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Blueberry Zucchini Muffins with a Hint of Banana

Ingredients (use vegan versions):

* 1 3/4 cups of flour
* 2 teaspoons of baking powder
* 1/2 of a teaspoon of allspice
* 1/4 of a teaspoon of salt
* 1/3 of a cup of vegan sugar
* 1 teaspoon of vanilla extract
* 1/2 of a banana, mashed
* 3/4 of a cup of pureed zucchini (about 1 decent-sized one)
* 1/4 of a cup of unsweetened applesauce
* 1 cup of fresh blueberries
* 1 tablespoon of water

Directions:

Combine dry and wet ingredients
separately. Then, mix them together.
fold in the blueberries. Spoon into a
muffin pan sprayed with cooking spray
and bake at 400 degrees Fahrenheit for
15 minutes.

In total there are 1130 calories.
therefore, each muffin is about 94
calories. Yay! Healthy food! I must
say, excellent warm with a wee bit of
soy margarine or other butter-like
substance.

Serves: 12

Preparation time: about 20 min

Mediterranean Vegetable Pizza

Ingredients (use vegan versions):

* 1 1/2 teaspoon dry yeast
* 2 cups bread flour
* 1/4 cup wheat bran
* 3/4 teaspoon salt
* 2 TAB minced prunes(If prunes are hard, our boiling water over them to
* often, then drain well.)
* 3/4 cup plus 2 TAB water
* 1 TAB yellow cornmeal

Ingredients (use vegan versions):

* 2 medium onions
* 1 medium zucchini
* 1 large tomato
* 4 garlic cloves
* 2 teaspoon chopped fresh bazil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme leaves

Directions:

This low-fat version of classic pizza gives you lots of fiber and
vitamins on a voluptuously topped, crisp pie.
Yield: 2 (10-inch) pizzas, 8 servings.

Add all ingredients for the dough except the cornmeal in order suggested
by your bread machine manual and process on the dough cycle accourding to
manufacturer’s directions.

While the dough is being processed, preheat the oven to 450 degrees.
Place the onions in their skins, the whole zucchini, the tomato, and the
garlic cloves in their skins on a nonstick baking sheet. Bake the tomato
and garlic 20 minutes, the onions and zucchini 40 minutes. Let the
vegetables cool. Peel the onions and garlic. Chop the vegetable3s coarsely.
At the end of the dough cycle, remove the dough from the machine and
divide it in half. On a floured board with a floured rolling pin, roll
each piece of dough into a 10-inch round. Sprinkle the cornmeal on 2
nonstick baking sheets or pizza pans. Place the dough on the pans, prick
all over with a fork, and bake 15 minutes. Top the pizzas with the
chopped vegetables and bake 5 minutes longer. Remove the pizzas from the
oven and sprinkle with the basil, oregano, and thyme on top. Eat hot or
at room temperature. If you want ff cheese, make sure you add it under
the vegetables so it melts and stays soft.

Pagnotta - Round Country Bread

Ingredients (use vegan versions):

* 1 1/2 teaspoons active dry yeast
* 1/2 cup warm water
* 7 cup unbleached bread flour (bread flour is…well..better for bread)
* 1 tablespoon sea salt
* 2 3/4 cup clean, cool water
* 3/4 cup Biga (starter dough)
* extra flour for the work surface
* olive oil for bowl
* medium-grind yellow cornmeal (Optional)

Directions:

This vegan bread is a rustic loaf with a hard, deep brown crust and soft, white center.

1. Dissolve yeast in warm water and set aside till its
creamy.

2. Measure the flour into a large bowl and stir in the sea
salt.

3. Make a well/hole/ditch in the center of the flour and add
the yeast (the yeast that should now be creamy), the cool
water, and the biga (that you had to have made a day
ahead), and stir with your very sturdy wooden spoon.

4. When the dough is too sticky to stir with the spoon use
your hands. Knead it a few times in the bowl and then turn
out onto a well floured surface. Hopefully you know how to
knead because i can’t break it down that far.

5. Knead the dough for about 20 mins (YES, 20 mins) with a
few 1 min rest periods in between for you and the vegan bread.
Shape into a ball.

6. Rub the olive oil in the bowl and place your dough ball
in it and spin it around so it is covered in olive oil
(keeps it from drying out while rising). Let rise until
doubled which is about 1 hour. Oh, cover it with a towel.

7. So now that it is huge, punch it down (Don’t really
PUNCH it). Fold the edges over eachother to push most of
the air out. Turn it over,cover again and let rise 1 hr.

8. Ok, now turn dough out (carefully, please) onto a lightly
floured flat surface. Divide into 2 equal peices. Work with
one peice at a time and fold the edges towrds the center
several times till you get a smooth ball. If you can’t
figure that out just make it into a sorta smooth ball, it
will still taste good.

9. Spread some flour on the flat surface, place your dough
balls rough side down and let them rise for like 40 mins,
covered.

10. Heat your oven 425F and if you have any idea what a
baking stone is, get it in the oven. If you are clueless
then just get a flat cookie tray (dust with cornmeal if
useing).

11. After 40 mins test your dough by sticking (LIGHTLY) your
finger in the dough. If it pops back its ready to cook. If
not start at step 8 (except the cutting part)..seriously.

12. OK, your oven is hot…find a spray bottle that you can
fill with water. If you dont have one then take a cup of
water and just “flick” the water (like you did to your
younger siblings when you had water on your hands). Now,
stick your loaves on your cookie sheet or baking stone and
mist/ flick water into your oven (make sure your loaves are
now in the oven.)

13. Bake 5 mins, mist oven and lower temp TO 400.Bake for
about 20 mins, until you hear a hollow ring when you hit
the bottom of the loaves with your knuckle.

Serves: 2 Loaves

Hearty Biscuits

Ingredients (use vegan versions):

* 2 cups spelt flour
* 1/4 to 1/2 cups corn meal
* 3 teaspoons baking powder
* 1 1/2 teaspoons salt
* 2 tablespoons nutritional yeast
* 6 tablespoons non-hydrogenated vegan margarine
* 1/2 cup vegan soymilk
* 1 teaspoon vegan maple syrup, optional

Directions:

Preheat oven to 425 degrees. In a bowl mix all dry
ingredients. Cut margarine into mixture until blended into
pea size balls. Add soy milk. Dough will be sticky. I
then wet my hands and shape biscuits, rewetting hands as
needed. Place on slightly greased baking sheet and bake
for ten minutes. Allow to cool slightly and eat!

Serves: 16 biscuits

Preparation time: 5 - 10 min

Bagels (Hand Made)

Ingredients (use vegan versions):

* about 3 cups of flour, preferably whole wheat bread flour
* 1 tablespoon of yeast
* 1 1/4 cup water
* salt

Directions:

Mix yeast and 1 1/3 cups of flour in a
bowl. Heat water (with maybe 1 teaspoon of
salt) until warm to touch. Combine
water with flour/yeast and mix. Once
it is even, start kneading with your
hands, combining with the other 1/2
cup of flour. continue kneading for
about 10 minutes. The dough should be
a tiny bit sticky.

Roll into a cylinder and cut into 8 equal pieces.
Take one piece at a time and roll into
into a ball, then, pushing with your
fingers in the center, into the “O”
shape of a bagel (if it is not an “O”
shape, it will collapse when baked).

Place on a floured baking sheet. Let
rise for 20-30 minutes, then flip them
over and let rise for another 20-30
minutes. Bring a large pot of water to
a boil (add about a tablespoon of salt) and
boil each bagel for 2 minutes, flip
and boil for another 2 minutes, then
place back on the floured pan. Once all
are boiled, bake for 25-30 minutes at
375 degrees F.

Whole Wheat Bread Flour works the
best, for me. I have also used regular
Bread Flour with good results, and a
mix of regular Bread Flour with Whole
Wheat Flour. All have turned out
nicely (except the time I didn’t make
them into an “O”!)

Serves: 8

Like Starbucks Blueberry Raspberry Scones

Ingredients (use vegan versions):

* 1 3/4 cups all purpose flour
* 3/4 cup quick oats
* 1/2 teaspoon baking soda
* 2 teaspoon baking powder
* dash of salt
* 3/4 cup vegan sugar of choice
* 1/2 cup (1 stick) vegan margarine/butter
* 2 tablespoons lemon juice
* 1/2 cup soymilk or rice milk
* 1 cup fresh or frozen blueberries/raspberrys

Directions:

Preheat oven to 400 degrees. Grease
cookie sheet lightly with butter or
oil.

In large bowl, combine flour, oats,
baking soda, baking powder and dash of
salt. Add in vegan sugar, butter (softened),
lemon juice, and soymilk and mix until
just combined.

Stir in blueberries and/or raspberries
LAST and gently mix. Do not over mix!

(Over mixing dough with berries can
cause your scone to have a dullish
purple/gray hue rather than a warm
buttery color.)

Drop dough into 6-7 circular clumps on
cookie sheet and bake for 10-15
minutes, or until lightly browned on
top.

They look and taste just like the fruit
scones from Starbucks!! =>

Serves: 6 - 7 scones

Preparation time: 30 min

Tatty Bagels

Ingredients (use vegan versions):

* 2 1/4 cup gluten flour (ww pastry flour will do)
* 2 1/4 cup unbleached flour(s) of your choice
* 1 1/2 cup warm water
* 2-3 tablespoon natural sweetner (brown rice syrup, stevia, whatever)
* 2 tablespoon active dry yeast or natural leavener
* 1 tablespoon sea salt
* 1-2 teaspoon something special (dillweed or marjoram or

Directions:

OK, here’s what’cha do…

In yer favorite big bowl, combine 1 c. of the gluten flour with the
yeast. mix together the water, sweetner, and salt and pour’em over
the yeasty flour.

WAIT FOR FOAMY LOAM…

Now mix in the rest of the gluten flour and let it rest another 10
minutes. ok, knead in the balance of the flour and get it to feelin’
real smooth and elastic (around 10 min. of kneading).

When yer dough is ready, shape little hunks of it into smooth balls,
punch a finger through the middles and pull apart a bit to shape the
bagels. let’em rise another 10 minutes.

Meanwhile….fill yer biggest pot (2/3 full) with water and another
T. or two of sweetner and heat on the stove to boiling (we’re talkin’
about a gallon of water).

Now’s also a good time to preheat the oven to 375.

OK, so toss those rising bagels into the rapidly boiling sweet water
(however many can fit comfortably at a time-usually 4 or 5). Boil 30
seconds on each side. Remove the bagels with a slotted spoon-type
device and place on oiled cookie sheets. This is the time to brush a
little oil on the tops and sprinkle with poppy seeds or sesame seeds
or whatever).

Bake 25-30 minutes at 375. hey..those are HOT HOT bagels! Let ‘em
cool a bit on the rack, jack!

Serves: 12

Preparation time: an hour and a half

Healthy Muffins

Ingredients (use vegan versions):

* 3 cups unbleached white flour
* 1/2 cup soy flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 teaspoons cinnamon
* 1 teaspoon ground cloves
* 1/2 cup finely groung carrot
* 1 cup chopped apples
* 1 cup chopped walnuts
* 1/4 cup raisins
* 1/4 cup dried cranberries
* 3 teaspoons EnerG Ener-G Egg Replacer + 4 Tablespoons water
* 1 1/2 cups water
* 1/2 cup + 2 tablespoon molasses
* 1/4 cup canola oil

Directions:

Preheat oven to 400�. Spray a large muffin tin with
vegetable cooking spray, set aside.

Mix together the flours, baking soda, baking powder,
cinnamon, and cloves in a large bowl. Add the carrots,
apples, walnuts, raisins, cranberries, and mix until coated.
Stir in the Ener-G Egg Replacer, canola oil, molasses, and
water. Mix well Pour into large muffin tins. Bake at 400�
Farenheit for 15 to 20 minutes, or until golden brown. Let
cool on a wire rack.

Serves: 8 large muffins

Preparation time: 10 - 15 min

Amazing Oatmeal Raisin Cookies

Ingredients (use vegan versions):

* 1/2 cup whole wheat flour
* 3/4 cup unbleached flour
* 1/3 cup canola oil
* 2/3 cup maple vegan sugar crystals (or any substitute for brown sugar)
* 1/4 cup water
* 1/3 cup applesauce
* 2 teaspoon baking soda
* 6 tablespoon vegan soymilk
* 2 teaspoon vanilla extract (for variety use 1 teaspoon vanilla and 1 teaspoon almond extract)
* 1 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon all spice or pumpkin pie spice
* 2 cups rolled oats
* 1 cup raisins

Directions:

Preheat oven at 350.
Sift together flours, spices, and baking soda in
medium bowl.

In a separate bowl beat together oil,
applesauce, sugar, soy milk, vanilla and almond
extracts.

For soy milk, I usually use Trader Joes Original.
For this recipe I usually use instant oatmeal.
I buy a box of variety flavors and I use 2
packets of cinnamon and spice and 2 packets of
raisins and spice. This adds about 30g sugar,
salt, and some spices.

If you are going to use regular or plain rolled
oats, you may need to sweeten your mixture.
I would add an extra tsp. of cinnamon, a half cup
of turbinado sugar, and a tsp. of salt.

Add liquid mixture to flour mixture. Then stir
in oats and raisins. Spoon into cookie sheets
and bake at 350 for about 15 min. Time may vary
depending on oven. I find bottom rack works
best. Let cool 5 min and enjoy.

Serves: 20

Preparation time: 30 min

Maple Oat Breakfast Buns

Ingredients (use vegan versions):

* 2/3 cup rice milk
* Ener-G Egg Replacer equivalent for 1 egg
* 1 tablespoon applesauce (sub. for b*tt*r)
* 2 cups bread flour
* 1/3 cup oat flour (process rolled oats in food proc.)
* 4 teaspoon vegan sugar
* 1/2 teaspoon salt
* 1 teaspoon yeast
* 1/3 cup vegan maple syrup
* 1/4 cup vegan brown sugar
* 1/4 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 1/2 to 1 cup raisins
* 2/3 cup rolled oats, toasted in 350 oven for 10min. or until light brown

Directions:

Add the first 8 ingredients to bread machine according to manufacturer’s
instructions. Set it for the dough setting (mine calls it the manual
cycle). When cycle is complete, remove dough from machine. Cover and let
rise 10 min. In a small saucepan, stir together the syrup, spices and brown
vegan sugar. Cook over low heat until sugar is dissolved, remove from heat and
stir in raisins and toasted rolled oats. Set aside.

On a lightly floured surface, roll dough into a 12×8 rectangle. Spread
raisin mixture over dough to all edges. Roll up jelly roll style, pinch
seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non
stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray
and I think it helped. When the rolls come out, you need to use a spatula
to pry them off the pan, because the brown vegan sugar will have stuck, but they
come right up. These had just the right amount of sweetness.

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