Saturday, July 14, 2018

Vegan Oatmeal Cookies

This recipe I copied directly from the PBS link below.  The only thing I changed for the Guest House was the cashews.  I substituted raw sunflower seeds instead. I believe the raw cashews would have made a sweeter cookie.  But we are a long way from town and there was no chance to make the trek to Redway.   Next time I will try cashews.

Use very ripe bananas in this healthy, gluten-free recipe to get the right moisture and sweetness without having to add sugar or fat.

(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes BlogContinue

Yield: 12 cookies
  • 10.6 ounces (300 grams or about 2 large bananas) very ripe banana
  • 2.7 ounces (75 grams or about 1/2 cup) raw cashews
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6.7 ounces (190 grams or about 2 cups) rolled oats
  • 2.3 ounces (65 grams or about 1/2 cup) dried fruit
Put the oven rack in the middle position, and preheat to 300 degrees F (150 C). Line a baking sheet with parchment paper.
Put the bananas, cashews, nutritional yeast, cinnamon and salt in a food processor or blender, and puree until smooth.
Measure out the rolled oats and dried fruit, and place them in a bowl. Stir in the banana mixture.
Use your hands to roll out balls of dough, and flatten them onto the cookie sheet. Because they contain no leavening they will not rise, so you can put them pretty close together.
Bake for 20-30 minutes or until the edges are lightly browned and the cookies are chewy.
These are best served warm, so if you have leftovers, just heat them up in the microwave for a few seconds.
Produced by:
Original URL: http://www.pbs.org/food/fresh-tastes/vegan-oatmeal-cookies/Ingredients
Directions

Cottage Cheese Noodles

An easy to prepare casserole that is a monastery standby during our Guest House Openings.  We prepare Cottage Cheese Noodles using all non gluten ingredients.  You can of course use white flour as a thickener for the sauce instead of rice flour and opt for wheat egg noodles.


6 oz noodles (Your choice - medium width flat noodles are best.  We use rice vermicelli noodles)
2 TBSP butter
1/4 cup finely chopped onion
2 TBSP white rice flour or other thickener
1/2 tsp dry mustard
3/4 tsp salt
1/4 tsp black pepper
1 1/4 cup milk
1 TBSP fresh lemon juice
1 TBSP gluten free tamari or gluten free soy sauce
1 cup grated cheddar cheese (We use white raw cheddar cheese)

Cook noodles as directed until just tender.  (If using rice vermicelli noodles make sure you do not over cook them.  They will cook more in the casserole.)

Melt butter in a saucepan over low heat.  Add onion and cook until tender but not browned.  Blend in flour, mustard, salt and pepper.  Cook until the flour bubbles but not brown.  Add the milk and cook, stirring constantly until thickened. Beat in lemon juice and soy sauce.

Generously oil a 2 qt. casserole dish. (We use a long rectangular glass baking dish.) Put in the cooked noodles.  Pour the sauce over the top of the noodles.  Sprinkle grated cheese over the top.

Bake at 350º for 25-30 minutes.  Brown cheese under broiler a little longer if necessary. 

Serves 6

Some notes:  I use olive oil for the casserole bottom.  You may need to add a little liquid depending how done the rice noodles are.