Ingredients (use vegan versions):

• 2 cup Minute instant brown rice
• 1-16 0z. pkg. frozen cauliflower,
• 1 3/4 cup water

• Soy sauce

Directions:

Put rice, veggies, and water in a large, microwaveable container and
cover with vented plastic wrap. Cook in microwave on high for nine
minutes. Let stand for five minutes. Fluff with a fork. If desired,
stir in chopped scallions and sprinkle with cashews or peanuts. Serve
with soy sauce.

Serves: 4

Preparation time: 5 min.

Ingredients (use vegan versions):

• 6 cups whole wheat flour
• 1/3 cup vegan brown sugar
• 1 Tablespoon salt
• 5 teaspoons dry yeast
• 3 1/4 cups warm water
• 2/3 cups raisins or dates (optional)

Directions:

Note: This vegan bread does not get kneaded- it is super easy for all you bread challenged cooks out there

In a large bowl mix all the dry ingredients together (along with the fruit, if you are using it). Add the water and beat the mixture to make a nice thick batter.

Pour it into 2 greased loaf pans and smooth out the tops. Cover the pans with greased plastic wrap and let it rise until doubled in volume. Bake at 400* for about 45 minutes or until a cake tester comes out clean.

Remove from the pans and cool on a rack before slicing.

My son Joshua can’t get enough of this vegan bread!!!!

Serves: 2 loaves

Preparation time: 1 hour

Ingredients (use vegan versions):

• 1 can (16 oz.) tomatoes
• 1 onion (small)
• 1/2 bunch cilantro leaves (chinese
• 1 large jalapeno (canned)

• 1 teaspoon sea salt
• 1/4 teaspoon garlic and onion powder
• juice of 1/2 lime or lemon
• 1/2 tomato can of water

Directions:

In a blender, place onion and jalapeno, blend 30 seconds, add cilantro and chop 1 minute. Add all other ingredients and blend until vegetables are mixed and chopped fine. Delicious served with baked tortilla chips or on your favorite mexican food. Mixture will thicken as it sets, keep refrigerated, flavor improves also as it sets.

Serves: 1 quart

Preparation time: 5 minutes

Nutrition Information: No fat

Ingredients (use vegan versions):

• 2 and ½ teaspoon of dried active yeast, ½ teaspoon vegan sugar, ¼ cup of warm water
• 1 cup of warm water
• 250g (2 cups) white flour
• 250g (2 cups) of wholemeal (whole wheat) flour)
• 1 tablespoon wheat gluten
• 1 teaspoon salt
• 1 teaspoon vegan sugar
• 15g (1 Tbsp) of non-hydrogenated vegan margarine
• 1 tablespoon of flax/linseed
• 1 tablespoon of rye kernels
• 1 tablespoon of pearl barley
• soy or rice milk for glazing

Directions:

Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml

Combine yeast, ½ tsp vegan sugar and ¼ cup of water and set aside for 10 minutes until frothy.

Combine all dry ingredients in a food processor.

Rub in margerine.

Pour in yeast mixture.

Pour in water.

Process until mixture clumps into a dough ball. If it doesn’t clump, add water, one tsp at a time, until it does.

Turn out on a clean surface and knead. (~6 mins)

Put dough in a clean bowl and cover with oiled polythene.

Leave to rise ~1½ hours, until doubled in size.

Knead again (~6 mins) .

Fit into a large, greased vegan bread tin and cover with oiled polythene.

Allow to prove in a warm place, ~1 hour.

Brush with soy or rice milk.

Bake at 230C/450F for 40 mins.

Serves: 1 loaf.

Preparation time: 4 hours.

Ingredients (use vegan versions):

• 2 cups grated zucchini
• Ener-G Egg Replacer equivalent of 3 eggs
• 3/4 cup applesauce
• 1 cup Sucanat (or refined vegan sugar)
• 2 teaspoons pure vanilla extract
• 3 cups unbleached all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon baking powder

Directions:

Preheat oven to 350. Stir first five ingredients together. Add dry
ingredients and stir well. Pour batter into 8 1/2 by 4 1/2 nonstick baking
pan. Bake for 50-60 minutes.

Serves: