More Favorite Recipes

Dream Fudge

No animal products are used in these recipes.

      2 lbs. (32oz) powdered sugar

      1 cup baking cocoa

      1 cup (2 sticks) soy margarine

   1/2 cup soy milk

      1 tbsp. Vanilla extract

1 1/2 cups chopped pecans

Thoroughly blend powdered sugar and baking cocoa in a large microwaveable mixing bowl. Add Margarine and milk to the sugar/cocoa mixture. DO NOT STIR.

Place bowl in a microwave oven. Heat for approximately 3 minutes on Roast or 80% power until margarine is soft and melting. Add vanilla and nuts; stir vigorously until well blended. Pour in to a 2- quart greased oblong dish. Chill approximately 1 hour to harden, cut into squares and serve. Makes approximately 60- 1 inch pieces.

Note: You can replace vanilla extract with your favorite liqueur. You can also replace the nuts with a different kind or leave the nuts out all together. One of my favorite variations is to use almond liqueur with almonds. Calories should be calculated by adding the total calories used to make your fudge and then divide by the total number of pieces. This is a fast and easy way to have a healthy chocolate treat. This fudge will keep in your refrigerator for at least 2 weeks.     

Hummus

A quick way to make a nutritious snacking spread. I found this recipe in the book: Food for Life, by Neal Barnard.  

   2 cups cooked chickpeas or 1-15 oz. can

1-2 garlic cloves, minced

1/4 cup tahini (sesame seed butter)

   2 tbsp. lemon juice

1/4 tsp. salt

   1 tbsp. finely chopped fresh parsley

1/4 tsp. Each ground cumin and paprika.

Drain and mash chickpeas (reserve fluid). Add remaining ingredients. Mix until creamy. Add remaining fluid if too dry for desired spreadability. It will be ready to spread on your favorite crackers. To keep store in the refrigerator. Makes 6-8 servings.   

Herb and Onion Bread

Once again I found this recipe in the book: Food for Life, by Neal Barnard. It takes some preparation time but it is well worth the effort.

   5-6 cups flour

   3 tbsp. raw sugar

   2 tsp. salt

   2 packages (2 tbsp.) active dry yeast

1/2 tsp dill weed (dried)

   1 tsp crushed rosemary (dried)

   2 cups hot water (105 degrees)

1/2 small chopped onion

 Mix 212 cups of flour with sugar, salt, yeast and herbs. Stir in hot water and onion. Beat 4 minutes. Add small amounts of flour until batter pulls from sides of the bowl. Beat 4 more minutes (it will be sticky).

Pour into oiled bowl, put into warm place for dough to rise until doubled (about 40 minutes).  Then stir vigorously for 30 seconds. Turn into a 5 x 10 inch non-stick or oiled loaf pan, let rise for 10 minutes in a warm place. Preheat oven to 375 degrees.

NOTE: For 2 loaves cut dough in half and place into 2 - 4 x 8 1/2 inch bread pans. Sometimes I will add 2 tbsp. of garlic for a slight variation.  

Bake approximately 40 minutes. Loaf should be golden brown and sound hollow when tapped. Remove from pan and cool on wire rack. This is such good bread you will be temped to eat right from the oven with no topping at all. It will toast well also.

Enjoy!