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Fabulously Fast Focaccia

Ingredients (use vegan versions):

* 2 cups of unbleached all purpose flour
* 1 teaspoon salt
* 1 tablespoon baking powder (that’s why its fast!)
* 6 tablespoon olive oil
* 2/3 to 3/4 cup of water
* 2 cloves of garlic, crushed in a garlic press
* 1 teaspoon paprika and 1/4 teaspoon cayenne
* some canned plum tomatoes (not the juice)
* black olives, green olives, sliced into rings
* additional toppings include: chilis, basil, onion sliced very thin, chopped fresh
* parsley, chopped sundried tomatoes and the piece de resistance….pesto!

Directions:

1. Prepare the dough by blending the flour, salt, baking
powder, paprika, and cayenne – blend with a wire whisk.

2. Add the olive oil and 2/3 cup of water – add up to 3/4
cups of water if dough is still too dry.

3. Knead briefly by folding dough toward you and then
pushing it down and away from you (say 5 to 10 times)

4. Roll out either using a rolling pin, or stretch it out
into shape with your hands.

5. Top first with a brushing of olive oil – then the pesto
if you are using.

6. Take the tomatoes out of the can and get rid of as much
juice as possible (shake’em a bit) then Mush them in your
hand and spread onto the dough (2 to 4 tomatoes at most).

7. Season with herbs, olives, sundried tomaotes, onion and
chilies

8. Bake at 400 degrees Faren. for 12 to 15 minutes (until
dough is golden brown)

Enjoy with soup and salad.

Serves: 4

Preparation time: 15 min

Millet Tortillas

Ingredients (use vegan versions):

* 2 cups Millet Flour
* 1 1/4 water
* wax paper

Directions:

1. In a mixing bowl combine Millet flour and water. Knead
mixture until dough is firm but moist (if necessary a small
amounts of water or flour to achieve consistency). Let
dough rest for 15 minutes.

2. Divide the dough into 12 equal portions and shape each
portion into a ball.

3. Use a rolling pin or a tortillas press, flatten each ball
between 2 pieces of waxed paper into a 6-inch circle.

4. Carefully peel off top sheet of waxed paper. Place
tortilla, paper side up, on a medium-hot, ungreased skillet
or griddle. As tortilla begins to heat, carefully peel off
remaining sheet of waxed paper. Cook, turning occasionally,
for 2 to 2-1/2 minutes or until tortilla is dry and light
brown (tortilla should still be soft). Wrap tortillas in
foil if using immediately. Makes twelve 6-inch tortillas.

Serves: 12 6″ tortillas

Preparation time: 45 min

Healthy Carrot Spice Muffins

Ingredients (use vegan versions):

* 1 cup rye flour
* 1 cup whole wheat flour
* 2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon nutmeg
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1/2 teaspoon powder ginger
* 1/4 cup vegetable oil
* 1/2 cup succanat or turbinado vegan sugar
* powder vegan egg replacer to replace one egg
* 1 cup vegan soymilk
* 1 teaspoon vanilla
* 1/2 cup chopped nuts
* 1 cup shredded carrot

Directions:

Preheat the oven to 350 degrees.
lightly grease muffin tins. In a large
bowl mix the flours, salt, baking
powder, nuts, and spices (if you don’t
want to buy all these different spices,
you can substitute about 3 tsp. of
pumpkin pie spice). In a medium bowl
mix the soymilk, oil, egg replacer,
sugar, vanilla, and carrot. Add to the
dry mixture and stir until just mixed.
don’t over mix. Pour evenly into muffin
tins and bake at 350 for about 25-30
minutes. check to make sure they are
done with a toothpick. Cool and
serve! Makes a satisfying but healthy
snack with the whole wheat, nuts, and
carrot and the minimal oil and sugar.

Serves: 6

Preparation time: 45 min

Banana Nut Bread

Ingredients (use vegan versions):

* 3 ripe bananas
* 2 tablespoons olive oil
* 2 cups flour
* 3/4 cup vegan sugar
* 1 tablespoon salt
* 1 teaspoon baking soda
* 1/2 cup coarsely chopped walnuts

Directions:

Preheat the oven to 350 degrees.
Grease a loaf pan. Mix the mashed
bananas and oil in a large bowl. Stir
in the flour, vegan sugar, salt, and baking
soda. Mix in the nuts. Pour the well
blended batter into the greased pan
and bake for one hour. Remove and let
cool.

I found this recipe works better than
many I’ve tried since it sticks
together much better, and is healthier
for you since it doesn’t require
shortening and a lot of oil. Any oil
will suffice however olive oil is the
healthiest!

Serves: 1 Loaf

Preparation time: 1 hour

Maple Wheat Rolls

Ingredients (use vegan versions):

* 1 1/2 cups warm water
* 3 tablespoons vegan maple syrup
* 1 pkg. dry yeast
* 1/4 cup canola oil
* 1 1/2 cups whole-wheat flour
* 2 1/2 cups unbleached white flour
* 1 teaspoon salt
* Oil for brushing

Directions:

1. In a large bowl, combine water and maple syrup. Add
yeast and stir to dissolve. Cover and let sit until bubbly,
about 5 minutes.

2. To yeast mixture, add canola oil, whole-wheat flour, 1
1/2 cups unbleached white flour, and salt. Stir until well
mixed.

3. Generously flour a work suface with some the remaining
flour and place dough on it. Knead dough, gradually
incorporating remaining flour. The kneading will take 10 to
12 minutes. By the end of this time the dough should have a
slight “stick to it” but not stick to your hands. Cover
dough with an inverted bowl and let rise until doubled, 30
to 60 minutes.

4. Lightly oil an 8 by 8-inch baking pan. Divide dough into
16 equal pieces, shape into round balls, brush lightly with
oil, and place in prepared pan. Cover and let rise until
until doubled, 30 to 60 minutes.

5. Preheat oven to 400 degrees. Bake rolls until golden
brown, 20 to 25 minutes.

These are perfect with a holiday meal, or any time.

Gluten Free Sweet Cornbread

Ingredients (use vegan versions):

* 1 1/2 cups unsweetened soymilk
* 1 1/2 tablespoon apple cider vinegar
* 2 tablespoon canola oil
* equivalent 1 egg – EnerG egg substitute
* 1 cup cornmeal
* 1 cup millet
* 3-4 tablespoon ground turbinado vegan sugar (a coffee grinder works great)
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon powdered ginger
* 1/2 teaspoon ground cloves

Directions:

Mix soymilk and vinegar and let sit.
In separate bowl mix EnerG egg
replacer. Set aside. Mix all dry
ingredients in separate bowl. Add the
2 tablespoon canola oil to the soymilk
mixture, and add the egg replacer as
well. Fold the wet ingredients
into the dry mixture. Stir well.

Pour batter into well oiled muffin
tins (will make 6 large or 12 regular
size muffins). Bake at 425 degree F
for 20-25 minutes.

Serves: 6 – 12

Low Fat Banana Muffins

Ingredients (use vegan versions):

* 2 tablespoon white vegan sugar
* 1 tablespoon egg alternate (‘energy’ recommended)
* 1 teaspoon vanilla essence
* 1/2 cup vegan soymilk
* 2-3 ripe bananas mashed
* 1 and 1/2 cups wholemeal self raising flour
* 1/4 teaspoon baking soda

Directions:

Beat all ingredients exept the flour and soda. When well
beaten, sift the flour and soda into the mixture. Mix well, but
dont overstir, as the less it is beaten the lighter the
muffins will be. Place in prepared muffin trays and bake in a
moderate oven (180) for 25-30 mins.

Serves: 13

Preparation time: 10 min

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

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

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