Biscuits

I really really like these as strawberry shortcake (with fresh or frozen-thawed strawberries and whipped cream/cool whip). You can also eat them with jam or (though I've not tried this) with potatoes and gravy...

Ingredients you will need:

1 & 1/2 cups unbleached white flour

1/2 cup whole wheat pastry flour*

1 Tablespoon Rumford's baking powder

1/2 teaspoon salt

1/4 cup canola, vegetable, or light olive oil

6 - 8 ounces soy milk

Stir the dry ingredients together in a large mixing bowl. Cut the oil in with a pastry blender or two butter knives until the mixture is pebbly. Gradually stir in the soy milk. Stop adding the soy milk when the mixture separates from the sides of the bowl and forms a ball. (if you add a little too much, that's okay, just add a little bit more flour). Roll the dough out on a floured surface and cut into biscuits. Bake on a cookie sheet at 425 degrees for about 10 minutes, or until golden brown on the outside and slightly doughy on the inside. They are excellent served warm.

*if you want these to be extra flaky, try using all white flour instead... I did that once and they were goooood... but I guess making them with a little whole wheat flour is healthier.

^^My dad loved them as strawberry shortcake :)

my little sister did too... that's her on her last piece.

Fettucine Alfredo

From the Vegetarian Cooking School Cookbook, by Charise Vierra.

This sauce goes on pasta (as the name suggests, fettucine works great, but as you can see in the pic, so do other pasta), so before you start, you might want to start heating the water for the pasta, or start steaming/cooking any vegetables you want to eat with it. I like it best with pasta and broccoli, but I've also had it with cauliflower, zucchini, yellow/summer squash, or, as in the pic, a few green olives. :)

Ingredients you'll need for the alfredo sauce:

3 cups water

1/2 cup cashews, blanched

4 Tablespoons soy parmesan cheese*

1/2 teaspoon sea salt (I like to add more though)

2 Tablespoons flour or cornstarch

1/2 teaspoon garlic powder

1 onion, minced

4 cloves garlic, minced

Blend 1/2 cup water with the cashews until smooth. Add the remaining water and ingredients, except for the onion and garlic. Sauté onion and garlic until soft. Then add to cream sauce and heat until thickened, stirring constantly with a whisk.

When it's ready, pour it on the pasta (and veggies, if you want) and serve!

*I'll soon be posting a recipe for vegan parmesan cheese whose main ingredient is roasted sesame seeds... I've also had another really good homemade vegan parmesan cheese that I'll try to get the recipe for and post. :)

sorry

hi ppls, sorry for the looooong break between posting new recipes! Anyway... I'll be adding some new recipes in just a minute. :)