Traditional Rolled Holiday Cookies

1 cup earth balance butter, 2 sticks

1 cup sugar
2 egg replacers, I use 1 T of EnerG and 3 T water

1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Cover with plastic wrap and refrigerate for 2 hours.

When ready to bake:

Preheat to 400 degrees

Cook Time: 6-8, Servings: ~3 dozen
1. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
2. Cut into desired shapes using cookie cutters.
3. Place cookies 2-inches apart on cookie sheet.
4. Bake 4-6 minutes.
5. Remove cookies to wire racks to cool completely before icing.

FROSTING
2 cups sifted confectioners' sugar (the sugar must be sifted)
2 tablespoons soy milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract

food coloring (use your choice of colors)

FROSTING directions:
1. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
2. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
3. Divide into as many separate bowls as you wish for different colors.
4. Add in food coloring until desired intensity is achieved.
5. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
6. Allow to set on waxed paper.

Vegetables in Thai and Ginger broth:
cabbage 
carrots
onions
celery
potatoes
Cook in Thai ginger broth.
Delicious served over rice, especially cooked Black japonica rice.

Delicious Pot Pie!

Ingredients :
2 tablespoons Earth Balance butter substitute
1 onion, chopped
2 stalks celery, chopped*
3 carrots, chopped*
4 tablespoons flour
1 cup broccoli optional*
2 cups veggie stock
2 potatoes, peeled and diced (I used one white and one sweet potato)*
1 cup diced Gardein turkey (optional)
1 tablespoons chopped parsley
1/2 cup frozen peas, thawed*
1 prepared pie crust**
*or 3-4 cups of mixed veggies

** pie crust

• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons earth balance butter substitute
• 1/3 cup soy or almond milk

Directions

Preheat oven to 350 degrees F.

Melt butter in saucepan and cook chopped onion until tender.

Stir in celery and carrots and cook for 2 minutes.

Stir in flour and cook for 2 minutes.

Add veggie stock and bring to a simmer.

Add potatoes and simmer until tender, 20 min

Stir in Gardein turkey or chicken, parsley and peas.

Pour mixture into casserole.

Bake for 30 minutes until crust is golden.

Place cookie sheet underneath because broth can bubble over in the oven.

Vegan Sloppy Joes - these are delicious!!!

Ingredients

• 1 tablespoon vegetable oil
• 1 red, green or yellow bell pepper, seeded and chopped
• 2 jalapeño chilies, seeded and finely chopped
• 1 red onion, chopped
• 2 large cloves garlic, grated or finely chopped
• Two cans black beans (15 ounces each) , rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper
• One can diced fire-roasted or crushed tomatoes (15 ounces each)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Juice of 1 lime

Serve on toasted bun.

Servings for 4

Preparation

In a large skillet, heat the oil, one turn of the pan, over medium-high heat. Add the bell pepper, jalapeños, red onion and garlic and cook, stirring, until tender, 6-8 minutes. Stir in the black beans, cumin and coriander; season with salt and pepper.
In a small bowl, combine the tomatoes, brown sugar and Worcestershire sauce. Add to the black beans and simmer for a few minutes. Stir in the lime juice. Serve the Sloppy Veg-Head Joe on the rolls.

Slaw for topping:

• 1/2 organic red cabbage
• 1/2 organic white cabbage
• 2 bunches continental flat leaf parsley
• 1 bunch organic kale
• 2 – 4 organic carrots
• 8 – 12 green spring onions

Dressing:

• 1 cup cold pressed extra virgin olive oil
• 1/4 cup raw cashews soaked for about 4 hours
• 1/8 cup of fresh lemon juice or more to taste
• 2 to 4 cloves garlic (depending on preference)
• a pinch of Celtic sea salt

1. Chop up the vegetables individually in your food processor and toss in a salad bowl.
2. Blend the dressing in your high speed blender and toss through the vegetables.
3. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.

Fresh Tomato Sauce
This is a great, light recipe for pasta.


Saute:
4 T olive oil
2 large onions, diced
2 T minced garlic, diced
Add:
3 lbs ripe tomatoes
1/2 c chopped basil, fresh
3 T red wine vinegar* optional
Cook:
1 lb pasta

Serve with Parm. Cheese substitute or not.

Best Nut Loaf  - this recipe is involved but the results are wonderful!!
5x9 bread pan, recipe serves 8-10


Nut Loaf:
Saute:  for 10 min until soft

• 1 lg onion
• 4 T vegan butter***

Add thyme and flour - cook for 1-2 min

• 1 tsp dried thyme
• 1 T unbleached flour

Add 1 1/4 c almond milk and stir until thickened


Remove from heat add breadcrumbs and nuts (recipe below)
Season generously w salt and pepper and nutmeg.

• 1 3/4 c mixed white nuts finely ground (cashews, blanched almonds, pine nuts)
• 1 1/3 c fresh white bread crumbs
• 1 tsp salt
• pepper to taste
• 1/2 t nutmeg

Fold into mixture:
2 egg white substitutes, I use Energ Egg Replacer powder*
3-4 T dried breadcrumbs


Herb Stuffing
Make stuffing - mix thoroughly all ingredients:

• 2 c fresh white bread crumbs
• 1 stick vegan butter
• 1/4 c chopped parsley
• 1/2 lemon rind, grated
• 2 T grated onion
• 1 tsp marjoram
• 1 tsp thyme

Preheat oven to 400 deg
Grease 5x9 loaf pan, line with aluminum foil, sprayed with non-stick
sprinkle with dried bread crumbs

Spoon 1/2 nut mixture into the pan in an even layer
with hands add stuffing on top into even layer
and then the rest of nut mixture.   Level the top.

Cover w buttered foil.

Bake for 1 - 1.25 hours until firm in the center
Remove the foil for the last 15 min to allow the top to brown.
Stand for 4-5 min
Slip knife around the edges, invert it onto a warm serving dish.

Vegetarian Gravy
Double recipe for nut loaf above
Sauté for 5 min:

• 2 onion, peeled, chopped
• 4 T oil
• Add 4 T unbleached flour and cook for 5-10 min
• Add 2 garlic clove crushed sauté for 1-2 min

Gradually add:

• Scant 4 C dark veg stock and bring to a boil, simmer for 10 min
• Add and stir well 2 tsp yeast extract OR peanut butter, 
• 2 T soy sauce, 
• 1/8 tsp salt and dash pepper
• 2 T cornstarch

Blend to make smooth optional

* EnerG Egg Replacer Powder

***Vegan Butter: I use is Earth Balance Vegan Organic

A faster version of the Chicken Chow Mein:
This is made stove top.

1 pound gardein chicken strips, diced

2 Tbsp vegetable oil

2 cups plus 1/2 cup water 

1/2 cup soy sauce 

1 T sugar 

¼ tsp garlic powder

¼ tsp ground ginger

Steam:

1 cup baby carrots, cut in halves 

1 cup fresh broccoli, cut in bite-size pieces

2 celery stalks, cut up

1 cup fresh zucchini, sliced

OR I have used frozen veggies when I didn't have fresh on hand

2 Tbsp flour to thicken

Serve over cooked rice and/or chow mein noodles

How to make it

---

Cook vegetables in simmering water until crisp-tender.  Add 'chicken' and 1 1/2 cups water, the sugar and soy sauce. Mix until sugar is dissolved. After both chicken and vegetables are cooked, drain vegetables and transfer them to the chicken and soy sauce mixture. Bring to a boil, then simmer. Take 1/2 cup water, add flour and stir until flour is dissolved. Add to the simmering chicken and vegetable mixture. Simmer and stir occasionally for 5-10 minutes. Serve over rice.

BPA free Peanut Butter-

Make your own:

Process or blend:
1 lb of oven roaster peanuts

1 teaspoon kosher salt
1 teaspoons agave 

 

Add slowly until smooth:
1 1/2 tablespoons peanut oil

More fun vegan recipes!!

For a seemingly simple recipe this was really good!

Cabbage Veggie Soup

Saute until soft in 4 tablespoons olive oil:

1 med onion
4 cloves finely minced garlic 

pinch of salt

 

Add and cook for 10 minutes:

2 cups chopped leeks, white part only OR ½ head of cabbage

2 stalks of celery, diced
3 medium carrots, peeled and chopped into rounds

2 large peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces 

Add:
2 quarts (2- 32 ounce containers) vegetable broth
1 28 oz chopped tomatoes 

1 cup frozen or fresh corn

1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves

When all veggies are soft/cooked, serve.

Quick Blender Applesauce
Need applesauce for a recipe as an egg replacement and have
no applesauce in the house?

Blend:
1 organic apple, cut into slices peeled
3 T water
1 T sugar
1/8 t cinnamon

Sent to me from some vegan friends.  These look fun!

Slow cooker spaghetti sauce.

I have been looking for some time for a good, basic tomato sauce I could use for spaghetti, lasagne, etc...  I tried this today and it was delicious!

2 tablespoons olive oil 1 large yellow onion, chopped 3 garlic cloves, minced 1- 28 ounce can tomato sauce 1- 6 ounce can tomato paste 2- 14.5 ounce can diced tomatoes (fire roasted if you can find them) 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3/4 teaspoon dried oregano Salt and pepper to taste

From: http://centercutcook.com/slow-cooker-spaghetti-sauce/

In a small saucepan saute:
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
When the onions are transparent add to the slow cooker.

Add in:
1- 28 ounce can tomato sauce
28 ounce can diced tomatoes
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
3/4 teaspoon dried oregano
Salt and pepper to taste

Cook on LOW for 7-8 hours.
Remove bay leaves and use with your favorite pasta or
put in containers for storage the fridge or freezer.

2 tablespoons olive oil 1 large yellow onion, chopped 3 garlic cloves, minced 1- 28 ounce can tomato sauce 1- 6 ounce can tomato paste 2- 14.5 ounce can diced tomatoes (fire roasted if you can find them) 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3/4 teaspoon dried oregano Salt and pepper to taste

From: http://centercutcook.com/slow-cooker-spaghetti-sauce/

2 tablespoons olive oil 1 large yellow onion, chopped 3 garlic cloves, minced 1- 28 ounce can tomato sauce 1- 6 ounce can tomato paste 2- 14.5 ounce can diced tomatoes (fire roasted if you can find them) 2 bay leaves 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3/4 teaspoon dried oregano Salt and pepper to taste

From: http://centercutcook.com/slow-cooker-spaghetti-sauce/

Vegan Chocolate Chip Cookies - II

Preheat oven to 350

Cream together:

½ c coconut oil, microwave until soft

1 c brown sugar

¼ c + 2 T almond or vanilla soy milk (even if you use vanilla soy milk still add the 1T vanilla below)

1 T vanilla

Add:

1-1.5 C flour (so it will stay together in a ball to bake cookies)

1 t baking powder

1 t baking soda

½ salt

Fold in:

1 C vegan choc chips

Roll tablespoon size balls on an ungreased cookie sheet flatten slightly with your hand.

Bake 7-10 minutes until slightly brown at edges.

No Bake Date Bars

We had these at a friend's house last night and they were very good.

No Bake Date bars

Crust
    1.5 cups whole raw almonds
    1.5 cups regular oats
    1/2 tsp kosher salt
    10 dates, pitted and roughly chopped
    1/4 cup coconut oil
Date filling
    25 dates, pitted and roughly chopped (approx 2.5 cups)
    1/2 cup water

Instructions
    1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to.  Remove from processor and set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
    2. Take the pitted/roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often.  Add add a bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
    3. Sprinkle the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate  until firm, at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
  

Another neighbor's vegan soup.

Here is my made-up Italian vegetable soup recipe

Veggies:

2 cans cannellini (white kidney) beans, drained and rinsed
1 large carrot, diced small
1 cup onion, diced small
1 package 8 oz. fresh mushrooms, sliced thin
3-4 small-medium celery stalks, sliced thin
5-6 medium red potatoes, 1/4'd lengthwise, 1/2" sliced
1 15-16 oz. can fire-roasted tomatoes (Muir Glen)
 2 small-medium zucchini, 1/4'r lengthwise, 1/2" slice
1 lb. chopped spinach, frozen
1 cup peas frozen
2 teaspoons diced or pressed garlic
1 28 oz. can Dei Fratelli Italian tomato sauce (Meijer)
12 oz. tomato juice, regular or low-sodium

Seasonings:

2-3 tsps. Penzey's (or other brand) pizza seasoning (Meijer)*
basil, 1 tbsp. dried, or 3 tbsps. fresh
1/2 - 1 tsp. ground black pepper
2 tsps. dried oregano

Liquid:

2 tbsps. olive oil
1-2 cups water, depending on how thick you want it. All of the above will cook down to a pretty thick product.

CAUTION: All of this makes 3-4 quarts. Cut everything in half for less.

Saute, on medium heat, mushrooms, onion, garlic in olive oil in larger (5-6 quart stock-pot), 5-7 minutes. Add seasonings, reduce heat to simmer, 1-2 mins. Add ALL other ingredients, EXCEPT water, heat back up to medium, and bring to bubbling, then reduce heat to simmer, cover, for 1 hour. Stir occasionally. Check consistency, add water as desired, heat up to simmer, then off heat and serve with GOOD homemade or bakery bread.

* homemade pizza seasonings

Ingredients

• 1 1/2 tbsp oregano
• 1 tbsp dried basil
• 1 tsp dried rosemary
• 1 1/2 tbsp dried onion flakes
• 1/4 tsp dried thyme
• 1/2 tsp coarse sea salt
• 1/2 tsp chili flakes
• 1/4 tsp garlic powder

Vegan Lo Mein

I did some tinkering with an old recipe and came up with this.
We liked it as is but you may wish to change it, less sweet, more spice, etc...

I used 16 oz of thin spaghetti and 

4 cups of veggies I had in the fridge.
This is a great fridge cleaner for using up veg.  I used a mix of broccoli,
red pepper, celery, green onions and carrots.  Also bags of mixed frozen vegetables
work well.

SAUCE:

1 cup soy sauce

1/2 c water

1/8 t garlic powder

1/2 c agave

1 1/4 t ginger

1 1/2 T brown sugar

Directions:

1 Mix all ingredients plus 2 T cornstarch in a sauce pan and begin heating.
2 Heat until sauce thickens to desired thickness.
4 Cook noodles and veggies and add sauce to noodles and veggies after they are cooked.

A delicious quick soup shared with me by a friend that is a good vegan cook!

2 cans Progresso brand Lentil soup

2 cans Black Beans

1 can butter beans

1 can red beans

1 can pinto beans

1/3 cup diced carrots

1/3 cup diced celery

1/3 cup diced onion

3 cloves of garlic minced

salt and pepper to taste

1 Tbsp. olive oil

vegetable broth or stock... add to make soup desired consistency

 

In a large pot, saute the carrots, celery, onion and garlic in the oil.

Add in the Lentil soup and all the beans. Add the amount of vegetable broth or stock that you want to give it the desired consistency. Simmer for about 1/2 hour.  Salt and pepper to taste.  (May freeze any left overs)

Not too Spicy Chicken Chow Mein

Can be served over rice or chow mein noodles
Place all ingredients in a crockpot.

I use 1/2 package of Gardein chick'n scallopini cut into 1/2" pieces

All veggies are chopped or diced as you prefer: 

4 large carrots

4 green onions sliced or 1 med onion

1 can (8 oz) bean sprouts

1 can (8 oz) water chestnuts

broccoli or broccoli slaw

1 cup celery

1 cup veggie broth

1 T sugar, ¾ of T agave

1/2 cup organic soy sauce

¼ tsp crushed red pepper flakes

1 clove garlic

Cook on LOW for 8 hours.

Sauce can be thickened with water and cornstarch or arrowroot.