Toast sesame seeds and grind into a meal in blender. Remove to a bowl and add the rest of the ingredients. The mixture will thicken as it cools, so you may want to thin it by adding more juice.

Collard Greens with Eggs

1 bunch collards, washed and sliced
2 tsp. sesame or olive oil
1 onion sliced
2 cloves garlic, minced
1 tsp. soy sauce
2 hard cooked eggs peeled and diced

Wash and slice collards. If stems are thick, slice thinly so they will cook faster. Microwave for 4-5 minutes or until done. Meanwhile, heat oil in skillet; add onions and garlic and saute 2 to 3 minutes. Mix together with the collards. Gently toss in the eggs and soy sauce.

Tempeh a l' Orange

8 ounces tempeh (fermented soybeans)
3-4 tbs. oil
1 large onion
1 stalk celery, chopped
1 carrot, grated
3 tbs. whole wheat flour
2 cups boiling water
1/2 cup orange juice
1 1/4 tsp. salt
1 1/2 tsp. honey
1 orange peeled & finely chopped with juice
dash red pepper
1/4 cup chopped fresh parsley
1/2 cup white wine (or more orange juice)

Cut tempeh in 1/2 inch chunks and saute in 2 tablespoons oil for about 5 minutes. Drain on paper towels. Tempeh will soak up all the oil you give it, so save half the oil to saute the second side.

Saute onion and celery in remaining oil until celery is tender. Stir in flour and keep stirring over medium heat just a minute or so; then add boiling water gradually.

Cook, stirring, while mixture thickens. Add orange juice, salt, carrot, honey, orange, pepper, parsley, and wine. Stir, bring to a boil, and simmer 4 to 5 minutes. Add tempeh chunks and simmer a few minutes longer to let flavors be absorbed. Serves 4, over brown rice, quinoa, or bulgur wheat.

Pecan Cookies (under cookie recipe)

3 eggs
1 cup sliced fresh mushrooms
1/2 tbs. olive oil
1/2 tbs. water

Saute the mushrooms in oil in a frying pan. Scramble the eggs with the water. Add to the mushrooms. Cook over medium low heat covered. Flip over when the eggs are almost set. Cook the other side until done. Fold in half. Serve.

Tofu Surprise

1/4 onion, chopped
1 tsp. olive oil
1 clove garlic, minced
1/2 tsp. minced ginger
1/4 green pepper
1 tbs. peanut butter
1 tbs. soy sauce
1/2 cup water (or more)
2 tbs. celery leaves, chopped
1 tbs. wakame (sea vegetable), soaked, rinsed and drained and diced
1 tsp. honey
1/4 pound firm tofu, cubed
2 tbs. toasted cashew pieces

Saute onion in oil with the minced garlic. Add the ginger and pepper and cook a minute more. Stir in the peanut butter, soy sauce. Then add water, celery leaves, wakame, and honey. Stir and then simmer about 5 minutes. Add the tofu and cashews and heat through. Serve over steamed vegetables or noodles. Can use the texture tofu concept (see earlier in chapter) in this recipe.

Gingered Banana

4 bananas, sliced
juice of 2 lemons
2 tsp. grated ginger
1 tsp. honey