Mash all together well. Put 4 oz Olive Oil (or ghee) into square tray. Put in Tofu mixture. Bake at 350 for 1 hour.

• 1 cup mung beans
• 1 cup rice
• 2 ½ q water
• 1 onion chopped
• 1 carrot sliced
• 1 zucchini sliced
• 3 ribs of celery thinly sliced
• ½ cup ghee
• soy sauce to taste
• 2 T tumeric
• 1 t black pepper
• ½ t cayenne
• 1 T cumin
• 1 T coriander
• 4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

• ¼ Cup Fresh Lemon
• ¼ Cup Water
• ¼ # Cilantro
• ¼ Cup finely chopped Coconut
• ¼ Cup finely chopped Onion
• 2 Tbsp finely chopped Ginger
• 2 Tsp Chopped fresh hot red or green Chili
• 1 Tsp Salt
• ¼ Tsp Fresh ground black pepper

Lemon juice, water, ½ Cup Cilantro-blend-puree’- add ½ cup Cilantro blend 30 seconds, repeat until all cilantro is puree’.
Add coconut, onions, ginger, chili, honey, salt-pepper, blend again.
Servable for 1 week in refrigerator.

This chutney goes well with curries, vegetables, rice and beans.

Steam vegetables until soft, then puree with part of the milk. Saute onion and butter until soft. Mix with vegetables and remaining milk. Reheat soup. Add seasonings to taste. Serve with freshly grated parmesan cheese.

Sprinkle salt in a bowl and rub in garlic.

Mash Avocado well and combine with remaining ingredients except Soy Mayonnaise. Spread mayonnaise on top and chill.
Blend in Mayonnaise and serve.