I tried this meatless meatloaf and it needs a little tweaking but it is very flavorful. Next time I will try with 1/2 cups of whole wheat flour to help it be a little firmer to get it to hold together more.

Crumble in a food processor each item then put in large bowl

1 pound of Extra Firm Tofu drained of fluids

1 16 ounce can of garbanzo beans without fluid

2 Medium Onions

1 spicy soy sausage

In large bowl combine above and add

2 carrots grated

4 eggs

1 cup instant oats

1/2 cup whole wheat flour or other flour (optional to try to get firmer loaf)

1/8 cup low salt tamari or 1 TBSP regular Tamari

1 TBSP hot sauce

1 TSP Dry Mustard powder

2 TBSP Apple CIder vinegar

1/2 Tsp Garlic powder

1 tsp Chopped DryBasil or 2 tbsp fresh if you have it

1/2 tsp cumin powder

1/2 tsp cayenne powder

1/4 tsp thyme powder

2 tbsp onion powder

Mix well and put in 9X13 pan Bake 30-45 minutes at 350-400

Add 4 ounces of grated cheese to top and put pan in oven and turn off heat and let sit to melt cheese

For extra crispy crust cook longer as desired

_

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Meatless Soja meat balls

2 cups of dried soja chunks soaked in hot water for 10 minutes and drained

2 medium sizes onions, 2 garlic cloves (optional) slightly fried in a pan

1 cup of cooked and mashed garbanzo beans (channa)

2 TB ketchup or barbeque sauce, 1/4 tsp salt, 2 TB soja sauce, hot sauce to taste, 1 TB italian seasoning

1 TB tapioca (cassava) flour or regular flour

Mix all together well, add flour to bind (maybe less or more than indicated, depending on how moist your mix is)

form little meat balls

bake for 20 min. in oven at 400 degrees

fry in pan for about 3 minutes just to get more crisp

Enjoy!

@soulsings

I know quite a lot of great recipes, but there is one called "Vegan, gluten free carmelitas" that are very good, you also don't have to make them vegan or gluten free but they have those options. Basically you have a layer of oats sugar and butter, then chocolate (any kind), then the "caramel" sauce which is made with tahini, coconut milk fat, and maple syrup. It's absolutely amazingg though - if you want recipe link I can put it up :)

Good day lovely humans!

Spinach Omelet

This is a simple recipe my Scottish grandmother made on a cast iron pan on a hot plate in her apartment. No fancy equipment needed!

Scottish Scones

ice cream Carob or other

I think this is mostly gluten free but not sure about bananas so maybe other fruits like dates might work (pitted)

Here is a list of supposedly gluten free foods �https://www.celiac.com/articles.html/safe-gluten-free-food-list-unsafe-foods-amp-ingredients/safe-gluten-free-food-list-safe-ingredients-r181/

Here is my winging it recipe for ice milk with bananas and carob powder. about 4 cups in a liter. There are no strict measurements. Alter to your taste.

2 cups of milk (whatever fat level you drink) put in ice cube trays so only filled halfway then freeze them.

1/2 cup of liquid milk held aside

2/3 to 1 cup of frozen, skin removed, bananas

1/8 to a 1/4 cup of smooth almond butter according to how much fat you want. I use skim milk so I go with a 1/4 cup �

1/4 cup of carob powder

1 tsp vanilla extract

STEPS
1) Food processor the ice milk cubes until frosty snow
and empty into bowl �
2) Food processor frozen banana breaking them into smaller pieces to make it easier to puree them.
3) Add almond butter, vanilla, and 1/2 cup milk to pureed frozen banana and puree all ingredients till smooth.
4) Add carob powder to puree in food processor.
5) Cover carob powder with frosty snow that is in separate bowl and blend in food processor until all ingredients mixed. �
6) Taste and adjust anything by adding if needed (sweetener for instance)
7) Serve immediately and put uneaten portion into the freezer is some kind of container. I just thought it might be okay to use the ice cube trays and then you take out as many cubes as you want after they are frozen and let sit out till soft or for impatient eaters, defrost in microwave for 20-30 seconds. If you put in a large container you may have to microwave for a minute or two to cut into pie shaped slices or scoop out. Break apart pieces uneaten and refreeze.

Roasted Broccoli and Mushrooms

Prep Time: 10 minutes \ Cook Time: 15 minutes

Ingredients

• 2 cups halved or quartered mushrooms
• 4 cups broccoli florets
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ cup olive oil

Instructions

1. Halve or quarter your mushrooms and measure out two cups. For larger mushrooms, you might want to quarter, but my mushrooms were smaller, so I just halved them
2. Measure and chop your broccoli florets
3. Line a baking sheet with parchment paper and preheat the oven to 425 degrees
4. Add mushrooms and broccoli to the parchment paper lined baking sheet
5. Sprinkle on garlic powder, onion powder, salt, and pepper
6. Drizzle with olive oil and use hands to toss to combine all the spices and oil evenly
7. Arrange vegetables in an even layer for optimal cooking
8. Roast at 425 degrees for 10 - 15 minutes, until beginning to brown
9. Taste and add salt, if necessary
10. Serve immediately



@soulsings

Here is my recipe for pepperoni bread. It's somewhat of a regional recipe. I hope you enjoy it.

PEPPERONI BREAD

Ingredients:

1 (1 lb.) loaf frozen bread dough, thawed overnight

1 egg, beaten

4 oz. thinly sliced pepperoni (I use turkey pepperoni, not as greasy)

1 cup Mozzarella cheese

1/2 cup Parmesan cheese

1 1/2 teaspoons Italian seasoning

Directions:

Preheat oven to 375 degrees (Fahrenheit). Lightly grease a baking sheet.

Lightly flour surface. Roll frozen bread dough into a rectangle. Brush dough with beaten egg. Arrange pepperoni, Mozzarella, and Parmesan cheese over the dough. Sprinkle on Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place seam side down on a prepared baking sheet.

Bake in a preheated oven for 40 minutes or until golden.

Now I added marinara sauce for dipping; it worked out really well. You can use pizza sauce as well.

I really enjoy a bowl of hot soup on a cold winter day. Here is a picture of one I made tonight.

I start out with a couple of onions,a few stalks of celery, a few cups of cabbage, a 1/2 pound frozen or fresh green beans, 1/2 pound of mini carrots, and chop them up an saute in cooking oil for 10-15 miniutes on low heat. Then I add 2 15 oz cans of cooked garbanzo beans with liquid, 6 oz sausage vegetarian, 15 ounces tomato sauce, 2 tbsp Chili powder, 1 tbsp Cumin, 1 tbsp basil finely chopped, 1/4 cup cashew butter, 1/2 tsp salt, 1 tbsp soy sauce.

Put on medium heat until starts to bubble. After starting to bubble turn heat down to low so it just simmers for 30-60 minutes. Serve with baguette warmed and sprinkled grated cheese on top. If not going to eat within 5-7 days store some of the soup in freezer for future meals.

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