In blender, place cooked garbanzos with enough liquid to keep wet, about the consistency of peanut butter. Add tahini, garlic, lemon juice, Sprinkle and Liquid Aminos. Blend well and chill for 1 hour before serving. This makes nutritious pita sandwich spreads and tasty dips. This combination is important in a vegetarian diet since it supplies a substantial amount of vegetable protein. Makes 2 cups.

* Hummus is delicious and nutritious. Perfect for sandwiches, pitas, spreads, dips, appetizers and toppings for salads and vegetables.

Pierce eggplant in several places with a fork and place it on a baking sheet. Broil about 6-inches from the heat until blackened on all sides. Remove from oven and set aside to cool. When the eggplant is cool enough to handle, cut it open and spoon the flesh into a large bowl. Mash it with a fork, breaking up any long strands. Stir in bread crumbs, silken tofu, lemon juice, garlic, Sprinkle and red pepper sauce. Spread on decorative plate. Sprinkle with parsley. Chill completely. Serve with thin rounds of crisp raw vegetables, such as zucchini, jicama, celery, carrots, turnips, sweet potatoes. Delicious on heated pita bread. Makes 1 cup.

Peel, seed and mince cucumbers and place in a mixing bowl with the onion. In blender, combine tofu, apple cider vinegar, garlic, Liquid Aminos, and Sprinkle. Blend until smooth, then pour over cucumbers and mix well. Transfer to serving dish and chill 2–3 hours. Garnish with fresh cilantro and serve.

Makes 2 cups.

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Mash beans in large bowl with drizzle of olive oil. Add all other ingredients and place in a blender and purée until smooth. Serve with whole-grain crackers or pita bread. Makes 22 cups.