Sweet Vidalia Onion Relish

8 large vidalia onions
1/4 c. salt
1 pint apple cider vinegar
1 1/2 c sugar
1/2 tsp pickling spice
1/2 tsp tumeric
1 small jar pimentos

Chop the onions

Add the salt and let it set for 30 minutes.

After 30 minutes, drain all the liquid off the onions and discard the liquid. I used my hands to squeeze the liquid out of the onions.

Add the rest of the ingredients and cook for 30 minutes.
Put in hot jars and do a 10 minute water bath.
Makes 4 pint jars + a little extra.

Notes: I used my food processor. The onions were nowhere near the same size but I think that gives the relish some character. Also, if you use a plastic or wooden spoon to stir this, just know that the tumeric will discolor it.

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. :)

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.

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.

Bread Machine Plain White Bread

2/3 cup water
2 cups flour (I used King Arthur Unbleached Bread Flour)
1/2 tsp salt
2 tsp sugar
2 tsp yeast

Combine the yeast, water, and a little of the sugar and let it set for a few minutes to proof the yeast. Put all ingredients in the bread machine and hit start.

Taco Bread

1 tsp yeast
1 1/3 cup bread flour
2 T. taco seasoning
1/4 c. whole wheat flour
1/2 c. cornmeal
4 tsp sugar
2/3 tsp salt
1 T applesauce
3/4 c. warm water

Put everything in the bread machine and set the crust to "light".

Mark's Pizza Crust

• 2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
• 1 (1/4 ounce) package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water
• cornmeal, for sprinkling

Directions

1. Mix a little sugar into the warm water.

2. Sprinkle yeast on top.

3. Wait for 10 minutes or until it gets all foamy.

4. Pour into a large bowl.

5. Add flour and salt.
   

6. Combine.

7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

8. Cover and let rest for 20-30 minutes.

9. Prepare two 12-inch pizza pans with parchment paper or use pizza stones.

10. Sprinkle with a little bit of cornmeal.

11. Divide dough in half.

12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. (Use parchment paper if you don't have a pizza stone to keep crust from sticking).

13. Try to make it thicker around the edge.

14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

15. Then spread with pizza sauce and use the toppings of your choice.

16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

17. Makes 2 12-inch pizzas.

18. If you don't want to use all the dough, you can freeze it. Take a portion of dough, form into a ball, wrap in parchment paper, and place it in a freezer bag. When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Mashed Potatoes

Dice potatoes and boil until tender.
Once they are tender, drain, reserving some of the liquid.
Season with sea salt and pepper, using some of the liquid, some soy milk, and a little veggie broth until the consistency is right.

Who needs butter and milk?

Scrambled Tofu

Place 1 block of soft tofu in a pan and cover with water. Heat til boiling and let it simmer for about 5 minutes.

Drain the tofu pressing out all the water you can, dice the tofu and put in a non-stick skillet.
Add salt, pepper, garlic powder and about 1/4 tsp of tumeric and toss well.
Add some frozen chopped onion, green pepper and some diced potatoes and cook til everything begins to brown.

This is a great breakfast dish and is good on a plate or would be good in a tortilla with some salsa.

Vicki's Easy Hummus

1 - 15 ounce can of chickpeas, drained and rinsed
juice and zest of 1 lime
3 Tbl of the chickpea liquid (more or less)
garlic to taste
sea salt to taste

Whirl the chickpeas in the food processor until they are smooth and add the rest.

Quick and easy!

Crunchy Crust Apple Pie

Make a pie crust using Grape Nuts cereal and just enough frozen apple juice concentrate to make the cereal wet and sticky and press the mixture in a pie pan. (probably about 1/3 cup)

Core, peel and dice 5 or 6 apples. I used Red Delicious because that's what I had.
Add 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/4 tsp nutmeg and toss to coat the apples. (I just used whatever I found in the spice cabinet)
Add 1/4 c whole wheat flour and stir again.
I added the juice of 1/2 lemon to keep the apples from getting dark.
Add 1/2 c. brown sugar (I used the Splenda half and half brown sugar) and about 1/4 c. maple syrup to sweeten.

Put the apple mixture in the crust and bake 30 minutes at 350.

Vegan Lasagna

So the menu at Care Group last night was lasagna and I decided that it would be fun for us to have the same thing. I had been thinking I could make a decent lasagna using silken tofu. I did a quick Google search and saw that someone had posted a recipe using tofu instead of ricotta cheese so I put this together. I made a small pan for the 2 of us and enough to share with the curiousity seekers.

8 whole wheat lasagna noodles boiled until tender

1 jar of Wild Oates 365 Brand no fat spaghetti sauce - or make your own.

1 pack of silken tofu - placed in food processer until creamy
add some Italian seasoning, garlic powder, parsley, and egg substitute powder and water equal to 1 egg. Mix well in the food processer until blended.

1/2 pack frozen spinach (cut leaf is what I like) - thawed in the microwave and drained well.

Layer all of the above as many times as you like and bake for about 30-40 minutes at 350.

Honestly, all we missed was the cheese on the top. The seasoned tofu really did a good imitation of ricotta.