You can print them for your own use. However,
any form of duplication or distribution is strictly prohibited
unless you have received prior, written permission from Dr. Thomas. 
Vegetable Platter with Tofu Sour Cream
Tortilla Chips with Guacamole Dip
Bulgar Pilaf
Cous Cous Delight
Broccoli In Garlic Sauce
Greens Supreme
Tofu Steaks
Garbanzo Nut Loaf
Sweet Potato OR Pumpkin Pie
Soy Whipped Cream
Ingredients:
1/4 cup water
1 slice Onion
2 Garlic cloves
Sea Salt or Braggs Liquid Amino Acids to taste
1 tsp. Italian Seasoning
1 tsp. Marjoram
1 Tbsp Nutritional Yeast Flakes
2 tbsp Maple Syrup
2 tbsp extra virgin olive oil
2 cups soft Tofu
Cayenne pepper to taste
1 large lemon juiced
1 bunch green onions/scallions
Preparation:
Place the first 9 ingredients into a blender cup. Blend until smooth. Add the tofu and whiz for about 30 seconds. Pour in a bowl then add the cayenne and lemon juice. Garnish with green onions/scallions.
Ingredients:
1 Head Broccoli Florets
1/2 lb Cauliflower Spears
2 Carrots
1 Medium Sized Cucumber
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 Jar Black Olives
Preparation:
Wash the vegetables and cut them into 2" sticks. Slice the red onions in circles. Arrange on a pretty 12" platter. Place tofu sour cream dip in the center of the platter. Enjoy!
Ingredients:
2 ripe avocados
Preparation:
Prepare avocado by cutting through the skin until you meet the seed, then cut around lengthwise in half. Shake out the seed then quarter. Peel, then dice the avocados into 3/4" pieces. Place in a bowl. Chop the next four ingredients very fine and add to the bowl with the avocado. Add the next three ingredients to the bowl and mix well. Cover and chill for 5 minutes to allow the flavors to meld.
Serve with tortilla chips. Serves 5
Ingredients:
2 Cups Bulgar Wheat
Preparation:
In a deep covered saucepan bring the vegetable broth to a boil, add the bulgar and sunflower seeds, let boil covered for 5 minutes.
Add the remaining ingredients, turn burner off. Cover and let sit for 20 minutes or until the liquid is absorbed and the bulgar is soft.
Ingredients:
2 Cups Cous Cous
Preparation:
Over medium heat, bring water, green peas, carrots/or corn to a boil. Simmer for 3 minutes longer. Add remaining ingredients. Turn off burner. Cover for 10 minutes, then fluff.
Ingredients:
1 lb. broccoli florets
Sauce:
1/4 Cup spring water
Preparation:
In a blender whiz all but the last two ingredients on the sauce list until smooth and set aside. Cut broccoli florets in 2-3" pieces. Place broccoli, bell peppers and carrot in a steamer basket over boiling water. Cover and steam 2-5 minutes or until the broccoli becomes bright green.
While preparing the vegetables, place a heavy non-stick skillet over medium heat, add flour and thinly sliced garlic to brown. Stir frequently as this burns very easily if left unattended. Add the blender mixture to the skillet and whisk until smooth and thickened over low heat.
In non-stick skillet, saute shallots, green onions and water chestnuts in 1 tablespoon water to heat through. Add broccoli then sauce and stir well. Salt & pepper to taste.
Ingredients:
1 Lb Turnip Greens
Preparation:
Clean the greens, store the stems for making broth. Chop the leaves fine and set aside in separate bowls.
In a heavy non-stick skillet heat 1/4 cup spring water over moderate heat. Add the chopped onion, garlic and turnip greens. Saute until the turnips are a bright green. Add the cabbage and collard greens and continue sauteeing until the collardsturn bright green. Add the remaining ingredients, mix well, turn burner off, cover tightly and let sit for 15 minutes.
Ingredients:
2 Packages Trader Joe San Herbed Tofu or any other brand herbed tofu
Sauce:
Drain and rinse tofu. Slice lengthwise 1/2" thick. Set aside.
In a medium sized mixing bowl add the remaining ingredients and mix well. In a large baking pan pour the sauce from the bowl. Place the tofu steaks in the sauce in a single layer. Coat the steaks well on each side. Place in a 300 degree oven and bake turning often until the sauce is absorbed. Watch carefully so the tofu steaks do not stick to the pan, takes about an hour.
Ingredients:
3 cups cooked garbanzo beans
Garnish:
8 Cherry tomatoes
Preparation:
In a large mixing bowl add half the garbanzo beans and mash. Add the other half garbanzo beans and the chopped cashews, set aside. In a non stick skillet saute the onions, garlic, celery in the olive oil until tender. Add the bread crumbs and saute a bit longer. Add the ingredients from the skillet to the ingredients in the mixing bowl. Add the vegetable broth and remaining items. Mix well. Place in a large, greased loaf pan and bake at 400 degrees for half an hour/30 minutes.
Let cool for 10 minutes then turn loaf onto your most festive party platter. Garnish with fresh parsley sprigs and cherry tomatoes. Serve with your favorite sauce or gravy.
Ingredients:
1 ½ large baked sweet potato
Preparation:
Peel the sweet potatoes, place in a food processor and puree until smooth. Add the tofu and process until smooth. There should be no lumps. Add the remaining ingredients and mix well. Spoon pie mixture into a large pie dish, (Optional--top with crust) and bake in a preheated 350 degree oven for 40 minutes.
Do not allow crust to burn.
You can Easily Substitute the potatoes with pumpkin to have pumpkin pie. ENJOY!
PLEASE BOOKMARK THIS PAGE
Guacamole with Tortilla Chips
1 medium sized tomato
1 small onion
5 sprigs cilantro
2 cloves garlic
Cayenne pepper to taste
Sea salt to taste
Juice of 1/4 lemon
Bulgar Pilaf
1/2 Cup Raw Sunflower Seeds
2 1/2 Cups Vegetable Broth
8 Cloves Garlic chopped fine
1 Bunch Scallions/Green Onions chopped fine
Or 1 Head leek chopped fine
1 Tbs Thyme
1 Red Bell Pepper chopped fine
2 Tbs Cold pressed Olive Oil
Sea Salt & Cayenne Pepper to Taste
Cous Cous Delight
1 Cup green peas
1 Cup Carrots chopped fine/and or Corn
3 Cups Spring Water
1 Medium Sized Onion chopped fine
2 Tbs Olive Oil
1 Tbs Brewer's Yeast Flakes
1 Tsp Garlic Powder
1 Tsp Tumeric
1 Tsp Italian Seasoning (optional)
Sea Salt or Bragg's Liquid Amino to taste
Cayenne pepper to taste (optional)
Broccoli In Garlic Sauce
1 red bell pepper chopped
1 yellow bell pepper chopped
1 large carrot sliced
3 small shallots sliced
1 stem green onion sliced
1 ½ cups water chestnuts
Sea salt & cayenne pepper to taste (optional)
2 tablespoon olive oil
5 cloves garlic whole
1 teaspoon powdered ginger
2 tablespoon maple syrup
2 tablespoon soy sauce
1 tablespoon whole grain flour of your choice
5 cloves garlic sliced thin
Greens Supreme
1 Lb Collard Greens
1/2 Lb Green Cabbage
1 Large Onion chopped
1 Bunch Scallions chopped
5 Cloves Garlic chopped
1 1/2 Red Bell Pepper chopped
1/2 Cup Walnuts chopped fine
Cayenne Pepper to taste
Bragg's Liquid Amino or Sea Salt or Dulse to taste
2 Tbs Olive Oil
Tofu Steaks
1/2 Cup Spring Water
Preparation:
3 Tbs Light Molasses
2 Tbs Soy Sauce or Bragg's Liquid Amino
2 Tbs Olive Oil
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tbs Fresh Lemon Juice
Cayenne Pepper to taste
Garbanzo Nut Loaf
1 cup raw cashews chopped small
1 ½ cups bread crumbs
1 Cup vegetable broth
2 large onions, chopped fine
5 cloves garlic chopped fine
1 Stalk Celery chopped fine
1 Tbs Sage
2 Tbs Italian Seasoning
2 Tbs Olive Oil
Sea Salt & Cayenne Pepper to taste
1 bunch parsley
Sweet Potato Pie
1 cup soft tofu
1 Tbs agar agar or 2 Tbs whole grain flour
½ - 1 Cup sucanat
3 Tbs Olive Oil
1 Tsp powdered ginger
1 Tsp Vanilla Essence
1 Tsp nutmeg
1 Tsp cinnamon or cardamon
1 Tsp cloves
Pinch of Sea Salt
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