WHOLE-WHEAT BREAD WITH VARIATIONS

Oil two bread pans

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 32 slices

3-cups warm water

2-tablespoons agave nectar, or maple syrup, or molasses

3-teaspoons yeast

5 to 6-cups whole-wheat flour

3-teaspoons salt

optional: sprinkle on top sesame seeds, poppy seeds, sunflower seeds, flaxseeds

Zap water in a cup for 30 seconds.  In the standing mixer bowl whisk together the water agave.  If comfortably warm to the touch, whisk in the yeast. 

Place the yeast mixture in a turned off microwave oven for 10 minutes. 

Add the flour, salt and knead with the dough hook for 10 minutes. 

Place the ball of dough in an oiled bowl, cover with a wet cloth, and place in a turned off microwave oven for 40 minutes until double in size.    

Punch down dough and knead on a floured surface for a few minutes. 

Divide the dough and place in two oiled bread pans or place on an oiled baking sheet to make one large round load.  A pizza stone sprinkled with corn meal can be used.  Let rise for 40 more minutes in a turned off microwave oven. 

When double in size, bake at 350 degrees for 35 minutes or until golden.

VARIATIONS

After making this basic bread, experiment by replacing 2-cups of whole-wheat flour with oatmeal, cornmeal, rye flour, soy flour, rice flour, rice, buckwheat, wheat germ, soy pulp, potato flour, leftover mashed potatoes, overnight soaked seeds, other veggies and herbs.  If adding extras, use 1-cup of gluten flour. 

To add seeds to the top, moisten with water, nut, rice, or soy milk, agave nectar or maple syrup.  Press the seed in before you let it rise for the last time.  

 This recipe makes two loafs or  one big round.  Cut it in quarters, use one, and freeze the other three.  This is the homemade bread round that I take to a potlucks,  It is always welcome and popular.  

MANGO CASHEW OIL FREE  DRESSING

Preparation time: 5 minutes

Yield: 1-cup

1 mango, peeled and diced

1/4-cup white vinegar

1/4-cup raw cashews

stevia to taste

Blenderize all ingredients and toss with salad greens and veggies. 

Homemade whole wheat bread and a salad is dinner!  The salad is composed of Romaine, cucumber, celery, tomato, and diced cooked beet tossed with the dressing, salt, and pepper to taste.  

PEANUT BUTTER COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen cookies

¾-cup agave nectar

½-cup canola oil or coconut oil

¼-cup ground flaxseed

1-cup peanut butter

2-teaspoons baking soda

3-cups oat flour*

½-teaspoon salt

optional: add chopped salty peanuts to the top and press in before baking or chocolate chips

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

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

Add the dry to wet and mix until uniform.  

Roll dough into a 3-inch roll. 

Slice into coins.

Place on parchment covered baking sheets.  Make the traditional sign of peanut butter cookies by taking a fork and pressing the tines into the cookie tops. 

Bake cookies at 350 degrees for 11 minutes or until lightly golden.  If coconut oil is used, it increases baking time by 3 to 5 minutes longer. 

* Make the oat flour by blenderizing 3-cups of whole oats into flour.  The flour will be more than 3-cups, but use all of it in this recipe.  

PUDDING-CHOCOLATE MOUSSE

Preparation time: 10 minutes

Yield: 4 servings

1 container (12.3 ounces) silken tofu, extra firm

¼-cup agave nectar

1-tablespoon canola oil

¼-cup cocoa

1-teaspoon vanilla

or

1 container silken tofu, extra firm

½-cup vegan chocolate chips (melt by zapping for 1 minute, stir, repeat until melted)

¼-cup agave nectar

1-teaspoon vanilla

or

1 container silken tofu, extra firm

3-pieces (1 ounce) unsweetened baking chocolate (melted as above)

1/3-agave nectar

1-tablespoon canola oil

1-teaspoon vanilla

optional: replace agave with stevia to taste for fewer calories, add a ripe avocado for a richer creamy texture

Blenderize all the ingredients together until smooth.  Chill before serving

Plastic Film Tip:  When putting plastic film on small individual servings, line up the containers; place a large rectangle of the film over all the containers.  Cut the film in place to save time.  

Vanilla Mousse Parfaits with Seasonal Fruit

Preparation time: 10 minutes

Yield: 1½-cups

1 container (12.3ounces) silken tofu

¼-cup agave nectar

2-teaspoons vanilla

2-tablespoons oil

Blenderize all ingredients until smooth.  Place a layer of the mousse in a parfait glass, add fruit, layer of mousse, and top with fruit.  Chill and serve or cover with plastic film to serve later.  

Time Saving Tomato Cutting Tip

Time Saving Tomato Cutting Tip:  If you need to cut cherry tomatoes in half save time by cutting them all at once instead of one at a time.  Take two plastic coffee can covers and place the cherry tomatoes between the two tops.  Put a small amount of pressure on the top and slide a sharp knife through the center cutting the tomatoes in half.  This is a real time saver.