Preheat oven to 400F. Place your squash and beet slices on a baking sheet and drizzle with your favorite oil. Rub the oil to cover both sides of your veggies. I used peanut oil, but grapeseed or olive would be great too. Combine ingredients for your Un-Panko Breading in a small to medium bowl, making sure your corn flakes are crushed into little flakes. Then place half of your breading into a gallon ziploc bag. Put your oiled squash and beet slices in your ziploc bag in batches and shake so they are entirely covered with breading. Leave red beets for the very last round so they don’t dye your other veggies. Place each batch of breaded veggies on your baking sheet in a single layer.

Bake for 30 minutes and then turn, baking another 20 minutes or until slices are tender and golden brown on both sides.

Serve on a large, beautiful serving dish with optional vegetarian protein accompaniment. Toasted pecans and fresh parsley make nice garnishes.

After tofu has been pressed, cut it into cubes. Put your vegan mayonnaise in a shallow bowl and add enough soy milk to make it thin enough for dipping. Dip your tofu cubes in the mayo-milk mixture and place in a quart ziploc bag with about 1/2 cup of Un-Panko Breading Mix. Shake gently until tofu is coated with breading mix.

Place tofu cubes in a single layer in your baking dish and bake for 20-30 minutes or until breading is crunchy and lightly browned. Serve as the optional veg protein accompaniment with my Roasted Breaded Squash Recipe.

Serve as an optional protein with my Roasted Breaded Squash Recipe.

Place your grated, drained pattypan squash into a large bowl. Fold your eggs into the squash. Add your almond meal, almond flour, baking powder and seasonings including salt. Fold together until you have a batter.

Heat 1 or 2 tablespoons of your oil in a large skillet on medium-high. Form golf-sized balls of the batter in your hands and flatten patties into the oil in the pan. Fry until golden brown and then turn. Remove onto a large plate and reserve. You will have to make several batches to use up all the batter.

Delicious as-is or with your favorite sauce!

Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again.

Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture.

Add your flax egg to the margarine and sugar mixture and mix it all together.

Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time.

Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm.

Cool on parchment paper for 10 minutes before removing to a cooling rack.

Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!

Peel carrots and cut off nubby ends. Slice each carrot into thirds (or in half); you want to cut them into your desired fry length. Then slice each third in half horizontally. Depending on your carrot thickness, you can either cut those halves in half or into thirds to make skinny fries. You want them to be no fatter than a typical cheap pencil.

Place carrots on your cookie sheet on top of the (optional) parchment paper. Drizzle with olive oil and then stir the fries with your fingers to distribute the oil evenly on them. Sprinkle one side with Bouquet Garni, salt, and pepper; then turn and season the other side.

Place in oven and roast for 15 minutes. Take them out and check the bottom side. If it is nicely browned, flip the fries and put them back in the oven for another 15 minutes. If the fries are not sufficiently browned, put them back in and wait another 10-15 minutes before flipping and then putting them back in the oven. I like my fries brown and crispy, so I run the risk of letting them burn. To prevent this, check more frequently. While waiting, make sauce by whisking together spicy sauce ingredients in a small bowl. When both sides are brown and crispy, remove from oven and serve with sauce.

Enjoy!

Put your vitamin c in the boiling water. If it doesn’t dissolve, whisk it in.

Combine 2 1/4 cup amaranth flour, arrowroot starch, salt, baking soda and caraway seed in a large bowl. Add your water with vitamin C, hemp or other dairy-free milk and oil, and stir with a big wooden spoon. Sprinkle with the additional 1/4 cup of additional amaranth flour and fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges. Sprinkle with kosher salt and a nice herbal blend and cut an X in the top, just because it is fun and makes it seem more authentic. Pop in the oven. Lower oven temperature to 325 and bake for 55 minutes or until the center is done to your taste. (I like it pretty done and not doughy in the middle so I put it back in sometimes.)

Cut into triangles and enjoy with some soy free margarine, super yummy lemon olive oil, or baba ganoush.

If making your own sunbutter, grind your seeds and olive oil first in a small food processor or blender. (I have a small powerful food processor that I love for this.) Then scoop out the flesh of your roasted eggplant and add it to the food processor. Add the green onion bulbs to the processor with only a little of the green top if desired. If desired, add a drizzle of your favorite olive oil. I used a Basil Olive oil. Blend until you have a creamy sauce. Then add salt, cilantro, lime, agave and pepper and blend, blend, blend.

Prepare a wire rack with a pan underneath for excess oil to drip off while the chips cool.

When ready to fry, put at least one inch of canola oil in a deep, tall pan. I often use a soup pan. Heat the oil to 365F and carefully drop in a few dry lotus root chips. Use a metal strainer with a long handle or chopsticks to turn them. When they are golden brown, remove them to the wire rack to cool. Sprinkle with salt and smoked paprika if you like. Continue frying in small batches.

Serve and enjoy!

*If the lotus chips are not done enough in the center you can fry them twice- first to a light golden brown, then let cool slightly, and then fry once more to a full golden brown. Season after the last frying.

Preheat oven to 375F.

Meanwhile, prepare your eggplant. Slice or cut into 1/2 inch thick cubes, depending on your preference. Combine olive oil, balsamic vinegar, honey and seasoning blend in a small bowl. Whisk ingredients together. You can either baste your eggplant cubes with your marinade or dip your slices in the marinade. If you run out of marinade (depending on the size of your eggplant) just make more!

Prepare a baking sheet with parchment paper and place your eggplant slices or cubes in a single layer on the sheet.

Bake for 15-20 minutes or until eggplant has gotten soft and slightly caramelized. If you are making slices, turn over and bake another 10 minutes. The cubes may not need to be turned and baked more.

While eggplant is baking, remove your firm, cooled millet grits from the container. They should keep their shape. Carefully slice into rectangles about the size you would expect from bruschetta. Sprinkle with your seasoning herb and a touch of salt, if not included in the blend. Heat olive oil in a nonstick pan on medium. Place your millet “polenta” rectangles in the oil and fry until golden brown. Turn over and brown the other side. Remove to a serving plate.

If you like, you can caramelize some onions to top the dish with. Slice an onion and sautee in a little olive oil on low-med heat until it gets golden brown.

Whisk together vinaigrette ingredients.

Now, assemble the dish.

Top the millet croquettes with arugula and caramelized onions (optional). Drizzle a little dressing on top and add your roasted eggplant. Add some sprigs of arugula for garnish and serve. Enjoy!

*For a variation, you can add a little pasta sauce to the top of the eggplant while it is in its final roasting phase.

Slice plantain at an angle to get a long, oval slice. If the plantain is too green to easily remove the skin, carefully cut the skin off of each slice.

Prepare a wire rack above a wide, long pan for draining.

Preheat your canola oil (or other oil with a high smoke point) in a narrow, deep pan like a soup pan. Heat to 365F and you are ready to fry!

Place in the freezer bag lining your tortilla press and press down on the handle to create a large, flat “chip”.

Gently peel off your “chip” and carefully drop in the oil. Fry until golden brown on both sides. Remove chip from oil with a wire strainer and place on wire rack to cool. Season with a tiny smidgen of salt, and generous sprinkles of sugar and cinnamon.

Continue frying until all chips are done. You can place the rack (if oven safe) in an oven on 200F to keep warm if desired.

Serve and enjoy!