Separately chop cranberries. orange and apples in food processor until fine, but not mush.
Add sweeteners, more of less to your taste. (Can use others sweeteners, even date sugar or dates for some of it.)
Make ahead a little so flavors can meld.

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Baked Apples

Categories:

Appetizers, Breakfast Foods, CHIP Appetizers, CHIP Breakfast Foods, CHIP Desserts, Desserts

by Margie Conner

Baked Apples

Margie Conner

Servings

Ingredients

8-10 small to medium apples, washed and cored, but left round
1/2 pound raisins
2/3 cup dates
1 cup nuts, (pecans, walnuts or a mixture)
4 teaspoons cinnamon

Servings

Ingredients

8-10 small to medium apples, washed and cored, but left round
1/2 pound raisins
2/3 cup dates
1 cup nuts, (pecans, walnuts or a mixture)
4 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees.
Combine all ingredients except apples in a food processor and process until rough texture.
Put prepared apples into a baking dish that fits them, or use individual baking/serving dishes.
Pack fruit and nut filling into apples. Spread any extra filling in baking dish around the apples and add a little water around the apples too.
Cover baking dish(s) tightly and bake for 30-45 minutes, until apples are soft.
Spoon a little of the filling from the bottom of the pan over the apples to serve.

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Butterscotch Pie

Categories:

CHIP Desserts, Desserts

by Margie Conner

Butterscotch Pie

Stephanie Howard

Servings

Ingredients

1/2 cup Cashews, raw
1 1/2 cups Dates, chopped
3/4 teaspoon salt
1 teaspoon Butterscotch extract
3 cups water
4 1/2 Tablespoons cornstarch

Servings

Ingredients

1/2 cup Cashews, raw
1 1/2 cups Dates, chopped
3/4 teaspoon salt
1 teaspoon Butterscotch extract
3 cups water
4 1/2 Tablespoons cornstarch

Instructions

Blend first four ingredients. Gradually blend in water blending thoroughly. Blend in cornstarch.
Thicken over heat beating with wire whisk constantly until color starts to darken.
Pour into pre-baked pie crust (coconut, granola or regular crust). While filling is still hot top with carob chips and pecans. Chill until filling is set (overnight is best).

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Stuffed Shells (a gluten-free recipe)

Categories:

CHIP Alumni Potluck Favorites, CHIP Entrees, Casseroles, and Sides, Entrees and Casseroles, Vegan Potluck Favorites

by Margie Conner

Stuffed Shells (a gluten-free recipe)

Margie Conner

Servings

Ingredients

1 box Tinkyada Brown Rice stuffing shells
1 jar Prego, Regu or favorite spaghetti sauce
1 1/2 cups cooked and mashed butternut squash
1/2 cup Vegenaise
3 Tablespoons McKay’s Chicken Seasoning
1/2 teaspoon sea salt
1 10 oz box frozen chopped spinach, thawed and squeezed dry
3/4 cup quick brown rice, dry
Vegetarian Express Parma Zaan Sprinkles, or other vegan Parmesan

Servings

Ingredients

1 box Tinkyada Brown Rice stuffing shells
1 jar Prego, Regu or favorite spaghetti sauce
1 1/2 cups cooked and mashed butternut squash
1/2 cup Vegenaise
3 Tablespoons McKay’s Chicken Seasoning
1/2 teaspoon sea salt
1 10 oz box frozen chopped spinach, thawed and squeezed dry
3/4 cup quick brown rice, dry
Vegetarian Express Parma Zaan Sprinkles, or other vegan Parmesan

Instructions

Preheat oven to 350 degrees.
Boil shells until just about done.
While shells are cooking combine squash, Vegenaise, chicken seasoning, salt, spinach and rice in a large bowl.
Spoon filling into drained and cooled shells.
Spoon a little sauce into a 9" x 13" pan and place shells on sauce. Top shells with rest of the sauce. Sprinkle with Parma Zaan Sprinkles and bake for 30 minutes or until bubbly.

Recipe Notes

When I double this recipe, I sometimes make it with a package of spinach and a bag of frozen broccoli, finely chopped. The broccoli gives this dish an extra good flavor.

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Nut Gravy

Categories:

Breads and Muffins, CHIP Breakfast Foods, CHIP Spreads, Sauces, Gravies, Dressings, and Condiments, Spreads, Sauces and Condiments

by Margie Conner

Nut Gravy

From Give Them Something Better cookbook by Stephaine Howard

Servings

Ingredients

5 cups water, divided
1 1/4 cups brazil nuts
1/3 cup cornstarch
2 Tablespoons onion powder
2 1/2 Tablespoons nutritional yeast flakes
1 1/2 Tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
2 teaspoons beef style seasoning
1 teaspoon salt to taste

Servings

Ingredients

5 cups water, divided
1 1/4 cups brazil nuts
1/3 cup cornstarch
2 Tablespoons onion powder
2 1/2 Tablespoons nutritional yeast flakes
1 1/2 Tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
2 teaspoons beef style seasoning
1 teaspoon salt to taste

Instructions

Place 2 1/2 cups water and all remaining ingredients in blender.
Blend on high until very smooth and creamy, about 4 or 5 minutes; transfer to a medium saucepan.
Add remaining 2 1/2 cups water to blender; blend briefly to clean out the blender. Transfer to saucepan with nut mixture.
Cook on medium heat until thick and creamy, stirring constantly to prevent burning.

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Apple Sweet Potato Brussels Breakfast Hash

Categories:

Breakfast Foods, CHIP Breakfast Foods, CHIP Entrees, Casseroles, and Sides, Entrees and Casseroles

by Margie Conner

Apple Sweet Potato Brussels Breakfast Hash

Adapted from www.physicalkitchness.com

Servings

Ingredients

1 Tablespoon coconut oil
12 (around 1 lb) brussels sprouts, sliced in half
1 medium (roughly 1 1/2 cups) sweet potato, diced into 1″ pieces
1 apple, peeled and diced (I used Gala)
1/2 teaspoon cinnamon
1/4 teaspoon salt

Servings

Ingredients

1 Tablespoon coconut oil
12 (around 1 lb) brussels sprouts, sliced in half
1 medium (roughly 1 1/2 cups) sweet potato, diced into 1″ pieces
1 apple, peeled and diced (I used Gala)
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Heat coconut oil on medium-high heat.
Add the brussels sprouts, face down, and let them caramelize around 4 minutes
Add the sweet potatoes, cinnamon, and salt. Toss to coat in the oil and cook until tender, another 3-4 minutes
Reduce heat to medium and add the diced apples. Let cook another 2-3 minutes
Serve immediately.

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Vegan Tofu Frittata

Categories:

Appetizers, Breakfast Foods, CHIP Appetizers, CHIP Breakfast Foods, CHIP Entrees, Casseroles, and Sides, Entrees and Casseroles

by Margie Conner

Vegan Tofu Frittata

www.sarahsvegankitchen.com

Servings

Ingredients

1 12 oz block firm or extra-firm tofu, drained
1/3 cup water
1/3 cup chickpea flour
2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon Indian black salt (kala namak)
1 sweet onion, thinly-sliced
8 oz mushrooms, thinly-sliced
1 cup asparagus, in 1" pieces

Servings

Ingredients

1 12 oz block firm or extra-firm tofu, drained
1/3 cup water
1/3 cup chickpea flour
2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon Indian black salt (kala namak)
1 sweet onion, thinly-sliced
8 oz mushrooms, thinly-sliced
1 cup asparagus, in 1" pieces

Instructions

In a nonstick pan over medium heat, sauté onions in a bit of olive oil until caramelized, about 20 minutes. Set aside.
Sauté mushrooms for 5-7 minutes, until they've shrunk and shed their excess liquid. Set aside. In the meantime, preheat oven to 350°F.
In the bowl of a food processor, combine tofu, chickpea flour, water and spices and process until smooth. Stir in caramelized onions, mushrooms and asparagus.
Spread batter evenly in a greased quiche or pie pan and bake for 1 hour. Remove from oven and allow to cool slightly before slicing and serving.

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