Monday, July 18, 2011

Pineapple Millet Crumble

This is a favorite dish to serve for Sabbath breakfast because I can make it ahead of time and have it in the fridge. It also makes for a quick meal because it already has everything in it––fruit, nuts (if your granola has nuts), and grain.

Spread in the bottom of a 9x13x2-inch pan:
2 cups granola
Next, add a layer of:
4 sliced bananas
Follow this with a layer of:
1 can (19 ounces) crushed pineapple (do not drain)
Blend smooth:
1 cup cooked millet
1 ¼ cups pineapple juice
¼ cup dates
1 tsp. vanilla
1 tsp. coriander
¼ tsp. lemon extract
¼ tsp. salt
Pour this mixture over the above. Top with the following:
2 cups granola
Chill and serve for breakfast.

Thursday, July 14, 2011


Mix in a large, flat baking dish:
9 cups quick oats
1 cup chopped almonds
3/4 cup coconut
1 cup whole wheat flour
3/4 cup sunflower seeds

Mix separately:
1 cup oil
1/4 cup water
1-1/4 cups raisin sauce (cover 1-1/4 cup of raisins with water, let sit overnight, and then blend smooth)
1 tsp. salt

Pour over mixture in pan and mix well. Bake at 225 degrees for 3 hours. Stir every 30 minutes.

Tuesday, July 5, 2011

Tofu Filling for Wraps

This recipe smells a little strong of lemon juice when you are making it, and I wouldn't recommend eating it like scrambled tofu, but it's amazing how good it is as a filling in wraps!

6 Tbsp. lemon juice
Tbsp. mustard
3/4 cup yeast flakes
1 tsp. turmeric
2 tsp. garlic
1/4 tsp. onion powder
3/4 tsp. salt
2 boxes mori nu tofu, mashed
Mix and cook in a frying pan for 10-15 minutes. Use as a filling for wraps along with your choice of veganaise, shredded carrot, salsa, soy cheese, lettuce, tomato, onion, and avocado.