(For all ingredients, please use organic versions if available) Vegan Potato Salad 2 pounds small red potatoes 1 cup garlic mayo (see next recipe) ¼ cup minced fresh dill 2 large cloves of garlic, pressed or finely minced 1 teaspoon salt pepper to taste Vegan Garlic Mayo 1 package 14 ounces extra firm tofu 3 tablespoons olive oil 3 tablespoons mustard 2 tablespoons lemon juice 2 large cloves of garlic ¼ teaspoon salt Vegan Baked Beans 3 tofu or vegan hot dogs 2 tablespoons olive oil 3 cloves of garlic, minced 1 15 ounce can of tomato sauce ½ cup molasses 2 teaspoons mustard powder 1 teaspoon salt ¼ teaspoon allspice 1 bay leaf 2 15 ounce cans of white beans, drained and rinsed Vegan Mushroom Burger 2 slices sliced bread 6 ounces cremini mushrooms 2 carrots, grated ½ cup chopped onion ½ cup raw cashews 7 ounces firm tofu, drained and crumbled 3 tablespoons nutritional yeast flakes 2 tablespoons soy sauce ¼ teaspoon salt pepper to taste brown rice flour olive oil 6 sandwich buns sliced lettuce, sliced tomatoes, and sliced onions to taste