1 ½ tsp. Ener-G Egg Replacer mixed with 2 Tbsp. water
1 cup organic dried apricots, each cut into three strips
1 ½ cups water
2 cups organic unbleached wheat flour
1 cup organic barley flour (or whole wheat pastry flour)
3 tsp. Rumford baking powder 1 tsp. sea salt ¼ tsp. baking soda ¼ tsp. nutmeg 1 cup maple syrup ½ cup chopped almonds

In small bowl mix egg replacer powder with water and set aside. Cut 1 cup dried apricots into three strips each. Boil 1 ½ cups water and add dried apricots to the hot water. Let stand 15 minutes. Chop nuts coarsely & set aside. Mix flours, baking powder, sea salt, baking soda, nutmeg, and maple syrup in a large bowl. Stir in egg replacer mixture, chopped nuts, and fruit & water mixture. Mix well. Pour into oiled 8 x 5 x 3 loaf pan.

Let stand 15 minutes while oven is preheating to 350°.

Bake at 350° for one hour (convection oven) for a glass pan (metal pans make take longer) until lightly browned. Let cool a few minutes. Slice and serve with Better Than Cream Cheese.

1 9" whole wheat piecrust, prebaked & cooled
(Mother Nature's Goodies frozen whole wheat is good; follow instructions for prebaked pie shell or bake @ 375 for 20± minutes until light brown)

1 10-oz. pkg. Sunspire Grain-Sweetened Chocolate Chips
1 package Mori-Nu extra-firm organic tofu
1 8-oz. Tofutti Better Than Cream Cheese
1/8 cup brown rice syrup
1 tsp. powdered stevia
1 teaspoon vanilla

Pre-bake pie shell and let cool. In a double boiler, melt chocolate chips over medium heat. Blend tofu, cream cheese, rice syrup, stevia and vanilla in food processor until smooth (2-3 minutes). Blend in melted chocolate chips. Pour into baked pie shell and refrigerate overnight if possible.

Garnish with almond slices, shredded coconut, chocolate chips, or your own creation.

Topping Suggestion:
1 pkg Mori-Nu Chocolate Pudding Mix
4 oz. Tofutti Sour Supreme
1 Tbsp. water
1 tsp. vanilla

Blend together and push through a decorator to make designs on top of pie. Garnish with chocolate chips & shredded coconut.

This is a brownie-type recipe-but the texture is that of a good, homemade cake with a layer of rich goodies inside. It surprised me the day I created it because I had no idea how the texture would turn out. Scott and I loved it! This could be a "coffee cake" or a rich bar cookie.

Mix dry ingredients:
2 cups organic unbleached flour
½ tsp. sea salt
2 tsp. Rumford baking powder

Prepare egg substitute:
2 Tbsp. Ener-g Egg Replacer powder
8 Tbsp. water
Whisk together.

Add liquid ingredients & blend into a thick batter:
Prepared egg replacer
¾ cup olive oil
¾ cup maple syrup
1/8 cup organic brown rice syrup
2 Tbsp. non-alcohol vanilla

Preheat oven to 350 F. & oil a 9 x 9 baking dish

Pour half of batter into baking dish.

Add the following layers:

1. 1 cup Sunspire grain sweetened chocolate chips
2. ¼ cup coarsely chopped (or quartered) walnuts
3. ½ cup shredded unsweetened coconut

Bake at 350 F. for 30-35 minutes until it pulls away from the sides of the pan and is a light golden brown. It can be cut when it is still slightly warm.

1 doz. organic corn tortillas
½ cup olive oil
*8 oz. soy cheese (Monterey Jack or cheddar cheese style, grated)
¾ cup chopped onion
½ tsp. Vege-Sal

¼ cup canola oil
¼ cup unbleached flour
2 cups Organic Vegetable Broth (Pacific Foods brand in box)
1 cup Better Than Sour Cream
1-2 tablespoons jalapeños,seeded & chopped (or more if you like it hot!!)

1A) Traditional (fat) method: In skillet, cook tortillas one at a time, in hot olive oil, till soft (about 5 seconds on each side). Don't overcook. Drain on paper towels and blot the good oil!

1B) Updated (nonfat) way: Steam tortillas a few seconds or put them in hot water to soften-or nuke them. Drain if you put them in water.

2) Put 2 tablespoons cheese and 1 tablespoon onion on each tortilla and fold both sides over. Put seam side down in oblong casserole dish.

In saucepan, blend flour into oil before you use heat. Add broth and Vege-Sal and cook till it thickens and bubbles. Remove from heat and stir in Better Than Sour Cream and chopped peppers. Blend well, but do not boil or it will curdle. Pour over rolled tortillas. Sprinkle over this the remaining cheese. Bake @ 350º until hot and bubbly (about 25 minutes).

*Mozarella or cheddar style Rice cheese (Soyco brand) is excellent.

This is a blend I made for my mother following knee surgery. Several of the oils (Bergamot, Frankincense, Roman Chamomile, Lavender) have vulnerary properties; i.e., promote healing of cuts or wounds. For cuts or scratches in our household, we put a drop of Bergamot directly on the wound, let it sit for a minute, then add a drop or two more at intervals until the bleeding stops. Always use the right hand when you want to stop bleeding as energy flows from the left side of the body to the right.

½ Tablespoon olive oil
¼ cup plain breadcrumbs or wheat germ
2 tsp. Rumford baking powder
½ large onion, diced
1 stalk celery, sliced
1/3 cup chopped fresh basil leaves
1 tsp. Vege-Sal
¼ tsp. fresh ground pepper
¼ cup crushed or chopped fresh tomatoes
1 pkg. Veggie Ground Round (Yves brand: soy product)
4½ oz. tomato paste

In a skillet, sauté onion, celery, and basil in small amount of olive oil until just softened. In a medium bowl, mix Veggie Ground Round with breadcrumbs, sautéed veggies, and all other ingredients except tomato paste.

Lightly oil a 9 x 5 glass loaf pan and put meatloaf mixture in it and press down. Spread tomato paste over top. Cover with foil and bake for 25 minutes at 350º. Remove foil and bake for another 10 minutes. Let cool a few minutes and serve.

For best results, use organic ingredients wherever possible.