Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Quick Mexican Tortilla Casserole with Cheeze Sauce (Healthy Choices Wellness Workshop)




Quick Mexican Tortilla Casserole with Cheeze Sauce
This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us!

First off, I would go ahead and make the "cheeze sauce"recipe:

CHEEZE SAUCE

INGREDIENTS

 1 C.     Raw Cashew Pieces
1/4 C.  Nutritional Yeast Flakes
1 T.     Braggs All Purpose Seasoning
1          small Garlic Clove
Pimento, unpickled (pimento is just roasted red bell pepper!)
1/2 C.   filtered Water
3 T.      fresh Lemon Juice
2 T.      finely chopped Onion
1 tsp.    Celtic Sea Salt

 Blend all the above ingredients together and set aside.


QUICK MEXICAN TORTILLA CASSEROLE

INGREDIENTS

 1       small Onion, minced
1 C.  Salsa
1       Red Bell Pepper, chopped and seeded
1       large bunch Spinach, chopped
4 C.  thick Tomato Sauce
1 recipe of "Cheeze Sauce" (above)
1 1/2 C. cooked Kidney Beans (rinsed if from a can)
2       small Zucchinis, cubed
2 T.   Mild Chili Powder
2 T.   Nutritional Yeast
1 tsp. Celtic Sea Salt
1 tsp. dried Basil
1 pkg. Corn or Wheat Tortillas

 INSTRUCTIONS

  1. In a skillet, simmer saute the vegetables, add tomato sauce (set a little aside for bottom of casserole dish), salsa, spices, salt and kidney beans. Set aside.
  2. In a 9x13 baking dish, spread evenly the set-aside Tomato mixture.
  3. Layer in 6 tortillas.
  4. Over the 6 tortillas, pour 1/2 of Tomato mixture, and 1/2 of the Cheeze Sauce.
  5. Layer another 6 tortillas
  6. Pour remaining tomato sauce over tortillas, then remaining Cheeze Sauce.
  7. Bake in a 350 degree F. oven for 25 minutes.
  8. Let sit for 5 minutes, then cut into squares and serve.

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