{ CREAMY RICE AND MUSHROOM CASSEROLE }

Ok. This casserole is my very favorite dish right now! This is a Lucy creation, based off of the layered rice and chicken casserole of days past. (What do you want to call it, Lucy? We can change the title.) Sisters, seriously, if you want to take a bite of our childhood, make this! It's amazing!

1 1/2 c. brown rice, uncooked (about 4 c. cooked)

1 lb mushrooms, sliced (I used shitake)

1 pkg firm or extra firm tofu, pressed, cubed and marinated in 1/2 c. vegan veggie broth 4 hrs or overnight (I used 1 t. Better than Bullion No Chicken + 1/2 c. water)

1 c. water
1 1/2 c. non-dairy milk
2/3 c. cashews
3/4 c. nutritional yeast
4 T. cornstarch
2 T. lemon juice
1 1/2 t. salt
1 t. curry powder
2 t. miso
1 1/2 t. veggie base (1 t. Better than Bullion)

1 c. French fried onion rings (optional)

optional garnish: green onions

• Cook rice.
• Saute mushrooms until just starting to release mushroom juice.
• Drain marinated tofu, spread on parchment paper on a baking sheet, and bake at 375 for 35 minutes.
• Preheat oven to 400.
• Blend water through veggie base until very smooth.
• Spread cooked rice in the bottom of a 9x13 pan. Cover with baked tofu. Then mushrooms.
• Pour sauce mixture over the casserole.
• Bake at 400 for 20 minutes.
• Remove from oven, top with French fried onions, and bake for another 5 minutes.
• Serve, garnished with green onions.

This picture is 1/2 the recipe in an 8x8 dish. (Half of us like mushrooms; half do not.)

{ TOFU FETA CHEEZ }

Mom found this somewhere (?) and uses it in a delicious tomato salad I hope to post soon. We also love it on crackers!

1 pkg firm or extra firm tofu (refrigerated kind), pressed
1/2 c. water
1/3 c. mellow miso
1 1/2 T. white wine vinegar
1 1/2 T. lemon juice
3/4 t. salt
1/2 t. garlic powder

For Salad:

• Cube pressed tofu.
• Blend other ingredients.
• Marinate tofu in sauce at least 8 hours before adding to salad.

For Crackers:

• Process miso, vinegar, lemon juice, salt, and garlic powder until smooth.
• Crumble pressed tofu into processor.
• Pulse, slowly adding water, until desired consistancy. I like a small cottage cheese consistancy.
• Allow to marinate in fridge for at least 8 hours. I like it best after 3 or 4 days.

{ LETTUCE WRAPS }

I did it. Finally. These aren't quite PF Changs, but they're pretty good.

I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.

{ BAKED TOFU }

1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce

• Cut pressed tofu into 1/4-inch cubes.
• Combine marinade ingredients in a ziploc bag.
• Add tofu and allow to marinate for a couple hours or overnight.
• Spread tofu on parchment paper on baking sheet.
• Bake at 375 for 40 minutes, stirring/flipping once.

{ COOKING SAUCE }

1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)

3 T. water

1 t. orange juice concentrate

1 T. soy sauce

1/8 to 1/4 t. vanilla

1 t. rice vinegar

1/2 T. Chinese chili sauce

1 t. miso

1/2 t. mollases

1/8 t. pumpkin pie spice

1 drop stevia (1 t. sugar)

2 t. cornstarch

• Process sesame seeds into fine powder/tahini.
• Add remaining ingredients and process/blend until smooth.
• Set aside.

{ TOFU MIXTURE }

1 t. fresh minced ginger

2 cloves garlic, pressed or minced

1/4 c. minced red onion

2 green onions, sliced

1/2 can water chestnuts, diced

• Saute ginger, garlic, and red onion for 2 minutes.
• Add green onions and water chestnuts and saute for another 2 minutes.
• Add cooking sauce and stir until thick (happens very fast).
• Add baked tofu and combine.
• Serve rolled in lettuce leaves, drizzled with soy sauce.

{ THAI FRIED QUINOA }

This is another one from Peas and Thankyou. Kind of a fried rice idea, and very good.

A few changes I make:

• We like it best without the soy sauce.
• I use the skimmed coconut milk leftover from when I make coconut cream.
• I cook the quinoa in the pressure cooker: high pressure, 5 minutes, natural release.
• I use this tofu scramble recipe.

Enjoy!

{ TOFU DIPPERS }

Thank you, Mama Pea, for these! They are a favorite around here! (I use sucanat instead of brown sugar.)

We have them with this curry dipping sauce, also from peasandthankyou.com. (I replace the oil with undrained white beans.)

{ CREAMY CAULIFLOWER SOUP }

When we were at Joanne's a couple weeks ago, she made a delicious cauliflower soup inspired by this recipe, minus the half and half and sour cream. I, in turn, was inspired, bought a cauliflower last week, and came up with this recipe, with veganized cream/sour cream. We all loved it!

4 c. water + 1 T. Better-than-Bullion No Chicken broth, divided (or 4 c. whatever vegetable broth you like)
3/4 c. onion, diced (1/2 onion)
1 1/2 c. carrots, diced (4 medium carrots)
1 c. celery, diced (2 stalks celery)
1 c. sweet red pepper, diced (1/2 red pepper)
3 T. whole wheat flour
1 cauliflower head, roughly chopped
2 T. dried parsley (1/4 c. fresh)
1 bay leaf

1 1/2 c. non-dairy milk
6 oz. soft silken tofu (1/2 box)
1/2 c. raw cashews
2 T. nutritional yeast
1 T. lime juice
1 t. salt

• Saute onions in 1/2 c. broth.
• Add carrots, celery, and sweet red pepper. Saute for a few more minutes.
• Whisk 3 T. flour into 1/2 c. broth and add to sauteing vegetables. Combine and stir until broth has thickened and evenly coats veggies (happens very quickly).
• Add cauliflower and parsley and saute for another few minutes, stirring often to prevent sticking/burning.
• Add remaining 3 c. broth and bay leaf. Bring to a boil and then simmer 15 minutes, or until veggies are desired tenderness.
• Meanwhile, blend non-dairy milk through salt until very creamy (and warm if you have a high-speed blender).
• When veggies are tender, turn off heat and add cream.
• Let soup sit, covered, for 30 minutes or so, stirring occasionally, to allow flavors to blend.

{VEGAN ALFREDO WITH PEAS}

I made a few changes to this recipe.  We liked it even better.  (A bit less tofu-y, and a bit more complex flavor.)

1 lb whole wheat pasta, cooked al dente.


1/2 c. water
2 c. shallots or onions, chopped
1 lb. frozen peas (about 2 1/2 c.)


1 12.3-oz. pkg. firm silken tofu, pressed
1 1/2 c. non-dairy milk
1/3 c. nutritional yeast
1 head garlic, roasted*
1 t. onion powder
1/2 t. salt
1 pinch cayenne pepper
1 pinch nutmeg

1/4 c. fresh parsley

• In a medium saucepan, saute onions in water until soft.
• Add peas and saute an additional 2 minutes.
• Blend 2nd group of ingredients (tofu through nutmeg) until very smooth (2-3 minutes).
• Add cream mixture to onions and peas.
• Heat on low until heated through.
• Add parsley, and serve over whole wheat pasta.

*To roast garlic, peel off flaky paper stuff, leaving the whole head of garlic intact.  Wrap in foil.  Bake at 375 for 45 minutes.  Allow to cool.  Squeeze out garlic cloves.

{CARROT AVOCADO CURRY WITH TOFU}

Thanks, Elna and Lucy!  This is my new favorite dish.  So good!

I cooked it in the pressure cooker; it worked great.  (I'll include the original/non-pressure cooker recipe in parenthesis.)

{Tofu}

2 12-oz. boxes firm or extra firm tofu, pressed* and frozen**
1/4 c. apple juice (2 T. water)
1/2 t. ginger
1/2 t. cinnamon
1/2 t. paprika
1/2 t. curry powder
1/2 t. salt
1 dash pepper (1/2 t.)

• Thaw tofu in the refrigerator overnight, or at room temperature for several hours.
• Slice into 1/4 to 1/2-inch cubes.
• Saute in apple juice and spices until completely coated.
• Transfer to a baking sheet.
• Bake at 350 for 35 minutes, stirring occasionally.
• Set aside.

*To press tofu, remove it from the package, draining off any water.  Wrap the tofu in a paper towel and then a cloth hand towel, and place it on a plate (or cookie sheet if doing several blocks at a time).  Place another plate (or cookie sheet) on top, and put something heavy on top (canned food or books work great).  Leave the tofu to press for one to several hours.

**Freezing tofu changes the texture significantly; it becomes more spongy and "meaty."  After the tofu is pressed, unwrap it, put it in a freezer bag/container, and freeze.  To thaw the tofu, I just took it out of the freezer this morning and set it on the counter.  Quite a bit more water drained out of the tofu as it thawed.

{Curry Sauce}

1 c. water + 1 t. vegan chicken flavored Better-Than-Bullion (1 1/2 c. chicken broth)
1/2 c. apple juice
6 medium carrots, sliced thin
3 stalks celery, chopped
1/2 t. ginger
1/2 t. cinnamon
1/2 t. paprika
1/2 t. curry powder
1/2 t. salt
1 dash pepper (1/2 t.)
1 2-inch cinnamon stick


1/3 c. non-dairy milk
1/4 c. raw cashews
1/4 t. almond extract


1 avocado, peeled and sliced
slivered almonds


Pressure Cooker Instructions:

• Combine first ingredients (broth through cinnamon stick) in the pressure cooker.
• Cook on low pressure for 1 minute.
• Quick release.
• Meanwhile, blend milk, cashews, and almond extract until smooth.  Set aside.
• When pressure is released, add cream and tofu.
• Serve over brown rice or quinoa, topped with avocado slices and slivered almonds.

Normal Instructions:

• Combine first ingredients (broth through cinnamon stick) in a skillet or saucepan.
• Bring to a boil.
• Reduce heat, and simmer for 30 minutes, or until vegetables are soft.
• Meanwhile, blend milk, cashews, and almond extract until smooth.  Set aside.
• When vegetables are soft, add cream and tofu.
• Heat on low until heated through.
• Serve over brown rice or quinoa, topped with avocado slices and slivered almonds.

{BREAKFAST CASSEROLE}

We had a Relief Society brunch this morning, and I decided yesterday to be brave and take a vegan breakfast casserole. (I knew they were serving breakfast casseroles). So, I came up with this one laying in bed last night. It was a big hit! (I was the only vegan/vegetarian there, and before I even had a chance to try it, people were saying it was good and asking me how I made it!)

hashbrowns, cooked and seasoned
1 tomato, cut in slices

{TOFU SCRAMBLE} (original recipe found here)

1/2 sweet onion, chopped
1 12-oz. pkg firm tofu, pressed*
1/4 c. vegetable broth
1 t. garlic powder
1 t. onion powder
1/2 t. parsley
1 T. soy sauce
2 T. nutritional yeast
1/2 t. turmeric

• Saute onion and tofu in broth until onions are tender (3-5 minutes).

• Add remaining ingredients and cook, stirring often, for 5-10 more minutes.

{CHEEZ SAUCE} (original recipe found here)

1 c. potatoes, peeled and finely chopped (1 medium potato)
1/4 c. carrots, peeled and finely chopped (1 small carrot)
1 c. water

1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1 T. lemon juice
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika

• Place the chopped potatoes and carrots in small sauce pan with a lid. Add the 1 cup of water. Boil, covered, until tender, 10-15 minutes.

• While the potatoes and carrots are cooking, place remaining ingredients in a blender.

• When the potatoes and carrots are done cooking, add them and their water to the blender. Blend until very smooth.

• If needed, add water 1 T. at a time to thin.

Assembly and Baking:

• Put cooked hashbrowns in the bottom of a lightly greased 8x8 baking pan.

• Place tofu scramble on top.

• Spread/pour cheez sauce to cover top. (I think I used about 1/2 cup).

• Top with sliced tomatoes.

• Bake at 350 for 20 minutes.

*How to press tofu: Wrap the tofu in a few paper towels and then in a dishtowel or linen. Set on a plate. Put another plate upside-down on top. Put 3 cans of whatever on top. Let sit for a couple hours.

Things I would like to add: red, yellow, orange peppers; vegan sausage paddies (not often because they're not good for you); mushrooms.

{BAKED TOFU}

I've been experimenting a little with baked tofu. I've had success so far. I really like it!

firm or extra firm tofu
marinade of choice

For this one, I marinated firm tofu in a mixture of the following:

ketchup
fat-free balsalmic vinegar dressing
low-sodium soy sauce

• Cut tofu into thin slices of desired width and length.

• Marinate for 15 minutes to a couple of hours.

• Place marinated pieces in a single layer in a frying pan on medium heat.

• "Bake" for 20 to 30 minutes (or until desired texture), turning every 5 minutes.

Note: I had these on fajitas, but baked tofu would be great to top salads, Hawaiian haystacks, stir fries, etc. I'm also thinking I'll try some with Liza's curry.


This marinade was a bit more complicated. I adapted a PF Chang's Lettuce Wrap copy cat recipe. The tofu worked great, but I botched the rest of the mixture. I think I know how to fix it, so I might try again and post the whole lettuce wrap recipe. But for now, this tofu was great!

2 t. cornstarch
2 t. red wine vinegar
2 t. honey
4 t. orange juice
2 T. Thai chili sauce
4 t. water

• Cut tofu into 1/4-inch cubes.

• Marinate for 15 minutes to a couple of hours.

• Spread tofu in a single layer on a lightly greased cookie sheet.

• Bake at 350 for 45 minutes (or until desired texture), turning a few times.

{FAJITAS}

This isn't really a recipe, but here's what I do. They sure are yummy!

Put any combination of the following in a whole wheat tortilla:

"Beaner" bean mix
grilled veggies
baked tofu
Mexican rice
lettuce
tomatoes
corn
avocados
salsa
creamy Caesar dressing

{GRILLED VEGGIES}

yellow, red, orange peppers (I didn't have red this time.)
zucchini
carrots
mushrooms (I didn't have any.)
caramelized onion*

• Chop peppers, zucchini, and carrots into thin slices (match sticks).

• Grill peppers and carrots in frying pan until almost desired texture. (You don't need water or oil.)

• Add zucchini and mushrooms. Cook until desired texture.

• Add caramelized onions.

*To caramelize chopped onions, cook them in water, stirring and scraping sides often, until the water is gone. Add water. Repeat process several times until onions are golden brown and very soft.

{CREAMY POTATO SOUP}

This is Mom's recipe.

4 large potatoes, diced

3 large carrots, diced

3 celery stalks, chopped

1 large onion, chopped

1 T. vegetable bullion

1 t. fridge garlic (1 clove)

1/2 t. salt

1/4 t. pepper

4 c. water

• Combine above ingredients in large pot and simmer until vegetables are tender.

9 oz. soft tofu

1 T. lemon juice

1 c. soymilk

1 T. butter buds*

• Blend above ingredients with 3 ladles (2 to 3 cups) of the cooked vegetables and water.

• Stir blended cream sauce into soup.

*I haven't been able to find truly vegan butter buds, so I use 1/4 c. nutritional yeast instead.

Pressure Cooker Instructions:
Cook first group of ingredients on low pressure for 1 minute, quick release.  Add cream mixture.

{CREAMY BROCCOLI CHEEZ SOUP}

My husband loves broccoli cheese soup; I finally came up with a vegan variety that he really likes. I used parts of the mac & cheez recipe, creamy potato soup recipe, and my mother-in-law's broccoli cheese soup recipe to come up with this one.

3 carrots, chopped
3 celery stalks, chopped
1 c. chopped onion
1 T. vegetable broth powder

3 heads of broccoli, chopped

1 medium carrot, chopped
1 medium potato, diced
1 c. water

1 c. soymilk
9 oz. soft tofu
2 T. lemon juice
1 T. butter buds
1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika
2 T. cornstarch

• Put first group of ingredients (carrots, celery, onion, vegetable broth powder) in a large pot and add just enough water to cover the vegetables.

• Cover and simmer until vegetables are on the firm side of tender.

• Meanwhile, in a small saucepan, boil the carrot and potato in 1 cup of water until tender.

• Add last group of ingredients (soymilk through cornstarch) to blender (at least 5-6 cup capacity). Do not blend yet.

• When the vegetables in the large pot are firm/tender, add broccoli. There will not be enough water to cover the broccoli. Do not add water.

• Cover pot and simmer/steam until broccoli is tender, stirring occasionally.

• When the carrots and potatoes are tender, add them, along with their boiling water, to the blender. Blend until very smooth.

• When the broccoli is tender, stir in the blended creamy cheez sauce.

{FETTUCCINE AND PEAS ALFREDO}

(Joanne shared this recipe a few years ago. I don't know where she got it.)

1 lb. whole wheat fettucine (or other pasta)

2 c. shallots, diced

1/4 c. water

1 lb. frozen peas (about 2 1/2 c.)

2 T. garlic, minced (about 3 to 6 cloves)

4 c. vegan alfredo sauce

1/4 c. fresh parsley, chopped (about 1/8 bunch)

pepper to taste

• Cook pasta until al dente. Drain well. Return pasta to the pot and set aside.

• Saute shallots and garlic in water until onions are tender.

• Add peas. Saute for an additional 2 minutes.

• Add the pea mixture and alfredo sauce to the cooked pasta. Toss well to combine.

• Season with pepper to taste. Add fresh parsley. Serve.

{VEGAN ALFREDO SAUCE}

I serve this sauce over pasta or rice.

1 12.3-oz. pkg. lite silken tofu, firm or extra firm

2 c. soy/rice milk

1 t. onion powder

1/2 t. garlic powder

1 t. salt

1/3 to 2/3 c. nutritional yeast

pinch of cayenne pepper

pinch of ground nutmeg

pepper to taste

• Place all ingredients in blender. Blend until very smooth.

• Transfer sauce to saucepan. Heat until warmed through.

• Makes just over 4 cups.

{RICE AND PEAS ALFREDO}

(Adapted from Fettucine and Peas Alfredo, which Joanne shared with us long ago. I don't know where she got it.)

cooked brown rice

1/4 c. water

1 large sweet onion, chopped

2 T. garlic, minced (3 to 6 cloves)

1 T. dried parsley (1/4 c. fresh)

1 lb. frozen peas (about 2 1/2 c.)

{VEGAN ALFREDO SAUCE}

1 12.3-oz. pkg. lite silken tofu, firm or extra firm

2 c. soy/rice milk

1 t. onion powder

1/2 t. garlic powder

1 t. salt

1/3 to 2/3 c. nutritional yeast

pinch of cayenne pepper

pinch of ground nutmeg

pepper to taste

• In a saucepan, saute onion, garlic, and parsley in water until onions are tender.

• Add peas. Cook until peas are thawed.

• Place alfredo sauce ingredients in blender. Blend until very smooth.

• Add sauce to saucepan. Cook until warmed through.

• Serve over rice. Pepper to taste.

{CREAMY CAESAR SALAD DRESSING}

(Mom, where did you get this one?)

I use this dressing on everything! I love it on romaine salad (romaine lettuce, tomato, croutons), or on taco salad, burritos, beaners, etc. It fills my ranch dressing void.

*(Doubled)

1 12.5 oz. (2 box) box lite silken tofu

2 t. (4 cloves) (4 t. or 8 cloves) garlic

3 T. (heaping 1/3 c.) dijon mustard

4 T. (1/2 c.) nutritional yeast

1/2 c. (1 c.) lemon/lime juice

2 T. (1/4 c.) low sodium soy sauce (or Bragg amino acids)

1/4 c. (1/2 c.) water

1/4 to 1/2 t. (1/2 t.) salt

1/2 to 1 t. (1 1/2t.) pepper

1/2 t (1t.) lemon/lime zest*

1/16 t. (1/2 smidgen) (1/8 t.) stevia

• Blend all ingredients in the blender till smooth.

*Hint: I don't often have fresh lemons or limes, so when I do, I remove the pith (white stuff) from the peels, cut the peels into little pieces, and freeze them. Anytime a recipe calls for lemon or lime zest, I've got it.

{LASAGNA}

This is a very very favorite meal at our house. We usually serve it with corn, french bread, and a salad.

Red sauce:

4 cans spaghetti sauce

1 16-oz. bag frozen spinach

White sauce:

1/4 to 1/2 c. parsley

2 t. garlic

8 to 10 carrots

1/2 c. veggie broth

3 tubs tofu (firm or extra firm, not silken)

3 tubs tofutti cream cheese

3 T. lemon juice

1/4 t. nutmeg

1/4 to 1/2 c. nutritional yeast flakes (optional)

Other ingredients:

soy parmesan cheese

lasagna noodles (uncooked)

• Chop and steam carrots, set aside.
• In a big sauce pan, mix together spaghetti sauce, spinach, and hamburger. Cook on medium, then turn to low.
• In a big frying pan, saute parsley and garlic in oil or broth.
• Add steamed carrots and 1/2 c. veggie broth to saute mix. Cook for 5 minutes.
• Add drained tofu, cream cheese, lemon juice, nutmeg, and yeast flakes. Cook until it's soft and all mixed together.
• Ladle red sauce into bottom of 9x13 pan, barely covering it.
• Sprinkle on parmesan cheese.
• Arrange layer of noodles (uncooked) over cheese.
• Spoon white sauce on.
• Repeat previous 4 steps (but use more red sauce than on first application).
• Top with one more layer of red sauce and parmesan.
• Cover with tin foil. Cook at 375 degrees for 45 minutes to 1 hour, removing cover the last 15 minutes.

Note: This recipe originally was made for a large lasagna pan. I adapted the amounts to fit in 2 9x13 pans. It makes several dinners, and then it's worth the work (it freezes and stores well). If you only want one pan, half the amounts. I got this recipe from my dad, but we have no idea where he got it so that's the best reference we have.

Note from Rebekah: For those with smaller families, here are the amounts I use for a 9x9 baking dish and then a 9x13 baking dish, both without the ground soy:

{9x9}

1 large can spaghetti sauce

2 handfuls fresh baby spinach (2 c. chopped small)

1/4 c. water + 1/2 t. veggie broth powder

2 T. parsley

1/2 T. minced garlic

2-3 carrots (1 c. diced)

1 12-oz. box firm silken tofu, pressed

4 oz. vegan cream cheese (1/2 tub)

1 T. lemon juice

1 dash nutmeg

1/4 c. nutritional yeast

7 whole wheat lasagna noodles (broken to 9 inches, and remnants used on last layer)

vegan parmesan cheese

Layering:

red sauce to cover bottom of pan

3 noodles, broken to 9 inches

1/2 white sauce

almost 1/2 remaining red sauce

3 noodles, broken to 9 inches

remaining white sauce

almost all remaining red sauce

1 noodle + remnants

remaining red sauce

vegan parmesan cheese

{9x13}

1 1/2 large cans spaghetti sauce

3 handfuls fresh baby spinach, (3 c. chopped small)

1/2 c. water + 1 t. veggie broth powder

1/4 c. parsley

1 T. minced garlic

4-5 carrots (2 c. diced)

1 14-oz. tub extra firm tofu (or 2 12-oz. boxes firm silken, pressed)

1 tub vegan cream cheese

2 T. lemon juice

1/4 t. nutmeg

1/3 c. nutritional yeast

1 pkg. whole wheat lasagna noodles

vegan parmesan cheese

Layering same as above.

{FRENCH TOAST}

(From Neal Barnard's Food For Life p. 218)*

This is a great French Toast recipe that doesn't use eggs. Even my non-vegan friends like it.

(*if using vanilla soymilk)

1 c. firm tofu [12 oz. tofu for doubled recipe]

1 c. ricemilk or soymilk

2 T. flour

2 T. maple syrup (*1 T.)

1 t. vanilla extract (*no vanilla)

1/8 t. cinnamon
1/4 t. nutmeg

1/8 t. salt (*no salt)

8 slices bread

Process all ingredients except bread in blender.

Pour mixture into a shallow dish and soak bread on each side.

Spray skillet with nonstick spray.

Cook both sides until lightly browned.

*You can make a berry/fruit sauce for this that is really good...
2 T. corn starch
1 12 oz. can apple juice concentrate
4 c. fruit/berries (frozen or fresh)

• Mix this in a saucepan, and bring to boil until thickened.

*The French toast in the photo has pumpkin pecan butter on it. Yummy!