Banana Muffins egg-free dairy-free
3 ripe bananas
1/4 c. oil or melted oleo
1 c. sugar
1 tsp. soda
1 c. chopped walnuts or 1 c. raisins, if desired
1 tsp. salt
2 c. flour

Mash bananas (overripe make the best bread). Add oil and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture. Mix until flour is blended (do not beat).
Put into muffin pans or bread tin and bake at 360 degrees until toothpick comes out clean.
Optional: Add a handful of oatmeal and some raisins or chocolate chips or currants or some coconut or all of them

Sweet Rosemary Rolls 
1 package dry active yeast
1/4 cup honey
1-1/2 cups warm water
2 teaspoons olive oil
1 teaspoon salt
1 6-inch sprig fresh rosemary, finely chopped, or 2 tablespoons dried
1-1/2 cups whole wheat flour
2 to 3 cups unbleached white flour
Cornmeal

Glaze:
1 tablespoon honey
1 tablespoon warm water 

1)In a medium mixing bowl, combine yeast, honey, and water. Cover and set aside in a warm place for 10 minutes, or until foamy. Add oil, salt, rosemary, and whole wheat flour and mix well. Stir in white flour 1/2 cup at a time until a stiff dough has formed. 
2)Turn out dough onto a floured surface and knead for about 5 minutes, adding flour as necessary, until dough is smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and set in a warm place until doubled, about 1 hour. 
3)Preheat oven to 400¼ and dust a baking sheet with cornmeal. Punch down dough and divide into 8 pieces. Form pieces into balls and place on prepared sheet. Cover and let rise for 30 minutes. 
4)In a cup or small bowl, combine honey with water and stir until dissolved. Brush rolls lightly with glaze and bake for 15 to 20 minutes, until golden brown. 
Makes 8 rolls.
PER ROLL: 269 CAL (7% from fat), 7g PROT, 2g FAT, 55g CARB, 139mg SOD, 0mg CHOL, 4g FIBER

Sunflower Bread
If you don't have a machine, you can make this bread using the old-fashioned method.

1 cup water
1-1/2 cups unbleached bread flour
1-1/2 cups whole wheat flour
2 tablespoons each wheat berries and wheat germ
3 tablespoons shelled sunflower seeds
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon canola oil
1 package dry active yeast, (2-1/2 teaspoons)

Place ingredients in bread machine in order listed. Set to regular cycle or follow the manufacturer's instructions for your bread machine.

Makes 12 slices.
PER SLICE: 153 CAL (18% from fat), 5g PROT, 3g FAT, 27g CARB, 91mg SOD, 0mg CHOL, 2.8g FIBER

Pear Soup with Chocolate Swirl 
With a decorative drizzle of chocolate, this soup is elegant and distinctive.

4 D'Anjou or Bosc pears, peeled and coarsely chopped
2 cups white grape juice
1 cup vanilla rice milk
1 teaspoon vanilla
Fresh lemon juice, as needed
2 tablespoons semi-sweet chocolate chips
1 teaspoon oil or margarine 

1)Peel, core, and coarsely chop pears. In a medium saucepan, combine pears with grape juice. Bring to a boil, then lower heat and simmer until pears are tender, about 10 minutes. Remove from heat and drain pears, reserving poaching liquid. Allow pears and juice to cool. 
2)In a food processor, puree pears with 1/2 cup of the poaching liquid. (Reserve remaining poaching liquid for further poaching or chill and drink as a beverage.) 
3)Transfer pear puree to a large bowl and whisk in rice milk and vanilla. Taste for sweetness and add lemon juice as needed. Chill until serving time. 
4)To make chocolate swirl, combine chocolate chips with margarine or oil in a small bowl and microwave for 10 seconds. Stir and continue to microwave, 5 seconds at a time, until chocolate is melted. Transfer chocolate to a parchment cone or small zip-lock bag. Cut a very small hole in the cone or one corner of the bag. Ladel soup into individual bowls and pipe on chocolate swirl. 
Makes 6 servings.
PER SERVING: 138 CAL (3% from fat), 0.5g PROT, 0.5g FAT, 32g CARB, 22mg SOD, 0mg CHOL, 3g FIBER

Blueberry Brownies
Add some fresh summer berries to an old favorite. What a delicious difference! 

1 cup applesauce 
1/2 cup sugar 
1 teaspoon vanilla 
1/2 cup whole wheat flour 
1/4 cup unbleached white flour 
1/3 cup cocoa powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/3 cup chopped walnuts 
1/2 cup fresh or frozen blueberries 
Cooking spray 

1)Preheat oven to 350 degrees and spray an 8-inch square baking pan. In a medium mixing bowl, combine applesauce, sugar, and vanilla. 
2)In another bowl, whisk together flours, cocoa, baking powder, soda, and salt. Make a well in the center and add wet ingredients; mix until just combined. Gently fold in walnuts and blueberries. Spread mixture into prepared pan and bake for 25 to 30 minutes, until center is firm and not sticky. Let cool completely before slicing. 
Makes 16 brownies.
PER SERVING: 80 CAL (20% from fat), 2g PROT, 2g FAT, 15g CARB, 208mg SOD, 0mg CHOL, 1.4g FIBER

Blueberry-Coconut Soup with Lime 
If you'd like a smoother texture, whirl the cooked berries in a food processor or blender before adding coconut milk. 

3 cups blueberries, fresh or frozen
3/4 cup sugar
1/2 cup water
Grated zest of 1 lime
1/4 cup fresh lime juice
1 15-ounce can lite coconut milk
1/3 cup flaked coconut, lightly toasted 

1)In a medium saucepan, combine blueberries, sugar, water, lime zest, and lime juice. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Transfer to a large bowl and chill. 
2)In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and serve garnished with toasted coconut. 
Makes 6 servings.
PER SERVING: 185 CAL (28% from fat), 2g PROT, 3.4g FAT, 35g CARB, 9mg SOD, 0mg CHOL, 1.6g FIBER

Orange French Toast - Citrus Sensations
Orange blossom honey is especially well-suited to this simple twist on tradition - serve with Orange Apricot Sauce 

3 large eggs or egg replacer
1 teaspoon grated orange zest
3/4 cup orange juice
2 tablespoons honey
6 slices whole wheat bread
1 tablespoon vegetable margarine or butter 

1)In a medium bowl, whisk together eggs, zest, orange juice, and honey. Arrange bread slices in a 9 x 13-inch baking dish. Pour egg mixture over bread, cover, and refrigerate for at least 30 minutes or overnight. 
2)Heat a large nonstick skillet or griddle over medium heat. Brush with margarine. Add bread slices to pan in batches, cooking about 3 minutes on each side, until golden brown. 
Makes 6 slices.
PER SLICE: 157 CAL (31% from fat), 6g PROT, 6g FAT, 21g CARB, 160mg SOD, 137mg CHOL, 1g FIBER

Boston Cream Pie 
A dusting of powdered sugar can replace the chocolate glaze if you prefer. 

1 cup unbleached white flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup pureed white potato (room temperature)
1 tablespoon margarine
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract
1/2 cup plain soy milk (room temperature)
Cooking spray

Filling:
1/4 cup raw cashews
3/4 cup + 2 tablespoons cold water
3 ounces (3/8 cup) soft tofu
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla

Glaze:
3 tablespoons cocoa
1 tablespoon canola oil
1 cup sifted powdered sugar
2 tablespoons boiling water

To make cake: 

Preheat oven to 350 degrees and lightly spray and flour an 8-inch round cake pan. In a medium mixing bowl, sift together flour, baking powder, and salt. 
In another bowl, cream together potato and margarine. Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy. Add vanilla and lemon extract and continue beating. Slowly add soy milk, beating until fully incorporated. Add flour mixture, 1/3 cup at a time, and beat until batter is smooth. 
Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool in the pan for 20 minutes. Remove from pan and let cool on a rack for at least 1 hour. 
To make filling: 

In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth. 
Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes. Remove from heat and stir in oil and vanilla. Cool, stirring occasionally. When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour. 
To make glaze: 

In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth. 

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: HEAVENLY HAWAIIAN RICE
Categories: Vegan
Yield: 6 servings

2 c Rice, uncooked
1 cn Pineapple, crushed
1/4 c Sugar
1 sm Cherries (jar) (optional)
Nuts (optional)
2 c Vegan whipped topping (opt)

Cook rice; drain and rinse. Add all other ingredients and mix. Serve
cold.

Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE

MMMMM

* Exported from MasterCook *

WILD RICE WITH CHESTNUTS

Recipe By : 
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil
5 md Shallots
- peeled and finely chopped
2 Celery ribs -- finely chopped
1 c Wild rice -- rinsed
1/3 c Dried, peeled chestnuts
1/4 c Dried currants
2 ts Aniseed
1/4 ts Sea salt -- or to taste
4 c Water
1 t Finely chopped orange zest
-OR- grated

PRESSURE COOKER: Heat the oil in the cooker. Add the shallots and celery and cook, stirring frequently,
until softened slightly, about 1 minute. Stir in the
rice, chestnuts, currants, aniseed, salt, and water.

Lock the lid in place and over high heat bring to high
pressure. Lower the heat just enough to maintain high
pressure and cook for 25 minutes. Allow the pressure
to come down naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any
excess steam to escape. If the rice or chestnuts are
not quite cooked, return to high pressure for a few
minutes.

Drain (reserving the liquid for stock) and return to
the pot. Cover and let steam over low heat for a few
minutes to dry out. Fluff up as you stir in the
orange peel. Break up chestnuts into 2 to 3 pieces
with a fork, if desired.

STANDARD STOVETOP: Soak the chestnuts overnight.
Drain and reserve the water. In a heavy 2-quart
saucepan, heat the oil. Add the shallots and celery
and saute for 1 minute. Add the chestnut soaking
liqiud plus enough water to equal 3 cups and bring to
a boil. Stir in the rice, reserved chestnuts,
currants, aniseed, and salt. Return to the boil,
cover, reduce heat, and simmer until most of the
grains have butterflied and almost all the liquid has
been absorbed, about 50 minutes. Let stand, covered,
off heat for 10 minutes. If there is still liquid
left in the bottom of the pot, lift out the rice with
a slotted spoon.

Source: Recipes from an Ecological Kitchen - by Lorna
J. Sass ISBN: 0-688-10051-1 Typed by Karen Mintzias