¾ c walnuts               
1 c water               
1 ½ c gluten flour           
2 T whole wheat flour
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder

BROTH:

5 c water               
1 ½ T soy sauce powder or       
6 T soy sauce, unfermented       
½ tsp sea salt
1 tsp onion powder
½ tsp garlic powder
2 T nutritional yeast flakes

Blend walnuts and water on high until creamy.  Mix remaining ingredients in a large bowl.  Pour walnut liquid into the dry mixture, and quickly knead.  Cut into 2 portions, and shape into loaves.  Cut into ½” slices and drop into BOILING broth.  Lightly boil for 30 minutes.  It freezes well.  Use it for meat substitute.  BROTH:  Stir all ingredients well in a large saucepan.

1 carrot, diced                   
½ onion, diced                   
1 stalk celery, diced               
¼ c parsley, chopped               
2 whole green onions, chopped          
½ c vegetarian meat, diced                    
1 T olive oil                       
2 c cooked brown rice
1 T additional olive oil
½ c pecan pieces
½ T soy sauce powder or 1 ½ T unfermented soy sauce
2 T nutritional yeast flakes

In a heated skillet, add 1 T olive oil.  Saute carrot, onion, celery, parsley, green onions, and vegetarian meat until tender and crispy.  Add remaining ingredients and mix well.  Fry a few more minutes.  Delicious!

1 - 12 oz oriental style noodle        
1 onion, sliced                   
1 carrot, sliced                   
5 whole green onions, cut 1” long       
1 cup spinach, cut 1” long, optional       
1 c vegetarian meat, sliced                       
2 T soy sauce powder                       
2 cloves garlic, minced
1 T nutritional yeast flakes
½ T onion powder
1 T sesame seed
1 ½ T turbinado sugar

Put noodles in boiling water and boil for 7-10 minutes.  Rinse with cold water and drain.  Cut noodles in edible lengths.  Drop 1 T canola oil in a heated skillet, and saute onion, green onions, spinach, carrot, and vegetarian meat.  In a large bowl, mix noodles, vegetable mixtures and remaining ingredients.  Mix them well with hand.  Serve as cold or you can refry in a pan with 2 T canola or olive oil.

1 T olive oil               
1 c vegetarian meat, sliced       
1 carrot, sliced               
1 med. onion, sliced           
5 green onions, 1” cut           
2 cloves garlic, minced                   
¾ c water
½ T corn starch
½ T soy sauce, unfermented
1 T nutritional yeast flakes
1 tsp sesame seeds

In a large skillet over high heat, add olive oil.  When oil is hot, add vegetarian meat, carrot, onion, green onions and garlic.  Stir-fry until vegetables are tender and crisp.  In a small cup, mix with water, and remaining ingredients.  Add corn starch mixture into a skillet.  Cook until thickens and clear.  Yummy!