Breakfast Burrito

whole wheat tortillas
firm tofu, crumbled
tamari
curry powder, turmeric, paprika, cayenne, parsley, cumin
fresh crushed garlic
chopped onion
seasonal veggies
salsa
nutritional yeast (the yellow flaky kind)  

Sauté garlic and onions in a little broth or water. Add crumbled tofu, tamari and spices. Sauté until lightly browned. Add your choice of steamed or fresh veggies, such as steamed broccoli florets, raw carrot gratings, chopped fresh mushroom, chopped fresh tomato, and pumpkin seeds. Sauté until fully incorporated into tofu mixture and warmed thoroughly.  

Warm tortilla(s) in a fry pan for several seconds. Remove. Spoon the scrambled tofu mixture in a line down the center of the tortilla. Sprinkle with nutritional yeast. Add salsa, or you can serve it on the top. Roll it up like a burrito. Enjoy!  

Asparagus Guacamole

1 pound Asparagus spears (cut into 1 Inch lengths) (2 cups)
3/4 cup Water
2 tablespoons Plain nonfat yogurt
1 tablespoon Lemon juice
1 medium Tomato -- seeded and chopped (1 cup)
2 tablespoons Sliced green onion
1 teaspoon Ground cumin
1 Clove garlic minced
1/2 teaspoon Dried oregano
1/4 teaspoon Salt
1/4 teaspoon Cayenne 

Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-10 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired.

Serve with raw veggies or baked tortilla chips. Makes 12 servings. Per serving:

12 cal.; 1 gm. fat

Chunky Leek and Potato Soup

1/2 pound Potatoes
1 pint cold Water
1 medium Leek
1 Garlic clove
1/2 medium Onion
1/4 tablespoon Oil
1/2 teaspoon Yeast extract
1/2 teaspoon Ground black pepper
1 Bay leaf
1/4 teaspoon Caraway seed
1 Celery stalk

Peel and cube the potatoes. Place in a large bowl with the cold water and then leave to one side. Top and tail the leeks, then slice into chunks and wash in a bowl of cold water, drain and rinse. Leave it to drain in a colander. Finely chop the onion and then sauté the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil. Add the yeast extract. Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes. Add the celery to the soup and simmer for a further 15 minutes. Serve hot.

Serving Size : 2

Sweet and Spicy Spring Rolls
Source: Better Homes and Gardens

6 8-inch round rice paper wraps
2 teaspoons grated fresh ginger
1 to 2 teaspoons wasabi paste
1 teaspoon lime juice
3 tablespoons vegan mayonnaise dressing or other light salad dressing
2 cups packaged shredded broccoli (broccoli slaw mix)
1/2 of a 10-1/2-ounce package extra-firm tofu, drained and chopped (about 1 cup)
1/4 cup flaked coconut
6 romaine lettuce leaves
1 cup sliced mango
1 tablespoon soy sauce
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

1. Carefully dip each rice paper in water; place between damp paper towels or clean, damp cotton towels. Let stand 10 minutes.

2. Meanwhile, combine the ginger, wasabi paste, and 1 teaspoon lime juice in a small bowl. Stir in mayonnaise dressing or salad dressing.

3. Toss together the shredded broccoli, tofu, and coconut in a large mixing bowl. Add mayonnaise mixture; toss to coat.

4. Line each rice paper with a lettuce leaf. Spoon slaw mixture atop. Add several mango slices. Wrap rice paper around broccoli mixture, folding ends in as you roll up wrap. In a small bowl stir together soy sauce, 1 tablespoon lime juice, and crushed red pepper. Serve with Dipping Sauce. Makes 6 spring rolls.

Makes 6 spring rolls

Start to Finish: 25 minutes

Carob Brownies

2 cups Whole-wheat pastry flour
1/3 cup Carob powder
2 teaspoons Baking powder
1/3 cup Honey
1/2 cup Unsweetened applesauce
1 cup Water
1 teaspoon Vanilla -- 1/2 tsp if Watkins
1/4 cup Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.

Bake at 350 for 35 minutes.