Tofu Stroganoff
Wheat pasta
2 blocks (2 pounds) of tofu, cut into ½ inch cubes
Marinade:
½ cup soy sauce
Pinch of cumin powder
2 teaspoons fresh ginger, grated
Sauce:
¼ cup olive oil
1 cup onion, finely diced
¾ –1 teaspoon garlic, crushed
2 pounds mushrooms, sliced
6–7 leaves of fresh basil
1 tablespoon non-alcoholic
white wine vinegar
4–4 ½ cups vegan sour cream
1 cup unsweetened soymilk
2 tablespoons cornstarch
Salt to taste
¼ cup soy sauce
1 cup water

Zucchini Mint Salad
2–3 carrots, thinly sliced
3 medium zucchinis, thinly sliced
1/3 cup green onions, finely chopped
1½ cups fresh mint, finely chopped
2 teaspoons fresh ground
black pepper
¾ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt