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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