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.