• 1 Cup Vital Wheat Gluten
• 3 Tbsp Nutritional Yeast
• 1/2 Cup Vegetable Stock
• 1/4 Cup Soy Sauce
• 1 Tbsp Olive Oil
• 2 Cloves Garlic

• 4 Cups Vegetable Stock
• 4 Cups Water
• 1/8 Cup Soy Sauce

In one bowl combine the vital wheat gluten and nutritional yeast and mix well. Grate up 2 cloves of garlic with a microplane grater and combine this in another bowl with the vegetable stock, soy sauce, and olive oil. When the bowl with the liquids has been mixed well, pour it in with the dry ingredients, and begin to knead like dough for a couple of minutes.

For simmering method: Prepare a broth by combining the vegetable stock, water, and soy sauce in a pot. Cut the seitan into approx 3 pieces, and add to the broth. Bring the broth to nearly a boil, but back off quickly and allow to simmer for 1 hour. Drain, press out extra moisture, and enjoy.

For baking method: Roll your seitan "dough" into a log shape, wrap tightly in tin foil, and bake for 30-40 minutes at 375 degrees in an oven. This will give a meatier, tougher version than the simmering method.

• 1/2 Cup Earth Balance or Margerine
• 1/2 Cup Sugar
• 1 tsp Vanilla Extract
• Equivalent of 1 Egg with Ener-G Egg Replacer
• 1 tsp baking soda
• 1/8 cup Soy Cream Cheese
• 1 1/2 Cups of Flour

Begin by "creaming" your earth balance with one 1/2 cup of sugar until you have a smooth consistency. Next add 1 tsp of vanilla extract, 1 tsp of baking soda, and 1/8 cup of soy cream cheese. Prepare the equivalent of 1 egg with egg replacer which will require 1 tsp Ener-G dissolved in 1 1/2 Tablespoons of warm water. Add the egg replacer and mix all ingredients well. Slowly add the 1 1/2 cups of flower, mixing well and then eventually kneading the dough. Roll the dough into a log, wrap in wax paper, and refrigerate for 1 hour. After refrigeration, roll out the dough, cut into desired shapes, and bake at 350 degrees on greased baking sheet for 12-14 minutes or whenever they turn golden brown.

• 1 Medium Sized Onion - Chopped
• 4 Cloves of Garlic - Minced
• Olive Oil for Sauteeing
• 1 lb of soy "beef" crumbles
• 1 can of crushed tomatoes
• 1 can of black beans
• 1 can of kidney beans
• Cumin, Black Pepper, Salt, Cayenne Pepper, and Chili Powder to Taste

Begin by chopping up your onion and mincing your garlic. Sautee these in a large pot with olive oil until the onion becomes soft and transparent. Next add your soy crumbles and allow these to soften up. Chop up your tomatoes, drain your kidney beans and black beans, and then add these to the pot. Mix well while adding some cumin, black pepper, salt, cayenne pepper, and chili powder to desired taste. Allow to simmer for at least 10-15 minutes for spices and flavors to combine well before enjoying.

• 1 Avocado
• 1/2 Red Onion
• 1/2 Tomato
• 1 Jalapeno Pepper
• 2 Cloves Garlic
• 1 Tablespoon Lime Juice
• Fresh Cilantro
• Pepper, Salt, Cumin - To Taste

Peel the avocado and mash it up in a bowl with 1 Tb of lime juice. Next, chop up the half red onion and half tomato. After de-seeding the jalapeno, finely dice the jalapeno, garlic, and cilantro and add to mixture. Finally, add some salt, pepper, cumin, and any other spices to taste and mix well.

• 1/3 Head of Cabbage
• 5 Green onions
• 1/2 Cup Carrots - grated
• 1 inch piece of fresh Ginger
• 1/2 Cup Bean Sprouts
• 1 Tablespoon Soy Sauce
• Mint Leaves
• 1 Tablespoon Lime Juice
• Spring Roll Wrappers
• Olive Oil for Sauteeing

Chop up your cabbage and green onions, and then grate 1/2 cup's worth of carrots and an inch long piece of fresh ginger. Add a thin layer of olive oil to a frying pan, and then sautee those ingredients along with 1/2 cup of bean sprouts, 1 Tb of Soy Sauce, 1 Tb of Lime Juice, and some chopped mint leaves. When your ingredients have softened up turn off heat and allow ingredients to cool.

Prepare your spring roll wrappers by submerging them, one at a time, in warm water for approximately 30 seconds. Then place wrappers on a flat surface, add some of your vegetable mixture, fold in sides, and roll away from you. Repeat until vegetable mixture is gone. These are fresh spring rolls, an optional step afterwards is to deep fry them for a crispy texture.

• Flour
• 3/4 Cup Vegetable Shortening
• White Sugar
• Brown Sugar
• Water
• 7 Apples
• Cinnamon
• Nutmeg

Mix 2 1/2 Cups of Flower with 3/4 Cup of Vegetable Shortening, 1 Tb of white sugar, and 1/8 Cup of Water. When an even consistency has been achieved, place the mixture in the refrigerator for 15-20 minutes. This will become your crust.

Peel and slice up 7 apples. Combine these in a bowl with some lemon juice. In another bowl combine 3/4 cup of brown sugar, 1/4 cup of flour, some cinnamon, and some nutmeg. Add the sugar/flour/spice mixture to the apples and make sure th slices are coated evenly.

Remove the dough from the refrigerator and roll out into a thin slab. Cover the inside of your pie dish, and slice the remaining dough into strips. Add the apples to the pie dish, and then form a criss-crossed lattice structure with the dough strips on top. Bake for 30-45 minutes at 400 degrees, and then allow to cool.

• Manicotti Pasta
• 2 lbs firm silken tofu
• 1/4 Cup Soy Milk
• 1 Tbsp Lemon Juice
• 1 Tbsp Sugar
• 3 Cloves of Garlic
• Fresh Spinach
• Olive Oil
• Tomato Sauce

Crush up 2 lbs of firm silken tofu with 1/4 cup of soy milk. Mix until it has an even ricotta-like consistency.

Using a microplane grater, create a paste from 3 cloves of garlic. (Mincing will also work.) Add this garlic paste along with 1 tablespoon of lemon juice and 1 tablespoon of sugar. Finely chop approximately 1 cup's worth of fresh spinach, and mix all ingredients with the tofu.

Boil your manicotti pasta, toss with olive oil, and then stuff each tube with your tofu mixture. This can be done using a spoon, a parchment bag, or a ziplock bag with the corner cut off to minimize spillage. Cover the bottom of a baking pan with a thin layer of tomato sauce, and lay the stuffed manicotti in the pan. Cover with sauce and then bake at 400 degrees until the edges of the pasta start to turn a golden brown.

• 1 16 oz Can Black Beans
• 1 Jalapeno Pepper
• 1/2 Red Onion
• 1/4 Red Bell Pepper
• 1/2 cup Bread Crumbs
• 1/4 cup water
• 1/2 cup Vital Wheat Gluten
• Dash of Salt
• 3 Cloves of Garlic
• 1 Tsp Cumin
• Olive Oil

Mash up 1 16oz can of black beans in a bowl. Finely chop 1/2 red onion, 1/4 red bell pepper, 1 de-seeded jalapeno pepper, and 3 cloves of garlic, then mix these in.

Add 1/2 cup bread crumbs, 1/4 cup of water, 1 tsp of cumin, one tsp of chili powder, and a dash of salt. Mix this well, and then add 1/2 cup of vital wheat gluten, which will help to really hold the burgers together.

Cover a frying pan in olive oil, form 4-6 patties from your mixture, and then cook the burgers at a medium-high heat until they start to crisp up.

• 1 Cup Vital Wheat Gluten
• 3 Tbsp Nutritional Yeast
• 1/2 Cup Vegetable Stock
• 1/8 Cup Soy Sauce
• 1 Tbsp Olive Oil
• 2 Cloves Garlic

• 1 Cup Flour
• 1 Cup Bread Crumbs
• Paprika
• Cayenne Pepper
• Vegetable Oil

In one bowl combine the vital wheat gluten and nutritional yeast and mix well. Grate up 2 cloves of garlic with a microplane grater and combine this in another bowl with the vegetable stock, soy sauce, and olive oil. When the bowl with the liquids has been mixed well, pour it in with the dry ingredients, and begin to knead like dough for a couple of minutes. Roll into log shape, wrap tightly in aluminum foil and bake at 400 degrees for 40 minutes.

In a ziplock bag mix up 1 cup flour, 1 cup breadcrumbs, some paprika, and cayenne pepper. Once the seitan is baked, allow it to cool, and then split lengthwise down the middle and cut into half inch thick slices. Dip these in vegetable stock and put them into your ziplock; shake well. Once pieces are evenly coated, remove them and set aside. Heat a quarter inch thick layer of vegetable oil in a frying pan on medium to medium high heat. Add your seitan pieces and fry until crispy and golden.

• 1 cup medium or short grain sushi rice
• 1 1/2 cups water
• 1/4 cup seasoned rice vinegar
• 1 avocado
• 1 carrot
• 1/2 hothouse cucumber
• 4 sheets nori seaweed wraps
• Faux chicken strips
• Soy sauce, for serving, optional
• Wasabi, for serving, optional

Prepare the sushi rice by combining 1 cup uncooked rice in a covered saucepan with 1 1/2 cups water. Bring to a boil and then simmer for 15 to 20 minutes, or until the water has been absorbed. Remove from the heat and let stand covered, for 10 more minutes. Mix in the seasoned rice vinegar and let cool to room temperature.

Peel the carrot and cucumber and slice into long, thin pieces. Cut the avocado in half, remove the pit and peel off the outside. Cut the avocado into thin slices. Place 1 nori sheet, rough-side facing up, on a bamboo mat or sheet of waxed paper. Using a bamboo paddle or spoon, flatten a 1/8-inch thick layer of rice over the nori, leaving the furthest edge from you bare. Keep the paddle or spoon wet, this helps spread the rice easily. Lay equal amounts carrot, cucumber, avocado, and faux chicken strips horizontally across the rice, about a 1/4-length of the nori away from you. A small amount wasabi can also be spread across the rice.

To roll the sushi: Start with thumbs underneath the closest edge of the bamboo mat or wax paper. Lift up with thumbs, and use the index and middle fingers to push the top edge of the nori down and around the ingredients. Cook's Note: Keeping fingers wet will help prevent them from sticking to the nori. Pull the bamboo mat or waxed paper away from the nori as you roll away from yourself. Once the sushi is rolled tightly, use wet fingers to moisten the outside of the bare edge of the nori, this will help seal the roll. Repeat all steps with the remaining ingredients. Use a serrated knife to cut the sushi roll into 1-inch thick slices. Serve with soy sauce and wasabi, if using.

• Jalapeno Peppers - Pickled or Fresh
• Vegan Cream Cheese
• Vegan Cheddar Shreds
• Soy Milk
• Flour
• Panko Bread Crumbs
• Vegetable Oil

Hollow out the Jalapeno peppers by cutting off the tops, slitting down the side, and carving out any seeds. Loose seeds can be washed out with water. (Note: pickled jalapenos will taste closer to what would be found in a restaurant.) Put a dollop of vegan cream cheese inside of the peppers, add some cheddar shreds, and then gently push the jalapenos closed again.

Breading: First dip the jalapenos in soy milk then roll in flour and set aside for a couple of minutes. Dip in soy milk again and roll in breadcrumbs so that the crumbs stick to the flour and soymilk mixture.

Frying: Put a layer of oil into the bottom of a frying pan and turn on the stove to medium-high heat and put the poppers in. Keep turning until all sides are a golden brown. Remove from heat, allow to cool, and proceed to fatten yourself in an enjoyable manner.