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.

Red velvet cupcakes

I made this delicious cake from the recipe I found online here. It is so good!

Cake
2 cups soy milk
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 ounces red food coloring
4 teaspoons vanilla extract

• Add vinegar to soy milk, and set aside to curdle.
• Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Add vegetable oil, food coloring, and vanilla extract to the curdled soy milk, and mix.
• Pour liquid ingredients into the dry ingredients, and mix.
• Fill cupcake liners ¾ full.
• Bake in a preheated 350° oven for 20 minutes or until done.

I didn't use her recipe for the icing, but here it is.

Frosting
½ cup margarine, room temperature
½ cup Tofutti Better Than Cream Cheese, room temperature
2 teaspoons vanilla extract
4 cups confectioners sugar

• Cream margarine, cream cheese, and vanilla extract.
• Slowly mix the confectioner’s sugar into the creamed sugar, and then beat until smooth and fluffy.
• Frost cooled cupcakes.

Honey Candy

Ingredients:

2 cups sugar
1/2 cup water
1/2 cup honey

Boil in saucepan on medium high heat untill reaches hard crack stage. Rub Nucao onto your hands and stretch and pull untill white in color. Caution very Hot!!!

I like to make them in sticks because Marix is still at the choke on small hard thing stage.

Wheat Waffles

2 cups flour ( 1 cup white and 1 cup wheat)
4 tsp haines baking powder
1/4 tsp salt
2 Tbsp honey
1 and 3/4 cups ricemilk ( I like to use vanilla, is makes it vanilla-ie yes that is a word.)
6 tbsp canola oil
2 egg replacers ( to replace to eggs )

Mix dry ingredients together. Stir in remaining ingredients.

Cook on hot griddle.

Blender Wheat Pancakes

This is a great way to use whole wheat from your food storage.

1 cup ricemilk
1 cup uncooked whole wheat
2 egg replacers Needed to replace two eggs.
2 Tbsp oil
2 tsp baking powder (use Haines)
2 Tbsp honey or sugar
1 1/2 tsp salt

Put ricemilk and wheat in blender. Blend on highest speed for four or five minutes or untill batter is smooth. Add and blend on low, egg replacers, pil, baking powder, honey and salt. Bake on hot Griddle.

Variations:
We like to add 1/2 cups blueberries at the end and mix them in by hand wih a spoon.

Toppings:
Pure maple syrup
Cornstarch free powdered sugar
Bananas
Applesauce