Apple Potato Curry Winter Soup
Basic White Cake
Buckeyes
Chewy Chocolate Ginger Cookies
Chocolate Frosting
Cinnamon Raisin Rolls
Cranberry Apple Crisp
Flakey Pie Crust
German Potato Salad
Peanut Butter & Jelly Muffins
Pumpkin Pie
Pumpkin Soup
Vegan Rice Krispy Bars
Tofu Broccoli and Onion Quiche
Tofu, Green Beans, and Cashews Stir-Fry

Apple Potato Curry Winter Soup

• 3 tablespoons chopped ginger
• 5 cloves chopped garlic
• 1/2 chopped onion
• 1/2 tablespoon mustard seeds
• 5 cubed potatoes
• 3 chopped carrots
• 1 cup dry red lentils
• about 1 to 2 cups liquid vegetable stock
• 1/2 cup maple syrup
• 2 peeled and chopped apples
• 1/4 cup chopped cilantro

Directions:
Sauté chopped ginger, garlic, onion and mustard seeds for 3-5 minutes. Add the potatoes, carrots and lentils into the pan and sauté for another 5 minutes.

Add enough vegetable stock to cover the vegetables and simmer until soft.

Puree in a blender adding water or vegetable stock until thick and soupy.

Blend in the dry spices and sweetener.

Add apple chunks and fresh cilantro and serve.

Basic White Cake

In a large bowl mix combine the following:
3 cups flour
2 cups sugar
2/3 cups cornstarch
1 tsp baking soda
1 Tbsp baking powder
1/2 tsp salt

Then in another bowl combine the following:
2 cups cold water
1/2 cups + 2 Tbsp oil
2 Tbsp vinegar or lemon juice
1 1/2 tsp vanilla

Directions:
Preheat oven to 350° F. Grease and flour two 8 or 9-inch round pans.

Dig a well into the center of your dry ingredients and pour in the wet. Gently stir the two together until it looks combined. Be sure not to overmix.

Dump batter into prepared pans and place in oven. Check them after 25 minutes or so. Be careful not to jostle them too much in case they fall.

Cake is done when a toothpick inserted into the center comes out clean. Anywhere from 25-40 minutes of baking. Cool in pans for 10 minutes, then dump out of pans for cooling the rest of the way.

Top with chocolate frosting.

Buckeyes

• 1 package (16 oz) powdered sugar
• 1 cup chunky peanut butter
• 2/3 cup vegan margarine, softened
• 1/2 tsp vanilla
• 1 bag vegan chocolate chips (or chopped up vegan chocolate)
• 1/4 cup vegetable shortening
• toothpicks

Directions:
Combine first 4 ingredients and roll into balls. They should be somewhat firm so add more powdered sugar if needed. Then stick them in the freezer to help harden.

Melt the chocolate and shortening in the microwave. (Be careful not to overcook the chocolate, which doesn't take too long.)

Stick toothpicks in the peanut butter balls and dip them in the chocolate. Don't cover them entirely. You want to leave a little bit of the peanut butter exposed on top so they look like Buckeyes (the state nut in Ohio).

If there's any leftover chocolate try dipping pretzels, nuts, raisins, or fruit.

Chewy Chocolate Ginger Cookies

• 1/2 bag of dairy-free chocolate chips
• 1-1/2 cups all-purpose flour
• 1-1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon cocoa powder
• 1 stick of margarine
• 1 tablespoon grated ginger
• 1/2 cup packed dark-brown sugar
• 1/2 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Directions:
Mix together the flour, ground ginger, cinnamon, nutmeg and cocoa powder.

In a second bowl, blend butter and grated ginger with an electric mixer until fluffy. Blend in the brown sugar and then blend in the molasses.

Dissolve the baking soda in 1-1/2 teaspoons of boiling water in a small bowl and add to the wet mix. Beat in half of the dry mixture until combined and then beat in the other half until all is well combined. Hand mix in the chocolate chips.

Pat this all down flat on wax paper and refrigerate for about 2 hours.

Heat oven to 325° F. Hand roll dough into 1-inch balls and roll in the 1/4 cup granulated sugar to coat. Place on baking sheet and bake 10 to 12 minutes or until the surface cracks. Cool for 5 minutes and enjoy!

Chocolate Frosting

• 1 cup sugar
• 6 Tbsp corn starch
• 4 Tbsp cocoa
• 1/2 tsp salt
• 2 Tbsp oil
• 1 cup water
• 1/2 tsp vanilla

Directions:
Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.

Makes enough frosting for 1 cake.

Cinnamon Raisin Rolls

In a bowl combine the following:
1/2 cup lukewarm water
1 packet active dry yeast

In another bowl mix the following-then add above:
3/4 cup water
3 cups flour
2 tsp sugar
1 Tbsp oil
(Add a bit more oil and water if dough it too dry)

Directions:
Clean your counter. Lightly sprinkle flour on it and plop the dough down on it. Knead well for 5-7 minutes. Put dough in a lightly oiled bowl and cover with a clean towel. Let rise for 35 minutes or until dough has doubled in size.

After dough has risen, punch it down and let it rise another 30 minutes. Split dough ball in half and put one ball on counter and one back into the bowl.

For rolls you will need:
1 stick margarine (we use willow run), raisins, lots of cinnamon, lots of brown sugar.

Roll dough on counter out to 1/4 inch thickness. Melt margarine then brush lots onto the dough. Sprinkles generous gobs of brown sugar, cinnamon, and raisins all over the top of the dough. Gently roll the dough up and cut into 1/2 inch sections. Place them on a lightly greased baking sheet.

Repeat with the other half of the dough. Let rolls rise some more in a warm place then bake at 375 degrees until golden brown (10-15 minutes).

You can make frosting by mixing a bunch of powdered sugar with a bit of margarine.

This is easier then it sounds- just lots of waiting, but the taste is worth it.

Cranberry Apple Crisp

5 medium Granny Smith Apples, peeled, cored, and sliced in fourths.
16 oz of fresh cranberries or 1 16 oz can of whole berry cranberry sauce
3/4 cup sugar
2 tablespoons flour

Topping
1/4 cup walnuts, finely chopped
1 cup rolled oats
1/2 cup firmly packed brown sugar
1/3 cup flour
1/4 cup vegan margarine
1 teaspoon cinnamon

Preheat oven to 375 F. Place sliced apples in a 9"x13" pan.

If using fresh cranberries, put 1 cup water, 1 cup sugar, and 16 oz of fresh cranberries in a sauce pan and bring to a boil until cranberries "pop." Cool for 10 minutes.

Combine cranberries, sugar, and flour in a bowl. Toss mixture in with apples.

Combine nuts, oats, brown sugar, cinnamon, flour, and margarine in a bowl. Sprinkle evenly over apple cranberry mixture.

Bake for 30-40 minutes or until top is golden brown and fruit is tender.

Makes 10 servings.

Flakey Pie Crust (makes one 9-inch crust)

• 1 1/2 cups whole wheat pastry flour
• 1/4 teaspoon salt
• 1/4 cup unrefined corn oil, canola oil, or Spectrum Spread
• approx. 2 to 4 tablespoons cold nondairy milk or water, as needed

Directions:
Have ready one 9-inch pie plate. Combine the flour and salt in a large mixing bowl. Cut in the oil or spread with a pastry blender or fork until the mixture resembles coarse crumbs.

Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten. The mixture should be evenly moistened, not damp or soggy.

With your hands, quickly form the dough into a ball, handling it as little as possible. Place between two sheets of waxed paper and roll into a circle about one inch larger than your pie plate. Remove the top sheet of waxed paper. Carefully flip the crust over and lay it in the pie plate with the dough against the plate. Working very carefully and gently, remove the second sheet of waxed paper.

Ease the crust into the pie plate without stretching or tearing it. Trim the edges or turn them under to within 1/4 inch of the rim and flute them. Thoroughly prick the sides and bottom of the crust with the tines of a fork to keep air bubbles from forming under the surface.

—To prebake the crust (for pies that will be filled and then baked), place in a preheated 400° F oven for about 12 to 15 minutes, or until it turns a deep golden brown. Remove from the oven and cool before filling.

—To fully bake the crust (for pies that will be filled and chilled, or baked very briefly), place in a preheated 400° F oven for about 20 minutes or until it turns a rich brown color and is crisp. Remove the crust from the oven, and allow to cool before filling.

German Potato Salad

• 1 lb. potatoes, cut into quarters
• 3 Tbsp vegenaise (vegan mayo)
• 2 Tbsp sweetener of your choice
• 1 tsp spicy brown mustard
• 3 Tbsp cider vinegar
• green onion
• vegan bacon bits

Directions:
1) Boil potatoes until tender. Drain. Stir vinegar over potatoes.
2) In another bowl- mix together vegan mayo, sweetener, and spicy brown mustard.
3) Mix together with the potatoes.
4) Garnish with green onion and vegan bacon bits.
5) Best if chilled for 1 hour. Yum!

Peanut Butter & Jelly Muffins

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp egg replacer or 2 Tbsp apple sauce
• 3/4 cup peanut butter
• 3/4 cup frozen apple juice concentrate-thawed
• 1/2 cup rice or soy milk
• 1 Tbsp melted margarine
• strawberry or rasberry jam

Directions:
1) Preheat oven to 350. Grease muffin pan and set aside.
2) In bowl, combine flour, baking powder, and baking soda. Set aside.
3) In seperate bowl, mix egg replacer and peanut butter till smooth. Mix in apple juice concentrate, rice milk, and melted margarine, beat until blended.
4) Combine both bowls. Blend until no more dry spots are visible.
5) Fill muffin cups 1/2 full with batter. Make a small indention in batter in each muffin cup. Place 1/2 Tbsp jam in each indention. Top with remaining batter to cover. Smooth both halves together.
6) Bake until top springs back when lightly pressed, 25-27 min. Cool 5 minutes before serving.
NOTE: Jam will be hot! Makes 12 muffins

Pumpkin Pie

• 2 10.5oz packages firm silken tofu, drained
• 1 9-inch pie crust
• 1 16oz can solid pack pumpkin
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/2 tsp nutmeg

Directions:
Preheat oven to 375° F. Blend tofu in food processor until creamy and smooth. Add remaining ingredients except pie crust and blend well. Pour into crust. Bake 1 hour or until a toothpick inserted into the center comes out almost clean.

Pumpkin Soup

• 2 Tbsp margarine
• 1/4 cup chopped onion
• 1 1/2 tsp curry powder
• 1 Tbsp flour
• 2 cups canned pumpkin
• 1 tsp brown sugar
• 1/8 tsp nutmeg
• 1/8 tsp cayenne pepper
• 3 cups veggie broth
• 2 1/2 cups soy milk
• 1-2 oz silken tofu (optional—for thickening)

Directions:
Saute onions in melted margarine for 3 minutes. Add rest of ingredients and simmer for 10 minutes. Enjoy!

Vegan Rice Krispy Bars

• 1 cup peanut butter
• 1 cup corn syrup
• 1 cup brown sugar
• 6-8 cups rice crispies type cereal

Directions:
Put corn syrup and brown sugar in a sauepan over medium heat, until it boils. Remove from heat and stir in peanut butter. Mix in rice crispies. Press into a 9x9 pan and cool. Cut and serve.

Tofu Broccoli and Onion Quiche

• 1 large onion, sliced
• 2 Tbsp margarine
• 1-1/2 cups broccoli (fresh or frozen)
• 2 cups soft tofu
• 2 Tbsp oil
• 1/2 tsp garlic powder
• 2 Tbsp lemon juice
• 1 Tbsp soy sauce or tsp salt
• 2 Tbsp flour
• 2 Tbsp nutritional yeast flakes*
• 1 unbaked 9-inch pie shell

Directions:
Fry the onion in margarine until the onion is limp. Steam or boil broccoli until tender.

Combine tofu, oil, garlic powder, lemon juice, soy sauce (or salt), flour and nutritional yeast flakes in a processor or blender until creamy. You can add a dash of soymilk or water if mixture is too thick.

Combine flour mixture, strained broccoli, and onions and pour into an unbaked pie shell. Bake at 350° F for 45-50 minutes or until filling is set in the middle.

* Nutritional yeast can be found at most natural foods stores. You can omit from recipe if you don't have any but it gives the recipe a more "cheezy" flavor.

Tofu, Green Beans, and Cashews Stir-Fry

In a bowl wisk marinade together:
1/4 c. soy sauce
2 tsp. cornstarch

Add 14 oz of firm, chinese style tofu, drained and cubed

•On a baking sheet:
Bake 1/2 c of raw cashews in the over at 350 degrees until golden
• Additional Steps:
-Cook 1lb of green beans in boiling water (enough to cover beans) for 3 minutes. Drain water.
-Reserving marinade, Fry tofu in a wok with 2 tbsp olive oil for 3 minutes and then set aside.
-Chop 1 red onion and fry in a small amount of oil- until soft. Add tofu, green beans, rest of marinde and 1/2 tsp of hot chili oil. Add cashews and simmer for 2 minutes.