Tofu Corn Bread
Preheat oven to 425
1 c. flour
1 c. corn meal
1/4 c. sugar
1 Tb. baking powder
1/2 tsp. salt
1/3 c. vegetable oil
1 12.3 oz. package silken tofu
1/2 c. water
1. Mix dry ingredients in a large mixing bowl.
2. In a food processor, blend oil, tofu, and water until smooth (add up to 1/4 cup more water if a more moist corn bread is desired).
3. Make a "well" in the center of the dry ingredients.
4. Pour wet ingredients into the "well" and mix until dry ingredients are just moistened (batter should be lumpy).
5. Pour batter into a greased 8 x 15 x 2 inch pan and bake, uncovered, for 20 minutes.
6. Serve as a side to spicy black bean soup, or as a dessert, topped with maple syrup or honey.
Lenten Chocolate Cake
Preheat oven to 350
3 c. flour
3 tsp. baking soda
1 tsp. salt
2 c. sugar
3/4 c. cocoa
2 tsp. white vinegar
1 c. mazola
2 c. water
2 tsp. vanilla
1/2 bag Ghirardelli chocolate chips (optional)
1. Mix together flour, baking soda, salt, sugar, and cocoa.
2. Add rest of ingredients and mix well.
3. Pour into greased and floured pan and bake for 45 minutes or until done.
Whole Wheat Cinnamon Swirl Bread
Preheat Oven to 350
1 packet active dry yeast
1 1/4 c. water
1/4 c. vegetable oil
3 Tb. soy milk
1/4 c. honey, molasses, or maple syrup
1 1/4 tsp. salt
3 1/2 c. whole wheat flour
Cinnamon Mix:
1/3 c. softened margarine
1 Tb. + 1 tsp. cinnamon
1 Tb. flour
1/2 c. brown sugar
1/4 c. raisins
1/4 c. chopped nuts
1. In a large bowl, combine all ingredients.
2. Turn dough onto a floured surface and knead for 6-8 minutes, adding flour until doug is smooth and pliable.
3. Put dough in greased bowl, cover with a clean dish towel, and let rise in a warm place for 1 hour.
4. Transfer dough onto oiled work surface, punch down dough and roll flat with a pin to 1/8" thickness.
5. Spread cinnamon mix onto dough to within 1-2 inches from edges.
6. Roll dough up, being careful to totally enclose cinnamon mixture (so it doesn't drip out during baking), form into a "log" shape, tucking ends under loaf and place in a greased 5 x 9 loaf pan.
7. Cover loaf pan loosely with plastic wrap and let dough rise 45-60 more minutes.
8. Bake for 40 minutes, tenting with foil for the last 20 minutes (to prevent top from burning).
Oatmeal Raison Cookies
Preheat Oven to 400
1 c. margarine
1/2 cup sugar
1/2 cup brown sugar
2 tsp. corn starch
2 Tb. water
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1/4 tsp. baking soda
2 tsp. baking powder
3 c. rolled oats
1/2 c. raisons
1. In a large bowl, cream margarine and sugar together. Then mix in corn starch and water.
2. In a separate bowl, mix together flour, cinnamon and nutmeg, salt, baking soda and baking powder. Add mixture to other (wet) ingredients.
3. Mix in oats and raisons.
4. Drop table-spoon sized pieces of dough onto ungreased cookie sheet.
5. Bake for 10-12 minutes or until golden. Cool and store.
Variation: Replace raisons with dried cherries, cranberries or other dried fruit.
Peanut Butter Chocolate Chip Cookies
Preheat Oven to 375
1/2 c. margarine
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
4 tsp. corn starch
4 Tb. water
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
2 c. dairy-free semi-sweet chocolate chips
1. Combine ingredients, in order, in a large bowl.
2. Drop table-spoon sized pieces of dough onto ungreased cookie sheet.
3. Bake for 9-11 minutes or until golden. Cool and store.
Peanut Butter Balls
1 c. peanut butter
1 c. oats
1/4 c. rice crispies or crushed rice chex
1/4 c. raisins
1 tsp. vanilla
2 Tb. chopped walnuts (or other nuts)
1/4 tsp. salt
For coating: shredded coconut, chopped nuts, wheat germ, dairy-free chocolate
1. Blend all ingredients (except for coating) in a bowl.
2. Form mixture into 1/2" to 1" balls.
3. Roll balls in any of above coatings (coconut, etc.) or dip chilled balls (chill in freezer for 1 hour) in melted dairy free chocolate.
Fruit Crisp
Preheat Oven to 375
apples, cherries, peaches or other fresh, frozen or canned fruit
margarine
flour
oat meal
sugar
brown sugar
salt
cinnamon
nutmeg
* Measure margarine, flour, rolled oats, and brown sugar using a ratio of 1:1:1:1/2. (i.e., for a 9 x 13 baking dish, use 1 c. margarine, 1 c. flour, 1 c. oats, 1/2 c. brown sugar, along with at least 6 pealed, sliced apples, and about 1/2 tsp. salt, 1/2 tsp. of cinnamon and 1/4 tsp. of nutmeg). NOTE: You can easily adjust the size of the dish by adding more or less of all the ingredients. This recipe is flexible enough that it is very difficult to mess up.
1. Cover the bottom of a baking dish with fruit.
2. In a bowl, cut together the margarine and flour with a pastry blender or two knives.
3. Mix in oats and sugar along with salt, cinnamon and nutmeg.
4. Sprinkle mixture evenly over fruit.
5. Bake for 30 min. or until top is crunchy and mixture bubbles around the edges.
Variation: This crisp is especially good with a combination of fruits, such as apple-raspberry or apple-strawberry-cherry.
Easy Chocolate Tofu Pudding
2 12.3 oz. packages extra-firm silken tofu
2 packages chocolate flavored instant pudding mix
1. Blend in a food processor until smooth. Chill.
2. Pudding can be poured before chilling into a pre-made graham cracker pie crust for a tofu-pudding pie.
Vegan Rice Pudding
1 c. rice milk (soy milk will also work)
1 c. vegan half and half (to make, mix together 1/2 c. rice milk, 1/2 c. melted margarine and 1 tsp. lemon juice and let stand 5 minutes).
2 Tb. corn starch
1 c. cooked rice
1/4 c. currants or raisons
1/4 c. honey
1 tsp. vanilla extract
1/4 tsp. cardamon
1/2 tsp. cinnamon
1/2 tsp. salt
1. Over low-medium heat, stir 1. c. rice milk and starch until smooth.
2. Add other ingredients and simmer, stirring constantly, until moderately thick.
3. Remove from heat, cover and cool.
4. Pudding will thicken as it cools. Feeds 5 - 6.
Have a recipe of your own you'd like to share? E-mail it to the webmaster.
BACK TO FASTING GUIDE
____________________________________________________________________
Three Hierarchs * Fr. George Pyle * 2010 Three Hierarchs Ct., Champaign, Illinois * (217) 352-3452