Buttery Spread

2 ounces or 60 g. (I weighed it; 1/6 box) aseptically-packaged firm-silken Japanese style tofu (I used Mori-Nu)

1/3 cup (80 ml.) refined (ie, tasteless) organic coconut oil (I used Omega Nutrition)

generous pinch or two turmeric

1/2 tsp. (2.5 ml.) nutritional yeast, or a touch more, to taste

1/2-3/4 tsp. (2.5-4 ml.) sea salt, to taste

tiny pinch paprika

In a food processor (I used a miniature-sized one; a regular size or even hand blender would probably work for this, too), whir the tofu to break it up. Melt the coconut oil and add it to the tofu mixture along with remaining ingredients; process to blend. It may look curdled and like it’s too soft; this is as it should be. Scrape down the sides and blend again, until the mixture emulsifies and you have a smooth, buttery spread. You can melt this on toast, spread it on bread, or spread in a thin layer and refrigerate until cold, then cut into squares for pats of “butter” (see photo, below). Store in airtight container for up to one week (I’m guessing you could freeze it longer). Makes about 1/2 cup (120 ml.)

recipe link

Custard Powder from Dominos Bulk

1 litre of "milk"
250g sugar
90-100 g custard
2 "eggs"

Take 1/4 of the milk, custard & "eggs" and mix.
Boil the rest of the ingredients, then add above composition, boil for a while.

Almond Bark

3/4 C whole almonds
- Place in baking pan and bake for 5-10m at 350º

16oz Semi-Sweet Chocolate
- In a double broiler until hot, not boiling, stir until smooth

Pour chocolate over almonds, chill until hardened, break up.
Store in cool space

Spiced Cocoa Drink

2 C cocoa or carob powder
2 C brown sugar, packed
4 t cinnamon
1 t cloves
3 t finely grated orange rind

mix well, pack in air tight container

Instructions:
4t of above mix with 2 t of "milk". Then top of with hot "milk"

Terri-Lynn's Tomato Sauce

I can whole tomatoes (I used the PC organic). Puree in blender.
1 small onion minced
2 cloves garlic minced
2tbsp oil
1/4tsp oregano
1/2tsp apple cider vinegar
pinch of S&P
pinch of sugar

Saute garlic and onion in oil. Add oregano. Add tomatoes and all other ingredients. Simmer until thickened around 20 minutes.

Terri-Lynn's Broccoli Soup

1 bunch broccoli (keep stalks and florets separate)
2 cloves garlic
1 onion
1/4c white rice
pinch pepper flakes
3c stock (I use harvest sun organic vegetable bouillon - loose, with added water as per directions on the can to equal 3 cups)
3c soy milk
2T lemon juice
S&P

Bring broccoli stalks, garlic, onion, rice, hot pepper flakes, and stock to a boil over high heat until stalks are cooked through.

Reduce heat, cover and boil - 10 minutes.

Add broccoli florets and cook covered for 5 minutes. Puree in blender.
Stir in S&P and lemon juice.