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!