4 oz of Firm Tofu

1/4 cup of fresh diced Tomato

1/4 cup of fresh diced White or Yellow Onion

1 seeded finely chopped Jalapeño Pepper

1/4 cup of chopped Portobello Mushrooms

3 to 4 Large floor Tortillas

1/2 cup of shredded Veggie Colby Monterrey Jack Cheese

3 to 4 tbsp of Mild Pic ante' Sauce

Dash of Sea Salt

Dash of Coarse Ground Black Pepper

1 tsp of fresh finely chopped Cilantro (Optional)


Sauté the tofu in 1 tbsp on low fat margarine or fat free cooking spray. While sautéing the tofu chop it up coarsely with your spatula to resemble scrambled eggs. Add the tomato, onion, jalapeño pepper and mushroom after the tofu is chopped. After 5 minutes add the cilantro and continue to sauté on medium heat for 5 more minutes. While the mixture is sautéing heat the tortillas by microwave or oven or skillet just enough to make them soft and moist. After 10 minutes of sautéing salt and pepper to taste and remove from the heat. Take 2-3 tbsp of the mixture and spread it lengthwise at one end of the tortilla. Add a liberal amount of cheese and a tbsp of the pic ante sauce. Fold the filling side over into the tortilla. Fold the top and the bottom of the tortilla over to avoid spillage. Continue to roll into a burrito. There you have it. There can be variation to suit ones taste, such as: for milder burritos substitute green peppers for the jalapeño peppers. Black olives can but added in place of mushrooms. To stay strictly vegan use tortillas made with vegetable shortening, no eggs and no milk. This will also reduce the fat of the burrito and eliminate cholesterol from the burritos. Each burrito has contains 4 to 6 grams of fat and no cholesterol.

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Mock Chicken Dumpling Soup
Ingredients (use vegan versions):
1-2 boxes of pre-made vegetarian chicken broth or stock -(found in most health food stores)
5 carrots peeled and chopped
4 celery sticks chopped
1 cup snow peas or vegan sugar snap
1 small onion minced
1 handful parsley
2 cups green beans
1 cup cooked rice
1 pkg of miso (can use tofu- although miso is better)
Directions:

Greetings. This is a great recipe for a cold winter day.

The stock I use has 32 oz in each box. I would recommend putting the 2 boxes in to feed a family and 1 box for a small meal.

Take all ingredients except for cooked rice and miso and put in pot. If necessary add 1 cup water. Heat till soup mixture is thoroughly warm. Combine cooked rice (brown is best) and miso together in separate bowl. Make sure that the miso and rice is thoroughly mixed together- if necessary add a touch of water so that the two items stick together. Take the rice w miso and form into small round balls- sometimes add a small amt like a tsp or 2 of olive oil will help them stick too... Once the balls are formed - Turn the soup in pot down to low heat..

To Serve: Put soup in bowl and add the rice/miso balls individually into each person's bowl. If u add the rice/miso balls to the pot of soup they will crumble... This way to will stay together better. Enjoy

Serves: 4-5

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Peanut Butter Cocoa Banana Smoothie
Ingredients:
1 banana (frozen or room temp.)
vanilla soymilk (as desired)
2 tablespoons flax meal
2. 1/2 tablespoons cocoa powder
2 tablespoons peanut butter
Directions:

Choose the size of glass. Cut up banana, and place in glass. Pour soymilk over banana, into the glass, to the level preferred glass. Pour soymilk, and banana into blender.

Measure in flax meal, cocoa powder, and desired amount of peanut butter. Blend for approximately. 20 seconds. on various speeds. I start with the 'Blend' setting, and then transfer to 'Whip', and last do the 'Frappe'. The idea is to have the liquid look frothy. I look for bubbles on the top. Pour into the original glass, and enjoy!

This is a great source of potassium, protein, calcium, and B-12(if using fortified soymilk), and Omega-3's from the flax meal. It is a great start to a day, along with a yummy bowl of granola or oatmeal.

This is a great smoothie for breakfast or as a snack.

Serves: 1

Preparation time: 5 min.

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Coconut Milk Rice Pudding
Ingredients :
1 16 oz can of Coconut milk
2 cups of cooked rice (brown or white)
sweetener, your choice, enough to sweeten the milk
1 teaspoon of vanilla extract
optional:
vanilla vegan soymilk, to pour on top the bowls of pudding
1/2 cup of coconut, to add to the recipe for variation
Directions:

Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add the cooked rice and heat through. Simmer until it thickens but don't allow it to become too dry, the rice will continue to absorb the milk as it cools. Take off the heat and stir in the vanilla. Serve warm or chilled.

** We love to eat this warm for breakfast or chilled for dessert. If it becomes too dry just serve with some vanilla soy milk poured on the top.

** Sometimes I add about 1/2 a cup of grated coconut to the recipe as I'm heating up the milk and the sweetener.

Preparation time: 15 minutes