French Bread

1.5 cups warm water
1.5 tsp salt
4 c. bread flour
3 tsp yeast
2 tsp vital wheat gluten (optional)

I use the French/ Italian bread setting and take the dough out after the first rise. (You can also let the machine bake the dough but I prefer to make a couple of large baguettes and bake on my pizza stone dusted with a little cornmeal for texture. )

Once you shape into baguettes or loaves or breadsticks, let the dough rise until at least double.

Bake at 350 degrees until brown.

Vegan Ravioli

For the pasta
1 c. all-purpose flour
1 c. whole wheat flour (or 2 cups all-purpose)
1 egg replacer mixture
Enough water to make the dough - probably about 1/2 cup.
I used my Kitchenaid mixer to do the dough and added just enough water for the dough to wrap together around the beater. Then I left it on slow for a few minutes to let it knead.
Wrap it in plastic wrap and let it rest for a few minutes.

For the filling - I used my food processor
12 oz pkg silken tofu
egg replacer for 2 eggs
garlic
salt
pepper
parsley
Italian seasoning
1 small can mushrooms, drained
cooked spinach
I prepared everything except the spinach and tasted to make sure I had it like I wanted it. I was shooting for the "cheesy" part of lasagna. Once the flavor was right, I added about a cup of cooked, drained spinach and processed it again to blend everything well.

On the stove - put on a big pot of water to boil.

Back to the pasta:
I rolled this out on a piece of parchment paper dusted with just a little flour. Also, it's easier to work with smaller amounts of the dough since it needs to be so thin - so I divided the dough in quarters and worked with one at a time.
Roll this THIN! Very thin! I turned it over a couple of times and dusted just a little bit of flour to make it not sticky. Then rolled it some more. Did I mention to roll it THIN? :)

Once it is rolled out thin, I used a biscuit cutter to cut the ravioli. Remember, you need 2 circles for each one. I dipped my finger in some water and ran it around the edges of the circles to dampen so they will stick together. It took just a small spoon of the filling in the center of the circle. I put a circle on top and sealed it with a fork just around the edges.

When I had cut all the circles that would fit in that portion, I took the rest and covered it back up. Once I had completed all the quarters, I combined all the scraps and rolled them out too.

Cook 4 or 5 at a time in the boiling water. They will float pretty quickly. I probably left them in the water 5 minutes after they floated. Drain well, and serve with your favorite pasta sauce.

I boiled some of these, baked some on a cookie sheet, and cooked a couple in a non-stick skillet. They were pretty good all 3 ways - but really the best boiled and served in a traditional manner.

This will be an awesome meal with a nice salad and some french bread.

By the way, I had aLOT of filling left. Think I'll use it for some vegan lasagna. :)

Salsa

22 tomatoes (peeled and cored)
5 onions (chopped)
2 bell peppers (chopped)
9-10 hot peppers
5-6 cloves garlic (minced)
1 cup sugar
1 cup red wine vinegar
8 oz tomato paste
1/4 cup salt

Cook in a large pot 30-60 minutes until desired thickness

Pancakes

Mix
1 1/2 cup flour
1/3 cup sugar

Add
1 egg
1-2 tablespoons squeeze butter or oil
Add buttermilk to right thickness

Peach Cobbler

1 cup sugar
1 cup flour
1 cup milk
1 stick butter melted
At least 1 cup peaches with juice

Stir together and bake at 350 until done

Chicken Pot Pie

Cook and bone whole chicken or 4 to 6 chicken breasts

Pour 1 can Veg-All in 9x13 casserole dish
Place chicken over Veg-All

Mix
1 can cream of chicken soup
2 cups chicken broth
Pour over chicken

Mix
1 cup flour
1 stick margarine (melted)
1 cup buttermilk

Pour over other and bake at 350 until crust is brown

Earthquake Cake

1 cup chopped pecans
1 cup coconut
1 box German chocolate cake mix
8 oz cream cheese
1 stick margarine
1 box powdered sugar
1 teaspoon vanilla

Mix pecans and coconut and put in bottom of 9x13 pan. Mix cake mix according to directions on box and pour batter over nuts and coconut. Cream together cream cheese, margarine, powdered sugar, and vanilla. Drop by spoonfuls over cake and batter in pan. Bake at 350 for 55 minutes. When done, cake will be cracked across top.

Taco Soup

2 lbs ground beef cooked and drained (or cooked chicken)
3 cans pinto beans
3 cans whole kernel corn
2 cans Ro-tel
2 jars salsa
1 jar taco sauce
2 packages dry ranch dressing mix
Mix together and simmer

Top with:
shredded cheese
sour cream
tortilla chips

Spinach dip

1 10-oz pack frozen spinach
16 oz sour cream
1 cup mayo
1 pkg Knorr vegetable soup dip mix
8 oz water chestnuts
1 bundle green onions

Mix and serve in a hollowed-out loaf of Hawaiian bread.

Apple Dumplings

4 apples peeled and cored, cut into quarters
2 cans crescent rolls
Wrap each apple quarter in one crescent roll

2 cups orange juice
2 cups sugar
2 sticks butter
Bring to a boil and remove from heat
Add 2 teaspoons vanilla
Pour over apple dumplings
Bake for 30 minutes at 350.

Cheese Ball

3- 8oz packages cream cheese
1 bundle green onions (chopped)
1/2 lb roast beef
2 teaspoons accent

Combine and shape into a ball.

Grandma Ruby's boiled custard

8 eggs
3 tablespoons heaping flour (plain)
4 cups sugar
1 gallon milk
12 marshmallows

Mix first 4 ingredients together

Cook in double-boiler until done or thick

Remove from heat and add marshmallows and 2 tablespoons vanilla flavoring

Stir until melted, then cool.

Grandmama Davis' Boiled Custard

1/2 gallon milk
1 cup sugar
3 tablespoons flour
4 eggs well beaten
12 marshmallows

Mix first 4 ingredients together

Cook in double-boiler until done or thick

Remove from heat and add marshmallows

Stir until melted, then cool.

Granddaddy Earl's Banana Pudding

Fill big bowl with 5 or 6 bananas and pack of vanilla wafers

In a saucepan, mix
3 cups sugar
6 eggs
1 stick butter
1 tablespoon flour
1 big can evaporated milk
1 can-full water

Cook on medium until it starts to thicken.

Pour over bananas and wafers. (Don't stir.) Let sit for 10-15 minutes. Serve warm.

Potato soup

6 to 7 white potatoes (peeled and cubed)
1 small onion (finely chopped)
Barely cover with water, the cover pan with lid and cook 12-15 minutes.
Do not drain.


Add
8 oz cream cheese
1/2 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk

Cook until barely warm.

Cornbread

1 cup self-rising corn meal
1/2 cup flour
3 eggs
1 cup buttermilk
1 stick butter (melted)
1 tsp sugar

Mix well and cook in seasoned cast iron skillet at 500 until brown (13 min).

Chicken & Dressing

Boil 10 lbs of chicken leg/thigh quarters. Save broth. Pull chicken meat and mix with

1 skillet of cornbread (crumbled)
1 loaf white bread (small pieces)
8 eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 cup oil
Salt & Pepper
Sage to taste
2 big onions (chopped)
Add enough chicken broth to make dressing moist, but not runny.

Bake at 425 for 45 minutes or until brown on top.

Cheese Cornbread

1 cup corn meal mix (self-rising)
1/2 cup oil
1/2 cup sour cream
2 eggs
3/4 cup cream style corn
1 cup grated cheddar cheese

Pour into 9x13 greased baking dish.
Bake at 425 until brown.

Peanut Butter Pie

8 oz cream cheese
1 1/2 cups powdered sugar
2 tablespoons milk

Mix above ingredients, then add

1 teaspoon vanilla
1 cup crunchy peanut butter
8 oz Cool Whip

Pour into graham cracker crust

Chicken Ro-tel

Boil one pound of chicken (boneless) with stick of butter, salt, pepper. When chicken is done, save one cup of broth, and set chicken aside to cool.

In a large saucepan, combine:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-tel
1 can Veg-all
1 cup broth
1 lb Velveeta (cubed)
Heat in pan
Once cheese is melted, add chicken (shredded)

Mix with 16 oz cooked pasta

Vegan Muffins

2 c. flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 c. sugar
1 c. fruit (or other add-ins)

Blend all the dry ingredients with a spoon or fork and then add the fruit or add-ins. If you stir that into the batter while it is dry, the goodies stay suspended in the batter.

Add:
1/2 c. milk - soymilk or ricemilk. Ricemilk makes the outsides very tender and gives a nice little crisp to the tops.
1/2 c. applesauce
egg replacer for 2 eggs
1 tsp. vanilla

Blend only until everything is good and moist. Don't stir too much.

Bake at 375 for 30-35 minutes til a toothpick comes out clean. Makes 1 dozen small muffins or 6 large ones. I use my silicone muffin cups for these.

I have used blueberries, apples, bananas, and carrots for these and had great results with all of them. I think you could also use strawberries, cranberries, chocolate chips, peaches, and maybe even mandarin oranges. They are always very moist and delicious.

Easy Baked Seitan

1 c. vital wheat gluten
1.5 tsp garlic powder
1.5 tsp onion powder
3/4 c veggie broth

Combine all in a bowl and stir til mixed. Knead til it has an elastic texture - only a few minutes.
Press onto a parchment lined baking pan and cut into shapes - or pull chunks from the mixture and just press freeform. Bake at 350 degrees for about 20 minutes.

You can coat with your favorite barbecue sauce or use in stir frys.

A little chewy but a great fleshy texture.

Vegan Cornbread

1 cup corn meal
1/2 c. all purpose flour
1/2 c. sugar (I bet 1/4 c. maple syrup would be delicious!)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
egg replacer for 1 egg
soymilk - enough to make the batter the right consistency

Bake in a preheated skillet until golden brown - OR pour on top of a pot of chili or veggie stew and bake til golden. 350 degrees.

Vegan Chili

1 onion chopped
2 cloves garlic
1/2 bell pepper

Combine and sautee in non stick skillet or dutch oven until tender. Add:
1 can diced tomatoes
2 cans beans rinsed and drained (any combination, kidney, black, pinto, red)
1 sm can tomato paste with 3 cans water
1 cup whole kernel corn (optional)

Seasoning to taste:
chili powder
salt
cumin

Combine and simmer til done OR when almost done, top with cornbread batter and bake at 350 degrees til cornbread is golden brown.

Zucchini Fritters

Grate 2 zucchini and squeeze as much water out as you can. I let it drain in a colander while I worked on some other things.
Once drained, add egg replacer for 1 egg (mixed with appropriate amount of water), salt, pepper, and 1/2 c. flour.

Spoon fritters into a non-stick skillet and cook until nice and brown and a little crispy. I think you could use corn to do this too.

Black Bean Patties

1 15-ounce can low-sodium black beans, drained
1/2 cup dry breadcrumbs
1/3 cup finely chopped onion
1/3 cup no-salt-added tomato sauce
1 tsp cumin
2 tbsp chopped cilantro

Preparation:

Preheat oven to 400 degrees, and coat a baking sheet with nonstick cooking spray. In a medium bowl, mash black beans with a fork or potato masher. Add breadcrumbs, onion, tomato sauce, cumin and cilantro. Blend with a fork. Form into 4 patties.

Bake for 15 minutes. Remove carefully with a spatula

Per Serving: Calories 137, Calories from Fat 8, Total Fat 0.8g (sat 0.2g), Cholesterol 0mg, Sodium 320mg, Carbohydrate 25.9g, Fiber 5.8g, Protein 6.3g

I actually browned these in a non-stick skillet on the stove and served with ketchup. They are really good but would be very squishy on a bun. I believe you could also bake this like a meatloaf.

Vegan Brownies - Family recipe revisited

3/4 c. unsweetened applesauce
2/3 c. cocoa
egg replacer for 4 eggs (2 T. egg replacer + 8 T. warm water combined together)
2 c. sugar
1 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 tsp. vanilla flavoring
1 c. nuts (optional)

Combine all ingredients and bake at 325 for 25 minutes.

Baba Ganoush

1 whole eggplant
3 cloves of garlic
1/2 tsp lemon or lime juice
1/4 tsp cumin
1/2 tsp parsley

Lay the eggplant on a baking sheet and bake at 400 degrees for about an hour until it caves in. Wrap the garlic in foil and bake it at the same time. It will only take about 30 minutes for the garlic.

Once the eggplant cools, split the skin and scoop out all the insides into a food processor. Add the garlic and rest of the ingredients and process until mostly smooth. Salt to taste.

Vegan Hamburger/Sandwich Rolls

Whole Wheat Burger & Weenie Buns

Serves 8

Prep 2:00 Cook :15 Stand :15 Total 2:30

From the Speciality Bread Section of Bread Machine Magic by Linda

Rehberg & Lois Conway

1 cup water

1 each powdered egg substitute

2 cups all-purpose flour

1 cup whole wheat flour

3/4 teaspoon salt

1/4 cup frozen apple juice concentrate

1/4 cup sugar, (or fructose)

3 teaspoons yeast

Place all ingredients in bread machine. Select dough cycle, and

allow to complete.

After machine dough cycle, remove from machine, and place on

floured counter or dough board. Gently roll and shape into 12

inch rope. With a sharp knife, divide into 8 pieces for burger

buns, or 12 pieces for weenie buns. Shape according to purpose,

and place on sprayed baking sheet. Cover and allow to rise for 15

minutes until nearly doubled.

Preheat oven to 400 deg. F. Bake for 12 to 15 minutes until

golden brown. Remove from oven, and cool on racks. Slice to use.

May be frozen for 3 to 4 weeks.

Nutrition (per serving): 191 calories

Saturated fat 0 g

Total Fat 1 g (3% of calories)

Protein 5 g (11% of calories)

Carbohydrates 41 g (86% of calories)

Cholesterol 1 mg Sodium 223 mg

Fiber 0 g Iron 1 mg

Vitamin A 2 IU Vitamin C 0 mg

Alcohol 0 g

Source: Bread Machine Magic

Vegan Applesauce/Raisin Muffins

2 c. all purpose flour - I used half white and half wheat
3/4 c sugar
1 T. baking powder
1 tsp salt
1/2 tsp cinnamon
egg replacer for 1 egg
1 c applesauce
1 cup raisins, chocolate chips, or other dried fruit to taste.

Mix dry ingredients together, add egg replacer and applesauce and blend well. Add the chips or fruit.

This makes 18 small muffins. Bake at 350 degrees for 20 minutes.

Breakfast Casserole

Ingredients
6 eggs
1 cup half and half (or whole milk)
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
Half loaf of French bread, cut thick
1 pound pork or turkey sausage, cooked and drained
1 cup grated Cheddar cheese
OPTIONAL: 2 cups shredded potatoes, cooked

Directions
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese (and potatoes). Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.