Stuffed Manicotti

Stuffed Manicotti

This is a standby family favorite. I have served it many times, and I often find it is well received by Omnivores who don't have tofu as an everyday part of their diets.

Stuffed Manicotti

Stuffing:
Saute**

1 diced Onion (or 1/2 of a 12oz bag of Frozen Chopped Onion)

1 to 2 teaspoons Minced Garlic

Add:

Casserole Dish lined with thin layer of Spaghetti Sauce.

1 (10 to 12 ounce) package frozen, chopped spinach (thawed and drained and squeezed dry)
Mix:
1 (14 to 16 ounce) package firm tofu, mashed with fork (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
*Optional Mushrooms may be added, if desired
Above spinach mixture
Use mixture to fill one package UNCOOKED
Manicotti Shells, about 11-14 shells.

Place some

Spaghetti Sauce (store bought or home made)*

Tofu and Spinach Filling

in the bottom of an oiled casserole (the one you will use for baking).

Top with filled Manicotti Shells. COMPLETELY COVER SHELLS in Spaghetti Sauce. Cover casserole. Casserole may be frozen or baked at this point.  

Before baking, thaw 24 hours in refrigerator.

On baking day, COVER thawed casserole and bake for 45 to 60 minutes at 350degrees Fahrenheit, until heated through, and pasta is cooked.

(I use Glad Press & Seal for Freezing, as it is much more airtight than foil. But, I use foil for baking.)


Casserole Ready to Freeze or Bake.

Filled Manicotti Shells

*Spaghetti Sauce should be fairly thin for this recipe. If yours is very thick, you should thin it with water, till it resembles the normal store bought sauce consistency.
**Oil may be used for sauteing, but is not necessary. I usually omit it.

If desired, Bread crumbs may be sauteed in buttery spread (such as Earth Balance) with garlic salt to top casserole after baking. This adds eye-appeal and texture as well as flavour.

Serve with Garlic Bread or Toast and Salad.

Tip for Dining with Omnivores: This look-alike, super-easy to prepare Cheese Manicotti may be served alongside. (I'm indebted to this website for the no-boil method for my Manicotti dish : ) Alternately, Grilled Chicken may be served along side.

This is being shared at:
Empty Your Archive

Simply Vegan Pizza

Vegan Pizza, fresh from the oven.

I love Pizza - it's one of my daughter's favorites, too. We enjoy homemade Pizza whenever we want, for a fraction of the price of the stuff at a Pizza Place- and it tastes much, much better! And, I can get to decide what goes in it - down to the last pinch of salt! Best of all, it's super quick, and FUN to make. My little daughter can even enjoy making her own (all but the oven part).

I don't eat cheese - and I really don't like fake cheese, either (tho I have tried ONE good kind in Europe, unfortunately I don't even know the brand of that one).

So, I just leave it off. And, wonder of wonders - the pizza tastes better than it tasted with cheese!

Vegan Pizza.
Press/Roll out one pound of homemade dough (you may use store bought if you prefer, but this is better and only takes 5 minutes hands on time - I ALWAYS have some in the fridge : )

Put the rolled out dough on your best pizza pan. My favorite is a Perforated, Non-stick model that turns out a perfect crust. (I usually spray it with a little Oil).

Add Sauce from your freezer - thawed, of course. If you prefer, you can use store bought "Pizza Sauce" or make your own Pizza Sauce by stirring together one Jar of Spaghetti Sauce (usually about 3 cups/ 24 ounces) with one can (6 ounces) Tomato Paste - and season to taste if you wish.

Top with your favorite toppings - edge-to-edge so almost no sauce shows. My favorites are sliced black (California) olives, Green Olives, Capers, Chopped Bell Peppers - any color, thinly sliced onion, mushroom, eggplant - you get the idea.

Bake on the Middle shelf of your oven at 450 degrees Fahrenheit, till edges are slightly browned. This takes about 14 to 18 minutes. (If you're baking two at once, which I often do, you can put one on the bottom shelf, and then halfway through baking time, switch the middle one to the bottom shelf, and visa-versa.)

Slide onto another pan to cut (so you don't ruin your best pan), slice and enjoy!

I sometimes like to top a slice - after baking - with a slice of Avocado - the way they sometimes do it in Africa : )

Serve with a Nice Salad and your favorite beverage.

Vegan pizzas are less heavy than Omnivore Pizzas, so each person may like a slice or two more than they would normally eat.

Vegan Pizza just before baking.

Tip for dining with Omnivores: I think you know how to do this one! Add some Mozzarella Cheese, a Sprinkle of Parmesan and your dining companion's favorite meat toppings to his or her pizza. Baking time is the same.

Eggplant Stew

Eggplant Stew

This is a tasty stew that can be eaten from a bowl, with bread, or over polenta, rice or your favorite grain. It's easy to make in the Slow cooker, and great for you!

Eggplant Stew

1 bag 3 Pepper & Onion mix (or 1 pepper, chopped)

2 (4 oz) cans  Sliced Mushrooms
Add to slow cooker with
1 cubed Eggplant, in 1/2" dice (unpeeled) *
3 cups Vat O' Spaghetti Sauce OR 1 (26 oz) jar purchased Spaghetti Sauce
1 can (or 1 1/2 cups) Chickpeas, drained
1 – 2 tsp dried rosemary
1 teaspoon Italian Seasoning Blend
Generous dashes of parsley

Main Ingredients for Eggplant Stew.
Note the Homemade Spaghetti Sauce & Chickpeas from the
Freezer for a frugal, homemade dish.

Stir in (I added this before reheating if making this dish for the freezer, or shortly before serving if serving right away)
¼ cup capers, with some brine to sufficient saltiness (or a handful of Green or Kalamata Olives)
Serve with Rice or other grain, or Polenta or Crusty Bread & Salad. I believe it would even be good over sliced or baked potatoes : )

Leftovers make good vegan pizza topping!

Cook on High in Slow Cooker or Crock Pot for 5 hours. Vegetables will release some moisture, making stew have more liquid than one might think - but if mixture is very dry at the outset, stir in a little water.

*  American Eggplants are big - about 1 pound each. If you're using small Eggplants, use about 1 pound or 1/2 Kilo.

This dish freezes very well - in fact it's one of those dishes that really IS better after freezing or "the next day."

Tip for dining with Omnivores: This could have a bit of grilled meat or fish added as a "side dish." The flavours of this dish are compatible with cheeses we think of as "Italian" - Mozzarella or Parmesan/Romano. Those Cheeses should be good melted over the top for those who wish.

Vegan Corn Muffins or Cornbread from Your Own Mix

Vegan Corn Muffins from your Own Mix

Growing up, I loved my Mom's Cornbread. She didn't cook often, but when she made Cornbread I considered it a special treat.

When I became vegan, I veganized her recipe - then converted it into a mix for the pantry. It is a "Northern" (US) Cornbread - somewhat sweet, but no added fats (whereas Southern Cornbreads tend to be non-sweet, and saltier with added fat/lard/butter). If you prefer a Southern flavour, you might want to reduce or omit the sugar.

Vegan Cornbread Mix
3 cups Flour (I use unbleached, all purpose here)*
3 cups Cornmeal
1/2 cup sugar
3 Tablespoons Baking Powder
1/4 cup Arrowroot Powder or Tapioca Starch (this subs for eggs)
Scant Tablespoon Salt

To make a Batch of Muffins:
Stir together
2 cups Cornbread Mix
1 Cup Water
1/2 cup Applesauce

(of course, if you like, you can add your favorite stir-ins, like whole bits of corn or green chilies)

Fill prepared muffin tins, and bake in a preheated oven at 425degrees Fahrenheit for 25 minutes, or till they begin to turn golden brown on top, and are firm to the touch. This recipe makes about 9 muffins in my large tins.

*I tried once making these with Whole Wheat Pastry Flour in place of the Unbleached, All Purpose, and while the results were okay, they didn't turn out "like Mom's"- which is what I'm going for here.

I bake these in a lightly oiled non-stick muffin tin. I am not sure that the oil is absolutely necessary, but I've tried paper liners and those do not work well (muffin sticks to the paper for several hours following baking).

You can also use this recipe to make an 8"x8" square pan of cornbread - bake by the same instructions - though it might take 5 to 10 more minutes to finish.

Curried Chickpeas over Rice

Curried Chickpeas over Rice

This recipe started out as a Linda McCartney recipe, but has been adapted so much over the years as to be unrecognizable. I've been enjoying this one for about 10 years now, and it's always delightful.

It can be served over rice or with flatbread. Leftovers go great in a wrap for the lunchbox. If you're serving it with rice, put the pot of rice on before you start cooking this dish - as this one comes together quickly. It also freezes well.

Curried Chickpeas

Saute

1 teaspoon Oil
1 Onion, sliced in rings or crescents
1 Tablespoon minced garlic
Add:
2 Tablespoons Sesame Seeds (if you’re fresh out, omit them)
1 Tablespoon Curry Powder *
Salt to taste
saute, stirring, about 5 minutes, till spices are fragrant
Add:
½ cup water
2 (16 ounce) cans Chickpeas, drained (or 3 cups home-prepared)
5 Tablespoons Lemon Juice
2 T Soy Sauce
1 ½ teaspoons dry Parsley (or 3 Tablespoons fresh)


Sauteing onions sliced in crescents

Cook till most of liquid is evaporated, stirring frequently. Serve over rice or with Flatbread.

Serve with Salad & Indian-style Pickles.

* Curry Powder - adjust to taste depending on the heat of your Curry Powder. Use about 2 teaspoons if your Curry Powder has some heat -( I use 2 teaspoons when using purchased Madras Curry Powder from the Indian Grocery), perhaps 1 1/2 Tablespoons or more if you have a no-heat Curry Powder. When cooking for adults who enjoy hot & spicy, I might use an Indian Curry, but for my little one, I keep it cool.

My No-Heat Curry Powder

(Since I cook for a little one, I want complete control over how hot & spicy my cooking is, so I can add a pinch of cayenne separately, or else add sriracha at the table. Chili powder does have a LITTLE heat, but not like most commercial Curry Powders)

4 teaspoons coriander

2 teaspoons turmeric

2 teaspoons ground yellow mustard powder

2 teaspoons chili powder (the spice blend, not ground chilis)

1 teaspoon cumin

1/2 teaspoon cardamom

Tip for dining with Omnivores: Cubed chicken may be stirred into the Omnivore's portion. A Raita may be served on the side if desired.

Black Bean Enchiladas

Black Bean Enchiladas

Black Bean Enchiladas are a hearty, filling, delicious & surprisingly quick & easy meal.

Here's what you do:

Black Bean Enchiladas

Saute
1 (12 oz ) bag frozen 3 Pepper & Onion Mix (OR,    1 bell pepper & one onion, chopped)*
2 (4oz) Cans Mushrooms (or 8 oz fresh)*
2 (15 oz) cans drained Black Beans (or 3 cups home-prepared, without liquid)

Sauteing Peppers & Onions - when using the frozen kind, they
release enough liquid to cook without added oil for sauteing.

2 T Taco Seasoning (or, pour it in till it looks right : )

Fill with above mixture
    6 vegan Flour Tortillas, - I prefer the kind that are whole wheat and made without saturated or trans fats

Top with purchased vegan Enchilada Sauce, and bake at 350degrees Fahrenheit, for about 15 minutes - till warmed through, but not dried out. If you prefer, they may simply be heated in the microwave.

Top with
    Shredded Lettuce
    Chopped Tomato
    Scallions, if desired
    Chopped Avocados

Serve them with chips and salsa.

*If you prefer, you can substitute other veggies for mushrooms or for peppers. Corn or Zucchini make nice choices.

Make-ahead tip: Double the batch of filling and freeze one batch. That way the next time you want to have Enchiladas, it's just heat, wrap & eat!

Tip for dining with Omnivores: Some diced or shredded chicken may be added to the filling for Omnivores. Also, Shredded cheese may be sprinkled on top.

Better than Coleslaw ( Non-Creamy, no Oil Coleslaw )

Freshly made slaw with Roasted, Salted Peanuts on top.

Eating seasonally is a popular idea now. It's cheaper, and there are theories that it's healthier, too. Cabbage is one of the best winter vegetables - both cheap and super-healthy! But, the normal American way to eat it is to drown it in a mayonnaise based sauce. Not only does this detract from the health benefits, but, as far as I am concerned, it ruins the flavour, too!

This is MY favorite winter (or summer) cabbage salad.

I got the inspiration for this salad from a Vegweb recipe, but changed it quite a bit.

I make the dressing in a big batch and keep it in the fridge. This recipe will dress 3 to 4 salads.

Slaw Dressing. Notice how the oil substitute allows the
Celery seed to suspend in the dressing.

Slaw Dressing:
1/2 cup oil substitute (see recipe below)
1/2 cup vinegar (white or apple cider work well)
1 Tablespoon sugar (your favorite kind)
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
Shake in a jar.

Salad:
1 quart shredded cabbage (about 1/2 a large head) - OR bagged coleslaw veggies
1/4 to 1/3 cup dressing (above)
Toss & add optional ingredients on top:
Optional ingredients:
Minced Scallions
Shredded Carrot
Shredded Purple Cabbage
Roasted Salted Peanuts
Toasted Slivered Almonds
Dried Cranberries
ETC.

Oil Substitute: *
 Combine & stir
1/2 cup water

Oil substitute, just after boiling.

1 teaspoon Tapioca Starch
Heat on stove top, stirring constantly, till mixture boils (it will thicken when it boils)

OR heat in microwave 30 seconds, stir, heat 30 more seconds, stir (repeat if needed to bring to boil, but usually 1 minute does it)

*This is a slurry of Tapioca Starch and Water. It gives an Oil-Like mouth feel. It is good for use in cold salads and sauces. Not recommended for replacing oil when sauteing (although it does give an nice texture to heated sauces, too!). Also, it does not temper flavours the way oil does, so it will not soften the acidity of oil in a vinaigrette.

Red Lentil Soup - Moroccan or Sephardic Styles

Red Lentil Soup - Sephardic or Moroccan

A nice hot, orange bowl of Red Lentil Soup is a lovely dinner for a Winter Evening. Even better, it can be whipped up in the time it takes to make a processed meal-in-a-box from the grocery.

I got the idea for this soup several years ago from a great Sephardic Jewish Cookbook called Olive Trees and Honey - then I adapted the recipe to make it my own.

Here's the recipe:

This is a close-up of the tiny "red lentil"  - as you can see, it's really
orange. If you buy these in an Indian Grocery - which I recommend -
they're called "Split Masoor Dal."

Sephardic Red Lentil Soup
Sort & Rinse till water runs clear
3 cups of Red Lentils
8 cups Water
Bring to a boil, and simmer till done - about 30 minutes (stir periodically, and add boiling water if needed)
(If cooking your Red Lentils in a Crock Pot or Slow Cooker, cook them 3 hours on HIGH)
Add
4 cups Yachni Sauce
1/2 teaspoon Coriander
1/2 teaspoon Cumin
Puree soup with immersion blender, and add:
2 to 4 Tablespoons Lemon juice
Garlic Salt to taste



Moroccan Red Lentil Soup
Sort & Rinse till water runs clear
3 cups of Red Lentils
8 cups Water
Bring to a boil, and simmer till done - about 30 minutes (stir periodically)
(If cooking your Red Lentils in a Crock Pot or Slow Cooker, cook for 3 Hours on High)
Add
4 cups Yachni Sauce
2 teaspoons paprika (smoked paprika also delicious in this recipe - your choice : )
1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon ground ginger
Puree
(Lemon Juice & Garlic Salt may also be added to taste here, if desired)

Serve either soup with Crusty Bread & Salad. If desired, soup may be garnished with chopped tomatoes. Other nice toppings: Croutons, Wheat Berries, Popcorn : ), or rice.

Make-ahead tip: Both these soups freeze excellently (do not add rice or garnishes before freezing). You can make a double batch of the lentils & yachni, puree, then season half as Sephardic and half as Moroccan before freezing to make two meals at once.

Tips for dining with Omnivores: Either of these soups would be nice with some shredded chicken on top to garnish. A simple sandwich could be served on the side. A cheese & Cracker plate would also go well.

Wheat berry Breakfast Bowl

Wheat berry Breakfast Bowl with Apples, Dates & Raisins.

In the Greek Orthodox Church, we have a Tradition of Memorial Services. After a loved one passes away, we don't offer only a Funeral Service, but also we continue to offer prayers in the days (at 40 days, for example), months (at Six Months, for example), and years that follow (at One Year, Five Years, etc). In a large Church, there are such short services at the end of Sunday Liturgy almost every week. After the Service, it is customary for the bereaved family to share a food called Kolyva with other Church Members. Each village in the Old Country - in fact each neighborhood - has its own recipe, but they all start out with Wheat berries or Shelled Wheat (my Internet research tells me that they're two names for the same thing).

The dish reminds us of the hope of the Resurrection in the Bible Verse "Verily, verily, I say unto you, Except a corn of wheat fall into the ground and die, it abideth alone: but if it die, it bringeth forth much fruit." John 12:24, KJV.

When visitors come to Church and try this dish, they nearly always say the same thing, "This would make a GREAT breakfast food!" I agree! I don't serve it  in the same recipe that we do at Church, but I like it the following way.

This is what you do:

Wheat berries in the Slow Cooker

Prepare wheat berries - this can be done anytime, but since it takes 2 hours, you probably don't want to do it right before breakfast. Shelled Wheat is best prepared in the Slow Cooker. This makes the soaking step, and frequent stirring unnecessary. For each cup of wheat berries, put 2 cups of water into the Slow Cooker or Crock Pot. Cover and turn on high. Two hours later, test for doneness and drain. Voila! Cooked Wheat berries! (If you actually DO make Kolyva, you might also find this method easier than the traditional stove top method : ) Store the berries in the refrigerator to use as needed (I understand they also freeze well). This method makes a firm, plump, al-dente wheat berry. If you want a softer, well-done berry, of course you can cook longer with a little more water.

Wheat berry Breakfast Bowl

Put desired amount of cooked wheat berries in your bowl (If you're allergic to wheat, or have Celiac Sprue, Brown Rice makes a nice substitute). Wheat berries may be eaten cold or at room temperature, or if you desire, you can warm them in the microwave.
Top with your favorite seasonal fresh fruit and/or dried fruit.
Nuts, sugar or other sweetener, cinnamon, etc can also be added according to your preferences, but I usually don't. Unlike Oatmeal, Wheat berries have enough flavour and texture of their own, that sugar is not absolutely necessary.

That's it!

Since Wheat berries are a whole grain, they have more staying quality than many refined breakfast foods.

Wheat is getting a lot of bad press right now, but in the Christian Tradition, wheat holds a special place - with it we make our Prosphora (the bread for Holy Communion), our Artoklasia (a sweet bread for special services), and our Kolyva. So I see it as pretty special!

This is being shared at Simple Living Wednesday and Healthy Vegan Friday

Red Pepper & Walnut Dip or Spread

Red Pepper & Walnut Spread with Bread

Whether you're looking for a last-minute dip or spread for your Christmas table, or planning ahead for your New Year's party - this will fit the bill. I often take this to covered dish dinners - and there's seldom any left. I don't think I've ever served it without someone asking for the recipe.

Red Pepper Walnut Spread or Dip

Grind in food processor till powdery (but not till it turns into nut butter)

½  cup walnuts
1/3 cup potato flakes




Ground Walnuts & Potato Flakes

Add and Puree
1 12 oz jar roasted red pepper, drained *
2-3 Tablespoons lemon juice
1 teaspoon balsamic vinegar
1 1/2 Tablespoons Agave or Maple Syrup (Honey may be substituted- if you use it)

Dash Cayenne

½ teaspoon Salt
¼ teaspoon Ground Cumin
1 teaspoon paprika
(Water may be added if too dry - a wee bit at a time - the texture should be similar to hummus when you're done)

May be served at room temperature or chilled. Delicious with Baguette slices, Crackers, or Crudites. Also a nice sandwich spread used with other fillings.

*Roasted Red Peppers can be a very pricey ingredient at the grocery, but at the dollar store, they're $1 a jar! It's okay to substitute Sweet Marinated Red Pepper - they taste the same in this recipe.


This is adapted from a Robin Robertson recipe. I substituted potato flakes for bread crumbs when preparing it for a gluten-free friend. I also find potato flakes more convenient, so even when I don't need it to be gluten-free, I make it this way. I also omitted oil, and tweaked the proportions a tiny bit.

This dip freezes well. You can make extra for a party before the day arrives, or make little lunchbox-sized portions for the freezer.

Confetti Spaghetti

If you're exhausted from Christmas preparations, and have hours of cooking ahead of you in the next few days -this might be the perfect recipe for tonight!

As you can see, this recipe is mistitled. When I first started making this dish, I used spaghetti and it looked like confetti - lots of pretty colors. I eventually switched to bite-sized pasta because it held onto the veggies better (usually shells, but sometimes ziti or bowties or whatever) but I couldn't bear to get rid of the rhyming name.

This is a super-simple dinner, one of my favorites to make on nights when I don't feel like making anything. It takes the time the pasta takes to cook - with time for surfing the net included!


This is also a great clean-out-the-fridge and frugal recipe.


Confetti Spaghetti
Boil water, and prepare your favorite shape pasta (whole grain or not) according to package directions
While Water boils & pasta cooks, prepare veggies - you want about an equal volume of veggies & cooked pasta when you're done. Use a HUGE bowl.
Use what you have - these are some of our favorites you might want to choose from:
Chopped Fresh Tomato
Chopped Carrot
Chopped Celery
Chopped Bell Peppers
Black Olives
Green Olives
Capers
Frozen Green Peas, Thawed in sieve under hot running water
Frozen Corn, Thawed in sieve under hot running water
Chickpeas
Drained Marinated Artichokes
Broccoli Trees
Those cooked veggies you had for dinner the other night, and never finished.

When Pasta finishes, Drain it and toss it with veggies.
Add Generous
Garlic Salt
Italian Herbs OR Basil
Toss.
Add more
Garlic Salt
Italian Herbs OR Basil.
Taste.
Add more seasoning if needed, till just right.

Serve & Enjoy!

Tips for dining with Omnivores - you could throw some bits of summer sausage, pepperoni, salami, shrimp or chicken into the omnivore's portion. Or, you can serve this as a side-dish for a meat meal (although, personally, I like to think of the meat as the side dish, and the vegan dish as the entree : )

Vegan Brownie Snowball Cookies

Well, I think this will be my last Christmas Cookie post of the season! Our little gift tins are ready to be filled - at least I think I have enough. And, if I keep "testing" new recipes, well, let's just say there's only so much of that one should do in a year!

Years ago, I heard that there are theories that the word "fudge" came from the German word for "oops!" I don't know how accurate that theory is, but it does provide hope that good can come from apparent mistakes. Such was the case today.

I had a few large bowls out of cookie doughs in various degrees of preparedness. I added chopped walnuts to the wrong one - to the plain mix. So, then I had to figure out another cookie with walnut mix!.

This was my serendipitous creation.

Brownie Snowball Cookies
3/4 cup Vegan Cookie Mix
1/4 cup plain Cocoa, sieved*
3 Tablespoons Mild Flavoured Oil (I used Sunflower Oil)
2 Tablespoons Applesauce
Chopped Walnuts
Chocolate Chips

Form in balls & place on cookie sheet. Bake in a preheated oven at 350degrees Fahrenheit, for 20 minutes (till pretty firm). Allow to cool a couple of minutes, but not too long (just so they don't crumble when you work with them. Roll them in powdered sugar. Sprinkle with more powdered sugar. Relish!


 * Cocoa - Not to be confused with hot cocoa mix - which has milk & sugar added, but is also called "cocoa" by the grocers. Cocoa can be lumpy, so ideally it should be run through a mesh sieve to remove lumps before using.

This is being shared on Food on Fridays, Chocolate

Apple Cinnamon Pancakes

Apple & Cinnamon pancakes, ready to serve, with tender
Apple Slices and caramelized Cinnamon-Sugar

 These apple-cinnamon pancakes are simple to make and healthy, but at the same time festive and luxurious.

These are great to serve for a Christmas Eve Breakfast, since they are vegan, but still something special.

They were inspired by a non-vegan cookbook I read years ago (perhaps one of the Culinaria series - I cannot recall for sure), and I veganized them and adapted them to my whole wheat, low fat, vegan pancake mix.

First, Slice some apple wedges VERY THINLY, and get out your Cinnamon sugar (I keep some on hand all the time - 4 parts sugar to 1 part cinnamon in a shaker bottle.

Then, prepare the pancake mix, and pre-heat the skillet.
Vegan Pancake Mix

Pancake batter cooking in skillet, with Thinly Sliced Apples on
and Cinnamon Sugar on top.

Pour the batter into the skillet, as for any other pancakes (oil may be used if desired, but is not necessary in a non-stick skillet).

On top of the pancake batter, lay slices of apple in a single layer.

Sprinkle generously with Cinnamon-Sugar.

Cooking the Apple and Cinnamon Side.

Wait for bubbles to form, and for edges to dry slightly.


Flip, and cook the other side. Let them cook a little longer than you would with normal pancakes - this lets the Apple cook, and the Cinnamon-Sugar caramelize.

Remove from pan and serve.


These are sweet enough to serve without buttery-spread and syrup, but those things may be added if you like.

These are being shared on Apples Saturday Dishes

This is being shared with

Food on Friday: Pancakes

Vegan Thumbprint Cookies

Vegan Thumbprint Cookies

Another Super-Simple Variation from your own Slice & Bake Dough. Form Dough in balls, place on cookie sheet, flatten slightly, make an indentation with a finger or thumb, and fill indentation with Vegan All-Fruit Spread (jam with no sugar added). Bake 350 degrees, about 20 minutes, till bottom edges are brown.

Vegan Chocolate Chip Cookies

Super Simple! Now that you have your own vegan sugar cookie dough, stir in vegan chocolate chips, shape in balls and flatten slightly with your hand. Bake 350 degrees Fahrenheit, for about 20 minutes (till brown around bottom edge). If you like a slightly richer, crispier cookie, reduce Applesauce by 1 Tablespoon and add 1 more Tablespoon of Oil when making the dough.

Vegan Chocolate Chip Cookie Dough
1 cup   Vegan Cookie Mix
2 Tablespoons  applesauce
3 Tablespoons light tasting oil (I used Sunflower Oil)*
Knead just to blend ingredients, Mix in desired amount of Chocolate chips, form in balls & flatten slightly on ungreased sheet



To Bake:
Place on cookie sheet (these don't spread very much, so you don't need a lot of room between them, just a little). Bake, 350 degrees, about 15 to 20 minutes.

To Freeze Dough:
Form in balls, and lay on a lined cookie sheet. Place sheet in freezer. When the balls of dough are frozen, pop them into a zippered plastic bag. Balls of dough may be removed in desired quantity, placed on a cookie sheet, and put straight into your preheated oven.

Just in time for Christmas - Make your Own Vegan Cookie Mix!

A Variety of Vegan Cookies made from one Mix

There is a popular misconception that vegan food is always healthy food. Not so. Here's a fine example : )
In the interest of full disclosure: I have tried to make these LESS UNhealthy than some other cookies. But, there's still enough junk in them that they shouldn't be a dietary staple. They're a Christmas treat that has no eggs, butter or saturated fat. But, they still have sugar & oil & white flour in them (or, if you choose, whole wheat flour - your call).

There are two ways to make the mix 1) as a pantry mix that can be whipped up at a moment's notice OR 2) as a slice-and-bake refrigerator or freezer mix.

Vegan Cookie Mix for the Pantry

A canister of homemade Vegan Cookie Mix

Measure into canister, shake & store
4 1/2 cups Flour (your choice - unbleached flour or whole wheat pastry flour)*
2 cups Sugar (your choice, brown, white or turbinado/raw sugar)**
4 teaspoons Baking Powder
1/2 teaspoon Salt

*Whole Wheat Pastry Flour will give a mild whole-wheaty flavour, as well as brown colour. For a recipe most like the sugar cookies you're used to, use white flour.
**Brown or Turbinado Sugar won't change the flavour much, but will give a brown colour that might not be visually desirable for some decorative cookies. White sugar will give the most traditional look and taste.

Vegan Slice & Bake Sugar Cookie Dough
1 cup   Mix
2 Tablespoons applesauce
3 Tablespoons light tasting oil (I used Sunflower Oil)*
Knead just to blend ingredients, slice & bake on ungreased sheet
.

To Bake:
Place on cookie sheet (these don't spread very much, so you don't need a lot of room between them, just a little). Decorate with colored or white sugar, if desired. Bake, 350 degrees, about 22 minutes. Cool for the best texture.

Use this Master Recipe to make
 Vegan Brownie Snowball Cookes
Vegan Chocolate Chip Cookies
Vegan Gingerbread Crunch Cookies
Vegan Peanut Butter Cookies
Vegan Russian Teacakes ( Vegan Mexican Wedding Cakes )
Vegan Slice and Bake Sugar Cookies
Vegan Thumbprint Cookies



Slice And Bake Dough with Unbleached Flour & White Sugar

Dough made with Whole Wheat Pastry Flour & Brown Sugar



Vegan Sugar Cookies from your own Mix



Family Favorite Lentil Soup

Despite my lack of photographic skills, this soup is full of beautiful colors
Orange Carrots, Red tomatoes, Green Spinach - lovely to look at.

I created this Lentil Soup recipe more than 20 years ago. It has been a long standing family favorite with children and adults alike. Some of the kids who grew up eating it are now making it for their own kids.

It's simple to make, ultra-cheap, and packs in a huge amount of nutrition. And, kids in the family who dislike many of the ingredients love the soup! Go Figure!




My Lentil Soup
Doubles well, but needs very large pot

There are about 20 kinds of Lentils! This recipe uses the standard
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.

1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots

1 spoon garlic (about 3 cloves)
Add
2 1/2 cups sorted and  rinsed lentils (1 1# bag)

1 (14 oz) can diced tomatoes

1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)

1 tsp dry mustard*

1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.

Freezes very well. This is a great recipe to double and freeze half for later.

Serving Ideas:
Serve in a Bowl with Crusty Bread and a Salad on the side. A few olives provide a nice contrast.
Serve Greek Style: Puree soup with an immersion blender, and serve with red wine vinegar
Dollar-Stretcher: Serve over Spaghetti or other pasta- offer toppings like chopped onions, tomatoes, olives, etc. This is a great variation for the second batch.
For Omnivores: May be served with shredded cheddar.

*In place of mustard & ginger, a seasoning like Mrs. Dash may be used

Peas and Artichokes Yachni ( Arakas kai Anginares Yachni, Mpizelia Kai Anginares Yachni )

Here's another delicious and super quick and simple dish to make with that Yachni Sauce!

Peas and Artichokes Yachni
Combine in pot or Slow Cooker
2# of Green Peas
1 bag or can (about 10oz) of Artichoke Heart quarters
6 or 7 cups Yachni Sauce

Cook in slow cooker on high for 2 to 3 hours, or on stove top, simmer till peas begin to loose their bright green color (about 30 minutes)

Serve with Crusty Bread, Dips, Olives, & Salad.

Tip for Dining with Omnivores: This, like the Green Beans & Okra Yachni dishes, is not only a great vegan entree, but also a nice side-dish to go with a meat and potatoes meal.

Notice how much brighter green the peas are before cooking.

Indian Chickpeas in Ginger Sauce over Rice

Several years ago I came across this great recipe - I think it was in Julie Sahni's Cookbook, but I'm not sure.

This recipe was inspired by that one, but is prepared quite differently.

Chickpeas in Ginger Sauce over Rice
Toss in Slow Cooker

3 cups Yachni Sauce
2 Tablespoons Fresh Minced Ginger
1 Tablespoon Fresh Minced Garlic
1 Tablespoon Ground Coriander Seed
1/2 teaspoon Ground Cardamom (generous)
Black pepper to taste
*Optional Heat of your choice - a little cayenne or a broken dried chili pepper
3 15 oz Cans drained Chickpeas (or equivalent home-cooked)

cook on High 3 to 4 hours (or on low 6-8 hours)

Serve over prepared Rice (preferably Basmati) or with Indian Flatbread (such as Naan  or Roti) if you prefer.

Serve with a Nice Salad & Sriracha or Hot Sauce of your choice.

Simple Vegan Pad Thai

Pad Thai has been one of my favorite dishes for years! But, when you buy Pad Thai in a restaurant, odds are that two things are happening 1) A LOT of oil is being used and 2) Fish Sauce is being added. Neither thought really thrills me or my arteries.

Here is my veganized, simplified, low fat, Americanized version. It has a lot of steps, but each step is simple.

Soak in warm water about 20 minutes (while preparing sauce, sauteing, etc), then drain:
1 pound thin, flat Asian-style rice noodles



This is the kind I usually buy.
 Just soak them in warm water while you're doing the other prep.

OPTIONAL STEP: - Grill 1 # tofu – set aside

To Prepare tofu, cut extra-firm (sometimes called Chinese Style)
Tofu in dice type cubes. Put it in a medium-hot skillet with 1 teaspoon oil
Toss from time to time, till all sides are light golden brown.

Prepare Sauce  - set aside

1/3 cup brown sugar, turbinado sugar, or white sugar

1/3 cup soy sauce
2/3 cup lime juice (Lemon Juice may be substituted if you like)
(Optional: 2 Tablespoons Peanut Butter)

Prepare garnishes and set aside:

(this is the perfect task for that Salad Shooter

you got three Christmases ago!)

Shredded cabbage (or any similar veggie – napa cabbage, etc)

Julienned or shredded carrots
chopped or crushed peanuts
green onions (scallions), sliced
Optional Lime Wedges

If you're in a hurry - you can used bagged slaw, pre-shredded carrots & chopped peanuts from the grocery! 

Assemble dish as follows:

Soaked noodles at beginning of cooking - with sauce.

Saute in large skillet:

1/2 onion, diced

1 T garlic, minced
1 Tbsp dark sesame oil
hot sauce to taste

Add  Sauce (above) & drained Noodles, and cook on high heat till sauce is mostly absorbed/thickened, but not all. Gradually Add  water as needed - 1/2 cup at a time- as cooking progresses (to finish noodle cooking). If noodles begin to get sticky during or after cooking, drizzle with a little cold water. Season to taste with:

Noodles as they finish cooking. The Spaghetti server is used to gently
lift and turn noodles as they cook - to avoid breakage & over stirring.

Sriracha or favorite hot sauce

Garnish each portion with above garnishes & serve immediately.

Do not double – too many noodles get gummy when stir frying. If a larger batch is needed, prepare second batch of noodles separately.

Tip for dining with Omnivores:
When topping Vegan portion with Tofu,
Omnivore's portion can be topped with
Diced Grilled Chicken or
Thawed, precooked Shrimp

This is being shared on
Food on Fridays - Stir Fries