Whats Going On With Nana?: Bread, Corn Muffins, Crackers, Vegan Dinners

Lets Bake Bread

Here is a bread machine recipe video by HighCarbPaul from his YouTube Channel. Paul has a good collection of healthy cooking videos. His humor is appreciated and his videos show us that cooking can be done with ease. HighCarbPaul's Facebook. Click here.

Easy Bread

This bread recipe is very good.

Dust off the bread maker and give bread making a try.

Interested in making your own yeast sourdough starter? Click here for the recipe.

Corn Muffins

I am a fan of corn muffins. Here is my corn muffin recipe. These little corn muffins hold their shape and they deliver on taste. Instead of using butter, I like to slice a corn muffin in half and layer on some avocado spread, honey or jam. These muffins are a great compliment with vegetable soup or any soup.

Vegan Corn Muffins

1 cup Yellow Corn Meal
1 cup Flour
1/4 cup 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.

Soup for lunch is a good thing.

Lentil Vegetable Soup

Try this recipe for Lentil Vegetable Soup from Forks Over Knives on Yummly. Click here.

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.

Hey, check out this delicious chickpea cracker recipe by Chinmayie.

Click here for her site and recipe.

Snackin Crackers by Gluten Free Vegan Girl. Click here.

Breakfast

Picture is from Clean Eating Veggie Girl - Click here for site.

The Fruit Bowl
The morning is a perfect time to enjoy fruit. Any fruit combination works. Who can resist a bowl of fruit or a bowl of oats topped with fruit? Its okay to use jarred or frozen fruit. I confess, my pineapple with cherry fruit bowls come straight out of a jar. I add in banana and other fruits that I have on hand and it works for me. Often, the blueberries I have available come right out of the freezer because I buy them in bulk. Its always wise to double up when you find a berry sale.

Lunch

Pizza. Its terrific for lunch or dinner. This pizza is a winner.

Making the Pizza Dough

I top my pizza toppings with vegan non cheese. I place little drops of the non cheese around the pizza and it makes the pizza even more delicious. Tip: Pour the cheese sauce into a baggie and clip the bottom edge. This allows you to squeeze out a steady stream of cheese over the top of the pizza. A vegan Alfredo sauce is also very good topped on pizza or even combined with the faux non cheese. My favorite pizza toppings: spinach leaves, onions, green peppers, red peppers, tomato, green chile and mushrooms. Yummy.

Click here - Vegan Non Cheese Recipes

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.

Dinner

Dont Forget