good things, small pagkages

2 Tbs. tamari (see glossary)
1 lb. extra-firm tofu, cut into 8
  triangle-shaped slices, 1/2-inch thick
1/3 cup tahini (see glossary)
1 Tbs. fresh lemon juice
1/2 cup sesame seeds
2 Tbs. vegetable oil

1. Brush 1 tablespoon tamari over tofu slices and set aside.

2. Combine tahini, 1/3 cup water, lemon juice and remaining 1 tablespoon tamari in blender or food processor and process until smooth. Transfer mixture to shallow bowl.

3. Place sesame seeds on plate. Dip and coat tofu slices in tahini mixture, then in sesame seeds.

4. In large skillet, heat oil over medium heat. Add coated tofu slices and cook until lightly browned, about 2 to 3 minutes per side. Work in two batches if necessary. Serve hot.

PER TRIANGLE: 178 CAL.; 6G PROT.; 15G TOTAL FAT (2G SAT. FAT); 5G CARB.; 0 CHOL.; 225MG SOD.; 2G FIBER

Lemon-Poppy Sunburst Bread

MAKES 1 LOAF (12 SLICES) EGG- & DAIRY-FREE

Bursting with the flavor of lemon and the crunch of sunflower and sesame seeds, this dense, moist loaf has the added goodness of flaxseeds.

2 Tbs. flaxseeds
1/3 cup sunflower oil
3 Tbs. tahini (see glossary)
3/4 cup sugar
2 cups unbleached all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup plain soy milk
Juice and peel of 1 lemon (1/4 cup)
1/2 cup chopped sunflower seeds
1/2 cup golden raisins
2 Tbs. poppy seeds

1. In blender, grind flaxseeds to fine powder. Add 1/3 cup water and blend until frothy. Set aside.

2. Preheat oven to 350 [degrees] F. Grease and flour 9 x 5-inch loaf pan.

3. In large bowl, combine oil, tahini and sugar. Beat with electric mixer on medium until blended. Beat in reserved flax mixture. In medium bowl, mix flour, baking powder and salt. Add to wet mixture, beating at low speed until smooth. Beat in soy milk, lemon juice and peel. Fold in sunflower seeds and raisins until blended. Pour batter into prepared pan.

4. Sprinkle poppy seeds evenly over top. Bake until toothpick inserted in center comes out clean, about 50 to 60 minutes. Cool in pan 10 minutes, then invert loaf onto rack and cool completely before slicing.

PER SLICE: 278 CAL.; 5G PROT.; 13G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 98MG SOD.; 2G FIBER

Double Pumpkin Cookies

MAKES ABOUT 36 EGG- & DAIRY-FREE

Pumpkin seeds and canned pumpkin provide a double dose of flavor in these moist and delicious cookies.

1 Tbs. flaxseeds
1 cup packed light brown sugar
1/3 cup sunflower oil
1 cup canned solid pack pumpkin
1 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/2 cup hulled pumpkin seeds,
  coarsely chopped
1/2 cup chopped dates

1. In blender, grind flaxseeds to fine powder. Add 3 tablespoons water and blend until frothy. Set aside. Preheat oven to 375 [degrees] F.

2. In large bowl, combine sugar and oil. Beat with electric mixture on medium speed until well blended. Beat in pumpkin, flax mixture and vanilla until well blended, scraping down sides of bowl as needed. On low speed, beat in flour, baking powder, baking soda, cinnamon, allspice and salt and mix until combined. Stir in pumpkin seeds and dates until blended.