Ingredients:

1 (15- or 16-ounce) package Chinese-style firm tofu
sunflower or other light oil
1 cup mixed raw nuts
1 cup soft cooked brown rice, preferably short-grain
1 medium onion, finely chopped
1/2 teaspoon ground or rubbed sage
1/2 teaspoon thyme
1 teaspoon salt
pinch of black pepper
1 teaspoon worcestershire sauce or tamari soy sauce
water (if necessary)
1 tablespoon vegan margarine, melted

Procedure:

Freeze the unopened package of tofu for at least 24 hours. Remove from the freezer and defrost in the refrigerator for at least 24 hours. When defrosted, wrap the tofu in (paper) towels and squeeze or press out as much water as possible. Crumble with your hands and set aside. Preheat oven to 375 deg F. Lightly oil a loaf pan. With a food processor, blender, or by hand, chop the nuts to a very fine consistency. Combine tofu, nuts, and all other ingredients except margarine in a large mixing bowl. Mix well, adding a small amount of water if necessary to moisten enough to hold together. Transfer the mixture into the prepared loaf pan, pressing in and smoothing the top with a wooden spoon or rubber spatula. Bake for 15 minutes, then baste with the margarine. Return to the oven and bake for an additional 20 minutes. Serve hot. Makes 4 to 6 servings.

Ingredients:

1 lb. chicken livers
onion, small, chopped
parsley, chopped,to taste
egg
salt & Pepper, to taste
8 pieces large mushrooms
butter

Procedure:

Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 deg. for 30 min to 1 hr depending on size of shrooms. Serve hot.

Ingredients:

1 tablespoon extra virgin olive oil
3 large onions, sliced thinly
2 tablespoons sesame seeds
2 large cloves garlic, minced or pressed
4 bell peppers, any colour, sliced
1 cup seitan, sliced
1 teaspoon dried basil
2 to 3 Tablespoons tamari soy sauce, or to taste
cooked rice or other grains

Procedure:

Heat the oil in a large, heavy skillet over medium-high heat. Add the onions and sauté until just beginning to turn transparent. Add the sesame seeds and garlic and sauté for about a minute, then add the peppers and seitan and sauté for a few minutes until the vegetables are tender and just beginning to brown. Mix in the basil, then season with tamari to taste. Serve hot over rice.

Ingredients:

1/2 cup medium-size bulgur wheat
1-1/4 teaspoon salt, divided
3/4 cup boiling water
1 tablespoon extra virgin olive oil
3 large onions (or 1 large onion and 1 Spanish onion), thinly sliced
1-1/2 cups plain (unflavoured) soy milk
3/4 cups firm Japanese style tofu (from a brick pack)
3 tablespoons whole wheat pastry flour (or unbleached flour)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 tablespoons whole-wheat couscous
2 medium zucchini, sliced thinly (about 2-1/2 cups)
paprika for garnish, optional

Procedure:

Mix the bulgur wheat and 1/4 teaspoon salt in a small bowl; pour in the boiling water, stir, and let stand until all the water is absorbed (about twenty minutes). Meanwhile heat the olive oil in a large skillet over medium heat. Sauté, stirring frequently to prevent sticking, until lightly browned, about ten to fifteen minutes. Remove from heat. Place the milk, tofu, flour, remaining teaspoon of salt, black pepper, and nutmeg into a blender or food processor and blend/process until smooth. Stir this mixture, along with the couscous, into the onions, mixing well. Preheat oven to 350 deg F. Lightly oil a 10-inch pie plate or round casserole dish. Spread the bulgur on the bottom, pressing it in as much as and smoothing out the top with a spatula or the back of a spoon. Top the bulgur with the zucchini slices, spreading out and layering with all the slices until the bulgur is completely covered. Carefully spread the onion mixture evenly on top of the zucchini layer, smoothing out the top with a spatula or back of a spoon. Sprinkle lightly with paprika if desired. Bake, uncovered, for 45 minutes. Remove from oven and allow to rest at stovetop for 15 to 20 minutes. Cut into wedges and serve. Makes 6 to 8 servings.

Ingredients:

1 qt. Water
1-2 cups corn meal
2 tsp. salt

Procedure:

Boil water and salt in a pot. When water is boiling, gradually add corn meal while stirring the mixture with a whisk. Stop adding corn meal when the mixture is considerably thick, though still liquid. Continue to simmer for about 10-15 minutes, with caution since the mixture bubbles up and splatters hot polenta around. Remove from the heat and serve with your favorite dish.

Ingredients:

2 teaspoons sunflower or other light oil
1 large onion, chopped
2 large cloves garlic, chopped
3 cups garbanzos (chick peas), cooked or canned
1 large carrot, sliced thinly
1 large green bell pepper, chopped
2 tablespoons parsley, chopped
1 teaspoon ground or rubbed sage
1 teaspoon salt or to taste
1 teaspoon hot pepper sauce
pinch of ground cayenne pepper, optional

Procedure:

Heat oil in a large, heavy saucepan over medium-high heat. Add onions and sauté until transparent and just beginning to brown. Add garlic and continue to sauté for a minute or two, being careful not to let the garlic burn. If using canned garbanzos, drain and rinse well; if using cooked beans, drain well. Add to the onions and garlic, then add all remaining ingredients. Stir well, reduce heat, cover and simmer for ten to fifteen minutes, stirring occasionally. Adjust seasonings. Serve hot.

Ingredients:

6 quarts water
8 large potatoes, cubed
1 cup green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1 inch chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

Procedure:

Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.

Ingredients:

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

Procedure:

Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight. Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

Ingredients:

4-5 potatoes
1 carrot
1 parsley root
1 parsnip (optional)
1 large celery root, a handful of green peas
2 pickles
1/2 lb/250 g poultry breast or beef sirloin
300g mayo
1 tablespoon mustard, salt

Procedure:

You get the best beef salad by boiling the vegetables with the meat (soup). Cube the potatoes and all other vegetables. The same goes for the meat and pickles. Place all in a bowl, add the peas and salt. In a separate bowl, mix mayo and mustard. Add 3/4 of the mayo mixture to the meat and vegetables and mix well. Arrange on a serving platter. Smooth with a knife and then cover with the rest of the mayo mixture. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc. Try to shape flowers, other designs

Ingredients:

2 lbs mushrooms
1 egg,
1 tablespoon minced dill
2 tablespoon butter
salt

For French toast:

1 small French baguette
1 cup milk
1 egg
salt
1/2 teaspoon sugar

Procedure:

Wash and chop the mushrooms. Melt some butter in a pan and then fry them with the dill and salt. When ready, take off the heat and add a beaten egg. Mix well. Prepare the French toast and place a thick layer of mushrooms on top of them, smoothing with a knife. Then bake the pancakes for 10 minutes. Serve hot.