Coconut Cinnamon Roll Muffins

muffin ingredients:
2 tsp baking powder
1-2 dashes each of allspice and nutmeg
1/2 tsp cinnamon
1/3 cup cornmeal
3/4 cup 10 grain flour or whole wheat flour (or other flour)
3/4 cup + 1 Tb kamut flour
1/3 cup succanat sugar
1/2 tsp salt
1/2 tsp coconut extract or vanilla, optional
2 Tb canola oil
2 Tb coconut oil, nut butter, or canola oil
3/4 cup soymilk

date filling:
6-8 fresh dates, chopped and pitted
1/2-3/4 tsp cinnamon
1/3 cup coconut butter or coconut oil
extra coconut butter

Preheat oven to 350 degrees F. Mix muffin dry ingredients together, then add wet ingredients and mix until just blended. Process date filling in a food processor until very smooth. Spread half of the batter into a mini muffin pan, then spread about half of the filling gently over the batter. Top with the rest of the muffin batter, sprinkle muffins with cinnamon, then bake in the oven for 15 minutes (make sure not to overbake in order to maintain a soft moist muffin). Cool slightly, and when ready to serve, top generously with the rest of the date filling and extra coconut butter. Enjoy for breakfast or as a treat!

Other variations: lemon, orange, pumpkin, fig, raisin spice, apple...
The best part is that these have no margarine/butter, no yeast, no rolling and slicing, and no waiting for the dough to rise!

Vegan Harvest Cornbread

2 cups white wheat flour, spelt flour, or whole wheat flour
2 cups whole grain cornmeal
2 Tb baking powder
3/4 tsp salt
1/4 cup vegetable or safflower oil
2 Tb agave nectar
2 cups milk alternative (such as soy, hemp, almond, oat milks)
1/2 - 3/4 cup frozen corn, or fresh corn kernals from 1 corn cob
1/3 cup + 1 Tb banana pepper, diced
1/3 cup + 1 Tb red onion, diced
optional 2 Tb flaxseed meal

Preheat oven to 350 degrees F. In a medium bowl, mix all dry ingredients. Make a well in the center of the bowl, and add agave and oil. Then add milk, and combine liquid ingredients with the dry ingredients until just blended with no flour clumps. Place in a medium round pan coated with cooking spray. Bake in the oven for 40-45 minutes until golden brown.

Carrot Trail Mix Muffins

1 1/2 Tb ground flaxseed
1/3 cup pineapple juice
1 cup whole wheat pastry flour
1/4 cup wheat germ
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
pinch of salt
1/4 cup date pieces
2 Tb sunflower seeds
1/2 cup + 1 Tb pineapple, crushed
1 Tb safflower oil
3 Tb agave
1/2 tsp coconut extract (or just vanilla)
1/8 tsp vanilla extract
3/4 cup carrots, finely grated

Preheat oven to 375 degrees F. Combine pineapple juice and flax in a small bowl and set aside. Combine all dry ingredients in a large bowl and wet ingredients in another bowl. Stir in flax mixture to wet ingredients, then add wet ingredients to dry ingredients. Bake in a mini muffin pan for 15-20 minutes (check for doneness and golden color). Sprinkle cinnamon on top. Makes 12 mini muffins.


We especially like the pineapple as a sweetener. Sunflower seeds added a nice crunch, but we may try walnuts next time. Other ideas: apple butter and currant muffins and pumpkin pineapple muffins.

Homemade Pizza Crust

1 1/2 cup warm water
1 tsp sugar
1 pack dry active yeast
1 Tb olive oil
3/4 tsp salt
2 cup whole wheat flour
1 1/2 cup hard white wheat flour
1 tsp basil
1/2 tsp oregano
fresh rosemary leaves, chopped

Add all ingredients according to your bread machine's directions. Set on dough cycle. When done with dough cycle, flattened into a pizza crust. Place stone in oven to preheat, then add crust to stone and bake at 500 degrees F for only 5 min. Can freeze crusts for easy pizza dinners for the week. To finish the pizza, add toppings, then bake at 425 degrees F for 8-15 min.

Homemade Millet Cornbread

1/4 cup flax
3/4 cup hemp milk
3/4 cup oat flour (or other flour)
1 cup cooked millet grits
1 cup cornmeal
1 Tb baking powder
1 tsp salt
1/4 cup agave
1/4-1/3 cup chopped red bell pepper

Preheat oven to 375 degrees F. Mix flax and some milk and let sit. Combine the remaining ingredients in a large bowl, except for the bell pepper, then add the flax mixture. Stir until combined, add bell peppers and stir until just blended, then bake in a round pie pan or make muffins in a muffin pan. Bake for 15-20 minutes, until golden.

No-Fuss Peach Crisp

Homemade Granola
1 cup oats
~ 4 Tb agave, enough to coat all the oats
a pinch of sea salt
lots of cinnamon
sunflower seeds

Lay out oats on a cookie sheet, then add agave and mix thoroughly to coat. Mix in a little salt and lots of cinnamon. Spread out evenly over the sheet, then sprinkle sunflower seeds to your liking. Bake at 325F, checking/stirring frequently, until aromatic and lightly browned. Let cool to harden.

Warmed Peaches
4 large juicy ripe peaches, chopped

Put in a skillet and cook at med-heat until warmed and syrupy. Then serve with granola on top for a simple and healthy treat. Could also serve it with yogurt for a parfait.

Vegan Nutty Fudge

This fudge is healthy, with the base from almond butter instead of powdered sugar/condensed milks, and could be easily made into a raw fudge treat, if you didn't melt the almond butter with the agave nectar. Most importantly, it is the best fudge we've ever had, and is so gooey, chocolaty, and nutty!

1/2 cup agave nectar
3/4 cup no-salt added nut butter (we used almond butter)
3/8 cup cocoa powder
1/2 cup chopped walnuts (can use other nuts or some chocolate chip)
1/2 tsp flavoring extract (Vanilla extract usually. Also try mint, maple, coconut, etc...we used maple extract)

In a small stove pan, heat agave and nut butter for a few minutes just until creamy and mixed together. Turn off heat and add cocoa, walnuts, and extract. Mix thoroughly and quickly before starts to thicken, and then pour into a small square pan sprayed with cooking spray. Spread eveny, then place in fridge to harden. Once chilled, cut into squares. We enjoyed these in the freezer - they were firmer yet gooey. Enjoy!

Makes a good amount, but small enough for two people to enjoy over the week. We had halved the original recipe adapted from Gluten Free Vegan Cookbook.

Chai Crunch Pancakes with Cherries

3 Tb flaxseed meal
3 Tb water
2 cups Bob's Red Mill 7 Grain Pancake Mix
1 Tb chai seeds
1 Tb finely ground nuts
2 cups cold vanilla soymilk
2 bags Organic India Red Chai Tea, seeped in the soymilk
2 Tb safflower oil
1 - 1 1/2 cups frozen cherries, warmed in the microwave
cinnamon for sprinkling
powdered sugar and/or agave


In a small bowl, combine ground flaxseeds and water and mix to make a pasty "egg". Let sit for a few minutes.

In a medium-sized bowl, add pancake mix, chia seeds, and nuts. Add milk, oil, and the "egg" mixture into the medium-sized bowl, and mix everything just until blended.

Preheat a large skillet at medium heat. Spray with cooking spray, pour batter onto the skillet, making two or three pancakes at a time. Flip the pancakes when the edges begin to brown and bubles show in the center. Cook the other side until slightly-browned.

Sprinkle powdered sugar and cinnamon, top with cherries, and serve with agave, if desired. Enjoy! Makes 10 pancakes (depends on how large/flat you make them!).

Note: We each had two pancakes with 1/4 cup of cherries, and then froze the other servings to have on hand for another breakfast!

Quinoa-Oat Date Porridge

1/4 cup quinoa
1/4 cup steel cut oats
Bob's Red Mill Date Crumbles (to your liking - 1/4 cup?)
~ 1 1/2 cups vanilla soy milk (could add more depending on how thin/thick you like your oatmeal)
lots of cinnamon
optional: hemp seeds

Bring milk to a boil in a large saucepan. Add quinoa and oats, cover, and simmer 20 minutes. Portion into two bowls, add dates and cinnamon, and sprinkle hemp seeds if desired. Makes two servings.

Almond-Graham Apricot Bars with Dark Chocolate Glaze

These bars contain very little ingredients (all organic) to make it simple and natural. You could adapt it to keep it more raw by not baking it.

Ingredients:
~ 2 cups dried apricots, unsulfured

1 cup almonds, no salt added

1 cup crushed graham crackers, ~24 graham squares (We use Health Valley's Oat Bran Graham Crackers)

8 Tbsp natural creamy almond butter, no salt or oil added (We usually use Eastwind Creamy Almond Butter, but the store didn't have it this time, so we used Maranatha's Almond Butter)

~1/2 tsp pure vanilla extract (We used Simply Organic brand)

~1/3 of a 71% Dark Chocolate bar, about 8 squares (We used Equal Exchange Organic Very Dark Chocolate)

Instructions: Preheat oven to 350 F.

Step 1:
Soak apricots in water in a small bowl for a few minutes.
Place soaked apricots in a blender or food processor. Add vanilla extract, and process till blended and chopped up nicely. It will be like apricot paste!
Put the apricot "paste" back into the bowl.

Step 2:
Grind almonds in the food processor till chopped up finely. Place in a medium-sized bowl.

Step 3:
Grind graham crackers till crushed into graham cracker crumbs. Place in the bowl containing the almonds.

Step 4:
Mix graham cracker crumbs and almonds, then add the almond butter to bind the mixture together.
Place graham-almond mixture into a square baking pan and press down to make a crust.

Step 5:
Bake crust till slightly brown, about 3-4 minutes.

Step 6:
Place apricot paste on top of the crust and try to spread it over the whole area to make an apricot layer.

Step 7:
Bake 7-8 minutes.

Step 8:
Melt chocolate. We just put it in the microwave for a few seconds. Make sure to stir and check on the chocolate periodically so it doesn't burn. Just heat till melted throughout.

Step 9:
When the apricot bars are done baking, drizzle the melted chocolate over it to your liking.Step 10:
Let the bars cool in the fridge for a while before slicing them. The first bar you'll cut will crumble just because it would be difficult to get it out of the pan. Actually, as time passes, the crust gets less dry/crumbly and holds together better.

Note: This was our first attempt at these bars, so we may make some adjustments next time to make the crust less crumbly (agave?) or add more apricot layer. You could even sprinkle some shredded coconut on top. It still is very tasty and a nice & healthy treat!

Chewy Cranberry Oatmeal Cookies with Dark Chocolate Chunks

Flax "Egg":
2 Tbsp ground flaxseeds (flax meal)
¼ cup water

Dry:
1 cup stone ground 100% whole wheat flour
1 cup white whole wheat flour
3 cups rolled oats (NOT quick-cooking)
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon

Wet:
2 tsp vanilla extract
¾ cup sucanat (unrefined granulated cane sugar)
1 cup sweet potato puree or canned sweet potatoes (no sugar added), drained and pureed
¼ cup safflower oil
½ - ¾ cup water

Add-ins:
½ cup dried cranberries (preferably Eden Organic’s Dried Cranberries sweetened with apple juice instead of sugar)
½ cup (~16 squares) Equal Exchange 70% Dark Chocolate, cut into chunks (about 2/3 of the whole chocolate bar)

Preheat oven to 325 F.

In a medium sized bowl, combine ground flaxseeds and water and mix to make a pasty "egg". Let sit for a few minutes.

In a large bowl, combine all dry ingredients (flour, sugar, oats, baking soda, salt, and cinnamon).

In the medium bowl with the flax "egg", mix the rest of the wet ingredients just until incorporated (vanilla, sugar, sweet potato puree, oil, and water). Add the dried fruit and chocolate chunks. Make sure to distribute evenly and not over-mix.

Drop large spoonfuls of dough about 1 inch apart on a cookie sheet that has been sprayed with cooking spray. Flatten each cookie just slightly. (The cookies will not spread).

Bake for about 10 minutes, making sure not to burn the tops. If needed, cover with foil. Makes about 30 cookies.

Agave Mustard Dressing

2 Tb spicy mustard
2 Tb agave nectar
1/2-1 Tb safflower oil
2 Tb apple cider vinegar
a little water to your liking to make it thinner

Mix all ingredients. Enjoy in salads, wraps, tofu, potatoes, vegetables, etc!

Strawberry Muffins

Ingredients:
3 Tbsp ground flaxseed
1/4 cup soy milk

1 cup oat flour (We use Bob's Red Mill)
1 cup white whole wheat flour
3/4 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
ground cinnamon
1/2 cup unrefined whole cane sugar

1 6 oz. carton strawberry soy yogurt (We use Whole Soy & Co.)
2 Tbsp safflower oil
1/2 tsp vanilla extract
1 1/4 cup fresh strawberries, diced
3/4 + 1/3 cup soy milk

Directions:
Wash and dice strawberries.

Mix flax and milk in a small bowl and let sit for a few minutes to make your "egg".

Preheat oven to 350 F and line mini muffin tins with paper liners.

In a large bowl, combine dry ingredients and dash cinnamon heavily. (We forgot to measure the amount of cinnamon, but do it to your liking. We are cinnamon lovers.)

Combine wet ingredients in another bowl, except for the strawberries. Add wet mix to dry and stir just enough to combine. Gently stir in strawberries.

Divide batter into muffin cups, sprinkle tops with cinnamon, and bake for 13-16 minutes. If using big muffin liners (we used mini), then bake for about 20-25 minutes.

Makes about 24 mini muffins. May be good to eat with strawberry jam, more cinnamon, or some almond butter.

No Bake Fruit Treats

Fig Pecan Bars

1 1/2 c. dried figs, cut in 1/2 and soaked in hot water
1/3 c. + 2 Tb finely chopped pecans
1 1/2 Tb no sugar added raspberry jam

Drain figs and process until pasty. Mix thoroughly the fig mixture with chopped pecans. Then add the jam. Smooth into a bar pan, slice into squares, and put in the fridge to firm up. Enjoy!

Other variations: add a little orange zest or lemon zest instead of jam. Add some cinnamon instead of jam and use walnuts instead of pecans.



Apricot Balls

3/4 c. dried apricots, diced and soaked in hot water
1/2 c. almonds, processed till finely chopped
1/4 tsp coconut extract

Drain apricots and process until pasty. Mix thoroughly the apricots with the chopped almonds. Then add the coconut extract. Form into balls and put in the fridge to firm up. Enjoy!

Other variations: add jam instead of coconut extract. Add maple syrup.



Apricot Cocoa Brownie Balls

3/4 c. dried apricots, diced and soaked in hot water
1/2 c. almonds, processed till finely chopped
1 tsp agave nectar
2 - 2 1/2 Tb cocoa powder
1/2 tsp chai seeds (optional)

Drain apricots and process until pasty. Mix thoroughly the apricots with the chopped almonds. Then add the remaining ingredients. Form into balls and put in the fridge to firm up. Enjoy!

Zucchini Fruit Salad

2 large zucchini, diced
2 scallion stalks, sliced
1 garlic clove, minced
1/8-1/4 tsp jalapeno, diced finely
1/3 c. green bell pepper, diced
6-7 dried pineapple pieces, diced into small chunks
4-5 Tb plain soy yogurt
1 Tb lemon juice
2 Tb dried basil
walnut pieces
black pepper to taste

Mix everything together, except the nuts. Sprinkle with walnuts when serving and serve with avocado slices. Easy and tasty!

Fiesta Tofu Scramble Wraps

1/2 c. onion, chopped
2 cloves garlic, minced
1/4 c. vegetable broth
1 package of extra firm tofu, drained and pressed to squeeze out water
2 tsp turmeric
2 tsp paprika
2 Tb dried oregano
2 Tb nutritional yeast
1 Tb olive oil
1 c. Hot Just Veggies, re-hydrated with hot water and drained
large whole wheat tortillas
optional: 1/2 c. black beans, guacamole, or diced fresh tomatoes

Saute onion and garlic with vegetable broth in a large saute pan until almost, but not quite tender. Crumble tofu into the pan, and cook until thoroughly heated and begins to brown. Add spices and incorporate into the tofu mixture. Add the Hot Just Veggies (and add black beans if desired) to the pan, and cook everything until heated. When ready to serve, drizzle the olive oil over the tofu scramble. Fill a tortilla with tofu scramble and add guacamole or diced fresh tomatoes, if desired. Roll up and enjoy!

Indian Bean and Sweet Potato Saute with Apricots

4 medium sweet potatoes, diced
3/4 c. green bell pepper, diced
2 cloves garlic, minced
3/4 c. onion, diced
1 c. frozen spinach, thawed
1 15 oz can red kidney beans, rinsed and drained
1 c. Just Apricots (freeze dried apricots)
1 c. soymilk
1 Tb olive oil

1 tsp each of paprika, cumin, and turmeric
1 Tb cinnamon
1 tsp cayenne pepper, ground
crushed red pepper, optional

Steam sweet potatoes (add a little water) in the microwave until cooked. Saute bell pepper, garlic, and onion in a large saucepan until slightly softened and onion is translucent. Heat kidney beans in the microwave until warmed, then combine kidney beans, spinach, and sweet potatoes into the saucepan. Add the apricots, soymilk, olive oil, and spices, and mix until well combined. Heat on medium low until thoroughly heated. Serve with couscous or pita bread.

LK's Whole Wheat Biscuits

1 c. white whole wheat flour
2 c. whole wheat flour
1/2 c. flax meal
1 1/2 Tb baking powder
1 tsp salt
1 1/2 Tb agave nectar
2 1/2 Tb margarine
1 c. soy milk
1 c. - 1 1/4 c. water

Preheat oven to 375-425 degrees F. In a large bowl whisk together the dry ingredients. Cut in the margarine (quickly to keep cold) until mixture resembles coarse meal.

Make a well in the center and gradually pour in agave, soy milk, and water. Stir until thoroughly mixed, but don't overmix.

Place onto a floured surface and spread to about 1 inch thick. Try not to mess with dough too much. Cut biscuits with a large cutter. Use up all scraps.

Place on a baking stone (if desired, can add flour to bottom). Bake for about 6 minutes then cover with foil and cook for another 4-5 minutes. Makes 10 large biscuits.

Whole Grain Onion and Herb Variation:
Use 1/4 c. cornmeal, 1 1/4 c. spelt flour, 1/2 c. whole wheat flour, and 1/2 c. white wheat flour. Add 1/4 tsp sage, 1/2 tsp thyme, 1 1/2 tsp dried onion, 1 tsp dried basil, and some black pepper.

Cinnamon Variation:
Add 1 -2 tsp cinnamon to the dough and sprinkle some cinnamon and brown sugar on top.

Black Bean Soup (like Panera's!)

1/2 c. onion, chopped
2 cloves garlic, minced
1/3-1/2 c. green bell peppers, diced
1 - 2 Tb jalapeno, diced
3 15-ounce cans of black beans, rinsed
1 - 1 1/2 cups vegetable broth
1/2 tsp or more chili powder
1/2 tsp paprika
1 tsp cayenne or Mexican seasoning
1 tsp cumin
1/2 tsp dried oregano

Sauté the onions, garlic, and peppers in a 1/4 cup of broth in a nonstick saucepan. Once the onions have become translucent, place in a large stockpot. Add the beans, broth, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking. Top with diced tomatoes or diced avocado or even diced mango! Serve with chips or cornbread.

Maple Oatmeal Cookie Bites

1 1/2 c. whole wheat flour or spelt flour
1/2 c. white whole wheat flour
3 c. rolled oats or multigrain oats
1/2 c. shredded coconut
1 c. brown sugar
1 tsp baking soda
1/2 tsp. salt
1/2 c. maple syrup
6 Tb or more water
5 Tb margarine melted, or canola oil
2 tsp vanilla extract
1 1/2 tsp or more cinnamon
optional: walnuts, almonds, raisins, chocolate, nutmeg, or allspice

Preheat oven to 325 degrees F. In a large bowl, combine flour, brown sugar, oats, coconut, baking soda, salt, and cinnamon. In a small bowl, combine maple syrup, water, butter, and vanilla. Add to the flour mixture. Add any optional ingredients, then mix until well blended.

Drop spoonfuls of dough 1-2 inches apart on a cookie sheet that has been sprayed with cooking spray. Flatten each cookie slightly. Bake for 10-12 minutes. Makes 20-22 cookies.
Variation: no coconut, add almond extract instead of vanilla extract

Vegan German Pancakes

1/2 cup white whole wheat flour
1 Tb ground flax seeds
1 Tb sugar
1/8 tsp salt
3/4 cup or more soy milk
apricot or raspberry preserves
berries
powdered sugar (optional)

Combine flour, flax meal, sugar, and salt in a medium bowl and stir well. Add soy milk and mix well with a whisk.

Coat a nonstick skillet with cooking spray and place over med-high heat until hot. Remove pan from heat, and pour 1/4 cup batter into pan, quickly tilting in all directions so batter covers pan with a thin film. Cook about 1 minute. Then lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.

Place pancake on a towel and let cool. Repeat with remaining batter. Stack pancakes between single layers of paper towls. Spread preserves over each pancake and add berry slices (we like strawberries), and roll up. Sprinkle with some powdered sugar. Makes 4 pancakes.

Cinnamon Applesauce Cookie Bites

1/4 cup margarine, softened
1/3 cup Brown Sugar Splenda mix, or 2/3 cup regular brown sugar
1/2 cup unsweetened applesauce
2 1/4 cup various grain flours (did 1 cup Kamut, 1 1/4 cup Spelt)
2 tsp baking powder
2 tsp or more ground cinnamon
1/2 tsp salt
1 Tbsp flaxseed, ground

Directions:
In a large bowl, beat butter, sugar, applesauce, and flaxseed until smooth. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Add to the applesauce mixture, stirring by hand just until you have a soft dough.

Preheat oven to 325 degrees F. Roll dough into 1 - 1 1/2 inch balls and place on cookie sheet coated with cooking spray. If desired, flatten the balls slightly. Bake the cookies for 9-12 minutes, checking every few minutes and covering with foil to avoid getting too hard or overbrowned on top. Cool and enjoy!

Makes ~15 cookies.
(Could make bigger to be extra soft and fluffy, and add currants or dried cranberries)

LK's Healthy Vegan Fudgy Brownies

1 cup whole wheat pastry flour
1 cup white whole wheat flour
1 1/2 cup brown sugar
3/4 - 1 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 1/4 cup water
1/3 cup vegetable oil
1 tsp vanilla extract
1/3 - 1/2 cup chocolate chips
3/4 cup prune puree

Preheat oven to 350 degrees F. Mix dry ingredients, then add wet ingredients and stir until just combined. Spread in a 9 x 13 inch greased pan, and bake 20-25 minutes total. Cover with foil after 15 minutes. Let cool, then cut into squares. Sprinkle powdered sugar if desired. Enjoy warm or frozen (frozen makes it like a fudgy bar!).

Apricot Jam Scones

(makes 4-6)
1 cup whole wheat flour
1 cup Multi-Grain or Bran Flakes (we used Nature's Path Synergy cereal)
1 1/2 Tb flaxseed meal
2 tsp baking powder
1/2 cup Kozlowski Farms No Sugar Added Apricot Spread (or any jam or apple butter)
1/2 cup soy milk
3 Tb cold margarine

Preheat oven to 375 degrees F. Process the multi-grain/bran flakes until coarsely ground. In a medium bowl, combine flour, ground multi-grain flakes, flaxseed meal, and baking powder. Cut in margarine until resembles coarse crumbs. Add apricot spread and soy milk and stir just until blended.

Separate dough into 6 and place on a cooking stone or non-stick pan. Pat slightly to form each round scone (1 1/2 inch thick). Bake 18-20 minutes or until golden brown. May need to cover with foil half way. Remove from baking sheet and cool 5 minutes.

LK's Lima Bean Green Chili Dip

1/2 pack soft tofu
3/4 tsp garlic powder
4 Tb green chiles, divided
1 tsp dried celery flakes (or use fresh minced celery or dried celery seed)
3/4 tsp black pepper
1 3/4 c. lima beans (1 can, rinsed and drained)

Puree tofu, garlic powder, 3 Tb green chiles, celery flakes, black pepper, and limas until creamy. Add 1 Tb green chiles at the end. Chill and serve with fresh vegetables, crackers, and chips, or use as spread on sandwiches or wraps!

Our Homemade Sloppy Joes

1 tsp olive oil
2 c. chopped mushrooms
1 c. diced onion
1/2 c. diced green bell pepper
1/4 c. diced celery (optional)
1/2 c. diced carrots
2 cloves minced garlic
2 c. textured soy protein or 1 can lentils, drained
2-4 Tb Ketchup
1 Tb red wine vinegar or apple cider vinegar
1 Tb Worcestershire sauce
1 - 2 Tb dried oregano
1/4 tsp black pepper
1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper
1 (8 oz) can no-salt-added tomato sauce

Heat oil in a large skillet over med-high heat. Add onions and bell peppers and saute until tender. Add remaining ingredients. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Serve on toasted whole wheat buns or bread slices. Makes 6-8 servings.

Granola No-Coconut Cookies

These are like a breakfast cookie - slightly chewy and slightly soft, like a muffin-scone.3 c. granola
1 1/2 c. whole wheat flour
1/2 c. white whole wheat flour
1/4 c. brown sugar
1 tsp baking soda
1/2 tsp salt
2 Tb flax meal
1 tsp cinnamon
2/3 - 3/4 c. shredded carrots
1 Tb coconut extract
1 1/2 c. unsweetened almond milk or soy milk
1/4 c. safflower or canola oil
1/2 c. agave nectar
3 Tb chocolate chips (optional)
nuts (optional)

Preheat oven to 325 degrees F. In a large bowl, combine granola, flour, brown sugar, baking soda, salt, flax meal, and cinnamon. Then add in carrots.

In a small bowl, combine coconut extract, milk, oil, and agave nectar. Add to the flour mixture. Add any optional ingredients, then mix until well blended.

Drop spoonfuls 1-2 inches apart on a cookie sheet that has been sprayed with cooking spray. Bake for 10-12 minutes. May need to cover with foil. Makes 15-20 cookies.

Beet Veggie Burgers

1 fresh beet, grated (peeled the outer part first)
1/3 cup whole grain oats, cooked (in a little water)
2/3 cup uncooked oats
2 Tbsp sesame seeds
1/4 cup onion, minced
1 1/2 tsp dried basil
1/4 tsp each of dried thyme and sage
1/2 tsp each of celery seed, garlic powder, and cayenne
1 Tbsp soy sauce
1 1/2 Tbsp nutritional yeast flakes
1/2 cup plus 1 Tbsp mashed white northern beans
1 Tbsp ground flaxseed
2 mushrooms, diced


Preheat oven to 350 degrees. Mix all ingredients well. Form into patties and place on cookie sheet sprayed with cooking spray. Bake on each side until slightly browned and crisp on the tops.

Black Bean and Mango Rice

1.75 cups or 15 oz black beans
1 ripe juicy mango, cubed
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 small chili pepper, seeded & minced
3/4 c. cooked short grain brown rice
> 1 tsp cumin
1 tsp pepper
salt to taste
dried oregano
crushed red pepper or cayenne pepper
optional: fresh cilantro

Saute onion, bell pepper, and chili pepper in a skillet on med-med high until onion slightly translucent and golden. Meanwhile, add cumin and oregano to the black beans and heat beans in the microwave until hot. Mix the sauteed onion and pepper with the mango in a bowl.

Serve with brown rice - top brown rice with beans and mango mixture and enjoy!

Graham Scones

(makes 4 -6 scones)
1 cup whole wheat pastry flour
8 whole wheat graham squares, crushed
1 Tb flaxseed meal
2 tsp baking powder
1/4 cup cold margarine
1/4 - 1/3 cup soy milk
3 Tb sugar

Variations:
orange cranberry (add 1/3 cup dried cranberries and 1-1/2 Tb orange zest)
cinnamon (1/2-1Tb) or other spices
walnuts or pecans (add 1/4-1/3 cup)

Preheat oven to 375 degrees F. If desired, soak dried cranberries in water to plump.

In a medium bowl, combine flour, crushed grahams, sugar, baking powder, and spices if desired. Cut in margarine until resembles coarse crumbs. Add milk and if desired, add cranberries and orange zest or nuts. Stir just until blended.

Place dough on a greased baking sheet; pat into a circle. If desired, sprinkle on top sugar or cinnamon. Cut into 4-6 wedges and separate slightly. Bake 18-20 minutes or until golden brown. May need to cover with foil half way. Remove from baking sheet and cool 5 minutes.

For the orange glaze, mix 1/2 cup powdered sugar, 1 Tb orange zest, and 1 1-1/2 Tb orange juice, and spread over the scones. Enjoy!

Thai Tofu Saute

Sauce:

2 cups water

3 Tb agave nectar

6 Tb soy sauce

6 tsp sesame oil

6 tsp curry powder

2 tsp cornstarch

3/4 tsp crushed red pepper (or fresh chili pepper, diced)

Mix the sauce ingredients and set aside. Can make ahead if desired. (We didn't seem to have on hand cornstarch or sesame oil, so we omitted it this time.)

Saute:
1 1/2 cup red bell pepper, cut into thin strips

1/2 cup sweet/yellow onion, cut into thin strips

1 clove garlic, minced

1 packet of firm tofu (16 oz)

1 packet frozen brocolli ( ~1 1/2 cup)

whole unsalted cashews

2/3 cup whole grain couscous (makes four servings) (read directions on box for cooking)

Saute first two ingredients in a large saucepan and cook until slightly tender. Add garlic, tofu, brocolli, and the sauce and cook until brocolli is tender. Add cashews within the last 5 or so minutes. While sauting, we cooked the couscous (took only 5 minutes).

Fresh Tomato Basil Soup

1 cup finely chopped carrots
2-3 stalks celery (1 cup), finely chopped (OR 2 Tbsp dried celery flakes)
1/2 - 1 cup white onion, finely chopped
2-3 cloves garlic, minced
2 lb (6 cups) tomatoes, chopped, with seeds (about 11 Romas)
1 can low sodium diced tomatoes, reserved till later
1 whole red bell pepper plus 1/4 of another red bell pepper, chopped
1/2 cup chopped fresh basil, OR 2 Tbsp dried basil
dried Italian seasoning, sprinkled plentifully
1 Tbsp extra virgin olive oil
1/2 tsp salt (OR to taste)
1 Tbsp balsamic vinegar

Directions:
Preheat oven to 375 degrees F. Chop all vegetables. Place the fresh tomatoes and red bell pepper on cookie sheet. Drizzle 1 Tbsp olive oil evenly over the tomatoes and red bell peppers. Sprinkle heavily with Italian seasoning, and lightly sprinkle some ground black pepper and salt. Roast the vegetables for about 30 minutes, or until veggies tender and edges lightly browned.While red bell peppers and tomatoes are roasting in the oven, saute onions, carrots, and celery at medium high heat, till slightly tender, stirring occasionally.

Transfer all vegetables to a food processor. Add the can of diced tomatoes to the processor. Depending on your desires, process until the texture is either mostly smooth, semi-smooth, or still fairly chunky. (We like it semi-smooth for texture). Return processed vegetables to a large pot.

Turn the heat onto to medium low to heat the soup in the pot. Add the basil (fresh or dried) as well as the balsamic vinegar. If soup to thick, add a little water. Simmer till ready to eat!