Sugar Cookies

3 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 1/2 cups Earth Balance
1 cup sugar
1/4 cup pear sauce
2 tablespoons rice milk
1 teaspoon pure vanilla extract (or maple syrup if can’t use vanilla)
1 teas maple syrup
Preheat oven to 350 degrees F. In a large bowl, beat Earth Balance and sugar with an electric mixer until light and fluffy. Add prepared pear sauce, rice milk, maple syrup and vanilla. Add flour and baking powder; mix well. Split into two flat balls and wrap in plastic wrap. Refrigerate for 30 minutes or until ready to roll out. Roll out as you would regular sugar cookies and cut into shapes. Bake 10-12 minutes or until edges are golden brown. Cool 2 minutes cookie sheet, then remove to cooling rack to cool completely. Can be frosted with a frosting recipe from one of the cakes on the blog. (makes 6 to 8 dozen)


Spanish Style Rice

Large Rice Ingredients
serves 10 to 13
1/2 cup sunflower or safflower oil
one large chopped red onion
2 to 4 teas chopped garlic
16 oz frozen mixed vegetables ( I use peas, carrots, green beans, corn)
2.5 cups rice
3 3/4 cups water
2 teas salt

Smaller Rice Ingredients
serves 4 to 6
1/4 cup safflower or sunflower oil
1 medium chopped onion
1 to 2 teas chopped garlic
6 to 8 oz frozen mixed vegetables
1 cup rice
1 1/2 cups water
1 teas salt

Saute onions in oil until soft (about 10 minutes). Add vegetables and garlic and saute a few more minutes. Add rice and saute a few more minutes. Add water and salt (and totatoe sauce and cumin if using). Bring to boil as you would with any rice. Cover and cook on low heat about 20 more minutes. Adjust seasoning and add a little more water if necessary.
Tip: If short of time, rice can be covered and turned off to finish cooking (stove does not need to be kept on for the entire 20 mins).

Chocolate Chip Cookies

1/2 cup spectrum shortening
1 cup light brown sugar
1/4 cup rice milk
1 Tbs vanilla or maple syrup
2 cups flour
1 teas baking soda
1 teas baking powder
1/2 teas salt
1 cup enjoy life chocolate chips
Preheat oven to 350. Mix the first 4 ingredients. Add in the dry ingredients and mix. Scoop or roll into Tbs sized balls and then slightly flatten with palm or glass. Bake 7 to 10 minutes. Makes 12 to 15 cookies. Also work well as cookie bars.

Vegan Quiche

1 premade pie crust (365 brand frozen)
2 Tbl sunflower or safflower oil
1 med to large onion
3 cups chopped broccoli and cauliflower
1 grated carrot
1 lb extra firm tofu
1/2 cup rice milk
1 to 2 teas salt

Press tofu between paper towels w a weighted plate on top for 15 mins. Saute onions in oil until soft. Then add vegetables and sauté and steam with 2 Tbl water until soft. In blender or food processor, blend the tofu and rice milk until smooth. Mix with vegetables and add salt to taste. Pour into crust and bake for 30 mins at 425.