(For all ingredients, please use organic versions if available)
Vegan Potato Salad
2 pounds small red potatoes
1 cup garlic mayo (see next recipe)
¼ cup minced fresh dill
2 large cloves of garlic, pressed or finely minced
1 teaspoon salt pepper to taste

Vegan Garlic Mayo
1 package 14 ounces extra firm tofu
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons lemon juice
2 large cloves of garlic
¼ teaspoon salt

Vegan Baked Beans
3 tofu or vegan hot dogs
2 tablespoons olive oil
3 cloves of garlic, minced
1 15 ounce can of tomato sauce
½ cup molasses
2 teaspoons mustard powder
1 teaspoon salt
¼ teaspoon allspice
1 bay leaf
2 15 ounce cans of white beans, drained and rinsed

Vegan Mushroom Burger
2 slices sliced bread
6 ounces cremini mushrooms
2 carrots, grated
½ cup chopped onion
½ cup raw cashews
7 ounces firm tofu, drained and crumbled
3 tablespoons nutritional yeast flakes
2 tablespoons soy sauce
¼ teaspoon salt pepper to taste
brown rice flour
olive oil
6 sandwich buns sliced lettuce,
sliced tomatoes, and sliced onions to taste