1 tsp. sesame seed oil

1 T. Braggs liquid amino or soy sauce

1/2 small ginger root, peeled, and coarsely sliced

3 large cloves garlic

1 T. canola oil

1 cup broccolli florets

1/2 cup cauliflower florets

1/2 cup carrots, cuti n the thin long strips

1 cup peppers (red, yellow mix) cut in logn strips

1 cup frozen corn (optional)

1/4 cup slivered almonds, roasted

3 T. sesame seeds, roasted

* Bragg’s liquid aminoes to taste

1 cup finely chopped celery

1 cup chopped ripe olives

1 cup sliced green onions

2-3 ounces chopped pimentos

Scrub potatoes, then cut them and boil them in their skins. After the potatoes are cooked, peel and dice them. (This can be done a day ahead and then heated in the microwave when putting the recipe together.) Chop the celery, olives, onions, and pimiento.

1/2 container (6 ounces) Better Than Sour Cream

1 1/2 tsp. cumin (or to taste)

1/4 tsp. garlic powder (or to taste)

1 tsp. salt (or to taste)

Mix together well. Set aside.

1 cup cashew or soy milk

1 T. corn starch

2 tsp. McKays Chicken Seasoning

1 tsp. salt

Mix corn starch, chicken seasoning, and salt together in a small amount of the milk, in a small sauce pan. Add remaining milk and cook over medium heat while stirring constantly. When misture comes to a boil, take off stove and mix it into the sour cream mixture. Mix chopped vegetables with teh potatoes, then add the sour cream mixture and mix together thoroughly. Serve warm.

1 /12 cup soy milk

1 tsp. salt, or to taste

1/2 cup Tofutti “Better Than Sour Cream”

Bring all ingredients except sour cream to a boil. Stir in the sour cream and serve.

2 cups frozen peas

1 1/2 cup white sauce (see below for recipe)

1/2 cup Toffutti, Better Than Sour Cream

1/2 cup onion, chopped fine

1 tsp. dried dill weed

Cook potatoes in lightly salted boiled water, until tender. Drain and quarter. Cook peas for 1-2 minutes in a separate dish. Drain well. Saute onion in 1 T. olive oil

White Sauce

1 1/2 T. corn starch

1 1/2 cup soy milk

1 tsp. salt, or to taste

Bring to a boil. Stire the sour cream in the white sauce. Stir in potatoes, peas, onion. Sprinkle with dill.

1/3 cup flaxseed meal

2 T. carob powder

1 T. tahini

1 tsp. coffee substitute (such as Roma)

1 tsp. vanilla

1/4 tsp. stevia powder

2 T. Maltitol

1 T. honey

2 T. water

1/16 tsp. salt

Requires an additional 1/3 cup walnuts for garnish.

Grind walnuts in food processor. Add remaining ingredients and continue grinding until well mixed. Press into 8 x 8″ oil-sprayed dish. Sprinkle with finely chopped walnuts.

Makes 12 squares, best when made one day ahead.

1 teaspoon dill weed

1 teaspoon basil

1 teaspoon oregano

1/4-1/2 teaspoon garlic powder

Salt to taste (1-2 teaspoons)

1/4 cup lemon juice

Mix the above, then cube one block of Mori-nu tofu. Marinate the Mori-nu tofu in the above for several hours, then serve on a bed of lettuce. Garnish with tomatoes and olives.