1/3 cup oil
1 onion, diced
small handful garlic cloves, chopped
3 Tbsp menudo spice (or up to double for spicier menudo, can buy premade or make your own)
can add a dried chile or two for spicier flavor
12 cups veggie broth/bullion of choice
1 29-oz can diced tomatoes
8 oz Carne de Soya (TVP chunks), or other soy product, or beans
1 29-oz can posole (hominy), drained
2-4 medium potatoes, diced (optional)
2-4 medium carrots, sliced (optional)
lime wedges
chopped fresh cilantro for garnish
raw onion, small dice for garnish

Sautee onion in oil. Add garlic and spices. Stir to mix, careful to not burn, then quickly add broth and canned tomatoes. Bring to a boil, add the posole and TVP. Simmer for 15 minutes or so. Add potatoes and carrots (if using) and simmer another 15-30 minutes until TVP and veggies are tender and cooked trhough. Serve each bowl with juice from one lime wedge and plenty of cilantro and diced onion.

1. In the mixer bowl with the paddle attachment, stir together:
1/2 cup very warm water
1/4 cup sugar
1 Tbsp active dry yeast

2. Plug in the waffle maker.

3. In a glass bowl or measuring cup, melt
1/2 cup margarine
in the microwave for 30 seconds.

4. Pour the melted margarine into the mixer bowl. In the glass measuring cup, warm
2 cups almond milk or soymilk
in the microwave for one minute.

5. Pour the almond milk into the mixer bowl. Add in
1 Tbsp Ener-G egg replacer powder

6. Turn on the mixer to speed 4. Add in, one cup at a time,
3 cups flour

7. Continue mixing on speed 4 for 1-2 minutes more, until all of the lumps are gone.

To make waffles:
(use your waffle maker’s specific instructions, these are mine)
1. Spray the top and bottom of the waffle maker EACH TIME.
2. Pour 1/3 cup batter into each waffle mold. Close the lid.
3. Cook until the light goes off. Take the waffles out carefully, using a fork, because the waffle maker is very hot.
4. Put a new batch of waffles in. Don’t forget to lightly spray the waffle maker first!

1 cup dried navy beans
olive oil
2 onions, chopped
handful garlic cloves, sliced
3 cups pearled barley
9 cups no-chicken stock
1 cup dry sherry
5 oz baby kale
5 oz spinach, arugula & herbs

Bring the beans and about 5 cups water and a drop or two of oil to pressure for 20 minutes. Quick release and drain. Sautee onions and garlic in olive oil a couple minutes. Then, add barley and saute for a minute or two. Add the stock, wine, and drained beans. Bring to pressure for 18 minutes. Quick release and stir in the greens. Cook until liquid is absorbed.

Pre-heat the oven to 350 degrees. Grease a 9×13 pan.

Stir the salt, pepper and nutritional yeast into the flour.

Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour mixture.

Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.

Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.

Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick.

Caesar Dressing
2/3 cup olive oil
6 cloves garlic, peeled
2 teaspoon coarse brown mustard
1/4 cup lemon juice
10 garlic-stuffed green olives
6 Tbsp olive juice from the olive jar
1/2 cup blanched almond slivers
1/2 tsp salt
1/4 tsp black pepper

Blend it up. Drizzle in water or more olive oil if necessary to thin it out.

Seitan:
1 bag (5 cups) Bob’s Red Mill Vital Wheat Gluten Flour
6 Tbsp chickpea flour (optional, but I think the texture is best with it)
1 cup + 2 Tbsp nutritional yeast
1 1/2 Tbsp ground poultry seasoning (marjoram, thyme, sage, rosemary, etc.)
1 1/2 tsp Goya Adobo seasoning
1/2 cup soy sauce
2 Tbsp toasted oil
3 cups + more water

Dredging:
1 cup flour
1 tsp seasoned salt

Sauce:
2 cups white whine
4 cups veggie broth
8-12 Tbsp lemon juice
1/2 cup olive oil
1/2 cup margarine
3 onions, sliced
10-15 cloves garlic, chopped
1 8 oz pkg sliced mushrooms
1 small jar capers, drained
lemon slices for garnish
chopped parsley for garnish

Preheat the oven to 400′. Mix the dry ingredients for the seitan up. Then add in the wet. Cut into 32 pieces, stretching each piece flat. Dredge in flour mixture. Fry in a greased pan for 1-2 minutes on each side (until browned). Put in a pan and cover with wine, broth & lemon juice. Bake 20 minutes. Meanwhile, saute onions in margarine and oil until soft. Add in garlic, mushrooms and capers. Saute until mushrooms and garlic are browned as well. Pour mixture over seitan and bake another 20 minutes. Top with lemon slices and parsley.

Chops:
1 bag (5 cups) Bob’s Red Mill Vital Wheat Gluten Flour
6 Tbsp chickpea flour (optional, but I think the texture is best with it)
1 cup + 2 Tbsp nutritional yeast
1 1/2 Tbsp ground poultry seasoning (marjoram, thyme, sage, rosemary, etc.)
1 1/2 tsp Goya Adobo seasoning
1-1 1/2 tsp pepper
1/2 cup soy sauce
2 1/2 Tbsp toasted sesame oil
(1/2 tsp liquid smoke)
2 1/2 cups + more water

Dredging:
1 cup flour
1 tsp seasoned salt
oil for pan frying

Gravy:
2 Tbsp oil
2 Tbsp margarine
4 onions, sliced thick
flour mixture from above
1/2 cup nutritional yeast
9 cups water
Adobo, pepper
flavor depth – wine, marmite, bouillion, etc. as desired

-Preheat oven to 350′.
-Mix the dry ingredients for the chops in a big bowl. Make a well and then add the wet ingredients. Knead until just wet enough to be uniform, adding water a bit at a time if necessary.
-Mix the dredging mixture together.
-Dredge each seitan chop in the dredging mixture and pan fry for a minute on each side. Transfer to a greased baking dish.
-Meanwhile, saute the onions in the oil and butter. Mix the flour mixture in the pan from the cutlets (turned off!) whisk in the nutritional yeast and the water cup by cup until it’s uniform.
-Add that mixture into the onion mixture, and the remaining water. Bring to a boil. Adjust seasonings as necessary.
-Pour over chops, cover with tinfoil and bake 45 min-1 hr.

2 TBS oil
1 onion
1 green bell pepper
8 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 TBS cumin
2 TBS chili powder
1-2 tsp smoked paprika
1-28 oz can diced tomatoes
2-15 oz cans kidney beans (not drained)
1-4 oz cans green chilis
1-6 oz can tomato paste
1 cup TVP
some water (I fill up one of the bean cans of water, adjust as necessary)

Saute onion and bell pepper in oil until softened. Add garlic and saute a few minutes more. Add salt and spices. mix to coat everything then add the diced tomatoes pretty quickly so the spices don’t burn. Add the remaining ingredients. Bring to a boil. The consistency should be a little runny because the TVP will thicken it up as it cooks. You can always add more water though or cook longer to get the right consistency. Lower the heat and simmer for at least until the TVP is softened up (maybe 20 minutes), but an hour or so is better. Stir often or the bottom will get burned.

2# linguine pasta, broken into pieces
1/4 cup EB margarine
2 Tbsp olive oil
1 pound mushrooms, sliced
1 medium onion, wedge sliced
6 garlic cloves, chopped
2 tablespoons flour
1/2 cup sherry
2 cups cold water
1 tsp Marmite
1 1 1/2 Tbsp soy sauce
1/4 teaspoon freshly ground black pepper
1 12-oz container Tofutti Sour Supreme

PREPARATION:
While making the sauce, be cooking the linguine.

Heat the oil and margarine. Saute the mushrooms and onions over medium heat for about 5 minutes. Add the garlic and saute 5 minutes more. Sprinkle on the flour and stir well so there are no lumps. Cook a minute or two longer to absorb flavors. Add the sherry and cook a minute or so more, stirring the whole time. Slowly add in the water, and then mix in the Marmite, soy sauce and black pepper. Bring to a boil, reduce to simmer and simmer for about 30 minutes. Stir in Sour Supreme and heat through, but don’t bring to boil. Serve over noodles.