1 bag of frozen broccoli flowerettes
1 large onion chopped
6 cups water
2-3/4 cups water
1 Tbs. salt
2 Tbs. garlic powder
2 cups roasted cashews

Cook the broccoli and onion in the 6 cups of water until broccli is tender. While that is happening put the cashews in a blender with 1 cup of water and blend until smooth. Then with the blender running gradually add the other 1-3/4 cups of water and continue to blend until well mixed. When the broccoli is tender add the cashew milk, salt and garlic to the pot. Make sure you turn the heat to medium/low because cashew milk burns easily. Cook until the soup thickens up a bit. If you like your soup thicker, dissolve 2 to 3 Tbs. corn starch in 1/2 cup of water and add to the soup. Cook until thicker.

10 0z. box of frozen lima beans thawed
3/4 cup vegetable stock
4 Tbs. corn starch
1/2 tsp. salt
1/2 tsp. ground rosemary
1/4 tsp. ground cumin
pinch of cayenne pepper
2 or 3 Tbs olive oil
Dredge:
1/2 cup corn starch
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. salt

In a food processor, blend the lima beans and stock, keeping the mixture chunky. In a sauce pan, heat this mixture with the salt, rosemary, cumin and cayenne until boiling. Then slowly stir in the 4 Tbs. of corn starch and cook until thick (about a minute or so). Cool this completely. Assemble the dredge. Then form beans into patties and coat with the dredge. Heat the olive oil in a skillet ( I use an electric one for this so I can cook all the patties at once) and cook the patties, turning often, until they are crispy and as brown as a green lima bean patty can get. Serve these warm or cold. They make great sandwiches.

2 lbs. of new potatoes cut into 1/2 inch cubes
1/3 cup fresh lemon juice
1/3 cup oil
2 Tbs. olive oil
2 tsp. salt
2 tsp. dried oregano
2 cloves garlic minced
3 cups of hot water

Preheat the oven to 475 F. Combine all the ingredients except for the water in a high walled oven proof dish and mix well. Then stir in the hot water (boiling would be best). Bake for 1-1/2 hours uncovered, stirring every 20 minutes. You may need to add more water as it cooking to keep the potatoes from sticking and drying out. During the last 1/2 hour let the water evaporate.

4lbs. potatoes cut into 1 inch cubes
1 lb. extra firm tofu cut into 1/2 inch cubes
1/4 cup olive oil
1 canned chipotle pepper minced
sauce:
1 cup soya mayonaise
1 Tbs. musturd
2 Tbs. red wine vinegar
1 canned chipotle pepper minced
2 Tbs raw cane sugar
1/4 tsp. celery seed
1-1/2 tsp. salt
pepper to taste
dredge:
1 cup flour
2 tsp. garlic powder
2 tsp. Spike seasoning
1 tsp. chili powder

In a lerge pot, boil the potatoes until done but not mushy. While the potatoes are cooking, asemble the dredge and mix it with the tofu in a large bowl until the tofu is well covered with dredge. Heat the oil over medium heat. Pull out a handful of the tofu and shake off the loose flour (I do this by loosely cupping both hands around the pieces and gently shaking) and put into the hot oil. Repeat this a few times until all the tofu is in the hot oil. fry until quite crispy and brown and drain on a paper towel. Drain the potatoes when they are done. Combine potatoes and tofo in a large bowl. Assemble the sauce and pour over the potatoes and tofu. Mix gently and serve

1-20 oz. can pinto beans
1-15 oz. can black beans
1-15 oz. can kidney beans
2 Tbs. olive oil
1 small onion chopped
1 small green pepper chopped
2 cloves garlic minced
1 cup Natures Burger mix (Fantastic Foods brand)
1 lb. firm tofu crumbled
2 Tbs. chili powder
1 tsp. salt
1 tsp. cumin
pinch of black pepper
4 cups tomato sauce
*3 cups boiled fresh pumpkin


*Cut open pumpkin and remove seeds. Then cut it into sections and cut or peel off outer skin. Then cube the pumpkin into 1/2 inch pieces and boil until done (like a boiled potato). Drain and set aside.

Saute the onion, green pepper, garlic, Natures Burger mix and tofu in the oil until tofu browns
Then put the tofu mixture and rest of the ingredients into a large pot and cook over med/low heat (stirring occasionally) until completely hot and serve.

1 lb. of extra firm tofu cut into 1/2 inch cubes
3 Tbs. olive oil
1 cup onion diced
a quarter size piece of ginger
1-1/2 cup coconut milk
1/2 lb. fresh green beans cooked until almost done
3/4 tsp salt
1 tsp curry powder