Tex-Mex Couscous Salad

2 cups vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red beans, drained and rinsed
1 3/4 cups couscous
2 cups frozen corn kernels, thawed
1 chopped red bell pepper
1 chopped orange bell pepper
1/2 cup chopped green onions
1 pint grape tomatoes sliced in half
1/4 cup chopped cilantro (or parsley)
1 cup salsa
1 tablespoon lime juice

Bring vegetable broth to a boil. Add couscous, stir, cover, remove from heat, and let sit for 10 minutes. Meanwhile, prepare remaining ingredients. Combine couscous and vegetables. Combine salsa and lime juice. Pour over couscous and mix well. Also good with lemon-garlic dressing mixed in. May serve warm or cold.

Sweet Couscous

3/4 cup water
1/4 cup orange juice
1/2 cup couscous
1/4 cup raisins
1 1/2 teaspoons honey
1/4 teaspoon cinnamon

Place all ingredients in a saucepan. Bring to a boil, cover, take off heat and let sit 5 minutes. Top with sliced fruit and/or nuts. Serve with your favorite soy milk.

Tofu Burgers

1/2 cup sunflower seeds
1/4 cup Braggs Liquid Aminos
1 cup cooked millet OR rice OR bread crumbs
1 pound tofu
2 tablespoons arame
1 cup water
2 tablespoons extra virgin olive oil OR sesame oil
1 clove garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder OR other spice blend
1 teaspoon Bill’s Best Chicken Seasoning
1/4 cup carrot, finely minced
1 stalk celery, finely minced
1 1/2 tablespoons umeboshi paste
2 tablespoons tahini

Grind sunflower seeds halfway. Mash tofu, add sautéed vegetables, grain, seeds, arame, ume, tahini, and salt and pepper to taste. Adjust salt if needed. Mix well.

Mix seeds and shoyu together. Roast on parchment paper until dried.

Use leftover grain or cook millet 2:1 for 20 minutes or rice 2 1/:1 for 55 minutes.

Press tofu to remove excess water by placing the tofu on paper towels and putting a plate on top. Then place a heavy object or bowl on top. Let sit at least 5-10 minutes.

In oil, sauté garlic, onion, spices, carrot and celery for 2-3 minutes.

Form 1/2” thick burgers with about 1/2 cup mixture.

Bake at 350° until set (about 15-20 minutes) or pan fry (roll in corn meal first) on each side only turning once until golden (drain on paper towels).

Serve on whole wheat burger bun with lettuce, red onion slice, mustard, sprouts, etc.

Tofegg Salad Sandwich Spread

16 oz. water pack firm Tofu
1/3 cup finely chopped celery
3 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
2 tablespoons McKay’s Chicken Seasoning
1 teaspoon yeast flakes
1/3 cup chopped olives
1/3 cup salad dressing

Drain the tofu well by squeezing gently and let it sit for about 20 minutes.
Break up Tofu with a fork but not too fine.
Combine all ingredients.
It is better if it sits overnight in the refrigerator.
Make into sandwiches with whole wheat bread.
Also good on wheat crackers.

Gravies

Brown Gravy

2 tablespoons oil
2 tablespoons flour
1 1/4 cup water
1 teaspoon Marmite (yeast extract)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder



Onion Gravy

2 tablespoons oil
1/2 cup onion, chopped or pureed
2 tablespoons flour
1 teaspoon nutritional food yeast
1/2 teaspoon salt
1 1/2 cups water

Sauté onion in oil until thoroughly cooked.
Add flour and cook until bubbly.
Slowly add water stirring constantly to prevent lumps.
Add seasonings and serve.



Chicken Gravy

2 tablespoons oil
2 tablespoons flour
1 tablespoon McKay’s Chicken Seasoning
1 cup water

Carob Cake with Walnuts

1 1/2 cups whole wheat pastry flour
3 tablespoons carob powder
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons canola or melted coconut oil
2/3 cup maple syrup (room temperature)
3/4 cup almond milk or soymilk (room temperature)
1 teaspoon vanilla
1/2 cup walnuts, coarsely chopped (optional-for top of cake)

Preheat oven 350°
Prepare 8-inch cake pan with oil and flour or line bottom with parchment.
Combine sifted dry ingredients in bowl. Set aside
In separate bowl, whisk together wet ingredients and pour into dry. Mix well.
Pour into prepared pan.
Sprinkle walnuts on top.
Bake 35 to 40 minutes.

Fresh Basil Dressing

1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh basil leaves, packed
1/2 teaspoon salt
1 large garlic clove

Blend all ingredients until smooth and creamy.