Rice and lentil soup

Bring 4 cups water to a boil.
Add one yellow onion and one clove garlic chopped.
Add 1 heaping Tbs. dried stinging nettle leaf.
Add 1/2c brown rice
Add 1/4c split peas
Add 1/4c lentils

Simmer at least 30min
When beans and rice are soft, add 1-2 roma tomatoes chopped
Add 2ounces lemon juice

Simmer until dinner time

Serves 3-4; doubling is recommended.

Every day bread; based on early American recipe

Boil 2C water

Put 1C cornmeal into a large mixing bowl, add boiling water, mix well

When batter cools add 1T dried yeast. Wait for batter to bubble.

Add 1t. salt

Add enough whole wheat flour to make an elastic/not sticky dough.

Form into a ball cover and let rise to double.

Punch down dough, shape into a loaf, place in an ungreased loafpan and let rise to double.

Place in 375* oven and bake for 45 min.

*may substitute oatmeal for cornmeal, add wheat germ if desired. I do not grease the pan and have no problem with the bread sticking, however putting melted butter over the outside of the loaf before baking might make a softer crust.

Corn bread

1-1/2 cups oatmilk
1-1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose or whole wheat pastry flour
2 tablespoons raw sugar or other sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil

Preheat oven to 425F.

Combine oatmilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.

German Honey Cake (vegan)

1 Cup Honey or molasses
1/2 Cup Sugar

1 teaspoon Cinnamon
1 teaspoon Clove
1 teaspoon Ginger

2 teaspoons Baking Powder

2 Cups flour (I use whole wheat)

Mix honey and sugar, stir for 20 min.

Add Spices

Add Powder

Add Flour last 1/2 cup at a time. When it gets too tough, roll out adding flour as needed.

Place on non-stick cake pan, bake for 15 min. at 375F

Cut into squares straight away. Chocolate Icing is recommended, but optional.

Irish Soda Bread (not Vegan)

Irish Soda Bread
recipe courtesy~ Dear Mrs.H

Ingredients:

1/2 cup sugar
4 cups flour, plus 1-2 tsp. extra
2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1 cup golden raisins
1 cup regular raisins
1 Tbs. caraway seeds (optional but recommended)
2 eggs lightly beaten
1 1/4 cups buttermilk
1 cup sour cream
Directions:

Preheat oven to 350 degrees.
Grease a 9-inch round cake pan. Set aside.

In a large mixing bowl, combine flour (reserving the extra), sugar, baking powder and soda, salt, raisins and caraway seeds. In a smaller bowl, blend together the eggs, buttermilk and sour cream. Add the wet mixture to the dry and stir just until blended. Spoon into the prepared pan. Dust with the remaining flour. Dip a knife in flour and make an X mark into the top.
Bake for 50 to 65 minutes, until a blade inserted comes out clean.

When cool, slice into wedges to serve.
Note: Blend some softened butter with honey to taste and serve as a spread.
Recipe originally from Maryanne Corsini.

Vegetable Soup

Pre-soak and cook Pinto Beans.

Combine equal portions cooked Pinto beans, Frozen Mixed Vegetables, and Low Sodium V8. Bring to a simmer. Add Mrs. Dash, table blend to taste. May crumble saltines over it as desired.

I make about 1 cup per adult serving needed. So for a family of 3: add 1 Cup cooked beans, 1 Cup mixed vegetables and 1 cup low sodium V8 and simmer. I usually let each person season his or her own. 6 saltines per person is usually plenty.

Whole Wheat Vegan Pita Bread

Makes 8 pitas

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature

Mix together, dry ingredients first, then water.

Roll into 8 balls. Roll balls out very flat between two pieces of wax paper. Bake in a very hot oven (400-450*F) 3-15 min. Remove from oven when puffy. Let cool. Store in airtight container.

Variation on a Theme

A variation I tried this week with the Vegan Brown bread:

Add 2 T. Cinnamon to dry ingredients
Add 1/3 C raisins after sifting dry ingredients

Continue according to previous recipe.

A further variation:

Roll dough into balls and make Brown Vegan Rolls instead of bread.

Making the Raisin variation into rolls makes a very convenient breakfast food on a busy morning.

Basic Brown Bread (Vegan, no oil added)

Sift:
4 C. WW flour
4 t. yeast
2 T. Cocoa

Mix:
1/4 C. Molasses
1 C. Warm Water

Add:
Water mixture to sifted ingredients

Add up to 1 C. more warm water while kneading the dough.
Knead for about 20 min.

Divide in two and shape into loaves.
Place in loaf pans and place in the oven on 110* for 30 Min.
Turn oven up to 350* and bread will be done in 35 min.