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American Style Meatloaf

1/2 cup canola oil
1 cup peeled and diced onion
1 cup shredded carrots
2 Tbsp. minced garlic
1 Tbsp. chopped dry basil
1 tsp. ground black pepper
2 1/2 cups water
1/2 cup ketchup
1 lb. Eco-Cuisine Ground Beef Style Mix

Preheat the oven to 350°F.
In a preheated, large (3-4 quart) pan, on medium heat, add the oil and the next 5 ingredients. Sauté the vegetables until the onions are transparent.
Add the water and ketchup and mix until evenly dispersed. Let cook until the water begins to simmer.
Remove from the heat and add the Eco-Cuisine quick mix. Stir until the dry mixture is incorporated into the wet ingredients.
Lightly oil a large loaf pan and evenly pack the mixture into the pan. Cover the top with aluminum foil, being careful not to let the foil touch the loaf. Bake for approximately 30 to 45 minutes, or until the internal temperature reaches 160°F. The bake time might be less then 30 minutes, depending on how hot the mixture is when going into the oven.

Makes 3 lbs. of meatloaf

Tapioca Pudding

2 cups water
6 Tbsp. tapioca
6 Tbsp. sugar
1/4 tsp. salt
3 Tbsp. canola oil
1 1/2 Tbsp. pure vanilla extract
1/2 cup water
3/4 cup (4 oz.) Eco-Cuisine Instant Vanilla Soy Pudding Mix

Bring the 2 cups of water and tapioca to a simmer in a covered 2-quart pot and let cook for 15 to 20 minutes, or until the tapioca is completely cooked. Remove from the heat.
Add the sugar, salt, oil, and vanilla and mix to incorporate.
While the tapioca mix is hot, add the 1/2 cup water and Instant Vanilla Soy Pudding Mix and mix until evenly incorporated.
Mix for 10 minutes on slow speed to activate the gelling agents.
Refrigerate for about 2 hours, or until cold, and set before serving.

Makes 2 cups

Hazelnut Chocolate Soy Cheesecake Filling

1 cup semi-sweet chocolate chips
5 1/2 cups hot water (160-175°F)
1 lb. Eco-Cuisine Instant Chocolate Soy Pudding Mix
3 1/2 Tbsp. pure vanilla extract
1/2 cup hazelnut butter*

*Almond or peanut butter can be substituted for the hazelnut butter.

Using low heat, melt the chocolate, which should not need to exceed 88°F to melt but can go as high as 95°F. Stir during the heating process and as soon as the chocolate has melted, stop heating. (If using a microwave, heat the chocolate in 5-second intervals until melted because it will melt quickly.)
In a warm mixing bowl, add the hot water, Instant Chocolate Soy Pudding Mix, and vanilla and mix until dissolved. Scrape the bowl and mix for 15 minutes on medium speed to activate the gelling agents and develop the pudding's texture.
Add the hazelnut butter and melted chocolate and mix until evenly combined.

Makes 8 cups

Chocolate Dessert Cream

7 1/2 cups hot water (160-175° F)
15 oz. Eco-Cuisine Instant Chocolate Soy Pudding Mix
4 Tbsp. pure vanilla extract
6 Tbsp. canola oil

Pour the hot water into a mixing bowl. Add the Instant Chocolate Soy Pudding Mix and vanilla and mix with a paddle to incorporate. Add the oil and mix on medium speed for 15 minutes to develop the texture.
Cover, cool in a refrigerator for 2 hours, and serve

Makes 4 1/2 cups