1) The document provides recipes for zucchini muffins, sweet and sour delight (fried tofu), and rainbow fried rice. 2) The zucchini muffin recipe combines flours, baking powder, salt and spices with shredded zucchini, lemon zest, and mix-ins like raisins and nuts. 3) The sweet and sour delight recipe involves marinating and deep frying tofu chunks then stir frying them with vegetables in a sweet and sour sauce of ketchup, vinegar, sugar and pineapple juice. 4) The rainbow fried rice recipe mixes pre-cooked rice with a variety of vegetables and beans, seasoning it with soy sauce, sugar, and sesame oil.

1. ZUCCHINI MUFFINS 6. Spoon batter into muffin cups. 5. Deep fry the marinated chunks until
7. Bake for 20 minutes or until a toothpick golden brown, then remove from oil
inserted in the center comes out clean. 6. Pour oil out of the pan, leaving roughly
2 tablespoons oil in the pan
SWEET & SOUR DELIGHT 7. Stir fry the onion & garlic in the
remaining oil, then pour sauce into mix
8. Add the pre-fried chunks, then stir fry
9. Add chopped bell peppers, then stir fry
10. Add pineapple, then stir fry
11. If the dish is too watery, add some corn
starch to thicken the sauce
12. Add a little sesame oil for flavor and
shine in the final dish
Ingredients (makes 4 or more servings):
RAINBOW FRIED RICE
 1 C all-purpose flour
 1 C whole wheat flour Ingredients (makes 4-5 servings):
 1 Tbsp baking powder  1½ C of dry textured soy protein
 1/4 tsp salt  2 bell peppers, chopped: 1 green, 1 red
 1/4 tsp nutmeg  ½ an onion
 1/2 C sugar  1 clove of garlic
 1 C shredded zucchini  1 C pineapple chunks (@10oz)
 1 Tbsp lemon zest  2 tsp salt & pepper
 2 Tbsp canola oil  1 tsp mushroom seasoning
 1 Tbsp vegan sour cream  2 tsp corn starch
 3/4 C soy or almond milk  1½ C vegetable oil
 1/3 C raisins  splash of sesame oil
 1/3 C dry pineapples
Sweet & Sour Sauce Ingredients (makes 2-3 servings):
 1/4 C chopped walnuts or almonds
 3 Tbsp ketchup  1.5 C of long grain rice, cooked
Directions:  2 Tbsp vinegar
 ½ C chickpeas
1. Preheat oven to 375 degrees  2 Tbsp sugar
 5 pieces of dried shitake mushrooms
2. Line a 12-cup muffin pan (or 30-cup  2 Tbsp pineapple juice
 ½ C soy sauce
mini muffin) with paper cases or spray  a pinch of salt
 1 onion (diced)
with nonstick cooking spray Directions:  1 red sweet pepper (diced)
3. In a large bowl, combine flour, baking
powder, salt, nutmeg and sugar 1. Soak the soy protein chunks in hot  ½ C corn
4. In a medium bowl, combine zucchini,
water for 10-15 minutes  1 stalk broccoli
lemon zest, canola oil, sour cream and
2. Squeeze the water out of the chunks  3 mushrooms (sliced)
almond milk, stirring well 3. Marinate chunks with salt, pepper,  1 green onion (chopped)
5. Make a well in the dry ingredients. Add
mushroom seasoning, and corn starch.  1 stalk of celery (chopped)
zucchini mixture, raisins, pineapples & Let sit 10-15 minutes
4. Pour oil into a deep pot and heat until Seasoning sauce:
walnuts. Stir until just moist. Do not  2 Tbsp soy sauce
over mix. medium hot
 ½ tsp sugar
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2.  A dash of white pepper
 ½ tsp mushroom seasoning
 1 tsp sesame oil
Mix ingredients well
Pre-preparation:
Cook rice in 2 cups of water. Soak chickpeas
overnight, and then cook for 50 minutes and
drain. Cook with soy sauce and water for 10
minutes, then let sit for an hour. Soak Shitake
mushrooms in hot water for 1 hour, then stir-
fry. Cut broccoli to small pieces, boil, set in
cold water for 2 minutes, and then drain.
Directions:
1. Heat a wok or frying pan & add 2 Tbsp
of cooking oil
2. When the oil is hot, toss in the chopped
onion & red pepper. Stir fry.
3. Add a dash of salt & the rice to the mix.
Stir fry for at least 5 minutes.
4. Add chickpeas and corn. Stir fry more.
5. Add seasoning sauce to pan. Stir fry.
6. Add the broccoli & mushrooms. Stir fry.
7. Add the green onion and celery right
before taking the rice off the fire.
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