Show: Baking & Beyond

 

 

Cranberry Orange Scones

2 cups Flour
3 Tbsp. natural sugar
1 whole orange zest peel
2 tsp baking powder
1⁄4 tsp. baking soda
1/3 cup cold vegan margarine
1 cup dried cranberries
1⁄4 cup orange juice
1⁄4 cup soy milk
1 1⁄2 tsp prepared egg replacer
In a bowl, combine the flour, sugar, orange peel, baking powder, and baking soda. Mix well and cut in the margarine until consistent. In another bowl mix the cranberries, orange juice, soy milk, and egg replacer. Mix in the flour mixture and mix until stiff dough forms. On a floured surface, gently knead about 6 times. Pat dough into 10 inch circle, cut into 8 to 10 wedges. Bake at 400 degrees for 12-15 minutes. Great served with a dollop of lemon pie filling.

 

Banana Bread

3 cups wheat flour
3 tsp baking powder
1⁄2 tsp baking soda
1 tsp cinnamon
3 tsp prepared egg replacer
6 bananas large mashed
1 1⁄2 cup honey
1⁄2 cup apple sauce unsweetened
1 cup chopped walnuts or pecans

Mix dry ingredients and set aside. Mix egg replacer with bananas, honey, apple sauce. Mix in the dry ingredients and add nuts at the end. Makes 6 mini loaves or 2 large loaves. Bake at 350 for 50-60 minutes. Do not overcook, it is actually better to undercook a little bit.

 

Baked Asparagus & Red Pepper Fritatta

1 lb. asparagus, tough ends trimmed
safflower oil, for oiling pan
1 lb. firm tofu, crumbled
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
2 Tbsp. arrowroot or cornstarch
2 Tbsp. nutritional yeast flakes
1 Tbsp. garlic, minced
1 1/2 t. agar-agar flakes
1 tsp. Dijon mustard
1 tsp. sea salt
1/4 tsp. turmeric
1/8 tsp. white pepper
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
1/4 cup red pepper, fine diced
1/2 cup green onions, thinly sliced
1/2 cup vegan soy mozzarella cheese, shredded
 
Begin by preparing the asparagus: fill a medium saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside. Lightly oil a 10-inch quiche pan or spring-form pan and set aside. In a food processor, place the tofu, soy milk, arrowroot, nutritional yeast flakes, garlic, agar-agar, Dijon mustard, salt, turmeric, and white pepper, and process for 2 minutes or until it forms a smooth puree. Pour half of the tofu mixture into the prepared quiche pan, evenly distribute the blanched asparagus and the remaining ingredients in the pan, and then top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top. Bake at 375 degrees for 35-45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 10 minutes before cutting. Serve warm, cold, or at room temperature. Garnish with sliced avocado.

 

Apricot Spice Cake

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1⁄4 tsp. salt
1 1⁄4 cups water
1 cup Apricots, chopped
1/2 cup dried cherries, chopped
1 cup raisins
2 tsp. cinnamon
1 tsp. ground ginger
1⁄4 tsp. ground cloves
1⁄2 tsp. ground nutmeg
1⁄2 cup carrot, shredded
1⁄2 cup chopped walnuts
2 cups orange juice

Lightly oil a 9-inch spring-form pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt, and set aside. In a small saucepan, combine the water, apricots, cherries, raisins, cinnamon, ginger, cloves, and nutmeg and shredded carrots. Bring to a boil, and allow to cool for 5 minutes, add orange juice and cool completely. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared spring-form pan.
 
Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Tofu Cream Cheese Frosting, or Lemon Frosting, or Vanilla Butter Cream Frosting, or other frosting of choice.
Yield: One 9-inch cake or split between 2 pans to make a layer cake.
 
Tofu Cream Cheese Frosting

8 oz. tofu cream cheese, softened
1⁄3 cup vegan margarine
3 cups Powdered Sugar
2 tsp. vanilla
1 tsp. almond extract
 
Using an electric mixer or in a large bowl with a hand held mixer, place the tofu cream cheese, and cream them together. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy.
Yield: 2 1⁄2 cups or enough for two 9-inch layers or a 9x13-inch cake

 

Baked Apple Leather

5 pounds assorted apples
Natural Sugar
Lemon juice
Cinnamon & nutmeg

Directions: Preheat the oven to a low 150°F (if your oven doesn't go below 200F, keep oven door propped open slightly). A convection setting will speed up the process and help dry out the puree. Peel, core, and chop the apples. Boil off apples until fully soft. About 10 minutes of boiling time. Drain off water and puree apples until extremely smooth. For every 4 cups of fruit add about 2 tbsp of sugar and 1 tsp of lemon juice. You may need to add a little water to get and extremely smooth puree. Add cinnamon and nutmeg to taste and extra sugar if needed. Pour apple puree onto a sheet pan lined with plastic wrap. Spread evenly and bake for 8 to 12 hours. The thinner the puree, the quicker it will dry. Let dry in the oven like this for as long as it takes for the puree to dry out and form fruit leather. The baked fruit leather is ready when it is no longer sticky and has a smooth surface. Note: you can add food colorings to get different looks.

 

Cooking Show: Pizza Party

 

Vegan Ribs
¾ cup Vital Wheat Gluten Flour
¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Base
1 cup BBQ sauce
6 Cinnamon sticks

Mix flours with garlic and onion. In a separate container, mix water with beefless base. Combine the two into a lose dough that doesn't hold together. If it is holding together too tight, add some water. Spray a sheet pan. We are making the ribs by spreading out the bottom first, about ¼ inch thick and 2inch by 3inch. Then place the cinnamon sticks on top. The next step is to put a duplicated layer of the gluten mixture on the top of the cinnamon stick and do a little pressing and forming to create a rib shaped rib looking produce. Bake in a preheated 300 degree oven for 40 minutes, flipping the ribs every 10 minutes. Now they are ready to fridge, freeze or finish cooking. To finish cooking, splash with BBQ sauce and bake at 400 degrees for about 7 minutes on each side, or grill on the charbroiler, or pan fry to get some glazing on the ribs. This High cooking will give them the real rib look. You can also do another splashing of BBQ sauce right before serving.

Whole Wheat Pizza Dough
¼ oz envelope of dry activated yeast
¼ cup warm water
1Tab Honey
3 ¾ Cup WW Flour
1 cup water
2 Tab olive oil
Pinch of Salt
Dissolve the yeast with the warm water and stir in the honey, let set for 5 minutes. In another bowl, mix cup of water, olive oil and salt. Add the flower and add the yeast mixture. Kneed for about 3 minutes and then divide into 2 balls.

Whole Wheat Cauliflower Pizza Dough
¼ oz envelope of dry activated yeast
¼ cup warm water
1Tbsp Honey
3 ¾ Cup WW Flour
1 cup water
2 Tbsp olive oil
Pinch of Salt
2 cups Grated Cauliflower (Steamed & Cooled)
Dissolve the yeast with the warm water and stir in the honey, let set for 5 minutes. In another bowl, mix cup of water, olive oil and salt. Add the flower and add the yeast mixture. Kneed for about 3 minutes, mix in the 2 cups of grated cauliflower and then divide into 2 balls.

Pizza Sauce White
1 12oz pack silken soft tofu
½ cup soymilk
1 tsp onion powder
1 tsp minced garlic
½ tsp sea salt
½ tsp Natural Sugar
1/8 tsp red pepper
1/8 tsp nutmeg
Blend well in a blender for about three minutes and it's ready to use.

Pizza Sauce Garlic
1 cup olive oil
¼ cup garlic
½ tsp sea salt
Mix well for a couple minutes, let set for an hour or a day.

Pizza Sauce Red
1 - 29 oz can Tomato Sauce
1 - 29 0z can Crushed Tomatoes
1 - 8oz can tomato paste
½ tsp Salt
½ tsp Crushed Red Pepper
¼ cup Sugar
¼ cup Basil
1/8 cup Oregano
1 Tbsp Fennel
Mix all the ingredients together and simmer for 1 hour. Use right away or chill overnight to use for pastas.

 

 

Cooking Show: FLAVOR

 

Italian Vegan Cutlets
½ Gallon Water
½ Cup Bragg's Liquid Aminos
¼ Cup Garlic
2 Cups Vital Wheat Gluten Flower
2 Cups cool water
2 Cups bread crumbs
¼ Cup Italian Seasoning
Olive Oil Sautee
Bring to boil the ½ gallon water with Bragg's and garlic. In a bowl mix the vital wheat gluten with 2 cups cool water until it forms a ball. Roll out into a log form on a cutting board and let rest for ten minutes. Then cut ½ inch slices and put into the boiling water. Keep covered with lid stirring occasionally. Be careful not to boil over. Drain water and try to squeeze out a bit. Mix the bread crumbs and Italian seasoning. Bread the cutlets and sauté.

Italian Infused Olive Oil
1 cup olive oil
2 Tbsp Basil
2 Tbsp Oregano
1 Tbsp Tarragon
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 tsp Sea Salt
In a sauce pan, take ½ cup olive oil and all the ingredients and mix together. Cook over low heat just until the mixture starts to bubble. Pull aside and let set for about 15 minutes for the oil to absorb the flavors. Add the additional oil and strain the oil thru a chesse cloth or filter. Use oil for dipping, cooking or salads.


Marinated Asparagus Salad
10 oz pkg frozen asparagus (or fresh)
½ cup olive oil
1/3 cup lemon juice
1 pack Italian dressing mix
3 Tbsp green pepper fine diced
3 Tbsp chopped radish fine chopped
1 Tbsp parsley chopped
1 Tbsp chopped chives
1 head Boston lettuce
4 thick tomato slices
4 red pepper strips

Blanch off asparagus in boiling water for 2 minutes and then shock with cold water to keep the color green and stop the cooking process. In a container with a lid, mix oil, lemon juice, salad dressing and shake well. Add green peppers, radishes, parsley, chives, and asparagus; toss a couple times and refrigerate overnight. Drain and keep reserve marinade. Line 4 salad plates with lettuce, place tomato slice on lettuce, and top with asparagus spears. Gather together into a bundle and arrange red pepper strips to look like ties. Pour remaining dressing over salad.


Francese Sauce
2 Cups water
1 Tbsp Chickenless Base
4 Tbsp Lemon Juice
2 Tbsp Vegan Butter
2 Tbsp Lemon Zest
3 Tbsp Honey
2 Tbsp Florida Crystals
¼ Cup Fresh Chopped Parsley
¼ Cup Fresh Chopped green onions
1/8 Cup Plain Soymilk
Cornstarch and water Slurry
Bring to a boil the water, chickenless base, lemon juice, vegan butter, lemon zest, honey, and Florida crystals. Thicken with slurry. Add the parsley and green onions and let set for 5 minutes to absorb the flavors. Add soymilk to give it a creamy effect.

Marsala Sauce (alcohol free)
2 Cups Mushrooms (sliced)
¼ Cup Shallots
1 tsp Garlic crushed
2 Tbsp Olive Oil
½ tsp Vegan Beef Base
1 Cup Grape Juice
¼ tsp Sea Salt
Pinch Sage
Pinch Thyme
Cornstarch & Water Slurry
Sautee the mushrooms, shallots and garlic with the olive oil. Add the remaining ingredients and bring to a boil. Simmer for about 15 minutes. Thicken with cornstarch slurry.

Banana Foster
4 Tbsp vegan margarine
2 cups brown sugar
¼ tsp nutmeg
1/8 tsp allspice
¼ tsp vanilla
¼ tsp lemon juice
4 bananas
Take all ingredients except the bananas and simmer over medium heat until smooth and incorporated. Add long sliced bananas and cook for only one minute. Pour over ice cream or short cake.

 

Cooking Show: Fun Foods

 

Cucumber Salad Cylinders

2 Cucumbers
1 C Cucumber (peeled and diced)
1 Avocado (small . slivers)
¼ cup onion (small . slivers)
4 Strawberries (thin sliced)
1 Green Apple diced
¼ cup dried cranberries
1 Tbsp Lemon juice

Basil Infused Olive Oil

¼ cup olive oil
1 tsp Crushed Garlic
¼ tsp Sea Salt
2 Tbsp Fresh Basil
1 Tbsp Cilantro
1⁄8 tsp red pepper flakes

Take the cucumbers and slice a couple good slices out of the middle. I use a slicer, but you can use a knife or using a wide vegetable peeler will give you a consistent slice. We will save the rest of the cucumber for the filling. We are going to curve the cucumber together and then you can attach them together with a decorative pick. What I do is just do an angle cut on each end and then hook them together. Then take the diced apples and splash with the lemon juice and mix in well. This will keep them from turning brown. For the diced cucumbers, I use the leftovers from the slices that I took out of the cucumbers. For the strawberries, slice off the stems and then do a thin flat slice so you can get the strawberry shape. Gently mix in all the additional ingredients and gently place in the cucumber cylinder. You can also add nuts for a crunchy addition. Splash with the infused olive oil.

 

Pinwheel Sandwiches
Gourmet Pinwheel Appetizers

8 Tbsp. vegan cream cheese
4 10-inch wheat flour tortillas
1/4 cup alfalfa sprouts
1/2 cup shredded romaine
1/2 cup sliced avocado
1/2 cup fire roasted red bell pepper
1/4 cup chopped tomatoes
1/2 cup diced cucumbers
1/2 cup red onion (fine slivers)
Salt and pepper, to taste
Spread one tablespoon of cream cheese over each tortilla. Sprinkle an even amount of the remaining ingredients on each wrap; roll up. And now the fun part, Splash with BBQ sauce for a BBQ Wrap, Asian Sauces for Asian Wrap, Pesto sauces for an Italian Wrap, Salsa for a Mexican Wrap.
Makes 4 servings.

 

Stuffing Stuff - Stuffed Pumpkins

 

2 small pumpkins or baby pumpkins
4 Tbsp. vegan butter blend
3 onions, minced
3 celery stalks, diced
3 carrots, diced
1 tsp. salt
½ cup water
3 cups brown rice, cooked
1 tsp. rosemary
½ tsp rubbed sage
½ cup roasted pumpkin seeds
Cut off the tops and scoop out the seeds and membranes.* Set aside. Preheat the oven to 350°F. Heat 1 Tbsp. of the oil in a large skillet. Sauté the onions until lightly browned. Add the celery and carrots and sauté for a few minutes. Add the salt and water. Simmer for 10 minutes. Add the rice, rosemary, sage, and roasted pumpkin seeds. Fill the pumpkin shells with the rice mixture. Place in a baking dish and cover with foil. Bake for 1 1/2 hours, or until the pumpkin sides are soft enough to eat but are not collapsing.

 

Chocolate Avocado Pudding

 

6 Avocados
2 cups Maple Syrup
2 cups Carob powder
2 tsp Vanilla
Using a mixing bowl, slowly mix the maple syrup, vanilla, and carob powder. Add the avocados and begin to mix faster and faster until you are able to whip on high. Whip on High for about 2 minutes. I like to chill for a couple and then whip it again on high for a couple more minutes. This helps make it fluffier and more incorporated.

 

Popcorn Balls

 

2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
In a sauce pot, bring sugar, water, lemon juice and corn syrup to a boil. With a candy thermometer, heat to 255 degrees. Add salt and vanilla. We are going to lightly drizzle the mixture over the popcorn, mixing often. Lightly oil your hands or spray with pan spray. As the mixture cools to a temperature that is safe and able to handle, you will be able to form into popcorn balls. Form into any sizes you want. I like to wrap them with a clear wrap and ribbon.

 

 

Mark & Melody Cooking Program: Going NUTS

Almondaise
Ingredients
1 cup water
½ cup almonds, blanched
½ cup water
½ tsp. salt
1 tsp onion powder
1 tsp. mustard powder
½ cup olive oil
2 Tbsp. lemon juice

Directions
In small sauce pan bring 1 cup of water and the ½ cup of almonds to a boil. Remove from heat. Rinse almonds with cold water and remove skins.
In a blender add; blanched almonds, ½ cup water, salt, onion powder and mustard powder. Blend on high speed until creamy. Slowly drizzle in olive oil while blender is still on high speed. Blend for 1-2 additional minutes. Pour mixture into small bowl. Add lemon juice stirring with whisk until creamy. Refrigerate in storage container or pint jar.
Melody Prettyman

Almondaise Tartar Sauce
Ingredients
1/3 cup almondaise
2 Tbsp. heaping red onions, diced fine
1 Tbsp. dill relish

Directions
In a small bowl add almondaise, diced onions and dill relish. Mix and serve or store in an airtight container in refrigerator.
Melody Prettyman

Quick & Fun Salad Segment with fun dressings;
Raspberry Walnut dressing, Thai Peanut, Honey Nut Crunch etc.

Cashew Nut Crusted Tofu
Ingredients
2- 14 oz containers water packed tofu, sliced (see note)
2 Tablespoons olive oil
½ cup cashews, raw
1/3 cup yeast flakes
1 tsp McKay's chicken style seasoning, vegan special
1 Tbsp. parsley flakes
½ tsp salt
2 Tbsp. Earth Balance margarine
2 ½ cups bread crumbs, (see note)

Directions
Preheat oven to 350°
Line a cookie sheet with aluminum foil. Spray the foil with non stick spray. Place the slices of tofu on the foiled pan and bake in oven for 15- 20 minutes. Remove and leave sit.
In a food processor add; cashews, yeast flakes, chicken style seasoning, and salt, process for 2-3 minutes. Add to bread crumbs and parsley and mix well. Brush both sides of tofu with olive oil, place one spoonful of nut crumb mixture over one side of the tofu, place face down on the covered cookie sheet and place another spoonful of nut crumb mix over the top. Pat mixture down onto the tofu and continue until all mixture is on both bottom and top of all the tofu. Place back in oven and bake for an additional 15-20 minutes, until golden brown. Let cool for a few minutes and place onto plate. Add a spoonful of Almondaise tartar sauce to the top and serve.
Note:
Bread crumbs: I place 3-4 slices of bread in the food processor and blend until fine. Place on a cookie sheet for 1-2 hours to dry.
Tofu: I slice tofu in 3 slices to make a 3x4 inch slice.
Melody Prettyman

Pecan Tofu Loaf
Ingredients
1 lb. raw pecans, chopped
2 large onions, diced
2 14 oz. pkgs. organic tofu
1 12 oz container tofutti sour cream
3 Tbsp. soy or earth balance margarine
3 Tablespoons Mckays chicken style seasoning, vegan special
1 Tbsp. vege-sal
1 Tbsp. onion powder
1 box organic corn cereal, juice sweetened preferred, (I use Natures Path)
1 cups vegetable broth
2 Tbsp. arrowroot powder

Directions
Preheat oven to 350°
Step 1- Rinse and squeeze water from the tofu. In a bowl, crumble tofu. Add the tofutti sour cram and mix well. Set aside.
Step 2- In a 9X13 prepared casserole dish add the tofu mixture, diced pecans, arrowroot powder and cereal.
Steps 3- In a skillet add earth balance, onions, Mckays chicken style seasoning, vege-sal and onion powder. Sauté on medium heat until onions are transparent. Add 4 cups of vegetable broth to the onion mixture, stir and pour over the nut mixture. Mix all ingredients well. Bake covered for 45 minutes. Remove lid, or foul and bake an additional 10-15 minutes until golden brown. Serve warm
Melody Prettyman

Almond Milk
Ingredients
1 cup blanched almonds, see note
½ tsp salt
2 Tbsp agave nectar
Quart water

Directions
In a small pan bring 1 cup water and almonds to a boil. Remove from heat and rinse with cold water. Remove skin. In a blender mix all ingredients until creamy. Pour mixture into a nut bag or cheese cloth and strain milk from pulp. Store milk in an airtight container in refrigerator
Note: Keep nut pulp to make almond cookies.
Melody Prettyman

Almond & Dried Cherry Iced Cookies
Ingredients
½ cup earth balance or soy margarine, room tempature
½ cup plus 1 Tbsp organic cane sugar
½ cup almond pulp (see note)
1/4 cup fresh almond milk
1 tsp. almond flavoring
1 tsp vanilla
½ tsp salt
½ cup dried cherries, diced
½ cup almond slices, roasted
1½ cups unbleached or white wheat flour, sifted

Icing
½ cup organic confectioner sugar
1½ Tbsp. almond milk
1 tsp earth balance margarine
1/8 tsp almond flavoring (just a drop)

Directions
Preheat oven to 350°
In medium size mixing bowl add; margarine, sugar, almond pulp, and almond milk. Using a whisk, mix until smooth. Add almond flavoring, vanilla, salt and cherries, mix well. Add almonds and sifted flour and mix. Spoon cookie dough onto a cookie sheet and bake for 12-15 minutes. Remove from oven let set for a few minutes, drizzle over cookies while cookies are still warm. Place on platter and serve. Makes approximately 24 cookies
Note:
When making almond milk I save the pulp squeezed from the nut bag and use it to make these cookies.
Melody Prettyman

 

Cooking Show - American BBQ

 

Melody Prettyman & Mark Anthony

 

Vinegar Free BBQ Sauce by Mark Anthony
2 C Ketchup
¼ C Mustard
¼ C Brown Sugar
¼ C Water
2 T Honey
1 tsp Vinegar Free Pepper Sauce
1 tsp Bragg's Liquid Aminos
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Salt
½ tsp Liquid Smoke

Mix ingredients and simmer on low for 15 minutes

 

Black Bean Oatmeal Burgers - By Mark Anthony
2 ½ C Water
1 ¼ Onions minced
1 t Garlic minced
¼ C Olive Oil
2 T Beefless Base
6 T Bragg's Liquid Aminos
3 C Old Fashion Oatmeal
1 Can Black Bean drained and mashed
1 14oz Can Beets minced with juice

Boil water, onions, garlic, olive oil, beefless base and Bragg's Liquid Aminos for 15 minutes. Add oatmeal and let rest off the heat for 10 minutes. Mix in beans and beets with juice and let rest 5 minutes. Mix a little and form into burger patties. Grill or charbroil. These burgers are great to freeze and use later.

 

Southern Potato Salad by Melody Prettyman

Ingredients
6-8 potatoes, boiled and diced
3 stalks of celery, diced
1 onion, diced
3 carrots, diced
¼ cup sweet pickles, diced
1 cup prepared vegan mayonnaise or vegenaise
1 Tablespoon ground mustard
1 teaspoon salt
1 Tablespoon Florida cane crystals
Sprinkle of paprika

Directions
Dice boiled potatoes into a large bowl. Add remaining ingredients and mix well. Sprinkle a little paprika over the top of potato salad when it is done for added color before serving. Chill in refrigerator before serving.

 

 

All American Apple Pie Ala Mode by Melody Prettyman

Pie Ingredients
1 oatmeal pie crust for a 9 inch double crust pie or gluten free pie crust
1/4 cup earth balance margarine
3 Tablespoons arrowroot powder or cornstarch
1/3 cup concentrated apple juice
1/2 cup packed organic brown sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Dash nutmeg
1 teaspoon cinnamon
8 Granny Smith apples - peeled, cored and sliced

Directions
Preheat oven to 350 degrees.

In sauce pan add; earth balance margarine, arrowroot powder, apple juice, brown sugar, vanilla, nutmeg and cinnamon and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake for 40-60 minutes, until apples are soft.

 

Soy Ice- Cream - by Melody Prettyman

Ingredients
1 cup soy milk
1 box firm silken tofu
½ cup cashews raw, rinsed
½ - ¾ cup Florida cane crystals
½ cup coconut milk
3 Tablespoons better than milk powder, original
1 teaspoon vanilla powder
½ teaspoon salt

Directions
In blender add; all ingredients. Start blender out on low and then turn to high speed. If you do not have a high powered blender like a vita-mix you want to make sure the nuts are creamy. Blend for 4-5 minutes. Place in a Freezer storage container until frozen or ready to use. I will remove from freezer and let sit for just a few minutes before serving.

Carob Ice-Cream; Add 2 Tablespoons of carob powder to half the batter, blend for an additional 1-2 minutes.

Strawberry Ice-Cream; Blend an additional ½ cup of cashews at the beginning of the process to add additional fat because of the fruit. Add 1½ cup frozen strawberries and blend for 2-3 minutes or until strawberries are smooth. Dice ½ cup frozen or fresh strawberries and add to the mix and stir with spoon. Freeze and serve.

 

Sauces for Ice Cream and Banana Splits

Carob Sauce by Melody Prettyman

Ingredients
1 cup coconut milk, canned
1 cup carob chips, vegan malted sweetened
1/3 cup Florida cane crystals
¼ soy milk
2 Tablespoons arrowroot powder

Directions
In blender combine all ingredients until creamy smooth. In a medium sauce pan bring to a simmer for 2-3 minutes stirring continuously. Pour into a small serving bowl to cool. Serve over your favorite ice-cream.

Strawberry Sauce by Melody Prettyman

Ingredients
1 cup frozen concentrated white grape juice, fruit sweetened
3 cups frozen or fresh strawberries
2 Tablespoons arrowroot powder
¼ cup Florida cane crystals
1/8 cup water

Directions
In a medium sauce pan bring grape juice, strawberries and cane crystals to a boil. Simmer for 4-5 minutes. Make slurry with the arrowroot powder and water, stir and add to berry mixture stirring continuously.

Banana Split by Melody Prettyman

Ingredients
1 scoop Strawberry soy ice-cream
1 scoop carob soy ice-cream
1 banana sliced in half, length
2-3 Tablespoons carob sauce
2-3 Tablespoons strawberry sauce
¼ cup soy whipped topping
2-3 Tablespoons toasted pecans, diced fine
2- Cherries, fresh
1 banana split boat-dish

Directions
Slice banana in half length wise and place in dish. Take 1 scoop of carob soy ice-cream and 1 scoop of strawberry soy ice-cream. Cover carob ice-cream with carob sauce, cover strawberry ice-cream with strawberry sauce. Cover with soy whipped topping and sprinkle with toasted pecans and cherries on top. ENJOY!

 

 

Cooking Program: Asian Grille - Mark Anthony

Teriyaki Glaze
1 ½ C Pineapple Juice
1 C Orange Juice
1 tsp Ginger minced
¼ C Bragg's Liquid Aminos
¼ C Soy Sauce
1 T Sugar

Slurry Mix
4 T corn starch

4 T water

Mix ingredients together and bring to a boil for 5 minutes. Wisk in slurry to thicken.

 

Sweet and Sour Sauce
1 29oz can Fruit Cocktail
1 20oz can Pineapple Chunks
1 24oz jar Maraschino Cherries

Slurry Mix
¼ C Cornstarch
¼ C Water

Mix ingredients together and bring to a boil for 5 minutes. Wisk in slurry to thicken.

 

Orange Glaze
1 ½ C water
1 ½ C Orange Juice
¼ C Lemon Juices
2 T Bragg's Liquid Aminos
2 T Orange Zest
1 T Ginger fresh minced
¼ tsp Salt

Slurry Mix
3 T Cornstarch
3 T Water
Mix ingredients together and bring to a boil for 5 minutes. Wisk in slurry to thicken.

 

Lemon Sauce
1 C Water
¼ C Lemon Juice
2 T Lemon Zest
4 T Sugar
4 T Honey

Slurry Mix
2 T Cornstarch
2 T Water
Mix ingredients together and bring to a boil for 5 minutes. Wisk in slurry to thicken.

 

Red Pepper Pesto
1 cup Fire Roasted Red Bell Peppers
1 T Minced Garlic
Pinch Salt

Blend into a paste with a food processer.

 

Asian Poached Pears
4 Bartlett Pears
½ C Orange Glaze
1 Cup favorite granola mix
1/8 C Coconut Flakes

Take the pears and peel and core. Freeze overnight. Thaw and stuff with granola mixture of dried fruit, nuts and granola. Top with orange glaze and coconut.

 

Veggie Fountian Cooking Program

 

Hot Grain Delight
1 c. hard red wheat
1 c. brown rice
5 c. water

Crockpot on low overnight and it's ready.
Add a pinch of salt if you like.
Top with your favorite toppings; honey, soymilk, fruit, nuts, etc.

 

Breakfast Sausages
1 c. white kidney beans, rinsed and drained
1 c. veggie broth
2 Tbsp olive oil
2 Tbsp Braggs Liquid Aminos
2 Tbsp maple syrup
¼ c. nutritional yeast flakes
1 tsp paprika
1 Tbsp sage
Pinch cayenne
½ tsp thyme
½ tsp rosemary
½ tsp whole fennel seed

½ cup soaked TVP
1¼ c. vital wheat gluten

Mash beans and add the top ingredients. Mix well.
Add the TVP and Wheat Gluten. Mix very well and set aside.
Take about a ping pong ball size amount and wrap with foil just like a tootsie roll.
Place in oven water bath for 25 minutes at 350 degrees.
Allow to cool a little and unwrap.
Optional Reheat on the grill. Great for creating the grill markings.

Millet Creations
2 cans frozen concentrate juice
8 c. water
1Tbsp. salt (optional)
2 c. millet flour
1 cans berry pie fillings
2 cups granola
½ c. coconut flakes

½ of the juice mixture is brought to a boil.
And the other ½ is mixed with the millet flour and salt.
Add the flour mixture to the boiling juice and stir until boil returns.
Simmer for 20 minutes on low.
Place in glass baking dish on individual serving bowls.
Chill for 4 hours.
Top with a berry pie filling, granola and coconut flakes.

 

Spinach Enchiladas
½ c. olive oil
½ c. onions
1 tsp sea salt
2 tsp seasoning salt
2 10oz package frozen chopped spinach
2 10oz package whole Leaf Spinach
2 c. vegan cheese mozzarella cheese
½ c. pecans or other nuts
2- 14oz can enchilada sauce mild
12 corn tortillas

Sautee onions in the garlic and olive oil.
Add the salts, spinach and nuts. Mix and set aside.
Dip the tortillas in hot oil and set aside
Take the spinach mixture and add ½ of the cheese and evenly roll the mixture into the tortillas.
Place in a glass baking pan.
Top the enchiladas with sauce and remaining cheese.
Bake for 30 minutes at 350 degrees.

 

Chicken Fried Steaks
For the meat:
1 ½ c. gluten flour
½ c. rice flour
2 c. water
6 Tbsp Braggs Liquid Aminos
2 Tbsp granulated garlic
2 Tbsp powdered onion
2 Tbsp beefless base

You will also need:
2 c. bread crumbs
1 tsp sea salt
2 c. flour
1 package tofu (any style works)
1 cup soy milk

For the steaks
Mix the wet ingredients and add the dry, making a mock steak.
Cook steaks in oven for 5 minutes on each side.

The breading process is first into the flour, second into the tofu milk wash, and third into the bread crumbs.
For the soymilk wash, blend together the tofu and soymilk.
For the bread crumbs, add salt and mix.
Make sure to press the bread crumbs.
Pan-fry in canola oil on each side for 3 to 5 minutes, or until golden brown.

 

Cooking Show-Spring Camp 2009

 

Berry & Peach Fruit Topping
4 cups Strawberries cleaned & diced
2 cups Blueberries
4 cups Peaches pealed and diced
½ Cup Brown Rice Syrup
Set in fridge and mix occasionally

Raspberry Tofu Cream Topping
1 - 12.3 oz. pkg. Mori-Nu silken style tofu, extra firm
1/4 cup Raspberry Juice Concentrate
2 Tab. Sugar or Honey
Blend and set in Fridge

 

Stuffed French Toast
Batter
¾ cup soy milk
1 – 12.3 oz. pkg. silken style soft tofu
1 tsp. Cinnamon
1 Tab. Vanilla
8 pieces Texas Toast

Stuffing
1 cup vegan cream cheese
¼ cup diced canned peach

Split bread and stuff with thin spread of filling
Soak Bread in mixture until completely wet.
Cook on Med-High in oiled pan.
Top with Berry and peach fruit topping and Raspberry tofu Topping

 

Fruit Infused Quesadillas
Homemade Spinach Tortillas
1 cup spinach juice warm
2 cups flour
2 tablespoons olive oil
1 tsp. salt
Pinch of baking soda
Mix the spinach juice, olive oil and salt, add flour until well mixed into a dough ball. Flatten and panfry in a little olive oil...
Stuff with vegan cheese, add berry & peach fruit topping.
Top with Raspberry Tofu Topping

 

Beefless Wellington
¾ Cup Vital Wheat Gluten Flour
¼ Cup Rice Flour
1 Cup Water
3 Tab. Braggs Liquid Aminos
1 Tab. Granulated Garlic
1 Tab. Powdered Onion
1 Tab. Vegetable Base
Mix the wet ingredients and add the dry, making a mock steak.
Cook steaks in oven for 7 minutes on each side.

Sautee Items
¼ Cup Sliced Mushrooms
¼ Cup Onion Slivers
2 Tab. olive oil
1 tsp. Rosemary
1 tsp. Thyme
Sautee items and set aside

½ Cup Vegan Brown Gravy
1 sheet puff pastry dough

To make wellingtons, top steaks with sautéed onions and mushrooms. Add a tablespoon of gravy and wrap with puff pastry dough. Bake for about 40 minutes at 350 degrees. Serve atop the gravy.

 

Pinto Bean Fudge
1 cup cooked pinto beans, Drained
¾ cup vegan butter substitute
1 Cup Carob Chips
1 Tab Vanilla
1 Cup chopped Walnuts
2 lb powder sugar

Mash beans well, add butter, carob chips & vanilla. Cook until melted & very warm. Gradually add sugar and walnuts stir and press into lightly oiled 9x13 in pan and cover and fridge.