BERRY OATMEAL CRISP

BERRY OATMEAL CRISP
For the Filling:

3 cups fresh or frozen berries
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup sugar
2 tablespoon cornstarch

For the Crumble

1 1/2 cups all purpose whole wheat flour
1 1/2 cups old fashioned rolled oats
1 cup brown sugar
1 ½ teaspoons lemon zest
3/4 cup earth balance (vegan butter)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Crust:

One graham cracker pie crust (vegan)

Directions:

Preheat the oven to 350°F.
In a medium saucepan over medium heat, cook berries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
In the bowl of a food processor fitted with the metal blade, pulse together flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
Pour berry filling into pie crust, and spread crumble mixture on top of berries.
Bake for 30 to 35 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Cool completely.
Optional: Serve with vegan ice cream.

Mac & Cheese

Ingredient quantities are somewhat approximate.

2 c plain almond milk
1/3 c water
1/3 c soy sauce
1 1/2 c nutritional yeast
1 T paprika
1 T garlic (powder or fresh)
1 t salt
3/4 block firm tofu (I put in the whole block)
1/3 c vegetable oil
scoop or two of earth balance
dollop of mustard
1 1/2 lbs of macaroni noodles

Preheat oven to 350
Cook pasta
Combine all non-pasta ingredients in blender until smooth
Pour blender contents over pasta in casserole dish and mix up
Bake for 15 minutes

At your local grocery store.

Banana Foster Pancakes

Banana Foster
Pancakes (Vegan)
Makes 8 small-med pancakes

1 cup flour
2 Tablespoons sugar
2 Tablespoons baking powder (yes, that says Tablespoons *not* teaspoons)
1/8 teaspoon salt
1 cup vegan milk (soy or almond work best)
2 Tablespoons vegetable oil
Garnish with chopped Pecans

In a mixing bowl, combine the 4 dry ingredients. Add the vegan milk and vegetable oil, mix until smooth. Use a non-stick pan or skillet preheated to medium heat. Spoon batter into pan to form your pancakes to size. Flip when edge is stiffened and bottom begins to brown.

Add blueberries or chocolate chips to batter for a special treat. Serve with vegan buttery spread (like Earth Balance) and maple syrup.


Banana Foster Recipe

3 banana's, split length wise, and cut in half.
3/4 c. brown sugar
1/4 c. (vegan) earth balance butter
1/4 c. water

Simmer all ingredients, then add banana continue to simmer for 2 minutes.

VEGAN CHOCOLATE MOUSSE PEANUT BUTTER PIE

VEGAN CHOCOLATE MOUSSE PEANUT BUTTER PIE

Chocolate Mousse
1 12 ounce container of light silken tofu, form or extra firm
1/3 cup maple syrup, agave or sugar.
2 T. unsweetened cocoa powder
1 tsp vanilla

Place all ingredients in a blender (Vita-Mix...LOL) and process until smooth. Set aside.

TOPPING PEANUT BUTTER

1-2 cups of creamy peanut butter
3 cups of powdered sugar
1 tsp vanilla
1/2 cup soy milk

Beat with mixer until smooth.

Pour chocolate mousse into any vegan pie crust and place in frig for 2 hours or until firm. Spread peanut butter mixture on top and garnish with chopped nuts and vegan chocolate chips. Refrigerate until firm.

Spicy Thai Stew

Spicy Thai Stew
VEGAN

1 TBSP Toasted Sesame Oil
2 cups onion chopped
2 cups yam (or potatoes) chopped
1 cup carrots diced
sea salt to taste
black pepper to taste
1 cup celery chopped
4-5 garlic cloves minced or pressed
1/2 teaspoon red chili pepper finely chopped
1 tsp ground coriander
2 cups red bell pepper chopped
1 1/2 tbsp fresh ginger grated
2 cups vegetable stock
2 cups water
1/2 cup of almond butter or other nut butter (I use peanut butter) or more to taste
3 tbsp tamari
2 1/2 tbsp balsamic vinegar
1 tsp molasses
4 cups swiss chard, Kale or Spinach. (I used spinach)
4 tbsp cilantro chopped (don't exclude this ingredient!)
1 tsp toasted sesame oil for finishing (optional)

In a soup pot, heat the sesame oil over med heat. Add onion, yams, carrot, a couple pinches sea salt, and fresh ground black pepper. Cover and cook for 4-5 minutes, stirring a few times. Add the celery, garlic, chili pepper, ground coriander, another dash of sea salt, and cover again to cook for another 2-3 min. Add red pepper and ginger, stir for a min, then add veg stock, water, almond butter, tamari, balsamic vinegar, and molasses. Bring to a boil, then reduce heat to low and let simmer for 15 min, stirring a couple of times throughout. If carrots and yams are not tender, cover pot and simmer for another few min. Once tender, stir in the swiss chard, cilantro and remaining sesame oil. Stir for a minute or two until swiss chard leaves have just wilted but are still a nice green color. Add more salt and pepper to taste.
This truly is SMD GOOD!

Basic Seitan- Chicken Flavo

Basic Seitan- Chicken Flavor

1/2 cup vital wheat gluten (flour)
1/2 cup water
2 cups water
1/4 cup nutritional yeast
2 tbsps soy sauce
1 tsp onion powder

1 tsp sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp celery seed (salt)

1 In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
2 Cut into you desired shapes and sizes.
3 In a medium sauce plan, bring all of the broth ingredient to a boil.
4 Add prepared seitan into broth.
5 Reduce heat and cover with lid.
6 Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
7 Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.