7 C quick oats

1 Tbs stevia

1 C unsweetened coconut

1 C slivered almonds

¼ C sunflower seeds

1 ½ tsp vanilla

1 tsp salt

½ C extra-light olive oil

½ C water

Mix the dry ingredients. Combine the liquids and add them to the oat mixture. Spread a thin layer on two large cookie sheets.

Bake at 225° for 1 to 1 ½ hours until crisp. Stir every ½ hour. You can bake this overnight with the oven temperature at 200°. Top with fresh fruit, ground flax seeds, and soy or almond milk.
Makes about 12 servings.

(Hint: If you don’t have access to stevia, you can use ½ C sucanat for a sweetener, or cook about 2 C of dates in some water, blend them up, and add to the granola for sweetener.)

Scrambled Tofu

1 lb tofu, firm

2 tsp McKay's or Bill's Best Chicken Style Seasoning

½ tsp salt or less

½ tsp turmeric powder

¼ tsp garlic powder

½ tsp onion powder (optional)

1 Tbs nutritional yeast flakes

½ C chopped onions

1 clove minced garlic

¼ tsp celery salt

Crumble or mash tofu and set aside to drain. In a large skillet, sauté onions in Pam-sprayed pan until soft. Add spices to mashed tofu and then add tofu to onions in the skillet. Turn tofu mixture, as needed, over medium heat until liquid evaporates. (Suggested additional seasonings: cumin, paprika, hickory seasoning, curry powder.)

Variations: You may add, in addition to onions, chopped green peppers, sliced mushrooms, black olives, etc.

Scrambled tofu can be made into mock egg salad by deleting mushrooms and adding Vegenaise to moisten, and chopped pickles. If you prefer, you can bake the scrambled
tofu in the oven for an hour at 350° instead of cooking in the skillet. (Bake until the liquid is evaporated.)