GINGER SQUARES

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 3-dozen cookies

1/2-cup canola or coconut oil

½-cup agave nectar

¼-cup molasses

3-tablespoons fresh grated ginger or 1½-teaspoons dry ground ginger

2 ½-cups whole-wheat pastry flour

1-teaspoon baking soda

½-teaspoon salt

optional: 1-teaspoon cinnamon, 1-teaspoon allspice, raisins

In a standing mixing bowl, mix together the agave, molasses and ginger. 

In another bowl, whisk together the flour, baking soda, and salt.

Add the dry to the wet and mix until uniform.   

Use rolling pin guides to get a uniform 1/4-inch thickness between two pieces of parchment paper.  Remove the top parchment and cut the dough into 2-inch squares.  Place the parchment paper with the cookies onto the baking pan.

Bake cookies at 375 degrees for 7 minutes or until lightly golden.  Bake longer if coconut oil is used. 

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CHOCOLATE CHIP COCONUT OATMEAL COOKIES

(GLUTEN FREE)

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 6-dozen cookies

1-cup water

1/3-cup ground flaxseed

1-cup canola or coconut oil

1/2-cup agave nectar

2 1/2-cups oat flour

2-cups coconut flour

1-teaspoon baking powder

1-teaspoon baking soda

1-cups vegan chocolate chips

optional: 1-teaspoon cinnamon or ½-nutmeg

In a standing mixing bowl, mix together the water, flaxseed, oil, and agave. 

In another bowl, whisk together flour, oatmeal, baking powder, and baking soda.

Add the dry to the wet and mix until uniform. 

Roll the dough into a large rectangle 1-inch thick in a plastic freezer bag.  Refrigerate for 10 minutes. 

Cut into 2-inch squares. 

Place on a parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or until lightly golden.

GREEN SPLIT PEA SOUP

Preparation time: 15 minutes

Yield: 12 servings

1 to 3-tablespoons oil

1-cup celery stalks and leaves, chopped

1-cup onion, chopped

1-cup grated carrot

3-bay leaves

6-cups water

1 vegan bullion

3-cups split peas

salt and pepper to taste

In a pressure cooker, heat oil over medium heat.  Sauté celery, onion, and carrots until soft.  Add the bay leaves, water, bullion, and stir.  Stir in the split peas. 

Bring up to pressure.  Lower heat and let cook for 10 minutes.  Remove from heat and let sit for ½-hour.  Add salt and pepper to taste.  Stir and serve.  

CAULIFLOWER BRAISED

Preparation time: 10 minutes

Yield: serves four

This is one of my favorite cooking methods.  It brings out the subtle and special flavor cauliflower.

1 bunch cauliflower

1-tablespoon olive oil

¼-cup water

salt and pepper to taste

Cut the cauliflower in half.  Cut out the core.  Cut into same size flowerets. 

Heat pan, warm oil, and then using a spatula keep the cauliflower moving until lightly coated with the oil and heated evenly.  Add the water and cover for about 10-minuets.  The cauliflower should be cooked but still firm. 

COOKIE-NUT SHORTIES WITH VARIATIONS

Oil a 9-inch square pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 32 cookies

½- cup oil (canola or coconut)

½-cup agave nectar

¼-teaspoon salt

2-cups whole-wheat pastry flour

1½-cups coconut, unsweetened

In a standing mixing bowl, mix together the oil and agave.

In another bow, whisk together the flour, coconut, and salt. 

Add the dry to the wet.  Mix until uniform.

Press the dough in a parchment lined 9-inch-square pan with a spoon.  Cut into 32 equal parts before baking. 

Bake at 350 degrees for 30 minutes or until lightly golden.  Cool and cut again. The cookies should cut apart easily. 

This is a very forgiving creative recipe.