Rice Dressing in slow cooker

Ingredients:

2c parboiled rice

1T canola oil (we use organic)

1T poultry seasoning

1/4 c nutritional yeast

3c sliced or chopped mushrooms (we use crimini)

2c chopped onion

3c chopped apples

1/2 cup dried cranberries

1/2 cup pecan halves

5c vegetable broth

To Make:

Add rice and oil to slow cooker and mix

Add poultry seasoning, nutritional yeast and mix

Add remaining ingredients except broth.

Add broth last.

Turn on heat to low and cook for 6 hours.

Note: If you are making this up to transport for cooking add all ingredients except broth.

Add broth When you arrive to prevent spilling during transport.

 

Mushroom Caps Stuffed with Mock Tuna

Ingredients:
2 cups raw sunflower seeds, soaked 2 hours then drained and rinsed.

1 Tbsp dehydrated chopped onion

1 Tbsp nutritional yeast

1/2 cup tahini

1 Tbsp tamari

2 tsp kelp or dulse

1 tsp ground black pepper (less if you don't like pepper)

1 Tbsp lemon juice

To make:

Put the sunflower seeds in a food processor and pulse with the S-blade.

Pour all ingredients into a bowl and mix.

Refrigerate for 1 hour or more prior to serving.

We use this for sandwiches, on crackers or sliced vegetables for a snack or stuff mushroom caps. Large mushroom caps can be cut in 4 for easy serving and eating.

Easy Whole Wheat Bread

This is a great time of year to make bread. This is a recipe we make up once a week and have fresh bread for approximately 50 cents a loaf. 

Ingredients:

7 c ww flour

1/4 c vital wheat gluten

1 T salt

1 1/2 T yeast

Mix the dry ingredients together 

4 c warm water 100F

Stir the water in until all the flour mixture is wet.

Cover and sit on the counter for 2 hours.

Put in the fridge overnight and for up to two weeks.

We did not want to buy ANOTHER plastic item to store it in so we used the liner from our 6 litre slow cooker. Most of the time the slow cooker is not in use and if we need to use it we can transfer the dough to a metal bowl. 

To Make:

Lightly oil a baking pan.

Pull out dough the size of an orange. 

Immediately after mixing.

After 2 hours at room temperature.

Ready to be refrigerated.

A ball the size of an orange.

Fresh out of the oven.

Roll the dough out flat with a rolling pin and roll it into a log shape and set down to rise on the baking pan. We use a ceramic covered cookie pan.

Brush the top of the loaf with water

Let it rise for two hours. (less if the room is warm)

Turn on oven to 350 degrees F.

Place in oven in middle rack.

Bake 30 to 35 minutes.

Place on cooling rack.

Serve immediately with soup or leave it on the table on a cutting board. It will be eaten in no time!

Except for the tiny bit of oil used to grease the pan this is a fat free recipe.

Grandma's Whole Wheat Drop Biscuits

These biscuits are fast, cheap and easy.

Ingredients:

2 cups whole wheat flour

4 tsp. baking powder

1 cup soy beverage (we used vanilla

flavour because that is what we

had on hand)

2 Tbsp. extra-virgin olive oil

Preheat the oven to 400 degrees F.

In a bowl stir the flour and the baking powder.

In a measuring cup mix the soy beverage with the oil.

Mix pour the soy beverage mixture into the flour mixture.

Drop the mixture into greased muffin tins or an oiled cookie sheet.

Bake in oven for 20 minutes at 400 degrees F.

Spoon them onto pan or muffin tins.

12 on a pan ready to go into the oven.

Ready to eat. Grandma says "These are super simple and fairly firm. I freeze some as they dry out and become hard quickly. They go well with our home made soups and/or peanut butter.