6-8 lg Eggs
1-1/2 tbsp Mayonaise
1 tsp Grey Poupon Mustard
1 tsp Lemon Juice
Black Pepper
(to taste)
Curry Powder to taste
Garnish:  Paprika
Hard-boil eggs, about 10 mins; put some vinegar in the water to help prevent leakage if a shell should crack. Remove eggs from the boiling water into a bowl of icewater to facilitate peeling. Peel when cooled off, cut in half, remove yolk. Mash yolk with Mayo, add spices, adjust to taste. Pipe into the eggwhite halves (with a pastry decorating thingie of yo have it), dust with Paprika, then garnish with some chopped Chives. In a pinch, even dried Chives will do (the moisture from the eggs will reconstitute them).

NOTES: I like to use the "hot" Curry Power I find in a local Mideastern Market. A smidge of Red Pepper works too. And try it with HELLMAN'S Olive Oil Mayo!
6 oz Tofu,  Cinnamon
pinch of Brown Sugar
a few drops of Vanilla Extract
Raisins or seedless Grapes, halved
Mash the Tofu with the Cinnamon, Brown Sugar and Vanilla Extract, stir in Raisins or Grapes. Keep overnight in airtight container to give the flavours a chance to meld.
SALAD with leftover Morningstar Farm Hotwings
Your favourite Salad fixins
(Salad Greens, Tomato, Onion, Cucumber, Radishes, whatever trips your salad trigger)
Your favourite Salad Dressing
5-6 Morningstar Farms Hotwings
bit of EVOO for frying
Toss your salad using whatever veggie ingredients are on hand. Heat the Oil in a small skillet. Slice the Hotwings from side to side, you can half this again. Fry, cut side down, until crispy, add to your Salad. A tablespoonful of Durkee Onions is nice too, and/or a handful of Chow Mein Noodles. Add your favourite Dressing and dig in!

Great for lunch or dinner.

My dressing of choice:  Poppyseed
Potatoes (as many as your pot will hold)
Vegetable Broth
Rice or Soy Milk
Washington's Broth & Seasoning Mix or Veg Cubes
(more or less, depending on your taste and amont of potatoes)
(as much or as little as you like)
Black Pepper
(this makes the taste in this recipe!)
Thinly peel then quickly wash Potatoes, cut into small chunks before putting them in your pot. Add a can of Veg Broth, one or two  Washington's or Knorr Cubes, then add some Rice (or Soy) Milk (don't forget to stir around a bit to distribute the Seasoning). Boil until Potatoes are beginning to fall apart (look mushy). DO NOT DRAIN. If using Oleo, add it now, let it melt a little, then use your potato masher until you can't really see any more lumps ... with this method, there are usually very few lumps left. Using a wire wisk, stir in  enough Milk to reach desired consistency. Season with freshly grated Nutmeg and Black Pepper (to taste).

NOTE: Especially nice when mixed with some caramelized Onion (diced onion).
Unless otherwise noted,
recipes copyright
Valkyrie Grant
1 cup Lentils
1/2 med Onion, shredded
Garlic Powder, Black Pepper
4 Spring Onions, finely diced
1 sm Jalopeno, finely diced
1 Egg, beaten
Vegetable Broth
Old-fashioned Oats
Cover lentils with Veg Broth. If desired, add a Knorr Cube or an envelope of Washington's Broth and Seasoning Mix or a little Vegetable Better Than Buillion. Bring to a boil and simmer until Lentils are soft, then mash, add Spices, Vegetables and Egg. Add Oats a little at a time, let sit so they soak up the liquid, repeat as necessary.  Adjust Spices, roll into approx. 1-inch balls, fry in EVOO.  They'll also take up some of the flavour of the pasta sauce you might use them with.
6-8 Hard-boiled Eggs, cooled, peeled
2-3 Tbsp Onion, minced
2-3 Tbsp Celery, minced
Pickles, minced
(as much as you like)
a few dashes of Red Devil Hot Sauce
1 to 1-1/2 tsp Curry Powder
Black Pepper
Chop up Egg, mix with Onion, Celery and Pickles. Add enough Mayo to just 'wet' the Eggs. Stir in spices. Let sit in the fridge for a spell to give flavours a chance to meld. If necessary, add whatever spice sems to be lacking.

You can also flavour with a little Grey Poupon or Brown Mustard.
1 pint-container of
Grape or Cherry Tomatoes
(or about 4 regular ones)
2 med Onions
1 green Pepper, 1 Jalapeno
3 cloves of Garlic
1 Carrot
8 oz Soyrizo
1 env. Knorr Garlic Herb Pasta Sauce mix
Italian Seasoning, Oregano, Black Pepper
(start with 1/2 tsp ea)
EVOO (for sauteing)
grated Parmesan (or its Soy substitute)
(to taste)
Combine in blender: Tomatoes, 1 Onion, a few pieces of the Green Pepper, Jalapeno, 2 Garlic Cloves, Carrot. Liquefy.  You can add some Tomato Juice, canned Tomatoes (I tried it with Italian-flavoured ones, real good!), or Vegetable Broth to make it blend easier. Meanwhile, finely dice the other Onion and rest of Green Pepper, saute in some EVOO with a mashed Garlic Clove until Onions are lightly browned, then add the Soyrizo and saute, stirring continuously.  When the Soyrizo is all crumbled up, pour in the blended Veggies, whisk in the Pasta Sauce Mix, add other seasonings, then simmer for a while (stirring frequently).  You can add some Water, Vegetable Broth or Tomato Juice if you want it thinner (you can also use up leftover Marinara or other pasta sauce in this dish).  Adjust taste (last time I threw in a spoonful of regular old Spagetti Sauce mix when I had added a bit too much liquid).  Stir in the Parmesan last (to taste).

My favourite way to eat this is spooned over Garlic and Basil-flavoured Polenta or slices of Fried Grits (with a side of Sweet Corn--the taste of this sauce is made for Sweet Corn!).  Good over a baked or mashed Potato, Brown Rice or Pasta, too.  Dip leftovers with Cornchips or crisp French bread.

Frozen lunch: Arrange Polenta or Fried Grits or Mashed Potatoes or Rice or Pasta in freezer- and microwave-safe bowl.  Place corn in the middle, cover everthing with sauce (as much as you like). Goes well from freezer to the microwave.

I usually make this sauce when I've accumulated leftover veggies (tomato, onion, pepper, etc.)  in the freezer.
This sauce came about quite by accident:  I was done with my cooking for the weekend, but there was still a container of Grape Tomates left in the fridge that wanted using up, as well as a Green Pepper, some Garlic, Onions and a nice big Jalapeno Pepper. Thought I'd blend some of it together to freeze for the next time I needed to cook up some brown rice, or use it as a base for a pasta sauce. As I started to prepare things for the blender, I remembered some Soy Chorizo (Soyrizo) that was just laying around in the freezer. After checking in the cupboard for any seasonings that might be hiding out ... this is what it all turned in to ... it was tasty!  It's become a staple in the meantime, where all kinds of leftover bits and pieces get used up.
2 or 3 lg Whole Wheat Tortillas
3-5 tbsp Soy-based Cream Cheese
1-2 pieces of Laughing Cow Lite Cheese (whatever flavour you like--optional but increase amount of Cream Cheese if not using)
abut 1/3 cup of peeled and diced very fine Cucumber
1/2 tbsp shredded Onion
Black Pepper
Shredded Cheese (sharp Cheddar is nice)
Fillings (see suggestions to the right)
With a fork, mix the Cream Cheese and Laughing Cow Cheese (if using) until blended and smooth, work in the spices. If fresh Chives are not available, use dried. Alternatively, use finely-chopped green parts of a Spring Onion. Stir in Cucumber and Onion. Toast a Tortilla on a large burner of your stove, transfer to a lg plate and spread with the Cream Cheese mixture. Sprinkle with some shredded Cheese, then select from the fillings suggested below or add whatever sounds good to you. Wrap tightly in plastic wrap and put in the fridge until thoroughly cooled down for easier slicing. Slice into 1/3 inch pieces. They're tasty dipped in Pace Picante Sauce.

NOTE: Might add a dash of Vegetable Better Than Buillon to the Cheese mixture.

Bread and Butter Pickles instead of the Red Pepper.  Use fried Soy Bologna or Soy Polish Sausage instead of the Soy Hot Dogs. Throw on some barely-blanched Spinach Leaves before rolling up. The variations and possibilities are endless. A stalk of blanched Asparagus that has been quickly browned in a pan sprayed with Butter-flavour cooking spray is especially pretty against the red pepper. If you're feeling exravagant, use a stalk or two ot pickled asparagus.
1 cup Bulghur
1-1/2 cups of boiling Water
1/4 cup (scant!) EVOO
juice of 1-1/2 Lemons
1 to 1-1/2 cup diced Tomato
1 med Cucumber, diced
1 to 1-1/4 cup Parsley
1 sm bunch Spring Onions
Black Pepper
Yes, I know, "real" Tabbouleh should have chopped Mint Leaves. Thing is, the first time I made it I had no Mint Leaves and it turned out I like it this way just fine. But if you're going for authenticity, add a cupful with the rest of the veggies.

Measure the Bulghur into a bowl. Stir in boiling water, EVOO, Lemon Juice, 1/2 tsp Salt. Cover (I just put a plate over the bowl) and let stand for an hour*. In the meantime, de-seed and dice the Tomatoes, dice Cucumber. If the Cucumber has that waxy grocery-store-bought skin, peel it first. Finely chop the Parsley and the Spring Onions (use white and green parts).  When the bulghur is ready (almost all moisture has been absorbed and it's nice and chewy), add about 1/2 tsp black pepper, then stir in all the veggies. Season to taste with more salt and pepper if needed. You can also add  some hot pepper flakes.

*If the bulghur feels a little too wet,  put it in the microwave for a minute or two, uncovered.

Keep in tightly-covered jar in the fridge (I use a large old pickle jar with put a double-layer of cling wrap under the lid to keep in the onion and cucumber smell)

(and other breakfast ideas)

QUICK LUNCH or SUPPER (it's all about Potatoes)