Category Archives: Cooking

Chocolate Chip Pumpkin Bread

Modified From:

1 can (15oz) pumpkin
1/2 c water
1/4 c vegetable oil
1 tsp vanilla
208 g whole-wheat flour
1 c raw sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 c chocolate chips


Mix pumpkin, water, oil, and vanilla until light in color and well-blended.

Mix separately flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix with pumpkin mixture until well-blended

Fold in the chocolate chips.

Bake at 350 degrees in a loaf pan to an internal temperature of 200 degrees (around 50-55 minutes)

Basic Peanut Sauce

1 can (13.5oz) Coconut Milk
1/4c Raw Sugar
1/4c Peanut Butter
1tsp Ginger
1/4tsp Crushed Red Pepper Flakes

Combine together and cook over low heat until sauce thickens.

Basic Waffles Rev 1

240g Whole Wheat Flour
1/2c Vegetable Oil
1 3/4c Almond Milk
1 Tbsp raw sugar
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla.

Combine, whisk until smooth-ish cook in waffle iron.

Decent. Not amazing. Can we make it chewier? Reduce the oil? Add flavor?

Brown Rice


1c rice
2 3/4c water
1tbsp olive oil
1tbsp noosh (nutritional yeast)
1tsp paprika
1/2tsp thyme
1/2tsp rosemary
1/4tsp crushed red pepper
1tsp salt
1/2tsp black pepper
1 can black beans


Combine all ingredients (except black beans) into a saucepan. Cover, bring water to a boil, turn heat down, and simmer on low for 45 minutes. Stir in black beans & eat!

White Bread Recipe

White Bread:

9oz Water
2 Tbsp Olive Oil
1 1/2 Tbsp Sugar
1 1/2 tsp Salt
381 grams Bread Flour
2 tsp Yeast

Quinoa & Black Bean Burgers Rev 2

1/2c Quinoa
1 15oz can of black beans, drained, rinsed, divided
1 small onion, diced fine
3 garlic cloves
~1/2c green pepper
1 Tbsp + 1 tsp Olive Oil

Spice Mix:
1/2 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp ground mustard
1/2 tsp paprika
1/4 tsp crushed pepper
1/2 tsp black pepper

Soak Quinoa in 1 cup of water ~24 hours. Drain.
Grind Spice Mix together.
Boil soaked Quinoa, 1 tsp Olive Oil and spice mix in 1 1/2c of water.
Once mixture boils, reduce heat, cover & simmer until liquid is absorbed.

Saute Onion & Green Pepper in 1 Tbsp Olive Oil until translucent. Add garlic, saute an additional 2-3 minutes.
Add Black Beans and saute an additional 2-3 minutes. Remove from heat.

Mash beans in mixture. Add Quinoa. Form into patties.

Bake at 350 degrees for 20 minutes. Flip. Bake an additional 20 minutes.

Tofu Scramble

3 Tbsp Olive Oil (360)
1 medium Onion, chopped (45)
12oz White Mushrooms, sliced (80)
6oz Spinach (40)
12oz Tofu (200)
3 cloves Garlic, minced (12)
2 Tbsp Nutritional Yeast (93)
1 tsp salt
1/2 tsp Black Pepper

Saute Onions and Mushrooms in Olive Oil.

Add remaining ingredients, increase heat, cover and cook down spinach.

Eat. (830) calories



28oz Crushed Tomatoes
6oz Tomato Paste
3 cloves Garlic
1 1/2 tsp Kosher Salt
1 Tbsp Brown Sugar
1 tsp Paprika
1/2 tsp Black Pepper, ground
1/2 tsp Oregano
1/2 tsp Rosemary, crushed
1/2 tsp Thyme

Cashew Cheese
Lasagna Noodles (12)


Simmer together sauce ingredients until flavors meld. Cook Lasagna noodles.

Layer ingredients in 9×13 pan. Sauce, noodles, cheese, eggplant, sauce, noodles, cheese, zucchini, noodles, sauce.

Bake, covered @ 350 for 40 minutes.

Soft Pretzel Rolls

Adapted from Always Be Cleaving.


1 1/2c Warm Water
1 1/2 tsp Kosher Salt
1 Tbsp Honey (Clover)
1/4 c Margarine (Earth Balance)
562g Whole Wheat Flour
2 1/4 tsp active dry yeast

1/2 c Baking Soda
Melted Margarine
Kosher Salt

Load Dough ingredients into bread machine. Run through dough cycle.

Divide dough into 4-6 parts and form into pretzel or roll shapes.

Boil Baking Soda in a large pot of water ~10 cups.

Boil pretzels for 30 sec on each side and move to baking sheet. Pretzels should double in size while baking.

Brush pretzels with melted margarine and sprinkle generously with kosher salt.

Bake 10 min at 450 degrees.

Honey Mustard

1 part lemon juice
2 parts mustard
2 parts honey
8 parts mayonnaise (Earth Balance)

Combine ingredients. Eat.

Vegan Corn Dogs


1 cup all purpose flour
1 cup yellow or white cornmeal
1 tbs sugar
1 tsp salt
1/2 tsp paprika

1/4 tsp ground black pepper
1 1/2 cups soymilk
1 package of vegan dogs


Combine dry, add soymilk.

Roll Dogs in cornstarch, cover in batter.

Bake 15 minutes @ 450.


Batter was flat.   Perhaps add 1/2 –  1 tsp baking powder.

Batter was also bland.  Needs more salt and some spices.