TOFU CREAM CHEESE

2 pounds soft tofu
1/3 cup sesame tahini
1 tablespoon umeboshi paste
2 to 3 scallions, finely chopped
Chopped olives, optional

Blend very well. Use as dip with vegetables or crackers, or to stuff celery. Umeboshi is a Japanese salt-pickled plum; it gives a tart flavor that counteracts the blandness of tofu.

CREAM OF SQUASH SOUP

5 cups cubed raw buttercup squash
2 1/2 cups water or vegetable broth
1/4 cup finely chopped onion
1 tablespoon vegetable or sesame oil
1 teaspoon basil
1 package ( 3/4 cup) Edensoy milk, or regular milk
1 teaspoon sea salt, optional

Cook squash in water or broth. (Buttercup squash looks like a slightly flattened ball; other winter squash, such as butternut, can be used.) Puree cooked squash and return to soup kettle. Saute onion in oil until soft. Add, with basil, to squash. Add milk to desired thickness. Simmer 18 minutes. Add salt if desired. Simmer a few more minutes. Serve in cupfuls. Makes six to seven servings.

MAPLE CANDIED SWEET POTATOES

2 pounds sweet potatoes, peeled and sliced 1/4 -inch thick (about 8 cups)
2 tablespoons maple syrup
1/2 cup apple juice
1/4 teaspoon sea salt
1 tablespoon soy margarine
1/2 cup chopped pecans

Mix sliced raw potatoes, syrup, apple juice and salt in shallow two-quart casserole. Dot with margarine, cover and bake about 45 minutes at 350 degrees. Uncover, sprinkle with nuts and bake 15 minutes longer. Serves six.

STUFFED WINTER SQUASH

1 large buttercup squash
Oil
1/2 small onion, diced
1 stalk celery, minced
1 box (6-oz.) whole wheat crackers, crushed
1/2 cup walnuts, chopped
1 cup brown rice, cooked
1 teaspoon dried basil
1/2 stick ( 1/4 cup) soy margarine, at room temperature
2 tablespoons minced fresh parsley
1 clove garlic, minced
2 to 3 teaspoons tamari

Cut top off squash and discard seeds; save lid. Lightly oil inside. Combine other ingredients to make a stuffing, adding just enough water to moisten. (The tamari is similar to soy sauce. To cook the brown rice, combine on half cup brown rice with one cup water, bring to boil, lower heat to medium low, cover and cook 35 to 40 minutes.)

Put squash in baking dish, fill with stuffing, put squash lid on. Cover with foil. Bake at 400 degrees for one hour, then lower heat to 375 degrees and bake until tender, about 30 to 45 minutes.

The stuffing may also be used for turkey.

WHOLE WHEAT CRANBERRY BREAD

2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup non-instant dry milk, optional
Juice of 1 orange, about 2 tablespoons
2 tablespoons oil
Hot water
3/4 cup honey
1 egg, beaten
1 cup sliced cranberries
1 cup chopped walnuts

Mix flour, baking powder, salt and dry milk. Put orange juice and oil into measuring cup. Add enough hot water to bring liquid to three-quarters of a cup. Mix honey and egg with the liquid; stir into dry ingredients. Add berries and nuts. Pour into two small or one large oiled bread pan. Bake 40 to 50 minutes at 325 degrees for small loaves or one hour for large, or until done.

WHEAT GERM MAIN-DISH NUT LOAF

1 cup raw wheat germ
1 package ( 3/4 cup) Edensoy milk
1 cup ground nuts
1 medium onion, minced
1 carrot, chopped fine
1/2 teaspoon sea salt
1 teaspoon tamari
1 tablespoon oil
1 egg, beaten

Combine wheat germ and milk; let stir a few minutes. For nuts, use a combination of cashews, sunflower or pumpkin seeds, almonds and filberts or pecans. Grind in blender until quite fine, almost like flour. Combine all ingredients. Turn into oiled small loaf pan. Bake in preheated 350 degree oven for about 45 minutes or until top is firm and lightly browned. Let set 1 3minutes for easy slicing. Serve plain or with catsup or tomato sauce.

This makes a moist, flavorful loaf, very similar to meatloaf.

RICE WITH CHESTNUTS

2 cups long-grain brown rice
1/2 cup dried chestnuts, about 20 to 25
3 cups water
1/4 teaspoon plus a pinch of sea salt

Soak chestnuts at least one hour; remove any loose skins. Chop. (If using fresh chestnuts, pierce the shell with a knife, then roast on cookie sheet in 400-degree oven for about 15 minutes, then shell. Fresh chestnuts do not have to be soaked.)

Wash rice. (Basmati rice from India is best.) Combine rice, chestnuts, three cups water and salt in pressure cooker. Bring to pressure, then lower to medium-low and cook for 35 to 40 minutes.

If you don't have a pressure cooker, use four cups water with two cups rice and chestnuts. Bring to boil, cover, lower heat to medium high and cook 35 to 40 minutes without peeking. (Rice gets sticky if you peek.)

Serve as a casserole. Also good as a stuffing for turkey. Chestnuts are the lowest in fat of all nuts.

FRUITCAKE FOR NON-FRUITCAKE LOVERS

1 cup pitted dates, cut up
1 1/4 cups dried apples, diced
1 cup dried apricot halves, diced
1 1/2 cups walnuts, chopped fine
3/4 cup whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon sea salt
3 eggs, beaten
1/2 cup honey
1/4 cup barley malt or molasses
1 teaspoon pure vanilla extract

Combine dates, apples, apricots and walnuts. Combine flour, baking powder and salt. Add to fruit. Stir well. Add eggs to fruit mixture; mix. Spoon into well-greased tube pan. Bake for about one hour in preheated 300 degree oven, until cake tests done. Cool in pan 10 minutes, then turn onto rack. Wrap in foil to retain moistness.