Braided Sweet Potato Bread - Vegan

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• 1 package active dry yeast
• 1/4 cup lukewarm water
• 1/4 cup safflower oil
• 1 teaspoon dried thyme
• 1 1/2 cups cooked well-mashed sweet potatoes
• 3 tablespoons honey (or honey substitute, e.g. maple syrup)
• 1 cup soymilk
• 3 cups whole wheat flour
• 1 cup unbleached white flour
• 1/2 cup cornmeal
• 1 1/2 teaspoons salt
• soymilk, to brush tops of loaves

Recipe

• 1 combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
• 2 stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
• 3 stir gently until the mixture is smooth.
• 4 in another bowl, combine the flours, cornmeal, and salt.
• 5 make a well in the center and pour in the wet mixture.
• 6 work together, using a spoon at first, then hands, until thoroughly combined into a dough.
• 7 turn out a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
• 8 place in a clean bowl and cover with a tea towel.
• 9 let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
• 10 punch the dough down and turn back out the board.
• 11 divide into six equal pieces.
• 12 with hands, roll each piece into a long coil, about 1" in diameter.
• 13 to make each loaf, braid three coils and pinch the ends together.
• 14 place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
• 15 brush the tops of the loaves with soymilk.
• 16 bake in a preheated 350f oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.

Brain Puffs

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 170 g marshmallows
• 1 cup rice krispies
• 1 tablespoon peanut butter
• 100 g chocolate candy bars
• 1 pineapple ring, cut into 12 triangles
• 12 graham crackers

Recipe

• 1 melt the chocolate in a saucepan, then melt marshmallows, then melt peanut butter, and mix in the rice krispies.
• 2 roll into little balls (put water on hands to help prevent sticking) and put it on a pineapple triangle (of fresh pinapple or canned) on top of a graham wafer.
• 3 serve immediately. enjoy!
• 4 it should look like a brain!

Brainy Brownies

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 6 tablespoons unsalted butter
• 3/4 cup semi-sweet chocolate chips
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup sugar
• 1/4 cup flour, plus
• 2 tablespoons flour
• 1/4 cup rolled oats, ground in a food processor
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt
• butter or nonstick cooking spray
• 3 cups baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
• 1 1/2 cups blueberries
• 1 teaspoon lemon juice
• 3 -4 tablespoons water
• 1 cup all-purpose unbleached white flour
• 1 cup whole wheat flour
• 1 cup unsweetened wheat germ

Recipe

• 1 if using raw spinach, thoroughly wash it, even if the package says “prewashed.â€? bring spinach or collards and water to boil in a medium pot. turn heat to low and allow to simmer for 10 minutes.
• 2 if using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
• 3 fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons of water, and puree on high until as smooth as possible. stop occasionally to push top contents to bottom. if necessary, add the rest of the water to make a fairly smooth puree.
• 4 this amount of spinach and blueberries makes only about 1 cup of puree. double the recipe if you want to store another cup of the puree. it will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
• 5 combine this purple egg mixture with the cooled chocolate mixture.
• 6 combine the flours and wheat germ in a bowl. this blend can be stored in a sealed, labeled plastic bag for months.
• 7 preheat the oven to 350 degrees.
• 8 butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
• 9 melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). remove from heat and allow mixture to cool a bit.
• 10 meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and purple puree.
• 11 in a mixing bowl, stir together flour blend, cocoa powder, oats, and salt. add this to the chocolate mixture and blend thoroughly. mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
• 12 bake for 30 to 35 minutes, until a toothpick comes out clean. allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. dust with powdered sugar, if desired.
• 13 keeps for a week in the refrigerator, covered tightly.

Brain Squash

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/2 ounce
• 1/2 ounce
• 1 ounce orange juice
• 1 ounce grapefruit juice
• 1 ounce lemon juice
• grenadine

Recipe

• 1 shake the juices with and .
• 2 top with crushed ice and a few of drops of grenadine.
• 3 strain into a glass with ice.

Braised Basque Chicken

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 10 chicken thighs, skin removed
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 medium onions, sliced into half-rounds
• 2 garlic cloves, minced
• 3 bell peppers, red and yellow, seeded and cut into 1/2-inch thick slices
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 2 tablespoons vinegar
• 1 cup chicken broth
• 4 ounces spanish chorizo or 4 ounces sopressata, cut into 1/2-inch dice

Recipe

• 1 heat oil in a large skillet over medium-high heat. sprinkle the chicken evenly with salt and pepper. add the chicken to the skillet, in batches, if necessary, and brown on all sides. transfer the meat to the insert of a 5- to 7-quart slow cooker.
• 2 add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes.
• 3 deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. add to the slow cooker, along with the chorizo, and stir to combine. cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.

Braised Balsamic Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• ground black pepper
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14 1/2 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Recipe

• 1 season chicken breasts with ground black pepper and garlic salt. heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
• 2 pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
• 3 simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Bradford's Zucchini Rotini

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 14 1/2 ounces whole wheat rotini, uncooked
• 4 cups zucchini, shredded or diced
• 1 medium red onion, diced
• 2 eggs, beaten
• 1 cup chicken broth
• 2 tablespoons extra virgin olive oil
• 1 teaspoon crushed red pepper flakes (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 tablespoon garlic, minced
• 1/2 cup parmesan cheese

Recipe

• 1 boil pasta according to directions on package. we prefer barilla plus pasta but anything you like will work fine. when done, drain the pasta and let sit while you prepare the rest.
• 2 heat olive oil in a large dutch oven or pot. i used the same pot i used to boil the pasta.
• 3 when the oil is hot, saute the onion, minced garlic, black, and red pepper over medium to high heat until the onions are starting to soften and the air smells spicy.
• 4 use the shredder function on a food processor to quickly shred the zucchini or dice them into small pieces.
• 5 add the zucchini to the sauted onion mixture, salt to taste, and mix thoroughly.
• 6 when the zucchini begins to release its moisture, add chicken broth and parmesan cheese and mix until the liquid begins to look creamy.
• 7 add the cooked pasta to the pot and mix thoroughly.
• 8 reduce heat to medium and add in the beaten eggs. stir slowly until the heat cooks the egg and thickens the sauce.
• 9 serve hot with extra parmesan cheese and black pepper on top.
• 10 note: this recipe would be very good with cooked chicken breast or shrimp. try it!