{ CASHEW ALFREDO SAUCE }

Aunt Elna emailed this recipe to me (original source?).  It was super easy and really good.  I think I like this recipe a little bit better, but the very best might be the 2 recipes combined.  I'll try that next time and let you know.

1/2 c. raw cashews
1 t. fresh lemon juice
1-3 cloves garlic
2 T. nutritional yeast
1/2 t. salt
1 dash pepper
1 1/2 c. boiling water (best to use starchy pasta-cooking water)

• Blend all ingredients until very smooth and thickened.
• Serve over whole grain pasta.
• Top with freshly ground black pepper.

{ WONDERSLIM (home-made fat replacer) }

There are a lot of posts on Greener Eating that call for wonderslim, or baby food prunes.  Wonderslim is a product that used to be sold at health food stores as a fat and egg replacer.   All that was in it was pureed prunes and water, with a little soy lecithin and citric acid (I'm assuming just to preserve it's color or make it more shelf stable).  We just puree our own prunes now, and it works great!  I always replace at least half of the oil or butter in recipes with it the first time I make something, and if it works well then the next time around I replace all the fat.  Use a 1:1 ratio. 

Here are the amounts I use and it works every time.  I either store the extra in the fridge if I think I'll be using it soon, or I freeze it in 1/4 cup containers (the same ones the baby food prunes come in) and just thaw it out when I'm ready to use it.

water
prunes (or dried plums, if that sounds better!)

• Fill blender with water up to the 3 cup mark
• Add prunes until water reaches the 4 cup mark (this is the easiest way to measure, because  you don't have to worry about how packed down they are in a measuring cup - plus it's less dishes to wash!) 
• Blend until completely smooth

  *Remember that if the thought of eating prunes makes you feel like an old lady (or man), it's actually what's going to keep you young!  Prunes are very good for you and replacing fat in recipes just makes it doubly good.  Don't be scared!

{ LEMON BARS }

We went to Marian's for a day last week, and she said something about lemon bars.  I've been thinking about them ever since and had to find a vegan recipe and make some. The original recipe can be found on Savvy Vegetarian.

Mike, Mariah, and I really liked them. Elaine (2) said they were too spicy.

{ CRUST }

1/4 c. coconut oil
1/4 c. baby food prunes
1/4 c. powdered evaporated cane juice
1 c. whole wheat flour

{ FILLING }

1/2 c. silken tofu
1 c. evaporated cane juice
zest from 2 lemons
1/3 c. fresh lemon juice
2 T. whole wheat flour
2 T. cornstarch

1 T. powdered evaporated cane juice

• Preheat oven to 350.
• Cream coconut oil, prunes, and powdered evaporated can juice with an electric mixer.
• Add flour, and beat until the dough just comes together.
• Press the crust mixture into the bottom of a greased 8x8 baking pan.
• Bake for 20 minutes, or until lightly browned.
• Remove crust from oven and place on a wire rack to cool while you make the filling.
• Blend filling ingredients in blender until very smooth.
• Pour over the cooled crust.
• Bake for 30 minutes, or until the filling is set.  (It will also continue to set as it cools.)
• Remove from oven and allow to cool completely on a cooling rack.
• Sprinkle top with sifted powdered evaporated can juice.

{ PEANUT BUTTER COOKIES }

These are some of my favorite cookies right now. I'm doing a new thing with my kids where if they give me the treats that they get at school/church/parties etc., I exchange it for healthier cookies that I've made. I've always got to have a few selections in the freezer in order to keep it up. So far it's been fun but I CAN'T BELIEVE how many treats they bring me (which means they would have been eating all that before- which is the reason I did this in the first place!). I know that even vegan cookies aren't super healthy, but at least they are better than the alternative!

1 1/2 c. whole wheat flour
1 c. oats
1 c. sucanat or brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. vanilla
1/4 c. baby food prunes
2 T. applesauce
1/2 c. maple syrup
1/2 c. peanut butter

• Preheat oven to 325.
• Mix all ingredients together (I use a Bosch)
• Drop rounded balls onto greased cookie sheet.
• Smash down with a fork
• Sprinkle with sugar or ECJ if desired
• Bake 10-12 minutes

{ GOT (THE FACTS ON) MILK? }

{ PEANUT BUTTER POPCORN }

This is a fun and easy snack my kids (and I) love.  I guessed on the amounts here, so play with it if it doesn't work for you.

air popped popcorn (1/2 c. kernels)
1/2 c. healthy peanut butter (no added sugar or oil)
1/3 c. honey

• Combine the peanut butter and honey and heat  in the microwave until it's melted and can be easily stirred together.
• Pour over popcorn and stir.

{ APPLE PECAN FLIP }

I saw this on Plant Based Health and thought it looked yummy.  But I also just really like the name.  Anything called "flip" should be good, right?

It was really easy and quite good.  I served it (of course) with leftover coconut cream.

1 c. whole pecans
1 apple, 1/4-inch diced
1/3 c. maple syrup
1/2 c. non-dairy milk


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


3/4 c. unsweetened applesauce
1/2 c. agave nectar
1 t. vanilla

• Preheat oven to 350.
• In a 9-inch baking dish, spread a single layer of pecans and top with a layer of apple.
• Drizzle with maple syrup and non-dairy milk.
• In a bowl, mix dry ingredients.
• Add applesauce, agave, and vanilla and stir until well combined.
• Dollap batter over apples and pecans, and carefully spread evenly.
• Bake for 25-35 minutes, until a toothpick comes out clean.  (Original recipe said 30-35, but mine was a bit over done at 30 minutes.  I think I'll try a few minutes less next time.)
• Remove from oven and carefully flip cake onto a platter.

{ LIME SOUP }

This soup has a really great flavor. I think the original recipe may have come from the Linford family (maybe Uncle Ray?) but I've changed it quite a bit. The flavor is still very similar, though. Since the revised recipe doesn't have chicken, we like it served over cilantro lime rice.

3 c. water
3 t. vegetable bouillon
3 cloves garlic
½ white onion, chopped
3 small sprigs cilantro
1 ½ t. salt
½ t. ground cumin
1 1-inch stick cinnamon (⅓ t. if ground)
2 whole cloves
1 t. dried oregano
1 t. olive oil
¾ c. red onion, finely chopped
¾ c. green bell pepper, finely chopped
2 14-oz. cans tomatoes (I use petite diced)
2 14-oz. cans great northern beans
4 limes, 2 halved, 2 sliced
1 avocado, peeled, pitted, and sliced
tortilla strips*
cilantro lime rice


• Toast the cumin, cinnamon, clove, and oregano in a small skillet, then transfer to a blender. Add water, bouillon, garlic, and onion. Blend until smooth. Add cilantro and pulse a few times, until the cilantro is finely chopped.

• Transfer the blended mixture to a pot. Add the red onions and bell peppers. Bring to a boil, reduce heat, and simmer for 5 minutes.

• Add the tomatoes and great northern beans and bring to a boil again.

• When the soup comes to a boil, add the 2 halved limes. Reduce heat, cover and simmer for 10 minutes. Remove the limes at this point, even if you serve soup immediately. The soup will take on the flavor of the rind if the limes are left in too long.

• Serve over cilantro lime rice, with sliced limes, avocados, and tortilla strips*.

* To make healthy tortilla strips, preheat the oven to 400°. Slice several corn tortillas into very thin strips and spread them thinly on a cookie sheet. Mist lightly with water (or cooking spray) and sprinkle with salt. Bake them for 15-18 minutes, or until golden brown and crispy. You may want to turn them once or twice during baking.

{SNICKERDOODLES}

These cookies aren't super healthy, but better than they could be and they're VERY good.* We love to eat them with some vanilla soy ice cream and chopped pecans.

COOKIES:

½ c. applesauce

½ c. vegan butter (I use Smart Balance)*

2 c. evaporated cane juice

1 T. egg substitute

1 t. vanilla

⅛ t. almond extract (just a few drops)

3 c. whole wheat flour

2 t. cream of tartar (if you have it)**

1 t. baking soda**

¼ t. salt

CINNAMON SUGAR:

2 T. evaporated cane juice

1 T. sucanot

1½ t. cinnamon

1 t. pumpkin or apple pie spice (or mixture of cloves, nutmeg, cinnamon, allspice)

• Mix applesauce, butter, evaporated cane juice, egg replacer, vanilla, and almond extract thoroughly.

• Sift flour, cream of tartar, baking soda, and salt. Blend into evaporated can juice mixture.

• Refrigerate dough for 1 hour.

• Combine cinnamon sugar ingredients.

• Shape dough into 1-inch balls and roll in cinnamon sugar mixture.

• Place on a greased cookie sheet and bake at 400° for 11-13 minutes. Cookies will puff up at first, then flatten out. Remove from oven while still somewhat puffy and soft. Immediately remove from pan and cool on cooling rack.

*To make these fat free, you can replace the margarine with baby food prunes (or wonderslim) and double the salt (1/2 t.).  They're really quite good.  If you do this, be sure to smash the cookies down after rolling them, because they won't flatten on their own.

Here's a picture of the fat free variety:

**If you don't have cream of tartar, you can replace it with 1 T. baking powder, and reduce the baking soda to 1/4 t.  It also works just fine to leave the recipe as is and just omit the cream of tartar.

{BEST CHOCOLATE SHAKE EVER}

Mom came up with this Chocolate Shake and it really is a perfect mix of ingredients for a perfect flavor.  It's made from healthy whole foods so it's a delicious treat that you don't have to feel guilty eating!

1 c. cold water (like really cold from the fridge water)
1/2 c. ice
1/3 c. raw almonds
6-8 pitted dates (about 1/2 c.)

• Put above ingredients in blender
• Blend 90 seconds or until smooth

Add:
3 whole frozen bananas (6 halves cut into 1 inch pieces- should raise the almond date milk from about  2 cups to 4 cups)
1/4 t. coconut extract (Don't leave this out!  It's what makes the shake not taste like a banana/chocolate shake)
1/2 t. vanilla extract
 8 t. cocoa powder

• Blend until smooth, scraping down sides of blender as necessary.
• Pour a nice tall glass and enjoy!  We like to eat it with a spoon.
  
• Serves 2-4

 

{ROASTED BUTTERNUT SQUASH}

I saw this recipe here and remembered I had some frozen, uncooked butternut squash.  I made a couple changes (omitted the oil, for one), and it turned out great!  The girls and I are eating it with our fingers as I post this.

I also think the same seasoning would be great on sweet potatoes or red potatoes.

3 c. cubed butternut squash
2 T. balsamic vinegar
1 t. smoked paprika
1 t. garlic powder
1/2 t. onion powder
1/4 t. pepper

• Preheat oven to 375.
• Toss all ingredients in a medium bowl.
• Spray a cookie sheet and spread squash in single layer.
• Bake at 375 for 20 minutes.  Turn squash and bake for another 20-30 minutes, until desired crispiness.

{MOROCCAN VEGETABLES}

I found this recipe in the February issue of Better Nutrition magazine.  I really liked it; Mike said it was ok. The original recipe is for a slow cooker, and calls for chicken.  Baked tofu would be great in it, but I left it out this time.  I made it in the pressure cooker, so that's what I'll post.

prepared brown rice or quinoa


water to saute
2 c. onions, chopped
3 cloves garlic, minced
1 t. fresh ginger, grated (or 1 t. ground ginger)


2 cans diced tomatoes, blended
1 can garbanzo beans, drained and rinsed
2 c. green beans, cut into 2-inch pieces
3 large carrots, sliced
2 medium zucchini, sliced
1/2 t. salt
1/4 t. pepper
1/2 t. turmeric
1/2 t. ground coriander
1/2 t. cumin
1/4 t. cinnamon


raisins
fresh parsley
toasted sliced almonds

• Saute onions, garlic, and ginger in water (in pressure cooker) while you prepare and chop vegetables.
• Add tomatoes, garbanzos, carrots, zucchini, and spices.
• Cook on low pressure for 1 minute.  Quick release.
• Serve over brown rice or quinoa.
• Top with raisins, fresh parsley, and almonds.

{BRYANNA'S BARLEY AND WINTER SQUASH CHOWDER}

Mom and I saw this one on Vegan Feast Kitchen.  You can find the original recipe here.  Bryanna was kind enough to allow us to post the recipe on our site.

I didn't have some of the ingredients, so I did some improvising, and I opted to not use the tofu or fake chicken.  I'm just going to post what I did.  It was delicious!

4 c. vegetable broth (I used 4 c. water + 1 T. Better-than-Bullion)
1 c. onion, chopped
1/2 c. celery leaves and tops, chopped
3/4 c. pearled barley
1 bay leaf
3/4 t. dried thyme
1/4 t. dried mint leaves
1/2 t. salt
1/4 t. pepper


4 c. red potatoes (I used regular)
4 c. butternut squash


1 1/2 c. non-dairy milk


fresh parsley, for garnish (optional)

• Place broth, onion, celery, barley, and spices into a soup pot and bring to a boil.
• Meanwhile, chop the potatoes and butternut squash.
• Add potatoes and squash and turn down to low heat.
• Simmer until vegetables are tender.
• Add non-dairy milk.
• Garnish each bowl with fresh parsley.

{NOT POT PIE}

Wow!  So good!  This is Aunt Amy's pot pie recipe, veganized by Elna and Lucy and served over these biscuits. We loved it!  Perfect for a snowed-in day here in Oklahoma.

water for sauteing
1 c. onion, chopped
1 c. celery, chopped


3-4 c. vegetable broth
1 t. poultry seasoning*
3 c. carrots, sliced or diced
3 c. potatoes, diced
1 can garbanzo beans, drained and rinsed


1 c. non-dairy milk
1 c. raw cashews
1 t. poultry seasoning
1 t. salt
1/4 t. pepper


1/2 c. frozen corn
1/2 c. frozen peas**

• Saute onions and celery in water for a few minutes.
• Add broth, 1 t. poultry seasoning, and carrots and bring to a simmer.
• Add potatoes and garbanzo beans.
• Simmer until veggies are tender but not overcooked.
• Remove from heat.
• Blend non-dairy milk, cashews, 1 t. poultry seasoning, salt, pepper, and 1 c. broth/potato mixture.  (Try to avoid carrots and garbanzos, but don't stress over a few strays.)
• Add "cream," corn, and peas to veggies.
• Serve over drop biscuits, regular or herb.

*I happened to have fresh (frozen) poultry seasoning (equal parts rosemary, thyme, sage) this time.  So I put 2 T. of this in the pot and did not put additional in the blended part.

**I did not have peas, so I added an additional 1/2 c. corn.

{CASHEW CHEEZ BALL}

This was delish!  We served it at our New Year's Eve party to very normal, non-vegan people.  It was a hit!

I just doubled this cashew cheeze recipe, processed it for a lot longer to make it creamy, and chilled it for several hours.  Here it is:

2 c. raw cashews
1/2 c. water
5 T. fresh lemon juice (juice from 1 lemon)
1 t. salt
2-4 cloves garlic


1/2 c. cilantro, packed

• Process all ingredients except the cilantro until very smooth.
• Add cilantro and process until desired consistency.

• Line a round mould with saran wrap.  (I used one of my baby's stacker balls.)
• Fill mould with cheez.
• Cover and chill for several hours.
• Turn onto serving tray and remove mould and saran wrap.
• Brush with water to smooth lines.
• Serve with vegan crackers.

Note: I roll mine (after it's set) in toasted pecans mixed with black pepper and nutritional yeast. Delish!

{POMEGRANATE SALSA}

This stuff is amazing!  Mom got the recipe from her sister.

seeds of 1 pomegranate
1 avocado, chopped
1 tomato, chopped
2 T. onion, finely chopped
1/4 t. ground coriander
1 T. lemon juice
1/2 t. salt
1/8 t. cayenne pepper

• Combine all ingredients.
• Mix well.
• Chill before serving.
• Serve with healthy tortilla chips.

{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.