2 c. water

2 T. tomato paste

1 small sweet red pepper

1 1/2 t. salt

2 t. onion powder

2 cloves garlic

2-3 T. lemon or lime juice

Blend until smooth.  If you are using a Vitamix, you can boil it by blending it about 4 minutes otherwise pour out the contents into a sauce pan and bring it to a boil to thicken the sauce.  If you are using the n-Cheese Sauce in the Hot White Bean Dip, then you don't need to cook it first.  It will cook while baking.

2 avocado

1 romaine hearts (or 1 large romaine)

2 T. slivered or sliced almonds

2 T. cilantro

Separate the grapefruit sections out from the skins and section membranes and break them in 1/3rds.  Chop the avocado into 1/2 inch chunks.  Chop the romaine lettuce into 1/4 inch ribbons.  Toss all of the above lightly together.  Try to not mash the avocado.

Pour the following over the salad:

2 T. maple syrup

1 T. lemon juice

1/2 t. salt

 Mix together lightly, again trying not to mash the avocado.

 Make this salad just before you eat, otherwise the avocado will brown.

4 c. water

2 c. rice

The Glaze:

4 c. fresh squeezed orange juice

1/2 c. maple syrup

1/4 c. olive juice

1 t. inka or other coffee substitute

1 t. ground coriander

1 T. fresh ground ginger

4 T. organic corn starch

In a sauce pan, whisk together orange juice, maple syrup, olive juice, inka, coriander and ginger.  Remove 1/2 c. of the mixture and set it aside. 

NOW, add the cornstarch to the saucepan and whisk it into the cold liquid, being sure to get rid of the lumps. Bring the mixture to a boil stirring constantly for 2-3 minutes.   

Season the tofu:

4 c. frozen tofu, thawed (you can use non-frozen tofu, but freezing makes a nice texture) 

Cut the tofu into 1/2 inch cubes and place them in a fairly large flat baking pan that allows them to spread out one cube deep.  Pour the 1/2 c. of set aside orange glaze mixture over the tofu and place it in the oven at 350-450 degrees.  Stir every 10-15 minutes until the moisture is absorbed into the tofu.

Prepare the vegetables:

2 carrots, peeled and cut into thin rounds

1 red pepper chopped into 2 inch by 1/2 inch pieces.

1-2 c. of broccoli, snap green peas or other green vegetable that is in season

1 c. whole raw cashews, rinsed

2 T. fresh cilantro, chopped  (Don't steam this!  It is for the garnish later)

Steam the carrots, pepper, green vegetable and cashews about 7 minutes.  When the vegetables are done, gently mix in the seasoned tofu.  Pour the orange juice mixture over the vegetables.

Serve over the rice and garnish with cilantro.