- oatmeal
- whole spelt or whole wheat flour
- baking powder
- baking soda
- ground cinnamon
- nutmeg
- ground flax seeds
- sucanat
- canola oil
- vanilla
- Crumb Topping
- oatmeal
- whole wheat or whole spelt flour
- sucanat
- canola oil
- vanilla
- seitan
- red onion
- shiitake mushrooms
- veg stock
- mustard
- vegan sour cream
no specific amounts, adjust to taste
- green pepper
- red pepper
- raw cashews
- rice wine vinegar
- toasted sesame oil
- soy sauce
- sugar
- ginger
- 1t sea salt
- 2C red lentils
- organic coconut milk
- 2T curry powder
- 1/2t cayenne
- 1/2t blk pepper
- toasted sunflower seeds
- tomato puree
- drops chili oil
- finely chopped green peppers
- finely chopped black olives
This very simple spread is delicious, dairy-free and reminiscent of egg salad. This is my favorite sandwich filling.
- mashed tofu
- Tofu Mayonnaise
- chopped celery
- salt and pepper to taste
- potatoes
- zucchini
- onion
- tomatoes
yummy sauteed green beans
- green beans
- chopped fresh basil
- sliced mushrooms
comment from original poster: “These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..”
- whole wheat flour
- raisins
These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..
- pitted dates
- water
- dark molasses
- water
- safflower or canola oil
- whole wheat flour
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- black raisins