The Best Cake Recipe

Ingredients:-

Cake:-

• 1 box yellow cake mix
• 1 (8 oz.) Carton sour cream
• 1 pkg. Instant vanilla pudding mix
• 3 eggs
• 1/2 c. Oil
• 1/2 c. Water
• 6 oz. Chocolate chips
• 1/2 c. Chopped pecans
• 1 bar german chocolate, grated

Icing:-

• 1 stick margarine
• 8 oz. Cream cheese
• 1 box powdered sugar
• 1/2 c. Chopped pecans
• 1 tsp. Vanilla

Directions:-
 
I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. Ii. Fold into mixture: chocolate chips, pecans and grated german chocolate bar. Save some grated chocolate for topping. Iii. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. Iv. Icing: use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated german chocolate.

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Chocolate Sheet Cake Recipe

Ingredients:-

• 2 c. Flour
• 2 c. Sugar
• 1 tsp. Baking soda
• 1/2 tsp. Salt
• 2 eggs, lightly beaten
• 1 tsp. Vanilla
• 1/2 c. Sour cream or 1/2 c. Buttermilk
• 2 sticks butter or margarine
• 4 tbsp. Cocoa
• 1 c. Water

Chocolate Frosting:-

• 1 stick butter
• 4 tbsp. Cocoa
• 6 tbsp. Milk
• 1 lb. Box powdered sugar
• 1 c. Pecans, chopped
• 1/2 tsp. Vanilla

Directions:-

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot. 

  

Chocolate Frosting:-

Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

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Chocolate Chip Cake Recipe

Ingredients:-

• 1 yellow cake mix
• 2 boxes instant chocolate pudding
• 1 c. Oil
• 1 c. Water
• 1 tsp. Vanilla
• 4 eggs
• 1 (12 oz.) Pkg. Chocolate chips
• Chopped nuts, if desired

Directions:-

 

Mix all the above elements in a large bowl. Stir with a wooden spoon. Pour into a greased and floured bundt pan. Bake at 325 degrees 50-60 minutes.

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Mocha Cake Recipe

Ingredients:-

• 12 oz. pkg. Chocolate chips
• 2 tbsp. Instant coffee (powdered)
• 2 tbsp. Water
• 2 tbsp. Sugar
• 7 eggs, separated
• 1 tsp. Vanilla
• Pinch of salt
• 8 1/2 oz. Pkg. Nabisco chocolate
• Wafers

Directions:-

Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.

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Chocolate Pudding Cake Recipe

Ingredients:-

• 1 stick oleo
• 1 c. Flour
• 1 c. Chopped nuts
• 8 oz. Pkg. Cream cheese
• 1 c. Powdered sugar
• 1 c. Or more cool whip from 9 oz.
• Carton
• 1 sm. Box chocolate instant pudding
• 1 sm. Box vanilla instant pudding
• 2 c. Milk 

Directions:-

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and cool whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of cool whip.

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Sour Cream Chocolate Cake and Frosting Recipe

Ingredients:-

Cake:

• 2 c. Flour 
• 2 c. Sugar 
• 1 c. Water 
• 3/4 c. Sour cream 
• 1/4 c. Shortening 
• 1 1/4 tsp. Salt 
• 1 tsp. Vanilla 
• 1/2 tsp. Baking powder 
• 2 eggs 
• 4 oz. Unsweetened chocolate, melted

Frosting:

• 1/3 c. Butter 
• 3 oz. Unsweetened chocolate, melted 
• 3 c. Confectioners sugar 
• 1/2 c. Sour cream 
• 2 tsp. Vanilla

 Directions:-

Cake: 

preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. 

Frosting:

mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

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Low Cholesterol Chocolate Cake Recipe

Ingredients:-

Cake:-

1 1/2 c. Flour

1 c. Sugar

3 tbsp. Cocoa

1 tsp. Baking soda

1/2 tsp. Salt

6 tbsp. Vegetable oil

1 tbsp. Vinegar

1 tsp. Vanilla

1 c. Cold water

Icing:-

6 tbsp. Stick margarine

3 tbsp. Cocoa

1 (16 oz.) Box powdered sugar

3 tbsp. Brewed coffee (can be instant)

Cake:

Use an 8 x 8 x 2 inch pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.

Icing:

In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.

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Chocolate Mousse Cake Recipe

Ingredients:-

Crust:-

12 oz. Vanilla wafers

1 1/4 sticks butter

Filling:-

12 oz. Chocolate chips

1 oz. Bitter chocolate

4 tbsp. Sugar

6 tbsp. Milk

8 egg yolks

2 tsp. Vanilla

Topping:-

1 pt. Cream

2 tbsp. Powdered sugar

1 tbsp. Vanilla

Directions:-

Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.

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Indian French Toast Recipe

Ingredients:

• 1/3 cup besan (chick pea) flour
• 1/4 cup mashed tofu
• 3/4 cup water
• 3-4 tablespoon non-hydrogenated vegan margarine
• 2-4 hot green chilies (I recommend finger hots. Serranos and Jalapenos both seemed a little out of place.)
• 1/4 cup cilantro
• 1/2″ slice fresh ginger
• 2 tablespoon chopped onion (I use a little more.)
• 1/2 teaspoon salt/to taste, but it needs at least a little.
• 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark type.)

Directions:

Put everything but the vegan bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it’ll keep three days covered in the frig, if you plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of vegan bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.

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Oat Nut Bread Recipe

Ingredients:

• 1 3/4 cup ground oats (just stick the rolled oats in a processor)
• 1/4 cup gluten
• 1 1/4 to 2 cup whole wheat flour
• 2 tablespoon soy flour (this is defatted)
• 2 tablespoon Sucanat (or vegan sugar)
• 1 tablespoon bakers yeast
• 2 cup water

Directions:

Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added. Mix some of the oats with the gluten, add water to mix. Add proofed yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour. Knead on a counter sprinkled with some more of the whole wheat flour, until resilient. Set in a flour dusted bowl and let rise until doubled in bulk. Knead it again, adding a little flour if necessary. Place it in the pan you intend to cook it in, I do it in a round baking casserole dish that has been oiled lightly. Let rise until about 50% increased in bulk (if you let it rise until 100% increased, that’s okay, but it will not have that nice dense texture). Or maybe somewhere in-between.
Bake at 375-400F until done. Yummy with brown rice syrup, I was in heaven. Alternates: add a half cup of chopped broadleaf parsley for a savory version.

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Veganrific Banana Muffins Recipe

Ingredients:

• 4-5 mashed bananas
• 3 cups rolled oats
• 2 teaspoon baking powder
• molasses or vegan maple syrup to taste
• pumpkin pie spice, to taste
• nuts, if you want

Directions:

Mix it all together. Pour into greased muffin tins, and bake for 25 minutes at 350 degrees.

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Peanut Butter Oatmeal Muffins Recipe

Ingredients:

• 1 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1 cup rolled oats
• 3/4 cup vegan soymilk
• Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
• 1/3 cup peanut non-hydrogenated vegan margarine
• 1/3 cup vegan maple syrup

Directions:

In large bowl mix flour, baking powder and oats.
In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut margarine and maple syrup. Add to the dry ingredients; stir just until moistened.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25 minutes. Makes 12 muffi

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Pizza Crust Recipe

Ingredients:

• 1 pkg. yeast
• 3 cups flour
• 1/3 cups lukewarm water
• 1 teaspoon salt
• 2/3 cup lukewarm water

Directions:

Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20- 30 minutes).
Variations: Add 4 tsp basil for a more flavorful crust. Kneed in 4 Tbsp. margarine for a more pastry-like crust. Vary these quantities according to your taste.
Roll out dough onto pizza stone or a flat pan; leave a lip around the edge. (Variation: Top with olive oil.) Spread sauce, add toppings of your choice. Bake at 450 degrees F for about 20 minutes, until crisp.

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Fat Free Corn Bread Recipe

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 4 tsp. baking powder
• 1/4 cup vegan sugar (I added a little more because I like sweet vegan cornbread)
• 1 tsp. salt
• 1 Tbs ENER-G Ener-G Egg Replacers
• 1 cup fatfree soymilk
• almost 1/2 cup applesauce, unsweetened

Directions:

Mix it all together just until it is completely mixed. I put it in a NON-preheated 450 degree oven. Baked for 20-25 min. I did 20 min. because I like mine real moist in the middle, almost not done. I turned out great!!!

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Excellent Corn Bread Recipe

Ingredients:

• 1/2 cup whole wheat flour
• 3/4 cup white flour
• 3/4 cup polenta (or regular corn meal. In Israel “polenta” just means extra finely ground corn meal which is sold for preparing a corn breakfast hot cereal)
• 4 tablespoon vegan sugar
• 5 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon baby food apple sauce
• 1/2 cup low fat vegan soymilk
• 1/2 cup water

Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well.
Bake at 375 in a glass 9″ round quiche pan or a 8×11 pyrex, for about 30 minutes, or until top starts to look golden brown.

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Mexican Beans and Rice Recipe

Ingredients:

• 2 cup Cooked black beans
• 1 10oz pkg frozen whole kernel corn
• 1 cup raw white rice (can use brown, but should parboil a little)
• 1 jar (16oz) thick and chunky mild salsa
• 1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin

Directions:

Heat oven to 375′ Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Serve with tortillas. Enough for four serving

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Beans, Rice And Acorn Squash Recipe

Ingredients:

• 1 can Kidney beans
• 2 cups brown basmati rice, cooked
• 1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
• 3 tablespoon diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
• 1 tablespoon dried bazil
• 1/4 teaspoon red/cayenne pepper
• 1 tablespoon cardamom
• 1 teaspoon cumin (I didn’t try this)
• 3 slices acorn squash, cooked and diced small (1 cup or more)

Directions:

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

It looks sturdy enough for him, a sweet and slightly tangy Spicey because of the tomato. Capers can be added (1 tbsp / cup) of lush green notes. Tomatoes can be bad for this dish, because the contrast is great, YM

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Beans ‘n’ Greens Recipe

Ingredients:

• 1 bunch (app. 20 med. leaves) collards
• 1 cup FRESH butter beans (limas or blackeyed peas would work too)
• 1 small onion, chopped
• 1 or 2 fresh hot peppers, seeded and chopped
• 1/2 cup vegan white wine
• 2 bayleaves

Directions:

Put the vegan wine in the pressure cooker and add the rinsed beans, the bayleaves, and enough water to cover. put the heat on medium to medium high, and do not cover (yet). let the beans simmer as you prepare the greens: rinse each leaf, devein, stack flat on top of one another, roll them up tightly, and slice across the roll to shred them nicely. add the onions to the beans and cook until just translucent. add the greens and the hot peppers and mix well. put the lid onto the pressure cooker and bring up to pressure. cook at pressure for about 3 minutes. cool the cooker under cool water. serve the beans and greens with your favorite vinegar (like apple cider, balsamic, or ric

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Beans Cubano Recipe

Ingredients:

• 1 large green pepper, coarsely chopped
• 1 teaspoon minced garlic
• 2 cans (16 oz) undrained black beans
• 1 jar (4 oz) sliced pimientos
• 3 tablespoon vegan red wine vinegar
• 1/2 teaspoon oregano

Directions:

Saute pepper and garlic in liquid of your choice 3-5 mins, until’ tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7 mins., till tender. Serve with rice. (Adapted from Woman’s Day, 4/26/

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Bean Casserole Recipe

Ingredients:

• 1 can lentils
• 1 can kidney beans
• 1 small can tomatoes (diced)
• 1 teaspoon each garlic powder, oregano,
• 1/2 cup grated soy cheese
• salt and pepper to taste

Directions:

Drain liquid off the lentils, and mix with kidney beans (not drained) in a casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the beans. It is important to do this, because it gets too “soupy” if there is too much liquid. Add soy cheese and seasoning. Bake in 350 degree F oven for 30 to 45 minutes. (till heated through)
Note: you can alter the seasoning to whatever you want.. try curry or Mexican seasoning for a variation.

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Enchiladas With Black Beans And Sweet Potatoes Recipe

Ingredients:

• 8 corn tortillas
• 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
• 1 can black beans or equivalent
• 1 yellow onion, diced
• 1-10 jalapenos, seeded and diced
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chile powder

Directions:

Water saute’ the onions; after 3 minutes add garlic and onions and garlic are softened, add everything else and cook until the consistency is thick enough.
Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.

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Bean-Style Polenta Recipe

Ingredients:

• 2 1/2 cups vegetable stock (375 ml)
• 1/2 cup black bean stock (125 ml)
• 1 cup polenta (250 ml)
• frozen stick of non-hydrogenated vegan margarine – you will use around 1gm.

Directions:

Pour the liquids into a pot and bring to a rapid boil. Slowly pour in the polenta making sure the grains stay separate. The boiling action should do this nicely but just in case, be prepared to stir.
Stir the mixture almost continuously for around 30 minutes until the polenta is “firm” and “comes away from the sides of the pot” or until you’re tired of stirring (that’s my technique.)
Pour the polenta into a loaf pan. The polenta should be barely pourable because of its thickness. Refrigerate in order to firm it up.
When you are ready to serve, heat up a griddle on a medium flame. Swipe the griddle with the frozen bar of margarine. This will impart a really tiny amount of margarine but just enough to provide lubrication and taste. Slice the polenta into eight slices and grill a around five minutes on each side until browned.

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Brown Lentil Bake with Pineapple Recipe

Ingredients:

• 2 tablespoon olive oil
• 2 large onion
• 1 large clove garlic
• 1 cup dry lentils
• 2 tablespoon parsley
• 1 teaspoon herbs de provens
• 1 tablespoon soy sauce
• 1/3 – 1/2 cup whole wheat vegan bread drumbs
• 1 8oz can pineapple rings

Directions:

Heat oven 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs and soy sause. Mash by hand or in blender. Season with salt/pepper to taste. Transfer to oven safe dish. Sprinkle with crumbs. Bake 20 minutes, then add pineapple and bake 10-15 minutes more or until pineapple is hot.

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Garbanzo and Quinua Pockets Recipe

Ingredients:

• DOUGH:
• 2/3 Cup Water
• 1 Cup Wheat flour
• 1 Cup Quinua flour
• 1 Tsp.Sea salt (or regular salt’s O.K.)
• Some flour for kneading
• FILLING:
• 1/4 Cup Minced green pepper
• 1 Tbs.Minced onion
• 1/2 Cup Cooked and mashed garbanzo beans
• 1/2 Cup Quinua – washed well and well cooked
• You can also vary by adding minced carrots, shredded

Directions:

DOUGH: In a bowl, mix both flours,the salt and water. Knead well for about 5 mins. on the counter or large cutting board, squeezing the dough with your fists and turning it once in a while. Roll the dough out until its thin and cut into 4″ x 4″ squares.
FILLING: Mix all the ingredients in a bowl.
TO COMBINE: Place about 2 Tbs. (it’s trial and error to get just the right amount) of the filling in the center of each dough square, fold all four corners towards the center and seal all edges with water. Fry them in a little oil until brown or vapor cook them for about 15 mins.

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Mmmm Chickpeas Recipe

Ingredients:

• 1 cup of cooked chickpeas (easy to cook them in a pressure cooker for 7-8 minutes)
• 1 small or medium sized potato, cooked
• 1/4 cup of chopped red onion
• 1 tablespoon of tahini
• 2 teaspoons of garam masala
• a squeeze of fresh lemon
• a dash of hot sauce, optional
• some freshly chopped dill, optional
• salt, to taste

Directions:

Spray a pan with cooking spray. When hot add the onions and stir fry for a minute or until onion is slightly tender.
Add chickpeas, potato, tahini, hot sauce and stir fry for a few seconds. Then put in the garam masala, squeeze in a little lemon and fry for 1 minute.
Add some chopped dill and squeeze a little more lemon if needed. Add salt to taste. Serve.

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Khodra bi Furn (Lebanese Casserole) Recipe

Ingredients:

• 2 large potatoes, peeled and boiled
• 1/2 cup soy yogurt
• 1/2 cup chopped green onions
• 1/4 cup chopped parsely
• 1-2 tablespoon oil
• 1 onion, chopped
• garlic, minced
• 1/2 cup bulgar wheat
• 1 medium eggplant, cubed
• 1/2 cup mushrooms, sliced
• 1 cup frozen peas, thawed
• fresh bazil, oregano, thyme, salt & pepper to taste

Directions:

1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.
3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you’d like.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.
5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.

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Lentil Shepherd Pie Recipe

Ingredients:

• 2 cups cooked lentils
• 1/2 cup celery, sliced
• 8 oz tomato sauce
• 4 medium potatoes, cooked and mashed
• 1 medium sized yellow onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons nutritional yeast
• olive oil for sauteing
• your favorite herbs – bazil, oregano, parsley,

Directions:

Preheat oven to 350 degrees. Saute onion, celery, and garlic in a little olive oil. Add lentils and tomato sauce and cook 15 minutes. Pour into a baking pan and cover mashed potatoes. Sprinkle nutritional yeast on top of potatoes. Top with your favorite herbs to taste. Delicious!

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Artichoke Pie Recipe

Ingredients:

• 3tablespoon olive oil
• 1/2 cup chopped onion
• 2 to 3 cloves garlic, minced
• 3 or 4 egg replacements, beaten
• 1 9oz package frozen artichoke hearts, thawed and coarsely chopped
• 2tablespoon minced parsley (fresh)
• 1 teaspoon dried bazil
• 1/4 cup grated Parmesan style soy cheese
• 1/4 vegan soymilk
• dash of your favorite hot sauce (we prefer Frank’s Red Hot for this)
• salt and freshly ground pepper to taste

Directions:

***You will also need a pie crust for this. If you don’t want to make your own, you can often find excellent frozen organic pie crusts in many health food stores.***
Preheat the oven to 350 degrees.
In a nine or ten inch pie dish or quiche pan prebake the pie crust. I like to pre-bake the crust because it keeps it from getting too mushy on the bottom. To do this, prick the uncooked crust in a few places. Loosely line the pan (with the crust already in it) with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. You just want to get the crust **barely** cooked. Carefully remove foil and beans. (Save the beans for the next crust–you can’t cook these now!)
NOW….heat 2 Tbls of oil in a skillet. Add the onion and sautee over a medium heat until translucent. Add garlic and continue to sautee until onion is golden.
In a bowl, combine Ener-G Egg Replacer, onion mixture and all remaining ingredients **except** the remaining olive oil. Fill your pre-baked crust with the mixture. You may want to garnish the top with a ring of thinly sliced tomato rings. Sprinkle with a bit more of the soy cheese and drizzle remaining olive oil over the top. Bake for 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly wa

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Layered Vegetable Pie Recipe

Ingredients:

• 1/2 lb zucchini, sliced
• 1/2 lb eggplant, sliced
• 1 lb red peppers, chopped
• 1 1/2 lb potatoes, parboiled, sliced
• 1 tin chopped tomatoes (8 – 10 oz)
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 4 oz vegan breadcrumbs
• 1 tablespoon scented oil (hazel or walnut)
• 3 teaspoon chopped fresh thyme
• 1 teaspoon chopped oregano
• olive oil
• salt and pepper

Directions:

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.
2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.
3. Layer the vegetables in a casserole.
4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.
5. Add the tomatoes and simmer to a rich sauce.
6. Season and pour over the vegetables.
7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.
8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.
9. Cover and bake in a pre-heated oven at 180C for 45 minutes.
10. Remove the cover and bake for a further 15 minutes to brown the crust.

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Mashed Potato Pie Recipe

Ingredients:

• Crust:
• 1/2 cup (125 ml) oil
• 1 1/2 cup (375 ml) wholewheat flour
• 3 tablespoon (60 ml) water or as needed
• 1/2 cup vegan graham cracker crumbs
• Filling:
• 4 cup (500 ml) mashed potatoes
• 1 540 ml/19 fl oz can tomatos
• 1 156 ml/5.5 fl oz
• can tomatoe paste
• 1 teaspoon serrano pepper (or to taste)
• bazil, oregano, hing, salt
• grated tofu cheese (cheddar)
• oil

Directions:

Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and oil. Rub well until the mixture reaches a coarse meal. Add water and work into a firm pastry. Press mixture into a medium sized pie plate. Bake for about 10 minutes or until golden brown. (Crust may puff up in the middle while baking.)
Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe paste and set aside. Place a spoonful of oil in medium sauce pan over high heat. When oil is hot, (about 3 minutes on electric or 1 minute on gas) add hing and fry until fragrant (about 2 minutes). Add remaining spices except salt and fry briefly. Add full can of tomatoes including juice and stir. Cook over medium to high heat at a strong simmer for about 10 minutes. Add full can of tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden. Enjoy.

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Blueberry Pie recipe

Ingredients:

• unbaked 9″ pie crust
• 1/4 cup flour
• 1/4 vegan sugar
• 4 cups of fresh blueberries
• 3/4 vegan sugar
• 3 tablespoons flour
• the equivalent for 1 egg *
• 2 teaspoons lemon juice
• 4 teaspoons Silk creamer

Directions:

Heat oven at 350 degrees Fahrenheit.
Mix 1/4 flour with 1/4 vegan sugar and place at the bottom of the pie crust.
Pour in the blueberries, to about 1/4″ to the top of the crust.
In a mixing bowl, combine the remaining ingredients and mix well. (If you do not have Silk creamer, you can use regular soy or rice milk, but the recipe will be a little more liquid.)
Pour the mixture over the blueberries.
Place at the center of the oven, and bake for 30 to 40 minutes, depending on your oven. The top of the pie should be golden and crispy.
Allow to cool for at least 20 minutes before serving.
* ideally, you should use egg replacer. but if you do not have egg replacer, you can use one of the following.
1/4 cup soft tofu or
2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder mixed well

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Pink Pillows Recipe

Ingredients:

• 1 box vegan filo dough (I use Filo Factory)
• 1 pound strawberries (clean and cut into 1/2 inch slices)
• 1 package raspberry or blueberry (1/2 pint?) or 2 large peaches, sliced and peeled
• 1-2 containers tofutti “better than cream vegan cheese”
• raw cane vegan sugar
• earth balance spread

Directions:

Preheat oven to 350.
Take out a pastry sheet and lay it on a dry work surface. Spread a medium thick layer of vegan cream cheese in center in the shape of a square with a border of a few inches around. Sprinkle with a pinch vegan sugar and layer some fruit on it.
Fold in the corners, and if you can, pinch the seams.
Put a bit of Earth Balance (margarine) on your finger and dab it on the crust. Sprinkle with a pinch of vegan sugar.
Place on a “greased” cookie sheet, and bake until golden brown (15-25 min).
Eat warm with vanilla soy ice cream.

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Ginger Mint Fruit Salad Recipe

Ingredients:

• 1 lime
• 1 tablespoon/15 mL fresh ginger, minced
• 1 tablespoon/15 mL fresh mint, minced
• 3 kiwis
• 2 oranges
• 2 peaches
• 1-2 apples
• 1 grapefruit
• 1 mango
• 1/2 pineapple

Directions:

In a small bowl, squeeze the juice from the lime, add ginger and mint. Set aside.
Chop all fruit (I like to leave the fruit unpeeled when possible for texture and nutritional value). Combine in a bowl with lime mixture and let it sit for at least 15 min, tossing occasionally.
Garnish with mint leaves.

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Cranberry Sauce Recipe

Ingredients:

• 12 oz. bag fresh or frozen cranberries
• 1/3 cup orange juice
• 1/3 cup vinegar
• 1/3 cup vegan sugar
• 2 tablespoons grated fresh ginger
• grated rind of an orange

Directions:

Wash and remove stems from cranberries.
In a pot, boil orange juice, vinegar (preferably what you soak your fresh ginger in), vegan sugar, ginger, orange rind.
When boiling add cranberries and cover, simmer until berries have popped.

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Barley Fruit Salad Recipe

Ingredients:

• 3 cups water
• 1 cup quick cooking barley
• 1/3 cup raisins
• 5 apricot halves, cut into slivers
• 1 sweet apple (I use gala), cut into thin slices
• 1-2 cups sliced strawberries (I like them in small wedges)
• juice of 1/2 a lemon
• juice of 1/2 a lime
• 1 tablespoon agave nectar or vegan maple syrup (adds depth, but optional)
• 2 tablespoons vegan brown sugar, or to taste (can also use aspartame sweetener)
• 4-5 fresh mint leaves, torn into small pieces
• lemon and lime zest, for garnish (optional)

Directions:

Bring water to a boil and add barley. cover and lower heat, simmer 10 minutes or until done (still slightly chewy, kind of like aldente pasta). Add raisins in the last three minutes of cooking. drain, set aside and allow to cool.
In a small bowl, whisk together the citrus juices and nectar or syrup until incorporated. Add vegan sugar and whisk, adjust amounts to taste.
In a separate bowl, toss barley with fruit and mint. Pour dressing over salad (make sure the apple slices are covered!!).
Allow to cool 1 hour or overnight (its much better overnight). Garnish with zest.

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