RECIPES

• 6 Large Potatoes, Cubed
• 3 Large Carrots, Sliced (or a bag of baby carrots Sliced)
• 3 Large Celery Stalks, Sliced
• 8 cups of water
• ¼ cup Corn Starch (To Thinken stew... optional)
• 1 dash of Paprika (optional)
• Salt to taste… (optional)
• Ground Black Pepper to Taste… (optional)
• 1-2 Cloves of Garlic or to Taste
• 1 Tablespoon of Diced Onions or to Taste

1. In a Sauce Pan, Boil Water add Seasonings and Veggies... Cover and let simmer until carrots and potatoes are tender…
2. in the last couple of minutes add the corn starch to about a cup of cold water (it will clump otherwise)… it will turn the veggie broth into more or a stew add more if needed… Let simmer covered for about 2 minutes then stir another 3 minutes until… You feel it is done…
3. add more salt and pepper to taste…

• 1 (16 oz.) oz pack uncooked lasagna noodles
• 1 10 oz pack frozen chopped spinach, thawed and drained well (optional)

• 2 28 to 32 oz jar spaghetti sauce (no meat or cheese)

• 1 to 2 pounds medium tofu, drained, but do not squeeze out the water.
• soy milk (as needed--see below)
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/2 tsp. dried basil
• 1/8 tsp. garlic powder
• as much spices as you want--taste and decide

1. Put tofu in food processor or blender to mix. You want it about the consistency of cottage cheese so you may need to add some soy milk to thin.

1. Preheat oven to 350°F.
2. To assemble lasagna, spread 1 cup of the sauce on bottom of a 9x13" pan.
3. Top with 8 uncooked noodles, then 1 cup of the sauce.
4. Next, spoon 1/2 of the tofu mixture over noodles and top with all of the spinach (if using),
5. add 1 cup of the sauce.
6. Repeat.
7. Press down firmly.
8. Spoon remaining sauce over noodles, making sure noodles are entirely covered.
9. Bake 40 minutes, covered. Uncover and bake 20 minutes.

• 1 1/2 tsp. All Purpose Yeast
• 3/4 Cup of Warm Water
• 2 1/4 Cups of Unbleached All Purpose Flour ( I used Wheat Flour... in one and then unbleached flour in the other I hope they both work... I am sure bleached would work too for you un-health concious folk )
• 1 TBSP. Olive Oil
• Pinch of Sugar
• 1 tsp. salt

• 1 Block Follow Your Heart Vegan Gourmet Mozzerella Cheese Alternative
• 1 can of vegan pizza sauce ( I make my own -- See Recipe Below )
• 1 16 oz Block of Tofu (optional mixed with soy milk)
• 1/4 cup of Soy Milk (optional mixed with tofu)

• 1 Cup of Blended tomatos or Tomato Paste
• 1 Clove of Garlic Crushed ( or Garlic Powder )
• 1 TBSP Olive Oil
• 1/2 Teaspoon Basil

1. In small bowl Add 1 1/2 tsp. Yeast to 1/4 cup Water Stir...
2. let sit for 5 mins...
3. Then add Flour, Salt, and Sugar...
4. Then Olive Oil, Yeast, and the remaining 1/2 cup of water...
5. knead Until Smooth and like elastic...
6. Then Oil a bowl sit dough in bowl cover dough with a little more oil...
7. Cover bowl with plastic wrap...
8. Then set in a warm place for an hour or until dough has doubled in size...

1. Grate most of cheese. But, Leave a little for the crusts...
2. Spead Pizza Sauce on dough...
3. Fold Cheese in the sides of the pizza dough (crust)...
4. (Optional-- In a blender add 1 16 oz block of Tofu and 1/4 cup soymilk until the consistency of Cottage Cheese Spread on Pizza Before adding Cheese)...
5. Add Gratted Cheese to the top of the Pizza...
6. Cook 450 degrees F for 10 mins...

1. Mix all together...

• 12 ounces dried (rice) noodles (rice noodles are the best for this)
• 1 teaspoon vegetable oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 cups diced cooked Fake Meat (tofu, seitan, Mushrooms or other fake meat)
• 1 small head cabbage, thinly sliced
• 4 carrot, thinly sliced
• 1/4 cup soy sauce
• 2 lemons - cut into wedges, for garnish

1. Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
2. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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