Sweet Potato Butter

So we don't have sweet potatoes like the sweet potatoes found in the states but this recipe sounded delicious. Maybe it could be done with canned sweet potatoes if those are available?

4 cups sweet potatoes, peeled and sliced

2 cups apples, cored, peeled, and chopped

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup water

Combine all ingredients in a slow cooker and stir. Cook on high until potato/apples are soft (4-6 hrs)

Put in food processor or blender and enjoy! Spread on bagels or fresh biscuits or toast. Yum Yum.

Yummy Cilantro Ginger noodles

This was a fun dish that came about when I had lots of fresh ginger on my hands and my friend had lots of cilantro that needed to be used.

1 package of rice noodles

3 tbsp oil

2 medium onions

2 tomatoes

2 tbsp fresh ginger

1 tsp cumin

1 tbsp sugar

1 cup lite coconut milk

3 tbsp fresh lime juice

1/2 cup chopped fresh cilantro

salt to taste

red pepper flakes to taste

Soak the rice noodles for 20 minutes. Drain well and set aside.

In a pan heat the oil over medium heat and add the onions. Stir occasionally, until golden brown. Add the tomatoes, ginger, red pepper flakes, and cumin and saute.

Add the noodles, sugar, and coconut milk. Stir often, until noodles soften, for about 3 minutes. Remove from heat and add the lime juice, cilantro, and salt to taste.

Awesome vegan chili

3 tablespoon olive oil
3 chopped onions
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 bell peppers, chopped
3 garlic cloves, chopped
3 tablespoon unsweetened cocoa powder
1 large can, undrained, of tomatoes, chopped
1 cup water
1 can kidney beans, rinsed & drained
1 can black beans, rinsed and drained
2 cups corn

1 avocado
salt and pepper to taste
cilantro


In a large pan, saute the onions and garlic. Add bell peppers for a few min. Add spices, cocoa, tomatoes, and water; bring to a boil. Add kidney beans, black beans, and corn. Reduce heat to low and simmer, uncovered, for 15 min. Add salt and pepper to taste. To serve, sprinkle with cilantro and diced avocado.

Sweet n Sour tofu and broccoli

1 cup rice

1 package of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
1 small onion
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon white vinegar
steamed broccoli


Drain, dry and cube tofu. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Then coat tofu in cornstarch.

Heat oil in pan and fry tofu pieces until golden. Put to the side.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add onion, ginger and garlic, and brown. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.

Add steamed broccoli and the fried tofu and serve over rice.

Hearty Quinoa Breakfast

1 cup cooked Quinoa

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped walnuts and almonds

1/2 cup chopped dates and or other dried fruits

1 banana

salt to taste

Mix warm quinoa with spices, nuts, and dried fruits

Slice banana on top and sprinkle with flax seeds or pumpkin seeds

Quinoa salad

1 cup cooked quinoa

1 cup water

1 can black beans

1 avocado

1 carrot or red bell pepper to add color

1 cup corn

1/4 cup chopped red onion

1/4 cup chopped cilantro

1 clove garlic

1 tablespoon fresh ginger

salt to taste

sprinkle with raw sunflower seeds

Mix, chill, and serve.

Pumpkin Cupcakes

3 1/2 cups all purpose flour

1 cup white sugar

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 & 1/2 teaspoon cinnamon

1 can pumpkin puree

1 cup veg oil ( or 1/2 oil and 1/2 cup apple butter)

2/3 cup coconut milk

1 C chopped walnuts

1.Preheat oven to 350 degrees.

2. Toast walnuts on ungreased cookie sheet bake until light brown.

3. In large bowl, stir together flour, sugars, baking soda, salt, & spices. Add pumpkin puree, oil, nuts, and coconut milk. Mix until all of flour is absorbed.

4. Bake for I wanna say 20-30 min. You just have to keep your eye on them because it really varies.

Once cooled smother with vanilla icing and coconut flakes.

Chocolate Heaven

2 cups flour
1 cup water
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa ( I use Grenada Choc. Co. cocoa)
1/2 cup vegetable oil
1/2 teaspoon baking powder
1/2 cup vegan chocolate chips ( I use Grenada Chocolate Co. bar and cut into chunks)

Directions:

1. Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool completely.

2. Mix vegan sugar, salt, vanilla, cocoa and oil. Then add the rest flour-water mixture. Mix well.

3. Add the remaining 1 1/2 cups of flour, baking powder and the chocolate chips, if you choose to add those.

4. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.

Make your own tasty veggie burgers

1 cup textured soy protein granules or soya mince
1 cup boiling water
1 tablespoon ketchup
1 can kidney beans
1/4 cup whole wheat bread crumbs
2 cloves garlic, finely minced
1/2 teaspoon oregano
1 tablespoon soy sauce
salt and pepper to taste



Pour boiling water over textured soy protein and tomato paste in a bowl. Stir and let rest for 10 minutes. In a blender or with your clean hands, combine textured soy protein mixture and remaining ingredients. Shape mixture into burgers and refrigerate for one hour. Cook on a grill covered with foil for about 10 minutes on each side or in a pan with a little olive oil in the stove.

Fried Tofu in a Spicy Peanut Sauce

1 package rice noodles

1 package of firm tofu
2-3 medium carrots
1 large broccoli
1/2 cup toasted peanuts
1/2 cup unsweetened peanut butter
1/2 cup water
1 tablespoon cider vinegar
2 tablespoons soy sauce
2 tablespoons sweetener of choice

1 tablespoon of fresh ginger
red pepper flakes to taste

First cubes tofu and cook in pan with oil. This will take awhile.

Then you can start steaming broccoli and cooking noodles.

Whisk Peanut Butter and Water together over medium heat. Add Vinegar, Soy sauce, ginger, sweetener, and red pepper flakes and heat through. In a small pan, toast the nuts over a medium-high flame. Drain the noodles and broccoli, toss with sauce, tofu, and nuts, and grate raw carrot over all.

Delicious chickpea dish

This recipe is quick and easy and unbelievably addictive

1 can chickpeas drained and rinsed (or 2 cups home cooked)
2 medium tomatoes, chopped small
1/4 teaspoon ground cloves
1.5 teaspoon curry powder
1 can coconut milk
3 cloves garlic, minced
salt to taste

Combine everything in a saucepan and simmer 30 minutes. Serve with rice or quinoa