Lil' Bitty Gingers: WG, V & GF

yield: 5 dozen 2" cookies

Stir:

2 T Flax +6 T cold water together in small bowl, set aside for 5-10 min (egg replacer)

Cream:
1 c. Margarine
1/2 c. Unsweetened Applesauce
1/2 c. Molasses
2 c. Organic Cane Sugar

Sift:

3 c. Oat flour

2 c. Whole Wheat Flour/ Bobs GF all purpose Flour

1/2 c. Milled flaxseed

5 tsp Ground ginger

2 tsp Baking soda
2 tsp Ground cinnamon
1 tsp Ground clove
1/2 tsp Allspice
1/8 tsp Ground cardamom
1/2 tsp salt

Directions:
Stir flax mixture into creamed mixture, then stir in the sifted dry ingredients.
The dough will be slightly gooey. It's best to refrigerate/freeze for a few hours or overnight before baking.
Scoop with a mini ice-cream scoop, roll in turbinado sugar and place on a lined baking sheet. I use my pizza stone because it consistently crisps the outside while keeping the inside soft and chewy.
Bake @ 350 for 6-7 min.

Notes:

• I usually bake off a few batches after the dough has set in the fridge/freezer.
• After baking, I prefer to store these uncovered to keep them from getting too soft.

Enjoy!

Sally's Biscuits V, GF

yields 16 med

Sift:
2 c all-purpose flour or Bob's red mill GF All purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar

Cut in 1/2 c shortening or margarine, add 2/3 c. cold almond or soy milk in a well.
Stir until dough follows fork around bowl. Turn out floured surface, knead gently for 30 seconds, pat or roll 1/2 in. thick and cut. Nestle into pan, with the edges touching slightly.
Bake @ 450 10-12 min.

Lemon Poppyseed Vinaigrette

1/2 c sugar, agave or honey
1/3 c lemon juice
2 tsp sliced purple onion
1 tsp dijon mustard
1/2 tsp salt
2 T olive oil
poppy seeds

Quinoa & Black Bean Salad

Ingredients:
1 1/2 c cooled quinoa, cooked with salt, ground cumin and turmeric
1 1/2 c black beans- cooked, rinsed
1 1/2 c cooled, sautéed corn or small diced cucumber
1 med red onion, small diced
3/4 c red bell pepper, small diced
1/4 c finely chopped cilantro

Dressing:
5 T lime juice
1 1/2 T Red wine vinegar
1/4 c olive oil
1 tsp salt
1 1/2 tsp cumin
Add ground coriander and chili powder or taco seasoning to taste.

Stir together and refrigerate until mealtime.

Tofu Scramble V,GF

My favorite savory breakfast, thanks to Isa @ the ppk!

Ingredients:
1 pkg extra firm tofu, crumble or small dice
3 garlic cloves, minced
1/4 c nutritional yeast
2 tsp cumin
1 tsp fresh or dried thyme
1/2 tsp turmeric
1 tsp salt
3 T water

Directions:
Heat a large cast iron or other sauté pan over medium heat. Add olive oil and minced garlic.
Mix other ingredients with water and set aside.
Saute crumbled or diced tofu in pan for 3-5 min, add mixture to the pan, stir and let cook for an addition 2 min.

My notes:
This is also great with sautéed bell peppers, kale, onions, and of course a douse of Cholula!
I prefer to use this recipe in breakfast burritos or to serve with diced, oven-roasted potatoes.

Whole Grain Vegan Chocolate Chip Oat Cookies WG, V, GF

My oaty adaptation of this fabulous recipe. Yield: 55 small cookies/ 5 1/2 c dough

Cream:
1 cup sugar
1/2 cup maple syrup
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup margarine, softened

1 1/2 tsp vanilla extract

Sift:
2 tsp baking powder
1 tsp salt
1 cup whole wheat flour**

1 1/2 cup oat flour

1 tsp cinnamon
1/4 tsp cayenne

dash of nutmeg, ginger, cardamom

1 3/4 cups vegan chocolate chips
1 cup raw walnut pieces or chopped dried cherries

2-5 Tbsp water (to soften dough if needed)

**since brands differ, use your own discretion to evaluate when the dough is at a right consistency.

Mix sifted, dry indredients into wet ingredients. When mixed, dough will be sticky. add more oat flour if necessary. Add chocolate chips and nuts/cherries.

Refrigerate or freeze for atleat 30 minutes before baking @ 375 for 6-7 minutes.

I 

Faux Chicken Noodle Soup, V

Ingredients:
2 c vital wheat gluten
Cold water
Olive oil
2 c semolina flour
5 tsp Better than Bullion vegetable stock
4 T Braggs liquid aminos
5 cloves garlic
1 1/2 diced onion
1 1/2 c chopped carrots
1 c chopped celery
1 c nutritional yeast
2 T fresh sage
1 T fresh thyme
salt
cracked pepper

Directions:
Mix 2 c cold water with 2 cups vital wheat gluten to make the seitan.
Knead, slice, add to hot broth. Bring to a boil for 5 minutes, set a timer for 40 minutes and let simmer.

To make the noodle dough, mix 2 c semolina flour, 1 T olive oil and 2/3 c cold water in a bowl.
Knead well for 5-10 minutes, cover and let rest while the seitan simmers. You'll add the noodles to the pot for the remaining 3-5 minutes of the sen's 45 min cook time.


To prepare the broth, saute the minced garlic and diced onion in olive oil in a large pot, add carrots for 3 min, then chopped celery for another 2. Transfer to separate bowl and set aside.
In the same pot, add 10 cups water, nutritional yeast, sage, thyme, Bragg's and vegetable stock paste.
Bring mixture to a boil, add sliced seitan and simmer, uncovered for 40 minutes.

Putting it all together:
When the seitan has cooked for 30 minutes, roll out the pasta dough and cut into uniform thickness and length.
For the remaining 5 or so minutes, add the sautéed vegetable mixture, bring to a boil and add the noodles to the pot for the remaining 3-5 minutes of the seitan's 45 min cook time.

Serve hot. Makes wonderful leftovers.