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          Tahini Tang Dressing

   recipe:

   yield: Makes about 1 1/2 cup 

  Ingredients:

• 1/2 cup sesame tahini
• 1/2 cup water
• 1/4 cup fresh lemon juice or to taste
• 1 teaspoon salt
• 1-2 tablespoon  honey
• 1 garlic clove, chopped or 1 teaspoon garlic powder

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    Make dressing:

1. Blend all dressing ingredients in a blender until smooth and creamy. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
2. Pour into a pint jar, cover, and chill.

• This dressing is wonderful over any green salad or coleslaw
• Try it as a spread for sandwiches. Spread on a slice of bread with marvi-whip mayonaise or cream cheese on the other slice. Add sliced red or green peppers, lettuce, cucumber, tomato, and sprouts on top, close it up, and you've got a super veggie sandwich!
• It is also great as a raw vegetable dip or on top of steamed broccoli or cabbage!
• For a great-tasting, sour cream-like dip, use less water, and let it sit for several hours until it becomes thickened.
  

       Larb (pro-Lahb)

   recipe:

   yield: Makes about 2 cup

   Ingredients

• One bag of "Morning Star" meal Starters
• 1Tbsp Minced Garlic
• 3 Tbsp Sesame Oil
• 1/4 C Chopped green Onion
• 1/4 Cup ground browned rice
• 1/2 large lemon or lime
• Mint leaves
• 1/4 Cup Vegetarian Fish Sauce or Soy Sauce
• 1 cup hot water

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• In a pot fry garlic in the sesame oil. Once the garlic is browned, add the meat starter.
• Add the fish sauce/soy sauce and cook until it has soaked into the vege meat.
• Add the water and cook for about 5 minutes.
• Add the green onion and squeeze the lemon/lime into the pot. Cook for another 5 minutes and add the ground browned rice and mint leaves.
• Stir well and serve.
• *To get browned rice....add about 1/4 cup of rice into a pot. Heat the pot on the stove and brown the rice without any oil or anything.
• Once all the rice is browned, take the Mortar and Pestle and grind up the rice but not to powdery.

• Best eaten atop a white fluffy bed of Jasmine Thai rice.

       GingerBread

    recipe:

   Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
• 2 teaspoon ground ginger
• 1 teaspoons cinnamon
• 1/2 cup crisco
• 1 cup firmly pack dark brown sugar
  
• 2 large eggs
• 3/4 cup dark molasses
• 1/4 teaspoon cloves
• 1 cup buttermilk

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• Into a bowl sift together the following ingredients in a large bowl: flour, baking soda, baking powder, salt, ginger, cloves, and cinnamon. With an electric mixer cream the crisco with the brown sugar and add eggs, 1 at a time. Now, add the flour mixture to the crisco mixture alternately adding molasses to the mixture, beginning and ending with the flour mixture beating the batter after each addition until it is all intermixed. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Once cooked remove the breads from the pans and let cool, right sides up, preferably on a rack. The breads will keep, therefore wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

  Serving Suggestions:

• Cut large piece cut open, add honey and smart balance and Enjoy!