Ingredients (use vegan versions):

• 1 bunch fresh cilantro
• 1/4 cup Soy Sauce or Braggs
• 6 cloves fresh garlic
• 1 package Seitan (wheat gluten)
• 1/3 cup peanut butter
• 1/4 teaspoon cayenne pepper
• 2 teaspoon ground ginger (fresh if possible)
• 1/2 cup sesame oil
• 1 can coconut milk
• 1 cup water
• 1 teaspoon Sugar
• 1 lime

It's good to marinade your seitan the night before you prepare this meal. For the marinade- Take 3 cloves of garlic, crush and mince. Finely chop cilantro. Mix garlic, liquid aminos, 1/2 chopped cilantro, water and 1 teaspoon of ginger. Cut seitan into small chunks then add to mixture and chill.

O.k. it's the day of the meal. Heat the sesame oil in a skillet, and add drained seitan. Fry until slightly crispy, set aside and allow to cool slightly.

The Sauce- Crush and mince remaining garlic. Mix peanut butter, ginger, garlic, remaining cilantro, coconut milk, cayenne pepper, sugar, juice from half a lime. Mix well and simmer. After stirring for 3 to 5 min. Remove from heat.

AND FINALLY. Now it is time to skewer your seitan. Skewer as you will, as many as makes sense. When I served this dish in my restaurant, I served it with coconut jasmine rice with a little bit of ginger. Feel free to be liberal with your fresh herbs. So, serve as an Entree over rice with the peanut dipping sauce or as an appetizer without the rice. Bon appetit!

Serves: 4 or 5

Preparation time: 20 min.

Ingredients (use vegan versions):

• 1 can crushed pineapple in juice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 2 bunches green onions (some tops are OK), diced
• 1/4 cup cilantro, diced
• ground red pepper to taste (or can used fresh minced habanero)
• Spanish rice (your favorite recipe or can use mix - check ingredients)
• 4-8 whole wheat tortillas - I use soft taco size

Start with pineapple in a large mixing bowl. Add all peppers, onion, and cilantro. Add red pepper until it is spicy enough for you (should be a nice combination of sweet and spicy). Chill while you make Spanish rice. You can use either the packaged kind (check ingredients) or your favorite recipe. When this is done, heat the tortillas in the microwave or on the burner. Fill with a mixture of pineapple stuff and Spanish rice.

I like more pineapple stuff than rice. Sometimes I also throw spinach leaves in there. Roll up and eat. It's pretty juicy, especially towards the end of the batch, so I would recommend a fork or else a paper towel handy. Or, you can put it in vegan pita bread. If you are only serving one, one batch of this should last you a whole week.

Serves: 4-8

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1 cup non-hydrogenated vegan margarine
• 3/4 cup brown sugar
• 3/4 cup sugar
• Ener-G Egg Replacer= 2 "eggs" (A brand of vegan egg replacer found in any health store.)
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 1 cup choc. chips
• 1/4 or 1/2 cup (to taste) oatmeal (dry)
• 1/4 to 1/2 cup ( to taste) coconut(shredded)
• 1/4 to 1/2 cup( to taste) chopped walnuts

Pre heat oven to 375 degrees. Cream together first 5 ingredients. Mix together the flour, salt, baking soda and baking powder, then add to the creamed mixture. Then stir in the choc. chips, oatmeal, coconut, and walnuts. Drop by tabelspoon onto an ungreased cookie sheet and bake at 375 degrees for 9 minutes then turn sheet and bake for another 4 minutes. Cool well before removing from cookie sheet.

Serves: 2 dozen

Preparation time: 20 min