Wednesday, May 25, 2011


Thanks, Elna, for sharing this recipe!  (The original recipe is here.)

1 c. almonds
1 c. walnuts
1 c. prunes
1 c. dried fruit*
1/4 c. honey
1 t. vanilla
1 t. cinnamon

1 1/2 c. Barbara's Brown Rice Crisps cereal
  • Place almonds in a food processor and pulse to coarsely chop.
  • Add remaining ingredients except cereal and process until finely chopped, but not pureed.
  • Place in a large bowl and mix in cereal by hand.
  • Using your hands, press firmly into a 3/4-inch thick square on a cutting board.
  • Cut into 1-inch squares.
  • Place squares on parchment paper or lightly greased baking sheet.
  • Bake at 200 for 30 minutes.
  • Allow to cool.
  • Store in an airtight container.
*The original recipe calls for 1-inch pieces of dried mango.  I didn't have mango, so I used dried apples.


I found these on Notes From the Vegan Feast Kitchen. Bryanna was kind enough to give permission to post the recipe.

I changed a couple things to make them 100% whole wheat. They worked great, and we loved them! We had them with bean burgers and oven fries.

1/4 c. warm water + 2 t. yeast

1 c. leftover soft mashed potatoes, warm (or 1/2 c. instant mashed potatoes mixed with 1 c. boiling water)
1 c. medium-firm tofu, drained and mashed
3/4 c. to 1 c. non-dairy milk, warm
1/4 c. ground flaxseed
1/4 c. wheat bran
2 T. sucanat
2 T. oil (or wonderslim)
1 T. nutritional yeast flakes
2 t. salt

4 c. whole wheat flour*

non-dairy milk for brushing
sesame or poppy seeds, or onion flakes for garnish

  • Proof yeast in water for a few minutes.
  • Add potatoes through salt and mix well. (I used a Bosch mixer, dough hook.)
  • Add flour and knead on speed 2 for 5 minutes. (Original instructions are to knead for 5-10 minutes, with a mixer or by hand.)
  • As the dough is kneading, keep an eye on it, and add more non-dairy milk or water, a couple tablespoons at a time, if it seems too dry.
  • Place in greased bowl, cover, and let rise in a warm place (corn warmers in the microwave worked great) for 1 1/2 hours.
  • Punch down and divide into 9-12 equal balls. (I made 9.) Dough should be pretty sticky.
  • With wet hands, press the balls down on greased or cornmealed baking sheets to make circles 3-4 inches across.
  • Cover and let rise for 30 minutes.
  • Brush the buns with non-dairy milk for a shiny glaze and sprinkle with garnish.
  • Bake at 350 (325 convection) for 20 minutes.
  • Cool on racks.

*The whole wheat flour we use is home-ground from hard white wheat.  It makes a much lighter bread than other wheat varieties.

Sunday, May 22, 2011


Wow!  This was good!  Thanks, Mom (source?).

{ Cupcakes }

Mix together dry ingredients:
2 c. whole wheat flour
3/4 c. evaporated cane juice
1/2 t. salt
1/2 t. baking soda
1 t. baking powder

In a separate bowl, whisk together:
1 c. water + 1 T. egg replacer

Add to egg replacer and whisk together:
3 T. baby food prunes
1 T. Earth Balance margarine
1 t. vanilla
1 t. lemon juice

  • Add wet ingredients to dry ingredients, and gently fold together by hand until only a few lumps are left.  Do not use an electric mixer.
  • Fill 12 muffin tins about 3/4 full.
  • Bake at 350 for 20 minutes.
  • Wait 5-10 minutes before removing muffins to cool on a rack.
{ Strawberry Sauce }

12 oz. apple juice concentrate
1/4 c. corn starch
1 t. to 1 T. lemon juice
1 to 2 t. lemon zest

3 lbs. fresh strawberries, chopped
  • Combine first ingredients in saucepan and cook on medium heat, stirring constantly until thick and bubbly.
  • Stir in strawberries.
  • Chill before serving.
Serve with coconut cream.  So good!

Sunday, May 15, 2011

Forks Over Knives

Check here to see if it's playing near you!


This recipe comes from May's issue of The Friend magazine. We had them two days in a row!  Delish!  (This recipe makes four 1-cup parfaits.)

2 c. granola
2 c. non-dairy yogurt*
2 c. fresh berries
1/4 c. shredded coconut
2 t. orange zest
2 T. evaporated cane juice

  • Mix coconut, zest, and evaporated cane juice together in a bowl.
  • Put 1/4 c. granola in the bottom of each cup.
  • Pour 1/4 c. yogurt over granola.
  • Add 1/4 c. berries.
  • Sprinkle with coconut orange mixture.
  • Repeat layers - granola, yogurt, berries, coconut.
*The original recipe calls for vanilla yogurt.  We used lemon one day, and strawberry the next.