Baked Goods – Page 5

Open face mashed potato sandwich

What you’ll need:

1 batch of vegan gravy (see earlier post)

5-6 red potatoes washed and quartered

1 C unsweetened flax milk (soy milk or rice milk would work also)

1 sprig of fresh rosemary

2 Tbsp vegan butter

Fresh ground pepper to taste

2 cloves of garlic chopped finely (optional, I don’t think it’s necessary if making the vegan gravy)

Sea salt to taste

Green onions chopped finely (white/light green parts only)

Bread of choice cut into medium slices ( I used kalamata olive bread)

Red pepper flakes (garnish)

What you’ll do:

Place quartered potatoes in boiling water and boil until soft

Drain all excess water

Add soy milk and mash

Add butter and mash again

Add rosemary, salt and pepper

Stir in green onions

Assemble sandwich by placing bread on a plate, add potatoes then top with gravy

Garnish with parsley and red pepper flake

I also baked the corn in the husk for 45 minutes directly on the oven rack at 350

Enjoy!!

Veggie pot pie casserole

What you’ll need:

1 package of extra firm tofu pressed (if you don’t have a tofu press place on a plate and wrap in paper towels, place heavy books or pans on top until excess water is removed)

Extra virgin olive oil

1 parsnip peeled and chopped
1 carrot chopped
1 russet potato peeled and chopped
1 celery stalk chopped
1/2 C sugar snap peas cut
1 yellow onion chopped
2 garlic cloves chopped finely
1/4 C unbleached all purpose flour
1 1/2 C water
1 vegetable bullion cube
1 Tbsp soy sauce or tamari
1Tbsp nutritional yeast
Sea salt to taste
Plain bread crumbs
Black pepper to taste
Fresh rosemary
Fresh sage
Crushed red pepper flakes (optional)

What you’ll do:
Hear oven to 400
In a large skillet heat olive oil over medium and add tofu
Brown tofu
Remove tofu from skillet and set aside
Add more olive oil to coat the pan
Add garlic, onions and carrots
Cook until onions are translucent
Add potatoes, peas, and parsnips
Mix thoroughly
Add flour, soy sauce and 1/2 Tbsp of nutritional yeast
Add water and bullion
Mix thoroughly
Add sage, rosemary, sea salt and pepper, tofu
Mix again
Transfer to a glass baking dish
Top with nutritional yeast, bread crumbs and red pepper flakes
Bake for 10 minutes
When playing top with fresh rosemary or sage

Enjoy!!!

I served mine with whole wheat toast topped with fresh avocado and ground peppercorn

Vegan chocolate cheesecake

What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)

What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days

Enjoy!!

(I garnished mine with cocoa powder)

Chive Muffin

What you’ll need:
1 1/2 C unbleached all purpose flour
1 1/2 C whole milk at room temp
3 eggs at room temp
1 1/4 TSP sea salt
1/4 package fresh chives (about 2 TBSP chopped)

What you’ll do:

Heat oven to 450

Spray muffin pan with non stick spray

Wisk together 3 room temp eggs (if cold place in warm water for about 10 min) and room temp milk (heat in microwave for about 40 seconds or until warm if cold) until frothy

Add salt and flour and wisk for another 1-2 minutes

Add Chives and mix thoroughly

Pour mixture into muffin pan, filling each cup about 3/4 of the way full

Place on bottom rack in oven

Bake for 15 minutes, reduce heat to 350 and bake for another 20 minutes or until golden brown

Enjoy!!

I found this recipe in the November issue of Martha Stewart Living and loved it!

No Bake Raspberry Cheesecake

Sometimes you need something that’s not so healthy!

What you need:
1/2 box of graham crackers
1 1/2 sticks of unsalted butter melted
3 TBLS Sugar (divided)
2 8 oz packages of cream cheese
1 can (14 oz) sweetened condensed milk
1/2 lemon (juiced) and zest (optional)
1 TSP vanilla
1 Pint raspberries

What you do:
Crush graham crackers (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter

Press graham cracker mixture into a springform pan
Chill in freezer for at least 10-15 minutes

While crust is chilling place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add lemon juice, zest and vanilla and mix well

Remove Crust from freezer and add cream cheese mixture

Cover with plastic wrap and refrigerate for at least 3 hours

After cheesecake is firm place raspberries in a bowl and add 1 TBLS of sugar and mash

Add raspberry mixture to top of cheese cake

Enjoy!!

Berry Cobbler

What you’ll need:
4 large peaches (cut each peach into 8 pieces)
1 cup of blueberries, raspberries or blackberries
1/2 cup divided and 1 TBLS white sugar
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 egg
3 tablespoons butter, melted
1 small carton of heavy cream
1/2 TBLS flour
1 teaspoon baking powder
1/2 TBLS vanilla

What you do:
Preheat the oven to 350 degrees
Combine peaches and berries in a bowl
Combine 1/4 cup sugar, cinnamon and cornstarch
Toss sugar mixture with berries and peaches
Combine egg, 2 TBLS melted butter and 1/2 carton of heavy cream
Whisk together with a fork and set aside

Mix flour, salt, baking powder and 1 TBLS of sugar
Slowly stir in egg mixture

Place fruit in a baking dish or pan (I use a bread pan but you could use a small glass baking dish or individual ramekins)
Cover fruit with dough mixture
Sprinkle with sugar
Bake for 30 minutes or until crust is golden brown

While baking pour the rest of the heavy cream in a bowl
Add 1/2 TBLS vanilla and 1/4 cup of sugar and combine with a mixer until thickened (about 3 minutes)

Top cobbler with whipped cream and enjoy!!

I came across this recipe a while ago in a Martha Stewart Living magazine and love it. I alternate the berries, whatever is in season at the time.

Vegan Pasta Shells

What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)

What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone

Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water

Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes

Add basil and spinach, cook for a few minutes

Add tofu by crumbling it in the pan, combine thoroughly

Add salt, pepper, red pepper flakes and lemon

Cook until everything is heated, about 10 minutes

In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms

Spoon the tofu mixture into the shells

Place shells evenly over pasta sauce in the casserole dish

Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley

Bake, covered with foil, for 30 minutes

Enjoy!!