-Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.

-In a separate pan, cook the white wine, shallots and garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer 10 minutes or until the wine is reduced by half.

-When the millet has simmered for 30 minutes, add the shallot mixture. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.

-Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates.

2 cups Flour

2 tsp Salt

2 tsp Paprika

1 tsp Pepper

1/2 cup Olive Oil

2 Tbl grated lemon zest

1/4 cup brown sugar

1/4 cup Better Than Bouillon

lemon juice from 1 lemon

2 lemons, sliced paper thin

Heat corn oil in frying pan and fry Gardein Cutlets until brown.

Sprinkle with brown sugar and lemon zest.Mix Better Than Bouillon and lemon juice and pour around the cutlets.

Heat in pan until all mixed and coated.

Serve with a sliced lemon slice on each cutlet.

1 box Mori Nu firm Silken Tofu

3 tablespoons nutritional yeast

2 teaspoons garlic powder

2 bags veggie shreds Mozzerella “cheese” (or Daiya cheese for strict vegans)

2 jars pasta sauce (I like to get mine at the Italian deli – it’s made fresh there)

optional:  1 bag of fresh baby spinach, cooked

pine nuts

truffle oil

Using a fork, mash up the tofu with the nutritional yeast and garlic powder.  This makes the “ricotta” layer.

layer:

sauce

noodles

cheese

noodles

sauce

ricotta

sauce

noodles

cheese

noodles

sauce

cheese

Top with pine nuts and a drizzle of white truffle oil.

Let sit on the counter 20-30 minutes so the noodles get a little soft from the sauce.

Bake at 375 degrees F for 45 minutes.  Top should be bubbly and hot.

Let sit for 10 minutes to set up before serving.

2 Tablespoons Earth Balance vegan butter

1 cup orange juice

2 T lemon juice

1/4 c brown sugar

1 T arrowroot

3 t soy sauce

1 cup pineapple cubes (if you are using canned cubes you can use some of the juice from the can in place of the orange juice)

1 cup sliced green pepper

parsley flakes for garnish

Melt 1/2 cup of Earth Balance vegan butter in skillet on the stove.

Brown the cutlets on each side, then remove from heat

While cutlets are cooking, combine orange juice, lemon juice, brown sugar, arrowroot and soy sauce.

Add sauce to skillet and heat until thick.

When sauce is thickened, add pineapple cubes and sliced green pepper.

Add chicken cutlets back into the pan and cook another 2 minutes .

Sprinkle with parsley for garnish when done.