using things like marinated tofu, vegetables and a variety of beans. You can try out a few dishes at the Health and Fitness Extravaganza this Sunday at the Clocktower Mall in Dockyard.

*** PIMENTO CASHEW CHEESE 1 cup water 1 cup raw cashews, well rinsed 1 jar (4 ounces) pimentos, undrained 1 cup nutritional yeast flakes 1 cup fresh lemon juice (juice of 2 lemons) 2 tablespoons unboiled sesame seeds 11 teaspoons onion powder 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon Bakon seasoning (optional) PLACE all ingredients in blender and blend until creamy smooth, approximately 4 minutes.

Store in the refrigerator in tightly sealed plastic containers or glass jars.

It will keep for about 10 days.

note: If the mixture stalls while blending, turn off the blender, add a little more water, and try again. (You will need to use a little more water anyway to make a thinner sauce for use in recipes where it is "drizzled.'') Makes 21 to 3 cups *** CHEWY MOROCCAN CAROB BALLS Buy crispy brown rice -- the healthy, sugarless version of crispy rice cereal -- at your local health food store. Try dried pineapple, figs, dates, or other dried fruit in this recipe.

You can make the granola crumbs by placing granola in the blender or food processor and blending thoroughly.

1 cup natural crunchy peanut butter 1 cup honey 1 teaspoon vanilla extract 1 cup crispy brown rice 1 cup roasted carob powder 1 cup chopped nuts 1 cup finely chopped dried fruit Granola crumbs, approximately 1 cup SOFTEN peanut butter and honey in large saucepan over low heat, stirring. Stir in vanilla.

Add remaining ingredients (except granola crumbs) and mix well. Remove from heat.

Form into 1-inch balls and roll in granola crumbs. Chill approximately 3 hours until firm.

Makes approximately 21 dozen.

*** OAT PECAN BURGERS 4 cups water 1 cup soy sauce 1 cup canola oil 1 cup chopped pecans or walnuts 1 cup nutritional yeast flakes 2 teaspoons garlic powder 1 tablespoon dried sweet basil 2 teaspoons onion powder 1 teaspoon Bakon seasoning 1 teaspoon ground coriander 1 teaspoon dried sage 4 cups rolled oats PLACE all ingredients except rolled oats in a large pan, stir well and bring to a slow boil over medium-low heat. Stir in rolled oats are immediately remove from heat. Cover and set aside to cool.

Preheat oven to 350 degrees F.

Form oat mixture into 3-inch patties and place on oiled baking sheets. Bake for 15 minutes on each side.

Makes approximately 20 burgers *** TOFU QUICHE-BASIC RECIPE 1 lb Tofu 2 c. water 1 c. Cashew Pimento Cheese Sauce 1 t. salt 2 T. flour BLEND smooth all ingredients. Pour into an 8'' baked pie crust. (Increase this recipe by half if not using any of the variations.) Or pour into a small casserole dish with no crust. Bake at 350 degrees F for 30 minutes, until centre is firm.

Let sit 5 minutes before serving. If dish is not being sliced to serve cooking time and fuel may be saved by cooking ingredients in a sauce pan, stirring, about 10 minutes, or until it thickens. Pour into a serving dish and let set a few minutes before serving.

Variations: VEGETABLE QUICHE add to the basic recipe: 1 c. onion, chopped 11 c. broccoli, chopped or 1-10 oz. frozen package 1 t. basil 1 t. salt COOK vegetables in a small amount of water, drain. Add, with the seasonings, to the basic recipe. Bake as directed. Other vegetables may substitute broccoli, i.e., greens, carrots and potatoes, green beans and celery, all onions with a clove of garlic etc.

ITALIAN QUICHE add to the basic recipe: 1 c. tomato paste 1 c. water 1 T. cornstarch 1 c. onion, chopped 1 c. green pepper, chopped 2 t. lemon juice 3 t. basil 1 t. salt 1 t. garlic powder 1 t. oregano COOK onion and pepper in small amount of water. Stir all ingredients together and add to the basic recipe. Bake as directed.

*** BLACK BEAN OLE' 3 cups cooked brown rice 3 cups cooked black beans, on the soupy side 2 cups chopped tomatoes 11 cups fresh corn kernels 11 cups sliced pitted black olives 1 bunch green onions, chopped 11 cups Pimento Cashew Cheese 2 cups crushed whole grain corn chips Preheat oven to 350 degrees F.

Layer ingredients in a 13 x 9-inch baking dish, in order given.

Bake for 20 minutes or until bubbly. Serve with guacamole.

Makes 10 to 12 servings.