Cornbread Biscuits

2 cups flour

1 cup cornmeal

1/4 cup sugar

2 Tbs baking powder

salt

1/3 cup canola oil

1 cup dairyfree milk

2  tsp apple cider vinegar

Preheat oven to 400. Grease baking sheet or sheets.

Combine flour, cornmeal, sugar, baking powder & salt. Make well and pour in oil, milk and vinegar. Mix until just moistened, some lumps are fine.

Put by tablespoons on baking sheets, with 2 inches in between. Bake 12-14 minutes, until tops are firm. Bottoms should be lightly browned. Cool slightly on baking sheet and cool at least 10 minutes before serving.

makes 20-22 biscuits.

Chive Spelt Mini-Biscuits

1/2 cup nondairy milk

1 tbs apple cider vinegar

2 cups spelt flour

2 tsp baking soda

1/2 tsp salt

1/2 cup vegetable shortening

3/4 cup chopped chives

1 Tbs maple syrup

2 Tbs olive oil

Preheat oven to 375. Lightly grease baking sheet. Measure milk and add vinegar, set aside to curdle.

Mix together spelt, baking sod and salt. Add half of the shortening in pieces and mix using fingers or pastry blender. Add remaining shortening and mix until pebbly crumbs.

Mx in chives. Add syrup and olive oil to milk, then add milk to flour and mix just until dough is moistened.

Use a tablespoon to scoop dough into rounded biscuits and place on baking sheet 2 inches apart. Bake 13-15 minutes. Biscuits should darken and be firm to touch. Cool a few minutes and serve warm.

Blueberry Ginger Spelt Muffins

2 1/2 cups spelt flour

1/2 cup sugar

1 Tbs baking powder

1/2 tsp salt

2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cinnamon

1/2 cup vanilla soy yogurt (a 6-ounce container works just fine)

1 cup almond or other milk

1/3 cup canola oil

1 tsp vanilla

1/2 cup finely chopped crystalized ginger

1 1/4 cups blueberries

Preheat oven to 375. Lightly grease muffin tin.

Stir together flour, sugar, baking powder, salt & spices. Make a well and add yogurt, milk, canola oil and vanilla. Stir to combine. Fold in ginger and blueberries.

Spoon into muffin tins, should fill almost the whole tine. Bake 28-32 minutes, or until tester comes out cleaner. Let cool a few minutes before turning out to rack to cool completely.

Samosa Potato Pancakes

4 lbs Yukon Golds, peeled, cut into 1-inch chunks

1/4 cup canola oil

1/4 tsp tumeric

salt

2 Tbs canola oil

2 tsp yellow mustard seed

celery, finely chopped

carrot, diced small

green onions finelly sliced

garlic, minced

1 Tbs minced fresh ginger

2 tsp ground cumin

3/4 cup frozen peas

1/4 cup flour

Cook potatoes in a large pot of water -- about 20 minutes, until tender.

Pop mustard seed in a heavy-bottomed skilllet over medium-high heat with 2 Tbs canola oil. Heat oil, add mustard seeds, cover with a lid and let pop about a minute. Once it settles down, add celery & carrot. Saute until veggies are softened. Add green onions, garlic, gingner and cumin. Cook 5 minutes more. Remove from heat and cover until ready to use.

Once potatoes are tender, drain and return to pot. Mash well, add oil, tumeric and salt and mash until relatively smooth. Stir in sauteed veggies and peas. Add flour and mix well. Taste for salt.

Let cool completely before proceeding. Overnight is ideal, or at least 1 hour.

Roll handfuls of golf ball-sized balls. If too moist or difficult to roll, add flour by tbsful. Flatten balls to form a cake about 1 3/4 wide

Preheat skillet over medium heat. Add just enough oil to cat bottom. Cook cakes about 3-4 minutes per side, until golden brown and heated through. Do not crowd the pan. Transfer to absorbent paper to drain and cover to keep warm. 

Morning Casserole

Potato Layer:

2 large yellow potatoes (about 1 1/2 lbs)

1 Tbs olive oil

2 tsp sweet paprika

salt

Tempeh Layer:

1 lb tempeh

1 red bell pepper, finely chopped

2 garlic cloves, minced

2 Tbs soy sauce

1 tsp olive oil

1 Tbs lemon juice

1 tsp fennel seed, crushed

2 tsp dry sage

black pepper

Tofu layer:

2 lbs firm or extra firm tofu

2 garlic cloves, minced

2 Tbs soy sauce

2 tsp olive oi

1 Tbs lemon juice

2 tsp ground cumin

2 Tbs fresh or 2 tsp dry thyme

1/2 tsp tumeric

black pepper, salt

2 Tbs nutritional yeast (optional

1/2 lb shredded vegan cheese

Preheat oven to 350. Slice potatoes width wise into 1/4-inch thick slices. Cut as evenly as possible and not too thick. Spread out in an 11 x 13 pan, overlapping as necessary. Drizzle with olive oil, paprika and salt, coating potato slices well. Place in pan as evenly as possible.

Bake 25 minutes while prepare other layers. Can sit until all layers are ready. Potatoes should pierce easily with fork, if not, then bake longer.

In a small mixing bowl crumble tempeh into pieces from pea to popcorn size. Add remaining ingredients and mix together until temph is coated.

Squeeze tofu over the sink to release liquid. Place in a medium-sized bowl and mash until ricotta consistency. Add remaining ingredients and mix well. Taste for salt.

Spread tofu over poatotes and press firmly into pan with a spatula. Spinkle tempeh over the tofu and return pan into oven. Bake for 20 minutes.

Remove casserole from oven spinkle with cheese, return to oven and bake 10 more minutes. 

Let cook about 10 minutes slice into eight pieces and serve.