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!
Wednesday, February 6, 2013
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.
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:
This recipe makes enough for two batches of soup.
Use as you would use cooked ground beef or pork or turkey.
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:
- Mix the chia egg in a small dish (custard or coffee cup).
- In a medium bowl, add boiling water to the TVP, onion and garlic. Mix well.
- In a separate small bowl, mash the bread and milk together with a fork.
- Mix the spices and seasonings into the thickened chia egg.
- Add the spices/egg mixture and the milk/bread mixture to the reconstituted TVP mixture; mix well.
- 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.
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.
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.
Stir Fry
Submitted by Stacie Buccina
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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.
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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
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
- 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.
- 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.
- 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.
- 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.
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.
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.
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
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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.
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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.
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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.
This isn't anything like traditional pie crust, but I still find it good.
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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.
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.
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.
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