Graham Scones

(makes 4 -6 scones)
1 cup whole wheat pastry flour
8 whole wheat graham squares, crushed
1 Tb flaxseed meal
2 tsp baking powder
1/4 cup cold margarine
1/4 - 1/3 cup soy milk
3 Tb sugar

Variations:
orange cranberry (add 1/3 cup dried cranberries and 1-1/2 Tb orange zest)
cinnamon (1/2-1Tb) or other spices
walnuts or pecans (add 1/4-1/3 cup)

Preheat oven to 375 degrees F. If desired, soak dried cranberries in water to plump.

In a medium bowl, combine flour, crushed grahams, sugar, baking powder, and spices if desired. Cut in margarine until resembles coarse crumbs. Add milk and if desired, add cranberries and orange zest or nuts. Stir just until blended.

Place dough on a greased baking sheet; pat into a circle. If desired, sprinkle on top sugar or cinnamon. Cut into 4-6 wedges and separate slightly. Bake 18-20 minutes or until golden brown. May need to cover with foil half way. Remove from baking sheet and cool 5 minutes.

For the orange glaze, mix 1/2 cup powdered sugar, 1 Tb orange zest, and 1 1-1/2 Tb orange juice, and spread over the scones. Enjoy!

Thai Tofu Saute

Sauce:

2 cups water

3 Tb agave nectar

6 Tb soy sauce

6 tsp sesame oil

6 tsp curry powder

2 tsp cornstarch

3/4 tsp crushed red pepper (or fresh chili pepper, diced)

Mix the sauce ingredients and set aside. Can make ahead if desired. (We didn't seem to have on hand cornstarch or sesame oil, so we omitted it this time.)

Saute:
1 1/2 cup red bell pepper, cut into thin strips

1/2 cup sweet/yellow onion, cut into thin strips

1 clove garlic, minced

1 packet of firm tofu (16 oz)

1 packet frozen brocolli ( ~1 1/2 cup)

whole unsalted cashews

2/3 cup whole grain couscous (makes four servings) (read directions on box for cooking)

Saute first two ingredients in a large saucepan and cook until slightly tender. Add garlic, tofu, brocolli, and the sauce and cook until brocolli is tender. Add cashews within the last 5 or so minutes. While sauting, we cooked the couscous (took only 5 minutes).

Fresh Tomato Basil Soup

1 cup finely chopped carrots
2-3 stalks celery (1 cup), finely chopped (OR 2 Tbsp dried celery flakes)
1/2 - 1 cup white onion, finely chopped
2-3 cloves garlic, minced
2 lb (6 cups) tomatoes, chopped, with seeds (about 11 Romas)
1 can low sodium diced tomatoes, reserved till later
1 whole red bell pepper plus 1/4 of another red bell pepper, chopped
1/2 cup chopped fresh basil, OR 2 Tbsp dried basil
dried Italian seasoning, sprinkled plentifully
1 Tbsp extra virgin olive oil
1/2 tsp salt (OR to taste)
1 Tbsp balsamic vinegar

Directions:
Preheat oven to 375 degrees F. Chop all vegetables. Place the fresh tomatoes and red bell pepper on cookie sheet. Drizzle 1 Tbsp olive oil evenly over the tomatoes and red bell peppers. Sprinkle heavily with Italian seasoning, and lightly sprinkle some ground black pepper and salt. Roast the vegetables for about 30 minutes, or until veggies tender and edges lightly browned.While red bell peppers and tomatoes are roasting in the oven, saute onions, carrots, and celery at medium high heat, till slightly tender, stirring occasionally.

Transfer all vegetables to a food processor. Add the can of diced tomatoes to the processor. Depending on your desires, process until the texture is either mostly smooth, semi-smooth, or still fairly chunky. (We like it semi-smooth for texture). Return processed vegetables to a large pot.

Turn the heat onto to medium low to heat the soup in the pot. Add the basil (fresh or dried) as well as the balsamic vinegar. If soup to thick, add a little water. Simmer till ready to eat!