2 Tbsp. ground flaxseed
6 Tbsp. water
1 c. whole grain flour
1 c. blue or yellow cornmeal
1/4 c. Sucanat
1 Tbsp. Featherweight baking powder
3/4 tsp. sea salt
1 c. soy, rice or hemp milk
1/4 c. olive oil

1. Bring water to boil in a saucepan. Add flaxseed and stir with a whisk until thick. Set aside until needed.
2. In a bowl, mix the dry ingredients together. Add flax mixture, milk, and olive oil and stir until smooth.
3. Pour batter into an 8-inch baking pan that has been sprayed with Pam. Bake at 350 degrees for 25-30minutes, or until a knife inserted in the middle comes out clean

1 c. dry black beans (approximately 2 cups cooked)
1 c. dry small red beans
2 16-oz. cans tomato sauce
1 16-oz. can diced tomatoes
1/2 c. onions, chopped
1 c. red pepper, chopped
1/2 c. celery, chopped
1 c. frozen corn
1 1/2 Tbsp. cumin
2 tsp. onion powder
1 tsp. garlic powder

1 Tbsp. lemon juice
2 Tbsp. sweetener
1 tsp. salt
1 package Boca burger (optional)

1. Cook beans according to your favorite method.
2. Saute veggies in a large kettle with a little oil. Add remaining ingredients and simmer for 20 minutes.

You can use just red beans in this recipe if you like. I also like to add cilantro for a good flavor.

1 c. uncooked quinoa
1 1/2 c. water
1 c. cashews, ground
1 c. grated carrots
1 c. chopped onion, sauteed
1/4 c. tamari (soy sauce)
1/4 c. tahini (or 1/4 cup flaxseed mixture)
1 tsp. each of thyme, sage, salt, garlic powder
1 pound firm tofu

1. Bring water to a boil and add quinoa. Immediately cover and remove form heat. Do not uncover until ready to use.
2. Saute onions. In a large bowl, crumble tofu and combine with remaining ingredients, including the cooked quinoa.
3. Place in a loaf pan or an 8-inch baking dish and cover. Bake at 350 degrees for 45 minutes. Remove cover for the last 10 minutes. Serve with cheesie sauce.

3/4 c. cashews
3/4 c. sunflower seeds
1 large or 2 small red peppers (may use 1 small can of pimento for substitute)
3/4 c. oat flakes
3/4 c. nutritional yeast
6 Tbsp. cornstarch
6 Tbsp. lemon juice
2 Tbsp. salt
1 Tbsp. onion powder
2 Tbsp. maple syrup or honey
7 1/2 c. water, divided

1. Combine ingredients in your blender, using 4 cups of the water. Blend well!
2. Bring the remaining 3 1/2 cups water to a boil. Stir in remaining ingredients with a wire whisk and continue stirring until the mixture has thickened.

To freeze this cheese for later use, stir the 3 1/2 cups water into the mixture from the blender. Using a cup measure, pour into Ziplock freezer bags and store in the freezer. This can be taken out and used as needed. Just thaw and heat until thickened.

1 lb. spinach, washed and dried well
1 medium red pepper, cut into strips
1/2 red onion, cut in half moons
1 carrot, chopped
1 1/2 c. roasted walnuts, chopped

1. Mix salad ingredients in a large bowl, reserving some of the walnuts for a topping.
2. Toss salad gently with dressing. Sprinkle reserved walnuts on top. Serve immediately.

1/4 c. lemon juice
1/4 c. maple syrup
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. turmeric
2 cloves garlic
1 tsp. onion powder

Blend all ingredients well.