Vegan-No-Oil Pumpkin Ginger Bread

Makes two.

ONE

3 cups brown sugar

1 cup unsweetened apple sauce

4 egg replacer (or egg-whites if you're not one of them vegans :)

2/3 cup water

1 can (15 oz) pumpkin puree

2 tsp ground ginger

1 tsp allspice

1 tsp cinnamon

1 tsp ground cloves

TWO

3 1/2 cups flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Pre-heat the oven to 350F and lightly grease and flour two loaf pans.

In a bowl, mix the ingredients in ONE, one at a time. In a separate bowl, mix the ingredients in TWO. Add the dry ingredients to the wet. Divide the batter into two loaf pans and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.

Lemon Poppy Seed Muffins

ONE
1 3/4 cup flour
3/4 cup brown sugar
zest of one large lemon
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

TWO
1 egg white (or egg replacer)
1 cup plain fat-free yogurt
6 tbsp unsweetened apple sauce
1/3 cup fresh squeezed lemon juice
1/4 cup poppy seeds

Preheat the oven to 350F. Lightly grease a muffin pan.
In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pout the wet into the dry ingredients and mix thoroughly. Pour the batter into the muffin pan, filling each hole up to 1/3. Bake for about 40 minutes or until firm to the touch and browned. Let them cool completely before serving.

Original in Allrecipes.com

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Hello, my name is frustration...

... and I am your worst enemy.
No matter how hard I try to be happy with myself, with where I am in my practice, with who I am in my body, with my body,with my choices, with my life, the toughest judge (me) makes a guest appearance and throws all that hard work down the toilet. What I experienced today was a frustration I hadn't felt in months, and I sobbed inconsolably like a baby for hours. So hard that I couldn't even speak. Maybe I just needed to let it all out. Maybe I had been too happy lately. I hope it will at least give me a good night's sleep.

Veggie Egg-White Omelette (or whatever-I-have-left omelette)

1 tsp olive oil

1 small onion, thinly sliced

1 carrot, grated

1 leek, chopped

1 medium potato, very finely sliced

5 egg-whites

salt and black pepper, to taste

fresh chopped basil, to taste

In a non-stick frying-pan, sauté the veggies, covered, over low-heat, until onions are translucent. In a bowl, whisk together the egg-whites and spices. Add the cooked veggies. Lightly grease the pan again and pour the egg mixture. Cook on low-heat for about 5 minutes. Cover with a plate, flip it over, re-grease the pan, and pour the mix back in the pan for the other side to cook. Serve hot or cold. Yum!

Sweet Lentils

1 tsp olive oil

1 onion, chopped

1/2 tsp ground cumin

1/2 tsp ground cinnamon

3/4 cup green lentils, soaked overnight
4 cloves
1 cup orange juice
3/4 cup water

In a saucepan, sauté the onions, covered over low heat, until translucent. Add the spices and cook for 1 more minute. Add the rest of the ingredients, bring to a boil and then reduce the heat and simmer, covered, for about 30 minutes or until the liquid has been absorbed and the lentils are soft. Remove the cloves and serve, cold or hot, as a side dish.

Original in The Essential Vegetarian Cookbook

Red Lentil and Chickpea Burgers

1 cup red lentils

1 tsp oil
2 onions, chopped
1 tbsp tandoori mix powder (see below)

1 can (15 oz) garbanzo beans, drained and rinsed
1 tbsp fresh grated ginger
2 egg whites

1/4 fresh chopped parsley
2 tbp fresh chopped coriander (optional)
2 1/2 cups bread crumbs
flour, for dusting

Salt, to taste

1 cup red lentils

1 tsp oil

2 onions, chopped

1 tbsp tandoori mix powder (see below)

1 can (15 oz) garbanzo beans, drained and rinsed

1 tbsp fresh grated ginger

2 egg whites

1/4 fresh chopped parsley

2 tbp fresh chopped coriander (optional)

2 1/2 cups bread crumbs

flour, for dusting (optional)

Salt, to taste

TANDOORI MIX (makes plenty of leftovers for next time)

5 tsp ground coriander

7 tsp ground cumin

2 tsp paprika

2 tsp turmeric

1 tsp chili powder

2 tsp ground ginger

4 tsp garlic powder

1 tsp garam masala

In a saucepan, cover the lentils with water and bring to a boil. Simmer, uncovered, until tender (about 10 minutes). Rinse well and let drain. In a saucepan, sauté the onions, covered, over low heat, until translucent. Add the tandoori and cook for one more minute. Put the chickpeas, half the lentils, ginger, onion mix, and eggs in a blender and blend until well mixed. Transfer to a bowl and add the rest of the lentils, parsley (and coriander), and breadcrumbs. Mix well and taste to see if it needs salt. Take some of the mixture and shape into a patty (if the mixture is too soft, refrigerate for 15 minutes). Toss in flour (optional) and bake at 350F for about 20 minutes on a lightly greased tray, turning after 10 minutes (or grill in a BBQ).

Original in The Essential Vegetarian

Banana Cake

ONE
4 1/2 oz apple sauce
1/2 brown sugar

TWO
2 egg whites
1 tsp vanilla extract
4 very ripe bananas, mashed

THREE
1 tsp baking soda
1/2 cup skim milk

FOUR
2 cups flour, shifted
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp ground allspice

Pre-heat the oven to 350F. Lightly grease an 8in round cake tin and lane with baking paper.

In a bowl, mix the ingredients in ONE. Add the ingredients in TWO and mix well. In another bowl, dissolve the baking soda in the milk. In a separate bowl, mix the ingredients in FOUR. Alternately, fold THREE and FOUR into the banana mix, and mix using a metal spoon until all the ingredients are combined. Pour the batter into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. Allow to cool in the tin before turning into a wire to cool down completely. Decorate with powdered sugar.

Adapted from Baking: A commonsense guide

Banana Muffins

ONE
4 large super-ripe bananas
1 cup brown sugar
3 egg whites
1/2 cup fat-free milk
1 tsp vanilla extract

TWO
1 tsp salt
1 cup white flour
1 cup whole-wheat flour
1 tsp baking soda

Brown sugar and cinnamon to sprinkle (optional)

Pre-heat the oven to 350F and lightly grease a 12-hole muffin pan (or oaf pan, if you'd rather make a bread).
In a bowl, mix the ingredients in ONE. I a separate bowl, mix the ingredients in TWO. Add the wet to the dry ingredients. Pour the batter into the prepared muffin holes up to 1/3. Sprinkle the tops with brown sugar and a dash of cinnamon (optional). Bake for 20-25 minutes or until firm to the touch.

Original in Allrecipes.com