This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca.

The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I’m not vegan, but this looked good–and it was

This is a yummy recipe from African recipes. It’s basically a fish salad with tartar sauce. You may use any white fish, leftover is fine! If you wish, just make the sauce and pour over fish cakes, veggie fritters, etc

This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used).

From my e-cookbook collection, this looks yummy and interesting. The only ingredient in here that I changed was to use 3 egg whites instead of 3 whole eggs as originally called for– since you don’t need yolks to bind and all.