I Can't Believe It's Tofu! Dip

1 package silken tofu

1 clove garlic, minced

2-3 tsp. finely ground salt

2 1/2 tsp. ground cumin (freshly ground seeds are best)

1/2 tsp. garam masala**

1 tsp. curry powder or paste**

1/4 tsp. powdered ginger (or 1/8 tsp fresh, grated)**

1/8 - 1/2 tsp. chipotle chilli powder, to taste

3-4 tbsp. lime juice

1 tbsp. soy sauce

2 tbsp. unpasteurized honey (or maple syrup)

1/2 cucumber, seeded and finely diced

1 Granny Smith apple, cored and finely diced

1/2 - 3/4 cup cilantro, roughly chopped)

1/3 cup almonds, roughly chopped**

(** = optional)

1. Let the tofu drain in a mesh strainer or colander to drain excess liquid for a few minutes, with the option of pressing lightly against it with a towel.

2. Whip the tofu in a large bowl with a fork and add all the spices, the lime juice, the soy sauce, and the honey (everything that isn't diced or chopped to provide texture). Whip vigorously, or use a hand blender to get a smooth texture. You can also use a food processor, regular blender, or a hand mixer with a whisk attachment.

3. Once whipped and blended set the mixture in the freezer to thicken (for 10-15 minutes) while you chop the cucumber, apple, cilantro and almonds. Stir them in by hand with a spoon.

4. Let the dip refrigerate for at least half an hour (2-3 hours, or overnight is best) to allow the tofu to absorb the flavours.

5. Serve with sliced pita or cucumber slices.

You can easily substitute a container of natural yogurt instead of tofu if you can't have soy.

Vegan Whole Wheat Oatmeal-Nut Scones

2 1/2 cups whole wheat flour

2/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground (or fresh grated) ginger

1/2 teaspoon ground clove

3/4 cup refrigerated vegan crisco or margarine, cubed

1 1/2 cups rolled oats

1/2 cup chopped nuts, raisins, and/or chopped dried fruit (optional)

2 tablespoons pure maple syrup (or molasses)

1 teaspoon pure vanilla extract

2/3-1 cup of almond, soy, or rice milk

1. Preheat oven to 375 degrees F.

2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and spices.

3. Cut in, bit by bit, the margarine or crisco. If you are not using a mixer, it is easier to do this by hand, using your fingers to break apart the clumps. Continue to stir until the mixture reaches a fluffy consistently that forms light clumps as you stir.

4. Cut in the nuts and/or fruit and oats.

5. In a separate measuring cup, lightly whisk together the maple syrup (or molasses), vanilla extract, and almond (or soy or rice) milk.

6. Bit by bit stir the liquid into the other ingredients. Mix lightly until the bowl begins to form. Once it has come together, lightly form it into a ball with your hands. Do not work the dough too much.

7. Gently press the ball onto a cutting board, forming about a 7" rectangle. It should be about a 1.5" thick. Cut the rectangle into 2x2 inch pieces with a knife. Lightly form each piece into a loose circle and place on a baking sheet.

8. Sprinkle each scone with sugar. Or, for the last 5-10 minutes of baking, lightly glaze each with maple syrup.

10. Bake for 15-20 minutes, until golden brown and firm in the centre.

Vegan Lemon-Raspberry Scones

4 cups all-purpose flour

1/2 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup refrigerated vegan margarine (or vegan shortening), cubed

1 tsp baking soda (Or 1 tsp. corn starch in 2 tbsp. water)

2 teaspoons vanilla extract

1 lemon zested (approx. 3 tablespoons of zest)

2 tablespoons lemon juice

1+ cups of fresh or frozen raspberries

1/2 cup almond, soy, or rice milk

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, mix the flour, sugar, baking powder, salt, and baking soda. If you're using egg replacer mix instead, wait to add this with the wet ingredients.

3. Bit by bit, cut in the vegan crisco or margarine. If you have an electric mixer this should be easy: keep mixing until you have a sort of fluffy/grainy mixture. If you're mixing by hand, it's easiest to mix with your hands, breaking apart clumps of margarine with your fingers.

4. Stir in the lemon zest and raspberries.

5. In a separate bowl, mix together the lemon juice, almond (or soy or rice) milk. If you're using egg replacer mix instead of baking soda, ad this to the mix as well.

6. Bit by bit, cut the wet mixture into the other ingredients. Keep stirring until the dough begins to form a ball.

7. Lightly form the dough into a ball with your hands, Push down into about an 8" rectangle onto a cutting board. Cut into 12 pieces about 2 inches squared each. Gently separate each piece into a loose circle and place on a baking tray. Be careful not to overwork the dough.

8. Lightly sprinkle scones with sugar and extra lemon zest if you so desire.

9. Bake for 20-25 mins, until golden brown and firm when pressed lightly in the centre.