Pittsburgh SDA Church

Breakfast

Blueberry pancakes

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 teaspoons white sugar
• 1 egg
• 1 cup milk
• 1/2 tablespoon butter, melted
• 1/2 cup frozen blueberries, thawed OR fresh blueberries

1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Dutch Baby

• ½ C milk
• ½ C flour
• ¼ C Sugar
• 2 Lg Eggs, at room temperature

1. Preheat the oven to 425 degrees F
2. Whisk together ingredients
3. Melt in a 10 inch ovenproof skillet over medium heat

• 4 Tbsp unsalted butter

4. Tilt the pan so that the butter coats the sides.  Pour the egg mixture into the skillet and cook, without stirring, for 1 minute.  Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.  Serve immediately, for the pancake loses its puff almost immediately.  

Vegetarian Biscuits and Gravy

• 2 tbsp unsalted butter
• 3 tbsp flour
• 3 cups milk (I use 2%)
• 2 MorningStar Farms Veggie Sausage Patties, warmed up and finely minced
• 3/4 tsp of sea salt
• pepper
• 8-10 of your favorite biscuits (there is a recipe below)

1. Melt butter in a saucepan over medium heat.
2. Slowly add flour to butter and whisk continuously to make a roux.
3. Add the milk and whisk until smooth.
4. Add the veggie sausage and salt and whisk continuously, letting the gravy thicken.
5. Salt and pepper to taste and serve over biscuits.

Notes:  If the gravy won’t thicken enough, you can mix 1 tbs of cold milk with 1 tsp of cornstarch and add to the mixture.

Fluffy Buttermilk Biscuits from Scratch

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold, cut into chunks
• 1 cup buttermilk (or alternatives)

1. Preheat oven to 450°F.
2. Combine the dry ingredients in a bowl.
3. Using a fork or pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
4. Slowly add the buttermilk and mix until it is just until combined. The dough should be very wet and sticky.
5. Add more buttermilk if the dough seems dry.
6. Turn the dough out onto a floured surface.
7. With floured hands, gently pat the dough until it is approximately 1/2 inch thick. Fold the dough 4-5 times, and then lightly press the dough down to 1 inch thick.
8. Use a biscuit cutter or round glass to cut into rounds.
9. Gently knead the leftover dough together and cut out more rounds.
10. Place the biscuits on a baking sheet, nearly touching for soft biscuits or spaced an inch apart for crispier sides. Closer biscuits will not rise as high as spaced biscuits.
11. Bake for 10-12 minutes until light golden brown.

Bean-Oat Waffles

• 2 1/4 cups water
• 1 1/2 cups rolled oats
• 1 cup soaked beans (approximately 1/2 cup dry)
• 1 tablespoon oil
• 1 tablespoon sugar (optional)
• 1/2 teaspoon salt

1. Soak beans several hours or overnight. Drain. Combine and blend all ingredients in a food processor or blender until light and foamy, about 30 seconds. [TIP: if you don't have room for all the water, then mix the batter with half the water and add the other half to your bowl of batter.]
2. Let stand while waffle iron is heating. The batter thickens on standing. Grease waffle iron (we like the Waring Pro waffle iron, shown here) with a cooking spray or high-quality solid shortening. Bake in hot waffle iron for a full 8 minutes, to cook the beans.
3. Top with fruit and yogurt, bananas and peanut butter. Makes 3 to 4 waffles.

Banana Fritters

• Eggs
• Milk
• Stir in self-raising flour to make the desired consistency batter
• Pinch of Sugar
• Chopped Ripe Banana

1. Drop by spoonfuls into an oiled pan,
2. Cook until browned on each side.

Bircher Muesli with Berries

• 2 cups rolled oats
• 1/2 cup chopped dried peaches and dates (or your preference)
• 1/2 cup smashed almonds and hazelnuts (or your preference)
• 2 3/4 cups “milk” of your choice
• 1 green apple, unpeeled, grated
• 2 Tbsp Honey
• 2 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries)

1. Place rolled oats, dried fruit, and nuts in a bowl.  
2. Pour the milk over the oat mixture, and stir.  
3. Cover, and place in the fridge 8 hours (or overnight) until the mixture becomes soft and sticky.  
4. Remove from the fridge and stir in the apple and honey.  
5. Serve in bowls topped with berries!

Ivy’s Lemon Butter

• 2 eggs, beaten
• 1 c sugar
• 1 lemon, juice and zest

1. Combine all ingredients in the top of a double boiler and simmer until it almost boiles, the mixture will get thicker.  Remove from heat and add 1 Tbsp butter.
2. Put in a jar, and refrigerate
3. Serve on toast

Shakshuka

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced (I prefer green pepper)
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon cayenne, or to taste
• a heavy pinch of 7 spices blend
• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 5 ounces feta cheese, crumbled (about 1 1/4 cups)
• 6 large eggs
•  Chopped cilantro, for serving (optional)
•  Hot sauce, for serving

1. Heat oven to 375 degrees F.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes (more like 15 mins) Sprinkle with cilantro and serve with hot sauce.

Juices

Jolly Green Juice

• 1 head romaine
• 5 or 6 stalks kale (or any type dark green leafies)
• 1 to 2 apples (as needed)
• 1 whole organic lemon (no need to peel)
• 1 to 2 tablespoons fresh ginger (optional)

Beetlicious 

• 1 largish beet
• 1 cucumber
• 10 medium carrots (~ 1 lb.)
• 1 inch fresh ginger

“Chocolate Milk”

• 1 head romaine
• 1 lb of organic carrots

Salads

Avocado Salad (Raw)

• 1/2 pound romaine
• 1 avocado
• 1 cup chopped tomatoes, halved
• 2-3 T lemon juice
• 1 T fresh chopped garlic
• sea salt and fresh pepper (optional)
• 2 T diced sweet onion
• Optional: Cucumbers, Green Peppers, Red Peppers,

Mandarin Almond Salad

• 1 head romaine lettuce - rinsed, dried and chopped
• 2 (11 ounce) cans mandarin oranges, drained
• 6 green onions, thinly sliced
• Package of honey roasted sliced almonds

• 1/4 cup red wine vinegar
• 1/2 cup olive oil

1. In a large bowl, combine the romaine lettuce, oranges and green onions.
2. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
3. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with roasted almonds.

Harriet’s Wilted Lettuce Salad

• Iceberg Lettuce
• Garlic (lots)
• lemon juice
• salt
• grapeseed oil (or mazola oil)
• Optional - add cucumber, jicama, carrots

1. Mix everything in a covered container or seal plastic bag. Let it sit overnight on counter.
2. Serve

Note- grapeseed oil makes cucumber taste weird when soaked overnight. If adding cucumber, add oil right before serving.

Courtney’s Black Bean and Corn Salsa

• 3 ears corn (or one can of whole corn kernels)
• 1 can black beans, rinsed and drained
• 1 can petite diced tomatoes, well-drained (Dump them in a mesh strainer and shake them thoroughly. Pick out any bad bits while you're at it - bits of stem-end tomato or skin, that sort of thing)
• 1 red onion, finely chopped
• juice of 2 limes
• 1/4 c. fresh cilantro, minced
• 1/4 tsp. cumin
• 1/2 tsp. roasted Ancho chili powder
• 1/2 tsp. salt
• 1/2 tsp. Tabasco
• 1/3 c. cider vinegar

1. Cut the kernels off the cob and put them in a large, non-reactive mixing bowl with the black beans, onion, tomatoes and cilantro. Add spices, lime juice, vinegar, and Tabasco, and mix thoroughly. Be generous with the spices, a little extra won't hurt anything.

You can eat this right away, but it's better if it's set for a day or two in the refrigerator.

Judith’s Tabouli

• 1 cup soaked bulgur wheat
• 1 bunch parsley (or cilantro to preference)
• carton of grape tomatoes
• ½ cucumber deseeded
• 1 bunch green onions

Dressing-

• 1/3 cup lemon juice
• ⅓ cup olive oil
• as much garlic as you can stand
• cayenne to taste
• oregano to taste
• salt
• pepper

1. 1. Mix together soaked bulgur wheat and other dry ingredients
2. 2. Add dressing to mixture
3. 3. Tastes best first day. When eating leftovers, add garlic.

Mum’s Cabbage Surprise Salad

• Coleslaw mix
• grapefruit
• celery
• apples
• grated carrot
• sunflower seed
• raw ramen noodles
• lemon juice
• salt

Optional - use rice wine vinegar and sugar instead of grapefruit

1. Mix everything except the ramen noodles and let it sit overnight.

Add ramen noodle right before serving.  

Coleslaw Crunch Salad

Dressing

• 1 C oil
• ½ C Sugar
• ⅓ C Apple Cider Vinegar
• 2 Pkgs seasoning from Ramen Noodle Soup

Salad

• 1 Lb Coleslaw Mix
• 2 Pkgs Ramen Noodles
• 1 C Sunflower Seeds
• 1 C Slivered Almonds (Toasted)
• 1 Bunch Green Onions, cut up
• 2 Carrots, peeled and pared into strips

1. Prepare the dressing the night before, or a few hours prior to preparing the salad
2. Break up the ramen noodles into small pieces.  Add sunflower seeds, almonds and onions to noodles.  As close as possible to serving time, add coleslaw mix, shaved carrots, and dressing.

Raw Indonesian Cabbage Salad with Red Curry Almond Sauce

 

• ½  head green cabbage, coarsely shredded
• 4 stalks bok choy or 1 head baby bok choy, sliced into 1/4-inch pieces
• 1 carrot, peeled and cut into thin rounds
• 1 red bell pepper, seeded and cut into 2-inch-long thin strips
• ¼  cup chopped fresh cilantro
• ½  cup raw sunflower seeds
• ½  to ¾  cup Red Curry Almond Sauce, recipe below

 

1. Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.
2. Makes 6 to 8 side-dish servings.

 

Red Curry Almond Sauce

 

•  •1/2 cup almond butter
• •1/2 cup water
• •1/4 cup fresh lime juice or rice vinegar
• •2 tablespoons miso
• •1 tablespoon minced fresh cilantro
• •2 tablespoons agave nectar or maple syrup
• •2 teaspoons Thai red curry paste, or to taste
• •1 teaspoon onion powder
• •1/2 teaspoon garlic powder
• •1/2 teaspoon ground ginger

 

Combine all ingredients in a small mixing bowl or blender. Mix well until smooth.

Lyn’s Kale Salad

 

• I bunch kale, cut finely
• 3-4 green onions sliced
• 1 small can sliced olives  including liquid on the olives
• 1/3 cup soy sauce or liquid aminos
• 1/3 cup lemon juice
• 1/4 tsp. garlic powder
• 1/2 tsp. onion powder

 

1. mix together and several hours to a day before serving for flavors to mix.  
2. Just before serving add 1 medium tomato diced (or add dehydrated tomatoes when first making the salad)
3. Toss well, sprinkle with sunflower seeds, serve.

Not as good as Helene’s Gado Gado Salad

• 1 cup shaved purple cabbage
• 1/2 cucumber, thinly sliced
• 6 radishes, thinly sliced
• 1 carrot, julienned
• 3 stalks green onion, sliced
• 1 lb small potatoes
• 1/2 cup green beans
• 1 1/3 cups cubed tempeh
• vegetable oil, for frying
• handful cilantro (optional)
• 2/3 cup dry roasted salted peanuts, crushed
• salted rice crackers
• fresh lime juice, to taste
• salt, to taste

Peanut Sauce

• 1/4 cup + 2 tbsp natural peanut butter
• 2 cloves garlic
• 3 tbsp coconut sugar
• 1/2 tsp red curry paste
• 1 1/2 tbsp sambal
• 1/4 cup + 2 tbsp coconut milk
• 2 tbsp fresh lime juice
• 2 1/2 tbsp soy sauce
• 2 tbsp water
• pinch salt
• 1/4 cup dry roasted salted peanuts

1. Prep all vegetables.
2. Add The fingerling potatoes to a pot of boiling water and cook for 12 minutes. Add the green beans and continue cooking for another 3 minutes. Strain and rinse under cold water to chill. Halve the fingerlings lengthwise. Set aside.
3. In a frying pan, heat vegetable oil over medium-high heat. Add the cubed tempeh, season with pinch or two of salt, and cook until tempeh is golden brown and crisp and all sides. Set aside.
4. Assemble bowls: Divide potatoes and tempeh evenly between bowls. Add desired veggies. Sprinkle with salt. Top with warm peanut sauce, green onion, cilantro, crushed peanuts, rice crackers, and lime juice.
5. Peanut Sauce
6. In a food processor, combine peanut butter, garlic, coconut sugar, red curry paste, and sambal. Process well. Add coconut milk, fresh lime juice, soy sauce, water, and salt. Process until smooth. Add the peanuts and process just enough to break them um but not purée them. Warm gently (in microwave or double boiler) before serving.

Orzo/Vegetable Salad

• 1 pk of Orzo, cooked and drained (16 oz)
• 1 pk of frozen edamame, cooked and drained
• 1 pk of frozen corn, cooked & drained
• Several carrots, cooked,diced
• 1 medium red onion, diced
• 1 hothouse cucumber, diced
• 1 large red pepper, diced
• (can substitute any vegetable such as cooked green peas, green beans; cooked black beans or whatever you choose)
• mix olive oil, vinegar, salt and pepper together for a dressing
• Toss everything together

Un-Tuna Salad

• 1 -15 ounce can garbanzo beans, drained, and mashed
• 2 scallions, chopped
• 2 Tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 Tbsp sweet-pickle relish
• Salt and pepper to taste

1. In a medium bowl, combine all ingredients thoroughly and adjust seasoning to taste.  Substitute mix for tuna salad on lettuce leaves, or serve on whole-grain bread or pita.

Salad Dressings

Lemon and Garlic Dressing for Salads or Vegetables

• ½ garlic clove, crushed with the flat blade of a knife
• 1 tsp fine sea salt
• 1 Tbsp fresh lemon juice
• 3 Tbsp fruity extra-virgin olive oil
• Freshly ground black pepper to taste

1. Chop the garlic coarsely and put it in the bottom of a clean, dry salad bowl with the salt.
2. Using the back of a spoon, crush the salt and garlic together to make a smooth, homogeneous paste.  
3. Add the lemon juice and stir to dissolve the salt, then add the olive oil.  
4. Mix all together well in the bottom of the bowl.  
5. Pile on the salad, but don’t mix it until you’re ready to serve.  When you serve it, toss the salad in the dressing and add some pepper.  

Raw Honey Dressing

• 2 cups fresh lemon juice
• 3 whole cloves garlic
• 3 tablespoons minced ginger
• 3 tablespoons Nama Shoyu soy sauce
• 3 heaping tablespoons raw honey (or more if desired)
• 1 ½ cups cold-pressed olive oil

1. Place all of the ingredients except the oil in blender.

2. Begin blending at normal speed.

3. As the mixture is blending, slowly add the olive oil until it’s completely blended.

*This recipe should last over a week in the fridge

Raw Caesar Dressing

• ¼ c. cold-pressed olive oil
• 2 cloves garlic
• 4 stalks celery
• ½ c. water
• ¼ c. lemon juice
• ¼ c. tahini sauce (or soy sauce)
• 2 Tbsp. sweet white miso
• 5 pitted dates
• fresh ground pepper to taste

1. Blend all ingredients in blender. (To make a raw mayo, use less H2O.) Makes 3 cups. Keeps for 10 days.

Connie’s Vegan Caesar Dressing

• 1 c cashews
• ½ c water
• 4 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• 2 cloves garlic
• 1 Tbsp Worcestershire Sauce

1. Blend in a vitamix until creamy
2. Add salt/pepper to taste

Soup

Raw Pumpkin Pie in a Bowl

• 32 ounces carrot juice (about 4 lbs of carrots makes 32 oz)
• 1 cup chopped raw sweet potato, peeled
• 4 pitted dates
• 1/2 of a ripe avocado
• 1-2 tablespoons Pumpkin Pie spice

1. Put everything into a blender and blend until smooth! The recipe in Natalia Rose's book calls for one tablespoon of pumpkin pie spice but I personally like to use more. Start with one and add more to taste. This will keep in the fridge for 2-3 days but I guarantee it'll be devoured long before then. Serve it nice and cold, on its own or with some avocado slices. Enjoy!

Raw Blended Sweet Potato Soup

• 32 oz carrot juice (fresh)
• 1 medium sweet potato (cubed, peeled)
• 4 dates, pitted
• 1 avocado (scooped out)
• several dashes of pumpkin pie spice

1. Blend until smooth.

Raw Blended Creamy Tomato Soup

• 5 ripe Holland tomatoes (halved)
• 1/4 cup fresh cilantro
• 1 T agave nectar
• 1/2 an avocado
• sea salt and fresh ground pepper to taste
• garlic (opt)

1. Blend until smooth. You can add some chopped apple and fresh corn to make it more interesting...

Raw Cream of Mushroom Soup

Soup Base mixed in a blender

• 3 Tbsp miso
• 1 c oil
• 1 Tbsp Ginger, minced
• 1 Clove Garlic, minced
• 3 c water

Soup Topping

• 3 c mushrooms, cleaned and sliced
• 2 Tbsp Nama Shoyu
• 3 Tbsp Oil
• 1 Scallion, chopped

Andrea’s Gourmet Tomato Soup

• ½ cup butter
• 1 cup finely sliced carrots
• 1 cup finely sliced celery
• 2 tsp. finely minced garlic
• 1 tsp. basil
• 1 tsp. thyme
• 1 tsp. tarragon
• ½ cup flour
• 3 cups vegetable broth
• 1 can (35 oz) tomatoes (diced, do not drain)
• 2 ½ cup tomato juice
• 1 cup heavy cream
• 1 tsp. sugar
• 1 Tbsp. chopped fresh dill

1. Melt butter in pan. Add carrots and celery. Cook til soft (8 to 10 minutes)
2. Add garlic, basil, thyme, tarragon. Cook for 1 minute.
3. Add flour. Cook 4 to 5 minutes, stirring constantly.
4. Add broth, can of tomatoes, and tomato juice
5. Bring to boil. Reduce heat and let simmer for 10 minutes

can use immersion blender to soften vegetables at this point

6. Add cream and sugar. Cook for 5 more minutes (not boiling!).
7. Serve with dill.

Broccoli Watercress Soup

• 2 tablespoons unsalted butter
• 1 small onion, coarsely chopped (about 1 cup)
• Two head of broccoli or one standard frozen bag of broccoli
• 2 cups of broth (1 square of bouillon in hot water)
• 2 1/2 teaspoons coarse salt
• Freshly ground pepper
• 1 bunch watercress, thick stems removed (about 5 cups), plus small sprigs for garnish

1. Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add broccoli, stock, salt, and 1/4 teaspoon pepper. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until broccoli is very tender, about 15 minutes. Remove from heat, and stir in watercress.
2. Use immersion blender to make soup smooth. To serve, divide among 2 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

Brenda’s Potato Cheese Soup (Ecuadorian Lorca De Papa)

• 10 medium sized potatoes, peeled and chopped into small and large pieces
• 2 tablespoons canola oil
• 1 white onion, diced
• 2 garlic cloves, minced
• 2 tsp cumin
• 1 tsp achiote powder
• 7 cups of water
• 1 cup of milk or more
• 1 cup grated or crumbled cheese (mozzarella or monterey jack)
• 1 bunch of cilantro, leaves only, minced
• Salt to taste
• Chopped scallions
• Avocados, sliced or diced
• Aji or hot sauce

1. Prepare a refrito or base for the soup by heating the canola oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
2. Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
3. Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
4. Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
5. Add salt to taste
6. Add the grated cheese and cilantro, mix well, and remove from the heat.
7. Serve warm with the avocados, scallions, and aji or hot sauce.

Nutmeat stew

• 1 onion sautéed
• 1 clove garlic sautéed
• Chopped celery
• Chopped carrots
• Chopped butternut squash, sweet potato
• Chopped potato
• Frozen peas
• ½ cup of Milk (or more, as needed)
• ¼ cup of Flour (or more, as needed)
• Salt or marmite

1. Saute onion and garlic in the bottom on a pan.
2. When onions are ready add enough water for soup.
3. Add salt or half a teaspoon of marmite.
4. Add vegetables.
5. Cook until vegetables are all soft.
6. When vegetables are almost cooked, add milk and flour (pre-blended, should be liquidy).
7. Wisk in the milky stuff so it spreads evenly. Scrap bottom of pan to avoid having the flour burn.
8. Cook for another 5-10 minutes. Taste to make sure flour is cooked. Add peas and nutmeat.

Suggestion – pour in gravy from Fri-Chik Can as a bouillon and use Fri-Chik instead of nutmeat. If doing this, marmite is not necessary.

Golden Butternut Squash Soup

• 1 tablespoon + 2¾ cups vegetable broth, divided
• 1 large onion, chopped
• 3 medium garlic cloves, chopped
• 1 tablespoon chopped fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)
• ¾ cup full-fat coconut milk
• Salt, to taste
• Black or white pepper, to taste
• 2 tablespoon chopped fresh cilantro or chives

1. Heat 1 tablespoon of the broth in a medium soup pot over medium heat. Add the onion and saute for about 5 minutes, stirring frequently, or until translucent.
2. Add the garlic, ginger, and continue to sauté for 1 more minute.
3. Add the turmeric and curry powder and stir well. Stir in the squash and broth.
4. Turn the heat up to high, and bring the soup to a boil. Once it comes to a boil, reduce the heat to medium low and simmer uncovered until the squash is tender, about 10 minutes.
5. Place everything in a blender in batches, along with the coconut milk. Make sure you blend in batches filling your blender only half full. Start on low speed, so the hot soup does not erupt and burn you. Blend until smooth, about 1 minute.
6. Thin the soup with a little broth, if needed. Season to taste with salt and pepper.
7. Ladle into bowls and optionally garnish with cilantro or chives.

Black Bean Mix

• 2 cans of Black Beans, drained and rinsed
• 1 Medium Onion, chopped
• 1-2 cloves of Garlic, minced
• 3 stalks of celery (optional)
• ½ Green Pepper
• 1 can Diced Tomatoes

1. Saute chopped onions, garlic cloves, and green peppers in olive oil, until the onions are clear.  
2. Add the celery, and continue to stir
3. Add the Black Beans, and diced tomatoes.  
4. Cook about 15 minutes to blend the heat.
5. Serve on toast or brown rice, grated cheese is optional.  

Black Bean Soup

• 1 quart of vegetable stock
• Black Bean Mix, as above

1. Retain ½ cup of black beans to add back later.
2. Blend vegetable stock and rest of the mix until desired consistency
3. Add back ½ cup of black beans
4. Serve with Sour Cream (Optional)

Corn Chowder

• 5 potatoes
• 1 onion
• 4 Tbsp butter
• 5 C milk
• 8 saltine crackers
• 2 cans creamed corn

Vegetable Stock

• Celery
• Carrots
• And whatever other vegetables you have on hand
• Salt, to taste

1. Boil for 20 minutes
2. At this point, either filter out the vegetable matter, and compost, or blend before using in other recipes

Breads

Tortillas

• 2 C flour
• 1 C milk
• ½ tsp baking soda
• ½ tsp oil
• Pinch of salt

1. Add ingredients in a large bowl and knead till dough is smooth and firm.
2. Roll dough into balls (about the size of a matzah ball). Put in bowl and cover with plastic wrap. Put in fridge for 20 minutes.
3. Use a floured rolling pin to flatten the balls into thin circles. Get the dough as thin as possible. If you do not have a rolling pin, you can use two sheets of plastic wrap, sandwiching the dough ball then flatten with your palms and fingers.
4. Fry the tortillas in a frying pan, greased lightly with oil. Medium heat. Flip tortillas several times, then remove when browned. This should not take more than 2-5 minutes.
5. Place finished tortilla on a paper towel or plate then stack them as you make them so that the newer one keep the older ones warm.
6. Eat tortillas with salsa, beans, cheese, corn, honey, or peanut butter. However you like them.

Persimmon Bread

Makes Two 9-inch Loaves or twelve large muffins (I prefer muffins)

• 3½ cups sifted flour
• 1½ teaspoons salt
• 2 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup Milk, of your choice
• 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. 3. Sift the first 5 dry ingredients in a large mixing bowl.
4. 4. Make a well in the center then stir in the butter, eggs, milk, persimmon puree then the nuts and raisins.
5. 5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Damper (Australian Camping Bread)

• 2 C self raising flour
• ½ tsp salt
• 2 tsp sugar
• 3 Tbsp butter
• 1 C Milk

1. Mix flour, salt, sugar in a bowl. Cut in butter and mix with milk.  Shape into a Round Loaf, brush with milk
2. Bake at 375 degree F for 30-40 minutes, until it sounds hollow when you knock on the bottom of the loaf

Note: Adding 2 tsp baking powder to 1 C All-Purpose flour = 1 C self raising flour

Mediterranean Country-Style Bread

• 2 C very warm, almost hot, water
• 1 tsp active dry yeast
• 9-11 C unbleached all-purpose flour
• 2 Tbsp salt
• 2 ½ C tepid water
• 2 C barley, rye, or whole-wheat flour
• 2 or 3 Tbsp cornmeal or coarse semolina as needed

1. Put the very warm water in a large mixing bowl, sprinkle the yeast over it, and stir briefly with a wooden spoon to distribute the yeast through the water.  Add 2 C of the white flour, stir well to mix, cover with plastic wrap, and set aside in a cool place (50 to 70 degrees) to rise overnight.  (If you’re using starter, mix a cup of starter with warm water, and flour, cover and set aside to rise)
2. The next day, if you wish, remove a cup of the starter sponge and store in a glass jar in the fridge.  Add to the remaining sponge salt, a cup of tepid water, and the barley, rye, or whole-wheat flour.  Stir or mix thoroughly with your hands.  Cover the bowl again, return to a cool place, and let it rise overnight.
3. On the third day, add the remaining 1 ½ C tepid water and about 7 C white flour.  Begin kneading the bowl, then sprinkle a little flour over a wooden pastry board or wooden countertop and turn the dough out.  Knead thoroughly for at least 10 minutes, adding flour as necessary until you have a smooth, elastic dough. Rinse the mixing bowl, dry it, dust it with flour, and put the dough back in. Cover with plastic wrap and set aside at room temperature to rise until it has increased in volume about 2 ½ time - about 2 to 3 hours.
4. Turn the dough out on the lightly floured board, punch it down, and knead briefly just to knock any air holes out.  Form into 2 round or long loaves.  And place the loaves on baking sheets or on a wooden peel that has been lightly sprinkled with cornmeal or semolina. Set aside in a warm place (70 degrees or more) to rise rapidly, 30 minutes to an hour, until doubled in size.
5. If you’re using a baking stone, set it in the cold oven and preheat to 500 degrees for at least 30 minutes.  If you’re using a baking sheet and no stone, simple preheat the oven to 500 degrees.  When you’re ready to bake, slash the tops of the loaves with a very sharp knife in 3 or 4 places.  Quickly slide the loaves into the oven, directly onto the hot stone if you’re using it, and bake for 15 minutes. Turn the heat down to 350 degrees, and bake for 35 minutes longer.
6. When the bread is done and the crust is golden brown, remove the bread from the oven and let it cool on a rack.

Vatrushki (open cheese pastries with yeast dough)

• 1 lb. Farmer cheese
• 3 eggs, lightly beaten
• 2 heaping Tbsp. Sugar
• 2 Tbsp. Sour cream
• 1 Tbsp. Flour

In a small bowl, blend the farmer cheese with 2 eggs, sugar and sour cream until smooth.  Beat in the flour.  

Dough:

• 1 envelope dry yeast
• ½ cup warm water
• ½ cup warm milk
• 4 tsp. Sugar
• 1 tsp. Salt
• ½ lb. Butter
• 1 Tbsp. Vegetable oil
• 3 ½ – 4 cups flour

1. Dissolve yeast in warm water and let stand for 10 minutes.  
2. Mix well and add ½ cup warm milk, sugar, and salt.  Melt butter and add it with oil to yeast mixture, stirring constantly.  
3. Add flour and knead for 2 or 3 minutes until dough is malleable and can be rolled out.
4. On a floured board roll our to ¼ inch thickness and cut into circles 3-4 inches in diameter.  Place 1 heaping tablespoon of the filling in the middle and pinch the edges to form small tarts with exposed filling.  These are open tarts.  
5. Place tarts on a lightly greased baking sheet.  Brush pastry and filling with remaining beaten egg.  
6. Bake in a 350 degree oven for about 25 minutes or until lightly browned.  Cool on a rack or serve hot with Green Borshch.  Makes about 4 dozen.

 

Pan de Yuca (Cheese Bread)

• 1 cup yuca flour (Tapioca Starch)
• 1 lb queso fresco, finely grated (about 4 cups)
• 1 large egg, beaten
• 1 tsp baking powder
• 2 Tbsp whole milk
• 1 Tbsp unsalted butter, melted
• 1 tsp kosher salt, optional
• 1 tsp granulated sugar, optional

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.

Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200°F oven.

 

Whole Wheat Scones

• 3/4 cup all purpose flour
• 3/4 cup white whole wheat flour
• 1 ½ teaspoon baking powder
• 1/4 teaspoon baking soda
• ¼ tsp salt
• 3/4 cup flavored yogurt
• 1/2 teaspoon vanilla
• ¼ c margarine, cold
• 1 egg, lightly beaten

1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together both flours, baking soda, baking powder and salt.
3. In a small bowl, combined yogurt, vanilla, butter, and egg. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly.
4. Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper. Cut into 6 wedges and barely separate.
5. Bake for 15-20 minutes or until top of the scones are lightly golden brown.

Vegetable Side Dishes

Snow pea leaves in garlic

• 2 garlic cloves, minced
• Pinch of salt
• 1 tablespoon coconut oil
• Dash of Sesame oil
• 200g (around 7 ounces) Snow Pea leaves

1. Heat oil in wok and then stir fry minced garlic over slow fire for around 10 to 15 seconds until aromatic.
2. Place snow pea leaves in and immediately add salt. Do a quick fry (around 15 seconds to 20 seconds) and transfer out immediately.        

Potato Kugel

• 2-3 Lbs potatoes, peeled and grated
• 1 onion, grated
• ½ c flour
• 3 eggs
• ¼ c oil
• Salt and pepper to taste
• Applesauce, optional
• Sour Cream, optional

1. Preheat oven to 375 degrees F.
2. Mix 3 eggs, ¼ C oil, potatoes, onion and salt and pepper to taste.  Spread evenly into a greased baking pan
3. Bake for 1 ½ hours, until the top is brown and crispy.  
4. Serve with Applesauce and/or Sour Cream, if desired

Kalpana’s Indian Mashed Potatoes

• Boiled potatoes
• Vegetable oil to fry
• Onions
• Chili's
• Small pieces of ginger
• Salt to taste
• Can add tumeric for color, if desired

Mum’s Spinach Brownies

• 1 C flour
• 1 tsp salt
• 1 tsp baking powder
• 2 beaten eggs
• 1 cup milk
• 1/2 cup chopped onions
• 1 10 oz pkg chopped spinach, thawed and drained
• 1/4-1 lb shredded cheddar

1. Mix flour, salt, baking powder
2. Add eggs, milk
3. Add spinach, onions and cheese
4. Line pan with parchment paper
5. Pour into 13 x 9" pan
6. Bake 30- 35 mins at 350 F
7. Brownies will be low. Cool
8. Cut into squares.
9. Can be frozen, reheat at 350 F 10 -12 min

Kemi’s Plantain

• Cut ends off the plantain, and Boil plantain with the skin on
• Peel and Slice plantain
• Fry in oil before serving, if desired

Donna’s Yams 1

• Yams
• Butter
• Brown Sugar

1. Sauté yams in butter and brown sugar.

Donna’s Yams 2

• Yams
• Pineapple
• Orange Marmalade

1. Yams pineapples and orange marmalade in casserole dish. Bake about 1/2 hour or until hot.

Zucchini Patties

• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose fl
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons vegetable oil

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Zucchini Mush

• Zucchini
• Onion
• Flour
• Milk
• Cheese
• Seasonings to taste

1. Grate Zucchini and Drain
2. Saute with onion until translucent
3. Add Flour 1 Tbsp/cup of zucchini
4. Continue cooking over heat
5. Add Milk and Cheese and Seasonings to Taste

Lighter Fare

Chickpea Nuggets

• 1/2 cup panko or gluten-free breadcrumbs
• 1/2 cup rolled oats
• 1 (15-ounce) can garbanzo beans (do not drain)
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder (no salt)
• 1/2 teaspoon onion powder (no salt)

1. Arrange a rack in the middle of the oven and heat to 375°F.
2. Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.
3. Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.
4. Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly. Keep mixture in the food processor.
5. Whisk 1/4 cup of the chickpea liquid in a small mixing bowl until foamy. Add the foamy chickpea liquid and 1/2 cup of the oat flour to the food processor. Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.
6. Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.
7. Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.

Chickpea Pan Crepes

• 1 1/4 cups  lukewarm filtered water
• 2 tablespoons olive oil, plus more for cooking
• 1 cup  besan (gram flour) or chickpea (garbanzo bean) flour
• 3/4 teaspoon sea salt
• Minced Onion
• Chopped Peppers, optional
• Cilantro, optional, for garnish

1. Pour the water and oil into your blender, and then add the flour and the dry ingredients, except the cilantro. Process on variable speed 3 for about 5 seconds just until the mixture is combined with no lumps. (You don’t want to over process.) Add the cilantro leaves, and process on variable speed 3 for about 3 seconds just until the cilantro leaves are roughly chopped, but not fully blended.
2. Transfer the batter to a jug, and let the batter sit for 10 to 15 minutes to thicken slightly.
3. Using a paper towel, very lightly coat an 8-inch (20cm) nonstick crepe pan or frying pan with about 1/2 teaspoon of oil, over low to medium-low heat, depending on your stove.
4. Lift the pan off the heat and pour in a scant 1⁄3 cup of the batter, quickly swirling the pan to allow the mixture to evenly coat the bottom of the pan.
5. Return the pan to the heat and cook the crepe for about 2 minutes, until bubbles form on the top and the sides lift easily from the pan. Gently flip the crepe with a spatula and cook for about 1 minute more, until lightly browned. Transfer the crepe to a plate.
6. Repeat this process with the remaining batter, lightly greasing the pan with paper towel between each crepe. Stack the finished crepes on top of each other so that they soften and remain pliable.

Andrea’s Grilled Cheese

• Sandwich buns (as many as you want to make)
• Swiss cheese slices (enough for double layer)

Dressing

• ½ cup melted butter
• 2 tablespoons yellow mustard
• 1 tablespoon Worcester Sauce
• 2 tablespoons dried minced onions
• 2 tablespoons poppy seeds

1. 1. Assemble cheese sandwiches in baking tray
2. 2. Pour dressing over the tops of the sandwiches. Try to get an even spread.
3. 3. Bake until cheese is melted

Black-eyed Pea Fritters

• 1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
• 1/2 medium onion, diced
• 1/2 cup raw peanuts
• 1 teaspoon minced thyme
• 1/4 teaspoon cayenne
• 1 tablespoon apple cider vinegar
• 1/4 cup plus 2 tablespoons water
• 1 teaspoon coarse sea salt
• 1/2 cup finely chopped green bell pepper
• 1 tablespoon cornmeal
• 5 cups oil

• Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
• In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
• Preheat the oven to 200° F.
• Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
• In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
• Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
• Transfer the fritters to a paper towel-lined plate and allow them to drain.

Mother’s Fritters

• Eggs
• Milk
• Stir in self-raising flour to make the desired consistency batter
• Salt, to taste

Variations

• Chopped Fresh Veggies (tomatoes, onions, green peppers)
• Fresh or Canned Corn with chopped onion
• Grated Cheddar Cheese (Optional)
• Parsley (Optional)

1. Drop by spoonfuls into an oiled pan, until browned on each side.

Rich’s Pumpkin Hummus

• 2 (16 ounce) cans chickpeas
• 1 (15 ounce) can pumpkin puree, or bake your leftover pumpkins, remove skins, to make your own puree
• ½ C plus 2 Tbsp lemon juice
• ⅓ C extra virgin olive oil
• ½ C tahini paste or sunflower seed butter (Trader Joe’s)
• 3 garlic cloves, minced
• Salt to taste

1. Drain chickpeas, reserving liquid
2. Place chickpeas, ½ C liquid in a food processor and blend until a smooth paste forms
3. Add pumpkin puree, lemon juice, olive oil, and tahini (or sunflower butter) and garlic
4. Blend again to form a smooth paste
5. Use additional reserved liquid from chickpeas to form a smooth consistency
6. Salt to taste

Note:  you can add pumpkin pie spices (½ tsp each of cinnamon, nutmeg, allspice) if you like that type of flavor or presentation, but I prefer the basic hummus flavor and taste

 Billie’s Black Bean Hummus

• 1 C Chickpeas, cooked and drained
• ⅛ C Tahini
• 2 tsp finely minced garlic (4 cloves)
• 1 Tbsp lemon juice
• ½ C water
• 1 tsp cumin
• 2 tsp salt
• 1 Tbsp finely minced parsley
• ¼ C extra virgin olive oil
• ½ tsp hot sauce
• 1 C cooked and drained black turtle beans
• 1 can chipotle peppers in adobo sauce, She used 2, but if you like “fire” use more

1. Place the ingredients in the food processor fitted with a metal blade.  Pulse until mixture is well blended but still slightly coarse.  Add the turtle beans and pulse until the beans are combined, but still coarse.  

Savoury Pies

Agatha’s Basic Pastry

• 1 Tbsp active dry yeast
• 2 tsp sugar
• 2 tsp salt
• 1 Tbsp butter
• ¼ C vegetable oil
• 1 egg, lightly beaten
• ½ C lukewarm milk (ex. Almond milk)
• 12 oz wheat flour (and more)
• ½ C wheat bran
• 1 egg yolk + little of egg white
• Sesame seeds

1. Mix the yeast, milk, and sugar in a bowl.  Cover with plastic and reserve.
2. Put the dried ingredients in a big bowl.  Make a well in the center, and pour in the yeast mixture, the oil, and egg.  Stir well with a wooden spoon until the dough begins to come together.  Knead (fold, push, turn) on a floured surface, until dough is smooth and elastic.  More flour may be needed.
3. Brush a bowl with olive oil.  Shape the dough into a ball, put it into the bowl and cover with plastic wrap.  Let rise in a warm place for about 30 minutes, or until the dough had doubled in volume.  
4. Open the dough with a rolling pin - ¼ inch thick - into a rectangular shape.  Cut the dough in half
5. Preheat the oven to 350 F.  Lightly grease a baking sheet
6. Place the filling of your preference in the center of the dough.  Fold the dough in the desirable shape.  Brush the egg yolk plus some of the egg with .  Sprinkle the sesame seeds over the top.
7. Bake in a preheated oven for 25-30 minutes until lightly golden.

Filling #1 2 cans artichokes, seasoned with olive tapenade and red pepper spread cut into small pieces, 3 Tbsp each spread.  No added oil or spread

Filling #2 spinach, smoked gouda cheese slices, and red pepper spread and sundried tomatoes

Note filling must be dry or drain juice, or add flour or starch to thicken garnish with chives or parsley.  Cook on low heat, stirring occasionally until no liquid.

Pat in the Pan Pie Crust

for 1-9 inch pie

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter (or margarine), softened and cut into 8 pieces
• 2 -3 tablespoons heavy cream  (I just use whole milk)

1. Whir first 3 ingredients in the food processor, and then add milk cream while pulsing (off and on) until the mixture starts to resemble oatmeal (it starts to stick together and looks crumbly)
2. pour into a pie plate, and use your fingers to press crumbs down and distribute evenly
3. Bake for about 18-22 minutes in a 400 degree F oven, until golden.

Basic Quiche

• 2 cups total – milk and sour cream (so if you have 1/2 cup milk, then use 1 1/2 cups sour cream, or 1 1/2 cups milk and 1/2 cup sour cream)
• 3 eggs, beaten
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 cup of grated cheese, or more, or less of your favorite flavors of cheese, we do cheddar or monterey jack usually...
• and feel free to add anything else you prefer.  Onions, Olives, Broccoli, Capsicum, Spinach, Mushrooms, Tomato.  Just try to make sure that your pour the excess liquid off the veggies.  Or if you're adding something like salsa, just use less wet ingredients, and bake a little longer, so it's not too soggy
• Pour into crust and bake, or You can increase the eggs to 4 if you want a crustless quiche. Then you would just grease a pie pan, and use that.
• Bake at 375 degrees F for about 45 minutes, till lovely and brown on top.

Spinach and Broccoli Quiche

• ¼ cup olive oil
• 1 bunch broccoli, cut into florets
• 1 small onion, finely chopped
• 3 cups chopped fresh spinach
• 3 garlic cloves, minced
• 1 prepared pie crust
• 4 eggs
• 1 cup 2% milk
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup cheddar cheese, divided
• ½ cup shredded Swiss cheese, divided

1. Preheat oven to 375 degrees°F
2. Using a large skillet heat olive oil over medium-high heat. Add broccoli and onion to the skillet and cook and stir until crisp and tender. Stir in spinach and garlic
   ; cook and continue to stir 4-5 minutes longer or until spinach is wilted.
3. Place pie crust in pie plate and flute edges. Fill with broccoli mixture.
4. In a small bowl, whisk together eggs, milk, rosemary, salt and pepper. Stir in half of cheddar cheese and half of Swiss cheese. Pour mixture over the vegetables. Sprinkle with the remaining cheeses.
5. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting.

Mariana’s Brazilian Açai Palm Heart Pie

Filling Ingredients:

• 2 cans (400g each) Brazilian açai palm heart, drained and cut into ¼ inch rounds
• 1 cup frozen garden peas
• ½ cup pitted Spanish green olives, halved
• 6 ripe plum tomatoes, skin and seed discarded, chopped
• ½ medium sized jalapeño pepper, seeds and ribs partially removed, minced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Kosher salt
• Freshly ground black pepper

1. Sauté garlic in olive oil for a minute or so in a heavy bottomed pan. Add jalapeño pepper and continue sautéing for another minute. Add tomatoes, palm hearts and cook on high heat with pan uncovered for about 10 minutes, stirring occasionally. Filling will be ready when palm hearts begin to dissolve and most of the water from the tomatoes has evaporated. Remove from heat then add olives, salt and pepper, and frozen peas. Taste it and add a bit of salt if necessary. Let cool down to room temperature.

Dough ingredients:

• 5 eggs
• 2 ½ cups milk
• 1 cup cooking oil (canola or walnut)
• ¾ cups flour
• 7 tbsp grated parmesan cheese
• Dash of salt
• 1 tbsp baking powder

1. Preheat your oven to 350 F.
2. Grease a large baking pan and dust with flour (It might take two). Set aside
3. Beat eggs in a blender for about 3-4 minutes at high speed. Add milk and oil then blend for another minute. Pulse flour into egg mixture, two tablespoons at time, making sure it gets incorporated into the dough. Pulse in cheese and salt then, lastly, the baking powder. The finished dough is a little runny. I ended up with slightly more than a ¼ gallon.
4. Pour the dough into the prepared baking dish. Then scatter the filling on top of dough, pressing down to make sure it is at least partially covered by the dough. If using more than one dish, divide accordingly and fill each dish in a one part dough one part filling ratio.
5. Bake for 35 to 45 minutes until it becomes golden brown. Test for doneness by inserting a toothpick in the center. If it comes out clean, the pie is ready. Remove from oven and cool completely.
6. To serve, cut into large squares and place on a serving dish. It’s very good with a simple green salad in vinaigrette.

Vegetable Cornish Pasties

• 1 recipe whole wheat pastry for a double crust
• 1/4 cup butter
• 1 onion, thinly sliced
• 1 carrot, sliced thin
• 1 turnip, peeled and diced
• 1 large potato, peeled and diced
• 1/4 pound mushrooms, chopped
• 2 tablespoons water
• 1 teaspoon yeast extract spread
• 1/4 cup milk
• 1 egg
• 1/4 pound shredded Cheddar cheese
• salt and pepper to taste
• 1 egg, beaten

 

 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
3. Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
4. In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
5. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
6. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Entrees

Mother’s Wedding Casserole (Rice and Broccoli)

• 1 can Campbell’s Mushroom soup
• 2 cups cooked rice (1 cup uncooked)
• Onions
• Celery
• Broccoli
• Grated sharp cheddar
• 1 cup milk with grated cheese help in blender (if using shredded cheese, milk not needed)
• Pinch of Salt

1. Saute onions, celery, and peeled broccoli stalks (no florets)
2. Mix together cooked rice, sauteed vegetables, broccoli florets, and cheese in casserole dish
3. Cook at 350 until warm (about ½ hour)
4. Serve

Wild Rice Casserole

• 3 cups cooked wild rice
• 1 cup sliced fresh mushrooms
• 1 1/2 cups fresh, chopped tomatoes or equivalent amount of canned diced tomatoes, drained
• 1 cup sliced black olives
• 3 Tbsp Tomato Paste
• 1/2 cup chopped green onions
• 2 minced cloves garlic or garlic powder to taste
• 1/3 cup olive oil
• 1 cup grated Cheddar cheese
• Salt and pepper to taste

1. Preheat oven to 350° F
2. Combine cooked wild rice with remaining ingredients in a large bowl. Stir to thoroughly combine.
3. Pour the mixture into a 13x9-inch baking dish. Cover with a lid or foil. Bake for 30 to 45 minutes or until the mixture is heated through and the cheese has melted.
4. Alternatively, this dish can be prepared in a crock pot. Just place the mixture in a large crockpot and heat on high until it's hot and the cheese has melted.

Asenath’s Yellow Coconut Tanzanian Rice

• 1 c Basmati Rice
• 1 c water
• 1 c coconut milk
• 1 tsp salt
• 1/2 tsp turmeric
• Cook until the water is absorbed
• Put the rice into the oven to dry for ~ 10 minutes before serving, and stir with a fork

Nutty Fried Rice

• 3 tablespoons toasted sesame oil, divided
• 3 cups broccoli florets
• 8 ounces pre sliced shiitake mushrooms
• 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
• 1/2 cup unsalted, roasted cashews
• 2 large eggs, lightly beaten
• 3 tablespoons reduced-sodium soy sauce, divided
• 1/4 teaspoon black pepper
• 1/4 cup peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 Tbsp toasted sesame seeds

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add broccoli and mushrooms; cook 6 minutes. Remove broccoli mixture from pan (do not wipe out pan).
2. Step 2
3. Add remaining 2 tablespoons oil to pan. Add rice and cashews; cook 5 minutes. Stir in eggs; cook 1 minute. Stir in broccoli mixture, 1 tablespoon soy sauce, and pepper.
4. Step 3
5. Combine remaining 2 tablespoons soy sauce, peanut butter, vinegar, and 1 tablespoon water in a bowl. Top rice mixture with peanut butter mixture and sesame seeds.

Brown Rice Pilaf for Instant Pot

• 1 c Light Brown Rice
• ½ c Quinoa
• ¼ c lentils
• Salt
• Coriander
• Cumin
• Chili
• Garlic Powder
• 3 ½ c water

1. 15 minutes high pressure, let release naturally

Walnut Roast

• 1 cup bread crumbs (or toasted breadcrumbs)
• 1 cup milk
• ½ cup of ground walnuts
• 1 cup of cooked steamed rice
• 1 onion chopped
• 1 and ½ tablespoon butter
• 1 tablespoon flour
• 1 tablespoon chopped parsley
• 1 egg
• Cottage cheese or Cheddar cheese

1. ¾ milk over bread crumbs, soak for 5 minutes. Butter with onion in the pan with parsley, cook till soft but not browned. Add rest of milk and flour. Stir. Add egg, ground walnuts, and salt to taste. Finally add soaked crumbs with rice. Press into oiled bread tin. Bake in oven until brown (for texture) probably 30 minutes. Goes well with gravy.

 

 Cottage cheese meatballs

• 1 cup cottage cheese
• ½ cup wheat germ
• ½ cup seasoned bread crumbs
• 1 cup ground pecans
• 3 eggs
• 1 large onion minced

1. Combine all ingredients. Form into ball. Fry in pan. Cover in tomato sauce in baking pan. Cover pan. Bake 350 for one hour.

 

Cottage Cheese Roast

• 4 eggs beaten
• 2 envelopes of George Washington broth (dark)
• 1 stick of butter (4 oz)
• 2 lbs of cottage cheese
• ½ cup of chopped nuts
• 2 teaspoons of soy sauce
• 1 large onion minced
• 4 cups of cereal (Special K or Product 19)

1. Mix all, Bake at 350 for 1 hour to 1 and a half hours.

“Not Really Meatloaf”

• 4 eggs, beaten
• 1 C finely chopped walnuts
• 16 oz. Cottage Cheese (creamed, or small curd)
• 1 envelope dry onion soup mix (1 oz)
• 2 Tbsp oil
• 1 ½ C corn flakes

1. Preheat oven to 350 degrees F.  Grease a loaf pan.  In a large bowl combine ingredients.  Bake 35-50 minutes, until toothpick inserted in center comes out clean

Vegan Meatballs that Meat Eaters will love

• 1 cup dried pasta (macaroni works great)
• 1 can red kidney beans
• 1/2 cup bread crumbs or panko
• 1/2 medium onion, diced
• 3-4 garlic cloves, diced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil

Vegan Fish & Chips with Tartar Sauce

• 2 Lg russet potatoes, halved lengthwise and sliced ¼ inch thick
• 2 Tbsp olive oil
• ½ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground black pepper
• 1 recipe Fish Free Fillets (follows)
• ½ cup vegan mayonnaise
• 1 Tbsp sweet pickle relish
• ½ to 1 tsp fresh lemon juice

1. Preheat the oven to 425 degrees F.  Line a baking tray with parchment paper or spray with cooking spray.
2. In a bowl, combine the potato slices, olive oil, salt, paprika, garlic powder, and pepper. Toss to coat.  Arrange in a single layer on the prepared baking sheet.  Bake until golden brown, and tender, turning occasionally, about 30 minutes.  When the potatoes are done, bake the fillets according to recipe directions.
3. To make a tartar sauce, combine the vegan mayonnaise, pickle relish, and lemon juice in a small bowl.  Mix well and refrigerate until ready to serve.  When the potatoes and fillets are done, serve hot with the tartar sauce.

Fish Free Fillets

• 1 pkg extra firm tofu, drained
• 3 Tbsp olive oil
• 2 Tbsp Tamari
• 1 tsp fresh lemon juice
• ¾ cup Panko bread crumbs
• 1 tsp dulse flakes
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp paprika
• Salt and ground black pepper, to taste

1. Cut the tofu into ½ inch slices, and press.  Preheat the oven to 425 degrees F.  Lightly oil a baking sheet, or line with parchment paper.  Set aside
2. In a shallow bowl, combine the oil, tamari, and lemon juice.  In a separate shallow bowl, combine the breadcrumbs, dulse flakes, onion powder, garlic powder, and paprika.  Mix well.
3. Dip each tofu slice into the oil and lemon mixture, then season with the salt and pepper on both sides.  Dredge in the crumb mixture, patting lightly to coat well.  Arrange on the prepared baking sheet.  Bake until nicely browned on both sides, turning once about halfway through, about 25 minutes.  

Maria's Polenta Parmesan

• 1 roll polenta
• Mozzarella cheese slices
• Tomato Sauce
• Parmesan Cheese

1. Cut the polenta into half an inch slices
2. Pan fry polenta until browned on both side
3. Add fried polenta to baking pan with tomato sauce, layer cheese on polenta slices.
4. Bake until cheese melts
5. Serve with Parmesan

Stir Fry

• 6 Tbsp soy sauce
• 2 tsp honey
• 2 tsp balsamic vinegar
• 2 Tbsp grated ginger
• 1 tsp garlic
• ½ tsp sesame oil
• 1 pkg tofu, cubed
• 1 bunch green onions
• 1 tsp oil
• 6 C veggies

1. Preheat oven to 400 degrees F.
2. Blend first 6 ingredients until smooth.  Grease a pan and spread tofu in a single layer, cover with ½ soy sauce mixture. Bake for ½ hour.
3. In a wok, saute onions for 1 minute, add other veggies, and remaining soy sauce mixture.  Cook for 5 minutes.  Add cooked tofu, and toss lightly. Serve with pasta or rice.  

Jess’s Gluten Steaks

• 4 C Gluten Flour
• 4 C Warm Water
• ¼ C Braggs Liquid Aminos (or Soy Sauce)

1. Fill a large pot 3/4 full of water and add 3/4 cup of Braggs Liquid Amino or probably could use soy sauce and start to heat.  You will want it at a rolling boil when you put the steaks in.  
2. In a separate bowl get 4 cups of warm water.  Add 1/4 cup of Braggs Liquid Amino or again probably could use soy sauce.  Slowly add 4 cups gluten flour.  Start by mixing with a fork until too thick then just knead it with your hands.  After you get all the flour in there should be no more water.  Knead for another moment or so.  Then tear or cut off fairly small pieces - they expand in the water - for your steaks.  You just have to experiment to see what size you like.

3. Anyway, then you just boil them for an hour or two.  Letting the flavor get through them.  That makes a fairly large batch.

Beth’s Roast Beast

• 8 ounces extra-firm tofu, drained
• 1/2 cup dry white wine
• 1/2 cup vegetable broth, more if needed
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon onion powder
• 1 tablespoon light miso
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1 teaspoon dried sage
• 1 teaspoon dried mustard
• 1 teaspoon dried rosemary
• 1 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1/2 teaspoon celery seed
• 2 1/4 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1/4 cup chickpea flour or soy flour
• 2 tablespoons Instant Tapioca, such as Minute Brand
• 2 teaspoons toasted sesame oil

Cooking Broth

• 3 cups vegetable broth
• 1/2 onion, peeled and quartered
• 1 carrot, peeled and quartered
• 2 cloves garlic, peeled and cut in half
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme

1. Preheat the oven to 300 °F.
2. Combine the tofu, wine, broth and onion powder through (and including) the celery seed in a blender. Process until smooth.
3. Stir together the vital wheat gluten, nutritional yeast, chickpea flour, and tapioca in a large bowl. Pour the blended ingredients into the dry ingredients and mix well with a fork. Add an extra tablespoon of liquid or vital wheat gluten to make a soft, workable dough. Knead for a few minutes, squeezing to be sure all ingredients are combined. Shape the mixture into a symmetrical log about 7 to 8 inches long. Wrap the log in a 12 x 16-inch piece of cheesecloth. Tie the ends of the log with twine.
4. Heat the sesame oil in a large skillet over medium heat. Cook the log until browned on all sides, turning occasionally. Transfer to a 9 or 10-inch covered casserole pan. Pour the broth over the roast and add the remaining ingredients. The broth should cover the roast about halfway. Cover and bake for 2 hours, turning every 30 minutes. Remove from the oven and cut the cheesecloth from the roast. Strain the liquid and discard the solids. Keep the broth to use as a base for gravy, if desired.

Spicy Italian Vegetarian Sausage

• 2 1/4 cups vital wheat gluten
• 1/2 cup nutritional yeast flakes
• 1/4 cup chickpea flour, or tapioca starch
• 2 Tbsp McKay's Chicken Style Instant Broth & Seasoning
• 2 Tbsp granulated onion
• 1 to 2 Tbsp fennel seed, optional
• 2 tsp coarsely ground pepper, preferably freshly ground
• 2 tsp ground paprika
• 1 tsp dried chili flakes, optional
• 1 tsp ground smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/8 tsp ground allspice
• 2 1/4 cups cool water*
• 6 to 8 cloves garlic, minced or pressed
• 2 Tbsp olive oil
• 2 Tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat.
3. Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.

Sam’s Chicken with Worthington Chic-ketts Vegetable and Grain Protein Roll

• 1 qt low fat buttermilk
• 6 garlic cloves, roughly chopped
• 1/3 cup hot sauce
• 1 lb roll of Worthington Chic-ketts
• 3 c corn oil (peanut or vegetable would probably be fine too)
• ½ c unsalted butter (one stick)
• 2 c all-purpose flour
• ½ c nutritional yeast flakes (available at any health food store)
• ¼ c McKay’s Chicken Seasoning (or other vegetarian chicken seasoning)
• 1 Tbsp salt
• 1 Tbsp ground black pepper
• 3 eggs, beaten

1. Combine buttermilk, garlic cloves and hot sauce in a bowl or plastic storage container. Tear the entire Chic-ketts roll into smallish pieces and submerge chunks in the buttermilk. Cover and let refrigerate for at least an hour or so.
2. In a large pot, heat oil and butter over medium heat until the foaming of the butter begins to subside.
3. Combine flour, nutritional yeast, chicken seasoning, salt and black pepper in a sealable plastic food bag.
4. Remove Chic-ketts pieces from buttermilk giving each one a light squeeze to drain off the excess liquid. Dip into egg and place in the bag with the flour mixture.
5. Seal plastic baggie and shake until all Chic-ketts chunks are evenly coated. Use tongs to place pieces in oil. Remove when golden brown. Depending on how hot your oil is this could take 5-10 minutes.

Tips: While most fried chicken recipes will instruct you to use a large fry-pan or skillet, I’ve found that actually using a pot with tall sides can work better. It helps prevent oil splattering all over you stove and it’s usually a bit narrower so you can actually submerge the chicken pieces entirely. Lastly, I like to have a dish lined with paper towels ready to soak up some of that excess oil when the pieces come out.

Agatha’s Baked Lima Beans

• 2 cans lima beans (drained)
• 2 Tofurky Italian Sausages  (Vegan) cut into small cubes
• ½ c green olives (sliced)
• ½ c red bell pepper
• 3 Tbsp olive oil
• 1 tsp garlic powder
• Salt and freshly ground black pepper to taste
• Dried chives and parsley to taste
• Mrs. Dash seasoning (Table Blend) - optional

1. Preheat the oven to 380. F
2. Mix all ingredients on a glass (oven safe) container
3. Bake for 25-30 minutes

Pancit (Philippine Rice Noodle Stir Fry)

• 8 ounces rice noodles
• 3 teaspoons sesame oil, divided
• 1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture
• 1 white onion, peeled and diced
• 4 garlic cloves, minced
• 2 large carrots, grated (about 1 cup)
• 3-4 cups chopped green cabbage (about 1/2 head)
• 2 cups baby broccoli florets, cut into small pieces
• 2 tablespoons tamari or soy sauce
• 1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)
• 1 veggie bouillon cube, optional
• 3/4 cup unsalted vegetable broth
• 1/2 teaspoon ground sea salt
• black pepper, to taste
• Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.
• Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.
• Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.
• Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Best served immediately. Stays fresh in the fridge for a couple days. The noodles will soak up the flavor over time so you may need to season before serving.

Not as good as Jennifer’s Japchae (Korean Sweet Potato Starch Noodles)

• 1/4 cup soy sauce , low sodium, or tamari
• 2 tablespoons honey
• 1 cup firm tofu, diced, (7 ounces)
• 8 ounces sweet potato starch noodles
• 4 ounces spinach, fresh
• 1 tablespoon vegetable oil
• 1 cup yellow onion, thinly sliced
• 2 cloves garlic, minced
• 6 shiitake mushrooms, stems removed and thinly sliced
• 1/2 cup carrots, shredded
• 2 scallion stalks, cut into 1-inch pieces
• 1 1/2 teaspoons sesame oil
• 1 teaspoon sesame seeds

1. In a medium-sized bowl whisk together soy sauce and honey.
2. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
3. Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach.
4. Use tongs to transfer to a colander and rinse noodles under cool running water.
5. Cut the noodles into 6-inch long pieces with scissors. Set aside.
6. Blanch spinach in the same pot of water that you cooked the noodles for 1 minute until wilted.
7. Drain the water and rinse under cold running water.
8. Form spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
9. Heat a large saute pan over medium-high heat.
10. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes.
11. Add scallion and saute 1 minute.
12. Add tofu and cook 1 minute to warm (do not discard sauce).
13. Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.

Hannah’s Asian Noodles

• choice of noodles (I used linguine this time)
• Broccoli floats 1/2 Cup
• Shared Carrots 1/4 Cup
• Sliced onions 1/4 Cups
• Green onion sliced 1/3 Cup
• 2 Tbsp Vegetable oil
• Sesame oil for drizzle
• T Tbsp Soy sauce
• Sesame seeds for garnish
• Salt and pepper to taste

1.  Boil noodles according to the instructions
2. in a meanwhile prepare all the vegetables
3. Preheat a pan add vegetable oil and sliced onion and green onion.
4. When its translucent add the rest of vegetables
5. drain the noodles and add noodles in the vegetable pan.
6. add soy sauce salt and pepper and finish with sesame oil and sesame seeds.
7. Enjoy!

* for spicy add some pepper flakes or Sriracha sauce

Not quite Helene’s Singapore Noodles

• 8 ounces mei fun dried rice noodles
• 3 ounces fresh Shiitake mushrooms, or 4 to 5 reconstituted dried shiitake mushrooms, sliced
• 1 small yellow or red bell pepper, julienned
• 1 medium carrot, julienned
• 6 ounces napa cabbage, julienned
• 3 ounces broccoli florets, cut into small pieces
• 5 ounces leeks, julienned and thoroughly washed
• 1 teaspoon turmeric powder
• 1½ tablespoons Malaysian curry powder or Madras curry powder
• 2 teaspoons salt
• 1¼ teaspoons sugar
• ⅛ teaspoon fresh ground white pepper
• ¼ cup vegetable oil
• 2 cloves garlic, chopped
• 1 tablespoon Shaoxing wine
• 2-3 tablespoons hot water

1. In a large bowl, soak the mei fun dried rice noodles in 8 cups of hot water for 30 to 45 minutes minutes. Drain the rice noodles in a colander and set aside.
2. Prepare the vegetables and set them aside. The dish comes together quickly, so it helps to put them on plates ready to go by the stove. If using dried mushrooms, soak them for at least 30 minutes in hot water. (For other tips, see our Chinese Dried and Preserved Ingredients page.) When preparing the fresh leeks, they should be julienned first and then washed 2 to 3 times, as they are quite sandy.
3. Combine 1 teaspoon turmeric powder, 1½ tablespoons Malaysian curry powder (preferred) or a Madras curry powder, 2 teaspoons salt, 2 teaspoons salt, 1¼ teaspoons sugar, and ⅛ teaspoon ground white pepper. Set aside.
4. Heat your wok to medium heat, and add ¼ cup of vegetable oil around the perimeter of the wok.
5. Stir the garlic into the oil, and immediately add the Shiitake mushrooms, bell pepper, carrots, cabbage, broccoli, and ⅔ of your leeks. Turn the heat up to the highest setting.
6. Stir-fry everything together for 1 minute, and add the spices you prepared earlier along with 1 tablespoon of Shaoxing wine.
7. Next, add the mei fun dried rice noodles and stir fry everything together for another 5-6 minutes until well combined and the rice noodles are warmed through. Cover the wok for 1 minute if you feel it’s not hot enough or if the noodles are not lightly sizzling. Add 2 tablespoons of water around the perimeter of the wok, if the mixture seems dry.
8. When steam starts rising from your noodles and they’re nearly done, add the other ⅓ of the leeks to the mixture. Stir fry for another minute, incorporating the leeks. A fresh and slightly more raw onion flavor is what we’re going for! Transfer to a dish and serve immediately

Mike’s Lentil Cold Cuts

• ¾  c. dry lentils, ground fine in a blender
• 2 c tomato or V8 juice
• 2 tsp. salt
• 1 tsp. soy sauce
• 1 ½ tsp onion powder
• ¼  tsp salt
• ¼  tsp Italian Seasoning
• ⅛ tsp garlic powder

1. Mix ingredients well and bring to a boil.  Lower heat and cook for 25-30 minutes.  Remove cooked lentils and and pack in a round can.  Chill thoroughly, and slice just before serving.  

Betsy’s Spicy lentils

• Boil 1 ¼ c lentils ½ - 1 hour
• Fry onions, garlic, 2 Tbsp spinach, and parsley
• ½ tsp cumin, coriander, cayenne pepper, black pepper, cinnamon, salt, and curry powder.
• Add to lentils, then add 1 ½ c sour cream or yogurt

Brett’s Vegan Oat Burgers

• 4 cups water
• ½ cup Braggs liquid aminos or soy sauce
• 1/4 cup nutritional yeast flakes
• 2 Tbsp canola oil
• 1 tablespoon ground flax seeds
• 1 Tbsp dried sweet basil
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp Bakon seasoning
• 1 tsp ground coriander
• 1 tsp dried sage
• 1 cup chopped walnuts
• 4 cups quick cooking oats

1. Preheat oven 350 degrees. Bring water to boil in a saucepan.
2. Add Bragg’s liquid aminos, and spices, bring to a boil.
3. Stir in oats, walnuts, and flax seeds.
4. Reduce heat and keep on stirring until liquid is absorbed, about 2 minutes.
5. Remove from heat and allow to cool enough to handle.
6. Using a large canning jar lid including the rim, form patties placing them on a lightly oiled cookie sheet.
7. Bake for 20 minutes on each side.  

Dirty Beans and Rice

• 2 tablespoon oil
• 1 teaspoon ground coriander
• 1 clove garlic, smashed and chopped
• 1/4 cup chopped celery
• 1 pinch oregano
• 1 medium green pepper, diced
• salt and pepper to taste
• 2 tablespoon tomato paste
• 1 can red kidney beans, drained and rinsed
• 3 cup water or stock
• 2 cup white or brown rice

1. Heat the oil in a medium pot over high heat. Add the coriander, garlic, celery, oregano and
2. peppers. Stir and add the salt and pepper. Continue to stir while adding tomato paste until it
3. dissolves. Add the beans and heat through.
4. Add water or stock and bring to a boil, adjust seasoning (if using water you will likely need about
5. 1-2 teaspoons salt). Add the rice and stir regularly to avoid sticking. When the water has
6. mostly been absorbed, cover and cook on very low heat for 15 minutes for white rice and 30
7. minutes for brown rice.
8. Wait another 5 minutes, uncover and stir in 1 teaspoon oil and stir. Cover again for 5 minutes.
9. The rice should be ready, firm but tender. If it is not as soft as you like, cover again over very
10. low heat and cook another 5 minutes. If it is too dry ad ¼ cup of boiling water.

Jamaican Rice and Peas

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup vegetable stock
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained
• 2 teaspoons dried thyme
• Lime (optional)
• Optional whole Scotch Bonnet/Habanero pepper

1. Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes,
2. until they begin to brown on the edges.
3. Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
4. Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans
5. and sprinkle the thyme over everything. Bring to a simmer, then turn the heat to low and cover.
6. The rice should be done in about 15-20 minutes, depending on the type of rice you are using
7. (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from
8. heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you prefer

Beans and Rice

• 1 cup uncooked medium-grain white rice
• 1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
• 2 Tbsp. extra-virgin olive oil
• 6 medium cloves garlic, finely chopped
• 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
• 1 15-oz. can black beans, drained and rinsed
• 2 tsp. kosher or fine sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 cup finely chopped fresh oregano leaves and tender stems
• 1/4 cup finely chopped fresh cilantro leaves and tender stems

1. In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 minutes. Remove from the heat and let the pan stand, covered, for another 5 minutes.
2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
3. Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.

Dessert

Natalya’s Raw Cashew-Carob Cups

• 1 ½ C filberts, soaked overnight
• 8 Medjool dates, pitted
• ¼ C raw carob
• 1 ½ C raw cashews, soaked overnight
• ½ C coconut flakes
• 3 Tbsp raw honey
• Juice of ½ small organic lemon
• Standard paper muffin cups

1. Mock chocolate crust: Combine filberts, dates, and carob in a food processor.  Process until dough forms a ball.  Use a muffin pan with paper liner.  Fill each cup half full, pressing the dough down.
2. Filling: Place cashews, coconut flakes, honey, and lemon juice in a blender and mix on high until smooth.  Finish filling the cups with this mixture.  Place in the freezer for half an hour, than remove the cake cups from the forms and keep refrigerated, uncovered, overnight until ready to serve.  Makes an elegant dessert.

Ayo’s Raw Carrot Cake

• 2 C oat flour (made from grinding regular oats)
• 2 C carrot pulp
• 2 C dates (diced small)
• 1 C nuts (chopped)
• ¼ tsp salt
• 2 tsp Vanilla
• 3 Tbsp Honey

1. Mix and form into layers for cake, or 2 rolls.  

Ashley’s Vanilla Chocolate Chip Cookies

• 1 cup butter
• ¾ cup packed brown sugar
• ¼  cup white sugar
• 1 (3.5 oz) pack of instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips

1. Preheat oven to 375 degrees
2. Mix butter and sugars. Add pudding mix, eggs, and vanilla. Combine flour and baking soda, add to creamed mixture and mix well. Fold in chocolate chips.
3. Drop teaspoons on ungreased sheet. Bake for 10 to 12 minutes.

Ashley’s Pumpkin Chocolate Chip cookies

• 1 cup canned pumpkin
• 1/2 cup white sugar
• ½ packet of vanilla pudding
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Sprinkle of clove
• Sprinkle of cardamom
• Dash of salt
• 1/2 teaspoon baking soda
• 1 teaspoon milk
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.
3. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.
4. Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.

Vegan Oatmeal Cookies

• ½ c soymilk
• 2 tbsp ground flax
• ⅔ c brown or date sugar
• ⅓ c oil
• 1 tsp vanilla
• ¾ c whole-wheat pastry flour
• ½ tsp cinnamon
• 2 tsp baking powder (optional)
• ¼ tsp salt
• 1 ½ c quick oats
• ½ c raisins

1. Preheat the oven to 350
2. Combine the milk, oil, and vanilla
3. In a separate bowl, mix together the flax, flour, oats, salt, baking powder, sugar, and raisins
4. Combine the web and dry ingredients
5. Drop about 1 Tbsp of dough on a parchment paper-lined baking sheet and bake for 10-12 minutes

Soft Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoons baking soda
• 1 cups butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar

• 1 (3.4 ounce) packages instant white chocolate or double fudge pudding mix
• 2 eggs
• 1 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• 1 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Ashley’s Pumpkin Cupcakes with Maple Frosting

• 2 & 1/4 cup all-purpose flour
• 1 & 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp coarse salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• pinch of fresh ground black pepper
• 3 large eggs, lightly beaten
• 1 cup butter, melted and cooled
• 1 cup sugar
• 1/2 cup brown sugar
• 1 15 oz can of pumpkin

1. 1. Preheat oven to 350. Line 18 cupcake cups with paper liners.
2. 2. Combine flour, baking soda, baking powder, salt, and spices in a medium bowl.
3. 3. Combine eggs, and sugar in another medium bowl. Whisk to combine. Add butter, brown sugar and pumpkin puree; mix with whisk or wooden spoon until smooth. Add flour mixture and beat until combined. Fill prepared muffin cups with batter.
4. 4. If dry, add 1/4 cup buttermilk.
5. 5. Fill prepared cups with batter and cook for 20 minutes, or until a toothpick inserted into the center of cake comes out clean.

Frosting: (This makes a metric shit ton of frosting. Reduce recipe for sanity’s sake)

• 1 (8 oz) package cream cheese, room temperature
• 1 Tbsp milk
• 2 Tbsp pure maple syrup
• 4 cups confectioners' sugar, sifted

1. Put cream cheese, milk, and maple syrup in a bowl. Beat till combined. Gradually add confectioners' sugar until smooth and creamy. Add more milk or syrup if frosting is too stiff to spread.

Agatha’s Pumpkin Pie

Crust:

• 1 C almonds
• 1 ¼ C wheat flour
• ½ tsp ground cinnamon
• 1 pinch ground cloves
• ⅔ C butter
• 1 egg yolk
• ¾ C confectioners sugar
• ¼ tsp salt

Filling:

• 1 tablet (8 oz) cream cheese
• 1 can condensed milk
• 1 can mashed pumpkin
• 4 Tbsp cornstarch
• 1 tsp ground cinnamon
• 1 pinch salt

1. In a food processor mix the almonds and ½ the flour until obtain a “flour like” texture.  Mix in the flour, sugar, cinnamon, and cloves and salt.  Transfer these dry ingredients to a bowl, add the egg yolk and the butter.  Beat until smooth.
2. Place the dough crust in a plastic bag and refrigerate for 1-2 hours
3. Prepare the filling.  Mix all the ingredients together until smooth
4. Preheat the oven at 375 F
5. Remove the dough from refrigerator.  Lightly press dough into a tart pan.  Place de filling into the dough.
6. Bake the pie for about 15 minutes.  Reduce the temperature to 350 F and bake for 25-30 minutes, until dough is golden and the filling has some consistency.
7. Remove the piece from the pan - with the help of a bowl - and put over a grade. Let it cool down before placing in the refrigerator
8. Decorate with sugar or chocolate

Rich’s Palačinke (Croatian Crepes)

• 2 large Eggs (beaten
• 1 C Milk (dairy or soy)
• 2 Tbsp butter (soften in microwave)
• ½ c flour
• ½ tsp salt
• 1 tsp Baking Powder

1. Mix wet and dry ingredients in separate bowls. Combine ingredients, but do not over mix.  For large batches, I use a blender, then pour from the blender into the crepe pan.
2. Pour enough batter to cover the crepe pan in a thin layer - if you add too much and make too thick, they will turn out more like a pancake.  Cook between low and medium heat until light brown on both sides.
3. A non-stick crepe pan works better than a frying pan and is worth the expense if you’re going to make crepes on a frequent basis.  
4. Fill center of crepe with your favorite filling: jelly, jam, cottage cheese, maple, or chocolate syrup, honey, fruit, etc.  Then roll, sprinkle with powdered sugar and serve hot.

Chrissy’s Polvoron (Philippine Dessert)

• 2 c unbleached all-purpose flour
• 2 c sugar
• 1 ½ c melted butter
• 2 c milk powder

1. Toast 2 c flour on saucepan for fifteen minutes, stirring frequently, then set aside
2. Put the flour in a big bowl.  Add milk.  Stir it for 3-4 mins
3. Add sugar
4. Mix in the butter.  When too dry, add a little butter or olive oil
5. Use one Tablespoon to mold them in half balls
6. Refrigerate, and when hard enough eat!

Mariana’s Brigadeiro Carrot Cake

• 1 can sweetened condensed milk
• 1 Tbsp Butter
• 4 Tbsp Nesquik Chocolate Powder

Stir until boils, and you can see the bottom of the pot as your stir (brigadeiro), remove from heat, and set it aside

In a blender mix:

• ½ lb baby carrots
• 3 eggs
• ¾ c oil

In a large bowl, mix

• 2 ½ c Flour
• 2 c Sugar
• 1 Tbsp Baking Powder.  

Mix wet and dry ingredients.  Bake until a knife comes out clean, and ice with the Brigadeiro.

Mariana’s Banana Cake

In a blender mix

• 3 eggs
• ¾ c oil
• 5 bananas

In a bowl, mix

• 2 c bread crumbs
• 1 ½ c sugar
• 1 Tbsp baking powder

1. Mix wet and dry ingredients.  Bake until a knife comes out clean, and ice with the Brigadeiro.

Ivy’s Lemon Dessert

1. Cream 2 Tbsp Butter with 1 C Sugar, and add 4 Tbsp Plain Flour, and Grated Lemon Rind, and Lemon Juice
2. Then 2 c milk, and beaten yolks of eggs.
3. Lastly whipped whites of eggs
4. Place in pyrex dish, and then put in 350-375 F with a dish of water
5. Slowly cook over 1 hour

Ivy’s Chocolate Cake Dessert

• Cream 2 oz Butter
• Add 2 Oz Sugar
• Then 1 egg
• ½ cup milk
• 2 Dessert Spoons of cocoa chocolate powder
• About 4 oz of self-raising flour

1. It’s important that it’s not too heavy in texture
2. Then add over top 1 ½ c boiling water, cook 40 minutes (no more) about 425 F.  Allow to rise 3-4 inches

Ivy’s Ginger Sponge

• 4 eggs
• ½ c sugar
• ½ c corn flour
• 2 Tbsp Self-Raising flour
• 2 tsp ground ginger
• 1 tsp cocoa
• 2 tsp cinnamon
• 1 small tsp cream of tartar
• 1 Dessert spoon golden syrup (or Honey)

1. Beat eggs until stiff and add sugar
2. Beat till thick, add Golden Syrup.  Stir in lightly, flour, ginger, cocoa and cinnamon, cream of tartar.
3. Bake in Moderate oven 375-400 F for 15-20 mins
4. Makes 2 Large ½ sponges

Betsy’s Cheesecake

• 16 oz Philadelphia Cream Cheese
• 1 c sugar
• 4 eggs

Stir

• 1 tsp vanilla
• 1 c sour cream

1. Pour into crust
2. Bake at 375 for 30 minutes, do not open the door.  Cool in oven 70 minutes.

Japanese Okara Donuts

• 1/2 cup all purpose flour
• 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 cup okara (soybean pulp left over after draining soymilk)
• 3 tablespoons unsalted butter, softened to room temperature
• 4 tablespoons dark brown sugar
• 1 egg
• 4 tablespoons soy milk
• Optional add-ins:

• chocolate chips
• cinnamon sugar
• chopped nuts
• teaspoon vanilla extract
• teaspoon matcha powder

1. Preheat oven to 360 degrees F.
2. Whisk or sift the flours and baking powder into a bowl.
3. Beat butter with sugar, then the egg, soymilk, and okara. Add in the flour mixture and mix until combined, but don't overmix or beat. Fill a ziplock bag with the batter and snip off one corner.
4. Butter and flour a donut pan. Pipe the batter into the donut cavities. Bake for 15 minutes. Flip onto a cooling rack to cool.

Vegan Okara Brownies

• 1 cup light whole wheat flour
• ¾ cup coconut sugar
• ¼ cup cacao powder
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup okara
• ¾ cup non-dairy milk*
• 1 teaspoon vanilla extract
• ½ cup dairy free chocolate chips

1. Preheat your oven to 350F/180C. Grease an 8x8 baking dish and set it aside.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, cacao powder, baking powder and salt.
3. Add in the wet ingredients and depending on how wet your okara is, more milk if needed.
4. Fold in the dairy-free chocolate chips.
5. Pour the batter into your prepared baking dish and bake for 18-25 minutes, again depending on the wetness of your okara and your desired doneness.
6. Remove the brownies from the oven and let them cool. Slice and serve!

Best Brownie’s

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
•  1/2 teaspoon baking powder

• Frosting, optional:
• 1/4 cup and 2 tablespoons butter, softened
• 1/4 cup and 2 tablespoons unsweetened cocoa powder
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 2 cups confectioners' sugar
• Add ins:

• ½ c mini choc chips
• 1 c chopped walnut or pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Strawberry Nut Bread (makes 5 mini loaves)

• 1 c butter or marg
• 4 eggs
• 1 ½ c sugar
• ¼ tsp lemon extract
• 1 tsp vanilla
• 3 c sifted flour
• ½ tsp baking soda
• 1 tsp salt
• 1 tsp cream of tartar
• 1 c strawberry jam
• ½ c sour cream
• 1 c broken walnuts

1. Cream butter, sugar, vanilla and lemon extract until fluffy.  Add eggs, one at a time, beating well after each addition
2. Sift together flour, salt, cream of tartar, and baking soda.  Combine jam and sour cream.  Add jam mixture alternating with dry mixture to creamed mixture - beating till well combined. Stir in nuts.
3. Divide among 5 greased pans. Bake @ 350 for 50-60 mins or until done

Cream Puff Cake (use filling from Eclairs Recipe)

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1 (8 ounce) package cream cheese

 

• 4 cups milk
• 3 (3.5 ounce) packages instant vanilla pudding mix (+/or white choc pudding mix)
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup chocolate syrup

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
3. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
4. To make the filling: In a large bowl, combine cream cheese and milk, add milk a little at a time, and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Layer choc icing underneath pudding mixture

Eclairs

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1 (5 ounce) package instant vanilla pudding mix
• 2 1/2 cups cold milk
• 1 cup heavy cream

 

• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar^[a]
• 1 teaspoon vanilla extract
• 3 tablespoons hot water

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

Chocolate Filled Bon Bons

• 3/4 cup shortening
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

 

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped walnuts
• 48 milk chocolate candy kisses, unwrapped

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well.
3. Add flour, baking powder, salt, nuts and mix well.
4. Form into 1 inch balls. Press each ball around a kiss so kiss is completely covered (like a chocolate covered cherry).
5. Bake 12 minutes on ungreased cookie sheet (do not overbake). Cool on wire rack. Frost or decorate as desired.

Victoria Sponge Cake

• 12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened, more for greasing pan
• 1 ⅓ cups/166 grams all-purpose flour
• 3 ¼ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cups plus 2 tablespoons/175 grams granulated sugar
• 3 large eggs, at room temperature
• 2 tablespoons whole milk
• ½ cup/120 milliliters raspberry jam, more to taste
• 1 cup/240 milliliters heavy cream
• 1 tablespoon confectioners’ sugar, more for dusting
• ¼ teaspoon vanilla extract
• Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder and salt.
• In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
• Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
• Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

Vicki’s Lemon Lush or Louisiana Mud Pie

Layer 1: Crust

• ½ c or 1 stick of margarine (melt in covered glass dish in microwave)
• 1 c flour
• 1 c ground nuts (pecans)

Mix together and pat out into a thin layer on the bottom of your pan. (not as thin as crackers)

Bake at 350 deg for 15-20 mins.  Careful not to burn, it would ruin the rest of the dessert

Layer 2

• 1 pkg of 8 oz cream cheese (dairy or vegan)

• Can be softened in the microwave if it’s still hard from being refrigerated

• 1 c confectioner’s sugar
• 1 c cool whip

Mix with electric beater until for about 1 minute until mixed

Spread over Layer 1.  To spread, use a flat spatula or the back of a spoon

Layer 3

• 2 small boxes or 1 large box of prepared lemon OR chocolate pudding

To prepare pudding, follow instructions on side of the box.  If using soy milk, only apply amount of the milk that will be the consistency you want your pudding to be.  It does not set in the refrigerator like cow’s milk.

Spread layer carefully over Layer 2

Layer 4

• Top with Cool Whip

(If using chocolate pudding, also top with pecans)

Vicki’s Apple Pie

Two Crust (top and bottom)

• 2 c all-purpose flour
• 1 tsp salt
• ⅔ c + 2 Tbsp shortening
• 4-5 Tbsp cold water

Mix flour and salt in medium size bowl

“Cut” shortening into the flour mixture using a fork, crisscrossing 2 butter knives, or using a pastry blender.  Do this until the particles are the size of small peas, no large clumps.

Sprinkle with cold water, 1 Tbsp at a time.  Tossing with a fork until all flour is moistened and pastry almost leaves side of bowl.

Gather pastry into a ball.  Shape into a flattened rectangle shape.  (Do a round shape for normal shaped pies)

Roll pastry on a floured surface using a floured rolling pin.

Cut out a shape slightly larger than your container.  (Turning container upside down and laying on top of dough works well).  This will be your bottom crust.

You will then cut a few thin strips of dough.  Approx. 3 for the length of your container and maybe 5 or 6 for the width.  These strips will be used to weave a lattice top, which will be added after the apples!

Filling

• 7 granny smith apples with or without skins (chopped into bite size pcs)
• In a saucepan
• Melt ½ c butter
• Add 3 Tbsp all-purpose flour
• ¼ c water
• ½ c white sugar
• ½ c brown sugar

Stir constantly and bring to a low boil.  Continue stirring until it is thoroughly mixed, and a runny texture

Add chopped apples to your pie pan.  Weave your lattice top with strips of pie crust

Pour sugary filling over the lattice top and through the cracks of the apples

Bake at 425 for 15 mins

Reduce temperature to 350 and back for another 35-45 mins

Apple Cake

• 3 c flour
• 1 c cooking oil
• ⅓ c orange juice
• 2 tsp vanilla
• 2 c sugar
• 4 eggs
• 3 tsp baking powder
• 5 large apples, peeled, cored, and sliced
• 5 Tbsp sugar with 1 Tbsp cinnamon, mixed

1. Place ½ preceding batter in a greased bundt pan.  Spread apple slices over batter, and sprinkle with the sugar-cinnamon mixture.  Repeat.
2. Bake in a preheated 350 degree oven for an hour.  Check, and if necessary leave in for an extra 15-30 minutes until a chop stick comes out clean.  

Dan’s Almost “Instant” Pot Tapioca Pudding

• ½ C water
• 1 ¼ C Milk of your choice
• 1 tsp vanilla
• Pinch of salt
• ⅓ C Small Pearl Tapioca

1. Place 1 cup water into instant pot, and put in strainer. In a heat safe glass bowl, put the mixed ingredients in
2. Set it on porridge setting for 8 minutes high pressure. Once the time is done, unplug for 15-20 minutes until the pressure valve releases. Then let it set for 5 minutes more with lid on. Take the bowl out, stir vigorously with a fork, and then chill for minimum 3 hours.

Agatha’s Passion Fruit Mousse with Berries

Mousse:

• 1 C passion fruit juice (Goya Passion Fruit Cocktail)
• ½ can condensed milk
• 1 pint heavy cream
• 1 gelatin envelope (Knox Gelatine)

1. Place ½ c passion fruit juice on a small pan. Slowly sprinkle the gelatin on the juice.  On low heat, dissolve the gelatin. Turn off the heat.  Add this mixture to the ½ c cold passion fruit juice. Reserve
2. Place the heavy cream in a bowl, and whip until thick.  Add the condensed milk, and the reserved juice and mix until smooth.
3. Place in a dish and put in the refrigerator for about 4 hours before serving.

Berry Topping:

• 2 C berries
• ½ C red wine
• ⅛ C balsamic vinegar
• 2 Tbsp Sugar
• 2 Tbsp Corn Syrup
• ½ C water + more

1. Place the water, red wine, balsamic vinegar, sugar, and corn syrup in a pan.  Bring to a boil.  Reduce heat and simmer for 3 minutes.  Add the berries and simmer for 5 minutes.  Remove from heat and wait to cool down before putting in the refrigerator. Serve over the mousse.

Serendipity’s Frozen Hot Chocolate

• 6 ½ ounce pieces of chocolate
• 2 tsp hot cocoa mix
• 1 ½ Tbsp sugar
• 1 ½ C milk
• 3 C ice
• Whipped Cream
• Chocolate Shavings

1. Melt chocolate over a double boiler.
2. In a blender, combine melted chocolate, hot cocoa mix, sugar, milk and ice.  Blend thoroughly, and serve with Whipped Cream and Chocolate Shavings

Homemade Remedies

Poison Ivy Vitamin Cocktail

• 4 Pantothenic Acid 50 mg
• 3 one gram Vitamin C 1000 mg
• 2 Vitamin A 10,000 usp unit