Recipes from Vegetarian Vegan Cooking Classes

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! I have changed up the recipe to be gluten-free using organic oats and blending them up with all the other ingredients at once in a Vitamix (or in another high speed blender, or in smaller batches in a regular blender). And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of instant oatmeal (or 2 cups whole wheat flour) 2/3 cup of raw carob flour * 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2 1/2 cups filtered water 1/2 cup of filtered water 4 heaping tablespoons Peanut Butter or 2/3 cup of grapeseed 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 c...

COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking School)

IN BLENDER WHIZ together: *1/4 C. Oil Delicious Pumpkin Bread  *1 Apple, chopped *1/2 tsp. Salt POUR into Mixing Bowl STIR IN: *1 C. mashed or canned Pumpkin In a Second Mixing Bowl, combine: DRY INGREDIENTS: *1/2 C. Slivered Almonds *1/3 C. Raisins *1 1/2 C. Whole Wheat Flour *3 tsp. Non-Aluminum Baking Powder ADD the wet ingredients above to the dry ingredients. POUR into well-greased loaf pan or muffin tins. BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean. COOL in pan and turn out. Nutritional Chart (Per Slice, Approximate): Macronutrients: Calories: ~30-38 kcal Protein: ~0.6-1g Carbohydrates: ~3.8-5g Dietary Fiber: ~0.6-1g Sugars: ~1-1.5g Fat: ~1.5-1.9g Saturated Fat: ~0.1-0.2g Monounsaturated Fat: ~0.9-1.1g Polyunsaturated Fat: ~0.4-0.5g Micronutrients: Sodium: ~19-25mg Potassium: ~31-44mg Calcium: ~10-12.5mg Iron: ~0.25-0.38mg Vitamin A: ~250-375 IU

IN MEDIUM BOWL, ADD; *1/2 C. Warm Water *1 T. Sugar Stir until sugar dissolves. Sprinkle over above: *2 teaspoons Yeast (1 packet)   Mix the yeast into the sugar water. Cover and set aside for 5-10.minutes.   This called "proofing". If the yeast hasn't frothed up in 5-10 minutes, dump it out-- it is not "live" yeast.  Use a new packet of yeast. To  large bowl, standing mixer bowl or food processor with a bread maker blade, combine: *Proofed Yeast/Sugar Mix *1/4 cup Olive Oil (optional) *1 teaspoon Salt *2 cups Unbleached White Bread Flour *1 cup Whole Wheat Flour *1 cup of Water Mix well to blend all ingredients.   Knead to form a dough.  If are using the kneading hook or bread-making attachment, the dough will be formed in that way. Remove dough to a large oiled bowl.   Cover with a clean, damp cloth and let the dough rise for 45 minutes or until doubled in size. KNEAD on a lightly-floured board. Put back into oiled bowl, cov...

COMBINE in large bowl or mixer: 2 C. warm Water 1 T. Molasses 2 tsp. granular Yeast DRY INGREDIENTS: 3 C. Oats ground to flour in blender 1/2 tsp. Salt 2 C. Whole Wheat Flour 2 T. Gluten Flour ADD to Yeast Mixture: BEAT 2 minutes or KNEAD 5 minutes LET RISE until double. FORM balls and flatten with rolling pin so that you have a very thin round PLACE on well-greased baking sheet LET RISE 30 minutes. BAKE at 350F until crisp and golden.

MIX TOGETHER; 1 C. cooked, mashed Carrots 1/2 C. Sugar 1/2 C. Margerine 1/3 C. Oil 1 tsp. Vanilla 1/2 C. Salt DRY INGREDIENTS: MIX TOGETHER: 2 C. Whole Wheat Flour 1 C. shredded Coconut 2 tsp. non-aluminum Baking Powder ADD to Wet ingredients, mixing well, and drop by Tablespoonful on well-greased cookie sheets. BAKE at 375F on upper level rack for about 20 minutes

Cashew French Toast: Breakfast Recipe 1 C. Water 2 T. raw Cashews 4 pitted Dates 7 pieces of Bread 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid) 1 T. Whole Wheat Flour Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above) 1 C. Water 2 T. raw Cashews or 2 T. raw Sunflower Seeds 4 pitted Dates 8 pieces of Gluten-Free Bread (usually smaller) 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid) 1 T. Chia Seed ground up in a Coffee Bean Grinder Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a co...