Hearty Lentil Soup

(2) 16 oz bags of lentils
4 tbsp apple cider vinegar
2 tsp basil
2 tsp oregano
2 tsp Marsala
2 tsp curry powder
1 bay leaf
10 garlic gloves chopped
7 celery stalk, chopped
2 cups chopped spinach
1 large onion
4 carrots, sliced
no salt crushed tomatoes
veggie broth or water to cover beans
salt to taste
4 tbsp olive oil

Instructions
saute onions, celery until translucent in olive oil
add carrots, spinach and lentils and crushed tomatoes and spices. Add enough veggie broth or water to cover the lentils. Simmer very low 1 hr or until lentils are done.

Easy Homemade Bread

Makes 2 Circular Breads

Ingredients

1 cup whole wheat flour

3 cups white flour

2 tbsp Rapid-rise Highly Active Yeast

2 cups very warm water

your choice of topping

Instructions

In a large glass mixing bowl add 1 cup of whole wheat flour, 2 cups of white flour, yeast and mix thoroughly. Add 2 cups of very warm water to flour mixture and stir with a wooden spoon. (at this point your mixture will be like a batter) Add a half cup of the 1 cup white flour and stir. You should be able to pull the batter away from the bowl with a wooden spoon, if not add the rest of the 1/2 cup of flour. (Batter shouldn't be thick like most dough)

Cover the bowl with saran wrap and let it sit near a warm stove for 1 hour to let the dough rise.

Once the dough has rise. Heat oven to 420 degrees. Take your wooden spoon to remove 1/2 the dough from bowl onto a pizza pan that has parchment paper on it. Let the dough rise again for 30 minutes before baking it. Bake for 30 minutes or until golden brown. After the bread is done. Let it sit for 10 minutes before removing the bread easily from the paper onto a rack.

Enjoy!

The Best PAPO SECOS

Ingredients

5 cup flour
1 pkg dry active yeast
1/2 tsp salt
2 tsp sugar
2 Tbsp Earth Balance Butter
2 cup lukewarm water

Instructions
Dissolve yeast in 1/2 cup of the lukewarm water with 2 tsp sugar added. Let stand for 5 minutes.
Place yeast mixture in large bowl, add 1 cup flour and mix to make a batter. Cover with saran wrap and let sit in a warm place for about an hour, or until doubled in size.

Pull out the sticky dough and add in remaining ingredients. Mix well. Then, on a well floured surface, hand-knead for 10 to 12 minutes, or until smooth.

Gather in to a ball and place into a lightly greased bowl. Cover again and cover with saran wrap in a warm place near oven for an hour or until doubled in size. Turn dough to a flour work area. Cut dough in half and pull a part about the size of a orange, roll with your hands into a ball. 

Gently reform the dough and cut out one or two more buns you should have 7-8. Let the buns rise uncovered in a warm place for about 30 minutes.

Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won't form a dome. Place a 9 x 13 pan on the lower rack in over and fill it half way with water.
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown.

Oatmeal Raisin Nuts Ice Cream Cookies

Vegan Vanilla Ice Cream Recipe

Ingredients
2 cups silk vegan heavy cream
2/3 cup unsweetened soy milk

1 tbsp arrowroot
1/2 cup can sugar
2 teaspoons vanilla extract

Cookie Recipe
Directions:

Add all the ingredients to a pot.
Turn the heat to medium turn heat off once the mixture started to boil.
Mix the Mix the vegan cream until the sugar is dissolved.

Refrigerate for several hours to chill or freeze it for an hour.
5. Pour the cream into an ice cream maker and churn according to the manufacturer's directions. Freeze till harden.

Vegan Oatmeal Cookies

2/3 cup earth  balance butter

1/2 Cup cane sugar

1 egg substitute

1 tsp vanilla

1 1/2 cup flour

1 tsp baking soda

1 tsp cinnamon

3 cups oats

1/2 cup raisins
1/2 cup pecan nuts (optional)

Instructions

Heat Oven to 350

Beat together earth balance butter, and cane sugar until creamy

Add egg substitute and vanilla, beat well. Add flour, baking soda, cinnamon 

and mix well. Stir in oats and raisins, pecan nuts (optional) and mix well. Drop about a tbsp full of the mix onto

a baking sheet with parchment paper on it. Bake 15 to 20 or until golden brown. Let cookies

cool before placing ice cream on cookies to make a ice cream cookies sandwich. Wrap cookies with saran wrap and freeze

Gluten Free Mini Muffin Brownies

Ingredients

1 - 2 cups gluten-free oatmeal
¾ tsp baking soda
½ tsp espresso powder
¾ cup unsalted butter
1 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract

3 tbsp of flaxseed Meal Mixed with 9 tbsp of Water
1 cup chocolate chips

Instructions
Preheat the oven to 350 F, and lightly grease a mini muffin pan.
In a food processor or blender, grind the oatmeal to a fine powder. Measure out 2 cups oat flour, and combine with the baking soda and espresso powder. Set aside.
In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.
Remove from heat and add the cocoa and salt. Stir to combine.
Add the vanilla, and then the flaxseed meal mixture. Whisk fully so that the mixture is smooth and glossy.

Bake for 20 to 25 minutes or stick a tooth pick in muffin to make sure they are done

Blueberry Corn Muffins

 

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup Soy Milk
1/4 cup vegetable oil
2 tbsp apple sauce 
1 1/2 cup  Blueberries


Directions
Heat oven to 400 F. Combine dry ingredients. Make a well and Stir in milk, oil and egg replacement, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined muffin cups and stick in Blueberries. Bake 15 to 20 minutes or until golden brown.
Number of Servings: 12 I like to top my blueberry with a dairy free whipped cream..  YUMMERS!

Strawberry Banana Smoothie

1/2 cup light soy milk

1 cup fresh orange juice

3 fresh strawberries

1 tsp vegan honee

1 banana peeled

2 ice cubes

Instructions

place all ingredients to a powerful blender and blend until mixed

Lemon Tapioca Pudding topped with Peaches

Ingredients

1/3 cup Small Pearl Tapioca
3/4 cup Water
2-1/4 cups Vanilla Soy Milk
1/4 tsp Sea Salt
1/2 cup Sugar, divided
1 Tbsp and 1 tsp Ener-g (add 4 tbsp of water and mix til smooth) let sit for 2 minutes
1/2 tsp Vanilla or Lemon juice from fresh lemon
1 tbsp grated Lemon

Directions

Soak tapioca in water for 30 minutes in a 1-1/2 quart saucepan. Do not drain remaining water, if any.

Add milk, salt, 1/4 cup sugar and Ener-g  to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.

Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla or Lemon extract.

Serve warm or chilled, plain or with Peaches or your favorite fruit, nutmeg or coconut mixed in. Makes 3-1/2 cups (4 servings).

Fingerprint Cookies

Ingredients

2 cups spelt flour (white or whole)
1 teaspoon baking soda
½ teaspoon salt
⅔ cup canola oil
1 cup sugar
⅛ cup light brown sugar
1 tbsp golden flax meal plus 3 tbsp water
½ cup almond milk
¾ cup unsweetened coconut flakes

Instructions
In a small bowl or cup, combine the ground flax seed and the water. Let sit for 5 minutes until it forms a gel.
Combine the spelt flour, salt, and baking soda in a medium bowl, set aside.
In a separate large bowl, mix the sugar and canola oil until combined, then add the flax egg and almond milk.
Add the dry ingredients to the wet ingredients, mixing just until everything is wet.

Refrigerate the dough for one hour.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Put the coconut flakes in a small bowl.
Take a small spoonful of dough and roll it into a ball. Roll it in the coconut to coat - you want a lot of coconut to stick to each ball.
Put the coconut covered balls on the parchment lined cookie sheets, using your thumb to make a circle in the middle of dough. Place your favorite vegan preserve in the circle of dough
Bake for 8-10 minutes. Cool on wire racks.

Apple Gazette

For the dough

1 cup flour (I used a 50/50 mix of white and wheat)
1/2 teaspoon sugar
1/8 teaspoon salt
6 tbsp cold earth balance butter, cut into small pieces
chilled water, as needed (I used about 6 tbsp)

For the filling
2 medium apples peeled, cored and sliced
2 tablespoons earth balance butter, melted
1/4 cup raw cane sugar
1 tsp raw cane sugar for topping (optional)
1 tsp cinnamon 
1/4 tsp nutmeg

For the dough
Sift flour in a large bowl. Mix in sugar and salt. Cut in earth balance butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a circle about  thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400 degrees.

For the filling
Place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle  from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired

Watermelon Pop

Ingredients: 

3 cups of frozen watermelon 

1 cup cold watermelon 

3 tbsp raw agave syrup, Maple syrup or any sweetener of your choice to taste. 

1 tsp juice of a lime 

1 large banana 

Instructions

Blend all ingredients in a strong blender.

Pour into Popsicle containers and freeze over night

Vegan Waffles with blueberries, apples and bananas

Directions on the back of box

Dog and Cat Treats

This recipe can be found on Author: Holy Cow website!

Vegan Crunchy Carob Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tablespoon ground flax seed

3 tablespoons water

2 cups gluten free old fashioned oats

1 cup oat flour

1/4 cup cacao powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegan earth balance

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 cups carob chips

1 cup raisins

1/2 cups pumpkins seeds

Directions

Preheat oven to 350?F.

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.

In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, carob powder

In a mixing bowl cream together the butter and maple syrup until light and fluffy, Add the flax meal mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins, carob chip and pumpkin seeds, stir to thoroughly mixed

Use a 1 tablespoon measure, place cookie dough on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Non Dairy Chocolate Coconut Ice Cream

Ingredients

1 1/4 silk heavy cream

1 1/2 cups non dairy milk

3/4 cup raw agave nectar

1/4 teaspoon sea salt

(2) 1/2 tablespoons arrowroot starch

1 1/2 cups semi sweet chocolates 

Directions
Stir the arrowroot and chocolates into 1/2 cup of cold non dairy milk.
Heat the rest of the silk heavy cream, agave and salt in a 

saucepan until well combined. Just about a minute. 

Stir in the arrowroot mixture and stir on medium/low heat until thickened  about 5 minutes.

Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
Process in an ice cream maker according to the manufacturer's instructions.
Directions
Place in the freezer to solidify and serve serve

Pumpkin Pies

Ingredients

2 recipe pie crust
2 cups canned pumpkin
½ cup pure maple syrup
¼ cup plain non-diary milk (or canned coconut milk)
1 tablespoon coconut oil
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tablespoons cornstarch

Instructions
Preheat oven to 350 F. In a blender, pure together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Notes
You will need two (15-ounce) cans pumpkin puree for this (one can has about 1 cups)

Lemon Squares

This recipe can be found on Veganomicon's website

Vegan Cinnamon Buns

1 packet active instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

1/2 Tbsp cinnamon

1/4 cup + 1 Tbsp raw cane sugar, divided

INSTRUCTIONS

In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the non dairy milk and Earth Balance until  melted, Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.

Use a stand mixer and add flour, sugar active yeast and the salt and stir. Add the butter and non dairy milk. On low speed mix until the dough forms togetger into smooth 

The dough will be sticky. When it is too thick to mix, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Coat a glass bowl with olive oil and add dough, cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size 

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted mon dairy butter and top with 1/2 cup brown sugar.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections and position in a well-buttered round pan. Brush with remaining Earth Balance and cover with plastic wrap. Set in a warm counter or on top of stove to let rise. preheat oven to 350 degrees.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

Orange glaze

1 cup organic powdered sugar

1 tbsp fresh squeezed orange juice

Add the orange juice to the powdered sugar.

Use a hand whip and whipped until mixed. Pour onto the buns.

Oatmeal Raisin Almond Cookies

Ingredients
1 tablespoon ground flax seed
3 tablespoons water
2 cups gluten free old fashioned oats
1 cup gluten free all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1/2 cup of sliced almonds
1/2 cup raisins


Directions
1. Preheat oven to 350°F.
2. In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
4. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
5. Gradually add the flour mixture until just combined. Add the raisins and sliced almonds and stir to thoroughly combine.
6. Using a 2 tablespoon measure, place cookie dough onto parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Vegan Double Chocolate Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tbsp flaxseed

3 tbsp water

1 tsp cinnamon

1/2 tsp baking soda

1/2 maple syrup

2 tbsp earth balance

1 tsp vanilla extract

2/3 cups raisins

2/3 cups pumpkin seeds

1/4 cup cacao powder and chips

2 cups gluten free oats

1 cup brown rice flour

Preheat oven to 350

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
In a separate bowl, whisk together the oats, flour, cinnamon,
baking soda and set aside
In a mixing bowl cream together the butter and maple syrup
until light and fluffy, Add the flax mixture and vanilla extract
and stir until combined. Gradually add the flour mixture until
just combined. Add the raisins, cacao chip and pumpkin stir to
thoroughly mixed.

Use a 1 tablespoon measure, place cookie dough on a parchment-lined
baking sheet. Bake for 15-20 minutes, or until golden brown.

Spicy Vegan Shepherd Pie

Ingredients for spicy lentil filling
1 medium onion, diced

2 clove garlic
    1 1/2 cups dry lentils, rinsed and drained
    4 cups vegetable stock
    2 tsp dried thyme
    1 tbsp spicy curry powder

    Mashed Potatoes
    6 whole potatoes, peeled
    3-4 Tbsp vegan butter
    1 tbsp smoked paprika
    salt and pepper to taste

   Vegetables
   6 carrots, peeled and sliced
   2 cups of corn

   Instructions
   preheat oven to 425 degrees and lightly grease a 9x13 pan.

   In a frying pan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned      and caramelized - about 5 minutes.
   add a pinch each salt and pepper. Add lentils, vegetable stock, thyme. Bring to a low boil, then            reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
   In the last 10 minutes of cooking, add the curry powder and set aside.

   Peel, rinse and slice carrots. Add to a pot and boil until tender.

   Peel potatoes, place in a large pot and fill with water until they’re just covered. Bring to a low boil      on medium high heat, cover and cook for 20-30 minutes or until potatoes slide off a knife very e e      easily.
   Once cooked, drain the liquid. Use a masher, to mash add vegan butter, paprika, and about 1/4 of        the lentil liquid, mash and stir until smooth. Cover pot and set aside.

   Add enough of the enough of the lentil mixture to cover the bottom of a 9x13 baking pan. Add a          layer of carrots, corn, then top with the potatoes.

   Place pan on a baking sheet and bake at 425 for 35 minutes, or until the mashers are lightly                  browned on top.
   Let cool briefly before serving.

Brown Bread with Raisins

Ingredients

1 cup all purpose flour
1 cup wheat flour
1 cup corn meal
3/4 cups raisins
2 1/2 cups vegan buttermilk recipe
3/4 cup molasses
2 tsp baking soda

Instructions

Heat oven to 325
Grease 2 tin cans with olive oil
In a large bowl, stir all ingredients until well mixed.
Pour batter into into can 3/4 filled and cover cans tightly with tin foil.

Bake for 35 to 45 minutes until done . Insert center with tooth pick. It should come out clean

Vegan Baked Beans

Ingredients

3 cups dry navy beans
1 medium onion, chopped
5 tbsp tomato organic paste
1 1/2 cups organic light brown sugar
1 tbsp organic dry mustard
1 /4 cup organic blackstrap molasses


 Rinse and pick through beans, soak dry beans over night. Cook  beans according to the back of package, Once bean are soft, drain liquid into a separate bowl, set aside. In another bowl combine brown sugar, dry mustard, molasses, tomato paste and set aside. Add cooked beans, 1 1/2 cups of the bean liquid and the rest of the ingredients to a crock-pot and cook on high for 4 to 6 hours

Smoked Tofu And Alphabet Soup

Ingredients

2 tbsp  Olive Oil
1 medium onion
4 cloves garlic, minced
2 carrots
2 stalked celery
2 tbsp vegan chicken bouillon
8 cups water
1 tsp thyme
½ tsp cajun spice
1 cup alphabet noodles
1. 8 oz. package smoked flavored tofu

Instructions

Heat the oil in a skillet over medium heat and sauté the onion and celery, for 3 minutes. Add the garlic. Add the tofu, onion, celery, garlic mixture, carrots, bouillon, spices and water to a crock-pot. Cook on low for 6 to 8 hours

Yields 6 serving