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2 cups self-rising flour
3 Tbsp. sugar
1/2 cup vegetable shortening
1/2 cup soy milk
1/4 soft silken tofu
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips
•    Preheat the oven to 425°F. Grease a large baking sheet and set it aside.
•    In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
•    In a small bowl, whisk together the soy milk, tofu, and vanilla.
•    Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
•    Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
•    With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
•    Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown.
•    Serve hot.

Makes 8 scones

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
•    Preheat the oven to 375°F.
•    In a small bowl, combine the burger crumbles and taco seasoning and set aside.
•    Spray a 9-inch by 13-inch pan with oil.
•    In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
•    Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings

4 large potatoes, scrubbed
1 Tbsp. canola oil
5 slices Lightlife bacon strips
2 Tbsp. Florida Crystals or unrefined sugar
1 Tbsp. all-purpose flour
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
Salt and pepper, to taste
•    Boil the potatoes until tender but still firm. Set aside to cool completely, then coarsely dice.
•    Heat the oil in a skillet and cook the Lightlife bacon until crispy. Crumble the bacon, set aside in a separate container, and reserve the oil.
•    In the same skillet, put the Florida crystals, flour, water, and vinegar. Stir to combine, and cook until thickened.
•    Once this dressing is thickened, add the potatoes, “bacon,” and green onions to the skillet and stir to coat the potatoes.
•    Keep cooking until everything is heated through and season with salt and pepper. Serve hot.

Makes 4 servings

6 Tbsp. vegan margarine
1 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)
• Lightly grease a 5×9-inch loaf pan using a little of the margarine.
• Put the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl. Place the bowl over simmering water and stir until smooth. Add nuts if desired.
• Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

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