Everyday Entrees
Steamed Cabbage and Better Franks
1 head of cabbage cut in squares

8-10 homemade better franks

1 Tbsp oil 

1 cup or so of water

Lawry-like seasoning salt to taste

Steam cabbage in water and oil in a frying pan with a lid until the cabbage is somewhat cooked. Add sliced better franks and cook until cabbage is soft and most of the water is gone. . Serve warm.

Better Franks
½ cup almonds                                              1 tsp paprika
1 ¾ cup water                                                 2 tsp nutritional yeast 
1 tsp coffee substitute, Pero*                                            ¼ cup oil                
½ can tomato paste, 6 ounce                                        1 tsp salt                 
1 tsp onion powder                                   1 tsp garlic powder 
2 tsp Lawry’s seasoned salt                            2 Tbsp Non-GMO soy flour
2 cups vital wheat gluten flour (more if necessary)

Blend all the ingredients together except the flour. Mix the flour thoroughly in a bowl. Add the blended ingredients quickly and mix by hand until stiff dough forms. Form into desired shape and bake at 350◦F on a prepared cookie sheet for 25-30 minutes. 

You can also wrap these in parchment paper and aluminum foil, twist them like a tootsie roll and then steam them in a little water in a 9x13 pan. (Note: These make a nice treat for camping if you cover with a very thin layer of camp bread and toast over the fire like a corndog.) 
Gluten-free option: increase almonds to ¾ cup and replace gluten flour with 1 cup quick oats and ¼ cup potato flour, ¼ cup tapioca starch, and ¼ cup bean, potato, or rice/millet flour. Add more flour if necessary to form franks. (This recipe is similar, but not quite the same.)

*   "Pero" is a caffeine-free coffee substitute made of barley
Baked Crinkle Fry Potatoes 
Scrub potatoes. Cut into French fry shapes with a crinkle cutter. In a bowl add about 3 Tbsp of olive oil. Add Lawry-like seasoning to taste. I like to use red potatoes and leave the skin on. Many of the nutrients and flavor in the potatoes is right next to, or in the skins. 

Catsup 
6 oz. tomato paste              ½ tsp salt 
2 Tbsp honey (more, to taste)         2 Tbsp lemon juice 
Garlic and onion powder to taste 
water, as needed 
You may blend this, but I often just mix it by hand thoroughly. Add water to the desired consistency. Freeze in between uses or use within a week. This may be put in a squeeze bottle if desired.
Alfredo Tofu  Pasta Sauce

10. 5 oz. package silken tofu
1 or 2 cloves of garlic
1 cup soymilk  
1 ½ tsp potato flour
1 Tbsp olive oil  
3 ½  Tbsp nutritional yeast
1 tsp salt     
1 tsp onion powder
1 tsp basil       
1 tsp dried parsley

Blend all ingredients together and warm over medium heat.  Serve over noodles.
Tomato Basil Bites

Pita Pockets or Pizza Crust
4-5 Roma or Paste Tomatoes, sliced
1/4 cup nutritional yeast
1 lb block tofu, mashed
1 tsp vegetable salt 
1 Tbsp basil
1 garlic clove, pressed
1 tsp onion powder 
1/2 cup tofu mayonaise/sourcream (silken tofu, oil, lemon juice, blended)

Slice tomatoes onto crust.  Mix remaining ingredients together in a bowl.  with a cookie scoop place topping over the tomatoes and then spread out to cover.  Bake 15-20 Minutes at 375F.  Serve warm.
    All recipes and pictures © Bible Picture Pathways (Parent organization of Swift Runner Ministries)--Not to be used for commercial gain