Squash Casserole

Squash Casserole (GF/DF/VG)

3 pounds butternut squash, slice in half lengthwise; seeds & membranes removed

¾ cup almond or coconut milk

6 Tbsp. coconut oil

3 flax seed “eggs”

½ tsp. vanilla extract

¾ cup sugar

3 Tbsp. All-Purpose Gluten Free Flour Blend (Bob’s or make your own)

½ tsp. ground cinnamon

½ tsp. ground cloves

1/8 tsp. ground nutmeg

TOPPING:

½ cup almond meal*

¼ cup packed brown sugar**

2 Tbsp. melted coconut oil

1.      Place cut squash lengthwise, inside facing down, on a baking sheet. Bake at 400°F for 30-45 minutes or until squash is soft to the touch.

2.      Remove squash from oven, using a potholder (if necessary), scrape flesh from squash and place in bowl. Mash, beat or use food processor to make smooth and creamy.

3.      Add milk, coconut oil, “eggs” and vanilla. Mix well.

4.      Combine dry ingredients in a separate bowl; add to squash mixture and mix well.

5.      Transfer to a greased 2-qt. baking dish. Cover and bake at 350°F for 45 minutes.

6.      Meanwhile in a small bowl, combine topping ingredients until crumbly; sprinkle over squash.

7.      Bake uncovered, for 12-15 minutes or until heated through.

Notes:

*GF ginger cookies, vanilla wafers or animal crackers may do well also.

**Sucanat would be preferable, but turbinado, rapadura or organic cane sugar will all do well too.

English Scones

This is one of my family's all-time favorites! This was the first recipe that I switched to vegan for us. My kids ate them 2-3 times before I told them I'd made the switch. So it's a great transition recipe.

2 c. organic spelt flour
½ tsp. sea salt
1 Tbsp. aluminum-free baking powder
¼ c. plus 1 Tbsp. organic sugar, divided (evaporated cane juice, rapadura, or Sucanat)
¼ c. organic coconut oil*
¼ c. organic raisins **
½ c. plus 1 Tbsp. milk of choice, divided (almond, rice or coconut)***
1 flax meal “egg”, beaten

1. Mix together flour, salt, baking powder and ¼ cup sugar.
2. Cut in oil with pastry cutter.
3. Fold in raisins, then mix in ½ cup milk and “egg”.
4. Roll dough into a ¾-inch thick circle and place on ungreased baking sheet.****
5. Brush with remaining milk and sprinkle with remaining sugar.
6. Bake at 400 degrees for 15 minutes or until it starts turning golden brown.
7. Cut into 8 wedges.

Notes:
*May also use Spectrum Organic Shortening
**We prefer Organic dried cranberries. But I have also used frozen blueberries, frozen cherries or chunks or dark chocolate and a little grated orange peel. As long as your dough does not become too wet while you are folding them in, the scones will turn out fine. If your dough appears to be too sticky, try adding 1-4 more Tablespoons of flour. Stir between each additional Tablespoon until you reach the desired consistency.
***I RARELY use the additional Tablespoon of milk. Instead I sprinkle the additional Tablespoon of sugar (preferably rapadura) onto the scones.
****I press the dough right onto a baking sheet. I feel like the dough remains “lighter and fluffier” if I don’t roll it with a rolling pin.

Additional notes:

Spelt is NOT gluten free but can be tolerated by some people who are gluten sensitive.

This recipe is very easy to double if you need an easy breakfast item for a larger group of people. The scones are also significant in size. They could definitely be cut into 10-12 smaller scones instead.

Gingersnaps

I seem to be on a dessert kick. Sad commentary to my lack of motivation to cook dinners lately!

2 c. organic evaporated cane juice sugar
1 ½ c. organic canola oil
2 flax meal “eggs”
½ c. organic molasses
4 c. organic spelt*
4 tsp. aluminum-free baking soda
1 Tbsp. ground ginger
2 tsp. organic ground cinnamon
1 tsp. sea salt

Additional organic evaporated cane juice

Directions:
In a mixing bowl, combine sugar and oil; mix well.
Add “eggs” and beat well.
Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into ¾-inch balls and roll in evaporated cane juice.
Place 2 inches apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until cookie springs back when touched lightly.
Remove to wire racks to cool.

Notes:
*Spelt is not considered gluten-free, but can sometimes be used by people that are gluten sensitive.

At Christmastime, I have dipped these in white baking chips (2 bags, 12 oz. each) melted with ¼ c. shortening. Of course, this nullifies the vegan and dairy-free aspect of the cookies. Our family loves them plain.

One batch can make 14 ½ dozen at the size recommended. We make them bigger so they come out softer, but it makes a lot less.

Chocolate Chip Cookies

This is a modified version of a recipe my mom has made since I was a kid. I believe she first received it from my Aunt Marilyn.

2 c. organic unbleached flour*
1 tsp. aluminum-free baking soda
1 tsp. salt
2/3 c. shortening (I prefer Spectrum Organic)
1 c. organic evaporated cane sugar
1/2 c. organic sucanat
2 flax meal "eggs"
2 tsp. FT/organic vanilla
1 pkg. Vegan chocolate chips (I prefer Enjoy Life Brand)
1/2 c. organic nuts, chopped (optional)

Cream shortening, "eggs" and sugar together until light and fluffy.
Add flour and dry ingredients to sugar mixture in two parts. Mix well.
Add chocolate chips, optional nuts and vanilla. Mix well.
Drop by tablespoonfuls onto ungreased baking sheet.
Bake at 375 degrees for 10-12 minutes.
Allow to cool on baking sheet for 2-5 minutes, then transfer to wire rack and cool completely.

For crisper cookies, bake longer.

Notes:
*To make these for gluten-sensitive people, substitute spelt flour for the unbleached all-purpose flour

Double Chocolate Cookies

Yum! I received the original recipe for these from Living Without through my e-mail. I've modified it to make it vegan. And my family actually likes these! I guess it's tough to go wrong with chocolate.

2 ounces (2 squares) unsweetened chocolate
1/2 cup dairy free spread (like Earth Balance soy free)
1 cup evaporated cane juice crystals
2 1/2 tsps. organic, fair trade vanilla
2 flax seed "eggs" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1 cup gluten-free All Purpose Flour Blend (see below)
1 1/2 tsps xantham gum
2 Tbsps. organic corn starch
1 Tbsp. aluminum-free baking powder
1/2 tsp sea salt
1/2 cup Vegan semisweet chocolate chips (Enjoy Life brand is gluten, dairy & soy free)

1/2 cup organic powdered sugar

1. In a medium saucepan, melt chocolate and "butter" over medium-low heat, stirring constantly. Remove pan from heat and whisk in sugar and vanilla. Whisk in flax eggs next.
2. In a large bowl, sift together flour blend, xanthan gum, cornstarch, baking powder and salt. Stir in chocolate mixture with a spatula. Stir in chocolate chips.
3. Refrigerate dough for 2 hours .
4. Preheat oven to 350 degrees. Lightly grease baking sheets.
5. Roll dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 2 inches apart on prepared baking sheets and bake in preheated over for 12 minutes. cookies will be soft. Cool them on baking sheets for 2 minutes before transferring them to a wire rack.

All-Purpose Flour Blend
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch

Notes: First time I made these, I used coconut oil in place of Earth Balance. After two hours of refrigeration, of course the dough was rock hard. If you want to use coconut oil (which I prefer) just don't refrigerate the dough unless it's mushy and then only refrigerate for a few minutes. Check it often to avoid the need to warm it up to room temperature again.

Granola Bars

1/2 cup organic peanut butter (I prefer smooth)
3/4 cup organic sucanat
1/3 cup honey
1 flax seed "egg" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1/2 tsp. organic, fair trade vanilla
3 1/2 cup organic regular oats**
1/4 cup spelt flour
1 cup mini organic vegan chocolate chips (I prefer Enjoy Life because they're soy-free too!)

Preheat oven to 350 degrees. Lightly oil a 9 x 13 pan.

Cream peanut butter, sucanat and honey together until light and fluffy. Blend in "egg" and vanilla. Mix in oats and chocolate chips.

Bake 20-22 minutes or until golden brown. Cool 10 mins. Cut and let cool completely or refridgerate for 1 hour. Remove from pan and store in airtight container.

Notes:
1. Original recipe called for 1 cup butter so if you need nut-free, that is a possibility. Haven't tried coconut oil yet in place of peanut butter, but it could be done with a slight decrease in the amount.
2. Original recipe called for quick oats. If you use quick oats, eliminate the 1/4 cup spelt flour.
3. You can do any add-ins you want. If you change from peanut butter to another oil, these would be great with raisins, dried cranberries, dark chocolate chips, or any other combinations of dried fruit and nuts you like.

**These are included in the gluten-free catagory for people that are gluten-sensitive but can tolerate oats**

Sourdough Waffles

Yes...waffles!!
1 1/4 cup organic flour of choice (mine is white spelt)
2 tsp. aluminum free baking powder
1/4 tsp. aluminum free baking soda (I use Bob's Red Mill)
1/2 tsp. sea salt
1 Tbsp. organic or raw sugar of choice (rapadura, sucanat, honey or maple syrup)
1 flax seed "egg" http://talesofanewbornvegan.blogspot.com/2010/12/good-egg-replacer-recipe-flax-meal.html
1 cup sourdough starter
1/4 cup organic oil of choice (melted coconut or canola)
3/4 cup organic milk of choice (coconut, almond or rice)

Preheat waffle iron. In a large bowl, mix the dry ingredients. In a separate bowl, combine sourdough starter, oil and milk. Combine the wet and dry ingredients together until moistened. Do not over mix!
Pour 1/4-1/2 cup of batter (whatever works for your waffle iron best) on the hot waffle iron and remove when the machine says it's ready.
Makes about 4 servings. For my family of 6, I could easily triple this recipe for one meal. We have a flip, Belgian waffle maker and they eat them as fast as I can make them. Leftovers can always be refrigerated or frozen and reheated later.

Eat with small amount of soy-free Earth Balance spread and organic, Grade B maple syrup. My family also likes these with strawberry yogurt and sliced bananas on top. Still trying to figure out how to make homemade coconut milk yogurt for myself!

**This is included under the gluten-free catagory for those that are gluten sensitive and can tolerate spelt flour**

Blueberry Spelt Muffins

Found this on Whole Foods' website. My family can't get enough when I make them. They're easy to double and freeze the leftovers. Also, remember, spelt is not gluten-free but is easier to digest than wheat & is sometimes well-tolerated by people with gluten sensitivities.

4 Tbsp softened coconut oil (run outside of container under lukewarm water to soften)
2/3 c Sucanat
1/3 c unsweetened applesauce*
2 egg equivalent of egg replacer or flax meal**
1/2 c orange juice***
2 tsps Organic vanilla extract
2 c spelt flour
2 tsp baking powder
1 tsp grated orange zest
1/4 tsp sea salt****
2 c fresh or frozen blueberries

Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a large bowl, cream together coconut oil and Sucanat. Stir in applesauce, egg replacer/flax meal, orange juice and vanilla.

In a second bowl, combine flour, baking powder, zest and sea salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into lined muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, or about 30 minutes.

Notes:
*I use an apple or apple/carrot pulp that I have left from my juicer. Spelt is usually damp anyway so no liquid from applesauce is okay. If your batter seems dry, add a Tbsp of water at a time until it looks like muffin batter. Also, remember the berries will lose juice into the muffins as they bake too.
**See previous post on flax meal if this is your option. Remember it's 1 T flax meal/3 T water whisked together to equal 1 egg.
***I read years ago of this tip. Keep a can of orange juice concentrate in your freezer and when you need orange juice, scoop out 1/4 of the amount of o.j. needed and mix with 3 parts water to get the amount you need. i.e. If recipe calls for 1/4 c orange juice, use 1 Tbsp concentrate & 3 Tbsp water. Honestly, I don't worry about it being exact. You're going for flavor here, it's not an exact science.
****I have never used the exact amount of salt called for in any sweet recipe. I usually just dash the salt shaker over my bowl. In fact, if I put in the full amount, it usually tastes too salty to me.

Good Egg Replacer Recipe- Flax Meal

1 cup flax seeds
4 cups water

Process in blender until thick and almost gelatinous. It will set up more after refrigerated. I've read that it should be stored in the refrigerator in a dark container to preserve its nutrients. This substitutes great in baking & I add it to all my smoothies now.

For the equivalent of 1 egg, whisk together 1 Tbsp of this flax meal with 3 Tbsp water.

I was even doing this in incorrect proportions and it still worked. My family never notices this switch or even when it's added to their smoothies.