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Nutty Orange Wafflewiches

Ingredients (use vegan versions):

* 3 cups quick oats (raw)
* 3 cups vegan soymilk
* 1 cup powdered coconut
* 1 cup All-Purpose flour
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 2 tablespoon Oil (choose one that doesn�t have a strong flavor, maybe Canola)
* 2 teaspoon grated lemon peel
* 1 cup orange juice from concentrate
* 1/2 teaspoon grated orange peel (if you have a mandarin or tangerine on hand and can grate the rind, do it, it is even sweeter than orange zest and gives a wonderful flavor!)
* 1 1/2 cups brown or date vegan sugar
* 1/2 teaspoon almond extract
* 2 tablespoon Enger-G vegan egg replacer dissolved in 1/4 cup water and well beaten till it resembles soft egg whites
* vegan vanilla “ice cream” of your choice.
* You will also need plastic wrap.
* 4 tablespoon All-fruit orange jam
* About 1 and 1/2 cups to 2 cups ground walnuts or pecans

Directions:

To make batter:
Mix flour, oats, coconut, lemon and
orange rinds, salt and sugar, combining
evenly.

Mix soy milk with orange juice from
concentrate. Incorporate soy milk-juice
mixture, vanilla and almond extract.
Mix in the egg replacer. Pour into a
bowl and allow to rest for about an
hour or more in the refrigerator.

Before taking out of the fridge, heat up your waffle
iron and prepare your toppings and
filling.

Filling:
Any vegan walnut or vanilla “ice cream” of
your choice.

Topping (Use when ready to serve)

In a small sauce pan melt 4 Tbs. All-
fruit orange jam and set aside.
Optional (but highly recommended)
About 1 and 1/2 cups to 2 cups ground
walnuts or pecans.

How to make your wafflewiches

Once an hour has passed, and your
waffle iron is hot, pour the mixture
into it as usual and bake. Placing the
waffles in a bowl or cookie sheet as
you make them. Once you have them all
done, place some pecan ice cream on
top of one and cover with another
waffle to make a sandwich, careful
pressing down. Take the sandwich and
gently roll the sides on the ground
pecans or walnuts. Carefully wrap your
sandwich in the plastic wrap. Place in
a container that will go into the
freezer. Repeat this procedure until
you have finished the waffles. When you
are ready to serve, drizzle a little
bit of the melted jam on top of each
wafflewich.

Note: This recipe doesn’t have baking
powder because it’s better if the
waffles are crunchy so that they won�t
fall apart with the ice cream. If you
want them with a little baking powder,
I suggest to add 1 Tb. Ener-G Calcium
carbonate to the batter before it goes
into the fridge.

Topping variation:
You can open a can of tangerines in
juice and use them to top your
wafflewiches.

Serves: 4

Preparation time: About 1 hour

Peanutbutter and Apple Sun with Turbinado

Ingredients (use vegan versions):

* peanutbutter
* apple (organic)
* turbinado

Directions:

Take an apple and cut it in half vertically. Lay
flat and continue cutting into finger width
slices. After apple is completly cut lay pieces
around the outer edge of the plate all facing
the same direction. They should resemble
rays of sunshine. Then scoop the peanutbutter
in the middle of the plate to fill the center.
Sprinkle with turbinado sugar. This tastes
great, looks pleasing to the eye, and can
cheer up a glum face.

Baby Food

Ingredients (use vegan versions):

* 3oz red lentils, washed
* 2 medium leeks, white part, chopped
* 2 sticks celery, finely chopped
* 2 medium carrots, finely chopped
* 1 large sweet potato or yam, chopped
* 1 tablespoon tomato puree
* 2oz unsalted non-hydrogenated vegan margarine or Earth Balance Natural Buttery Spread (trans fat free)
* 1 bay leaf
* 1 pint unsalted vegetable stock or plain water

Directions:

Melt the margarine in a large non-stick frying pan.
Add the chopped leeks and saute for 5 mins until tender.
Add the finely chopped carrots and celery and saute for 5
mins.

Stir in the lentils and chopped sweet potato.
Add the stock or water, tomato puree and bay leaf.
Simmer for 15-20 mins until all the vegetables are tender
and the mixture is not too wet. (If it gets too dry, add a
little more water during cooking.)

Once cooked, retrieve the bay leaf.

This can be pureed for babies not yet coping with lumpy
food, or eaten as it is.

Serves: 8

Preparation time: 20 min

Apple with Peanut Butter and Raisins

Ingredients (use vegan versions):

* 1 good firm apple
* peanut butter
* raisins

Directions:

Cut apple in half. Leave skin on. Scoop out the seeds and
hard membrane. Spread peanut butter completely over cut
sides of both halves. Press raisins into peanut butter to
cover entire half.

I used to put these in my kids lunch boxes instead of
cookies and candy, and they loved them. It is a very
satisfying and nutritious snack.

Serves: 1

Preparation time: 5 min

Easy Pops

Ingredients (use vegan versions):

* any type of juice you want

Directions:

Pour the juice into an empty ice cube tray. Put in the freezer for
about 3 hrs with popsicle sticks in the juice so when they freeze you have
something to hold on to. Good for children’s partys!

Serves: Unlimited

Preparation time: 3 hours

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