recipes

Low Fat Blueberry Muffins

This should make about 7 or 8 muffins
Preheat the oven to 350 F

In a medium bowl, mix together:

1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of blueberries
1/4 tsp cinnamon
1/4 tsp nutmeg

In a blender, mix until very smooth:

8 oz firm silken tofu
1/2 cup sucanat
1/2 cup water
1 tbsp lemon juice
1 tbsp nutritional yeast
2 Tbsp vanilla

Pour the blended mixture into the flour mixture and stir just until all of the dry ingredients are well-moistened. Spoon the batter into a lightly greased or oil sprayed muffin tin. Bake for about 25 minutes. Let cool for at least 1/2 hour before trying to get them out of the muffin tray. Enjoy.
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Black Olive Tapenade

You will need:
1 1/3 cups pitted kalamata olives
1/4 cup drained capers
2 Tbsp extra virgin olive oil
2 large cloves of garlic, chopped
1 tsp dijon mustard
1/2 tsp herbes de Provence
Freshly ground black pepper to taste
Bread

Combine the olives, capers, oil, garlic, mustard, herbes de Provence and pepper in a food processor fitted with the metal blade. Process until a coarse textured paste is formed. Serve at Room temperature accompanied with toasted bread.
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Mexican Gazpacho a la Butano de Team Banana

1/2 tsp ground cumin
2 cloves garlic
4 Tbs fresh lime juice
1/4 cup olive oil
2 tsp salt, or to taste
5 large ripe tomatoes, chopped
1 cucumber, seeded & diced
1 red onion, peeled and finely diced
kernels from 2 ears of corn
2 firm-ripe avocados, peeled, pitted and cubed
6-7 sprigs of fresh cilantro, stems removed

Mix cumin, garlic, limejuice, olive oil and salt together in food processor. Add tomatoes and puree. Pour into large bowl and add water if soup is too thick. Stir in corn, avocado, cucumber and red onion. Taste and add lime juice, olive oil, or salt as necessary. Chill. Add cilantro just before serving.
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Raspberry Bars

Lining the pan with parchment paper makes removal of the squares for cutting very easy (just lift out the entire block and place it on a cutting board to cut).

1 1/2 cups (7.5 ounces) unbleached all-purpose flour
1 1/4 cups quick-cooking oats
1/3 cup (2.3 ounces) vegan granulated sugar (I use Florida Crystals since it’s organic)
1/3 cup packed vegan light brown sugar (I use Hain organic brown sugar)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans or almonds, or a combination
2/3 cup Earth Balance spread, softened but still cool
1 cup raspberry preserves

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line a 9” square pan with a sheet of parchment paper. Leave a bit of overhang to make it easier to remove the bars after they’ve cooled.

2. In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add margarine; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

3. Transfer 2/3 of mixture to prepared pan and use hands to press crumbs
evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1-1/2 hours, then remove from pan using paper handles. Cut into squares and serve.
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Blue Ribbon Chocolate Chip Cookies

You may want to cut the quantities in half. This recipe makes LOTS of cookies! The recipe says to bake for 25 minutes, however I find that 10-12 minutes is plenty. Any longer and they burn. Your mileage may vary.

2 cups Earth Balance Spread
3 cups sucanat
1 cup soft silken tofu
2 teaspoons vanilla extract

4-1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt

3 cups chocolate chips

Blend together sucanat and margarine with a fork. Stir in the tofu and vanilla. Whisk until the tofu disappears. Note: 1 cup of tofu is slightly less than a 12 ounce box of silken tofu.

In a separate bowl, mix dry ingredients together. Then, add wet ingredients to dry ingredients and mix until just combined. Fold in the chocolate chips. Place 2 tablespoons of batter 4 inches apart on a greased double layered cookie sheet or regular cookie sheet. Bake in a preheated oven at 375 degrees for 25 minutes. Let cool for about 5 minutes and remove from cookie sheet to finish cooling.
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Phenomenal French Toast

2/3 cup low-fait nondairy milk
4 tsps whole wheat pasatry flour
1 1/2 tsps Red Star Vegetarian Support Formula (T6635+) nutritional yeast flakes
pinch of salt (optional)

4 slices whole grain bread or whole grain sourdough bread

Mix the first 4 ingredients in a small mixing bowl, using a wire whisk to beat into a smooth, thin batter. Pour the batter into a wide shallow bowl. Dip the bread slices, one at a time, into the batter, making sure that both sides are well-saturated.

Mist a large skillet with nonstick cooking spray, or coat it with a thin layer of canola oil. Place the skillet over medium-high heat. When the skillet is hot, add the soaked bread slices in a single layer. When the bottoms of the bread slices are well browned, carefully turn each slice over using a metal spatula. Cook the other sides until they are a deep golden brown.

From Vegan Vittles by Joanne Stepaniak -- the above is the original recipe which yields two servings, so obviously the quantity made on the camping trip was quite a bit more! Plus a different type of bread was used.

Recipes from Vegan Food Parties