4 T finely ground flax seed
12 T water
1 1/2 cup sugar
1 T vanilla
6 cups unbleached flour
2 tsp. baking powder
1/2 tsp baking soda
1 1/4 cup oil
1 cup chopped nuts

In a small bowl, whisk ground flax seed with water until frothy. Place in the fridge for at least 15 minutes (an hour is even better).

Preheat oven to 350 degrees.

Sift together flour, baking powder, and baking soda. Pour flax mixture into a large bowl and beat well with sugar and vanilla. Alternate additions of flour mixture and oil. Add 1 cup chopped nuts and mix well. Knead dough into 6 small loaves, and bake on lightly greased cookie sheets until light golden color, about 20 minutes. Remove from oven and allow to cool. Slice loaves into 1/2 – 1 inch slices, lay slices on their sides, and sprinkle with cinnamon sugar. Return to oven and bake 5-10 minutes more.

4 T olive oil
1 medium butternut squash, peeled and cubed
2 medium carrots, diced
1 medium onion, diced
1/2 – 1 tsp minced garlic
2-3 T chili powder
1 28 oz. can plum tomatoes, diced
1 4 oz. can green chilies
1 1/2 cups vegetable broth
1/2 tsp. salt
2 cans black beans, rinsed and drained
1/4 cup fresh cilantro

Heat 2T of oil in a large pot. Add squash and cook, stirring occasionally until golden. Remove.
In same pot, heat 2T oil and cook carrots, garlic and onion until onion is translucent. Stir in chili powder and cook 1 minute, stirring.
Add tomatoes with liquid, chilies with liquid, veggie broth and salt. Heat to boiling, reduce to low, cover and simmer 30 minutes, stirring occasionally. Stir in black beans and squash, and heat to boiling over high heat. Cover and simmer 15 minutes or until squash is tender and chili thickens. Stir in cilantro.

4-6 servings

This is the original recipe. I probably followed it pretty precisely at one time, but evidently there is room for variance. As I said, after sauteing the onion, garlic and carrot, I dumped everything into the crockpot and let it do the rest. On the stovetop, I’d probably do the same, and give the squash more time to cook. I’d also might simmer it longer depending on how it looks after 45 minutes.

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Garnish (optional):

2 Tomatoes, seeded
and diced
2 tbsp Chopped fresh
cilantro or parsley
1 tbsp lemon juice

Sort and rinse the split peas; drain well and set aside. In a large pot, heat oil over medium heat; cook garlic, ginger and onion, stirring occasionally, for 5 minutes or until softened. Add curry powder, cook for 30 seconds. Add potato and split peas; stir well.
Add stock, water and pepper, bring to a boil. Reduce heat to medium; simmer
for 45 to 60 minutes or until thickened and peas are very tender.

Garnish: Combine tomatoes, cilantro and lemon juice; sprinkle over each
serving. Serves 4.

2 cloves of garlic, minced

3 carrots, chopped

2 tablespoons of vegetable oil

8 cups of vegetable broth

1 pound of dry green split peas

salt and pepper to taste

1 teaspoon liquid smoke (optional)

Saute onions, garlic and carrots in the oil in a large stock pot. Rinse the peas and remove any stones or other impurities. Add the rest of the ingredients. Heat on high until soup reaches a boil. Reduce heat to medium or med-high and simmer for about an hour and a half or until peas are very soft (stirring every 10 minutes or so). Use an immersion blender and chop up all the ingredients until soup is a consistent texture. Taste and add salt or pepper as desired.

Measure out 6 cups of cereal into a large bowl.

Heat the syrup in a small pot over medium heat. Add sugar. Stir continuously until bubbly (if it starts to become frothy, turn down the heat).

Once it is gently boiling, add the Earth Balance. Stir until well mixed. Stir in vanilla.

Pour the heated mixture over the cereal, and stir with a heat resistant spatula until evenly coated. Add additional cereal for desired texture.

Spread into a lightly greased 13X9 inch pan. Let cool.

Combine ingredients (except limes) in crock pot. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. When soup is ready add the lime juice.

Eat with tortilla chips.

For the salad combine:
1 green bell pepper, diced
1/2 medium red onion, diced
1/3 cup slivered (or sliced) almonds
3/4 cup red cabbage, diced
3 packages of uncooked ramen noodles, broken into small pieces (don’t use the seasoning packets).

Toss salad ingredients with the dressing. Cover and refrigerate overnight. Noodles will become soft. Stir before serving.

Cream together the shortening and butter, then add the cocoa powder and vanilla extract. Next add the powdered sugar, slowly, about a half cup at a time. Keep blending until all lumps are gone. Mix to desired consistency, adding soy milk or additional powdered sugar as needed.

Preheat oven to 350. Lightly spray and flour a 9 x 13 cake pan. Mix egg replacer w/ water until frothy. In a medium bowl, mix flour, baking powder, salt and turmeric. In a separate bowl, cream together the Earth Balance and sugar. Add the vanilla. Next mix in the egg replacer, a tablespoon at a time. Mix well. Add the flour in three increments, alternating with the almond milk, beginning and ending with the flour, mixing well and scraping down the sides of the bowl after each addition.Spread cake mix into prepared pan. Bake for 35-40 minutes or until toothpick inserted in middle of cake comes out clean. Allow to cool completely before frosting.

Frost with Dark Chocolate Frosting.

2 lbs. yellow crookneck squash (or 2lbs eggplant, ~2 medium)

1 jar of your favorite pasta sauce (or homemade)

6 matzos

12 ounces mozzarella-style vegan cheese, grated

Steam squash until tender. Set aside to cool. Break each matzoh into thirds. Fill a 13×9 pan with lightly salted water. Place the matzoh pieces in it for 2 to 3 minutes until pliable but not mushy. Pour a thin layer of sauce into a greased 13×9 pan, then place a layer of matzo, a layer of squash, a layer of sauce, and a layer of cheese. Repeat.  Bake at 350 degrees for 35 to 40 minutes.