Nana's Top Recipes

Often, I make rice milk or almond milk and drink it on ice. Its really good. I normally substitute the sugar with dates to sweeten.  I left the original recipe here for anyone that is new to trying rice milk. I should mention that rice milk and almond milk are terrific options for people who are lactose intolerant.


Horchata (Cinnamon Rice Milk)

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla
1/2 cup white sugar, coconut sugar or date sugar




In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours. Then  bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Almond Milk

1 cup raw almonds
water for soaking nuts
3 cups water
1/4 cup dates
tsp vanilla

Soak the almonds in water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.

Oat Milk is very good too. 12 tablespoons rolled oats, 1.5 quarts water, pinch of salt. Soak overnight in the fridge, blend and strain in a nut bag.


This is always found in my refrigerator. I love chai tea hot or cold. Why buy this pricey drink when you can easily make it at home. I use regular black tea for this recipe.

Chai Tea

3 cups water
3 cups milk, soy or almond milk
6 -8 black tea bags
1/2 cup honey
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger (or a mashed, small chunk of fresh ginger)

Bring water and milk to a boil. Add other ingredients; return to boil. Turn off.
Let steep for 3-5 minutes. Remove tea bags then filter through fine strainer. Good hot or cold.

When "The Grands" visit I make them a beautiful breakfast. They love breakfast. 
I do add chocolate chips into the pancakes but they will eat these with or without the choco-chips. To balance a pancake breakfast, I always include fruit and protein. 

Fluffy Pancakes

Vegan Pancakes

1 cup almond milk
1 cup all-purpose flour
1 tablespoons coconut sugar
2 teaspoon baking powder
1 egg substitute ( 1 tsp flax seed meal + 3 tsp water )
1 teaspoon vanilla
2 tablespoons apple sauce
Big dash of cinnamon

Directions

Mix the flax meal and water together and heat in the microwave for 30 seconds to quick cook it. To the egg substitute mixture, add in all the other ingredients and whisk  well. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the non stick skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.


Note: flax seed meal and water should always be cooked for 30 seconds to thicken.


The Grands love when Nana gets out the pink princess waffle maker. Waffles are special. When someone makes you a waffle they are saying, "I Love You" and when they top it with strawberries and whip cream then they really, really love you. LOL.

Waffles

1 ¾ flour
2 tsp baking powder
½ tsp salt
1 tablespoon sugar, coconut sugar or date sugar
3 eggs or egg substitute ( 3 tsp flax seed meal + 9 tsp water )
1 ¾ milk, or almond or soy milk
½ cup apple sauce
½ tsp vanilla

Tip: For crispy waffles add 1/4 cup cornstarch before adding the wet ingredients.

Beat with a hand mixer for 2 minutes. Heat waffle iron. Spray waffle iron with canola oil. Pour batter into waffle iron. Set timer for 5 minutes. (We like our waffles crispy, I usually set the timer for 6 minutes for the pink princess waffle maker). Enjoy!

Note: flax seed meal and water should always be cooked for 30 seconds per egg replacement in order to thicken.

Pancake Syrup



Ingredients
1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring or vanilla
Maple extract can be purchased in most large stores and it will last you for the year. A little goes a long way.
Directions
In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups.

Easy Tofu Scramble

• 1/2 cup diced tomatoes
• 1/2 cup diced green pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 bunch spinach, rinsed
• 1 pound firm or extra firm tofu, well pressed and crumbled
• 1/2 tsp soy sauce
• dash of turmeric
• salt and pepper to taste

Steam the tomatoes, green pepper and onions in a no stick skillet with a couple tablespoons of water until soft. Reduce heat to medium low and add spinach, crumbled tofu, add in the soy sauce, turmeric and any other seasoning of choice.  Cover and cook for 5 to 7 minutes, stirring occasionally. I often add cayenne pepper to spice it up.

Country Cream Gravy

½ cup barley or soft wheat flour
½ tsp salt (or to taste)
1 tbsp sesame seeds (un-toasted)
¼ cup whole grain corn meal
½ c raw walnuts or almonds
2 cups water



Lightly brown the flour in a non stick pan. Cook the cornmeal in 1 cup of  the water. Put the cooked cornmeal, walnuts, sesame seed and 1 cup of water into the blender and blend smooth. Add the salt into the brown flour in the skillet and pour in the blended cornmeal mixture. Cook on medium heat until thickened.

Vegan Drop Biscuits

4 cup soft wheat flour
¾ teaspoon salt
1 cup raw walnuts
2 1/8 cups water

Blend walnuts and water smooth in a blender. Combine flour and salt into large bowl. Pour the wet mixture into the dry mixture and lightly combine just enough to get the ingredients combined. Drop spoonfuls of the batter onto a baking sheet lined with parchment paper. Bake at 350 degrees until they begin to turn lightly brown.


Please stop buying the biscuits in a pop open can. This is the recipe you need to make great biscuits. Once you make these you will not want to buy canned biscuits again.

Flakey Butter Biscuits

    1 stick of butter (1/2 cup)
    2 cups all purpose flour
    3 teaspoons baking powder
    2 teaspoons sugar
    ½ teaspoon salt
    ¾ cup milk

Cook Time: 10 - 14 Minutes         Yield: 12 biscuits
Preheat your oven to 450 degrees.

First, measure out the flour into a mixing bowl. Then add the baking powder. And the sugar. And the salt. Using a pastry blender, cut up the butter into the dry ingredients. Keep cutting the butter until you don’t have any pieces bigger than a small pea. Next, pour in all the milk. Using a fork, stir the mixture until all of the dry ingredients are absorbed by the milk.  Don’t overdue the stirring – when all the dry stuff is gone, you’re done. Put the dough on the floured surface.Then knead the dough 5 or 6 times. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. Do this 5 or 6 times.Fold dough...And press down. This is how the flaky layers are formed. When you’re done with the kneading, flatten the dough out with your hands into a uniform thickness of about ½ inch. Cut the biscuits out of the dough and place the biscuits on a metal cookie sheet. (Secret for getting biscuits to rise sky high) put the pan in the fridge for 10 minutes, before you put it in the oven. Bake for 10-14 minutes or until a beautiful golden brown. In New Mexico it is 10 minutes bake time. Keep a close check on them. Place on plate immediately.

Country Cream Gravy

5 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
Crushed black pepper to season
2 cups milk

Directions:

Melt the butter in skillet on medium heat. Lower heat, whisk the all-purpose flour into the melted butter. Season with salt and a good amount of crushed black pepper and continue whisking. Then bring gravy to a simmer, slowly add1 cup of the milk and continue to whisk as the gravy cooks and thickens while continuing to gradually stir in the remaining milk. (Use less milk for thicker gravy). If needed, add more salt and pepper to taste. Have you tried a dash of Tabasco sauce on top of biscuits and gravy?
Its awesome with eggs too.


I think biscuits and gravy are wonderful served with a side of baked hash browns. Yummy!

Hash Browns

Crispy fat free hash browns add to a terrific healthy breakfast. Simply grate potatoes using the large holes of a traditional cheese grater. Cook the hash browns in the oven by putting them on a piece of parchment paper on a baking sheet, and cooking at 400 degrees F for 10 to 15 minutes, then flipping them over and cooking for an additional 10 to 15 minutes, watching that they don’t over-brown. I bake two big potatoes the night before and put them in the fridge. The next morning, I shred them onto the parchment paper, season them and bake them for 15 minutes on each side. They always brown and crisp up nicely.


I make pita bread weekly. It makes sandwiches more interesting and healthy.

Pita Bread – Can be made into flat bread too( Also great for pizza)

Ingredients:

1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour (wheat flour is yummy if you prefer a healthier version)
1 1/4 teaspoon salt
1 teaspoon granulated sugar, coconut sugar or date sugar
1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags.


If you make pita bread you must have a side of hummus to compliment the pitas.

Hummus

Ingredients
* 1 1/2 cups cooked garbanzo beans
* 2 large cloves garlic, peeled
* juice of 1/2 lemon
* 1/2 cup soft tofu
* 1/3 cup of warm water
* salt

Preparation

Add to food processor garbanzo beans, garlic, lemon juice, tofu, water, and salt. Process all ingredients. Adjust salt to taste.


I frequently make baked falafel. These falafels are great on pita bread or on top of a Mediterranean salad.

Baked Falafel

Ingredients:

1 1/2 cups cooked chickpeas
1 small onion, chopped
2 cloves of garlic, chopped
1 tablespoons of fresh parsley, chopped
2 tablespoons all purpose flour
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon baking powder
salt and pepper

Some people add 1 tablespoon of tahini sauce but I never seem to have that ingredient in my kitchen. I do add a tablespoon of dried fenugreek leaves (smells like curry powder). You could also add crushed red pepper flakes or jalapeno powder.

Combine ingredients in a food processor and blend well. Shape into ping pong size balls and place on acookie sheet, lined with parchment paper. Bake at 350. Bake for 15 minutes, turning halfway through cooking, then bake for another 15 minutes.

Serve in a pita pocket or on top of salad. Dress with vegan ranch dressing or Tahini sauce.


Tahini Sauce

¼ cup tahini
2 Tbsp fresh squeezed lemon juice
2 garlic cloves, pressed
2 Tbsp water
Dash of salt (optional)

Place all ingredients into a bowl and stir. Serve over baked Falafels.


Tabouli Salad

1 cup uncooked bulgur
2 cups boiling water
3 tomatoes, chopped
1 cucumber, chopped
1 green bell pepper, chopped
6 green onions, chopped
1 cup chopped fresh parsley
½ cup chopped fresh mint
½ cup lemon juice
fresh ground pepper to taste



Place bulgur in a bowl and pour the boiling water over it.  Cover and let rest for 30 minutes.  Transfer to a colander to cool and drain. 
Meanwhile, prepare the vegetables and place the in a separate large bowl.
Combine the drained bulgur and vegetables.  Add the lemon juice and pepper to taste.  Mix well and chill before serving.  Serve tabouli with pita bread, falafel and a side of hummus and that will make a beautiful Mediterranean lunch.


I buy bulgar in bulk at a local store. Most larger stores have it in the rice section, labled as couscous.

Calabacitas (Squash & Green Chile)

5 tablespoons vegetable broth
1 large onion, diced
2 cloves garlic, finely minced
2 cups fresh corn , cut from the cob (3-4 ears)
1 pound small zucchinis diced
1 pound yellow summer squash, diced
1 cup of chopped medium heat green chiles
2 large tomatoes, diced
Salt and pepper, to taste
1 cup of vegan non cheese sauce to drizzle on top of the vegetables.

1. Heat the vegetable broth in a large skillet.
2. Add the onions and garlic and saute over medium heat until the onions are translucent.
3. Add the corn and cook 5 minutes.
4. Stir in the zucchini, yellow squash, and green chile.
5. Continue cooking over medium heat, stirring occasionally, until vegetables are tender.
6. Stir in the diced tomatoes.
7. Add salt and pepper to taste.
8. Drizzle the vegan non cheese over all and let sit in the pan until the cheese is heated.
9. Serve immediately.

3 Grain Vegetable Patties:  This is the easiest veggie patty to make. These cook well and do not fall apart. I should mention that they taste really good too. Starch helps you to loose weight. Its okay to eat baked potato slices with a 3 grain Vegetable patty. Great Video - The Starch Solution.
 

 3 Grain Vegetable Patties

    1 cup cooked barley
    1 cup cooked white rice
    1 cup cooked brown rice
    2 large garlic cloves, minced
    1 tablespoon crushed red pepper or 1 diced jalapeno
    1 cup yellow onion, diced
    1 tablespoon of fine grated carrot
    1 cup mushrooms - pulsed on high in food processor 
    1 cup seasoned bread crumbs
    2 eggs/egg substitute ( 2 tsp flax seed meal + 6 tsp water )
    salt and pepper to taste
    Dash in your favorite seasonings, such as, garlic powder, etc.  I use Creole seasoning.

Sometimes, I add 1/2 cups each of shredded zucchini and carrots. Combine everything into a big bowl and mix well. I use 1/2 cup to measure out the patty mixture. Form patties and place each patty into a plastic sandwich bag. Freeze them and when you are ready to cook one just put the frozen patty into a skillet with oil and cook on medium high heat. Regularly, I like to cook my patty in a toaster oven on parchment paper to avoid the oil. Makes 8 patties.

Note: flax seed meal and water should always be cooked for 30 seconds to thicken.

Vegetables go great with everything!

Avocado Salad

Avocados, spinach leaves, fresh basil leaves, green lettuce, grape tomatoes, salt & pepper to taste.

Greek Salad Dressing

        2 fresh garlic cloves, minced then crushed
        1/4 teaspoon salt
        1 1/2 teaspoons Dijon mustard
        2 tablespoons fresh lemon juice ( not bottled)
        1/2 teaspoon sugar
        1/4 cup red wine vinegar
        1/4 cup water
        1/2 teaspoon basil leaves
        1/4 teaspoon oregano leaves

Directions

Mix all ingredients together and shake well to mix. For a creamier dressing, add all ingredients to a blender. Pulse several times to mix ingredients. Refrigerate.


Asian Dijon Salad Dressing 

 Ingredients:
1/4 cup water
1/4 cup rice vinegar
1/4 cup soy sauce
1 tbs Dijon mustard
1/4 tsp minced garlic
1/4 tsp minced ginger

Blend together or whisk for a quick and delicious fat free salad dressing


Green Avocado Dressing
Makes 1 1/2 cups
Ingredients:

• 1/4 cup tahini
• 1/4 cup avocado
• 1/2 cup water
• 2 Tablespoons fresh parsley or cilantro, chopped
• 2 Tablespoons green onions, chopped
• 1/2 teaspoon sea salt
• 3 cloves garlic (or 1 1/2 tsp. garlic powder)
• 1 teaspoon Tamari (or soy sauce)
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons apple cider vinegar

Method:

1. Combine all of the ingredients into a blender or food processor and blend until smooth and creamy.
2. Adjust seasoning to taste and add more water, if necessary, until desired texture is achieved.
3. Serve immediately, or store in the fridge for up to 4 days in a sealed container. This dressing will thicken up when chilled, making a nice veggie dip, too!

Vegan Ranch Dressing

8.5oz silken tofu, drained and cut into cubes
2 tbsp soy milk
1 tbsp + ¼ tsp cider vinegar
1 tbsp + ¼ tsp lemon juice
1 tbsp Dijon mustard
½ tsp garlic granules
½ tsp onion granules
¼ cup fresh parsley leaves
⅛ tsp black pepper
½ tsp salt

Blend the tofu and soy milk in the blender. Add in the remaining ingredients but the parsley and blend well. Add in the parsley and blend slightly. Chill until ready to serve.


 Low Fat Vegan Pasta Salad

Dressing Ingredients

• 1/2 cup rice vinegar
• 2 tsp Dijon mustard
• 2 cloves garlic, minced
• salt and pepper to taste

Prepare your pasta, after its been cooked, drained and cooled, add it into a large bowl with the diced onions, green peppers, tomato and black olives and whatever other vegetables you choose. Drizzle in the dressing and mix well. Chill before serving.

Cannellini- Beans and Garlic Dip

1 tablespoon fresh minced garlic

1 1/2 cups cooked cannellini-beans 

1/2 teaspoon Italian seasoning 

 

1/2 teaspoon paprika 

 

1/2 teaspoon cumin

 

1/2 cup water

Salt and pepper, to taste 

 

Rinse beans, then transfer to the bowl of a food processor. Add garlic, Italian seasoning, paprika, cumin. Pulse, slowly adding in the water, until mixture is thick and smooth. Stir in salt and pepper to taste. Refrigerate until ready to serve. Serve with pita chips, pita bread and vegetables.

My Favorite Mediterranean Salad

Served as a main meal or a side dish. Remember to include salad in your daily meal plan.

Spicy arugula, roasted red peppers, black olives, red onions, celery and chickpeas make a delicious combination drizzled with vegan Greek Salad Dressing.

Getting cheese off the menu can be tough but this vegan non-cheese is wonderful and my favorite. This non-cheese dip is great for tortilla chips and raw veggies, but its even better topped on steamed vegetables. Also, I put it on baked potatoes as a butter substitute.  I like it spicy and often add jalapeno in to this dip.

 Vegan Non-Cheese Dip    

   1/2 cup ground white rice powder

    2 C. potatoes, diced large

    1 C. carrots, diced large

    2 C. water

    1 tsp. salt

    1 tbsp. lemon juice

    1/2 C. nutritional yeast flakes

    1/4 tsp. onion powder

    1/4 tsp. garlic powder

    dash of cayenne (opt.)

    dash of turmeric

    dash of dry mustard 

    2 tsp. of white miso paste

If you want a thick non cheese that is sliceable then add 5 tbsp of agar agar (or cornstarch).

Instructions
    1    Boil the potatoes and carrots until soft.
    2    Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the     cheese is extremely smooth.
    3    Cook over medium heat until you see the mixture turn glossy. Lower heat and cook 2 minutes longer.
    4     Pour mixture into containers and let sit to cool without a lid. Cap and refrigerate for up to a week.
*** Add diced jalapeno to spice it up***

Note: I use a coffee bean grinder to grind the rice to powder.


Faux Cheese Sauce

Ingredients

• 1/4 c Nutritional Yeast
• 2 Tbsp rice flour* (wheat flour can be used instead)
• 1/4 tsp turmeric
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• salt to taste (I used 1/2 tsp)
• 1/4 tsp cumin
• 1/2 tsp chili powder
• 1 c plant milk (I use rice or unsweetened almond milk)

1. In a medium sauce pan add all dry ingredients and place on medium heat.
2. Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!
3. Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often.
4. Once sauce becomes thick remove from heat and let cool for a few minutes.

Baked Eggplant is wonderful with vegan ricotta. I slice eggplant and dip it in a wash of flax seed meal with rice milk. I cover each eggplant slice with homemade vegan bread crumbs seasoned with salt, pepper and Italian seasoning. I layer the eggplant into a baking dish and top each layer fresh marinara sauce and faux non-cheese sauce. Bake in 400* preheated oven for 45 to 60 minutes.

Pizza Bread

1 package of yeast, or quick rising yeast
1 1/2 cup warm water
1 teaspoon granulated sugar or honey

2 3/4 cups all purpose flour 

1/4 cup corn meal

1 teaspoon salt 

Makes one regular crust pizza or two thin crust pizzas.

Combine yeast, warm water & sugar. Let this set for about 30 minutes. Then add the dry ingredients and combine it all together. Place in an oiled bowl and flip the dough ball to coat the other side.  Let sit for 2 hours or not. ( I confess that I do not wait 2 hours for the dough to rise. Once the oven is pre-heated to 400, I start pressing out the dough). Prepare your pizza pan with vegetable oil, coating it well with your hands. Next, while your hands are still coated in oil. Separate the dough in half. Take a half of the dough and press it out onto your oiled pizza pan. I start pressing it out from the middle to the sides. You may need to add more oil onto your hands to get the dough pressed out all the way around the pan. Build your pizza, in this order -  sauce, cheese and then add toppings. Bake at 400 degrees for 20 minutes.

Tip: Re-heat pizza in a non stick skillet on top of the stove to keep crust crispy.

***This dough can be made with no oil by rolling it out on a floured surface and baking it on parchment paper. ***


Seriously, if you want kids to eat homemade pizza just use plain tomatoes sauce, cheese and toppings. I make it very plain and the kids eat it up. But, if I make the fancy sauce its not a good thing. They will say no thanks. Tomato sauce, cheese and pile on the pepperoni or vegan pepperoni. They will be happy campers.

Red Pizza Sauce

2 cups tomato sauce
1 cup tomato paste
1 tablespoon Italian seasoning
1 tablespoon dried oregano
1 to 2 teaspoons fennel seed, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt



In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool.
Pour into freezer containers, leaving 1/2-in. head space. Freeze for up to 12 months. Yield: about 4 cups.

Creamy Alfredo
Makes 2 cups 

Ingredients:
2-1/2 cups dairy free milk
3tbsp corn starch
1-1/2tbsp veg stock powder
3 tbsp nutritional yeast
2tsp garlic powder
1tbsp onion powder
1/2tsp black pepper

Add all of the ingredients into a blender and blend well until smooth. Pour into a saucepan and cook over medium high heat. Continuously whisk the mixture. Once the mixture comes to a boil and begins to thicken reduce the heat and cook for 2-3 minutes and then serve over pasta or vegetables.

Fresh Pasta Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 eggs/egg substitute ( 2 tsp flax seed meal + 6 tsp water )
1/3 cup water

All-purpose flour for rolling out the dough

Mix the Dough
In a large bowl stir together 1 3/4 cups of the flour and the salt. Make a well in the center of the flour mixture.
In a small bowl combine egg or egg substitute and the water. Add the wet mixture to the flour mixture, stirring to combine.
Tip: The dough will be sticky at this point. That's OK; it will become smooth as you knead it and add in the remaining 1/4 flour if needed.
Knead the dough. Roll the dough on a floured surface. Cut the the dough into noodles using a pizza cutter or knife. Cook in a pot of salted boiling water.

Replace pasta with spaghetti squash for a healthy and delicious swap. 

Easy, saute cooked spaghetti squash in vegetable broth or water with garlic and parsley.
Top with your favorite marinara sauce.


Polenta

3 cups of water
1 teaspoon of salt
1 cup of cornmeal

In a large sauce pan, bring the salted water to a boil. Add in the cornmeal and cook over medium-low heat. Whisk the mixture frequently to avoid lumping. Cooking time is about 20 minutes. Once the polenta is thickened you can add sun dried tomato, fresh herbs, or garlic if you like. Pour the polenta into a non stick dish. When the polenta has cooled completely simply place a plate on top of the dish and flip it over. The polenta should easily slide right out of the baking dish. Slice and bake the polenta to a golden crust on parchment paper in a preheated oven 350* F for 15 minutes each side. Serve polenta topped with marinara sauce and vegan non cheese sauce.

Basic Vegetable Broth

 Ingredients:

• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 potato, chopped into large chunks
• 1/3 cup mushrooms, chopped in half
• 3 cloves whole garlic
• 1 tbsp soy sauce
• 8 cups water
• dash salt and pepper

Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more.

 Note: Avoid using broccoli or cabbage when making this broth. Stick to the above basic vegetables and your broth will always be great.

Crackers:
2 cups flour, 1 teaspoon salt, 1/2 teaspoon baking powder and 3/4 cup warm water.

Cut dough into 4 pieces. Roll out dough, on well-floured surface to 1/8" thickness. Cut into 2" squares. Prick each cracker 2 times with a fork, then sprinkle the crackers with salt. Brown them in a non stick skillet over medium high heat. Cool and serve. You could bake them for crispier crackers in a preheated oven of 250* F for 8 - 10  minutes per side. Its best to bake the crackers on a sheet pan lined with parchment paper.

Note: You could add rosemary or garlic to season crackers but they are great plain. Store in an airtight container. 

Roll the cracker dough over a ravioli plate for pretty crackers. They look a bit fancier.

Easy Yellow Rice

2 cup jasmine rice

3 cups water

1 teaspoon turmeric

Dash of onion powder

Dash of garlic powder

Dash of cayenne pepper

Dash of dried parsley

salt to season

Combine all of the ingredients into a casserole dish and microwave for 12 minutes. Do not cover with a lid while cooking. Usually, I add frozen peas in at the end of the cooking time.

Baked tofu is made often in my kitchen. I add it to Asian rice dishes and I also bake it with sweet and sour sauce or an orange sauce cooked with onions and green peppers. Normally, I serve it with rice.

Baked Sweet and Sour Tofu

The tofu coating:
(1 block of tofu cubed)
salt + pepper
1 cup cornstarch
2 eggs or egg substitute, beaten ( 2 tsp flax seed meal + 6 tsp water )
1/2 cup water

Start by preheating your oven to 350* F. Add the water into egg substitute, mix well, dip tofu into the eggs/ egg substitute and then dip into the cornstarch.  Bake on cookie sheet lined with parchment paper for 15 minutes on each side.  Remove and place the tofu in a 9x13 non stick baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the tofu . Bake for one hour and during the baking process you will need to turn the tofu every 15 minutes.

Note: flax seed meal and water should always be cooked for 30 seconds to thicken. 

Sweet & Sour Sauce:
3/4 cup sugar or coconut sugar
4 tbs ketchup
1/4 cup distilled white vinegar
1/4 cup water
1 tbs soy sauce
1 tsp garlic salt


For egg roll dipping sauce just add all the above ingredients into a sauce pan and simmer to thicken. This refrigerates well in a closed container for two weeks. I use a small canning jar with screw on lid.

Orange Glaze Sauce

• 1/8 cup granulated sugar, coconut sugar or date sugar
• 1 tablespoon soy sauce
• 1/2 cup orange juice
• 2 teaspoons orange marmalade
• 2 tablespoons white vinegar
• 1/2 tablespoons corn starch 
• dash of crushed red pepper flakes
• 1/2 teaspoon garlic powder

Combine all of the ingredients into a skillet and simmer the sauce with onions and green peppers along with baked tofu. Garnish with sesame seeds and chopped chives.

Hot & Sour Soup

1 oz package dried shiitake mushrooms

3 cups hot water

4 cups vegetable broth

1 jalapeno, diced (with seeds)1 tsp red pepper flakes

6-8 oz extra firm tofu, cut into cubes

1/4 cup sliced bamboo shoots, cut into matchsticks

1/2 cup rice vinegar

3 tbsp lite soy sauce

3 tbsp cornstarch

3 tbsp water

6-7 green onions, sliced

Add a dash of sriracha sauce for extra goodness.

 sriracha sauce

Directions

1. In medium bowl, pour very hot water over mushrooms. Let sit for 20-30 minutes until reconstituted.  Once reconstituted, reserve 2 cups of the water the mushrooms were soaking in.  Cut off mushroom stems then slice in fairly large pieces
2. Meanwhile cut tofu into cubes and dice jalapeno (do not discard seeds). Take half of the bamboo shoots from an 8oz can and cut into matchsticks.
3. Meanwhile, pour the 4 cups broth and 2 cups of the reserved mushroom liquid into a 3-4 quart pot and bring to a boil.  Reduce to a simmer and add in sliced mushrooms, tofu, diced jalapeno, red pepper flakes and bamboo shoots. Simmer for 5 minutes.
4. Add in rice vinegar and soy sauce.
5. Mix together cornstarch and 3 tbsp water and whisk until combined with no lumps. Slowly add half of the mixture to the soup then stir for a minute to thicken.  If you desire a thicker texture, add in more cornstarch (I usually add in about 2/3′s to all of the mixture).
6. Add in green onions and simmer for another 5 minutes.  
7. Taste for heat and add in a few dashes of cayenne if you like. 

 Udon Noodle Bowl

Cook udon noodles in a separate pot of boiling water, drain off the water and place noodles into soup bowls.

2 cups vegetable broth
1 tablespoon mushroom powder
1/2 teaspoon onion powder
1/2 garlic powder
Dash of red chile flakes

In a large saucepan bring the above ingredients to a boil and then lower the temperature to simmer the broth. Add into the broth the ingredients listed below.

1/2 snow peas or frozen green peas
1 tablespoon fine shredded carrot
1/4 cup diced tofu cubes
1/4 cup mushrooms (Small, thinly sliced)
1/4cup diced scallions
Salt & Pepper to season

Simmer for 20 minutes. Ladle soup over cooked udon noodles and serve.

Dumpling Wrappers
1 1/2 cups all-purpose flour
1/2 cup hot water, just boiled
cornstarch for dusting



Mushroom Dumpling Filling

12 ounces mushrooms, diced
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger (with a Microplane grater)
1 tablespoon green onion (green part only), minced
1 tablespoon aka miso (red miso paste)
1/2 teaspoon fine sea salt
40 dumpling wrappers - See more at: http://mushroominfo.com/mushroomchannel/2010/11/09/mushroom-pancetta-gyoza-from-la-fuji-mama/#sthash.ddiTNs91.dpuf

12 ounces mushrooms, diced
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger (with a Microplane grater)
1 tablespoon green onion (green part only), minced
1 tablespoon aka miso (red miso paste)
1/2 teaspoon fine sea salt
40 dumpling wrappers - See more at: http://mushroominfo.com/mushroomchannel/2010/11/09/mushroom-pancetta-gyoza-from-la-fuji-mama/#sthash.ddiTNs91.dpuf

12 ounces mushrooms, diced
3 cloves garlic, finely minced
1/2 tablespoon finely grated ginger
1 tablespoon green onion (green part only), minced
1 tablespoon miso paste
1/2 teaspoon fine sea salt
40 dumpling wrappers

Steam cook all of the ingredients in a non stick skillet on medium heat with a tablespoon of water to keep ingredients from sticking. Cook for 8 minutes. Let cool and drain off excess liquid. Fill dumpling wrappers and place on a cooking sheet with parchment paper. Bake at 350* for 10 minutes each side.

Dumpling Dipping Sauce
1/3 cup soy sauce
1/4 cup rice vinegar
1 Tbsp sesame oil
3 cloves of garlic, minced
1 Tbsp fresh minced ginger
2 Tbsp sugar
A few dashes of chili oil
Green chives

Lentil Soup

• 2 onions (small, finely chopped)
• 2 carrots (finely chopped)
• 6 potatoes (small white, finely chopped) 
• 16 ozs brown lentils
• 151/2 ozs roasted tomatoes (diced)
• 8 cups vegetable broth (or water)
• 2 cups spinach (finely chopped)
• salt
• pepper

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

 Sweet Potato Dal 

 1 small sweet potato, skinned & diced
 1 small onion, diced 
 1 tablespoon finely chopped garlic
 1/2 teaspoon red pepper flakes 
 1 teaspoon curry powder
 1 cup vegetable broth
 1/2 cup red lentils
 3 cups fresh spinach leaves
(salt to taste is added after the lentils cook)

In a medium sauce pan add a couple tablespoons of water in and saute onions and garlic for a minute. Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add in the curry powder and stir to coat. Add 1 cup broth, uncooked lentils, and bring to a boil over medium high heat. Once boiling reduce to low heat and cook for 5 minutes. Add in the diced sweet potatoes and up to a boil again over medium high heat until the lentils and sweet potatoes are soft. You may need to add in a bit more water or broth as the lentil cook and expand. Add the spinach leaves in and continuing to stir until spinach cooks down and softens. Add salt to taste and serve. Serve with jasmine rice and naan bread.

 Curried Spinach and Chickpeas

    1 large onion, chopped
    4 cloves garlic, chopped
    1 tsp. powdered ginger
    1 teaspoon cumin seeds
    2 teaspoons curry powder
    1 teaspoon coriander
    1 teaspoon turmeric
    1/4 teaspoon red pepper flakes
    8 cups chopped spinach
    1/2 cup vegetable broth
    1 cup soy milk
    1/4 cup ground rice powder
    2 tablespoons tomato paste
    4 cups cooked chickpeas
    salt to taste

Heat a large, non-stick skillet over medium-high heat. Add a couple of tablespoons of water
into the non stick skillet with the onions and steam until softened and beginning to brown,
4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic,
ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for
another minute, stirring constantly to prevent burning. Reduce heat to medium. Stir in the
spinach and vegetable broth. Cover and cook until the spinach is bright green and tender, about
5 minutes, stirring occasionally. While the spinach is cooking, put the soy milk, ground rice
powder, and tomato paste in the blender and puree until smooth. When the spinach
is done, add it to the blender and blend until smooth. Transfer blended mixture back to
the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in
chickpeas and continue simmering about 10 minutes. Add salt to taste and serve
over basmati rice.

Rice and Mushroom Pilaf

♥ 3 cups water
♥ 2 cups basmati rice
♥ 1 cup vermicelli
♥ 6 dried mushrooms, (ground in coffee grinder)
♥ 1 onion
♥ ¼ cup sliced almonds (optional)
♥ Salt and pepper to taste
*Amounts are approximate. Adjust a little here are there as needed.

I would definitely serve this rice pilaf as a main dish with a side of sweet peas and some fat free naan bread. Yummy.

Bajan Beans Dish

Ingredients:

1 onion, chopped,
2 cloves garlic, minced
1 green pepper, chopped
1 sweet red pepper, chopped
1 habanero chile, diced small
3 cups vegetable broth
1 1/2 cup chopped tomatoes
3 zucchini
1 cup brown rice
2 1/2 cups small cooked white beans
1 cup frozen corn
1/4 cup cilantro, chopped

Bring the onion, garlic, green, red and habanero peppers and 1/2 cup of the vegetable broth to a boil in a large pot. Simmer 10 minutes or until the vegetables are softened. Add the remaining vegetable broth, tomatoes, and rice. Return to a boil and simmer covered for 15 minutes. Add zucchini and simmer 30 more minutes or until rice is tender. Stir in the beans, corn, and cilantro and heat through, about 5 minutes. Season with salt and pepper to taste.

Potato Croquettes

INGREDIENTS :
14oz floury potatoes, diced, boiled and drained
1 medium shallot
1 garlic clove
black pepper
pinch of ground nutmeg
2 tbsp nutritional yeast
chives

Combine all the above ingredients together and form into shapes. Roll into the seasoned bread crumbs.

BREADCRUMB COATING:
3 tbsp breadcrumbs
¼ tsp mild chilly powder
⅛ tsp smoked paprika

Place croquettes on a baking sheet lined with parchment paper. Bake in preheated oven of 350 degrees for 15 minutes on each side. 

Potato & Spinach Balls

Bake these on parchment paper and they will brown beautifully. No oil is needed for this recipe.

Ingredients

3 big Potatoes 

2 or 3 cups of Fresh Spinach

3 cloves of Garlic, diced
1 tbsp Basil
2 tbsp Chives
2 tbsp Parsley
1/2 tsp Cumin

3 tbsp vegetable broth

Cook the potatoes and place in large bowl. Combine fresh spinach, diced garlic and 3 tablespoons of vegetable broth into a nonstick skillet and steam cook these items for 3-4 minutes until soft. Chop up all the herbs or use dried and combine those with the potatoes. Combine all of the ingredients in with the potatoes and herbs and mash well, season with salt and pepper.  Form into small balls and place on parchment paper. Bake in preheated oven of 350* for 15 minutes each side until golden brown.

Potato and Spinach Bake

1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)

1/4 cup cooked chickpeas
1/4 cup bell pepper, chopped
1 Tbsp red onion, chopped
2 crimini mushrooms, chopped

1/2 tsp fresh rosemary, chopped
1 Tbsp fresh basil leaves, chopped
1/4 tsp ground cumin
1/4 tsp paprika
pinch cayenne
salt, pepper to taste
1 handful fresh spinach

Preheat oven to 350* degrees. Prepare a sheet pan with parchment paper. Combine all of the ingredients, except for the fresh spinach leaves, into a large bowl and mix well. Pour out onto the parchment paper lined pan and spread the mixture out evenly. Bake in oven for 30 minutes turning the vegetables half way through baking time. It's done when you can put a fork easily through a potato. At the end of the baking time cover the potato mixture with the fresh spinach leaves and let cook for a minute or two until wilted.

Easy Fresh Tomato Salsa

3 cups diced cooked tomatoes that have been chilled
1 medium diced onion
1- 2 diced jalapenos (depending on the heat you desire)
1 teaspoon minced garlic
2 tablespoons of apple cider vinegar or white vinegar
1 teaspoon salt.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon jalapeno powder (optional)

Put the tomatoes into a food processor and pulse it to get the thickness you desire. Next, pour the tomato puree into a bowl with the remaining ingredients. Mix well and refrigerate. Serve chilled with tortilla chips.

Red Tomato Salsa for Canning

Nana's Perfect Tomato Salsa
10 c. chopped, cored, peeled tomatoes (if blending ingredients no need to peel)
1 c. chopped green chile peppers, mild or medium heat chile is best
8 jalapenos, seeded and finely chopped
1 large onion, diced
3 cloves garlic, minced
3/4 c. white or apple cider vinegar
2 tsp. salt
A light dash of cumin
12 half pint canning jars, lids and rings

I put the ingredients into the blender and blend on low before cooking because I like a non chunky tomato salsa. This salsa recipe is very good chunky too.

1. In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
2. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
3. Prepare canner, jars, and lids. How to prepare for canning link.
4. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim and attach lids.
5. Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, remove canner lid and let sit for 5 minutes, then remove jars to cool before storing.

Makes 12 half pint jars of salsa.

Homemade Baked Tortilla Chips

Preheat oven to 400 degrees F.
Set out eight corn tortillas. Dip each tortilla into a bowl of salted water to moisten.

Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.



Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.

Unfried Black Beans

Ingredients

• 2 cups cooked black beans
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp salt (optional)
• 1/8 to 1/4 cup water (only as needed)

1. Put beans and spices in food processor. Process 15 to 20 seconds.
2. Scrape down the sides as needed and process until beans are smooth, add water as needed.

Tomato green chile salsa is one of my favorite spicy foods that I preserve by canning. It sure does not last long. Typically, I put up 80 to 100 jars of salsa for the year. That's a lot of salsa.

Tomato Green Chile Salsa for Canning

• 3 cups peeled, cored, chopped tomatoes
• 3 cups seeded, chopped long green chiles
• 1 chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 6 cloves garlic, finely chopped
• 1 cup vinegar (5 percent)
• ½ teaspoon ground cumin
• 1 teaspoon oregano leaves
• 2 teaspoons salt
•  Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch head space. Remove air bubbles by poking down into salsa with spoon and adjust head space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water bath for 25 minutes. 

Per Sarah Brewer's request...
 Red Chile Sauce

   16 medium dried New Mexico chilies (about 4 ounces)
    6 garlic cloves
    1 teaspoon dried oregano
    1/4 teaspoon black pepper, fresh ground
    1/8 teaspoon cumin, fresh ground
    3 2/3 cups vegetable broth
    1 teaspoon salt
   
Put chilies into a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard. In a blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.



Cook in a saucepan over medium high heat, stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes. Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. Taste and season with salt and sugar to taste.

Tortilla Recipe

2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup warm water





Combine in food processor. Cover dough with a damp cloth or paper towel and let sit for about an hour.  Separate into 8 balls, roll out. Cook tortillas on medium high heat in a non stick skillet with no oil for about 25 seconds each side.

  

Corn Tortillas

      Ingredients:

• 2 cups masa harina flour (corn flour)
• 1 cup water
• ¹⁄₂ teaspoon salt

1. Mix flour and salt, then add warm water.
2. Knead until a soft dough forms, adding more water or flour as needed.
3. Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
4. Divide dough into about 16 balls, about 1/2-inch in diameter each.
5. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press.
6. Heat an large non-stick skillet over medium-high heat.
7. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
8. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

Vegan Corn Muffins

1 cup Yellow Corn Meal
1 cup Flour
1/4 cup sugar, coconut sugar or date sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg substitute ( 1 teaspoon flax seed meal + 3 teaspoons water)
1 cup almond milk

Combine all of the ingredients together and place 2 tablespoons of batter into muffin papers. This makes 12 muffins. Preheat oven to 450* F.  Bake for 15 minutes.

Note: flax seed meal and water should always be cooked for 30 seconds to thicken. 

Corn Muffins go great with a bowl of vegan oil free chili.

Vegan Crock Pot Chile

• 1 onion, diced
• 2 garlic cloves, minced
• 1 green bell pepper, chopped
• 3 cups diced tomatoes
• 2 cups cooked pinto beans 
• 2 cups cooked kidney beans
• 2 cups cooked navy beans
• 6 cups water
• 2 tbsp chili powder
• 2 teaspoons cumin
• Dash of cayenne pepper 
• Salt and pepper to taste
•  Combine all ingredients in a crock pot. Cover and cook on low for 7 hours.

Sloppy Lentil Joes

This is a very good recipe. Serve it with a side salad or bake up some potato crispy wedges on parchment paper. Hold the pickles. :)

3 1/3 cups water
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chili powder
1 ½ cups dried lentils
1  15 ounce can crushed tomatoes
2 tablespoons soy sauce
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 teaspoon rice vinegar and 1 teaspoon Worcestershire sauce

Place 1/3 cup of the water in a large pot.  Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes.  Add the chili powder and mix in well.  Add the remaining water, the lentils, tomatoes, and the rest of the seasonings.  Mix well, bring to a boil, reduce heat, cover and cook over low heat for 55 minutes, stirring occasionally.  Season with salt and pepper as needed. Serve on whole wheat buns.

Baked Bread
Bread Machine Recipe

• 1 ¹⁄₂ cups water
• 1 tablespoon white sugar
• 1 ¹⁄₂ teaspoons salt
• 3 ¹⁄₂ cups bread flour
• 2 ¹⁄₂ teaspoons active dry yeast

1. Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.
2. Select the basic cycle, and light crust.
3. For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.
4. Here is a good tip for neatly sliced bread:  If you want to slice you bread nicely, Just freeze it.  Slice it while it's mostly frozen then thaw it out. 

Carob Banana Smoothy

Ingredients

3 tsp of coconut sugar

1 tablespoon carob cocoa

1 large frozen banana

1 1/2 cups soy milk

Combine ingredients in blender and blend smooth.

Let Them Eat Cake...Delicious Low Fat Cake!

   

When making a cake or brownies, you can get rid of fat and some calories in your batter by replacing the eggs, oil and milk with pumpkin puree. The pumpkin puree cannot be tasted in the cake. You can use it in chocolate, vanilla and many flavored cakes and your favorite brownie recipe. Using a box of cake mix or brownie mix? Just pour it in a bowl and add the pumpkin puree. Its that easy. Have a piece of low fat cake.


Vanilla Cinnamon Pudding

2 cups almond milk
3 TB cornstarch
1/3 cup organic sugar (date sugar or coconut sugar)
1/8 tsp salt
1 TB Vanilla Extract 
Big dash of cinnamon for extra deliciousness


Combine in medium saucepan the almond milk, cornstarch, sugar, salt and cinnamon and cook over medium high heat bring to boil and simmer to thicken, stirring constantly to keep from lumping. Once the mixture thickens and becomes glossy, lower the heat and cook for 2 minutes longer.  Remove from heat. Stir in the vanilla. Let cool a few minutes before pouring into dessert bowls. Refrigerate to chill before serving.

*** Make coconut pudding by adding 1/3 cup coconut flakes into the vanilla pudding recipe.***
*** Make vegan carob pudding by adding 1/3 cup vegan carob chips into the vanilla pudding recipe.***

Banana Oatmeal Cookies 

2 very ripe, medium bananas
1 cup rolled oats
1 Tbsp flax meal
1/4 cup chopped walnuts
1/4 cup dried cranberries, or raisins or vegan carob chips

Preheat your oven to 350 degrees.

In a bowl, mash two very ripe, brown skinned bananas. Stir in one cup of rolled (aka Old Fashioned) oats for every 2 bananas you used. Bake for 20 minutes. Remove from oven. Let cookies cool a few minutes before taking them off of the baking sheet.

Pumpkin Bread







1-1/2 cup sugar, coconut sugar or date sugar
1 cup pureed pumpkin
1/2 cup applesauce
1/2 cup water
2 egg substitute ( 2 tsp flax seed meal + 6 tsp of water)
1 2/3 cups flour
1 tsp. soda
1 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 – 1/3 cup chopped walnuts

Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well. Stir in nuts, if desired.
Use a 9″x 5″ loaf pan and line with parchment paper.  Pour batter into loaf pan and bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.

 Note: flax seed meal and water should always be cooked for 30 seconds to thicken. 

  

Buttermilk Substitute

1 Cup soy milk
1 Tablespoon white vinegar or lemon juice

Let sit for 5 minutes.

Cake Flour

Here's the formula: Take one level cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of corn starch back in. (1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons corn starch = 1 cup cake flour) Be sure to sift the flour to distribute the corn starch well before using it in your cake batter.

Karo Syrup

2 cups (16 ounces) water
5 1/3 cups (2 lbs + 10 ounces) granulated cane sugar
1 teaspoon cream of tartar
pinch of salt

Combine all of the ingredients in the saucepan and stir until the sugar is completely moistened. Do not stir the sugar after this point. Boil the syrup until it just barely reaches a temperature of 240° Fahrenheit (in other words, its better to be a few degrees under than a few degrees over). Immediately turn off the heat, and carefully move the pan to a cool spot on the stove or a cooling rack. Allow the syrup to sit undisturbed until it has cooled completely, at least an hour.

Gently pour the cooled syrup into clean glass jars, seal with the lids, and store in the cupboard. Store them where they won’t be jostled too much, as this can cause the syrup to crystallize. It will keep for at least two months, but I’ve stored it for longer without any changes to the syrup.

 Vegan Non Honey

Vegan Honey | Apple Syrup

Ingredients

1. 8 medium sized apples (Or, shortcut method, use 2 cups of pressed apple juice)
2. 1 cup water (not used if using juice shortcut method)
3. 1 cup sugar
4. 1 tsp lemon juice

To make apple juice, using blender/strainer method (skip to Turning Juice into Syrup if using the shortcut)

1. Cut apples into 2" chunks and remove seeds. I found there was no need to peel the apples; the natural pectin in the peel helps to thicken the syrup
2. Blend apple pieces with 1 cup water until pureed. It does not need to be smooth; too smooth will make it harder to separate the juice form the pulp..
3. Using a strainer, cheesecloth, separate the pulp from the juice. I used a cheesecloth draped over a pitcher and secured with an elastic band. Then, I poured the apple puree into the cloth, a little at a time, using a spoon to press all the juice out. You may have to do it in batches if you do it this way, taking away the dry pulp and adding more wet pulp. You should have about 2 cups worth of juice at the end.

Turning Juice into Syrup

1. In a pot, combine the apple juice, lemon juice and sugar. Bring to a rolling boil on high heat, then immediately turn down to medium heat. Don't let it boil over!
2. Let simmer until liquid is reduced to about half or to desired thickness. To test the thickness, chill a spoon in the freezer, then dip it quickly in the syrup. When the syrup on your spoon has cooled, you can touch/taste it for consistency. This may take 20 minutes or more. Keep your eye on this so it doesn't boil over! Safety first, kids!
3. Pour into a heat-safe container and let cool before covering.

Sweetened Condensed Milk

1 1/2 soy or almond milk
1/2 cup granulated sugar
1/4 teaspoon vanilla extract

Heat up the milk and sugar mixture over medium heat until it’s just steaming, then lower the heat and simmer for about 2 hours, or until the mixture has thickened slightly.
When the mixture has reduced by about half, stir in the vanilla extract. Let it cool completely. As it cools, the milk will thicken. Pour the condensed milk into a clean, dry airtight container (I like to use a glass jar) and store in the fridge for up to 2 weeks.


Powdered Sugar

Place a cup of granulated sugar in the blender for each cup of powdered sugar needed.

Blend at high speed until the sugar turns to powder.

I have found that using my coffee grinder that it speeds up the process and turns the sugar to powder quickly but you have to do this with a couple a spoons of sugar at a time. :)

To prevent caking and improve thickening ability (important when making icing), add 1-2 Tablespoons of corn starch for each cup of sugar made.


Brown Sugar

2 cups sugar
3 tablespoons of molasses
Mix well. Store in airtight container. No need to refrigerate.


Baking Powder

1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon corn starch (optional)


If your a home baker chances are you have a good assortment of spices in the cupboard. Dont run to the store to buy pumpkin spice mix, make it.

Pumpkin Spice Mix Recipe

• 1/3 cup ground cinnamon
  
• 1 tablespoon ground ginger
  
• 1 tablespoon ground nutmeg or mace
  
• 1-1/2 teaspoons ground cloves
  
• 1-1/2 teaspoons ground allspice
  

"For pumpkin pie, add 1 to 1-1/2 teaspoons of spice mix to your other ingredients."
I sprinkle this spice mix into pancake batter, waffle batter and cake batter.

Sprinkle pumpkin spice mix on top of your favorite hot chai or chai tea latte.

Apple Cider Vinegar

This method uses scraps, like the peels and cores. I like this method because I get to eat my apples and make vinegar too. It’s also faster, taking around two months to complete the process.

You’ll need:
a large bowl or wide-mouth jar
apple scraps, the cores and peels from organic apples
a piece of cheesecloth for covering the jar to keep out flies and debris

Leave the scraps to air. They’ll turn brown, which is exactly what you want. Add the apple scraps to the jar and top it up with water. You can continue to add scraps for a few more days if you want. If you’re going to do this though, be sure don’t top the jar right up, leave some room for the new scraps. Cover with the cheesecloth and put it in a warm, dark place. A water cylinder cupboard is perfect. You’ll notice the contents of the jar starts to thicken after a few days and a grayish scum forms on top. When this happens, stop adding scraps and leave the jar for a month or so to ferment. After about a month you can start taste-testing it. When it’s just strong enough for you, strain out the apple scraps and bottle the vinegar. It’s ok if your vinegar is cloudy, there will be some sediment from the apples and what’s known as “the mother”. It’s all good. If you don’t like the cloudiness though, straining it through a paper coffee filter will remove most of the sediment.
Note: Apple Cider Vinegar is an item you should always have in the home. If your feeling under the weather or find yourself surrounded by people with the cold/flu etc. Drink 8 oz of water with a teaspoon of apple cider vinegar in the morning and in the afternoon. Try not to drink it before bed because it will give you energy and cause sleeplessness.


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Need help with measurements?
Guide on Basic Cooking Techniques.