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.