Almond Cookies

4 tablespoons butter, melted
1/3 cup agave nectar
1/2 tsp cinnamon
1 tsp ginger
1/8 tsp salt
1/4 tsp baking soda
2 cups almond flour


Preheat oven to 300F.
Place butter in mixing bowl. Add all other ingredients, stirring flour in last. Form dough into 1-inch diameter balls and place on a buttered cookie sheet. Bake 10-15 minutes, or until done. Watch that they don't burn around the edges.

Totally Awesome Flaxseed Burgers

In my quest for non meat burgers, this is by far the best I have found. It taste awesome and it is quite filling.

Ingredients
2 garlic cloves, pressed
1 cup ground almonds
1/2 cup ground flax seeds
2 tablespoons balsamic vinegar
2 tablespoons flaxseed oil
sea salt
Directions
Mix all ingredients in bowl. Form into two patties. Using a non stick skillet, brown on each side.

Pumpkin Cookies

This recipe is adapted from Bob Red Mills Millet Flour Package


DRY INGREDIENTS:
2 cups Millet Flour
1/2 cup Soy Flour
3 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Sea Salt
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1-2 cups dried cranberrys(optional)
1 cup chopped nuts (optional)

WET INGREDIENTS:
1/2 cup Olive Oil
1-1/4 cups Brown Rice Syrup
1/4 cup Agave Nectar
2 large Eggs, beaten
1 Tb Molasses
1/2 tsp Vanilla
1-1/2 cups canned Pumpkin Puree


Preheat oven to 400-425°. Stir dry ingredients into liquid ingredients. This makes a thick pourable batter. Bake medium size cookies for 12-14 minutes.

Soy Granules Spread

1 cup Soya granules
1 cupvegetable broth or water
2 T mustard
4 T Soy Mayonnaise or Mayo
1/2 cup fine minced celery
1/2 cup shredded carrot
1/2 cup finely minced onions
2 Tablespoons minced parsley

Add 1 cup water or broth to Soya granules and simmer in skillet until almost dry. Let stand 5 minutes or so and mix in all other ingredients.

Flour Substitutions

We all know to stay away from white flour, but what can you use as a substitution?

Below are some suggestions:


Substitutions for one cup of white flour

1- 3/8 cups barley flour
1 cup corn flour
7/8 cup corn meal
3/8 cup potato flour
7/8 cup whole brown rice flour
1 cup rye meal
1-1/2 cups ground rolled oats
3/4 cup whole wheat flour

Tofu Scramble

Tofu Scramble

2 Tbsp (30mL) oil

1 box firm tofu, drained
2 tsp nutritional yeast
1/2 tsp minced garlic
1 Tbsp low-sodium soy sauce
1 cup button mushrooms chopped
1/4 yellow onion, finely chopped
1 tomato, seeded and chopped
1 brocoli stalk, peeled and finely chopped

Heat oil in a skillet. Add veggies and garlic. Cook until they are tender but crisp. Add tofu, breaking it up into chunks. Add soy sauce and nutritional yeast. Stir until seasonings are incorporated with the veggies. Cook over medium heat until the tofu is hot.

Makes 4 servings.

Soy Milk Made from Soy Flour

Soymilk Made From Soy Flour

1 cup full fat soy flour
6 cups water

Bring the water to a boil. Slowly pour the soy flour into the water, stirring contstantly with a whisk to prevent lumps. Reduce heat and simmer for 20 minutes, stirring occasionally. Line a colander with cheesecloth or nylon mesh and place the colander in a large blow or pot. Strain the soy flour mixture through the lined colander. Refrigerate the milk immediately. Homemade soymilk can be flavored with sweetener, vanilla, or other flavoring as desired.