This is nice stuffed in croissants or spread on crackers.
- tofu
- green beans
- Tofu Mayonnaise
- dijon-style mustard
- salt
- boiling water
- peanut butter
- tofu
- salt
Delicious in a veggie wrap.
- olive oil
- salt or to taste
- grated mild cheddar cheese
This is usually eaten on pita bread, but it can also become a sauce on spicy veggies.
- cooked or canned chickpeas
- tahini
- lemon juice
- dill weed or cumin
- salt to taste
- Tofu Mayonnaise
- cashew butter or tahini
- finely chopped celery
- chopped olives
- chopped pecans
Works well with Tofu Mayonnaise and black olives on corn bread.
- legumes
- water
- salt to taste
The oil can be left out of this recipe to make it low in fat. It has plenty of protein on a whole grain bread, so it completes sandwiches well with simply sliced vegetables.
- tofu
- tahini
- dill seed
- vinegar
- prepared mustard
- honey
- oil
- salt to taste
Other veggies can be added to the carrot wok, either before the carrots for hard things or with the sauce for softer.
- Chinese sesame oil
- baby carrots
- unseasoned rice vinegar
- honey
- sesame tahini
- napa or savoy cabbage
Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
- red or green bell pepper
- dry sherry
- mushrooms
- cauliflower
- sour cream
I love this recipe
- lemon
- broccoli
- red pepper
- red pepper flakes