Creamy Caesar Dressing

2 cloves garlic
1/2 pkg (10 oz / 300g size) soft or silken tofu
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp olive oil (or grapeseed)
1 1/2 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp salt (I use sea salt)
1/2 tsp pepper (fresh ground, if possible)
1/4 tsp dry mustard pwdr
2 Tbsp Parmesan cheese (freshly ground, if possible)

Mince garlic in food processor or blender. Add tofu, lemon juice, water, olive oil, anchovy paste, Worcestershire, salt pepper and dry mustard. Whirl, occasionally scraping down side, until smooth. Add Parmesan and whirl just until mixed. Toss with chopped romaine lettuce. Dressing keeps well 2-3 days if covered in the fridge.

Blueberry Muffins

1 cup cashews
1 cup water
1/2 cup honey
1/2 tsp salt
1 tsp vanilla
1 egg
1 tsp lemon juice
1 1/4 cups flour
2 1/2 tsp baking powder
2 cups blueberries

Blend cashews and water until smooth (NO grit remaining at all).
Add remaining liquids and continue blending until combined.
Place flour and powder in a bowl, mix. Pour liquids into dry and stir only to combine. Fold in blueberries and pour into pan. Bake at 350 20-25 minutes. Yield: 12

Granola Bars

1 c sunflower seeds
1/2 c pumpkin seeds
1/2 c walnuts
1/2 c slivered almonds
1/4 c hemp seeds or sesame seeds
1/3 c raisins or other dried fruit
1/3 c tbsp flax meal

1/3 c brown rice syrup
1/4 c almond butter
1/4 c coconut oil (optional)
1/4 tsp cinnamon
1/8 tsp sea salt

Combine seeds, nuts raisins and flax seeds. On med- low heat rice syrup, almond butter, coconut oil, cinnamon and salt. Stir until heated through. Don't boil. Add wet mixture to dry. Put on lightly oiled 8X12 baking dish. Press down and refrigerate or freeze until cool. Refridgerate.