Vegan Cornbread

Ingredients
1 cup soymilk
1/4 cup (4 Tbs) margarine, melted
2 Tbs honey
2 tsp apple cider vinegar
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1 cup frozen corn kernels, thawed

Procedure
Preheat oven to 375 degrees. Whisk together soymilk, margarine, honey and vinegar in large mixing bowl. In a separate bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well. Slowly add dry ingredients to the wet ingredients, stirring well to avoid lumps.
Pour batter into a well-greased muffin pan. Bake for 20 minutes, or until a toothpick comes out clean. Cool for about 10 minutes in pan before removing. Serve warm. Makes 12 muffins.

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Slightly adapted from a Vegetariantimes recipe.

Better the Next Day Vegan Brownies

Ingredients
1 1/2 whole wheat flour
1 tsp salt
1 tsp baking powder
2 cups brown sugar
1 1/4 cups cocoa
2 Tbs instant coffee powder
1 cup walnuts
1 15 oz can black beans
1 cup water
1 tsp vanilla

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, mix together the dry ingredients. Drain the can of bean juice, and replace with clean water. Puree the beans and water. Combine the pureed beans with the dry ingredients and the extra cup water and vanilla.

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Recipe care of here.

Pita Bread

Ingredients
1 Tbs active dry yeast
1 1/4 cups warm water
1 tsp salt
3-3 1/2 cups flour

Procedure
Dissolve yeast in water and let gurgle a bit (apprx 5 min). Mix together with flour and salt. Knead 10 or so minutes. Eight minutes in a electric mixture with a dough hook works perfectly. Divide dough into 6-15 pieces, depending on desired side, and roll each piece into a 1/8 inch think disk. Let disks rise on a lightly floured surface for 30-40 minutes.

Preheat oven to 425 degrees. Transfer disks onto lined baking sheets and bake for 12-17 mintues or until spendidly puffy and browned.

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Recipe from right here.

Vegan Grape Bread

Ingredients
3/4 cup vegan crunchy peanut butter
1/4 cup agave nectar
1 cup soy milk
1 banana
1 cup whole wheat flour
1 cup flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbs milled flax seeds
1/3 cup boiling water
1 1/2 cups grapes
1/2 cups rolled oats

Procedure
Preheat oven to 450. In a large mixing bowl cream together peanut butter, agave nectar, soy milk, and banana. In a separate bowl combine milled flax and boiling water; let sit for 2 minutes before adding to the wet ingredients. Add flours, salt, and baking soda. Fold in grapes, and pour batter into a greased 5x9 baking pan. Bake for a really long time, like 45 minutes plus. Remove from oven when a tester comes out clean.

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Vegan Cornbread

Ingredients
2 Tbs ground flaxseed
6 Tbs water, boiling
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 cup soy milk
1/4 cup vegetable oil

Procedure
Preheat oven to 425 degrees. Combine ground flaxseed and boiling water in a small bowl. Stir, and set aside. In a mixing bowl, mix dry ingredients until well combined. Add flaxseed mixutre, soy milk, and oil. Stir until just combined. Pour into greased 8-inch square baking dish. Bake for 20-25 minutes or until a tester comes out clean.



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Adapted from a RecipeZaar recipe.

Kayls

Ingredients

2/3 cups sweetened flaked coconut

1 cup chocolate chips

2/3 cups walnuts, chopped

1/3 cup almonds, chopped

1 cup cut dried fruit

1 1/3 cups flour

1/3 cups rye flour

1 tsp baking powder

3/4 tsp salt

4 Tbs margarine

4 Tbs apple sauce

1 Tbs peanut butter

1 cup brown sugar

2 Tbs milled or ground flax seeds

2 Tbs boiling water

1 tsp vanilla

Procedure

Preheat oven to 350 degrees.  Cream margarine, apple sauce, peanut butter, and brown sugar together in large mixing bowl.  In a separate small bowl combine flax, water, and vanilla.  Let sit for one minute with light stirring.  Add to margarine mixture.  Add flours, baking powder, and salt (As long as you have 1 2/3 cups flours you can use any combination of white, whole wheat, and rye).  Mix well.  Add coconut, chocolate chips, nuts, and dried fruit (we used 2 parts prunes to one part raisins in this batch--feel free to leave out the chocolate or substitute it for more dried fruit for a vegan option).  Stir together.  Drop onto greased baking sheet.  Bake for 10-12 minutes.  Let cool on baking sheet for a couple of minutes before transferring to drying rack.

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Heavily adapted from a Martha Stewart recipe.

Almond Pear Tart

Ingredients
For Crust
1 1/4 cups flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup margarine, cold and cubed
~1/4 cups ice cold water
For Filling
3 pears
4 Tbs almond paste
3 Tbs sugar
1 1/2 tsp cinnamon
For Glaze
1 tsp lemon or lime juice
2 Tbs honey
1 1/2 Tbs margarine
1 Tbs cooking sherry
1 tsp sesame seeds

Procedure

Preheat oven to 350 degrees. Combine flour, salt, sugar in large mixing bowl. Rub in butter until mixture resembles coarse crumbs. Add ice water bit by bit until dough just comes together. Grease tart pan and press dough into pan (you can roll out the dough with a rolling pin first if need be). Place pan in freezer for ten minutes. Remove from freezer and use a fork to make holes in the bottom of the crust. Bake for 8 minutes.

Cut up almond paste into small bits and sprinkle over crust. Peel, core, and slice pears. Set in pan on top of almond paste. Mix sugar and cinnamon together and sprinkle over pears.
Combine ingredients for glaze in a small microwave-safe bowl, and microwave for 30 seconds. Drizzle glaze over pears/ Bake for approximately 25-30 minutes, or until crust is a light golden brown.

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Crust taken from a Martha Stewart Recipe.

Vegan Dias Cookies

Ingredients
1 1/4 cup brown sugar
1 tsp flax seed

3 Tsp water

1 Tbs banana
3/4 cup butter flavored crisco
2 Tbs vanilla
2 Tbs coconut milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup vegan chocolate chips
>1 cup broken walnuts

Procedure

Pre-heat oven to 350 degrees F. Crush flax seeds with a mortar and pestle. Simmer crushed seeds with 3 Tbs water on medium heat for 2 minutes. Cream together crisco, flax seed water mixture, and brown sugar. Add vanilla and cocnut milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and nuts. Mix. Bake for 9-11 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.

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Adapted from a Dias Family Recipe.

Chocolate Peanut Butter Cookies

Ingredients For Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup peanut butter


Ingredients for Filling
3/4 cup powdered sugar
1/2 cup peanut butter
~2 tbs sugar


Filling:
Beat together powdered sugar, and peanut butter. Shape approximately 32 balls with hands. Set aside. Place sugar in a small bowl and set aside.

Cookies:
Preheat oven to 350 degrees. Mix together butter, sugars, and peanut butter until smooth. In a separate bowl stir together flour, cocoa, and baking soda. Add dry ingredients to wet ingredients. If you are not using a electric mixer the last cup or so of the flour mixture may have to be kneaded in by hand. Shape dough into approximately 32 balls. To form cookies take one ball of dough, make an indent in its center with your thumb and press a filling ball into the indent. Wrap the dough completely around the filling, and smooth out by rolling between your palms. Dip the round cookie in the bowl of sugar and place on greased cookie sheet. Repeat with remaining dough. Use the bottom of a glass to press down each cookie to about 1/2 an inch high. Bake for about eight minutes or until cookies set.

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Adapted from a Better Home's and Garden recipe

Pain à l'Ancienne or Focaccia

Ingredients

6 cups flour

2 1/4 tsp salt

1 3/4 tsp yeast

2 1/4 - 3 cups ice cold water

Day One
Combine flour, salt, yeast, and 2 1/4 cups water in bowl of electric mixture, fitted with a paddle attachment, and mix for two minutes at low speed. If no mixer or paddle attachment are available use a large mixing bowl and a large spoon. Switch to a dough hook and mix for five to six minutes at medium speed. Add just enough water to keep the dough sticking to the bottom of the bowl but not so much as to make the dough stick to the sides of the bowl. If a bread hook and mixer are unavailable knead by hand for six to ten minutes. Oil a large bowl and transfer the dough. Place the bowl in the refrigerator overnight.

Day Two
Remove bowl from refrigerator and let sit at room temperature for two to three hours or longer if the the dough still has not doubled in size. Transfer dough to a floured surface, lightly as not to degas the dough. Lightly form the dough into a rectangle about 8 by 6 inches. With a long knife or a pastry cutter pinch the dough in half (don't saw back and forth). Let rest for five minutes.



Variation One: Pain à l'Ancienne
Preheat oven to 500 or 550 if possible. Set an empty cast iron pan or glass baking dish on the top shelf of the preheating oven. Take one half of the dough, and use the pastry cutter or knife to pinch the dough into three strips. Very carefully, as not to degas the dough, form the strips into long baguettes; if the dough stretches back as you form it let it sit for another five minutes or so. Transfer strips to a baking sheet lightly dusted with cornmeal. Slash dough if desired. Place baking pan in oven and immediately pour a cup of hot water into the heated cast iron pan or baking dish. Careful of the steam; close oven quickly. Wait thirty seconds, before you use a spray bottle to spray the sides of the oven with water. Repeat this step twice more at two minute intervals. After last spraying reduce heat to 475 degrees. After 8-9 minutes dough will turn golden brown. Continue baking for 1o-15 more minutes until the dough turns a deep golden caramel brown. Let cool for twenty minutes before cutting.





Variation Two: Focaccia

1/4 cup olive oil
spices to taste

Preheat oven to 500 degrees. Take one half of the dough and stretch to double its original size. Place in a lightly oiled 9x13 baking pan. Drizzle oil and sprinkle spices. Use fingers to make indents into the surface of the dough. Attempt to make dimples of equal depth, and equally spaced. Bake until dough turns a light golden brown, about 15-20 minutes. Remove pan from oven and immediately remove the dough from the pan. Let cool for 20 minutes before slicing.


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Adapted from a The Bread Baker's Apprentice recipe

French Baguettes

Ingredients
1 1/2 cups water, warm
1 tsp yeast
3 1/4 cups flour
1 1/2 tsp salt

Combine water and yeast in a bowl, and let stand for five minutes. Stir in flour and salt until just incorporated. Cover with a cloth and let stand at room temperature for 20 minutes. Empty contents of the bowl onto a lightly floured surface, and knead until smooth, resilient and elastic (10 to 12 minutes), adding as just enough flour to keep it from sticking. Form dough into a ball, and place in greased bowl. Cover with a cloth and let rise at room temperature for 3 hours, punching down once after 1 1/2 hours. Form dough into two long baguettes. Place on greased pan dusted with cornmeal.

Preheat oven to 450 degrees. Place a pan full of water on lower rack to create steam.

Let rise again for another 30 minutes. Score loaves with a sharp, serrated knife. Place on top rack in oven. Bake for 20-25 minutes or until golden brown.

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Poolish Bread

Ingredients

Poolish
1 cup flour
1 cup water
1/4 teaspoon instant yeast

Final Dough
1 pound flour
1 1/4-1 1/2 cups water (10-12 ounces)
1 teaspoon yeast
2 teaspoons salt
all of the poolish

Day before: Mix ingredients for poolish in small bowl. Cover bowl with plastic wrap and leave poolish out at room temperature overnight.

Day of: Combine flour with yeast and salt. Add water and mix until just incorporated. Cover with cloth and let sit for 20 minutes. Add all of the poolish from the night before and knead, adding as much flour as you need to create a soft elastic dough. Knead 8 to 10 minutes. Let dough rise until doubled, about 1 hour 30 minutes. Shape dough into one big loaf. Let rise for another hour. Preheat oven to maximum temperature. Place a pan full of water on lowest shelf to create steam. Bake bread 5 minutes, then reduce heat to 450 degrees and bake for 20 more minutes.

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Adapted from a The Fresh Loaf recipe

Rye Bread

Ingredients
1 cup warm water
2 1/2 tsp (1 envelope) yeast2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole grain rye flour
1 Tbs cocoa powder
2 tsp salt
1 Tbs unsulphered molasses
Cornmeal for bottom of loaf

Combine warm water and yeast in mixing bowl, letting stand for five minutes. Stir in molasses, flours, then remaining ingredients. Knead dough until soft, smooth and elastic. Transfer dough to an oiled bowl, turn dough over to coat with oil, cover with a towel and let rise at room temperature until doubled (about 1 hour).

Transfer dough to a floured work surface. Deflate by gently kneading 3 -5 times. Reshape dough into ball by tucking edges under. Place dough, seam side up into a bowl lined with a heavily floured tea towel. Cover with ends of towel and allow to rise again until doubled (about 1 hour)

When loaf is almost doubled, preheat oven to 500 degrees. Place baking sheet on middle rack.

Uncover dough and sprinkle cornmeal on top before inverting it onto baking sheet in the oven. Slice an x on top of the loaf. Lower oven temperature to 450 degrees. Bake for about 40 minutes Cool the loaf on a wire rack. Serve when completely cooled.

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Granola

Dry ingredients
3 1/2 cups old-fashioned (not quick) oats
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup wheat germ
1/2 cup almonds

Wet ingredients
1/4 cup water
2 Tbs vanilla
>1/4 cup vegetable or canola oil
1/2 cup honey
4 Tbs peanut butter

Fruit & nuts
2 cups mixed dried fruit & nuts. (i.e. dried banana chips, macadamia nuts, raisins, craisins, dried cherries, dried pineapple, dried papaya, cashews)
1/2 cup applesauce


Preheat oven to 330 degrees F. In large bowl mix together dry ingredients. Add wet ingredients. Mix well. Put into large baking pan(s). Glass pans work well. The thinner you can spread it out the faster it will bake. Place into the oven, stirring every 5 to 7 minutes, scraping the bottom of the pan each time to prevent burning. After 20 to 30 minutes (when granola feels about halfway done), mix applesauce and dried fruit and nuts in a bowl, then stir it into the granola. Continue to bake in 5 to 7 minute intervals, stirring between each interval. Granola is done when it browns slightly, begins to stick together a little bit, and is slightly crunchier to the touch.

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