Vegan Receipe
Preheat oven to 350°
In blender place:
1/3 block of Mori Silken Tofu Firm
3/4 cup of water
half cup of fresh lemon juice
half cup of oil
1/2 teaspoon of vanilla
Blend until smooth and then leave in blender.
In bowl mix the following:
2 1/2 cups of flour - not necessary to sift
1 1/4 cups of sugar
1 1/2 teaspoon of baking soda
1/2 teaspoon of salt
Stir dry ingredients
pour blender ingredients in bowl
mix until moist
fold in 1 cup of blue berries
pour into oiled Bundt pan
bake 40-50 minutes
let cool 10 minutes and remove from pan
Oatmeal Wheat Crackers
3 C.quick oats
2 C.whole wheat flour
1/2C enriched unbleached white flour
1/2C.wheat germ
2 tsp. Salt
3/4 C oil
1 C. cold water
Combine oats, whole-wheat flour, white flout, wheat germ and salt.
Emulsify* the oil and water together in a separate bowl and add to the dry ingredients.
Mix and knead until dry ingredients are moist. Divide in half and roll each half (with rolling pin or some substitute) on a Pam sprayed cookie sheet. Cut in squares. Prick with fork. Bake 350deg. for 15-20minutes. Watch closely so that the edges do not burn! If mixture breaks while rolling out, put it together and try again, but, the more you have to handle the dough, the less tender it will be.
*To emulsify oil and water, it works well to place bowl in another bowl, containing ice and a small amount of water, beat with whisk or fork until oil and water turns white.
Oat Crackers
1/3 C oil
1 TBS honey
1 C water
1 tsp. Salt
3 3/4 C oatmeal
1/4 cup unbleached white flour
Place oil and honey in a bowl. Gradually add water and beat to emulsify. Add and mix the remaining ingredients. Roll out on a Pam sprayed cookie sheet. Bake at 350 deg. for about 15 min. Watch carefully so they don't burn. These crackers will be softer, and easier to break or crumble than the ones above, but, are very good.
Persimmon Cookies
Preheat oven to 350 degrees
In a blender, add:
½ cup non-hydrogenated margarine
¼ cup of very firm Mori-Nu Silken Tofu
2 ripe persimmons-the pulp
¼ cup water
Blend until smooth.
In a large bowl, combine dry ingredients:
1 cup of firmly packed brown sugar
1 tsp. Baking soda
11/4 cup of whole wheat flour
1 cup of unbleached white flour
½ tsp salt
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. nutmeg
1 cup raisins
1 cup chopped walnuts
Mix well.
Dump blender contents into bowl holding the dry ingredients and mix. Let cookie batter sit for twenty minutes then drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees F for 10-12 minutes.
Makes approximately two dozen cookies.
Persimmon Oatmeal Cookies
Preheat your oven to 350° F
In a blender, add:
¼ -cup non-hydrogenated margarine
½-cup canola oil
¼ cup very firm Mori-Nu Silken Tofu
1 cup persimmon pulp (Approx. two large very ripe persimmons)
1TBS. Molasses-Grandma’s original unsulphured
¼ cup of water
Blend until smooth.
In a large bowl, combine:
11/4 cup dark brown sugar
1 cup whole wheat flour
1 cup of unbleached white flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups Old fashioned regular oatmeal
1cup chopped walnuts.
1 cup raisins
Mix well.
Dump blender contents into the dry mixture in the bowl and mix. Let batter sit for twenty minutes. Then drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350° F for 10-12 minutes.
Makes approximately 3 dozen cookies.
Sugar Free Vegan Carrot Cake Recipe
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups water
1 1/4 cut chopped dates
1 cup raisins
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup carrot, grated
1/2 cup chopped walnuts (I used pecans the seond time)
1/3 cup orange juice concentrate, thawed
3 heaping tablespoons applesauce (my addition, not in original recipe)
Preparation
In a small bowl, mix together the flour, baking powder, baking soda and salt and set aside
Combine the water, dates, raisins, cinnamon, ginger, cloves and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.
Place the shredded carrots in a bowl and pour the hot water mixture over them and allow to cool completely. Add the walnuts, orange juice and applesauce to the carrot mixture and mix well.
Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into a lightly greased 9 X 9 cake pan.
Bake at 375 degrees for 45 minutes - OR until a toothpick inserted in the center comes out clean.
The first time I made this, I used a larger round cake pan, did not have the applesauce in it, and cooked it for 45 minutes. It was tough and dry. So, I changed pans (since the original recipe does not give a pan size) and the second version, with a couple of modifications turned out very well.
Monkey bread by Kathy Cole
2 TBSP active yeast 1 tsp salt
1 cup lukewarm water ¾ cup boiling water
I cup vegetarian margarine 6 cups flour (half wheat, half unbleached)
¾ cup honey ½ cup vegetarian margarine
Completely dissolve yeast in lukewarm water with 1 TBSP honey. Set aside until it bubbles. While you are waiting on that, mix 1 cup margarine, ¾ cup honey and salt. Add boiling water and cool slightly. Add flour and yeast alternately. Cover and let rise. Knead. I pull it apart, roll like a ball, dip in melted margarine and put in a glass baking dish. Let rise. Bake at 350 till brown.
Cheese sauce for lasagna By Kathy Cole
2 cups water 2 tbsp cornstarch
¼ cup cashews 1 tbsp lemon juice
4 oz pimentos 1 tsp salt
3 tbsp yeast flakes ½ tsp onion flakes or powder
¼ tsp garlic powder
Process cashews in half cup water till smooth. Add remaining water and other ingredients. I use a heaping tbsp of cornstarch because I like my sauce a little thicker. I also don’t care if the garlic powder and onion flakes are a little more than the measurement.
Put in pot and simmer until thick.
Lasagna By Kathy Cole
Tofu - 2 pounds of tofu, crumbled. Season with Italian seasoning, oregano, garlic powder, braggs and let sit so that the seasonings can soak in.
I used soy burger mix. Its dry and you add boiling water and let it sit but any veggie meat is good or none at all. I then season that. I chop up onion, garlic, bell pepper and sauté it in olive oil and add the meat. I then add the tomato sauce. I use 2 cans of the 15 oz sauce when I make it for the church and use the can to add the same amount of water but just a little bit more. Let it simmer. The longer it simmer, the better the flavor is absorbed. Also add Italian seasoning, oregano to your sauce to taste.
I use any healthy kind of lasagna noodle. For church I used rice lasagna noodles and I did not cook them.
Line the bottom of the glass dish with sauce, place double noodles on top, spinach, tofu, cheese sauce. Do this alternately until you are done. Top with sauce, cheese sauce and tofu. Bake 350 till done.
I put it in the crock pot without turning it on. Brought it to church, then I turned it on so that by the time we were ready to eat it, it was done