Oatmeal Raisin Cookies

Another favorite classic cookie! Full of fiber, rich in iron and taste good, ubetcha! Don't even bother getting your cookie jar out, these won't last long!

2 T ground flax seed (equivalent of 2 eggs)

6 T water

1 c "Earth Balance" buttery sticks or spread (softened)

1 - 1/2 c firmly Vegan packed dark brown sugar

1/4 c Vegan cane sugar

2 t vanilla

1 - 3/4 c flour (unbleached or whole wheat pastry flour)

1/2 c oat OR wheat bran

1 - 1/2 t baking powder

1/2 t ground cinnamon

1/2 t ground nutmeg

3 c rolled oats (not quick cooking)

1 c raisins OR dried cranberries

1/2 c coconut (optional)

Preheat oven to 350 degrees. In a large bowl (or food processor), whip together the flaxseed and the water, until it becomes gummy. Cream together the "Earth Balance" buttery spread or sticks, sugars, vanilla and flaxseed mixture until well blended.

In a separate bowl, mix flour, bran, baking powder, cinnamon and nutmeg. Add to the buttery mixture until blended and smooth. At this point if using a food processor, stop! Stir in the rolled oats and raisins by hand until combined.

Using a tablespoon scoop up some dough and place onto a greased cookie sheet. Grease your fingers to spread cookie dough out into 1/2 inch circles. Bake until the cookies are golden brown, 12-15 minutes. Remove from the oven and let cool awhile before taking them off of the cookie sheet. Finish cooling on a baking rack.

Makes approx. 3 - 1/2 dozen cookies

Mexican Quinoa

Quinoa (gluten free) is an ancient grain and it is so good for you! It's packed with fiber, protein and iron! We like to serve it as a side dish with our recipes like Sir Paul McCartney's Vegan Enchiladas or our Beer Battered Tempeh Tacos (great alternative to Spanish rice).

2 c water

1 c dry quinoa

1 c yellow corn kernels

1 - 15 oz can black beans or pinto beans, drained and rinsed

1 - 4 oz can diced green chile's

1/2 c chunky salsa

1 T canola oil

1/2 T fresh squeezed lemon OR lime juice

1/4 t ground cumin

1/2 t garlic powder

1/2 t onion powder

1/2 t crushed red pepper flakes

1/2 t dried oregano or 1 T fresh

Fresh cracked black pepper to taste

In a sauce pan, bring water to a boil. Add the quinoa. Return to a boil, reduce heat and simmer covered for 10-12 minutes or until all the water is absorbed and the quinoa "tails" have unfurled. Remove from heat. Fluff with a fork, cover and let sit until ready to add to the rest of the ingredients.

Add all of the other ingredients to a large cast iron skillet, frying pan or wok. Simmer until heated through, add quinoa and mix thoroughly. Serve hot or cold, great the next day!

Note: You can add more salsa or a can of diced tomatoes if you like more sauce.

Optional toppings just before serving:

Bell pepper, onions, cilantro and tomatoes.

Makes 6 servings

Beer Battered Tempeh Tacos

When we came out to California, there were fish tacos everywhere! Just the thought of a fish taco made was quiver! We had only ever eaten traditional meat filled tacos where we grew up. We finally tried fish tacos and they were delicious! This is our Vegan version (fish free) and it's a good catch! Serve with our recipes for Pico de Gallo and "Gimme More" Guacamole!. Also, serve black beans and rice on the side.

Taco Slaw:

3 heaping cups finely shredded purple or white cabbage (10-12 oz), or mix of both (buy pre-shredded cabbage to save you time)

1 carrot, finely shredded

1/4 c apple cider vinegar

2 pickled jalapenos, diced finely (or 2 T sweet pickle relish)

Add a few twists of fresh cracked black pepper

Prepare the slaw first. Mix all the ingredients well in a large glass or plastic bowl, don't use metal. Cover the bowl with plastic wrap, press it down on top of the slaw and set something heavy on the plastic wrap to weight it down (2 cans of beans or a full jar of pickles will do the trick). Refrigerate and allow the slaw to press down for at least an hour. Slaw improves the longer it's allowed to mellow (even overnight). When ready to use, squeeze out handfuls to release any excess juice.

Lime Crema:

3/4 c plain soy yogurt

3 T fresh squeezed lime juice

2 T canola oil

1/3 c lightly packed fresh cilantro leaves

Blend all ingredients in a blender or until creamy and smooth. Pour into an airtight container and chill for an hour (even overnight).

Chile-Beer Marinade:

3/4 c beer (any Vegan beer will do)

2 cloves garlic, crushed

2 T canola oil

2 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

2 T fresh squeezed lime juice

2 - 3 t chili powder

1/2 t ground cumin

1 - 8 oz package tempeh, sliced

12 - 16 small blue or white corn soft tortillas

Whisk all the ingredients together and pour into a glass pie plate or casserole dish.

Bring water to a boil in a 2 quart saucepan. Slice the tempeh into three pieces lengthwise, then slice each in half, and in half horizontally through the middle (12 pieces). When the water is boiling, add the tempeh, lower the heat and simmer for 10 minutes. Use tongs to remove the tempeh and then immediately place the pieces in the marinade dish. Marinate for 1 hour (or overnight), turning them over once and awhile to cover all sides.

Beer batter:

1 c unbleached flour

1/4 c corn meal

1/2 t baking powder

1 c beer (any Vegan beer will do)

1/4 t paprika

Whisk all ingredients together, if batter is too thick add more beer! Dip tempeh pieces in batter and quick pan fry until golden brown on both sides. Place fried tempeh in a warm oven wrapped in foil until ready to assemble the tacos (warm your tortillas at the same time, also wrapped in foil).

Assemble:

Hold 1 warm tortilla in hand (or can use 2 for a stronger taco), add slaw, 1 piece of tempeh, drizzle with crema and top with Pico de Gallo and "Gimme More" Guacamole. Fold and eat! Makes great leftovers the next day if you can't finish them all!

Makes 12 tacos

Tim's Tater Tot Hotdish

Tim is always talking about Aunt Laurie's tater tot hotdish, so we decided to Veganize it! Traditionally it is made with cream of mushroom soup. You could make your own cream of mushroom soup from scratch using soy creamer, vegetable broth and mushrooms simmered down, but we found a readymade Vegan version! We made this for Tim's birthday 2010!

*Watch for our Creamy Mushroom Soup recipe on 1/2/11!

1 T canola oil

1 lb meatless ground (we like Yves brand)

1 lb package of frozen tater tots OR hash browns

1 medium onion, chopped

1 c celery, diced

1 lb package mixed vegetables (peas, carrots, green beans, corn)

1 clove garlic, crushed or 1 t garlic powder

1 - 14.1 oz can Amy's brand "TOM KHA PHAK THAI Coconut Soup" (made with organic coconut milk, shitake mushrooms and sweet potatoes)

1/2 can of soy, almond or rice milk or water

1 t Worcestershire sauce (Robbie's Vegan)

Fresh cracked black pepper to taste

Over medium heat in a large cast iron skillet or saute pan add canola oil, brown the meatless ground, celery, onions and black pepper, until celery and onions are soft. Mix the soup, milk and Worcestershire sauce together. Add the soup mixture and the mixed vegetables to the meat mixture and simmer for 10 minutes. Pour the complete pan mixture into a 1 1/2 quart casserole dish or baking dish. Top with tater tots or hash browns and bake uncovered in a 375 degree oven for approximately 45 minutes.

Makes 6 - 8 servings

Curried Peanut Soup

Our friend, Eric Silver (who is a Vegetarian) made curried peanut soup for me in Nashville, Tennessee. It was amazing! Curry is a spice that is very pungent and when used in cooking it releases a wonderful aroma. Bernie first started eating curry dishes while he and his family lived in Southeast Asia. We have enjoyed many curry dishes together, along with poppadoms and shrimp chips! This soup is spicy and inviting, serve with our Pink Vegan Pita Bread or Bernie's Brown Buns!

- Vegan Mama Jodi

2 large sweet potatoes (approximately 2 lbs)

4 T peanut or canola oil

3 - 14.5 oz cans of diced tomatoes (try Trader Joe's Organic Diced & No Salt Added)

1/2 t fresh cracked black pepper

2 T curry powder

2 c onions, thinly sliced

1 T garlic, minced

2 t cayenne pepper

2 c peanut butter

2 quarts (32 oz) tetra pack vegetable broth (look for low sodium)

1 can (10 - 13.5 oz) of unsweetened coconut milk

Preheat the oven to 375 degrees. Place the sweet potatoes on a baking pan, lightly coat with 2 T of oil and roast until fork tender, turning once, 35-45 minutes. Peel the sweet potatoes when cool enough to handle.

Heat the remaining 2 T oil in a stockpot (dutch oven), over medium-high heat. Add the curry powder and toast until aromatic, stirring constantly for 2 minutes. Add the onions and cook until soft, approximately 3 more minutes. Add the garlic and stir for another 30 seconds. Add the cayenne pepper, peanut butter and stir well. Add the tomatoes, peeled sweet potatoes, vegetable broth, and coconut milk and bring to a boil. Reduce the heat and simmer for 15 minutes.

Remove the stock pot from the heat, and puree with a hand-held immersion blender or in small batches in a blender or food processor.

*Sprinkle chopped peanuts on top just before serving.

Veganized Banana Cake!

BANANA CAKE - Veganized by the Pink Vegans!

My best friend, Peggy, from Minnesota requested that we Veganize this banana cake, so we did (Vegan version in brackets)!

- Vegan Mama Jodi

2/3 C SHORTENING (Vegan shortening-like Spectrum brand)

1 - 1/2 C SUGAR (Vegan cane sugar)

2 EGGS (Ener-G egg replacer-follow directions on box, flax seed meal mixed w/water until gummy or applesauce - see our blog)

2 - 1/2 C MASHED BANANAS (ABOUT 5-6)

1 C MILK (soy,almond OR rice milk)

3 C FLOUR (unbleached)

1 - 1/4 TSP BAKING POWDER (we use HAIN brand sodium free/gluten free, we would double the baking powder to 2 - 1/2 t)

1 1/4 TSP BAKING SODA (we would omit this to stay low sodium)

1/2 TSP SALT (we would omit this to stay low sodium)

CREAM CHEESE FROSTING

1 8 OZ PKG CREAM CHEESE (SOFTENED) (1 8 oz. container of Tofuti brand non-hydrogenated cream cheese)

1/4 C BUTTER, SOFTENED ("Earth Balance" buttery sticks or spread, also available in a soy free version)

4 C POWDER SUGAR (Vegan powdered sugar OR icing sugar)

1 TSP VANILLA EXTRACT

DASH SALT (omit)

In large bowl cream shortening (Vegan shortening) and sugar (Vegan cane sugar) till light & fluffy. Add eggs (egg replacer) and beat well. Add banana's and milk till combined. Combine the flour, baking powder (double), baking soda & salt (omit). Add to creamed mixture. Beat 2 minutes. Fold all into batter. Pour into 9 x 13 pan and bake 350 for 30-35 minutes till toothpick inserted in center of cake comes out clean. Cool cake and frost. Put in frig. to cool.

Focaccia Bread with Caramelized Red Onions (Bernie's Favorite Bread)

This bread is amazing! We made it for the 4th of July 2010, along with our Jumbo Stuffed Shells and "Weezie's" Committee Salad!

Serve it alongside some of our other recipes, such as Lemon "Earth Balance" Pasta, Lazy Day Lasagna or all by itself! Takes time to prepare, but worth it!

1 T Vegan cane sugar

1 - 1/2 c warm water

1 package active dry yeast

4 - 5 c unbleached flour

1/3 c plus 1/4 c extra virgin olive oil

1 T "Earth balance" buttery sticks or spread (also available in soy free)

2 red onions, sliced thin

1/2 t red pepper flakes (ask for extra when ordering pizza)

1 t dried rosemary

1/2 t fresh cracked black pepper

In a large bowl add sugar (can use a food processor or a standing mixer with a dough hook). Pour warm water over the sugar until it dissolves. Sprinkle the yeast over water and let it sit without stirring for 15 minutes or until the yeast is activated (should appear bubbly).

Slowly add flour, 1 c at a time and 1/3 c oil, a spoonful at a time to the yeast mixture. Stir with a wooden spoon or mix on low speed to combine.

Turn the dough out onto a floured surface and knead for 3-5 minutes or continue to knead on low speed for 3-5 minutes or until a firm , smooth dough forms. Spread the dough out onto an oiled pizza pan or cookie sheet. Stretch it out to the edges of the pan to 1/4 inch. Use your fingertips to make dimples all over the dough, about 1 inch apart (the dimples will act as little resting places for your oil mixture and red onions later). Let rise in a warm place, covered, for 1 1/2 hours or until doubled in size.

Meanwhile, place a saute pan over medium heat. Add 1 T of the remaining oil, the "Earth balance" buttery spread or sticks and the red onions stirring frequently until they are soft and browned, 20-25 min., set aside.

Preheat the oven to 400 degrees. In a small bowl, stir together the remaining 3 T oil, the red pepper flakes, rosemary and the black pepper. Brush the top of the dough with the oil mixture. Bake for 7 minutes, then rotate the pan front to back, spread the red onions over the top and bake for another 8-10 minutes or until golden and crusty. Cut bread into squares or wedges and serve. Serves 8

We like to dip our focaccia bread in a balsamic vinegar and olive oil infusion (whisked together) on the side.

Pink Vegan Bratwurst

Growing up in the Midwest meant eating bratwurst in the summertime. All those backyard barbecues and town fairs, you could smell them a mile away! Get the brat bun ready, add kraut and mustard! Sizzling, smoking and when you take that first bite and it squirts you in the eye! Here's our Vegan version, won't squirt you in the eye, but tastes delicious! Happy 4th of July 2010!

-Vegan Mama Jodi

2 c vital wheat gluten flour

1/4 c nutritional yeast

1 T garlic powder

1 T onion powder

1 T dried parsley or 3 T fresh parsley

1 t fresh cracked black pepper

Mix together the wheat gluten, yeast, garlic and onion powders, parsley and pepper.

1 c vegetable broth

1/2 c sauerkraut

1/4 c canola oil

In a separate bowl, whisk the vegetable broth, sauerkraut and oil.

Add the wet ingredients to the dry and mix thoroughly. Mixture will be wet, not like bread dough. If mixture is too dry, add more broth.

Divide the dough into 8-12 pieces, depending on how large you like your brats. Tear off 8-12 sheets of aluminum foil approximately 6" x 12". Form each piece of dough into a brat shape and place near the edge of the long edge of the foil. Roll up the foil and twist the ends tight. Place seam side down on a cookie sheet to bake. Remove from the oven and let cool before unwrapping.

Bake in a 350 degree oven for 30-40 minutes or until firm.