Vegan Blueberry Muffins

Ingredients:
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 "egg"
1/3 cup milk
1 cup fresh blueberries

Steps:

1. Preheat oven to 400. Grease muffin cups or line with muffin liners.

2. Combine all ingredients (except blueberries), and mix until smooth.

3. Fold in blueberries.

4. Fill muffin cups and bake for 20-25 minutes or until golden brown.

Serves 8-12

Vegan Corn Hooey

Ingredients:
1 can corn (drained)
1 can creamed corn
1 "egg"
8 oz. "sour cream"
salt, pepper and onion powder to taste
1 jalapeno chopped
1 small can chopped black olives
2 tbsp chives chopped

1 box vegan jiffy corn muffin mix:
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 tbsp sugar
1 tbsp baking powder
1/4 tsp salt

1/2 small bag corn chips

Steps:
1. Preheat oven to 350.

2. Combine all ingredients and mix until creamy.

3. Pour into a casserole dish, cover, and bake for approx. 30-45 minutes (until almost set).

4. Crush corn chips and sprinkle on top.

Serves 6-8

Vegan Pizza Crust

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 tsp salt
1 tsp active dry yeast
1 tbsp olive oil
6 tbsp lukewarm water
cornmeal for dusting pan

Steps:
1. Combine flour and salt together in a bowl and stir in the yeast.

2. Make a well in the center and pour in the oil and lukewarm water.

3. Stir well until dough pulls together, then knead with hands until it leaves the sides of the bowl.

4. Turn out onto a slightly floured surface and knead with hands for 5-10 minutes (dough should be smooth and elastic).

5. Brush a bowl with oil. Shape dough into a ball and put in into a bowl.

6. Cover the bowl with a damp towel and let sit in a warm place for approx. 1 hour (until dough has doubled in volume)

7. Roll or press out the dough to a 10 inch round.

8. Dust pan lightly with cornmeal, cover pizza pan with a damp towel and let rise another 10 minutes.

9. Preheat oven to 400. Place sauce and toppings on dough and bake for 15-20 minutes depending on desired crispness.

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

Vegan Penne with Spinach and Pine Nuts

Ingredients:

1 clove minced garlic
1/2 cup pine nuts
2 cups fresh spinach
2 tbsp olive oil
1/4 cup crumbled vegan feta
8 oz. penne


Steps:

1. Cook penne to al dente
2. Heat oil and add garlic, pine nuts and spinach
3. Sauté for 3-5 minutes
4. Toss drained pasta with spinach mixture
5. Top with crumbled feta

Serves 4

Vegan Kalamata Olive, Sundried Tomato and Feta Focaccia

Ingredients:

1 tsp. sugar
1 package active dry yeast
Warm water
2 cups unbleached flour
2 tablespoons olive oil
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. dry basil
1/4 tsp. garlic powder
1/4 tsp onion powder
1/4 cup sliced kalamata olives
1/4 cup chopped sundried tomatoes
1/4 cup cubed vegan feta cheese

Steps:

1. In a small bowl, dissolve sugar and yeast in approx 1/3 cup warm water. Let stand until creamy, about 5-10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed and the consistency of the dough is slightly sticky.

3. Add salt, pepper, basil, onion and garlic powder, kalamata olives, sundried tomatoes, and feta cheese.

4. Knead for approx. 1-2 minutes until dough has pulled together.

5. Place the dough in a large bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

6. Preheat oven to 475.

7. Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

8. Pat or roll the dough into an 8in circle. Perforate the dough with a docker to eliminate air pockets.

9. Place dough into an oiled 8in round cake pan.

10. Brush the dough with oil and add cheese to liking.

11. Bake focaccia for 10-15 minutes, depending on desired crispness.

serves: 4-6