Vegan French Toast

1-1/2 cups Soy or Rice Milk

1 tsp. cinnamon

3 Tbls. Arrowroot Powder

6 slices whole grain bread

3-4 Tbls. soy margarine

Maple Syrup or Jam

In a wide bowl, whisk together milk, cinnamon and arrowroot. Soak bread in mixture for 1 minute. Melt margarine in pan. Place bread over medium heat until golden brown, 2-3 minutes per side. Serve hot with your favorite topping. Serves 3

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Sizzling Savory Tofu Steaks

3 Tbls. shoyu soy sauce

1 tsp. garlic powder

1 tsp. ginger powder (optional)

1 lb. tofu, hard, sliced into1/2" steaks

1 Tbl. vegetable oil, soy or canola

Whisk together shoyu, garlic and ginger in a small bowl. Dip the tofu steaks in the sauce mixture. Cook in an oiled pan over medium-high heat for 10 minutes until browned, turning tofu after 5 minutes. Serves 3.

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Veat and Peanut Butter Spaghetti

1 package Veat, defrosted

1 garlic clove, minced

1/2 cup diced onion

1/2 cup green pepper, diced

2 Tbls. vegetable oil

2 tomatoes, diced

1 cup tomato sauce

1/2 cup peanut butter

1/2 tsp. oregano

1/2-1 cup water

12 oz cooked pasta

Sauté the Veat until slightly brown (10 minutes), put aside. Sauté garlic, onions and green peppers in oil until onion is translucent. Stir in next four ingredients. Bring to a slow boil, gradually adding the water to reach a pourable consistency. Add Veat to sauce, serve over hot pasta. Serves 6.

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Spring Ginger Salad

SALAD:

4 cups sliced bok choy, stem & leaves

2 tangerines, peeled & halved

2 large carrots, sliced diagonally

4 oz. bamboo shoots, rinsed & drained

4 Tbls. seasoned rice vinegar

1 tsp. sesame oil

1 tsp. minced garlic

2 Tbls. fresh ginger root

1 tsp. fresh ground pepper

TOFU:

10.5 oz pkg Silken Extra-Firm Tofu, sliced & cubed

1 tsp. sesame oil

Mix Salad ingredients and marinate overnight. (Can be marinated up to 2 days.)
Sauté tofu in hot oil in nonstick wok or nonstick skillet until golden brown. Cool on paper towel. Drain off excess liquid from salad. Add tofu to vegetables and serve. Serves 6.

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Lemony Lentil Soup

3 cups water

1 cup dried lentils (brown, green or red)

1 large onion, finely chopped

3-1/2 cups vegetarian broth

3 Tbls. extra virgin olive oil

2 tsp. garlic, minced

Freshly grated peel of 1 lemon

1/2 cup fresh lemon juice

Bring water, lentils, onion, broth, oil and garlic to a boil in a 2-quart pot. Reduce heat, partially cover and simmer 30 minutes or until lentils are tender. Stir in lemon peel and juice. Serve promptly or refrigerate up to 3 days. Serves 4.

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Tempeh Reuben

8 oz. soy tempeh, cut into quarters

2 Tbls. olive oil

pinch onion powder

pinch garlic powder

1-2 Tbls. Tamari soy sauce

RUSSIAN DRESSING:

1/2 cup mayonnaise or soy mayo

1/4 cup ketchup

1 tsp horseradish sauce

1 tsp onion, chopped

1/2 tsp Worcestershire sauce

4 slices rye bread

3 Tbls. butter, softened (optional)

3/4 cup sauerkraut, warmed

3 oz. Swiss cheese, sliced

Cut tempeh in half, then slice to half its thickness. Pour oil into skillet and coat both sides of tempeh. Sprinkle with a dash of both garlic and onion powders and sauté over medium-low heat until golden. Add soy sauce and cook a minute more.

Russian Dressing: Mix together mayonnaise, ketchup, horseradish, onion and Worcestershire sauce.

Butter one side of the bread or toast first then butter. Build sandwiches, butter side out, as follows: 1 Tbl. dressing, tempeh, sauerkraut then cheese. Sauté sandwiches until bread is golden brown. Yields 2 sandwiches.