1 x 12.3 oz. Box MoriNu Firm Tofu

3-4 teaspoons Chicken-like seasoning (or your favourite seasoning salt)

1 stalk of celery - diced

1 tablespoon shredded carrot

3 tablespoons diced dill pickles

4 tablespoons mayonnaise

Drain tofu and put into a small mixing bowl. Add all ingredients and mix well.May use right away in a sandwich, or refrigerate until ready to use.

This filling is good with any type of bread. I like it with whole wheat bread or pita bread. I put romaine lettuce, tomato and cucumber with it for a delicious and healthy sandwich.

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon nutmeg

¼ cup raw sugar

¼ cup molasses

¼ cup water

2 tablespoons lemon juice

Spray three 2½ inch diameter soup cans with non-stick vegetable coating. Set aside.

In a medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, nutmeg and sugar.

Mix well, and then add molasses, water and lemon juice.

Stir just till blended. Quickly pour batter into the prepared cans.

Cover with foil and bake in a 350 degree F oven for 25 minutes.

Cool 10 minutes in cans before removing to a cooling rack.

4 cups raw broccoli (cut into 1 inch pieces)

4 cups raw cauliflower (cut into 1 inch pieces)

2 cups cherry tomatoes (cut in half)

1 cup snow peas (cut in half)

Zangy Tangy Dressing

Place all ingredients in a large mixing bowl. Pour Zangy Tangy Dressing over the top and mix well. Refrigerate 2 - 4 hours. Serve cold.

1/3 cup mayonnaise

2 teaspoons raw sugar

½ teaspoon celery salt

1 tablespoon lemon juice

½ teaspoon salt

Stir until sugar is dissolved. Refrigerate 1 -2 hours before serving.

1 cup Peanut Butter

2 cups Carob Chips

6 bananas - peeled and frozen

Chopped nuts

Wooden paddlepop sticks or skewers**

** Alternative recipe:

4 tablespoons carob powder

¾ cup boiling water

½ cup dates

½ cup peanut butter

1½  teaspoons vanilla

Bananas (approximately 10)

¼ - ½ cup apple juice

½ cup dried apricots

½ cup dates

½ cup roasted peanuts

½ cup currants

½ cup almonds

1 – 2 tablespoons cocoa

Coconut to roll balls in

Soften dates in apple juice.

Blend all together in blender.

Roll into balls and roll in coconut.

Enjoy!

Wax Paper

Pretzel sticks

White chocolate melts

Piping bag

Milk chocolate melts

Raisins

Place wax paper on a cookie tray.

Arrange your pretzels on the wax paper in the shape of the spokes of a web using 6 or 8 pretzels.

Melt white chocolate in microwave for 20 - 30 seconds, stir and microwave in bursts of 15 seconds, stirring each time until chocolate is melted.

Place in piping bag and start piping your chocolate in the middle of the pretzel arrangement, making sure to coat all the pretzels. 

Continue piping outward around the pretzels, until you have a web. Then, place two raisins in the middle for the body of the spider.

Melt milk chocolate and pipe legs of spider and then pipe over bodies of spider.

Place in the fridge for a few minutes until the chocolate is hard.  Then, gently peel back the wax paper…. and eat! 

2 tablespoons castor sugar

1 cup chilled orange juice

410 gram can chilled evaporated milk

1 tablespoon lemon juice

1 teaspoon vanilla essence

Grated nutmeg.

Dissolve sugar in orange juice.

Whip chilled evaporated milk until thick.

Add lemon juice and vanilla, whipping constantly. 

Fold in orange juice, mixing well.

Pour into glasses and sprinkle with nutmeg. 

ENJOY!

1 tin crushed pineapple

2 sliced bananas

2 sliced kiwifruit

4 cups orange juice or grapefruit juice

1 large lime fizz

Combine all except lime fizz, adding this just at the last minute.

2 bananas

1 cup coconut

Small amount of lemon juice

Cut the banana into small chunks

Lightly dip in lemon juice to prevent browning.

Roll banana pieces in coconut.

Place tooth pick in each and place on a plate.

Serve as a party food.

½ cup toasted flaked almonds

2 cups apple juice

½ cup dried fruit medley

1 cup couscous (semolina)

Toast the almonds on a tray in the oven at 180 degrees C for 5 minutes. Set aside.

Place apple juice and fruit medley in a microwavable dish and microwave on high (100%) for 5 minutes. (Or place in a saucepan and bring to the boil.)

Carefully remove from the microwave or stove, taking care not to burn yourself from the steam or hot liquid.

Stir the couscous through and let stand for 5 minutes covered.

Toss mixture lightly with a fork and sprinkle with toasted flaked almonds.

Serve while still warm with low fat yoghurt.