Here’s some of our favorite recipes!
Aunt Yvonne’s Rhubarb Bread
(I don’t know who Aunt Yvonne is…but she makes yummy bread!)
1 1/2 cups firmly packed light brown sugar
2/3 cup vegetable oil
1/4 cup soft silken tofu
1 cup soy milk mixed with 1 Tbsp. lemon juice (let stand 10 minutes)
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 1/2 cups whole wheat flour
1 1/2 cups diced, fresh, raw rhubarb
1/2 cup chopped pecans
1/3 cup granulated sugar
1 Tbsp. butter, melted
• Preheat the oven to 350°F.
• In a large bowl, combine the brown sugar, vegetable oil, and tofu and mix with an electric mixer until smooth. In another bowl, combine the mixed soy milk and lemon juice, baking soda, salt, and vanilla.
• Alternate adding the soy milk mixture and flour to the sugar mixture, beating well after each addition. Fold in the rhubarb and pecans.
• Turn the batter into a lightly buttered and floured loaf pan.
• Stir together the sugar and melted margarine, then sprinkle it over the top of the loaf.
• Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in the middle comes out dry. Allow to cool before removing from pan.
Makes one loaf
With one large bunch of dandelions you can make this wonderful Middle Eastern concoction. Spread on toast, scoop with toasted pita, or eat straight from the mixer!
What You Need:
- 1 large bunch of Dandelion greens
- ½ cup of Tahini
- Juice of one lemon
- 3 cloves of garlic
- Cumin Powder (optional)
Boil greens for about 5 minutes, drain and squeeze. This removes the bitterness of the Dandelions. While cooling, lovingly throw the rest of the ingredients into a blender or food processor and process until it reaches the desired consistency (personal preference comes into play here). Add cumin and salt to taste. Garlic and lemon amounts can also be adjusted based on personal preference, and water can be added if a more liquid consistency is desired.
You can add the dandelion greens here and process if you prefer smooth spreads, or, the more traditional way, simply chop them up and mix them with the paste.
– Add with basil to pesto sauce
– Swap the Tahini for olive oil