Amy's Happy Tummy

This is YUUUMMMMY!  We made this for Vacation Bible School, and it was a big hit! This is a perfect snack that is completely healthy! Just roll 'em up and stick 'em in a bag. Ingredients: 3 C unsweetened applesauce 1 pound fruit of your choice (fresh or frozen) 2-3 T 100% juice concentrate Instructions: Preheat oven to lowest setting (170-200), and line a cookie sheet with parchment.  Blend all ingredients.  Spread the puree over the parchment-lined cookie sheet, about 1/4 inch thick.  Bake in the oven for 4-8 hours.  When fruit is no longer sticky to the touch remove from the oven.  It should be dry but not crisp.  use a sharp knife or scissors to cut into strips.   You can also do this in a dehydrator.  I have an Excalibur dehydrator with liners for wet things like this.  I spread it on and dehydrate it at 130 degrees for 8-10 hours.  I did have trouble with the three different flavors wanting to separate as they dried.  I had to smear more puree

These are some of the best oatmeal raisin cookies I've ever tasted!  The flax, oats, and raisins give it a healthy feel, while the sweet goodness stills reminds you that it is dessert! Ingredients: 1/2 cup canola oil (or just more earth balance) 1/2 cup earth balance margarine 3/4 cup brown sugar 1/2 cup cane juice crystals 1 1/2 tsp cinnamon 1/2 tsp coriander  1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 6 Tbsp. Chia gel (OR egg replacer equivalent for 2 eggs OR 2 T flaxmeal mixed with 6 T water) 1 tsp vanilla 1 1/3 cups unbleached flour (I used Bob's Red Mill Gluten Free flour Blend very successfully in this recipe!) 2 1/2 cups rolled oats 1 to 1 1/2 cups raisins Instructions: Grease a cookie sheet or lay down parchment paper; set aside.  In a large mixing bowl, cream butter and shortening with an electric mixer for 30 secs. Add brown sugar, cane sugar, spices, baking powder, baking soda, and salt. Beat until fluffy. Add egg substitute

This recipe is very easy. Measurements are pretty much the same throughout, so it's easy to memorize. I substituted flax seed for egg and like the gentle nut flavor, it adds to the dough. 1 tablespoon ground flaxseed mixed with 3 tablespoons water is the equivalent of one egg. Ingredients: 1/2 cup earth balance margarine 1/2 cup peanut butter 1/2 cup sugar cane crystals 1/2 cup brown sugar or 1/4 cup honey 1/2 tsp. baking soda 1/2 tsp. baking powder 1 Tb. ground flaxseed, mixed with 3 Tb. water 1/2 tsp. vanilla 1 1/4 cup all-purpose flour Granulated sugar Instructions: In a large mixing bowl, beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar cane crystals and brown sugar, baking soda, and baking powder. Beat until combined, scraping the sides of the bowl occasionally. Beat in flaxseed mixture and vanilla until combined. Mix in as much flour as possible with the hand mixer. Stir in

This Entree is creamy and delicious! I have never measured, but this recipe is so easy that is won't be hard to figure out. Ingredients: 10 medium potatoes, cooked, peeled, and cubed 1 can olives, sliced 3/4 to 1 C dill pickles, diced small  (Or substitute dill pickle relish) 1 small onion, diced Salt, to taste Homemade mayo Mayo Recipe 1 C unsweetened Silk soymilk 1 C canola oil 1/2 tsp salt 1/2 tsp onion powder Instructions: Put above mayo ingredients into a high-speed blender.  Blend for one minute and then fold in 2 Tablespoons of lemon juice.  You'll probably need to double this recipe for this potato salad recipe.  Mayo Tip:  If you want this to mimic sour cream, just add another Tablespoon or two of lemon juice. I've never measure the mayo for the potato salad so I'm not sure what to guess, but maybe 3-ish cups. Just add until you think it looks right.  You can always all more mayo to the potato salad when you serv

This hearty dip recipe has been a favorite among men!  It's filling and hearty, yet so simple to whip together.  It is great as an appetizer served with chips or rolled up in a burrito shell and sliced.  It also freezes well which is helpful since it makes a large batch. (bottom bowl in the picture) Ingredients: 1 container (8oz) Tofutti cream cheese 1 jar chunky salsa 2 cans chili bean 1-2 C vegan cheese sauce or shreds 1 can olives Instructions: Put all ingredients in a food processor.   Process until somewhat chunky.    **You can also spread this on tortillas.   Spread over tortilla shells and gently roll tortilla up.  Place in Tupperware with saran wrap between each layer.  Chill burrito rolls for 2 hours.  Slice and serve.

This is a simple non-dairy version of a festive holiday favorite.  Serve it in a bread bowl, as dip for a veggie tray, or with crackers.  Any way you serve it, people are likely to eat it right up! Ingredients & Instructions: 1 C vegan sour cream 1 C soy mayo 1 packet dairy free Ranch dressing (Meijer brand is all I know of) 10oz frozen spinach, thawed and drained ½ red pepper, diced Mix and enjoy!  

This is so so easy!  It pretty much boils down to "open and dump!" All you need to do is keep these few items on hand and you can easily put together a batch in about 30 minutes! Ingredients: 2 or 3 cans mild chili beans 1 quart diced tomatoes 1 15 oz can of corn 1 onion, diced 1/2 C dehydrated chicken flavored TVP (or you can substitute any burger substitute) 1 package Taco Seasoning Instructions: First, cover the TVP with water and let sit for 15-20 minutes.  In the meantime, dice the onion and saute it in a Tablespoon of oil until translucent.  Add in burger and saute for 3-4 minutes.  Add all other ingredients and let simmer for 10-15 minutes.  Heat thoroughly before serving. Don't forget the chips when you serve this!