Vegan Pear and Blueberry Pie

Ingredients:

2 frozen pie crusts
2 pounds firm but ripe pears (about 5 medium), peeled, cored, cut into 3/4-inch cubes
9 tablespoons sugar
2 tablespoons orange juice
Pinch of salt
2 1/4 cups (about one package) frozen blueberries
6 tablespoons all purpose flour

Steps:

1. Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet.

2. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes.

3. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.

4. Preheat oven to 350.

5.Transfer filling to pie crust, mounding filling slightly in center.

6. Roll out seonc pie crust, cutting into 1 inch thick strips (for lattice)

7. Place lattice crust onto pie, and cover the edge of the crust with tin foil (to cook evenly with pie)

8. Bake pie until juices bubble thickly, fruit is tender and crust is golden brown, about 1 hour.

Serves 6-8

Vegan Chocolate Chocolate Chip Waffles

Ingredients:

2 cups unbleached, all-purpose flour
1/4 cup unsweetened cocoa powder
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 cups soy milk
2 "eggs"
1/4 cup canola oil
1 tsp vanilla
1/4 cup vegan chocolate chips

Steps:

1. Preheat waffle iron

2. Sift flour, cocoa, sugar, baking powder and salt into a large bowl.

3. Combine milk, eggs, oil and vanilla in a small bowl.

4. Stir liquid ingredients into dry ingredients until moistened. Add chocolate chips.

5. For each waffle, pour about 3/4 cup batter into waffle iron.

Serves 4-6

Vegan Garlic Pita Chips

Ingredients:

Pita:
Vegan Flour Tortillas

Chip topping:
2 tbsp cream of wheat, uncooked
1 tsp garlic (minced)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp vegan butter, melted

Steps:

1. Preheat oven to 350. Cut vegan flour tortillas into small wedges.

2. Arrange in a single layer on a baking sheet.

3. Brush chips with butter.

4. Sprinkle cream of wheat mixture onto chips

5. Bake 6-10 minutes, or until crispy

Serves 6-8

Vegan Osaka-style Okonomiyaki

Ingredients:

2 cup all purpose flour
2 "eggs"
1 1/4 cup dashi soup stock or water
1 lb cabbage (thinly sliced)
2 carrots (thinly sliced)
6 tbsp chopped green onion
2/3 cup tempura flakes
12 - 18 strips of thinly sliced seitan

Toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce
Vegan Mayonnaise

Steps:

1. Pour dashi soup stock in a large bowl.

2. Mix the flour and "eggs" in the soup stock.

3. Rest the batter for an 20 minutes in the refrigerator.

4. Mix sliced cabbage, sliced carrots, chopped green onions, and tempura flakes in the batter.

5. Heat a large frying pan, and pour the batter over the pan, creating a pancake.

6. Fry seitan and your choice of toppings in a separate pan.

7. Cook 5-7 minutes and place seitan and toppings on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes.

8. Flip the okonomiyaki again and spread okonomiyaki sauce and vegan mayonnaise on top. Sprinkle aonori over the sauce.

Serves 3-5

Vegan Cinnamon Rolls With Walnuts and Chocolate Chips

Ingredients:
3/4 cup soy milk
1/4 cup vegan butter, softened
2 3/4 cup unbleached, all-purpose flour
1 packet fast rise instant yeast
1/4 cup sugar
1/4 cup water
1/2 chopped walnuts and/or vegan chocolate chips, optional

Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup vegan butter, softened
1 tablespoon cocoa powder

Icing:
1/4 cup vegan butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon soy milk

Steps:
1. Preheat oven to 350.

2. In a saucepan, heat the milk and 1/4 cup butter until boiling. Remove from heat and cool until only warm.

3. (While milk and butter are cooling) In a large mixing bowl, combine 2 1/4 cup flour, yeast and white sugar, and whisk until smooth.

4. Add water and milk/butter mixture to the dry mixture and mix just until it forms a rough dough that pulls away from the sides of the bowl. Add nuts and chocolate, if using.

2. Knead in the remaining half cup of flour.

3. Knead the dough for 5-7 minutes until the dough is perfectly smooth.

4. Put the dough in a slightly oiled bowl, cover it with a clean, slightly damp towel and let it rise for 10-15 minutes.

5. Sprinkle the counter with flour and using a rolling pin, roll dough out to a 9X12 rectangle.

6. Combine 1/2 cup butter, brown sugar, cocoa posder, and cinnamon and spread over the top surface of the rectangle (leave about 1/2 inch on each side).

7. Start with the long part of the rectangle and roll the dough into a tube. Using a serrated knife, cut each cinnamon roll about 1 inch thick.

4. Place cinnamon rolls into a greased muffin pan.

5. Cover with a damp towel and let rise for 10-15 minutes. After cinnamon rolls have risen, bake for 10-15 minutes, depending how gooey you like them.

5. For icing, combine all ingredients.

Serves 4-6