Thursday, December 18, 2008

Creamy Garlic and Mushroom Sauce for Pasta


Dash olive oil or spoonful of margarine
1 1/2 cup mushrooms, or 1-2 cans
4 cloves garlic, minced
1/4 cup fresh green onion, or yellow onion, diced
1/4 cup flour
3 cups plain unsweetened soymilk
Salt and pepper to taste
Dash nutritional yeast
Dash onion powder

Heat oil in a pan and mushrooms and onions. Cook for about 7 minutes, or until softened, add garlic and cook for 1 minute longer.

Place 1/4 cup flour and 1/2 cup of soymilk in a small jar. Cover and shake well or blend. Slowly pour mixture into the pan with the garlic, onion and mushrooms while still on medium heat. Whisk to prevent lumps, it will start to thicken immediatly. Whisk in remaining soymilk, salt, pepper, nutritional yeast and onion powder. Simmer over medium-low heat until the sauce has thickened, about 8 minutes.

Pour over your favorite pasta like penne or capellini and mix gently. Serve with soy sausages for an extra protein kick :)

Couscous and Edamame

1 cup plain couscous
1 cup water
1/2 cup shelled edamames (I use frozen)
skant Tablespoon olive oil
1 Tablespoon parsley
Dash salt

Bring water and edamame to a boil in a medium sauce pan. Turn off heat and add couscous, olive oil, parsley, and salt. Mix together, cover, and let stand for 4 minutes. Great as a side dish or a light meal. I like it because you get good fats from olive oil, good protein from the soy, and good carbs from the couscous :)

Wednesday, December 17, 2008

Thai Peanut Sauce

1 bell pepper, diced
1 head broccoli, washed and floreted
~1 cup water (more if too thick)
1 cup natural peanut butter (more if too thin)
1 Tbsp maple syrup, agave nectar (my favs), or other sweetener
1 Tbsp soy sauce (Braggs Liquid Aminos is my fav)
1 can dark red kidney beans (or other if you prefer, or about 1 cup cooked from scratch)
Dash crushed red pepper to taste
1/4 tsp paprika (smoked paprika if you got it adds some dimension)
Dash black pepper
Dash garlic powder (optional, I don't think it's needed)

Boil broccoli and bell pepper in the water in a large sauce pan until they begin to get tender, about 3-5 minutes.  Turn down heat to a medium low and add peanut butter and more water if needed to form a thick sauce, it should not be able to hold its own shape, but not too runny either. Add soy sauce and sweetener.

Adjust the peanut butter to water ratio as needed, and more soy sauce or sweetener to taste.  Rinse canned beans and add along with spices. Simmer until beans are warmed and serve over rice (brown, jasmine, basmati, whatever you prefer) with wedges of limes and sprinkle dry roasted peanuts on top to garnish.

Squish fresh lime juice from the wedges before eating, or cheat like I do and use some from a bottle.

*Note: make sure you use natural peanut butter, the fake stuff comes out funny and the variable amounts of oil and sugars in them mess everything up.

Monday, November 17, 2008

Birthday Cake(s)

Chocolate Cake

1 1/2 cup flour
1 cup sugar
3 Tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla
1 Tablespoon lemon juice
5 Tablespoon oil
1 cup cold water
1/2 cup chocolate chips (opt)

Preheat oven to 350 degrees. Combine flour, sugar cocoa, and baking soda in a 9 x 9-inch cake pan. Stir in vanilla, lemon juice, oil and water. Mix in chocolate chips if desired. Bake for 30-35 minutes or until a knife inserted in the middle comes out clean.

For my bundt cake pans, I trippled the recipe and left out nuts and chocolate chips. Small cakes were done in 25 minutes, large one took 45 minutes.


Yes, this one did break in half :( , be careful when removing it!

Aunt Betty's Buttercream Frosting

1 cup soymilk
6 Tablespoons flour
1 cup margarine/vegetable shortening
1 cup sugar
1 teaspoon vanilla

Combine soymilk and flour in a saucepan and whisk over medium heat until it becomes a paste. Let cool. With an electric hand mixer, mix margarine and sugar together, then add cooled soymilk flour paste. Add vanilla and beat until becomes light and fluffy, about 10 minutes. Great for decorating!




Coconut Pecan Frosting in these pics were before I developed a coconut allergy :'(



Birthday Dinner Pizza

Pizza Dough

1 Tablespoon dry active yeast
1 cup luke warm water
2 Tablespoons vegetable oil
1 Tablespoon agave nector
2 1/2 cups flour (half white, half wheat)
1/2 teaspoon Italian Seasoning (optional)
1/2 teaspoon onion powder (optional, no salt variety)

Mix yeast in water in a mixing bowl until it dissolves. Add remaining ingredients and knead into a ball. Let sit in bowl 5-10 minutes, covered by plastic wrap or a towel. Flatten on a greased pan. Add sauce and toppings of your choice, I prefer olives, mushrooms, and artichoke hearts. Bake at 450 degrees F for about 12 - 20 minutes (depends on how thick the crust is, check the bottom, it should be a golden brown when done). Makes 2 regular pizzas, or one deep dish.



Sunday, October 19, 2008

Brownie Bites

No pictures, left my camera at school :( , but these brownie bites are made in a small pumpkin-shaped silicon mini-muffin pan - they turned out so cute, too!

1 cup flour
1/2 cup whole wheat flour (okay, it can all be white)
1 1/2 cup sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 banana, mashed, (or 1/3 cup light oil)
1 cup soymilk (reduce to 2/3 if using oil instead of banana)
2 Tablespoons cornstarch
2 teaspoons vanilla

Mix dry ingredients together. In a seperate bowl, mix cold water and cornstarch together then add it and the other wet ingredients to the dry and mix until smooth.

In the mini-muffin pans cook at 350 degrees for 8 - 9 minutes. If just making brownies, cook in greased 9 x 13-inch cake pan for 30 minutes.

Friday, October 17, 2008

Chocolate Mint Zucchini Cookies


This will probably be the last of my zucchini recipes for now as the growing season is over :( . And the picture is at work so ignore the books in the background . . .

3 cups flour (2 cups whole wheat, 1 white or other ratio)
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup cocoa powder (okay, I put in double that . . .)
1 1/2 cup suga
2 1/2 cups grated zucchini (~1 medium zucchini, or 2 small)
1 Tablespoon oil
1 cup soymilk
1 teaspoon peppermint extract

Mix all the dry ingredients together, then add zucchini and wet ingredients. Mix just until smooth.

Drop by tablespoonfuls onto greased cookie sheet and bake 12 minutes. I made my cookies giant like you find in expensive coffee shops so I dropped them by the 1/3 cupful. This increased cooking time by 1 1/2 minutes.

Variations: I added 1/2 a cup of smashed-up candy canes (or star mints would work). Or if you don't like mint, I'm sure vanilla would be just fine instead :)

Friday, September 26, 2008

Whole Wheat Flour - and WW Pancakes :)

Sometimes I love living at home! We ran out of whole wheat flour the other week so I asked my mom if she would buy more. "Buy?" she asked, "we don't buy wheat flour, we grind it ourselves". So I pulled out the old kitchen-appliance size wheat grinder (the good 'ol Magic Mill I remember from childhood) and dumped a bunch of red wheat grains into it. I turned it on and watched the wheat turn to flour before my eyes!

2 cups (freshly ground) whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups soymilk
2 Tablespoons vegetable oil

Mix well, it took a minute longer for the liquid to all be absorbed into the wheat flour vs. white, but that's okay. Cook on griddle - smother in margarine and syrup - enjoy! :)

Monday, September 22, 2008

Banana Bread Giant Muffins


1/3 cup margarine
1/2 cup sugar
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 ripe mashed bananas
1/2 cup soymilk
1 teaspoon vanilla

Preheat oven to 350 degrees. Cream the margarine and sugar together, then stir in flour, baking powder and soda. Add the remaining ingredients and mix well. Pour into greased muffin tins and bake for 30 minutes.

Sunday, September 14, 2008

Basic Pancakes

1 cup white flour1 cup whole wheat flour
2 teaspoons baking powder
1/2 tsp salt
2 cups soymilk
1 - 2 Tablespoons vegetable oil

Mix dry ingredients, then add wet. After stirring a little, I put the batter in my Magic Bullet blender (any blender would do) and give it a few pulses to take care of yucky flour lumps. Work wonders, just don't over blend. A few pulses will do you.

Cook on a griddle on high, I also brown some Gimmie Lean "sausage" with it and I eat it all covered in real maple syrup

Tuesday, August 19, 2008

Lentil Stew

I love this stew, but find it needs some sort of bread or cracker with it.


brown lentils, we'll say ~ 3/4 of a cup
1 jar (quart) home canned tomato sauce, or a couple cans diced tomatoes from the store
1 veggie bouillon cube
2 carrots, diced
1/2 onion, diced
that about to expire pantry canned cor
that leftover broccoli in the fridge
whatever other veggie needs eaten up in the fridge (celery today)
Spices - oregano or italian spice today for me (or bay leafs, garlic, salt, pepper, etc, etc)

Cover lentils with water in a large pot and bring to a boil. Once boiling, turn down to medium-low (or just low) and simmer for 1/2 an hour. Add carrots & onion and simmer another 20 minutes (sometimes I put potatos in, now would be the time for that). Now add rest of leftover veggies and spices. Stir and bring to a boil again to add:


1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
1 Tablespoon oil

Mix and spoon onto top of bubbling stew (but not boiling stew, that will cause the bottom of your stew to burn while the dumplings cook, and yes, yes I do know that from experience). Cook 10 minutes uncovered, then 10 minutes covered. I learned from my mom this time around about how important it is not NOT PEAK at the dumplings while they are steaming, or they won't cook! Good advice. Serve hot and tasty :)

When you run out of dumplings (which I did at lunch today), serve with saltine crackers, toast, flat bread, rolls, etc.

Sunday, August 17, 2008

Zucchini Bread


1 Tablespoon cornstarch
1 Tablespoon cold water
2 cups sugar
3/4 cup oil
2 cups grated zucchini
1 teaspoon vanilla extract
3 cups flour (I used 1 cup whole wheat, 2 cups white)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Mix cornstarch and cold water together until cornstarch is dissolved. Combine this with sugar, oil, zucchini, and vanilla. Then add remaining ingredients and mix. Preheat oven to 375 degrees F and grease two bread pans. Cook for 50-60 minutes or until a knife or toothpick inserted in the center comes out clean.

This time I made them into "mini" loaves and they were cooked in 25 minutes.

Friday, August 15, 2008

Potato Donuts


1 Tablespoon yeast
1/4 cup warm water
1 cup soymilk
1/4 cup margarine, softened
1/4 cup sugar
1 teaspoon salt
3/4 cup mashed pototoes
4-5 cups flour (used 1 cup whole wheat, rest white)

Dissolve yeast in warm water. Then add soymilk, softened margarine, sugar, and salt. To this add potatoes, then flour one cup at a time to make a soft dough. Knead 2 - 5 minutes. Let rise until doubled (1 and 1/2 hours) in a warm place. Roll out on a floured surface and cut out donuts (use a donut cookie cutter for best results). Let rise again for 1/2 an hour. Heat vegetable oil in an electric skillet at 375 degrees. Drop donuts in and watch closely as they will cook quickly, turning when golden brown. Lay out on paper towels to absorb excess oil. After they cool, sprinkle with powdered sugar, or a cinnamon & sugar mix. Or while they are still hot dip them in a glaze made of 2 cups powdered sugar, 6 Tbsp water, and a sprinkle of vanilla. Place glazed donuts on a rack to cool and harden.





Thursday, August 14, 2008

My Own Version of Hot Pockets


The dough:

2 1/2 cups warm water
1 Tablespoon yeast
1 teaspoon sugar
3 1/2 cups whole wheat flour
2 cups white flour
1/3 cup olive oil
2 Tablespoons agave syrup (or other liquid sweetener)
1 Tablespoon salt

Dissolve the yeast in the warm water with the sugar. Add to it the remaining ingredients. Mix and knead for 5 minutes (Kitchenaid mixers are great for all this). Set aside while you get out the filling.

The filling:

1 package vegan meat balls
1 small jar Ragu Pizza Sauce

Divide the dough into 12 equal sized balls. On a floured surface roll them out into rectangular/oval shapes. Place three meatballs in the middle and slightly to one side. Cover with one to two tablespoons of pizza sauce. Fold over dough to cover and pinch edges together.

Cook in a 350 degree F oven for 35 minutes. Should make 12 "hot pockets", keep a couple out for your next few lunches and freeze the rest for future lunches. Take them frozen to school or work with you, let them thaw in the morning then microwave (1 or 2 minutes) at lunch for a quick hot meal :)

The dough also makes good dinner rolls, but I think its a little too heavy for loaves.

Saturday, August 9, 2008


I learned how to make Pasties last night, at least my mom's version. I made mine a single serving for just little 'ol me :)


1 russet potato, cubed
1 large carrot, cubed
1 slice large onion (or couple slices medium), diced
1 small can mushrooms (optional, but tasty)
1 dash garlic granules
1 Tbsp margarine (or olive oil)
good dash salt and pepper

Set oven to 450 degrees F and put all of the above in small single-serving casserole dish (I used a white round one that was 6 inches in diameter). Cook for an hour.

1 cup flour
1/3 cup vegetable shortening
dash salt
cold water to create dough

Mix together and roll out on floured surface (or pie cloth). Pull veggies out of oven and put pie crust on top. Cook an additional 20 minutes, time really depends on size. For just plain pie crust it cooks in 10 minutes, so watch it.

Tonight ate it with some home canned pears, green beans would have been nice as well. My dad likes it with pickles and ketchup, but I like it as is.