NUT PIECRUST

NUT PIECRUST

Oil an 8 or 9-inch pie pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 8 servings

3/4-cup whole-wheat pastry flour

1/2-cup smashed nuts

1/4-cup oil

1/4-cup maple syrup

option: add 1-teaspoon cinnamon or 1-teaspoon almond extract

In a bowl, mix the ingredients. 

Press mixture into the bottom and up the sides of a 9-inch pie or tart pan.

 Bake at 350 degrees for 15 minutes or until golden. 

SWEET POTATO TART

SWEET POTATO TART

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 16 servings

2-cups sweet potato

1/2-cup maple syrup

1-teaspoons pumpkin pie spice

1/2 container (7 ounces) firm tofu

1/2-cup alternative milk

1 recipe nut crust

Zap potatoes for 5 minutes, turn, and repeat until a knife easily goes through the potatoes. 

Peel potatoes and mash them with a potato masher. Blenderize tofu, maple syrup, milk, and spice.

Mix together the tofu mixture with the mashed sweet potatoes, pour the mixture into the tart pans, and bake at 350 degrees for 45 minutes. 

CHOCOLATE WALNUT COOKIES

CHOCOLATE WALNUT COOKIES

Preparation Time:  20-minutes

Yield: 4-dozen

Dough

1-cup maple syrup

1/4-cup coconut oil

2-teaspoons vanilla extract

1/3-cup ground flaxseed

1/3-cup water

2-cups walnut flour

2-cups oat flour

1-cup whole-wheat flour

1-teaspoon baking soda

1/2-teaspoon salt

Make walnut flour in a blender by pulsing the walnuts.  Oatmeal pulsed in a blender becomes oat flour. 

In a standing mixer, combine the flaxseed and wet ingredients.   

Whisk together the dry ingredients in a large bowl. 

Add the dry ingredients to the wet and mix until uniform.   

Drop by a tablespoon onto a baking sheet lined with parchment or a silicone pad. 

Press your thumb to make a depression in the middle of each cookie. 

Chocolate Filling

Yield:  one-half cup

1/2-cup chocolate chips

2-tablespoons vegan creamer or milk

In a glass container, zap the chips and milk in a microwave for one minute.  Stir with a spoon.  Zap again for 30 seconds if chips are not completely melted. 

Fill the cookie depression with chocolate by a teaspoon.

Bake the cookies at 350 degrees for 25 minutes.

  

ASPARGUS and MUSHROOM CRUSTLESS QUICHE

ASPARGUS and MUSHROOM CRUSTLESS QUICHE

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 8 servings

2-cups asparagus cut in 2-inch pieces

2-cups sliced mushrooms

2-container (14 ounces) firm tofu, rinsed, drained, and crumbled

2-tablespoons arrowroot

¼-cup nutritional yeast flakes

1/2-teaspoon turmeric

2-teaspoon paprika

2-teaspoons onion powder

1-teaspoon garlic powder 

1-teaspoon salt

½-teaspoon pepper

With your hands, mix all ingredients until uniform.

Place mixture in a 9-inch pie pan.

Bake at 350 degrees for 30 minutes or until firm and lightly browned.  Let set for 10 minutes before cutting and serving.  

OATMEAL DATE COOKIES

OATMEAL DATE COOKIES

Parchment covered sheet pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 2 dozen

1/4-cup coconut oil

3/4-cup maple syrup

3/4-cup water

1/4-cup ground flax seed

1-teaspoon vanilla

3-cups rolled oats

1-cup whole-wheat flour

1-teaspoon baking soda

1/2-teaspoon salt

3/4-cup chopped dates

In a standing mixing bowl, mix together oil, maple syrup, flaxseed, water, and vanilla. 

Use another large bowl to whisk together oats, flour, soda, salt, and dates. 

Add the dry ingredients to the wet and mix well. 

Drop a rounded tablespoon onto parchment covered sheet pans.  Cover with parchment paper and flatten dough with the back of a measuring cup. 

Bake for 15 minutes or until golden.