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Protein-Packed Onion Veggie Burgers
1 lb. firm tofu, mashed well
1 large onion, minced
4 Tbsp. wheat germ
4 Tbsp. unbleached all purpose flour
4 Tbsp. garlic powder
2 Tbsp. soy sauce
Salt & pepper, to taste
Oil for frying
Mix all the ingredients except oil in a bowl and form into patties. Heat some oil in a skillet and fry the patties until very brown and crisp.  You can also form and freeze for quick use.   Serve these burgers on buns or as patties with a sauce.
Makes 4 patties

 Portobello Wrap
Portobello mushrooms
1 Tbsp. Paprika
1Onion, fine minced
Garlic, diced
4 tomato-basil wraps
8 oz. hummus
8 oz. vegan pepper-jack cheese
baby spinach leaves
tomatoes, diced
 onions, diced
Lightly sprinkle the Portobello mushrooms with the paprika, minced onions, and garlic.  Place the mushrooms on a very hot grill and cook them, gill side up, for 3 minutes. Then turn them over and cook them for 3 minutes on the other side.  Place the tomato-basil wraps flat on a dish. On each wrap, spread a thin layer of hummus topped lightly with vegan pepper-jack cheese.  Add a few washed baby spinach leaves on top of the cheese.  Sprinkle the diced tomatoes and onions over the spinach, followed by slices of the grilled mushrooms.  Fold up flaps at opposite ends of each wrap and roll up gently, bake for 5 to 8 minutes at 350ºF until wrap is just slightly brown, remove, cool a bit, and enjoy.
Makes 4 servings

Southwest Veggie Black Bean and Grain Burger
1/2 cup minced yellow onion
1/2 cup fresh or frozen corn, thawed and well drained
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tsp. minced garlic
4 Tbsp. olive oil
1 Tbsp. tomato paste mixed with 2 oz. water
1/4 tsp. chipotle chili powder
1 tsp. mild chili powder
1 tsp. ground cumin
1/2 tsp. Celtic Sea Salt
4 oz. tempeh, finely diced
1/4 cup tamari
1 cup black, red, or pinto beans, cooked, cooled, and lightly mashed (you can also use a combination of beans)
4 oz. soft tofu, well drained and crumbled
1/2 cup cooked millet, chilled
1/2 cup cooked wild rice blend or short grain brown rice, drained and chilled
1 1/4 cup cornmeal
1/4 cup oat flour
Sauté the vegetables and garlic in the olive oil until soft. Add the tomato paste and seasonings. Set aside.  Marinate the tempeh in tamari for 10 minutes. Drain. Sauté until golden.  Place the vegetable mixture in a large bowl and add the tempeh, beans, tofu, millet, rice, 1/4 cup cornmeal, and oat flour. Stir well.  Shape the mixture into patties and press into a 3 1/2-inch lid or metal burger-form lined with plastic wrap. Each burger should weigh approximately 5 oz. Remove from the form and dust with the remaining 1 cup of cornmeal.  Place the burgers on a plate and freeze until firm.  Heat a nonstick pan over medium heat and brush with coconut oil. Heat the burgers until golden brown, about 2 minutes on each side.
Makes 7 servings

Multi Mushroom Burger Patties
1/2 lb. shredded Portobello mushrooms with gills removed
1/2 lb. shredded crimini mushrooms
1/4 lb. shredded shiitake mushrooms with stems removed
1/4 lb. red bell pepper, seeded, minced, and strained
1/2 lb. minced, strained yellow onions
1/8 cup minced garlic
1/4 cup parsley, washed and chopped
Salt and pepper, to taste
1/4 lb. falafel mix, dry
1 cup cooked oatmeal
Clean mushrooms, make sure they are completely dry then shred.   Sauté bell peppers, onions, and garlic in canola oil until soft and most of the moisture evaporates out, at least 10 minutes. Add parsley. Add mushrooms and sauté until soft, allowing more moisture to evaporate out. Season to taste. Allow to cool on a flat baking pan. Mix well with falafel and oatmeal. Use a 4-oz. scoop to form patties. Place patties on a flat baking pan. Bake in a convection oven at 350°F for 15 minutes. Check for firmness and moisture content—they may need an additional 5 to 10 minutes. Let cool. Wrap individual patties in plastic wrap and place in an appropriate storage container.
Makes 8 patties

Sesame Tofu With Asparagus
1/4 cup soy sauce
1 Tbsp. Dijon mustard
2 tsp. sesame oil
2 tsp. apple cider
2 Tbsp. minced chives
12 stalks asparagus
1/2 cup toasted sesame seeds
1 lb. extra-firm tofu, cut into 1/4-inch slices
Oil cooking spray
In a small bowl, whisk together the 2 Tbsp. soy sauce, mustard, sesame oil, apple cider, and chives to form a vinaigrette. Steam the asparagus until the desired tenderness is reached (3 to 5 minutes), and drain. Toss in the vinaigrette to coat, and set aside. Place the sesame seeds in a bowl and dip each tofu piece into the seeds, covering all sides. Coat a large nonstick frying pan with the cooking spray and heat on medium. Arrange the tofu pieces in the pan, add the 1/4 cup of soy sauce, and cook until golden brown on all sides. Sprinkle with half of the sesame seeds, then flip the tofu and sprinkle with the remaining sesame seeds. Cook for 1 minute.  Serve the tofu and asparagus over rice.
Makes 4 servings

Philadelphia Cheese Steak Sandwiches
1 medium eggplant (about 1 pound) peel and slice crosswise into 1/2-inch slices
Olive oil
Salt and pepper
Dried basil
3 cups sliced onions
1 Tbsp. soy sauce
2 Tbsp. water
1 tsp. dried basil
4 6-inch sub rolls
8 slices vegan cheddar cheese
 Preheat the broiler or grill.  Lightly oil a baking sheet.  Place the eggplant slices on the sheet. Lightly brush each slice with olive oil.  Sprinkle with salt, pepper, and basil.. Turn the slices over and repeat on the other side.  Broil or grill the eggplant for 5 to 7 minutes on each side, or until nicely browned.  While the eggplant is cooking, heat a large nonstick skillet over medium heat.  Add the onions, soy sauce, water, and basil.  Mix well, breaking the onion slices into rings.  Cook for 10 minutes, or until the onions are translucent.  Stir several times while cooking. To serve, place the eggplant in the rolls, slightly overlapping the slices.  Top with the onions and cheese slices.  Melt in oven for a minute
Makes 4 servings

Vegan Sloppy Joes
2 Tbsp. vegetable oil
1 large onion, diced
2 medium green peppers, seeded and diced
1 1/2 cups boiling water
2 1/2 cups tomato sauce
1 Tbsp. chili powder  1 Tbsp onion powder
1 tsp. salt
3 Tbsp. BBQ spice
1 Tbsp. mustard
1 Tbsp. sugar
1 1/2 cups dry TVP (textured vegetable protein)
 Sauté the onion and the green peppers in oil until the onions are translucent.  Add the remaining ingredients and simmer for 20 minutes. Serve on buns.
Makes 4 to 6 servings

Sloppy Joes #2
1 Tbsp. olive oil
1/2 cup minced onion
1/2 cup minced green bell pepper
1 lb. pre soaked TVP drained
6 Tbsp. ketchup
6 Tbsp. chili sauce
1/2 tsp. salt....   1 tsp sugar...    2 tsp BBQ spice
Pepper to taste
4 burger buns, lightly toasted

 Add onion and green pepper and olive oil, and sautè until the vegetables are well cooked, about 5 minutes.  Add the TVP and sautè for another 5 minutes.   Add the remaining ingredients and continue to cook over medium heat until the mixture is heated through. Add a little water if the mixture is too dry. Spoon onto lightly toasted burger buns.
Makes 4 servings

Egg-less Salad Sandwiches
8 oz. firm tofu, drained and diced or mash
1/4 red bell pepper, finely chopped
1 small carrot, finely shredded
2 scallions, finely chopped
2 Tbsp. vegan mayonnaise
1 Tbsp. chopped fresh parsley
1 tsp. yellow mustard
1 Tbsp. finely chopped dill pickle
1/4 tsp. salt
1/8 tsp. pepper
Combine all the ingredients in a medium-size bowl, mixing well.
Makes 4 sandwiches

Eggless Salad #2
Soft tofu is the perfect substitute for eggs in this perfectly seasoned vegan delight.
2 Tbsp. Vegan mayonnaise
1 tsp. distilled vinegar (optional)
1 tsp. mustard
1 tsp. sugar
1/2 tsp. ground turmeric
1 Tbsp. dried parsley
1 lb. tofu
1 Tbsp. onion powder
2 Tbsp. celery powder
Salt and pepper, to taste

 Add fine chopped celery, onion and red pepper to really kick it up.
Mix together the mayonnaise, vinegar, mustard, sugar, turmeric, and parsley to make the dressing.  Place in the refrigerator until chilled. Stir in onion and celery powder.  Crumble the tofu and add to the dressing. Add fine chopped celery, onion and red pepper.  Salt and pepper to taste and chill for several hours before serving.
Makes 4 servings

Healthy Vegetable Wraps
4 Tbsp. vegan cream cheese
4 10-inch flour tortillas
1 cup shredded spinach
1/4 cup alfalfa sprouts
1/2 cup shredded red cabbage
1/2 cup sliced avocado
1/4 cup chopped tomatoes
1/2 cup diced cucumbers
2 Tbsp. finely diced red onion
Salt and pepper, to taste
Spread one tablespoon of cream cheese over each tortilla. Sprinkle an even amount of the remaining ingredients on each wrap; roll up.
And now the fun part, Splash with BBQ sauce for a BBQ Wrap, Asian Sauces for Asian Wrap, Pesto sauces for an Italian Wrap,  Salsa for a Mexican Wrap.
Makes 4 servings.

Indian Style Rolled Tacos

2 tsp. olive oil
3/4 cup red onion, minced
2 cloves garlic, minced
4 Tbsp. chunky peanut butter
3 yams, cooked, peeled, and mashed
2 cups black beans, cooked and slightly mashed
2 tsp. cumin...... 1 tsp. curry
1/4 tsp. red pepper
1 tsp. cinnamon
12 6-inch flour tortillas
2 Tbsp. vegetable margarine
2 Tbsp. maple syrup
1/2 cup green onion, chopped
4 Tbsp. cilantro
1 cup of your favorite salsa Heat the oil in a skillet and sauté the onion and garlic for 2 minutes, or until tender. Add the peanut butter, yams, and black beans. Add the cumin, red pepper, and cinnamon. Cook until heated.  To assemble, spread the bean mixture over the tortillas, tuck in the ends, and roll.  Melt the vegetable margarine and combine with the maple syrup. Baste the tacos in the margarine mixture. Bake the tacos at 400°F for 4 minutes on each side, or until golden brown.  Serve with the green onion, cilantro, and your favorite salsa.
Makes 6 servings