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Crazy good vegan grub. I never would have thought to use pumpkin for tacos. It only needed a little help. I felt that the squash would compliment a touch of the Carribean so I chopped it small and added a can of rinsed black beans for protein, a one inch piece of ginger (minced), a dash of chipolte hot sauce, a pinch of allspice, and a squeeze of lime over it. I just stirred in the topping ingredients and served it with a pile of tortillas, yellow rice, and fruit salad.

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Green Tomato Relish

Reviewed: Oct. 28, 2008

Brilliant! This will be added to my usual canning schedule. Though I used considerably more green tomatoes (at least forty) and reduced the number of onions to nine, I still put up eighteen half-pint jars. Great in tuna, chicken, or pasta salads.

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Tofu Sandwich Spread

Reviewed: Oct. 28, 2008

Excellent starter! It's a keeper. We have added celery salt, curry powder, mustard, pepper, or dill for a variance. The freezing technique is a must.

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Marrakesh Vegetable Curry

Reviewed: Feb. 12, 2008

Outstanding! I used 2c carrot-ginger juice mixed with a TBsp of cornstarch at last 10 minutes to make it saucier. I serve this over coconut jasmine rice and with chicken in a basil sauce. This recipe is so easy versitle that every vegetable or bean substitution I've ever made has worked well.

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2 users found this review helpful