Tofu Eggless Salad Sandwich Filling

Mix all together:

  • 2 packs of Extra firm tofu, drained, crumbled
  • 1 onion finely chopped
  • 1 bell pepper (preferably yellow), finely chopped
  • 1/2 c. Pickle relish (optional)
  • 3-4 Tbsp. Mustard
  • 1 tsp. Salt
  • 1/2 tsp. Paprika
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Parsley
  • 1/2 tsp. Dill weed

Serve cold on bread or toast

Kimchi Soup

  • Sauté an onion with sesame oil
  • Add minced garlic and minced ginger
  • Once the flavors are blended, add the following and simmer:
    • 6 c water
    • 1 container of vegan kimchi
    • 1 package dried seaweed cut in strips
    • 1 package of soft tofu cut in strips
    • Dried shiitake mushrooms
    • Soy sauce
    • Vegan oyster sauce
    • Hoisin sauce
    • Salt (if needed)
  • Can add plain ramen noodles, or serve with rice, or both

Wild Rice Stuffed Squash

  • Prepare squash in the oven
    • Cut squash in half, scoop out seeds
    • Place on sprayed pan open side down
    • Pour water around squash
    • Bake at 350 for 1 hour
    • Let sit, to soak up the water
  • Prepare wild rice mixture
    • Cook two cups of wild rice.
    • Sauté onions, celery, mushrooms, and chopped walnuts.
    • Add in some cubed (or puréed) cooked squash (optional).
    • Add sautéed mixture to the cooked wild rice.
    • Mix in one small can of cream of celery (or mushroom) soup (water down with just a little water, maybe 1/4 can).
  • Put the wild rice mixture back into the squash shell
  • Drizzle with maple syrup