1 lb. tofu
1 tsp. honey
3 Tbs. soya sauce
1 tsp. tarragon
1/2 tsp. onion powder
1/2 tsp. garlic powder

Mix garlic, onion and honey in soya sauce. Cut tofu into small 1/2 inch cubes. Marinate in refrigerator for 1 hour. Drain, marinate well and mix in tarragon and yeast until cubes are coated. Gently brown tofu and serve. This is excellent by itself or in vegetable salads.

Let’s talk about frying. All oil used in frying is destroyed. But if you must fry, use oils with the least amount of essential fatty acids and the greatest amount of saturated and monounsaturated fatty acids. Add sulfur rich garlic and onion to lessen free radical damage that is caused during frying and only use the amount needed to prevent food from sticking. Here is a list in order of the oils least damaged by high temperatures.

1. butter
2. tropical fats
3. peanut oil
4. sesame oil
5. canola oil
6. olive oil

Tofu Burgers

1 lb. soft tofu
tofu burger mix

Follow directions on the box. Bake or use a tiny amount of butter for browning.

There are many tofu mixtures you can buy that are excellent in quality and taste which can be purchased at your local health food store. Tofu Scrambler is another example of a delicious product that allows tofu to taste like scrambled eggs. The kids will love it.

A LITTLE REMINDER
It is so easy to make these types of meals the majority of you food intake. Once again, we would like to encourage you to make the highest percentage of your diet raw fresh fruits and vegetables—not concentrated protein foods. As you become more sensitive, you will find these foods to be heavy and slightly mucus-forming. God has created these foods to be a blessing especially in parts of the world where they do not enjoy the freedom of our fresh bounty. Concentrated foods are essential to the survival of impoverished peoples around the world. At present, we live in a land flowing with milk and honey where every fruit and vegetable and countless forms of food are available. There will come a time when this will not be so. It is good to learn to be satisfied and content with a simple diet. We will find that our bodies will respond with greater health when we learn to eat less and more simply. Enjoy your food to the fullest, but be content.

Tofu Onion Dip
Makes 1 1/2 cups

1 lb. soft tofu
1/4 cup flax oil
1/2 cup water
2 Tbs. lemon juice
1 Tbs. cider vinegar
Tbs. onion flakes
1 tsp. Vegit
tsp. sea salt
1 tsp. Good Tasting Yeast

Combine liquid ingredients and blend. Add a small amount of tofu while blender is running until mixture is creamy smooth. Blend in dry ingredients. Let stand in refrigerator 1 hour and serve.

Tofu Horseradish Dip
makes 1 1/2 cups

1 lb. soft tofu
1/4 cup flax oil
1/2 cup water
3 Tbs. horseradish
2 Tbs. lemon juice
Tbs. onion flakes
pinch of cumin
tsp. sea salt
pinch of ginger

Combine liquid ingredients and blend. Add a small amount of tofu while blender is running. Mix until creamy smooth. Blend in dry ingredients. Let stand in refrigerator 1 hour and serve. This dip can be thickened by adding a few tablespoons of ground nuts. Salsa sauce can also be mixed into blended tofu for a quick dip.

Tofu Popsicles

1 cup soft tofu
1/2 cup soy milk
1/2 cup Sucanat
1/4 cup carob powder
2 tsp. vanilla
1/4 tsp. cinnamon

Blend all ingredients until silky smooth. Freeze in your favorite Popsicle molds. Try blending in banana, raisins or dates. This can also be eaten as a delicious pudding.

1 block firm tofu
1/2 cup Tamari sauce
tsp. garlic powder

Peel back top of tofu. Pour off water. Slice tofu in container. Add Tamari sauce and garlic powder. Cover with plastic and let sit overnight. May be eaten cold or with salads. Great as a side dish or heated under the grill. Eat in moderation—super salty.

1 cup water
1/2 cup TVP
3 Tbs. Tamari sauce
1/2 tsp. garlic powder

Soak textured vegetable protein (TVP) in water, Tamari sauce and garlic mixture for 30 minutes. Add to stews, soups or broths. Tastes so much like meat it is hard to tell the difference. TVP can be purchased in three different sizes representing hamburger to bigger meat chunks. TVP is 50% protein with almost zero fat. TVP is quick to make and versatile because it soaks up whatever flavor it is marinated in. Stews and soups with TVP will store longer than meat mixtures because there is no fat to ferment.

3 corn on the cob
Dressing
1 medium tomato, diced
1/4 tsp. vegetable seasoning
1 celery, diced
sprig, fresh parsley
1/4 cup chopped green onion
1 tsp. honey or fructose
1 box of alfalfa sprouts
3 Tbs. cider vinegar
1/2 cup cooked beans
1 Tbs. Tamari soy sauce

Slice corn from 3 cobs. Mix dressing ingredients in blender. Pour dressing over corn salad mixture and toss. Chill and serve.

Vegetable Bean Soup
Serves 4

16 cups water
1/3 cup long grain brown rice
1/2 cup dried kidney beans
2 cloves garlic, chopped
2-3 tomatoes, cut in wedges
1 tsp. oregano
1 onion
1 tsp. basil
2 sweet potatoes
1/4 cup parsley
1 carrot
1/8 tsp. celery seeds
1 zucchini
1/4 tsp. marjoram
1/4 lb. cabbage (Savoy is best)

Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let stand for one hour. Pour off water and add 3 cups of water. Cook for 30 minutes. Add cooked vegetables except tomatoes and seasoning and simmer for 20 minutes. Chop peeled sweet potatoes in large chunks. Add tomatoes in last 10 min. of cooking.

Lentil Soup
Serves 4

5 cups water
1 sweet potato, chopped
1 cup uncooked lentils
2 onions, chopped
1/4 cup barley
2 Tbs. parsley flakes
2 carrots, sliced
1 celery stalk, chopped
2 tsp. cumin

Combine all ingredients in soup pot and simmer until the lentils are soft, about 1 hour.

Seven Layer Casserole
8 Servings

1 cup string beans
1 cup cooked kidney beans
1 cup diced green pepper
1 cup frozen corn
1 cup diced onions
1 large clove garlic, minced
2 cups tomato sauce
1/2 cup water

Using a large casserole dish, layer sting beans, onion, peppers, corn and peas. Pour in 1/2 cup of water. Mix garlic with tomato sauce. Pour tomato sauce over the layers, then cover and bake at 350 degrees for one hour. Uncover and continue to cook for thirty minutes longer.

3 cups cooked garbanzo beans
1/2 tsp. ground cumin
1 Tbs. lemon juice
1 Tbs. parsley flakes
1/4 tsp. basil
1 tsp. onion powder
1/4 tsp. garlic powder
1 Tbs. honey

Puree the beans and mix all ingredients together in the food processor. Add water for desired consistency.

If you have been eating mostly fruit and vegetables or have recently fasted, bean and lentil stews will cause the sinuses to clog with mucus. The more you eat cooked food, the more you crave cooked food, and the less you want to eat raw food. After eating heavy portions of cooked foods, it will take a few days to recondition the taste buds to enjoying raw food.