This should make about 7 or 8 muffins
In a medium bowl, mix together:
1 1/4 cup whole wheat pastry flour
In a blender, mix until very smooth:
8 oz firm silken tofu
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.
You will need:
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.
1/2 tsp ground cumin
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.
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. 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
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
4-1/2 cups whole wheat pastry flour
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.
2/3 cup low-fait nondairy milk
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.
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