Honey Lemonade

2/3 cups Honey
1 2/3 cups Hot Water
3 1/4 tablespoons Hansen's Lemon Juice Concentrate
5 2/3 cups Cold Water

Combine honey and hot water in a pitcher and stir until the honey dissolves.

Add lemon concentrate and cold water. Serve chilled over ice.

Marinated Tofu

5 tablespoons Tamari
3/4 cup Water
2 cloves Fresh Garlic
2 1/3 teaspoons Lime Juice
2 1/3 teaspoons Sesame Oil
4 tablespoons Crushed Pineapple
1 package Tofu (firm not silken)
1 tablespoon Fresh Ginger

Combine all ingredients except tofu in a blender.

Blend until there are no chunks of ginger.

Cube tofu and put in marinade overnight.

Bake at 300 degrees for 10 minutes, turn, and bake until golden brown.

Use tofu on salads, in burritos or just as a great snack.

Mashed Potatoes

3 1/2 pounds Potatoes, coarsely chopped
3 quarts Water
1 1/4 cups Soymilk
1/4 cup Margarine
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper

Combine potatoes and water in a kettle and boil until potatoes are soft.

Drain off water. Reserve a little in case your potatoes are too thick.

Add the rest of the ingredients and mash with a hand masher. Use a hand blender if you like them extra smooth.

A nice touch is to roast some garlic, peel it, and chop it up. Add to potatoes.

Blue Corn Bread

1/4 cup Margarine, melted
1 1/3 tablespoons Flax Seed Mixture
1 1/4 cups Soymilk
1 cup Blue Cornmeal
3 1/3 tablespoons Fructose
3/4 cup Whole Wheat Flour
2/3 teaspoon Salt
2/3 teaspoon Baking Soda
2/3 teaspoon Baking Powder

Preheat oven to 325 degrees.

Combine margarine, flax seed mixture, soymilk, fructose in a food processor and blend until smooth.

Combine with cornmeal, flour, salt, baking soda, and baking powder in a large bowl. Mix by hand.

Pour into an oiled 8 x 10 pan, and bake for 20 to 25 minutes (a toothpick inserted into the middle should come out clean).

Avo Spread

1 Avocado
1/4 teaspoon Salt
1/2 teaspoon Granulated Garlic
1/3 teaspoon Black Pepper
1 1/4 teaspoons Lime Juice

Cut avocado in half and remove pit.

Spoon out meat and discard skin.

Combine all ingredients in a bowl and mash with hand masher.

To make Avo-Cream add 3 ounces of cream cheese.

Mexi-'Chicken' with Meat of Wheat

2/3 cup Red Onion, finely chopped
2/3 cup Anaheim Chili Pepper, finely chopped
5 cloves Fresh Garlic
2/3 cup Water
Large can Diced Tomato
1 1/2 teaspoons Cumin
1 1/2 teaspoons Paprilka
2 teaspoons Chicken Seasoning
1/3 bunch Cilantro, chopped
1/3 teaspoon Black Pepper
2 pounds Meat of Wheat Chicken

Process “chicken” in a food processor until the pieces are about the size of a kernel of corn.

Combine onions, anaheim peppers, garlic, and water in a saucepan, and saute for 15 minutes.

Add tomato, cumin, paprika, chicken seasoning, and cilantro, and simmer for 20 minutes.

Turn off heat. Add pepper and Meat of Wheat chicken. Stir thoroughly.

This recipe is used for filling burritos, taco, or as a topping for salads. Mexi-chicken freezes great.

Black Beans

1 pound Organic Black Beans (dry), soaked
6 1/2 cups Water
2 2/3 tablespoons Kombu
7 cloves Fresh Garlic, minced
1 tablespoon Chili Powder
1 tablespoon Cumin
1/3 cup Tamari
1 teaspoon Salt
1/4 teaspoon Black Pepper

Soak beans overnight in enough water to keep them covered as they expand.

Rinse the beans and combine with water in a kettle, and bring to a boil. Skim off foam.

Add kombu and simmer until beans are soft (about 1 1/2 to 2 hours). Add water if needed to make sure beans are covered. Stir frequently.

Add garlic, chili powder, cumin, and tamari, and simmer for an additional 1/2 hour, or until sauce has reduced to level of the beans.

Turn off heat. Add salt and pepper to taste.

Lasagna

Veggie Mixture:
1/2 cup Spinach, chopped
1 small Zucchini, quartered, sliced
1 small Yellow Squash, quartered, sliced
1 medium Carrot, quartered, sliced
1 15-oz. can Artichoke Hearts, chopped
1/2 cup Garbanzo Beans, cooked

Cheese Mixture:
1/2 cup Feta Cheese, crumbled
1 1/2 cups Cottage Cheese
1/2 tablespoon Basil
3/4 teaspoon Oregano
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
3/4 teaspoon Egg Replacer

Miscellaneous:
4 ounces, Mozzarella Cheese, by weight
1/4 cup Parmesan Cheese
6 cups Tomato Sauce, see recipe
10 each Lasagna Noodles, cooked

Combine all the veggie mixture into one bowl and mix. Combine all the cheese mixture into one bowl and mix.

Follow these instructions for building your Lasagna:
Layer 1) 1/4 cup of Tomato Sauce and 1/4 cup of water spread over bottom of pan
Layer 2) 5 Noodles
Layer 3) Cheese Mixture
Layer 4) Veggie Mixture
Layer 5) 2 1/2 cups Tomato Sauce
Layer 6) sprinkle 3/4 of Mozzarella cheese
Layer 7) 5 Noodles
Layer 8) remaining Tomato Sauce

Bake 45 minutes at 300 degrees, remove and cover with paper pan liner and foil.

Rotate pan and cook another 45 minutes, remove pan, and uncover. Sprinkle remaining mozzarella cheese and parmesan cheese.

Bake uncovered until golden brown (about 5 minutes). Lasagna can be cooled, then cut and reheated as desired.

Hummus

2 2/3 cups Garbanzo Beans, dry
1 tablespoon Kombu, cut
6 cups Water
7 cloves Fresh Garlic, minced
7/8 cup Tahini
2/3 cup Lemon Juice
1/2 cup Extra Virgin Olive Oil
1/8 cup Fresh Parsley, chopped
2 teaspoons Salt
2/3 teaspoon Black Pepper
1 teaspoon Tamari
Pinch Red Pepper

Wash garbanzo beans and combine with water in a kettle. Bring to a boil and skim off foam.

Add kombu, and simmer until beans are soft (about 2 hours), adding more water to make sure beans are covered.

When beans are cooked, pour off 2/3 of the water, and add remaining ingredients.

Mix well by hand, to evenly mix all the ingredients. Blend until smooth (we recommend using a Cuisinart, but a blender will also work).

This recipe will become your personal recipe as you experiment with more lemon, garlic, or less...get creative and hummus yourself.