Ingredients:
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1 teaspoon ground black pepper

Preparation:

Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth.
Add parsley, dill, chives, mint, and pepper; pulse until they are well combined.
Transfer dip to serving bowl and chill until ready to serve.

Yields 8 servings.

Ingredients:

3 cups rolled oats (regular, not quick or instant)
1/2 cup soy protein powder
1/4 cup and 1/2 teaspoon succanat
2 teaspoon baking powder
1/2 cup applesauce (unsweetened)
1 teaspoon vanilla
2 eggs worth of Egg Replacer
1 cup soymilk
1/3 cup raisins
1/3 cut dried cranberries (unsweetened)
1 teaspoon cinnamon
1/4 teaspoon salt

Preparation:

Preheat over to 350 degrees.
Mix all the dry ingredients together in a large bowl, except raisins and cranberries.
Mix the wet ingredients together in a smaller bowl.
Add the wet ingredients to the dry and mix together.
Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes.
Cut into 16 rectangles.

Enjoy!

Ingredients:

1 (10-ounce) package frozen corn, thawed
1 (14.5-ounce) can cream style corn
1 (14.5-ounce) can chicken broth
2 tablespoons butter
1 large potato, peeled, diced
1 (8-ounce) can corn, drained
1 onion, diced
2 cups milk
1 large egg, beaten

Preparation:

In a saucepan over medium-high heat, place diced onion in butter until golden brown. Add chicken broth and potatoes; simmer until tender.
Add cream style corn, corn, and milk. Bring to a boil. Remove from the heat.
Place egg into a large, heat-proof measuring cup. Add about 1/2 cup of soup into beaten egg, whisking rapidly. Return mixture to the soup pan; blending well.
Heat thoroughly before serving.

Yields 4 servings.

Ingredients:

1 c Uncooked long grain rice
4 T Oil
2 T Diced bell pepper
3 T Diced onion
1 t Dried parsley flakes
3 oz Tomato paste
2 ea Cloves garlic, minced
2 1/2 c Cold water
3/4 t Salt

Preparation:

Lightly brown rice in oil over medium heat, stirring constantly.
Add bell pepper amd onion and saute for five minutes more, stirring often.
Remove from heat; add parsley, tomato paste and garlic. Stir well then add water and salt.
Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed.
Remove from heat and let steam 10 minutes before serving.

Ingredients:

2 cup baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/4 tsp garlic powder

Preparation:

Preheat oven to 450F.
Add baking mix, milk and cheese in bowl, mix well.
Add butter and garlic powder. Beat for 30 seconds. Drop by spoonfuls onto ungreased baking sheet.
Bake for 8-10 minutes or until golden brown.
Yields 10 servings.

Ingredients:

16 ounce cottage cheese
20 ounces frozen spinach, thawed and squeezed dry
2 large eggs
4 egg whites
1/4 cup chopped green onions
2 ounces shredded sharp cheddar cheese
3 tablespoons butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1 ounce freshly grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with non-stick cooking spray.
In a large bowl, mix together the cottage cheese, eggs, egg whites, and green onions.
Mix in cheddar cheese, melted butter, flour, salt, garlic, black pepper, and red pepper flakes until thoroughly mixed. Fold in the drained spinach.
Pour cheese/spinach mixture into the prepared baking pan. Sprinkle the top with the Parmesan cheese.
Bake for 45 to 55 minutes or until the top is golden. Remove from oven and let cool to room temperature. Cut into small squares. Serve either at room temperature or warm.

Yields 30 small squares for appetizers.

Ingredients:

24-36 pieces baked seitan or fried seitan
1 (20 ounce) can unsweetened pineapple chunks, in juice
1 onion, cut into 8 wedges
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 garlic clove
1 teaspoon grated gingerroot
1/3 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon light soy sauce
2 tablespoons cornstarch, dissolved in
2 tablespoons cold water

Preparation:

Saute onion, garlic, and ginger.
When onion begins to get translucent, add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce.
When all this starts to a boil, add the seitan and the dissolved cornstarch.
Cook over high heat until the sauce thickens and the seitan is heated through.
Serve over (brown) rice.

Yields 8 servings.