2 cups untoasted, unsalted cashews

2 cups stuffing mix (the kind in the bag is vegetarian)

1/4 cup extra-virgin olive oil

1 medium white onion, sliced

4 cloves garlic, chopped

6 large fresh sage leaves

1/2 cup sliced mushrooms or 1/4 cup dried mushrooms, soaked until soft

1 medium boiled white potato, chopped into 1/2-inch pieces

2/3 cup strong vegetable broth or 2/3 cup water and 1 packet broth mix

Salt – to taste

Pepper – to taste

Preheat oven to 350 degrees F and oil a 9-inch loaf pan.

Grind the cashews in a food processor until they are very small pieces, but not completely ground. Add the stuffing and pulse a few times until the stuffing pieces are smaller.

Heat the olive oil on medium heat in a large sauté pan. Add the onion and garlic and cook until translucent. Add the sage leaves and the mushrooms and continue sauté until the mixture is very lightly browned. Add to the food processor mixture.

Add the potato and broth and process until integrated, but some texture remains. Stir in salt and pepper. Spoon into the loaf pan evenly and flatten the top of the mixture.

Bake for an hour. Let the roast sit in the pan for 20 – 30 minutes and then slice and serve.

1 12 ounce package fresh cranberries

1 medium orange or tangerine, washed well, chopped and pits removed

1 cup water

3 packs stevia crystals

5-6 tablespoons raw agave syrup

Combine all ingredients in a small to medium saucepan.

Cook over low-medium heat for about half an hour, or until thickened. Stir occasionally while cooking.

Let cool and store refrigerated in a sealed container.

Yield: 4 servings

Crepes

1 cup unbleached, all-purpose flour or whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup plain soymilk (preferably unsweetened)

1/4 cup water

Olive oil for cooking

Filling

3 tablespoons olive oil

1 small onion or 1/2 large onion, chopped

4 cloves garlic, chopped

2 tablespoons finely chopped fresh herbs of your choice (mixture of parsley, thyme, marjoram, rosemary etc.)

1/2 teaspoon salt

1/4 teaspoon pepper

Sauce

2 tablespoons vegan butter substitute

2 tablespoons flour

1 cup unsweetened plain soymilk

Pinch nutmeg

Garnish

1/3 cup shredded soy cheese

Preheat oven to 350 degrees F. To make the crepes, combine the flour, baking powder and salt. Whisk in the soymilk and water until there are no lumps, but do not over mix or the crepes will be rubbery. Divide the batter into 4, and preheat a 8-inch nonstick pan on medium heat. Use a small amount of olive oil and cook each side of the crepe until it begins to lightly brown.

To make the filling, heat the oil in a medium sauté pan. Sautee the onions and garlic until they are light brown. Remove from heat. Stir in the herbs, and add the salt and pepper.

To assemble the crepes, add one-fourth of the filling to the center of each, and roll it up, placing it in a 9×13 pan.

To make the sauce, melt the vegan butter substitute over low heat. Add the flour and cook 4 minutes. Stir the milk in slowly and mix until smooth. Cook over low heat until the mixture thickens and is smooth. Pour the mixture over the crepes. Garnish with the cheese. Bake uncovered for 20 minutes.

Yield: 8 servings

1/2 recipe Israeli salad (see page XX)

6 extra large flour tortillas, wraps or lavash bread, any color

1 cup basmati rice

1/2 teaspoon salt

Sauce

1 package silken tofu (12.3 ounces), drained

2 teaspoons apple cider vinegar

1 large clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

1 tablespoon plain soymilk (optional)

Eggplant Salad

1 medium to large eggplant

1 large tomato

1 large clove garlic

1/2 red or green bell pepper

1 tablespoon fresh lime or lemon juice

1/2 teaspoon salt

1/4 of a chili (optional)

Tofu

1 package firm regular tofu, drained

2 tablespoons olive oil

2 teaspoons soy sauce

1/2 tsp maple syrup

2 tablespoons fresh lime juice

1/2 teaspoon vegan butter substitute

Prepare the Israeli salad and keep it in the refrigerator until you assemble the wraps.

Prepare the rice according to the package directions, and add 1/2 teaspoon salt. Set it aside when it is done cooking.

To make the sauce, process all of the ingredients in a blender or food processor until smooth. Stir in a tablespoon of soymilk to thin the mixture if desired. Keep the sauce in the refrigerator until you assemble the wraps. You can make this a day in advance.

Prepare the Eggplant Salad. Preheat oven to 375 degrees F. Place the eggplant in a baking pan with a rim. Use a fork to pierce 8 sets of holes on all sides. Cook it for 20 minutes. Turn the eggplant over and broil it on low to roast the skin, around 3-5 minutes. Keep a close eye on the eggplant, and don’t allow it to burn. Flip it over and broil it another 3 minutes. Let it cool then peel off the skin. Place the pulp in a blender or food processor. Add the tomato, garlic, pepper, juice and salt and pulse to combine.

To make the tofu, cut it into 3/4-inch cubes. Cook the tofu in a medium sauté pan on medium heat in its own juice and the water will evaporate. Add the olive oil, soy sauce and maple syrup and cook it until it reaches a golden color. Add the lime juice and the vegan butter substitute and cook another minute or two. Set aside the tofu until you are ready to assemble the wraps.

To assemble the wraps, spread sauce, eggplant salad on the wrap. Add the tofu and fold over the sides of the wrap, then roll up the wrap up from the bottom. Serve immediately.

If you’re a foodie like me, there’s probably a dish or two from your travels that you carry in your memory and always wish you could have again. It’s so true with this dish. I tasted it a decade ago somewhere in Southern California and have never had it since, so I had to make it myself. This curry combines sweet and spicy perfectly. Adjust the heat level to your personal preference and build your own ideal curry with the optional additions you select. Get the health benefits of potassium, the magical brain-stimulating qualities of turmeric, and add in the fun of creating your own special combination of ingredients. It’s a great “introductory” curry that can be mild enough to be exceptionally palatable to those unaccustomed to eating curries. Even my 4 year-old son loves it!

Yield: 6 servings

2 tablespoons vegetable oil or coconut oil

1 medium onion, chopped
1 can coconut milk
1 cup plain soymilk

2 tablespoons curry powder (add more if desired)
1 teaspoon nutmeg

1/2 teaspoon cumin
1/2 teaspoon salt
2-3 bananas (ripe but not overripe or mushy), split and cut into 1-inch chunks

Additions – choose any or all that you like:

3/4 cup firm tofu cubes (3/4 inch big)
1/2 cup chickpeas

1/4 cup pineapple chunks
3 tablespoons shredded unsweetened coconut
3 tablespoons raisins
1/4 cup cashews
Heat the oil in a large saucepan over medium-high heat. Sauté the onion in the oil until it is translucent. Add the coconut milk and milk. Reduce the heat to medium, add in any of the optional ingredients you are using, and add the spices. Stir thoroughly and cook for ten minutes. If the mixture begins too high a simmer, reduce the heat to low-medium. Add the bananas, and continue to cook until the bananas are hot, stirring gently so they don’t disintegrate, about 4 minutes. Serve immediately with basmati rice.

Yield: 10 scones

1/3 cup granulated sugar
1/2 cup vegan butter substitute, slightly softened but not at room temperature
1/2 cup soymilk
1 teaspoon vanilla

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda
1/4 tsp cinnamon

1/3 walnuts

1/3 chopped dried figs

Maple Glaze

3 tablespoons maple syrup

1 tablespoon powdered sugar

Preheat oven to 350 degrees F. Grease 1-2 baking sheets.

Beat the vegan butter and sugar with an electric mixer. Add the soymilk, lemon juice, peel and extracts. Combine the flours, baking powder, baking soda and cinnamon in a separate bowl. Combine the two mixtures. Knead the dough until the dry mixture is incorporated. Fold in the walnuts and figs very gently.

Form the dough into a 1-2 inch tall round disk. Slice like a pizza into 10 slices and spread the slices out on the baking sheets. Bake for 23-25 minutes or until light brown.

Prepare the glaze. Stir the maple syrup and powdered sugar until the sugar is dissolved and there are no lumps.

Let the scones cool for about 10 minutes. Brush on the glaze and serve immediately.

Yield: 12 servings

Crust
2 cups graham cracker pieces or crumbs (or 1 sleeve of graham crackers)
1/3 cup canola oil
3 tablespoons water
1 tablespoon agave nectar

Preheat oven to 350 degrees F. Grind the graham crackers in a food processor or blender. Add the oil, sugar and water and mix until combined. Press into a 9-inch pie pan or spring form pan. Bake for ten minutes. Let cool and then fill.

Filling
3 packages (12.3 ounces each) silken tofu, drained
1 package (8 ounces) tofu cream cheese
1 cup agave nectar
1/4 cup maple syrup
1/4 cup lime juice
2 tablespoons lime zest (or zest of 2 limes)
1 teaspoon vanilla
2 teaspoons cornstarch
2 teaspoons lemon extract

Topping
1 cup berry juice
2 tablespoons agar powder
1/2 cup fresh or frozen raspberries

Process the tofu, cream cheese sugar, agave, maple syrup, lime juice, lime zest, vanilla, cornstarch and lemon extract in a food processor or blender until smooth and creamy. Prepare the cheesecake for a water bath by wrapping the bottom of the spring form pan in aluminum foil first so that there are no leaks when you put it in the water bath. Place the pan in a roasting pan with 1-2 inches of water that come up the sides of the cheesecake pan. Pour the batter onto the crust. Bake for an hour and 20 minutes or until the sides pull away from the edges but the middle is not completely firm. Let cool and then refrigerate all day or overnight before serving. Keep refrigerated.

To make the topping, cook the juice with the agar powder in a medium saucepan over medium heat until it boils, around 7 minutes, stirring often. Stir in the raspberries and mash them up. Let the mixture cool in the pan for about a half hour. Spread the mixture over the cooled cake then chill it for at least an hour before serving the cheesecake.

2/3 cup chopped high-quality green olives (the kinds with pits that you can remove)
2 1/2 cups washed packed Fresh basil (1 large bunch)
3 cloves garlic, roughly chopped
1/4 cup extra virgin olive oil
1/4 cup raw walnut pieces
1/4 cup water
3/4 tsp salt
1/8 teaspoon black pepper
 (optional: 1/4 cup finely chopped sundried tomatoes that were packed in oil)-add after process other stuff

Serve with 1 lb pasta with reserved 1/2 cup cooking water and toss the pasta, pesto
Sprinkle with additional salt and pepper and sprinkle vegan Parmesan liberally over the pasta.

1/2 cup silken tofu
1/3 cup all-purpose flour
1/3 cup water
1 clove garlic, chopped roughly
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/16 teaspoon turmeric
Oil for frying

Blend all of the ingredients in a food processor or blender until mostly smooth, but some texture remains, no longer than thirty seconds. The batter will be thick.
Coat an 8-inch sauté pan with 1-2 teaspoons olive oil or spray with oil. Place the batter on the pan, spreading it out as much as possible. Cook on medium-high heat for about 4 minutes on each side, or until golden brown. Double the recipe to make a large omelet in a large sauté pan. You can sprinkle mushrooms, onions, shredded vegan cheese, or your favorite toppings on top as you cook the first side.