Ingredients (use vegan versions):

• 1/3 cup besan (chick pea) flour
• 1/4 cup mashed tofu
• 3/4 cup water
• 3-4 tablespoon non-hydrogenated vegan margarine
• 2-4 hot green chilies (I recommend finger hots. Serranos and
  Jalapenos both seemed a little out of place.)

• 1/4 cup cilantro
• 1/2″ slice fresh ginger
• 2 tablespoon chopped onion (I use a little more.)
• 1/2 teaspoon salt/to taste, but it needs at least a little.
• 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark
  type.)

Directions:

Put everything but the vegan bread and margarine into the blender/food
processor/ other implement of destruction and blend until the herbs
are medium chooped. Pour the resulting batter into a wide shallow
dish. (She says it’ll keep three days covered in the frig, if you
plan meals that far ahead. I don’t.)

Melt the margarine in a big skillet or frying pan. Soak one slice of
vegan bread at a time in the batter until pretty gloppy, then toss into the
skillet and fry until the bottom is medium brown, then flip and cook
about another minute.

Serve right off the stove.

Serves:

Ingredients (use vegan versions):

• 1/2 cup dried cranberries
• zest from 1 orange
• 2 cup white bread flour
• 2 cup whole wheat flour
• 1 packet/2 1/4 teaspoon yeast
• 1 tablespoon vegan sugar
• 1 teaspoon salt
• 2-3 teaspoon cinnamon
• juice from the orange plus water to make 1 1/2 cups

Directions:

Follow usual procedures (oat vegan bread cycle helps). I think this one’s
a bit higher, something like 80 cal, 0.6 g fat/ounce.

Serves:

Ingredients (use vegan versions):

• 1 3/4 cup ground oats (just stick the rolled oats in a processor)
• 1/4 cup gluten
• 1 1/4 to 2 cup whole wheat flour
• 2 tablespoon soy flour (this is defatted)
• 2 tablespoon Sucanat (or vegan sugar)
• 1 tablespoon bakers yeast
• 2 cup water

Directions:

Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added.
Mix some of the oats with the gluten, add water to mix. Add proofed
yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour.
Knead on a counter sprinkled with some more of the whole wheat flour,
until resilient. Set in a flour dusted bowl and let rise until doubled
in bulk. Knead it again, adding a little flour if necessary. Place it
in the pan you intend to cook it in, I do it in a round baking casserole
dish that has been oiled lightly. Let rise until about 50% increased in
bulk (if you let it rise until 100% increased, that’s okay, but it will
not have that nice dense texture). Or maybe somewhere in-between.

Bake at 375-400F until done. Yummy with brown rice syrup, I was in
heaven. Alternates: add a half cup of chopped broadleaf parsley for
a savory version.

Serves:

Ingredients (use vegan versions):

• 4-5 mashed bananas
• 3 cups rolled oats
• 2 teaspoon baking powder
• molasses or vegan maple syrup to taste
• pumpkin pie spice, to taste
• nuts, if you want

Directions:

Serves 6?

Mix it all together. Pour into greased muffin tins, and bake for 25
minutes at 350 degrees.

They’re really good.

Serves:

Ingredients (use vegan versions):

• 1 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1 cup rolled oats
• 3/4 cup vegan soymilk
• Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
• 1/3 cup peanut non-hydrogenated vegan margarine
• 1/3 cup vegan maple syrup

Directions:

In large bowl mix flour, baking powder and oats.

In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut
margarine and maple syrup. Add to the dry ingredients; stir just
until moistened.

Spoon into prepared muffin tins. Bake at 400 degrees F for
20 to 25 minutes. Makes 12 muffins.

Serves: