1/2 cup Vegetable Oil
3-6 Cloves of Fresh, Minced Garlic
2-3 slices of chopped Onion
1/2 cup All-Purpose Flour
1 T Yeast Flakes
3 T Corn Starch
5-6 White Mushrooms (sliced)
2 cups Water
1/2 t Sage
1/2 t Salt
2 cups Water
4 t Soy Sauce, unfermented

Measure the vegetable oil into a small saucepan. Simmer the garlic and onion for about 2 minutes on medium heat, until the onions are tender and translucent. (Optional: you can add the mushrooms also at this time; you can use fresh or canned.) Put this mixture into another bowl and set aside. In a pot, add the flour, yeast flake and soy sauce to make a paste. Add the water gradually, stirring constantly. Add sage and salt. Bring to a boil on medium heat, stirring constantly -- the gravy has to boil for it to thicken. Once thick, you can stir in mushrooms, garlic and onion mix.

Blend till smooth (approx. 3-6 minutes):

1/2 cup water
1/2 cup Cashew Pieces
1 T Onion Powder
1/4 t Salt
3 t Soy Sauce (unfermented)
3 T Yeast Flakes
1/4 T Garlic Powder
3 T Corn Starch

When creamy, add 1-1/2 cups more water and blend.  Pour into sauce pan and cook over medium heat, stirring constantly till thick.

3 cups cooked brown or white rice
1-13 oz. can Fri-Chik, torn in to bite-size pieces
1 cup mayonnaise, or substitute
1 can cream of mushroom soup
1 cup chopped celery
1/2 cup chopped onion

Sauté celery and onion in liquid from Fri-Chik. Mix ingredients and place in greased 9"x13" pan or dish. Sprinkle topping over all. Bake in a 350 degree oven for 45 minutes.

TOPPING
1/2 cup chopped nuts
1 cup crushed corn and bran flakes
3 TBLS margerine, melted
Combine all ingredients

2 cups Brown Rice
1 envelope Lipton Onion Soup mix
4 1/4 cups Water
1 tablespoon Minced garlic
4 dashes Tabasco green label
6 tablespoons Olive oil
1 medium Onion diced
4 tablespoons McKay's Beef style instant broth and seasoning

Combine the water with the contents of the Lipton Onion Soup mix, minced garlic, and the Tabasco sauce in a sauce pan.  Bring this to a boil, stirring occasionally, then reduce the heat and simmer for about 10 minutes.

While the liquid is simmering, put the brown rice in a sauce pan style frying pan with the olive oil and fry, stirring frequently, until the rice takes on a golden brown appearance of a fried food.

Pour the liquid over the fried brown rice, stir, cover, reduce the heat, and simmer.  When most of the liquid has been absorbed, sprinkle the McKay's seasoning over the rice and stir in, making certain that it is well blended with the rice. Sprinkle the diced onion over the rice and continue to cook until all of the water has been absorbed.

Fluff and serve with your favorite vegetarian brown gravy and/or meatless balls.

2 cups cashews
2 cups steamed brown rice
2 cups rich nut or soy milk
2 large onions, chopped
4 slices bread, crumbled
4 Tbs. oil
1 tsp. salt, to taste
4 Tbs. minced Parsley
1/2 tsp. sage
1/2 tsp. celery seed

Chop fine the nuts, or run through a food grinder. Add the remaining ingredients and mix well. Place in baking dish. Bake 1 hour at 350 degrees. Serve with your favorite gravy.

1 can veggie-burger or 1 box frozen Boca meatless ground burger
2 tablespoons of McKay's chicken seasoning
1 16-oz. bag seasoned stuffing mixture. The Cornbread variety works best; croutons will also work
2 cups Eggbeaters
3 cans stewed tomatoes, including juice. Break up the big pieces with a food processor.
1 large onion chopped (more or less to your taste)
16 oz. grated extra sharp cheddar cheese
1/3 cup olive oil
2 tablespoons minced garlic (more or less to your taste)

Mix all ingredients together and press them firmly into a greased baking dish.  Cover the dish to keep the loaf moist, then bake at 375 degrees for one hour.  Then cover with sauce and continue to bake for another 15 minutes.

Make the sauce below while the loaf is baking:

Loaf Sauce

1 can stewed tomatoes. Break up the big pieces with a food processor.
1 can tomato sauce
3 heaping tablespoons corn starch
4 to 6 tablespoons sugar to taste

While stirring constantly, heat to a strong simmer and cook until thickened.

1 box (12 ounces) silken extra-firm tofu
3/4 cup all-natural creamy peanut butter
3/4 cup pure maple syrup
1 teaspoon pure vanilla
1/8 teaspoon salt
1/2 cup water
1/4 cup cornstarch
1 to 2 tablespoons chopped roasted peanuts

1. In a blender, combine the tofu, peanut butter, maple syrup, vanilla, and salt; blend until smooth.

2. In a small saucepan, stir together the water and cornstarch until dissolved.

3. Heat, stirring constantly until mixture thickens into a clear thick ball.

4. Add immediately to blended ingredients and blend until smooth. (If you allow the cornstarch to cool before blending, the pie will be lumpy).

5. Pour into cooled Graham Cracker Crust (see below) and chill 4 hours.

6. Just before serving, garnish top of pie with peanuts.

Graham Cracker Crust

1 1/4 cups (about 9 large) all-natural honey graham crackers, crushed into crumbs
1/4 cup milled cane sugar
1/4 cup margarine, melted

1. In a food processor, turn crackers into crumbs.

2. In a medium bowl, combine crumbs and milled cane sugar.

3. Stir in melted margarine until crumbs are well coated.

4. Press into the bottom and sides of an 8 or 9-inch pie plate. Bake at 350 degrees for 10 minutes.

5. Allow to cool before adding filling