Mix this well and set aside.

Next, press the excess water out of the tofu and cube it into bite-sized chunks. I chopped half of a yellow onion, 1 large shallot, and 1 clove of garlic. Then I started on the bok choy, chopping the stalks into one pile and the big leafy part into another. These cook differently so it is a good idea to chop them into two piles.

Heat up a wok and add some white wine. Start cooking the onion and shallot for a few minutes before adding the tofu and a couple tablespoons of soy sauce. After a few minutes, add the stalky pieces of bok choy, half of the sauce, and cook for five minutes or so. Finally, add the rest of the bok choy and sauce, cook until it is almost to a boil, and serve over wild rice. Enjoy.

Preheat the oven to 325 (I started at 350 because of the altitude and dropped it to 325 after 15 minutes)

Cream together the butter and sugar. Next, add the sour cream and vanilla and beat well. Sift the flour and baking soda and have it ready to add. Alternate adding eggs, one at a time, and flour, mixing well in between.

I poured mine into 4 buttered and floured mini loaf pans, as well as 12-muffin pan, so I had a lot of pound cake here!

Bake for 20 minutes or so until it is golden brown and cooked through. Cool on wire racks. Enjoy.

First, using a food processor, grind up the tempeh and give the onions and garlic a very fine chop. Transfer this into a large bowl, and start adding the rest of the wet ingredients. Mix well, add the bread crumbs and parmesan, and mix well.

Spread this into a baking dish- I like the round pie shape, but a square or rectangle works just fine. Bake at 375 for 30-40 minutes until it is cooked through.