---begin-tinykitchen---
Title: Pakoras

1 1/2 C chickpea flour
1/2 t baking powder
1/2 t turmeric
1/4 t cayenne
0 - pinch of cumin
2 t salt
0 - vegetable oil for frying
0 - onion
0 - squash
0 - eggplant
0 - potato
0 - spinach
0 - cauliflower
0 - green pepper
0 - green chilies

Sift together the flour, baking powder, turmeric, cayenne pepper, cumin, and salt. Add enough water to make a thick batter. Beat well.

Use any or all of the vegetables. Cut into thin slices, If desired, parboil the potato, squash, and cauliflower.

Dip each piece in the batter to thoroughly coat and drop into the hot vegetable oil, which should be about 365-370 degrees F. Fry until golden, drain and serve hot with fresh mint or cilantro chutney.

Vegetables can also be chopped fine, mixed directly into the batter, and then dropped by the spoonful into the oil.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Chudva

3 T oil
1/4 t turmeric
1/2 t cumin
1 t sesame seeds
1/3 C peanuts
1/3 C cashew nuts
1/3 C fresh coconut, thinly sliced
2 T currants
1 1/2 C puffed rice cereal
1 1/2 t salt
1/4 t cayenne pepper
0 - pinch of garlic powder

Heat oil and fry turmeric and cumin for a minute or two. Add sesame seeds, peanuts, cashews, sliced coconut, and currants. Fry until ingredients are golden brown. Toss well with puffed rice cereal, salt, cayenne, and garlic powder.

If preferred, a pinch of ground cinnamon can be used instead of the garlic powder.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Parsi Cucumber Salad

2 - medium cucumbers
1 1/2 t salt
1/2 C peanuts, chopped
1 T toasted sesame seeds
1 T grated unsweetened coconut
1/2 t preserved ginger, chopped
1/2 t chili powder
0 - pinch of ground black pepper
1 - lemon, juice of

Peel and thinly slice cucumbers. Mix in salt and set aside for 30 minutes. Squeeze out all water and chill the cucumbers well. Combine all ingredients.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Amti

3/4 C yellow split peas
1 1/2 C boiling water
2 T vegetable oil
1/2 t mustard seeds
3 - green chilies, finely chopped
1 - small onion, finely chopped
1/2 t turmeric
1/2 t paprika
1/8 t ground black pepper
0 - pinch of ground cinnamon
0 - pinch of ground cloves
0 - pinch of ground cardamom
1 T lemon juice
1/2 t brown sugar
1 t salt

Soak split peas for one hour. Drain. Add boiling water and cook until soft, about 30 minutes.

Heat vegetable oil and fry mustard seeds until they pop. Put in the green chilies and onion. Fry until golden. Add turmeric, paprika, black pepper, cinnamon, cloves, and cardamom. Fry for 2 minutes. Stir into the cooked split peas. Bring to a simmer and add lemon juice, brown sugar, and salt. Mix well.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Coconut Mung Dhal

1 C whole mung beans, soaked for 1 hour
0 - boiling water
1/3 C grated, unsweetened coconut
2 - green chilies, finely chopped
1 - small onion, grated
1 - bay leaf
1/4 t cumin
1/4 t turmeric
1 t salt
2 T vegetable oil
1 - small onion, thinly sliced

Drain mung beans and cover with just enough boiling water to cook them without burning. When cooked and very little moisture remains, add coconut, chopped green chilies, grated onion, bay leaf, cumin, turmeric, and salt. Mix thoroughly and simmer, covered, over very low heat for 5 minutes.

Meanwhile, brown sliced onion in the vegetable oil. Remove mung beans from heat and stir in the browned onion. Serve very hot.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Coriander Rasam

3 T yellow split peas
4 c water
2 T vegetable oil
1 - small onion, finely chopped
1 - clove garlic, crushed
1 - bay leaf, crumbled
4 t ground coriander
1/4 t cumin
1/4 t turmeric
1/4 t mustard seeds
1/2 t crushed red pepper
0 - pinch of fenugreek seeds
0 - pinch of ground black pepper
2 T lemon juice
1 1/2 t salt

Boil the split peas in the water until soft.

Heat the vegetable oil and lightly fry the onion. Add the garlic, bay leaf, coriander, cumin, turmeric, mustard seeds, red pepper, fenugreek seeds, and ground black pepper. Fry for 1-2 minutes. Add to the boiled peas, along with the lemon juice and salt.

Simmer for 15 minutes. Strain and serve hot.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Sambhar

1/3 C yellow split peas
1 - onion, thinly sliced
2 - green chilies, finely chopped
3 1/2 C boiling water
2 T vegetable oil
1 T ground coriander
1/2 t chili powder
1/4 t cumin
1/4 t turmeric
2 t salt
1/3 - medium green pepper, cut up
1 - medium tomato, cut up
0 - pinch of fenugreek seeds
1/8 t mustard seeds
1 - small onion, finely chopped
1/4 C lemon juice

Soak split peas 12 hours or overnight, then drain. Bring water to a boil and add peas, sliced onion, and green chilies. Cover and simmer for one hour.

Heat 1 tablespoon of the vegetable oil and fry the coriander, chili powder, cumin, and turmeric for 2-3 minutes. Add to the simmering peas, along with the green pepper and tomato. Put in salt. Simmer 30 minutes.

In remaining 1 tablespoon of oil, fry the fenugreek and mustard seeds until they crackle. Add onion and brown lightly. Add to the split peas. Stir in lemon juice.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Green Bean Foogath

2 T vegetable oil
1/4 t mustard seeds
1 - small onion, chopped
0 - pinch of cayenne
1/2 - bay leaf, crumbled
2 C green beans, cooked and sliced
1/2 t salt
1/4 C grated unsweetened coconut

Heat oil and add mustard seeds. When they crackle, add onion and fry until golden. Add cayenne pepper and bay leaf. Cook for a minute, and then put in green beans, salt, and coconut. Stir well. Simmer for about 5 minutes. A little water can be sprinkled on if the mixture is too dry during the last few minutes of cooking. Serve hot.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Spicy Mixed Vegetable Curry

1 C shredded cabbage
1 C green peas
1 C green beans, sliced
2 - medium potatoes, peeled and diced
3 T vegetable oil
2 - medium onions, thinly sliced
1 t green pepper, chopped
1 T ground coriander
1/2 t cumin
1/2 t aniseed, crushed
1/4 t ground cardamom
1/8 t ground cinnamon
1/8 t ground cloves
1/4 t chili powder
1/2 t ginger, finely chopped
2 T fresh cilantro, chopped
1 t salt
1 1/2 C thick coconut milk
1/2 - lemon, juice of

Combine cabbage, green peas, green beans, and potatoes. Add just enough water to cook without burning and simmer for 5 minutes. Drain.

Meanwhile, heat vegetable oil and fry onions until golden. Add green pepper, ground coriander, cumin, aniseed, cardamom, cinnamon, cloves, chili powder, ginger, and cilantro. Fry for a minute or two. Put in mixed vegetables and salt. Fry for several minutes, stirring frequently, and then put in coconut milk. Simmer gently until vegetables are tender, watching carefully to prevent burning. Remove from heat and add lemon juice.


From A Taste of India
---end-tinykitchen---

Mixed Vegetables in Tomato Sauce

2 t ground coriander
1 t mustard seeds
1/2 t cumin
1/2 t turmeric
1 t paprika
1/4 t cayenne
2 - cloves garlic
1/2 - inch piece of ginger
2 - large onions
3 T vegetable oil
1 C cauliflower, cut up
1 C squash, cut in 1-inch cubes
1 C green beans, sliced
1 C green peas
1 1/2 t salt
1 C tomato sauce
3/4 C water
1 T fresh parsley, chopped

In a food mill or blender, grind together the coriander, mustard seeds, cumin, turmeric, paprika, cayenne, garlic, ginger, and one of the onions.

Chop the other onion and fry it in the vegetable oil until lightly browned. Add the spiced-onion paste and fry for 2-3 minutes. Add cauliflower, squash, green beans, and green peas. Fry an additional 2-3 minutes. Add salt, tomato sauce, and water. Simmer until vegetables are tender. Serve garnished with parsley.


From A Taste of India

---begin-tinykitchen---
Title: Mixed Vegetable Curry

3 T vegetable oil
2 t ground coriander
1/2 t chili powder
1/4 t turmeric
1/4 t ginger, chopped finely
2 - cloves garlic, crushed
3 T grated unsweetened coconut
1 C cauliflower, cut up
2 - small potatoes, peeled and quartered
1 C green peas
1 - large carrot, sliced
1 - medium onion, thinly sliced
2 - large tomatoes, chopped
1 - green chili, finely chopped
1/4 C water
1 t salt
1/4 C lemon juice

Heat vegetable oil and fry coriander, chili powder, turmeric, ginger, garlic, and coconut for 2-3 minutes. Add cauliflower, potatoes, green peas, and carrot. Fry for 5 minutes. Put in onion, tomatoes, green chili, salt, and water. Simmer until all the vegetables are tender, adding a little more water if it gets too dry. Add lemon juice, simmer a few more minutes.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Spicy Cabbage

3 T vegetable oil
1/4 t mustard seeds
1 - small onion, chopped
1 - green chili, finely chopped
1/4 t turmeric
1/4 t chili powder
4 C cabbage, shredded
1 t salt
2 t chives, chopped
3/4 C water
1 - lime, juice of

Heat oil and fry mustard seeds until they pop. Put in onion and fry until light brown. Add green chili, turmeric, and chili powder, and fry for a minute. Mix in cabbage, salt, and chives; fry for 3 minutes, stirring well. Add water and simmer about 7 minutes. Add lime juice and mix thoroughly.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Cabbage Foogath

2 T vegetable oil
1/4 t mustard seeds
1 - small onion, finely chopped
1/2 t cumin
1/4 t turmeric
1 t salt
3 C cabbage, shredded
1/2 C water
1/4 C grated unsweetened coconut
0 - pinch of chili powder

Heat oil and fry mustard seeds until they crackle. Add onion and fry till golden. Put in cumin and turmeric. Then add salt and cabbage. Sprinkle on water; cook until tender, stirring frequently. Add grated coconut and chili powder and cook another minute or two.


From A Taste of India
---end-tinykitchen---

Cauliflower Bhujjia

1/2 t mustard seeds
1 T vegetable oil
1 - small onion, finely chopped
2 - cloves garlic, crushed
1/4 t ginger, finely slivered
1 t turmeric
0 - pinch of cayenne
1 t salt
1 - medium head cauliflower, cut up
1/4 C water
1 t lemon juice

Heat oil and fry mustard seeds until they crackle. Put in onion, garlic, ginger, turmeric, and cayenne. Fry for 5 minutes. Add cauliflower pieces and salt. Stir for a minute or two. Add water and cover. Cook until cauliflower is tender. Sprinkle with lemon juice.


From A Taste of India

---begin-tinykitchen---
Title: Cauliflower with Peas and Tomatoes

1 - small onion, finely chopped
2 T vegetable oil
1/4 t chili powder
1/2 t turmeric
1 t ground coriander
2 C cauliflower florettes
1 C green peas
3 - large tomatoes, peeled and chopped
1 t salt
1/2 - bay leaf, crumbled
1/4 c water
1 T fresh cilantro, chopped

Fry onion in oil until golden. Add chili powder, turmeric, and coriander. Fry for a few minutes. Put in cauliflower and peas and fry several minutes. Add tomatoes, salt, bay leaf, and water. Cover and simmer until vegetables are tender. Garnish with chopped cilantro.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Spicy Potatoes and Coconut

4 T oil
2 t ground coriander
1/2 t chili powder
1/2 t turmeric
1/2 t cumin
4 - medium potatoes, cooked, peeled, and cubed
1/2 C grated unsweetened coconut
1 - lemon, juice and pulp
1 t salt
1/4 c water
1/4 t fenugreek seeds
1 - medium onion, finely chopped

Heat 3 tablespoons of the oil in a skillet. Add ground coriander, chili powder, turmeric, and cumin. Fry for 2-3 minutes. Add potatoes, coconut, lemon juice and pulp, and salt. Mix well. Add water, enough to keep the mixture from burning. Simmer very slowly for about 5 minutes.

Meanwhile, heat remaining tablespoon of oil. Fry fenugreek seeds for a minute, then add onion and brown it. Stir into potatoes and serve.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Indian Stuffed Green Peppers

6 T vegetable oil
1 - small onion, finely chopped
2 - cloves garlic,c rushed
2 t grated ginger
1 t cumin
1/4 t cayenne
1/4 t turmeric
1 1/2 C mashed potatoes
1/2 C sesame seeds, toasted and crushed
1 1/2 t salt
6 - medium green peppers
1 - lemon, juice of

Heat 2 tablespoons of the vegetable oil and fry the onion until lightly browned. Add garlic, ginger, cumin, cayenne pepper, and turmeric. Fry for 2-3 minutes, then combine with the mashed potatoes, toasted crushed sesame seeds and salt. Set aside.

Cut a slit in the side of each pepper and remove seeds. Stuff with the seasoned mashed potato mixture. Heat the remaining vegetable oil in a skillet large enough to hold peppers in a single player. Put in peppers and let fry for 5 minutes. Sprinkle with the lemon juice, cover and cook until tender, occasionally sprinkling on a little water, if necessary.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---

Title: Kerala Theeyal

2 C eggplant, cut in 1-inch cubes
3 T vegetable oil
1/4 t turmeric
1/4 t chili powder
1/2 C grated unsweetened coconut, toasted
1/4 t ground black pepper
1 t salt
1 C water
1/4 C lemon juice
1 - small onion, finely chopped
1 T green pepper, finely chopped
1/8 t fenugreek seed
1/8 t mustard seed

Heat 2 tablespoons of vegetable oil and put in the eggplant cubes. Sprinkle on the turmeric and chili powder and fry for 2-3 minutes, stirring constantly.

Add the grated coconut, which has been toasted previously a golden brown in the oven, to the eggplant. Put in black pepper, salt, and water Mix well and simmer about 10 minutes.

Meanwhile, fry mustard and fenugreek seeds in the remaining tablespoon of oil until they pop. Put in the onion and brown. Add to the eggplant along with the lemon juice. Stir thoroughly and simmer another 5 minutes or until the eggplant is quite tender.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Eggplant in Coconut Milk

1 - large eggplant, sliced
1 t tuermeric
1 1/2 t salt
5 T vegetable oil
1/2 t mustard seeds
1 - small onion, chopped
1 - cloves garlic, crushed
1 - green chili, finely chopped
1 t grated ginger
2 t ground coriander
1 t cumin
1/2 t chili powder
1 - bay leaf
0 - pinch of cinnamon
3 T vinegar
1 1/2 C thin coconut milk
1/2 t sugar

Mix together salt and turmeric and rub into eggplant slices. Heat 4 tablespoons of the vegetable oil and brown the eggplant slices. Remove from skillet and set aside.

Heat remaining tablespoon of oil and fry mustard seeds until they crackle. Put in onion, garlic, green chili, ginger, coriander, cumin, chili powder, bay leaf, and cinnamon. Fry a minute or two. Meanwhile, add vinegar to eggplant slices and then combine with onion-spice mixture. Stir in coconut milk and simmer very slowly, stirring frequently, for about 15-20 minutes.

Watch carefully, as this will burn very easily. Add sugar just before removing from pan.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Eggplant Curry

2 - medium onions, chopped
4 T vegetable oil
3 - cloves garlic, crushed
2 T green pepper, finely chopped
1/2 t grated fresh ginger
1/2 t chili powder
1/2 t turmeric
1 - large eggplant, cut in 1-inch cubes
3 - large tomatoes, chopped
1 t salt

Saute onions in hot oil until golden. Add garlic, green pepper, ginger, chili powder, and turmeric. Fry for 2-3 minutes. Put in eggplant cubes and fry for several minutes, stirring constantly. Add a little water and simmer 5 minutes. Add tomatoes and salt. Cover and simmer over very low heat about 10 minutes, stirring occasionally.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Spicy Eggplant

3 - small eggplants
6 T vegetable oil
1 T ground coriander
1 t chili powder
1/4 t turmeric
1 - green chili, finely chopped
3 - large onions, thinly sliced
3 - cloves garlic, crushed
1/2 C grated unsweetened coconut
2 - lemons, juice and pulp
1 t salt
1 - bay leaf
1 t toasted sesame seeds, crushed
1 C water
1 t mustard seeds
1 t brown sugar
2 T fresh cilantro, chopped

Cut the eggplants in quarters lengthwise. Brown them in 4 tablespoons of the hot oil. Remove from skillet and set aside.

In remaining 2 tablespoons of oil, fry the coriander, chili powder, turmeric, green chili, onions, and garlic for 5 minutes. Add coconut and fry another 2-3 minutes. Put in the lemon juice and pulp, salt, bay leaf, sesame seeds, and water. Stir well.

Add eggplant quarters. Cover and simmer until eggplant is very tender and sauce is thickened. Add brown sugar and mustard seeds which have been fried in a little oil until they pop.

Mix well an garnish with cilantro.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Kitchri

1/4 C split yellow peas, soaked one hour
0 - boiling water
1 C long grain rice
2 - whole cardamom seeds
2 - cloves
1 t salt
0 - pinch of turmeric
2 1/4 C water
2 T oil

Cover split peas with boiling water and cook for 15 minutes. Drain.

Bring 2 1/4 cups water to a boil. Add cardamoms, cloves, salt, and turmeric. Stir in rice and drained split peas. Cover tightly, lower heat, and steam until done.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Vegetable Pulao

8 T oil
2 - tomatoes, peeled and quartered
1/2 C green peas
1/2 C green beans, sliced
1/2 C cauliflower, cut up
1/2 C carrots, thinly sliced
2 - whole cardamom seeds
1 - cinnamon stick
2 - cloves
1 - bay leaf
1/4 t crushed black pepper
1 1/2 C long grain rice
3 C water
2 t salt

In 3 tablespoons of oil, fry tomatoes, peas, green beans, caulitlofwer, and carrots for 5 minutes. Remove and set aside. In remaining 3 tablespoons of oil, fry the cardamoms, cinnamon, cloves, bay leaf, and pepper for 2 minutes. Add rice and fry for 2-3 minutes.

Bring the water to a boil and add salt. Put in vegetables and rice. Stir well. Cover tightly, lower heat, and let steam until rice is done.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Coconut Rice

1 1/2 C grated unsweetened coconut
4 C water
1/4 C oil
1 - small onion, thinly sliced
2 T green pepper, chopped
1 - clove garlic, crushed
2 - whole cardamom seeds
4 - cloves
1 - cinnamon stick
2 t salt
1/2 C cashews, coarsely chopped
1/4 t cayenne
2 C long grain rice
1 - large tomato, peeled and chopped

Combine 1 cup of the coconut with the 4 cups water and bring to a boil. Remove from heat and let stand for 20 minutes. Strain, reserving the liquid for cooking the rice. Be sure to press out all excess moisture from coconut.

Saute onion in oil until golden. Add chopped green pepper, cardamoms, cloves, cinnamon, salt, cashews, and cayenne. Fry for 2-3 minutes. Add rice and stir for another 3 minutes.

Meanwhile bring the reserved coconut liquid to a boil and add the tomato, remaining 1/2 cup of coconut, and the hot, sauteed rice mixture. Stir. Cover tightly and steam until the rice is done.


From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Lime Rice

1/4 C oil
1/2 t mustard seeds
1 - bay leaf, crumbled
1 t turmeric
1 C cashews, chopped
1/2 t cayenne
1 t salt
2 C rice, cooked
1 C grated unsweetened coconut
1 T fresh cilantro, chopped
2 - limes, juice of

Heat oil and fry mustard seeds until they pop. Add bay leaf, turmeric, chopped cashew nuts, cayenne, and salt. Fry over very low heat for 3 minutes, stirring constantly. Add to rice, along with coconut, cilantro, and lime juice. Cover tightly and put in a 350 degree oven for 15 minutes.

From A Taste of India
---end-tinykitchen---

---begin-tinykitchen---
Title: Mexican Chocolate Bundt Cake

3 C all purpose flour
1 1/2 C granulated sugar
1 t salt
2 t baking soda
1/2 C unsweetened cocoa powder
1 T vanilla extract
2/3 C canola oil
2 T white distilled vinegar
1 C cold water
1/2 t cayenne
1/2 t chili powder

Preheat the oven to 350° F. Lightly oil a Bundt pan. (Can also use cake pans or muffin tins.)

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into the prepared pan and bake for 30 minutes, until a toothpick comes out clean.

Dust with confectioner's sugar and top with fresh raspberries if you have them.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chickpea and Avocado Muffaletta

1 1/2 C cooked chickpeas (one 15 oz. can)
1/2 C roasted red bell peppers, chopped
1 C pimiento-stuffed green olives, chopped
1 C black olives, pitted and chopped
1/2 C pepperoncini or banana peppers,seeded and chopped
2 - large cloves garlic, minced
2 T capers, drained
2 T fresh parsley, chopped
1 t dried oregano
1/4 C olive oil
2 T white wine vinegar
0 - salt and pepper
1 - loaf crusty Italian bread (round, if possible)
2 - ripe avocados, peeled and sliced
1 - tomato, thinly sliced

In a food processor, process the chickpeas and roasted pepper until smooth. Set aside.

In a medium-size bowl, combine the olives, banana peppers, garlic, capers, parsley, oregano, olive oil, vinegar, and salt and pepper to taste. Set aside.

Using a serrated knife, cut the bread in half horizontally. Remove some of the insides to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread. Spread the chickpea mixture over the bottom half. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Using a serrated knife, cut the sandwich into 4 wedges and serve.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Curried Seitan

2 T peanut oil
2 T all purpose flour
1 1/2 t curry powder
1/2 t garam masala
1/2 C vegetable stock
2 t sugar
2 T peanut oil
1 - large yellow onion, sliced into thin strips
1 t grated fresh ginger
1 - red bell pepper, seeded and sliced into thin strips
1 - hot red chile pepper, sliced very thinly
2 - seitan cutlets, panfried and sliced into thin strips
1/2 lb. broccoli florettes
1/4 C vegetable stock
3 T soy sauce

Combine the flour and 2 tablespoons of peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns and smells toasty, about 10 minutes. Stir in curry powder and garam masala, and stir constantly. Switch to a wire whisk and pour in the vegetable stock in a steady stream. Whisk in the sugar, and continue to whisk until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.

Heat 2 tablespoons of peanut oil in a large skillet and cook the onion for 5-6 minutes, until translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry 4-5 minutes, until bright green.

Sprinkle with soy sauce, and stir-fry for a minute. Whisk 1/4 cup of the vegetable stock into the curry sauce and pour the sauce over the stir-fry. Stir to coat everything completely and heat through, 2-3 minutes.

Adapted from Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Pine Nut Anise Cookies

3 C all purpose flour
1/4 t salt
1 1/2 t baking powder
1 T anise seeds
1 C pine nuts, toasted
3/4 C plus 2 tablespoons maple syrup
1/2 C canola oil
1/4 C water
2 T anise extract
1 t vanilla extract

Preheat the oven to 350° F. Line baking sheets with parchment paper.

In a large bowl, combine the flour, salt, baking powder, anise seeds, and pine nuts. In a small bowl, stir together the maple syrup, oil, water, anise extract, and vanilla extract.

Pour the wet mixture into the dry mixture and stir until just combined. Form a ball with 2 tablespoons of dough and place on the cookie sheet. Press with your hand to a thickness of about 1/3 inch. Bake for 20-30 minutes or until the cookies are golden brown.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Poblanos Stuffed With Rice

2 oranges
8 poblano chiles
2 T olive oil
1 - small yellow onion, minced
1 - small carrot, grated
1 T ground cumin
2 C cooked rice
0 - salt and pepper
1/4 C chopped almonds

Preheat the oven to 350° F. Grate 2 tablespoons of zest from the oranges and set aside in a small bowl. Remove the remaining peel and pith from the oranges and coarsely chop them, adding to the zest along with any juice. Set aside.

Lightly roast the poblanos. make a lengthwise cut in the chiles and remove the seeds. Place cut side up on a lightly oiled baking dish and set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the cumin, rice, orange mixutre, and salt and pepper to taste. Mix well.

Spoon the stuffing mixture into the chiles and sprinkle with the almonds. Drizzle with the remaining 1 tablespoon olive oil and bake until hot, about 30 minutes. Serve hot.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Spiced Nuts

1/2 t ground cumin
1/2 t chili powder
1/2 t curry powder
1/2 t garlic salt
1/4 t cayenne
1/4 t ground ginger
1/4 t ground cinnamon
1/4 t white pepper
2 T olive oil
2 C mixed nuts

Preheat oven to 325° F. In a small bowl, combine spices and set aside. Either in a non-stick skillet over low heat or in a Pyrex 2-cup measure in the microwave, heat the oil and spices. In the skillet, heat about 3-4 minutes. In the microwave, given it 30 second bursts, stirring between bursts, for about 2 minutes. Place the nuts in a bowl and pour oil and spices over them. Toss and stir to coat nuts well.

Spread nuts in one layer on a non-stick baking sheet. Bake for 15 minutes, flipping nuts with spatula every 5 minutes. Don't burn them!

Remove from oven. If desired, sprinkle with coarse salt or garlic salt. Let rest 2 hours in a cool place.

You can mix the spices ahead, and just use 1 T of the combo spice for every 2 cups of nuts and 2 tablespoons of olive oil.

From cooks.com
---end-tinykitchen---

---begin-tinykitchen---
Title: Saffron Risotto with Snow Peas

2 1/4 C water
1/4 t saffron threads
1 T olive oil
2 T minced carrot
2 T minced celery
2 T minced shallot
1/2 C arborio rice
3 T dry white wine
1/2 t salt
3/4 C snow peas, shredded

Heat the water until simmering. Stir in saffron threads and set aside.

Place the olive oil in the rice cooker. After 1 minute, add the minced carrot, celery, and shallot. Cover and cook for 2 minutes. Stir in rice, cover and cook 2 minutes. Stir in wine, cover and cook 3 minutes.

Stir in saffron-infused water and salt. Cover and cook until all the liquid is absorbed. During cooking, occasionally lift lid and stir, covering again.

Stir snow peas into the risotto and let stand for 5 minutes before serving.

From Cuisinart Rice Cooker booklet
---end-tinykitchen---

---begin-tinykitchen---
Title: Sun-Dried Tomato Pearl Couscous

1 t olive oil
3 T shallot, finely chopped
3/4 C pearl couscous (Israeli couscous)
3/4 C vegetable stock
3/4 C water
1/4 t salt
1/4 C sun-dried tomatoes, chopped
1/4 C kalamata olives, pitted and chopped
1/2 t basil
1 T pine nuts, chopped and toasted

Add oil to rice cooker. Heat 1 1/2 minutes. Stir in chopped shallot and cook 2 minutes.

Add couscous, stir for 1-2 minutes, then add vegetable stock, water, and salt, stir. Add sun-dried tomatoes and basil. Cover and let cook until water is absorbed, about 15 minutes.

Let stand for 5 minutes, top with pine nuts and serve.

From Cuisinart Rice Cooker booklet
---end-tinykitchen---

---begin-tinykitchen---
Title: Confetti Pilaf

1/3 C wheat berries
0 - boiling water
1 t margarine
1 t olive oil
3 T shallot, finely chopped
2 T carrot, finely chopped
1/2 C long grain brown rice
1/4 C wild rice
1/2 t dried marjoram
2 C vegetable stock
1 1/2 C water
1/2 t salt
3/4 C frozen baby peas
1/2 C red bell pepper, chopped
0 - salt and pepper

Place the wheat berries in a heatproof bowl and cover with 2 inches of boiling water. let stand one hour to soften. Drain.

Place the margarine and olive oil in the rice cooker; cover and turn on. Heat for 1 minute.

Add chopped shallot and carrot; stir, cover, and cook 2 minutes.

Add drained wheat berries, brown rice, wild rice, and marjoram; stir to coat.

Add vegetable stock, water, and salt; cover and let cook until rice cooker switches to "warm."

Add the thawed peas and red pepper. Cover and let stand for 5 minutes. Salt and pepper to taste.

From Cuisinart Rice Cooker booklet
---end-tinykitchen---

---begin-tinykitchen---
Title: Blancmange

2/3 C cashews
1 C water
1 - pitted date
0 - dash of salt
2 C almond milk
1/2 C sugar
3 T agar flakes
1/2 t almond extract
1/4 t vanilla extract
1 lb. grapes

Lightly oil a 3-cup mold and set it aside.

First make the cashew cream. Grind the cashews in a coffee grinder. Transfer to the blender and add the water, date, and salt. Process for 1-2 minutes until the liquid is smooth and creamy. Measure 1 cup of the cashew cream and put it into the 3 quart saucepan.

Add the almond milk, sugar, agar flakes, and almond and vanilla extracts. Bring to a boil over medium-high heat. Watch closely so the mixture doesn't boil over. Turn the heat down to medium and simmer gently for 10 minutes, stirring frequently with a wire whip to thoroughly dissolve the agar. pour into the prepared mold and refrigerate for 8-12 hours, until thoroughly chilled.

Unmold onto a serving platter and serve with the grapes.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Double Devastation Brownies

1 C walnuts, coarsely chopped
1/2 C chocolate chips
3/4 C dark brown sugar
1/3 C unsweetened cocoa powder
1 C whole wheat flour
1 T plus 1 1/2 t instant coffee
2 t baking powder
1/2 t salt
3/4 C sugar
1/2 C vegan milk
2 T canola oil
1 t vanilla extract
1 3/4 C boiling water

preheat the oven to 350° F and oil an 8 inch square glass baking pan. Measure the walnuts and chocolate chips into a small bowl. Combine the brown sugar and 1/4 cup of the cocoa in another small bowl.

Sift together the flour, remaining cocoa, instant coffee, baking powder, and salt in a large bowl. Then form a well in the center. Add the sugar, vegan milk, canola oil, and vanilla and stir well. The mixture will be very thick and somewhat dry. Stir in the walnuts and chocolate chips and mix well.

Spoon the batter into the prepared baking pan, spreading it evenly. Sprinkle the brown sugar and cocoa mixture over the top. Pour the boiling water over the top of the batter and bake for 40-45 minutes. Remove and cool.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Maple Cinnamon Nuts

1 C mixed nuts
1/4 C maple syrup
1 T ground cinnamon

Combine the maple syrup and cinnamon in a skillet and turn the heat to medium-high. Heat and stir the mixture briefly, for about 30 seconds. Add the nuts and stir continuously for about 1 minute to coat and toast them.

Transfer to a clean dish to cool. break the nuts apart when they are cool enough to handle. The cinnamon flavor will become more intense when the nuts have cooled completely.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Sugar Spiced Walnuts

1/2 C powdered sugar
2 t ground allspice
2 t ground cardamom
2 t ground cinnamon
2 t ground cloves
2 t ground ginger
2 t ground nutmeg
1/4 t cayenne
1/4 t salt
1 T canola oil
1/3 C sugar
3/4 C apple juice
3 C walnuts, coarsely chopped

Place the powdered sugar in a medium bowl and set aside.

Combine the allspice, cardamom, cinnamon, cloves, ginger, nutmeg, cayenne, and salt in a small bowl.

Heat the canola oil over high heat for about 1 minute. Add the sugar and stir until hot and bubbly. Pour in the apple juice and stir constantly for about 1 minute, until the sugar is completely dissolved.

Quickly stir in the walnuts and continue stirring over high heat until all the liquid evaporates and the mixture becomes sticky and shiny. Cook for 1-2 minutes longer until all the liquid is absorbed.

Sprinkle in 2 tablespoons of the spice mixture and toss to caot the walnuts, stirring for 1 minute. Turn off the heat and add the remaining spice mixture, tossing continuously.

Pour the spiced walnuts into the bowl with the powdered sugar and toss to give them a white dusting. Spread the walnuts in a single layer on a large dish or baking sheet to cool completely. Stored in an airtight container at room temperature.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Nutty Wheat Pie Crust

1 1/2 C whole wheat pastry flour
1/2 C almond meal
2 T sugar
1/2 t salt
1/2 C canola oil
2 T cold water

Combine the pastry flour, almond meal, sugar, and salt in a medium mixing bowl.

Add the canola oil and mix until all the flour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough.

Form the dough into a ball and roll it out between two sheets of waxed paper. Remove the top sheet of waxed paper, place the pie pan over the dough, and invert the dough and pan together. Remove the remaining sheet of waxed paper and trim the edges of the crust with a knife.

For a no-bake pie, bake the crust alone in a preheated 350° F oven for 10 minutes. Cool before filling.

For a savory pie, omit the sugar.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Down-Home Pecan Pie

1 - nutty wheat pie crust (see other recipe)
1 1/4 C pecans, coarsely broken
2 T margarine
1 1/2 C dark corn syrup
1/2 C dark brown sugar
2 t vanilla extract
1/2 C vegan milk
1/2 C tapioca flour, packed
5 T whole flaxseeds
1 1/4 C pecan halves

Preheat the oven to 350° F and have a large baking sheet ready. Bake the Nutty Wheat Pie Crust for 5 minutes and set it aside on the baking sheet to cool.

Place the coarsely broken pecans in a nonstick skillet and toast them over high heat, stirring constantly, for 1-2 minutes, until fragrant. Watch carefully to avoid burning them. Pour the toasted pecans immediately into a dish to cool. When cool, spoon them into the bottom of the pie shell.

Melt the margarine over medium heat in a 2-quart saucepan. Add the corn syrup, brown sugar, and vanilla extract and bring to a full boil over medium heat, stirring frequently. Boil 5 minutes, then set aside to cool for about 30 minutes.

Place the vegan milk in a bowl and stir in the tapioca flour. Set it aside for 5 minutes to allow the tapioca flour to absorb some of the liquid.

Meanwhile, place the flaxseeds in a coffee grinder and grind them to a fine meal. Ad the flaxseeds and the vegan milk mixture to the cooled corn syrup mixture. Stir to combine, and pour the mixture into the blender. Blend for 1 minute, until smooth. Pour over the toasted pecans.

Top the pie with the pecan halves, arranging them in concentric circles. Bake for 40 minutes. Cool thoroughly, then chill in the refrigerator.

From Nut Gourmet
---end-tinykitchen---

--begin-tinykitchen---
Title: Nut Milks

1/2 C nuts
2 1/2 C water
2 - dates, pitted
0 - dash of salt

Grind nuts into a fine meal in a mini-chopper or coffee grinder. Transfer to the blender and add water, dates, and salt. Process until creamy.

Strain through a fine mesh strainer to remove pulp, if necessary.

To make nut cream, reduce the water to 1 cup and leave everything else the same.

This recipe can be used with almonds, cashews, pistachios, walnuts, hazelnuts, Brazil nuts, pine nuts, macadamia nuts, and pecans. If desired, nuts can be soaked overnight prior to processing. This enhances the digestibility of the nuts.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Cashew Mushroom Tapenade

1 lb. portobello mushrooms, coarsely chopped (about 4 giant mushrooms)
1/4 C soy sauce
1/4 C apple cider vinegar
1/3 C water
1/2 lb. cashews, coarsely chopped

Put the mushrooms into a large, deep bowl. Add the soy sauce, vinegar, and enough water to create a marinade. Cover and marinate at room temperature for 2 hours, stirring occasionally.

Grind the cashews into a fine meal in the food processor. Using a slotted spoon, remove the mushrooms from the marinade and add them to the cashews in the food processor. pulse until the mushrooms are well minced and the mixture is creamy.

Button or cremini mushrooms can be substituted if necessary.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Spanish Tapenade

1 lb. ripe Roma tomatoes
3/4 C pimiento-stuffed green olives
3/4 C pitted black olives
3 - green onions, chopped
1/2 C pine nuts
2 T olive oil
1/4 t salt
1/8 t ground black pepper

Cut the tomatoes in half and seed them. Chop them in the food processor. Add the remaining ingredients and pulse to a chunky purée.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Hazelnut and Mushroom Curry

3 - Japanese eggplants, sliced 1/2 inch thick
2 - zucchinis, sliced 1/2 inch thick
2 - ripe tomatoes, chopped
1/2 lb. cremini or button mushrooms, sliced
1/2 C water
1/4 C dry red wine
1 T olive oil
3 - cloves garlic, minced
1 t curry powder
1/4 t ground cinnamon
1/4 t turmeric
0 - salt and pepper
1 C whole hazelnuts

Combine the eggplant, zucchinis, tomatoes, mushrooms, water, wine, olive oil, garlic, curry powder, cinnamon, and turmeric in a large, deep skillet. Cook and stir over high heat for 10-12 minutes, or until the vegetables are soft. Season with salt and pepper.

While the vegetables are cooking, coarsely chop the hazelnuts in the food processor. Transfer the hazelnuts to a dry skillet, and toast them over high heat for about 2 minutes, stirring constantly. Watch carefully to prevent burning.

Add the hazelnuts to the vegetables and stir for 1-2 minutes or until the sauce thickens slightly.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Cashew Marinara Sauce

3 1/2 lbs. ripe Roma tomatoes
1 - onion, cut into quarters
1/2 - green bell pepper, diced
6 - garlic cloves, crushed
2 t fresh basil, chopped or 1/2 t dried basil
1/2 t dried oregano
1/2 t fennel seeds, crushed
1/2 t dried rosemary, crushed
1/4 t dried marjoram
1 C cashews, finely ground
1 1/4 t salt

Coarsely chop the tomatoes in the food processor until they reach the desired consistency. Transfer to a large, deep skillet.

Finely chop the onion in the food processor and add it to the skillet. Add the bell pepper, garlic, basil, oregano, fennel seeds, rosemary, and marjoram to the skillet, and cook and stir over medium-high heat for 12-15 minutes.

Add the ground cashews and salt to the simmering sauce, and cook a few minutes longer, until thickened.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Noodles and Nuts

1 - pkg. soba noodles (14-16 oz.)
2 T canola oil
3 - cloves garlic, minced
1 - 1-inch piece fresh ginger, minced
1 - large crown broccoli, coarsely chopped
3 - tomatoes, chopped
2 - celery stalks, chopped
1 - small onion, chopped
1 C water
1/2 - red bell pepper, diced
2 t sesame oil
1 t umeboshi or rice vinegar
0 - salt and pepper
1 C whole almonds

Cook the noodles in boiling water until tender, according to the package directions. While the noodles are cooking, heat the canola oil in a large, deep skillet. Add the garlic and ginger and cook over high heat for 1 minute. Add the broccoli, tomatoes, celery, onion, water, bell pepper, sesame oil, vinegar, salt, and pepper, and cook and stir for 2-4 minutes until the vegetables are crisp-tender.

Grind the almonds into a fine meal in the food processor. Add to the simmering vegetables and stir for 1-2 minutes, or until thickened. Season with salt and pepper.

Drain the noodles and add them to the vegetable mixture, a little at a time, stirring with a wooden spoon to distribute them evenly. Adjust the seasonings, fi needed.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Company Rice

3 C water
3/4 C brown basmati rice
1/2 C dried lentils
1/4 C barley flakes or pearl barley
1/4 C cashews
1/4 C pine nuts
1/4 C whole almonds
1 T canola oil
2 bay leaves
1 1/2 t salt
1 - clove garlic, minced
1/4 t whole cumin seeds
1/4 t ground cinnamon
0 - ground black pepper

Combine all the ingredients in a 3-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to low and cook for 35-45 minutes, or until the rice and barley are tender. fluff the mixture with a fork and serve.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Festive Wild Rice

4 1/2 C water
1 1/2 C wild rice
1/3 C dates, chopped
1 1/2 T currants
1 1/2 t salt
3/4 t curry powder
3/4 t onion powder
2/3 C pecans, coarsely chopped and toasted

Combine the water, wild rice, dates, currants, salt, curry powder, and onion powder in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to medium-low and cook for 45 minutes, or until the rice is tender and all the water is absorbed.

Stir in the toasted pecans and serve.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Zesty Black Bean Patties

1/4 C pine nuts
1/4 C walnuts, coarsely chopped
1 - small onion, coarsely chopped
2 C cooked black beans, drained and rinsed (1 can)
1/2 C wheat germ or oat bran
3 T water
1 t salt
3/4 t ground cumin
3/4 t ground coriander
3/4 t chili powder
1/4 t garlic powder
1/4 t ground black pepper

Preheat the oven to 400° F and lightly oil a large baking sheet. Combine the pine nuts and walnuts in the food processor and process until they are finely ground. Transfer to a large mixing bowl and set aside.

Put the onion into the food processor and pulse until it is minced. Transfer to the bowl with the nut meal.

Measure 1/2 cup of the black beans and add them to the bowl with the nut meal. Put the remainder of the beans into the food processor along with the wheat germ, water, salt, cumin, coriander, chili powder, garlic powder, and pepper and process until well blended. Spoon the mixture into the nut meal and mix well.

Drop the mixture from a large spoon onto the prepared baking sheet to form nine or ten three inch patties. Flatten the patties slightly so they will bake evenly. Bake for 12-14 minutes. Turn them over with a spatula and bake 10-12 minutes longer.

From Nut Gourmet
---end-tinykitchen---

Walnut Stuffed Eggplant

2 - eggplants
1/2 lb. ripe tomatoes, chopped
1/4 lb. cremini or button mushrooms, sliced
1 C onions, chopped
4 - large garlic cloves, minced
2 t olive oil
1 t salt
1/2 t ground cinnamon
0 - ground black pepper
2/3 C walnuts
1 - can tomato paste (6 oz.)
3 T capers, well drained

Cut the eggplants in half lengthwise, slicing through the stem end. Scoop out the flesh, leaving a 1/4 inch thick shell, and coarsely chop the extracted flesh. Put the chopped eggplant into a large, deep skillet or flat-bottom wok.

Rub the inside of the eggplant shells with a small amount of olive oil and place them on a baking sheet. Broil them three inches from a heat source for 5-10 minutes until fork-tender. Watch carefully to prevent burning.

Preheat the oven to 375° F. Add the chopped tomatoes, mushrooms, onions, garlic, olive oil, salt, cinnamon, and pepper to the skillet with the chopped eggplant and cook and stir for 7-10 minutes, until the vegetables are tender.

Coarsely grind the walnuts and add them to the skillet along with the tomato paste and capers. Mix well.

Fill the eggplant shells with the vegetable mixture. Sprinkle with salt and pepper and bake, uncovered, for 25-35 minutes.

From Nut Gourmet

---begin-tinykitchen---
Title: Pistachio Fondue

1 C pistachios
2 1/2 C vegan milk
2 T nutritional yeast flakes
1 1/4 t salt
0 - dash of cayenne
0 - ground black pepper

Grind the pistachios to a fine meal in several baches in an electric mini-chopper or coffee grinder. Transfer to a small bowl and set aside.

Combine the vegan milk, nutritional yeast, salt, cayenne, and pepper in a 2-quart saucepan. Bring to a boil over medium-high heat. Watch carefully so the mixture doesn't boil over.

Add the ground pistachios to the bubbling mixture a little at a time, stirring with a wire whip for about 2 minutes, or until thickened. If necessary, lower the heat slightly to prevent burning.

Remove from the heat and let rest for 15-20 minutes to thicken further. Gently warm on medium heat, if needed. Store in a covered container in the refrigerator. It will keep for up to five days.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Cashew Lime Dressing

1/2 C cashews
1/2 C lime juice
1/2 C canola oil
1/2 C water
2 - cloves garlic
1 1/2 t salt
1/4 t ground black pepper

Grind the cashews to a fine powder in small batches in an electric mini-chopper or coffee grinder.

Combine the remaining ingredients in the blender, add the ground cashews, and blend on low speed for a few seconds. Switch to high speed and blend until the dressing turns white and creamy.

Store in a covered container in the refrigerator. Shake well before serving.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Perfect Purple Potato Salad

2 T lemon juice
1 T minced Anaheim or other mild chile
1 T fresh chives, minced
1 T fresh thyme, minced
1 T fresh parsley, minced
1 T fresh oregano, minced
1/2 t salt
0 - ground black pepper to taste

Put the potato chunks into a 4-quart sauce pan with enough water to cover. Bring to a boil over high heat. Turn the heat down and cook for 5-7 minutes until the potatoes are just fork-tender.

Drain the water and transfer the potatoes to a large mixing bowl. Add 2 tablespoons of the olive oil to the hot potatoes. Add the vinegar and mix well. Add the remaining ingredients and toss well to distribute the seasonings evenly.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Red Baron Salad

5 - romaine lettuce leaves, torn
2 - carrots, peeled and coarsely shredded
1 - large beet, peeled and coarsely shredded
1 - large red apple, cored and diced
1 3/4 C red cabbage, shredded
1/2 C plus 2 T pistachios
1 1/4 C salad dressing of choice

Arrange the lettuce on a large platter. Combine the carrots, beat, apple, red cabbage, and 1/2 cup of the pistachios in a large bowl and toss well to distribute the ingredients evenly. Add dressing of your choice and toss well. Spoon over the lettuce and garnish with the remaining 2 tablespoons pistachios.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Sweet Potato Waldorf Salad

1 - sweet potato, peeled and sliced into 1/2 inch thick rounds
1 - red apple, diced
1 - pear, diced
1 - celery stalk, chopped
1/2 C pine nuts, toasted
3 T vegenaise
1 T fresh chives, chopped

Steam the sweet potato for 7-8 minutes, until soft. Remove from the steamer and cool. Cut into bite-size pieces and put in a medium bowl. Add the apple, pear, celery, pine nuts, and vegenaise, and toss well to distribute evenly. Garnish with chives if desired.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Quinoa Salad

4 c water
2 C quinoa
1 1/2 t salt
2 - broccoli crowns, cut into florets
1 1/2 C frozen peas, thawed
1 - can black beans (15 oz.), drained and rinsed
1 - onion, thinly sliced
1 - red bell pepper, diced
1 C toasted pecans
2/3 C fresh dill weed, chopped
4 T canola oil
4 T lime juice
2 T soy sauce
0 - salt and pepper

Combine the water, quinoa, and salt in a 4-quart saucepan, cover, and bring to a boil over high heat. Turn the heat down to low, and steam for 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Cool until just warm, then transfer to a large bowl.

Fill a 4- or 6- quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Drain in a strainer. Add to cooked quinoa.

Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chilled.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Chestnut and Cranberry Fanfare

1 1/4 lbs. fresh chestnuts, cooked and peeled or 1 15 oz. jar chestnuts
2 - large ripe Fuyu persimmons, diced
2 - bananas, cut in half lengthwise and sliced crosswise
3/4 C currants
2/3 C fresh cranberries, chopped

Place the chestnuts in a bowl and break them into pieces. Add the persimmons, bananas, currants, and cranberries, and toss to distribute the fruits evenly.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Sunny Carrot Cashew Soup

3 - large carrots, peeled and cut in chunks
2 C water
1 - sweet apple cored and cut into chunks
1/2 - yellow bell pepper, cut into chunks
1/2 C orange juice
1/2 C cashews
2 T onion, chopped
0 - salt to taste
2 T beets, finely diced or 2 T diced red bell pepper

Combine everything in the blender. Process on low speed for a few seconds, then switch to high speed and blend for a minute until fairly smooth.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: African Peanut Soup

2 lbs. ripe Roma tomatoes, chopped
2 - onions, chopped
6 - cloves garlic, chopped
2 T olive oil
5 C water
1 - can tomato sauce (8 oz.)
1/2 C fresh mint leaves, minced
1 T chili powder
2 t ground cumin
1 3/4 t salt
1/8 t crushed red pepper flakes
2 C finely chopped Swiss chard or spinach
3/4 C chunky peanut butter
1/4 C crushed roasted peanuts

Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes, or until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.

Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper flakes and simmer for 10-12 minutes.

Add the Swiss chard and peanut butter and cook 3-4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.

Spoon into bowls and garnish with the remaining mint leaves and the crushed peanuts.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Nutty Buckwheat Pancakes

1 C buckwheat flour
1 C whole wheat flour
1 C walnuts, ground to a coarse meal
1/4 C sugar
1 t cinnamon
1 t baking powder
0 - dash of salt
2 1/3 C plus 2 T water
1/2 C vegan milk
2 t vanilla extract
1 T flaxseeds

Combine the buckwheat flour, whole wheat flour, ground walnuts, sugar, cinnamon, baking powder, and salt in a large bowl.

Combine 2 1/3 cups of the water, vegan milk, and vanilla extract in a medium bowl.

Combine the remaining 2 tablespoons water and the flaxseeds in the blender and blend on low speed for about one minute, until thick and viscous.

Stir it all together and mix well with a wire whip.

Cook the pancakes.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Hot Karachi Pea Dip

1 1/2 C frozen peas, thawed
1/2 C pistachios
5 T water
1 T lemon juice
3/4 t salt
3/4 t curry powder
1/4 t cayenne
1 T pomegranate syrup

Combine the peas, pistachios, water, lemon juice, salt, curry powder, and cayenne in the food processor and process until creamy.

Transfer to a one quart saucepan and gently heat, stirring frequently, until thoroughly warmed but not boiling. Spoon into an attractive serving bowl and lightly drizzle the top with the pomegranate syrup.

From Nut Gourmet
---end-tinykitchen---

---begin-tinykitchen---
Title: Spicy Brussels Sprouts

8 T peanut oil
1 1/2 lbs. Brussels sprouts
3 T chickpea flour
1 t salt
1 t garam masala
1/2 t ground coriander
1/4 t ground cumin
1/4 t ground cinnamon
0 - cayenne
0 - lemon wedges

Preheat the oven to 400º F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spreading it around.

Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice larger sprouts into two pieces. Place in a large bowl, sprinkle with a little salt and dust with 1 tablespoon of chickpea flour, tossing to coat well.

In a small bowl, mix together the remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with oiled crumbs, and press as much of the crumb mixture as possible onto them.

Pour the coated Brussels sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 35 minutes, until the sprouts are browned and tender. Turn occasionally while baking to avoid burning.

Adapted from Veganomicon
---end-tinykitchen---

---begin-tinykitchen---
Title: Vegan Cracker Jack

14 C popped popcorn
1 C dry roasted peanuts
1 C light brown sugar
1/4 C light corn syrup
1/2 C margarine
1/2 t salt
1/4 t baking soda
1/2 t vanilla extract

Lightly grease a shallow pan. Place the popped popcorn in the pan. Add the peanuts.

Preheat the oven to 250° F. Combine the brown sugar, corn syrup, margarine, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pan, and stir to coat. Don't worry too much at this point about getting all of the popcorn coated.

Bake for one hour, removing the pan every 15 minutes and giving the popcorn and nuts a good stir. Line the countertop with waxed paper. Dump the popcorn out onto the waxed paper and separate the pieces. Allow to cool completely.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Rice Pudding

2 1/2 C vegan milk (almond is good)
1/3 C rice
1/8 t salt
1/4 C granulated sugar or agave nectar
1 t vanilla extract
1 t cinnamon, plus more for sprinkling

In a big saucepan, combine the vegan milk, rice, and salt. Place the saucepan over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice is tender, about 25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

When the rice is tender, remove from the heat and add the sugar, vanilla, and 1 teaspoon cinnamon. Return to the stove, and cook until the rice pudding thickens, 5-10 minutes. Remove from the heat, spoon pudding into serving bowls, sprinkle with cinnamon, and cover with plastic wrap. Refrigerate for 1-2 hours before serving.

VARIATIONS:

Spice with allspice, ginger, nutmeg, or mace.

Flavor with orange, lemon, or pistachio extract, or rose water.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Baklava

1 C water
1 C granulated sugar
1 t vanilla extract
1/2 C agave nectar
3 C nuts (walnuts, pistachios, almonds, or pecans)
1 t cinnamon
1 T granulated sugar
1 pkg. phyllo dough (16 oz.)
3/4 C margarine, melted

Preheat the oven to 350° F. Grease the bottom and sides of a 9x13 inch baking dish.

In a small saucepan, heat the water and one cup sugar until the sugar is completely dissolved. Add the vanilla and agave nectar. Simmer for 15 minutes. Remove from the heat, and set aside to cool. You want this to be completely cooled before pouring onto the baked baklava.

Pulse the nuts in a food processor until they're a coarse meal. You don't want fine crumps. Add the cinnamon and 1 tablespoon sugar and mix to combine. Set aside.

Unroll the phyllo dough from the package. Trim the stack of phyllo into 9x13 inch sheets, so that they will fit comfortably in your prepared pan. Keep the sheets that you're not working with covered with some waxed paper and a damp cloth. Place 2 sheets of dough in the pan, and using a pastry brush, coat the top sheet completely with someof the margarine. Spread a thin layer of the cinnamon/nut mixture, and add 2 more sheets of phyllo. Repeat with the butter, nut mixture, and 2 phyllo sheets, until you have a total of 8 layered sheets. For the top layer, place 2-4 phyllo sheets, but this time brush margarine between each individual sheet.

Using a very sharp serrated knife, carefully cut the baklava into diamond or square shapes all the way to the bottom of the pan. This is important to do now, because you won't be able to cut the baklava once it's baked without crushing the pastry.

Bake for 45-50 minutes, until the baklava is golden. remove from the oven and immediately pour or spoon the completely cooled sauce over it. Cool uncovered for at least 3 hours or overnight before serving.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Crepes Suzette

1/4 C margarine
3 T granulated sugar
1 - orange, juice and rind
1 - recipe Dessert Crepes
0 - confectioners' sugar
1/3 C Gran Marnier or Cointreau

Melt the margarine in a large saute pan. When it starts to foam, add the sugar and stir until its dissolved. Add the orange juice and rind and bring to a simmer. Turn the heat to low.

Add one crepe to the pan, making sure to coat it completely with the syrupy sauce. Carefully fold it in half, then in half again. Repeat with the remaining crepes, arranging them around the pan, working quickly enough so that the first crepe doesn't absorb all the sauce.

Either remove and dust with confectioners' sugar, or flambe the crepes as follows: Pour the liqueur over the crepes and ignite the sauce. Remove the pan from the heat. When the flames subside, place the crepes on dessert plates. Serve immediately.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Dessert Crepes

3 t Ener-G egg replacer
4 T water
1 C vegan milk
2 t canola oil or margarine
1 T vanilla extract
3/4 C plus 1 tablespoon all purpose flour
1 t granulated sugar
1/4 t ground nutmeg
0 - pinch of salt

In a food processor, whip the egg replacer and water together until creamy, at least 2 minutes. add the vegan milk, margarine, and vanilla, and blend until thoroughly combined. Add the flour, sugar, nutmeg, and salt. Mix until the batter is the consistency of heavy cream, about 1 minute. Pour the batter into a medium-size bowl.

At this point, the batter can be covered and refrigerated for up to 2 days. Bring it to room temperature before continuing with the recipe.

Cook the crepes.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Bananas Foster

4 T margarine
1/2 C brown sugar
3 T dark rum or brandy
2 T banana liqueur (optional)
1 1/2 t vanilla extract
1 t cinnamon
1/2 t notmeg
4 - firm, ripe bananas, slice in half lenthwise
1/4 C walnuts, coarsely chopped

Melt the margarine in a large, heavy saute pan. Stir in the brown sugar, rum, banana liqueur, vanilla, cinnamon, and nutmeg and heat until the sugar is complete dissolved and the mixture begins to bubble. Add the bananas and walnuts to the pan and cook until they are well coated with the syrup but not mushy. Serve at once.

For flash presentation, right after you add the bananas and walnuts, light a match and ignite the alcohol. Cook until the flame dies out.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Bananas in Coconut Milk

2 - large ripe bananas
1 - can coconut milk (15 oz.)
1-2 T granulated sugar
1 t cinnamon, plus more for sprinkling
1/4 t ground cloves
1/2 t ground nutmeg

Peel the bananas and cut into bite-size pieces.

In a medium-size saucepan, bring the coconut milk to a boil. add the sugar, 1 teaspoon cinnamon, cloves, and nutmeg, stirring to dissolve. Add the bananas.

Return to a boil, then turn down the heat and simmmer for 3-5 minutes until the bananas are tender but not mushy.

Serve hot, sprinkling a little cinnamon on top.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Peanut Butter Chocolate Bars

2 C rice krispies, crushed
1 1/2 C peanut butter
2 C confectioners' sugar
1/2 C plus 2 tablespoons margarine, melted
1 t vanilla extract
1/2 C chocolate chips

Generously grease a 9x13 inch baking pan.

In a large bowl, combine the cereal, peanut butter, confectioners' sugar, 1/2 cup of the margarine, and vanilla. Press the mixture into the prepared baking pan.

In a small saucepan, melt together the chocolate chips and the remaining 2 tablespoons of margarine, stirring constantly. Remove from the heat.

Spread the chocolate mixture over the top of the peanut butter mixture. Set aside for 1-2 hours to set.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Brownies

1 1/2 C granulated sugar
3/4 C unsweetened applesauce
2 T water
2 t ground flaxseed
1/2 C water
2 t vanilla extract
1 1/3 C all purpose flour
3/4 C unsweetened cocoa powder
3/4 t baking powder
1/4 t salt
1 C chocolate chips
1 C pecans or walnuts, coarsely chopped

Preheat oven to 350°F. With canola oil, grease an 8x8 inch baking pan.

In medium-size bowl, stir together the sugar, applesauce, and 2 tablespoons water.

In a small bowl or food processor, combine the ground flaxseed with the 1/2 cup water. Add this to the applesauce mixture along with the vanilla and stir to combine.

In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips, and nuts. Add to the applesauce mixture, and stir just to combine.

Pour into the prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like more cake-like brownies. Remove from the oven and let cool before cutting.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Peanut Butter Cookies

1 3/4 C all purpose flour
3/4 t baking soda
3/4 t salt
1 1/2 t Ener-G egg replaer
2 T water
1 1/4 C light brown sugar
3/4 C peanut butter
1/2 C margarine
3 T vegan milk
1 T vanilla extract

Preheat the oven to 375° F. Line cookie sheets with parchment paper.

In a small bowl, combine the flour, baking soda, and salt. Set aside. Whip the egg replacer and water together in a blender until thick and creamy.

In a large bowl, combine the brown sugar, peanut butter, margarine, vegan milk, and vanilla. Beat at medium speed with an electric hand mixer until well blended. Add the egg replacer mixture. Beat until just blended. Add the flour mixture and blend again.

Drop by rounded tablespoonfuls 2 inches apart on the cookie sheet. Flatten slightly in a criss-cross pattern with the tines of a fork.

Bake for 10-12 minutes, or until set and just beginning to brown. Do not overbake.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Russian Tea Cakes

1 C margarine
1/4 C granulated sugar
2 t vanilla extract
2 C all purpose flour
2 C raw pecans, finely chopped
2 C confectioners' sugar, sifted

Preheat the oven to 300° F. Line 3 cookie sheets with parchment paper

Cream the margarine, granulated sugar, and vanilla until light and fluffy, 1-2 minutes. Add the flour and mix until thoroughly combined. Add the chopped nuts and mix until well blended, about 30 seconds.

Measure out generously rounded teaspoonfuls of dough and roll them into balls. Place the balls about 1 inch apart on the cookie sheet. Bake until they just begin to turn golden, about 30 minutes.

Roll the cookies in confectioners' sugar while they are still warm. Serve when cooled.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Chip Cookies III

4 1/2 t Ener-G egg replacer
6 T water
1 C margarine, softened
3/4 C granulated sugar
3/4 C light brown sugar
2 t vanilla extract
2 1/4 C all purpose flour
1 t baking soda
1 t salt
1 C chocolate chips
1 C walnuts, chopped

Preheat the oven to 375° F. Grease cookie sheets.

In a food processor or blender, whip the egg replacer and water together until it's thick and creamy.

In a large bowl, cream the margarine, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine.

In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. Stir in the chips and nuts.

Bake for 8-10 minutes or until golden brown.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: No-Bake Pecan Crust

2 C raw pecans
3/4 C pitted dates
1/4 t salt
0 - canola oil

Place the nuts in a food processor, and grind them until they are a coarse meal. Add the dates and salt and process until thoroughly combined. Press the mixture into a very lightly oiled 8 or 9 inch tart pan.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Strawberry Pie

4 C ripe strawberries, sliced
1 - No-Bake Pecan Crust (another recipe)
1 C ripe strawberries, whole
5 - pitted dates, soaked in warm water
2 t fresh lemon juice
0 - chocolate chunks to top

Arrange the sliced strawberries on top of the prepared crust and set aside. In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour this mixture over the sliced strawberries. Arrange the chocolate chunks, if using, on top of the sauce, and refrigerate for 1 hour before serving. This will help the pie set and make it easy to slice.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Peanut Butter Frosting

1/2 C creamy peanut butter
1/3 C unsweetened cocoa powder
1/2 C vegan milk, or more as needed
2 1/2 C confectioners' sugar, sifted
1/4 t salt
1 t vanilla extract

Cream together the peanut butter and cocoa. Add the vegan milk and beat until smooth. Add the sifted confectioners' sugar, salt, and vanilla, then add a little more vegan milk at a time to reach a good spreading consistency.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Chocolate Peanut Butter Cupcakes

1/2 C creamy peanut butter
1 1/4 C vegan milk
1 - ripe banana, mashed
1 t vanilla extract
2 1/4 C all purpose flour
1 1/2 C granulated sugar
3 1/2 t baking powder
1 t salt
3 T unsweetened cocoa powder
1 - recipe Chocolate Peanut Butter Frosting

Preheat the oven to 350° F. Line 2 cupcake tins with paper liners.

Using an electric hand mixer, mix together the peanut butter, milk, banana, and vanilla. In a separate bowl, stir together the flour, sugar, baking powder, salt, and cocoa. Add the dry mixture to the wet and stir (by hand) until all the ingredients are combined.

Spoon the cupcake batter into the liners until they are half to two-thirds full.

Bake for 20-25 minutes, or until a toothpick comes out clean.

Cool for 10 minutes, cool on wire racks, and frost.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tiny kitchen---
Title: Chocolate Chip Scones II

2 C flour
5 T sugar
1 T baking powder
1/2 t salt
6 T margarine
1 1/2 C chocolate chips
1/3 C vegan milk
0 - egg replacer for 2 eggs

Preheat the oven to 400° F.

In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and the salt. Cut in the margarine. Stir in the chocolate chips.

In a separate bowl, whisk together the vegan milk and egg replacer. Combine with dry ingredients, and stir until dough forms.

Place on a floured surface and roll into a circle about 2 inches thick. Slice like a pizza into 8 triangles.

Place the triangles on a baking sheet and sprinkle with the remaining sugar.

Bake 20-25 minutes until lightly golden.

From Jolinda Hackett, About.com
---end-tinykitchen---

---begin-tinykitchen---
Title: Cinnamon Coffee Cake

1 C vegan milk
1/3 C canola oil
1 T white distilled vinegar
1 C all purpose flour or whole wheat pastry flour
1/2 C granualted sugar
1 t baking powder
1 t baking soda
2 t ground cinnamon
1 t ground ginger
1/4 t salt
3/4 C all purpose flour or whole wheat pastry flour
1/4 C brown sugar
2 t ground cinnamon
1/2 t ground ginger
1/4 t salt
3/4 C chopped walnuts
1/3 C canola oil or melted margarine

Preheat the oven to 350° F. Grease a 9x9 inch square baking dish.

To make the cake, combine the vegan milk, oil, and vinegar in a bowl and set aside. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the vegan milk mixture and stir until just combined. Pour into the baking dish.

To make the crumble, in a small bowl combine the flour, sugar, cinnamon, ginger, salt, and walnuts. Add the margarine or oil, and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area.

Bake for 35-40 minutes, or until a toothpick comes out clean.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Carrot Cake

3 T ground flaxseed (or 4 1/2 t Ener-G egg replacer)
1/2 C water (6 T if using Ener-G)
2/3 C canola oil
1 1/2 C carrots, peeled and finely grated
1 C walnuts, chopped
1 C currants
1 1/3 C all purpose flour
1 C granulated sugar
1 1/2 t baking soda
1 t baking powder
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t ground allspice
1/2 t salt

Preheat the oven to 350° F. lightly grease a 9x9 inch square cake pan.

In a food processor or blender, whip together the ground flaxseed and water until it's thick and creamy, about 2 minutes. Add the oil and blend until combined.

In a large bowl, stir together flaxseed and oil mixture, carrots, walnuts, and currants.

In a separate bowl, thoroughly combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the wet mixture to the dry mixture and stir with a rubber spatula until thoroughly combined. Do not overmix.

Scrape the batter into the pan and spread evenly. Bake for about 30 minutes, until toothpick comes out clean. Let cool in the pan for at least 15 minutes.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Waffles II

2 C water
2 T sugar
1 C quick-cooking oats
1/4 C cornmeal
4 T ground flaxseed
1/4 C raw cashews
2 T cornstarch
3/4 t salt
1 t cinnamon

Preheat your waffle iron.

Blend all the ingredients in a blender for 1 minute. Let sit for 10-15 minutes so all the ingredients have some time to mix and thicken up.

Cook in waffle iron.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Waffles I

3 T ground flaxseed
1/2 C water
6 T margarine
1 1/2 C vegan milk
1 3/4 C all purpose flour
1 T baking powder
1 T granulated sugar
0 - pinch of salt

Preheat your waffle iron.

In a food processor or blender, whip the flaxseed and water together until it reaches a thick and creamy consistency, about 2 minutes. Add the margarine and vegan milk, and whip for another minute.

In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center of your dry ingredients and pour in the vegan milk mixture. Stir until just combined. Fold in any other desired ingredients (e.g., chocolate chips, pecans, dried fruit).

Cook in waffle iron.

From Joy of Vegan Baking
---end-tinykitchen---

1 C all purpose flour (or 1/2 all purpose and 1/2 whole wheat)
1 T baking powder
1/4 t salt
1 C vegan milk
2 T canola oil
3 T maple or agave syrup

Combine the flour, baking powder, and salt in a bowl. In a separate bowl, combine the milk, oil, and sweetener.

Add the milk mixture to the flour mixture and mix until just moistened; a few lumps are fine.

Heat the griddle to medium-high. Pour the batter to form circles about 4" in diameter. Cook and flip and cook and remove.

From Joy of Vegan Baking

---begin-tinykitchen---
Title: Mediterranean Olive Bread

3 T ground flaxseed (or 4 1/2 t Ener-G egg replacer)
1/2 C water (6 T if using Ener-G)
1 1/2 C all purpose flour
3/4 C whole wheat flour
2 1/2 t baking powder
3/4 t dried rosemary
3/4 t dried basil
1/2 t salt
1 C vegan milk
1/4 C olive oil
1/3 C walnuts, finely chopped
1/3 C black olives, pitted and chopped
1/3 C sun-dried tomatoes, chopped

Preheat the oven to 350° F, and lightly grease a loaf pan.

In a food processor, whip the flaxseed and water together until thick and creamy.

In a large bowl, thoroughly combine the flours, baking powder, rosemary, and salt. In a separate bowl, combine the flaxseed mixture, vegan milk, and olive oil.

Add the wet mixture to the dry and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts, olives, and tomatoes, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff and a little sticky.

Scrape the batter into the loaf pan and spread evenly. Bake until a toothpick comes out clean, about 40 minutes.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Gingerbread Scones

1 3/4 C all purpose flour
3/4 C rolled oats
1/3 C light brown sugar
2 t ground ginger
1 1/2 t ground cinnamon
1/8 t ground cloves
1/4 t salt
2 t baking powder
1/2 t baking soda
1/2 C margarine, cold
1/3 C currants
1/3 C dried cranberries
1/2 C vegan milk
1 T white distilled vinegar
2 1/2 T unsulphured molasses
1 t vanilla extract

Preheat the oven to 400° F. Lightly oil a baking sheet.

To make the dough, in a large bowl, whisk together the flour, oats, brown sugar, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Add the margarine to the dry ingredients and cut into small pieces with two knives or a pastry blender. you want a coarse crumbly batter. Stir in the currants and dried cranberries.

In a separate bowl mix together the vegan milk, vinegar, molasses, and vanilla. Because you're activating the vegan milk and vinegar to create "buttermilk," let this mixture stand for 5-10 minutes, then add it to the flour mixture. Mix just until the dough comes together. Do not overmix.

Gather the dough into a ball and pat out to a 1/2 inch thick round. Cut into 8-10 pieces and place them 1/2 inch apart on the baking sheet. If desired, brush with some vegan milk and sprinkle the tops with rolled oats.

Bake for 15-20 minutes or until golden brown.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Currant Scones (with variations)

1 1/2 t Ener-G egg replacer
2 T water
2 1/2 C all purpose flour
1/3 C granulated sugar
4 t baking powder
1/2 t salt
3/4 C margarine, cold
1 C currants
1/2 C vegan milk

Preheat the oven to 425° F. Lightly oil a baking sheet.

Whip together the egg replacer and water until thick and creamy. Set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt. Add the margarine to the dry ingredients and cut it into small pieces with two knives or a pastry blender. You want a coarse crumbly batter. Stir in the currants.

Add the milk and egg replacer mixture, and keep the mixing to a minimum to avoid developing the gluten in the flour (which produces tough scones). Mix with a wooden spoon, fork, or your fingers until the dry ingredients are moistened. The dough will not be completely smooth like a bread dough.

Gather the dough into a bowl (adding a little more vegan milk if necessary), and place on a lightly floured surface. Pat or roll the dough out to a 1/2 inch thick round and cut into 8-10 pieces--triangles are traditional. Place them 1/2 inch apart on the baking sheet. If desired, brush the tops with vegan milk and sprinkle with cinnamon and sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack.

VARIATIONS:

Add 1/2 to 1 C chopped almonds or hazelnuts.

Add 1/2 t almond extract.

Add 1/2 C dried cranberries and zest from 2 lemons or oranges.

Add 1 C fresh blueberries in place of the currants.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Spiced Cocoa Muffins

1 3/4 C all purpose flour
3/4 C granulated sugar
6 T unsweetened cocoa powder
2 t baking powder
1/2 t baking soda
2 t ground cinnamon
1/4 t ground cloves
1/4 t cayenne pepper
1 t salt
3 t Ener-G egg replacer
4 T water
1 C vegan milk
1/2 C margarine (or canola oil)
1/2 C chocolate chips (optional)
1/2 C walnuts, finely chopped (optional)

Preheat the oven to 400° F. Lightly grease your muffin tins.

Sift the flour, sugar, cocoa powder, baking powder, baking soda, cinnaomn, cloves, cayenne, and salt together in a large bowl.

In a food process or in a bowl using an electric hand mixer, whip the egg replacer and water together until creamy.

In a separate bowl, combine the egg replacer mixture, vegan milk, and melted margarine. Add the liquid to the dry ingredients, stirring just enough to combine. Fold in the chocolate chips and/or nuts.

Spoon the mixture into the muffin tins, filling 3/4 full. Bake until a toothpick comes out clean, about 15 minutes. Let sit for 5 minutes, then cool on wire racks.

From Joy of Vegan Baking
---end-tinykitchen---

---begin-tinykitchen---
Title: Apple Pecan Muffins

1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1 t cinnamon
1/2 t salt
2 T ground flaxseed (or 3 t Ener-G egg replacer)
6 T water (or 4 T water if using Ener-G)
1/2 C unsweetened applesauce
1/3 C canola oil
1/2 C granulated sugar
1 t vanilla extract
1 1/2 C apples, peeled and chopped
1 C pecans, chopped

Preheat the oven to 350° F. lightly grease your muffin tins.

In a medium-size bowl, combine the flours, baking powder, cinnamon, and salt.

In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.

In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand mixer or wire whisk until creamy smooth. Add to the flour mixture, stirring well until blended. Do not overmix. Fold in the apples and nuts.

The batter will be thick rather than smooth and wet. Fill the greased muffin tins about 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in tins for 5 minutes, then cool on racks.

From Joy of Vegan Baking
---end-tinykitchen---