| Some receipes I like:
FREEDOM FRENCH TOAST:
INGREDIENTS:
¾ CUP OF SOFT OR SILKIEN TOFU
2 TBSP MAYPLE SYRUP
¾ TSP GROUND CINNAMON
½ TSP VANILLA EXTRACT
¼ TSP SALT
¼ CUP APPLE JUICE OR WATER
1 TBSP OIL
4 – 6 SLICES BREAD, STALE
IN A BLENDER, BLEND TOFU, MAPLE SYRUP, CINNAMON, VANILLA, SALT, APPLE JUICE, AND OIL UNTI SMOOTH.
IN A LARGE BOWL, POUR BATTER; DIP BREAD SLICES INTO BATTER AND COAT BOTH SIDES.
FRY BREAD IN A HOT NON STICK PAN AND COVER.
LET SIT ON A MEDIUM HEAT UNTIL UNDERSIDE IS GOLDEN AND CRUSTY.
FLIP TOAST OVER AND COOK ON OTHER SIDE UNTI LGOLDEN BROWN.
APPLE PIE PANCAKES:
INGREDIENTS:
¾ CUP FLOUR
¼ CUP ROLLED OATFLAKES
½ TSP GROUND CINNAMON
2 TSP BAKING POWDER
¼ TSP SALT
1 CUP SOYA MILK
¼ RAISINS
½ LARGE APPLE, DICED
IN A MEDIUM BOWL, STIR TOGETHER THE FLOUR, OAT FLAKES, CINNAMON, BAKING POWDER AND SALT.
ADD SOYA MILK, RAISINS AND APPLES AND STIR TOGETHER GENTLY UNTIL “JUST MIXED”. PORTION BATTER ONTO HOT NON STICK PAN OR A LIGHTLY OILED FRYING PAN AND COVER. LET SIT ON MEDIUM HEAT UNTIL THE CENTER STARTS TO BUBBLE AND BECOMES STURDY.
FLIP PANCAKE OVER AND COOK OTHER SIDE UNTIL GOLDEN BROWN.
RASPBERRY WALNUT PANCAKES:
INGREDIENTS:
1 CUP FLOUR
½ TSP BAKING POWDER
½ TSP BAKING SODA
1 ¼ SUGAR
1 ¼ CUP SOYA MILK
1 TBSP OIL
½ CUP RASPBERRIES
¾ CUP WALNUTS, FINELY CHOPPED
IN A MEDIUM BOWL, STIR TOGETHER THE FLOUR, BAKING SODA, BAKING POWDER AND SUGAR.
ADD SOYA MILK AND OIL AND STIR TOGETHER GENTLY UNTIL “JUST MIXED”.
STIR IN RASPBERRIES AND WALNUTS UNTIL WELL BLENDED.
PORTION BATTER ONTO NON STICK PAN AND COVER. LET IT SIT ON A MEDIUM HEAT UNTIL THE CENTRE BEGINS TO BUBBLE AND BECOME STURDY.
FLIP PANCAKE OVER AND COOK OTHER SIDE UNTIL GOLDEN BROWN.
CINNAMON – SPICED ROASTED VEGGIES WITH COUS COUS
INGREDIENTS:
¼ CUP SHALLOTS, ROUGHLY CHOPPED
1 SMAL RED BELL PEPPER, CHOPPED
1 SMALL SWEET POTATOE, CUBED
1 SMALL BUTTERNUT SQUASH, CUBED
1 TSP GROUND CORIANDER
2 TSP GROUND CUMIN
½ TSP GROUND CINNAMON
3 TSP OIL
PREHEAT OVEN TO 190 C.
IN A 9X 13 BAKING DISH, TOSS TOGETHER THE SHALLOTS, RED PEPPERS, SWEET POTATOES, SQUASH, SALT, CORIANDER, CUMIN, CINNAMON, AND OIL UNTIL WELL COATED.
BAKE FOR 40 - - 45 MINUTES, OR UNTIL VEGGIES CAN BE PIERCED EASILY WITH A FORK. ABOUT 5 MINUTES BEFORE VEG ARE DONE, IN A SMALL POT, BRING WATE TO A BOIL.
STIR IN COUSCOUS, TURN OFF HEAT.
COVER WITH LID AND LET SIT FOR 5 MINUTES. FLUFF COUS COUS WITH A FOR AND PORTION ON PLATES, TOPPED WITH VEG.
THE JOINTS “CHEESE BURGER” PIZZA
1 PIZZA CRUST
¼ CUP TOMATO SAUCE
2 PICKLES, THINLY SLICED
¼ SMALL ONION, THINLY SLICED
1 CUP MOCK GROUND “BEEF”
1 CUP VEGAN “CHEESE”, GRATED
2 TBSP – ¼ PREPARED MUSTARD
PREHEAT OVEN TO 230 C. PLACE PIZZA CRUST ON BAKING SHEET. SPREAD TOMATO SAUCE EVENLY OVER THE CRUST.
EVENLY DISTRIBUTE PICKLES, ONIONS, TEN A LAYER OF “GROUND BEEF”, TOPPED WITH CHEESE.
TOP WITH A DESIRED AMOUNT OF MUSTARD OVER CHEESE AND BAKE FOR 15 – 20 MINUTES.
CRANBERRY PUMPKIN COOKIES:
INGREDIENTS:
1/ 3 CUP VEGAN MARGARINE
1 / 2 CUP UNSWEETENED PUMPKIN PUREE
1 /3 CUP SUGAR
½ GROUND CINNAMON
¼ GROUND GINGER
¼ GROUND CLOVES
¼ TSP SALT
1 TSP VANILLA EXTRACT
1 CUP FLOUR
½ TSP BAKING POWDER
1 EGG
½ CUP PECANS, ROUGHLY CHOPPED
½ CUP DRIED CRANBERRIES
PRE HEAT TO 175C. IN A MEDIUM BOWL, CREAM TOGETHER THE MARGARINE, PUMPKIN SUGAR, CINNAMON, GINGER, SALT, AND VANILLA EXTRACT UNTIL SMOOTH. ADD THE FLOUR, BAKING POWDER, AND EGG. STIR TOGETHER UNTIL “JUST MIXED”.
ADD THE “PECANS” AND CRANBERRIES AND STIR GENTLY UNTIL WELL BLENDED. DROP ROUNDED TBSPS OF DOUGH ONTO A COOKIE SHEET, PRESS DOWN FLAT WITH YOUR FINGERS AND REPEAT PROCESS UNTIL DOUGHIS GONE.
BAKE FOR 8 – 10 MINUTES. MAKES 12 LARGE COOKIES.
__________________
Short people got no reason to live
They got little hands,Little eyes.
They walk around Tellin' great big lies
They got little noses And tiny little teeth
They wear platform shoes
On their nasty little feet...
Randy Newman | 
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