1 lb. (450 g) of your favorite chicken substitute (Chic-Ketts or Cheatin’ Chicken Chunks)
1/2 cup (50 g) diced green and red pepper, celery and/or red onion
Pinch of parsley
Pinch of chives
3/4 cup (150 g) vegan mayonnaise

Dice the Chic-Ketts (or use a food processor) and add the diced vegetables, parsley and chives. Mix well. Add the vegan mayonnaise and stir well. Chill. Serve as a sandwich filling or with crackers.
Makes 4 servings.

1 submarine roll or mini baguette
6 veggie deli slices—turkey, ham, salami, bologna or your favorite flavor
2 soy cheese slices
1/4 red onion, sliced thin
3 tomato slices
Red and green pepper slices
4 Tbsp. sliced black olives or stuffed green olives
1 cup (50 g) shredded romaine lettuce
Olive oil or vegan mayonnaise, to taste
Salt and pepper, to taste
Slice the roll or baguette in half. Spread with vegan mayonnaise, if desired. Place the ingredients on the bread in the following order: deli slices, soy cheese, onion, tomatoes, peppers, olives, romaine lettuce. Drizzle with olive oil and season with salt and pepper.
Makes 1 serving.

1 lb. ground beef substitute
2 slices white bread, crumbled
1 small onion, finely chopped
2 Tbsp. ketchup
1/8 tsp. garlic salt
Pinch of pepper
1/8 tsp. oregano
1-2 cups spaghetti sauce
Soy parmesan cheese
Sub rolls
Mix together faux ground beef, bread, onion, ketchup, garlic salt, pepper and oregano and roll into meatballs. Place in a single layer in a large, lightly oiled baking dish and bake at 350 degrees for 15 minutes. Pour spaghetti sauce over the meatballs and heat for an additional 15 minutes. Sprinkle with soy parmesan and serve in sub rolls. “Meatballs” can be reheated in the microwave for lunch.

4 Tbsp. Tofutti cream cheese,
your favorite flavor (or any nondairy cream cheese)
4 10-inch flour tortillas
1 cup (50 g) shredded spinach
1/4 cup (15 g) alfalfa sprouts
1/2 cup (75 g) shredded red
cabbage
1/2 cup (75 g) sliced avocado
1/4 cup (50 g) chopped
tomatoes
1/2 cup (100 g) diced cucumbers
2 Tbsp. finely diced red onion
Salt and pepper, to taste

Spread one tablespoon of cream cheese over each tortilla. Sprinkle an even amount of the remaining ingredients on each wrap; roll up.
Makes 4 servings.

2/3 cup (150 g) peanut butter
4 Tbsp. soy sauce
2 cloves garlic, minced
1 green onion, chopped
2 Tbsp. sesame oil
1/2 tsp. cayenne pepper
1/2 lb. (225 g) linguine
2 Tbsp. toasted sesame seeds

In a saucepan, combine the peanut butter, soy sauce, garlic and green onion and mix well. Add the sesame oil and cayenne pepper. Heat slowly, whisking until smooth.
Meanwhile, cook the linguine according to the package directions. Drain.
Place the linguine in a large bowl, add the peanut sauce and toss to coat.
Garnish with the toasted sesame seeds. Serve hot or cold.
Makes 4 servings.