Free Vegetarian recipes

 PUMPKIN MUFFINS

• 1/4 margarine
• 1 cup brown sugar (or white sugar plus 1 tbsp molasses)
• 1/2 cup applesauce
• 2 cups pureed pumpkin or squash
• 1 tsp cinnamon and nutmeg
• 2 1/2 cups whole wheat flour
• 2 tsp baking soda

Preheat oven to 350 and grease muffin tin.
(This recipe makes 12 muffins.)
Cream together margarine and sugar.
Add applesauce, pumpkin, and spice.
Mix well and add flour and soda.
Fill muffin tins and bake for about 20-25 minutes.
The muffins don’t rise much, so don’t be shy about piling the batter in.These muffins are great warm, but keep for days.
Most people don’t believe me when I tell them these muffins are vegan, because they cook up so light and fluffy.
Also, people are shocked to find they are made with 100% whole wheat flour.

OATMEAL WAFFLES OR PANCAKES

These moist pancakes/waffle have no added fat and taste great!

• 2 cups rolled oats
• 2 cups water
• 1 medium banana
• 1 Tablespoon raw sugar or other sweetener
• 1/4 teaspon sea salt
• 1 teaspoon vanilla extract

Place all ingredients in blender and blend until smooth.Let stand a few minutes until batter is thick. If too thick, add additional water to make batter easily pourable.

Pour into heated, oil-sprayed waffle iron and cook for 10 minutes without lifting the lid, or pour into lightly greased covered frying pan and cook for a few minutes on each side until slightly brown on each side.

Serve with favorite topping. Enjoy!

 LOW FAT BANANA MUFFINS

• 2 tbsp white sugar
• 1 tbsp egg alternate (‘energy’ recommended)
• 1 tsp vanilla essence
• 1/2 cup soy milk
• 2-3 ripe bananas mashed
• 1 and 1/2 cups wholemeal self raising flour
• 1/4 tsp baking soda

Beat all ingredients exept the flour and soda.
When well beaten, sift the flour and soda into the mixture.
Mix well, but dont overstir, as the less it is beaten the lighter the muffins will be.
Place in prepared muffin trays and bake in a moderate oven (180) for 25-30 mins.Serves: 13. Preparation time: 10 mins

 VEGAN CARROT MUFFINS

• 1 1/2 cups whole wheat flour
• 3/4 cup whole what pastry flour
• 4 tsp no-alum baking powder
• 1/2 tsp sea salt
• 2 cups carrot puree
• 1/4 cup maple syrup
• 1/3 cup soy milk
• 1/4 cup natural light oil
• 2 tsp vanilla
• 1/2 cup sunflower seeds
• 1/2 cup raisins

Preheat oven to 400F.Mix wet and dry ingredients separately.

Sift dry ingredients slowly into the wet.
Add extra liquid only if needed to make a stirable batter.

Scoop the batter into a lightly oiled muffin tins.

Bake for 20 minutes, or until lightly browned on top and a tougthpick comes out clean.

 VEGAN WAFFLES

• 1 ripe banana, mashed
• 2 cups water
• 1/2 cup uncooked oatmeal
• 1.5 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• vanilla to taste (optional)

Mix banana and water.
Add dry ingredients and mix.
leaving lumps in batter (lumps keep the waffles from becoming too rubbery when cooked).
Cook on waffle iron.You can use the same batter to make pancakes.

I’ve also substituted soy milk for the water – which gives the waffles a richer flavor; when I do this, I usually leave out the spices.

• 1 cup unbleached all-purpose flour
• 1 1/2 tablespoons sugar
• 2 tablespoons baking powder
• 1/8 teaspoon salt
• 1 cup milk alternative (soy, rice, oat and almond milks work)
• 2 tablespoons vegetable oil

Combine dry ingredients and mix thoroughly. Mix in the liquids and beat with a whisk or electric mixer until the batter is smooth. Measure 1/3 cup batter onto a previously-heated, well-oiled griddle or pan. When bubbles appear on the surface of the pancake, in about 2 minutes, flip it with a spatula. Cook it for another 2 to 3 minutes. Remove from griddle. Serve with maple syrup, jam or fruit syrup.