Cranberry Scones

• 1.25 cups all purpose flour
  1/2 tsp baking powder
  1/2 tsp salt
  2 tablespoons sugar
  2 tablespoons vegetable oil
  1 egg
  1/4 cup milk
  1/4 cup dried cranberries 
• Mix the wet and dry ingredients separately, then mix them together. Form a ball, place it on a non-stick baking pan and flatten it just a little and then use a knife to deeply score it into 6 pieces. 
Bake at 450 degrees for 10 minutes. 

Baby's Breakfast Smoothie

1 cup frozen mango
1 banana
1/2 cup water
1/2 cup milk
handful of cheerios
handful of baby spinach

Blend it thoroughly. Should turn out a nice creamy shade of light green. My baby and toddler love this combo.

Tofu Millet Pilaf

1 red onion, chopped
1 cup millet
2 and 3/4 cups water
1 tablespoon curry
1 teaspoon cinnamon
Olive oil
1 package of firm tofu cut into small cubes
2 medium tomatoes, diced
Soy sauce
Bunch of green onions, sliced (optional)

1.) Saute the onion in olive oil for 5 minutes.
2.) Stir in the millet, wait a minute, then stir in the water, curry, and cinnamon. Simmer at low heat for 30 minutes.
3.) In a separate pan, saute the tofu in equal parts olive oil and soy sauce for 5 minutes.
4.) Add the diced tomato to the tofu and continue sauteing for another few minutes.
5.) Add the tofu-tomato mixture to the cooked millet mixture and stir in the sliced green onion last.

Red Skinned Potato Wedges

Cut a bunch of red skinned potatoes into wedges. The small ones I used cut into 4 or 6, the medium ones cut into 8 wedges. The amount of potatoes doesn't matter so long as the wedges all fit on the baking pan leaving a bit of space between them. Before arranging them on a baking pan, toss them in a bowl with just enough olive oil to lightly coat them and a couple dashes of salt and dried dill. Bake at 450 degrees for 30 minutes.

Barley With Arugula and Chickpeas

1 cup uncooked barley
10-12 oz arugula
1 can of chick peas, drained (or 2 cups of cooked chick peas.)  
1/2 cup sun dried tomatoes  
1 cup pistachios
1 small red onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced          
Olive oil

1.) Saute the onion, garlic, and pepper in olive oil.
2.) Cook the barley (Bring 2 cups of water to boil then simmer the barley in it for 20 minutes, just like rice.)
3.) Toss all the ingredients together and serve.                

                   

Blueberry Banana Smoothie

1 banana
1 cup blueberries
1 cup ice
1 cup cold water

Blend. I thought this was pretty refreshing on a hot day. My 8 month old also loved it.

Creamy Green Gazpacho

2 pints of tomatillos
2 avocados
1 cucumber with just the ends chopped off
1 green bell pepper
1 small yellow onion
4 cloves of garlic
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt

Blend it all together in either a blender or food processor (I had to do it in 2 batches) then put in the fridge to chill for at least an hour.

This gazpacho is smooth and very refreshing.

Chunky Green Gazpacho

1. Blend together (in a food processor): 
2 avocados
A bunch of fresh mint leaves
1 green bell pepper
1 yellow onion
2 medium tomatoes
4 cloves of garlic
3 tablespoons of lime juice
1 cucumber, peeled

2. Then add:  
3/4 cup corn
2 more avocados, chopped (for this part try to use avocados which have just turned ripe but are not yet too mushy.)

3. Add salt and hot sauce to taste, then chill. 

This gazpacho is hearty, flavorful, and rather filling on a hot day.

Baked Beans

3 cans of kidney beans, rinsed
1 small onion, chopped
1 tablespoon molasses
1 tablespoon honey
1/4 teaspoon pepper
2 tablespoons Dijon mustard
1/4 cup brown sugar
1/2 cup barbecue sauce
1 tablespoon apple cider vinegar

Mix together and bake in a crock for 45 minutes at 350 degrees.

Spinach Feta Tomato Mushroom Omelette

1.) Whip three eggs with 3 tablespoons of water and 1 teaspoon Cajun spices and 1.2 teaspoon black pepper.
2.) Lightly coat the pan with olive oil, set to medium-low heat, then add 2 chopped cloves of garlic.
3.) About 30 second later add the egg mixture.
4.) Immediately add to one side of the egg:
       1/4 cup chopped spinach
       1/8 cup sliced mushrooms
       1/8 cup chopped onion
       1/8 cup chopped tomato
       1/4 cup feta cheese
4.) As soon as the egg is stiff enough to fold, fold one side over the other and serve 1 minute later.

Vegan French Toast

Ingredients: 
8 slices of multigrain bread
2 cups of rice, soy, or almond milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon cardamom
1/2 teaspoon salt

Instructions: 
1.) Cut the bread into triangles and arrange on a cookie sheet.
2.) Mix milk, syrup, and spices
3.) Pour the mixture over the bread and let it stand for 10 minutes.
4.) Fry the slices in peanut, sunflower, or canola oil until browned.

Uber-healthy Vegan Blueberry Pancakes

Ingredients: 
1 cup buckwheat, oat or whole wheat flour
3/4 cup whole wheat pastry flour
3/4 teaspoon baking soda
1 and 2/3 cups soymilk
1 tablespoon molasses
1 tablespoon honey
3/4 cup blueberries
1/3 cup canola or sunflower oil
Cooking spray for the griddle

Instructions: 
1.) Combine the dry ingredients
2.) Combine the liquid ingredients
3.) Slowly add dry ingredients into the liquid ingredient until all mixed together.
4.) Fry on medium-high 1/3 cup of batter at a time about 3 minutes per side.

Healthy and Delicious Pancakes

Ingredients:
1 cup whole wheat pastry flour
1 cup whole wheat flour
3/4 cup of fruit such as blueberries (optional)
1/4 teaspoon salt
1 tablespoon baking powder
4 tablespoons butter or margarine
1/4 cup canola or sunflower oil
2 eggs
1 and a 1/2 cups milk (works with cow, rice, or soy milk just fine.)
2 tablespoons of brown sugar

Instructions:
1.) Melt the butter or margarine with oil and mix with the dry ingredients and then add the eggs.
2.) Fry 1/4 cup of batter on a well-oiled hot grill
3.) Flip when it bubbles.

Eggie Pie

This is like quiche but there's no cheese and a lot of vegetables.

Crust:
1 cup whole wheat flour
pinch of salt
1/4 cup olive oil
1/4 cup ice water

Mix together, form into a ball, then push into a pie pan.

Filling:
1 small onion, chopped
1 red pepper, chopped
1 broccoli crown, chopped
Halfa bunch of another vegetable such as cauliflower or asparagus, chopped

Saute the vegetables in olive oil and put into the pie shell.

Then mix:
5 eggs
1/2 cup milk (I've used soymilk as well as regular cow milk.)
1/4 teaspoon nutmeg
salt and pepper

Pour the egg mixture over the vegetables in the pie shell.

Bake for 40 minutes at 400 degrees.

Waffles (Fat Free)

1 and 1/4 cup flour
1 teaspoon baking powder
1 teaspoon corn starch
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/3 cup soy milk
1 tablespoon cider vinegar
2 tablespoon agave nectar
1 teaspoon vanilla extract
3/4 cup blueberries (optional)

Mix all ingredients together and use in a waffle iron.

German Oven Baked Pancakes

6 eggs
1 cup milk (I've used soy milk, rice milk, and regular cow milk, and they all work just fine.)
3 tablespoons of melted butter
1 cup all purpose flour
pinch of salt

Mix ingredients together, pour into an 9" x 12" pan and bake at 450 degrees for 20 minutes. It should rise up unevenly and deflates a bit after it cools.

Top with powdered sugar and fresh fruit. (The photo includes a bowl of peeled and cut up peaches.)

Easy, tasty breakfast for a family of 3-6.

Mango Banana Spinach Smoothie

Blend together:

3/4 cup frozen mango

1 banana

1 cup loose raw spinach

1 cup very cold water (or 1 cup water with a couple ice cubes in it.) 

Sweet Potato Fries

Peel and cut sweet potatoes (1 potato per person being served) into strips and spread them on a baking sheet. Lightly salt and spray with canola oil. I also often like to sprinkle some cajun seasoning on them. Bake in the oven 400 degrees for 20 minutes.


Great snack for kids. 

Breaded and Baked Zucchini

2 medium zucchini, sliced about half an inch thick
1 egg or egg replacer
3/4 cup breadcrumbs (I've also used cornmeal mixed with chia seeds and/or flaxseed meal)
salt
spray canola oil

Dip each piece of zucchini in egg and then cover with the breadcrumbs and place on a cooking pan (either nonstick or spray first with canola oil.) After all the pieces are on the pan lightly salt and spray with canola oil. Cook at 425 degrees for 20 minutes.

My three year old and her friends gobble these up.

Garlicky Lentils with Spinach

2 cups of red lentils
10 cloves of garlic, minced
10 oz spinach
1 tablespoon of olive oil
3 cups of water
1 cup orange juice
red pepper flakes (optional)
salt and pepper

1. Saute the garlic and red pepper flakes (use as much as you like based on how much you like hot spices. I just put in a few shakes.) in the olive oil.
2. Stir in the lentils
3. Add the water and orange juice, simmer 15 minutes.
4. Stir in spinach and cook a few more minutes.
5. Salt and pepper to taste.

Good paired with brown rice.

Sweet Guacamole

1 ripe banana
1 ripe avocado
salt

Mash the banana and avocado together and salt to taste. I like this spread on romaine lettuce leaves. Also works great as baby food.

Lima Bean Snack

1 bag dry lima beans
butter (or butter substitute)
dill, salt, pepper


1. Soak the beans overnight.
2. Cook in a crock pot on high for 6 hours.
3. Strain, then lightly butter and add salt, basil, and dill to taste.


Tastes like little bites of mashed potato. Yum.

Broccoli Salad

5 crowns of broccoli, chopped

1 small red onion (or half a large one), chopped

1 package of whatever is your favorite kind of bacon, including vegan versions, cooked, cooled, and then sliced up

About a half cup of raisins

About a cup of regular or vegan mayonnaise

Mix it all together and salt and pepper to taste.

Potato Salad

8 large potatoes, chopped and then boiled for 15 minutes, then chilled  

1 red pepper, chopped   

1 bunch of green onions, finely chopped

About a cup of vegan mayonnaise

1/4 cup pickle relish

4 tablespoons mustard (I used stone ground gourmet mustard)

2 teaspoons of dill

Salt and pepper to taste

Mix it all together and voila.