White Bean Bruschetta

For the best flavor, use high-quality extravirgin olive oil. Prepare and chill the white bean spread up to two days in advance; bring to room temperature before serving. Toast the baguette slices up to a day ahead, and store in a zip-top plastic bag.

Yield: 12 servings (serving size: 2 baguette slices and about 2 tablespoons spread)

Ingredients

• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large garlic clove
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• 3 tablespoons extravirgin olive oil
• 2 teaspoons water
• 1 (10-ounce) French bread baguette, cut into 24 (1/2-inch-thick) slices

Preparation

Preheat oven to 350º.

Place parsley, juice, salt, pepper, garlic, and beans in a food processor; process until smooth. With processor on, slowly add oil through food chute. Add 2 teaspoons water, 1 teaspoon at a time; process until creamy.

Place bread on a baking sheet. Bake at 350º for 5 minutes on each side or until lightly browned. Serve with white bean spread.

FROM MY RECIPES.com

Spinach Hummus

Spinach hummus is a delicious variation of Traditional Middle Eastern hummus. This recipe for spinach hummus is super easy and is sure to be a crowd pleaser!

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 can garbanzo beans/chickpeas (15 oz), drained
• 1/2 cup fresh spinach, chopped
• 1/4 cup tahini
• 2 tablespoons garlic
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt

Preparation:

In a food processor, process beans, garlic, spinac,h and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.

Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold. Serve with pita bread, pita chips, or fresh veggies.

http://mideastfood.about.com/od/dipsandsauces/r/spinachhummus.htm

v. cinnamon rolls and Vanilla frosting

Sticky Cinnamon Rolls 4.8 (9) Written by Mattie 9 Comments 241Share This Sticky Cinnamon Roll recipe features brown sugar, maple syrup and just the right amount of cinnamon, making them moist and chewy. And if that's not enough, these vegan cinnamon rolls are topped with walnuts, raisins then drizzled with icing to make them an irresistible treat any time of day. Dough 3 Tablespoons water 1 Tablespoon golden flax meal 4 ½ cups all-purpose flour 2 ½ teaspoons active dry yeast 1 cup + 2 Tablespoons warm water ½ cup sugar ⅓ cup margarine, melted 1 teaspoon salt Filling ¾ cup + 2 Tablespoons brown sugar ¼ cup margarine, softened 2 Tablespoons maple syrup 2 ½ teaspoons cinnamon ¼ cup walnuts chopped ¼ cup raisins Icing Vanilla Icing 1) In a small bowl whisk together the 3 Tablespoons water and the flax meal. Set aside. In a medium mixing bowl whisk together the all-purpose flour and the yeast. 2) In another medium mixing bowl add the water, sugar, margarine, salt and whisk until well incorporated. 3) Add the flax meal mixture to the bowl containing the wet ingredients and whisk until well combined. Add the wet ingredients to the bowl containing the dry ingredients and stir to roughly combine. 4) Lightly dust a clean surface with flour and knead the mixture for 5 to 10 minutes. The dough should be firm and smooth, not sticky. Place the dough back into the mixing bowl, cover and place in a warm place like on top of the stove for 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes. 5) In a small bowl, whisk together the brown sugar, margarine, maple syrup and cinnamon. Set aside. 6) Roll the dough into a flat 16 x 20 inch rectangle. Spread the margarine, sugar and cinnamon mixture evenly on top using the back of a spoon. 7) Carefully roll up the dough lengthwise so it's 16 inches long. Cut it into 1 ½ inch sections with a sharp knife. 8) Preheat the oven to 400F (204C). Place the rolls close together, cut side up in a lightly greased 9x13 glass or ceramic baking dish. This will ensure that the rolls don't unravel during baking. Sprinkle the walnuts and raisins over them. Cover with plastic wrap and let the buns rise for one more hour. 9) Prepare the Vanilla Icing and set aside. 10) Bake for about 15 minutes or until golden brown, rotating the dish halfway through the baking duration. Pour the icing on the warm rolls before serving. You may want to heat the icing up a little so it can easily be poured. VEGANBAKING.net Vanilla Frosting that comes with... 2 cups powdered sugar ¼ cup margarine, melted 2 Tablespoons non-dairy milk 1 teaspoon vanilla extract Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.

v. cashew Cream cheese frosting

Doesn't have "fake" cream cheese! Haven't made this yet, but I'm gonna for this weekends cinnamon rolls. we'll see how it turns out. Takes over 24 hours though...prepare.

Creamy Cashew Cream Cheese Frosting 0.0 (0) Written by Mattie Comments Share This Creamy Cashew Cream Cheese Frosting recipe is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate. This vegan frosting features cashews and is enhanced with just the right amount of apple cider vinegar, lemon juice, sugar and vanilla extract. The mixture is then given a rest to allow complex flavors to develop more fully. It takes longer to make due to this step but it's worth it. 1 ½ cups raw, unsalted cashew pieces 2 Tablespoons canola oil 1 Tablespoon non-dairy milk, unsweetened 2 teaspoons apple cider vinegar 1 teaspoon lemon juice ¼ teaspoon salt ¼ teaspoon xanthan or guar gum (optional) 1 Tablespoon non-dairy milk ½ teaspoon vanilla extract 1 pinch salt ¾ cup + 2 Tablespoons powdered sugar 1) Rinse the cashews then soak them for 12 hours. 2) Drain the cashews and add them to a blender or food processor with the canola oil, non-dairy milk, apple cider vinegar, lemon juice, salt and xanthan or guar gum. Blend for several minutes until the mixture is smooth. Wrap the mixture in a cheesecloth and place it in a clean bowl. Let it sit in a lukewarm place such as on top of the stove for 12 hours. This allows the mixture to 'rest' and develop slightly more complex flavors. 3) Remove the cheesecloth. Add the Creamy Cashew Cream Cheese to a large mixing bowl and mix in the non-dairy milk, vanilla extract and salt. Mix in half of the powdered sugar until smooth, then add the other half and mix until smooth. Makes enough for one 8” diameter cake. VEGANBAKING.net

sugar cookies and frosting

Sunday I decided to make something "bad". SUGAR cookies. lil' andrew can't have milk so I just used dairy free butter and soy milk instead. They cooked very well and tasted normal! We frosted them to bring a little holiday joy in our lives...then I woke up this morning to a scale that was not so joyful...(just watch out for the dough...it's tastie)

COOKIES: Crisco Ultimate Sugar cookies

INGREDIENTS:

• 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• OR 1 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 3 cups Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• DECORATIONS
• Granulated sugar, colored sugar crystals, frosting or assorted candies

PREPARATION DIRECTIONS:

1. 1.
   BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.


2. 2.
   COMBINE flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.


3. 3.
   HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.


4. 4.
   BAKE 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.


5. VARIATION


6. 1.
   DROP COOKIE: Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.
   
   

FROSTING

• 4 cups confectioners' sugar
• 1/2 cup shortening
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• food coloring

Directions

1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

sweet cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

*of course made it veg. by using 1 TBSP milled flax for the egg and used soy milk. I actually added 1 TBSP white wine vinegar to the milk to make it "buttermilk". I also used 1/2 c. agave instead of sugar.

I love marie calendar's cornbread mix, but this is a good sub. very yummy and healthy...but not as good...kind of like comparing white bread to wheat bread. white bread is like candy...yumyumyum and bad bad bad for you...wheat bread is hearty and nutritious and that is exactly the difference between marie calendars and this yummy sweet cornbread recipe.

ps. it's very easy.

v. no bake cookies...yummm

2 tablespoons of E.B. or another butter substitute

1/4 cup cocoa

1/2 cup sugar

1/4 cup soy milk

dash salt

1 tsp. pure vanilla

1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) - I personally used soynut butter - but any nut butter will do.

1 1/2 cups UNCOOKED oatmeal

heat butter until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.

Add the sugar, milk and salt. Blend well.

bring ingredients to a full boil. You want a full boil, but because it will continue to cook for awhile once it's removed from heat, heating it too long can cause the mixture to scorch.)

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.

Makes 12 cookies.

Kind Diet: oatmeal Walnut and Dried plum cookies

Servings: Makes 10 to 12 cookies

Ingredients

Oatmeal, Walnut and Dried Plum Cookies

• 1 cup quick-cooking rolled oats
• 3/4 cup unbleached all-purpose flour
• 1/3 cup maple sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. fine sea salt
• 1/3 cup maple syrup
• 1/2 cup safflower oil
• 1 tsp. vanilla extract
• 1/2 tsp. molasses
• 1/4 cup chopped dried plums or other dried fruit
• 1/4 cup finely chopped walnuts

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried plums and nuts.

Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.

For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.

Strawberry Banana Smoothie

Strawberry Smoothie

Makes about 2 1-cup servings

Try this cold, thick smoothie with whole-grain cereal or muffins for a delicious breakfast. You can buy frozen strawberries or freeze your own in an airtight container. To freeze bananas, peel them and break into inch-long pieces. Pack loosely in an airtight container and freeze. Bananas will keep in the freezer for about two months, strawberries for six months.

1 cup frozen strawberries
1 cup frozen banana chunks
¹/₂ - 1 cup unsweetened apple juice

Place all ingredients in a blender and process on high speed until smooth, 2 to 3 minutes, stopping blender occasionally to move unblended fruit to the center with a spatula. Serve immediately.

Per 1-cup serving

• Calories: 135
• Fat: 0.4 g
• Saturated Fat: 0.1 g
• Calories from Fat: 2.9%
• Cholesterol: 0 mg
• Protein: 1.3 g
• Carbohydrates: 34.5 g
• Sugar: 20.3 g
• Fiber: 4.3 g
• Sodium: 5 mg
• Calcium: 26 mg
• Iron: 1.3 mg
• Vitamin C: 52.6 mg
• Beta Carotene: 49 mcg
• Vitamin E: 0.4 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

KIND DIET: Peanut Butter Pie

Serves 8-10

1 vegan chocolate cookie crust (I used a graham cracker cookie crust)
1 (10 oz) bag grain-sweetened, nondairy chocolate chips
1/2 cup soy or hemp milk (do not use rice or nut milk)
1 1/4 cups peanut butter, divided
1 (12.3 oz) box silken tofu (firm)
1/4 cup maple syrup
1-2 tspns vanilla extract to taste (I used just 1 tspn)

Preheat oven to 375 degrees.

Bake the cookie crust for 4-5 mins to make it a bit crispy. Cool completely.

Melt the chocolate chips in the top of a double boiler set over simmering water. If you don't have a double boiler, place a stainless steel bowl over boiling water & melt the ingredients in it. Whisk in the milk until combined & smooth. With a measuring cup, scoop out about 1/4 cup of the chocolate mixture, then pour the remainder into the cookie crust. Place the cookie crust in the fridge to cool completely.

While the filling chills, combine 1 cup peanut butter, tofu, syrup, and vanilla in a food processor or blender; process until very smooth, scrape down the sides of the bowl as needed. Pour the peanut butter mixture on top of the chilled chocolate filling in the cookie crust, smoothing it out over the pie as your pour, and return the filled cookie crust to the refrigerator to chill for an hour or until firm.

To serve, return the reserved chocolate filling to the double boiler, or stainless steel bowl, and stir in the remaining 1/4 cup peanut butter. Stir until the chocolate and peanut butter are very well combined and very warm. If the mixture seems to thick to drizzle, add some soy milk until it is runny enough to pour. Decoratively drizzle the mixture over the chilled pie in zigzags or swirls, or use a small spatula to spread it smoothly over the whole pie. Refrigerate for 15-20 mins before serving.

"kind Diet": Crispy Peanut Butter Treats with Chocolate Chips

Crispy Peanut Butter Treats with Chocolate Chips

This recipe is from Alicia Silverstone's The Kind Diet. These are quite delicious and have all wholesome ingredients. A Vegan dessert.

Prep Time: 20 minutes

Cooking Time: 60 minutes

Serves: 12

Yield 12 treats

Read more: http://www.livestrong.com/recipes/crispy-peanut-butter-treats-chocolate-chips/#ixzz131tNdFci

Ingredients

• 7 cups Crispy Brown Rice Cereal
• 1 3/4 cups Brown Rice Syrup
• 1/4 tsp Fine Sea Salt
• 3/4 cup Natural Peanut Butter, Creamy
• 1/2 cup Carob Chips, Grain Sweetened
• 
  
• Directions

Pour rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.

Turn the mixture out into an 8x8” or 9x13’” baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour -- if you can -- before cutting into squares or bars.