Slice the tofu into four long sheets and put on a surface lined with paper towels to dry. Deep fry the tofu layers in oil until lightly browned and remove to the paper towels. Wait about [view it...]

Bake eggplant until roasted, tender and swooshed (400 deg about 1 hr 15 min). Bake or roast Red Pepper til tender. Cool eggplant and dice (I always peel the eggplant too). Cool p [view it...]

Hand shred lettuce to bite size peices. Place in bowl. Add oil, vinegar, and garlic. Squeeze with hands till the lettuce is soppy and wilted. Add salt and pepper to taste.

Serves: 4 [view it...]

Boil potatoes, drain.. while hot pour on pickle juice. Let the potatoes cool. Meanwhile, blend the tofu, garlic, mustard, relish and olive oil in a blender.. pour over potatoes. Stir in d [view it...]

I don't know the exact quantity of each ingredient. I just use whatever I have, you could just figure it out.)

Chop up the romaine lettuce. Chop the pear in little, bite-size pieces. Chop the [view it...]

Saute mushrooms and tofu in broth, vegan rice wine vinegar and marjoram. Meanwhile, wash lettuce and raddichio and tear into bite size pieces. Place in bowl. Cut carrots into rough slive [view it...]

Skin and pit the avocado and chop into chunks

Cut up tomato into chunks

Peel the cucumber and chop into chunks also

Add the black and green olives

Add the onion to your own tas [view it...]

Peel taro root. Cut in even-size pieces and cook in boiling salted water 10-15 minutes, until just tender;do not overcook. Drain and cool enough to handle. Dice and place in a bowl. In a sm [view it...]