CHERRY APPLE SCONES

Dried Cherry Scones

Winter Wheat Berry Salad

Harmony Holiday Delight

Triple Cherry Pie

Wild Rice with Cherries and Hazelnuts

Cherry Almond Bread van Roon

Dried Cherry Chutney

Cherry Chutney

Bittersweet Chocolate Truffles

Cherry, Chocolate Chip, and Almond Cookies

Cherry Walnut Chews

Cherry and Walnut Bars

Oatmeal and Dried Cherry Cookies

Makes about 4 dozen

FF Banana Oat Scones

LOW-FAT PAIL OF BRAN MUFFINS

Cherry Vanilla Chip Muffins





CHERRY APPLE SCONES

Serving Size : 12



1 1/2 cups All-purpose flour -- unbleaches

3/4 cup Whole wheat flour

3 tablespoons Granulated sugar

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 Egg replacer

3/4 cup Unsweetened applesauce -- plus

2 tablespoons Unsweetened applesauce

1/3 cup Dried cherries

soy milk



Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking

spray. Combine the flours, sugar, baking powder and baking soda; stir to

mix well. Stir in the egg substitute and just enough of the applesauce to

form a stiff dough. Stir in the dried cherries. Form the dough into a ball

and turn onto a lightly floured surface. With floured hands, pat the dough

into a 7-inch circle. Place the dough on the baking sheet and use a sharp

floured knife to cut it into 12 wedges. Pull the wedges out slightly to

leave a 1/2-inch space between them. Brush the tops lightly with soy milk.

Bake for about 20 minutes, or until lightly browned. Transfer to a serving

plate and serve hot with cherry fruit spread or apple jelly. Recipe By :

Secrets of Fat-Free Baking, Sandra Woodruff





Dried Cherry Scones



1/2 cup dried tart red cherries

2 Tbsp apricot nectar or cherry brandy

2 cup flour

3 Tbsp sugar

1 Tbsp baking powder

6 Tbsp chilled vegan margarine

1/4 cup chopped walnuts or pecans, toasted (opt.)

1 beaten egg or liquid egg replacer

1/3 cup soy or nut milk

extra soy milk for wash



In small bowl, combine dried cherries and brandy or apricot nectar. Let

stand 15 min. In a bowl, stir together flour, sugar, baking powder and

salt. Cut in vegan margarine. Add walnuts or pecans; toss until mixed.

Make a well in the center of dry mixture. In small bowl stir together the

egg replacer and soy milk. Add the egg mixture and the cherry mixture to

dry mixture all at once. Using a fork, stir until moistened. Knead on

floured surface 12-15 strokes. Cut into desired shapes. (I just cut into

traditional wedges, but this can be made into a drop recipe by increasing

the liquid to 1/2 c.) Brush tops with soy milk, sprinkle with sugar. Bake

at 400 for 12-15 min.





Winter Wheat Berry Salad



Betty Crocker Christmas

6 Servings



Sweet red Onion Dressing (recipe below)

3 cups cooked wheat berries

1 cup cooked brown rice

1 cup cooked barley

1/2 cup dried cherries or cranberries

1/4 cup diced celery

1/4 cup chopped fresh

parsley, if desired

1 medium unpeeled eating apple, chopped (1 cup)

4 medium green onions, chopped



Prepare Sweet Red Onion Dressing. Mix remaining ingreddients in

large bowl. Pour dressing over salad. Cover and refrigerate

until

ready to serve.





Sweet Red Onion Dressinge



1/2 cup sugar

3/4 cup vegetable oil

1/2 cup cider vinegar

3 tablespoons grated red onion

1 tablespoons vegetarian Worcestershire sauce

2 cloves garlic, finely chopped



Mix all ingredients and leave to stand at least 1 hour.







Harmony Holiday Delight



3 Tbsp vegetable oil

1 cup Shitake mushroom caps -- coarsely chopped

1 1/2 Tbsp fresh ginger -- peeled and minced

5 cloves garlic minced

1 jalapeno pepper -- seeded and minced

2 cups fresh or frozen shelled edamame (green

soybeans)

1 cup frozen whole kernel corn

1/2 cup fat-free soy milk

1 Tbsp rice vinegar

1 cup dried cherries

1/4 tsp salt

1/8 tsp white pepper

16 slices English cucumber

16 slices plum tomato

2 Tbsp black sesame seeds -- toasted (optional)



Heat oil in large nonsticck skillet over medium-high heat. Add mushrooms,

ginger, garlic & jalapeno; stir-fry 2 min. Add edamame; stir-fry 1 min.

Stir in corn, soy milk, and vinegar; cook until liquid almost evaporates

(about 3 minutes). Remove from heat and stir in cherries, salt & white

pepper. Spoon edamame mixture into center of large platter; arrange

cucumber & tomato slices alternately around mixture. Garnish with sesame

seeds, if desired. Serves 8.





Triple Cherry Pie



2 1/2 cups fresh or frozen tart cherries (about 1 pound), pitted

2 1/2 cups fresh sweet cherries (about 1 pound), pitted

1/2 cup dried tart cherries

3/4 cup granulated sugar

2 tablespoons quick-cooking tapioca

1/2 teaspoon almond extract

1/4 teaspoon ground nutmeg

Pastry for 2-crust 9-inch pie

1 tablespoon vegan margarine



Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca,

almond extract and nutmeg in a large bowl; mix well. Let stand 15 minutes.

(It is not necessary to thaw frozen tart cherries before using.) Line a

9-inch pie plate with half the pastry. Fill with cherry mixture; dot with

margarine. Roll out remaining pastry and cut into six strips about 1-inch

wide and 10-inches long. Weave into a lattice pattern over cherries. Trim

edges, pinching top and bottom crusts together. Bake in a preheated,

375-degree oven 50 to 60 minutes, or until crust is golden and filling is

bubbly. If necessary, cover edge of crust with aluminum foil to prevent

overbrowning. Let cool before serving. Makes 8 servings.





Wild Rice with Cherries and Hazelnuts



Dried cranberries can be substituted for the cherries.

Hazelnuts are also known as filberts.



YIELD: 3 or 4 servings



1 cup wild rice

2 1/2 cups water

1/4 teaspoon salt

Brown sugar or pure maple syrup

1/2 cup dried cherries

1/2 cup chopped hazelnuts, lightly toasted

soy milk,



Place the wild rice, water, and salt in a medium-sized saucepan and bring

to a boil over medium heat. When it reaches a boil, cover the pot, and

lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the

water is absorbed and the rice is tender and has "butterflied," or burst

open. (If the grain has become tender but there is still water left, drain

it off.) Remove from the heat, and stir in the sugar or maple syrup and

the cherries. Serve hot, topped with chopped hazelnuts and the milk of

your choice.



Mollie Katzen's Sunlight Cafe

Over 350 Easy Recipes for Irresistible Muffins, Glorious Omelets, Tasty

Pancakes, Homemade Protein Bars, and Other Delights to Launch and Sustain

By Mollie Katzen, the beloved author of the Moosewood Cookbook

can learn more about her at www.molliekatzen.com.





Cherry Almond Bread van Roon



Dried cherries or canned cranberries are wonderfully tart, fruity flavor

to this tender nut loaf.



1 pound loaf Ingredients 1 1/2 pound loaf

3/4 teaspoon Salt 1 teaspoon

3 1/4 cup soy Milk 1 cup plus 2

tablespoons

1 tablespoon vegan margarine 1 tablespoon

1 Large egg replacer 1

1 tablespoon Sugar 4 teaspoons

1/3 cup Dried red cherries 1/2 cup

1/4 cup Slivered Almonds, toasted 1/3 cup

2 cups Bread flour 3 cups

1 1/2 teaspoons Bread machine yeast 2 teaspoons



Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of

water. Add ingredients to the bread machine pan in the order suggested by

the manufacturer. Adjust dough consistency -- (see Adjusting Dough

Consistency tip below). Toasting almonds (or other nuts) brings out the

full flavor and helps keep them crisp in breads. Spread the chopped nuts

in a shallow baking pan large enough to accommodate a single layer. Bake

the almonds at 3500 F for 6 to 12 minutes or until golden brown. Stir a

couple of times and check ofter or they will burn. Cool before adding to

your bread machine! Recommended cycle: Basic/white bread cycle; light or

medium/normal crust color setting. Remove bread from pan, cool on

wire-rack. Tip: Checking Dough Consistency: Check dough after 5 minutes

mixing; if should form a soft, smooth ball around the blade. If dough is

too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough

is of the right consistency. If dough is too soft of sticky, add

additional bread flour, 1 teaspoon at a time. Adapted from Tony van Roon





Dried Cherry Chutney



2 cups pitted dried cherries

1 1/4 cups sugar

3/4 cup white vinegar

1/4 cup finely chopped celery

1/4 cup minced fresh ginger

6 Tbsp apple juice

3 Tbsp fresh lemon juice

1/2 tsp crushed dried red pepper flakes



Combine all ingredients in a microwave-safe 2-quart casserole or mixing

bowl, and stir well. Cook uncovered on high (100 percent) power 6 minutes.

Stir, making sure sugar has dissolved, and return to microwave. Cook

another 8 minutes. Allow chutney to cool to room temperature; then cover

tightly and refrigerate. It will keep several weeks in the refrigerator.

Makes 2 cups.





Cherry Chutney



1/2 cup water

1/2 cup honey or maple syrup

1/2 cup cider vinegar

1 cup chopped onions

1 bell pepper (any color), chopped

2 cups dried cherries

2 tablespoons grated orange peel

1 teaspoon curry powder

1 teaspoon ground ginger

1/4- 1/2 teaspoon ground cayenne pepper



Combine all the chutney ingredients in a large saucepan over high heat.

Bring to a boil, reduce the heat and simmer, stirring occasionally for 30

minutes, or until the mixture is thickened. Let cool to room temperature

before serving. Makes about 3 cups; analysis per 1/4 cup. From Annabel

Cohen







Bittersweet Chocolate Truffles

(Millennium Restaurant, San Francisco)



6 ounces bittersweet chocolate bars such as Rapunzel or

Scharffen-Berger, chopped into pieces

1/4 cup soymilk

1/4 cup port or orange liqueur

1/4 teaspoon chili powder (optional)

1/4 cup dried cherries, finely chopped (optional)

2 tablespoons cocoa powder



Prepare a small saucepan with lightly simmering water. In a small bowl

that will fit on top of the simmering water without touching the water,

place the chocolate, soy, liqueur, chili powder and cherries. After a

few minutes whisk well with a wire whip. It will take a full thirty

seconds of whisking to incorporate the chocolate and soy well. When it

is uniformly melted, remove from heat and place in refrigerator until

firm. Place the cocoa powder in a small, clean bowl. Use a small scooper

or a tablespoon measure to scoop the truffle mix into balls. Roll in the

cocoa powder using a spoon or with your hands. Serve immediately or wrap

and store in the refrigerator for up to two weeks.

VegNews (newspaper), September 2002





Cherry, Chocolate Chip, and Almond Cookies



1/2 cup soy milk, water, or apple juice

1/2 cup maple syrup

1/2 cup safflower oil

1 tsp vanilla

1/4 tsp almond extract

1 cup unbleached flour

1 cup whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup vegan chocolate chips

1/3 cup dried cherries

1/3 cup sliced almonds



In a medium bowl, whisk together the soy milk, maple syrup, oil, vanilla,

and almond extract, and set aside. In a large bowl, place both types of

flour, baking powder, baking soda, and salt, and stir well to combine. Add

the wet ingredients to the dry ingredients and stir well to combine. Fold

the remaining ingredients into the cookie dough. Lightly oil (or spray

with a light mist of oil) two non-stick cookie sheets. Drop the dough by

teaspoonfuls, spacing them 2 inches apart, onto the prepared sheets. Bake

at 350 degrees for 10-15 minutes, or until cookies are set and lightly

browned on the bottom and around the edges. Allow the cookies to cool on

the cookie sheets for a few minutes before transferring to a rack to cool

completely. Repeat the baking procedure for the remaining cookie dough.

Store the cookies in an air-tight container. Yield: 24-30 cookies )2001

Beverly Lynn Bennett



Cherry Walnut Chews



6 oz. dates, pitted 1 cup raw walnuts 1 cup dried cherries Place the dates

on a cutting board and finely chop them. Transfer the chopped dates to a

small bowl. Using your fingers, mash the chopped dates to form a smooth

paste. Finely chop, each separately, the walnuts and dried cherries, and

add them to the mashed dates. Using your fingers, mash the mixture

together to combine, and then roll the mixture into 1-inch balls. Store

the balls in an airtight container in the refrigerator. Yield: 12-14

pieces )2001 Beverly Lynn Bennett





Cherry and Walnut Bars



Filling:

1 cup dried cherries

1/2 cup apple juice

1/2 cup walnuts, roughly chopped

Crust:

3 Tbsp vegan margarine

2 Tbsp apple juice

2 Tbsp maple sugar crystals or unbleached cane sugar (or white sugar from

sugar

beets)

1/2 tsp vanilla

1/4 tsp almond extract

1/2 cup whole wheat flour

2 Tbsp oat bran

2 Tbsp wheat germ or wheat bran

1/4 tsp cinnamon

safflower oil, for oiling the pan

Veganized Powdered Sugar Version 2, for garnishing



In a small saucepan, place the dried cherries and apple juice, and set

aside to soak for 20 minutes. Place the saucepan over low heat and simmer

the mixture for 10 minutes. Remove the saucepan from the heat and set

aside to cool for 5 minutes. Transfer the mixture to a blender or food

processor, and process for 1-2 minutes or until smooth. Add the walnuts,

pulse a few times to combine, and set mixture aside. To prepare the crust:

in a medium bowl, place the margarine, apple juice, sugar, vanilla, and

almond extract, and stir until smooth. Add the remaining ingredients and

stir well to form a crumb-like dough. Using a little safflower oil,

lightly oil (or mist with oil) a 9-inch square baking pan. Place 3/4 cup

of the crust mixture in the prepared pan, and using your hands, press it

firmly to cover the bottom of the pan. Bake at 325 degrees for 15 minutes.

Remove the pan from the oven and allow it to cool for 3 minutes. Carefully

spread the cherry filling over the prepared crust, and then sprinkle the

remaining crust mixture over the top of the cherry filling. Return the pan

to the oven and bake an additional 10-15 minutes or until golden brown on

top. Allow the bars to cool completely before cutting into 16 pieces.

Sprinkle a little Veganized Powdered Sugar Version 2 over the tops of the

bars before serving. *Note: To create other variations of the bars, you

can substitute other dried berries or fruits for the dried cherries in the

filling. Yield: One 9-inch pan )2001 Beverly Lynn Bennett





Oatmeal and Dried Cherry Cookies

Makes about 4 dozen



1 1/2 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup soy margarine, room temperature

1 cup dark-brown sugar

1/2 cup sugar... I used turbinado

Ener-G equivalent to 2 eggs

1 teaspoon pure vanilla extract

2 cups old-fashioned rolled oats

2 cups dried sour cherries



Preheat oven to 350. Line baking sheets with parchment paper;set aside. In

a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking

powder; set aside. In the bowl of an electric mixer fitted with a paddle

attachment, or using a hand mixer, beat the margarine and sugars until

light and fluffy, 1 to 2 minutes. Add the ener-G and vanilla, and beat to

incorporate. Add flour mixture to butter mixture, beating on low speed to

combine. Stir in the oats and dried cherries. Using a 2-ounce scoop, drop

the dough onto prepared baking sheets, leaving 6 inches between cookies.

Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes

on baking sheet, then remove to wire racks to cool completely.



Recipe by Martha Stewart

http://www.yahoogroups.com/group/Chr...-Vegan-Cooking





FF Banana Oat Scones



2 cups flour (I used white, sue me)

2 cups oatmeal

1/4 cup sugar

1 1/4 teaspoons baking powder

1/4 teaspoon salt

2 very ripe bananas

1 cup (about) non-fat soy milk

Preheat oven to 375 degrees.



Process one cup of oatmeal in food processor until it resembles flour

(maybe just substitute flour or use oatbran if you don't have a

processor). Add flour, salt, baking powder, and sugar and process to mix.

Process in bananas. (or just add the bananas mashed and mix in real good).

Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and milk

(slowly) until a soft dough is formed (may need more or less milk). Kneed

lightly on a floured surface. (Note: the dough should be soft, but not

sticking to your hands like crazy. You've added too much milk, kneed in

more flour until you can handle the stuff reasonably.) Divide dough into

three equal portions. Form each into a ball and flatten to about 1/2 to

3/4 inch thick. Cut twice crosswise into four wedges and put on a cookie

sheet. (You can make them bigger, or cook without cutting into wedges, but

you may have to adjust the cooking time. Also use a coating of flour on

the bottom of each scone in order to keep them from sticking to the pan)

Cook in preheated 375 degree oven for 28 minutes.



OPTIONS:

1) Add raisins, small pieces of dates, dried cherries or cranberries

(probably about 1/4 to 1/2 cup).

2) Add 1 teaspoon cinnamon.

3) Omit banana, use apple sauce (about 2 bananas worth :-) ) and cinnamon

instead (will probably need less milk).

4) Omit banana, use 1/4 to 1/3 cup processed/canned pumpkin, 1/4 teaspoon

ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon cinnamon and an

additional 1/4 cup sugar.

5) You can use buttermilk or yogurt instead of milk by decreasing the

amount

of baking powder to 1 teaspoon and adding 1 teaspoon of baking

soda. May need to add some water, if using yogurt.





LOW-FAT PAIL OF BRAN MUFFINS



3 cup all-bran cereal

1 cup boiling water

1 cup sugar

3/4 cup applesauce

1/2 cup egg substitute

2 1/2 cups whole wheat pastry flour

2 1/2 tsps. baking soda

1/2 tsp. salt

2 cups buttermilk (mix soy milk w/2 Tbsp. lemon juice)

1 cup fruit, dried cherries or cranberries, optional



Pour water over cereal and let stand. Mix together remaining

ingredients then add softened cereal. Bake as many as desired in

muffin tins sprayed w/Pam. Bake at 400 15-20 minutes.

NOTE: This recipe makes 40 large muffins but you can cook what you

want now and keep the batter in the refrigerator for up to 3 weeks

and have hot muffins anytime. Makes 40 muffins.





Cherry Vanilla Chip Muffins



" These are wheat free, dairy free, low sugar, low fat muffins and you'd

never know it. Sucant is dried can juice. It can be found in health food

stores. If you don't eat them in the first two days, freeze them. Thaw in

microwave for 30 seconds apiece and they will taste freshly baked. "



1 banana, peeled and mashed

1/2 cup egg substitute

3/4 cup vanilla soy milk

2 tablespoons vegetable oil

1/2 cup applesauce

2 cups white rice flour

1 tablespoon sucanat

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dried cherries

1/2 cup vanilla chips



Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a

12-cup muffin tin with paper liners. In a large bowl blend the banana, egg

substitute, soy milk, oil and applesauce together. Stir in the rice flour,

sucanat, baking powder and salt. Mix until just moistened then stir in the

dried cherries and vanilla chips. Pour batter into the prepared muffin

tin, filling each cup 2/3 full. Bake at 400 degrees F (205 degrees C) for

30 minutes. Makes 1 dozen Bread Recipes.com







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