Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Chai Tea Gift Mix

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Ingredients:

• 1/2 cup nonfat dry milk powder
• 1/2 cup powdered vanilla coffee creamer dry
• 3 tablespoons powdered sugar
• 1/4 cup unsweetened instant tea dry
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

Steps:

• Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
• Fill with 8 ounces very hot water
• For creamier chai use half milk and half water

Citrus Haricots Verts

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Ingredients:

• 1 bunch fresh French haricots vert or 1 bunch green beans washed
• 2 tablespoons olive oil
• 1 garlic clove minced
• 1 teaspoon finely grated orange zest
• 2/3 cup water
• 1 navel orange segmented without membrane
• 1 red grapefruit segmented without membrane
• 1 teaspoon sugar
• 2 tablespoons cold butter
• salt and pepper

Steps:

• Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
• Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans

Corn Grits Cornbread

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Ingredients:

• 1/2 cup cornmeal regular
• 1/2 cup cornmeal coarsely ground corn grits or polenta
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup buttermilk or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup butter melted

Steps:

• Make buttermilk if youre going to do that
• so it can sit a bit and do whatever it does that makes it buttermilky
• Preheat oven to 425F
• Combine the dry ingredients except the soda
• Stir the baking soda into the buttermilk and add that to the dry ingredients
• Add eggs and melted butter Stir together and pour into a 9x9 pan
• Bake for 20 minutes

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Fettucine With Rosy Mushroom Sauce

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Ingredients:

• 500 g fresh mushrooms diced 1lb
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves finely chopped
• salt and pepper freshly ground to taste
• 1/2 cup tomato puree 4 fl oz
• 1/2 cup cream
• hot pepper sauce a dash
• 500 g fettuccine pasta
• 2 teaspoons cornflour
• 2 tablespoons cold water

Steps:

• Heat olive oil amp; butter in a heavy-based saucepan on gentle heat until butter is soft
• Add garlic amp; mushrooms cook coating the mushrooms in the hot oil for 5 minutes
• Add salt amp; pepper tomato puree cream amp; hot sauce and simmer for 10 minutes
• Meanwhile cook the pasta according to packet directions then drain when cooked
• Mix the cornflour amp; water together then add to the simmering sauce stirring until it thickens slightly and serve

Granny Cake

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Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3/4 cup butter softened
• 3 eggs
• 2 cups mashed bananas
• 1 8 ounce can crushed pineapple with juice
• 2 teaspoons vanilla
• powdered sugar

Steps:

• Mix flour sugar baking soda nutmeg salt and cloves; set aside
• Beat butter with mixer for 30 seconds
• Add eggs banana undrained pineapple and vanilla- Beat
• Add flour mixture
• Spread batter in greased 10 inch fluted tube pan
• Bake in 325 degree oven for 70-75 minutes
• Cool on wire rack for 10 minutes
• Remove from pan and cool completely

Hot and Sour Mushroom Soup

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Ingredients:

• 1 cup vegetable stock
• 1 teaspoon pepper sauce
• 1 inch lemongrass finely chopped into rings
• 3 kaffir lime leaves roughly torn into three
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 2 ounces oyster mushrooms coarsely separated -OR- button mushrooms
• 2 small fresh green chilies more if desired crushed to split open

Steps:

• Add all recipes in a pot except for the chilis and let it come to a boil on medium high heat Let simmer for 30 minutes
• In the last five minutes add the red or green chili Serve warm

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Make-Ahead Garlic-Potato SoupCook's Illustrated

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Ingredients:

• 3 tablespoons unsalted butter
• 1 medium leek white and light green parts halved lengthwise washed and chopped small about 1 cup
• 3 medium garlic cloves minced-pressed through a garlic press about 1 tablespoon
• 2 heads garlic rinsed-papery skins removed and top third of heads cut off and discarded
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 2 bay leaves
• 1 1/2 lbs russet potatoes peeled and cut into 1/2-inch cubes about 4 1/2 cups
• 1 lb Red Bliss potatoes unpeeled-cut into 1/2-inch cubes about 3 cups
• 1 cup low sodium chicken broth or 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons fresh thyme leaves minced
• ground black pepper
• 1/4 cup fresh chives minced
• 3 tablespoons olive oil
• 6 medium garlic cloves sliced thin lengthwise
• table salt

Steps:

• TO MAKE SOUP BASE Melt butter in Dutch oven over medium heat When foaming subsides add leeks and cook until soft do not brown 5 to 8 minutes Stir in minced garlic and cook until fragrant about 1 minute Add garlic heads 6 cups broth bay leaves and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat Reduce heat and simmer until garlic is very tender when pierced with tip of knife 30 to 40 minutes Add potatoes partially cover pot and bring mixture to simmer over medium-high heat Take pot off heat and let rest 10 minutes Separate soup into 2 storage containers and freeze up to 1 month
• TO REHEAT AND SERVE Run hot water over surface of storage containers to help release frozen blocks of soup Add soup and 1 cup broth to large Dutch oven set over medium-high heat Cover and cook stirring occasionally until soup is hot and potatoes are tender about 20 minutes Discard bay leaves Remove garlic heads; using tongs or paper towels squeeze garlic heads at root end until cloves slip out of their skins Using fork mash garlic to smooth paste in bowl
• 3 Stir cream thyme and half of mashed garlic into soup; heat soup until hot about 2 minutes Taste soup; add remaining garlic paste if desired Using immersion blender process soup until creamy with some potato chunks remaining Alternatively transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth Process more potatoes for thicker consistency Return puree to pot and stir to combine Season with salt and pepper and serve sprinkling each portion with chives and garlic chips
• For Garlic Chips Heat oil and garlic in 10-inch skillet over medium-high heat Cook turning frequently until light golden brown about 3 minutes Using slotted spoon transfer garlic to plate lined with paper towels; discard oil Sprinkle lightly with salt

Maple Apple Dip

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Ingredients:

• 1 cup silken tofu
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 -2 medium apple

Steps:

• In a blender or food processor blend together the tofu cinnamon vanilla and maple syrup until smooth
• Spoon into a small bowl and use as a dip for the slices of apple and other fruit

Mom's E-Z Tortellini Soup

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Ingredients:

• 1 bag mixed vegetables
• 1 can vegetable broth
• 1 can of torusso whole tomato Spices included
• 1 bag tortellini
• parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Steps:

• Add Mixed Veggies to less than a half cup of Boiling Water
• Then add Veg broth
• Cut Tomatoes and add to pot with the Tomato liquid Do not drain Tomatoes
• Simmer until veggies are almost cooked and then add Tortellini
• After Tortellinis are at desired softness
• let stand before serving
• then sprinkle some parmesan cheese on top

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Pumpkin Cheesecake Cheesefake

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Ingredients:

• 1 1/2 cups vegan gingersnaps
• 6 tablespoons margarine melted
• 4 16 ounce containers soy cream cheese softened such as Tofutti
• 16 ounces silken tofu
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/3 cup flour
• 1 cup sugar

Steps:

• Preheat oven to 350F
• Mix gingersnap crumbs and margarine and press into the bottom of a springform pan Wrap outside of pan with foil and let chill in refrigerator
• In food processor or high-speed blender combine all soy cream cheese with silken tofu and blend until smooth Add remaining ingredients blending briefly after each addition Pour into springform pan
• Place springform pan inside a large deep baking dish Fill the baking dish with hot water taking care not to disturb the springform and transfer to oven
• Bake for 50 minutes then turn off the oven open the oven door and let sit for about 1 hour
• Remove both pans and transfer springform to refrigerator Chill covered for at least 3 hours

Pumpkin, Pasta and Peanut Salad

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Ingredients:

• 500 g pumpkin
• 220 g pasta spirals
• 1/2 tablespoon olive oil
• 4 spring onions
• 1 cup roasted peanuts
• 2 tablespoons tahini
• snow pea sprouts for garnish

Steps:

• Peel and deseed pumpkin Boil or steam until just tender and drain well Cut into 15cm cubes
• Cook pasta according to directions on packet Drain well and mix oil through; cool
• Trim spring onions and cut into 1cm slices on the diagonal
• Mix pumpkin pasta spring onions and peanuts together
• Carefully mix dressing through and garnish with snow pea sprouts

Roasted Garlic Mashed Potatoes

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Ingredients:

• 3 whole garlic heads
• 1/2 cup pure olive oil
• sea salt
• fresh ground pepper
• 2 lbs yukon gold potatoes
• 1 -1 1/2 cup unsalted butter at room temperature
• 1 tablespoon garlic paste
• 1 1/2 cups heavy cream to taste
• sea salt preferably gray sea salt
• fresh ground black pepper

Steps:

• The night before cube the potatoes and put them in a large saucepan with salted cold water and place in the refrigerator overnight
• Roast the garlic Preheat the oven to 350 degrees F peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool
• For the garlic paste Pop garlic cloves from their skins and place cloves in a blender along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency
• For the potatoes The next day add some more salt and then bring to a boil over high heat
• Cook until tender about 10 minutes
• Drain well place potato cubes in a food mill and grind to remove skins
• Alternatively smash the potatoes with a large fork or potato masher
• Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown
• Add the garlic paste and cook quickly
• Add the cream season to taste with salt and pepper and bring to a boil
• Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk
• Add the remaining butter by tablespoons until taste suits you stirring after each addition
• Season with salt and pepper to taste and serve

Sauersprouts

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Ingredients:

• 2 heads cabbage
• 5 -10 Brussels sprouts chopped
• 2 whole onions sliced into thick slices
• 5 garlic cloves crushed
• 2 -3 tablespoons salt

Steps:

• In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
• Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
• Toss in the onions Add the crushed garlic
• Grate second cabbage and add it to the crock with the rest of the salt
• Using your hands crush the mixture until liquid comes out of the cabbage freely
• Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
• Clean off the scum repack and check every three days
• In about a week the kraut should be ready Dont worry if the garlic turns blue it happens

Scalloped Butternut Squash

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Ingredients:

• 1 teaspoon salt
• 1/2 teaspoon black pepper rounded 1/2 tsp
• 5 1/2-6 lbs butternut squash
• 5 ounces oka cheese 1 1/3 cups or 5 ounces mild cheddar cheese rind discarded and cheese coarsely grated 1 1/3 cups
• 1 1/2 cups heavy cream
• 3 sprigs fresh thyme

Steps:

• Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F
• Generously butter a 9 by 13 inch glass baking dish 3 quart capacity
• Cut off necks of squash reserving for another use you will have about 3 lbs necks Peel squash and very thinly slice with a slicer
• Layer 1/3 of the squash slices overlapping in baking dish and sprinkle with salt and pepper Sprinkle with half the cheese Repeat layering until all squash salt and pepper and cheese are in the dish There will be no cheese on top but do add salt and pepper to the final squash layer
• Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat Discard thyme and pour cream evenly over squash
• Put a sheet of parchment paper over squash and poke a few holes in it with a knife Bake squash until tender about 45 minutes
• Discard parchment and let squash stand about 10 minutes before serving

Scalloped Potatoes and Butternut Squash With Leeks

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Ingredients:

• 3 cups leeks washed very well and then thinly sliced about 6 large white and pale green parts only
• 1/2 cup unsalted butter
• 3 1/2 cups whole milk
• 6 tablespoons all-purpose flour
• 1 1/2 lbs potatoes about 4 large
• 1 lb butternut squash peeled seeded quartered and cut into 1/8 inch slices
• 1 1/2 cups gruyere cheese coarsley grated about 4 ounces

Steps:

• Preheat oven to 400 degrees
• Generously butter a 3 quart baking dish at least 2 inches deep
• In a skillet
• cook leeks in 3 tablespoons butter over medium low heat
• stirring
• until very soft
• In a saucepan
• bring the milk just to boil dont scaldjust keep warm
• In another heavy saucepan
• melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes
• Add heated milk in a stream
• whisking
• and bring to a boil
• Simmer this sauce
• whisking
• for 1 minute - or until thickened - and season with salt and pepper
• Peel potatoes and slice 1/8 inch thick
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices
• overlapping them slightly
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere
• Make 2 more layers with sauce
• potatoes and squash
• leeks and Gruyere in the same manner
• Bake
• covered with foil
• in middle of the oven for about 20 minutes
• Remove foil and bake 30 minutes more
• or until top is golden and vegetables are tender Yum
• If you prepare this in advance you may need to bake it a little bit longer

Seaweed and Split Pea Soup

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Ingredients:

• 3/4 cup dried split peas
• 5 cups water
• 1 ounce wakame seaweed
• 2 onions
• 1/2 lb carrot
• 2 tablespoons tahini
• salt to taste
• soy sauce to taste

Steps:

• Soak the split peas overnight
• Drain and cover with water and bring to the boil
• Lower the heat then cover and simmer for 20 minutes
• Meanwhile cover the wakame with cold water and leave to soak
• Chop the carrot and onion finely
• Drain and chop the wakame discarding the tough centre
• Add the seaweed carrots and onion to the pot
• Continue to simmer for about 25 minutes
• Remove from heat add the tahini and the soy sauce and salt to taste
• Serve immediately

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Summer Squash Bake

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Ingredients:

• 2 lbs summer squash green yellow can use both
• 1/2 cup chopped onion
• 1/4 cup butter melted
• 3/4 cup reduced-fat sour cream
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 eggs lightly beaten
• 1 cup shredded cheddar cheese
• 3/4 cup crushed Ritz cracker DIVIDED measure after crushing

Steps:

• Preheat oven to 375 Lightly grease a 9 sqaure casserole dish; set aside
• Slice or dice the squash and steam/boil it for about 10 minutes or until very tender Drain very very well
• Return the cooked drained squash to the pot and mash it with the onion
• butter
• and rf sour cream until fairly smooth
• Stir in the salt
• garlic powder
• pepper
• eggs
• cheese and 1/2 cup ONLY of the crushed crackers
• Pour the mixture into prepared baking dish
• Evenly sprinkle with remaining 1/4 cup crackers crumbs
• Bake at 375 for about 30 minutes or until bubbly and lightly brown

Sweet and Spicy Yams

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Ingredients:

• 4 medium yams peeled and sliced
• 1/2 teaspoon orange peel finely shredded
• 1/2 cup orange juice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice

Steps:

• In a large skillet
• bring 1 of water to a boil
• Add yams
• Cover and simmer for 15 minutes or until they are tender
• Drain
• In a small bowl
• mix orange peel
• orange juice
• brown sugar
• salt
• cinnamon and allspice
• Pour over yams in skillet
• Cook and stir until bubbly
• Simmer
• uncovered
• for 5 minutes
• spooning sauce over potatoes occasionally to make a glaze

Vegan Apple-Bottomed Gingerbread Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 Ener-G Egg Substitute
• 3 tablespoons margarine melted
• 1/3 cup molasses
• 1/2 cup hot water
• 2 large apples
• 1 tablespoon margarine melted
• 2 tablespoons brown sugar

Steps:

• Preheat oven to 350F
• TO MAKE APPLE BOTTOMS Peel
• core
• and slice apples into 1-inch chunks
• Mix apple chunks
• tablespoon melted margarine
• and 2 tablespoons brown sugar in a bowl until apples are lightly coated
• Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside
• TO MAKE GINGERBREAD BATTER Combine flour
• brown sugar
• baking soda
• and spices
• Mix egg replacer
• melted margarine
• molasses
• and hot water in a separate bowl
• then add this mixture to the dry mixture
• Stir just until thoroughly combined and spoon batter over apples
• Bake for 25 minutes I recommend eating these with a fork as the apples dont always stay together
• but I promise theyre delicious

Vegan Chocolate Ganache Pumpkin Spice Cake

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Ingredients:

• 1/4 cup chocolate chips
• 2/3 cup pumpkin
• 1 teaspoon vanilla
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 tablespoons ground flax seeds or 2 tablespoons Ener-G Egg Substitute
• 1 1/4 cups flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 3/4 cup chocolate chips
• 3 tablespoons margarine
• 1/4 cup soymilk

Steps:

• Preheat oven to 350 grease or spray a 9x9 pan
• Melt chocolate chips in a double boiler or in the microwave for 30 sec intervals stirring after each 30 seconds until melted in a medium bowl
• Stir in pumpkin vanilla oil and flaxseed to the melted chocolate
• Mix all dry ingredients flour cocoa powder baking soda baking powder salt cinnamon nutmeg and cloves until well combined and stir in wet ingredients
• Spread evenly into the pan batter will be thick and bake for 25 minutes or until toothpick inserted comes out clean Let cool
• Ganache melt margarine and soymilk in a small bowl either in the microwave or on a double boiler Stir in chocolate chips and continue heating until melted and smooth
• Spread over cake when cake is cooled refrigerate cake if you want ganache to set or dig in for melty chocolate-y heaven D

Vegan Pumpkin Pie Smoothie

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Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup soymilk
• 3 ice cubes
• 1 tablespoon honey

Steps:

• Place all ingredients in a blender and blend for 2-3 minutes
• Enjoy

Vegan Runzas

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Ingredients:

• 1 1/4 cups boiling water
• 1/2 cup oats
• 2 tablespoons oil canola soybean
• 2 tablespoons molasses
• 2 tablespoons agave nectar
• 2 1/2 cups unbleached bread flour
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon yeast
• 14 ounces gimme lean beef
• 1/2 head green cabbage shredded
• 1 yellow onion diced
• 2 tablespoons peanut oil
• 2 tablespoons vegan worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Steps:

• Dough
• Mix oats
• hot water
• molasses and together
• allow to sit and cool a bit if hot to your wrist
• its too hot Somewhere between baby bath water and lukewarm is good Add flour
• salt
• and yeast Mix together
• place in oiled bowl
• flip to coat in oil
• cover with lid or plastic wrap Let sit 1 hour
• or until doubled in bulk Separate into balls Somewhere between a golf and tennis ball
• depending on how big you want the runzas to be
• I guess Let those rest at least 15 minutes
• Preheat oven to 350 Lightly flour a work surface
• and roll a bit of dough out to as thin a circle as you can manage without tearing it Its ready for filling
• While the water-oat mix is cooling
• get started with your filling First
• get the cabbage shredding out of the way Then dice your onions
• sing Im NOT crying Flight of the Conchords style as you go wink This will probably take you as long as the water to cool
• if you are doing the shredding by hand When the bread dough is rising and has about 30 minutes left to rise
• start with making the filling
• Saute the onions until translucent 10-12m
• and crumble in the beef I had to use a bread dough scraper to chop it up small enough to really work with
• so it didnt stick to the pan If sticking does occur
• add a little more oil When those are mixed together and heated through
• add your cabbage I promise it cooks down
• Stir those around a bit and let flavors meld When the cabbage is getting lighter in color and is softening
• add your seasonings Let this simmer on a low temp as you work with the bread dough
• and let the dough balls rest Roll out dough ball when it has rested
• and fill with 1/3c to 2/3c 1/3 is about right for an 8 or 9 circle
• so more if you made yours bigger Add additional Worcestershire and soy sauce as needed
• filling should be moist but not WET
• To fold the dough around the filling and make it look nice
• I flipped one long corner over
• flipped the short ones down Wet the last dough flap with water
• flip up and press it inches Wetting it will help it stick and not open up It should look something like a burrito now Dust with flour on all sides so it wont stick to your pan and break open Place
• seam side down
• on a greased pan and start over Continue until you run out of dough or you run out of filling

Weight Watchers Spanish Pepper Soup

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Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 2 large garlic cloves
• 3 1/2 cups reduced-sodium vegetable broth
• 2 cups green beans trimmed and cut into 1/2-inch lengths
• 1 cup canned tomato puree
• 1/4 cup brown rice
• 1 tablespoon red wine vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• tiny pinch saffron
• 1/4 cup parsley

Steps:

• Preheat the broiler
• setting the rack 6 below the heat Line a baking sheet with foil; place both kinds of peppers and garlic on the foil Roast
• turning as needed until the peppers are evenly blistered and lightly charred on all sides
• and the garlic is deep brown
• 7-10 minutes Set aside 10 minutes to cool
• Wearing gloves
• peel and seed the peppers over a bowl
• saving the juices Chop the peppers and place in a medium saucepan Peel and smash the garlic; add to the peppers
• Strain the pepper juices into the saucepan Add the broth
• green beans
• tomato puree
• rice
• vinegar
• brown sugar
• paprika
• cayenne
• and saffron; bring to a boil Reduce the heat and simmer
• covered
• until the rice and beans are tender
• about 45 minutes Serve
• sprinkled with the parsley
• 1 serving = 2 points

Yellow Tomato Soup With Goat Cheese Croutons

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Ingredients:

• 3 lbs yellow tomatoes halved and seeded about 9 medium
• 2 tablespoons olive oil divided
• 4 garlic cloves minced divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary minced
• 1 teaspoon fresh thyme minced
• 1 large onion chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 12 slices baguette 1/2 inch thick
• 1 tablespoon olive oil
• 2 tablespoons prepared basil pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

Steps:

• Heat oven to 400F
• Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
• Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
• Process tomatoes in a blender until pureed in batches if needed Set aside
• In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
• Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
• While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
• To serve ladle soup into bowls and top each serving with 2 croutons