INGREDIENTS

• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Serves 2

• 2 stalks celery, rinsed and trimmed
• 2 tablespoons peanut butter
• 2 tablespoons raisins

Serves 4

• 4 whole wheat tortillas
• 1 1/4 cups mozzarella cheese, grated
• 1/2 cup pasta sauce
• 6 slices vegetarian pepperoni, cut into thin strips
• 1 tablespoon olive oil

Makes about 12 pinwheels

Serves 4

• 20 jumbo pasta shells (conchiglione; cannelloni or manicotti), cooked al dente and tossed with olive oil
• 1/2 pound fresh spinach leaves, washed and stems removed or 1 cup frozen spinach, thawed and squeezed dry of excess water
• 2 cloves garlic, minced
• 1/2 pound part-skim ricotta cheese
• 1/2 pound part-skim mozzarella cheese, grated
• 1 egg, lightly beaten
• 1 tablespoon fresh basil leaves, finely minced
• salt, to taste
• freshly ground black pepper, to taste
• 2 teaspoons extra virgin organic olive oil
• 1 1/2 cups organic pasta sauce
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Serves 6

• 1 large or 2 small apples
• 6 whole wheat tortillas
• 1 1/2 cups sharp cheddar cheese, shredded
• 2 tablespoons butter

Serves 4

• 4 organic eggs
• 1/2 cup milk, soy milk or almond milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• organic butter for the skillet
• 8 slices Challah bread, or your choice of fresh bread
• fruit-sweetened blueberry jam, or other jam, as desired
• small amount organic apple juice

Serves 6–8

• 1 1/3 cups organic unbleached flour
• 2/3 cup organic whole-wheat pastry flour
• 1/4 cup organic yellow cornmeal
• 1/2 cup organic rolled oats (ground fine in food processor or blender)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 eggs
• 2 tablespoons peanut or safflower Oil
• 1 1/2 cups buttermilk
• 2 cups organic blueberries (fresh or frozen)

Serves 6

• 1 cup vanilla almond milk
• 2/3 cup mashed plain firm tofu (about 1/4 of a pound)
• 2 tablespoons smooth roasted almond butter
• 1/4 teaspoon almond extract
• 1/4 teaspoon cinnamon
• 12 slices bread (whole grain or white, as desired)
• 6 tablespoons lightly toasted sliced almonds
• sprinkling of powdered sugar for garnish

Serves 2–3

Dry Ingredients

• 1 cup unbleached organic white flour
• 1/4 cup whole wheat pastry flour
• 2 tablespoons natural cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• cinnamon, to taste
  
  Liquid Ingredients
  
• 2 tablespoons canola oil
• 1/2 cup water
• 3/4 cup soy milk
• 1/2 teaspoon vanilla
• 3/4 cup frozen blueberries or other frozen small-size fruit (optional)
  
  Toppings
  
• non-hydrogenated vegan butter spread
• pure maple syrup

• 1 c. flour
• 1 c. oatmeal
• 3 tbsp. sugar
• 1 tsp. salt
• 4 tsp. baking powder
• 1 c. blueberries, washed
• 1 egg
• 1 c. milk
• 1/4 c. vegetable oil
• nonstick spray

• oven (You'll need help from your adult assistant.)
• mixing spoon
• 2 large bowls
• fork
• muffin/cupcake tin
• paper muffin/cupcake liners
• wire rack for cooling muffins
• measuring cups and spoons

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
3. Mix in blueberries.
4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
5. Add this mixture to the first mixture in the large bowl.
6. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
8. Bake for about 20 minutes.
9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
10. Enjoy your berry tasty muffins!

• 2 eggs
• 1 3/4 c. sifted flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 c. vegetable shortening
• 2/3 c. sugar
• 1 c. mashed bananas (about 3 bananas)

• oven (You'll need help from your adult assistant.)
• measuring cups and spoons
• mixer
• sifter
• spatula
• small bowl
• medium-size bowl
• large bowl
• bread pan coated with nonstick spray

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the vegetable shortening until it's creamy. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!