Garlic Green Beans

1-2 cloves of garlic, minced
2 TBS olive oil
1 pkg green beans
salt to taste
1/4 tsp thyme

In a large skillet sautee garlic in olive oil for 1-2 minutes. Add green beans and cook stirring often, until beans are tender crisp and heated through about 10 minutes. Add salt and thyme, stir and remove from heat. Serve.

Mock Tuna Salad

2cans of chick peas, drained
2stalks of celery
1-2 carrots peeled
1-2 TBS sweet relish
3-4 Nori sheets (seaweed sheets used to make sushi)
1/4-1/3c vegenaise
salt to taste

Place all ingredients except vegenaise in food processor and process to desired consistency, I like it fairly coarse. Remove from food processor and place in bowl, stir in vegenaise and refrigerate for at least an hour before serving for flavors to combine. Serve with bread, crackers or fresh vegetables.

Unrolled Cabbage Soup

1pkg Bob's Red Mill TVP
2-3c vegan beef like broth
1/2tsp ground cumin
2c cooked rice

2TBS minced garlic
2TBS Olive oil
1c coarsely chopped onion
1c thinly sliced carrots
1c tomato paste
1/2c brown sugar
1/2c ketchup
1 28oz can diced tomatoes
salt to taste
1 med cabbage
1 bay leaf
1/2c fresh lemon juice
1/2c golden raisins
dill to taste
vegan sour cream to garnish

In a bowl combine the TVP with the beef like broth and set aside.

In a large pot heat oil, add garlic sautee for a couple of minutes, add onion and sautee until translucent. Add 1 1/2c water, the carrots, tomato paste, ketchup, brown sugar, tomatoes and salt, simmer for 10-20 minutes until carrots are tender. Transfer in batches to blender and blend until smooth. Return to pot. Chop cabbage and add to soup. Add the bay leaf and simmer for 10 minutes. Add the rice and TVP and simmer until cabbage is tender. Add water to thin to desired consistency. Add lemon juice and raisins 10 minutes before serving. Garnish with sour cream as desired.

Berry Pie with Carob Cheesecake Topping

Crushed Rice Chex cereal
2 quarts frozen berries
2 cans of 100% fruit juice concentrate (must contain apple juice)
1can of water
1/3c cornstarch

Carob Cheesecake topping:
3c tofu
1c melted margarine
1-1/2c dry sweetener
3/4c carob powder
2 tsp vanilla
1/4tsp salt
1/2c soymilk

Place crushed cereal in bottom of 9X13 baking dish. Layer frozen berries on top.

In a saucepan combine juice concentrate, water, and cornstarch, whisk together and heat until thickened. Pour over frozen berries. Place in fridge to cool.

In a blender combine all ingredients for cheesecake and blend until smooth. Pour over cooled berry jel. Refrigerate.

Oriental Soy Curlz and Rice

1 large onion, chopped

2-3 stalks of celery, chopped

olive oil

3c uncooked brown rice

6c vegan chicken like broth

1can of crushed pineapple

1 package soy curlz, rehydrated with 2-3c vegan chicken like broth

Sauce: 

1/3c sugar

1TBS cornstarch

1/3c soy sauce

1/4tsp ginger

Saute onion and celery in olive oil until onion becomes translucent. Add rice, broth, and pineapple, bring to a boil, reduce heat, cover and simmer until rice is tender. 

Rehydrate soy curlz with broth. When rice is done combine soy curlz with rice and place in a greased 9X13 baking dish. 

In a small saucepan combine all ingredients for sauce and heat and stir until thickened. pour and spread evenly across rice mixture. Bake at 350*F for about 30 minutes or until heated through.