8 hours. Note: regular limes may be used which will make for a more tangy flavor. Amber s Sweet Lemon Sauce Whisk together: 1 cup cold juice (pineapple) 2 TBS cornstarch or arrowroot Pour into sauce pan. Bring to a boil and simmer over low heat until thickened and clear in color. Remove from heat and add: 2 TBS lemon juice 1 tsp lemon rind, grated 1 TBS honey Delicious over cake, cereals or fruit. Fruit & Nut Bars 1 cup walnuts 2 TBS raw sunflower seeds 1 cup raisins 1 TBS water Almond meal In a food processor, bring the walnuts and sunflower seeds. Add the raisins and grind some more. Put mixture in a bowl and add the water. Mix thoroughly. Shape the mixture into bars and roll in almond meal. Makes about 12 bars. Page 12

Lentil Stew 2 cups dried lentils 1-15 oz can Contadina Sauce with Italian Herbs 3 potatoes, diced 4 stalks celery, diced 3-4 carrots, diced 3/4 onion, diced 3-4 cloves garlic, crushed 3 slices cabbage, cut up 2 squirts Bragg s Liquid Aminos 2 tsp basil 3 tsp oregano 1/4 cup parsley salt to taste (optional) Soak lentils 20-30 minutes before cooking, drain off water, then put soaked lentils in a large pot. Add water to cover the lentils about 2 inches. Add Cantadina sauce. Turn heat up to high. While lentils are cooking, the liquid will get frothy or foamy. Add potatoes, celery, carrots, onion, garlic, cabbage, Liquid Aminos, basil, oregano, and parsley. Stir often. When the froth goes away, turn heat down to low. Add more water for soup consistency and less water for stew consistency. When carrots and celery are done, stew is done. Gluten Steaks Mix dry ingredients: 2 1/2 cup gluten flour 1/2 cup nutritional yeast flakes 2 TBS chicken-style seasoning 1 tsp Italian seasoning 1 tsp onion powder 1 tsp garlic powder Mix in blender: 1/4 cup oats 5 cloves garlic 1/4 cup onion, chopped 1/2 cup walnuts 2 TBS oil 3 TBS Braggs liquid aminos 1 1/2 cup water In Crock Pot: 1/4 cup chicken-style seasoning 4 cups water Mix dry ingredients. Put blender ingredients into blender until well mixed and then add to dry ingredients. Mix well, may have to use your hands at the end. Shape into a ball and place this into your crock pot with the water and seasoning in it. Cook on low for 6-7 hours. Cool and slice. You may freeze the slices individually. Steaks can be lightly browned on each side in a skillet. Or they may be diced and place into stews or sliced and stir fried for fajitas or raw or cooked in salads. They may also be used raw in sandwiches. Page 13

Roasted Cauliflower & Broccoli 4-5 cups broccoli, stems trimmed 4-5 cups cauliflower, stems trimmed 5-6 cloves of garlic, cut in long strips salt to taste 3-4 TBS extra virgin olive oil 1 fresh lemon Wash vegetables and trim stems. Put veggies in a bowl and add garlic strips and salt, and drizzle olive oil on top. Mix well and put on a cookie sheet and bake at 425 degrees for 20-25 minutes until tender. After baking, squeeze the juice from one lemon over the vegetables. Serves 6-8. Roasted Potatoes 8 large red potatoes 6 cloves garlic, minced 3-4 sprigs rosemary 1/2 tsp salt 1 tsp all purpose seasoning 1 tsp onion powder 1-2 TBS olive oil Cut potatoes into wedges. Combine all ingredients and mix well. Place on cookie sheet. Bake at 450 degrees for 30 minutes until done. Serves 6-8. Quinoa 1 part quinoa 2 parts water Cook in rice cooker. 1000 Island Dressing 1 TBS sweet pickle relish 1/4 cup vegenaise 1 TBS ketchup Mix and serve on salad or put on sandwiches. Page 14

Pecan Loaf 1 cup pecans, chopped 1 cup shredded cheese 2 egg whites 1/4 cup olive oil 1/2 onion, diced (or 2 TBS dehydrated onion flakes) 4 cups Rice Krispies 1 can mushroom soup 1/2 tsp basil Mix all ingredients. Spray Pam on a loaf pan. Put mixture into the loaf pan and bake for 1 hour at 350 degrees. Serves 4-6. You may double the recipe and place in a 13 x 9 pan. Bake for 45 minutes. Potato Pizza Potatoes: red potatoes, sliced 1/4 inch 3-4 slices of onion, chopped up Spray cookie sheet with Pam. Put enough potatoes to cover bottom of cookie sheet. Sprinkle onto potatoes. Bake in 350 degree oven for about 40-45 minutes or until potatoes are soft. Pimento cheese Blend in blender: 1 cup water 3/4 cup raw cashews or sunflower seeds 3 TBS sesame seeds 5 TBS Brewer s yeast flakes 1 tsp onion powder 1/8 tsp garlic powder 1/8 tsp dill seed 1/2 cup pimentos 2 TBS lemon juice When potatoes are cooked add: tomato sauce pimento cheese any toppings (olive, steamed broccoli, steamed cauliflower, pineapple, mushrooms, squash) Put more tomato sauce on top. Bake at 350 degrees for 15-20 minutes. Pizza Sauce 5 large cloves garlic, put in garlic press 3 cubes Dorat frozen garlic 1-29 oz can crushed tomatoes 1-29 can of tomato sauce 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano 1 tsp dried basil 5 small sprigs of rosemary Heat a medium size sauce pan with grapeseed, peanut or coconut oil. When pan is hot, add garlic and garlic cubes. Saute stirring constantly until browned. Add all other ingredients. Simmer until hot. Page 15

Honey Poppyseed Dressing 2 TBS grapeseed vegenaise 1 TBS honey 1/2 tsp poppy seeds 1/2 tsp soy milk Whisk and chill. Will cover 2 salads. Spaghetti Sauce 4 cans of tomatoes, 14 or 16 ounce each 6 ounce can tomato paste 1/4 cup honey 1/8 tsp thyme 2 Tbs onion powder 1 tsp basil 1/2 tsp sea salt 1 tsp celery salt 1 tsp Italian seasoning 1/2 tsp oregano 2 tsp fennel seeds Blend tomatoes in a blender. Put in a large pot and add rest of ingredients. Simmer for 30 to 45 minutes on low heat. The longer it simmers the better. I usually simmer for one hour. Serve with spaghetti, tortellinis or lasagna. May freeze some for later. Tuscan Four Bean Soup 2 TBS extra virgin olive oil 1 medium onion, diced 2 large carrots, peeled and diced 3 large celery stalks, diced 4 cups water 1 TBS dried basil or 3/4 cup fresh basil leaves, chopped 1 tsp oregano 1 tsp salt 4 TBS McKay s Chicken Seasoning or Bill s Best Chik nish 28 oz can crushed tomatoes 15.5 oz can no salt added dark red kidney beans, drained 15.5 oz can no salt added pinto beans, drained 15.5 oz can no salt added garbanzo beans, drained 15.5 oz can no salt added navy beans, drained 1 tsp salt (if the beans have salt added, omit this salt) In a large stock pot, saute onions, carrots, and celery until onions are translucent. Stir often to avoid burning. Add the rest of the ingredients and simmer on low for 15 to 20 minutes. Page 16