1 lb Tofu

2 c Straw mushrooms

--------------------------------A SEASONINGS-------------------------------- 3 sl Galanga or dried/powdered

-- equivalent 2 ea Cilantro roots, chopped

3 ea Lemon grass stalks, cut into

-- 3" lengths 4 ea Kaffir lime

8 oz Tofu

1/2 lg Ripe avocado

2 Garlic cloves; chopped

2 ts Minced fresh ginger

1/2 c Parsley leaves

-(stems removed) 2 tb Lemon juice

1 tb Tahini or peanut butter

-OR- sunflower seed butter 1 tb Applesauce; -=OR=-

1/3 c Black olives, pitted

1 c Mushrooms, quartered

1 c Celery, sliced

1 1/2 c Tomatoes, diced

1 ea Red bell pepper, julienned

1 ea Yellow bell pepper, julienne

2 ea Green onions, sliced thinly

1 1/2 c Tofu,

3 c Water

3 Dried Kaffir lime leaves 1

3 tb Soy sauce

1/4 ts White pepper

2 tb Lemon juice

1 tb Brown sugar

1 Stalk lemon grass, cut into

-- 1" pieces 2 1 ts Cayenne

1 c

----------------------------------PATTIES---------------------------------- 14 oz Ground chicken uncooked

1/4 c Canned coconut milk

3 ts Red curry paste

1 tb Fish sauce

1 Pinc sugar

6 Thin sliced green beans

-----------------------------------SAUCE----------------------------------- 6 tb Sugar

1/2 c Rice vinegar

1/2 ts Red pepper

6 Pita Bread Pockets

1 ts Garlic Powder (optional)

These are great with dips, soups and in lunches. For more fiber, use whole wheat pita bread. Preheat oven to 325 F. Split each pita pocket in half. Cut each half

1 3/4" piece ginger, sliced

2 Jalapeno peppers, seeded &

-- sliced 2 sl Bread, quartered

8 oz Mushroom caps, sliced

1 c Toasted pecans

1/2 c Extra-firm silken tofu

1 ts Salt

1 tb Lemon juice

3 tb Chopped