• 1 1/3 c water
• ¼ c Nutritional Yeast Flakes
• ¼ c quick-cooking rolled oats (not instant)
• 2 Tbs sesame seeds (milled in coffee grinder)
• 1 ½ Tbs cornstarch
• 2 tsp fresh lemon juice
• 1 tsp onion granules
• ½ tsp garlic granules
• ¾ tsp salt

1. Put all ingredients in blender, and process until completely smooth.
2. Pour blended mixture into a small saucepan, and put it over medium-high heat.
3. Cook, stirring constantly with a fork, until the sauce is very thick and smooth.
4. Serve hot over vegetables or let cool and use as sandwich spread.

• Dry Ingredients:
• 1 ½ c instant gluten flour (vital wheat gluten)
• ¼ c Nutritional Yeast Flakes
• ½ tsp garlic granules
• ½ tsp onion granules
• Liquid Ingredients:
• 1 c water, or ½ c water + ½ c tomato juice (the tomato juice adds a "beefier" flavor)
• 3 Tbs soy sauce
• 1 tsp olive oil
Simmering Broth:
• 10 c water or vegetable broth
• ½ c soy sauce

1. Place the gluten flour, nutritional yeast flakes, garlic granules and onion granules in a medium mixing bowl, and stir them together.
2. Place the liquid ingredients in a small mixing bowl and stir them together. Pour this liquid into the dry ingredients. Mix well.
3. You will now have a firm, spongy mass in the bowl (called gluten) Knead the gluten directly in the mixing bowl for about a minute, just to blend. (Do not add any more flour.)
4.Slice the gluten into 3 relatively equal pieces, and set aside.
5. Place the ingredients for the simmering broth in a large saucepan/Dutch oven, add the gluten pieces and bring to a gentle boil.
6. Reduce the heat to medium-low, and simmer the gluten partially covered for 1 hour.
7. Remove the saucepan from the heat, and let the smeat cool in the broth uncovered (cooked gluten: smeat).

Transfer the smeat to storage containers, and add enough of the broth to the containers to keep it immersed. Cover each container tightly with a lid, and store the smeat in the refrigerator for up to ten days, or in the freezer for up to six months. To extend the life of fresh or defrosted smeat indefinitely, boil it in its soy sauce broth for ten minutes two times a week.

• 1 1/2 C each whole wheat pastry flour and whole wheat flour (or spelt or kamut)
• 1/4 C cornmeal
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 - 1 2/3 c water

1. Combine dry ingredients first, add the water, then mix together with your hands. When it's at the right consistency, the dough will easily come away from the side of the bowl and form a ball.
2. Press onto a non-stick cookie sheet or pizza pan.
3. Bake the crust for 10-15 minutes in a 400 F oven.
4. Add toppings of your choice and bake for another 15 minutes.

Try sautéing generous amounts of onions, garlic, mushrooms and zucchini in a Tbs of olive oil; and lightly steaming broccoli and asparagus(soak up excess moisture with clean tea towel, once steamed) - the garlic's so yummy you'll forget it doesn't have cheese.

• ¼ c olive oil
• ¾ c cane sugar
• 1 Tbs milled flax seed with 2 Tbs. of water (put together in small bowl first)
• 1 tsp baking powder
• ½ tsp sea salt
• ½ tsp cinnamon
• 1 c grated carrots
• 1 tsp vanilla
• 1 tsp almond extract
• 1 ½ c oats
• ¾ c whole wheat (or spelt or kamut) flour
• ½ c raisins
• 2 Tbs sesame seeds
• 2 Tbs sunflower seeds

1. Cream oil and sugar.
2. Add flax/water mixture.
3. In separate bowl, mix dry ingredients, minus oats.
4. Stir into creamed mixture. Add carrots, extracts, oats, raisins and seeds.
5. Mix and turn batter into greased 9x9 pan.
6. Bake at 350 F for30 min.

• I lb. regular firm tofu (not silken!), rinsed and patted dry
• 2/3 cup nondairy milk
• 2tsp fresh lemon juice
• 2/3 cup whole wheat pastry flour
• 1 Tbs. oil, more or less as needed for browning

 
• Seasoning Mix:
• 1 ½ cups nutritional yeast flakes
• 2 tsp. salt
• 1 tsp. each of: garlic granules, onion granules; and dried parsley flakes
• ½ tsp. each of: paprika; dried tarragon; dried dill weed; dried basil; dried oregano leaves; and curry powder
• ¼ tsp. each of: dry mustard; ground rosemary; ¼ tsp. ground celery seed

1. Cut the tofu horizontally into three equal slabs If time permits, wrap each slab in a clean tea towel or paper towel, and press the tofu (by placing a paper wait on top of the tea towel) for 45 min. If time doesn't permit, wrap it in a clean tea towel, and press it gently all over with your hands to extract as much moisture as possible.

2. For the seasoning mix: place all of the ingredients, from nutritional yeast to celery seed, in a shallow mixing bowl and combine well.

3. Place the "milk" and lemon juice in a small mixing bowl, and stir. Place the flour in a separate small mixing bowl.

4. Cut each slab of the tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the soured "milk", submerging it completely. Immediately dredge the tofu I the seasoning mix, making sure it is well coated all over.

5. Coat a large skillet with a thin layer of oil and heat it over medium-high heat. When oil is hot, add tofu pieces in a single layer. Cook them until the bottoms are well browned. Then turn the pieces over with a metal spatula, and cook the other sides until they are also well browned. You will need to cook the tofu in several batches. Add a little more canola oil to the skillet between each batch, and adjust the heat as necessary. As soon as you remove the tofu from the skillet, place it on a plate lined with a double thickness of paper towels to blot off any excess oil and keep the surface of the tofu crisp.

Yield: 12 pieces (3-4 servings)
Per serving - Calories: 394, Protein: 39gm, Carbohydrates: 44gm, Fat: 6gm.