CARROT PINEAPPLE WALNUT CAKE

CARROT PINEAPPLE WALNUT CAKE

Oil two 8-inch round cake pans

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 16 servings

2-cups grated carrots

1-cups maple syrup

2-teaspoons vanilla

2-cups (20 ounces) crushed pineapple

1/3-cup ground flaxseed

1 1/2-cups water

2-tablespoon vinegar 

1/2-cup oil

½-teaspoon salt 

4-cups whole-wheat pastry flour

2-teaspoons cinnamon

2-teaspoons baking soda

2-teaspoons baking powder

1-cup walnuts, smashed

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

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

Add the dry ingredients to the wet.  Mix until uniform.  

Pour into two 8-inch oiled cake pans.  

Bake at 350 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean. 

Frost with Cream Cheese Frosting.  

BAKED FALAFEL

BAKED FALAFEL

Baking sheet pan

Preparation time: 15 minutes

Yield: 35 patties

3/4-cup gluten flour

1/4-cup nutritional yeast

1/2-teaspoons salt

1/4-teaspoon garlic powder

1-teaspoons onion powder

1-teaspoon cumin

2-tablespoons dry parsley flakes

1-15-ounce can garbanzo beans, drained

1-tablespoons oil

3/4-cup water

In a mixing bowl, whisk together the dry ingredients.  

Blenderize beans, oil, and water until smooth.

 Pour the wet into the dry ingredients and mix until uniform.  

Cut dough in half. Roll the dough until 3 inches thick. Cut into slices, form into balls, and press into patties.  Do the same with the other half.  

Place on a silicone pad. 

Spray the top with oil.

Bake at 350 degrees for 13 minutes.

PECAN SHORTIES COOKIE

PECAN SHORTIES COOKIE

                                                                                    9-inch square pan

Preheat oven to 350 degrees 

Preparation time: 10 minutes

Yield: 32 cookies

1/4- cup oil

2/3-cup maple syrup

1/4-teaspoon salt

1-teaspoon vanilla extract

2-cups whole-wheat pastry flour

1 1/2-cups pecans, smashed

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

In another bowl, whisk together the salt, flour, and nuts. 

Add the dry to the wet. Mix until uniform.

Press the dough in an oiled 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.  

CHOCOLATE CHOCOLATE CHIP PECAN COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1½-dozen large cookies

1-cup maple syrup

1/4-cup coconut oil

1-teaspoon vanilla

1/3-cup ground flaxseed

½-cup cocoa powder

1-teaspoon baking soda

2-cups whole-wheat pastry flour

½-teaspoon salt

1-cup peacans

13/4-cup chocolate chips optional

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

In another bowl, whisk together the cocoa, baking soda, flour, salt, pecans, and chocolate chips. 

Add the dry to wet and mix until uniform. 

Use a cookie scoop to place cookies on a silicone pad.  Place a piece of plastic film over each cookie and flatten with the bottom of a glass.  

Bake at 350 degrees for 11 minutes.  

ALMOND SHORTIES COOKIE

ALMOND SHORTIES COOKIE

9-inch square pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 32 cookies

1/4- cup oil

3/4-cup maple syrup

1/4-teaspoon salt

1-teaspoon almond

2-cups whole-wheat pastry flour

1 1/2-cups nuts, smashed

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

In another bowl, whisk together the salt, flour, and nuts.

Add the dry to the wet.  Mix until uniform.

Press the dough in an oiled 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. 

TOFU CABBAGE SALAD with PEANUT DRESSING

TOFU CABBAGE SALAD with PEANUT DRESSING

Preparation Time: 40 minutes

Yield:  4 to 6 servings

Tofu Cubes

12-ounce extra firm tofu, cubed

1/3-cup soy sauce

1/3-cup water

Place cubes on a large dinner plate. 

Zap tofu cubes in microwave for 5-minutes.  Mix tofu and zap for 3 minutes. 

Combine the remaining ingredients and stir. 

Pour the sauce over the tofu cubes and gently mix.

Zap the cubes for 3 minutes.    

Veggies

8-cups napa cabbage, shredded (use regular if Napa isn't available)

3-cups red cabbage, shredded

2-carrots, grated

1-cup grated daikon

9 green onions, sliced fine

Tofu Cubes

1-tablespoon sesame seeds

Peanut Dressing

1/2-cup creamy peanut butter

1/2-cup water

1/4-cup soy sauce

1/4-cup toasted sesame oil

1/2-cup vinegar

1/4-cup maple syrup

1/4-teaspoon cayenne pepper

Blenderize all ingredients until smooth. 

Place veggies on a large dinner plate, drizzle dressing, and place tofu over the top.

Sprinkle with sesame seeds before serving. 

BEST BURGERS

BEST BURGERS

Baking sheet pan

Preparation time: 20 minutes

Yield: 8 servings

1 1/2-cups gluten flour

1/2-cup nutritional yeast

2-teaspoons salt

1-teaspoon garlic powder

2-teaspoons onion powder

1-cup cooked rice

1-cup chopped mushrooms

1/2-cup grated beet

1-15-ounce can black beans, drained

2-tablespoons oil

1/2-cup water

In the standing mixing bowl, whisk together the dry ingredients. 

Blenderize beans, oil, and water until smooth.

Using the bread hook on a standing mixer, pour liquid into dry ingredients, and mix until uniform. 

Form into patties.   

Baking Sauce

1/4-cup water

2-teaspoons vegan beef flavored bullion

1-tablespoons soy sauce

1-tablespoons oil

Zap 1 cup of water in the microwave for 2 minutes.  Dissolve the bullion and combine with soy sauce and oil. 

Spoon liquid over burger patties.

Bake at 350 degrees for 40 minutes.