Cinnamon Sugar Raisin Dinner Rolls Vegan

This is a favorite recipe of mine from childhood. But it wasn’t Vegan, thankfully after 2 tries and we have rolls almost exactly the same as the ones I ate growing up. Yummy!  (My kids didn’t even notice the change!)

Preheat oven to 400 degrees

In same measuring cup:

½ c Water

1 c Rice Milk (plain no flavor)

Microwave for 2 mins or until boiling.

Put into mixer:

1/3 c Vegetable shorting

Poor liquid on top and let sit for about 2 mins to start to soften and melt the shortening

Add:

¼ c Sugar

1 t Table salt

1 Flax egg (1 T flax meal and 3 T water) – mix in a separate bowl for 1 min then add

4 cups of flour (I used bread flour)

1 packet of rapid rise yeast (make a small hole in the flour and poor the yeast in it away from water.

Turn mixer on low for 5 mins. – this will take care of the rising and make our start to finish time shorter)

Lightly flour your working surface (having lived in apartments most of my adult life – I can tell you a Formica counter top works great – just please clean it well first!).  When you pick the dough up form it into a bit of a tube, lay it down on the flour and roll out a rectangle.  About 10 inches wide and a foot or a smidge more long.

Drizzle some canola oil on top of the rolled out dough. Sprinkle cinnamon sugar lightly over the whole top surface.  Then add raisin about a heaping cups worth.  Start at one of the long sides and roll up to look like a foot long roll.  Cut 1 inch sections and place in  a lightly sprayed muffin pan.

Bake for 10-18 mins until tops are golden brown.  Let cool, they come out hot!

Makes 12 rolls.

Baked Cream Cheese Wontons

OK - I had all this in my fridge and decided to treat myself (and my family).  They are super easy and people will be amazed when you make these for them!

Preheat oven to 350 degree F
Spray a mini muffin tray
Place a wonton in about half of the holders

In a bowl combine
1 8oz cream cheese (softened)
3 green onions finely sliced
3-6 cloves garlic pressed (depending on the clove size and your love of garlic, I used 6)

Spoon a small portion of cream cheese mixture into each wonton. after they are full just bring the edged of the wontons up and together.

Bake for 18-20 mins, until the tops of the wontons are golden brown.

Swiss Health Nut Cereal (granola)

I got this recipe when I was in my teens in May 1989 we made this at church for our Mothers on Mothers Day (my mom didn’t really like it, but I did so I kept making it!), and I cant tell you how many times I have made it since!  And now it’s a favorite of my family!  The first is the version I received many years ago.  Its Vegetarian.  I put the vegan replacements in parenthesis.  I hope you can get as many years of enjoyment out of this recipe as I have!  Its great even for a family who eats meat! I ate this for years as a full fledged Carnivore!  Lol!

Pre heat oven to 390 degrees F

2 cups Quick Cooking Rolled Oats

½ cup Wheat Germ

¼ cup Sesame Seeds (I usually leave these out)

½ cup Flaked Coconut

½ cup Chopped Walnuts (you can use any nuts you prefer)

½ cup Raisins (my husband likes it with Craisens too)

2 Tbls Lightly Packed Brown Sugar

½ cup Honey (I used light Agave)

¼ cup Vegetable Oil (I used Canola Oil)

1 teas Vanilla

Stir all ingredients it will be a bit clumpy, especially if you are using honey, the agave mixes better then the honey does.  Spray a 9 by 11 glass casserole dish, and evenly spread mixture into pan.  Place in oven and bake for 5 mins.  Take it out and stir.  Repeat 2 or 3 more times (total cooking time 15-20 mins for more toasted cooked the extra 5 mins, but its ready and all mixed at 15 mins)

This can easily be doubled.

Before it cools too much, place any left over’s in Tupperware serving sizes.  Once it cools it gets a bit stiff, so having it in serving sized containers make it easy to reheat. You can just put it in a microwave safe bowl and reheat about 20 seconds, make sure to put a wet paper towel on top, to help with the moisture content.

Tortilla Soup

Vegan or Vegetarian Tortilla Soup

Back story: a few years back I went to a church function where they served the most wonderful tortilla soup. I have been on a quest to find a recipe that sounded like what I tasted that night.  Finally I found it! Of course it was once we were trying to eat less meat and both the recipe I had and the one I found had shredded chicken in it and used chicken stock as a base.  So a few tweaks later – here is my Vegan Tortilla Soup, but I added cheese and sour cream … so it’s turned into a vegetarian meal instead. Use vegan shredded cheese or maybe some nutritional yeast on top, and vegan sour cream (do they even make that?) and its back to being vegan again!

Ingredients

• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• A few flakes of dried red pepper flakes
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Canola Oil
• 1 cup Diced Onion (I just used a whole Onion)
• 1/4 cup Diced Green Bell Pepper (I used half a bell pepper)
• 1/4 cup Red Bell Pepper (I used half a bell pepper)
• 6 cloves Garlic, Minced
• 1 can Green Chilies
• 1 can diced tomatos
• 32 ounces, fluid Low Sodium Veggie Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Rinsed and Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Directions

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine.

Pour in Tomatoes, Chilies, veggie stock, tomato paste, water, and black beans. Bring to a boil, reduce heat to a simmer. Simmer for 45 minutes, uncovered stirring occasionally.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! The garnishes really make the soup delicious.

Apple Bread Pudding Vegan

This took a VERY long time to make. But it usually takes me longer the first time I make something and the kids are both sick today so I had to deal with sick kids.  In the end it took about 3 hours from start to finish.  I think it was worth it.  This is also the first time I have used Flax seed as an egg re placer.  I was very happy with the outcome – because if I am being honest I was a little weary of it! I found this on the internet and made a few small tweaks.  It tastes as good as the first picture I saw of it! : )

Ingredients for the Apple Bread
2 1/2 cups of whole wheat flour
1 cup of brown sugar
1/4 cup of white granulated sugar
1 tsp of nutmeg
1 tsp of cinnamon
1 tsp backing powder
2 flax eggs ( 2 tbsp of flax seeds + 6 tbsp of water)
1/4 cup of maple syrup (I used Maple flavored Agave)
1/4 cup of soy milk (I used rice milk its better for you then soy)
3/4 cup of applesauce (I used home canned that already had cinnamon in it)
1 apple cored, peeled, and chopped


Ingredients for topping
3 cups of soy milk (again Rice milk)
1 tbsp of cinnamon
1 tsp of all spice
1 tsp of vanilla
1 tbsp of maple syrup (I used Maple flavored Agave)
2 tbsp of sugar
3/4 cup of chopped walnuts (I probably used more then that)

Directions
1) Preheat oven to 350, in a mixing bowl combine all dry ingredients (flour, cinnamon, nutmeg baking powder, and sugars) If you have a kitchen mixer I would use it hear before the apples, and then hand stir the apples in. This batter is thick!
2) In a separate bowl combine together all wet ingredients (apple sauce, vanilla, maple syrup, flax eggs, and soy milk) add wet ingredients to dry ingredients and mix thoroughly
3) Toss chopped apples in cinnamon and sugar mixture and then fold apples into batter, pour batter into a 9 x 11 in baking pan and bake thoroughly for 30 minutes or until bread is firm and all the way cooked through, let cool for 10 minutes
4) Slice bread into long slices a little bigger than 1 inches in width. Place on a greased baking sheet for an addition 10 minutes (5 on each side to help bread become more firm and dry)
5) Cut bread into cubes about 1 inch thick and place on the bottom on a grease 9 x 13 ” baking sheet, in a side bowl combine ingredients to make bread pudding ( Soy (Rice) milk, vanilla, syrup, walnuts and spices) Pour mixture over bread cubes and let bake for 40 minutes or until the liquid begins to bubble.
6) Remove from heat and let sit (don’t worry if there is still liquid in your pan it will become absorbed once you let the dessert sit.)

ENJOY!

Black Bean and Brown Rice Burgers

Serves 4

2 c cooked black beans cooled

2 c cooked brown rice cooled

1 t garlic powder

1 t onion powder

Take the 2 c black beans and mash them in a bowl.  Add half brown rice, garlic powder, onion powder and stir with a spoon, keep adding rice until the mixture is thick. 

Heat some canola oil in a pan on the stove. Form bean mixture into patties and place into pan for a few mins each side.

Add to your hamburger just like you normally do!  I used whole wheat hamburger buns, mayonnaise (next time I will try Vegonaise – I just bought it at the store today!) mustard (that’s vegan), dark leafy green lettuce, red onions, a slice of cheese (tried soy cheese – NOPE and YUCK!) and a sliced tomato.  Next time I will also add my homemade pickles!

NOTE – I am going to try this with pinto beans and salsa for a more southwestern flavor.

Most beans mixed with rice will be a complete protein.

Black Bean, Rice and Veggie Salad

Serves 6-8

¼ c canola oil (you can use olive oil, canola is healthier)

¼ lime juice

1 t ground cumin

1 ½ c cooked brown rice (or basmati or jasmine) cooled

1 (15oz) can black beans – see note

1 (15 oz) can corn rinsed and drained (use fresh when possible)

1 c finely diced carrots

1 c chopped and seeded tomatoes

¼ c  finely chopped parsley

3 T finely chopped cilantro

¼ c finely chopped red onion

Cook rice according to package directions and cool.  Chop and drain other veggies.  Mix altogether and serve. May be served at room temperature or chilled.  May be made up to one day in advanced and truth be told we like it better on the second day so I recommend this.

NOTE – I cook a HUGE batch of beans and rice and put it in the fridge and then used what I needed to different meals.

My family and I started eating this LONG before we decided to try giving up meat.

Pinto Bean Chili

1 t dried red pepper flakes
1 1/2 cups water
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped (need to chop very small)
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce (no salt added)
3 cups cooked pinto beans (or 2 cans, rinsed and drained)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon  paprika

In a large non-stick pot, sauté the onion in a little water (1 tablespoon to start) until it's beginning to brown. Add the garlic, bell pepper, and a little more water and sauté for 3 more minutes. Add the reserved chile sauce, tomatoes, tomato sauce, beans, cumin, oregano, black pepper, and paprika and bring to a simmer.

Cook on low for at least 30 minutes to allow flavors to blend.



Vegetarian - sour cream and shredded cheese
Vegan - use vegan equivalents


YUMMM!

Veggie Penne Pasta Vegetarian or Vegan too!

Veggie Penne Pasta

8oz of Penne Pasta

1 T oil

1 med white onion cut in half and then thinly sliced

2 Zucchini cut in half lengthwise and then sliced

2 yellow squash cut in half lengthwise and then sliced

1 prepackaged box of fresh sliced mushrooms

4 cloves garlic, minced or pressed

1 T flour

1 t Italian Spice

½ t red pepper flakes

1 c vegetable broth

1 8 oz Philadelphia cream cheese.

1 head of spinach, washed with most of the stems chopped off.

1 cup Parmesan Cheese

Cook pasta according to directions on package, drain and return to cooking pan.

Wash and chop up all veggies before starting cooking them.

Put oil in pan for cooking veggies

Put Onions in first, after 2 mins add garlic and then zucchini, squash and mushrooms.

Heat over to 375 degrees F

Once vegetables are tender crisp add flour and seasoning stirring for 1 more min.

Stir in broth another min of stirring

Add in cream cheese and stir until melted.

Add spinach to pasta then vegetable mixture and mix together.

Spray 5 quart casserole dish. Add pasta vegetable mixture top with parmesan cheese.  Bake for 10 mins or until cheese is melted.

As it stands this is a vegetarian meal.  To make it healthier use whole gain pasta, canola oil instead of Oil Oil, and you can use Neufchatel Cheese (1/3 fat Phily Cream cheese) instead of regular cream cheese.

I haven’t tried Vegan yet … but to make this Vegan; I saw some Vegan cream cheese and I am looking up Vegan Alfredo recipes. Maybe top with Vegan cheese or regular bread crumbs for a different texture.  Will try that next time I make this. 

Enjoy!

Winter High Altitude Bread Maker

OK so I LOVE LOVE LOVE my bread maker.  Got it this summer and used it all the time.  Winter came along and I got doing other things, then I tried it again and I have 3 batches ruined!  But I kept trying and finally figured out how to do it!

I live at 5000 ft, with cold, low humidity weather.

#1 Find a corner in your kitchen where you can really heat it up.

#2 Get a cheep heater (this one cost $15) and point it so it warms the bread maker AND the air around it.  On the left of my picture is my refrigerator and then I have 2 other walls to bounce the hot air around.  I really think that having the cupboards above this space I was working with really helped too.

#3 Boil water on your stove (set the timer so you don’t forget it and keep checking on it and adding to it while your bread is cooking.)

Start the water boiling and get the heater running about 15 mins before you start putting the ingredients in it.

Now enjoy your bread!