Carrot Cake

Dry ingredients
2 cups flour
2 cups sugar
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
Mix above ingredients in a large mixing bowl.

1/2 cup applesauce
2 ener-g egg replacers
1 1/2 cup canola oil
3 cups finley chopped carrots

Put in blender 1 egg replacer, 1/2 cup oil and 1 cup carrots. Add another egg replacement mixture, 1/2 cup oil. and 1 cup carrots. Repeat this step by adding the 1/2 cup apple sauce, 1/2 cup oil, and 1 cup carrots. Blend until smooth Add blended mixture to dry ingredients and mix with an electric mixture until smooth. Pour into greased bundt pan, bake at 350 for 45-50 minutes or until toothpick comes out clean. Frost when completly cooled with frosting.

Frosting recipe:
1 cup cornstarch free powdered sugar
1/2 tsp clear vanilla
1 tbsp vanilla ricemilk
2 tbsp nucoa margarine softened

In a mixing bowl combine powdered sugar, vanilla, ricemilk and nucoa.
Stir in additional ricemilk 1 tsp at a time untill it reached drizzling consistency.

Blueberry cobbler Ala Mistake

I am pretty picky about my cobbler. I like it not too crusty, not too flakey, so I combined and tweeked about four recipies to create this little ditty.

Ingredients

2-1/2cups blueberries (I usually use frozen because thats what I have on hand)
1-1/2 cups flour
1 cup packed brown sugar
1 cup white sugar
2 tsp haines baking powder
1 tsp salt
2 ener-g egg replacements (to replace two eggs)
1 cup oats
1/2 cup nucoa margarine
1/2 cup vanilla rice milk

Place blueberries in the bottom of a 9x13 pan.
MIx together flour, sugars, baking powder, salt, oats, and mixed up egg replacements untill crumbly. Spread evenly on top of blueberries.
Mix together melted nucoa and vanilla rice milk and dribble over top. Bake at 350 untill lightly browned. About 15-20 minutes.

Butternut squash soup

This soup is so yummy, even my meat loving husband loves it.

Ingredients

2 tbsp Nucoa
1 small onion chopped
1 stalk of celery chopped
2 medium carrots chopped
2 or 3 medium potatoes diced
1 medium butternut squash- peeled, seeded and cubed
32 ounces 365 vegetable broth from whole foods. (see picture on potatoe soup recipe.)
Salt and pepper to taste

Melt Nucoa & onion, celery, carrot, potatoes and squash in large pot. Cookfor five minutes to brown a little. Add vegetable broth and bring to a boil. Simmer covered for 20 minutes or untill veggies are soft. Blend half of soup mixture in blender till smooth. ( I like my soup hearty and chunky. If you prefer it smoother, blend more or all of soup in blender till it reached desired consistancy.
Add salt and pepper.