• 2 med sweet potatoes (1/2 lb)
• 1/2 Cup raisins
• 1/3 C dried pineapple bits
• 1-1/2 Cups light dairy-free beverage
• 2 tbsp cornstarch
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp ground ginger
• 1/8 tsp nutmeg

1. Steam sweet potato until just tender. Peel and cut into 1/2 inch pieces.
2. Cut each dried apricot half into 8 or 10 pieces. 3. Put sweet potato, apricot pieces, raisins, and cranberries into a medium sized bowl.
4. Preheat oven to 375 degrees F. Coat a 4 cup casserole dish with non-stick cooking spray.
5. In a small saucepan, heat soymilk to steaming. Reduce heat to low.
6. Remove several Tbsp. of milk to a small bowl and mix in the rice flour.
7. Stir rice flour paste into soymilk.
8. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon.
9. Fold sauce into potato and fruit mixture.
10. Spoon into prepared casserole and bake 30 minutes.

• 1 medium potato, peeled and diced
• 1/2 medium carrot, peeled and sliced
• 1/2 med onion, peeled and diced
• 1 cup water
• 1 tsp salt
• 1 lb of fresh broccoli (chopped, steamed and cooled)
• 4 oz firm tofu, crumbled
• 1/2 cup nutritional yeast flakes
• 1 Tbs lemon juice
• ¼ tsp garlic granules
• 1 cup uncooked instant brown rice
• 1 cup sliced mushrooms
• 3/4 cup water

1. Preheat oven to 350 degrees F.
2. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over 3. medium-high heat.
3. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes.
4. When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic.
5. Blend until very smooth and creamy.
6. Pour into a shallow, lightly oiled 1 1/2 to 2 quart casserole.
7. Add broccoli, rice, mushrooms and 3/4 cup water.
8. Stir well and smooth top of casserole.
9. Bake for 40 minutes, until golden and bubbling.

• Stuffing:
• ½ c butter
• 1 medium white onion, finely chopped
• 1 shallot, finely chopped
• 1 c celery, finely chopped
• ¼ c celery, finely chopped
• ¼ c scallions, minced
• 8 c whole-grain bread cubes or chunks, stale or toasted
• 2 tsp ground sage
• ½ tsp dried marjoram
• ½ tsp dried thyme
• ½ tsp celery seed
• ¼ tsp paprika
• ¼ tsp pepper
• ¾ tsp sea salt
• 1 Tbs fresh parsley, minced
• 1 vegetable bouillon cube
• 2 cups boiling water
   
• Mashed Potato Crust:
• 8-10 small potatoes, peeled and cut into cubes
• 1 stalk celery
• 1 bay leaf
• a large clove garlic
• 2 Tbs oil
• ¼ cup full fat plain soy milk
• ½ tsp sea salt

1.Peel potatoes and put in large pot with cold water.
2. Add celery, bay leaf, and garlic.
3. Bring to a boil, cover, and simmer for 20-30 min or until potatoes are tender.
4. (While potatoes are cooking, prepare stuffing.)In large saucepan, heat oil.
5. Add onion, shallot, celery, and scallions.
6. Sauté until vegetables begin to soften, Add bread cubes, spices and seasonings. Mix well.
7. Dissolve 1 vegetable bouillon in 2 cups boiling water. Add to stuffing, and mix well.
8. Steam, covered over very low heat, stirring frequently, for 15 min.
9. Preheat oven to 375 degrees.
10. Prepare mashed potatoes.
11. In small skillet, heat oil, and add soy milk.
12. Heat until hot, but not boiling.
13. Remove bay leaf and garlic, and mash potatoes manually or via food processor, mixing in oil and soy milk mixture.
14. Add sea salt and whip thoroughly.
15. Place stuffing in oven-proof casserole.
16. Top with mash potatoes.
17. Bake in oven for 30-45 min or until potatoes have formed a golden crust.
18. Serve with any store bought or home-made vegetarian gravy.

• 1 head of cauliflower
• 3 Tbs olive oil
• 1/2 lb of tofu, pressed and cubed
• 1 onion, sliced thinly
• 3 cloves of garlic, finely chopped
• 1 1/2 c tahini
• 1 Tbs tamari

1. Preheat oven to 375 F.
2. Break cauliflower into flowerettes and steam until just tender (about 10 min).
3.Grease a medium casserole dish with 1 tbs of the olive oil and arrange in it the cauliflower and tofu.
4. To prepare the sauce, het the remaining 2 Tbs of oil in a large saucepan.
5. Add the onion and garlic and saute until golden brown.
6. Add the tahini and tamari, stirring until blended, and cook for another 3 to 5 min.
7. Pour the sauce over the cauliflower and tofu and bake for 20 min, until heated through.

• 1 c chick pea flour
• 2 Tbs brown rice flour
• 1tsp onion granules
• 1 Tbs chopped fresh parsley
• 1/4 tsp baking soda
• 3/4 tsp ground coriander
• 1 tsp herb(s) (Dill weed works well)
• 1/2 tsp salt
• 2 tsp lemon juice
• 1/3 c water
• 1 1/2 Tbs oil
• 1/3 c grated raw zucchini

1. Mix dry ingredients together.
2. Stir in lemon juice, water and oil.
3. Add zucchini.
4. Form patties with a large spoon.
5. Heat enough oil in a large pan to cover bottom generously.
6. Brown patties in oil, turning once.
7. Drain on paper towels to remove excess oil.
8. Serve on a bun and garnish to taste.

• 1/4 c chopped onion
• 2-3 cloves garlic minced
• 2 tbs olive oil (extra virgin)
• 2 tsp chili powder (add more if you wish)
• 1/4 tsp basil (add more if you wish)
• 1/4 tsp oregano (add more if you wish)
• 1/4 tsp cumin seeds (add more if you wish)
• 2 medium zucchini (shredded)
• 2-3 medium chopped carrotts
• 4 finely chopped tofu burgers
• 2 28oz cans diced tomatoes
• 1 19oz can red kidney beans (drained)
• 2 19oz cans red kidney beans (rinsed)

1.In a large pot sauté onions and garlic in olive oil until soft (over medium heat). 2. Add zucchini and carrotts and stir until well blended.
3. Add tomatoes and kidney beans and stir until blended.
4. Add chili powder, basil, oregano, and cumin seeds and stir until blended.
5. Reduce heat to low and simmer for 1-2 hours.
6. During this time, you can add more of the herbs and spices to taste.
7. Optional: You can garnish with sliced tomatoes, shredded lettuce and chopped green peppers.

Serves 4 to 6,

• 1 cup white rice
• 1 can mixed beans or kidney beans
• 1 tbs. olive oil
• 1 medium onion
• 2 peices on celery
• 1 clove garlic
• 1 tsp cumin
• 1 tsp corriander
• Dash of cayenne pepper

1.Cook rice according to package directions.
2. Meanwhile saute onion, garlic and celery until tender.
3. Add beans and spices. Cook for 3-5 minutes.
4. Add to cooked rice and mix together.

Great as a side dish or a meal.
Serves 4 as a side dish or 2 as a meal.