Amy's Happy Tummy

This easy recipe came about because of a little mishap by an eight-year-old! :) One of the tastiest and best mishaps we've had in our home. (Watch the YouTube video to hear the whole story!)  This scrumptious bread recipe can easily be make into muffins, loaves, or cake. Ingredients: 1/2 C canola oil 1 large ripe banana, mashed 1/2 tsp vanilla 1 1/2 C natural applesauce 1 C whole wheat flour 1 C unbleached flour 1/2 C cane juice crystals 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon Instructions: Preheat oven to 350 degrees. Spray three small loaf pans or muffins tins with nonstick cooking spray. Combine al wet ingredients in a medium mixing bowl. Mix together well. Combine all dry ingredients in a a large mixing bowl and stir. Pour wet ingredients into dry ingredients and stir until combined. Spoon into pans. Bake loaves for 30-40 minutes, covered only half the time. Bake muffins for 20-25 minutes or until lightly golden and a toothpick comes out clean.

 Pan -fried tofu in a yummy Korean sauce! This dish is bursting with flavor and simple to make! Ingredients: TOFU extra virgin olive oil 1 16oz package of firm or extra firm tofu, drained and cut into 1/2 inch thick slices salt, to taste SAUCE: 4 Tbsp maple syrup 4 Tbsp Braggs Liquid Aminos 2 Tbsp ketchup 4 cloves, minced garlic (or 1 tsp powder) 1 tsp fresh ginger, minced (or 1/2 tsp powder) GARNISH: (optional) green onions or chives sesame seeds Instructions: Put a small amount of oil in the fry pan and place the sliced tofu onto the hot pan. Sprinkle lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the tofu and fry until golden, about 5 minutes on each side. Transfer to 8x8 baking dish. Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg's, ketchup, garlic, and ginger in a bowl.  When the tofu is ready, pour the sauce over it, and bake in the oven for about 30 minutes or until bubbly and almost caramelized in pan. Garnish wi...

This salad is simple. This salad is delightful. It  is light and refreshing.  You can adjust the amount of honey in it to reflect your preference for sweet or tart.  It's also a very versatile recipe.  You can add any fruit you like to it.  Just don't forget the cranberries! :) Ingredients:  Chop small in food processor or blender: 1 16oz package cranberries, fresh or frozen 2-3 sweet apples 1 lb frozen strawberries, chopped, fresh or frozen (be careful not to make it into smoothie!) Instructions: Dump the above into a mixing bowl and add: 1-quart bag crushed frozen raspberries 1 20 oz can crushed pineapple 1/4 to 1/3 C honey Mix and let sit a couple hours before serving. This is a very versatile recipe. I've added Mandarin oranges, blueberries, or chopped peaches before. Use what you have on hand. Also, to make it completely raw you could use fresh pineapple. Very yummy!

You can call it yogurt.  You can call it pudding.  We call it yummy! You can use it on so many things!  We love it on granola, pancakes, and oatmeal.  We also love it plain. We even use it as one of the toppings when we make oatmeal bananas splits.  While the base is tofu, I don't think you'll be able to tell. Ingredients: 1 16 oz block of firm water-packed tofu 4 C (heaping) of frozen strawberries (can throw in other berries) 1/2 C honey 1/4 C canola oil (or other neutral flavored oil) 1 T lemon juice 1 tsp vanilla Instructions: Put all ingredients into a blender and run until completely smooth and mixed thoroughly.  Put into a sealed container and store in refrigerator for an hour or two.  It will get a bit thicker as it sits in the refrigerator. Enjoy!

Cornbread!  It's what you needs with a warm bowl of soup or chunky chili!  This will satisfy and fill you.  It truly is delicious! Ingredients: 1 C cornmeal 1 C flour 3/4 tsp salt 3 1/2 tsp baking powder 1/4 C cane sugar 1 C plain soymilk 1/4 C unsweetened applesauce 1/4 C canola oil Directions: Mix dry ingredients in a medium size bowl.  Add all wet ingredients and stir until mixed through.  Pour into an 8x8 pan that has been spraying with cooking spray.  Bake at 350 for 25 minutes. *Will also make 10 cornbread muffins

I love pesto, but during the winter when I'm not growing fresh basil, I don't like the price of it.  That's why I love this pesto recipe.  This is budget pesto, but since I add a couple hand fulls of fresh spinach, it doesn't look like the basil came from the cupboard. Ingredients: 2 T dried basil 1 T dried parsley 1 clove garlic 1/2 tsp salt, scant 1/4 C vegan Parmesan or nutritional yeast flakes 1/4 C walnuts (can substitute cashews or almonds) 1/2 C extra virgin olive oil hand full of fresh spinach (or two!) Instructions: Using a food processor, combine the all ingredients and process until well mixed.  Use this on pasta or pizza and enjoy every bite!  

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 ...

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!  

One of my favorite sandwiches of the summer is toasted rye bread, spread with dill dip, layered with cucumbers, and sprinkled with dill. Ingredients & Instructions: 1 box of silken extra firm Mori-nu tofu (I sometimes just use regular water-packed firm tofu and it's just fine!) 1/2 C vegenaise (or homemade mayo) 1 1/2 tsp dill weed 1 T + 1/2 tsp onion powder 1/2 tsp salt 1 tsp honey Blend it all up in your blender and refrigerate for an hour in order for the flavors to marinate.   Enjoy as much as I do!

Even healthy enough to eat for breakfast!  :)  So I did. A super, super easy recipe. Chop some potatoes, drizzle with oil, and toss them in the oven for 30 minutes. Easy!! Ingredients: 4 large russet potatoes, scrubbed Salt or season salt Olive oil Instructions: Preheat oven to 450.  Wash potatoes and slice lengthwise into ½ - inch slices.  Cut the slices into French fry strips (skin may be left on).  Place in a mixing bowl and drizzle 1-2 T olive oil over potatoes.  Stir to coat.  Sprinkle salt or season salt and mix thoroughly.  Place on sprayed cookie sheet.  Place in oven and bake for 30 minutes or until crispy brown and puffy.  If you want them browned more, broil on high for 5 minutes longer.

From the first taste, it was love at first bite!  This is probably my most favorite salad in all the world!  Ingredients: 1 large bunch of kale, destemmed and cut small 2-3 C purple cabbage, diced 2 carrots, peeled and shredded ½ C purple onion, diced 1 yellow pepper, diced ½ C pumpkin seeds ½ C dried cranberries ½ C kalamata olives, optional Instructions: Prepare and assemble all salad ingredients, except pumpkin seeds and cranberries, into a mixing bowl.  Pour salad dressing on and mix until all of the salad is coated evenly.  Add seeds and cranberries and serve.   Dressing 1/3 C extra virgin olive oil 2 T lemon juice 1 tsp salt 1 clove fresh garlic, crushed 2 tsp dried basil Put all dressing ingredients into a mason jar and shake well.

Or you can call this black bean salad. Either way, it is a delightful blend of veggies, lime, cilantro, and beans! Ingredients: 2 cans (15oz) black beans 1 red pepper, diced 1 orange pepper, diced ½ C red onion, diced 1 can (15.25 oz) corn, drained 2 cloves garlic, minced ½ bunch cilantro, chopped 3-4 T olive oil 4 T lemon juice 2 T lime juice Salt, to taste Instructions: Mix all ingredients in a bowl and let marinate at least 1 hour before serving.  Yummy with chips or by the spoonful!

I think this dip is pretty yum!  I like it with pita chips.  I like it on tortillas made into wraps.  I'd probably like it other ways also.  :)  It's a nice change to hummus, yet very similar. Ingredients: 1 15oz can cannellini beans (other white beans work well also!) 2 T lemon juice 1 clove garlic, minced 1/4 C olive oil 1/4 C fresh parsley or 1 T dried 1/4 tsp oregano, dried Salt, to taste Instructions: Put all ingredients into a blender and process until smooth.  Note: if I use dried parsley, then I leave it out until the very end of blending; however, this does not matter if you don't mind a light green dip.  :)