Fettuccine Alfredo

Tofu Stirfry

Ingredients:

• 1-2 carrots
• 1 stalks celery
• 1/2 red pepper
• 1/2 green pepper
  
• Ginger (minced)
  
• 1 pkg. FROZEN firm tofu
  
• 2 cups cooked white or brown rice
• 1 pkg. chow mein noodles

Directions:

Fry tofu, carrots, celery, red and green pepper, ginger, and any other vegetables (I use a package of stirfry vegetables as well)

Place chow mein noodles in hot water

Add cooked rice and chow mein noodles after vegetables have cooked

Add sauce of your choice

Veg Sushi

Ingredients:

• 1 cup white rice
• 1/4 cup rice vinegar
  
• 1/4 cup sugar
  
• 2 teaspoon salt
  
• Nori
  
• soy sauce
  
• Wasabi (optional, best on the side)
  
• Avocado
• Asparagus
• Cucumber
• Carrots
• Shitake mushrooms

Directions:

Cook the rice.

Mix vinegar, sugar and salt in bowl. Mix into the cooked rice.

Place rice mixture, thinly sliced carrots, avocado chunks, tempura asparagus, cucumber, and thinly sliced mushrooms in Nori and roll.

Pizza

"Pepperoni" Calzone

Peppermint Patties

Ingredients:

• 1/3 cup corn syrup
• 1/4 cup of buttery spread of your choice, softened
• 4 and 3/4 cups of powdered sugar
• 2 teaspoons of peppermint oil
  
• a bag of carob chips or chocolate chips

Directions:

• Whip together syrup, margarine, and peppermint (easiest in a mixer. Add sugar by the cup while mixing. You should end up with a crumbly, sort of dry bowl of stuff)
• Pick up a small handful of stuff and start to press it into shape. It's easiest to use a cookie sheet covered with wax paper/plastic wrap to place them on
• Melt the chips until creamy and stir-able. Take it off the heat so it doesn't burn. Coat the patties with the carob/chocolate. This is the messy part and I haven't found an alternative way without special equipment
• Freeze
  

Coconut Cream Pie

Ingredients:

Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening or butter, chilled
• 3 tablespoons ice water

Filling:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 tablespoons butter softened
• 2 teaspoons vanilla
• 1 cup coconut

Directions:

Crust:

• Whisk the flour and salt together in a medium size bowl. Mix in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate and prick with a fork to prevent air bubbles
• Bake at 420 for 15 minutes
  

Filling:

• Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.
• Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into crust
  
• refrigerate at least 3 hours