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2 cups soaked beans (soy, navy, garbanzos etc.)

Note:  It is handy to soak 3-4 cups beans in a double the water for 12-24 hours, then drain and freeze for use whenever needed.

1-1/2 cups water (If you use canned garbanzos, use the liquid and add water to equal 1-1/2 cups total.)

1/4 cup juice from olives

4 tablespoons sesame seeds

1 tablespoon onion powder

2 teaspoons sage

2 teaspoons ground celery seed

1 large clove garlic OR 1/2 teaspoon garlic powder

1 teaspoon salt

Pour blended mixture into a bowl and add:

2 to 2-1/2 cups vital wheat gluten flour

Stir to mix.  Then knead for 2 minutes.  If it does not hold together in an elastic ball, knead in 1/4 to 1/2 cups vital wheat gluten flour.  Longer kneading makes a loaf that is more chewy and elastic, while less kneading is more spongy and bread-like.

Form two long oval-shaped loaves and prlace on a lightly oiled cookie sheet or use parchment paper. 

Bake 50 minutes at 350 degrees farenheit.  Cool on a rack. Slice into 1/4 inch slices.

Simmer the sliced cutlets in the following broth for 5 minutes.

4 cups water

1/2 cup juice from olives

2 tablespoons dark sesame seeds, groud

Remove from broth and tuck into the Bread Dressing and bake according to instructions.

Note: This is a versatile substitute for chicken or turkey.  It can be sliced, diced or shredded (to use as burger) in a food processor.  It keeps beautifully in the freezer, so making a double recipe saves time allowing for extra to be on hand for another time.



Simmer the following for 5 minutes:

2 cups water

1/4 cup juice from olives

1 cup finely chopped onion

1 to 3 cloves of garlic, minced

2 tablespoons ground sesame seed

1 tablespoon parsley flakes

1-1/2 teaspoons salt

1 teaspoon sage

2 teaspoons Italian Seasoning

1 teaspoon onion powder


Add and simmer until tender:

2 cups chopped celery


Toss in:

9 cups chopped bread cubes about the size of croutons

Add water if necessary until slightly moistened.

Spoon into a large flat baking dish with slices of veggie cutlets between the dressing.  Cover with foil and bake at 350 degrees Fahrenheit for 30 to 45 minutes.

Dressing Options:  You can add any of the following for variety, personal preference or depending on the rest of your menu:

1/2 cup minced fresh parsley

1 cup mushroom slices

1 cup coarsley chopped pecans, cashews or your favorite nut

2-4 apples, chopped

1 cup raisins



Chop or grind using either a knife or a food processor:

(Using a food processor is nice as it chops everything very fine allowing the flavors to mix nicely.  However, most food processors will not effectively chop all the ingredients at once, so it is best to chop only one or two ingredients at a time.)

2 cups fresh cranberries

1 orange with about 1/4 of the peel

2-3 sweet apples

6-8 fresh pitted dates

1/3 cup walnuts

Refrigerate and enjoy at your special holiday meal.



8 cups peeled and diced russet potatoes or 8 cups diced red potatoes with skins on.

Cover potatoes with water and cook for about 30 minutes or until very soft. Remove from heat and drain off most of the water into a measuring cup.  Immediately mash with a potato masher, adding more of the cooking water as needed, until they are smooth and fluffy.

Mix in 1 teaspoon salt, or to taste.  Use onion or garlic powder, or fresh minced onion or garlic for added flavor.


Pumpkin Pie #2


Blend the following:

          1/2 cup pitted dates, packed

          1 3/4 cup boiling water

          1/2 cup rinsed cashews


          1 1/2 cups pumpkin puree

          1/3 cup honey or raw cane sugar

          1/2 teaspoon cinnamon OR powdered cardamom/coriander

          1 teaspoon vanilla (optional)

          1/4 cup arrowroot powder OR organic cornstarch OR potato starch

Blend again and pour into an unbaked pie crust.

Bake at 350 degrees for one hour or until the pie has just about set in the center.  It is best to let the pie cool for several hours before serving.

It can also be baked without a crust and served simply as pumpkin pudding.



In a bowl place:

          1 cup whole wheat flour

          1/2 cup white flour

          1 teaspoon salt      

Then combine and stir in until the flour is moistened:

          1/2 cup first cold pressed olive oil

          1/3 cup cold water

Divide dough in half and roll out between 2 waxed papers to the size desired for the pie plate. Remove one wax paper and use the other to lift the curst and place over the plate. Remove the paper; pinch the edges. It is now ready for the filling. This crust should be enough to make two pies.