Combine all ingredients in blender or food processor until smooth. Makes about 1 1/2 cups. Note: This mayonnaise can also be used as an egg replacement in some recipes.

Once a common weekend meal on the East Coast, old-fashion baked beans took 7 hours to cook in the oven. Using a new generation pressure cooker, I’ve made them in 40 minutes. Homemade old-fashion baked beans taste better than canned beans, are 1/4 the price, are healthier (no preservatives) and are more environmentally friendly (less packaging). If you’ve never heard of a new generation pressure cooker, this website is quite informative.

Rinse and then soak the beans in water for about 8 hours. You can start soaking them in the morning before work so they will be ready to cook at suppertime. Drain the soaking water after the beans are hydrated. Add all ingredients except the beans to the new generation pressure cooker. Stir. Then add the beans. Bring beans to a boil. Stir and then lock the lid on the new generation pressure cooker. Cook for 40 minutes and quick release the pressure. Serve with whole wheat bread.

Lightly brush olive oil on the sourdough slices and grill until lightly toasted. Layer mayo (lots of it), spinach, tomato, marinated artichoke hearts.

For a change of pace, use vegan pesto sauce instead of mayo.

For a healthier alternative, just lightly toast the sourdough instead of grilling it.

Tasty, quick, yummy!

Slice squash into bite-sized pieces and dice onion. Boil or steam together until just soft (5-8 minutes). Meanwhile, mix egg substitute, vegan mayo, tofu "parmesan", salt and pepper in a bowl until well-blended. Pour cooked onion and squash into a casserole dish and pour parmesan mixture on top. Stir gently to cover vegetables. Sprinkle with enough bread or cracker crumbs to cover the mixture and then sprinkle all over with melted margarine. Bake, uncovered, at 350 F for 30 minutes or until golden brown and bubbly. Enjoy!