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"Chicken" Salad
From: http://www.cok.net/
 "Chicken" Salad · serves 4
* 1 14-ounce package extra-firm tofu, pressed (see instructions below) and torn into small, bite-sized pieces
* 2 stalks celery, diced
* 1 cup diced onion
* 1 cup green or red bell peppers
* 1 cup vegan mayonnaise (such as Vegenaise or Nayonaise)
* 1 teaspoon onion salt
* 1 teaspoon paprika
* 1 teaspoon pepper
* 1 teaspoon chopped parsley (dried or fresh)
To press the tofu, unwrap and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic. Freeze the sealed tofu for at least 24 hours. (Frozen tofu can keep in the freezer indefinitely, so feel free to always have a few blocks on-hand in the freezer.)
Once frozen, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave* on high, checking every 2 to 3 minutes to make sure the tofu doesn't cook. Once thoroughly defrosted, gently squeeze out any excess moisture.
Put the pressed, bite-sized tofu in a bowl and mix well with the remaining ingredients. Add additional spices, as desired. Serve in a sandwich, with crackers, or topping a green salad.
* If you don't use a microwave, frozen tofu can be thawed by putting it in a pan of boiling water for 2 to 4 minutes. Alternatively, transfer the frozen tofu from the freezer to the refrigerator for 4 hours or overnight.
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Avocado Wrap Sandwich
Courtesy of Leslie Green
 1 whole wheat flour tortilla
1 tbsp. safflower mayonnaise
Slices of tomato
Slices of red onion
3-4 slices of avocado
Salt and pepper to taste
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Black Bean Burritos
From: http://www.cok.net/
 Black Bean Burritos · makes 4 burritos
* 1 15-ounce can black beans, drained
* 1/4 cup salsa
* 1 cup cooked brown rice
* 4 flour tortillas
* 1 cup shredded leaf lettuce or spinach
* 1 tomato, diced
Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.
In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.
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Black Bean Dip
 Black Bean Dip
A spicy black bean paste that works great as a dip, in burritos, or on nachos.
Yield 2 cups
Time 20 minutes
Tools * food processor, blender, OR medium bowl + hand mixer * small frying pan
Ingredients
* 2 c black beans, canned+drained or soaked+cooked
* 1 c hot water or bean-cooking liquid
* 1 T vegetable oil
* 1 c scallions, sliced
* 1 t ground coriander
* 1 t ground cumin
* 1 c cilantro, chopped
* 1 t chipotle chile, OR 1t cayenne
* 2-3 limes, juiced
* 1-1 t salt
Directions Place the beans in the food processor or bowl, pour water over them, and let sit.
Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and saute stirring frequently, until tender, about 10 minutes.
Add spice mixture, cilantro, and chile to the beans and pur until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.
Notes Bean dip keeps in refrigerator for up to 5 days, but it tastes best warm or at room temperature.
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Chana Masala
 Chana Masala
Ingredients:
2 tablespoon vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarassing Smiley
15 oz can of chick peas drained, reserving 3 tablespoon liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper
crushe'd red pepper, optional to taste
1 tablespoon margarine
Directions:
I don't know how authentic this is, but I whipped it up last night. It tasted great to me.
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.
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