Melissa's At It Again - Yummy Vegan Recipes

CHOCOLATE COOKIES
Mix dry ingredients: 1c flour, 1/4t baking soda, 1/2t baking powder, 1/4t salt, 1/2c + 1T sugar (I use turbinado), 2T cocoa.
In a blender, mix: 1/4c silken tofu, 1/4c corn oil, 2T agave syrup, 1/2t vanilla.

Mix all together, bake on lightly oiled cookie sheet at 350 for 15. min.

RECOMMENDED OPTIONS:
1)replace the 1/2 cup sugar w/a 1/2 cup dates (totally chopped to pieces - itty bitty ones) Stay away from Sugar of any form (cane juice, raw sugar, turbinado)! - check out October/November 2008 entry on Sweets, Sugars & Artificial Sweeteners.
2) You can find dairy-free cocoa from health food stores or online. Another option is using carob powder (raw or roasted) or carob chips (unsweetened or sweetened w/a natural sweetener) to make Chocolate Colored Cookies ;>).
3) Use a gluten free baking mix or gluten free flour (or a mix of several GF flours - brown rice flour, arrowroot flour, buckwheat flour...

BANANA MUFFINS
1 1/2c flour(I mix, white,ww,oat), 1/2c turbinado sugar, 2 1/2t baking powder, 1/2t salt, 1/4t baking soda, 2 1/2t poppy seeds (optional).

In a blender, mix:1/2c soymilk, 2 bananas, 1/4c applesauce, 1/4c silken tofu.

Add mixture to dry ingredients. Scoop into muffin tins. Bake at 400 for 20 min. 15 minutes if using mini-muffin tins.

RECOMMENDED OPTIONS:
1)replace the 1/2 cup sugar w/a 1/2 cup dates (totally chopped to pieces - itty bitty ones) Stay away from Sugar! - check out October/November 2008 entry on Sweets, Sugars & Artificial Sweeteners.
2) Use a gluten-free baking mix or gluten free flours (or a mix of several GF flours -brown rice flour, arrowroot flour, buckwheat...)

OATMEAL RAISIN COOKIES - from Vegan Planet p.511
1/2c + 2T flour, 1t baking powder, 1/4 heaping t cinnamon, 1/3 c turbinado sugar, 3/4c oats, 1/3c golden raisins (Vegan Planet calls for dried cranberries (often have sugar added to them - check it out) and 1/4c chopped walnuts).

In a blender, mix: 1/4c corn oil or applesauce, 1/4c silken tofu, 2T soymilk, 1/2t vanilla or almond extract.

Mix together, bake on lightly oiled cookie sheet (press down a little as they don't spread well) at 350 for 12-15 minutes.

RECOMMENDED OPTIONS:
1)replace the 1/3 cup sugar w/a 1/2 cup dates (totally chopped to pieces - itty bitty ones) Stay away from Sugar! - check out October/November 2008 entry on Sweets, Sugars & Artificial Sweeteners.
2) Use a gluten-free baking mix or gluten free flours (or a mix of several flours -brown rice flour, arrowroot flour, buckwheat...)

POTATO LEEK SOUP
1 sliced leek, 1/2c chopped celery..saute in 2T coconut oil, then add:
2c chopped, peeled potatoes, 1 1/2c vegetable broth, 1/2t dry mustard.

Bring to a boil. Reduce heat; cover and simmer for 15 min. Blend:
3T silken tofu with 1 1/2 cups milk (soy, coconut, almond or a blend of these).

Add to potatoes and stir until thickened. Add nutritional yeast to taste. Pour into bowls, sprinkle with Mary-Ann's Garlic Herb seasoning, cracked pepper, and freshly snipped green onions.

FENNEL COMPOTE - from Vegan Planet p178
1 large fennel bulb- trimmed and diced, 3T fresh lemon juice, 2 shallots- minced, 2t grated lemon zest, 1/4c toasted pine nuts, 3T chopped fresh parsley leaves, 2T pitted and halved black olives, 3T olive oil. Toss all ingredients then drizzle with olive oil and sprinkle with salt and pepper.

I used it as a sauce with brown rice pasta.