TEMPEH STICKS

Ingredients:1/2 1b. tempeh * 3 tablespoons water * 11/2 tablespoon soy sauce * 1 clove garlic, pressed * 1/8 teaspoon chipotle chili powder (optional) * 11/2 tablespoons olive oil

Method: Steam the tempeh for 20 minutes and cut in to 1/4 to 1/2-inch sticks. Mix together water, soy sauce garlic and chipotle. Fry the tempeh sticks in 1 tablespoon olive oil over medium heat until browned. Add 1/2 tablespoon olive oil, and brown on the other side. Pour the liquid evenly over the sticks, and simmer until it is evaporated. Serve hot or cold. These sticks can be served as a side dish to Pancakes, Waffles or French toast or by themselves as finger food.

Yield: 12 to 16 sticks

Per 2 sticks: Calories 93, Protein 7 gram, Fat 5 gram, Carbohydrates 6 gram, Calcium 32 mg, Fiber 2 gram, Sodium 217 mg.

PINEAPPLE SHAKE

Ingredients: 1 cup pineapple cubes (tinned) * 4 cups cold milk * 1 tablespoon full sugar

For garnishing: few mint leaves (chopped) * crushed ice

Method: Churn pineapple cubes, sugar & milk in a blender. Pour it over crushed ice in a glass and serve garnished with mint leaves to your friends.

Preparation Time: 2-3 minutes

Serves: 2 persons

TOFU SCRAMBLES

Ingredients: 1 pound tofu, patted dry and mashed * 1\8 teaspoon turmeric * 1 teaspoon onion powder * 1\2 teaspoon salt * 1 cup finely chopped vegetables (green bell pepper, fresh mushrooms, onion, tomatoes- whatever you like)

Method: Place the tofu in a lightly oiled saute pan and cook over medium for just 3 minutes. Add the remaining ingredients, stir well and cook for another 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through. And, it is ready to serve for your friends.

Eggs are not used in this dish.

Serve: 4

Preparation Time: 15 minutes