Why use cholesterol laden meat when you can save the cow and have your carne at the same time. :) I like to prepare this recipe and use it in tacos or loafs where the traditional alternative would normally be used.

This works especially well in my recipe for "Moo-ve over loaf" So, you too can can enjoy the best 'non-meat loaf you never had.

2 cups water
1 1/2 cup soy texturized protein (TVP)
1 tablespoon dijon mustard
1 1/2 tablespoon soy sauce or tamari
1 tablespoon vegan worcestersire sauce, save the fish
1 1/2 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon paprika, smoked with really give it an authentic taste, but regular will do.

1. Bring the water to a boil. Add the TVP and all the rest of the ingredients. Lower the heat to a low boil. Continue to stir to evenly distribute the spices and the 'meat' is done with there is no water left in the pot.

2. Enjoy in any recipe that you would normally enjoy the o

This is a recipe I have made many times for those mornings when I have seriously craved eggs and when I just say no to the temptation and make this yummy scrambler instead! Thank the lucky stars that seasonings exist to make food so gosh darn delicious!!!!

This is my own recipe so there won't be any recipe reference at the bottom. This recipe serves 2 to 3 depending on how hungry you are and what you are serving it with. I like it with fresh, homemade tortillas.... But toast is always a good choice!

For the scrambler:
1 box mori-nu Tofu (asceptic box) - you can use a firmer tofu I just like the consitency of this type.
2 tablespoons mustard, I like dijon but your choice entirely
1/2 medium sweet onion, chopped finely
2-3 garlic cloves, minced
1 1/2 tablespoon olive oil
1 medium tomato, chopped

For spice blend:
1 1/2 tablespoon curry powder
1 teaspoon dried chives
1/2 teaspoon dried dillweed
1/2 teaspoon turmeric
1/4 teaspoon salt, if you can find smoked salt - try for a different taste experience
a pinch of pepper, or to taste

(If you want a drier scramble, press the tofu before using. I like to wrap it in two clean dish clothes with a book on top to push some of the water out. Careful though, the tofu is really soft, and if the book is too heavy the tofu with crumble. If using a more firm tofu, press and use a heavier book. Pressing tofu also helps the tofu absorb flavour, so I always recommend this step. Do it while you are preparing the other things to have everything ready when you start cooking in the pan.)

1. First mix all the spices together in a little bowl and set aside.

2. Heat the oil in a pan over medium heat and saute the garlice for 2 minutes. Add the onion and saute for another 3-5 minutes or until just turning translucent. Add the tofu, making sure to crumble with your hands as you are adding to the pan to give the appearance of 'eggs'. Fry for 2-3 minutes to let some of the water evaporate. And if using a denser tofu let brown a little bit. Stir frequently to help the tofu from sticking to the bottom of the pan. You don't want any water in the bottom of the pan. Raise the heat and let it all evaporate.

3. Don't let the tofu get too dry. Add the mustard and stir until it's mixed thoroughly. Add the spices and mix until all the scrambler is coated. Let cook for another 3 to 4 minutes to let the flavours absorb into the tofu.

4. Add the chopped tomato, mix and turn off the heat. You only want the tomatoes to get warm, you don't want them to be cooked all the way through. You can omit the tomatoes if you are not a big fan.

** If you want to add other ingredients, I welcome it!!! You can add /

Ok, I don´t think I have met anyone yet that doesn´t enjoy the delicious taste of freshly made falafels... but I´m sure these people exist. Whip up a batch of these tasty numbers and enjoy in a pita with all the fixins!!!

1 (15 ounce) can of chickpeas ... or 2 cups minus 2 tablespoons.
2 cloves garlic
1/2 small white onion, chopped roughly (about 3 tablespoons)
1/2 cup loosely packed fresh parsley leaves
2 teaspoons olive oil
2 teaspoons hot sauce
3 to 4 tablespoons chickpea flour (I have used regular flour, or amaranto may work but I haven´t tried it.)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon baking powder
1/4 teaspoon salt, or to taste
several pinches of freshly ground black pepper. 

Preheat the oven to 400°F. 
    Pulse the chickpeas and garlic in a food processor. Add the onion, parsley, olive oil and hot sauce, and blend until relatively smooth, scraping down the sides if necessary to make sure you get everything.
    Transfer the mixture to a mixing bowl. Mix in the 3 tablespoons of chickpea flour, cumin, coriander, paprika, baking powder, salt, and pepper. The mixture should be mushy but firm enough to shape into balls. If it doesn´t seem firm enough, add a tablespoon of chickpea flour. 
    Spray a baking sheet with nonstick coooking spray. Form the mixture into walnut-sized balls, then flatten a bit into patties. Place on the baking sheet. Bake for 16 to 18 minutes; they should be browned on the underside. Remove the falafel from the oven, spray them with a little cooking spray, then flip the falafel and bake for 8 to 10 minutes more.
    Serve with a pita and some soy yoghurt dip or whatever you like to enjoy with your falafel... Perhaps some homemade hummus.

Recipe from: ¨Vegan with a Vengeance¨ by Isa Chandra Moskowitz.

1/2 pounds eggplant
3 tablespoons extra virgin olive
2 cups
thinly sliced yellow onion
3 cloves garlic, shelled and
1 to 2
small red chiles or 1/2 teaspoon red pepper flakes
1 large red bell
pepper, seeded and core removed, sliced in 1/4
inch thick strips
1 large
yellow bell pepper, same as above
teaspoon cumin seeds
one fourteen
ounce can of diced tomatoes, or 2 1/2
cups of fresh tomatoes
2 teaspoons
tomato paste, omit if the tomatoes
are really fresh
1 teaspoon agave nectar,
or 1 tablespoon sugar
2 bay
2 teaspoons dried thyme
1/2 teaspoon
sea salt, and more for
sprinkling on the eggplant
1/4 teaspoon turmeric
few twists of
fresh pepper, or regular
1 teaspoon freshly squeezed lemon
juice or more
to taste

One recipe Green tahini sauce
1 cup roughly chopped
1 cup roughly choped parsley

warm, thick bread.

1- Sprinkle the eggplant with some salt, the more you get the more the
bitterness is released from the eggplant.
I like to rub each peice to make
sure I have used enough, but use your judgement.) All the eggplant to soften or
the sink
or a bowl, All the eggplant to soften for about 10 minutes. In a large deep 12 inch skillet over medium heat toast the cumin
seeds for about
one minute or until fragrant; remove and set aside. Heat 1 tablespoon of the
olive oil in the skillet,
add the eggplant and fry for about 6 to 8 minutes,
turning frequently with a spatula until the cubes are soft and the edges are
brown. Remove from the pan onto a plate and set aside.

2. Add the remaining oil to the pan and fry the onions for about 5 minutes
until softened and golden brown. stir in the garlic and chiles,
fry for 1
minute, and add the sliced peppers. Stir, and cover, let steam for 5 minutes,
tehn add the cumin seeds, eggplant, and the remaining
ingrediants and stir.
Cover and simmer for 10 minutes, or until all of the vegetables are very soft
and the sauce from the tomatoes
is bubbling; if not cook for another 5
minutes or until the tomatoes have released all of the juices. Taste and adjust
any seasoning by adding more salt and lemon juice.
Turn off the heat, leave
covered and let rest for two minutres. Removed the bay leaves and discard.

3. To serve, scoop a portion of the hot shakshuka into a wide, shallow bowl.
Drizzle with the green tahini sauce and garnish with a handful of
cilantro and parsley. Serve with a warm pita or break of choice.

You can add 1 cup of chickpeas when adding the tomatoes or spinach in the
last 5 minutes of cooking.