Apple Butter

APPLE BUTTER

This recipe requires only two/three ingredients:

1) Apples
2) Spices
3) possibly water

Wash apples (no need to peel them unless they have very tough skin - the skin is high in pectin which will help your apple butter set).

Quarter apples and remove the seeds (remove as little of the core as possible - only the hardest bits like the stem, since the core is also high in pectin which will help your apple butter set).

Puree the apples in a food processor (depending on the type of apples and their level of juiciness, it might be necessary to add water to the apples to help get them to a smooth consistency - the water will evaporate later anyway).

Put pureed apples in a slow cooker with spices (cinnamon, ginger, cloves, etc). The sauce will reduce so add enough so that it tastes good to you, but remember that it will become more concentrated as it simmers.

Cook on low with the lid off for 6 - 12 hours. Stir occasionally when you think of it (or stir once before bed and once first thing in the morning).

Apple butter can be refrigerated, frozen, or canned.
Use as a jam-like spread, or as apple sauce, or as a sugar replacement in most recipes!

Just Plums - Plum Jam

JUST PLUMS - PLUM JAM

This recipe requires only two categories of ingredients:

1) Plums
2) Spices/Flavourings

Take fresh or frozen pitted Italian Prune Plums and add them to a pot on a low heat.
Add spices.
Simmer for several hours, stirring when  you think of it.

When the simmering plums have become thick and jam-like, remove from heat.
If you want to add vanilla or lemon juice, now is a good time.

I make this in small-ish batches (using 4-6 cups of frozen plums), so I simply refrigerate the jam for immediate use.


Good spice/flavouring combinations:
1) cinnamon, nutmeg, lemon juice
2) cinnamon, cardamom, vanilla (this was especially tasty!)
3) ginger, allspice, vanilla

Banana Date Cookies

BANANA DATE COOKIES

Mash 2 or 3 bananas (medium to large size)

Add:
1/3 - 1/2 cup or so of apple butter, pear butter, or apple sauce (or use another banana)
1/3 - 1/2 cup or so of almond butter
1/2 - 1 tsp of cinnamon
1 tsp or so of vanilla (can you tell I don't really measure anything?
1/4 - 1/2 cup cocoa (optional - add only if you want chocolate cookies)

Mix above ingredients. Then add:

1 cup chopped dates (or more if you want sweeter cookies)
1 cup chopped walnuts
2 cups or so of quick oats (you could use large flake oats if you had those on hand)

Dough will be too wet to roll, so drop by Tbsp onto greased cookie sheet and flatten into the shape you want (they will not rise or grow at all in the oven). Bake for 20 minutes at 350.

Chickpea Chocolate Chip Cookies

CHICKPEA CHOCOLATE CHIP COOKIES

(recipe via Marilyn)

Puree altogether in a food processor:.

1 can chickpeas (drained and rinsed)

2 tsp vanilla

3/4 cup peanut butter (unsalted)

a pinch of salt (unless you used salted peanut butter, then omit)

1/4 cup honey

1/2 tsp baking soda

Then stir in:

1/3 - 1/2 cup vegan chocolate chips (many have milk in them, so read the label)

1/2 cup chopped walnuts (optional, but delicious)

Preheat oven to 350.

Dough will be very wet and sticky. Scoop and shape into balls. They won't rise much, so make them in the shape you want them in.

Bake 10 - 13 minutes at 350 until they look golden and cooked on the outside. The inside should still be soft and gooey.

RECOMMENDED VARIATIONS:
Double Chocolate Chickpea Cookies: Sub the peanut butter for almond butter and add 3-4 Tbsp of cocoa

Blueberry Pie

BLUEBERRY PIE
(with Date-Walnut Crust)

Crust:
2 cups walnuts
1 cup dates
1/2 cup coconut

Blend nuts and dates in processor until they are crumbly and sticky. I added an 1/8 cup water to help the dates blend. Then add the coconut and blend again.

Smoosh the mixture into a pie plate and refrigerate.

(If you happen to have 2 pie plates, many recipes recommend pressing the 2nd pie plate on top of the first to make it even. I only have one so I used my fingers and a spoon)

Pie Filling:
6 cups of blueberries (2 cups or so pureed)
1/2 cup apple butter
1/8 tsp salt
1/4 cup cornstarch
1/2 Tbsp lemon juice

Put berries, apple butter, and salt in a pot and start to heat. When you have a little bit of cool-warm juice (not hot) pour that juice into a bowl with the cornstarch. Whisk the cornstarch and juice until it is a nice smooth liquid then add it to the berries. Bring the berries to a rolling boil for a minute or two until it looks like thick jam, then remove from heat. Add the lemon juice, stir, then pour into your nut crust. Chill in the fridge for 4-5 hours.

I top mine with coconut cream, which is sweet with no added sugar. I buy it in a can or carton of coconut milk and let the cream separate from the juice, then I mix some of the juice back in until it is the consistency I want.

ALTERNATIVES:
You can, of course, substitute pretty much any kind of fruit for the blueberries. If you use something like strawberries, there is no need to puree any of the fruit.

Apple Crisp

APPLE CRISP

Apples - peel and chop as many as will fit in your pan. I usually use 6-9 apples depending on size. Put them into a big casserole dish. Drizzle them with lemon juice and sprinkle cinnamon on top of them.

In a separate bowl, mix:
2 mashed bananas (or 1/2 cup or so of apple butter)
1/3 cup butter/almond butter
1-2 tsp of cinnamon (and other spices if you wish)

Stir then add:
1/4 cup flour
2 - 3 cups oatmeal (depending on how gooey or crisp you like your topping)
1.5ish cups walnuts

Spread/crumble topping over the apples. Bake at 350 for 30-45 minutes (depending on your apples... if you are using apples that bake quickly like macs, you may want to bake it for 20 minutes covered and then 10 minutes on the higher rack uncovered because your apples might bake into mush in 30 minutes).

ALTERNATIVES:
You can substitute pears, plums, peaches, nectarines, or berries for part or all of the apples. Keep in mind that pears and apples take the longest to bake though - so adjust your baking time accordingly.

TIP:
If you are using juicier fruit (like peaches), it is a good idea to stir a Tbsp or two of flour into the fruit before putting the topping on.

Apple Cake

APPLE CAKE

Apples - peel and chop as many as will fit in your pan. I usually use 6-9 apples depending on size. Put them into a big casserole dish.

Mix dry ingredients in a bowl:1 cup Whole Wheat flour
1/2 cup All-Purpose flour
2/3 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice

Add wet ingredients:
1 and a bit cup almond/soy milk
1/3 cup oil (I use olive)
1 tsp vanilla
2 Tbsp brandy/rum (optional, but very nice if you happen to have it - or an extract - on hand)

Then stir in:
1 cup walnuts
The apples should pretty much fill the entire pan. Pour the cake batter on top and spread to cover all the apples. It will be a pretty thin layer of cake on top of the apples, but it's kind of like an apple crisp... but with cake on top instead of crisp.

Bake at 350 for 30-40 minutes depending on how soft you want your apples to be.

Chocolate Cherry Vegan Ice Cream

Chocolate Cherry Vegan Ice Cream

2 or 3 cups of pitted cherries
1 can coconut milk
1 or 2 handfuls of pitted dates
1 heaping Tbsp of cocoa
1 heaping Tbsp of almond butter

Blend until smooth (or almost smooth, a few chunks can be ok)

Put into individual glasses and freeze. Makes 3 servings.

Either let freeze solid, then let it thaw in the fridge for 10 minutes, or check every hour or so to stir until it reaches the right consistency.

You can also easily sub the fruit and cocoa for another fruit combination.

Carrot Souffle

CARROT SOUFFLE

3-4 lbs of carrots - peeled, sliced, boiled, drained, and mashed

Add directly to mashed (and slightly cooled) carrots:
1/8 - 1/3 cup sugar or honey (depending on how sweet your carrots are)
2 eggs
2 Tbsp baking powder
spices to your liking (I usually use pumpkin pie spice, but plain cinnamon is also lovely)

Scrape into baking dish.
Sprinkle more cinnamon/other spices on top.
Bake at 350 for 40min or so (when there are some good deep cracks in the top, it's done.)

Alternatives to note:
This recipe works with any orange vegetable: pumpkin, squash, yams, or sweet potatoes.

Chocolate Black Bean Brownies

CHOCOLATE BLACK BEAN BROWNIES
from Mennonite Girls Can Cook, but introduced to me through Tina:
http://www.mennonitegirlscancook.ca/2012/08/chocolate-black-bean-brownies.html

Put all the following in a food processor:

1 can (19oz) of drained and rinsed black beans
3 eggs
1/4 - 1/3 cup vegetable oil
1/3 cup honey
1 tsp vanilla extract
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda

Puree all ingredients until very smooth.
Pour batter into greased pan.
Bake at 350 for 20-30 minutes. DO NOT OVERBAKE. It is best to take them out while they are still gooey in the middle.

Serve alone, or with coconut cream if you are feeling decadent. :)

Chocolate Raspberry Birthday Cake

CHOCOLATE RASPBERRY BIRTHDAY CAKE
(recipe and instructions from Rebekah)

CAKE:
The base of the cake was Mennonite Girl's Can Cook Black Bean Brownies (also found here: http://cookingwithcandyce.blogspot.ca/2011/12/chocolate-black-bean-brownies.html):

Make three batches in cake pans and set them aside to cool.

FILLING (for between the cake layers):
Heat raspberries in a sauce pan. Add a little flour to thicken them into a glaze.

ICING:
Soak two cups of raw cashews in water for 4 hours.
Put the cashews in the blender and add just enough water so that the cashews are not quite covered.
Blend into a thick icing-like paste.
Then mix in: Vanilla cocoa powder and enough sweetener to balance out the bitter chocolate.

Once everything has cooled and thickened, put it all together! The icing helps keep the brownies nice and moist!

And there you have it! Yay to black bean brownies and yay for healthy creamy icing!

Avocado Truffles/Icing

AVOCADO TRUFFLES/ICING

This is a an amazing thick creamy icing, or, when chilled, a pretty spectacular fudge!

Original Recipe:
1 large avocado (obviously with no peel or pit)
1/3 cup honey
3 - 4 heaping Tbsp cocoa (depending on how chocolately you want it)
pinch of salt
Optional: 1.2 tsp vanilla
Optional: 1 Tbsp vegan butter or coconut oil

Update: I have made this so many times, the recipe can really be reduced to the following:
Mash/puree an avocado
Add cocoa until it is a good chocolately color
Add honey until it is sweet enough
Add a tiny pinch of salt

Mash/puree everything together. It will be delightfully thick and creamy. If you are using it as icing, or as a dip for strawberries/other fruit, you can use it immediately.

To make truffles I gently drop spoonfuls into a plate full of cocoa. I then gently roll the very soft chocolate around until it is covered in cocoa. Then I gently transfer the balls to a plate and freeze for at least an hour. If you freeze for longer, you may need to let them warm up for 10 minutes before serving. They should be frozen, but not so hard that you can't bite into them.

Modification Options/Ideas:
-Add a dash or two of cinnamon, vanilla, or other spices (ginger, nutmeg, chili powder, etc)
-Roll in chopped nuts instead of cocoa
-Use part molasses instead of just honey

I used this as an icing on a layered chocolate black bean brownie cake with raspberry jam in between the layers. Cake, Jam, Cake, Icing. :) It got some pretty good reviews.

Fruit & Oat Bars

FRUIT & OAT BARS
 a la Marilyn

6 large apples
3 cups oatmeal
2 cups chopped dried fruit (I use 1 cup dried apricots, 1 cup dates)
1 cup nuts (I use 1/2 cup walnuts, 1/2 cup slivered almonds)
1/2 cup seeds (I use 1/4 cup pumpkin, 1/4 cup sunflower)
spices (I use 1tsp cinnamon, 1/2 tsp cloves. You could easily make them a little spicier though.)

Peel, chop, and cook the apples with a little water on medium until they are apple sauce (nearly smooth. You should be able to mash them with a fork or spoon).

Mix oatmeal, dried fruit, nuts, seeds and spices. Add the apple sauce. Mix thoroughly (you may need to use your hands)

Press into a 9" by 13" nonstick pan. Make sure it is very compact.
Bake at 350 for 20 minutes or until the top starts turning a little golden. Do not overbake.

Cut into squares while hot but leave them in the pan. Once they cool retrace the cuts, then you can move them and they won't crumble.

Refrigerate.

New Year Baked Samosas

NEW YEAR BAKED SAMOSAS

All measurements are approximate:

FILLING:
Peel, boil, and roughly mash:
potatoes: 6 cups or so

Stir into potatoes:
frozen peas: 1.5 cups
cilantro, roughly chopped: a good handful

Sauté (with a little oil) until carrots are a little soft:
carrots, diced: 2 cups
onions, diced: 2 small/medium sized
garlic, minced: 8 cloves

In the last minute or two of sautéing add:
4-6 tsp cumin seeds (or ground cumin)
3 tsp turmeric
3 tsp curry powder
2-4 tsp salt

Add the carrot mixture to the potatoes.

DOUGH
8 cups flour
6 tsp cumin seeds
2-4 tsp salt
1/4 - 1/5 cup oil
2-3 cups water

GLUE
1/4 cup flour
water to make it a thick paste

Slowly add the water while you stir/knead (you may not need all 3 cups). It should make a nice smooth ball of dough.

Let the dough rest for 5 - 30 minutes, then divide into small balls (slightly larger than walnuts, smaller than eggs). Then roll into very thin circles. Create a cone and use the glue to help seal it. Stuff the cones with as much potato filling as will fit and pinch them shut.

Bake at 350 for 20-25 minutes.

Enchilada Lasagna

ENCHILADA LASAGNA

Sauté:
Onion – medium size chopped
Garlic - a few cloves finely chopped
Ginger root - maybe a Tbsp grated?
Can of Beans – drained and rinsed (I used Fava, but I think anything would work)
1 serrano pepper – finely sliced

Spices (I don’t actually measure… but here is a guess at the amounts:
cumin (2 Tbsp?), chilli powder (1 Tbsp?), oregano (1 Tbsp?), salt (1/2 tsp?), pepper (1/2 tsp?)

While the above is cooking chop (whatever vegetables you have on hand):
1/2 red pepper
1/2 yellow pepper
1/2 zucchini
1 or 2 cups broccoli florets
3 or 4 tomatoes

Add all the chopped veggies to the bean mix and cook all together for a few minutes (not all the way. They are going to be baked yet).

crumbled goat fetasoft corn tortillas
tomato sauce
green salsa (salsa verde or green enchilada sauce)

Line a large casserole dish with corn tortillas (the veggie/bean mix above is likely enough for 2 medium sized casserole dishes). Pour in the slightly cooked veggies and beans. Sprinkle with crumbled feta. Cover with more tortillas. Pour 1-2 cans of tomato sauce and ½- 1 cup green salsa on top.

Cover and bake at 425 for 40 minutes or so.

Miso Gravy

MISO GRAVY
Based off of various recipes aiming for Naam-like flavour

4 Tbsp Miso paste
2.5 cups water (or vegetable broth)
3 Tbsp oil (I use olive oil - other oils would work too. Sesame oil would be delicious)
2 Tbsp apple cider vinegar
1 Tbsp honey
3 tsp hot sauce (sriracha was recommended by various recipes, but I use Frank's hot sauce)
4 cloves of garlic, minced

2 Tbsp cornstarch (dissolved in cold water)

Combine all ingredients except the cornstarch+water mix. Whisk on medium heat until combined/smooth (smooth except for the garlic, of course). Then whisk in the cornstarch+water mix, ideally before the gravy gets hot.

Whisk occasionally until the gravy is bubbling and thickened.
Remove from heat and enjoy! Wonderful on dragon bowls (potatoes, steamed vegetables, cheese and gravy).

If you want thicker gravy, use less water or add more cornstarch.

Very Fast Biscuits

VERY FAST BISCUITS

Preheat oven to 450 degrees.

2 cups flour (I usually do 1.5 whole wheat plus 0.5 cornmeal)
2 tsp baking powder (heaping)
1 tsp salt (or a little less)

Mix dry ingredients, then put wet ingredients in all at once; STIR AS LITTLE AS POSSIBLE with a fork until just combined.

1/3 cup oil
2/3 - 1 cup almond/soy milk (you can add more if it looks like it is still too dry - the dough should be thick but wet)

Bake at 450 for 11 minutes. No need to grease the pan.

ALTERNATIVES:
If you want a slightly sweet biscuit, add 1 - 2 Tbsp of honey to the wet ingredients.

Nathan's Basic Bread Recipe

NATHAN'S BASIC BREAD RECIPE
Makes 1 large loaf or 2 small ones

Step 1:
1.5 cups warm water
2 tsp sugar
2-3 tsp dry active yeast
Activate yeast in a small bowl - put in 1-1.5 cups warm water. Add yeast and sugar. Stir once or twice and let sit until yeast is active (will bubble to the top and look frothy/smell yeasty) usually at least 5-7min

Step 2:
.5 cup almond milk (or other liquid - milk works - water is fine)
2 tsp lemon juice (optional)
1 tsp salt
2 tbsp honey or other sweetener (sugar or molasses or mixture)
spices? (optional)

2 large tbsp almond or peanut butter -OR- 2 large tbsp butter -OR- 2-3 tbsp vegetable oil

part of 1 cup white flour
Combine remainder of liquid, salt, sweetener, and almond butter (or butter/veg. oil - whichever) in a large bowl. Add flour until consistency of pancake batter (this will help coat the salt and keep it from killing the yeast once this is added).

Step 3:
Combine activated yeast + liquid

Step 4:
1 cup grains (eg. flax/oats/red river cereal/spelt/whatever)
Add non-flour grains to liquid.

Step 5:
remaining part of 1 cup white flour
2 cups whole wheat flour (or more until consistency right)
Add flour and stir. Repeat until desired consistency is achieved - aim for a slightly tacky dough that pulls away from the sides of the bowl on its own. Don't need to knead much at this stage, but a little is good.

Step 6:
Form a ball in the bowl, cover with plastic and a towel and let sit until volume doubles (usually at least 45min-hour). Will rise faster in a warm room. This can also be done on the counter if you prefer to wash the bowl.

Step 7:
Once dough has risen, flour a counter space, flour hands, punch down dough and begin kneading. Knead for at least 5 minutes, folding dough regularly. Kneading for 10 min is ideal. Feel free to add more flour if necessary.

Step 8:
Grease a bread pan or cookie sheet (for use in Step 9).

Step 9:
Form dough into desired shape - you can be creative with this as you wish (eg. make 2 long rolls of dough and braid them together on a cookie sheet) or stick in a bread pan or whatever.

Step 10:
Let bread rise until it doubles in volume (usually at least 45min-hour). Will rise faster in a warm room.

Step 11:
Bake formed/risen dough in oven @ 350F for approx. 30 min. Check the dough at this point - it is done when loaf is golden brown on edges and it sounds hollow when you knock on it. It can take as long as 45 min depending on your oven.

Step 12:
Remove loaf(ves) from pan/sheet immediately and place on a cooling rack.

Step 13:
Enjoy.

Step 14:
Store in plastic bag once cool.

Step 15:
It will keep longer that way.

Step 16:
Toast if stale.

Step 17:
Keep enjoying. You made it yourself!

Step 18:
Repeat steps 1-17 (1-18 optional).

Step 19:
The end.

ALTERNATIVES:
A fun variation is to use nuts instead of "other" grains - if you do finely chopped walnuts and add a bit of extra honey - maybe put in some rye flower instead of whole wheat - then you have Honey Walnut Rye.

Hummus & Variations

HUMMUS & VARIATIONS

Into a food processor put all the following:

1 can of drained and rinsed chickpeas
1 - 2 Tbsp tahini (sesame paste)
2 - 4 cloves of garlic
a dash or two of lemon juice
1/2 - 1 tsp salt
quite a bit of ground cumin (around 3 - 4 Tbsp)
a little bit of water
a drizzle of oil (optional)

Depending on how soft your chickpeas are, you will need more or less water to make a smooth paste. Just add a little bit at first and puree everything together. If it seems a bit crumbly rather than creamy, add more water. You can also drizzle a little bit of oil which also gives it a nice texture. Always add the oil at the last minute if you are using it.

Both the salt and cumin should be added according to your taste. Add them a bit at a time.

Note: if eating with something salty, like tortilla chips, I leave out the salt. But if eating with fresh veggies, I do put in the salt.

VARIATIONS:

BEANS: I make this recipe using different beans, such as blackbeans, kidney beans, etc or even a combination of beans if I am making a double batch.

VEGGIES: In addition to garlic, I sometimes add other veggies, such as tomatoes, peppers, fresh cilantro, parsley or dill. When adding tomatoes, leave out the water because the tomato will provide more than enough moisture. Sometimes I roast the garlic and/or tomatoes.

SPICES: In addition to cumin, I sometimes add other spices such as chili powder or chili flakes, oregano, or black pepper. You can also add more lemon juice if you want a more lemony dip.

DECORATION: Sometimes I drizzle a little more oil on top to decorate the dip once it is ready to serve. It looks especially pretty with a few chili flakes and a bit of olive oil on top.

Example variation recipe:
1 can of drained and rinsed black beans
1 Tbsp tahini (sesame paste)

1 roma tomato (it could be any tomato, but romas have less juice, so they work nicely)

3 cloves garlic
a small handful of fresh cilantro
a dash or two of lemon juice
1/2 - 1 tsp salt
quite a bit of ground cumin (around 3 - 4 Tbsp)
1 Tbsp or so chili poweder/chili flakes

a drizzle of oil (optional)