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“Lafayette Oatmeal Day” Raspberry Bars

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This was listed in our local paper as the recipe of the week. The article says that you can use any jam or preserve. I had some cherry jam here and it turned out great!

2 1/2 cups Quaker Quick cooking oatmeal (I used regular though)
2 1/2 cups flour
Pinch salt
3/4 cup sugar
1 1/2 cups melted butter (I used earth balance to make this casein-free)
1 1/2 teaspoons Mexican vanilla (I omitted due to an allergy in the family)
1 12-ounce jar of raspberry preserves of the highest quality you can get
2 tablespoons Chambord liqueur, or water if you prefer

Preheat oven to 375 degrees. Grease a 13x9x2 baking pan. Combine oats, flour, salt and sugar. Add melted butter and vanilla to dry ingredients. Combine until crumbly. Put about 3 cups of the oatmeal mixture into the bottom of your pan and press it down. Mix together the liqueur or water along with the preserves/jam. Spread the jam mixture over the oatmeal mixture. Sprinkle the remaining oatmeal mixture on top of the preserves and press it down to make it even. Bake 18-23 minutes or until the top is very brown. Cool on rack and cut into bars. Store in an airtight container.

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Casein-free Pumpkin Bread

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3 1/4 cups flour
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
1 3/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 can of pumpkin (I use pumpkin that I’ve frozen – about 2 cups)
1 1/3 c sucanat
2/3 c. vanilla almond or rice milk (water works too)
1/2 c. vegetable oil
2 tsp. vanilla (you can omit if you use vanilla milk)
2 eggs or substitute

Preheat to 350. Coat 2 loaf pans with cooking spray. Mix the flour through baking soda in one bowl and then combine the pumpkin through eggs in another bowl. Whisk the wet into the dry until the batter is moist.
Bake at 350 for an hour or until toothpick comes out clean

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Casein-free Banana Bread

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1 1/2 cups flour (I either use 1/2 white and 1/2 whole or all whole – I started out 1/2 and 1/2 to see if anyone would notice, but now I’;m doing 100% whole)
1 tsp baking soda
1/2 tsp salt
1 cup sucanat
2 eggs or enough egg substitute/banana/applesauce/whatever to make up for the moisture and stickiness of eggs
1/4 cup Earth Balance, melted
3 bananas, mashed
Enough vanilla almond milk to make a good consistancy – maybe 1/2 cup here, but that’s high-altitude cooking

Grease (I use an olive-oil spray) a loaf pan and preheat the oven to 350. In one bowl, whisk the flour, soda, salt, and sucanat. Min in the egg substitute, melted Eath Balance, and mashed bananas. Add the almond milk until its moist but not squishy
Bake at 350 for an hour or until a toothpick comes out clean!

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Stuffed Zucchini

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4 medium zucchini (about 1 1/2 pounds)
2 teaspoons chopped fresh rosemary
OR
½ teaspoon dried rosemary
10 spinach leaves
8 basil leaves
4 cloves garlic, peeled
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
1 ½ teaspoons olive oil
3 large plum tomatoes, chopped
1 teaspoon salt
1 cup dry breadcrumbs
¾ cup (3 ounces) grated fresh Parmesan cheese
1 large egg white

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.

Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.

Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl; set aside.

Place rosemary and next 5 ingredients (rosemary through carrot) in a food processor, and process until finely chopped.

Heat oil over low heat. Add rosemary mixture. Cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.

Preheat oven to 350.

Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350 for 25 minutes or until golden brown.

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Vegan Oatmeal Chocolate Chip Cookies

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Today I altered my mom’s oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven

1 cup vegan Earth Balance (or you could use butter)
1 cup firmly packed brown sugar
1/2 cup white sugar or sucanat
Replacement for 2 eggs – 4 TBS water, 2 TBS oil, 1 tsp baking powder
1 tsp vanilla
3/4 cup unbleached all-purpose flour
3/4 cup wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 1/2 cups oats
1 cup vegan chocolate chips (We use “Tropical Source” brand)

Cream the “butter” and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

Bake 10-12 minutes in a 350 oven.

I make them one batch at a time and store the rest in the fridge. That way we don’t eat them all at once!

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Vegetarian Lunch Ideas

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I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!

Make Ahead Lunch Wraps
Summery Tomato Pasta Salad
Peanut Butter and Jelly
Peanut Butter and Banana
Baked Beans on Toast or Cornbread
Vegetable Soup
Tomato Soup with Grilled Cheese
Nachos with guacomole and tons of fresh veggies
Pizza
Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
Peanut Spaghetti
Yellow rice with black beans
Deviled Eggs
Chickpea “chicken” salad in a pita

For more ideas, check out this amazing site: The Vegan Lunchbox

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