1 or 2 ripe bananas (1/2 banana is a "serving")

1/2 cup frozen blueberries

1/2 cup frozen mixed berries (or any other fruit)

3 dates (pitted)

2 tablespoons ground flaxseeds

1/2 cup fresh orange juice

1/2 cup rice or soy milk

Breakfast really is the most important meal of the day, and smoothies are a great way to start off exceeding your fruit intake! It's also a great way to get your Omega-3s from the flax seeds. Here's my favorite, which I have EVERY morning.

Blend until all mixed together. Yummy!

1 cup vanilla soy or rice milk

2 T flax meal

1/2 cup firm silken tofu

1/4 cinnamon

1/8 tsp freshly grated nutmeg

1/8 tsp sea salt

1 tsp canola oil

8-9 bread of your choice

2-3 canola oil (or more, if needed, for frying)

In a blender or food processor, puree the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt and canola oil until very smooth and think (the mix will get thicker as the flax absorbs some of the liquid). Dip a slice of bread in the batter. Turn over and let sit for a few moments to soak, then remove and place on a plate until ready to fry.

In a skillet over medium-high hear, add the canola oil hen hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown). Try to flip only once so that the batter will set and brown nicely on the bread). Serve with berries and pure maple syrup.

DRY

1 ½ cup oat bran

2 cups whole wheat pastry flour

2 t baking soda

1 t baking powder

1 T cinnamon

1 t nutmeg

1 t cardamom

WET

4 bananas (pureed)

½ cup water

¾ cup maple syrup

2 T oil

1 t vanilla

1 – 1 ½ cup fruit (persimmon, pear, raisins etc.)

1/2 cup chopped walnuts (optional)

Pre-heat oven to 375 degrees. Mix wet ingredients in food processor. In a large bowl, mix all dry ingredients. Add wet to dry and mix. Stir in fruit and nuts. Spoon into oiled muffin tins and bake for 20 – 25 min. or till knife comes out clean.

1 cup unbleached white flour (or split it and use half whole wheat flour)

1 tablespoon baking powder

¼ teaspoon salt

1 cup soymilk or rice milk

2 tablespoons vegetable oil

2 tablespoons liquid sweetener, such as maple syrup, apple juice concentrate, or barley malt

These are the best pancakes I've ever had. They're fluffy, flavorful and are perfect with maple syrup, and they're so easy to make.

Mix together the dry ingredients and then stir in the wet ingredients. Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown. Top with berries or bananas.

Makes approx. 10 scones

DRY

1 ¾ cup whole wheat pastry flour

2 ½ t baking powder

½ t salt

WET

¼ cup oil

¾ cup warmed soy milk

1 t vanilla

4 T maple syrup

½ cup raisins

Mix dry. Mix wet than blend together and add raisins. With wet fingers, form small triangle shaped blobs on an oiled cookie sheet. 450 for 15 min.

Fun Variation: JELLY SCONES!

Same as above, but when spooning blobs onto the cookie sheet, with your finger, tickle the batter and make little wells in the middle. Spoon your favorite jelly or fruit spread into the hole. Then bake. Yummmmm!

8 (8-inch) flour tortillas

2 tablespoons vegetable oil

1 red or yellow onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 teaspoon minced garlic

1 yellow squash, halved and sliced into strips

1/2 cup salsa

1 teaspoon ground cumin

1/2 teaspoon salt

If you double the recipe, you can use the veggies for a Breakfast Burrito or Tofu Scramble the next morning. It's a great way to use whatever veggies are available in your fridge.

Heat tortillas in oven, toaster oven, or, even faster - just right over the gas range top. In a 10-inch skillet, heat oil over medium high heat. Add the squash, onion, peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 10 minutes. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes. Spoon vegetable mixture evenly down the centers of warm tortillas. Roll up tortillas, and serve with some non-dairy sour cream.

1 head garlic, separated into cloves, peeled and chopped (I press the garlic)

1 onion, chopped

2 tablespoons olive oil

1 bunch each kale and chard or other greens

1-1/2z lbs. white or yellow potatoes, diced (no need to peel if you don't want to)

8 cups vegetable broth (or half broth, half water)

salt and pepper to taste

This soup packs a punch, starting with a whole head of garlic, making the kind of robust, assertive bowlful you want on a cold winter day. With a good bread and a nice salad, it's a meal in itself. For best results, use two or three kinds of greens, mixing stronger flavors with milder ones. Try a combination of chard, kale, and bok choy.

Sauté the garlic and onion in the olive oil in a large non-stick pan, until the onions turn translucent. Wash the greens, trim away any tough stems and ribs, and shred the leaves with a sharp knife. Meanwhile, combine the diced potatoes, water, salt, pepper, and vegetable broth in a soup pot and bring to a boil. When the potatoes are tender, add the garlic and onion mixture, all the shredded greens, and the rice vinegar. Simmer everything together for about 30 minutes, then taste and correct the seasoning if needed.

2 cups (dry) green lentils

2 cups cooked butternut or acorn squash

½ cup walnuts

1 – 2 onions

6 T olive oil

2 cups parsley

tamari

brown rice vinegar

Pre-heat oven to 425 degrees. Cut squash into pieces and place on baking sheet. Bake until soft. Cook lentils on the stove top. Use 6 cups water and boil till lentils are soft (about 40 min.) and let cool. Sauté onion in olive oil. Blend all ingredients except seasoning until smooth. Add tamari and vinegar to taste, Salt optional.

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Mock Chicken Salad

DRY

2 cups cornmeal

1 cup whole wheat pastry flour

2 t baking powder

½ t salt

¼ cup sugar (optional)

WET

2 cups soy/rice/almond/hemp milk

1/3 cup safflower oil

2 t apple cider vinegar

4 T maple syrup

Pre-heat oven to 350. In medium bowl, mix wet ingredients and whisk with fork for about a minute till bubbly. In separate bowl, mix dry. Add wet to dry and mix. Pour into oiled baking pan (9 x 13) or two round cake pans and bake for 30 – 35 min. Serve warm. Store in airtight container.

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Gluten-Free Zucchini Bread

Chocolate Peanut Butter Cups

(makes 12 to 15)

1/2 cup earth balance margarine

3/4 cup peanut butter

3/4 cup graham crackers crumbs (Health Valley Ameranth or Oat Bran Graham Crackers are vegan)

1/4 cup unrefined sugar

1 cup chocolate chips

1/4 cup soy or rice milk

cupcake liners (If You Care brand 100% unbleached baking cups available at the Community Market)

In sauce pan, melt earth balance on medium to low heat stirring constantly. Then stir in peanut butter, cracker crumbs and sugar and mix. Spoon 1 1/2 Tbs. into cupcake liners in muffin tins. Let cool. In sauce pan, melt chocolate chips and soy milk together, stirring constantly. Spoon thin layer over peanut butter cups. Refrigerate for several hours before serving.

Fresh Strawberry Pie

Crust:

2 cups raw almonds or pecans

¾ cup pitted dates

Filling:

5 cups sliced ripe strawberries

5 pitted dates, soaked 10 minutes in warm water and drained

1 to 2 teaspoons fresh lemon juice

1 to 2 teaspoons psyllium (optional)

To experience the full flavor of the fresh berries, use the sweetest, ripest strawberries you can find and serve the pie within four hours of preparing it. If your strawberries are less than perfectly sweet, you may want to add a bit of sweetener to the blended filling mixture. The optional psyllium is available at health food stores and is used to help the pie filling hold together. Without it, the finished pie is looser, but still delicious. Instead of the date-nut crust, you may substitute a graham or cookie-crumb crust, or a regular prebaked pie shell.

Grind the almonds in a food processor. Add the ¾ cup dates and process until thoroughly combined. Press the mixture into a pie plate or spring form pan. Arrange 4 cups of the sliced strawberries on top of the crust in a circular pattern and set aside. In a food processor or blender, combine the remaining cup of strawberries with the 5 dates, lemon juice, and psyllium, if using. Puree until smooth. Pour the sauce mixture over strawberries and refrigerate pie for 1 hour before serving. EXTRA: Add some chocolate chunks to the top of the pie just before refrigerating it. The combination of the chocolate and strawberries is divine!

Lemon Cake

1 Tbs. flaxseeds

3/4 cup soymilk

1 1/2 cups whole wheat pastry flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup maple syrup

1/2 cup fresh lemon juice

6 Tbs. oil

1 Tbs. vanilla extract

Grated peel of one lemon

Oil a round cake pan and set aside. In a blender, grind the flaxseeds. Add 1/4 cup soymilk to the ground flaxseeds and let soak 5 minutes. In a big bowl, mix flour, baking powder, baking soda and salt. Add to the flaxseed mixture in the blender, the maple syrup, lemon juice, lemon peel, oil, vanilla and 1/2 cup soymilk. Pulse blender to mix. Add blender mixture to the dry ingredients in the bowl. Mix. Pour batter into cake pan. Bake at 350 degrees for 25 min. (or until knife comes out clean). Frost with your favorite frosting.

Magic Chocolate Cake

1-1/2 cups unbleached flour

¾ cup sugar or other sweetener

½ teaspoon salt

1 teaspoon baking soda

3 tablespoons cocoa powder

1 teaspoon vanilla

1/3 cup vegetable oil

1 tablespoon vinegar

1 cup cold water

Chocolate Cream Frosting

Makes enough for one 9-inch cake or 8 cupcakes

2 tablespoon softened non-dairy, non-hydrogenated margarine (preferably Earth Balance)

1-1/3 cups powdered sugar

1/3 cup cocoa

½ teaspoon vanilla

2-4 tablespoons water

What's magic about this cake? It contains no eggs, no dairy, and it's super easy to make. Makes one 9-inch cake or 8 cupcakes. I have found that doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.

Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.

From The Peaceful Palate by Jennifer Raymond

The Original, the Authentic, the Veganized Toll House Chocolate Chip Cookie Recipe

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

Egg Replacer for 2 eggs**

2 cups (12-ounce package) semi-sweet chocolate chips

1 cup chopped nuts (optional)

This is an improved version of traditional Nestle Toll House Cookies - better because there's NO cholesterol and no animal products, AND you get to sample the batter with no risk of Salmonella or any other nasty life-threatening bacteria!

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown. Let stand for 5 minutes; remove to wire racks to cool completely.

*Earth Balance can be found at Whole Foods and other natural health food stores.

**ENER-G Egg Replacer is a brand-name powder mixture of vegetable starches that simulates eggs in baking. It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff, and egg yolks. It can be found at Whole Foods as well as natural health food stores.

Peach Cobbler

Place 3 cups sliced peaches in an 8 x 8 inch pan.

In a bowl, mix:

1 cup unrefined sugar of your choice

1 tsp. almond extract

1 Tbs. fresh lemon juice

1 tsp. graded lemon peel

Top peaches with this mixture.

In another bowl, mix gently:

1 1/2 cup whole wheat pastry flour

1/2 tsp. salt

1 Tbs. cornstarch or arrowroot powder

1 Tbs. baking powder

1 Tbs. unrefined sugar of your choice

1/3 cup Earth Balance margarine

1/2 cup soymilk

Place this mixture on top of peaches.

Bake for 35 – 40 minutes at 400 degrees.

Pecan Pie

9-in. vegan pie shell

¾ cup water

1 ¼ cups maple syrup

½ teaspoon salt

¼ cup cornstarch dissolved in ¾ cup water

2 tablespoons earth balance

1-teaspoon pure vanilla extract

2 cups toasted pecan halves

Preheat oven to 350 F. In a medium saucepan, combine water and maple syrup. Boil for 5 min., then add salt, dissolved cornstarch, whisk vigorously. Keep stirring and cook over high heat just until the mixture thickens. Remove from heat and add the earth balance and vanilla. Stir until earth balance is melted. Pour mixture into pre-baked pie shell. Press one cup of pecans into the mixture and the remaining cup arrange on top, Bake for 30 min. Cool for 10 hours and refrigerate.

Raw Coconut Orange Balls

¾ cup raisins

¾ cup walnuts

¾ cup pitted dates

¾ cup dried apricots

¾ cup shredded coconut

2 T fresh orange juice

1 orange zest

extra shredded coconut for coating

In a food processor, pulverize raisins, walnuts, apricots and orange juice. Add zest and coconut until thoroughly mixed. Place extra coconut on a plate. Dipping fingers in water, form one-inch balls and roll in shredded coconut. Refrigerate.

Vegan Strawberry Teesecake

1 pack silken tofu

1 pack vanilla pudding mix

8 oz. vegan cream cheese

¼ cup soy/rice milk

1 cup strawberries

10 extra strawberries for decoration on top

pre-made vegan graham cracker pie crust

Pre-heat oven to 350. Prepare pudding mix in blender according to package instructions. In a food processor, blend pudding, cream cheese, soy milk and strawberries. Pour into pie crust. Bake for 30 min. Then chill for up to 6 hours. cut extra strawberries in half and decorate top.

Substitution Solutions

Cow's Milk- Replace one cup cow’s milk with one cup of:

-soy milk

-rice milk

-hemp milk

-almond milk

-coconut milk

Buttermilk- Replace one cup buttermilk with one cup of:

-1 cup alternative milk + 1 T lemon juice or 1 T vinegar (let stand until slightly thickened.)

-I cup coconut milk

Yogurt- Replace one cup yogurt with one cup of:

-soy yogurt

-coconut milk yogurt

-soy sour cream

-unsweetened applesauce

-fruit puree

Butter- Replace one stick butter with:

-1 stick (8 T) Earth Balance non-hydrogenated buttery spread

-8 T Spectrum Organic Shortening

-8 T vegetable or olive oil

-8 T margarine

for reduced fat:

6 T unsweetened applesauce + 2 T fat of choice

Eggs- Replace one egg with one of the following:

-3 T unsweetened applesauce (or other fruit puree) + 1 t baking powder

-1 T flax meal + 3 T hot water (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)

-EnerG Egg Replacer, according to package directions

- 4 T pureed silken tofu + 1 t baking powder

Egg White- Replace one egg white with one of the following:

- Dissolve one T plain agar powder into one T water. Beat, chill for 15 minutes and beat again before use.

For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu.