Ingredients (use vegan versions):

• 1 cup stone-ground cornmeal (NOT polenta)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 1 cup vegan soymilk (unsweetened)
• 1 and 1/2 teaspoons vegan egg replacer + 2 tablespoons soymilk or equivalent egg replacer to = 1 egg
• 1 tablespoon non-hydrogenated vegan margarine or shortening

Directions:

Heat oven to 450 degrees. Place cast iron skillet
(size determines thickness of vegan bread, I use a
fajita type skillet and get an oval, thin
cornbread. A 9 inch round could also work here).
in heating oven to get hot. Melt margarine or
shortening in skillet while you prepare the rest
of the Ingredients (use vegan versions):

Mix cornmeal, salt, and baking soda together. Put
lemon juice in 1 cup measuring cup and add
soymilk to = 1 cup. Add soured soymilk and egg
replacer to cornmeal mixture, stir well.

Remove skillet from oven. (Careful! It will be
HOT! Don’t spill the grease!) Working quickly,
pour batter into pan, and carefully return to
oven. Skillet may be very full. This is OK it
won’t rise much. Bake 10-20 minutes depending on
pan size, oven, and desired level of doneness.
Test with a fork if unsure. When done, turn out
onto serving platter immediately and serve warm!

Serves: 2-4

Ingredients (use vegan versions):

• 1/2 cup unbleached flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoon cinnamon
• 1t baking powder
• 1/2t baking soda
• 1 cup vegan soymilk
• 1 packet of regular instant oatmeal (about 1/4 cup, any rolled oats can be used)
• 1/2 cup oat bran (any bran cereal will due, I use Grape Nuts)
• 1/4 cup maple vegan sugar crystals (or any substitute for brown sugar)
• 2T canola oil
• 1/4 cup unsweetened apple sauce
• 1 1/2 cups shopped or shredded peeled apples

Directions:

Coat 12 muffin cups with nonstick spray and set
aside. Preheat oven at 350.

In medium bowl combine flours, cinnamon, baking
powder and, baking soda.

Peel apples. You can either finely chop them or
shred them with a grater. I prefer chopped, and
I use gala apples, they are good for baking.
In a large bowl beat together the soy milk,
oatmeal, oat bran, maple crystals, oil, and
applesauce.

Add flour mixture, medium bowl, to liquid
mixture. This process should be done quickly
and only mix until moistened, careful not to
over mix. Lastly, fold in apples.
Spoon batter into muffin cups and bake at 400
for 20 minutes. Time may vary depending on
oven. Use a toothpick, insert it in the center
of a muffin, if it comes out clean, they are
done.

Remove muffins, let cool for 5 minutes, and
enjoy!

Fat content may vary according to soy milk used
but these are relatively low fat and healthful
muffins. I do not recommend using non-fat soy
milk because of the consistency. Silk and SunSoy
work as well as other original
flavor soy milks.

Serves: Makes 12 Muffins

Preparation time: About 30 min

Ingredients (use vegan versions):

• 1/2 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/3 cup canola oil
• 2/3 cup maple vegan sugar crystals (or any substitute for brown sugar)
• 1/4 cup water
• 1/3 cup applesauce
• 2 teaspoon baking soda
• 6 tablespoon vegan soymilk
• 2 teaspoon vanilla extract (for variety use 1 teaspoon vanilla and 1 teaspoon almond extract)
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon all spice or pumpkin pie spice
• 2 cups rolled oats
• 1 cup raisins

Directions:

Preheat oven at 350.
Sift together flours, spices, and baking soda in
medium bowl.

In a separate bowl beat together oil,
applesauce, sugar, soy milk, vanilla and almond
extracts.

For soy milk, I usually use Trader Joes Original.
For this recipe I usually use instant oatmeal.
I buy a box of variety flavors and I use 2
packets of cinnamon and spice and 2 packets of
raisins and spice. This adds about 30g sugar,
salt, and some spices.

If you are going to use regular or plain rolled
oats, you may need to sweeten your mixture.
I would add an extra tsp. of cinnamon, a half cup
of turbinado sugar, and a tsp. of salt.

Add liquid mixture to flour mixture. Then stir
in oats and raisins. Spoon into cookie sheets
and bake at 350 for about 15 min. Time may vary
depending on oven. I find bottom rack works
best. Let cool 5 min and enjoy.

Serves: About 20

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 3/4 cup whole wheat flour
• 1/4 cup flaxseed meal
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon Stevia (I use Stevia for a sweetener because I didn’t want to add so much more volume in dry ingredients but you can experiment)
• 1/2 teaspoon salt
• 2 tablespoon Sucanat (or other unrefined vegan sugar if you want)
• 1 cup canned pumpkin
• 1 cup water
• 1/4 cup vegan soymilk
• some chopped nuts for topping (optional)

Directions:

Preheat oven to 350. Mix all dry ingredients
together. Mix pumpkin, water and soy milk. Add
dry ingredients to the wet and mix thoroughly.
Pour into lightly greased loaf pan and sprinkle
with the nuts if desired (I like to sprinkle the
nuts with a little more sucanat, really crispy)
Bake at 350 for around 20 minutes (but check
often, times will vary).

*Note: Pumpkin recipes tend to turn out different
every time due to the differences in the
consistency of the canned pumpkin you use and
also if you decide to use your own cooked
pumpkin, so cooking time and temperature might
have to be adjusted.

**Also note: This isn’t really a sweet recipe
like for a dessert, it’s better for breakfast or
a snack in my opinion, however you can adjust the
sweetness by substituting some of the pumpkin for
maple syrup, or add more sugar or Stevia.

Serves:

Ingredients (use vegan versions):

• 1/2 container lite silken tofu
• 3-4 tablespoon vegan maple syrup or brown rice syrup
• 4-5 whole pitted dates (softened)
• 1 tablespoon canola oil
• 4 very ripe bananas
• 1 1/2 cup wheat pastry flour
• 1/4 cup whole wheat flour
• 1 tablespoon cinnamon, nutmeg
• 1 tablespoon vanilla
• 1 tablespoon baking powder
• 1/2 tablespoon baking soda
• 3-4 tablespoon Lite coconut milk
• 1/4 cup organic sucanat or vegan sugar

Directions:

Combine 1st 4 ingredients and process until
smooth. Mash banana very well and combine with
vanilla, and spices. Mix banana mixture with
dry ingredients (flours, sugar, bs, bp) and
incorporate. Than incorporate the tofu
mixture. Mix together and slowly add coconut
milk for good consistency.

Pour into any kind of pan you want (bundt etc…)

Bake on 375 for @ 30 mins… sooo yummy… I
promise this is the best banana cake you have
ever tasted in your life and soooo healthy for
you! My friends rave about it (should I tell
them its vegan??- nahhh!)

Serves: 12

Preparation time: 1 hour or less