Ingredients (use vegan versions):

• 1 cup rolled oats (blend in blender until a fine powder)
• 1 1/2 cups all-purpose flour
• 3/4 cup firmly packed brown vegan sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1/4 cup chopped nuts (optional)
• 3/4 cup vegan soy milk
• 1 cup canned pumpkin
• 4 tablespoons applesauce

Directions:

1. Preheat the oven to 400 F.
2. Spray twelve medium muffin cups with non-stick cooking
spray or line with paper baking cups.
3. Combine the dry ingredients and the pecans. Mix well.
4. Mix pumpkin, applesauce, and milk together. Add to dry
ingredients and mix until just moistened.
5. Fill muffin cups untl almost full.
6. Bake 22 to 25 minutes. (until wooden pick inserted and
comes out with a crumbs) Cool for five minutes in pan on
a wire rack.
May top muffins with topping before baking. Recipe is as
follows:
1/4 cup rolled oats
1 tablespoon firmly packed brown vegan sugar
1/8 teaspoon pumpkin pie spice

Serves: 12

Ingredients (use vegan versions):

• 1 1/2 cup dry shiitake mushrooms
• 2 large yellow onions
• 6 stalks celery
• 6 carrots
• 1 pkg Quaker Quick Barley
• 8 cup water
• 2 tablespoon vegetarian chicken style seasoning
• 1 teaspoon salt or to taste

Directions:

Shiitake mushrooms have the perfect chewy texture to go with the barley. Even
die-hard beef stock folks won’t miss the meat.

Rinse the shiitake mushrooms and set them aside to soak in plenty of water.
They will need about an hour to soak. Chop the onions, celery, and carrots.
Put the vegetables and the seasoning in a large stock pot with the
water. When the mushrooms are soft, snip them into smaller pieces (approx. a
square inch each) and drop them in the pot. Bring the pot to a boil, turn
down to simmer. Cook until the carrots just start to soften. Add barley and
simmer for another 10-15 minutes. Taste the broth occasionally while cooking,
add salt to taste and more of the seasoning if needed.

Note on Shiitake mushrooms for those of you new to dried Shiitake mushrooms:
These guys are sandy, so rinse them WELL in a colander to start. More sand
will fall out of them as they expand. I like to soak them in a mixing bowl
with lots of water to keep them floating well above the bottom. I even turn
the gill sides down. Always remove them from the soak with a slotted spoon
without sloshing the bowl around, don’t dump them through a colander.

You can then ladle some of the soaking water into the soup, if you do it
carefully and don’t disturb the bottom. I’m sorry to state the obvious to
people who already know, but I learned this a little at a time, and would have
been nice to know the first time!

Serves:

Ingredients (use vegan versions):

• 1/4 lb broccoli
• 1 large portabella mushroom
• 2 cloves garlic (crushed)
• 1/2 container tofu (cubed) (optional)
• hand full of sliverd almonds
• olive oil
• “Bragg’s Liquid Aminos”
• “thia kitchen-green curry paste” (to taste)
• salt
• your choice of noodles

Directions:

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add
about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to
brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster
in the oil than by steaming, so keep an eye on it. When it becomes soft, add the
portabella, and a bit more braggs and the almonds. At this point, start preparing your
noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the
green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or
the tofu will crumble. When the noodles are finished, put them onto the dinner plates,
and then add the broccoli mixture on top. Fast, easy, and delicious!

Serves: 2 to 3

Preparation time: 20 min

Ingredients (use vegan versions):

• 12 cup whole wheat flour
• 1 tablespoon coarse salt (kosher salt is good)
• 1-1/2 tablespoon fructose
• 1 tablespoon baking yeast
• 3-3/4 cup lukewarm water
• 1 tablespoon oil

Directions:

Put the flour, salt and fructose in a warm bowl and mix
well. Blend the yeast with a little of the water, then stir
into the remaining water and add to the dry ingredients with
the oil.Mix to a soft dough. Turn out onto a ligtly floured
surface and knead for 5 minutes, until smooth. Place in a,
Pam-sprayed bowl, cover with a damp cloth and leave in a
warm place for about 1 hour until doubled in size. Turn out
onto a floured surface and knead again for 5 minutes. Then
divide into 4 pieces. Fold each piece in thirds, then place
in greased warmed loaf pans. Cover with a damp cloth and
leave in a warm place for about 30 minutes until the dough
rises to the tops of the pans. Brush with oil and place in
a preheated 425′oven. Bake for 40 minutes. Turn out onto a
wire rack to cool. Makes 4-1 lb loaves

WW Baps–
Follow above recipe. Divide each quarter of dough used into
6 or 8 pieces and shape into round flat baps (buns). Place
on greased, warmed baking sheets and sprinkle with a little
whole wheat flour. Cover with a damp cloth and leave to
rise in a warm place until doubled in size.
Bake in preheated 425′ oven for 15 minutes. Remove and wrap
immediately in a clean cloth; this will keep them soft by
trapping the steam as they cool.
Makes 24 baps, if using all four loaves of vegan bread.

Variation: Use 10 cups flour and 2 cups of your favorite
granola. I use a granola that has coconut shreds and sliced
almonds in it, and it is yummy.

Serves: 4 loaves, or 24 baps

Preparation time: 2 hours

Ingredients (use vegan versions):

• 1 1/2 cup pearl barley
• 1/2 onion, chopped
• 1/3 or so of a red bell pepper, chopped
• 1 8 oz package seitan, chopped bite size pieces
• 1 teaspoon sage
• 1 cup frozen peas
• 1 teaspon saltfree seasoning
• salt to taste, if you must
• 3 - 4 cups water

Directions:

Dump all except peas into 2 quart sauce pan, bring to boil, then lower
to simmer for about 30 minutes. Add peas, bring back to simmer, 5
minutes or so.

Serves: