Carrot Pineapple Muffins

Again this came from an industrial kitchen so if you don't want to make 120 muffins, cut back on the ingredients.  Also, these muffins are a little on the greasy side so you might want to cut back on the oil a little more.

Carrot Pineapple Muffins
dry ingredients:

• 15 cups of soft flour
• 9 cups of sugar (unpacked)
• 1/2 cup of baking powder
• 3 Tbsp +1 tsp of cinnamon
• 1 Tbsp +1 tsp of salt

wet ingredients:

• 5 cups of water
• 3 Tbsp + 1 tsp of vanilla
• 6 2/3 cups of oil
• 10 cups of grated carrots
• 5 cups of crushed pineapple with juice

1, Sift dry ingredients together in a bowl.
2, Beat together the water, oil & vanilla.
3, Blend the crushed pineapple in a blender or food processor.
4, Mix well all the ingredients together.
5, Use 1/3 cup ice cream scoop to fill muffin cups.
6, Bake in convection oven at 325 degrees for 15 to 20 minutes.

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Polenta

Again, this is a recipe that I got from an industrial kitchen so it's a recipe for 60 servings.  You'll have to divide the ingredients by 5.  & by the way, this is a little on the greasy side, I like cutting the margarine by 1/4 to 1/2 a cup

Polenta

Polenta topped with vegan Parmesan.

ingredients:

• 20 cups of water
• 5 tsp. of salt
• 5 cups of cornmeal
• 1 cup of margarine
• 1 1/4 cup of Parmesan cheese (vegan Parmesan recipe below)

Vegan Parmesan Cheese:

• 4 cups of sesame seeds (blended fine)
• 4 cups of brewers yeast
• 3 Tbsp. of onion powder
• 3 Tbsp. of garlic powder
• 6 Tbsp. of chicken seasoning
• 2 Tbsp. of lemon juice

1, Parmesan Cheese: blend sesame seeds & brewers yeast flakes until fine.  Take out of the blender & combine the onion powder, garlic powder, chicken seasoning & lemon juice.

2, Cornmeal: bring water salt & margarine to a full boil.  Slowly wisk in the cornmeal & parmesan cheese.  Bring to a full boil over moderate heat.  Turn off the heat & let it sit for a good 15 - 20 minutes.

3, Put it into a greased pie plate, cover loosely & chill for at least 1 hour to harden.*

4, Turn Polenta over onto a cookie sheet.  Brush with margarine & bake until lightly brown. (convection oven - 350 degrees for 45 minutes / gas oven - 400 degrees for 1 hour.)

* option - Instead of pouring it into a pie plate, a lot of people prefer it spread flatter over a cooking sheet before it hardens.

Crunchy Granola

Mind you I'm not partial to granolas so this one HAS to be real good to make it into my blog.  Also, I got this recipe from an industrial kitchen so it's written to make 66 cups, so if you just want to make  it for yourself you'll have to cut the ingredients down.

Crunchy Granola

I've always hated granolas until I tried this one.

Dry ingredients:

• 28 cups of quick oats
• 6 cups of wheat germ
• 6 cups of coconut
• 3 cups of sunflower seeds
• 3 cups of sesame seeds
• 4 cups of chopped walnuts
• 4 cups of chopped almonds
• 4 cups of carob chips (optional)

Blend:

• 6 cups of brown sugar
• 1 1/2 Tbsp. of salt
• 2 Tbsp. of vanilla
• 2 cups of water
• 2 cups of oil

1, Combine the dry ingredients in a bowl.
2, Blend brown sugar, salt, vanilla, water & oil in a blender.
3, Combine wet & dry ingredients together.
4, Bake for one hour or until golden brown. (convection oven - 250 degrees/gas oven - 275 degrees)  Turn over every 15 - 20 minutes to expose areas not yet browned.
5, Take out of the oven & mix in the carob chips while the granola is still hot.  
Note: Freeze when not in use.

Veggie Turkey Seasoning

I tried this once on tofu patties.  It was good so I got the recipe.  The only reason I never make it is because I couldn't find the dang sweet pepper flakes.  
It was originally called "Chicken Seasoning" but I'm calling it "Veggie Turkey Seasoning" because it when it's fried of tofu patties if reminds me a lot of Worthington's turkey.

Veggie Turkey Seasoning

Ingredients:

• 1 ½ cup of brewers yeast flakes
• 1 Tbsp. of onion powder
• ½ tsp. of celery seed ground
• 2 tsp. of garlic powder
• 1 Tbsp. of paprika
• ½ tsp. of turmeric
• 2 Tbsp, of brown sugar
• 2 ½ tsp. of sweet pepper flakes
• 4 tsp. of salt
• 1 tsp of dried parsley

Blend it all together until fine.

For this seasoning I recommend freezing a cube of tofu until solid.  This will change the texture enabling thin slices.  Thaw the tofu and bread it in the seasoning & fry.  It's awesome as a sandwich meat.

French Toast

This is the best vegan French Toast recipe I've come across.  To be honest when I first saw the recipe I didn't think I would like it but I tried it anyway & man it's good. Try it, I'll bet you'll like it.

French Toast

French Toast with whole wheat bread.

Ingredients:

• 1 Tbsp. of flour
• 1Tbsp. of sugar
• 1 Tbsp. of brewers yeast flakes
• 1/2 tsp. of cinnamon
• 1 cups of milk
• margarine or butter for frying
• about 4-5 slices of bread

1, Mix the first 5 ingredients together.
2, Preheat a skillet & put the margarine in it.
3, When the margarine is melted quickly dip a slice of bread in the mix and place in the skillet. 4, Flip when the bottom is golden brown.
5, Repeat steps 3 & 4 with the rest of the bread.

Banana Ice Cream

Now here's a very delicious & very healthy alternative to fattening ice cream.

Banana Ice Cream

It only get better with your
favorite toppings on it.

• 5-6 spotty  bananas

• 1/8 cup of milk or juice (more if the bananas are huge, less if they're small)

• toppings (of your choice)

 1. Peel & string the bananas.  Cut them in little pieces, wrap them in plastic wrap to make sure they don't get freezer burn and put them in a freezer until they are thoroughly frozen.

Note: Don't take the bananas out of the freezer until you are ready to work with them as they will thaw.  When you do take the bananas out, work quickly.

2. Take the bananas out of the freezer and put them in a blender or food processor with just the tiniest bit of milk and blend.  Add only so much milk at a time because if you put to much, you'll get a smoothie instead.  Blend until the bananas turn into a firm & smooth cream.

3. If you want to mix things like chips into the ice cream stop the blender, add the chips & blend for about 5 to 10 seconds.  Serve with toppings or in between two cookies as an ice cream sandwich.

Note:  It can be refrozen but remember that there are no additives or preservatives so don't leave it in the freezer for to long.