Dinner Rolls

1 c warm water
1 1/2 T yeast
1 stick butter, melted
1/3 c sugar
3 eggs/replacer
1 t salt
4 1/2 c flour

Combine water and yeast, let proof.  Stir in butter, sugar, salt, eggs.  Beat in flour 1 cup at a time till dough is too stiff to mix.  Cover and refrigerate at least 2 hours.  Divide dough into 24 balls, place in greased 9x13 pan.  Rise till double.

Bake at 375 for 15-20 minutes until golden brown.  Brush tops with butter.

Bagels

Makes 12

4 1/4 c flour
2 T yeast
1 1/2 c warm water
3 T sugar
1 1/2 t salt
1 T sugar

Combine flour and yeast.  Mix water, 3 T sugar, salt; add to flour.  Mix for a moderately stiff dough.  Knead till elastic.  Cover, let rise 15 min.

Cut into 12 portions, shape.  Cover, rise 20 min.

Boil bagels in water and 1 T sugar for 6 minutes, turning once.  Drain and place on greased baking sheet.  Bake at 375 for 30-35 min.

Cornbread

I've always had issues making a good cornbread- it usually ends up too crumbly and falls apart.  But this recipe is a winner!  It's moist and delicious and stays together!

1/2 c butter
2/3 c sugar
2 eggs/replacer
1 c milk
1/2 t baking soda
1 c cornmeal
1 c flour
1/2 t salt

Melt butter in med. pot.  Remove from heat and stir in sugar. Add eggs and beat till well blended.  Combine milk with baking soda; stir into pot.  Stir in cornmeal, flour, salt.

Bake in greased 8x8 at 375 for 30 min.

Zucchini Bread

2 c sugar
1 c oil/applesauce
3 eggs/replacer
3 t vanilla
2 c grated zucchini
3 c flour
1 t baking soda
1/4 t baking powder
1/2 t salt
1 t ginger
1/2 t cloves
1 1/2 t cinnamon

Combine sugar, oil, eggs, vanilla.  Add zucchini.  Sift together flour, soda, b. powder, salt ginger, cloves.  Blend into zucchini mixture.  Pour into 2 greased 8x5 loaf pans.  Bake at 325 for 1 hour.  Cool 10 min on wire rack.

French Bread

1 c warm water
2 1/2 c flour
1 T sugar
1 t salt
1 1/2 t yeast

Dissolve sugar in water, add yeast.  Proof till foamy.  Add salt and flour.  Rise till double.  Punch down.  Shape into 2 loaves, place 3 inches apart on baking sheet.  Cut diagonal lines.  Rise till double, about 30 minutes.  Bake at 375 for 20-25 minutes, spraying with water every 10.

Crescent Rolls

1 1/2 T yeast
3/4 c warm water
1/2 c sugar
1 t salt
2 eggs/replacer
1/2 c shortening
4 c flour
1/4 c butter, softened.

Dissolve yeast in water.  Stir in sugar, eggs, salt, shortening, 2 c. flour.  Beat till smooth.  Add remaining flour till smooth.  Knead, rise till double (about 1 hr).

Punch down, divide in half.  Roll each to 12" circle.  Spread with butter.  Cut into 12 wedges.  Roll starting at wide end.  Place point under on greased baking sheet.  Rise till dbl.

Bake at 400 for 12-15 minutes till golden brown.

Banana Bread

1/2 c shortening
1 c sugar
1 1/2 c flour
1 t baking soda
1 t salt
3 ripe bananas, mashed

Cream shortening and sugar.  Sift in flour, baking soda, salt.  Mix in mashed bananas.  Pour into greased 8x4 loaf pan.

Bake at 325 for about 1 hour.

Pretzles

1 1/8 c water
3 c flour
3 T brown sugar
1 1/2 T yeast

Water
1/2 c baking soda

Mix water, flour, b sugar, yeast.  Divide into 8 balls, form pretzel shapes.  Boil in water/baking soda mix for 10-15 seconds.  Bake on greased sheets at 425 for 8-10 min.  Brush with butter, sprinkle with salt.

Pitas

Makes 8

1 1/8 c warm water

3 c flour

1 t salt

1 T oil

1 1/2 t sugar

1 1/2 t yeast

Proof yeast in water and sugar.  Add remaining ingredients.  Rise till double.

Punch down. Divide into 8 pieces.  Roll each piece into a 6-7" circle.  Rise about 30 minutes.  Preheat oven to 500.  Place 2-3 pitas on a wire rack.  Bake 4-5 minutes until puffed and tops begin to brown.  Place pitas immediately in a sealed bag/tupperware.  When soft, cut in half.

Garlic Naan

Goes great with Masalas, curry, or just for a treat!


1/2 T yeast
1/2 c warm water
1T sugar
1 T sugar
1 1/2 T milk
1/2 egg/replacer
1 t salt
2 1/4 c flour
1 T minced garlic
2 T melted butter

Proof yeast in sugar and water.  Stir in 2 T sugar, milk egg, salt, flour.  Knead.  Let rise till double (abt 1 hr).  Punch down, knead in garlic.  Make golf ball size balls, rise about 30 min.

Roll dough as flat as you can, cook on griddle or frying pan.  Baste with butter while in pan.

Orange Rolls

1 T yeast
1/4 c warm water
1 c warm milk
1/4 c shortening
1/4 c sugar
1 t salt
1 egg/replacer
3 3/4 c flour

Filling:
3/4 c sugar
1/2 c butter
2 T grated orange peel

Glaze:
1 c powdered sugar
4 t butter
4 t milk
1/2 t orange extract

Dissolve yeast in water.
In large bowl, mix milk, shortening, sugar, salt, egg.  Add yeast mixture.  Stir in enough flour to make soft dough.  Knead until smooth and elastic.  Place in greased bowl, spray top.  Cover and let rise until doubled (abt 1 hr).

Punch down, divide in half.  Roll each half into 15" x 10" rectangle.  Spread filling on each rectangle.  Roll up jelly roll style.  Cut each into 15 rolls.  Place i n2 greased 11x7 pans.  Cover, let rise till double (abt 45 min).

Bake at 375 for 20-25 min until lightly brown.  Glaze.

Bread

1 loaf

I really like this bread; sometimes I use 1/2 white, 1/2 whole wheat flour.

1 c warm water
1/4 c sugar
3/4 T yeast
3/4 t salt
 1/8 c oil
3 c flour

Dissolve sugar in warm water, stir in yeast.  Proof till foamy.

Mix in salt and oil.  Add flour 1 cup at a time.  Knead.  Cover, let rise till double (about 1 hour).

Punch down, knead again.  Place in loaf pan, rise until dough rises 1 " above pan (about 30 min.)
Bake at 350 for about 30 min.  Baste top with butter when done.

Hamburger Buns

Makes 6

1/2 c milk

1/2 c water

1 T butter

1 1/2 T sugar

3/4 t salt

2 3/4 c flour

1 1/2 t yeast

Combine milk, water, butter, sugar and salt in pot, bring to boil.  Let stand till luke warm.

Stir flour and yeast.  Pour in wet ingredients.  Stir.  Knead abt. 10 minutes; rise till double.

Punch down, divide into 6 pieces a little larger than a golf ball.  Make tight balls by pulling dough and pinching at bottom.  Place on pan lined with tin foil, relax dough a minute, then flatten to 3-4 inches wide.  Rise till double.  Bake at 400 for 10-15 minutes.

Granola

4 c oats

1 1/2 c wheat germ

1 c sunflower seeds

2 c dried fruit

1/3 c oil

1 1/4 c honey

1 1/2 t vanilla

1/2 t cinnamon

1/2 t cloves

1/2 t nutmeg

Stir together oats, wheat germ, seeds and fruit.  In a separate bowl, mix oil, honey, vanilla, spices.  Drizzle over dry ingredients; mix to coat evenly.  Spread on cookie sheet (ungreased) in thin layer.  Bake at 300 for 30-40 min; stir every 10 min.  cool completely before storing.

Broiled Grapefruit

Serves 6

This is the perfect breakfast for grapefruit season!  So delicious, and a nice change of pace from cereal and milk.

3/4 c oats

3 T brown sugar

3/4 t cinnamon

2 T butter

3 grapefruits, halved and sliced

Mix oats, sugar, cinnamon, cut in butter till blended.  Top grapefruit.  Broil 3 min.

Granola Bars

2 1/2 c oats
1/2 c brown sugar
1/2 c wheat germ
3/4 t cinnamon
1 c flour
3/4 c raisins/chocolate chips/whatever
2/4 t salt
1/2 c honey
1 egg/replacer
1/2 c applesauce
2 T oil
2 t vanilla

Mix dry, mix wet; combine.  Press into greased 9x13 pan.  Bake at 350 for 20 min.  Do not over cook!

Oatmeal Waffles

Serves 4

These waffles are really hearty!

1 1/2 c flour

1 c oats

1 T baking powder

1/2 t cinnamon

1/4 t salt

2 eggs/replacer

1 1/2 c milk

4 T melted butter

2 T brown sugar

Mix dry, mix wet; combine until just blended.  Cook on waffle iron.

Pancakes

Serves 4

I like to make the batter the night before (and add just a bit of extra milk to the batter) so all I have to do in the morning is spoon in onto the griddle.  

1 1/2 c flour

3 1/2 t baking powder

1 t salt 

1 T sugar

1 1/4 c milk

1 egg/replacer

3 T applesauce

1 t vanilla

Mix dry; make a well in center and pour in milk, egg, applesauce and vanilla.  Mix till smooth.  Cook.

Banana Muffins

Makes 12

1 1/2 c flour

1 t baking soda

1 t baking powder

1/2 t salt

3 bananas, mashed

1/2 c sugar

1 egg

1/3 c applesauce

Mix dry ingredients, mix wet; combine until just moistened.  Fill greased muffin tins.  Bake at 375 for 18-20 min. 

*Opt: sprinkle with crumb topping from Blueberry Muffin recipe before baking.

Lemon Cranberry Muffins

2 c flour
2/3 c sugar
3 t baking powder
1/2 t salt
2 eggs/replacer
1 c milk
1/2 c applesauce
1 t lemon extract
3/4 c cranberries

Mix dry ingredients, mix wet; combine.  Fold in cranberries.  Fill greased muffin tins and bake at 400 for 18-20 min.

Apple Cinnamon Muffins

Makes abt 16

3 c flour

1 1/4 c sugar

1/2 t salt

4 t baking powder

2 1/2 t cinnamon

2/3 c applesauce

2 eggs/replacer

2/3 c soymilk

2 apples, peeled and chopped

Mix dry, mix wet; combine.  Add apples.  Fill greased muffin tins and bake at 400 for 20 min.

Peach Muffins

3 c. flour
1 T cinnamon
1 t baking soda
1 t salt
1 1/4 c applesauce
3 eggs/replacer
1 1/2 c sugar
2 (15ish oz) cans peaches, chopped or 2 cups peeled, pitted, chopped fresh peaches

Mix dry ingredients, mix wet; combine.  Fold in peaches, fill greased muffin tins.  Bake at 400 for 25 min.

Blueberry Muffins

Makes 8-10

1 1/2 c flour

3/4 c sugar

1/2 t salt

2 t baking powder

1/3 c applesauce

1 egg/replacer

1/3 c milk

1 c blueberries, fresh or frozen

Optional Crumb Topping: 

1/2 c. sugar

1/3 c flour

1/4 c butter

1 t cinnamon

mix together.

Mix wet ingredients, mix dry.  Combine.  Fold in blueberries.  Fill greased muffin tins.  Sprinkle on crumb mixture (opt.).  Bake at 400 for 20-25 min.  

Pumpkin Muffins

makes 12

2 eggs/replacer
1 c sugar
1c canned pumpkin
3/4 c applesauce
1/4 c water
1 2/3 c flour
1 t baking soda
3/4 t salt
1/2 t baking powder
1/2 t cloves
1/2 t nutmeg
1/2 t cinnamon

Mix wet ingredients; mix dry.  Combine.  Bake at 350 for 20 min in greased muffin tins.

Breakfast Cookies

Makes 24

I like to make these the night before we go on a long road trip.  They are good for when we leave early in the morning.

1 c peanut butter
1 c applesauce
1/2 c  honey
1/2 c brown sugar
2 t vanilla
2 eggs/replacer
1/3 c water
2 c flour
2 c oats
1/2 c wheat germ
1 t salt
1 t cinnamon
2 t baking soda
1 c craisins

Beat together applesauce, pb, honey, b sugar, vanilla till creamy.  Beat in eggs and water.
Mix flour, oats, wheat germ, salt, cinnamon, baking soda.  Mix into bp mixture.  Stir in craisins.

Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheet.  Flatten slightly.  Bake at 350 for 18-20 min.  Cool on sheet 2 min before removing.

Peanut Butter Fudge

1/2 c butter
2 c brown sugar
1/2 c milk
3/4 c peanut butter
1 t vanilla
3 1/2 c powdered sugar

Melt butter in pan.  Stir in brown sugar and milk.  bring to a boil 2 min, stirring frequently.  Remove from heat.  Stir in pb and vanilla.  Pour over powdered sugar in large mixing bowl.  Beat till smooth.  Pour into 8x8.  Chill until firm.

Chocolate Cookies

1 c softened butter
1 1/2 sugar
2 eggs/replacer
2 t vanilla
2 c flour
2/3 c cocoa
3/4 t baking soda
1/4 t salt

Mix wet, mix dry; combine.

Bake at 350 for 8-10 min (until just set).  Cool slightly on pan before transferring to wire rack.

Ginger Cookies

2 1/4 c flour
2 t ginger
1 t baking soda
3/4 t cinnamon
1/2 t cloves
1/4 t salt
3/4 c butter
1 c sugar
1 egg/replacer
1 T water
1/4 c molasses
2 T sugar to top

Mix dry ingredients.  Cream butter and sugar until light and fluffy.  Beat in egg, stir in water and molasses.  Gradually stir in dry ingredients.  Ball dough abt 1 "; roll in remaining sugar.  Place on pan and flatten slightly.

Bake 350 for 8-10 min.  Cool 5 min on sheet before transferring to wire rack.

Giant Eclairs

Not vegan.  I just haven't tried the crust- it's pretty eggy.  But, still a delicious dessert.

Crust:
1 c water
1 stick butter
1 c flour
4 eggs

Filling:
2 1/2 c milk
1 large pkg vanilla pudding
8 oz cream cheese
cool whip
magic shell syrup

Boil water and butter.  Add flour.  Add eggs one at a time.  Bake at  400 for abt 20 min.

Beat filling ingredients together.  Top with whipped cream, drizzle with magic shell.

*Toppings are optional; instead of/ along with magic shell you could top with fruit, candy, etc.

Pumpkin Cookies

1 c flour
1/2 c oats
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1/2 c butter
1/2 c brown sugar
1/2 c sugar
1 egg/replacer
1 t vanilla
1/2 c canned pumpkin
1 c chocolate chips

Combine flour, oats, soda, cinnamon, salt.  Cream butter, sugars; beat in egg and vanilla; stir in pumpkin.

Gradually stir in dry ingredients.  Mix in chocolate chips.  Drop by spoonfuls on cookie sheet.  Bake 350 for 8-10 minutes.  Allow to cool on sheet 5 min, then move to wire rack.

Pumpkin Pie

I don't think this is as good as a real pumpkin pie, but it's pretty good for being vegan!  Make sure to let it set for an entire day (or at least overnight if you MUST eat it for breakfast) before eating.

2 c canned pumpkin
1 c soymilk
3/4 c brown sugar
1/4 c cornstarch
1 T molasses
1 t cinnamon
1 t vanilla
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1/4 t allspice
1/4 t cloves

Blend all ingredients together in blender.  Pour into pie crust; bake at 350 for 60 min.  Cover edges with foil if needed.

Apple Pie

Crust (top and bottom):
2 c flour
1 t salt
2/3 + 2 T shortening
4-6 T cold water

Filling:
1/3 c sugar
1/4 c flour
1/2 t cinnamon
1/2 t nutmeg
pinch of cloves
1/8 t salt
8 c sliced apples
2 T butter

Crust:
Mix flour and salt; cut in shortening until pea size.  Add water 1 T at a time.  Toss with fork until moistened.  Chill.

Filling: mix sugar, flour, spices.  Add apples until coated.  Fill pie crust with apple mixture.  Chop butter and sprinkle over top.  Place crust on top, slit.

Cover edge with 2-3 " foil.  Bake at 475 for 40-50 min.  Remove foil last 15 min.

Kettle Corn

Seriously so good!

1/4 c. oil
1/4 c sugar
1/2 c unpopped corn kernels

Heat oil in pot.  Throw in 3 kernels.  When kernels pop, oil is ready.  Add in sugar, then popcorn.  Cover and shake pot 3 seconds, sit 3 seconds, repeat until popping slows down.  Remove from heat, pour into big  mixing bowl.  Sprinkle salt, shake.

Peanut Butter Frosting

1/4 c butter
1/2 c peanut butter
1 1/2 T milk
1 c powdered sugar

Beat till light and fluffy.

Dinosaur Doots (aka: No Bake Cookies)

The boys love to make these for FHE dessert.  We call them "dinosaur doots" because our boys were really into dinosaurs, and I hated calling them "monkey vomits".

3/4 c sugar
1 1/2 T cocoa powder
1/4 c butter
1/3 c milk
1/2 pinch salt
1 1/2 c oats
1/4 c peanut butter
1/2 t vanilla

boil sugar, cocoa, butter, milk, salt for 1 minute.  Add oats, pb, vanilla; mix well.  Quickly drop by spoonfuls on wax paper.  Cool.

Brownies

Just a regular brownie recipe this time.

1/4 c. butter
1/4 c. applesauce
1 c sugar
2 t vanilla
2 eggs/ replacer
3/4 c flour
1/2 c cocoa powder
1/2 t salt
1/2 c chocolate chips

Combine butter, applesauce, sugar, vanilla.  Beat in eggs.  Stir in flour, cocoa, salt.  Mix into wet.  Add chocolate chips.

Bake in 8x8 at 350 for 30-40 min.

Apple Crisp

4 c sliced apples
1 T sugar
2 t lemon juice
2/4 c. oats
1/4 c. flour
2 T brown sugar
2 T butter, melted
1 t cinnamon
1/3 t salt

Layer apples on bottom of 11x7 baking dish.  combine rest of ingredients.  Top apples.  Bake at 350 for 30 min.

*Usually I really like the oat topping, so I double that part of the recipe.

Orange Ginger Molasses Cake

I got a craving for orange, ginger and molasses one day during my pregnancy, and this was the perfect fix!

Cake:
1 2/3 c flour
1/3 c sugar
1 1/2 t baking soda
1 t ginger
1 t cinnamon
1/2 t cloves
1/2 c orange juice
1/2 c molasses
1/3 c oil (or applesauce)
1 egg/replacer

Sauce:
1/2 c powdered sugar
1 t orange juice
1/2 T grated orange peel

Mix dry, mix wet; combine.
Pour into 9x9 pan.  Bake at 340 for 16-20 min.

Mix sauce together, drizzle over top of cake.

Peanut Butter Brownies

1/2 c. peanut butter
1/3 c. butter
2/3 c sugar
1/2 c packed brown sugar
2 eggs/ replacer
1/2 t vanilla
1 c flour
1t baking powder
1/4 t salt

Cream peanut butter and butter.  Blend in sugars, egg, vanilla; mix till fluffy.  Combine dry ingredients; stir into pb mixture until blended.

Bake in greased 9x9 at 350 for 30-35 min.

Zucchini Brownies

I love using my extra zucchini to make these brownies!  You can't taste the zucchini, but the zucchini makes the brownies moist, and healthy (right?)!

1/2 c. oil (or applesauce)
1 1/4 c. sugar
2 t vanilla
2 c flour
1/2 c cocoa
1 1/2 t baking soda
1 t salt
2 c shredded zucchini

Mix wet ingredients; mix dry; combine.  Fold in zucchini.  Spread into greased 9x13 pan.

Bake at 350 for 25-30 min until brownies spring back when gently touched.

Snowball Cookies

I think these are really called Russian Tea Cookies, or something like that, but they remind me of snowballs.

1 c. butter
1/2 c. powdered sugar
1 t vanilla
2 1/4 c flour
1/4 t. salt
powdered sugar to coat

Mix butter, sugar, vanilla.  Mix in flour and salt.  Roll into 1" balls.

Bake at 400 for 10-12 minutes until set but not brown.  Roll in powdered sugar when warm, then again when cooled.

Delicious Green Beans

Serves 4

These green beans are awesome, and taste really good cold!

1 T olive oil
1 1/2 t sesame oil
1 lb fresh green beans
1 T soysauce
2 cloves minced garlic

Fry beans in oils about 10 minutes.  Add garlic, mix.  Remove from heat, add soy sauce.  Cover, let sit about 5 min.

Rosemary Potatoes and Asparagus

1 1/2 lb potatoes, chunked
2 T olive oil
5 cloves garlic, minced
1 T rosemary, or to taste
salt to taste
1 bunch asparagus, trimmed and cut into 1 inch pieces

Toss potatoes, 1 T oil, garlic, rosemary and salt in 9x13 pan.  cover with foil, bake 25 min at 425.  Add asparagus and rest of oil, mix.  Bake 5 min. covered, 5 min uncovered or until done.

Stuffing

Serves 4ish

I love this stuffing- it's perfect for Thanksgiving.  Fresh herbs are best, by far!

3/4 c. diced onion
1/2 c. diced celery
1/2 c peeled diced apple
2 T parsley
1/2 t sage
1/3 t salt
pinch of pepper
4 c. dried bread cubes
1/2 c craisins
about 3/4 c strong vegetable broth

Saute onions, celery, apple, parsley, sage, salt, pepper.  combine bread, craisins, broth.  Combine all.  Pour into greased 8x8 dish.  Cover with foil.  Bake at 350 for 20 min.  Remove foil and bake 20 min more.  Top should be crisp and golden when done.

Lime Rice

Serves 4-6

We like to use this for tacos, you know, the Cafe Rio kind.

1 T butter
1/2 onion, chopped
2 cloves garlic, minced
2 c. water
2 t vegetable boullion
1/4 bunch chopped cilantro
2 t cumin
1 small can green chilies
1/2 T lime juice
1 1/2 c rice

Saute onion and garlic in butter.  Add remaining ingredients.  Boil; simmer till rice is tender.

Cho Salad

It's jello time!

1 big and 1 small box green jello
3 c boiling water
2 handfuls (or however much you want) mini marshmallows
1/2 c finely chopped cabbage
1 can crushed pineapple, drained
8 oz whipped cream

Mix jello and 3 c. water; dissolve jello.  Add marshmallows until mostly melted.  Stir in cabbage and pineapple.  Set until semijelled; add whipped cream.  Set till firm.  (use 9x13 pan)

Baked Fries

2 large potatoes
2 T olive oil
1 t. paprika
1 t garlic powder
1 t chili powder
1 t onion powder
1 t seasoned salt

Cut potatoes.  Mix seasonings and coat potatoes.

Bake 45 min at 450.

Sludge

We came up with this name because sludge is pretty much what this ends up looking like, but it tastes really good!

2 vegan sausage links
1 onion, chopped
1 pepper, chopped
3/4 c dry lentils
1/2 c uncooked rice
2 c vegetable broth
1/2 c. water

Brown sausage in med. pot.  Stir in onion and pepper, saute.  Stir in lentils, rice, broth, water.  Simmer 40-60 min. until tender, adding more water if necessary.

Pumpkin Soup

Serves 4

1 T butter

1 1/2 T flour

1 T curry powder

2 c. vegetable broth

1 can (15 oz) pumpkin puree

3/4 c. milk (or cashew cream works great!)

1 T soy sauce

1 T sugar

salt and pepper to taste

Melt butter in med. size pot.  Stir in flour and curry powder.  Gradually mix in broth, cook till thickened.  Stir in pumpkin and milk.  Add soy sauce, sugar, salt and pepper.  Bring just to a boil, remove from heat

Sloppy Joes

1 1/2 c. lentils
2 T flax seeds
2 T oil
1/2 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 (6 oz) can tomato paste
4 T soy sauce
3 T balsamic vinegar
3 T brown sugar
1 t paprika
1 T cumin
1 T Montreal steak seasoning
2 t oregano
1 T dried mustard
1-2 drops liquid smoke
4 c water

Boil lentils and flax 30 min in salted water.  Turn off heat, sit 10 minutes, drain.

Saute onion, pepper in oil.  Add lentils and flax.  Stir remaining ingredients, then add to skillet.  Simmer, stirring frequently, about 30 min until lentils are soft and almost all of liquid is evaporated.

Sesame Pasta Salad

This recipe turned out to be surprisingly good.  We like it best with mini bowtie pasta.

1 (16 oz) pkg. bowtie pasta
1/4 c. vegetable oil.
1/3 c. soy sauce
1/3 c. rice vinegar
1 t. sesame oil
3 T sugar
1/2 t. ginger
1/3c. chopped cilantro
1/3 c. chopped green onions
chopped/sliced carrots, tomatoes, celery, snap peas, etc.

Cook pasta.  Mix sauce together.  Pour over pasta, mix in veggies.  Good hot or cold.

Broccoli Soup

This is a pretty quick and easy soup recipe for all that broccoli!

2 T butter
1 onion, chopped
1 stalk celery, chopped
3 c. broth
8 c. broccoli florets
3 T butter
2 c milk
pepper to taste

Melt 2 T butter and saute onion and celery.  Add broccoli and broth; cover and simmer 10 min.

Blend till smooth (or use potato masher for chunkier soup).

In small sauce pan melt 3 T butter, stir in flour and add milk.  Stir till thick and bubbly.  Add to soup.  Simmer 5 min.

Shepherd's Pie

3/4 c. lentils
1/4 c. chopped onion
1 can tomato soup/sauce (to taste)
4-6 potatoes, mashed
 1 can green beans

Cook lentils; saute with onions.  Add sauce; heat.  Pour into bottom of casserole dish.  Top with mashed potatoes, green beans, and cheese if desired.

Bake at 350 for 30 min.

Apple Squares

These are surprisingly delicious!  I should buy some apples tomorrow to make them for FHE dessert...

2 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 c. butter, melted
1 c. packed brown sutar
1 c. white sugar
2 eggs*
2 t. vanilla
1 c. chopped apple

2 T white sugar
2 t ground cinnamon

Mix flour baking powder, salt, cinnamon.  In a different bowl, mix butter, sugar, brown sugar.  Stir in egg and vanilla.  Mix wet and dry ingredients till just combined, stir in apples.
Spread in greased 9X13 pan, sprinkle cinnamon/sugar mix over top.

Bake at 350 for 25-30 minutes till bars spring back.

*As always, I use flax instead of eggs.  1 T ground flax + 3 T water = 1 egg

Vegan Chocolate Cake/ Chocolate Frosting

Time to get a little dessert on this recipe blog...  Nothing better to start with than a chocolate cake!

3 c. flour
2 c. sugar (I use a little less)
1 t.  salt
2 t. baking soda
1/3 c. cocoa powder (I use a little more)
2 c. water
2/3 c. unsweetened applesauce
2 T vinegar
2 t vanilla

Mix dry; mix wet; combine.  Pour into greased 9X13 pan.  Bake at 350 for 30-40 minutes.

*I have heard that you can leave out the cocoa powder and make this a vanilla cake, but why would you want to do that?


Chocolate Frosting:
1/4 c. vegan butter
2 c. powdered sugar
3 T cocoa powder (again, I use a little more.  I like chocolate)
1 t vanilla
2 T milk

mix all together, adding more milk for desired consistency.

Black Beans and Rice

Bob likes to eat these taco style with all the fixins', but I like them plain, wrapped up in a tortilla.

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 c. uncooked rice
1 c. vegetable broth
1/2 t cumin
1 (15 oz) can black beans

Saute onion and garlic in oil.  Add rice, saute 2 min.  Add broth, boil.  Simmer 20 minutes until rice is tender.  Add spices and beans, heat and serve.

you can add a bit of cayenne pepper to the mix if you like it spicy.

Thai Tofu

1 pkg extra firm tofu
1/3 c. green onion, cut to 1/2" pieces
1 1/2 t olive oil
1/2 t sesame oil
1 t soy sauce
2t ground ginger
1/4 c. peanut butter
1 T brown sugar
cayenne pepper (opt)
3 T coconut (opt)

Saute green onions and tofu, sprinkle with soy sauce and brown sugar.  Stir in peanut butter and ginger.  remove from heat and toss in coconut if desired.  Serve with rice or noodles.

Enchiladas

Bob thinks we should rename these because they aren't really enchiladas, especially the way I make them, but I really can't think of another name for them.  This is my substitute for enchiladas.

3 sm. zucchini, sliced
3 reg yellow squash, sliced
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 stalks celery, chopped
1 can diced tomatoes, drained
1 (12 oz) tub tofutti sour cream
seasoned salt
onion powder
oregano
cumin
basil
6-8 tortillas

Saute all veggies, add seasonings to taste (sorry I'm not more specific, I rarely measure spices).  Stir in Tofutti.

Here you have 2 options: one is to have the filling rolled up like an enchilada (hence, my title "enchiladas"); the other is to layer it like lasagna.

Option A:  Fill 8 tortillas with filling and line up in 9X13 pan, saving some filling to cover tops.
Option B:  Layer tortillas (starting with 2 on the bottom overlapping slightly to cover bottom of pan), 1/2 filling (keeping most sauce for top), 2 more tortillas, almost all of the remaining filling, 2 more tortillas, and spread remaining sauce over top to cover.

Bake at 350 for about 20 minutes.  Top with olives, avocado, lettuce, etc.

Pineapple Curry Pizza

Here's a really good curry sauce that goes onto your favorite pizza crust!  (We like to spread some garlic butter on the crust before we put any toppings on.)

1/2 small onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can diced tomatoes (with juice)
1 can pineapple tidbits (drained, keep the juice)
1 T curry powder
1 t ginger
1 1/2 T cumin
3/4 T basil
1/2 T cinnamon
1 large baked potato, chopped
salt and pepper to taste
cilantro to taste
parmesan/romano cheese

Saute onions and garlic in olive oil.  Add spices and 1/2 can of liquid from the tomatoes and about 1/4 cup pineapple juice to make a sauce.    Stir in potatoes, bell peper, rest of tomatoes and salt and pepper.  Simmer a few minutes to blend flavors.

Spread sauce on pizza crust, top with pineapple, cilantro and cheese.

Baked Potato Soup

Serves 6

3 med. red potatoes

1/2 onion, diced

2 T flour

4 c. vegetable broth

2 c water

1 1/2 c instant mashed potatoes (more or less depending on desired consistency)

1 t salt

3/4 t pepper

1/2 t basil

1/4 t thyme

1 c almond milk (or soy milk)

Bake potatoes at 400 for 1 hr.

saute onion in oil or butter.  Add flour, stir to make a roux.  Add stock, water, instant potatoes, spices.  Bring to boil and simmer 4 min.  

Cut cooled baked potatoes & scoop out insides.  Chop and add to soup, add milk.   Bring to boil, simmer 15 min until thickened.  

* I like to use almond milk in soups and such.  Soy milk, even regular, is too sweet and leaves an after taste.  However, when making breads, desserts, etc, soy milk works fine!

Bean Salad

We eat this in place of tuna or chicken sandwiches.

Serves 3

1 can garbanzo beans

1/2 bunch green onion, chopped

1-2 celery, chopped

3ish T veganaise

1 whole pickle, diced

dash garlic powder

dash salt

Mash beans in a bowl.  Add remaining ingredients. 

Lentil Pot Pie

This is the best pot pie I have ever tasted.  Even Bob, who hates pot pies, liked it!  It's a bit time intensive, but definitely worth it!

Serves 6-8

3/4 c dry lentils

1 c sliced carrots

1 c frozen peas

1/2 c sliced celery

1 potato chopped

1/2c chopped onion

1/3 c flour 

1/2 t salt

1/4 t pepper

1/2 t rosemary

1/2 t sage

1/2 t oregano

1/2 t garlic powder

2 1/3 c vegetable broth

1 c almond milk

2 9" pie crusts

In sauce pan, combine lentils, carrots, peas, celery, potatoes.  Boil 15 min.  Set aside.  

In other sauce pan, saute onions; stir in flour and all spices.  Slowly stir in broth and milk.  Simmer until thickened.

Place lentils in bottom of pie crust, pour hot liquid mixture over.  Cover with top crust, seal edges.  Cut slits in top.  Bake at 425 for 30-35 min. until golden brown and bubbly.

* I like to use almond milk in soups and such.  Soy milk, even regular, is too sweet and leaves an after taste.  However, when making breads, desserts, etc, soy milk works fine!

Somen

This is a Hawaiian noodle salad that is perfect for the summer time.  Best served cold.

Serves 6

1 pkg Somen noodles

1 cucumber, chopped

1 pkg extra firm tofu, chopped

3 stalks green onions, chopped

1 c chopped cabbage

Sauce:

1/3 c oil (mostly vegetable oil with a bit of sesame oil for flavor)

4 T sugar

5 T vinegar

5 T soy sauce

Boil somen noodles for about 3 minutes, drain and refrigerate.  Mix sauce ingredients together, tayloring it to personal taste.  Top noodles with sauce and remaining ingredients.

*Somen noodles can be found in the Asian section of most grocery stores.

Lettuce Wraps

Serves 6

Rice mixture:
1 1/2 c rice
1pkg extra firm tofu
1/2 cucumber, chopped
1 red bell pepper, chopped
1/4 c peanuts, chopped
2 stalks green onions, chopped
cilantro to taste
1 T mayo/veganaise
lettuce

Sauce:
soy sauce
sugar
rice vinegar
sesame oil

Cook rice.  Fry tofu.  Mix all ingredients together.  Mix sauce ingredients.  Serve rice mixture in lettuce, drizzle sauce on top.  Or just skip the lettuce.

Spinach Pasta

Serves 4

12 oz pasta

6-8 oz frozen spinach

1 1/2 T oil

4 garlic cloves minced 

2 tomatoes, diced

 salt to taste

Cook pasta and spinach.  Saute garlic, add pasta spinach and tomatoes.  Season with salt.

(This comes out a little dry.  Tasty, but dry... still trying to figure out how to fix that.)

Black Bean Burgers

1/2 c. flour
1 onion diced
2 minced garlic cloves
1/2 t oregano
1 small pepper minced
1 T olive oil
2 c cooked/canned beans, mashed
1/2 c corn
1/2 c breadcrumbs
1/4 t cumin
1/2 t salt
2 t chili powder

Saute onion, garlic, oregano, pepper.  Stir in remaining ingredients.  Shape into patties and place on greased pan.  Bake at 350 10-20 min.  Patties are somewhat crumbly, so we like to eat them in pitas- the pitas keep them contained!

Balsamic couscous

Serves 4

1 c couscous

1 c boiling veg broth

3T olive oil

2 cloves minced garlic

1/2 red bell pepper, diced

1/2 onion chopped

1 c cherry tomatoes, halved

2 stalks celery, chopped

1 crown broccoli, cut into small pieces

dash oregano

dash balsamic vinegar

1 t basil

*add season veggies

Add couscous to boiling water, remove from heat.  Let stand 5 min, fluff with fork.

Saute garlic, onion, pepper celery.  Stir in other ingredients, adding tomatoes and vinegar last.  Cook through.

Curry Lentils

Serves 3

1 c dry lentils

2 c water

1 can (14 oz-ish) coconut milk

2 1/2 T curry powder

salt to taste

Boil lntils in water, simmer 15 min.  Stir in curry powder, milk, salt.  Simmer 15 min until tender.

Baked Tofu

Serves 4

Best eaten cold!

1 1/2 pkg extra firm tofu

1/3 c shoyu

3 T maple syrup or honey

3 T ketchup

1 1/2 T vinegar

1 garlic clove minced

1/4 t pepper

1/2 t liquid smoke flavoring

Slice tofu and press water out.  Cut into cubes.  

Mix shoyu, syrup, ketchup, vinegar.  Stir in remaining ingredients.  Marinate tofu at least 30 min.  Place tofu on baking sheet in a single layer.  Bake at 375 for 30-45 minutes, turning half way.

Gnocchi

Serves 2-3

2 c. dry potato flakes

2 t. oregano/rosemary/spices of your choice

2 c. boiling water

2 eggs, beaten (if vegan, use ground flax seed- 1T flax to 3 T water = 1 egg)

2 t. salt

1/4 t pepper

3 c flour

Mix flakes with oregano.  Add water, mix and let cool (just so you won't burn your hands when you knead the dough).

Stir in egg, salt and pepper.  Blend in enough flour to make a stiff dough (depending on the type of potato flakes you use, you may need more or less flour).  Knead.  Roll into snake and cut into bite size pieces.  

Place in boiling water.  As they rise to the top, remove.

Chili

Serves 4

1/2 onion chopped

3 cloves minced garlic

4 celery stalks, chopped

1 bell pepper, chopped

1 can pinto beans, drained

1 can black beans, drained

1 can kidney beans, drained

1 can diced tomatoes with juice 

1 c. fresh/frozen corn

2 t. cumin

1 t. basil

1 t. oregano

dashes of:

  cayenne pepper

  cinnamon

  onion powder

  garlic powder

  ketchup

  Bbq sauce (Sweet Baby Ray's is BEST!)

Saute onion and garlic.  Add pepper and celery.  Add all other ingredients.  Simmer at least 20 minutes.

Spinach Lasagna

Serves 4

6 lasagna noodles

1 10oz pkg frozen spinach

1 pkg extra firm tofu

1 T sugar

1/2 c. soymilk (+/-)

1/2 t. garlic powder

2 T lemon juice

3 t oregano

dash basil

2 t. seasoned salt

spaghetti sauce

Cook noodles.

Blend tofu, sugar, milk, garlic, lemon juice, spices in blender.  Stir in squeeze dried spinach.

Cover bottom of 8x8 pan with sauce.  Layer noodles then 1/2 of tofu filling.  Repeat.  Top with noodles, cover with sauce.  Bake at 350 for 20 min.  Top with cheese if desired.

Chickpea Masala

I got this recipe off my friend's blog, and it's been a family favorite!  She has a bunch of other good recipes (though not vegan) on there: skimpypantry.blogspot.com

Serves 4

3-4 med. potatoes

3 minced garlic cloves

1/4 t ginger powder

1 T curry powder

1/2 t. cinnamon

1t salt

1/4 c. veg oil

1 3/4 c. water, divided

1 onion, chopped

1t cumin

1 (15 oz) can chick peas/garbanzo beans

1/2c frozen peas

1/2c chopped fresh cilantro

Cut potatoes in to 1" cubes. cover w/cold water, set aside.

Puree garlic, ginger, curry, cinnam, salt, oil, 1/4c water until smooth.  Transfer to pot, cook until thickened slightly, abt. 1 min.  

Add onion, stir till soft.  Drain potatoes and add to onion mixture.  Add cumin.  Cook abt 10 min, until potatoes are barely tender.  Add chickpeas and 1 1/2c water.  Simmer till potatoes are tender, abt 20-25 min.  Add frozen peas and cook covered 3 min.  Remove from heat and stir in cilantro.

Zucchini Marinara

Serves 4

5 medium zucchini/squash, sliced

1 onion chopped

2 cloves minced garlic

pasta sauce

parmesan cheese

Boil zucchini until tender.  Drain.

Saute onion and garlic.  Combine zucchini and onion mixture in 9X13 pan, mix.  Pour pasta sauce over, sprinkle on parmesan cheese.  Bake at 375 for about 20 min.

Quinoa and Beans

Serves 4

1 onion chopped

3 cloves minced garlic

1 pepper, chopped

¾ c uncooked quinoa

1 ½ c. veg broth

1 t cumin

¼ t cayenne pepper

salt/pepper to taste

1c. frozen corn

2 (15 oz) cans black beans, drained

½ c. chopped fresh cilantro

1 can diced tomatoes, drained

Soak quinoa in water, set aside.  Saute onions, garlic and pepper in pot.  Drain quinoa and mix in, cover with broth.  Add seasonings.  Bring to boil, cover, simmer abt. 20 min.  Add corn, simmer 5 min.  Add remaining ingredients.  Top with cheese if desired.

Vegetable Soup

 Serves 6

¾ c. dry lentils

5 c. veg broth

2 cloves minced garlic

½ onion, chopped

2 carrots, peeled and sliced

2 celery stalks, chopped

1 medium potato, chopped

½ c frozen peas

1 can diced tomatoes

oregano, to taste

rosemary, to taste

thyme, to taste

1 bay leaf

1 T balsamic vinegar

Saute onions in pot.  Add garlic and celery.  Add remaining ingredients excluding vinegar.  Simmer till tender (30-40 minutes).  Remove bayleaf, add vinegar.