Tofu Cashew Creme

Use this rich, non-dairy creme for topping broiled peaches, berries or other fresh fruit, pancakes and waffles.

1/2 lb firm tofu
1 Tbsp cashew butter
1 Tbsp maple syrup (or more to taste)
1 tsp vanilla extract or 1/2 tsp vanilla & 1/4 tsp almond

Mix all in food processor until smooth and creamy, scraping the sides once or twice.

Holiday Spinach Spread

This spinach spread is good for any time of the year and is easily made with frozen spinach and other ingredients you probably have on hand. Bring it to your next holiday party; your friends will never know it's dairy-free and healthy!
1 10-oz pkg frozen spinach, thawed and the water squeezed out
1 lg clove garlic
1 Tbsp olive oil
1/2 tsp miso
1 Tbsp nutritional yeast
1 Tbsp Vegenaise (or regular mayo)
2 Tbsp plain soy yogurt
1/4 cup mashed firm tofu

Place all ingredients in food processor and pulse several times to mix. Continue to pulse until a spreadable consistency is reached.
Enjoy on flax or rice crackers.

Buckwheat Nutmeg Waffles

Mmm. These buckwheat waffles smell so good when they're baking! This recipe didn't make it in time for the printing of Melissa's Marvelous Meatless Meals so I want to share it with you here.

1 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup tapioca starch
2 Tbsp garbanzo flour
1 Tbsp nutmeg
1 Tbsp baking powder
2 Tbsp rapadura or Sucanat sugar
1 tsp xanthan gum

2 Tbsp ground flax
3 Tbsp unsweetened applesauce
2 cups non-dairy milk
1/4 cup canola oil

mix 2 Tbsp flax with 1/2 cup warm water and set aside.
Mix all other dry ingredients together in large bowl
Mix applesauce, oil, and non-dairy milk together in a separate bowl and then add to dry ingredients. Add flax mixture to batter. Mix all together.
Make waffles according to your wafflemaker instructions.
Enjoy with applesauce, apple butter, or sauteed fruit.