* 2 packages of yeast
* 4 1/4 cups of unbleached flour
* 1 1/2 cups warm water (115 to 120 degrees F)
* 3 tablespoon of vegan sugar
* 1 tablespoon of salt
* 1/2 tablespoon of cinnamon (optional)
* 1 tablespoon vegan sugar (optional)
* 1/2 cup of raisins (optional)
* vegan brown sugar, non-dairy milk, molasses (for a glaze)

Directions:

Combine the yeast and 1 cup of the flour. In a seperate bowl, combine water, 3 T of
vegan sugar and salt. Add to flour mixture. Stir in raisins, 1 T of sugar, and
cinnamon, if using. Beat with electric mixer or stir vigourously until no lumps remain
and the mixture is sort of splashy. Add the raisins and remaining flour. Mix until dough
is tough. Turn out on floured surface and knead for 6-8 minutes. Cover and let rise for
ten to fifteen minutes.

Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each
into a ball and pulling a hole through in the middle with your fingers. Place the bagels
on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no
more than 2 hours (or you’ll have dough coming out of your ears).

Meanwhile, put one gallon of water and one tablespoon of vegan sugar in a large pot to
boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending
on the toughness of the skin you prefer - the longer they boil, the tougher they get),
turning once. Preheat oven to 375 degrees F. Mix the brown vegan sugar, molasses,
and non-dairy milk. Drizzle onto the bagels for a sweeter taste. Bake the bagels for 31
minutes, or until golden brown.

Serves: 12 - 24

* 1 1/2 cups wheat bran
* 1 cup soymilk
* 1/2 cup unsweetened applesauce
* 1/2 banana, mashed
* 2/3 cup vegan brown sugar
* 1/2 teaspoon vanilla
* 1/2 cup all purpose flour
* 1/2 cup whole wheat flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup blueberries, raisins, dried cranberries….anything that you want to mix in

Directions:

1. Preheat oven to 375f.

2. Mix together wheat bran and soymilk
and let stand for about 10 minutes.

3. In a large bowl, mix together
applesauce, banana, vegan brown sugar and
vanilla.

4. Add in the bran/soymilk mixture.

5. Stir in the flour, baking soda,
baking powder and salt.

6. Fold in blueberries, or whatever
other ingredient you are using.

7. Spray muffin tins with cooking
spray, fill em up, and bake for 15-20
minutes.

Serves: hmmm, it really depends on the size…

Preparation time: 30 min

* 1 1/2 teaspoons dry yeast
* 1 1/2 cups vegan bread or all purpose flour
* 3/4 cup whole wheat flour
* 1/2 cup mashed potato
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme leaves
* 1/2 teaspoon salt
* 3/4 cup water

Directions:

Add all ingredients according to machine’s manufactuer. Process
on the dough cycle.

At the end of cycle, remove the dough from machine. Preheat oven
to 400F. Divide dough in half. Roll to 10 inch circles on floured
board and place on baking pans or sheets. Cover with you choice of
toppings. Bake 20 minutes or until browned to your taste. Makes
2 (10 inch).

* 2 1/4 teaspoon yeast
* 1 3/4 cups Water
* 3 tablespoon organic pure vegan maple syrup
* 2 cups bread flour
* 2 cups spelt flour(whole wheat may be substituted)
* 1 cup rolled oats
* 2 teaspoon salt
* 1/4 cup canola oil (optional)

Directions:

1. Mix warm water and yeast in bowl, allow to rest 5 minutes

2. Add syrup and oil (if using)

3. Stir in white flour

4. On a floured board knead in spelt flour

5. Knead for four minutes

6. Dump oats on board and knead in

7. Allow to rest for 15 minutes

8. Knead for ten minutes and transfer to oiled bowl
**Kneading times vary greatly…dough should be supple, but
as with all oat vegan breads the dough will not be as stretchy or
resiliant as “white” doughs…it should also be a bit sticky

9. Allow to rise 2 hours or until double
** Dough may be frozen at this point, allowed to rise more,
or shape into loaves for baking–see next steps

Freezing: Frequently I make triple batches and freeze 2/3.
SImply wrap in plastic, then wrap in foil or place in a freezer
bag. To defrost keep at room temperature for 6 hours, punch down,
shape loaf and allow to proof before baking.

Bake Now: Punch down dough, preheat oven to 375, shape loaf
into desired shape or use a loaf pan. When shaping, oats
may be sprinkled on board so that they stick to the outside
for a pretty–and tasty- crust. Allow to rise for 35-40
minutes, bake loaf for 45-55
minutes. During last 10 minutes of baking brush with pure
maple syrup for a shiny glaze.

Develop more flavor and superior texture: This method is
the method I use on my French loaves and I find that it
gives a more developed flavor and superior texture.

- After step 9, gently deflate dough, shape into a bowl and
allow to rise for 75 minutes.

- Gently deflate again, reshape into a ball, and allow to
rise for another hour.

- Gently deflate again, preheat to 375 degrees, shape into
desired loaf shape (I like a boule). When shaping, oats
may be sprinkled on board so that they stick to the outside
for a pretty–and tasty-crust. Allow to rise for 35-40
minutes, bake loaf for 45-55 minutes. During last 10
minutes of baking brush with melted pure
maple syrup (2 tsp or so) for a shiny glaze.

* 1/2c non-hydrogenated vegan margarine or Crisco
* 1-1/4c whole wheat pastry flour (sub. white if you wish)
* 1/3c brown vegan sugar (use 1/2c for sweeter scone)
* 1t baking powder
* 1/2t baking soda
* 1/2t salt
* 1t cinnamon
* 1c old-fashioned rolled oats
* 1/3c raisins (optional)
* 1/3c vanilla or plain vegan soymilk

Directions:

These tender, crumbly scones are satisfying
and not too sweet. A good choice for
children�s snacks or a Sunday brunch. They
are a wonderful way to get your children to eat
more wholesome whole wheat if they are
used to white flour.

Preheat oven to 375. Mix flour, sugar, baking
powder, baking soda, salt and cinnamon
together in a large bowl. Cut in margarine
until mixture becomes uniformly crumbly. Stir
in oats and raisins. Add soymilk and mix
gently until a soft dough begins to cling
together. Turn dough out onto a floured
surface and pat it into a 7-inch circle. Cut into
8 wedges and place them on an ungreased
baking sheet. Bake 15-18 minutes until
golden brown and firm when pressed lightly in
the center.

Substitute any other dried fruit you wish:
cranberries, chopped dates or apricots,
blueberries, cherries, dried apples or pears.

Add 1/2c chopped nuts of your choice if you
wish.

Just before baking, sprinkle scone wedges
with granulated sugar for a sweeter taste. You
may also increase the brown sugar to 1/2c if
you wish.

Serves: 8 scones

Preparation time: 30 min

* 1/2 cup soy non-hydrogenated vegan margarine
* 1 cup white vegan sugar
* 3 teaspoons Enger-G Egg Replacer
* 4 tablespoons water (for vegan egg replacer)
* 1 teaspoon vanilla extract
* 1 cup apples-peeled, cored and shredded
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup chopped of your favorite nuts

Directions:

Preheat oven to 350 degrees F. (175 C)
Grease one 9×5x3 loaf pan, or muffin
tins.

Mix flour, baking powder, soda, salt
and nuts in a bowl.

In a large bowl, beat soy margarine,
sugar, egg replacer and water until
smooth. Stir in vanilla. Stir in
shredded apples. Pour flour mixture
into batter. Stir only until
moistened. Scrape into loaf pan, or
spoon into muffin tins (leaving a
little room for expansion) This will not
be like a normal vegan bread dough.

Bake for 50-60 minutes ((30 minutes for
muffins) or until an inserted
toothpick comes out clean. Let stand 10
minutes, then remove from pan. Place on
rack to cool. Absolutely scrumptious!

Serves: 1 loaf, or 12 muffins

Preparation time: 20 min

* 1/2 cup unbleached flour
* 3/4 cup whole wheat flour
* 1 1/2 teaspoon cinnamon
* 1t baking powder
* 1/2t baking soda
* 1 cup vegan soymilk
* 1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats can be used)
* 1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)
* 1/4 cup maple vegan sugar crystals (or any substitute for brown sugar)
* 2T canola oil
* 1/4 cup unsweetened apple sauce
* 1 1/2 cups shopped or shredded peeled apples

Directions:

Coat 12 muffin cups with nonstick spray and set
aside. Preheat oven at 350.

In medium bowl combine flours, cinnamon, baking
powder and, baking soda.

Peel apples. You can either finely chop them or
shred them with a grater. I prefer chopped, and
I use gala apples, they are good for baking.
In a large bowl beat together the soy milk,
oatmeal, oat bran, maple crystals, oil, and
applesauce.

Add flour mixture, medium bowl, to liquid
mixture. This process should be done quickly
and only mix until moistened, careful not to
over mix. Lastly, fold in apples.
Spoon batter into muffin cups and bake at 400
for 20 minutes. Time may vary depending on
oven. Use a toothpick, insert it in the center
of a muffin, if it comes out clean, they are
done.

Remove muffins, let cool for 5 minutes, and
enjoy!

Fat content may vary according to soy milk used
but these are relatively low fat and healthful
muffins. I do not recommend using non-fat soy
milk because of the consistency. Silk and SunSoy
work as well as other original
flavor soy milks.

Serves: nakes 12 muffins

Preparation time: about 30 min

* 1 1/2 cups vegan sugar
* 1 cup canned pumpkin
* 1/2 cup applesauce
* 1/2 cup water
* 2 vegan egg replacers
* 1 2/3 cups flour
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon nutmeg
* 1/4 teaspoon cloves

Directions:

Mix dry ingredients, mix wet ingredients, and
stir them together. Bake in a greased loaf pan at
350 degrees for 65-70 minutes. Let cool for at
least 10 minutes, then remove from loaf pan to a
plate.

Serves: 6 - 10

* 1 cup whole wheat flour
* 1 cup + 2 tablespoons wheat germ
* 1.5 teaspoons baking soda
* .25 cup raisins
* sprinkling of soy protein powder (optional)
* 1 cup orange juice
* 1 teaspoon cinnamon
* 1.5 tablespoon apple cider vinegar
* 1 tablespoon molasses or brown vegan sugar (optional)
* 1 apple, chopped into fine bits
* 1 tablespoon cooking oil

Directions:

Preheat oven to 350F.

Coat bottom and sides of a 9×9 baking
pan with oil. Sprinkle in 2 tablespoons
of the wheat germ, and spread evenly
over the oil.

Combine 1 cup of the wheat germ, the
flour, the cinnamon and the baking
soda. Add up to 1 tablespoon of vegan
protein powder, if desired. Stir
thoroughly. Add raisins and chopped
apple.

Make a well in the middle of the dry
ingredients mixture. Combine orange
juice and vinegar, and pour into dry
ingredients. Stir thoroughly, but no
more than necessary to combine
ingredients. Add 1 tablespoon of
molasses or brown sugar, if desired (I
sometimes omit a sweetener, since the
orange juice, apples and raisins
produce a tangy sweetness of their
own).

Turn batter into the baking pan. Bake
at 350F for 30-45 minutes, or until
lightly browned on top.

Serves: 12

Preparation time: 15 - 20 min

* 1 cup pecans
* 1 cup cold water
* 1 tablespoon Bragg’s Liquid Aminos
* 1/2 teaspoon onion powder
* dash garlic powder [more if you like it]
* 1 cup rolled oats
* 1 cup crumbled tofu
* salt and pepper to taste

Directions:

Whiz nuts til fine or use pecan meal. Combine all
ingredients in bowl.If too wet, add a little more oats. If
too dry,add a few drops of water. Drop 1/4 to 1/2 cup of
mixture onto a sprayed skillet on medium heat til browned on
both sides. Cover while cooking. Serve on buns. Enjoy! This
is my family’s favorite fake burger.

Serves: 6 - 8