For a tasty hot Vegetarian Sandwich just follow the recipe below

Makes: 1 Serving

INGREDIENTS:

2 Slices Whole Wheat Bread
2 Slices Mozzarella Cheese
1 1/2 Tablespoons Basil Pesto
1/2 Baby Eggplant - Sliced
1/2 Purple Onion - Sliced
1/2 Red Pepper - Sliced
1/2 Tomato - Sliced
1/2 Cup Sliced Mushrooms
1 Cloves Garlic
Dried Oregano
Dried Basil

DIRECTIONS:

1. Preheat oven.
2. Add pesto to each slice of bread.
3. Put one slice of cheese on each slice of bread.
4. Add remaining ingredients.
5. Sprinkle dried basil over the open sandwich.
6. Cook for 5 minutes in oven.
7. Serve!

Try these excellent Baked Apples as an alternative snack when you need something quick and tasty.

Makes: 1 Serving

Ingredients:

1 Apple
1 1/2 Teaspoon Honey
1 Teaspoon Orange Juice
1 Teaspoon Nuts (Your Choice)
Cinnamon & Raisins (optional)

Directions:

1. Wash & core apples.
2. Mix juice, honey & nuts.
3. Heat in microwave & mix again.
4. Slice apple into two halves.
5. Spread mixture over top of apple.
6. Cook in microwave.
7. Add cinnamon & raisins if desired.
8. Serve.

Sometimes a carrot stick just won’t do as a snack, for those times there are Coconut Cookies

Makes: 25 Cookies

Ingredients:

1/2 Lb Flour
1/4 Oz Baking Powder
1/2 Teaspoon Salt
2 Oz Shredded Coconut
6 Oz Butter
1 Lb Sugar
4 Egg Whites
1 Tablespoons Vanilla Extract

Directions:

1. Mix dry ingredients together.
2. Add wet ingredients & butter.
3. Mix wet & dry ingredients.
4. Add to lined cookie pan with spoon.
5. Bake cookies at 400 degrees for 5-7 minutes
or until golden brown.

Healthy Blueberry Muffins

Makes: 2 Dozen Muffins

4 Cups Whole Wheat Flour (for pastries)
1 Cup Natural Sugar or Sugar “In The Raw”
2 Cups Fresh Blueberries
2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
4 Tablespoons Vegetable Oil
1/2 Cup Soy/Rice Milk
2 Cups Soy Yogurt

Directions:

1) Preheat oven to 350.
2) Combine dry ingredients. Mix.
3) Stir in wet ingredients & mix.
4) Divide batter into 24 portions & add it to muffin holders.
5) Bake for 20 minutes or until a toothpick can be inserted
and removed cleanly.

Oatmeal Raisin Cookies you baked yourself, so you know whats in them.

Makes: 24 Cookies

Ingredients:

1/4 Cup Shortening
2 Cups Brown Sugar
3/4 Cup Flour
1 Teaspoon Cinnamon
2 1/4 Cups Oats
2 Teaspons Vanilla
1/2 Teaspoon Baking Soda
3/4 Cup Raisins
2 Teaspoon Water
1/2 Teaspoon Salt
2 Eggs (Or Equivalent Egg Replacer)
2 Tablespoons Corn Syrup
1/4 Cups Butter

Directions:

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Pour wet ingredients over dry
ingredients & mix thoroughly.
4. Portion out 24 cookies on
a greased or lined cookie sheet.
5. Bake in oven at 375 degrees
for 10 minutes or until golden
brown.

Meatless Nachos, a vegetarian snack you can enjoy anytime

Makes: 10 Servings

Ingredients:

1 Lb. TVP - Crushed
1/4 Tablespoon Chili Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Onion Powder
1/3 Cup Soy/Rice Milk
Shredded Cheese
1/2 Cup Butter
2 1/2 Bags Taco Pieces

Directions:

1. Add butter, cheese & milk to crushed TVP.
2. Cook in saucepan over medium heat & stir
frequently.
3. Add peppers and remaining ingredients.
4. Cook until vegetables are soft and
cheese is melted.

Here is a recipe for Vegetarian Teriyaki Wrap

Makes: 1 Serving

Ingredients:

1/2 Cup White Rice
1 Cups Water
1 Tablespoons Olive Oil
1 Spanish Onion - Chopped
1/2 Red Pepper - Chopped
3/4 Cups Teriyaki Sauce
1 1/2 Tablespoons Soy Sauce
1 Teaspoons Garlic Powder
1/4 Teaspoon Salt
1/2 Teapsoon Ground Black Pepper
2 whole wheat tortillas

DIRECTIONS:

1) Boil water in a saucepan. Add rice.
2) Saute vegetables in teriyaki sauce.
3) Strain rice & stir into vegetable mix.
4) Add remaining ingredients, including sauces and salt.
5) Stir until vegetables are soft.
6) Serve in a tortilla.

Makes: 25 Servings

Ingredients:

18 Oz Flour
1/2 Lb Sugar
1 Tablespoon Evaporated Milk
Or Rice Milk
1 Tablespoon Baking Powder
1/3 Tablespoon Salt
1/2 Teaspoon Baking Soda
2 Eggs (Or Equivalent Amount
Of Egg Replacer)
3/4 Cups Water
4 Bananas - Mashed
3 Oz Butter

Instructions:

1. Mix dry ingredients thoroughly.
2. Combine wet ingredients & add butter.
3. Add mashed bananas.
4. Beat all three mixes thoroughly. Heat, remix,
and blend as needed.
5. Mix all three in a large bowl & then add
resulting batter to a greased pan.
6. Bake until golden brown.
7. Remove & cool on a rack.
8. Cut into squares and serve.

These little snacks have an incredible amount of taste, and I just know you’ll be snacking on them till their all gone.
 
Ingredients
 
454 g package extra firm tofu
½ cup carrot, finely shredded
½ cup bok choy, finely chopped
¼ cup bamboo shoots, finely chopped
¼ cup garlic chives, chopped finely
2 cloves garlic, peeled and minced
1 tbsp soy sauce
½ tsp sesame oil
¼ tsp salt
â…“ cup Dipping sauce (recipe below)
One lb (500 g) package of dumpling wrappers
2 tbsp vegetable oil
½ cup water

Place tofu onto a paper towel lined plate and place a sheet or two on top of the tofu as well. Using the palms of your hands, gently press down to properly drain excess water from the tofu. Slice the tofu into cubes, then using a fork, mash the tofu cubes until crumbled. Transfer into a large mixing bowl
Once you have prepared all the vegetables, add shredded carrot, chopped bok choy, bamboo shoots, garlic chives and minced cloves, soy sauce, sesame oil and salt into the bowl with the crumbled tofu. Toss mixture together until well combined; set aside. Prepare the dipping sauce.
Carefully separate dumpling wrappers and set onto a flat surface. Place a heaping tsp of the tofu mixture into the centre of each wrapper. Moisten the wrapper edges with a small amount of water and fold sheet in half, enclosing the filling; pinch the edges to seal. Repeat until all dumpling wrappers are filled and sealed.
Pour vegetable oil into a large skillet over medium-high heat. When oil and skillet are hot, place in the dumplings and fry, without turning dumplings over, until they turn a golden-brown colour, which shouldn’t take longer than 1 minute. Once dumplings are done frying, pour in ½ cup of water and cover pan. Allow dumplings to cook for 1 minute longer, then uncover pan and allow dumplings to simmer until most of the water has been absorbed.
Place dumplings onto a platter or individual plates with burnt sides facing up and serve immediately with dipping sauce.
 
Makes approximately 48 dumplings

Stored in a dry place or fridge in a sealed container, it will keep for up to 2 weeks.

 
Ingredients
 
·        ½ cup raw almonds
·        ½ cup raw hazelnuts
·        ½ cup dried, pitted cherries
·        ½ cup raisins
·        ½ cup raw Brazil nuts
·        ¼ cup lightly salted sunflower seeds
·        ¼ cup lightly salted pumpkin seeds
·        ¼ cup dried apricots, chopped
·        ¼ cup chocolate chips (optional)
·        Cinnamon or nutmeg (optional)
 
1.     Preheat oven to 350ºF. Place almonds, hazelnuts, cherries, raisins and Brazil nuts into a container that has a lid.
2.     Spread sunflower and pumpkin seeds across a rimmed baking sheet and place into the oven. Toast for 10 to 15 minutes or until lightly browned. Pour into the container along with dried apricots, chocolate chips, if using, and a dash of cinnamon or nutmeg, if using. 
3.     Place lid onto the container tightly and shake mixture together well.
 
Makes approximately 3 ½ cups