Life begins at 33

Ingredients
1 cup whole wheat flour
1 tbsp white sugar
3 tsp baking powder
1/8 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp egg replacer
1/4 cup wheat germ
1 1/2 cups So Nice Soy Milk
2 Tbsp hemp oil
1 tsp vanilla

Directions
Mix the dry ingredients together and then add 1 cup of soy milk. Once mixed in, add the other 1/2 cup of soy milk or more if necessary to get a soupy like mixture. (Once you make one waffle, you’ll know if you need to add more soy milk or not.) Add oil and vanilla.

To make waffles, use the directions for your waffle maker.

Ingredients
4 cups grams Fusilli Whole Wheat Pasta
1 tbsp Extra Virgin Olive Oil
1 Large Onion, chopped
6 Garlic Cloves, minced
2 cups Cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
2 tsp Oregano
2 tsp Basil
1 tsp Vegetarian Worcestershire Sauce
1 package Yves Veggie Ground Round Original
1 can Tomato Paste
1 1/2 cup So Nice Original Soy Beverage
1/4 cup Parmesan cheese

Directions
Start the pasta cooking in lots of water with some salt.

In a large non-stick pot, fry onions and garlic in oil. When the onions are softened, add mushrooms, oregano, basil and worcestershire sauce. Fry for 10 minutes, and add water if mushrooms get too dry.

Add in Ground Round, cook for 2 minutes, then add tomato paste and slowly add soy milk while stirring. If the soy milk is added all at once, it may separate, so it’s better to add it slowly. Cook for 3 minutes.

Drain the pasta and add to the mix. Stir in so the pasta will soak up any extra soy milk and add parmesan cheese. Add more parmesan cheese till it suits your taste. Serve and enjoy!

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This recipe is taken from Vegetarian Times - April 2007 issue. The recipes originally called for farmer’s cheese, but feta seems to work quite well. The key is the fresh lime juice, cheese and squash. Definitely nothing at all like old fashioned baked acorn squash with butter.

Ingredients
1 Tbsp hemp oil
1 small butternet squash, peeled and cut into 3/4 inch chunks
1 small red onion
1 shallot, minced
1 cup So Nice Original Plus
1 Tbsp oregano
1 red bell pepper, chopped into 1 inch pieces
1 cup frozen green peas
1/2 cup frozen or canned corn
1/2 cup crumbled feta cheese
juice of 1 lime

Directions

1. Heat oil in large skillet. Once hot, add squash, onions and shallot. Cook for 5 minutes or until the onions is softened.
2. Add in Soy milk and oregano, bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
3. Add bell pepper, peas and corn. Cook covered for 5 minutes.
4. Stir in feta cheese and lime juice. Serve and enjoy.

Substitutions

• Hemp oil with olive or canola oil.
• red onion with any other kind of onion.
• So Nice Original Plus Soy milk with any Soy milk or evaporated cow’s milk.
• shallot with garlic.
• lime juice with lemon juice.
• feta with other cheese, but will really change the flavour.

This recipe is adapted from one in Vegetarian Times - April 2007 Issue. I wouldn’t call this a “Ranch” dip, but it was very good. Perhaps if I had followed the original recipe exactly it might have been better, but I believe it still would have been missing that “cheesy” flavour that ranch typically has.

Ingredients
1 12oz package Nori Silken Soft Tofu
1 cup Tofutti Sour Cream
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp dried onion flakes
1/2 tsp garlic powder
1 green onion, chopped
chopped cilantro

Directions

1. Add all ingredients to a food processor and process until smooth and well blended.
2. Add as much cilantro as you prefer or parsley.

Substitutions
The following substitutions can be made if ingredients aren’t available or the following are more suited to your taste. Experiment and find your favourites!

1. dried onion flakes with onion powder
2. garlic powder with garlic salt or fresh garlic, minced
3. green onion with chives
4. cilantro with parsley