Directions

1) Split and toast the English muffins.

2) Spread four slices of the muffins with 2 tablespoons each of nut (or soy) butter spread.

3) Spread the other four English muffin slices with the apple butter spread.

4) Core and cut the apple into quarters. Slice each quarter into thin slices and divide the slices over the nut butter spread.

5) Place the four apple butter spread muffin slices (apple butter spread side down) on the four nut spread slices of muffin to create four sandwiches.

6)  Serve immediately or wrap in a paper towel and eat on the run.

Directions

1) Pour soup from cans into a pot.

2) Cut basil into thin strips and set aside.

3) Heat soup through, pour into bowls, garnish with basil strips and serve.

Directions

1) Peel, core and slice the apples. Grate the lemon rind. Trim crusts from bread. Melt butter.

2) Preheat oven to 400 F. Grease the inside walls of a 7-8 inch diameter charlotte mold or 1 – 1/2 to 2 quart soufflé dish with 2 tablespoons of the melted butter.

3) Place another 2 tablespoons of the melted butter in a heavy bottom sauce pot. Add the apple slices, lemon rind, wine, sugar, and apple pie spice. Cover pot and heat on low, stirring occasionally to prevent sticking, until the apples are very soft.

4) Place the raisins in a small bowl and cover with boiling water. Let raisins soak while apples are cooking.

5) Trim several slices of bread into strips about 1 – 1/2 inches wide and about 3 – 1/2 to 4 inches tall (like the size of a lady finger pastry). Dip or brush one side of each strip of bread in the melted butter. Arrange the strips upright and overlapping (shingled) around the inside wall of the mold, with the buttered sides facing out. Trim a few more slices of bread (spiraled triangle shapes work well) to the bottom of the mold. The slices should also be dipped on one side in the margarine and then arranged attractively (dipped side down) and slightly overlapped (shingled) without gaps. Note that the bread-lined bottom of the mold will be the top view of the dessert when it is inverted after cooking.

6) Puree the cooked apple mixture with a hand immersion blender or in a food processor until smooth. Drain the soaked raisins and stir them into the pureed apples with the vanilla extract. Spoon the apple/raisin mixture into the bread-line charlotte mold. Trim the outside wall slices of bread to be the same height (or just slightly higher) then the filling.

7) Cut the remaining bread slices to fit the inside top surface area of the mold. Dip one side of each slice in the butter and arrange them on top with the dipped sides facing upwards.

8) Bake mold in the preheated oven for 40 minutes to one hour or until bread had turned golden-brown.

9) Remove from oven and invert it onto a serving dish. Lift off mold and remove.

10) Warm the apricot jam in microwave or on stove until it has thinned. Drizzle the warm jam over the top and sides of the charlotte and serve immediately.

11) If desired serve with whipped topping or scoops of ice cream.

Directions

1) Cut the apple anyway you like,cored or medium diced.

2) Combine the oats, water, ground cinnamon, ground nutmeg, and salt in a medium pot. Bring to a boil, then turn down to a simmer and cook until soft and tender (about 20- 25 minutes).

3) Top with diced apples and serve immediately.

Directions

1) Preheat oven to 325 F.

2) Cut apricots in half and remove the stone from each. Set aside. (Note: If spring or winter crop fresh apricots are not available, 12 drained apricot halves from a can may be used as a substitute).

3) Place 4 tablespoons (1/4 cup) of butter into a 9-inch round cake pan. Place pan in oven until butter is melted then remove and swirl pan to evenly coat with the melted butter. Sprinkle the brown sugar over the surface of the melted margarine. Place the apricot halves (cut side down) over the brown sugar in a single layer. Set aside.

4) Combine the flour, baking soda, spices, and salt. Set aside.

5) In a large bowl cream together the remaining 4 tablespoons (1/4 cup) of butter and the sugar until fluffy. Blend in the egg, molasses and milk until well incorporated. Add the reserved dry ingredients to the wet and beat together until well blended. Pour the batter over the reserved pan with the apricot halves.

6) Bake for 55 minutes to one hour or until a toothpick inserted into the center comes out clean. Remove from oven. Holding the cake pan on the bottom with an oven mitt, place a serving plate on top of the cake pan and then flip the cake over (invert it) onto the plate so the apricots show on top.

7) Serve warm.

Directions

1) Preheat the oven to 350 F.

2) Smash and peel garlic cloves. Using a fork prick holes the eggplant skin in several places around the outside then cut the eggplant in half lengthwise. Score the cut surface of each half in a crosshatch pattern about 1/2-inch deep by using a sharp paring knife. Sprinkle the crosshatch cut flesh with salt and pepper.

3) Place eggplant halves cut side down on top of the garlic cloves on a sheet pan. Roast for about 1 hour or until the eggplant is very soft. Remove from oven and cool.

4) Scrape the flesh from the eggplant halves into a food processor and discard the skins. Place the roasted garlic cloves, tahini, lemon juice, cumin and olive oil in the processor with the eggplant. Puree until smooth. Adjust seasoning with additional salt and pepper (if desired).

5) To serve: Carefully separate leaves from the endive bulb and use as scoopers for the dip.

Directions

1) Place spinach in a large bowl.

2) In a separate small bowl whisk together the vinaigrette dressing and cranberry jelly until well combined. Pour dressing over spinach and toss to evenly coat all the leaves.

3) Sprinkle the remaining ingredients over the top of the salad.

4) Serve immediately.

Directions

1) Rinse mushroom caps and pat dry.

2) Fry mushroom caps in oil. Remove from skillet.

3) Pour all the remaining ingredients into the skillet and cook 5 minutes

4) Place mushroom caps back into sauce and cook for 5 minutes more before serving.

Directions

1) Mince green onion. Cut green apple into thin slivers. Cut 1/2 onion into eighths

2) In a large bowl combine prepare soy burger mix with 1/3 cup apple sauce and 2/3 cup water. Blend in sage, salt, pepper, and thyme. Stir in applesauce, eggs and green onion; mix well. Stir in ground pork until well blended.

3)  Form pork mixture into patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

4) Meanwhile, in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.

Directions

1) Preheat oven to 400° F degrees.

2) Rub both sides of each mushroom cap with olive oil and season to taste.

3) Slice the lemon into 1/4-inch slices and line the bottom of a lightly oil baking dish with them (reserve one slice for later). Top with the fish and bake 15 to 20 minutes.

4) Remove and squeeze remaining lemon slice over the fish before serving.

Directions

1) Preheat oven to 375 Degrees F. Cook pasta according to package directions.

2) In a medium size bowl combine the ricotta, beaten egg and Italian seasoning (season to taste with salt and pepper as well).

3) Light oil a large baking dish and layer, in order, with pasta, ricotta mixture, tomato sauce and cheese.

4) Bake for 25-35 minutes or until cheese bubbles and starts to brown. Let rest for 5 minutes before serving.

Directions

1) Bring water to a boil then stir in oats.

2) Simmer for roughly 5 minutes or until cooked.

3) Meanwhile, dice banana.

4) Remove from heat and stir in remaining ingredients then serve with a slice of rye toast.

Directions

1) Slice banana into 1/4-inch thick slices. Place banana slices on a plate lined with waxed paper. Cover and freeze until firm.

2) In a food processor, combine frozen bananas with remaining ingredients. Using a steel blade, process until smooth.

3) Divide into 2 individual serving bowls and serve immediately

Directions

1) Spray a 9-inch round cake pan with non-stick cooking spray.

2) Preheat oven to 350 degrees.

3) Dice banana. Drain pineapple. Combine flours, cinnamon, nutmeg, and baking soda together in a small bowl.

4) In a large bowl mix together the egg replacer, water, vanilla, oil and pineapple juice until well blended. Fold in the bananas and crushed pineapple and then the dry ingredients. Stir just until all ingredients are moistened. Pour mixture into the prepared cake pan.

5) In the small bowl combine the brown sugar, toasted coconut and ground cinnamon well. Sprinkle mixture evenly over top of the cake batter.

6) Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and serve warm with a drizzle of coconut cream (if desired).

Directions

1) Cook mushrooms and dice into 1/2-inch cubes. Finely dice red onion and bell pepper.

2) Combine BBQ sauce, mayonnaise and BBQ rub to make dressing.

3) In a large bowl, combine mushrooms, onion, pepper and dressing. Toss well.

4) Cut each pita in half and stuff with chicken salad.

Directions

1) Soak beans overnight. Drain the soaked kidney beans and re-cover with fresh clean water. Bring mixture to a rolling boil and boil (uncovered) for at least 10 minutes. Remove from heat and drain.

2) Peel and chop onion. Chop mushroom, peppers and celery. Mince garlic. Peel and cut potatoes into bite-size cubes.

3) In a large heavy bottomed pot heat the olive oil. Add onions and sauté until they are soft. Add the mushrooms and continue to sauté until mushrooms have sweated out their liquid and the mixture has cooked dry (about 8 – 10 minutes).

4) Stir in the tomato paste, garlic, chili flakes, paprika, caraway seeds, thyme, and marjoram. Continue to sauté another 1 – 2 minutes or until mixture is well blended and fragrant. Add bell peppers and celery. Remove from heat and add the drained kidney beans, salt, pepper, potato cubes, bay leaves and vinegar to the pot. Gently fold ingredients together and then pour mixture into a large 5 – 6 quart crock pot.

5) Cover and cook on low for 4 - 6 hours or until beans and potatoes are soft.

6) Adjust seasoning with more salt and pepper, if desired.

7) Serve hot over wide whole wheat or gluten-free noodles.

Directions

1) Preheat oven to 400 degrees F.

2) Finely chop onion.

3) In a heavy bottomed skillet brown the vegan ground beef, vegan sausage, and chopped onion. Drain off any fat.

4) Add seasoning, and cheese and continue cooking until cheese is melted.

5) Spread mixture on rye bread slices and bake in preheated oven for 5 minutes until hot and crisp.

Directions

1) Cut carrots, potatoes and celery into 1-inch chunks. Mince garlic. Chop onion. Slice mushrooms. Set aside.

2) Cook pearl onions and set aside.

3) Preheat oven to 350 degrees F.

4) Saute vegetables 3 - 4 minutes or until soft.

5) Re-coat skillet with cooking spray; place over medium heat. Add garlic and chopped onion; cook 1 minute. Add tomato paste, wine and undiluted mushroom soup; mix well. Bring mixture to a boil.

6) Return carrots, potatoes and celery to pan; stir in cherries, mushrooms, pearl onions, bay leaf and seasonings.

7) In a small bowl, combine flour and water, blending until smooth with a wire whisk. Gradually stir flour mixture into stew mixture; mix well. Add beef flavored seitan strips.

8) Bake, covered, in preheated oven 1 hour, or until mixture is thick. Check occasionally and add some extra liquid if meat has become too dry during cooking.

9) Serve over cooked noodles, spaetzle, potatoes, or bread dumplings.

Directions

1) To make the dressing, whisk together the lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify.

2) Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and reserve.

3) In a stainless steel bowl, mix together the beets, corn, green onion, cilantro and goat cheese. Toss with the dressing and adjust the seasoning with salt and pepper.

4) Garnish with the arugula and serve.

Directions

1) In a large bowl, whisk together the egg replacer, milk, oil, applesauce, and vanilla.

2) Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, agave, and salt until batter is smooth.

3) Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

4) Serve with butter or more coconut oil or other favorite toppings.

Directions

1) Wash fruit. Hull and quarter strawberries.

2) Puree 2/3 of the raspberries in a blender and then press through a fine mesh sieve into a bowl.

3) Add the remaining raspberries to the bowl, add the blueberries, and strawberries.

4) Sift the powdered sugar over the fruit and fold gently to mix everything together.

5) Serve hot or chilled.

Directions

1) In a large pot cook the rice according to package directions.

2) Add the can of beans (with liquid), sausage, salsa and Taco seasoning then simmer for about 15 minutes.

3) Season as necessary.

Directions

1) Preheat oven to 350 degrees F.

2) Grease the bottom of a 13x9-inch baking pan with butter or vegetable non-stick cooking spray. Melt chocolate and 1 cup butter with pepper in small saucepan over low heat. Remove from heat.

3) Combine egg replacer, water, pureed prunes, sugar, and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka.

4) Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add walnuts.

5) Spread in prepared pan.

6) Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. DO NOT OVERBAKE.

7) Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired.

Directions

1) Heat an iron skillet to medium-heat heat.

2) In a 1 gallon zip top bag pour the 1/4 cup blackening seasoning. Add the portabello mushroom caps, shake to thoroughly to coat and then set aside until pan is ready.

3) Add the oil then cook the steaks 3 minutes on each side for medium rare.

4) For more doneness place skillet into a preheated 350 Degree Farenheit oven for 5 minutes for medium, 7 minutes for medium well and 10 minutes for well done.

5) Remove the steaks to rest and add remaining ingredients to the hot skillet and toss until heated through.

Directions

1) Preheat oven to 425 degrees F. Grease 8 cups of a large 12 cups muffin pan with non-stick spray.

2) Hull and quarter strawberries.

3) Sift the flour and salt into a mixing bowl, add the sugar, and make a well in the centre. Break the eggs into the well, add the milk and beat together with a fork

4) Using a wire whisk, gradually work the flour into the liquid to make a smooth batter.

5) Divide the batter evenly among the prepared muffin cups—they should be about two-thirds full.

6) With a spoon, drop a few blueberries into the batter in each cup, dividing them equally. Half-fill the 4 empty cups with water.

7) Bake in the center of the oven for 25–30 minutes or until the popovers are golden-brown, risen and crisp around the edges.

8) Meanwhile, to make the berry salad, purée two-thirds of the raspberries in a blender and then press through a fine mesh sieve into a bowl.

9) Add the remaining raspberries to the bowl, add the blueberries and strawberries. Sift the powdered sugar over the fruit and fold gently to mix everything together.

10) Remove the popovers with a round-bladed knife, and dust with more powdered sugar.

11) Serve the blueberry popovers hot, with the berry salad.

Directions

1) Preheat oven to 350 degrees F.

2) Clean and dry kale leaves. Remove stems and ribs for each leaf. Make sure kale is dry then spread leaves on cookie sheet and lightly spray each one with cooking spray.

3) Sprinkle hot sauce and seasoning on kale and then toss leaves around on the cookie sheet to coat the evenly with the seasonings.

4) Bake for 15 – 18 minutes, depending on your desired level of crispiness.

5) Remove from oven and enjoy!

Directions

1) To prepare blood orange puree, peel and filet orange sections between the pith. Place flesh in a food processor or blender and process until smooth. Strain through a sieve.

2) Combine the sugar, corn syrup, water and lemon juice over low heat until the sugar is dissolved. Turn the heat to high and boil the mixture, occasionally brushing the sides of the pan with the liquid to prevent crystals from forming. Cook the sugar to a caramel stage (golden brown in color).

3) Add the butter. Carefully add the blood orange puree. Stir until well combined and set aside to cool.

Directions

1) Core, seed and dice tomatoes. Drain capers.

2) Spread each slice of bread with 1 tablespoon of pesto. Spray the other sides with olive oil cooking spray. Set aside.

3) Dice seeded fresh tomatoes and then combine them in a skillet with the capers, red pepper flakes and balsamic vinegar. Heat until the liquid cooks off and the tomatoes are soft. Remove from heat and set aside.

4) Slice fresh mozzarella and place 2 ounces on the pesto side of four slices of the bread. Top the cheese with one fourth of the sautéed tomato mixture. Sprinkle tomatoes with fresh coarsely ground black pepper.

5) Top with remaining four slices of bread (pesto side down) to create four sandwiches.

6) Spray a pre-heated Panini press (or if you don\\\'t have one, a ridged skillet, or just a heavy bottomed flat skillet, or griddle) with non-stick cooking spray.

7) Press the sandwich in the Panini press until sandwich is hot, cheese is melted, and bread is grill-marked. If using a skillet or griddle, press the sandwich by placing a piece of wax paper on the top of the sandwiches and then weighting them down with another skillet with cans of soup or other heavy objects placed inside of them. Flip sandwiches when the bottoms are golden brown and cook the other side.

8) Cut sandwiches in half diagonally and serve immediately.

Directions

1) Shred carrots and cabbage. Drain and reserve liquid from pineapple.

2) In a large bowl, toss together carrots, cabbage, pineapple and walnuts.

3) In a small bowl, stir together remaining ingredients including half the reserved pineapple juice.

4) Pour dressing over slaw; toss gently.

5) Cover and refrigerate 2 - 24 hours.

Directions

1) In a saucepot, bring rice, broth, olive oil, salt and celery seed to a boil.

2) Reduce heat to a simmer, cover, and cook for 15 – 20 minutes or until liquid has been absorbed and rice is tender.

3) Serve warm.

Directions

1) Portion cereal into bowls and serve with pitcher of milk, and side bowl of fresh blackberries.

Directions

1) Place 2 cheese pieces on each of 2 crackers; cover each with second cracker.

2) Arrange 5 noodles on opposite sides of each stack of crackers to form the crabs claws. Add olive slices for the eyes.

Directions

1) Preheat oven to 400 degrees F.

2) Remove papery outer skin from garlic head. Using a sharp knife, cut off a small slice from the top of the garlic head to expose the individual cloves. Place head on a piece of aluminum foil (cut side up) and spray cut side of head with olive oil cooking spray. Wrap the foil around the head to enclose it. Bake in preheated oven for 35-45 minutes or until soft. Remove from oven and let garlic head cool.

3) Meanwhile, with a sharp paring knife cut an X in the top end of each cherry tomato. Sprinkle cut tomatoes with ground thyme. Slip a smoked almond down into each tomato through the X opening.

4) Squeeze roasted garlic cloves out of the garlic head and slip one clove each into the cherry tomatoes as was done with the oysters. Press tomatoes closed or secure them with a cocktail toothpick.

5) Garnish with fresh thyme springs or leaves and if desired, season with a little salt and pepper.

Directions

1) Cut chicken strips into 1-inch cubes. Cook sausage and chop into 1-inch chunks.

2) Dice onion and red bell pepper. Chop celery. Mince garlic.

3) Place all ingredient (except shrimp), including the liquid from the tomatoes, into a 5-quart slow-cooker. Cover and cook on low for 6-8 hours or until chicken is cooked all the way through and no longer pink in the middle.

4) Uncover pot and add shrimp. Recover and cook for an additional 15-20 minutes or until shrimps are heated through.

5) Cook rice according to package directions.

6) Remove bay leaves and serve hot over rice.

Directions

1) Preheat oven to 425 Degrees Farenheit. Heat rice according to package directions.

2) Heat the pack of tortillas in the microwave on high 30 to 60 seconds or just until warm.

3) Open the can of sauce and pour into a 13x9-inch baking dish just enough to lightly coat the bottom.

4) On the bottom third of each tortilla place 1-2 Tbsp. rice and some soy crumbles then roll into a burrito. Place into the baking dish and repeat until you run out of ingredients.

5) Pour the rest of the sauce over the top of the enchiladas and top with the cheese.

6) Bake 20-30 minutes or until the cheese is melted and the sauce is bubbling.

7) Top each serving with a dollop of Crema.

Directions

1) Mince scallions.

2) In a medium size mixing bowl combine the flour, salt, sugar, and minced scallions. Briskly stir in the boiling water to form a sticky soft dough. Transfer the dough to a clean flat work surface that has been sprinkled with flour. Knead the dough for about 7-10 minutes, adding a bit more flour if the dough begins to stick, until the dough no longer sticks and its consistency is supple and smooth. Cover the dough with a clean towel to let the gluten rest for about 30 minutes.

3) After the dough has rested, cut it into two halves. Set one half aside covered in plastic wrap to keep from drying out. Roll the remaining half out into a rope. Cut the rope into 6 to 8 equal pieces and use your palm flatten each piece into about a 3-inch size pancake. Brush the top of each pancake with sesame oil. Couple pancakes together by placing one on top of another with the oiled sides together and the non-oiled sides on the top and bottom to form 3 to 4 double-thick pancakes. Using a rolling pin, roll each double pancake out to form a thin 6-8 inch diameter pancake. Set pancakes aside, covered with plastic wrap, and repeat the process with the other reserved half of dough.

4) Pre-heat an un-greased (dry) griddle, skillet or Wok to medium. Add a pancake and cook on both sides until each side begins to brown in spots and the pancake begins to puff with steam. Remove the pancake from the heat and separate the one doubled pancake into two. One side of each will be smooth and the other side will be browned in spots. Repeat the process until all pancakes have been cooked and separated into individual pancakes.

5)  Serve immediately, cool, or stack between wax paper and freeze for later use. To reheat, thaw and then steam the stack for 5 minutes, or until soft and hot.

Directions

1)  Chop chipotle.

2)  Mix all ingredients in a small bowl.

Directions

1) In a medium size bowl combine the flours, sugar, cocoa, baking powder, chocolate chips and salt

2) In a small bowl mix together the milk, eggs, oil and extract.

3) Add the wet ingredients to the dry and stir just until moistened. Let the batter rest for 5 minutes.

4) Spray a skillet with non-stick cooking spray and heat on medium or to 375 degrees F. Pour 2 – 3 tablespoons of batter per pancake into hot skillet. Cook until the bottoms are golden and the top forms dry bubbles. Turn pancakes over and cook other side.

5) Repeat with remaining batter.

6) Serve warm with syrup, sauce, sour cream, fresh fruit, sliced almonds or any other creative toppings of your choice.

Directions

1) Mince garlic, grate lime zest and chop cilantro.

2) Combine rice, oil, garlic, lime rind, pepper, and vegetable broth in a medium saucepot. Bring mixture to a boil.

3) Reduce heat to a simmer, cover pot and simmer for 15 – 20 minutes or until liquid is absorbed and the rice is tender.

4) Remove from heat and stir in cilantro and lime juice.

5) Serve immediately.

Directions

1) In a small saucepan, mix apple juice and agar-agar flakes. Let stand for 10 minutes.

2) Meanwhile, in medium bowl, dissolve kudzu in 2 tablespoons water. Whisk in coconut milk and maple syrup, then whisk into apple juice mixture. Bring mixture to slow simmer over low heat, whisking constantly, about 4 minutes. Cook, whisking often, until agar-agar is completely dissolved, about 10 minutes (do not boil).

3) Pour into shallow dish and cool to room temperature. Press coconut cream through fine-meshed sieve before using.

Directions

1) Cook and then slice the seitan. Slice the onions and tomatoes. Chop the Bell pepper.

2) Rinse and tear green and red lettuce into bite size pieces.

3) Cook the pasta in salted water according to package instructions. Drain, and run under cold water until pasta is cool, drain again

4) In a medium bowl, mix pasta, seitan, onion, and green pepper and toss well to mix

5) In a separate bowl, whisk together the barbecue sauce and mustard. Pour sauce over seitan mixture and toss to coat.

6) Serve seitan mixture over mixed greens and garish with the tomatoes.

Directions

1) Preheat oven to 350F

2) Mix ingredients, being careful not to break up the lumps of crab meat.

3) Pour mixture into and 8-inch square baking dish and bake in preheated oven until bubbling (about 20 minutes).

4) Serve with crackers

5)  

6)  

Directions

1) In a blender add currants and green tea. Pulse to break up the fruit.

2) Add the honey, tofu and juice and blend until a smooth shake-like consistency.

3) Add more green tea or water if the mixture has trouble blending.

Directions

1) Grate ginger and crush garlic

2) Cook the tofu in a pan on the stove top, dice and set aside.

3) Add to the pan the ginger, garlic, garam masala and tomato sauce; simmer and reduce about 15 minutes.

4) Season with salt and pepper to taste.

5) Spread the tofu and sauce mixture onto the pizza crust and top with broken up paneer.

6) Bake according to crust directions.

7) Allow to sit for 3 – 5 minutes before slicing and serving.

Directions

1) In large bowl, combine 2 – 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and un-dissolved yeast.

2) Heat water, honey and butter until very warm (120 to 130 degrees F.); stir into dry ingredients

3) Stir in rye flour and enough remaining bread flour to make soft dough.

4) Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

5) Shape dough into a 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes.

6) With a sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf.

7) Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and continue to bake for 35 to 40 minutes or until done.

8) Remove from sheet and let cool on wire rack.

Directions

1) Rough chop tofu.

2) Add vegenaise and mustard and mix. Taste and adjust the mayo to mustard ratio to suit your preferences.

3) Season to taste with salt and pepper. Serve between slices of bread.

Directions

1) While the stew is cooking, bake the whole eggplant at 400 degrees F on a baking sheet lined with foil for about 30 minutes and finely grate the cheese.

2) When the eggplant is very soft, remove it from the oven and let it cool. When it is cool enough to handle, peel off the skin and scrap off any eggplant that remains on the skin, discard the skin.

3) Cut the eggplant in half and scrape away as many of the seeds as you can. Place the eggplant in a colander to drain for a few minutes while you make the gravy.

4) Melt the butter in a saucepan and whisk in the flour. Cook the flour butter mixture for a few minutes over medium low heat.

5) Slowly add the milk whisking constantly to keep it from lumping. Cook for a few minutes longer then, using a spatula scrape it into a large bowl.

6) Add the drained eggplant and mash lightly with a pastry blender or large fork. Add the grated cheese and season with salt and pepper to taste.

7) Keep warm on the stove top or reheat in the oven when ready to serve.

Directions

1) Spray the inside of Crockpot with nonstick cooking spray.

2) Peel and slice apples. Toss apples and Muesli cereal together.

3) Melt butter. Mix the bread cubes with the agave nectar, melted butter and apple pie spice.

4) Arrange the apples and bread cubes in alternate layers in the Crockpot

5) Cover and cook on low for 6-7 hours or until apples are tender.

6) Serve with Low fat Vanilla Greek-style (thick) Yogurt (opt.).

Directions

1) Preheat oven to 350 degrees F.

2) Blend together softened butter, salt and garlic powder until smooth.

3) Cut bread loaf in half horizontally.

4) Spread butter evenly on top and bottom cut sides of bread. Close loaf and wrap in foil.

5) Heat in oven for 15 – 20 minutes or until heated all the way through.

6) Remove from foil and cut into slices

Directions

1) Clean snow peas, trimming if necessary.

2) In large skillet, heat the oil over medium heat; stir in snow peas, garlic and ginger.

3) Sauté for 1-2 minutes, until peas are tender. Toss with sherry and serve immediately.

Directions

1) Preheat oven to 450 degrees F.

2) Seed and dice tomatoes. Halve olives. Halve lengthwise, remove seeds and dice cucumber. Chop lettuce. Slice scallions. Chop eggplant. Halve and open pita pockets

3) Cut chick n\\\' Style thin strips and toss them together with the salad dressing, rosemary and oregano; place in a shallow pan and roast until eggplant is soft. Remove from oven and cool.

4) Meanwhile, place in a bowl the tomato, feta cheese crumbles halved olives, chopped cucumber, chopped lettuce and sliced green onion. Add the cooked chicken strips and toss all the ingredients together well.

5) Fill each pita pocket half with one fourth of the mixture and serve.

6) Offer additional salad dressing on the side (if desired).

Directions

1) Trim and clean the green beans.

2) Steam the whole green beans and carrots separately until they are al dente (soft but still slightly crisp) in texture.

3) Place hot, cooked green beans and carrots into a serving bowl. Add the melted butter and toss the vegetables lightly until they are coated. Season with salt and pepper to your taste.

4) Serve immediately.

Directions

1) Peel, pit and quarter avocado. Slice thinly.

2) Cut Zucchini’s in half across the middle then cut each half into thin lengthwise slices or planks. Heat a skillet to medium-high heat and sauté planks until they soften and are slightly golden. Remove from heat and reserve.

3) Spread one side of each slice of bread with 1 tablespoon of onion sauce.

4) Layer four slices of bread with a slice of havarti, one quarter of the avocado slices, one quarter of the zucchini planks, and another slice of havarti. Top each with the remaining four slices of bread with the spread side down.

5) Grill sandwiches in a Panini press or pan until bread is marked and cheese melts.

6) Cut each sandwich in half and serve warm.

Directions

1) Chop fresh herbs.

2) Combine all ingredients (except fish steaks) in a bowl.

3) Place eggplant slices on a preheated grooved pan or grill for 15 seconds (or until eggplant is marked), turn eggplant slices 90 degrees to make a cross-sear design and cook for an additional 15 seconds (or until eggplant is marked). Turn eggplant slices over and repeat on other side. You are not trying to cook the eggplant – you just want to grill mark them to impart some grilled flavor and visual appeal.

4) Place eggplant slices flat in a baking pan and pour marinade over them.

5) Preheat oven to 350 degrees F.

6) Place baking pan in oven and bake fish for 10 – 12 minutes or until just cooked through to the center.

Directions

1) Chop red onion finely.

2) Lay tortillas on flat clean work surface. Portion 2 slices of Field Roast along the bottom third length of each tortilla. Portion 2 ounces of coleslaw over each portion of ham. Roll each dill pickle spear up in a 1 ounce slice of Swiss cheese and nest them in place over the coleslaw. Sprinkle with chopped red onion.

3) Roll up tortillas starting at the side with the filling. Place wraps (seam side down) on a large plate and microwave until hot and cheese is melted.

4) Trim bark off pineapple and core. Cut flesh into chunks, slices, or wedges.

5) Serve one heated tortilla wrap and 4 ounces of pineapple per person.

Directions

1) Preheat oven to 350 degrees F. Peel and slice eggs. Slice scallions 1/4-inch thick

2) Slice and toast bagels. Spread bottom halves with thin layer of Smart Balance or other healthy margarine type spread. Sprinkle each half with garlic and onion powder.

3) Shingle one slice tofu in a circular patter over each over bottom half of each bagel. Top each with a slice of vegan bacon, a slice of tomato, a slice of cheddar cheese and a sprinkling of sliced scallions, respectively. Place top half on each bagel sandwich.

4) Serve immediately or place sandwiches in a pre-heated oven until cheese starts to melt or until ready to serve. These sandwiches can also be made ahead of time, be individually wrapped, and then refrigerated or frozen for a later convenience. To reheat: place sandwiches on a foil-lined cookie sheet and place in pre-heated oven until cheese begins to melt (approximately 15-20 minutes (if refrigerated) or 40-45 minutes (from frozen state).

Directions

1) Cube Tofu.

2) In a large bowl layer lettuce, tomatoes, tofu, dressing, seeds and sprouts.

Directions

1) In a mixing bowl, combine all ingredients except olive oil and parsley. Mix in enough water (a few teaspoons at a time) to just get the mixture to form a ball of dough. Cover bowl with plastic wrap and allow dough to rest for 45 minutes to an hour.

2) Place some rice flour on a flat clean work surface. Place rested dough in the center. Use a rolling pin that is dust with rice flour or use a pasta rolling machine to roll out the dough into a very thin sheet. Allow the sheet to rest for about 1/2 hour before cutting.

3) Cut dough into 1/2-inch thick strips with a pizza wheel cutter or sharp knife to create noodles.

4) Bring a big pot of salted water to a boil. Add the noodles and boil for about 12 minutes.

5) Drain and toss noodles with a tablespoon of olive oil and if desired some chopped parsley.

Directions

1) Bring water to a boil then stir in Malt-O-Meal and salt. Stir well.

2) Return to boil, reduce heat, stir, top with lid.

3) Simmer for roughly 5 minutes or until cooked.

4) Remove from heat and stir in remaining ingredients then serve with a slice of rye toast.

Directions

1) Partially thaw the blueberries and place them in a blender with the vinegar, sugar and water. Blend mixture until smooth. (Optional) Strain mixture through a sieve or China cap and discard the skins and seeds.

2) Place strained juice in a dressing shaker bottle or carafe jar and add the remaining ingredients (except the lettuce). Shake or mix well and then chill for several hours to allow flavors to blend.

3) To serve: Slice Iceberg lettuce head into two halves and re-wrap and return one to the refrigerator for another use.

4) Cut the remaining half into four quarters or wedges. Place one wedge each on four salad plates. Drizzle the dressing on each wedge and serve.

Directions

1) Bring the milk to a boil in a heavy saucepan. As soon as it begins to froth, add 3 tablespoons of the lemon juice. Stir it in and remove from the heat.

2) The curds should separate from the whey. If they do not, bring the milk once again to a boil and add an additional tablespoon of lemon juice.

3) Line a strainer with a large, double layer of cheesecloth. Set the strainer over a large bowl. Pour the curds and whey into the strainer. Let the whey drain. Lift up the 4 corners of the cheesecloth and gently stir cheese into a bundle.

4) Put the bundle on a board set in the sink. Place a plate on the bundle. Put a weight, such as a soup can, on the plate.

5) Remove the weight after 4 to 6 hours; cheese should be firm. Untie the bundle and refrigerate.

6) Paneer is NOT a melting cheese.

Directions

1) Chop fresh chives.

2) Cook noodles in a large pot of boiling salted water until al dente. Drain immediately.

3) Toast flax seeds in a dry skillet until fragrant. Remove and cool.

4) Place drained pasta in a bowl and toss with melted clarified butter, lemon zest, chives, lemon juice and flax seeds. Adjust seasoning to taste.

5) Serve immediately.

Directions

1) Peel and chop mango into 1/4-inch cubes. Chop squash into 1/4-inch cubes.

2) Stem, seed and mince peppers. Mince Red onion. Chop cilantro.

3) Place all ingredients in a bowl and toss together to blend.

4) Cover and chill until ready to serve.

Directions

1) Preheat oven to 375 Degrees Farenheit.

2) Dice tofu, shred potatoes and cheese and set aside.

3) Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.

4) Layer tofu, potatoes, salsa and 1 cup of cheese in baking dish. In large bowl, stir baking mix, milk, seasoning to taste and egg replacer until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

5) Bake uncovered in preheated oven 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

Directions

1) Split muffins in half horizontally.

2) Mince vegan sausage

3) Spread a tablespoon of sauce on each half.

4) Sprinkle with cheese and minced pepperoni.

5) Heat muffin in oven, broiler, or microwave until cheese melts.

6) Remove, cool, and slice each half into six wedges like a mini pizza

7) Serve, freeze, or pack into a lunchbox.

Directions

1) Preheat oven to 400 degrees F. Spray a 12 tin muffin pan with non-stick cooking spray.

2) In a large bowl mix together the first six (dry) ingredients. In a separate small bowl beat together the next four (wet) ingredients. Pour the wet ingredients into the bowl with the dry ingredients and blend just until the dry ingredients are moistened. (Do not over mix).

3) Cut the zucchini into 1/2-inch. Fold in zucchini and 1/2 cup of the cheese.

4) Fill the prepared muffin tins 2/3 full and sprinkle the tops with the remaining 1/2 cup of shredded cheddar cheese.

5) Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6) Remove from oven and remove muffins from their tins while still warm.

Directions

1) Cook vegan bacon strips and chop. Peel and cube sweet potatoes. Peel and slice red potatoes. Peel and slice parsnips into 3/8-inch strips. Chop onions. Cube tempeh. Crush juniper berries. Quarter mushrooms.

2) Fry the chopped bacon until crisp. Drain grease and save for another purpose.

3) Place the potatoes, parsnips, and onions in the bottom of a 5 quart slow cooker (crock pot). Sprinkle bacon over the root vegetables. Top with cubed Tempeh, Mushrooms, Nuts.

4) In a separate bowl, mix together the remaining ingredients. Pour mixture over the meat in the crock pot. Cover and cook on the low setting for 6-8 hours or until the meat and potatoes are tender.

5) Discard bay leaves and serve hot with biscuits, bread, or muffins.

Directions

1) Melt the butter and toss it with the popcorn.

2) Combine the onion powder, chives, garlic powder, turmeric and salt (opt.) and then sprinkle it over the popcorn. Toss well and enjoy.

Directions

1) Toast bread slices.

2) Spread one side of four toast slices with 2 Tbsp of Neufchatel cheese. Spread remaining four toast slices with 2 Tbsp of almond filling.

3) Trim peel off of oranges with a sharp knife. Slice each orange into 6 thin cartwheel slices. Pop out any seeds with a small paring knife.

4) Place three orange cartwheel slices on almond filling spread toast slices. Top with the Neufchatel cheese covered slices of toast (spread side down) to create four sandwiches.

5) Cut each sandwich into half or quarters on the diagonal and enjoy.

Directions

1) Cut scallions into 1/4-inch slices on the diagonal. Chop the pickled ginger finely.

2) Cook rice noodles according to packaging instructions.

3) Place noodles in a bowl and toss together with remaining ingredients.

4) Serve hot or cold.

Directions

1) Rinse and dry potatoes. Peel or not as you prefer. Cut into 1/2-inch wedges.

2) Preheat oven to 475 degrees F.

3) Toss potatoes with olive oil in a large bowl.

4) Add remaining ingredients and toss until all wedges are coated with the seasonings.

5) Place potatoes on a baking sheet in a single layer and bake for 15 minutes. Stir potatoes and continue to cook another 15 minutes or until potatoes are soft and golden brown.

6) Remove from oven and serve.  

Directions

1) Dice the peaches into 2 cups worth. Toast and roughly chop 1/4 cup of pecans; finely chop remaining 1/2 cup.

2) Line 12 muffin cups with large paper liners or lightly grease, set aside.

3) Streusel: In a large bowl combine1/2 cup flour, the brown sugar, 2 Tbsp granulated sugar, 1/2 tsp cinnamon, a pinch of salt, and 1/4 cup roughly chopped pecans. Drizzle with 1/4 cup melted butter and toss with a fork until evenly moistened (mixture will be chunky).

4) Muffins: in a medium bowl whisk together 1-1/2 cups flour, finely chopped pecans, baking powder, baking soda, lemon zest,1/2 tsp cinnamon, and 1/4 tsp salt. Set aside.

5) In a large bowl, combine egg and 1 cup granulated sugar and whisk until pale yellow in color, about 45 seconds. Whisk in vanilla, until completely blended in. Slowly whisk in melted butter until blended, add buttermilk, and whisk until combined.

6) Fold the flour mixture into the wet ingredients and mix until just combined. Fold in peaches.

7) Divide batter into prepared muffin cups, fill almost to the top, and top evenly with streusel.

8) Bake in the center of the oven until light golden and a toothpick inserted into the center comes out clean, about 25-30 minutes.

9) Cool for 10 minutes in pan before transferring to a rack to cool completely. Serve immediately or store in an airtight container at room temperature for up to 3 days.

10) Muffins may be frozen for up to 1 month, Thaw at room temperature before serving.

Directions

1) Place cocoa powder in a pitcher. Stir in soy milk until unsweetened cocoa powder is well blended.

2) Pour 3/4 cup cereal into four cereal bowls. Pour 1/2 cup of cocoa-soy milk on each.

3) Slice one banana on top of each bowl of cereal.

4) Serve immediately.

Directions

1) If duck was frozen, make sure it is completely thawed. Rinse duck inside and out. Pat dry with paper towels.

2) Cut lemon into 1/4-inch slices. Cut cucumber into strings or strips.

3) Combine water, honey, lemon slices, soy sauce, and rice wine together in a sauce pot. Heat and bring to a boil. Reduce heat and simmer for 20 minutes. Keep sauce hot.

4) Dip the mock duck into the hot honey sauce. Let drip a few minutes, and dunk the duck again. Then over a baking pan, spoon the rest of the hot honey sauce over the duck, making sure to cover the duck completely. Continue to baste the duck until you’ve used all the liquid in the sauce pot.

5) Hang the mock duck in a cool, dry, well-ventilated place with a bowl beneath to catch any drips. Let the duck dry for five hours or overnight. Note: If you don’t have a place with great air circulation, dry the duck in an unheated room with a fan blowing on it.

6) After drying the mock duck, the outside will be very tight and dry to the touch. Remove the hook. Place the mock duck on an oiled rack, so air can flow around the duck while it’s cooking. Place the rack in a roasting pan that has 2-3 inches of water in it, so the fat can drip into the water and not spatter in your oven or on the duck.

7) Place the pan in a 475 degree F oven and roast for 15 minutes, then turn the heat down to 350 degrees F and continue roasting for another 1 – 1/4 hour more. If you like, turn the breast meat side down about 30 minutes into roasting. When done, remove from oven and let sit 15 minutes.

8) While the mock duck is cooking, make scallion brushes. Trim off the roots and top green part of each scallion, leaving about a 4-inch piece. Make 1-inch lengthwise slits into the white end of each to create a brush. Put pieces into a bowl of ice water for about 20 minutes to bloom open. Drain, and refrigerate brushes until ready to serve. Cut cucumber into strings using a vegetable sting cutting tool, a mandolin, a potato peeler, or hand cut it into long stringy strips with a knife.

9) To serve, carve the duck.

10) To eat, use the scallions to brush hoisin sauce on the pancakes. Add about 3 ounces of duck meat some cucumber strings and scallion. Fold end over and roll up.

Directions

1) Peel and chop carrots into 1-inch pieces. Peel and smash garlic.

2) Preheat oven to 375 degrees F. Toss carrots in 1 Tbsp. of olive oil and garlic cloves in a roasting pan and cook in oven until the carrots become tender and slightly browned, about 45 minutes to one hour.

3) Remove from oven and place in a food processor or bowl of an hand immersion blender with the remaining ingredients. Puree until smooth. If mixture is tight, add a few more drops of orange juice to make mixture to your desired dipping consistency.

4) Place mixture in a chip and dip platter bowl and serve dip warm or cold. Surround dip bowl with chips.

5) Garnish dip by hanging a carrot curl and orange slice on the edge of the bowl. Sprinkle dip with chopped tarragon (optional).

Directions

1) Heat a cast-iron skillet or heavy bottomed frying pan until hot. Add the oil. When oil is hot add the wild rice. Stir to coat all the grains and then cover and reduce the heat to medium.

2) Heat and shake the pan until you hear the subtle sound of the rice popping.

3) Continue to shake and heat (you don’t want to let the rice burn) until the popping sounds subside.

4) Remove from heat and transfer rice from pan to paper towels to drain and cool.

5) Sprinkle with seasoning to your taste.

Directions

1) Cook the tater tots according to package directions. Finely dice onion. Slice and quarter cheese. Quarter veggie burgers.

2) Season veggie burgers to taste and fry in a skillet approximately 3 minutes on each side.

3) With a bread knife slice the Parker House rolls to form buns and return to bag. Making sure you have removed any metal ties place the bread bag and all into a microwave and heat on high for 20 to 80 seconds as necessary just heat them through.

4) On the bottom of each bun sprinkle a few onions, then a patty, followed by cheese and finally the top bun. If you choose to add a condiment like BBQ sauce put it on top of the slider before the cheese. Serve four on each plate.

Directions

1) Whisk the Ener-G and water, then add to the mashed potatoes.

2) Stir remaining ingredients into the potatoes.

3) Treat a pre-heated pan with non-stick spray and cook the pancakes over medium high heat until golden brown on each side.

Directions

1) Serve pretzels and with honey mustard dressing for dipping

Directions

1) Preheat oven to 350 degrees. Grease a 9-inch round cake pan with margarine or non-stick cooking spray.

2) Chop almonds. Drain plums, cut in half and remove pits; set aside.

3) Combine first six ingredients in a bowl. Cut in margarine our use hands to mix until mixture forms a coarse crumb texture. Set aside.

4) In another separate bowl come the sugar, rice flour, potato starch, xanthan gum baking powder, eggs and extract. Mix until a soft dough is formed. Press dough into the prepared pan.

5) Sprinkle reserved crumb topping on surface of dough.

6) Drain plums, discard syrup, cut plums lengthwise in half and remove and discard their pits. Use the back of a spoon, make eight depressions around the inside edge of the dough (like a deviled egg plate). Press 8 plum halves into the dough depressions (cut side down).

7) Bake for 35 to 40 minutes.

8) Cool and cut eight wedge slices cutting between each plum so that each slice has a plum.

9) Serve with a dollop of mascarpone cheese

Directions

1) Cut mushrooms into 1-inch pieces. Rinse and drain black beans. Cut carrots into 1/2-inch slices. Cut potatoes into 1/2-inch cubes. Peel, seed and cube squash into 1-inch cubes.

2) Add mushroom pieces to a 3-quart slow cooker. Add remaining ingredients (except cornstarch and cold water). Cover pot and cook on low for 6 hours or until vegetables are tender.

3) In a cup combine the cornstarch and the cold water to make smooth slurry. Uncover the stew and stir in the slurry. Recover and cook on high for 15 to 20 minutes or until the gravy is thickened. Adjust seasonings with more salt and pepper, if desired.

4) Serve hot with rice or tortillas.

Directions

1) Assemble in order and wrap in cellophane and refrigerate.

Directions

1) In a cup or small bowl soak the saffron threads with the hot water for 8-10 minutes. Pour saffron liquid into a blender with the chili paste and garlic cloves. Blend until smooth. Reserve.

2) Rinse and dry mushrooms, eggplant and carrots. Blanch carrots. Cut vegetables into 1-inch strips.

3) Season chicken strips or tenders and mushroom caps with salt and pepper.

4) In a heavy bottomed skillet heat the oil until medium hot. Add the chicken strips or tenders in batches and sauté 2 to 3 minutes. Remove browned pieces to a plate and then add more uncooked pieces to the skillet until all pieces are browned. Cover plate to keep warm.

5) In the same skillet, saute the vegetables for 2 to 3 minutes or until softened.

6) In the same empty skillet used to sauté the chicken, add the reserved chili-garlic paste, coriander and oregano. Reduce heat and cook and stir for 3-4 minutes. Add the tomatoes and water and bring mixture to a low boil. Add the browned chicken pieces and spoon some of the sauce over them. Cover and simmer for 5 minutes.

7) Uncover and stir in the chick peas. Re-cover and continue simmering for another 10 minutes.

8) Uncover and stir in the lemon juice. Increase heat and bring mixture to a boil for 5-8 minutes to reduce and thicken the sauce.

9) Serve hot.

Directions

1) Slice scallions thinly. Mince garlic. Rinse and dry arugula. Peel red onion, slice thinly and separate into strips.

2) In a small sauce pot combine the vinegar, molasses, mustard, scallions, garlic, tarragon and pepper. Heat on medium until mixture is hot but not boiling.

3) Meanwhile, in a large bowl toss together the greens, onion strips, cherries, soy bacon crumbles and orange segments.

4) Drizzle the hot vinaigrette dressing over the salad and lightly toss to coat all the ingredients.

5) Top center of salad with pile of popped wild rice (opt.).

6) Place salad tongs in bowl and serve family style.

Directions

1) Scramble tofu and Tofu Scrambler seasoning mix per package directions.

2) Spray a skillet with non-stick cooking spray. Heat skillet to medium.

3) Pour eggs into skillet and cook, stirring occasionally until the eggs are set to your desired consistency.

4) Serve hot.

Directions

1) Cut Tofu into 16 strips. Dip Firm Tofu in a mixture of soy milk mixed Bob’s Red Mill Egg Replacer.

2) Combine flour, sesame seeds, paprika, salt and pepper.

3) Dredge Tofu in the sesame/flour mixture.

4) Lay coated strips onto wax paper covered plate and refrigerate for 30 minutes

5) Fry strips in 350 degrees oil until cooked completely. Drain on absorbent paper towels.

6)  Serve warm.

Directions

1) Grate ginger and crush garlic. Halve pepper lengthwise and remove seeds.

2) Combine red wine, sherry, sesame oil, soy sauce, vinegar, ginger and garlic. Reserve 1 tablespoon of the marinade.

3) Cut eggplant into 1-inch thick slices. Brush eggplant slices with marinade

4) Place steak and bell pepper halves on grid over medium hot grill (or on a ridged skillet). Grill steak, brushing with the reserved marinade before turning once during cooking time, until it is rare to medium (about 5-7 minutes per side). Grill bell pepper halves with the meat until they are tender and a bit charred.

5) Remove from heat. Serve with the grilled bell pepper halves.

Directions

1) Peel, core and chop pear. Chop walnuts. Set aside.

2) Place all ingredients (except yogurt and walnuts) into a 3 quart slow cooker (Crock Pot). Cover and cook on low for 6-8 hour or overnight.

3) Serve hot with a topping of yogurt and chopped nuts.

Directions

1) Finely dice the celery.

2) In a medium size bowl, combine the vegan shrimp, sour cream, veganaise celery and seasoning.

3) Cover and refrigerate until ready to serve.

4) Fill hoagies with crab salad and enjoy.

Directions

1) Rinse capers and mince garlic. Set aside.

2) Cut off and separate broccoli florets. Trim the tough ends of the stalks; peel the stalks if desired and cut crosswise into 3/8-inch thick slices.

3) Heat oil in a large skillet over medium heat. Add capers and garlic and cook, stirring, until the garlic is golden, about 1 minute.

4) Add the broccoli florets and stalks and water; bring to a simmer. Reduce the heat to medium-low, cover and cook until the broccoli is tender, about 5 minutes.

5) Uncover, increase the heat to high and cook, stirring until any remaining water evaporates, about 1 minute.

6) Season with salt and pepper and serve warm.

Directions

1) Follow the instructions on the box to make the seitan ribs.

2) Peel sweet potatoes and cut into lengthwise wedges.

3) Place seitan ribs and sweet potatoes in the bottom of a slow cooker. Cook until potatoes are tender.

4) Combine the remaining ingredients and then pour them over the pork.

5) Cover and cook on low for 8 hours or until meat is very tender.

6) Serve with rice, macaroni and cheese or mashed potatoes.

Directions

1) Spread about 1/4 cup guacamole on one half of one side of each tortilla.

2) Ruffle 1 – 1/2 oz. of thinly slice turkey breast over the guacamole on each tortilla.

3) Top the turkey with 1/4 cup of shredded lettuce and 1 oz. of shredded cheddar cheese.

4) Lay four slices of tomato over shredded cheese.

5) Flip uncovered side of tortilla over filling and cut each tortilla in half to create 8 soft taco triangles.

6) Serve two taco triangles per person with (optional) a small cup of mango salsa on the side.

Directions

1) Drain the green chilies.

2) Combine all ingredients, including some of the juice from the chipotle corn, in a hot skillet and toss until heated through.

Directions

1) Chop parsley and set aside.

2) Whisk the eggs to blend. Add the water, flour, salt and nutmeg. Mix until well blended; do not over mix.

3) Place the batter in a colander suspended over (not in) a large pot of boiling water. Work the batter through the colander\'s holes using a plastic bowl scraper or rubber spatula. The batter should drop into the boiling water.

4) Cook the dumplings in the boiling water for approximately 3 – 4 minutes. Remove them with a skimmer and refresh (in cold water) then drain.

5) To serve, sauté the dumplings lightly in butter, just until hot. Garnish with chopped parsley.

Directions

1)  Preheat oven to 350 degrees F.

2) Slice onion, pepper, and jalapeno.

3) Coat the bottom of a baking with dish the oil and layer in order, onions, sausage and peppers.

4)  Bake for 20-30 minutes.

Directions

1) Grate cheese and set aside.

2) Cook the pasta in salted water according to package instructions. Drain, and run under cold water until pasta is cool, drain again.

3) Mix in remaining ingredients, minus chicken, in a separate bowl. Toss in pasta and chicken and toss gently to coat.

4) Chill until ready to serve.

Directions

1) Slice the strawberries and allow the cream cheese to come to room temperature.

2) Whisk together the cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture.

3) Place sliced strawberries on 1 piece of bread, top with the other, and serve .

Directions

1) Bring water, agave, juice, and cinnamon to a boil in a small saucepan over moderate heat. Boil until reduced to about 1/4 cup. Allow to cool to lukewarm.

2) Purée 2 cups fruit with all of syrup in a blender.

3) Stir remaining cup of berries into sauce.

Directions

1) Finely chop pistachios into a powder. Chop onion. Peel and cut sun chokes into chunks.

2) Savory Pistachio Cream: Bring 2/3 cup of the whipping cream to a full boil in a small heavy-bottomed sauce pot. Do not leave unattended during this process because the cream can quickly boil over and make a mess on your stove once it starts to boil. Just as soon as it comes to the full boil add the pistachio nut powder, sea salt, and pepper and remove pot from the heat. Cover and set it aside to allow flavors to infuse for ½ hour then remove lid and strain mixture through a sieve or mess strainer into a clean cup or small container while pressing down on the solids to extract all the liquids.

3) Refrigerate several hours or overnight or until the strained cream is very chilled. The cream cannot be whipped unless it is cold. Just before serving, pour into a chilled bowl and a few drops of green food color (if desired) and whip into stiff peaks.

4) Soup: Cook the onions in the butter in a medium size heavy bottomed sauce pot until the onions are soft but not caramelized.

5) Stir the sun chokes into the pot until they are coated with the butter. Cover the pot and simmer gently for 10 to 15 minutes until the sun chokes are softened, but do not let them brown.

6) Add the stock and milk and simmer for another 15 minutes. Remove from heat and allow to cool slightly before pouring the mixture into a food processor or blender. Puree the mixture until smooth. Place a strainer over the same cooking pot and strain the puree back into the pot. Place pot back on low heat. Stir in 1/3 cup of cream, cumin, turmeric, sea salt and pepper. Adjust seasoning to your taste and gently reheat.

7) Pour soup into four warmed soup bowls and scoop a dollop of the whipped savory pistachio cream in the center of each.

8) Garnish with a sprinkling of chopped chives around the surface of the soup then serve immediately with a fresh loaf of Artisan Bread.

Directions

1) Crush garlic and ginger. Coarsely chop broccoli rabe.

2) Combine soy sauce, rice wine and sugar in bowl and set aside.

3) Heat skillet to medium and add sesame seeds. Cook for 1 minute. Remove seeds and set aside.

4) Add oil, red pepper flakes, ginger and garlic and heat for 30 seconds. Add broccoli rabe and sauté for 1 minute.

5) Add soy mixture. Cover and cook for 2-3 minutes.

6) Sprinkle with sesame seeds and serve.

Directions

1) In a small bowl stir together the instant coffee granules and marsala wine. Set aside to rest and dissolve.

2) Meanwhile, in another bowl, combine the nonfat sour cream, mascarpone cheese and sugar. Stir in the coffee liquid. Blend together well. Cover and refrigerate.

3) When ready to serve, whip the heavy cream in another bowl, until it holds its shape in soft peaks, about 3-5 minutes.

4) Fold whipped cream into the chilled sour cream and cheese mixture.

5) Sprinkle sifted cocoa powder over the top and serve with fruit, biscotti cookies or other assorted dipping items.

Directions

1) In a small bowl stir together the instant coffee granules and marsala wine. Set aside to rest and dissolve.

2) Meanwhile, in another bowl, combine the nonfat sour cream, mascarpone cheese and sugar. Stir in the coffee liquid. Blend together well. Cover and refrigerate.

3) When ready to serve, whip the heavy cream in another bowl, until it holds its shape in soft peaks, about 3-5 minutes.

4) Fold whipped cream into the chilled sour cream and cheese mixture.

5) Sprinkle sifted cocoa powder over the top and serve with fruit, biscotti cookies or other assorted dipping items.

6) Rinse strawberries and set aside.

7) Rinse pears and apples in clean water and drain. Cut each in half lengthwise. Scoop out seed from center of each half with a melon ball cutter. Cut each seeded pear and apple half into four lengthwise wedges.

8) Place water and lemon juice in a large bowl. Add pear and apple wedges and toss with the acidified liquid to prevent browning.

9)  Place a small bowl with about 2 ounces of Tiramisu dip in the center of each snack plate. Place 4 pear wedges, 2 apple wedges, one whole strawberry, and one biscotti cookie attractively on each plate to serve.