I cannot recall where this recipe originally came from, but I am glad I finally had the gumption to try it (even with the few tweaks I made)!

• 1 roasted red pepper, skin, stem & seeds removed (the red pepper I was going to roast looked good from the outside, but was not so fresh looking on the inside, so I substituted it for 1 chili in adobo sauce - which gave it a nice smoky flavor)
  
• 1 1/2 cups raw cashews
• 1-7 ounce can jalapenos, drained
• 2/3 cup nutritional yeast
• 2/3 cup water
• 1/4 cup toasted sesame seeds
• 1/4 cup olive oil
• juice from 1 lime
• 1 1/2 tablespoons low sodium tamari sauce
• 1 1/2 teaspoons paprika (for color)
• dash of hot sauce or salsa

Preparation

1. Throw all the ingredients into a blender and blend until creamy. Warm sauce gently over low heat and pour over corn chips.

Recipe and photo from http://kblog.lunchboxbunch.com/

• 2 cups diced tofu, extra firm
• 3 Tbsp creamy peanut butter
• 1/4 cup white sesame seeds
• 3 Tbsp peanut or olive oil
• 1 lime, juiced
• 3 Tbsp soy sauce
• 2 Tbsp water
• 2 Tbsp agave syrup
• 1 tsp red pepper flakes (or cayenne)
• 2 Tbsp fresh ginger, chopped
• 3 garlic cloves, grated or chopped

Preparation

1. Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds to a satue pan.
2. Saute on medium-high heat for a minute.
3. Chop the tofu into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).
4. Add tofu to pan with the peanut mixture. Stir/toss well over high heat for a minute to coat tofu.
5. Turn heat to medium. Cover pan and allow steam and heat to cook tofu for a few minutes. Constantly move covered pan around, to preventing burning.
6. Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through. If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam. Once the tofu looks fluffy with a few browned edges, turn heat to medium-low.
7. Sprinkle in red pepper flakes and toss tofu a few times-gently. Pour in sesame seeds. Allow the seeds to stick to tofu. Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.
8. Saute sesame crusted tofu for a few minutes, uncovered. Sesame seeds should be crusted and lightly toasted.

Serve over a bed of fresh chopped cabbage or on a bed of steamed veggies and brown rice.

Adapted from www.eatingwell.com

• 2 cups whole-wheat flour
• 1 cup cornmeal, preferably stone-ground
• 2 cups packed brown sugar
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 15- or 16-ounce can plain pumpkin puree, (1 1/2 cups)
• 1 cup nonfat plain yogurt
• 1/3 cup canola oil
• 2 large eggs
• 2 large egg whites
• 2 cups dried cranberries

Preparation

1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with a light coating of walnut oil; dust with flour and tap out the excess.
2. Combine whole-wheat flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar with your fingertips. Whisk together pumpkin, yogurt, oil, eggs and egg whites in another bowl until well combined. Stir the pumpkin mixture and cranberries into the dry ingredients until completely blended, but do not overmix. Divide the batter between the loaf pans, smoothing the tops with a spatula. Bake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.