Amy's Happy Tummy

Do you love cookies? Well, you'll definitely love these. Also called Mexican wedding cookies, these will rule the party. I don't think that there is one person who as tried these that has not liked them. So what are you waiting for? Dig in! (the cookies around the edge) Ingredients: 1 C earth balance margarine, extremely soft, but not totally melted 3/4 tsp powder sugar 1 tsp vanilla 2 1/4 C unbleached flour 1/4 tsp salt 3/4 C chopped pecans Bowl of powdered sugar, set aside Instructions: Combine all the dry ingredients, except the extra bowl of powdered sugar.  Mix and add the earth balance.  Heat the oven to 400 degrees.  Roll the dough into inch size balls or so.  Bake for 12 minutes.  They will be golden on the bottom when they are baked through.  Remove from oven and roll in an extra bowl of powdered sugar.  Wait 30 minutes and roll each cookie again.

These cookies are some of the best I've ever had!! Not only are they amazingly delicious, but they also have some very healthy components! :) Ingredients: 2 1/4 C quick oats 2 T cornstarch 1/4 tsp salt 1 tsp baking soda 3/4 C earth balance margarine, very softened 1/2 C cane juice crystals (sugar) 1 C unbleached flour (can use some wheat flour) 1 T flaxmeal 1/4 C maple syrup 1 tsp vanilla 1/2 C chopped nuts, pecans or walnuts 1 C apricots, finely diced Instructions: Heat the oven to 350. And line your cookies sheets with silicone mats or parchment paper. In a large mixing bowl, cream the softened margarine with the sugar and then add the wet ingredients. Lastly, add the dry ingredients, then nuts and apricots. Drop in rounded tablespoons onto a cookie sheet.  Bake for about 10-11 minutes, depending on the size you prefer, or until slightly golden brown around the edges.  Let cool and then remove from the cookie sheet.  Enjoy!

This recipe is so versatile and so easy to whip up on the spur of the moment.  This is a favorite on pasta and as the sauce on pizza! Ingredients: 1 (16oz ) package of water-packed firm tofu 1 1/2 C plain or unsweetened soymilk 1 tsp garlic powder 1 tsp onion powder 1 1/2 tsp salt 3 Tbsp vegan parmesan or nutritional yeast flakes 1 Tbsp olive oil 1/3 C vegan cream cheese or sour cream 1 tsp basil Instructions: Blend all ingredients, except basil in a blender until smooth and creamy.  Add the basil and turn on blender slowly just to mix through.  You can heat it up on the stove or just let it blend long enough to warm up.  Serve over pasta with your favorite roasted vegetables.

I made french bread yesterday so what better thing to make (besides garlic bread!) than french toast!  This recipe is easy, healthy, and yummy! Ingredients: Blend together: 1 C soymilk (or other nondairy milk) 1/2 banana (riper is sweeter) 2 T flaxmeal 1/2 tsp vanilla slices of bread (any kind you like, but we really like french bread) Instructions: Dip each piece of bread into the batter, flipping to coat each side.  Put into hot frying pan and brown on both sides. Top with your favorite toppings!

It's easy.  It's cheap.  And we think it tastes good!   Good enough to use on cereal with nothing else added. Ingredients: 1/2 C dry soybeans Water Optional: Sweetener such as dates, cane sugar, honey, etc. Salt Vanilla Instructions: Rinse 1/2 cup soybeans until there is no foam.  Boil them in water for about 18 minutes.  Rinse them again briefly.  Put into a high powered blender and add 2 cups of water.  Blend for 5 minutes.  I find that blending at such a high speed for 5 minutes mixes things so well that I don't even need to filter it through a nutmilk bag.  Add more water to reach desired consistency (3-4 cups for our family.  If you want to use dates for sweetener, this is where you would add them.  Blend again.  Pour into a pitcher and add other add-ins such as liquid or dry sweetener, salt, or vanilla.

There is no guilt at all in these little balls.  They are super easy, super delicious, and super healthy.  Ingredients: Combine in food processor: 1/2 Cup dates 1/2 Cup raisins 1/2 cup walnuts 1/2 cup pecans 1 Tbsp water, if needed Instructions: Pulse until they combine and are the consistency that you like. I like a chunky texture so these are coarsely chopped. They should easily squeeze together to form balls. Here's where you can add the tablespoon of water if you need a little more moisture in order for them to stick together well. We like them best plain but you can roll them in country coconut or almond meal for a fancier look.  *You can also use a combination of other nuts and dried fruit. 

This Fruit'cream' is so good you'd think that is was real ice cream. Of course it is, just minus the dairy! That's even better! Now you can have your favorite food guilt-free! This is all fruit.  All you need is any type of frozen fruit and a champion juicer (pictured below).  You push the frozen fruit through the juicer and it comes out creamy and good! For those of you who don't have a champion juicer, this type of fruit "ice cream" is great too!! Ingredients: 2 bananas, frozen and cut in 1" pieces 1/2 C strawberries, frozen 2 T soymilk 1/2 tsp vanilla Instructions: Combine all ingredients in a food processor and whiz until thick and creamy.  So yummy right after blended up.  It also freezes well.  Just let it set out for 10 minutes before you're ready to eat it.  :)  This was a hit as a Vacation Bible School snack!