Have 10 potatoes on hand

Have salsa on hand (3-4 cups)

2 cups yogurt or soy yogurt
12 ounces (3 cups) shredded soy cheese or dairy cheese, optional
Cooked red or black beans or any cooked beans, i.e., reds, whites, pintos, 4 cups

Store salsa, shredded cheese and cooked beans in separate plastic zippered plastic freezer bags in freezer. Thaw beans, cheese and salsa, preferably overnight in refrigerator.

Day of dinner:

Bake potatoes in oven in skins 40 minutes or until soft.
Heat beans through while potatoes are baking.

To serve, slice potatoes down center, spoon beans, cheese, salsa and yogurt over potatoes.

2 lb tofu or tempeh (steamed 10 min. and cooled)
(add additional 1 pound tofu if omitting eggs)
10 cups brown rice
3 tablespoons oil
6 tablespoons sesame seeds, crushed or ground
3 slices fresh ginger (omit, if dried, nit the same)
1 cup sliced onion
1 cup sliced celery
1 bunch shredded spinach leaves
6 eggs (optional), well beaten
1 cup whole peas or peas and diced carrots
3 tablespoons tamari

If you use eggs, preheat and oil the saute pan and pour the beaten eggs in in a very thin sheet, like a crepe. When eggs are thoroughly cooked, remove egg sheet from pan, cool and stack. When all the egg is used, shred into thin strips with scissors or a sharp knife and set aside. You can do this the day before.

In large heavy skillet or wok brown cracked sesame seeds and ginger in oil. Add tofu or tempeh and brown.

Now stir in onions, celery, and spinach leaves. When cooked through (a few minutes), add rice and peas. Mix with rice and vegetables.

Add egg strips if used and 3 tablespoons tamari, mix. Freeze in zippered plastic freezer bags.

10 cups whole wheat or vegetable macaroni cooked firm (don't overcook)
2 1/2 cups cashews
2 pounds soft tofu, well-drained
3 green peppers, chopped
3 chopped onions
1/2 cups lemon juice
3 cloves garlic, minced
7 cups water or plain soymilk
1-2 cups whole wheat bread crumbs
2 T. olive oil
1 T. dried parsley

Blend cashews in blender or food processor to make fine powder. Add soft tofu and soymilk or water and blend thoroughly. Add peppers, onions, lemon juice, garlic , blend coarsely. Simmer sauce until hot, smooth, and slightly thickened, stirring constantly. Mix with cooked macaroni, freeze in serving sives in zippered plastic freezer bag. Saute bread crumbs in oil, add parsley. Freeze in zippered plastic freezer bag. To serve, thaw overnight in refrigerator, pour into buttered or PAM'd casserole dish, sprinkle with bread crumbs. Tastes a lot like macaroni and regular cheese but contains no animal fat.

4 cups cooked brown rice
1/2 cup olive oil
1 onion, chopped
1 green pepper, chopped
1 cups mushrooms, chopped
4 cloves garlic, minced
1 cups sunflower seeds
1 head cabbage, shredded
4 cups tomato juice or tomato puree
Optional sweet-sour tang:
1/3 cup brown sugar (add to sauce)
3 tablespoons cider or rice wine vinegar (add to sauce)
1 cup raisins (add to rice with mushrooms)

In deep, heavy pot saute onion, pepper and mushrooms in oil until tender. Add garlic and seeds. Add rice.

In large pan layer 1 cups juice or puree,then 1/3 of cabbage (approx.) then 2 cups rice and vegetable mixture.

Repeat twice. Pour remaining juice or puree over top. Cover and freeze.

To serve, place directly into 350 degrees oven from freezer. Bake 1 1/2 - 2 hours or more until cooked through.