Impossible Pie

 Assorted vegetables, onion, meat analogs, etc.

1c shredded cheese of choice (better if not pre-shredded)

2c milk

1c Bisquick

4 eggs

1/2t salt

1/8t pepper

Preheat oven to 400 degrees.

Stir-fry vegetables in a bit of oil.

Place in a greased 8x8 pan.

Top with shredded cheese.

Blend remaining ingredients and pour over pan.

Bake for 35 minutes.

Let cool for 15 minutes.

Huevos Rancheros Breakfast Casserole

1 lb veggie chorizo (or 1/2 chorizo and 1/2 veggie burger crumbles)
1t oregano
2t smoked paprika
2t chili powder
1t garlic powder
1t cumin
1t salt
1/2 t pepper
1 can black beans, drained and rinsed
1 can (14.5 oz) tomatoes with green chiles (do not drain)
8-10oz ranchera sauce
6 corn tortillas
9 eggs
8oz cheddar cheese, shredded
sour cream, for serving
avocado slices, for serving

Preheat oven to 375.

Sauté veggie chorizo (and veggie burger crumbles, if using) in a small amount of oil, along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix in beans and tomatoes. Set aside.

Add 1/2 of the ranchera sauce to the bottom of a 9x13 casserole dish.

Place tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.

Pour chorizo/bean/tomato mixture on top of tortillas and spread evenly.

Pour and spread remaining ranchera sauce

Sprinkle on 6 ounces of cheese.

Use a spoon to make 9 evenly-spaced “wells” for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in a well.

Sprinkle 2 more ounces of cheese on top and bake the casserole for 30 minutes. Check the doneness of the eggs, cooking longer, if necessary/desired.

Vegan Danish

In mixing bowl, dissolve together:

1T yeast

1T sugar

1c warm water

Let stand 5 minutes, then add:

2c four

3T sugar

Beat well and let rise until doubled, about 30 minutes.

Dissolve together, then mix into the flour and yeast mixture with your hands:

1/2c oil

1/4c sugar

1t salt

Add about 1 1/2c additional flour to make a kneadable dough.

Knead until smooth and soft, but not sticky.  Let rise until double again, about 1 hour.

Preheat oven to 350 degrees.

Roll thin, about 1/8", and cut into 4"x4" squares.

Place a dollop (about 2T) of filling of choice in the middle.  Pinch opposite corners together.

Bake for 15 minutes or until just beginning to turn brown.

Sweet "Cheese" Filling

Blend until smooth and creamy:

1/2c water

1/4c oil

1c soft tofu

Pour into a small saucepan and add:

1/4c fresh lemon juice

1/2c sugar

1/2t salt

2-3T flour

Cook over medium heat, stirring constantly until thickened.  Remove from heat and cool before filling the danish dough.  Use about 1T cheese and 1T cherry or blueberry pie filing, if desired.

Prune Filling

Cook covered until tender, then put through a food mill to make a puree:

1 (16 oz) box prunes, pitted

2c water

Stir in 1 1/2T lemon juice.

Adapted from a recipe by Louise Hagler in Tofu Cookery.

Mini Veggie Frittatas

2c chickpea flour

1/4c nutritional yeast

1t baking powder

1t salt

1/2t pepper

2 1/2c water

2T olive oil

3c assorted chopped veggies--broccoli, bell pepper, zucchini, spinach, tomato, mushroom, etc.

1/2c green onion, thinly sliced

Preheat oven to 400 degrees.

Combine all ingredients except veggies in a bowl and whisk to combine.

Stir fry veggies, except green onion, as desired.  When finished, add green onion.

Divide veggie mixture in greased muffin tin.  Pour flour mixture into each up and stir to combine, making sure all veggies are coated.

Bake 30-35 minutes, depending on the size of your muffins, until a toothpick comes out clean and the frittatas are beginning to brown on top.

Remove and let cool.  Frittatas are best near room temperature.

Adapted from a recipe at http://www.themostlyvegan.com/chickpea-flour-mini-veggie-frittatas/

Aebleskivers - Traditional or Vegan

For 2-3 people:
1 1/3c flour
1/2t salt
2t baking powder
1t sugar
1/4c melted butter or oil
1c milk or milk alternative (eg. soy)
2 eggs, separated, or 1 can soda water
powdered sugar for serving

For 4-5 people:
2 1/4c flour
3/4t salt
1T baking powder
1 1/2t sugar
1/4c melted butter or oil
1 1/2c milk or milk alternative (eg. soy)
3 eggs, separated, or 1 can soda water
powdered sugar for serving


Heat aebleskiver pan on medium to medium high heat.

Mix flour, salt, and baking soda.

If using eggs:
Beat egg whites until stiff. Set aside.
Beat yolks until light and fluffy, add sugar and butter. Mix well.
Add milk, alternating with dry ingredients.
Fold in beaten egg whites.

Vegan version:
Combine oil and sugar.
Add flour and milk alternative. Mix well. Batter will be stiff.
Gently stir in enough soda water until batter is thick, but pourable.

Pour a small amount of oil in each hole. Add batter to fill about 2/3 full.

Using an upside down fork, quickly turn each donut to the other side.

Remove and serve on a paper towel.


To eat, pull apart each aebleskiver (it should be slightly running inside), and fill with powdered sugar.

French Breakfast Puffs

1 1/2c flour
1 1/2t baking powder
1/2t salt
1/4t nutmeg
1/2c sugar
1/3c butter or alternative
Egg replacer the equivalent of 1 egg, optional
1/2c milk or alternative
1/2c sugar
1t cinnamon
6T butter or alternative, melted

Preheat oven to 350 degrees.

Grease 12 muffin cups; set aside.

Mix dry ingredients.

Cream together 1/2c sugar, butter or alternative, and egg replacer, if using.

Add flour mixture and milk alternately, beating well after each addition.

Fill prepared muffin cubs 2/3 full.

Bake 20-25 minutes or until golden.

Combine 1/2c sugar and the cinnamon.

Remove muffins from oven.  Immediately dip in melted butter or alternative, then in cinnamon sugar mixture till coated.

Serve warm.

Makes 12 muffins.

Adapted from a recipe in Better Homes and Gardens Complete Step-by-Step Cookbook.

Chewy French Bread

1 Tablespoon yeast
1 Tablespoon white sugar
2 teaspoons salt
2 cups warm water (not hot, not cold!)
5 cups all-purpose flour or until right consistency

In large standing mixer, combine the yeast, sugar, salt, and warm water. Be careful to use warm water, not hot.

Mix and let sit for about 15 minutes to get the yeast working.

Gradually add flour until you get just the right consistency. You want the dough to be soft but not too sticky.

Grease a large bowl with canola oil and add the dough.

Punch the dough down into a nice smooth ball.

Cover with a clean dishtowel and set it in a warm corner of your kitchen.

Let the dough rise until doubled in size. Punch down and smooth it out, and let it rise again.

Form into two large oblong shapes (or you can make several smaller loafs or even buns).

Place on a large greased cookie sheet or on a french bread pan.

Cover with a towel and let rise again, about 30-40 minutes.

Cut slits on top of loaves with scissors or serrated knife.

Mix one egg white and 1/2 teaspoon salt and brush this mixture on top of the loafs.

Bake on 400 degrees for 25 minutes or until bottom is slightly brown and crunchy, and top is nice and golden brown.

Remove and let cool on baking rack.

Adapted from a recipe by SueBeeHomemaker.com.

Notes from the original author:

• Freezes well in a freezer bag up to three months.
• Makes a terrific Beef Au Jus Sandwich or Pull Pork Sandwich.

Easy Mini Pumpkin Cinnamon Rolls

1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4c pumpkin butter
3T brown sugar
1t ground cinnamon

Preheat oven to 375 degrees F

Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.

Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.

Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.

Top with icing, if desired.

Pull Apart (two variations)

24 frozen dinner rolls
1/2c butter, melted

Cinnamon version:
1/2c brown sugar
1 sm package non-instant butterscotch pudding
1t cinnamon

Orange version:
1/2c white sugar
1 sm package non-instant vanilla pudding
1t orange zest

Spray angel food cake pan. Fill with frozen dinner rolls. Pour melted butter over rolls.

Combine dry ingredients. Sprinkle over rolls and butter.

Cover loosely and let rise overnight.

Bake at 350 for 30 minutes on a baking dish (to catch drippings)

Chickpea Omelet

2 cups chickpea flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2/3 cup nutritional yeast
1 teaspoon baking soda
1 teaspoon salt

Combine all ingredients and store in a mason jar until ready to use.

To make one omelet, combine 1/3c mix and 1/4c water.

Heat a small amount of oil in a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. When the underside is browned, flip the omelet again, and cook the other side for a minute.

Topped with your choice of veggies. My favorites are tomatoes, zucchini, and spinach.

Adapted from a recipe at https://www.forksoverknives.com/recipes/chickpea-omelet

Vegan Breakfast Sausages

This super yummy recipe is basically "raw sausage".  After the steaming process, fry in a pan with a little oil.

2 Cups vital wheat gluten
1/2 Cup nutritional yeast
1/2 Cup chickpea flour (or soy flour)
2 Teaspoons onion powder
1 Tablespoon whole fennel seed or caraway
1 1/4 Teaspoon pepper
2 Teaspoons paprika
1/4 Teaspoon cayenne
1 Teaspoon oregano
1/2 Teaspoon sea salt
1/4-1/2 teaspoon allspice
2 Teaspoons garlic powder
2 1/4 Cups water
3 Tablespoons vegan worcestershire sauce
3 Tablespoons olive oil
1 Tablespoon Braggs liquid aminos or soy sauce


Combine all dry ingredients in a large bowl.

In separate bowl whisk all the wet ingredients.

Stir the wet into dry and mix lightly until combined and spongy dough forms.

Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, ull and twist the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.

When they are all wrapped up, arrange them into a steamer basket over boiling water, and steam for 30 minutes.

Cool, and remove from foil. Keeps in the fridge for up to a week. Freezes well.

Adapted from a recipe at http://www.food.com/recipe/vegan-breakfast-sausages-456446, which is in turn an adaptation from Vegan Comfort Food by Alicia Simpson.

Waffles

You won’t believe how light and airy these yummy waffles are. Just be sure not to over mix the seltzer, or you will lose the precious air bubbles!

2 3/4 c flour
1 1/2T baking powder
1t salt
1T brown or white sugar
1/2c oil
1 box (1 cup) soymilk
1/2 cinnamon
1 can seltzer

Combine all ingredients except seltzer. Blend as much as you can...the mixture will be thick.

Carefully add seltzer, just to combine.

Cook in waffle iron according to appliance instructions.

Mom’s Cranberry Bread

When I was growing up, my mom made this cranberry bread every year for Thanksgiving. I always hated it and thought it was disgusting that anyone could eat it, but she never failed to get rave reviews from anyone who tried it. After I moved away from home, I found I needed a good quick bread recipe for the holidays and turned to this one. After all, I was the only one who ever said they didn’t like it!

2c cranberries (about 1/2 package)
2c flour
1/2t baking powder
1t salt
1c sugar
1/2t baking soda
1/4c shortening (butter or margarine)
1 egg or egg substitute, well beaten
3/4c orange juice
1/2c chopped nuts
Rinse and pick through cranberries and set aside.

Sift dry ingredients, then cut in shortening.

Mix egg or egg substitute with orange juice and add to dry ingredients, stirring just enough to moisten.

Fold in nuts and reserved cranberries.

Pour into a greased loaf pan and bake at 350 degrees for one hour.

Cinnamon Pancakes

All pancake recipes work without eggs and substituting soymilk, but we particularly like these.

Makes about 8 regular size pancackes.

1c flour
1T sugar
2t baking powder
1/4t salt
1c soymilk (1 small box)
2T vegetable oil
1t vanilla
1/4t cinnamon 

Mix all ingredients just until blended.
Cook as usual.


Variations 

Add 1/4c mashed pumpkin and 1/8t pumpkin pie spice.
Add 1 mashed very ripe banana.
Swirl in 1/4c mashed berries.

Breadsticks

3/4c warm water
1T sugar
1T yeast
2c flour
1t italian seasoning, optional
1/2t salt
butter

Mix first three ingredients together and let sit for 5 minutes.

Combine flour, seasoning (if using), and salt.

Add yeast mixture to flour and knead for a few minutes until well mixed.

Cut dough into several pieces and roll into long ropes.

Bake at 400 for 12 minutes or until a nice golden brown.

Remove from oven and immediately baste with butter.


Variation: Pretzels

To make pretzels, eliminate seasoning and salt.

Twist ropes into pretzels and bake.

After basting, immediately roll in rock salt.

The Best Bran Muffins Ever

If you don’t like bran muffins, then these are the bran muffins for you. Trust me, these are the only bran muffins I have ever liked, and not only do I like them, I devour them!

Where the recipe originally came from, I don’t know. But I was served them many many years ago at Thanksgiving breakfast at the home of some family friends. The original recipe makes a whole gallon of batter and keeps for 6 weeks in the refrigerator. It’s the perfect solution for company or a large family. I have adapted it to about half that size, but it still makes about 2 dozen muffins. I like to keep the batter in the refrigerator and just make a few every day. They are best when they are hot from the oven.

Combine the following and set aside:

3/4c boiling water
3/4c Post 100% Bran cereal
Cream together:

1/4c (1 stick) butter
2/3c sugar
2 egg substitutes
1 1/2c soymilk
1 1/2c Kelloggs All Bran cereal
Combine the following and add to the creamed mixture:

2c flour
1t baking soda
1/2t salt

Lastly, fold in the soaked bran.

Bake 15-18 minutes at 400 degrees.

Biscuits

2c flour
1T baking powder
2T sugar
1/2t cream of tartar
1/4t salt
1/2c (1 stick) butter
2/3c soy milk
Pulse all ingredients except milk in food processor until butter is finely ground.

Pour into a bowl and add milk. Stir well.

Turn onto a floured work surface and roll 1/2 inch thick. Cut into rounds.

Bake at 450 for 10-12 minutes or until golden.

adapted from Better Homes and Gardens New Cookbook

Quick Bread

When I first started making this yummy, vegan bread, I couldn’t stop! I just kept wanting to try variation after variation. Experiment with your favorite fruits and vegetables.

3/4c tofu (I found that 1 box of silken tofu will make 2 loaves or 6 mini loaves)
1c sugar
1/4c oil
1t vanilla
1c “mushy” fruits and/or vegetables, such as:
     mashed, ripe banana
     applesauce
     shredded zucchini
     canned pumpkin
     canned peaches, pulsed in a blender
2c flour
1/2t baking powder
1/2t baking soda
1/2t salt
1/4t cinnamon, or other spice combination (eg., pumpkin pie spice)
3/4c chopped nuts, if desired (personally, I hate them, but I am including them here for those who do!)

Blend tofu until smooth.

Add sugar, oil, vanilla, and fruit/vegetable combination.

Mix dry ingredients and then add to above. Mix just still combined.

Pour into a greased loaf pan.

Bake at 350 for about 1 hour in a regular loaf pan, or 30 minutes in mini loaf pans.

adapted from Tofu Cookery by Louise Hagler

Oatmeal Bread

1 1/4c plus 1T warm water
1T oil
1/2c molasses
1t salt
3c bread flour
1c quick cooking oats
2 1/4t yeast
Place in bread machine in order given.
Select white bread setting.
Bake according to manufacturer instructions.

Makes 1 2lb loaf.

Daily Bread

This is the bread that we make every day or so. We use it for everything, especially sandwiches. Because the shape of the bread machine bowl is not conducive to sandwiches, we put the machine on the “dough” setting, then remove the dough, kneed it again ourselves, and then let it rise and cook in one of our regular bread pans.

One Loaf:
3/4c hot water

2T sugar
1T dry soymilk
1T oil
1t salt

1 1/2c flour
1/2c wheat flour

1t yeast
Add ingredients to bread machine and set to Dough setting.
When complete, remove dough, knead, and place into greased bread pan.
Let rise 40 minutes in a warm oven.
Bake 30 minutes at 350 degrees.

Two Loaves:
1 1/4c + 2T hot water

3T sugar
2T dry soymilk
2T oil
2t salt

3c flour
1c wheat flour

1 1/2t yeast

Add ingredients to bread machine and set to Dough setting.
When complete, remove dough, knead, and divide.
Place loaves into greased bread pans.
Let rise 40 minutes in a warm oven.
Bake 30 minutes at 350 degrees.