LENTIL and SQUASH POT PIE Recipe (egg-free, dairy-free)

In 4-Quart Pot:
*2 C. Brown Lentils in 3 C. Water
SOAK 2 - 3 hours or overnight.
SIMMER approximately 1 hour.
*4 c. Yellow or Orange Squash, diced
*4 Vegetable Bouillon Cubes
*2 tsp. Coriander
*1/2 tsp. Cumin
*2 cloves Garlic
*2 large Onions, chopped fine
SIMMER until Squash is tender.
POUR into deep casserole dish.
WHISK together:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
*1/4 tsp. Savory
ADD to:
*1 1/2 C. Whole Wheat Flour
*2 T. Parsley Flakes
ROLL OUT to cover dish.
BAKE until crust is golden.

Figgy Duff Pudding Recipe (egg-free, dairy-free)

NOTE: This Newfoundland pudding has NOTHING to do with figs- at one time raisins were referred to as figs. This particular recipe is like a marriage between Figgy Duff and Bread Pudding. Use Gluten-Free Bread Crumbs to make it Gluten-Free! 
SOAK 3 C. Stale Bread in 1/2 C. Warm Water
*1 C. Raisins
*1/2 C. Brown Sugar
*1/2 tsp. Allspice
*1/2 tsp. Ginger
*1 tsp. Cinnamon
*1/4 C. Margerine (or Coconut Oil)
*2 T. Molasses
*1 tsp. non-aluminum Baking Powder
*1/4 C. Hot Water
MIX above thoroughly, then sprinkle in 1/2 C. Flour, stirring constantly.
PLACE into damp cheesecloth bag.
TIE, leaving room for pudding to rise.
BOIL in a 4-quart pot with just enough water to cover the pudding, for 1 1/2 hours.

Alberta Country Hash Recipe (Egg-free, Gluten-free, Dairy-free)

*6 large Potatoes, peeled and boiled large chunks
*leftover boiled or baked Potatoes

SAUTE in a large skillet:
*1 T. Oil
*1 Onion, sliced
*1 Green Pepper, diced
*1 Red or Yellow Pepper, diced
*2 cloves Garlic, sliced
*1 pkg. extra-firm Tofu, diced
*1 T. Turmeric
*1/2 tsp. Savory or Sage
*1/2 tsp. Salt
*1 tsp. Cajun seasoning OR Mesquite or Chili

Potato Chunks

HEAT enough to serve hot.

Jiggs Dinner Recipe (dairy-free, egg-free, vegan)

Plant-Based Jiggs Dinner-- so yummy!

*1 C. Split Green Peas with 3 C. Water in a 4-Qt. Pot

Bring Peas to a boil, lower to simmer for about 45 minutes.

*3 c. Cabbage, chopped
*2 Parsnips and 2 Carrots, diced or sliced
*4 medium Potatoes, cut in chunks
*1 T. Mrs. Dash Original seasoning
*2 T. Soy Sauce or 1 T. Marmite or Savorx
AFTER SIMMERING vegetables until tender,
ADD Gluten Beef-like pieces (eg., Yves vegetarian product) or organic smoked tofu (as in photo)

BEAVER TAILS recipe (egg-free, dairy-free)

Here is Wyona's VEGAN recipe (i.e., no eggs, no lard). At the bottom of the page you can find the traditional beaver tail recipe on Pinterest -- yummy as well, and a remembrance I have of Newfoundland!
*1 C. Warm Water
*1 tsp. Brown Sugar
*2 tsp. Granular Yeast
*1 tsp. Vanilla
*1/4 C. Oil
LET STAND while mixing dry ingredients:
*2 C. Flour
*1/2 tsp. Turmeric Powder
*1/2 tsp. Salt
*1/4 C. Sugar
ADD above to the wet mixture and KNEAD until dough is soft and smooth.
LET RISE until double in bulk.
PINCH off golf-ball size pieces and roll out into think oval shapes.
PLACE on well-greased cookie sheets, prick with fork and sprinkle with
Cinnamon-Sugar mixture.
BAKE at 350F on middle rack until golden.

Potato Tofu Balls Recipe (egg-free, dairy-free)

*1 large Onion
*1 clove Garlic
*16 oz. Soft or Medium Tofu
*2 T. Chicken-Style Seasoning (No MSG)
*1 tsp. Pepper
*1/2 tsp. Turmeric Powder
*1/2 tsp. Oregano or Sage
MIX into 4 cups of pre-cooked dry Mashed Potatoes
ADD 1/2 cup (above) to 1 C. Green Onions, chopped fine
FORM into small balls. If mixture is too wet, add some dry cracker crumbs so ball remains moist but firm.
DIP into Oil, then roll into seasoned fine Bread Crumbs.
BAKE on well-greased cookie sheet at 400F until golden.

Carrot Mushroom Loaf Recipe (egg-free, dairy-free)

Carrot-Mushroom Loaf smothered in Delicious Mushroom Gravy
*1/4 C. Oil
*2 large Onions, chopped
*2 C. grated Mushrooms (or fine-chopped)
*4 C. Whole Wheat Bread Crumbs or 4 C. Oat Flakes
*2 C. raw Carrots, grated
*1 C. raw Potato, grated
*2 C. raw Cashews, ground or fine-chopped
*2 T. Mrs. Dash Original
*1/2 tsp. Turmeric
*1 tsp. Cumin
*1/2 tsp. Salt
MIX WELL with 1 C. Hot Water
PLACE into well-greased loaf pan or silicone pan(s)
BAKE at 375F for 1 hour
SERVE with Mushroom Gravy (see Below)


* 2 T. Coconut Oil
* 1/2 large Onion, minced
*  10 regular-sized or 6 large Crimini Mushrooms, sliced or chopped
*   2 cloves Garlic, minced
*   2 C.Mushroom Broth (1-2 Mushroom boullion cubes dissolved in 2 C. Water)
*   1/2 tsp. dry Thyme powder
*   1/2 tsp. dry Rosemary powder, or ground fresh Rosemary
*   1/2 tsp. dry Sage powder
*   1 T.  Nutritional Yeast (not baking yeast! not brewer's yeast!)
*   1 tsp. Apple Cider Vinegar OR Balsam Vinegar OR fresh Lemon Juice
*   1 tsp. Gluten-Free Tamari Sauce
*   2 T. Arrowroot Starch, or Tapioca Starch
*  1/4 C. unflavoured non-dairy Mylk
*   Celtic Sea Salt and Ground Black Pepper, to taste
*   Few drops of Liquid Smoke (optional)

In large saucepan or Wok:
SAUTE Onion 5 - 10 minutes in Coconut Oil.
ADD in 1 T. of Water and Mushrooms, and cook 3 more minutes
ADD in Garlic, and cook one more minute
STIR IN Mushroom Broth, Herbs, Nutritional Yeast, Vinegar and Tamari
In a cup, WHISK together Starch and Mylk until totally dissolved and smooth
ADD Slurry (starch and mylk) and stir/whisk well
SIMMER, stirring, for about 15 minutes
ADD in Salt, Pepper, and Smoke (Optional) before serving over your Carrot Mushroom Loaf.

Cashew Casserole Recipe (dairy-free, egg-free)

MIX ALL the following together:
*1 C. Cashews
*1 C. Onions, chopped
*1 C. Mushrooms
*2 T. Oil
*1 T. Mrs. Dash Original
*2 T. Chicken Style Seasoning (No MSG)
*1 C. Soy or Rice or Nut Milk
*1 C. chopped Celery
*1 C. grated Carrot
*2 C. any type par-boiled Pasta (small shells, bows, elbows, etc.)
BAKE in well-greased casserole dish for 1 hour at 350F
SERVE WITH a cashew cream gravy.

Grandma's Health Bread Recipe(dairy-free, egg-free)

*1 1/2 C. Warm Water
*2 tsp. Granular Yeast
*1/4 C. Oil
*1 T. Brown Sugar or Honey
*2 T. Molasses
LET STAND approximately 5 minutes while you mix dry ingredients:
*1/2 C. Quick Oats
*1/4 C. Flax seeds
*1/2 C. raw Sunflower Seeds
*3 1/2 C. Whole Wheat Flour
*1/4 tsp. Salt
*2 T. Gluten Powder
MIX all dry ingredients well and then add to wet yeast mixture.
MIX 3-5 minutes or KNEAD by hand 5 minutes.
LET RISE to double in bulk, then form into loaves.
LET RISE to double in bulk again.
BAKE at 350F for 45 minutes
*image by mlaving at freeimages.com

OATBRAN MUFFINS (dairy-free, egg-free)

*1 C. Boiling Water
*1 C. Bran
*2 C. Soy or Rice Milk
*1/2 C. Oil
*1 T. Lemon Juice
*1 Apple
*1 C. Sugar
*2 1/2 C. Flour
*1/2 tsp. Salt
*2 tsp. Non-Aluminum Baking Powder
MIX all ingredients together gently, do not beat.
SCOOP into well-greased muffin tins.
BAKE at 400F about 15 minutes.

RHUBARB CUSTARD PIE (egg-free, dairy-free)

*2 c. Flour
*1/2 tsp. Salt
*1 C. Oil
*1/2 C. Water
MIX the above into the flour and press into pie shell.
BLEND 2 C. Water with
*2 C. raw Almonds
*4 T. Flour
*1 C. Sugar
*1 tsp. Vanilla
POUR into pie shell with 2 C. diced Rhubarb
BAKE at 375F about 1 hour on middle oven rack

Old Fashioned Yeast-Raised Plum Loaf (egg-free, dairy-free)

*1 1/2 C. Boiling Water
*1 C. mashed Potatoes
*1 C. Brown Sugar
*1 T. granular Yeast
*1/2 C. Oil or Margerine
*2 C. warm Rice or Soy Milk
*1 tsp. Salt
*3 C. Flour
*1/2 tsp. Nutmeg
*1 tsp. Cinnamon
*1 C. Raisins
*1 C. Prunes, chopped
ADD to Yeast mixture to make a soft dough
LET RISE about 30 minutes
ADD flour to knead into a silky dough
FORM INTO LOAVES and put into 2 greased loaf pans
LET RISE until double in size
BAKE at 350F for 1 hour.

Garbanzo-Bulgar Loaf Recipe (dairy-free, egg-free)

2 C. Bulgar in 2 C. Hot Water for 15 minutes
SAUTE in 1 T. Oil:
*1 C. diced Onions
*1 C. diced Green Peppers
*1 C. diced Red Peppers
*1 C. diced Celery
*1/2 C. tsp. Sage or Savory
ADD to:
*2 C. mashed Garbanzos
*2 C. soaked Bulgar 
*1/2 C. Olives
*1 tsp. Salt
MIX well and place in well-greased loaf pan
BAKE 350F for 1 hour
UNMOLD onto platter and cover with a Tomato Sauce or Vegetable Curry Sauce

Carrot Pudding (egg-free, dairy-free)

MIX all ingredients together:
*1 C. Brown Sugar
*1 C. Flour
*1 C. Margerine (or Coconut Oil)
*1 tsp. Non-aluminum Baking Powder
*1 C. Raisins
*1 C. Currants
*1 C. shredded raw Potato
*1 C. shredded raw Carrot
*1/2 tsp. Salt
*1 tsp. Cinnamon
*1/4 tsp. Nutmeg
*1/4 tsp. Cloves
*1/4 tsp. Ginger
STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.
SERVE with Lemon Sauce.
*1 c. Water
*1/2 C. Sugar
*1 tsp. Lemon zest
*1/4 C. Lemon Juice
*1 T. Cornstarch
Heat to thicken

Lentil Potato Patties Recipe (Dairy-free, Gluten-free, Egg-Free)

SAUTE in 4 T. Oil:
*1 medium Onion, chopped
*1/2 tsp. Sage
*1/2 tsp. Savory Flakes
*2 C. cooked mashed Brown Lentils
*2 C. mashed Potatoes
*1 C. ground Pecans
*1 T. Egg-replacer or Corn Starch
MIX well and let stand 15 minutes
SHAPE and FRY Patties in pan.
BAKE at 360F for 15- 20 minutes. (Baking allows them to hold together better as patties)

Miner's Kidney Bean Patties Recipe (egg-free, dairy-free)

MASH 1 large can Kidney Beans
*Ground Pine Nuts
*1 Onion, chopped
*1 clove Garlic, minced
*1 C. Mushrooms, grated
*2 C. whole wheat Bread Crumbs
Add your favorites, such as: Cajun, Curry, Chicken-style (No MSG), 1/2 tsp. Salt, 1/2 tsp. Pepper
MIX all thoroughly and let stand to weld together
FORM BALLS. If too wet to hold shape, add more crumbs or too dry and falling apart, add moisture.
BAKE at 450F on well-greased cookie sheet for about 20 minutes until beginning to brown.

Silver City Beef-flavor Turnover Recipe (dairy-free, egg-free)

*1 package Vegeburger, example: Yves brand
*1 grated Carrot
*1 grated Onion
*1 grated Potato
*1 T. Mrs. Dash Original
MIX thoroughly and
LET STAND while making pastry
*2 C. Whole Wheat Flour
*1 tsp. Parsley
*1/2 tsp. Salt
*1 tsp. Onion Powder
*1 tsp. Turmeric
*1 C. Oil
*1/2 C. Water
ROLL OUT PASTRY and cut into about 5-inch squares. Fill with about 1/2 filling and crimp the edges.
BAKE at 350F for about 30 minutes until golden.

Stone Milled or Cracked Wheat Bread Recipe (Dairy-free, Egg-free)

GRIND 2 cups of Wheat berries in high-speed blender
POUR 3 cups Boiling Water over the Cracked Wheat Flour
*1/4 C. Brown Sugar
*1/2 C. Oil
*1 tsp. Salt
*2 T. Granular Yeast dissolved in 1/2 C. Warm Water and 1 T. Sugar
When bubbly, STIR IN:
*5 C. All-purpose Flour, 1 cup at a time
TURN OUT onto floured board and knead until smooth.
LET RISE until double in bulk.
PUNCH DOWN and shape into loaves.
Put onto a well-greased cookie sheet or shallow pans.
OIL tops.
LET RISE AGAIN until approximately double in size.
BAKE at 400F for about 45 minutes.

Carob Fudge (egg-free, dairy-free, gluten-free)

1 C. Honey
1 C. Peanut Butter
STIR constantly until smooth.

REMOVE from heat and stir in:
1 C. Carob Powder
1 C. coarse-ground raw Sunflower Seeds
1/2 C. Raisins
1/2 C. fine Coconut
1/2 C. chopped Pecans or Walnuts
PRESS into well-greased pan
CUT into small squares
OPTIONAL: Sprinkle with icing sugar

Red Cabbage Pecan Stir Fry Recipe (with Gluten Strips or Tofu Chunks)

IN WOK or LARGE SKILLET, heat 2 T. Oil
*1 clove Garlic, minced
*1 Onion, chopped
*1 pkg. TENDERS (or brown gluten strips recipe or, as in image, organic, non-GMO smoked tofu)
*2 C. each of shredded RED Cabbage and GREEN Cabbage (5 cups total)
STIR to cook until cabbage is tender
*2 T. Lemon Juice
*1/2 C. Dry Mustard or 1 T. Dijon
*2 C. Dry Roasted Pecan Halves or Walnut Pieces
*1/2 tsp. Salt or 1 T. Chicken-Style Seasoning (no MSG)

Peace River Granola Recipe (Egg-Free, Dairy-Free)

"Making Granola with Kids" from Free Images by Lin Kwan

4 C. Oatmeal
1 C. Barley Flakes
1 C. Raw Sunflower Seeds
1 C. Raw Cashew Pieces or Pecans (as in photo)
1 C. unsweetened Coconut
*2 C. Dates
*3 C. Water
*1 tsp. Vanilla
*1 tsp. Salt
*1/2 C. Flour
ADD to above Dry Ingredients.
SPREAD onto 3-4 cookie sheets, thinly.
BAKE in slow oven at about 250F for 1 to 1 1/2 hours or
STIR in between for even baking until crunchy golden.
OPTIONAL: Add Flax or Sesame Seeds

Cowboy Cake Recipe (Egg-Free, Dairy-Free)

COWBOY CAKE-- recipe from a Vegetarian Cooking Class by Wyona Hertwig


*2 C. Raisins in 4 C. Water
SIMMER 10 minutes and let cool.

*3 1/2 C. Flour
*1 C. Sugar
*2 tsp. non aluminum Baking Powder
*2 tsp. Cinnamon
*1 tsp. Nutmeg
*1 tsp. Cloves

BLEND 1 C. Oil and 1 raw Apple (instead of 2 Eggs)

MIX all ingredients together.
POUR into well-greased 9 x 13 inch pan

SPRINKLE with topping of:
*1 C. Brown Sugar
*2 T. Flour
*1 C. Nuts, chopped
*2 T. Oil, and toss lightly.

BAKE @ 350F about 45 minutes to 1 hour.

You might like to try: Apple Pudding Cake (Apfel Puddingkuchen)

Camper Pancake Mix Recipe (Egg-free, Dairy-free)

*3 C. Wholewheat Flour
*1/2 tsp. Salt
*3 T. non-aluminum Baking Powder
*1 T. Sugar
*2 T. Celamix Egg Replacer
GRATE 1 Apple and WHISK in:
*1 C. Water
*1/2 C. Oil
STIR all ingredients together and pour about 1/2 C. for each pancake onto hot oiled griddle or skillet.
OPTIONS: Add dried fruit pieces and 1 tsp. Vanilla

LuLu Island Mix Bean Stir Fry Recipe (dairy-free, egg-free)

IN WOK or LARGE SKILLET, heat 2 T. Oil
2 Garlic Cloves, crushed or minced
1 Red Onion, sliced
2 C. firm Tofu
STIR until tofu begins to brown
ADD about 4 C. slivered Green Beans
1 C. Fava Beans
2 Red Bell Peppers
2 Celery stalks, sliced
STIR until heated through and then ADD:
1 C. Vegetable Stock OR 1 Organic Bouillon Cube, dissolved in water
1 T. Lemon Juice
1/2 tsp. Tumeric
Salt to taste
OPTIONAL: 1 tsp. Curry or Pumpkin Pie Spice

Campfire Supper Salad (Gluten-free, Egg-free, Dairy-free)

*1 can of each of the following:
*Kidney Beans
*Pinto Beans
*Green French cut Beans
*Yellow Beans
*1 C. Spanish or Red Onion, chopped
*1 C. Cauliflower chopped
*1 C. Broccoli, chopped
*1 stalk Celery, thinly-sliced
*1 red Pepper
*1/2 C. fresh Parsley, chopped
*2 T. minced Garlic
WHISK together:
*1/2 C Lemon Juice
*2 T. Olive Oil
*1 T. Sugar
*1/2 T. Salt

Ranchers "Beef" Soup Recipe (Gluten-free, Dairy-free, Egg-free)

IN 4 QUART PT combine:
*4 C. Water
*1 C. Pot Barley
SIMMER about 30 minutes before adding:
*2 C. Cabbage, chopped
*2 C. Carrots, sliced
*1 Turnip, diced
*1 Bay Leaf
*1 tsp. Thyme
*1 tsp. Basil
*1 medium Onion, chopped
*2 Potatoes, large, diced
*1 T. Savorx
*1/2 tsp. Pepper
BRING to boil and turn heat to Simmer for for about 15 minutes.
ADD any vegetable burger and
1 C. of Tomatoes, diced.
HEAT to serve.

Walnut Stuffed Spuds Recipe (Gluten-free, Dairy-free, Egg-free)

-Feeds a Family of Five
5 large Potatoes (Bake fresh or use leftover baked spuds)
CUT in half length-wise and hollow out to use in filling
FILLING: in blender grind 2 C. Walnuts
MIX together with POTATOES:
*1 T. Oil or Margerine
*1 T. Mrs. Dash Original
*1/2 tsp. Salt
*2 T. Parsley, fresh, chopped
FILL Potato Skins to a mound in each
BAKE about 20 minutes @ 400F
GARNISH with a sprinkle of Paprika and Parsley Sprig

Cooking School Cloud (Pick What You Want To See)

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