Baked Yeast Donuts Vegan

Recipes adapted from Vegan Heartland


Makes about 24 Donuts 

Donut Ingredients:

• 1 1/2 tbsp Rapid Rise yeast
• 1/4 cup water
• 1 1/2 cups warm non-dairy milk (I used Almond Milk)
• 1/2 cup sugar
• 1 tsp. salt
• 1/2 cup unsweetened applesauce
• 1/3 cup canola oil
• 5 cups all purpose flour + more for dusting

In a small dish, dissolve the yeast in the 1/4 cup water and set aside.

In a large bowl using a wire whisk, combine milk, sugar, salt, applesauce, and oil. Add yeast mixture. Add 2 cups of flour, whisk to incorporate everything. Set whisk aside.

Using a wooden spoon, stir in the remaining 3 cups of flour and combine thoroughly. Cover the bowl with a towel and allow the dough to rise for 45 minutes.


Prep two baking sheets with either parchment paper or silicone baking mats. Dump the dough out onto a lightly floured surface and lightly coat with flour. Gently roll the dough to 1/2 inch thickness.

Cut the dough into strips and form them into the classic donut shape. Some strips will have to be cut in half so the donuts aren't too big.

Place formed donuts in cold oven and cover them and allow them to rise until they've increased in size. It will take 30-40 minutes.

Preheat oven to 350F. For best results center racks in middle of oven with enough space in between to slide the donuts in and out. Bake donuts for 14-16 minutes. Bottom of donuts will vary between golden brown and white depending on what rack you bake them on. I baked two pans at the same time. Top rack was still white on the bottom but still cooked through. Bottom rack was golden brown on the bottom. 

Place the donuts on a cooling rack immediately if golden brown and let sit for five minutes on baking sheet if white on the bottom.

Vanilla Glaze Ingredients:

• 1/3 cup canola oil
• 2 cups powdered sugar
• 1 1/2 tsp vanilla
• 6 tbsp hot water

Place all the ingredients in a bowl and mix with a fork until everything is well combined.

After the donuts have cooled, (or immediately if eating warm) brush the glaze on with a pastry brush. Set the donuts back on the cooling rack and allow the glaze to set.

Sprinkle with sprinkles as soon as you brush with the glaze before it sets. 

Note: If you want a thinner glaze- add an additional 1 tsp. of hot water to glaze until desired consistency is reached.

American Flag Cake

American Flag Cake
recipes adapted from ourbestbites.com
Sheet Cake
Ingredients
1 c. butter
1 1/2 c. buttermilk
2 c. white-wheat flour
1 1/3 c, white sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
3 tsp. vanilla
1 recipe cream cheese frosting (recipe below)
1 pint blueberries, rinsed
1 quart strawberries, rinsed, hulled and sliced

Instructions
1. Preheat oven to 350 F. Line a half sheet (13x18") with 2 equal sized pieces of parchment paper.
2. Combine the butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat.
3. In a large mixing bowl combine the flour, sugar, baking soda, and salt. Add the buttermilk/ butter mixture and mix until combined. Add the eggs and vanilla to the cake mixture after tempering the egg mixture. Mix until smooth. Pour the batter into the prepared baking sheet and bake for 18-24 minutes or until a pick inserted into the center comes out clean. (baking time will vary depending on oven...mine was done after 18 minutes.)
4. When the cake has cooled, cut the cake in half right along the parchment paper. Transfer the first half of the cake to your serving platter or a smaller pan; this is the first layer. Careful to keep parchment under the cake. Spread about a third of the frosting evenly over the cake. Top with alternating columns of slices of strawberries and blueberries. Spread a thin layer of frosting on top of the other half of the sheet cake to act a s a glue to the 1st layer.
5. Flip the 2nd half of the sheet cake over on top of the 1st layer. Remove parchment paper from 2nd layer. Cover cake with remaining frosting.Lightly mark a flag pattern into the frosting, then fill the upper left rectangle with blueberries and every other stripe with strawberry slices. Cover and refrigerate until ready to serve.

Tip: You can use toothpicks to keep your plastic wrap from smearing your frosting.

Cream Cheese Frosting
2 8-oz. packages cream cheese at almost room temp.
1/2 c. unsalted butter at almost room temp.
1 1/3 c. sifted powdered sugar
1 tsp. vanilla extract

In a food processor pulse butter until smooth. Add cream cheese and pulse until combined. Add in powdered sugar and vanilla; pulse til smooth. Refrigerate frosting and anything you've frosted that is not eaten immediately.

Vegan Queso

Ingredients:

3 T. olive oil

4 cloves garlic, minced

1/4 c. unbleached all-purpose flour

1 1/4 c. unsweetened plain almond milk

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. chili powder

Optional Toppings:

Salsa

pickled Jalapenos

Directions:

In a saucepan saute garlic in olive oil over medium heat. Careful not to brown garlic. Add flour and whisk together. Continue whisking for a few minutes. Add almond milk, a half cup at a time, whisking after each addition. 

Place sauce in blender with seasonings. After pulsing a few times, return it to the saucepan and heat til warm.

Brazilian Cheese Bread

Brazilian Cheese Bread
Makes 24 mini Cheese Puffs
Recipe adapted from simplyrecipes.com

INGREDIENTS

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• 1 1/2 cups (170 grams) tapioca flour or potato starch
• 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
• 1 teaspoon of salt (or more to taste)

Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

Note: 
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

METHOD
1) Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
2) Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
3) Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4) Bake in the oven for 15-20 minutes, until all puffy. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Mom's Mac n Cheese

   

My mom made this recipe recently for my Dad's birthday party and several people asked for the recipe, so here it is:

Mom's Mac and Cheese

Ingredients:
8 oz. elbow macaroni (2 cups)
2 cups shredded sharp cheddar
1/2 cup Parmesan
3 cups milk
1/4 cup butter
2 1/2 tbs. flour

For topping: 
2 tbs. butter
1/2 cup breadcrumbs

1. Cook macaroni - boil 6 minutes for "al dente".
2. Melt butter in a pan on medium heat. Stir in flour to make a roux. Add milk slowly, stir constantly on low heat. Stir in cheeses til melted and sauce becomes thicker. Put macaroni in a large casserole dish and stir well.
3. Topping: melt butter in a saucepan, add breadcrumbs and brown. Spread over the macaroni to cover; sprinkle with paprika.
4. Bake @ 350 degrees for 30 minutes.

Mom's Note: I tripled the recipe, using a Romano/Parmesan mix for 1/2 cup of the cheese, and prepped it all the day before, so just popped in the oven 30 minutes the next day.

Eri's Note: Mom toasted some whole wheat bread to make her own breadcrumbs.

Buttermilk Biscuits

Buttermilk Biscuits

Recipe adapted from Bobby Flay on foodnetwork.com

Makes 15 biscuits

Ingredients:

• 4 c. bread flour, plus more for dusting
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 12 T. unsalted butter, cut into small pieces
• 1 1/2 c. cold buttermilk
• 1/2 c. whole milk
• 1/4 tsp. freshly ground pepper, not super fine and not course, somewhere in between
• 2 T. melted butter

Directions:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. 

Cut in the butter using your fingers or a pastry cutter just until the butter pieces are incorporated. Add the buttermilk and gently mix until the mixture just begins to come together. Add the whole milk and gently mix just until there is no longer any dry flour. 

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about a 1/2 inch thick. Cut into biscuits by pressing a 2-inch round cutter straight down into the dough to cut out biscuits. (Do not twist the cutter because that will hinder the biscuit from rising properly.) Press together the scraps of dough, and repeat the process. 

Place the biscuits on the prepared baking sheet. Lightly sprinkle the biscuits with the black pepper. Place biscuits on baking sheet so that they are just touching, this will help the biscuits rise. Bake the biscuits until lightly golden brown, 12 to 14 minutes. Move the biscuits off the baking sheet and onto a cooling rack. Brush the tops and sides of the biscuits with the melted butter. Enjoy!

Mexican Stroganoff

Recipe by Micheal Grant

Ingredients:

Cheese Sauce 

• 8 oz. Velveeta cheese
• 1/2 c. shredded Vermont White Cheddar cheese
• 2 c. whole milk

Mexican Stroganoff

• 1 1/3 lb. lean ground beef (93/7)
• 1/4 tsp. Salt
• 1/2 tsp. fresh ground Pepper
• 1/2 tsp. Garlic powder
• 1 med. onion, chopped
• 1 c. water
• 16 oz. pkg. Extra-wide egg noodles
• 1 10 oz. can Rotel Diced Tomatoes & Green Chilies-(Mild)
• 4 c. chicken broth made from Premium Better Than Bouillon Roasted Chicken Base
• 1/2 tsp. Cumin
• 1/4 tsp. ground Corriander
• 1/2 tsp. dried Oregano
• 1/2 tsp. 365 Carribean BBQ Seasoning

Directions:

1. Combine Cheese sauce ingredients in a microwave safe dish and melt in microwave until smooth, stirring every 30 seconds. Set aside.

2. In a large, deep skillet, brown beef seasoned with salt, pepper, and garlic powder.

3. Add onion to pan and saute for about one minute. De-glaze pan with 1 c. water.

4. Let cook until onions are soft, then add noodles to pan.

5. Add Rotel, cheese sauce, chicken broth, Corriander, Oregano and Carribean BBQ seasoning to pan.

6. Bring mixture to a boil, then simmer on medium-low heat for about 10 minutes.

Mayonnaise

It isn't terribly difficult to make your own mayonnaise but it does require some patience as you can not dump everything in all at once. I made this recipe today for the egg salad that I made for lunch.

Mayonnaise
recipe is from whole30.com
Makes about 8 oz.

Ingredients:

• 1-1/4 c. of light olive oil, divided
• 1 egg (room temp.)
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/2 to 1 lemon, juiced (room temp.)

Instructions:
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Notes:
1) All ingredients must be room temperature. You can bring an egg to room temp. by placing it in a cup of warm water.

2) You can use other types of oil but your results will vary. I used both EVOO and canola oil.

Dressings and other variations made with mayo:


Lemony-Chive Mayo
Delicious drizzled over salmon or roasted vegetables. From Stupid Easy Paleo.

½ cup olive oil mayo • 2 tablespoons chopped chives  • zest of 1 lemon • black pepper

Put ½ cup of the mayo into a bowl. Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl. Add the chopped chives. Stir thoroughly to combine. Add cracked black pepper to taste (optional).

Basil Garlic Mayo
Top steak, chicken, or fish, or toss with roasted sweet potatoes. Inspired by Epicurious.com.

1 cup finely chopped fresh basil • 1 garlic clove, minced • 1/4 teaspoon salt  •1/8 teaspoon cayenne • 3/4 cup Olive Oil Mayo

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator.

Ranch Dressing
You’ll never miss the buttermilk; makes about ½ cup. From Well Fed: Paleo Recipes for People Who Love to Eat.

1 clove garlic, minced • ¼ teaspoon paprika • ¼ cup fresh parsley leaves, minced • 1 tablespoon dried chives • ½ cup Olive Oil Mayo • 1 teaspoon lemon juice • salt and black pepper

In a small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and pepper. If your dressing is too thick, add either lemon juice or water — ¼ teaspoon at a time — until it’s the right consistency.

Caesar Dressing
Great on heartier salads; makes about ½ cup. Inspired by Primal Palate.

1 clove garlic, minced • 1 lemon, juiced • 1 teaspoon black pepper • ½ tube anchovy paste (about 1 ounce) • ½ cup Olive Oil Mayo • 1 tablespoon Dijon or spicy brown mustard* • salt and black pepper

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator. *If you are on the Whole30, read your mustard labels! Many Dijons contain white wine, which rules them out for the program.

Tartar Sauce
Makes everyday fish taste special; makes about ½ cup. From It Starts With Food.

½ cup Olive Oil Mayo • 1 Tablespoon minced cornichons or dill pickle • 2 Tablespoon fresh parsley leaves, minced • 2 teaspoon minced capers • 2 teaspoon minced chives (fresh) • ½ Tablespoon lemon juice • 1 teaspoon pickle juice • salt and ground black pepper

Place all ingredients in a bowl and mix with a spatula until blended. Allow the flavors to meld for 30 minutes before serv-ing. Store covered in the refrigerator.

Creamy Italian Dressing
Makes enough for two side salads or one entree-sized salad. From The Clothes Make The Girl.

2 tablespoons homemade mayo  • 1 tablespoon vinegar: balsamic, wine, or cider (I like pomegranate balsamic!) • 1 clove garlic, crushed • 1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil) • salt and pepper, to taste

Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a ¼ teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.

Tonnato Sauce
The perfect veggie dip, or great on chicken breasts. From Nom Nom Paleo.

1 (7-ounce) can tuna packed in olive oil or water, drained  • 5 anchovies packed in olive oil, drained • 2 tablespoons capers, drained  • 3 tablespoons lemon juice  • ½ cup extra virgin olive oil  • ½ cup homemade mayonnaise  • Kosher salt  • Freshly ground black pepper


Dump all the ingredients in a blender and blitz until smooth and creamy. Done.

Napoleon's Tater Tots

If you are a Napoleon Dynamite fan like me then you know that Napoleon loves tater tots. Napoleon would swoon over these homemade tater tots!

Napoleon's Tater Tots
Serves 2 
Recipe adapted from: Homemade Tater Tots recipe from Andie at Canyoustayfordinner.com


Ingredients:
4 medium red potatoes, peeled, shredded, and dried
1/2 c. all purpose flour
 2 tsp. salt, plus more for serving
1 tsp. black pepper
1/2 c. canola oil

 Directions:
1. Peel potatoes, shred potatoes using a food processor.
2. Drain all excess liquid from potatoes by pressing them in a large mesh strainer.
3.Mix the potatoes with the flour, salt, and pepper. Form into 1” logs.
4. Heat oil in a large pot(I used a large non-stick wok pan) until it is so hot that it sizzles when you put a tiny bit of potato in it. Add tots (6 at a time) and turn over once golden brown and fry until both sides are golden brown.
5. Serve hot, sprinkled with salt, and with plenty of ketchup.

Note: Use a large spoon and fork to turn tots and a slotted metal spoon to remove the tots from the oil once done. Drain excess oil from tots by placing on a plate lined with a paper towel.

Broccoli Poppers

We tried some of these as take-out at my Sister-in-law's house and they were so delicious. When I came across this recipe I had to try it. The kids love Broccoli.

Recipe adapted from superhealthykids.com

Ingredients:

• 4 c. broccoli florets
• 1 c. shredded cheddar cheese
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 large egg
• 1/4 c. bread crumbs, dry & plain
• 1/2 c. Panko  (Japanese bread crumbs)

Directions:

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
2. Steam your broccoli for 2-3 minutes until tender.
3. Chop broccoli into tiny pieces with a knife
4. Squeeze out the excess water by pressing on the broccoli with a towel.  Transfer to a bowl.
5. Add the rest of your ingredients to a large bowl except for  the Panko, and mix.
6. Scoop out tablespoon size balls of the mixture and roll in Panko.  Place on lined cookie sheet.
7. Bake for 10 minutes then turn them over and bake for 10 more minutes or until golden and crispy.

Sweet Potato Oven Fries

Makes 2 Servings

Ingredients:

• 1 large sweet potato, peeled and cut into wedges
• 1 T. extra virgin olive oil
• kosher salt
• cajun seasoning (optional) (I used Tony Chachere's Original Creole Seasoning)

Directions:

1. Preheat oven to 500°F. Position oven rack in the middle of oven. Line a cookie sheet with parchment paper. In a large bowl, toss sweet potato wedges with olive oil to coat. Spread the wedges out on the cookie sheet so that they are not touching one another. Sprinkle with kosher salt and cajun seasoning if you like them with a little kick. Bake for 9 minutes, then take fries out from oven and turn them over using a fork and spoon. Return fries to oven and bake for 9 more minutes. Fries should be tender and lightly browned.

Stuffed Peppers

Ready to eat

Bell Peppers ready for stuffing

Filling

Stuffed Peppers

Sprinkled with cheese

Leftover filling baked

 Ingredients:

• 1 T. salt
• 4-6 large green bell peppers - tops, seeds,and membranes removed (slice each pepper in half and reserve pepper tops to chop up for filling)
• 1 T. olive oil
• 1/2 c. chopped onion
• 3-4 cloves garlic, minced
• 1 jalapeno, seeds removed, diced
• 2 c. cooked brown rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 c. frozen corn, rinsed/drained in warm water
• 2 roma tomatoes, diced
• 1/2 c. cherry tomatoes, diced
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 2 c. shredded Mozzarella (or cheese of your choice)

 Directions: Preheat oven to 350 degrees F. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onions, chopped pepper tops, jalapeno and garlic in the hot oil until onion are softened and transparent, 5 to 10 minutes. Add chili powder,cumin and 1/2 teaspoon salt; stir until evenly mixed. Add rice, black beans, corn and tomatoes to cooked onion mixture. Remove from heat. Fold 1 1/2 cups of cheese into rice mixture. Spoon rice mixture onto each bell pepper half; arrange peppers on a cookie sheet lined with foil. Sprinkle peppers with remaining cheese. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Note: If any filling remains, put it in an oven safe dish and sprinkle with cheese and either bake it with peppers or save to cook for later as a burrito filling.

Homemade Corn Tortillas

Makes about 20 tortillas
Ingredients:

• 4 c. Maseca
• 2 tsp. salt
• 4 c. water

Directions:

Mix all ingredients in a large bowl. Dough should be pliable kind of like play dough. Form the dough into 1 inch balls. Use a tortilla press to make  circles. Line tortilla press with parchment paper. Cook tortillas on skillet over medium-high heat.  Barely cook the 1st side, turn and cook about 1 minute, then turn again to the 1st side to finish cooking, that way tortillas will cook nice and soft.

Potato Latkes

recipe is from the How to Make Potato Latkes video on allrecipes.com

Ingredients:

• 2 lbs. Russet potatoes
• 1 red onion
• 1/4 c. all-purpose flour
• 1 egg, beaten
• 3/4 tsp. salt
• pinch of pepper
• 1/4 c. olive oil (for frying)

Directions:

Use a food processor to finely chop onion, squeeze liquid out and place in a large bowl. Peel potatoes and cut into small pieces. Shred potatoes using a food processor. Squeeze liquid out of potatoes and then add potatoes to onions in bowl.Coat potato mixture with flour. Add egg and mix well. Add salt and pepper. Heat a nonstick skillet over medium heat. Add olive oil to pan. Once pan is hot, add 2-3 T. of potato mixture to pan per pancake. Let cook until golden brown on each side. Place latkes on a plate covered with a few paper towels to drain any excess oil.
Enjoy! Traditionally served with applesauce and/or sour cream.

Groot Soup in a Bread Bowl

Say What?? A delicious bread bowl filled with the goodness that is Groot Soup... COUNT ME IN!! What is Groot Soup, you ask? Well it is a soup made with root vegetables and broccoli. My hubby named it after the Groot character in the movie Guardians of the Galaxy. Recipe for bread bowl is beneath recipe for Groot Soup.

Groot Soup

Ingredients:

• 4-5 small and medium Russet potatoes, rinsed, peeled and chopped
• 5-6 medium carrots, rinsed, peeled and chopped
• 5-6 Hakurei turnips, rinsed, peeled and chopped
• 1 medium broccoli bunch, rinsed and chopped
• 2 cans of cream of mushroom soup
• 1 can of cream of celery soup
• 1 pint of heavy cream
• 1/2 c. butter
• 1 1/2 c. shredded cheese of your choice (cheddar or mozzarella work fine)
• salt and pepper to taste

Directions:

In a stock pot melt butter over medium-high heat. Turn heat down to medium and add in all vegetables. stirring to coat with butter. Let vegetables cook for about 10 minutes, stirring often. Add remaining ingredients (except cheese, salt and pepper). Bring to a boil then let simmer on medium-low heat for 1-2 hours until veggies are fully cooked, stirring every 10 minutes. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.

Quick & Easy Bread Bowls
Makes 3 big bowls
This recipe is adapted from Yammie's Noshery

Ingredients:

• 1 1/2 c. warm water (Between 105ºF and 115ºF, hot enough to keep your finger in comfortably)
• 2 T. instant dry yeast
• 1 T. white sugar
• 2 1/2 c. all-purpose flour + 1 c. white-wheat flour
• 1 tsp. salt
• pastry brush and small dish of water

Directions:
Combine the water and yeast. Let sit for a couple minutes. Add the sugar and flour and knead for 10 minutes by hand or with stand mixer with dough hook attachment. Add the salt.
Cover with a damp cloth and let rise in a warm place for about half and hour.
Preheat the oven to 500ºF. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. Brush with water using pastry brush and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, brush the bread bowls with water and turn the heat down to 425ºF. Continue to bake 18 more minutes or until done.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.

Corn & Butternut Squash Chowder

My new favorite soup is Corn & Butternut Squash Chowder by Martha Stewart. I made this soup a few days ago with some Butternut Squash we got in our CSA share. It was sooo good! Just finished the last of it tonight for dinner. I didn't put any curry in it because I didn't want it to be too spicy for the kids and it still came out great! This recipe doubles easily if you have a large crowd.

Serves 8
Ingredients:

• 2 tbsp. Olive oil 
• 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 
• 1 medium onion, chopped 
• 1 bag (32 ounces) frozen corn, thawed 
• 1 1/2 tsp. curry powder 
• Coarse salt and ground pepper 
• 32 oz. vegetable broth 
• 1 c. heavy cream 
• 1 c. whole milk
• 1 c. water
• 2 cans creamed style corn

Directions:
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add thawed corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend the soup until smooth. Return to pot and stir in cream, milk, water, and creamed corn. Heat through over medium-low (do not boil).

Easy Oven Roasted Corn

We got some corn on the cob as a bonus with our CSA share this week! My girls loved this corn and asked for seconds. Here is an easy way to cook corn on the cob without firing up the grill.

Serves 4
Ingredients:

• 4 cobs of corn in husks
• Butter
• Salt
• Pepper

Directions: Preheat oven to 350 and make sure one rack is near bottom of oven. Rinse outer husks to remove any dirt. Shuck corn by peeling husks back but leave them attached to cob. Remove all of the thin long corn hairs. Once corn hairs are removed, cover corn back up with husks. Arrange corn on cookie sheet. Bake in preheated oven on bottom rack for one hour. Corn should be cooked and husks should be lightly toasted. Season corn with butter, salt, and pepper if desired.

Fresh Baked Challah Bread

Shabbat Shalom! My first attempt at home-made Challah bread was a success. I can barely believe these beautiful loaves came out of my oven!

This recipe is adapted from Bread Machine Challah II by: Marylyn Pisseri on allrecipes.com

Makes 2 loaves
Ingredients:

• 1 c. warm water
• 1/2 c. canola oil
• 1 T. honey
• 2 eggs, room temperature
• 1/2 c. white sugar
• 4 1/2 c. flour
• 2 1/2 tsp. salt
• 3 tsp. bread machine yeast

Egg Wash:

• 1 egg, beaten
• 1 T. water

Directions:
1. Place warm water, canola oil, honey, eggs, sugar, flour, salt, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle, press Start.

2. After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let it rest for 5 minutes

3. Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water.

5. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes. If it begins to brown too soon, cover with foil.

Note: I baked the loaves for 15 minutes then covered them with foil for the last 5 minutes. I found Isa's video on how to braid Challah very helpful, here is the link: http://instagram.com/p/dz-2rjGHMf/

Chickpea-Noodle Soup

The girls were both sick today with a cough and runny nose so I decided to make them a soup to help them feel better. 

serves 6
Ingredients:

• 2 T. canola oil
• 1 small yellow onion, diced
• 2 ribs celery, thinly sliced
•  a pinch of salt
• 2 cloves garlic, minced
• 1 cup carrots, thinly sliced
• 2 cups dried cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
• 4 cups mashed potatoes or peeled chopped fresh potatoes
• 1/2 tsp. ground thyme
• 1/2 tsp. Old Bay seasoning
• 1 tsp. rosemary
• 8 cups vegetable broth, divided into 6 cups and 2 cups
• 1 cup dried small elbow pasta
• 1 tsp. agave syrup
• 1 cup frozen peas, rinsed with warm water 

Directions: 1. Preheat a 4 quart soup pot over medium heat and add the oil. Saute the onion and celery in the oil with a pinch of salt until soft, about 5 minutes.  Add the garlic and cook until fragrant, 30 seconds or so.

2. Add the carrots, chickpeas, potatoes, thyme, Old Bay seasoning, and 6 cups of broth.  Cover and bring to a boil.  Once boiling, lower the heat to a simmer, add the pasta, and cook until the pasta and vegetables are soft, about 10 more minutes.

3. Add the agave, 2 cups of broth, and frozen peas and heat through for about 5 minutes on medium-low heat and an additional 10 minutes on low heat.  Remove from heat and serve.

Potato-Kale Soup with Sizzling Chorizo

Potato-Kale Soup with Sizzling Chorizo

from Viva Vegan by Terry Hope Romero