Oatmeal raisin cookies

 1/2 c oats (5)

1/2 c flour (6)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cinnamon

1/8 tsp allspice

1/4 tsp salt

2 TB butter (10)

1/3 cup +2 TB brown sugar (15)

1 egg

1 tsp vanilla

1/2 cup raisins (soak in hot water to plump) (12)

Mix dry. Beat wet. Combine. Separate into 12 cookies. 4pts each.  

Trail Mix cookies

1 TB ground flaxmeal + 2 TB water

1 cup all purpose flour
1/2 whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup brown sugar
1 cup rolled oats

1/2 cup canola oil + 1 packet of coconut oil
1/2 cup applesauce
1/2 cup maple syrup
1 TB vanilla

1/4 cup of each (to taste):
almonds, chopped
walnuts, chopped
raisins
cranberries
chocolate chips, mini
sunflower seeds
shredded coconut

(Can also modify just to have shredded coconut and chocolate chips)

Fruitcake

About three cups of dried fruit (currants, raisins, cherries, figs, orange flavored cranberrries, golden raisins), soak in orange juice and 1 tsp of orange extract either overnight for for several hours.

Cream together with electric mixer:

1 cup (two sticks) softened butter
1 cup packed brown sugar
3 eggs
zest of one orange
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp cinnamon

Add and mix until combined:

1 tsp baking powder
1 1/2 cup all purpose flour

Drain fruit and incoporate into batter.
Butter and flour bunt pan.
Bake at 300 degrees for 1 hour and 20 min, until brown on top and knife comes out clean.

Glaze with powdered sugar mixed with orange juice once cool.

Orange Almond cookies (Vegan)

1 stick vegan butter
3/4 c sugar
2 tsp vanilla extract
1 tsp orange extract
2 TB orange juice
zest of one orange

beat with electric mixer

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix together. Form into flattened balls on parchment. Put almond slivers on top. Bake at 350 for 12 min. Cool on rack. Glaze with powdered sugar/orange juice glaze.

Peanut sauce

12 TB (192 gms) peanut butter
1/4 cup + 2 TB soy sauce
2 TB olive oil
1 TB sesame oil
2 TB rice vinegar
1 TB agave
2 frozen garlic cubes
1 cup water
salt to taste (depends if peanut butter is salted) usually 1/2 to 1 tsp salt


Serve over cabbage, edamame and scallions with baked tofu on top. Can use as marinade for tofu. Can serve over asian noodles or spiralized zucchini as well.

96 gm PB

6 TB soy sauce

1TB olive oil

1 tsp sesame oil

2 TB rice vinegar

1 TB agave

1 garlic clove, pressed

1/2 cup water

1/4 of recipe is 7pts.

Bread Machine recipies

Whole Wheat Bread

1 1/2 c water
1 tsp
300gm WW flour
180gm all purpose flour
60 gm vital wheat gluten
2 TB flax meal
1 yeast packet


Seed Bread

1 1/2 c water
1 tsp salt
2 TB olive oil
300 gm WW flour
180 gm All purpose flour
60 gm vital wheat gluten
2 TB flax meal
1/2 c pumpkin seeds
4 TB sunflower seeds
2 TB millet
2 TB poppy seeds
1 packet yeast

Savory Cornbread muffins

4.5 oz canola oil
1 cup 2% milk
2 eggs
1 tsp honey
1 1/4 cups white flour
1 cup medium grind cornmeal
1 TB baking powder
2 tsp salt
4 twists of the pepper grinder
2 cups fresh or frozen thawed corn kernals)
1 cup sliced scallions
1 cup grated cheddar cheese
1 small can green chilis

bake at 425 15-20 min


Adapted from Foolproof Living website

Lentil dal soup with spinach

Sauté onion and sweet potato in oil. 
Boil 8 cups water with 4 buillion. Add dill, thyme, marjoram and 4 bay leaves. 
Add 1.5 cups red lentils to pot. Add broth.
Add can of diced fire roasted tomatoes.
Add 1 tsp turmeric. Simmer 15 min until lentils are soft.
Remove bay leaves.
In separate pan, sauté 4 cloves of garlic in 1 TB olive oil until browned.
Add 1 can coconut milk to pot. Add garlic and oil.
Bring back to a simmer then add one whole package of spinach.
Remove from heat and stir in spinach.
Serve with naan. 

No Sugar No Oil Banana Bread

2 cups (240gm) all-purpose flour
1 cup (120gm) whole wheat pastry flour (can sub all-purpose flour if you don't have pastry flour)
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt

Mix in a large bowl.

4 eggs
4 ripe bananas (the more brown they are, the sweeter it will be)
1 cup (240gm) applesauce

Mix with an electric mixer until combined. Combine wet and dry ingredients until just mixed.

1 cup chopped walnuts
1 cup raisins
1 sliced up banana

Mix in raisins, walnuts and banana. Pour into bundt pan sprayed with oil. Bake 40min at 350 degrees. Done when knife inserted comes out clean.

Italian Vegan meatballs

1 sauted onion
3 cloves garlic
whirl in Cuisinart

Add 1/2 package of cooked lentils
1/2 cup walnuts
1 small package of basil leaves
3 TB TJs bruscetta
Whirl in cuisinart

Move to a bowl and mix with 1/2 cup bread crumbs and 1/2 jar of sundried tomatoes (chopped)
1 tsp salt
pepper to taste

Mix together and form into balls.  Cook at 350 for 20 min.

Pumpkin Lentil stew

1 onion, chopped

2 cloves garlic, chopped

1 package red lentils (trader Joe's or Whole foods)

6 cups water + 3 bullion (I use Edward and Sons Not-Beef Cubes) or 6 cups veggie broth

1 tsp cumin

1 tsp coriander

1 tsp turmeric

2 TB tomato paste

Saute onion and garlic in a bit of oil. Add everything else and bring to a boil. Simmer on low 15-20 min until lentils are soft. 

Serve with:

lemon juice

golden raisins

pumpkins seeds (pepitas)

Zhoug sauce (Trader Joe's)

Blueberry Muffins

Dry:
1 1/2 cup all purpose flour
1 cup oat bran
1 tsp baking soda
1/4 tsp salt

Wet ingredients:
1 cup soymilk
4 tsp apple cider vinegar (combine and let curdle)
1 large egg
1/2 cup unsweetened applesauce
2 TBS sugar
1 TB canola oil
1 tsp vanilla extract
Zest of one orange

2 cups fresh blueberries

Combine wet and dry ingredients separately then combine together. Add blueberries. Bake at 350 for 20 min.

Vegan Curried Tofu Salad

1 package firm tofu
2 tsp curry powder
3/4 cup Veganaise
1/4 cup Major Grey Chutney
6 stalks of celery, finely chopped
1/4 head of cabbage, finely chopped
1 bunch of scallions, chopped
1/4- 1/2 cup raisins
1/4- 1/2 cup salted cashews, chopped

Press the tofu in Tofu Express until water expelled (Approx 30 min). Chop into one inch cubes.  Toss cubed tofu in a bowl with curry powder and a pinch of salt until coated. Bake at 450 degrees on silicone mat or parchment paper for 15 min, turning once, until browned. Let tofu cool. Add tofu, celery, cabbage, scallions, raisins and cashews together into a bowl.  Mix veganaise and chutney together in a separate bowl until combined. Mix in the dressing.  Best after left in fridge for a while for flavors to combine. Can serve in a lettuce wrap or tortilla or over a bed of lettuce or eaten straight from the bowl.

Curry Lentil Soup with Apples

2 small onions, diced
1 potato, cubed
1 sweet potato, cubed
2 small zucchini, cubed
1 1/2 c green lentils, rinsed
10 c water with 5 veggie bullion
2 TB curry powder
1 apple, peeled and cubed
3/4 c coconut milk

Saute onions, potatoes, sweet potato and zucchini briefly. Add lentils, water, bullion and curry powder and simmer for 40 min. Add cubed apple when done cooking and let sit 5 min. Add coconut milk. Serve with naan.  Can try to add carrot, celery and ginger.

Lemon Sugar Cookies

1 stick (1/2 cup) salted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1-2 tablespoons lemon zest (the more the better!)
1 1/2 cups flour
1/2 teaspoon baking powder
1/8 tsp baking soda

Preheat oven to 350
Cream butter and sugar well, until fluffy and light (about 4 min).  Add eggs, vanilla, lemon juice and lemon zest.
Stir in flour, baking powder, baking soda and mix until just combined.
Scoop with mini scoop onto parchment paper or silicone mat.
Bake 9-10 min.  Remove to rack to cool, sprinkle immediately with granulated sugar.

Modified from Melissa Stadler, Modern Honey

Chickpea balls

3 cloves garlic
1/4 purple onion
2 cans chickpeas, drained
2 handfuls spinach (can also use cilantro or parsley if available)
drizzle of olive oil
water enough to make a dough

mix up in cuisinart.

Three slices bread and 6 breton crackers - whirl in cuisinart to make a bread crumb.

Roll little balls in crumbs and place on parchment on a cookie sheet. Bake at 400 for 15 min each side.

Serve with hummus, lettuce cups, flatbread and sauce:
Tahini, ras el hanout, lemon juice and water to thin.  With a side of roasted cauliflower.

Vegan Lemon Muffins

Modified From the Minimalist Baker

2 flax eggs
1 cup applesauce
1/3 cup lemon juice
1 TB lemon zest
1/4 melted coconut oil
1/4 cup almond milk or soy milk
1/4 cup maple syrup
1/3 cup sugar
1/2 tsp salt
2 tsp baking soda
1 TB poppy seeds
1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1 cup all purpose flour

Bake at 375 20 minutes. Can add raspberries. Can glaze with lemon juice and powdered sugar.

https://minimalistbaker.com/vegan-meyer-lemon-poppy-seed-muffins/

Vegan Vanilla Cupcakes and Lemon frosting

1 TB apple cider vinegar
1  1/2 cup almond milk
2 cups all purpose flour
1 1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
2  teaspoons vanilla extract

Heat oven to 350. Grease muffin tins. Combine apple cider vinegar and almond milk, allow to curdle. Combine flour, sugar, baking powder, baking soda, salt together. Combine almond milk and coconut oil and vanilla extract, then combine with dry mixture. Cook 16 min. Cool on wire rack, can refrigerate overnight before frosting.

Frosting:

1 stick vegan butter (Earth balance), room temp
1 cup powdered sugar
1-2 TB soy milk
lemon zest

Tofu Ricotta

2 packages firm tofu, drained
1 package basil from TJs, leaves only
1 onion, chopped
3 cloves garlic, minced
2 garlic cubes TJs
1 small package chives
2 TBs miso
1/4 cup lemon juice
6 TB nutritional yeast
1 1/2 tsp salt
ground pepper
2 Tb olive oil

Saute onion and garlic in olive oil. Combine all ingredients in cuisinart and blend until smooth. Can make the day ahead.

Vegetable Stew and Savory muffins

I heavily adapted these from a Vegetarian Times recipe.

Smoky Vegetable Stew

1 onion, chopped
5 sticks celery, chopped
half a bag of baby carrots, chopped
2 medium zucchini, chopped
3 cloves garlic, minced
1 large can diced tomatoes
4 cups water + 2 veggie bullion (I use Edward and Sons Not Chick/n or Not Beef bouillon- can find at Sprouts for Whole Foods)
1 tsp smoked paprika
1 inch ginger, freshly grated
1/3 pre-cooked farro (Trader Joe's)
1 can great northern beans, drained and rinsed
salt and pepper to taste

Saute the onion, celery, zucchini and carrots in a pot with some olive oil.  When onions are starting to get soft add minced garlic to bottom of pan with a tsp more olive oil and cook until fragrant. Add water and bullion, tomatoes, farro, beans and paprika. Simmer for 20- 30 min until farro is soft.

Basil Parmesan Sun-dried Tomato Corn muffins

Dry:
1 1/2 cups all purpose flour
1 cup medium grind cornmeal
2 tsp baking powder
1 tsp salt

Wet:
1/4 c olive oil
1 cup 2% milk
2 eggs
1/2 cup light sour cream

Add-ins:
1 cup fresh basil, chopped
1 cup grated Parmesan cheese
1/3 c sundried tomatoes packed in oil, chopped
3 cloves garlic, pressed in garlic press

Course sea salt for garnish
Spray olive oil

Combine the dry ingredients in large bowl. Combine the wet ingredients in separate bowl. Add wet to dry and mix until just combined. Mix in the add-ins until incorporated.  Spray muffin tins with olive oil. Put 1/3 cup batter in each muffin cup.  Spray batter with olive oil and sprinkle sea salt on top.
Bake at 350 degrees approx 20 min, until knife inserted comes out clean.  Turn on broiler for 2-3 minutes until tops are browned.