{CHRISTMAS GINGERBREAD COOKIES}

I served these with coconut cream at book group last night. They were a huge hit!

The dough worked great rolling it out instead of rolling it into balls.  I tried parchment paper, floured surface, and pam-sprayed surface.  The latter worked the best, but all were fine.

I decreased the cooking time from 10 to 9 minutes.  They were perfect!

{EASY PECAN PIE BITES}

Mom happened upon these here.  They are my new favorite snack.  So good!

dates
pecans

Replace date pits with pecans.  Done.

{WHOLE WHEAT FAT-FREE TORTILLAS}

These turned out really good!  I was so sick of trying to find anything close to a healthy whole wheat tortilla-- without the sugar, hydrogenated and partially hydrogenated oil, shortening, etc.  On my last trip to the grocery store, I decided I would just make my own and never buy those lousy things again.

So, we had fajitas today.  I did some searching online, looked at several different recipes, and came up with this.

This makes 12 to 16 tortillas (all photos are of half the recipe).

4 c. whole wheat flour
1 T. baking powder
1 t. salt
2 T. nutritional yeast
1 to 2 drops stevia (I use an actual "drop" measuring spoon.  Very very small amount!)
1/2 c. baby food prunes (or blended prunes and water)
1 1/2 c. cold water

• Mix together dry ingredients.
• Cut in baby food prunes.

• Mix in water, forming dough into a ball.
• Cover with saran wrap and let sit 15 minutes.

• On a floured surface, roll dough into 2 logs.
• Cut each log into 6 to 8 even pieces.

• Put pieces back in bowl and recover with saran wrap.
• Heat a skillet over medium high.
• Remove one piece of dough and roll into a ball.
• Flatten onto floured surface.  Flip over (so both sides are floured) and flatten again, into about a 4-inch disc.

• Roll with a rolling pin until very very thin.  The easiest way I found (after some trial and error) was to hold the dough down with one hand and use my other palm on the rolling pin, turning the dough slightly with the holding hand between each roll.

• Carefully transfer rolled dough to the skillet.  (I found it best to drape the dough over the rolling pin to pick it up.)

• Dry fry for a few minutes on each side, until bubbles form on the first, and then until bubbles are brown but not burned on the second.

• While it's cooking, roll out your next tortilla.  Be careful, however, not to over cook the first.
• Keep tortillas covered with a towel until ready to serve.  (They do rewarm well, between paper towels, 20 seconds in the microwave.)
• These should store well in a bag in the refrigerator, or in the freezer.

(The bullets are all messed up on my computer; I hope they're not on yours. I don't know how to fix it.)

{CRANBERRY JELLO}

This recipe has been around in our family for as long as I can remember.  Source, Mom?

Anyway, it's really good!

4 pkgs. no-flavor gelatin (you can use vegan gel like agar)
12 oz. cranberry, rasberry, or apple juice concentrate (or combination)
20 oz. can crushed pineapple
2 c. cranberry sauce
1 c. pecans or walnuts, chopped
1/2 to 1 c. vegan sour cream

• Strain pineapple, reserving juice.
• Mix concentrate with pineapple juice to make 4 1/2 c.  (Add water if necessary.)
• Sprinkle gelatin on 1 c. juice mixture.
• Let sit for 1 minute.
• Meanwhile, boil remaining 3 1/2 c. juice.
• Add boiling juice to cold and stir to dissolve gelatin.
• Pour into 9x13 dish.
• Refrigerate until half set.  (30 minutes to an hour.  Check every 5-10 minutes after 30 minutes.  It can go very quickly from liquid to set.)
• Meanwhile, combine and mix crushed pineapple, cranberry sauce, and nuts.
• When jello is half set, mix in fruit and nuts.

• Refrigerate 5 more minutes.
• Swirl or mix in sour cream.

• Refrigerate to set completely.

{STUFFING}

We have Susan (Fat Free Vegan) to thank for this one. So good! Marian and I are going to make more tomorrow to go with our other Thanksgiving leftovers. (I'll put the original recipe in parenthesis where I made some changes.)

1/2 c. onion, chopped

4 c. whole wheat bread cubes (4 thick-ish slices)
1 t. each of fresh rosemary, sage, and thyme, minced (3/4 t. poultry seasoning)
1 T. dried parsley or 3 T. fresh parsley, minced
1 T. nutritional yeast
1/2 t. salt
1 dash freshly ground black pepper
1/2 c. celery, chopped
1/2 c. dried cranberries (raisins)
1/4 c. pecans or walnuts, chopped

1-2 T. soy sauce
1/2 c. boiling vegetable broth (or water)

• Preheat oven to 350.
• Saute onions in water until soft. (I added this step.)
• Meanwhile, mix bread cubes with all seasoning, celery, cranberries, and nuts.
• Strain onions and add to mixture.
• Toss/mix until well combined.
• Add soy sauce to boiling broth and pour over bread mixture, stirring to moisten completely.
• Bake covered for 20 minutes.
• Uncover and bake for another 10 minutes.

{MASHED POTATOES}

This isn't really a recipe, but here's what we do for delicious vegan mashed potatoes:

potatoes
non-dairy milk
vegan margarine
salt
pepper

• Peel potatoes and cut into 2-inch chunks.
• Put 1 inch water and steaming rack in pressure cooker.
• Add potatoes to cooker, and cook on low pressure for 3 minutes.
• Quick release.
• Poor steamed potatoes into electric mixer (Bosch).
• Do initial mashing with potato masher.
• Warm milk in microwave.
• Use whisk beaters in mixer.  Turn mixer on, and add milk and margarine to desired texture, consistency, and taste.
• Add salt and pepper to taste.
• Serve with this gravy.

{A VEGAN THANKSGIVING}

When people find out we're vegan, they often ask, "What do you eat for Thanksgiving?"  Our answer:  "Everything!"

My girls and I are at Marian's.  (Mike has Dental Boards on Saturday; we left him this week so he could study in peace.)   This was our menu:

Mashed Potatoes
Gravy
Stuffing
Carrots
Peas
Candied Yams
Rolls
Cranberry Sauce
Cranberry Jello
Wassail
Apple Pie with Coconut Cream
Cheesecake with Blueberry Sauce

Here's the Spread:

And here's my plate:

Everything was delicious!  And I absolutely love eating a Thanksgiving Feast and not feeling that rock-in-my-stomach fullness afterward!

{CHERRY CHOCOLATE CHIP SNACK BARS}

Another variation on breakfast bars:

1 1/2 c. oats

1 1/2 c. shredded wheat cereal

1 1/2 c. cashews

1 1/4 c. dates

3/4 t. cinnamon

3/4 t. salt

1 1/4 c. dried cherries
3/4 c. vegan chocolate chips

1/3 c. water

1 1/2 T. egg replacer powder

1/2 c. honey

1/2 T. vanilla

• Preheat oven to 350.
• Place first ingredients and 3/4 c. dried cherries in food processor.  (If you don't have a large-capacity processor, you may need to do this in 2 parts.)
• Process until finely chopped.
• Add remaining 1/2 c. cherries and the chocolate chips, and process until they're the size you want.
• In a large bowl, whisk together water through vanilla.
• Add oat mixture and stir to combine.
• Transfer to a lightly greased 9x13 baking dish, and lightly press flat.
• Bake on 350 for 20 minutes, or until edges are golden brown.
• Allow to cool completely before cutting and serving. (They're even better chilled in the fridge or freezer.)

{APPLE CINNAMON SNACK BARS}

Another variation on breakfast bars:

1 1/2 c. oats
1 1/2 c. shredded wheat cereal
1 1/2 c. walnuts
1 c. dates
2 t. cinnamon
3/4 t. salt

1 1/3 c. dried apples

1/3 c. water
1 1/2 T. egg replacer powder
1/2 c. honey
1/2 T. vanilla

• Preheat oven to 350.
• Place first ingredients and 2/3 c. apples in food processor.  (If you don't have a large-capacity processor, you may need to do this in 2 parts.)
• Process until finely chopped.
• Add remaining 2/3 c. apples, and process until they're the size you want.
• In a large bowl, whisk together water through vanilla.
• Add oat mixture and stir to combine.
• Transfer to a lightly greased 9x13 baking dish, and lightly press flat.
• Bake on 350 for 20 minutes, or until edges are golden brown.
• Allow to cool completely before cutting and serving. (They're even better chilled in the fridge or freezer.)

{CHOCOLATE CHIP SNACK BARS}

These are a variation of the breakfast bars.  So yummy!  I make a bunch and freeze them for my husband to pack in his lunch.

1 1/2 c. oats
1 1/2 c. shredded wheat cereal
1 1/2 c. pecans
2 1/4 c. dates
3/4 t. cinnamon
3/4 t. salt

3/4 c. vegan chocolate chips

1/3 c. water

1 1/2 T. egg replacer powder
1/2 c. honey
1/2 T. vanilla

• Preheat oven to 350.
• Place first ingredients in a food processor.  (If you don't have a large capacity processor, you might have to do this in 2 parts.)
• Process until finely chopped.
• Add chocolate chips and pulse a few time, until they're the size you want.
• In a large bowl, whisk together water through vanilla.
• Add the oat mixture, and stir to combine.
• Transfer to a lightly greased 9x13 baking dish and flatten down gently.
• Bake on 350 for 20 minutes, or until the edges are golden brown.
• Allow the bars to cool completely before cutting and serving.  (They're even better after being chilled in the fridge or freezer.)

{RAW TACOS}

I saw this on The Cooking Lady (Thanks!).  I really liked it, but the cheeze was pretty rich, so I couldn't eat enough of it to get full.

I think the ground walnut "meat" would be a great addition to any taco salad, tostada, soft taco, etc.

And the cilantro-cashew cheeze reminded me a bit of ranch dressing.  I might try to tweak it a bit to make a salad dressing.  I've been wanting a good vegan ranch for a long time.

I also think the cheeze would make a great vegetable dip!

{GROUND WALNUT MEAT}

1 c. raw walnuts
1/2 T. ground cumin
1/2 T. ground coriander
1/2 T. liquid aminos, tamari, or soy sauce
1 pinch salt

• Place all ingredients in a food processor.
• Process until mixture resembles ground meat.  (Be careful to not over process into butter.)

{CILANTRO-CASHEW CHEEZE}

1-2 cloves garlic

1/2 t. salt

1 c. raw cashews

2 1/2 T. fresh lemon juice

1/4 c. packed fresh cilantro leaves

1/4 c. water

• Place garlic and salt in a food processor and process into small pieces.
• Add cashews and process into a paste.
• Add lemon juice, cilantro, and water.
• Process to mix well.

To Serve:

• Spread 2 T. cheeze down center of Romaine lettuce leaf.
• Sprinkle with 2 T. ground walnut meat.
• Top with salsa and avocado slices.
• Wrap and enjoy!

{APPLE PIE}

We had a Relief Society meeting last night and learned how to make pie crust. After watching the demo, I was bound and determined to make a whole wheat, vegan pie crust without using shortening. Here it is. It's not a flaky, melt-in-your mouth crust, but it's not too hard or tough either. I'm not sure if the non-flakiness was due to my inexperience (probably handled the dough too much), or just because coconut milk doesn't act like shortening. But, it was tasty, and for my first pie ever, I'll call it a success.

I took elements from this recipe and this one, along with a crust recipe my friend sent to me.

{APPLE FILLING}

6 c. apples, peeled and thinly sliced (food processor)
2 T. lemon juice


2/3 c. apple juice
3 T. flour
3/4 c. sucanat
1 dash salt
1 t. cinnamon
2 t. lemon zest

• Peel and slice apples (reserve and freeze peels for later use in green drinks), toss with lemon juice, and set aside.
• Combine flour, sucanat, salt, and cinnamon in a small saucepan.
• Over medium heat, slowly add apple juice, stirring (whisking) constantly.
• Add lemon zest and continue to stir.
• Bring to a boil.
• Remove from heat and set aside.

{WHOLE WHEAT PIE CRUST}

2 1/2 c. whole wheat flour
1/2 t. salt
1 c. hardened half of chilled Thai Kitchen coconut milk
Up to 6 T. cold water (put ice in some water to make it really cold)

• Put coconut milk in fridge to chill for at least a couple of hours, better overnight.
• Combine flour and salt in a large mixing bowl and put in the freezer to chill, at least one hour.
• Put rolling pin and pastry blender (or knife and fork) in freezer to chill.
• After everything has chilled for long enough, puncture bottom of coconut milk can to allow liquid to drain out. (Reserve and freeze for later use in pina colada shake!)
• Scoop out solid(ish) part. Should be about a cup. If not, add liquid back to make 1 cup.
• Cut into flour, using a pastry blender or knife and fork, until the dough resembles small peas.

• Sprinkle water 1 T. at a time, and mix with a fork, just until dough starts to hold together.
• Form into 2 balls, one slightly larger than the other. (Handle dough as little as possible.)
• Roll out on floured parchment paper until slightly bigger than a 9" pie dish.
• Carefully pick up parchment paper and fold over to lay crust into dish.
• Pour apples into crust.
• Pour sauce slowly over apples. If you pour too fast, it will run off the pie instead of seeping down into the apples.
• Cover top with 2nd crust.
• Fold edge of bottom crust over top crust and make a fluted edge.
• Cut design in top.

• Brush with non-dairy milk.
• Cover edges with foil to avoid over browning.
• Bake at 375 for 25 minutes.
• Remove foil and bake for another 25-30 minutes.

• Serve topped with this coconut whipped cream.

{GARLIC HERB DROP BISCUITS}

I served these tonight with this skillet lasagna.  Very good.  I had planned to make garlic bread but hadn't made any french bread, so I just tweaked the drop biscuit recipe, and they turned out great.  Very mild, so add more herbs if you're wanting a stronger flavor.

2 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1/2 t. garlic powder
2 T. nutritional yeast


3/4 c. non-dairy milk, cold
1/4 c. (heaping) applesauce
1/2 T. fresh basil*, finely chopped
1/2 T. fresh rosemary*, finely chopped

• Preheat oven to 400.
• Combine dry ingredients.
• Mix wet ingredients together (I include fresh herbs in "wet") and then add to dry.
• Mix until well combined, but not too long.
• Drop onto lightly greased baking sheet.  (I always make 9 biscuits.)
• Allow to sit 2-3 minutes.
• Bake at 400 for 12 minutes.

*I've started buying these herbs, along with parsley and cilantro, fresh.  I chop them up and then freeze them in recipe-friendly amounts.  I've loved having them on hand!

{BLACK BEAN AND CHIPOTLE SOUP, REVISED}

Check it out.

{BLACK BEAN SALSA}

This salsa is supposed to be served over these corn waffles, but it's a great salsa for anything.


6 plum tomatoes, roughly chopped
1 15-oz. can black beans, drained and rinsed
⅓ c. sliced green onions
2 T. snipped fresh cilantro
2 T. lime juice
1 to 2 serrano peppers, chopped*
¼ t. salt
¼ t. cumin
1 ripe avocado, chopped

• Roughly chop tomatoes and combine with black beans, green onions, cilantro, lime juice, serrano pepper, salt, and avocado.

* I only use one half of a serrano pepper because they are so hot, and I don’t use any seeds. You might want to wear gloves or put your hand in a sandwich bag while chopping, and make sure you wash your hands after and don’t touch your eyes or face. They do add a good flavor, and they don’t make the whole thing too spicy, but you have to be careful with them.

{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.

{SQUASH ENCHILADAS WITH SPICY PEANUT SAUCE}

Thanks, Lucy!  This was really good.  I actually changed the recipe to make a smaller amount for my small family; I'll post the original (9x13) and the smaller one (8x8).  I also cut the spice way down.  I'll post the spice amount as a possible range.  I used the smallest amount.

8-10 whole wheat or corn tortillas (5 for an 8x8 pan.)

{FILLING for both 9x13 and 8x8}

1/4 c. water
1 carrot, diced
1 1/4 c. mushrooms, diced (I left these out.)
1/2 c. onion, diced

1 1/2 c. butternut squash, cubed and steamed
1/2 c. jicama, diced
1/2 c. Granny Smith apple, peeled and diced
1/4 c. sunflower seeds
1 T. white or apple cider vinegar
1/2 t. salt
2 T. fresh cilantro, chopped

• Saute carrot, mushrooms, and onion in water until the carrot is tender.
• Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt, and cilantro.
• Mix well and set aside.

{SAUCE FOR 9X13]

2 c. water

1 T. bouillon

1/2 t. salt

1/2 t. cumin

1-2 garlic cloves, minced (1/2 t.)

1-2 canned chipotle chilies, chopped*

1-3 T. chili powder

1/4 c. water

1/2 t. dried oregano

1 T. onion, minced

1 T. flour

3/4 c. creamy peanut butter

• In a medium saucepan, combine first ingredients (water through chili powder).
• Bring to a boil.
• Meanwhile, in a small skillet or saucepan, saute the oregano and onion in water until the onion is soft.
• Whisk in flour.
• Slowly whisk chili sauce into onion/flour mixture.
• Bring to a boil and cook about 2 minutes.
• Remove from heat.
• Strain and discard chunks.
• Add peanut butter to remaining liquid.
• Mix well and set aside.

*You may want to wear gloves while handling the chilies.  The oils can irritate your skin.

{SAUCE for 8x8}

2 c. water

1 T. bouillon

1/2 t. salt

1/2 t. cumin

1-2 garlic cloves, minced (1/2 t.)

1-2 canned chipotle chilies, chopped

1-3 T. chili powder

1/4 c. water

1/2 t. dried oregano

1 T. onion, minced

1 T. flour

1/4 c. creamy peanut butter

• In a medium saucepan, combine first ingredients (water through chili powder).
• Bring to a boil.
• Meanwhile, in a small skillet or saucepan, saute the oregano and onion in water until the onion is soft.
• Whisk in flour.
• Slowly whisk chili sauce into onion/flour mixture.
• Bring to a boil and cook about 2 minutes.
• Remove from heat.
• Strain and discard chunks.
• Combine 2/3 c. chili sauce and 1/4 c. peanut butter.  (Freeze extra chili sauce for next time.)
• Mix well and set aside.

{ASSEMBLY}

• Preheat oven to 350.
• Place a spoonful of squash mixture down the center of each tortilla.  (I packed all of the filling into 5 whole wheat tortillas.)
• Roll up and place seam side down in a lightly oiled 9x13 (or 8x8) baking dish.
• Pour peanut sauce over the top.
• Bake for 20 minutes.

{CHEESECAKE}

{9-INCH GRAHAM CRUST}

1/2 c. grape nuts cereal
2 c. Mother's Graham Bumpers cereal*
1/3 c. applesauce
1/4 t. almond extract

• Preheat oven to 315.
• Process grape nuts in processor until it's the consistency of heavy sand.
• Add graham bumpers and pulse cereal in food processor until it's the consistency of bread crumbs or heavy sand.
• Add almond extract.
• Slowly add applesauce, mixing by hand, until it's moist but still kind of crumbly.  You don't want it globby.  You may not need all the applesauce.
• Press into a 9-inch pie dish to form a crust.  (Don't worry if it seems like you won't have enough; just keep spreading and pressing.  It will work.)
• Pack the crust down tightly.
• Bake at 315 for 8 minutes.
• Remove crust from oven and allow to cool completely before adding filling.

*You can use whole wheat graham crackers instead, but they have added oil.  Or you can use GrapeNuts cereal, processed really small.  Or a combination of any of those will also work.  GrapeNuts make a chewier crust.  The Graham Bumper crust was nice and soft.  Definitely my favorite so far.

{FILLING}

2 boxes firm Silken tofu, pressed

12 oz. (1 1/2 tubs) vegan cream cheese

1 c. evaporated cane juice

1 t. almond extract

2 T. lemon juice

1 t. lemon zest

1 1/2 T. egg replacer

3 T. cornstarch

• Blend all ingredients until very smooth (2-3 minutes).
• Pour into cooled pie crust.
• Bake at 315 for 50 minutes to 1 hour.
• Remove from oven and place away from heat.
• Allow to cool to room temperature (2-3 hours).  (The cheesecake will fall as it cools.)
• Chill in refrigerator for at least 10 hours before serving.

{FRUIT TOPPING}

1 can apple juice concentrate

4 c. fruit

2 T. lemon juice

1 t. lemon or lime zest

2 T. cornstarch

• Pour 3/4 of the apple juice concentrate into a saucepan.
• Add fruit, lemon juice, and zest.
• Over medium heat, bring to a boil, stirring occasionally.
• Mix cornstarch into remaining apple juice concentrate, and pour into sauce.
• Continue to cook, stirring constantly, until the sauce has thickened.
• Remove from heat.
• Serve hot or chilled.

{THE TRUTH: WHAT'S REALLY IN MEAT}

If you have an hour (and if you can get over this guy's quirkiness) this video is well worth your time.

{SWEET POTATO CHIPS}

This is a normal sized cereal/soup bowl with about 1 1/2 sweet potatoes.  As you can imagine, it's easy to go through LOTS of sweet potatoes this way.

These kind of take a long time to cook, and they're gone in about 30 seconds when they're done, but they're oh-so-good and worth it!

• Preheat oven to 350-400 degrees.  (Experiment in your climate, humidity, and altitude.)
• Scrub sweet potatoes; you don't need to peel them.
• Slice sweet potatoes into thin, even slices.  (Easiest to use a food processor or mandoline.)
• Spread slices in a single layer on a cookie sheet.
• Bake for a long time (45-90 minutes, depending on temperature, thickness of slices, etc.), flipping every 10-15 minutes.
• Keep a close eye on them, and remove them as they reach the desired texture and crispiness.  Some chips may be done before others.

{IRONIC}

I've read a few of these articles lately- it seems some people are catching on to the craziness of pinkwashing.

Susan Silberstein, PhD, Editor
Ironic Breast Cancer News:
CLUCK FOR THE CURE?
adapted from an article by Ralph Moss, PhD

Recently we learned that in order to fight cancer, we should buy a bucket of Kentucky Fried Chicken. This past spring, the chicken purveyor and Susan G. Komen for the Cure teamed up on a "Buckets for the Cure" campaign at 5000 KFC restaurants nationwide "to raise funds and spread breast cancer awareness." "Spread breast cancer" may be more on target.

Participating franchises sell specially designed pink buckets of chicken, and KFC then donates 50 cents for every bucket that is ordered during the promotion period. The names of "breast cancer survivors and those who have lost their battle with breast cancer will be listed on the sides of the bucket."

KFC has been in the news recently for a great innovation in dining: the "Double Down." This gluten-free all-meat sandwich consists of two pieces of bacon, two slices of cheese, and the famous Colonel's sauce -- which contains soybean oil, sugar, chicken fat, MSG, etc. -- packed between two fried chicken fillets! This "breadless wonder" was launched across the entire US in April of this year.

Then there's the acrylamide issue. In 2000, Swedish scientists discovered this chemical in such foods as potato chips and french fries. The US Food and Drug Administration estimates the acrylamide content in KFC french fries at 117-313 parts per billion, a very high amount.

Acrylamide is classified as a "probable human carcinogen." In rat studies, it increased the incidence of breast cancer, as well as thyroid tumors and scrotal mesothelioma. In humans, there is an increased risk of ovarian and endometrial cancers, renal cell cancers, and mouth cancers. In 2009 a Dutch study showed a positive association between dietary acrylamide intake and breast cancer. The highest consumption of acrylamide correlated with a 43% increase in breast cancer in women with estrogen or progesterone receptor positive cancers.

According to Barbara Brenner of Breast Cancer Action, this is "an egregious example of 'pinkwashing' which occurs when a company purports to care about breast cancer by promoting a pink ribboned product, but manufactures products that are linked to the disease....Make no mistake, every pink bucket purchase will do more to benefit KFC's bottom line than it will to cure breast cancer."

She also points out that KFC, like most fast food chains, is overwhelmingly present in poor and minority communities that tend to have higher breast cancer mortality rates.... It is unfortunate that Komen has chosen to associate itself with products that may, ironically, be linked to increased incidence of breast cancer!

At www.BeatCancer.org, we are not raising money for research and we are not searching for the "cure." Prevention is the cure! There's plenty of research already published on diet and breast cancer, and we teach women every day how to apply that science in their lives -- whether that be for primary prevention, prevention of recurrence, or creating an inner environment that will no longer host cancer.

{THE ORIGINAL DATE BALLS}

We already have different varieties of this recipe posted: date balls, date squares, and cashew cookie squares.  But this is the original date ball recipe, with flax and walnuts. Very good for brain health.

1 c. sesame seeds
1 c. walnuts
1/2 c. ground flax
1 c. coconut
1/4 t. ground cloves
1/4 t. ginger
1/2 t. cinnamon
1 t. vanilla
1 c. dates, very packed
1/3 c. peanut butter

• Process sesame seeds in food processor until ground to powder.
• Add and process walnuts, flax, coconut, and spices.
• Add and process dates and peanut butter.
• Roll into balls, or press into a dish and cut into squares.

{GUTSY and TRUE}

{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.

{PAN SEARED PORTABELLOS}

Mom shared this recipe a while ago in an email.  I tried it the other day and loved it!  Mariah (my 3-year-old) also loved them; Elaine (2) and Mike wouldn't even try them. Not mushroom fans.

2-3 large portabello mushrooms (or 1 lb. baby portabellos)
1 T. water
1 T. balsamic vinegar
1/2 t. dried oregano
1 1/2 T. apple juice concentrate
2 garlic cloves, minced or pressed
2 T. soy sauce

• Trim mushroom stems flush with base of the mushroom.  Discard stems (or cook them with the mushrooms).
• Combine sauce ingredients in a skillet or sauce pan with a lid.
• Warm over medium heat until bubbly.
• Place mushrooms, top side down, in the pan.
• Cover, and cook for 3-5 minutes.
• Turn mushrooms over.
• Cook, covered, for another 5 minutes.

Here's a how-to video:

{TWICE BAKED POTATOES, REVISED}

I tried the twice baked potatoes again, with some revisions.  They turned out much better.  Click here.

{HOT PASTA}

This recipe comes from Mom's good friend.  We call it "Tammy's Hot Pasta."

16 oz. whole wheat rigatoni noodles
3 cans stewed tomatoes, blended to desired chunkiness
1/4 to 1/2 c. vegan parmesan (or nutritional yeast)
3 small cloves garlic, minced
1/4 c. fresh parsley
1/8 to 1/4 t. crushed red pepper
olives (optional)

• Prepare noodles, drain, rinse, and set aside.

• Saute garlic, parsley, crushed red pepper in water.

• Toss all ingredients together.

{VEGAN WHIPPED CREAM}

This stuff is delicious!!  Mom shared this little secret with us last week, and I made gingerbread cake today just so we could have something to try it on.

1 can Thai Kitchen brand coconut milk
1/4 c. powdered evaporated cane juice (or agave nectar or other sweetener)
1 T. corn starch
1 t. vanilla

• Chill the coconut milk in the fridge overnight.
• 
  
  

  Chill a mixing bowl and beaters in the freezer for 1 hour.
• 
  
  
  
  
  

  Pierce the bottom of the coconut milk can to allow coconut water/liquid to drain.
• 
  
  
  
  
  

  Open top of can, and scoop hardened coconut fat into chilled mixing bowl.
• 
  
  
  
  
  

  Mix with chilled electric beaters until broken up and starting to smooth.
• 
  
  
  
  
  

  Add powdered sugar, corn starch, and vanilla.
• 
  
  
  
  
  

  Whip with beaters until resembles consistency of whipped cream.  If the coconut milk was set up, the texture should quickly become very much like whipped cream.  If it was a bit (or a lot) runny, it'll take longer.

*Watch a how-to video here.

{BREAKFAST BARS}

I found these on everwell.com and changed them just a bit to be vegan. We all really liked them and they were easy to send to school for a lunch treat. I think I'll do some experimenting with different kinds of dried fruit (we used raisins, but I'd like to try apricots or cranberries).

Makes 16 (small) Bars

1 cup Oats
1 cup Shredded Wheat Cereal
1 cup walnuts
1 1/2 cups dried fruit
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs (1 T. egg replacer + 1/4 c. water)
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

• Preheat the oven to 350°F. Spray an 8x8 pan with cooking spray.
  

• Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped
  

• In a large bowl, whisk together the egg replacer, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine.

• Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly.

• Bake about 18 minutes until the edges turn golden brown and the bars are done. Let bars cool completely in pan before slicing and serving.
  

* These bars freeze well so if you have leftovers, you can wrap individual portions in plastic baggies or aluminum foil and freeze.

* These tasted just a bit honeyish to me, but I don't know if that's because the Shredded Wheat I used was honey sweetened too. I might try agave nectar next time and see if they still hold together as well.

{CANDIED YAMS}

7 medium sized yams/ sweet potatoes
6 2-inch strips orange zest, white, spongy pith removed
4 cinnamon sticks, broken in half
1 c. freshly squeezed orange juice
2/3 c. pure maple syrup
1 T. light sesame oil (or olive oil)
2 T. freshly squeezed lemon juice
1 1/2 t. peeled and finely chopped ginger root
1/2 t. course sea salt

• preheat oven to 375
• peel and halve the yams crosswise, cut each half lengthwise into 4 wedges
• place the yams in a baking dish that will hold them snug in a single layer
• tuck the orange zest and cinnamon sticks amongst the yams
• in a bowl, whisk together the orange juice, maple syrup, oil, lemon juice, ginger, and salt.
• pour the mixture over the yams
• bake for 1 hr 15 min, basting every 15 min, until the yams are tender and glazed and the pan juices are syrupy
• remove the orange zest and cinnamon sticks before serving
  

{THREE BEAN SALAD}

Salad

2 15 oz. cans garbanzo beans, drained and rinsed
2 15 oz. cans cut green beans, drained and rinsed
2 15 oz. cans kidney beans, drained and rinsed
1 c. finely chopped onions
1 c. chopped green, red, orange or yellow peppers

Dressing

1/2 c. blended white beans (or stir 2 T. white bean flour into 1/2 c. water, heat and stir until
thickened) or (3/4 cup water total w/ 2 heaping T. of white bean flour)
2/3 c. vinegar (I use 1/3 part balsamic, 2/3 part apple cider vinegar-white vinegar is ok too)
1 1/2 t. veggie chicken broth powder or (veggie broth paste-Better than Boullion)
1/4 c. water
2 T. sucanat and 1/8 t. Stevia (or a total of 1/4 c. sweetener) (I like 1/4 t. Stevia)
1/4 t. celery seed
1 t. minced garlic

*This is a double recipe that stores well in the fridge.

{INDIAN FRESH FRUIT SALAD}

Fruit Salad Sauce

Blend these ingredients:

1 pkg. (12.3 oz.) Mori-nu silken Lite Tofu (soft is best)
1/4 c. pineapple juice
2 T. maple syrup of brown rice syrup
1/2 t. fresh ginger, peeled & grated
1 t. vanilla
1/2 t. cinnamon

Fruit

2 c. sliced strawberries
2 peeled and diced mangoes
1 small sweet pineapple (1 1/2 c.)
2-3 sliced large bananas

*optional- 1 handful blueberries, 2 peeled and diced kiwis

• Pour the sauce over the sliced fruit and enjoy!
  

{CRUNCHY BANANA/APPLE MUFFINS}

2 c. mashed bananas (or applesauce)
3/4 c. applesauce
2 c. soy milk
2 T. egg substitute whisked into 1/2 c. water
1 c. honey
1 1/2 t. baking soda
4 t. baking powder
1 t. salt
2 t. cinnamon
4 c. whole wheat flour
3 c. oats

• Mix everything but the flour and oats just to blend. Don't overmix.
  
• Add flour and mix slightly.
• Add oats and mix slightly.
  
• Fill greased/sprayed muffin tins 3/4 full.
  
• Bake at 400 for 18-20 minutes.
• Makes 3 dozen muffins.
  

{HOT CHOCOLATE}

4 c. plain/vanilla soy milk, or rice milk
1/4 t. stevia
2T. cocoa
1/8-1/2 t. vanilla (1/8 t. if using vanilla soy milk)

• The easiest way to heat this is in a blender, but you can also just use a saucepan.
  

{CHILI "CHEESE" FRIES}

This is another recipe that's not really a recipe, but it's one I really enjoy and do a lot.

Potatoes, sliced in wedges and baked with a little bit of cooking spray and salt
Chili beans (pinto beans in a can with chili sauce)
“cheese” sauce (recipe below)
Avocados, diced
Green onions, diced

• Slice the potatoes into thin wedges and bake them until golden and slightly crispy (or use frozen “Simply Potatoes” brand of fries).
• Top potatoes with heated chili beans and then drizzle with “cheese” sauce and top with avocados and green onions.

"CHEESE" SAUCE

1 c. water
⅓ c. nutritional yeast
2 T. cornstarch
1 T. flour
1 T. miso
1 t. lemon juice
¼ t. salt
¼ t. garlic powder
¼ t. paprika

¾ c. soy milk

• Place all ingredients, except soy milk, into a blender and blend until smooth.
• Pour the mixture into a small sauce pan and stir over medium heat until the mixture starts to thicken.
• Whisk in the soy milk and remove from heat.

{TOSTADAS}

(I discovered using large pieces of lettuce as "lids" works well.)

I don't really have an official recipe for these, but they are my husband's favorite meal. He's picky and doesn't like eating the same meal over and over again, but this is one he says he could eat every other day and be happy.

corn tortillas
cooking spray
salt
refried beans
nutritional yeast
mild salsa
taco seasoning
lettuce
tomatoes
avocados
olives
corn
Mexican or cilantro lime rice

• Preheat oven to 425. Spread 6 corn tortillas on a cookie sheet. Lightly spray them with cooking spray and then sprinkle with salt (you can omit the cooking spray and the salt if you’d like). Bake at 425 for 12 minutes, until golden and crispy.
• Mix one can of refried beans with about ¼ c. nutritional yeast, ½ c. mild salsa, and ½ T. taco seasoning. Heat in the microwave, stopping to stir every minute or two.
• Top tostadas with a thin layer of the bean mixture and any other topping you’d like. We usually do the toppings I listed above.

{PIZZA VARIATIONS}

I've done some experimenting with pizza, using Bekah's crust and sauce from the Roasted Garlic Broccoli Pizza. I wish I had pictures of all of these, but if I waited for that, they'd never get posted.

Here are the ones we've loved the most. With all of these, I just use the same crust and sauce recipe in the link above - the only variation is in the toppings, so I'll just list the toppings here along with any necessary instructions.

HAWAIIAN BARBECUE PIZZA

roasted garlic sauce
barbecue sauce
soy chicken strips, grilled (or baked bbq tofu*)
fresh pineapple, roasted
red onions
jalapenos (be careful)
fresh cilantro

• Lightly spread the pizza with barbecue sauce, right over the roasted garlic sauce (I use a little less garlic sauce than I otherwise would have and spread the barbecue sauce very lightly).
• Grill soy chicken strips, using cooking spray.
• Slice the fresh pineapple into 2-inch chunks. Thread the chunks onto a skewer and grill them on an electric griddle. You can skip the grilling step if you’d like, or even used canned pineapple – it’s just not quite as tasty.
• De-seed the jalapenos (unless you’re brave) and finely dice them.
• Spread the pizza with all the toppings and bake according to the original pizza instructions.

* To make the bbq tofu:

• Press and freeze firm or extra firm tofu.  (For instructions, click here.)
• Thaw tofu in the refrigerator overnight, or at room temperature for several hours.
• Slice into 1/4 to 1/2-inch cubes.
• Saute in barbecue sauce and water until completely coated.
• Transfer to a greased baking sheet.
• Bake at 350 for 35 minutes, stirring occasionally.

SPINACH POTATO PIZZA

*This may not seem that great, but it may be my favorite one we do.

Yukon gold potatoes
Fresh spinach
Salt
Pepper

• Bake potatoes and then allow to cool slightly. Slice very thinly.
• Top crust with garlic sauce, then spinach, then potatoes. I cover the entire surface with the spinach and then again with the potato slices. Sprinkle with salt and pepper.
• Bake according to the original pizza instructions.

ARTICHOKE ZUCCHINNI PIZZA

Artichoke hearts, finely chopped
Zucchini, chopped
Yellow squash, chopped
Cherry tomatoes, halved
Almonds

• Layer all ingredients on top of crust and garlic sauce and bake according to original pizza instructions.

APPLE CINNAMON DESSERT PIZZA

*For this recipe, do NOT use the garlic sauce from the original pizza recipe – only use the crust*

2-3 apples, peeled and then thinly sliced
Vegan spray butter
Honey
Cinnamon and evaporated cane juice mixture

• Form the crust, pinching the sides around the edge to create a raised wall. The honey and butter tend to bubble over the edge if you don’t.
• Spray the crust with spray butter, then drizzle with melted honey.
• Put one layer of thinly slice apples over honey and sprinkle generously with the cinnamon and evaporated cane juice mixture.
• Layer again with apples, honey, spray butter, and cinnamon and evaporated cane juice mixture.
• Bake according to original pizza instructions.

*This tastes incredible by itself, but is also quite tasty with vanilla soy ice cream*

*When I reference the original pizza instructions, I am referring to this pizza.*

*With all of these, I usually bake my crust for a few minutes and then pull it back out to add the toppings and then finish baking. I find the crust is a little bit more crispy/crunchy and less soggy that way.*