Mediterranean Carrot Salad

Submitted by Jane Littlefield

1/2 pound carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (I used lime)
1 clove garlic, crushed or chopped
1 tablespoon chopped fresh mint
1/2 teaspoon salt

With box grater, mandolin, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. Chill or serve at room temperature.
Serves 4.

Per 1/2 cup serving: 90 calories, 7 g fat, 0 mg chol., 1 g prot., 7 g carbs, 2g fibe, 150 mg sodium

Broccoli Salad

For the salad:
1 head broccoli
1/2 cup dried cranberries
1/4 cup red onion, chopped
1/2 cup walnuts, chopped

For the dressing:
3 tablespoons rice vinegar
3/4 cup Green Garden Mayonnaise (recipe below)
2 tablespoons sweetener (agave)
Sea salt to taste

1. Cut broccoli into bite-size pieces.
2. In salad bowl, add broccoli, dried cranberries, red onions, and walnuts.
3. In a separate bowl, mix sweetener, rice vinegar, and mayonnaise.
4. Pour dressing over broccoli mixture and toss to mix. Season with salt. Chill 2 hours.

Green Garden Mayonnaise

6 ounces firm silken tofu
1/4 cup raw cashews
2 tablespoons lemon juice
1 teaspoon rice vinegar
2 tablespoons apple cider vinegar
1 teaspoon agave
1/4 teaspoon sea salt
1/2 teaspoon Dijon mustard

Blend all ingredients in a food processor until smooth.
Refrigerate until ready to use.

Gluten-Free Crusty Boule

From "Healthy Bread in Five Minutes a Day" by Jeff Hetzberg, M.D., and Zoë François

"Shauna and Danny of the Gluten-Free website generously shared their wealth of knowledge with us to develop this fabulous crusty loaf. The dough is incredibly versatile; we bake it as a classic boule or in a loaf pan for sandwiches. It also makes a wonderful pizza crust with your favorite toppings or great crackers if it is rolled thin."

Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.

2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 Tbsp granulated yeast
1 Tbsp kosher salt (increase or decrease to taste)
2 Tbsp xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral-flavored oil
2 Tbsp honey

1. Mixing and storing the dough: Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14- cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.
4. The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.
5. On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refrigerated dough. Quickly shape it into a ball: this dough isn't stretched because there is no gluten in it - just gently press it into the shape. You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.
6. Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet.
7. Thirty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, slash the loaf with 1/4-inch-deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, until lightly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone or an oven rack. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow to cool on a rack before slicing or eating.

*Visit www.artisanbreadinfive.com for further instructions and photos, or watch the Gluten-Free Crusty Boule video.

Whole Grain Rye Bread

From "Healthy Bread in Five Minutes a Day" by Jeff Hetzberg, M.D., and Zoë François

Yields four 1-pound loaves.

2 3/4 cup rye flour
2 1/2 cups whole wheat flour (I use Spring Hard White Wheat)
2 1/2 cups unbleached all-purpose flour
1 1/2 Tbsp granulated yeast (2 packets)
1 Tbsp kosher salt
1 1/2 Tbsp caraway seeds, plus additional for sprinkling on top crust
1/4 cup vital wheat gluten
4 cups lukewarm water (70 to 80 degrees)
Cornmeal or semolina flour for the pizza peel

1. Mix the flours, yeast, salt, caraway seeds, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
2. Add the water and mix without kneading, using a spoon or heavy-duty stand mixer with paddle.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and flattens on top, approximately 2 hours.
4. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Elongate the ball into a narrow oval. Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). 30 minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty broiler tray on the shelf below the stone.
7. Just before baking use a pastry brush to paint the top with water, and then sprinkle with the additional caraway seeds. Slash the loaf with 1/4-inch-deep parallel cuts using a serrated knife.
8. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 to 40 minutes, until richly browned and firm. If you used the parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone or an oven rack.
9. Allow to cool completely before slicing or eating.

*Visit www.artisanbreadinfive.com for further instructions and photos, or watch the how-to-slash-rye-bread video.

Fruit Smoothy

Submitted by Kathy Evans

1 cup blueberries (frozen is fine)

2 kiwis, peeled

1 banana

1 apple (with peels)

1 1/2 cup frozen (or fresh) strawberries

1/3 cup lemon juice

3/4 cup vanilla yogurt (We use the brand "WholeSoy & Co." We've found it's the only soy yogurt we like.)

Blend well in blender. (We do not use water or ice - but some of the fruit is frozen so this ends nice and cold.)

Spinach Alfredo

1 pkg Nasoya Silken Tofu
3/4 cup soy milk
1 tsp salt
Juice from 1/2 lemon
3 Tbsp nutritional yeast flakes
4 fresh garlic cloves OR 2 roasted garlic heads
1-1 1/2 Tbsp garlic powder
1/4 cup sun-dried tomatoes, rehydrated

Blend above ingredients, then add:
1 cup soy milk
2 Tbsp corn starch

Thicken on stove top, then add:
2 cup chopped spinach, wilted

Add:
2-3 Tbsp crushed dry basil
3-4 Tbsp fresh or dried parsley
1/4 cup chopped sun-dried tomatoes, rehydrated

Mix. Serve over cooked pasta.

Perfect Patties

Adapted from "The Guilt-free Gourmet" by Vicki B. Griffin

4 cups rolled oats
1 large onion, finely chopped
1/2 cup chopped walnuts
1/2 cup raw sunflower seeds
1 Tbsp Herbamare or other seasoned salt
1/2 tsp salt
1 Tbsp molasses
3 Tbsp nutritional yeast flakes
1 Tbsp Italian seasoning
1/2 Tbsp savory
1/2 Tbsp basil

Boil 4 cups water. Mix in all other ingredients. Let sit for 20 minutes. Form into patties (using wide-mouth mason jar lid and ring). Bake on baking paper at 350 degrees F for 20 minutes. Turn patties over and bake another 20 minutes.

Serve with cheese sauce or cashew gravy.

Cheese Sauce

1/2 cup cashews
1/2 cup well-cooked brown rice, warm
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp nutritional food yeast
2 Tbsp sesame seeds
2 Tbsp lemon juice
2 cup water
1/4 cup pimento

Blend well, until very smooth. Heat to boiling to thicken.

American Chop Suey

1 onion, peeled and chopped
1 clove garlic, minced
4 Tbsp water
1 quart home-canned tomatoes or 1 28-oz can, diced or broken up
1 6-oz can tomato paste
1 cup textured vegetable protein (TVP)
1 cup water
2 Tbsp liquid aminos
1/2 tsp sea salt (optional)
1 lb brown rice macaroni (I used Tinkyada)

Saute onion and garlic in water in a large saucepan for 2 minutes. Cover and cook until onions are tender. Add tomatoes, tomato pate, TVP, water, and liquid aminos. Simmer, covered, for about 30 minutes.

Meanwhile, cook pasta in a saucepan in boiling water until "al dente." Drain and rinse with hot water. Add pasta to tomato mixture and mix well. Add sea salt.

Vegetarian Fried Rice

In this simple recipe, cooked rice is fried with vegetables and cashew nuts. It can either be eaten on its own or served as an accompaniment.

Generous 3/4 cup long-grain rice
1/2 cup cashew nuts
1 carrot
1/2 English cucumber
1 yellow bell pepper
2 scallions
2 Tbsp vegetable oil
1 garlic clove, crushed
3/4 cup frozen peas, defrosted
1 Tbsp soy sauce
1 tsp salt
cilantro leaves, to garnish

• Bring a large pan of water to a boil. Add the rice and simmer for 15 minutes. Tip the rice into a strainer and rinse: drain thoroughly.
• Heat a wok or large skillet. Add the cashew nuts and dry-fry until lightly browned. Remove and set aside.
• Cut the carrot in half along the length, then slice thinly into semi-circles. Halve the cucumber and remove the seeds, using a teaspoon; dice the cucumber. Slice the bell pepper and chop the scallions.
• Hat the oil in the woke or large skillet. Add the prepared vegetables and the garlic. Stir-fry for 3 minutes. Add the rice, peas, soy sauce, and salt. Continue to stir-fry until well mixed and thoroughly heated.
• Stir in the reserved cashew nuts and serve garnished with cilantro leaves.

Serves 2-4

Last-Minute Meal:
You can replace any of the vegetables in this recipe with others suitable for a stir-fry, and using leftover rice makes this a perfect last-minute meal.

Tuscan Bean Soup

Adapted from "Vegetarian For Life" by Darlene Blaney

1 large onion
3 cloves of garlic
2 large carrots, sliced
2 cups chopped rutabaga (frozen is OK)
4 cups shredded green cabbage (I put in the whole head)
1 lb. dry large lima beans, soaked overnight
1 1/2 cups brown rice
6-8 cups water (or enough to cover everything)
6 Tbsp Bragg's liquid aminos
1 Tbsp dried parsley
4 tsp sea salt (or to taste)

Saute onion in a little water. Add garlic, carrots, and rutabaga (if using fresh). Cook for 2 minutes. Add remaining ingredients (except for frozen rutabaga), and bring to a boil. Cover and boil slowly for about an hour or until rice is tender. If using frozen rutabaga, add it now, and bring to a boil. Boil until rutabaga is thawed and tender.

Makes an 8 quart kettle-full of soup.

Asparagus Guacamole

2 cups cooked asparagus
2 Tbsp soy yoghurt
2 Tbsp fresh lemon or lime

Blend first three ingredients together, then add:
2 Tbsp gren onion, minced
2 Tbsp tomato salsa
1 Tbsp cilantro, minced
1 clove garlic, minced
1/2 tsp cumin

If desired, you can also add:
1/2 avocado
1 Tbsp Vegenaise

Un-Tuna Sandwich

"Try toasting some bread and using some vegan cheese, you can make it into an Un-Tuna Melt. You won't be disappointed." ~ Jeff Peterson, 5 a.m. and 5 p.m. news anchor on WGME-TV.

2 cans garbanzo beans, drained and rinsed
1 cup of celery, diced
1 medium carrot, grated
1/4 cup vegan mayonnaise
2 Tbsp of relish or dill pickle, chopped fine
1 Tbsp yellow mustard
1 Tbsp tamari
1 Tbsp kelp granules

Drain and rinse beans and place in medium bowl. Mash the beans and combine with the rest of ingredients until mixed well. Add sea salt as necessary. Serve with rice crackers, as a sandwich, or wrapped in a tortilla.

Carrot & Tofu Scramble

From "Vegetarian Times Complete Cookbook"`
Submitted by Sophia Palange

1 Tbsp oil
1 lb carrots, grated
1 lb x-Firm tofu, drained and crumbled
1/3 cup soy sauce
1/3 cup sesame seeds (optional)
1 Tbsp ?? sesame oil

In skillet, heat oil over medium heat and cook carrots, stirring for 15 minutes. Add tofu to carrots and cook until soft. Add soy sauce and sesame seeds. Cook 1 minute. Stir in sesame oil. Serve hot.

Recommend serving over rice.

Ginger & Garlic Dressing

Submitted by Esther Mechler
"Here is the recipe from a restaurant called Whole Wheat and Wild Berries."

1-inch piece of ginger root
3 garlic cloves, peeled
¾ cup vegetable oil
Juice of one lemon
2 Tbs tahini
2 Tbs tamari

Put ginger and garlic in a small blender with a little oil. Blend. Add other ingredients.
Voila!

March Simple Abundance meeting

The March Simple Abundance meeting was held on Sunday, March 3 at the Penner's home. The following recipes were shared at the meeting. Thank you to all who brought a dish and/or a recipe for others to try out!

Sweet Potato Curry

Submitted by Mary Penner

Combine in blender:
1 cooked sweet potato, baked or boiled
1 thumb-size piece of fresh ginger, peeled
1 Tbsp tomato paste
2 Tbsp lime juice
1 can coconut milk
1 Tbsp onion powder or 1/2 fresh onion
2-4 tsp Thai Kitchen red curry paste, (available in most grocery stores)
1 clove garlic
1 1/2 tsp coriander
1-2 tsp salt
Add enough water to blend well.

1 sweet potato, sliced
4 medium potatoes, chopped
1/2 head cauliflower, separated into flowerets
1 zucchini, in half rounds
1 green bell pepper, chopped
1 block tofu, chopped and steamed for about 1 hour on a steamer

Cook sweet potatoes and potatoes until just barely tender, set aside. Place the blended sauce in a large kettle and bring to a simmer. Add the rest of the veggies and cook until just tender. Add the potatoes, sweet potatoes, and steamed tofu. Blend and adjust seasoning.

Serve as soon as possible, while vegetables are bright green and crisp.

Chik-style Seasoning Powder

1 1/3 cup nutritional yeast
3 Tbsp onion Powder
2 1/2 Tbsp sea salt (you can use less)
1 Tbsp soy or rice protein powder
1 tsp dried thyme
2 Tbsp organic sugar
2 1/2 tsp garlic powder
1 tsp crumbled sage (not powdered)
1 tsp paprika
1/2 tsp turmeric

Blend in blender. Store in a dry, airtight container.
Yield: 1 1/4 cup dry : 30 cups broth

Note: For broth, use 2 level teaspoons per 1 cup boiling water.

No-Bake Coconut-Date Squares

Submitted by Jody Quittmeyer

8 oz. box chopped dates (about 2 cups)
1/2 cup water
1/4 cup finely chopped walnuts
3 cups rice, corn, wheat or bran flake cereal, crushed
1 cup shredded unsweetened coconut

Combine dates and water in a small pan, bring to a boil, cover and simmer until very soft, about 5 minutes. Remove from heat, and stir in nuts and crushed cereal flakes. Set aside to cool.

On a baking sheet or tray, sprinkle half the coconut to form a square about 10"x12". Spoon date mixture on top, then sprinkle remaining coconut on top. With a spatula, distribute date mixture evenly and press down firmly until it is about 1/2" thick. Refrigerate until firm, then cut into 1"x2" bars. Makes about 60 bars.

Almond-Tahini Candy

Submitted by Elaine Sweetser

1/4 cup almond butter
1/4 cup sesame Tahini
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/3 cup sifted carob powder
1/4 cup shredded coconut

Stir all ingredients - except shredded coconut - together till the mixture forms a soft ball. Using a teaspoon form into small balls and roll in the shredded coconut.

Chill. Store in refrigerator. ENJOY!!!!!!

Simple Butter

Adapted from 7 Secrets Cookbook
Submitted by Jack McGrath

3/4 cup coconut milk
1/2 cup water
2 Tbsp yellow cornmeal
1/2 tsp salt
1/4 tsp butter flavoring, or to taste

1. Place all ingredients in a saucepan and bring to a boil. Lower heat and simmer for 5 minutes stirring constantly.
2. Place in a blender. Cover and turn on low, then increase to high. Blend about 1 minute until as smooth as soft butter.
3. Pour into a container, cover and chill. It will be runny, but sets up when cold.

February Simple Abundance meeting

There was no Simple Abundance meeting in January, so the February Simple Abundance meeting was our first meeting of 2013! It had also been about two months since the last meeting. The February get-together was held on Sunday, Feb. 3 at the Penner's house. The recipes and pictures below show some of the food that was brought and shared by those who attended.

Thank you to everyone who made and brought a dish!

Vegan Copycat Olive Garden Zuppa Toscana

Submitted by Sarah Keith

Prepare in advance:
1. Homemade plain soy yogurt
2. Tuscan TVP – sausage flavor, or Oat Sausage

1 Tbsp EarthBalance or SmartBalance Light margarine
1/2 - 1 whole medium onion, chopped
2 small cloves garlic, minced
4 small/medium or 2 large white potatoes, diced for soup
6 cups water
3 bouillon-equivalent vegan chik’n seasoning
TVP or oat sausage – equivalent of 1/2 - 1 pound cooked-down meat sausage
4 - 6 cups kale, deveined, rinsed and chopped
1 - 1 1/2 cup homemade plain non-dairy yogurt
Salt and pepper to taste

Directions:
In a large soup pot on very low heat, melt the margarine. Add the onions and cook a while, stirring a bit, then add the garlic and cook a little longer, until onion is translucent. Add water, stir in chik’n seasoning and add potatoes. Bring to boil, then reduce heat and simmer to cook until potatoes are just done. Add cooked TVP/oat sausage and return to a simmer, then add kale. Let simmer 5 minutes with the kale. Stir in yogurt. Bring back to a low simmer. Turn off the heat. Add salt and pepper to taste.

TVP for Vegan Copycat Zuppa Toscana

Submitted by Sarah Keith

1 1/2 cups TVP
1/4 - 1/3 medium onion, chopped
2 small cloves garlic, minced
1 1/2 cups boiling water

1 small slice of bread (whole grain), crumbled
1/4 cup plain soy milk

1 chia egg (1 T. chia seeds + 2 T. water)
1 Tbsp yellow mustard
1/8 tsp crushed red pepper flakes (for spicy, optional)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp fennel seed (I used celery seed because I didn’t have fennel seed)
1 tsp liquid smoke (optional)

Directions:

1. Mix the chia egg in a small dish (custard or coffee cup).
2. In a medium bowl, add boiling water to the TVP, onion and garlic. Mix well.
3. In a separate small bowl, mash the bread and milk together with a fork.
4. Mix the spices and seasonings into the thickened chia egg.
5. Add the spices/egg mixture and the milk/bread mixture to the reconstituted TVP mixture; mix well.
6. In a preheated large fry pan, cook and turn the mixture until dried and brown – about the consistency and color of cooked ground pork. This step takes quite a while: browning & turning, browning and turning.

This recipe makes enough for two batches of soup.
Use as you would use cooked ground beef or pork or turkey.

Homemade Plain Soy Yogurt

From "Artisan Vegan Cheese" by Miyoko Schinner

1 qt. plain soy milk
2/3 cup raw cashews, soaked 3 hours and drained
3 Tbsp plain non-dairy yogurt (preferably homemade, from your last batch)

Directions:
In a blender, whiz the cashews and 1 cup of the milk until smooth and creamy. Put mixture in a medium-sized heavy saucepan and whisk in the remaining milk. Cook over low heat until mixture is 110 degrees – no more!
Whisk in the yogurt, mixing completely. Pour into glass jar(s) – [1 qt. + 1 pt. canning jars work] and store in a dark warm place 4-8 hours, until set. (A gas oven with a pilot light is perfect.) Once set, refrigerate.

Kale Salad with Sesame Salt

Submitted by Ann Carroll

This is a great way to keep eating kale, which is so nutritionally rich.

• Remove large stems from kale leaves and then put in boiling water or steam for 4-5 minutes.
• Allow to cool and then cut into small pieces. Use Bragg's Ginger-sesame dressing (go easy and don't put on too much).
• Just before serving, sprinkle generously with gomasio, which is a mixture of sesame seeds and salt.
• You can make a large batch and keep it in a refrigerator for several days.

Note: If you grow your own kale try Beedy's Camden Kale which Johnny's Seed and Fedco carry. It is really wonderful.

Stir Fry

Submitted by Stacie Buccina

2 containers of firm tofu (14 oz. each), frozen, thawed, squeezed, and cubed
4 Tbsp liquid aminos (I use Bragg's)

2 Tbsp water
4 cloves garlic, minced
1 onion, peeled and chopped

10 oz. of fresh mushrooms
3 cups celery, chopped
3 cups canned bamboo shoots
3 cups canned water chestnuts
1 lb. bean sprouts
8 Tbsp liquid aminos (or to taste)
½ lb frozen broccoli florets
1 can of pineapple chunks, reserving the liquid

2 Tbsp cornstarch
Juice from the can of pineapple

3 cups raw brown rice
6 cups water
3 Tbsp liquid aminos

When freezing tofu, remove it from the water that it came in. Place it in a plastic bag or container to freeze. Freeze at least overnight, but longer is better. A few days before you want to make the stir fry, move the tofu to the refrigerator to thaw.

Place dry rice in a large saucepan, stir over medium heat, and toast until rice snaps and pops. Be sure to stop toasting if the rice begins to smoke. Add 6 cups of water. Bring to a boil, reduce heat and cook, covered for about 40 minutes, or until tender.

Squeeze the tofu with your hands over the sink like you would a sponge until you have squeezed as much water out of it as you can without breaking the tofu. Cut the tofu into cubes. Place the tofu in a shallow dish and drizzle with 4 Tbsp liquid aminos. Press the tofu to squeeze the liquid aminos evenly into the cubes. Let tofu sit for 30 minutes. Set aside.

Sauté garlic and onion in 2 Tbsp water for 2 minutes. Cover and cook until onions are tender. Add mushrooms, celery, bamboo shoots, water chestnuts, bean sprouts, and 8 Tbsp liquid aminos and cook until vegetables are crisp tender. Add broccoli and pineapple and cook until heated.

Whisk cornstarch and juice from pineapple. Add to vegetables and stir until thickened. Add tofu and stir until heated through.

Drizzle 3 Tbsp liquid aminos (or to taste) over the rice and toss it in. Serve stir fry over the brown rice.

Baked Jambalaya Casserole

From "1000 Vegan Recipes"

All the flavor of jambalaya without a pot to watch. Once you put it together, just pop it in the oven and let it bake. This is a great way to make jambalaya for company, since you can assemble it ahead of time and then bake and serve it in the same dish. If you like vegan sausage links, you can use them instead of or in addition to the tempeh or kidney beans.

8 oz. tempeh
2 Tbsp olive oil (may omit)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 (28 oz.) can diced tomatoes, undrained
1/2 cup white rice
1 1/2 cups vegetable broth
1 1/2 cups cooked dark red kidney beans, drained and rinsed
1 Tbsp chopped fresh parsley
1 1/2 tsp cajun seasoning
1 tsp dried thyme
1/2 tsp salt

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and pat dry. Cut into 1/2-inch dice. Preheat the oven to 350˚F.
2. In a large skillet, heat 1 T of the oil or water over medium heat. Add the tempeh and cook until brown on both sides, about 8 minutes. Transfer the tempeh to a 9x13-inch baking dish and set aside.
3. In the same skillet, heat the remaining oil or water over medium heat. Add the onion, bell pepper garlic. Cover and cook until the vegetables are softened, about 7 minutes.
4. Add the vegetable mixture to the baking dish with the tempeh. Stir in the tomatoes with their liquid, the rice, broth, kidney beans, parsley, cajun seasoning, thyme, salt. Mix well, then cover tightly and bake until the rice is tender, about 1 hour. Serve immediately.

Oat Sausage

Submitted by Jody Quittmeyer

2 cups water
1/2 cup ground raw cashews
1/4 cup soy sauce (I used Bragg's)
1/4 cup nutritional yeast flakes
1 Tbsp tahini
1 1/2 tsp onion powder
1 1/2 tsp oil
1/4 - 1/8 tsp garlic powder
3/4 tsp sage (or 1 Tbsp fresh minced sage)
1 tsp basil (or 1 Tbsp fresh minced sweet basil)
1/4 tsp thyme (or 3/4 tsp fresh minced thyme)
1/4 tsp oregano (or 1 1/2 tsp fresh minced oregano)
2 cups quick oats (add after ingredients come to a boil)

Combine all ingredients in saucepan and bring to boil. Stir in oats and remove from heat. Cover and let sit until cool. Scoop onto prepared cookie sheet and flatten to sausage size. Bake 15 minutes at 325˚F. TURN and bake 15 additional minutes. Serve with catsup or gravy for breakfast.

Leah’s Oat Patties

Submitted by Julie Penner

3 cups water
4 Tbsp Bragg’s Liquid Aminos
1/2 tsp sage
2 tsp chicken seasoning
3 Tbsp Nutritional yeast
1/2 cup sunflower seeds
1 tsp garlic powder
1 Tbsp onion powder
3 cups oats

Bring first 9 ingredients to boil. Add oats and stir. Cook for 5 minutes. Cool for about 30 minutes or longer (unless transfer to shallow pot). Shape patties using a metal jar ring.

Bake 20 minutes on each side at 350˚F.
If you want dried, crisp patties, bake at 250˚F for 2 hours.

Wholewheat, Vegan Muffins

Submitted by Kathy Evans

The BEST Muffins! - Whole wheat, no dairy, no added oil (oil is in the nuts, etc.), does use cane sugar and honey
These take some time to make but are so yummy!!! I make two batches at a time and freeze the second batch. They freeze quite well.

Heat oven to 360˚F. If you have a stone muffin pan put it in the oven to warm.

Dry ingredients
Mix together:
• 3 1/4 cups whole wheat pastry flour
• 1 1/4 cup cane sugar (or less)
• 3/4 tsp nutmeg
• 1 1/2 tsp cinnamon
• 2 tsp egg replacer (optional) this is used dry, not blended with water
• 2 Tbsp baking powder
• 2 tsp baking soda (optional – good if with apples)
Add:
• 1 cup finely chopped walnuts or pecans
• 3 cups grated carrots

Wet ingredients
Separately in a blender add the following ingredients and blend well:
• 1/3 cup honey (if warmed 10 seconds in the microwave it is easier to use … but heating is not necessary)
• 1/3 cup sesame seeds or 3 Tbsp tahini
• 2 tsp vanilla
• 1/3 cup cashews
• 3/4 - 1 cup soy milk (amount depends upon the optional blender ingredients used below)
• 3 prunes
Optionally also put in the blender one of the following (I prefer the lemon). Use less soy milk.
• Whole lemon (or seeded, but put in the rinds too)
• Whole orange (or seeded, but put in the rinds too)
• Some other fruit

Mix the wet and dry ingredients. (Until barely mixed - Don’t over mix.) The mixture should be wet, but not at all runny.
Optionally mix in one of the below:
• 1 - 1 1/2 cups blueberries (may be thawed or fresh)
• 2 mashed bananas and mashed strawberries (If using this, do not put in optional fruit above.)
• 1 cup cranberries (especially good with the orange above)
• sliced apples (When using apples, keep the batter dry. Apples will weep moisture as they cook.)
• raisins
• Any chopped fruit, dried fruit or even ginger pieces … use your imagination :)

Put in muffin pan or bread pans. Muffins cook for 30-33 minutes or about 2 minutes after the tops start turning brown. You will need to cook a little longer than when the tops start turning brown so the insides cook enough.

The sample for the Simple Abundance meeting was made with the mashed bananas and strawberries. I did not completely use all the wet batter from the blender because the banana and strawberries made the mixture wetter. It should not be runny.

Lemon Cane Juice Cookies

Submitted by Stacie Buccina

9 Tbsp evaporated cane juice
Zest and juice of one lemon (about 1/4 cup of juice and 2 tsp of zest)
3/4 cup soy milk (I prefer Plain Silk)
4 Tbsp ground flax seed (can be ground in a coffee grinder)

3 1/4 cups oat flour
1/2 tsp sea salt

Extra evaporated cane juice for sprinkling on the cookies

Combine evaporated cane juice, lemon zest, lemon juice, soy milk, and ground flax seed in the bowl of a stand mixer. Using the flat beater, mix well. Add oat flour and sea salt. Mix until blended. If the dough doesn't seem thick enough, let it sit and it will continue to thicken. The dough will be a little softer than regular cookie dough, but should hold its shape. Scoop the cookies as soon as the dough is the right thickness, so it doesn't get too thick.

Drop the cookies by teaspoonfuls on a silpat-lined (silicone non-stick) baking sheet and sprinkle each cookie with evaporated cane juice. Bake for about 10-12 minutes at 350˚F, or until they feel firm. These cookies do not rise or spread in the oven.

Store in the refrigerator after a day or so. Warm cookies slightly in the microwave before serving to soften them if desired.

Makes about 18-20 cookies, depending on size.

Oat Crust

Submitted by Stacie Buccina

This isn't anything like traditional pie crust, but I still find it good.

For a sweet pie:
1 3/4 cups quick oats or rolled oats (if using rolled oats, add 1 Tbsp ground flax seed mixed with 2 Tbsp warm water)
4 Tbsp frozen 100% fruit juice concentrate (orange pineapple works well)

If using rolled oats, whisk the ground flax seed with water in a small bowl. Let it sit until it thickens to the consistency of an egg white. Combine oats, fruit juice concentrate, and flax seed mixture (if using rolled oats) in a medium bowl and mix by hand. Let it sit for a few minutes until the fruit juice concentrate is completely thawed and stir again. Press into the bottom and up the sides of a 9-inch pie plate using a baggie over your hand if necessary to keep the crust from sticking to your fingers.

If you want a baked pie shell to fill, bake at 350˚F for 10 minutes or until lightly browned around the edges.

For a non-sweet pie (like a quiche):
1 3/4 cups quick or rolled oats
1/4 tsp sea salt

4 Tbsp water
1 Tbsp ground flax seed (can be ground in a coffee grinder)

Whisk the ground flax seed with water in a small bowl. Let it sit until it thickens to the consistency of an egg white. In a medium bowl, combine oats and sea salt and mix well. Pour the thickened flax seed mixture over the oats and mix well. Press into the bottom and up the sides of a 9-inch pie plate using a baggie over your hand if necessary to keep the crust from sticking to your fingers.

If you want a baked pie shell to fill, bake at 350˚F for 10 minutes or until lightly browned around the edges.

Note: If I am making a quiche, I usually bake the crust a little before adding the filling so it doesn’t soak into the crust.

Crackers & Barley Crackers

Submitted by Dr. Howe

Crackers
2 cups water
1 tsp salt
7 cups oat flour
1/2 cup raisins, finely chopped
1/2 cup apricots, finely chopped

Mix and add flour if needed. Roll out on top of a silpat (silicone non-stick sheet) and place on a cookie sheet. Bake at 350˚F for 20 mins or until lightly brown around the edges.

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Barley Crackers
2 cups water
1 tsp salt
1/4 cup tahini (may substitute nut meal)
2 Tbsp flaxmeal or chia seeds
7-8 cups barley or any wholegrain flour

Mix and add flour if needed. Roll out on top of a silpat (silicone non-stick sheet) and place on a cookie sheet. Bake at 350˚F for 20 mins or until lightly brown around the edges.

Fried Rice

Submitted by Viji

3-4 small cinnamon sticks
2 Bay leaves, broken into two or three pieces
3-4 cloves
2 small pieces ginger
4 or 5 cloves garlic
(Chop both ginger and garlic, and grind it to a paste with little water.)
1 pod cardamom seeds
2 medium-sized onions, finely chopped
2 medium green chilis
2 bunches cilantro leaves, cut fine
2 teaspoons olive oil, divided
Frozen green peas – just a little (I don’t put too much because it might ruin the taste)
Handful cashews
Handful raisins
2 cups of brown rice
2 cups water
Salt (depends on your taste)

I make the fried rice in two different ways, but this one is the quickest.

• Cook rice first – don’t overcook. Use Basmati rice for best results.
• Pour oil in a large frying pan. Put the cinnamon sticks, cloves, cardamom seeds in first – don’t burn it. Add bay leaf – let it sauté for a few seconds in medium heat.
• Add chopped onions. Let the onions become translucent, and then add ginger-garlic paste – mix the paste well with the onions. Keep stirring maybe for 2 to 3 minutes – you will be able to smell the ginger and garlic. Cook on low to medium heat.
• Add chopped green chili, and then add half the cut cilantro (save the other half). Stir the mixture for a few minutes.
• Add peas and a little salt to taste. Stir again for a few seconds.
• Let the mixture cook for a few more minutes, making sure it doesn’t burn. Turn off the stove.
• Meanwhile, take another pan, add a spoon of olive oil and fry cashews and raisins. Again don’t burn it.
• Take the cooked rice and keep it ready to mix it with the mixture. Add the rice to the mixture and mix well.
• After mixing the rice add the cashews raisins. Mix well and then add the rest of the cilantro. There is your delicious fried rice!

Let me know how you make it. Have fun!