1. 1 Cup unsalted margarine
2. 1 Cup unrefined cane sugar
3. 2 Tbs light molasses
4. 4 Tbs Mori-Nu Tofu (firm) puréed
5. 1 tsp vanilla extract
6. 1 ¾ cups unbleached flour
7. ¼ Cup whole wheat flour
8. ½ tsp baking soda
9. ¼ tsp salt 12 oz chocolate chips

1. Preheat oven to 350°F
2. Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy. Add tofu puree and vanilla; beat for 1 minute more.
3. Mix flours, soda and salt in small bowl. Add to creamed mixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour. Fold in chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes. Cool on wire rack.

1. 1 ½ c. unbleached flour
2. 1 ½ c. whole wheat flour
3. 1 T. baking soda
4. 1 ½ t. baking powder
5. ½ t. sea salt
6. ¾ c. organic applesauce
7. ¾ c. canola oil
8. 2 ½ c. sucanat or other sweetener
9. 1T. egg replacer 1/3 c. water
10. 1 ½ c. unsweetened organic cocoa
11. 1 ½ c. organic decaf coffee
12. 1 ½ c. soy milk

Oil and flour 2 9in. round layer pans or 1 9×11 in baking pan. Combine dry ingredients, set aside. Beat together apple sauce, oil, sweetener and egg replacer. Add cocoa, coffee and soy milk and dry ingredients beating well. Turn into pans. Bake 30 minutes or until done in a 350 degree oven.

1. 4 c. finely chopped vegetables of your choice (use anything you like)
2. 2 c. organic brown rice
3. 1 c. mung bean sprouts
4. 2 T. San J Thai Peanut Sauce
5. 2 T. San J Teriyaki Sauce
6. 1T. fresh garlic minced
7. 1 T. fresh ginger minced
8. 1 t. San J Szechwan Sauce
9. 2 T. toasted sesame oil
10. Tamari soy sauce to taste

Combine sauces, garlic, ginger and oil. Allow to get hot. Add vegetables and stir fry until just tender. Add rice and heat through. Turn onto serving platter and serve with soy sauce.

1. 1 lb. cooked whole wheat or vegetable pasta (any kind of noodles are fine).
2. 1/2 cup chopped fresh broccoli.
3. 1 cup pea pods
4. 1 c. peas
5. 1 c. sliced carrots
6. 1 c. sliced mushrooms
7. 1 c. organic diced tomatoes
8. 2 c. organic garbanzo beans
9. 1 c. peppers chopped
10. 1 T. basil.
11. 1 T. parsley.
12. 1 t. garlic.
13. Half teaspoon salt (opt.)
14. 2 c. organic pasta sauce
15. 2/3 cup vegan Parmesan cheese

Cook pasta according to package instructions. Steam all vegetables, except mushrooms and tomatoes, until crisp tender. Sautee mushrooms, tomatoes and spices in a little olive oil until mushrooms are tender. Stir in the sauce and cheese. Add the vegetables and heat through. Serve over cooked spaghetti.

1. Organic corn chips
2. Vegan crumbles
3. 2-4 c. organic vegetarian chili any kind
4. 1 c. shredded soy cheese
5. Vegan sour cream
6. Salsa
7. Diced chilies
8. Olives

Arrange nicely on an oven proof platter pop in the oven for a few minutes to heat. Serve hot.

1. 2 tbsp oil
2. 2 tbsp vinegar
3. 1 tbsp Santa Fe style spice blends
4. 4 cups assorted vegetables cut in 1 inch cubes (corn, tomatoes, green peppers, onions, mushrooms, etc…)

Combine oil, vinegar, and Spice Blends. Toss vegetables with mixture. Place vegetables on skewers. Grill or broil until crisp tender.