Frittata

Frittata

INGREDIENTS & QUANTITY
½	CUP CHOPPED ONIONS
¼	CUP DICED PEPPER (green, red, or yellow)
1	CLOVE GARLIC, minced
1	SMALL ZUCCHINI
1	CUP FIRM TOFU (7-8 ounces)
¼	CUP WATER (omit if soft tofu is used)
½	TEASPOON SALT or BUTTER-FLAVOURED SALT
1	TEASPOON FOOD YEAST FLAKES
1	TEASPOON Bragg Liquid Aminos
1	TABLESPOON CORNSTARCH
1	TABLESPOON FINE CORNMEAL or CORN FLOUR

1.     Simmer onions, peppers, garlic in 2 tablespoons of water for 5 minutes. Add sliced zucchini and cook 3 more minutes. Remove from heat. Place a shallow, non-stick 8-inch skillet (or frittata pan) on the burner at medium low heat to preheat.

2.     Place tofu and remaining ingredients in blender and blend – not necessarily smooth but thick.

3.     Stir blended tofu into the onion mixture and pour into the preheated skillet, smoothing the surface. Cook for 15 minutes or until the frittata is almost set. Cover handle with foil or slip frittata onto a cookie sheet and place under broiler for about 2 minutes or until the top is set and golden. Allow the frittata to stand for 5 minutes before cutting into wedges for serving.

– MAKES 1 8-INCH FRITTATA —

Dried Fruit Sauce

Dried Fruit Sauce

INGREDIENTS & QUANTITY
1	APPLE, diced small
1	CUP CRUSHED PINEAPPLE
½	CUP ORANGE JUICE (non concentrated)
¼	CUP PURE MAPLE SYRUP or HONEY, optional
1	TEASPOON VANILLA
½	TEASPOON COCONUT EXTRACT
¼	TEASPOON SALT
1	CUP WATER
½	CUP DRIED APRICOTS, diced
½	CUP DRIES PRUNES, diced
¼	CUP DRIED CHERRIES, optional
1	TABLESPOON CORNSTARCH DISSOLVED IN ¼ CUP WATER

1.     Place all ingredients except dissolved cornstarch in a saucepan. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Stir in dissolved cornstarch to thicken as desired. (Omit the cornstarch if the sauce is as thick as you like without it).

2.     Serve over Scottish oat Cakes or Whole Wheat Toast.

TIP: Great for camping trips. Dried fruit (including apple) can be diced and placed in a plastic bag. Even omit sweeteners – the simple flavours of the dried fruits stewed together will be enjoyed by all.

PRESERVING TIP: This sauce may be preserved by hot-pack canning. Simply place jars in a microwave with 1 inch of water in each jar for 10 minutes. Boil the metal lid seals in a small pan of water for 1 minute. Empty the water out of the jars and pour the boiling sauce into the jars. Screw on the lids right away let to cool and seal.

– MAKES 1 QUART —

Scottish Oat Cakes

This is a delicious make-ahead treat, kids love it, mature, old everyone whoever tastes it loves it and wants more and more. Enjoy with your family and friends, especially neighbours, because once they smell they will come without the invitation.   

Scottish Oat Cakes

INGREDIENTS & QUANTITY
¼	CUP WHOLE WHEAT PASTRY FLOUR
1	CUP BRAZIL NUTS (or walnuts)
1	CUP QUICK OATS
1	TEASPOON SALT
¼	CUP HONEY, WARMED LITTLE

1.     Place flour and nuts in a food processor and whiz for 1 minute or until nuts are as fine as the flour but not getting buttery or sticking to the sides. Pour into a mixing bowl and add oats and salt. Stir in warmed honey until a ball of dough forms, adding a little water if needed. Mixture should stick together, but not be so wet that it sticks to your hands.

2.     Divide into about 12 walnut-sized balls and place on two non-stick cookie sheets. Poll thin with a rolling-pin.

If the pan sides are deep, turn it upside down and make your cakes on the bottom in order to roll the cakes flat with a rolling pin. Cover them with plastic wrap to keep the roller from sticking.

3.     Bake 10-12 minutes at 350˚F. Watch carefully – they burn easily!

4.     Serve with thickened fruit topping such as blueberry, cherry, or peach. Add nut or soy milk if desired.

– MAKES 1 DOZENS —

Maple Syrup Sauce

Maple Syrup Sauce

 1.     Dissolve 1 tablespoon cornstarch in ¼ cup water.

2.     Dilute 1 cup pure maple syrup with 1 cup water. Bring to a boil and slowly stir in the dissolved cornstarch. Serve over crepes, waffles, or pancakes.

  – MAKES 2 CUPS —

Whole Wheat Pancakes

Whole Wheat Pancakes

INGREDIENTS & QUANTITY
2	CUPS WHOLE WHEAT PASTRY FLOUR
1	TEASPOON SALT
2	CUPS SOY MILK OR NUT MILK
2	TABLESPOONS HONEY
2	TABLESPOON Ener-G Baking Powder (or 1 tablespoon regular baking powder)

1.     Blend all ingredients together in a blender or with a wire whip.

2.     Pour onto hot griddle, being careful not to stir down the bubbles (no bubbles with regular baking powder). Bake until golden brown on each side.

Variation: Add 1 mashed banana or 1 cup blueberries. Other flours may be used instead of whole wheat, such as rice, barley, corn, or oat flour. 

– MAKES 8-10 PANCAKES —

Whole Grain Cereal

This cereal is wholesome and hearty – just whole grains. It is quick and simple to make overnight in a small Crock-Pot. Make it special by adding dates and raisins. Serve with dry-roasted peanuts for extra crunch. Make ahead and freeze in smaller amounts for handy use in the morning   

Whole Grain Cereal

INGREDIENTS & QUANTITY
½	CUP WHOLE RYE OR WHEAT
½	CUP BROWN RICE, BARLEY, MILLET, OR MIZZED WHOLE RICE
3	CUPS BOILING WATER
½	TEASPOON SALT
1	CUP RAISINS AND CHOPPED DATES, optional

Crock-Pot method: Place all the grains in a Crock-Pot and add the boiling water and salt. Let cook 8 hours and serve.

     Hint: if you like the cereal less creamy or starchy, you can wait to add the rice, barley, or millet about 1½ hours before serving. I like to use rye and put it in the Crock-Pot at bedtime. Since I am an early riser, I wait to add the rice or softer grains when I get up, about 1½ hours before breakfast. Then about 15 minutes before breakfast I add the raisins and dates. Good served with sliced bananas, apples, pears, or peaches.

Stove Top Method: Place 3 cups water in a kettle along with rye or wheat and salt. Simmer for 1 hour. Then add the rice or softer grain and continue cooking until water is gone – about 45 minutes. Just before it has finished cooking, add the raisins and dates if desired.  

– MAKES 3-4 SERVINGS FOR HUNGRY & HEALTHY ADULTS—

Simple French Crepes

Simple French Crepes

INGREDIENTS & QUANTITY
1½	CUPS WATER
¼	CUP RAW CASHEW NUTS (may use 1½ cups soy milk instead of water and cashew nuts
½	CUPS QUICK OATS
½	CUP WHOLE WHEAT OR BROWN RICE FLOUR
1	TABLESPOON APPLE JUUICE CONCENTRATE or 1½ TABLESPOON HONEY
½	TEASPOON SALT
½	CUP TOFU, optional (makes the crepes richer and more tender

1.     Blend ingredients together about 1 minute.

2.     Lift preheated non-stick skillet from burner and pour ¼ cup portion, tipping in a circular motion so crepe flows large and thin. Use medium-high temperature until dry on top (about 1 minute), then loosen gently with spatula and turn, cooking the other side for about 30 seconds. Stack finished crepes on a flat plate and cover with a cloth to keep warm.

You make these ahead and refrigerate, wrapping a plate of stacked crepes in a plastic bag. Warm up in microwave before serving.

Serving Tip: Place a thin layer of sugarless jam on crepe and then spread across in the middle a spoonful of Whipped Topping. Roll up and drizzle with Maple Syrup Sauce if desired.  

– MAKES 12 CREPES —

Simple French Toast

“Though eggs have a tradition in cooking and baking, we have not used them in our recipes. You can make light muffins, pancakes, and waffles and even crepes without them! You might notice a slight difference in taste and texture, but most of our gusts didn`t miss them at all. So just to round out our breakfast section, we include some delicious replacements for egg and hash brown fans without the usual cholesterol or grease.”

David McDowell.    

Simple French Toast

INGREDIENTS & QUANTITY
1	CUP ORANGE JUICE (not concentrated)
½	CUP FLOUR (may use whole wheat, but white flour will give a nicer appearance)
6 or 7	SLICE WHOLE WHEAT BREAD

1.     Place orange juice and flour in a bowl and stir briskly with a wire whip.

2.     Dip bread, one slice at a time, and place in a preheated non-stick skillet (medium heat). Gently press the bread with a spatula so that all of it contacts the griddle. This will help it to brown evenly. Turn over after 1-2 minutes.

Serving Tip: Use date-nut or raisin bread and serve with almond butter, topped with apricot or pear sauce. Or spread French toast with peanut butter and top with hot applesauce or a bit of Maple Syrup.  

– SERVES 2-3 HUNGRY ADULTS —

Five Loaves Rice Cream

We always served this recipe in our soft-serve machine. It can be made in a blender, but is easiest to make in the kind of ice-cream maker that has a container you keep in the freezer. (Cuisine-art makes a good one.) When ready to use, simply mount the freezer container on the motor, turn on, and pour in the mix. In 20 minutes you have soft ice cream ready to serve.  

Five Loaves Rice Cream

INGREDIENTS & QUANTITY
¾	CUP CASHEW NUTS
½	CUP COOKED BRON RICE *
½	CUP PITTED DATES
½	CUP FRUIT JUICE SWEETNER OR HONEY
½	TEASPOON SALT
1	TEASPOON VANILLA
½	TEASPOON GUAR GUM OR XANTHAN GUM (OPTIONAL)
2	CUPS WATER
1	TRAY ICE CUBES (optional)

* If desired, you may omit the rice and increase nuts to 1 cup cashew nuts.

1.     Blend all the ingredients (except ice cubes) in a blender until very smooth (may take up to 2 minutes). There should be no grittiness when a drop of mixture is felt between your thumb and finger.

2.     Add ice cubes and blend smooth (speed chilling time). Add more water as needed to make 5 cups total mix.

3.     Pour into ice-cream maker and freeze according to its directions. )or pour into a shallow pan and freeze. When ready to use, thaw slightly until just soft enough to cut into squares. Place in a blender with enough soy milk or water to blend into the consistency of soft ice cream).

4.     Spoon into containers as soon as the mix is done (if the ice cream is left in an ice-cream maker, some will freeze to the container and become hard). Store in freezer until ready to use.

Hint: This ice-cream recipe will harden more in the freezer than store-bought high-fat brands. To serve slightly in the microwave.     

– MAKES ABOUT 6 CUPS —