Hey all:
Just quickly posting the recipes I made for the Ottawa Women’s show cooking demo!
Bran Muffins
1 cup flour
1.5 cups wheat bran
2 tsp baking powder
¾ tsp salt
½ cup sugar
1 banana
¼ cup neutral oil (like canola)
1 cup soy milk or water
1/3 cup raisins
1/3 cup chopped walnuts
- Preheat oven to 375.
- Mix the flour, bran and baking powder together in a mixing bowl.
- Using a hand blender if you have one (a potato masher if you don’t), mash the banana very well and blend it with the sugar, oil, soy milk and salt.
- Spoon into lined muffin cups and bake for 18-20 minutes; 15-17 minutes for mini muffins.
Spicy Peanut Rice
4 cups cooked brown rice
1 tsp fresh grated ginger
¼ cup soy sauce
1/3 cup natural peanut butter
1 tsp chili sauce (like sambal oelek)
2-3 tbsp water
Carrots, celery and whatever other veggies you want, very finely chopped
Sliced almonds (toasted for 8 minutes at 350 degrees)
Put soy sauce, ginger, peanut butter, water and chili sauce in a jam jar and shake to blend. Microwave (without the lid!) for 30 seconds. Mix sauce, rice, veggies and toasted almonds.
Teryaki Rice Salad
4 cups cooked brown rice
1/4 cup soy sauce
1 tsp fresh grated ginger
1/4 cup agave or brown sugar
1 tsp vinegar
2 tbsp water or orange juice
1 tbsp sesame oil
Carrots, celery and whatever other veggies you want, very finely chopped
Cashews (bought raw, toasted at 350 degrees for 8 minutes, then chopped)
Put soy sauce, ginger, agave, vinegar, water/juice and sesame oil in a jam jar. Shake to blend. Microwave (without the lid!) for about a minute. Mix rice, cashews and veggies and stir in half the sauce. Add additional sauce to taste.
“Chicken” and Rice Salad
4 cups cooked brown rice
1/2 cup “Veganaise”
2 tbsp prepared mustard
1/4 tsp salt
1/4 tsp pepper
¾ cup finely chopped celery
¾ cup finely chopped faux chicken (try President’s Choice vegetarian chicken breasts!)
¾ cup toasted sliced almonds
Mix Veganaise, mustard, salt and pepper. Stir in other ingredients. Enjoy warm or chilled.
VegOttawa Association 