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1 16-oz. package firm water-packed tofu, frozen and thawed
2 c. favorite barbecue sauce
1 med. onion, sliced into rings
1 tsp. garlic powder
1 tsp. onion powder
1. Tofu should have been frozen at least overnight and thawed. Gently squeeze between paper towels to remove excess moisture. Slice the tofu lengthwise into 6 - 7 slices.
2. Pour barbecue sauce into a 8-inch glass baking pan, reserving some for the top. Place the tofu slices in one layer in the bottom of the pan, sprinkle with onion powder and garlic powder. Place onions on top and spoon the
remaining barbecue sauce over it.
3. Cover with foil and bake at 350 degrees for 30 - 40 minutes, turning if desired. Remove foil and bake an additional 5 - 10 minutes.
Serve warm on a whole wheat bun.
Curtis & Paula Eakins
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4 medium red potatoes, steamed and diced, leaving skins on
3/4 c. soy mayonnaise
1 c. sweet pickle relish
1/2 c. onions, chopped
1/2 c. celery, chopped
1 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
paprika, optional
Combine all ingredients, adding soy mayonnaise last. Mix well and chill before serving. Sprinkle with paprika if desired.
Serve on a bed of lettuce leaves and garnish with grape tomatoes or tomato wedges.
Curtis & Paula Eakins
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2 red bell peppers, seeded and cut into thick slices
2 green bell peppers, seeded and cut into thick slices
1 med. zucchini, cut diagonally into 1-inch slices
1 small eggplant, cut lengthwise into slices
1 red onion, cut into thick slices
6 Tbsp. olive oil
1 tsp. toasted sesame oil
1 garlic clove, minced
1/2 tsp. thyme
1/2 tsp. basil
salt to taste
1. Brush prepared vegetables lightly on both sides with olive oil and place on heated grill. Grill on medium heat for 8 - 10 minutes, turning as necessary. Vegetables are done when lightly browned and tender-crunchy.
2. Combine olive oil, sesame oil, minced garlic, thyme, basil and salt. Drizzle over the vegetables
These vegetables are also nice used as a sandwich filling using a crusty whole grain French or Italian bread.
Curtis & Paula Eakins
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3 15-oz. cans pinto beans, rinsed and drained
1 c. favorite barbecue sauce
Mix beans and barbecue sauce, reserving a little. Pour into an 8-inch baking dish. Bake at 350 degrees for about 30 minutes. If beans begin to dry out, spoon some of the reserved sauce over the top.
Can also be prepared in the crock pot. Other beans, such as navy or great northern beans can be used instead of pinto beans, if desired. Good served with a nice veggie hot dog, such as Smart Dogs.
Curtis & Paula Eakins
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1 c. whole wheat pastry flour
1/4 c. unbleached white flour with germ
1 tsp. aluminum-free baking powder
1/2 tsp. sea salt
3/4 c. fructose
1/2 c. soy margarine
1 tsp. vanilla
1/4 c. soy milk
1 Tbsp. egg replacer
1 c. rolled oats
1/2 c. walnuts, chopped
3/4 c. raisins
1. Preheat oven to 375 degrees. Place soy margarine and fructose in mixing bowl and whip until light and creamy.
2. Add soy milk and vanilla and whip.
3. Sift together the whole wheat flour, unbleached white flour, baking powder, egg replacer and salt. Slowly add to mixing bowl while continuing to beat with the mixer. Add oats and beat.
4. Stir in walnuts and raisins. Drop batter by tablespoonful onto cookie sheet. Bake at 375 degrees for about 12 minutes.
Curtis & Paula Eakins
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