Fajita Bean Dip

Absolutely delicious dip for veggies or spread for burritos!

1 can garbanzo beans, drained
1/2 c. cashews
1/3 c. sundried tomatoes
2 cloves garlic minced
1/2 lemon juiced
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tb. nutritional yeast
1/2 tsp. cumin
2 tsp. chili powder
2/3 c. water
1/2 tsp. salt

Process or blend until creamy.

CREDIT GOES TO: Tandi

Whole Wheat Rolls

I never thought I'd find a home-made roll where I liked the taste and texture. I was wrong. These rolls are so soft. They are perfect - and don't have any oil or animal products OR high fructose corn syrup OR hydrogenated oils. Amazing! They are perfect veggie sandwich rolls too or they fit in just right with a savory Sunday meal comprised of mashed potatoes and gravy.

2 cups boiling water
1/2 cup Sunsweet Lighter Bake (you can find this at WinCo - it an oil/butter substitute - if using butter, use 1 cup)
2-3 egg replacer substitute - I like flax meal - use 3 heaping TBSP flax meal, 6 TBSP water and allow to sit for 5 minutes
2 Tablespoons yeast
1/3 cup water
1 teaspoon baking powder
1 teaspoon sea salt
6 cups whole wheat flour

In a bowl, pour boiling water over honey. Mix and allow to cool. Soften yeast in 1/3 cup water, then add to bowl along with Sunsweet Lighter Bake and the egg replacer mixture. Add baking powder, sea salt, and one cup of flour, and beat with a spoon. Stir in remaining flour and let rise for two hours.

Shape into rolls and put in greased pans. Allow to rise until light. Bake 15-20 minutes at 400*F. This makes 3-4 pans of rolls depending on the size. We like larger rolls for sandwiches, so it makes 2 pans for us.

Chicago Chocolate Cinnamon Cake

I served this cake tonight in cup cake form and was asked if they had coconut in them. They are delicious and very moist. Thanks Megan!

2 cups whole wheat flour
1 cup Turbinado raw sugar/organic evaporated cane juice
1/2 cup Earth Balance
1/2 cup applesauce
1/4 cup cocoa powder
1 cup water
1/2 cup plant milk with a teaspoon of apple cider vinegar - to make a buttermilk substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon real vanilla
Equivalent replacer for 2 eggs
1/2 teaspoon salt

Preheat oven to 350. Mix flour and sugar. Bring Earth Balance, cocoa and water to a boil in a saucepan. Pour over flour mixture and mix well. Add buttermilk substitute, soda, cinnamon, vanilla, egg replacer, and salt. Mix well. Pour into greased and floured 9x13 pan. Bake 30-35 minutes at 350.

CREDIT GOES TO: Megan

Fire Roasted Tomato Soup

This is very similar to Paridise Bakery's Fire Roasted Tomato Soup - without the dairy. It is delicious! Today I canned 10 bottles to store away for cold winter days....can't wait!

Ingredients:

l-2 large onions, diced

6 cloves garlic, minced

2 - 28 to 32 oz cans tomatoes

1 - 32 oz bottle fire roasted tomatoes

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

2 cups water

8 - 10 vegetable bouillon cubes (for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups unsweetened soy milk (more if you like a thinner soup)

1/8 cup fresh basil, chopped

Directions:

In a large soup kettle saute onion in water until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.