Maple Walnut Pear Crisp

Adapted from Alisa Cooks

INGREDIENTS:

Fruit Filling:

• 3 pears, peeled and cubed
• 1 cup fresh cranberries, halved
• 1 tablespoon lemon juice
• 1 tablespoon corn starch
• 1/4 teaspoon ground cinnamon
• 1 tablespoon maple syrup

Crisp Topping:

• 1 cup walnuts, ground with some chunks remaining
• 3/4 cup organic brown rice flour
• 1/3 cup organic sugar
• 1/4 cup unsweetened organic coconut
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 3 tablespoons maple syrup
• 4 tablespoons Earth Balance Coconut Spread at room temperature

METHOD:

• Preheat oven to 350 degrees
• Grease an 8 x 8 pan with some of the coconut spread
• Combine lemon juice, corn starch, cinnamon, and maple syrup for filling in a small cup
• Pour over pear cubes and cranberries, stir to coat; pour fruit into prepared pan
• Combine all dry ingredients in a large bowl
• Add maple syrup and coconut spread and combine with fork to create a coarse meal
• Sprinkle topping over fruit
• Bake for 35 minutes
• Let cool for 15 minutes before serving

Peanut Butter Banana Cookies

Adapted from Soy Free Vegan

INGREDIENTS:

• 2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup peanut butter
• 1/2 cup maple syrup
• 1 ripe banana, mashed
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• unsweetened coconut

METHOD:

• Mix flour, baking powder and baking soda in a large bowl
• Combine peanut butter, maple syrup, banana, vanilla and cinnamon in a food processor
• Mix the wet ingredients in with the dry ingredients until just blended
• Form 1 inch balls of dough, dip in coconut, place on greased cookie sheet and flatten with a fork
• Bake at 350 degrees for about 10 minutes or until edges start to turn brown

NOTES:
Add 1/4 cup brown sugar for sweeter cookies but I find them sweet enough with just the maple syrup.

Potato and Brussels Sprout Soup

Adapted from Man Tested Recipes

INGREDIENTS:

• 1/2 package veggie sausage links (about 6 ounces)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons unbleached flour
• 3 1/2 cups water
• 2 vegetable bouillon cubes
• 3 medium potatoes, cubed
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Cut sausages in half lengthwise then slice; brown in oil in medium soup pot for 5 minutes; chop sausage into smaller pieces with spatula and reduce heat to low
• Add onion and garlic and continue to cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes and potatoes; raise heat and bring to boil, cover, lower heat and simmer 10 minutes
• Add Brussels sprouts and simmer 10 more minutes or until potatoes and Brussels sprouts are tender

Red Lentil and Acorn Squash Soup

Adapted from The Canary Files

INGREDIENTS:

• 1 tablespoon coconut oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 2 carrots, diced
• 2 small acorn squash, peeled and diced (about 5 cups)
• 1 hot pepper, diced
• 2 cups red lentils, rinsed
• 8 cups water
• 2 vegetable bouillon cubes
• 3 tablespoons nutritional yeast

METHOD:

• Heat coconut oil in soup pot; add onion and saute until just transluscent
• Add garlic and paprika, saute for 2 minutes until aromatic
• Add carrots, squash and hot pepper; saute to incorporate all ingredients
• Add lentils, water and bouillon cubes
• Bring boil then reduce heat to low and simmer 45 minutes or until vegetables are tender
• Stir in nutritional yeast and season with salt

Hearty Rutabaga Soup

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 celery ribs with leaves, diced
• 2 cloves garlic, minced
• 1 medium black radish, diced
• 1 medium rutabaga, diced
• 3 medium carrots, diced
• 3 medium potatoes, diced
• 1 - 28 ounce can diced tomatoes, undrained
• 4 cups water
• 2 vegetable bouillon cubes

METHOD:

• Heat oil in soup pot over medium heat
• Add onion, celery and garlic and saute 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes
• Puree part of the soup with an immersion blender
• Salt to taste

Vegan Banana Walnut Bread

Adapted from About.com Vegetarian Food

INGREDIENTS:

• 1/3 cup Earth Balance Coconut Spread, microwaved about 15 seconds to melt
• 1/2 cup sugar
• 1/2 cup almond milk
• 1 teaspoon vanilla
• 3 small bananas, mashed
• 1 1/2 cup whole wheat flour
• 1/2 cup unbleached flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped walnuts

METHOD:

• Beat together melted coconut spread and suger
• Beat in milk and vanilla
• Stir in mashed bananas
• Combine flours, baking powder and baking soda; stir into wet ingredients
• Fold in walnuts
• Pour into greased and floured loaf pan and bake at 350 degrees for 1 hour 10 minutes

Slow Cooker Split Pea and Butternut Squash Soup

Adapted from All-Creatures.org and Gluten-Free Cat

INGREDIENTS:

• 5 cups water
• 1 pound dried split peas
• 1 large onion, about 1 cup diced
• 2 cloves garlic, minced
• 1 hot pepper, minced
• 2 teaspoons curry
• 1 teaspoon tumeric
• 1 1/2 cubes vegetable bouillon
• 1 small butternut squash, cubed

METHOD:

• Early in the morning put water and split peas in the slow cooker on auto shift
• After 5 hours stir in onion, garlic, hot pepper, curry, tumeric and vegetable bouillon
• After 3 hours turn slow cooker to high and stir in butternut squash
• Cook until peas and butternut squash are tender, about 1 1/2 hours

Carrot Walnut Cookies

Adapted from Whole Foods Market

INGREDIENTS:

• 1 cup raw unsalted walnuts
• 1 cup old-fashioned rolled oats
• 1 cup raisins
• 1/2 cup whole wheat flour
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 carrots, grated
• 1 unpeeled apple, grated
• 1 very ripe banana, mashed
• 1/4 cup orange juice

METHOD:

• Preheat oven to 350 degrees
• Line 2 baking sheets with parchment paper
• Combine walnuts, oats and raisins in a food processor and pulse until finely ground
• In a large bowl combine flour, baking powder, cinnamon and ginger
• Stir in ground walnut mixture
• Stir in grated carrots, apple, banana and orange juice
• Drop by rounded tablespoons on baking sheets and flatten slightly with back of fork
• Bake until tops and bottom are lightly browned, 20-25 minutes
• Makes about 2 dozen cookies

Russian Salad

INGREDIENTS:

• 2 -3 small beets
• 3 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 head cauliflower, separated into florets
• 1 pound carrots, sliced 1/4 inch thick
• 1/2 pound green beans
• 1/4 cup vegan mayonnaise
• 5 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt

METHOD:

• Boil beets until tender, cool, remove peel, cut into 1/2 inch cubes, set aside
• Steam separately then cool and combine in large bowl: potatoes, cauliflower, carrots and green beans
• Blend mayonnaise, red wine vinegar, oil and salt
• Combine sauce with vegetables
• Stir in beets and mix well

Carrot Soup

Adapted from Healthy Vegan Recipes

INGREDIENTS:

• 1 teaspoon oil
• 1 onion, diced
• 2 small potatoes, scrubbed and cubed
• 8 large carrots, scrubbed and chopped
• 2 ribs celery, diced
• pinch of salt
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup rice milk
• 2 teaspoons coriander
• 1 tablespoon chopped parsley

METHOD:

• In large soup pot, saute onion in oil until tender
• Add potatoes, then carrots, then celery
• Cook over low heat for 3-4 minutes, sprinkle with pinch of salt and cover
• Reduce heat and sweat for about 10 minutes
• Add water and bouillon and bring to a boil
• Cover and simmer 10 minutes until carrots and potatoes are tender
• Cool slightly and blend with submersion blender
• Stir in rice milk, coriander and parsley
• Season to taste with salt and pepper