Cannellone

Crepes:

1 cup whole wheat flour

1 cup unbleached all- purpose flour

2 ½ cups of water

1 TBSP grape seed oil

¼ cup onion powder

Salt to taste

 

 (You can substitute the crepes for corn tortillas or whole wheat flour tortillas)

 

Mix all ingredients till thoroughly combined. Grease a 5 in. cast iron skillet or flat griddle pan, heat to medium high heat. Pour approx 3 TBSP onto hot pan, cooking two minutes total, one minute for each side. Repeat till batter is finished.

(Note: to make sweet crepes, omit onion powder and add 1 tsp of vanilla extract and ¼ cup of sugar.)

Yields approx: 20 crepes

 

Filling: Peel and cut 15-17 medium potatoes, cut into quarters. Place in steamer or pot, adding enough water to half cover, or if steaming, to touch the bottom of your steamer. Boil till soft. Mash into a large bowl immediately, adding:

Salt to taste

2 TBSP Earth Balance buttery spread

2 TBSP onion powder

Mix well.  Take approx.  1/3 cup of filling and place in center of crepe, shaping into small log. Roll crepe edges over filling and place in greased baking dish, seam side down. Repeat till filling and crepes are used. Spread your favorite tomato sauce over cannellone in baking dish (you can also add some soy cheese) , cover with foil, and place in preheated oven at 350 F  till warmed.  Serve.

Yields approx: 20 cannellone

 

 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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Cranberry Swirl Cheesecake

Cranberry filling:
1  12 oz. bag of frozen or fresh cranberries
2 cups of water
1/2 cups of cane sugar
Rind of one lemon

Cheesecake filling:
3  8 oz. packages of Tofutti cream cheese
1 cup of cane sugar
1 tbsp of all purpose flour
Equivalent to four in egg replacer
1 tbsp of vegan whipping cream (Soy Whip)
1 tsp of vanilla extract

Crust:
2 cups of graham crackers, crushed
2 tbsp of cane sugar
1/2 cup butter (Soy Garden or Earth Balance)

Directions:
Preheat oven to 350 degrees and place rack in center of oven.

Cranberry filling:
Boil cranberries in the two cups of water with sugar until it is thick and syrupy (this should take about 30 minutes). Remove from heat. Grate lemon rind and then mix in. Set aside to cool completely.

Crust:
In a bowl combine graham crackers, sugar and butter and then press on the bottom and about an inch up the walls of a 9" springform pan. Refrigerate till filling is ready.

Cheesecake filling:
Beat cream cheese, sugar, and flour until smooth. Add in egg replacer, vanilla,and whipping cream. Beat until smooth.

Once all three parts are complete, pour half  of cheesecake filling into pan, then swirl in about half of cranberry filling, then pour remaining half of cheesecake filling on top, evening it out. Swirl in remaining portion of cranberry sauce and place to back for about 70 minutes or until firm and only center is still wet wobbly. Remove from oven and run a butter knife around to loosen cake . Once cool, cover and refrigerate overnight.


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Greek Salad

3 vine ripe tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 European seedless cucumber, cut into bite-size chunks

1 cup Kalamata black olives

1/4 block of tofu cut into cubes

2-3 Tablespoons of lemon juice

1 teaspoon dried oregano, crushed in palm of your hand

Salt and olive oil to taste

Directions:

Marinate tofu cubes in salted water overnight. drain water the next day and marinate in again for at least 2 hours in lemon juice and oregano.  Combine vegetables, and olives in a large bowl.  add salt and olive oil to taste, and top with marinated tofu cubes!

 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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Carrot Mayo and Eggplant Spread

Carrot mayo

Boil:

4 Carrots

1 potato

with salt in water.

When soft, dump out all the water and put veggies in blender with 2 T olive oil, 2-3 cloves fresh garlic, lemon juice and more salt to taste. 

Eggplant Spread

2-3 large grilled eggplants peeled

1 Tablespoon of vegenaise or homemade vegan mayonnaise

1 Tablespoon of oil

1/2 medium white onion minced

Salt to taste

In a medium bowl purée eggplants with hand mixer. Add oil, Vegenaise & salt. Mix well for a minute until everything is incorporated & creamy. Add onion & mix together just before serving. Serve chilled.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.