• ¼ c raw whole blanched almonds
• 1 c water
• 2 Tbs fresh lemon juice
• 2 Tbs cornstarch
• 1 ½ Tbs safflower oil
• 1 tsp Nutritional yeast flakes
• ½ tsp salt

1. Mill almonds in coffee grinder, until they've become a fine powder: Put ground almonds in blender along with ½ c of the water and process the mixture on medium speed to create a smooth, thick cream.
2. Add the remaining water along with the lemon juice, cornstarch, oil, yeast flakes, and salt, and blend on high until smooth and creemy.
3. Pour the mixture into a small saucepan. Put saucepan over medium-high heat, and bring mixture to a boil, stirring constantly.
4. After mixture thickens, reduce heat to medium and continue to cook, stirring constantly, for 1 minute longer.
5. Remove saucepan from heat, and let mixture cool.
6. Beat the Creem Sheeze well, manually or electrically.
7. Transfer it to a storage container, and chill it in the fridge. It will continue to thicken as it chills until it is quite firm. Prior to serving, beat the Creem Sheeze again.

• ½ lb firm regular or silken tofu (with excess liquid squeezed out)
• ¼ c Low Fat Egg Free Mayonnaise
• ¼ c diced celery
• 1 Tbs chopped dill pickle
• ½ tsp onion granules or 1/8 c chopped onion
• ¼ tsp salt
• 1/8 tsp turmeric
• 1/8 tsp black pepper

1. Mash tofu in small mixing bowl.
2. Add remaining ingredients and stir them together until completely combined.

• 1 C sunflower seeds or any nut
• 1 C warm water
• 1 med onion (chopped)
• 2 or more garlic bulbs
• 1 tsp basil
• 1 tsp sage
• 2 handfuls of fresh parsley
• 2 tsp tamari
• 1 stalk of celery (chopped)
• 1 med potato (shredded)
• 1 carrot (shredded)
• 1/4 C olive oil
• 1/3 C engevita yeast or nutritional yeast
• 2 tsp lemon juice
• 1/2 C whole wheat flour

1. This is a delicious served on its own or with potatoes and veggie dinner. Blend the first 9 ingredients in food processor.
2. In large bowl, stir blend mixture with carrot and potato. Add remaining ingredients.
3. Grease and flour bread pan.
4. Cover pan and bake at 350 F oven for one hour and then 15 minutes uncovered.
5. Set for 30 minutes to cool and set.
6. Run knife around edges. Slice 1/4 inch thick and pan-fry till brown and golden crisp. Excellent!!!!!!!! Great for breakfast, lunch and/or dinner.

• 3 small eggplants
• 3 cloves garlic
• 1/4 c tahini
• juice of one lemon
• 1 tsp of cumin
• salt to taste
• 1/4 c sesame seeds

1. Preheat oven to 375 F.
2. Pierce the skin of the eggplants in several places with a fork to prevent exploding.
3. Put them in a shallow baking pan and bake until they're soft and the skin is shriveled (45 min to 1 h).
4. Remove from oven and cool on a plate.
5. Cut the eggplants in half and scrape the pulp from the skins.
6. Place the pulp in a blender along with all the other ingredients and puree until smooth.
7. Refrigerate for an hour or until chilled.
8. Then, stir in the sesame seeds.