Recipes from the Sweet Thyme Table

• Sweet Oat Cakes
• Pumpkin-Apple Cookies
• Spinach Nut Salad with Sweet Thyme Curry Dressing
• Celery Rice Soup
• Stir-fried Veggies Over Organic Short Grain Brown Rice

Sweet Oat Cakes

2 cups soy or rice beverage
2 cups rolled oats
½ cup dried cranberries
2 ripe bananas
4 tablespoons canola oil
¾ cup whole wheat flour
3 teaspoons egg replacer
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
Dash of sea salt
1 teaspoon vanilla extract
½ cup chopped nuts (optional)

Combine beverage, oats and cranberries in a bowl. Cover and refrigerate overnight. In the morning, mash the bananas and blend with oil. Stir in the oat mixture and other ingredients (adding additional soy or rice beverage to desired consistency). Cook on an oiled cast iron griddle until browned and firm. Yummy!

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Pumpkin-Apple Cookies

1 cup pumpkin puree
½ cup maple syrup
¼ cup molasses
1 ½ teaspoons egg replacer
1 teaspoon vanilla extract
½ cup canola oil
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup chopped pecans
1 cup peeled, grated apple

Preheat oven to 325 degrees F. Combine pumpkin and sweeteners. Stir in dry ingredients just until blended. Gently fold in the pecans and apple. Spoon heaping tablespoons of the batter onto a greased baking sheet, leaving room for spreading. Bake about 15 minutes until the bottom edges just start to brown. Transfer to a rack and cool. Soft and moist!

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Spinach Nut Salad with Sweet Thyme Curry Dressing

Sweet Onion Chutney
½ small sweet onion
½ teaspoon allspice
½ teaspoon cinnamon
2 Tablespoons maple syrup

Add ¼ cup of chutney to large jar with the following dressing recipe and shake until mixed and refrigerate.

Sweet Thyme Curry Dressing
¼ cup canola oil
¼ cup apple cider vinegar
½ teaspoon dry mustard
½ teaspoon sea salt
½ teaspoon curry

Spinach Nut Salad
Baby spinach
Green onions
2 red delicious apples  sliced thin
½ cup dry roasted peanuts
2 Tablespoons toasted sesame seeds

Pour dressing over salad just before serving and toss for nice sweet/tangy results!

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Celery Rice Soup

1 medium onion
2 stalks of celery
5 cups boiling water
1 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon Bragg s Aminos
½ cup nutritional yeast flakes
1 ½ tablespoons vegan spread
1 cup cooked rice

Dice onion and celery. Sauté onion until translucent and celery is soft. Add water and seasonings. Simmer for 5 minutes. Add nutritional flakes, spread and cooked rice. Serve this rich cheesy soup immediately.

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Stir-fried Veggies Over Organic Short Grain Brown Rice

Seitan or tofu
Olive oil
Carrots, Sweet Onion, Red & Yellow Peppers, Zucchini, Snow Peas, Broccoli, Portobello Mushrooms, Bok Choy and/or whatever veggies you desire

Luscious Brown Sauce
1 cup of vegetable stock
4 tablespoons Bragg s Aminos
2 tablespoons arrowroot
2 tablespoons mirin
4 teaspoons chili paste

Chop fresh vegetables and seitan or tofu. Sauté seitan or tofu in olive oil in cast iron or stainless steel wok until lightly browned. Add onion and sauté until translucent. Add chosen fresh vegetables; first the harder vegetables, secondly the softer vegetables, and lastly the bok choy or other greens. Simmer over medium heat until vegetables are of desired softness. Add luscious brown sauce and stir until all ingredients are coated.

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