Soak red lentils in hot water for 15–20 minutes. 

Blend the soaked red lentils mixture with water until smooth and creamy. Add nutritional yeast and continue to blend. 

Pour into a pan and stir over low heat until thickened.  

Transfer to a container and refrigerate until firm. 

Slice into chips and season with nutritional yeast and your preferred spices.  

Bake at 355°F for 20–30 minutes, flipping halfway, until crispy. 

Apples and tempting spices are blissfully married in this quick and delicious bread. 

Combine all ingredients in a blender. 

Blend on high until smooth and creamy. 

Taste and adjust sweetness or thickness (e.g., add more plant-based milk for a thinner texture). 

Pour into a glass and enjoy immediately! 

For a protein boost, you can add protein powder to the smoothie. Vanilla protein powder is excellent with this smoothie. 

1. Place the oil in a 9-inch or 10-inch skillet, and heat it over medium-high. When the oil is hot, add the onion, mushrooms, carrot , and garlic, and saute them for 10 minutes.
2.  

1. Place the sauteed vegetables, beans, nutritional yeast flakes, and soy sauce in a food processor fitted with a metal blade, and process until the mixture is fairly smooth. You will need to stop and start the processor occasionally to stir the mixture and scrape down the sides of the work bowl. The finished product should be very thick with a bit of texture to it.
2.  

1. Stir in the parsley, or add it to the mixture in the food processor, and pulse until it is evenly distributed.
2.  

1. Transfer the mixture to a storage container, and chill it in the refrigerator for at least two hours before serving. It will keep for about a week. 
2.  

The Cook’s Secrets : 

The fastest and easiest way to prepare the onions, carrot and mushrooms is to pulse them briefly in a food processor fitted with a metal blade. The same food processor can then be used to puree the Pâté.

1. Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray and set it aside. Spray a wide, shallow, 2-quart casserole dish with nonstick cooking spray and set it aside.
2.  

1. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds with a large spoon and discard them. Place the squash, cut side down, on the prepared baking sheet. Bake it for 35 to 45 minutes or until tender when pierced with a fork. Let the squash cool until it can be comfortably handled. Then, scrape the flesh with a fork and place it in a large mixing bowl. Reduce the oven heat to 400°F.
2.  

1. Meanwhile, place 1 tablespoon of olive oil in a large skillet and heat it over medium-high. When the oil is hot, add the onion and saute it for 5 minutes. Add the mushrooms, garlic, basil, and oregano, and saute for 5 minutes longer. Add the tomatoes and continue to saute until the tomatoes are softened and most of the liquid has evaporated.
2.  

1. Combine the remaining ingredients except the nutritional yeast flakes and the remaining tablespoon of olive oil in the mixing bowl with the squash. Add the sauteed vegetables and herbs and mix until thoroughly combined.
2.  

1. Pack the mixture into the prepared casserole dish, and smooth out the top. Sprinkle the nutritional yeast flakes over the casserole, and drizzle the remaining olive oil over the top.
2.  

1. Bake the casserole uncovered for 40 minutes or until it is golden brown, bubbly, and hot. 
2.  

The Cook’s Secrets: 

To make fresh bread crumbs, whirl torn pieces of bread in a food processor fitted with a metal blade until they are finely crumbed. 

For dry bread crumbs, prepare fresh bread crumbs as directed above. Then, spread the crumbs in a thin layer on a dry baking sheet. Place the crumbs in a preheated 200°F oven until they are dry, about 1 hour. Measure out the amount you need, and store any leftover crumbs in an airtight container at room temperature. Alternatively, purchase packaged whole wheat bread crumbs. They are available in natural food stores and many supermarkets.

• Have ready one 9-inch pie plate. Place the flour, nutritional yeast flakes, and salt in a large mixing bowl, and stir them together. 
• Cut in the oil with a pastry blender or fork until the mixture resembles coarse crumbs.  
• Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten the dry ingredients. The flour should be evenly moistened enough so it will hold together, but it should not be damp or soggy. (Too much liquid will make the dough sticky; not enough liquid will make it dry.) With your hands, quickly form the dough into a ball, handling it as little as possible.  
• Place the dough between 2 sheets of waxed paper, and roll it out into a circle 

The Cook’s Secrets: 

Lightly moistening your countertop with water will help to keep the waxed paper from sliding. 

Place the flour in a dry 2-quart saucepan, and toast it over medium heat, stirring constantly, until it is lightly browned and fragrant. 

Remove the saucepan from the heat and stir in the nutritional yeast flakes. Gradually whisk in the water or vegetable broth, soy sauce, and oil until the gravy is very smooth. Then whisk in the seasonings.  

Cook the gravy over medium heat, stirring almost constantly with the wire whisk, until it is thickened, smooth, and bubbly. Serve at once. 

Preheat the oven to 350°F. Mist an 8½-inch x 4½-inch loaf pan with nonstick cooking spray, and set it aside. 

Place the dry ingredients in a large mixing bowl, and stir them together.  

Place the wet ingredients in a medium mixing bowl, and stir them together until they are well combined. 

Pour the wet ingredients into the dry ingredients. Mix just until the dry ingredients are evenly moistened. Fold the diced apple, raisins, and walnuts into the batter, making sure they are evenly distributed.  

Spoon the batter into the prepared loaf pan. Place the loaf pan on the center rack of the oven, and bake the bread for about 50 minutes, or until a cake tester inserted in the center tests clean.  

Remove the bread from the oven using oven mitts or pot holders. Turn it out of the loaf pan onto a cooling rack, and carefully turn the bread upright. Allow the bread to cool completely before slicing or storing it. Wrap the cooled bread tightly, and store it at room temperature for up to 3 days, or refrigerate it for up to 7 days. 

• Lightly oil either a 1¼-cup (10-ounce) heavy plastic storage container (rectangular or round) with a lid, a miniature bread loaf pan, a small bowl with a rounded bottom, or another small container of your choice (see The Cook’s Secrets on next page), and set it aside. 

• Place the tofu, nutritional yeast flakes, tahini, lemon juice, miso, onion granules, salt, and garlic granules in a blender or food processor fitted with a metal blade. Set aside.  

• Place the water and agar flakes in a 1-quart saucepan. Bring to a boil, then reduce the heat to medium-high and simmer,stirring frequently, until the agar is dissolved (about 5 minutes).  

• Pour the agar mixture into the blender or food processor containing the other ingredients.  

• Process until the mixture is completely smooth. You will need to work quickly before the agar begins to set, but it is important to thoroughly process the mixture. Stop the blender or food processor frequently to stir the mixture and scrape down the sides of the jar or work bowl. 

• Pour the mixture into the prepared container (from step #1). Use a rubber spatula to remove all of the blended mixture. Place the open container in the refrigerator to let the uncheese firm up. When it is firm and no longer warm to the touch, cover the container with a lid or plastic wrap. Let the uncheese chill for several hours before serving. It will be kept in the refrigerator for about 10 days. 

American-Style Uncheese: 
Blend in ¼ cup (2 ounces) drained pimiento pieces, processing until no flecks from the pimientos are visible. This will make a naturally orange-colored uncheese.  

Hot Pepper Uncheese:
Stir in 4 tablespoons finely chopped and well-drained canned chilies or ¼ to ½ teaspoon crushed hot red pepper flakes into the blended mixture before pouring it into the mold.  

Olive Uncheese:
Stir in ¼ cup sliced, pimiento-stuffed green olives or sliced black olives into the blended mixture before pouring it into the mold.  

Dilled Uncheese: 
Stir in 1 teaspoon dried dill weed into the blended mixture before pouring it into the mold.  

Mexican Style Uncheese: 
Blend in 1 teaspoon of chili powder, ½ teaspoon dried oregano leaves, and 1 clove of garlic, minced or pressed.  

Italian-Style Uncheese: 
Blend in ½ teaspoons dried basil leaves, ¼ teaspoons dried oregano leaves, ¼ teaspoons dried marjoram leaves, and 1 clove garlic, minced or pressed.  

French-Style Uncheese: 
Blend in 1 teaspoon of dried basil leaves, ½ teaspoon of dried thyme leaves, ¼ teaspoon of dried marjoram leaves, ¼ teaspoon of ground black pepper, a pinch of ground rosemary, and 1 clove of garlic, minced or pressed.  

Smoky Uncheese: 
Blend in ¼ teaspoon liquid hickory smoke or more to taste.  

The Cook’s Secrets: 
Agar, also known as agar-agar and kanten, is an odorless, tasteless sea vegetable. It is a natural thickener and an excellent substitute for gelatin, which is a slaughterhouse by-product. Agar is available in three forms: sticks, flakes, and powder. The flakes tend to provide the most consistent results and are the only form I recommend. Agar can be found in the macrobiotic section of natural food stores or ordered through mail-order sources that sell macrobiotic products. Store agar in an airtight container at room temperature. It will be kept indefinitely.  

If desired, other containers of varying shapes may used to mold the uncheese. Select a container with straight sides or edges that fan out at the opening in order to easily remove the uncheese. For a domed uncheese, use a round-bottomed bowl. For a cylinder-shaped uncheese, use an insulated plastic hot beverage container with smooth, straight sides. Small molds designed for jelled desserts are also a good choice. 

In a powerful blender, blend all the ingredients together until smooth.  

Add extra water, one tablespoon at a time if the Aioli is too thick to blend. 

Store refrigerated.