Chocolate Tofu Cream Pie

from the Kitchen of Jennifer ~ Mother of Kai
Ingredients:
3 cups Silken Tofu (firm)
1 cup melted margarine
1 1/2 cups sugar
3/4 cup cocoa powder
2 tsp. vanilla
1/4 tsp. salt
>1/2 cup liquid (as needed)
1 pre-baked pie shell

Instructions:
Blend all ingredients (except pieshell) in blender until mixture becomes very smooth and thick (add liquid as needed). Pour pie filling into pre-baked pie shell and chill in refrigerator for a couple of hours.
Slice and serve, excellent topped with whipped cream.

Easy Hashbrown Casserole

from the Kitchen of Bonnie ~ Mother of Matthew

2 lbs frozen cubed hashbrowns
1 can cream of mushroom soup (reduced fat)
1 onion, chopped
1/2 stick butter, melted
1/2 tsp salt
8 oz softened cream cheese
8 oz sour cream
8 oz cheddar cheese (plus extra for garnishing)

1. Combine all the soft ingredients (everything but the potatoes).
2. Mix in the potatoes by hand.
3. Put in a two quart lightly greased casserole dish. Garnish with cheddar cheese, or anything else you like on top of a casserole!
4. Bake in the oven at 350 degrees for an hour. Serves 12


(Originally published in the June '09 Newsletter)

Vegan Chocolate Chip Cookies

from the Kitchen of Wendy ~Mother of Declan
Ingredients:
2 cups All purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable or canola oil
1 tsp. vanilla
1/2 cup water
1/4 – 1/2 bag semi sweet
chocolate chips (add as little or as many as you like)


Instructions:
Preheat oven to 350 degrees. Mix flour, baking powder, and salt in a bowl. In a separate med/large bowl mix sugar, oil, vanilla, and water. Gradually add flour mixture into wet mixture. Once combined add chocolate chips. Drop spoonfuls of dough onto a greased or parchment lined cookie sheet. Bake for 10-14 minutes.

After 10 minutes keep checking every 2 mins, cookies will not turn golden until they are overdone and crispy. For softer cookies keep checking until they are not doughy and the bottoms are slightly golden.  Makes approx. 2 dozen


(Originally published in the June '09 Newsletter)

Indian Spinach Avocado Dip

from the Kitchen of Sam ~ Mother of Desmond
Ingredients:
2 avocados
3 cups raw spinach
1 TBSP. lemon juice
Garam Masala
Salt & Pepper

Instructions:
Combine all ingredients in food processor until smooth. Season to taste.

(Originally published in the June '09 Newsletter)

Vegan Pumpkin-Carrot Muffins

From the Kitchen of Jessi ~ Mother of Elliot
1 cup pureed pumpkin
1/2 cup grated carrot
2 Tbsp flax with 3 Tbsp water
1/4 cup unsweetened applesauce
1/2 Tbsp canola oil
1/2 cup brown sugar
1/2 cup almond milk
1 Tbsp apple cider vinegar
1 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
cinnamon or pumpkin pie spice

Mix first 6 ingredients (from pumpkin puree through brown sugar) and set aside. Combine almond milk with apple cider vinegar (to form ‘buttermilk substitute’) then add this mixture to the first 6 ingredients. In separate bowl, mix remaining ingredients (flour, baking powder, baking soda, salt, and spices).

Gradually add the dry ingredients to the wet ingredients and mix together until everything is combined. Taste the batter and see if you want to add any additional seasoning (the amount used is entirely up to you). These muffins are also good with chunks of apples, nuts or raisins added to them. Pour mix into lightly oiled muffin tins and bake at 350 degrees for 25 minutes or until golden brown and cooked through.

(Originally published in the May '09 Newsletter)

Kitchen-Aid Crusty 5 Minute Pizza Dough

from the Kitchen of Sam (April’s Pizza Club Host) & Mother of Des
Ingredients:
1 pkg active dry yeast
1 cup warm water
1/2 tsp salt
2 tsp olive oil
2 1/2 -3 1/2 cups all-purpose flour
1 Tbsp cornmeal

Warm mixer bowl and dissolve yeast in warm water. Add salt, olive oil and 2 1/2 cups flour. Set your timer for five minutes. Mix on speed 2 with a dough hook for one minute, if you have one. Otherwise mix by hand and knead by hand. Keep on speed 2 and add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl, about two minutes. Knead for two more minutes.

Place dough in a greased bowl and turn it to grease top. Cover with saran wrap and towel and let rise in a warm place for about one hour or until doubled in bulk. Punch dough down. Either spray your pizza pan with oil or sprinkle with cornmeal so that it won’t stick.

Press dough down and add toppings. For a little extra flavor I usually sprinkle crushed red pepper, garlic salt and/or parmesan cheese on the edge of the crust. Bake at 450 for 15-20 minutes.

(Originally published in the May '09 Newsletter)

Powerballs

from the Kitchen of Kelly - Mother of Julia and Campbell
Ingredients:
• 1 cup peanut butter
• 1 cup honey
• 3 cups old fashioned oats
• 1/2 cup ground flaxseed
• 1 cup sesame seeds
• 1 cup dried fruit

Instructions:
1. Mix together peanut butter and honey until smooth.  Gradually add oats and ground flaxseed. Add sesame seeds and any combination soft dried fruit (chopped apricots and plums are our favorites) and mix gently in your stand mixer or smush together by hand.
2. Roll into Ping-Pong-size balls and, for maximum presentation value, put in paper mini muffin cups. You can eat them right away, but they’ll be less sticky after a night in the fridge. They freeze well too, layered on wax paper.

(Originally published in the April '09 Newsletter)

Vanilla Bean Buttercream Icing

From the Kitchen of Samantha ~ mother of Desmond
Ingredients
1 1/2 cups confectioners’ sugar (add a bit at a time until it reaches your preferred consistency)
1/2 cups butter (room temperature)
2 teaspoons vanilla bean paste (add more to taste if desired)
1 tablespoon milk

Preparation
1. Mix together sugar and butter until they are blended and creamy.
2. Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more confectioners’ sugar to make it stiffer.

For a great cupcake to go with this icing see Root Beer Float Cupcake
(Originally published in the March '09 Newsletter)

Root Beer Float Cupcakes

From the Kitchen of Samantha ~ mother of Desmond
Ingredients:
1 cup root beer soda
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 tsp vanilla extract
2 tsp root beer extract
1 1/3 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt

Preparation:
1. Combine the soda and vinegar and let stand for a few minutes until slightly frothy.
2. Add in the sugar and oil, whisking vigorously
3. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix.
4. Fill cupcake liners approximately 3/4 of the way to the top.
5. Bake at 350 F for about 18 - 22 minutes.

For a great icing, see Vanilla Bean Buttercream Icing (not vegan)
(Originally published in the March '09 Newsletter)

Veggie Jambalaya

From the Kitchen of Britny - mother of Owen

Ingredients:
1 Tbsp. oil
8 oz. can tomato sauce
1 onion, chopped
1/2 tsp. dried Italian seasoning
1 green bell pepper, chopped
1/4 tsp. crushed red pepper flakes
1/2 cup celery, chopped
1/8 tsp. fennel seeds, crushed (optional)
3 garlic cloves, minced
1 cup uncooked long grain rice
2 cups water
15 oz. can butter beans, rinsed and drained
14 oz. can diced tomatoes, undrained
15 oz. can red beans, rinsed and drained

Preparation:
In a large skillet, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
I like things spicy, so we always add some Tabasco to ours. We also serve it with crusty bread. Enjoy!

(Originally published in the February 2009 Newsletter)