2 1/2 cup/9.5oz oatmeal
1/4 cup soy milk
1/4 cup grapeseed oil
1 1/2 teaspoons baking powder
1 tablespoon agave nectar
3/4 cup/8.5oz sugar
Pinch of salt
1 1/4 cup/6.5oz pumpkin seeds
3/4 cup/3oz rough chopped bittersweet chocolate
Mix oatmeal, soy milk, grapeseed oil, baking powder, agave nectar, sugar and salt in a mixer with paddle attachment for 2 full minutes. Add pumpkin seeds and chocolate and mix until combined.
Drop cookies on baking sheet and flat with moist fingers.
Bake 350˚F oven until golden brown.
Bread (Raisin, Pumpkin Seed, White, Wheat)
3 cups water
2 tablespoons fresh compressed yeast
2 tablespoons sugar
2 tablespoons salt
4 cups whole wheat flour
4 1/2 cups organic all purpose unbleached flour (exact amount determined when making)
oil for pan
1.Preheat oven to 425. In a large bowl combine water, yeast, sugar and salt. Mix until somewhat smooth. Gradually add flour, about 2 cups at a time, switching back and forth between the whole wheat and the all purpose unbleached. Knead in flour after each addition.
2.When the dough can stick together as a ball take the dough out of the bowl and place on a clean surface. Knead the dough adding more flour until it stops sticking to your hands. Knead dough vigorously for about 2 minutes.
3.Split the dough in four pieces and form into long loaves. Coat a sheet tray with oil. Place breads on the sheet tray .
4.Bake the bread until it is a deep golden brown, about 20 minutes.
(with one bread we added additional whole wheat flour, another we added raisins and another we added pumpkin seeds)
Corn Bread Stuffing
Cornbread, make a day in advance:
2 cup cornmeal
1 cup flour
2 teaspoon salt
3 cup buttermilk
2 egg beaten
2 tablespoon baking powder
1 teaspoon baking soda
4 oz melted earth balance plus 1 oz for pan
To make cornbread, mix all ingredients until just smooth.
Preheat oven to 350 degrees. Heat a large heavy bottom skillet over medium high heat. Grease hot pan with 1 oz earth balance and add corn bread batter. Let cook on the stove top until the sides just begin to set, about 4 minutes. Place in oven and cook until the bread is thoroughly cooked, about 20 minutes.
Additional Stuffing Ingredients:
1/2 cup grapeseed oil
1 quart chopped onions
1 quart chopped carrots
1 quart chopped celery
1 quart chopped apples
1 quart of cooked bulgar wheat
2 heaping teaspoons of chopped sage
salt and pepper to taste
Heat a large skillet over medium heat and add onions, carrots and celery. Cook stirring often until the onions are translucent, about 15 minutes. Preheat oven to 375 degrees. Break cornbread into pieces with your hands, add additional stuffing ingredients and mix thoroughly. Place in a heavy bottom skillet and bake until thoroughly hot and the top is crusty, about 2 hours. To get the top more crispy turn oven to broil just before serving.
1 quart sliced onions
2 cups of Braggs Unfiltered Cider Vinegar
2 cups water
agave nectar to taste
salt and pepper to taste
6 quarts cleaned collard greens
In a large pot combine onions, vinegar, water, agave nectar, salt and pepper. Bring mixture to a boil and add collard greens. Cook over medium heat and stir often until greens are tender, about 3 hours. Taste greens and adjust agave nectar, salt and pepper if necessary.