Flaky Pie Crust

1/2 c olive oil
5 tbsp water
1 c unbleached flour
1 c ww pastry flour
1/4 tsp salt

Combine dry ingredients. Mix oil and water with a fork until light and fluffy. Pour into dry and stir until just mixed. Roll! Makes 2 crusts.

Vegan Spinach Quiche

5 Tbsp olive oil, divided
1 medium onion, finely diced
1 small zucchini, thinly sliced
5 medium sized mushrooms, thinly sliced
1 to 1/2 Tbsp sea salt, divided, to taste
1 Tbsp sherry, optional
3 garlic cloves, sliced thin
6-8 fresh basil leaves, chopped
1/4 Tbsp dried thyme
1 (16 oz) package firm tofu, drained and pressed for at least 30 minutes
2 Tbsp lemon juice
1 Tbsp rice vinegar
1 (16 oz) package frozen chopped spinach
1 pie shell
paprika to taste

Preheat oven to 350 degrees F. In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini. Caramelize for about 10 minutes or so. When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for another minute until dry.

Remove and place in a medium sized mixing bowl.  In the same pan on medium heat, add the rest of the oil and saute the garlic, basil, thyme, and red pepper flakes for about 3 minutes until the garlic is slightly golden but do not brown.

Pour garlic concoction into a food processor and crumble the drained tofu on top.  Add the vinegar, lemon juice, and the rest of the salt. Puree until really smooth.

Add to the onion/mushroom mixture in bowl. Using the same pan once again, saute the spinach until heated through.  Once finished, squeeze all excess water out and add to the tofu mixture, stirring all ingredients together well.

(see Flaky Pie Crust Recipe) and smooth down mixture into the pie shell. Dust with paprika, and bake for 35-45 minutes until crust is golden brown and tofu is somewhat firm.

Mac N Cheese

3 C dry macaroni (use whole whole grain if possible)
1 can coconut milk
1 1/4 C water
1/4 C yeast flakes
2 tsp salt
1/4 C raw cashew pieces
1/4 C pimentos
3 Tbsp lemon juice
1/4 C cornstarch
1 tsp onion powder
1/4 soy milk powder or increase cashews to 1/2 C

Cook macaroni in 5 quarts boiling water with 2 tsp salt until soft. Meanwhile, blend remaining ingredients about 2 minutes until very smooth. Drain cooked macaroni and return to pot. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently. Add 1-2 cups frozen peas or 1 C mushrooms or sliced olives if desired. Cover and let sit for 5-10 minutes before serving, or put in an oiled casserole, cover with seasoned crumbs, and bake.

Scalloped Potatoes

6 C thinly sliced potatoes
1 onion, sliced in rings
1 can coconut milk (lower fat version: 1 C each coconut milk and water blended with 2 Tbsp of flour)
1/2 Tbsp onion powder
1/2 tsp garlic powder
1 tsp salt

Boil potatoes and onions in 6 cups water with 2 tsp salt for 5 minutes. Drain and place in an 8-inch oiled casserole dish. Combine milk with seasonings and pour over potatoes, pressing them firmly into the milk. Sprinkle with paprika if desired. Bake at 400 F for 45 minutes.

Sausage

2 C gluten flour
2/3 C quick oats
4 Tbsp yeast flakes
1 Tbsp onion powder
1/2 tsp black pepper
3 tsp sage
2 tsp oregano
1/2 tsp salt
6 cloves garlic chopped
2 Tbsp ground flax seed
2 C water
2 Tbsp oil
2 Tbsp soy sauce
Dash liquid smoke
2 tsp (or 3 small cubes) veggie bouillon (or other seasoning type)

Roll sausage size, put in foil and twist ends. Makes three rolls. Steam for 40 minutes in a double boiler.

Unsausages

My brother-in-law loves these, and he is not vegetarian.

2 1/4 C water
1/4 soy sauce (Braggs)
1 tsp honey
1 tsp sage
1 tsp garlic powder
2 tsp onion powder
1/2 tsp Italian seasoning
2 Tbsp yeast flakes
1/3 C sunflower seeds, ground
2 C + 2 Tbsp quick oats

Combine all ingredients in sauce pan, except oats and bring to a boil. Add oats to pot and simmer, stirring constantly for 3 minutes. Form small patties on a oiled baking sheet (or non-stick), using a canning jar ring and lid. Bake at 350 F for 15 minutes on each side. Enjoy a nice formed sausage that is totally healthy and yummy!

Pancit

Pancit is a popular noodle recipe in the Philippines. During the three times that I have been to the Philippines, this dish has been one of the TOP favorites of mine. I decided to make it today after I found bihon (noodles) at our local international market.

1 package of dried rice noodles (bihon)
olive oil
2 cloves of garlic, minced
1 onion, chopped finely
1 C veggie meat of choice
2 carrots, sliced into 2 inch long strips
2 C shredded cabbage
1/4 C Braggs soy sauce

First, in a bowl soak the bihon in warm water until it becomes soft. Drain and set aside. In a wok or non-stick pan, saute the onion and garlic in the oil. Add the veggie meat and veggies, letting them saute for a few minutes. Add the soy sauce and mix well. May season with black pepper if desired. Add the drained bihon, stirring it in till it is all coated. Enjoy! It is so tasty!