VEGGIE EGGLESS ROLLS

VEGGIE EGGLESS ROLLS

Spray oil on a silicon lined baking sheet

Preheat oven to 400 degrees 

Preparation time: 30 minutes

Yield: 24 rolls

3-tablespoons grated ginger

2-cups green onions, sliced thin

3 cloves of garlic, minced

1 container (14 ounces) firm tofu, small cubes

3-tablespoons soy sauce

1-cup grated carrots

3-cups Napa cabbage sliced thin

2-cup mung bean sprouts

3-tablespoons sesame seeds

1-tablespoon arrowroot powder 

1-pound egg roll wrappers (they don't contain egg)

1-tablespoon arrowroot powder

1 recipe sweet and sour dipping sauce or soy ginger sauce

1-jar hot mustard

In a large glass bowl, mix together the ginger, green onions, garlic, tofu, soy sauce, carrot, cabbage, mung bean sprouts, and sesame seeds.  

Zap the mixture in the microwave for 3 minutes.

Set aside to cool. 

Place 1/3-cup of filling two inches above a corner of the wrappers. 

Fold sides over filling, fold bottom over, and continue to roll up.  

Seal edges with arrowroot powder dissolved in a small amount of cold water to make a paste.  

Spray silicon pad with oil. 

Place rolls on pad and spray.

Bake at 400 degrees for 10 minutes, turn and bake for 10 more minutes. 

The veggie rolls may be frozen and then brought to room temperature, and then baked.  

Serve with sauce.  

DIPPING SAUCES FOR EGG ROLLS AND POT STICKERS

SWEET AND SOUR SAUCE DIPPING SAUCE

Preparation time: 5 minutes

Yield: 5-tablespoons

2-tablespoon ketchup

1-tablespoon soy sauce

2-tablespoons vinegar

hot mustard

Whisk all ingredients together.  

Add a dollop of hot mustard to the middle of the sauce for dipping pot stickers or egg rolls.  

VEGGIE ROLL GINGER DIPPING SAUCE

Preparation time: 15 minutes

Yield: 1/2-cup

¼-cup soy sauce

¼-cup water

1-tablespoon grated ginger

In a small bowl, whisk together all ingredients.

Serve at room temperature. 

MANDARIN ORANGES AND KIWI

MANDARIN ORANGES AND KIWI

Preparation time: 10 minutes

Yield: 2 to 4 servings 

Fruit that is juicy or difficult to peel can rot in the refrigerator unless presented in a colorful easy to eat way.  

5 Mandarin oranges 

3 ripe kiwi

Peel and separate orange segments

Peel and slice kiwi.  

Place oranges in the center of a bowl surrounded by kiwi.  

Present this as a refreshing after dinner dessert.  

CHOCOLATE, VANILLA, OR CINNAMON POPCORN

CHOCOLATE, VANILLA, OR CINNAMON POPCORN

Preparation: 5 minutes

popcorn air popper

1/2 cup of popcorn kernels

coconut oil spray 

1-tablespoon vegan protein powder (chocolate or vanilla)

2-tablespoons of coconut sugar

optional:  for cinnamon use vanilla powder and 1/2-teaspoon of cinnamon

Mix together the protein powder and sugar.

Air pop the kernels.

Spray the hot popcorn lightly and immediately sprinkle with the mixture. 

ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

Preheat:  375 degrees

Yield:  4 to 5 cups

1 butternut squash

Cut squash in half.

Remove seeds and strings. 

Place on silicone lined baking sheet.

Bake for 40 minutes.  

Cool squash.

Scoop out the butternut squash.  

Salt and pepper to taste.

Butter the hot squash before serving.  

BUTTERNUT SQUASH CREAM SOUP

BUTTERNUT SQUASH CREAM SOUP

Preparation time: 15 minutes

Yield: 10 servings

1 to 3-tablespoons oil1-cup onion 

1- cup chopped celery

1-carrot, grated

3-cups water

2-teaspoons of vegan bullion powder

4 to 6-cups butternut squash

3-cups plain alternative milk

salt and pepper to taste

In a pressure cooker, heat oil over medium heat.  

Sauté the onion, celery, and carrot until soft. 

Add the rest of the ingredients except for milk. 

Bring to pressure. Lower heat and cook for 3 minutes. Remove from heat and let sit for half an hour. 

Add the milk and salt and pepper to taste.  

Taking out a few cups at a time, blenderize the soup.

Reheat after blending if needed and serve.  

Optional:  grate nutmeg before serving.  

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 4-dozen cookies

1-cup maple syrup

¼-cup ground flaxseed

1/2-cup peanut butter

4-cups oatmeal

1-teaspoon baking soda 

3/4-cup chocolate chips

In a standing mixing bowl, mix together the maple syrup, flaxseed, and peanut butter. 

Add the whole oats and baking soda and mix until uniform.   

Mix in the chocolate chips.

Drop the cookies on a silicone pads or parchment covered baking sheets.  Press the bottom of a glass on each cookie to flatten.  Use plastic film to prevent the glass bottom sticking to the dough.

Bake the cookies at 350 degrees for 15 minutes or until lightly golden.  

ZUCCINI FALAFEL PATTIES

ZUCCINI FALAFEL PATTIES

aration time:  10 minutes

Yield:  12 to 15 patties

1-cup garbanzo bean flour

1/2-teaspoon salt 

1/4-teaspoon baking soda

1-tablespoons dry parsley flakes

1/2-teaspoon cumin

1-teaspoon onion powder

1/4-teaspoon garlic powder

2-teaspoons lemon juice

1/2-cup of hot water

1-cup grated zucchini

Place dry ingredients in a bowl. 

Whisk until blended.  

Add the zucchini, hot water, and lemon juice to the dry ingredients and mix.  

Let mixture rest for 10 minutes.  

Drop by heaping tablespoons unto silicone lined baking sheet.  

Bake at 350 degrees for 10 minutes.  

Flip over the patties and bake 5 more minutes. 

Spread hummus or myonaise on inside of pita. 

Stuff pita with patties, chopped tomatoes, and cucumber.  

ALMOND POPPY SEED COOKIES

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 4-dozen cookies

3/4-cup coconut oil

1/3-cup ground flaxseed

1/3-cup water

2-teaspoons almond extract

1-cup maple syrup

3 1/2-cups whole-wheat pastry flour

2-teaspoons baking soda

1/2-cup poppy seeds

1/2-teaspoon cinnamon 

In a standing mixing bowl, mix together the oil, flaxseed, almond extract, and maple syrup.  

In another bowl, whisk together the flour, baking soda, poppy seeds, and cinnamon.  

Roll the dough into a 3-inch diameter cylinder and chill in plastic for 1/2-hour.  Slice the dough into 1/4-inch rounds.  

Bake cookies at 350 degrees on a parchment lined baking sheet for 15-minutes or until golden.  

APPLE BROWN BROWN BETTY

APPLE BROWN BROWN BETTY

Oil a 9-inch pie pan

Preheat oven to 350 degrees 

Preparation time: 20 minutes

Yield: 8

Filling

8-cups of sliced and peeled apples or 11 medium apples

2-tablespooons lemon juice

1-tablespoon arrowroot powder

2-teaspoons cinnamon

Topping

2 1/2-cups of breadcrumbs (mine are dark due to whole-wheat and molasses)

1-teaspoon of cinnamon 

1/4-cup coconut oil

1/2-cup maple syrup 

Peel, core and slice apples into a bowl.  Mix in the lemon juice, arrowroot powder, and cinnamon.  Zap in the microwave for 5 minutes, stir, and repeat until apples are soft and caramelized

Place apples into an oiled 9-inch pie pan 

Combine the breadcrumbs, oil, maple syrup, and cinnamon. 

Spread 1/2-cup of breadcrumbs on the bottom of the pan. 

Place 1/2 of the filling over the crumbs.

Spread 3/4-cup of crumbs over the apples.

Place the remaining apples over the crumbs.

Spread the remaining topping over the apples.  

Bake at 350 degrees for 30 minutes.  

ORANGE CHIK AND BROCCOLI

ORANGE CHIK AND BROCCOLI

Preparation time: 20 minutes

Yield: 4

1 to 3 tablespoons of oil

1-bunch of broccoli

1-cup of water

2-teaspoon powdered veggie bullion

1pack of fake chicken in orange sauce (There are several brands available)

In a large skillet, heat the 1-tablespoon of oil, and sauté the broccoli until soft.

Zap 1-cup of water in the microwave for 2 minutes on high.  

Stir in the veggie bullion. 

When liquid is absorbed, remove broccoli.  

Heat the oil in the same pan and fry the fake chicken in oil until browned.  

Add back the broccoli combining with the fake chicken.  

When heated, add the orange sauce, stir and serve.      

BEETS

BEETS

Preparation time: 5 minutes

Yield: 2 to 4 servings

                                        

1 beet sliced and julienned 

Place beet slices in a glass bowl in a small amount of water.  Zap for 3 minutes, stir, and repeat until a knife easily goes through the slices.

Serve as is or with a vinaigrette dressing.  Chop and add to salads.  

CHOCOLATE BANANA WALNUT MUFFINS

CHOCOLATE BANANA WALNUT MUFFINS

Oil a muffin pan or paper muffin cups

Preheat oven to 350 degrees 

Preparation time: 20 minutes

Yield: 12 muffins

1-cup cup water

1/3-cup ground flaxseed

1/4-cup oil

1-cup smashed bananas

3/4-cup maple syrup

2-cups whole-wheat pastry flour

1/2-cup cocoa

2-teaspoons baking powder

1-teaspoon-baking soda

1/4-teaspoon salt 

1-cup walnuts, fold in just before pouring in the muffin pans

In standing mixing bowl, mix together the water, flaxseed, oil, bananas, and maple syrup.  

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

Add the dry to the wet and mix until uniform.  Fold in the walnuts.  

Pour into muffin cups or sprayed muffin pans until ¾ full.  

Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean. 

BEANS AND FRANKS

BEANS AND FRANKS

Preparation time: 10 minutes

Yield: 4 servings

2-cans (15 ounces) baked beans or 4 cups baked beans (go to July 2014 for recipe)

1-tablespoon oil

1-pack (16 ounces) vegan hot dogs

In a skillet, heat oil over medium high heat.  Slice the hot dogs on the diagonal into bite size pieces. When hot dog pieces are crispy, remove from the skillet.   

Zap the beans for 3 minutes, stir and repeat until evenly hot.  

Combine the beans and franks and then serve.

KALE

KALE

Preparation time:  15 minutes

Yield:  8

1-tablespoon oil

1 bunch kale, chopped

1 onion chopped

1/2-cup water

1-teaspoon vegan chicken flavored bullion powder

In a large heated skillet, sauté the onions until soft.

Add the kale stirring until limp. 

Zap the water in the microwave for 2 minutes on high.  

Stir the bullion powder into the hot water.

Add the bullion water to the kale stirring until the liquid is adsorbed.    

EGGPLANT PARM

EGGPLANT PARM

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees 

Preparation time: 30 minutes

Yield: 8 servings

kale, masked potatoes, and eggplant parm

1 large eggplant

4-cups marinara sauce

vegan cheeze

Slice eggplant into ½-inch thick slices.  

Place eggplant on a large dish and zap in the microwave until tender.  

Place slices in an oiled 9 x 13-inch baking pan.  Pour sauce over eggplant.  Top the eggplant with vegan cheese. 

Bake at 350 degrees until cheese melts.  

Serve with pasta or mashed potatoes.  

Place between inside a bun for a hot sandwich.  

CRANBERRY ORANGE COOKIES

BREAKER CRANBERRY ORANGE COOKIES

Oil a baking sheet or use a silicone pad                                      

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                     

1/2-cup sunflower seeds         

1/2-cup pumpkin seeds

1/2-cup ground flaxseed 

1/4-cup sesame seeds

1-teaspoon salt

1/2-cup coconut oil

3/4 maple syrup

                                                                                    zest and juice of two oranges

                                                                                    1-cup water

                                                                                    1-cup dried cranberries 

                                                                                   

In the standing mixing bowl, combine all the dry ingredients.  

Add the oil and mix until oats are evenly coated.  

Add the maple syrup, orange zest, orange juice, water, and mix until uniform. 

Spread out the mixture on a baking sheet. 

Roll over the dough with a rolling pin.  

Score the dough or leave it if you want to break into uneven pieces.   

Bake at 350 degrees for 35 minutes or until golden.  

Cool and then break along scored line or break into pieces.   

Store the cookies in a plastic bag in the refrigerator or freezer.  

CONFETTI RICE SALAD

 CONFETTI RICE SALAD

Preparation time: 20 minutes

Yield: 8 servings

6 cups cooked rice

1 green pepper, minced

1 red pepper, minced

1 yellow squash, minced

1 bunch of green onions, minced

1/3-cup olive oil

1/2-cup lemon juice

salt and pepper to taste

Mix all ingredients together.  Refrigerate for 1 hour or more.  Serve cold over Romaine lettuce.

PINA COLADA POPSICLE

PINA COLADA POPSICLE

Preparation time:  5 minutes

Yield:  8

1 can light coconut juice (14-ounce)

1-cup pineapple chunks

2-tablespoons maple syrup

2-teaspoons vanilla

Blenderize all ingredients. 

Pour into Popsicle mold. 

Freeze.

Unmold by placing mold in hot water in a glass,    and the Popsicle will release.

STIR-FRY MIXED VEGGIES

STIR-FRY MIXED VEGGIES

Preparation time: 20 minutes

Yield: 4 servings

1 to 3-tablespooons oil

4-cups cut vegetables (onion, mushrooms, sugar peas, bok choi, carrots, broccoli, zucchini, yellow crook necked squash, cauliflower, green onions, bean sprouts, eggplant, water chestnuts, bamboo shoots)

¼-cup soy sauce

1-cup water 

1-tablespoon arrowroot powder

optional:  Add cubes of tofu from TOFU-FAST EASY FLAVORFUL-July 2014

optional: 1-tablespoon grated ginger and/or 1-tablespoon garlic, minced or chopped.  

In a large skillet, heat oil over high heat.  For even cooking, cook one type of veggie at a time.  The veggies should be glossy, but not oily.  Remove when soft, but still slightly firm. Add some oil, and cook the next veggie, repeat until all the veggies are cooked.   

Whisk together the soy sauce, water, and arrowroot until smooth.  Add to the skillet and stir until thick.  Return all the veggies to the skillet and heat until hot.  Serve with brown rice.  

This is a fun creative recipe that allows you to cook what you have on hand with the veggie combinations you enjoy.