Kale Salad (Cathy)

Ingredients:
Salad:
1 bunch Kale - de-stemmed and leaves thinly sliced
1/2 Red Pepper, finely diced
1/2 med. Red Onion, finely diced
1/4 C. Wakame Seaweed (hydrate in a small amount of water, then squeeze excess water out)
2-3 tsp. Sesame Seeds

Dressing:
1/4 c. Apple Cider Vinegar (Braggs has the best flavor)
2 Tbsp. oil of choice (I used canola the night of the dinner, but have used olive oil and or flax oil and all are good)
1 Tbl. Bragg's Liquid Aminos
2 tsp. Harissa Sauce
3 Tbl. Nutritional Yeast

Instructions:
Mix all of the salad ingredients in a bowl. Place all dressing ingredients in a jar and shake well. Pour dressing over the salad and let sit for several hours. It is best the first day but I make enough to keep for several days and it is still delicious.

Apple Crisp (Brian)

Ingredients:
1/2 C. Earth Balance Margarine
1 C. Rolled Oats
1/2 C. Whole Wheat Flour
1/2 C. Wheat Germ
1/2 C. Brown Sugar
1 tea. Cinnamon
4-5 C. Sliced Apples (Pears and Peaches are good additions too)

Instructions:
In a bowl and with your hands, mix together all of the ingredients except for the apples. Place the sliced apples in a 9x9 inch baking dish. Sprinkle or press the Oat mixture over the apples. Bake at 350 degrees for approximately 30 minutes or until the apples are tender and the topping turns golden. To use a larger baking dish, just add more apples and increase the topping ingredients accordingly.

Note: This recipe was modified back in the 70's from Brian's mom's 4H recipe book, and has been a staple in the family ever since!

Tofu Loaf (Joy, Brian & Janis)

Ingredients:
1 1/2 lbs. Tofu, mashed
1/3-1/2 C. Catsup
1/3-1/2 C. Soy Sauce
2 Tbl. Dijon Mustard
1/2 C. chopped Parsley
1/4 tea. Pepper
1/4 tea. Garlic Powder
1 medium Onion, finely chopped
1 C. Rolled Oats
Egg Replacer equaling one egg
1/4 C. Vegetable Oil (Canola works well)

Instructions:
In a large bowl, mix together all ingredients except for the Vegetable oil. Using your hands to incorporate everything works best. Pour the oil into a glass loaf pan. Put the mixed loaf ingredients into the pan, pressing it into the corners. The oil will naturally move up the sides of the pan as the loaf is pressed in. Bake at 350 degrees for approximately 1 hour or until browned. Cool for 10-15 minutes. You can serve this directly out of the pan or turn it out, upside down, on to a serving dish. Optional: Serve with Catsup or gravy.

Note: This recipe is our family holiday favorite. It is originally from 'Tofu Cookery' by Louise Hagler.

Rice Salad with Pistachios (Linda)

Ingredients:
2 1/2 to 3 C. Water
1 1/2 Tbl. Earth Balance Margarine or Vegetable Oil (Optional)
1/2 tea. Salt
1 1/2 C. Brown Rice
3/4 C. shelled unsalted Pistachios
1 medium finely diced Red Onion
1/2 C. chopped flat-leaf Parsley
6 Fresh Basil Leaves, chopped
1/4 C. drained Capers
1/3 C. Olive Oil
Grated Zest and juice of one Lemon
Salt and Black Pepper to taste

Instructions:
Bring Water, Margarine or Oil, and 1/2 tea. of Salt to a boil in a medium saucepan. Add the rice and stir. Cover and cook over low heat for 15-18 minutes or until all of the water is absorbed. Let stand, covered, for 5 to 10 minutes. Add the remaining ingredients and toss well to combine. Add salt and pepper to taste. Serve at room temperature.

Zucchini Walnut Bread (Linda)

Ingredients:
3/4 C. Whole Wheat Pastry Flour
3/4 C. Unbleached White Flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/4 C. Light Walnut Oil or Safflower Oil
1/2 C. Maple Syrup
1/4 C. Plain Soy Milk
1/4 C. Apple Juice
1 C. Zucchini - grated
1/2 C. Walnuts - toasted and chopped

Instructions:
Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside one tablespoon of grated zucchini for garnishing the top.
Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry ingredients. Stir to incorporate. Stir in zucchini and nuts.
Transfer mixture to the loaf pan and sprinkle the remaining zucchini over the surface. Bake until golden, about 45 minutes.
Cool loaf in the pan for 10 minutes, then turn out on to a wire rack.

Lemon Maple Glaze:
1/4 C. Maple Syrup
2 Tbl. Lemon Juice

Instructions:
Bring glaze ingredients to a boil in a small saucepan. Turn heat down and simmer for approximately five minutes. Brush surface of cake with the glaze.

Colorful Slaw (Royelyn)

Ingredients:
Carrots - grated
Purple Cabbage - thinly sliced
Green Cabbage - thinly sliced
Beets - grated
Apples - chopped or grated
Annie's Ginger Vinaigrette Dressing

Instructions:
Combine vegetables and apple in a bowl. Add Vinaigrette dressing to taste.

Carrot Orange Seed Salad (Antonia)

Ingredients:
Carrots - grated
Oranges - sliced
Raw Sunflower Seeds, Pepitas, and Sliced Almonds
Golden Thompson Raisins

Instructions:
Combine all together in a bowl in amounts to your choosing. The juice from the oranges is the dressing.