Corn Bread

2 TBS ground flax seeds

4 TBS water

2 Cups soy milk

1 tsp apple cider vinegar

2 Cups corn meal

1 Cup whole wheat flour

1/4 Cup sugar (you can sub agave, honey, or maple syrup)

1 tsp salt

3 tsp baking powder

1 tsp baking soda

Preheat the oven to 350.  Combine the flax seed and the water in a small bowl and set aside to thicken (this is an egg substitute).  Combine the soy milk and the vinegar in another bowl and set aside (the milk will start to curdle a little).  Combine all of the dry ingredients in a large mixing bowl.  Add the soy milk and the flax to the dry ingredients and mix until it is well combined.  Pour the corn bread batter into greased 9 x 13 baking pan (I always bake mine in my cast iron skillet so it gets a really nice crusty bottom).   Bake about 20-25 minutes.

Sun Dried Tomato and Spinach Pasta

1 LB whole wheat pasta (any small shape)

1 small onion

1 clove of garlic minced

1 cup of chopped sun dried tomatoes that have been reconstituted ( do not get the oil packed)

2 TBSP balsamic vinegar

1 bag of spinach

1 14 oz can of cannelloni beans darned and rinsed

1/2 cup chopped fresh basil

1 TBSP Extra Virgin Olive Oil

salt and pepper to taste

Bring a large pot of water to a boil and cook the pasta according to package directions.  While the pasta is cooking bring 1/2 cup of water to a boil in a pan.  Add in the onions and cook for 5 minutes.  Add more water if needed to keep the onions from sticking.  Add in the garlic, sun dried tomatoes, balsamic vinegar and beans.  Cook it for a couple more minutes.  When the pasta is finished cooking drain it and return it to the pot.  Add in the onion mixture, the spinach, the basil, olive oil and salt and pepper.

Quinoa Curry Salad

1 cup quinoa rinsed

2 cups of water

1 TBS Curry Powder

1/2 Cup shredded carrots

1 can chick peas drained and rinsed

1/4 Cup raw cashews chopped

1/4 Cup raisins

2 TBS Olive Oil

1 TBS Apple Cider Vinegar

Salt and pepper to taste

Bring the water to a boil in a medium sized pot.  Add the quinoa and the curry powder.  Turn down the heat to medium low and cover.  Cook the quinoa for 15 minutes.  Once all the water has been absorbed let the quinoa cool to room temperature.  Stir in the carrots, chick peas, cashews and raisins.  In a small bowl whisk together the oil, vinegar, salt and pepper.  Pour it over the quinoa and mix it well.  Can you serve it chilled or at room temperature.

Polenta Pizza

2 cups Polenta (not the kind in the tube the is already cooked)

1 tsp salt

pepper to taste

Pizza toppings of your choice:  spinach, tomatoes, mushrooms, tofu ricotta, broccoli, artichokes, olives, peppers, vegan cheese, veggie sausage or pepperoni

Cook the polenta according to the package directions until it is very thick.  I do not use the instant, so I boil the polenta in 6 cups of water for about 20 minutes.  Stir it frequently.  Stir in the salt and pepper.  Pour the polenta onto a large lightly oiled sheet pan and smooth it out.  Let it sit at room temperature for at least an hour so it can firm up.  Preheat the oven to 400.  Once the polenta is firm bake it for 20 minutes.  Take it out of the oven and add you toppings.  Bake it again for another 15-20 minutes until the polenta begins to brown around the edges and on the bottom.

Tofu Ricotta

1 block of firm or extra firm tofu drained and pressed

The juice of 1 lemon

5 TBSP of nutritional yeast

2 TBSP Italian seasoning

salt and pepper to taste

Combine all of the ingredients and mash them together.  I like to use a potato masher for this.  It should have the texture of ricotta cheese when it is mashed.  Let is sit in the fridge for at least 30 minutes before you use it.

Mashed Sweet Potatoes

5 large sweet potatoes

Juice of 1 large orange

1/4 cup of butter (you can sub apple juice or veggie broth to make this lower fat)

1/2 tsp of cinnamon

salt to taste

Bring a large pot of water to a boil.  Peel the potatoes and cut them into 1 inch cubes.  Add them to the pot and cook for about 15 minutes until the sweet potatoes are fork tender.  Drain the potatoes and return them to the pot.  Add in the remaining ingredients and mashed the sweet potatoes until you reach the consistency that you like.  If they are little dry just add more liquid a little at a time.

Roasted Green Beans

6 cups of fresh green beans trimmed

2 TBSP Canola Oil

2 TBSP Balsamic vinegar

1 tsp salt

pepper to taste

Preheat the oven to 425.  Toss the green beans, oil, vinegar, salt and pepper on a large baking sheet.  Try not over crowd the pan, you may have to use 2 pans if your pans are smaller.  Roast the green beans for about 10 minutes.

Veggie Pizza

Dough (makes 2 large thin crust or 2 medium thicker crust):

1 Cup warm water

1 pkg. active dry yeast

1 TBSP honey

1 tsp salt

1 Cup Whole wheat flour

1 3/4 Cup unbleached all purpose flour

2 TBSP Olive oil

Pizza sauce

Whatever veggies you like for toppings:  sliced tomatoes, olives, spinach, caramelized onions, mushrooms, peppers, artichokes, garlic

Combine the water, yeast and honey in the bowl of a stand mixer with a dough hook or in a large mixing bowl if you are making it by hand.  Let it sit until the yeast starts to get bubbly, about 5 minutes.  Add the salt, whole wheat flour, and 1 cup of the unbleached flour and the olive oil and mix on low until all the flour is incorporated.  With the mixer on low slowly add the remaining flour.  Turn the mixer up the medium speed  to let it knead for about 5 minutes or knead by hand.  The  pizza dough should not be sticky and should come away from the sides of the mixing bowl.  Let the dough rise in a warm place for 45 minutes to an hour until it is doubled in size.

Preheat the oven to 425.  Roll the dough out on a well floured surface.  Make it as thick or thin as you would like it and in whatever shape.  Place it on a baking sheet and bake the pizza dough for about 8-10 minutes depending on thickness without toppings and then remove it from the oven.

Put on the sauce and whatever topping you would like.  Put the pizza back into the oven and bake for another 10 minutes.  The bottom of the crust should be nice and crisp.

Laundry Detergent

1 bar of soap (such as Fels Naptha, Ivory or castile)

1/2 Cup Borax

1 Cup Arm and Hammer washing soda

essential oil of your choice for fragrance (optional)

Grate the bar of soap into a pot and fill it 3/4 full with water.  Heat the soap and water over medium heat until all the soap shavings are dissolved.  Stir it occasionally.  Once the soap is all dissolved pour it into a 5 gallon bucket.  Add in the borax and the washing soda.  Fill the bucket almost to the top with hot water and stir to combine it all.  Add the essential oil if you are using it.  You will have to let it sit overnight for the laundry detergent to gel.  Stir it again before you use it.  Use 1 cup of detergent for a large load.

Pancake Recipe

2 cups soymilk

1 tsp apple cider vinegar

1 cup whole wheat flour

1 cup unbleached flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 TBSP agave nectar

4 TBSP canola or vegetable oil

1 tsp vanilla extract

1 cup of fruit diced (optional)

Combine the soy milk and the vinegar and set aside.  In a large mixing bowl combine the flour, baking powder, baking soda and salt.  Add the agave, vanilla and oil to the soy milk.  Mix the wet ingredients into the dry until it is just combined.  Don’t over mix it.  Add in the fruit if you are using it.  Cook the pancakes over medium high heat on a griddle or non stick pan lightly oiled of sprayed.  Cook until bubbles appear all over the top and then flip them and cook for a few more minutes until they are nicely browned.  You can keep them in a warm oven until you are ready to serve.

Bean and Spinach Enchiladas

1 large package of corn tortillas (about 24)

1 lb bag of white beans cooked (I cook mine in the crock pot, about 4 hours on high with a couple of bay leaves)

5 cloves of garlic

salt and pepper

1 bag of spinach

1 cup of Cheddar Diaya

1 cup of Mozzarella Diaya

Green Chili Sauce (recipe below)

Heat the oven to 375.  Heat the tortillas in a skillet or on a griddle sprayed with cooking spray until they begin to brown to each side.  Put the garlic in the food processor and blend until it is finely chopped.  Add in the cooked beans and blend until most of the beans are pureed.  You want it to have a little texture.  Lightly oil or spray and large casserole dish.  Fill each tortilla with 2 TBSp of the bean mixture and a little bit of spinach.  Roll them up tightly and  place the enchiladas in the dish.  When all of the enchiladas are filled, cover them with the green chili sauce and top with the cheese.  (You can also bake the enchiladas without the sauce and add it later if not everyone likes spice.)  Bake the enchiladas for about 25 minutes until the cheese is all melted and the sauce is bubbly.

Green Chili Sauce

1 TBSP canola oil

1 medium onion diced

3 cloves of garlic diced

2 tomatoes diced

3    7 Oz  cans of diced green chilis

2 cups of water or vegetable broth

2 tsp cumin

1 tsp chili powder

1/2 tsp liquid smoke to 1 tsp of smoked paprika

Heat the oil in a large sauce pan. Add in the onion and cook for 5 minutes.  Add in the rest of the ingredients and bring to a simmer.  Let the sauce simmer for at least 1 hour.  You can also let it cook in the crock pot on low all day.  Use a standing blender or immersion blender to blend the sauce until it is smooth.  Any leftover sauce can be frozen or refrigerated for a few days.

Cheese Fondue

1 package Daiya Cheddar Cheese (vegan)

1 Package Daiya Mozzerella (vegan)

1 cup soy milk

1 TBSp dijon mustard

1 tsp onion powder

1 tsp garlic powder

salt and pepper to taste

1 bottle of beer

What ever you want to dip: raw or roasted veggies, bread, vegan sausages

Combine all the ingredients except the beer in a sauce pan over medium heat.  Stir until the cheese starts melt.  Slowly add in the beer a little at a time until the cheese reaches the consistency that you want for dipping.  I used about 1/2 the bottle.  Serve warm.

Chocolate Fondue

1 bag of vegan semi-sweet chocolate chips

1/2 cup soy milk

2 TBSP Earth Balance

1 tsp vanilla extract

What ever you want to dip:  Strawberries, bananas, pretzels, cookies

Combine the soy milk and the butter in a sauce pan over low heat.  Once the butter is melted add in the chocolate chips and the vanilla.  Stir constantly until the chocolate is melted and smooth.  Serve warm.