Whole Wheat Pancakes

1 cup non-dairy milk
2 tbsp lemon juice
1 cup whole-wheat flour
2 tbsp brown sugar
1 tbsp chia seed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tbsp vegetable oil

Combine milk with lemon juice in a medium bowl and set aside for 5 minutes. In a large mixing bowl, whisk or sift together the flour, sugar, chia seed, baking powder, baking soda, and salt. Pour the oil into the milk, then pour the dry mix into the wet and whisk until combined.

Heat a large skillet over medium heat. When hot, coat with a thin layer of vegetable oil. Pour batter in 1/4 cup amounts and cook ~2 minutes, until bubbles appear on the surface. Flip with a spatula, and cook for another ~90 seconds until browned on the other side. Makes 8 pancakes.

Gingerbread Cookies

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 teaspoon ground cloves
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup non-dairy margarine
1/2 cup molasses
1/4 cup warm water
1 tsp vanilla

Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the brown sugar and margarine. Beat in the molasses, water, and vanilla, then add the dry mix to the wet and mix until a stiff dough forms. Transfer the dough to a sheet of wax paper, flatten into a disk, and place in a large ziploc bag. Refrigerate the dough for 2 hours (or overnight), then roll out to around 1/8" thick. Cut out the cookies with a cookie cutter and bake for 10-12 minutes. Let cool before decorating.

Crockpot Red Lentil and Squash Curry

1 3/4 cups dried red lentils
6 cups vegetable broth
1 15 oz. can coconut milk
2 large carrots, diced
1 acorn or delicata squash, diced
1 cup frozen green peas
2 tbsp ground ginger
1 tbsp minced garlic
1 tbsp dried minced onion
1 1/2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp lemon juice
1 1/2 tsp salt

Add all of the ingredients except for the lemon juice and salt to a slow cooker. Cook for 8 hours on low. When finished, stir in the lemon juice and salt. Add additional salt if needed.

Pumpkin Pie Spice

2 tbsp ground cinnamon
1 1/2 tbsp ground ginger
1 tbsp freshly ground nutmeg
1 tsp allspice berries
1/2 tsp black peppercorns
10 whole cloves

Combine all of the ingredients in a spice grinder and process until fine. Store in an airtight container.

Curried Lentils with Vegetables

1 1/4 cup green lentils
2 tsp cumin seed
1 1/2 tsp coriander seed
1 tsp mustard seed
1/2 tsp fennel seed
1/2 tsp fenugreek seed
1/4 tsp black peppercorns
1/2 tsp ground ginger
1/4 tsp turmeric
1 tsp mild paprika
1/4 tsp red pepper
2 tbsp vegetable oil
1 tbsp minced ginger
1/2 tbsp minced garlic
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
3 medium carrots, diced
2 bell peppers, diced
1 small potato, cubed
juice from 1/2 lemon
1 1/4 tsp salt

 Rinse and pick over the lentils, then set aside. In a dry pan, toast the cumin, coriander, mustard, fennel, fenugreek, and peppercorns until fragrant. Add to a spice grinder along with the dried ginger, turmeric, paprika, and red pepper, then grind until fine. Heat the oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for a minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water followed by the carrots, peppers, and potato. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 45 minutes. Add the lemon juice and salt and cook for another 2 minutes. Add additional salt to taste.

Steak Seasoning

2 tbsp mild paprika
1 tbsp black peppercorns
1 tbsp coriander seed
1 tbsp dill seed
1 tsp mustard seed
1 tsp salt
1/2 tbsp dried minced onion
1 tsp granulated garlic
1/2 tsp ground red pepper

Grind together the paprika, peppercorns, coriander, dill, mustard, and salt in a spice grinder. Mix in the minced onion, garlic, and red pepper and store in an airtight container.

Fudgey Cocoa Brownies

1 tbsp chia seed + 3 tbsp warm water
1 cup all-purpose flour
1/2 + 2 tbsp cup unsweetened cocoa
1/4 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp cane sugar
1/2 cup almond milk
1/4 cup coconut oil
1/4 cup non-dairy margarine, melted
1/2 tsp vanilla

Preheat oven to 350F and line an 8x8 baking pan with parchment paper.

In a medium bowl, sift or whisk together the flour, cocoa, baking powder, and salt, then set aside. In a clean spice grinder, grind the chia seed and add to a small bowl along with the warm water. Stir to combine and let sit for 5 minutes. While the chia mixture sits, add the sugar, non-dairy milk, coconut oil, margarine, and vanilla to a large bowl and beat together until combined. Stir in the chia mixture until completely incorporated. Fold the dry ingredients into the wet, then pour the batter into the baking pan. Bake for 40 minutes. Allow the brownies to cool for at least 10 minutes before cutting into bars.

Pickled Peppers

3 cups of sliced assorted peppers
2 medium cloves garlic, smashed
1 tbsp black peppercorns
1/2 tsp mustard seed
1 1/4 cup boiling water
1 tbsp pickling salt
1 1/4 cup white vinegar

Add the peppers, garlic, peppercorns, and mustard seed to a clean quart-sized mason jar. In a separate jar, combine the boiling water and salt. Once the salt has dissolved and the water has cooled to room temperature, add the vinegar. Pour the vinegar solution over the peppers and seal the jar. Refrigerate for at least 4-5 days before serving.

Sour Garlic Pickles

1 lb. pickling cucumbers with blossom end removed, sliced into spears or coins
2 medium cloves garlic, smashed
2 tsp dill seed
2 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp red pepper
1 cup boiling water
1 tbsp pickling salt
1 cup white vinegar

Add the cucumbers, garlic, and spices to a clean quart-sized mason jar. In a medium bowl or jar, combine the boiling water and salt. Let sit and stir to dissolve, then pour over the cucumbers. Seal and refrigerate for at least 4-5 days before serving. Pickles will keep for ~3 months.

Spiced Zucchini Bread

1 cup shredded zucchini

3/4 cup + 2 tbsp cane sugar

1/2 cup vegetable oil
1 tsp vanilla

1 chia, flax, or starch-based egg replacer

1 1/2 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
10 grinds black pepper
1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup pecans

Preheat the oven to 350F.

In a large bowl, mix together the zucchini, sugar, oil, vanilla, and egg replacer. In a separate bowl, sift or whisk together the remaining dry ingredients except for the pecans. Fold the dry ingredients into the wet, then fold in the pecans. Pour the mixture into an oiled pyrex loaf pan. Bake for 60-65 minutes.

Chickpea and Cauliflower Tacos

1/2 head of cauliflower
1 1/2 tbsp vegetable oil
2 cloves garlic, minced
2 tsp dried minced onion
2 15 oz cans chickpeas
3/4 cup frozen corn
1 1/2 tbsp chili powder
1 tsp paprika
1 tsp lime juice
3/4 tsp salt

Prepared into small florets and add to a large frying pan along with the vegetable oil. Season with 1/4 tsp salt and cook over medium heat for 5 minutes. Add the garlic and dried onion and cook for another minute, then add the chickpeas, corn, chili powder, and paprika. Cook for another 5 minutes and add the lime juice and remaining 1/2 tsp salt. Add additional salt to taste. Serve in corn tortillas. Makes 5-6 tacos.

Savory Herb Tempeh

2 8-oz. packages tempeh, diced
2 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp low-sodium tamari
2 tsp poultry seasoning
1/2 tsp salt
black pepper to taste

Add all of the ingredients mixture to a large ziploc bag and seal, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 25 minutes, then turn the tempeh and bake uncovered for an additional 10 minutes.

Crockpot Curry Lentil Stew

1 tsp cumin seed
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp curry powder
1/2 tsp garam masala
1 tsp mild paprika
1/2 tsp red chile powder
2 tbsp dried shredded coconut
2 tbsp vegetable oil
1 tbsp grated ginger
4 cloves garlic, minced
1 tbsp tomato paste
1 3/4 cup green lentils, rinsed well
2 small red, purple, or yukon gold potatoes, diced
2 large carrots, diced
4 cups low-sodium vegetable stock
2 cups hot water
1 tbsp lime juice (from half a lime)
1 1/2 tsp salt

In a spice grinder grind together the cumin seeds, coriander, dried ginger, curry powder, garam masala, paprika, and chile powder. Add the dried coconut and pulse until combined. Add the vegetable oil to a frying pan along with the grated ginger, minced garlic, tomato paste, and spice mixture, and cook on medium heat for 1-2 minutes, stirring frequently. Move this mixture to a crockpot along with the lentils, potatoes and carrots, vegetable stock, and water, and stir to combine. Add the bay leaf to a medium-sized crockpot and cook on high heat for 6 hours. When finished cooking, remove the bay leaf and stir in the lime juice and salt. Add additional salt if necessary. Makes 8 cups.

Nut Butter

Roasted Cashew Butter

1 lb. raw cashews

1 tbsp coconut oil

2 tbsp vegetable oil

3/8 tsp salt

Spread the cashews in a single layer on a foil-lined baking sheet and bake at 325F for 18-22 minutes, stirring halfway through to ensure that they don't burn. Allow the cashews to cool, then add to a food processor along with the coconut oil and salt. Process for 30 seconds, then scrape down the sides and continue to process while drizzling in the vegetable oil, until a smooth paste forms. 

Peanut Butter

1 lb. roasted peanuts

1 tbsp coconut oil

1-2 tbsp vegetable oil as needed

salt as needed

Add the peanuts to a food processor. If dry roasted, add 1 tbsp vegetable oil. (If oil roasted, only add the peanuts.) Process for 1 minute. Add the coconut oil, then process for another minute. If needed, add additional vegetable oil. If peanuts were unsalted, add salt to taste.

Toasted Muesli

2 3/4 cups rolled oats
3/4 cup rye or barley flakes
1/4 cup dried shredded coconut or sliced almonds
1/4 cup sesame seeds, sunflower seeds, or hemp seeds
1/2 tsp ground ginger (optional)
1/4 tsp salt
2 tbsp brown rice syrup or honee
2 tbsp olive or vegetable oil
3/4 cup raisins, dried cranberries, or chopped dried apricots

Preheat the oven to 325F.

Add the oats, rye or barley flakes, coconut or almonds, seeds, and salt to a large bowl.  Add the liquid sweetener and the oil to a microwave safe cup and heat for 15 seconds, then pour over the oat mixture. Use a spatula to combine, and continue to stir until everything is mixed together.  Line a baking sheet with aluminum foil and spread the muesli on it in a single layer, then bake for 20 minutes, stirring once halfway through baking.  Allow the muesli to cool to room temperature, then add the dried fruit.  Store in an airtight container.

To serve, cover with non-dairy milk and let sit 10-15 minutes, or refrigerate overnight.

Crockpot White Bean Chili

2 15 oz. cans white beans
2 15 oz. cans chickpeas
3 cups vegetable broth
1 clove garlic, minced
1 tsp dried minced onion
1 cup chopped green chiles
1 cup frozen corn
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cocoa powder
1/2 tsp red pepper flakes
10 grinds black pepper
1 tbsp non-dairy margarine
1 1/4 tsp salt

Drain and rinse the beans, then add to the pot of a slow cooker. Add the remaining ingredients except for the margarine and salt and cook on low for 8 hours. When finished cooking, add the margarine and salt, then add additional salt to taste.

Savory Kale Chips

1 bunch lacinato (dinosaur) kale
1 tbsp olive oil
juice from 1/4 lemon
1 tbsp nutritional yeast
1 tsp mild paprika
1/4 tsp smoked paprika
10 grinds black pepper
1/4 tsp salt

Preheat the oven to 250F and line 2 baking sheets with aluminum foil.

Thoroughly wash the kale and slice along the stem, then cut the kale into bite size pieces. If you have a salad spinner or similar device, use it to thoroughly dry the kale. Move the kale to a large bowl and add the remaining ingredients. Use your hands to mix well, making sure that each piece is coated with the same amount of seasoning. Split the kale between the 2 baking sheets and bake for 90 minutes, turning the pan once halfway through cooking.

Crockpot Black Bean Soup

2 cups dried black beans
6 cups vegetable broth
1 15 oz. can diced tomatoes
1 medium sweet potato, grated
1 red bell pepper, diced
1 cup frozen corn
1/2 tbsp liquid smoke
1 tbsp minced garlic
1 tbsp olive oil
1 tbsp chili powder
1 tsp cumin seeds
10-15 grinds black pepper
1/2 tbsp dried minced onion
1 bay leaf
1 1/4 tsp salt
1 tbsp lime juice or 1/2 tbsp apple cider vinegar

Rinse and pick over the black beans, then add to a large pot and cover with 3-4 inches of water. Bring to a boil and cook for 2 minutes, then remove from the heat, cover the pot, and let sit for 1 hour. Drain and rinse the beans, then add to the slow cooker along with all of the ingredients except for the salt and the lime juice or vinegar. Cook for 8 hours on low. When the soup is finished, add the salt and the lime juice or vinegar. Add additional salt if needed. To finish the soup, use an immersion blender just long enough to thicken the soup, but keep some beans and vegetables whole. Makes 10 cups.

How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top. Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 50-60 minutes, until they reach desired softness. If simmering uncovered, add 3 cups of additional boiling water to the pot around halfway through the cooking time.

When finished cooking, remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Crockpot Red Lentil Curry

1 1/2 cup boiling water
3/4 cup dried coconut
3 cups red lentils
1 28 oz. can diced tomatoes
4 tbsp red curry paste
4 cups warm water
1 tbsp minced ginger
1 tsp minced garlic
1/2 tbsp curry powder
1 tsp dried minced onion
1/2 tsp red pepper flakes
2 tsp cane sugar
1 tbsp lime juice
1 tsp salt

In a blender carafe, combine the boiling water with the dried coconut and let sit for 10-15 minutes, then blend together and strain, reserving the coconut milk. While the coconut is soaking, thoroughly rinse the lentils, then add them to a large crockpot along with the can of tomatoes and curry paste. Stir until combined, then add the water, ginger, garlic, curry powder, dried onion, red pepper, and sugar, and stir again. Stir in the coconut milk, then cook in the crockpot on high for 5 hours. Once the lentils have finished cooking, stir in the lime juice and salt. Add additional salt to taste.

Thai Peanut Curry

1/2 cup peanut butter
3/4 cups hot water
2 tbsp red curry paste

1 tbsp vegetable oil

3 medium carrots, diced
2 bell peppers, diced
1/4 tsp salt
1 15 oz. can chickpeas

In a medium bowl, combine the peanut butter and curry paste, then gradually mix in the water until thoroughly combined. Set aside. Add the vegetable oil to a large pot over medium heat. Add the carrots, peppers, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from browning. Add peanut curry mixture to the pot, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 25 minutes. Add additional salt to taste.

Homemade Seitan

1 cup + 1 tbsp vital wheat gluten
2 tbsp nutritional yeast
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 cup vegetable broth
3 tbsp low-sodium tamari
1 tbsp olive oil
juice from 1/4 lemon
+ additional ingredients below

Bring a large pot of water to a boil. As the water heats, add the wheat gluten, nutritional yeast, seasoning, paprika, red pepper flakes, salt, and one of the following to a medium bowl:

- 1 1/4 tsp poultry seasoning + 1 tsp mild paprika

- 1/2 tbsp steak seasoning + 1/4 tsp smoked paprika

Stir the dry ingredients together. In another bowl, combine the broth, tamari, olive oil, and lemon juice. Add the wet ingredients to the dry and use a fork to mix together, then knead the seitan by hand for 3-4 minutes. Break into 4 equal-sized pieces, then roll into a small cylinder shape. Add the seitan to the boiling water and cook for 18-22 minutes, until the pieces float to the top of the water. Remove the seitan and move to a large storage container, then cover with the cooking broth. Let the seitan sit in the still-hot broth for 10 minutes, then use or store in the refrigerator.

Poultry Seasoning

2 tbsp rubbed sage
2 tbsp dried thyme
4 tsp dried marjoram
1 tbsp dried cut rosemary
1/2 tsp ground nutmeg
1/2 tsp dried minced onion
1/2 tsp black peppercorns
1/4 tsp white peppercorns

Grind all of the ingredients together in a spice grinder and store in an airtight container.

Garam Masala

2 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp cardamom seeds or 12-13 green cardamom pods
2 tsp fennel seeds
10 whole cloves
1/2 a nutmeg, ground
1 tsp ground ginger
1 tsp cinnamon

In a dry frying pan, heat the coriander, peppercorns, cumin, cardamom, fennel, and cloves until fragrant. Move to a spice grinder along with the nutmeg, ginger, and cinnamon. Let the mixture cool, then grind. Store in an airtight container.

Thai Coconut Curry

2 1/4 cups boiling water
1 cup dried unsweetened coconut
1 tbsp coconut oil
1 medium potato, diced
1 medium carrot, diced
1 red bell pepper, diced
1/4 tsp salt
2 tbsp red curry paste
1 15 oz. can chickpeas

Combine the boiling water and dried coconut in a blender carafe and cover. Let sit for 10-15 minutes, then blend for 1 minute. Strain the coconut and water mixture, reserving the liquid and discarding the solid coconut. Set aside.

Add the coconut oil to a large pot and heat over medium heat. Add the potato, carrot, bell pepper, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from sticking. Add the coconut milk and curry paste to the pot and stir until combined, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 40 minutes. Add additional salt to taste.

Savory Popcorn

1/2 cup popcorn kernels
3 tbsp vegetable oil
2 tbsp non-dairy margarine
3-4 tbsp nutritional yeast
1/4 tsp mild paprika
1/8 tsp smoked paprika
1/8 tsp dried granulated garlic
1/2 tsp salt

Add the oil and popcorn kernels to a large pot. Cover the with two layers of aluminum foil, then use a knife to poke slits in the top to let steam escape. Heat the pot on medium heat. As the popcorn heats up, grab the pot by the handles and swirl the contents of the pot every 30 seconds or to prevent the popcorn from burning. Continue until the popcorn begins to pop, then swirl the popcorn continuously until finished popping.

In a small bowl, melt the non-dairy margarine, then pour over the popcorn in two batches. After each batch, sprinkle on half of the nutritional yeast, paprika, smoked paprika, garlic, and salt, then stir with a plastic or silicone spatula until toppings are evenly distributed. If needed, add additional salt to taste.

Groundnut Stew

2 tsp coriander seed
1 tsp ground ginger
1 tsp mild paprika
1/2 tsp red pepper flakes
1 tbsp vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1 tsp dried minced onion
1 15-oz. can diced tomatoes
1 cup natural peanut butter
4 cups vegetable stock
3/4 cup green lentils
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/4 tsp salt

Juice from 1/4 medium lemon

In a spice grinder, grind together the coriander, ginger, paprika, and red pepper. Heat the oil in a large pot over medium heat and add the ginger, garlic, dried onion, and spice mixture. Cook for one minute, then add the tomatoes and peanut butter and stir to combine. Stir in the vegetable stock, then add in the lentils, carrots, and bell pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Stir in the salt and lemon juice, cook for another 2 minutes, then add additional salt to taste. If a thicker stew is desired, briefly puree the stew with an immersion blender.

Oat Flour Cookies

1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer

1/2 tsp baking soda

1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk

additional ingredients below

Preheat your oven to 350°F.

Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:

- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.

To bake, drop the dough in 2-3 tbsp measurements onto a baking sheet lined with parchment paper.  Bake for 11-13 minutes.  Let cool for a few minutes, then move to a cooling rack.

Herbed Tempeh and White Bean Patties

8 oz. tempeh, crumbled
3/4 cup warm water
1 tbsp low-sodium tamari
1 tbsp tomato paste
1 15 oz. can cannelini beans
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tbsp dried thyme
3/4 tsp dried basil

1/2 tsp dried minced onion

1 tsp mild paprika
1/4 tsp cayenne
1/8 tsp salt
few grinds black pepper
1/4 cup almond meal

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomato paste for 10-12 minutes, until water is absorbed but the tempeh is still moist.  Uncover and stir the tempeh and cook for another minute, then transfer the tempeh and the beans to a medium mixing bowl.  Let sit for a few minutes so that the beans heat through, then use a fork to mash the white beans.  Mix in the olive oil and balsamic vinegar along with the dried herbs, onion, paprika  cayenne, salt, and pepper, then mix in the almond meal.  Add additional salt and pepper to taste.

Refrigerate the mixture for at least one hour. When ready to cook, portion out into 1/3 cup or 1/2 cup servings and form into patties, then cook in oil over medium heat until browned, around 3 minutes on each side.

How to Pan-Fry Tofu

1 block extra-firm or firm water-packed tofu
Marinade of your choice
Vegetable oil

If you'd like the tofu to have a chewier texture, begin by draining it and freezing it overnight.  Thaw the tofu (this can be quickly done in a microwave) and squeeze out as much remaining water as you can.  Otherwise, remove the tofu from its package and drain, gently applying pressure to the block to remove what water you can.

Slice the tofu into steaks and move to the marinade.  When ready to cook, add the vegetable oil to a pan over medium heat.  Add the tofu and cook for 5 minutes on each side, until the tofu is golden brown and can be flipped without sticking to the pan.

White Bean and Herb Dip

1 15 oz. can great northern beans
1 tbsp lemon juice
1 small clove of garlic, crushed
1/2 tsp dried cut rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
5-6 grinds black pepper
1/2 tsp salt
2 tbsp olive oil

Drain and rinse the beans and add them to a food processor along with the lemon juice, garlic, rosemary, thyme, red pepper flakes, black pepper, and salt to a food processor and process for around a minute.  Drizzle in the olive oil while the machine is running and continue to process for another 30 seconds.  Transfer to a serving dish and serve immediately or refrigerate.