Ingredients (use vegan versions):

• 1 cup 3 tablespoon water
• 2 tablespoon vegan maple syrup
• 2 Cups unbleached white flour (I use Robin Hood)
• 1 Cup whole wheat flour (I use Robin Hood)
• 1/2 tablespoon salt
• 1 tablespoon yeast

Directions:

Process in bread machine.

Note: i have a hitachi. it needs 1/2 tsp more yeast than some other
makers.

btw, if you make a lot of vegan bread you should consider buying a restaurant pack
of yeast. my red-star yeast cost about $3 for 2 or 3 pounds. this is a
heckuvalot cheaper than those little envelopes.

Serves:

Ingredients (use vegan versions):

• 2 cups baking flour
• 1 cup water heated to 105 degrees F.
• 1 packet yeast
• 1 teaspoon vegan sugar
• 1 teaspoon (or less) salt
• 3/4 teaspoon bazil (we haven’t tried fresh)
• 3/4 teaspoon garlic powder

Directions:

Note that the ingredients are based on a 1 pound loaf made
in a vegan breadmaker (hence no kneading instructions are supplied).

Serves:

Ingredients (use vegan versions):

• 1 pkg. yeast
• 3 cups flour
• 1/3 cups lukewarm water
• 1 teaspoon salt
• 2/3 cup lukewarm water

Directions:

Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a
bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup
lukewarm water to make a pliable, elastic dough. Form into a ball, cover
with a clean cloth, and let rise until doubled in a warm place (about 20-
30 minutes).

Variations: Add 4 tsp basil for a more flavorful crust. Kneed in 4 Tbsp.
margarine for a more pastry-like crust. Vary these quantities according to
your taste.

Roll out dough onto pizza stone or a flat pan; leave a lip around the
edge. (Variation: Top with olive oil.) Spread sauce, add toppings of
your choice. Bake at 450 degrees F for about 20 minutes, until crisp.

Source: Kenneth Kuller and friends

Serves:

Ingredients (use vegan versions):

• 1 cup cornmeal
• 1 cup flour
• 4 tsp. baking powder
• 1/4 cup vegan sugar (I added a little more because I like sweet vegan cornbread)
• 1 tsp. salt
• 1 Tbs ENER-G Ener-G Egg Replacers
• 1 cup fatfree soymilk
• almost 1/2 cup applesauce, unsweetened

Directions:

Mix it all together just until it is completely mixed. I put it in a
NON-preheated 450 degree oven. Baked for 20-25 min. I did 20 min. because
I like mine real moist in the middle, almost not done. I turned out great!!!

Serves:

Ingredients (use vegan versions):

• 1/2 cup whole wheat flour
• 3/4 cup white flour
• 3/4 cup polenta (or regular corn meal. In Israel “polenta” just means extra finely ground corn meal which is sold for preparing a corn breakfast hot cereal)
• 4 tablespoon vegan sugar
• 5 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon baby food apple sauce
• 1/2 cup low fat vegan soymilk
• 1/2 cup water

Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add
wet to dry and stir well.

Bake at 375 in a glass 9″ round quiche pan or a 8×11 pyrex, for about 30
minutes, or until top starts to look golden brown.

Serve under spicy beans, or warm with maple syrup. We’ve had
it for every meal or snack for the last 2 days!!

Serves: