Corn Bread

1 cup yellow corn meal

1 cup whole wheat flour

4 Tablespoons honey

4 teaspoons baking powder

½ teaspoon salt

1 cup rice/soy milk

1 egg substitute

¼ cup olive oil

Mix dry ingredients, add wet and mix again. Grease 8-inch square baking pan. Bake 425* for 20-23 minutes or until wooden toothpick comes out clean.

Fresh Salsa

So simple. Soooooo good!

12 cups tomatoes (or 12 good sized tomatoes)
1-2 medium onions
3-6 garlic cloves
5-10 jalapenos
4-8 green chiles (anaheim peppers)
1 Tablespoon salt
4-8 sprigs cilantro

Add ingredients according to taste. Serve with corn tortilla chips.

Granola

10 cups old fashioned rolled oats
1 cup wheat germ
½ pound shredded unsweetened coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1 ½ cups succanut, firmly packed
1 ½ cups water
1 ½ cups vegetable oil
½ cup honey
½ cup molasses (I use blackstrap)
1 ½ tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruit if desired.

Preheat oven to 350* F. Ina large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine succanut, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13” x 9” baking pans or cook sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool and add raisins or other dried fruit, if desired. Put in airtight containers. Label. Store in a cool, dry place. Use within 6 months. Makes about 20 cups of Granola Mix.

Taco Salad

Sweet Lime Cilantro Rice

1 quart vegetable broth (4 cups water, 4 low sodium vegetable bullion cubes)

2 cups brown rice (short grain is lighter)

2 limes squeezed or 2 Tablespoons of lime juice

2 Tablespoons veganaise

2 Tablespoons honey

1 Tablespoon cilantro

1 teaspoon sea salt, optional

Stir ingredients together in rice cooker or on stove top and cook until tender.

Black Beans

2 cans black beans, drained

1 cup tomato salsa

1 Tablespoon cumin

Warm and Serve.

Tortilla Strips

Slice corn tortillas (white or yellow) in ¼-1/3” strips. Spread thinly on cookie sheet and toast in 350* oven for 10-12 minutes. Cool and store in pantry for up to two weeks.

Serve with Romaine, green leaf or red leaf lettuce, tomatoes, avocados, onions, salsa, Tofutti Sour Cream.

Chocolate 'thin mint' cookies

These rival Girl Scout Thin Mint Cookies - but they are better for you!

Makes 75 cookies

5 Tb. Earth Balance

3/4 c. succanut

Cream together in a mixer.

1 Tb. flaxmeal

1 Tb. arrowroot

1/4 c. water

Combine and wisk, set aside.

1 c. whole wheat pastry flour

1/2 c. cocoa

3/4 tsp. peppermint extract

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. vanilla

Add remaining ingredients to creamed earth balance and mix until dough forms into a ball. Chill for 1 hour. Form into two disks and freeze 15 minutes.

Roll out 1 disk 1/8" thick. It should be paper thin! use a small cookie cutter or lid to cut into circles and bake 325 for 12 minutes. Roll out 2nd disk 1/8" thick and cut into circles.

Melt 1 bag dairy free chocolate chips and mix in

1 tsp. peppermint extract or 4 drops peppermint essential oil

Brush cookies with a good layer of chocolate and set on parchment paper lined cookie sheet. Chill until chocolate hardens.

CREDIT GOES TO: Tandi

Raspberry Banana Ice Cream

If you're looking for a dairy free/natural sugar alternative this recipe is fabulous. We rated it an 'A' considering it has no milk or sugar. Compared to "real" ice cream it gets a B+. Guar gum is a must! - it will make the ice cream smoother and creamier. When you need a light and refreshing treat - try it!

1 (13 ounce) can coconut milk
1 quart rice milk (Rice Dream)
1 (12 ounce) can raspberry apple juice concentrate (100% juice)
1 (10 ounce) package frozen raspberries
3-4 bananas
1/8 teaspoon salt
1/2 teaspoon guar gum (Good Earth has this)

Combine, blend in blender, pour into ice cream freezer, and freeze according to directions.

Sun-dried Tomatoes

Sun-dried tomatoes are sooo delicious. I use these in my Stromboli recipe.

About 6-7 Roma tomatoes sliced (or garden tomatoes)
2 cloves garlic minced
1/4 cup fresh basil finely chopped
1/2 tablespoon olive oil
1/2 teaspoon salt

Put all ingredients in a freezer bag and toss until well coated. Lay on dehydrator sheets and dry 125 degrees for about 18 hours.


CREDIT GOES TO: Tandi

Gluten Free Pancakes

I just whipped this one up this morning, since I'm trying gluten free diet to see if it will help my digestive system. I was pleased with the results. Who knew garbanzo bean flour would be good in pancakes!

1/2 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup brown rice flour
2 tablespoons olive oil
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy milk or nut milk
1 egg equivalent (I use 1 tablespoon ground flax seed with 1/4 cup water and let it sit for 5 minutes to create a bonding solution)

Mix up and fry like a pancake!

Gravy

1 cup water

1 tablespoons nutritional yeast

2 teaspoons tamari sauce

1 teaspoon garlic powder

1 teaspoon poultry seasoning herb blend

1/2 teaspoon salt

1/2 Tablespoon cornstarch

1/2 Tablespoon whole wheat flour

1/4 cup water

Bring the top group of ingredients to a boil, combine the cornstarch, whole-wheat flour and water together and pour into boiling broth, stir until thickened. If it doesn't thicken enough just do another cornstarch, whole-wheat flour and water and pour it in until desired consistency.

CREDIT GOES TO: Tandi

Broccoli and Rice Casserole -sort of

350 Degrees
4 Servings

Prepare and set aside:
1 bunch of broccoli, chopped and cooked
1 carrot sliced thin
1/2 onion, diced

Sauce:
4 Tbsp Earth Balance
¼ cup flour
dash poultry seasoning
dash onion powder
dash garlic powder
½ tsp salt
1 vegetable bullion cube
1 cup hot water
1/4 cup veganaise - grape seed kind
1/2 tsp curry powder
Juice of 1/2 lemon or equivalent

In a medium saucepan, melt the Earth Balance. Stir in the flour, poultry seasoning, onion powder, garlic powder, curry powder and salt. Cook over medium heat, stirring constantly, for 3 minutes, or until the mixture is smooth and bubbly. Add bullion cube. Whisk in the hot water, keeping the mixture smooth and free of lumps. Bring to a boil, whisking constantly, reduce the heat, add veganaise and lemon juice and cook until thickened and smooth. Use the sauce hot, or cover and refrigerate until ready to use.

Place veggies in 8x8 pan. Pour sauce over top. Bake covered with foil for 1/2 hour or until bubbly. Serve over brown rice.

Stromboli, Pizza Dough, Pizzza Sauce

Ingredients:

Basic Pizza Dough, recipe follows

Basic Pizza Sauce - for dipping Stromboli in

2 links Tofurky Italian Sausage, sliced thin

1 cup sliced yellow onions

1/2 thinly sliced red bell pepper

1/2 thinly sliced green bell pepper

2 tablespoons minced garlic

1 teaspoon Italian seasoning

1/2 cup sliced black olives

1 package (or 2 cups) Follow Your Heart Vegan Mozzarella, grated

Mushrooms - I used one 4 ounce can, drained - but fresh would work

Sun-dried tomatoes - will post recipe soon

Directions

Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.

In a large skillet, cook the Tofurky sausage over medium-high heat until browned. Set aside. Saute the onions, bell peppers, (and jalapenos) in small amount of water, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.

Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the sun-dried tomatoes, olives, mushrooms, and mozzarella cheese over the top. Roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.

Brush the top of each stromboli with soy milk (to imitate egg wash). Bake until nearly completely golden brown and starting to crisp, about 20 - 25 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

1 tablespoon

3 cups flour - I used 1 cup whole wheat, 2 cups white

1 teaspoon salt

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with cooking spray. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Basic Pizza Sauce

1, 14.5 ounce can tomatoes - pureed

1 Tablespoon honey

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon thyme

1/8 teaspoon garlic powder

Makes 1 cup. Double this recipe for 2 stromboli.

Orange Oatmeal Cookies or Bars

1 1/4 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup applesauce
1/2 cup turbinado
1 cup succanut
2 egg replacer equivalent (I use Ener-G egg replacer)
1 tsp. real vanilla extract such as Mexican Vanilla
1 grated peel of 1 orange
3 cups quick or old fashioned oats
May also add raisins, chopped dates, or craisins for a yummy variation.

Preheat oven to 375* F.
Combine all ingredients. Drop by rounded tablespoons onto ungreased baking sheets. May need to smash down a little.
Bake 7-8 minutes, or until done.

These can also be made into cookie bars by spreading dough onto jelly-roll pan. Bake until light brown or done.

Warm and Nutty Cinnamon Quinoa Recipe

Blueberries may replace blackberries, honey may replace agave nectar, and walnuts may replace pecans.

1 cup soy, almond, or rice milk
1 cup water
1 cup red or buff colored quinoa, (rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Hurry Up Alfredo

I cannot call this Alfredo, because it tastes nothing like Alfredo, however it is a delicious pasta sauce. I like it over angel hair pasta.

Hurry Up Alfredo

Makes 2-3 Servings

1 Cup Soymilk

1/3 Cup Raw, Unsalted Cashews

1/4 Cup Nutritional Yeast

3 Tbs Low-Sodium Tamari or Soy Sauce

2 Tbs Earth Balance Margarine

1 Tbs Tahini

1 Tbs Fresh Lemon Juice

2 tsp Dijon Mustard

1/2 tsp Paprika (smoked is awesome)

1 Pinch Nutmeg

2-4 Cloves of Garlic, optional

Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

CREDIT GOES TO: http://veganyumyum.com/2009/09/hurry-up-alfredo-vyy-cookbook/

Scrumptious Squash Soup

1 Squash (3-3.5 lbs) - Peeled, Cubed

1 Onion

2 Cloves Garlic

3 Tbsp Earth Balance - you could leave this out and substitute water

1 tsp Cinnamon

3-4 C Vegetable Stock/Broth - I use veg bullion cubes

2 Tbsp Maple Syrup

Salt

Pepper



Cut squash in half width wise, right where it bulges, then cut those halves again lenth wise. Scoop out the seeds. Cube the squash and set aside. Cut onion in half then cut into chunks. Peel Garlic and cut into quarters. Melt Earth Balance in a large pot medium heat. Cook chopped onions for about 5 minutes, then add garlic and cinnamon until you can smell garlic (about 3 seconds). Add squash and add enough stock to cover squash. Turn heat on high until it boils. Turn heat down to low and let veggies cook gently for about 20 minutes. Veggies should be very tender. Remove from heat and ladle veggies into blender. Do this until all veggies are blended. Add stock to get the consistency you want for your soup. Add maple syrup. Salt and Pepper to taste.

CREDIT GOES TO: Kristin