Recipes

Thick, Chewy Oatmeal Raisin Cookies
The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.

Ingredients

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened (earth balance) 
2/3 cup (125 grams) light brown sugar, packed
1 large egg (energy egg replacer)
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)

Directions

Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. 

Vegan Gyros

• wheat round flat-bread per person
• olive oil 
• 6 falafel balls-recipe below 
• 1 small onion, thinly sliced 
• 1/4 cup seasoned rice vinegar 
• pepper 
• 1 small tomato, sliced 
• 1/2 avocado, sliced – tossed in lemon juice 

• secret sauce recipe:
  1/2 cup chopped fresh dill
• 1 Tbsp maple syrup 
• 2 Tbsp vegan mayo pepper

To Make:

1. Thinly slice the onions and toss in rice vinegar. I like to let mine chill over night in the fridge to pickle a bit – but this step is optional.

2. Brush your flat-bread with olive oil and grill on until charred.

3. Mix up your secret sauce

4. Prep your veggies: tomato & avocado

5. Bake your falafel balls

6. Assemble! Lay out a square sheet of tinfoil. Add the avocado, onions, falafel, pickles, tomato – drizzle some secret sauce over the filling as well as some tahini (or serve tahini on side) and close the flat-bread – wrap tightly in foil to secure. Serve!

Falafel Balls Ingredients

3 15oz cans garbanzo’s 

1 onion, quartered 

1 potato, peeled and quartered 

4 cloves garlic, minced 

1 tsp ground coriander 

1 tsp ground cumin 

2 tsp salt 

1/2 tsp ground black pepper 

1/2 tsp cayenne pepper 

2 tsp fresh lemon juice 

1 Tbs olive oil 

1 Tbs whole wheat flour 

2 tsp baking soda 

Directions

1. Heat oven to 400˚
2. Rinse the garbanzo beans under cold water and discard any bad ones. 
3. Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours. 
4. Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls. 
5. Drop a spoonful of your falafel mixture onto a baking sheet with a silpat mat (or lined with sprayed foil). Gently pat the mixture to make it like a small round patty about the size of a silver dollar. This recipe makes a LOT of falafel patties so make sure you leave enough space for them on your baking sheet. Place in the oven and bake for 20 minutes, then flip over and cook another 10 minutes.

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*Thanks to Jan Wood at The Reluctant Onion for this incredible recipe!

Veggie Enchiladas

Ingredients:

• 2 cups brown rice
• 15 oz can black beans
• 3 cups fresh or frozen vegetables (good mixture of broccoli, cauliflower, carrots, beans, etc.)
• 1/2 sliced large onion
• 1 cup of chopped mushrooms
• 2 cloves of garlic
• 6 large whole wheat flour tortillas
• 2 16 oz jars Sweet Creek Enchilada Sauce (or equivalent)

As needed:

• Garlic Salt
• Salt
• Pepper
• Chili Powder
• Diced tomatoes
• Diced olives
• Diced Avocado

Directions: 

1. Toss vegetables in bowl with garlic salt and pepper. Place vegetables on a Silpat mat or cookie sheet covered in foil in a 375 degree oven for 30 minutes. Cover vegetables with foil for first 20 minutes and uncover for final 10, ensuring a nice roasting on veggies. You can also place them under broiler for 10 minutes to make sure they get a nice smokey flavor. (While veggies are cooking, place tortillas in wrapped foil in oven on bottom shelf).

2. While vegetables are in oven, cook 2 cups of brown rice.

3. In a large skillet, sauté onion and garlic in a splash of vegetable stock. Add can of black beans, mushrooms and cooked rice once onion has softened.

4. Once veggies have finished roasting, add them to skillet and toss all ingredients together. Sprinkle with a dash of chili powder (more if additional spice is desired). 

5. Pour 1/2 can of enchilada sauce over all items in skillet.

6. In a 9x13 casserole dish, pour other 1/2 of can of enchilada sauce to coat bottom. 

7. Remove tortillas from oven and coat each tortilla in sauce prior to adding filling. Fill each burrito with vegetable, rice and bean mixture, ensuring a full burrito. Wrap tightly, and place folded side down in casserole dish. Repeat with all tortillas until dish is filled with six burritos.

8. Top with most of the remaining jar of enchilada sauce, diced tomatoes, olives and avocado.

Bake in 350 oven for 25-30 minutes.

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Vegan Spinach Lasagna
Ingredients:

• 1 pound lasagna noodles
  
• 1 tablespoon olive oil
  
• 8 cups spinach leaves
  
• 4 cloves garlic, minced
  
• 1 (16-ounce) package firm tofu
  
• 1/4 cup plain soymilk
  
• Grated zest and juice of 1 small lemon
  
• 2 tablespoons finely chopped fresh parsley
  
• 6 to 7 fresh basil leaves, rolled tightly, thinly sliced crosswise
  
• Pinch of thyme
  
• Salt and freshly ground black pepper
  5 cups of mixed vegetables of your choice
  
• 2 (16-ounce) jars favorite marinara sauce 

Directions: 

1. Preheat oven to 350 degrees F.
   
2. Cook lasagna noodles 2 minutes less than package directions (the noodles
   will continue to cook in the oven once the lasagna is assembled). Drain
   and lay noodles out in a single layer on a large baking sheet.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add spinach,
   in batches, adding more oil if necessary, and cook, stirring often, until spinach is wilted. In the last batch, add garlic and cook, stirring, for 1 minute or until fragrant.
   
4. Transfer spinach to a large bowl and toss to distribute garlic throughout. Set aside.
   
5. Place tofu, soymilk, lemon zest and juice in a food processor and blend until smooth and just slightly chunky. Add herbs and parsley and pulse a few times.
   
6. Transfer tofu mixture to the bowl with the spinach and stir to combine. Season with salt and pepper.
   
7. Cover the bottom of 9×13-inch baking dish with a thin layer of marinara sauce, then cover with a layer of noodles (use about one-third of noodles). Follow with half the tofu filling and half the diced vegetables (I typically use the frozen variety and just defrost them before adding to my lasagna - season with garlic salt).
   

8. Spread a layer of tomato sauce, about half of it, all the remaining tofu filling, and the remaining noodles. Spread the remaining tomato sauce over the top and cover dish with foil.
   
9. Bake for 30 minutes then remove foil. Continue to bake for 15 more minutes or until lasagna is hot and bubbling. Remove from oven and let sit for 15 minutes before slicing and serving.
   

**You can add additional vegetables, as you see fit. Steamed broccoli, chopped zucchini, diced carrots, etc. The more you add, the more filling the meal. 

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Potato Pizza

1 Large Potato per person
1/2 Onion chopped
2 Cloves garlic
1 Can diced tomatoes
1/2 tsp. Oregon
1/2 tsp. Basil
Pinch of salt & pepper to taste
Your choice of toppings (we used olives, zucchini, bell pepper, avocados and vegan cheese shreds)

Scrub your potatoes well, then slice them lengthwise so that each slice is approximately 1" thick.
Place them on a baking sheet with foil (sprayed with Pam). Bake them at 400F for 30 minutes until cooked throughout.

While the potatoes are cooking, make your pizza sauce:
In a large skillet saute your onion with a splash of water. Add the garlic and saute for an additional minute. Pour half the can of tomatoes in the skillet and pour the remaining in a blender to puree. Once they've been pureed add them back into the sauce pan and simmer until your potatoes are done cooking.

Take your cooked potatoes out of the oven and cover with your pizza sauce. Sprinkle with your choice of vegetables and then place them back in the oven for another 20 minutes (or until your vegetables are cooked the way you like them). Be careful, potato pizzas will be hot! Eat them with a fork or your hands and enjoy!

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E2 Open Faced Sandwich 
adapted from engine2diet.com












2 Slices of whole grain bread (toasted)
1 Sliced cucumber

1 Sliced tomato
1 Handful arugula
1 Handful alfalfa sprouts
Sliced Avocado

Directions
Spread each slice with your choice of spread. I chose Veganaise.

Top with arugula, vegetables and sprouts

Season with a dash of salt

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Chocolate Frozen Banana Delight












1 Dark Chocolate Candy Bar

2 Tbs Peanut Butter

2 Sliced Bananas
Shaved Coconut

Directions
Melt chocolate pieces in a bowl.

Add peanut butter to the melted chocolate (add equal amounts of peanut butter to chocolate)

Slice bananas and dip in the chocolate mixture, place on wax
paper & sprinkle with coconut.

Place cookie sheet of chocolate dipped bananas in the freezer.

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