Cornbread

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. (Serves 8)

• 1-1/2 cups soymilk
• 1-1/2 tablespoons vinegar
• 1 cup cornmeal
• 1 cup unbleached all-purpose or whole wheat pastry flour
• 2 tablespoons raw sugar or other sweetener
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons oil

Preheat oven to 425°F.

Combine soymilk and vinegar and let stand.

Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended.

Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.



Recipe from Food for Life, by Neal Barnard, M.D.

Starr's Cucumber and Avacado Snack

• 1 cucumber, skinned and sliced. Cut slices in half.
• 2 avacados, cut into squares.
• 1/2 lime
• salt to taste
• pepper to taste

Mix your cucumber and avacados in a bowl. Squeeze lime over them, salt, pepper

Hummus Plate

• hummus
• Ore-Ide steak fries
• cut veggies in pretty colors
• sliced black olives
• olive oil
• ceyanne pepper

Heat up steak fries. Spread hummus on a plate. Drizzle with olive oil and sprinkle with ceyanne pepper. Arrange veggies around plate. Use fries and veggies to scoop up hummus.

Shepherd's Pie

• 4 large russet potatoes, diced
• 1/2 - 1 cup soymilk
• 1/2 teaspoon salt
• 1/2 cup water or vegetable stock
• 2 onions, chopped
• 1 large bell pepper, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/2 pound (about 2 cups) mushrooms, sliced
• 1 15-ounce can chopped tomatoes
• 1 15-ounce can kidney beans, drained
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 tablespoons low-sodium soy sauce

    Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.

Preheat the oven to 350° F.

Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.

"Cheesy" Potato Casserole

• 4 large potatoes, thinly sliced
• 1/2 cup (1 stick) margarine
• 1/2 cup flour
• 3 1/2 cups boiling water
• 2 Tbsp. soy sauce
• 1 1/2 tsp. garlic powder
• 1/4 tsp. turmeric
• Salt, to taste
• 1/4 cup vegetable oil
• 1 cup nutritional yeast flakes (available at health food stores)
• 1 4 oz.-can diced green chilies, optional Paprika

Preheat the oven to 450°F.

Oil a large casserole dish and fill it with the sliced potatoes. Set aside.

In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.

Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30 minutes more, or until the potatoes are tender and the top is browned.

Pumpkin Cheesecake

• 12 oz. firm silken tofu, pureed
• 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
• 1 cup canned pumpkin
• 1 cup granulated sugar
• 3 Tbsp. flour
• 1/2 tsp. ground ginger
• 1/2 tsp. nutmeg
• 1 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/4 tsp. baking soda
• 1 prepared graham cracker crust

    Preheat the oven to 350°F. Puree all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, then cover with plastic wrap or the top of the pie container.

Sweet Potato Pie

Serves 8

• 3 large sweet potatoes
• 3 tablespoons oil or non-dairy margarine
• 1/2 cup hot soymilk
• egg replacer equivalent to 2 eggs
• 1/2 cup fructose
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1 unbaked vegan pie crust

Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.

Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.

Pour the filling into the crust, and bake for 30 minutes.

Recipe from Vegetarian Cooking for People with Allergies, by Raphael Rettner, D.C.

Postpartum recovery from my miscarraige, I can begin to feel my tastebuds again. Tests revealed my iron was low and my protein. For breakfast, I have two scrambled eggs and turkey bacon. My kids also love this. In addition, i make smoothies every morning. I do not buy juice unless its, seasonal like apple cider. I buy frozen fruit, add a few goodies and make our own delicious nutrient packed smoothies. During the rest of the day we sip on water, herbal, tea, and cocoa because it's late fall here.

Frozen fruit is a great way to get your daily servings plus nutrients. It is more affordable and during the winter and a better option. I do not knock myself out with organic vs non when it comes to frozen. I buy what i can afford. Frozen is a healthier longer lasting option to canned and fresh, if you cannot get it. Kids love smoothies, and you can always sneak a bunch of goodies in there. If you do not have green powder sneak some fresh spinach in there.

Smothies
Frozen Fruit ( wild blueberries, strawberries, raspberry, mango, really any combo)
water or milk (soy, almond, hemp, etc)
local honey ( great for allergies)
spirulina ( any green powder mix is great)
oats ( B vitamins)
chlorophyll (iron)
Protein powder (optional, i.e. pea protein)