Chickpea Loaf
3 cups chick-peas
8 cups water
2 TBS oil
5 garlic cloves, diced
4 onions, diced
3 stalks celery, chopped
2 carrots, grated
1/4 cup tamari
2 TBS parsley, chopped
1/4 - 1/2 tsp. cumin powder
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. turmeric
3 TBS tahini
Place the chick-peas in a large pot with water to cover and allow to soak 3 to 4 hours or overnight before cooking. Drain water. Using medium heat,
cook chick-peas in 8 cups of water, till soft (1 1/2 -2 hours; or approximately 1 hour in pressure cooker). Drain the liquid off, and mash the chick-peas well. Preheat oven to 375 F. Heat the oil in a large skillet; add the garlic and  onions, and sauté for 5 minutes, till tender.                                                                    Add the celery, carrot, tamari, and seasoning; sauté for 5 minutes more, till vegetables are tender.
Add to the mashed chick peas and mix well. Add the remaining ingredients.
Oil two 8"x8" baking dishes; divide the chick-pea mixture between the two pans. Sprinkle paprika on top. Bake for 30 minutes, or serve as is without baking. Also delicious cold.
For a nice presentation  - use an ice cream scoop and scoop mixture onto a cookie sheet and then bake.


Mock Egg Salad                                      

8 ounces tofu, crumbled                                               

1 TBS prepared mustard                                             

1 TBS honey or liquid sweetener                                 

2 tsp. vinegar                                                              

1/2 tsp. turmeric, onion powder, & celery seed         

1/8 tsp. pepper                                                           

1/4 cup minced celery                                              

1/4 cup minced green pepper                                           

2 TBS minced pickles (optional)                                                 

Crumble the tofu into a medium mixing bowl. Mix the dry ingredients together and pour over the tofu and mix well. Add remaining ingredients and mix well again. Tastes best if you chill for several hours before you serve. 


Veggie Doughnuts
oil for frying
1 cup soy milk
1/4 cup oil
1/2 cup Sucanat or Florida Crystals
6 oz tofu
3 cups whole wheat pastry flour
TBS baking powder
1/2 tsp. salt 1/8 tsp. nutmeg
Mix water, oil, and sucanat in a large mixing bowl. Beat in the tofu (for better consistency first puree tofu in a food processor)
Add flour, baking powder, salt and nutmeg all at once. Stir just enough to blend. Roll dough to 1/2" thickness on a floured surface, adding flour to prevent from sticking. Cut doughnuts out (can use a glass to cut circles and a lid from an oil container for the holes).
Heat oil in pan - about 1/4", carefully add doughnuts. Fry until lightly browned. Turn and fry other side. These cook quickly. Drain on paper towels.
When cool enough to handle dip one side into glaze.

Doughnut Glaze

6 TBS WW flour
6 TBS melted soy margarine
TBS Sucanat or Florida Crystals
1/2 cup maple syrup
Beat flour into melted margarine until mixture is smooth. Stir in Sucanat and maple syrup. Return to heat and simmer for a few minutes stirring all the time until mixture starts to thicken.
Remove from heat and dip doughnuts for topping.
Adapted from the Le Leche League Cookbook

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