Spinach Pie & Pineapple Dessert

A friend's mom makes this and I love it so much that I decided to give it a try. I used:

1 sheet Pepperidge Farm phyllo

2 boxes of frozen chopped spinach

1 small onion, chopped

6 oz. crumbled reduced-fat feta

2 eggs (as binder)

Salt

Oregano

I mixed all the ingredients in a bowl, poured them into a greased pyrex mold, topped it with the phyllo and egg wash and baked it at 400ºF for 15-20 minutes. So gooooood!!! I did overestimate the saltiness of the feta, though. I will add more salt to the mix next time I make it.

I had leftover phyllo so I cut up some pineapple, put it in a ramekin and topped it with the phyllo, some egg wash and maple sugar. It came out sooo good! Next time I'll sprinkle the pineapple with some flour or arrowroot so the juice that comes out of it makes a sauce.

Vegan/Macrobiotic Chocolate Chip Cookies

These are UNBELIEVABLE!!! I've gotten sooo many carnivores hooked on these!

3 Tbs. canola oil

2 cups walnuts

1 cup light brown sugar (I used 2/3 cup maple sugar to make them macro)

2 tsp. vanilla extract

1½ cups oat flour

1 tsp. baking soda

1 tsp. salt

¼ tsp. ground cinnamon

2 cups rolled oats

3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.) (I used grain-sweetened chocolate chips to make them macro)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Source:

http://www.vegetariantimes.com/recipes/10870

Classic Waffles

"A lovely, crispy waffle perfect for the morning."

Original Recipe Yield 10 to 12 waffles

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs (or substitute with unsweetened applesauce to make the waffles vegan)
  
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs (or pour in the applesauce). Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

Source:

http://allrecipes.com/Recipe/Classic-Waffles/Detail.aspx

AMAZING tofu scramble

I made this with Bryanna's variations and omitted the mushrooms. AMAZING!!!!!

JULIE HASSON'S YUMMY TOFU SCRAMBLE (WITH BRYANNA'S NOTES, ETC.)
Servings: 4

Julie says, "I love to serve this scramble with toasted bread for breakfast, or with gravy and quinoa for dinner. Any way you serve it, Tofu Scramble is great anytime of the day." I agree!

2 teaspoons olive oil, plus more as needed
16 oz. 16-ounce container of firm, water packed tofu, rinsed (see PS at end of ingredient list)
3 tablespoons nutritional yeast flakes
1/2 teaspoon granulated onion (or onion powder)
1 small onion, (thinly) sliced
Sliced mushrooms (I use about four 2" ones)
1 clove garlic, minced
Ground white pepper, to taste (I used black pepper)
1- 1/2 tablespoon Braggs or soy sauce (I used soy sauce)

PS: If you use the pressed medium-firm tofu, as described above in the text, use only 2 tablespoons nutritional yeast and 1 tablespoon soy sauce. You may want to use slightly less olive oil, too. I left everything else the same.

Using paper towels, blot as much moisture from the tofu as you can. You can gently squeeze it a little to extract more water.

Heat a nonstick skillet over medium-high heat. Add a little drizzle of olive oil (I used 2 tsp.-BCG) so that the bottom of the skillet is very lightly coated. Break the tofu into pieces and add them to the hot skillet. You can further break up any large pieces of tofu with a spatula. Let the tofu cook, stirring occasionally, until the tofu has released it’s extra water, and is starting to turn golden.

Continue to saute’ the tofu until it is light golden brown. Sprinkle the nutritional yeast flakes and granulated onion over tofu, stirring so that all of the tofu is coated.

Add 2 teaspoons more olive oil to the skillet, along with the sliced onion, mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are tender. Sprinkle with white pepper (or black, freshly-ground-- BCG) and drizzle with Braggs or soy sauce (this is my preference--BCG), stirring until liquid is absorbed.

Remove skillet from heat and serve the scramble warm, with toasted bread if desired.

Copyright © 2009 Julie Hasson; used with permission

Nutrition Facts

Nutrition (per serving): 153.8 calories; 52% calories from fat; 9.6g total fat; 0.0mg cholesterol; 242.2mg sodium; 399.4mg potassium; 7.1g carbohydrates; 3.1g fiber; 2.0g sugar; 4.0g net carbs; 13.6g protein; 3.3 points.

NUTRITION FACTS IF MADE WITH 16 OZ. MEDIUM-FIRM TOFU PRESSED IN THE TOFU XPRESS FOR 1 HR (resulting in 8.2 oz. firm tofu), AND WITH ONLY 2 TABLESPOONS OF YEAST, 1 TABLESPOON SOY SAUCE AND 3 TEASPOONS OLIVE OIL:

(I've given you the Nutrition facts for 1/4 of the recipe and 1/2 the recipe when made with the pressed medium-firm tofu, because there is a smaller volume of tofu in it when made this way.)

Nutrition (per 1/4 of the recipe): 99.3 calories; 52% calories from fat; 6.1g total fat; 0.0mg cholesterol; 235.0mg sodium; 277.6mg potassium; 5.5g carbohydrates; 2.1g fiber; 1.6g sugar; 3.4g net carbs; 8.0g protein; 2.1 points.

Nutrition (per 1/2 of the recipe): 196.2 calories; 52% calories from fat; 12.2g total fat; 0.0mg cholesterol; 319.9mg sodium; 547.1mg potassium; 10.7g carbohydrates; 4.2g fiber; 3.2g sugar; 6.5g net carbs; 15.8g protein; 4.1 points.


Source:
http://veganfeastkitchen.blogspot.com/2009/08/best-scrambled-tofu.html

My Brownies

175 grams Dark Chocolate
200 grams Butter
4 eggs
1-1/2 cups sugar
1 cup flour
1 teaspoon vanilla
1-1/2 cups walnuts (optional)

Preheat oven to 400ºF. Spray an 8x8 inch glass pan.
Melt the chocolate and butter in the microwave or on a double boiler, and let cool to room temperature.
Beat eggs and sugar until creamy. Add chocolate and butter mix, flour, and vanilla, and mix.
Add walnuts, if using, and mix.
Pour mix into pan, and bake at 400ºF for 10 minutes (to form shiny crust).
Then lower oven temperature to 375ºF and bake for an additional 30 minutes.
Cut them while they are still hot, and let cool.

Corn Pudding

This dish is like a cake, and very moist. It's a great as a side dish, or as an entree topped with salsa or veggie sausage.

2 cans sweet corn in water, drained
2 cans cream style corn
6 eggs
1 cup flour
1/2 cup matzo meal
4 teaspoons baking powder
1 cup oil (I use canola)
1 tablespoon sugar
Pinch of salt

Preheat oven to 350ºF and grease rectangular pyrex mold.
Beat whole eggs. Add sugar, oil, and salt, and mix well.
Add flour, matzo meal, and baking powder. Mix well and add cream style corn, and drained corn.
Pour mixture into prepared mold. Bake for one hour.

Very Different Banana Cake

This is not your typical banana cake. It is mostly bananas, and very dense and moist. Not "cakey" at all. This recipe has been in my family for generations, and is one of the simplest things to make. EVER.

It's a great way to use bananas that have turned black, as they are the sweetest and perfect for this cake.


4 or 5 bananas, very ripe
2 eggs
1/2 cup milk (can be non-dairy, I've used almond with great results)
2 heaping tablespoons sugar (I use brown)
2 tablespoons plain breadcrumbs
1 tablespoon flour (whole wheat works too)
2 tablespoons oil (I use canola)
1/2 teaspoon cinnamon
Chocolate chips (optional, but very yummy!)


Preheat the oven to 375ºF and spray a pie mold with nonstick cooking spray.
Place all ingredients, except chocolate chips, if using, in a blender. Blend until smooth.
Pour mixture into greased pan and sprinkle on chocolate chips, if using.
Bake for 45 to 50 minutes.

***This can be served warm or cold. Both are equally delicious!***

I haven't taken any pictures of the ones I've made, but I will next time and upload it.

Veggie Dog Stew with Sofrito and Peas

Risotto with Roasted Brussels Sprouts, Sundried Tomatoes, and Roasted Red Peppers

Steel Cut Oat "Risotto" with Roasted Sweet Potatoes

I topped it with some Feta, but otherwise, it's vegan.

Honey Cake (Leikaj)

Vegan Mac 'n Cheese

The first vegan mac 'n cheese I made was from Jo Stepaniak's wonderful, amazing "The Ultimate Uncheese Cookbook." I made some tiny tweaks to my taste, and this is the result.


2-1/2 cups dry whole wheat elbow macaroni
3 tablespoons olive oil
1/3 cup flour
1 teaspoon dry mustard
1 teaspoon onion powder
Tiny pinch of cayenne
1-3/4 cups almond milk, heated (or any other non-dairy, but I prefer almond)
3/4 cup nutritional yeast flakes
Salt & Pepper to taste
1/2 cup packed panko bread crumbs (they are crunchier and lighter than regular bread crumbs)

Preheat the oven to 375ºF. Spray an 8-inch square baking dish with cooking spray and set aside. Cook macaroni, drain well (save about 1/2 cup of pasta water for the sauce) and set aside.

While macaroni is cooking, heat olive oil in a large saucepan. When hot, stir in flour, mustard, onion powder, and cayenne pepper. Cook and stir 1 minute. Gradually stir in heated milk, a little at a time, mixing constantly. This should take 5 to 7 minutes. Cook the sauce until it is the consistency of thick cream, about 2 to 4 additional minutes. Remove from heat and stir in nutritional yeast flakes. Add the reserved pasta water. Season with salt and pepper. Stir in cooked macaroni and mix well.

Transfer to the prepared baking dish. Sprinkle panko breadcrumbs on top. Bake 25 to 30 minutes, and let stand 5 minutes before serving.

***Sometimes we can't wait for it to bake, and we eat it like the blue box mac 'n cheese...but it's SOOOOO much better!***

Thai Coconut Lime Soup with Tofu

Oatmeal Chocolate Chip Cookies

1/3 cup butter
1/3 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup white whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
3/4 cup quick or instant oats
3/4 cup dark chocolate chips (such as Ghirardelli chocolate chips, I rarely use them though, I like plain oatmeal cookies better!)

Preheat oven to 350 degrees. Beat butter and sugars with an electric mixer. Beat in egg and vanilla. In a medium mixing bowl, stir together flour, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until well combined. Stir in oats, then chocolate chips if using. Roll dough into walnut-sized balls and place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes.

Deli Style No-Tuna Melt

Ingredients (makes enough for 4 sandwiches)
8 oz soy tempeh, crumbled into teeeny tiny pieces
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 tsp dill
Salt & Pepper to taste

Directions
Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad

If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned.

Source:

http://justthefood.blogspot.com/2008/02/deli-style-no-tuna-melt.html