Brussel Sprouts

An easy way to get daily greens

Brussel sprouts
Olive Oil
Salt and Pepper

Quarter the brussel sprouts
Add oil, salt and pepper
Bake at 350° F for 35 minutes
Cool and enjoy

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Troll Haus Cookies

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Minestrone Winter Soup

Choose a plethora of vegetables, beans, grains and herbs.

In this batch I chose:

garbanzo beans

barley

basil, oregano, thyme, salt and pepper

olive oil

bay leaves

carrots

tomatoes

yellow and red peppers

leek

zucchini

yellow squash

red and white onion

crimini mushrooms

kale

celery

snow peas

Prep your vegetables (mince a portion of onion and garlic to season the broth, chop all other vegetables); put the peels, ends and left overs in a pot of water.

Bring the water to a boil. Add a little salt and pepper, put the lid on the pot and simmer for 20 minutes.

Use a colander to separate the vegetable broth base from the scraps; Set the broth aside, compost the scraps.

Saute minced onion and garlic with olive oil and spices.

Pour hot vegetable broth back into pot and start adding vegetables and grains (adding ingredients that will take longer to cook first and shorter to cook last).

Add remaining spices to taste.

Let simmer until all ingredients are fully cooked.

Enjoy! (If pasta is used be sure to cool down quickly (outside or refrigerator) as the pasta will continue to cook)

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Granola

4 C oatmeal
1/2 C olive oil
1/2 C raw honey
1/2 C unsweetened coconut
1 tsp vanilla extract
1 tsp cinnamon
1 C fruit and nut choice
(I use hazelnuts and almonds)

Preheat oven to 350° F
Heat oil, honey and spices in a saucepan
Mix all other ingredients
Combine wet and dry
Place granola flat on a cookie sheet
Bake for 20 minutes, stirring every 5 minutes
Let cool and enjoy!
(really great with almond milk)

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Cupcake Valentine

Vegan Vanilla Cupcake

.64 lb flour
.132 lb almond bark
.675 lb sugar
2 tsp baking powder
.5 tsp baking soda
1 tsp salt
2 C soymilk
2 Tbsp cider vinegar
2/3 C oil
1.5 tsp vanilla

24 cupcakes!

Preheat oven to 325° F
Sift dry ingredients
Combine wet ingredients
Add dry to wet
Whisk until smooth
Portion into tray
Bake at 325° F for 20 minutes

Vegan cream frosting

1 C buttery sticks
.75 lb powdered sugar
1/2 tsp salt
1 Tbsp vanilla
1/4 C soymilk

Cream buttery sticks and powdered sugar
Add the remaining ingredients and mix until smooth
Divide into the amount of colors you want and add coloring.
Frost cupcakes!!!
Put frosting in the freezer if it seems runny.

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Cheese Thems

4 C tofutti cheddar cheese
2 C buttery sticks
1 tsp cayenne pepper
1 lb flour
Salt

Preheat oven to 350° F
Mix all ingredients in a food processer
Roll dough as flat as possible
Cut dough into 2" squares and sprinkle with salt
Bake at 350° F for 12 minutes

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