Chocolate Chip Cookies

Dry Ingredients:

 2 c. Whole Wheat Pastry Flour

1/2 c. rolled oats

1/4 tsp. baking powder

1/2 tsp. salt

Wet Ingredients:

1/2 c. canola oil

1/2 c. maple syrup

1tsp vanilla extract

1T. water

Additional:

3/4 c. carob or chocolate chips

3/4 c. chopped walnuts or pecans

- Preheat the oven to 350-degrees
- Combine the dry ingredients and mix well
- Whisk together the wet ingredients until smooth combined well
- Fold in the additional indredients (chips and nuts)
- On a lightly oiled sheet tray, portion out the cookie dough in 2-4 Tablespoon heaps and flatten with the palm of your hand.
- Bake until cookies are a light brown, roughly 20-25-minutes

Creamy Fresh Horseradish Dressing

2 T. fresh grated horseradish

1/2 block silken tofu

1/8 c. (2T) extra virgin olive oil

1/4 chickpea miso or blond

1/2 c. soy milk

2 garlic cloves, mashed or pressed

juice of 1 lemon

splash of rice vinegar

white pepper to taste

hot sauce to taste

1/2 tsp. dijon mustard

- Peel and grate horseradish
- Add all ingredients to a blender and blend until smooth and creamy

Quick Tofu Teriyaki

For the marinade:

4 cloves minced garlic

juice from 1/4 cup peeled and grated ginger

2 T. maple syrup

1T shoyu

1 T umeboshi paste

1/2 c. apple juice

- In a blender, combine all above ingredients with 1/2 c. water and blend until smooth.


-  Slice 1 lb. firm or extra firm tofu into 3 or 4 slabs of equal thickness
- Combine the tofu with the marinade into a saucepan and bring to a boil.  Simmer, covered for 35-minutes.
-  Drain tofu, reserving marinade, and blot with paper towels (or side rag) to absorb excess moisture.
- Coat tofu with some Oat Flour (shake off excess)
- In a medium skillet, heat oil and pan fry tofu over medium-high heat until golden on both sides.
- After tofu is cooked, drain any excess oil out of the pan and place tofu in a warmed oven to keep warm.
- Place marinade in blender with 2tsp. Kuzu and process until smooth
-Pour the blended mixture into the pan and cook for about two minutes, until the liquid is thickened, stirring constantly.
- Add tofu to the sauce, stirring until well coated.
- Serve with rice and steamed vegetables.


Alternatively:

4 T. rice syrup

2 T shoyu

1 tsp rice vinegar

2 slices of ginger

1 T. water

- Combine all ingredients into a sauce pan and bring to a boil and simmer for 5 minutes.   Remove the ginger and use the sauce.

vegan Scones

1/2 c. Apple juice or cider (keep out 1/3 c. if using fresh fruit)

1/3 c. currants

2 1/2 c. whole wheat pastry flour

pinch sea salt

1 tsp. baking soda

1 1/2 tsp. baking powder

1/4 c. corn oil (or canola or coconut)

1/4 lb. tofu (or 6T. butter or 8T butter minus the above oil)

zest and juice of 1 lemon

3 T. maple syrup

- Preheat oven to 350
- Soak currants in 1/3 c. apple juice
- Sift flour, sea salt, baking soda and baking powder together in a mixing bowl.
- Puree tofu, corn oil, lemon, and maple syrup in a blender until smooth
- Pour liquid ingredients into dry ingredients.
- Add currants and juice.  Mix together gently until dough holds together (it may need more water).  Do not over-mix)
- Place dough on floured pastry cloth or between sheets of waxed paper (dusted with flour)
- Roll dough out 1/2 to 3/4-inches thick.  Using a glass, cut 2" circles and place with spatula on lightly oiled cookie sheet in even rows.
- Bake in oven at 350 degrees for 10-15 minutes or until golden on top
- Glaze with maple syrup the last 5-minutes of baking.  Serve warm with jam or spread.

Gingerbread

This recipe is untested, hence the "?" with the quantity of baking powder

Dry Ingredients:

5 c. whole wheat pastry flour

2 T. baking powder ?

1 tsp. cinnamon

2 T. ground (powder) ginger

1/2 tsp. nutmeg

Wet ingredients:

1 c. canola oil

1 1/2 c. maple syrup

1/2 c. barley malt

2c. soymilk

1 tsp. vanilla

pinch sea salt

- Preheat oven to 350
- Sift together dry ingredietns into a bowl
- Whisk together wet ingredients into a separate bowl
- Combine wet into dry ingredients.
- Fold into oiled and parchment lined loaf pan
- Bake 55-60 minutes.

Tofu Sour Cream and Whipped Cream

Whipped Cream
8 oz. Soft Tofu

1/3 c. maple syrup

pinch cinnamon

1/2 c. apple juice

1 tsp. agar flakes

pinch salt

- Process tofu, syrup and cinnamon in food processor until creamy
- Cook apple juice with agar and salt until agar dissolves
- Stir tofu mixture into agar mixture and cook 3-5 minutes more
- Chill until set
- Whip before serving

Sour Cream

8 oz. soft tofu

juice of 1 lemon or 2tsp. umeboshi paste

1/2 c. Tahini

1/4 c. canola oil

1-2 T. soy milk

- Process ingredients in a food processor until creamy

Alternatively:

1 lb. blanched tofu

3 T. lemon juice

1/4 c. canola oil

3/4 tsp. salt

1 scallion, white part only

1 tsp. brown rice vinegar

- Combine all ingredients into blender or food processor.  Process until smooth & creamy.

Tofu Ricotta

For addition to pasta/casserole dishes.

8 oz. Firm tofu

2 tsp. blond miso

2 tsp. umeboshi paste

1 T. chopped garlic

1 T. herbs (Oregano, basil)

1 T. Tahini

salt & pepper to taste

- Press tofu to drain excess water.

- Crumble tofu using hands and mix in miso & umeboshi paste

- Add garlic, herbs and tahini

- Season with salt & pepper

Oatmeal Dulse Crackers

2 c. Rolled Oats

1c. sunflower seeds

1/2 c. Whole Wheat Pastry Flour

2 tsp. dulse flakes (or sea seasonings with garlic)

1/2 tsp. sea salt

1/3 c. melted coconut oil

1/3 c. brown rice syrup

1/8 to 1/4 c. water

sesame seeds

poppy seeds

caraway seeds

- Preheat oven to 350
- In a food processor, finely grind oats and sunflower seeds separately and transfer to a large bowl.
- Stir in flour, dulse granules, and salt
- In a separate bowl, whisk together coconut oil and rice syrup.
- Add wet ingredients to dry, mixing in water as needed.  Dough should be stiff yet pliable.
- Roll out dough between sheets of parchment to just slightly thicker than 1/8".  Be sure thickness is uniform throughout.
- Remove top sheet of parchment.  Score dough, all the way through at 2" intervals vertically and horizontally, creating squares.  Then score the squares diagonally to make triangles.
- Slide parchment-lined dough onto baking sheet.
- Mix together equal amounts of sesame, poppy, and caraway seeds and sprinkle liberally over dough, press down gently.
- Bake until lightly browned, about 15-20 minutes.  Crackers on the outer edges  may brown more quickly than those in the center.
- Remove from oven and score again.  Transfer to wire rack and cool completely.
- Store in airtight container at room temperature.