Mimi's Pineapple Upside Down Cake

1 cup brown sugar


1/4 lb butter



Stir over fire in 10" skillet (cast iron) until it carmelizes. Remove from fire

and lay on sliced pineapple and chopped walnuts ( Mimi always put marichino

cherries in the centers of the pineapple.)



Mix and beat well:

1 cup sugar

3 eggs yolks



Add:

8 tbsp. pineapple juice (1/2 cup)

1 cup flour

1 tsp baking flour



Fold in Beaten egg whites



Spread cake dough over caramel and pineapple in frying pan and bake 30 to 35 minutes in a

slow oven. (Which is between 300 to 325 degrees)



You can substitute other fruits and orange juice is a good substitute for the pineapple juice or half recipe and for an 8" frying pan and use one large egg and sloghtly better than 1/2 tsp of baking powder

BANANA QUINOA PUDDING

Still don't have my camera working....guess I need a new battery


INGREDIENTS:

• 1 1/2 cups water
• 3/4 cup quinoa (rinsed well)
• 2 cups soy milk
• 2 ripe bananas
• 2 Tbs agave or substitute
• pinch of salt
• 1/2 tps vanilla extract
• 1/2 Tbs coconut oil or margarine (Earth Balance etc.)

1. Bring water and quinoa to a boil in saucepan over high heat, reduce heat and cover. Simmer for 15 minutes. Remove from heat.
2. In blender combine milk, banana, sweetener and salt. Blend until smooth. Pour mixture into saucepan with quinoa.
3. Cook and stir over medium heat until mixture becomes thick and creamy, about 10 minutes. Remove from heat and stir in vanilla and oil.
4. Pour into serving dish(s) and serve warm.

Peanut Butter Cookies

• 1 Tbs ground flax with 3 Tbs water or 1 egg
• 1/4 c. avocado or coconut oil
• 1/2 c. agave, honey or rice syrup
• 1/2 c. sucanat
• 1 1/4 c. soft white wheat or spelt flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup peanut butter chips, optional **

Combine flax with water and set aside.

Sift together flour, baking powder, baking soda and salt.

Cream oil, peanut butter, agave/honey, sucanat and flax/egg until fluffy.

Combine dry ingredients and add chips.

Chill dough for at least 1 hour. Drop walnut sized pieces onto ungreased baking sheets and flatten slightly with fork dipped in flour.

Bake at 375 degrees for 10 - 12 minutes until set, but not hard.

*a good place to get your peanut butter, carob or chocolate chips is from http://www.sunspire.com/ - they have grain sweetened!

Whole Wheat Chip Cookies

• 2 cups fresh whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup sucanat or brown sugar
• 1/2 tsp salt
• 2/3 cup maple syrup
• 1 tsp blackstrap molasses
• 2 tsp pure vanilla
• 1/2 cup light oil (canola, grape seed, avocado etc)
• 2/3 cup grain sweetened carob or chocolate chips

Preheat oven to 350 degrees. Mix together dry ingredients in bowl until well combined.

In separate bowl whisk together maple syrup, molasses, vanilla and oil.

Combine with dry ingredients along with the chips

Place large spoonfuls onto baking sheet and flatten slightly with bottom of cup

Bake 10-12 minutes. Do not over bake. Cool for on cookie sheets for 1 minute and transfer to cooling rack.

Peanut Butter Banana Chip Ice Cream

Makes 1 1/2 quarts



1 can (13.5oz) coconut milk or non-dairy milk or creamer
1/2 cup sucanat
1/2 cup natural peanut butter
3 bananas
1 t. vanilla
1/4 cup grain sweetened carob or chocolate chips
optional: chopped peanuts

Blend 2 bananas, milk, sucanat, peanut butter and vanilla in blender until smooth and sugar is dissolved.

Transfer to ice cream freezer and freeze according to manufacturers instructions.

Add chopped banana and chips 5 minutes before ice cream is done.

Rice Pudding

• 2 cups water
• pinch salt
• 1 cup brown rice, rinsed (short or sweet)or 3 - 4 cups leftover cooked brown rice
• 1 1/4 cups non-dairy milk
• 1/3 cup raisins
• 1/3 cup brown rice syrup or maple syrup
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. nutmeg
  

In medium saucepan, place water and salt and bring to boil. Add rinsed rice, cover, reduce heat to low and simmer for 35 minutes or until all water has been absorbed. Add remaining ingredients, except vanilla, stir well and continue to cook over medium heat until desired consistency (most liquid has been absorbed). Remove from heat stir in vanilla and transfer to bowl(s) and refrigerate to chill. Serve garnished with additional cinnamon, if desired.

adapted from http://www.veganchef.com/