Chop up your vegetables into bite sized pieces, and crush your garlic, or chop finely.

Heat oil in heavy based pan (with fitting lid!) and cook onions and garlic until onion is clear.

Cover a frozen whole wheat pita with sauce, shredded mozerella cheezeand vegan parmesan. Place directly on rack of toaster or conventional oven at 375 degrees until vegan cheese bubbles and browns.

I don't know the exact quantity of each ingredient. I just use whatever I have, you could just figure it out.)

Chop up the romaine lettuce.Chop the pear in little, bite-size pieces.Chop the red onion finely.

Slice the apple into a few thin slices (enough to cover bread).

Slice the cheese thinly to cover the apples.

Thinly coat a pan with vegetable oil or cooking spray.

Peel, core and halve pears lengthwise. In a medium size saucepan, combine all the ingredients; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until pears are tender. This can be served warm over pancakes or waffles.

Wash and dry broccoli. Cut into bit-sized pieces and place in large bowl. In another bowl mix Vegan Mayo, vinegar, brown vegan sugar together. Consistency should be soupy, but not watery -- if it is, add a little more mayo.

Cooking Follow directions on box to cook lentils until almost tender. Add rice and 2 cups water and cook about 20 minutes more. Lentils and rice should absorb most of the liquid.

Put lemon peels in boiling water. While you are waiting mince the green apple. Pour the lemon water and minced apple into the blender. Pour the apple sauce into the blender. Pour in the lime and lemon juice. Blend until smooth.