Spicy Peanut Noodles

1 lb spaghetti or brown rice noodles
Bring large pot of salted water to a boil.  Add brown rice noodles and cook per pkg instructions.
Drain, rinse with cold water, drain again. Return to pot.

Combine and stir over med heat until thickened:
2 cups coconut milk
1 cup water
1/2 maple syrup
1/2 cup soy sauce
1 cup peanut butter
1 T chili-garlic sauce
2 tsp grated fresh ginger
6 cloves garlic, minced

Remove from heat and add:
4 T lime juice
2 T toasted sesame oil

Toss hot noodles with:
3 scallions, chopped
2 carrots shredded
1 pkg of mixed Asian veggies

Topping:
1/2 cup peanuts

Leftovers can be served hot or cold.

Vegan Grandma Mistake Bars

Crust:

Cream together:

1 cup or 2 sticks of Earth Balance

1 cup brown sugar, firmly packed

1 cup all-purpose flour

¼ teaspoon salt

½ teaspoon baking soda

2 cups oatmeal

Mix until it is crumbly. Put 1/2 the mixture into a greased 9x13 baking pan.

Filling

Melt - ½ cup or 1 stick Earth Balance

Add:

1 (12 ounce) package chocolate chips

1 cup (8oz) vegan sweetened condensed milk *

Stir until smooth. Pour chocolate mixture over oatmeal mixture, then drop spoonfuls of the rest of the oatmeal mixture on top. Bake at 350 for 25 minutes. 

* Homemade sweetened condensed milk: (yield 1 ½ cups)

¾ cup unsweetened, shredded coconut

Water to make 1½ cups liquid, divided

⅔ cup sweetener (use as healthy as possible. Use organic xylitol or Stevia.

½ tsp vanilla extract (optional)

Pinch of salt 

Instructions:

Grind coconut as fine as possible in a blender or spice grinder.

Add about ¾ cup water and blend well for about 1 minute.

Add the remaining amount of water, sweetener, vanilla and salt. Blend well.

Store any excess in a closed container in your refrigerator.

Vegan, No Sugar, GF Oatmeal Cookies

Mix all ingredients:
3 mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup non-dairy milk
1/2 cup raisins, dried cranberries or dried cherries
1 tsp vanilla
1 tsp cinnamon
1/2 cup nuts (walnuts or pecans)
chocolate chips (optional)

Drop by rounded tablespoon full onto lightly oiled cookie sheet or
use parchment to cover cookie sheet.
Bake at 250 deg for 15-20 min

My favorite Quick Chili

Ingredients:
    1 12 oz ground meatless
    1 onion, diced
    3 cloves garlic, minced or 1 T dried chopped garlic
    1 (28 ounce) can diced tomatoes
    1 (8 ounce) can pizza sauce
    1 cup water
    2 (15 ounce) cans of kidney beans,  pinto beans or garbanzo beans
    2 tablespoons chili powder
    1 tablespoon ground cumin
    2 tablespoons white sugar
    3/4 tablespoon salt
    1 teaspoon ground black pepper

Saute the onions and garlic in olive oil until translucent.  Add ground meatless and break into
bits.  Add all other ingredients and bring to a boil.  Turn temp to LOW and cook for at least
1 hour.
Serve with garlic bread or garlic Naan (my favorite)

Some chocolate for dessert.

Hands down the most delicious Pumpkin Pie I have made

The minimalist baker does it again!
A delicious pie!  Thank you Dana!
For the full recipe follow this link.

FILLING

• 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/3 cup unsweetened plain almond milk
• 1 Tbsp olive oil, or melted coconut oil
• 2 1/2 Tbsp cornstarch or arrowroot powder
• 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
• 1/4 tsp sea salt 

I made my usual rough puff pastry for this pie.
Pour filling into pie crust and bake at 350 for 58-65 minutes.

Paco Tacos

Ingredients:
Rough puff pastry (recipe can be found in this blog)

Filling:
Refried beans
Ground meatless with taco seasoning
salsa

Roll out rough puff pastry and cut into large triangles or squares.
Line each large muffin pan well with the pastry (there should be enough pastry to fill the well and spill over the sides generously. This will be used to cover the top once filled).
Start at the bottom and fill in layers with  refried beans, ground meatless and top with salsa.  Now cover with a fold over of the triangle or square dough.

Bake at 350 degrees for 20 min or until golden brown on top.

My favorite rough puff pastry

Rough pastry pictured with vegan paco tacos.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
• 5 to 6 tablespoons ice water

 Place all ingredients in food processor except the water. Pulse or blend a few minutes to 'cut' the butter into the flour and salt mixture.  Next, add the water and blend until smooth ball forms.
Refrigerate for at least an hour to avoid shrinkage when baked.

Roll out on a floured surface for pie dough.