Potato Salad

Potato Salad is one of those dishes that people have a strong set of opinions on. It usually has to do with how they had it growing up. I don’t really remember my mother making Potato Salad but I do remember having it at Church Pot Luck dinners and other group events. Where I grew up the “mayo” was really Miracle Whip which I still don’t understand the miracle of it, it’s not even Vegan! 

For this recipe I did not peel the potatoes. You can but it’s a matter of preference plus you can be lazy and say it’s good for you since there are loads of good vitamins in the skins! Also you really shouldn’t worry about cutting the potatoes uniformly as different sized pieces will help with the creaminess of the dish, but obviously you don’t want the pieces to big or it’s hard to eat.  Try not to overcook the potatoes or they fall apart when you mix in the other ingredients. In this recipe, the Cashew Cream acts as the “mayo”. I used 1/2 Cup but then added 1 Tablespoon more because I felt it needed a bit more moisture. As for the Salt- this is again a personal issue. I added about 1 1/2 teaspoons at the very end. Remember that the Capers and Relish have saltiness so be sure to taste before you add (and take a big bite so you get a good taste!), start with a little and add as needed. Potato Salad, like many things, is usually better on day 2 so make it ahead of time. 

Potato Salad

Yields Approx. 5 Cups

Ingredients:

  • 2 lbs Potatoes (combo of red & gold) diced
  • 1/4 Cup scallion, sliced
  • 1/2 Cup Cashew Cream (see Recipe in Pantry)
  • 1 Tablespoon Chopped Jalapeno Peppers (Jarred, deli style)
  • 3 Tablespoons Capers, chopped
  • 2 Tablespoons Dijon Mustard
  • 3 Tablespoons Sweet Relish
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Fresh Parsley, Chopped
  • Salt to taste

Instructions:

  1. Dice the Potatoes (*see Pro tip), then boil until a fork can pierce them (do not over cook). Drain and spread on baking sheet(s) and allow to cool completely (you can do this a day ahead .
  2. Mix the remaining ingredients together. Gently fold the potatoes into the Cashew cream. Adjust the seasoning and serve.

*Pro Tip: Dice the potatoes in different sizes- this will make it so the smaller ones get crushed up a bit during the mixing process and helps with creaminess.

White Bean Stew

It’s easy to get complacent, especially when your busy. And we are all busy right! But one thing I can’t live without is beans. Our family eats A LOT of beans. When we went on vacation over the holidays, we stayed in a condo so we could cook since traveling as a Vegan can be a challenge. When shopping in this foreign country, we couldn’t find canned Garbanzo beans although there was a vast selection of dried beans. I told Stefen we could make our own- This was met by “the look”. You know “the look”, translate - “No way are we going to do that”.  But I insisted and I’m so glad I did. 

I started making the beans that night and -as usual- Stefen stepped in to help. I clearly had no idea what I was doing. Plus the directions on the package were in Spanish.

Stefen made some of the best beans ever. And it was really easy (when he did it).But it really is.

Most beans will have recipes/ cooking directions on the package and I would recommend following these ratios. You can cook beans plain with just water and gussy them up when you cook dishes with them- not unlike simply opening a can. Alternatively, you can cook your beans with vegetable stock, sautéed onions, add herbs and spices to make your beans sing. A single Bay Leaf adds a lot of flavor. 

Even though I got “the look”, it was worth it since I converted Stefen to a “cook your own bean” believer. He now plans a bean of the week! So far we’ve made black beans which we ate with just about everything and white beans which we used in this weeks blog post recipe for White Bean Stew. 

White Bean Stew

INGREDIENTS:

  • 5 Cups Cooked Cannellini Beans
  • 2 Carrots -Peeled and Diced
  • 1/2 Cup Celery -Diced
  • 1 Onion -Peel and Sliced
  • 1 Bunch of Kale Tuscan 
  • 2 Cups Sweet Potatoes -Diced
  • 1 quart Vegetable Broth  
  • 1 teaspoon Granulated Garlic 
  • 1 teaspoon Smoked Paprika 
  • 2 Tablespoons Light Miso Paste
  • 2 Tablespoons Tamari
  • 2 Tablespoons Cornstarch

Basil Puree

INSTRUCTIONS:

  1. Heat a large stew pot over medium heat, add the sliced onions, cook and stir to make sure the onions do not burn. If the pan starts to turn dark brown reduce the heat to low. Cook the onions until the are a light brown.
  2. Add vegetable broth to the pot, bring to a boil and add the diced sweet potato, diced carrots and diced celery. Once the stock returns to a boil reduce the heat to low. 
  3. Add cooked, drained beans to the pot, along with the miso, Tamari, granulated garlic, smoked paprika and cornstarch. 
  4. Wash and remove the stem in kale leaves. Cut the leaves into strips and place in the stew. Cook for 20- 30 minutes. The sweet potatoes should be tender. If to the stew becomes to thick add a little more vegetable broth.  
  5. Bring a small pot of water to a boil, add the basil leaves to the water and cook just until all of the leaves have wilted, it should only take 15-20 seconds. Remove the leaves from the water and rinse under cold water. Gently squeeze the water from the basil leaves. Place the leaves and the cashew cream into a blender, puree until smooth and bright green.
  6. Serving: Portion Stew into bowls with a dollop of Basil Puree on top.

Notes:  

Although this recipe is not written for a crock pot, I love the idea of crock pot cooking but have not really done much of it so if you want to throw everything into the crock pot, you can. I did sauté the onion with a little vegetable stock before hand, otherwise I just put it all in the crock pot and went to yoga! You will want to add the cornstarch at the end when the liquid is hot, then stir it in and let cook for another 15-20 minutes.

The Basil Cream is way more than you’ll need to garnish your stew but it’s really impossible to make just a little in the Vitamix Blender. We made pasta and used it as the sauce which was delicious!

Avocado Chocolate Pie

I didn't really think this was going to work. Stefen was skeptical. We were wrong. This turns out to be one of the best chocolate pies I've ever made- And it was so easy.  It's oil free and gluten free.

Here are a few pointers to make this a successful pie.

  • Make sure the avocados are ripe but not over ripe- I realize that this can be a tough proposition but if they are over ripe- the avocado flavor is more pronounced.
  • Use the best Cocoa Powder that you can get your hands on.
  • If you can find fresh soft dates, you can soak them for a few hours or overnight. 
  • For best results in slicing- chill overnight. If you can't wait- I understand.

Avocado Chocolate Pie

Ingredients

For the crust:

  • 8 large Medjool dates, pitted (about 1 cup pitted dates)
  • 1 cup Raw Almonds
  • 1/2 teaspoon Salt (optional)

For the pie filling:

  • 3 large ripe Avocados, peeled and pitted
  • 1 Cup 100% pure Maple Syrup 
  • 1/2 Cup unsweetened cocoa powder
  • 2 teaspoons pure Vanilla Extract
  • 1/4 teaspoon Salt (optional)

Instructions

  1. Place pitted dates and almonds in a food processor. Process until almonds, dates and salt until they form a thick paste (about 2 minutes). If itís too wet or dry, add more dates or almonds.
  2. Press into a 9 inch pie pan working your way up the sides. I use the bottom of a measuring cup to help press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.
  3. In a clean food processor, add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If youíre getting an avocado flavor, itís mostly because your avocados were too ripe. You can add a bit more maple syrup or cocoa powder to counter the flavor.
  4. Pour into the crust and smooth the top with a spatula. Cover and refrigerate for overnight or a minimum of 3 hours. 

Vegan Drunken Noodles

What kind of name is Drunken Noodle for a dish that has absolutely no booze in it?  There are several stories I found. Stefen finds the story of the drunk chef who "invents" the dish on a late night drinking binge to be the most appealing (cuz he's never done that- wink wink).  Second, it became a popular dish for late night party goers to eat after the bars close down. Third, the dish is so spicy it makes you feel drunk. I like all of the stories and mostly, enjoy making this simple dish at home- with or without a cocktail.

Vegan Drunken Noodle Recipe

Serves 4 -6

INGREDIENTS:

  • 1/4 Cup Rice Wine Vinegar
  • 1/3 Cup Tamari Soy Sauce
  • 1/3 Cup Vegetable broth
  • 1 Tablespoon Sriracha Hot Sauce (add more to taste)
  • 1/4 Cup Brown Sugar
  • Juice of 1 Lime
  • 2 Tablespoons Sesame seeds
  • 2 TablespoonsCorn Starch + 2 Tablespoons Water
  • 12-16 oz uncooked Rice Noodles
  • 1 Yellow Onion, sliced
  • 2 Tablespoons Garlic Powder
  • 3 Carrots, peeled and sliced thin
  • 1 Orange or Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 4 Roma Tomatoes, chopped
  • 1 cup of fresh Thai Basil chopped (can substitute Italian Basil)

DIRECTIONS:

  1. Cook the rice noodles according to instruction on package.
  2.  In a medium sized Pot, combine Rice Wine Vinegar, Soy Sauce, Vegetable Broth, Sriracha Hot Sauce, Brown Sugar, Lime Juice and Sesame seeds. Bring to a simmer.
  3. Combine the Corn Starch + 2 Tablespoons Waterto create a slurry.  Add to the sauce and stir until it begins to thicken
  4. Add Sauce to cooked noodles and fully coat with the sauce. Set aside. 
  5. In a large saute pan or wok on medium high, saute Onion, Garlic Powder and Carrots. 
  6. Cover with a lid to steam for a minute or two. Remove lid. Cook for 3-4 minutes, total. Add Peppers, Tomatoes and Basil. Cook for 3-4 minutes. 
  7. Add the sauce and noodle mixture and toss all together for a few more minutes until all the flavors are combined. 

Butternut Squash Risotto

Risotto… a love story.

Some foods evoke feeling and Risotto is one of the dishes that does that for me. I think I’ve figured out why.

As most of you who read this blog know, Stefen and I do most everything together. We’re married, we have a business together, we do yoga & go grocery shop together. I assume most people just don’t get it and that’s ok. It works for us.

We do have things we don’t do together. I like to swim, he hates it. He loves to ride his bike, me not so much. He loves cooking and me, I like to eat and I’m happy to do the dishes. My point is that most of what we do is a partnership that works well together, we balance each other out. 

Mostly I write the blog posts based on the recipe testing process. We talk about ideas and then I write it up. This week’s blog post stumped me. I sat at the counter in our kitchen and wrote down the ingredients and instructions as Stefen made the Risotto. It seems so simple and it is. And it’s Vegan. And it’s delicious. 

But what to write? 

So I asked Stefen about the rice. Yea- Arborio Rice. Not much intrigue there. But then we started taking about it. He had a funny story about making a Beet Risotto that was a disaster. “It tasted great but the Pink Pepto-Bismol color was disgusting.” He was teased for months by his cooks and the General Manager.

Then Stefen told me about when he first learned how to make Risotto.  “There is a romance with Risotto. You must dedicate the next 30 minutes to standing at the stove and stirring in the stock ladle by ladle. You pour your love and attention into it and people can taste it.” 

It hit me. Cooking is about dedication. Commitment to the craft. Diligence, resolve, enthusiasm, zeal, conscientiousness, perseverance, persistence, tenacity, drive.  We all hope to have these traits but it's an ideal that seems so hard to achieve. It's a romantic notion. 

When I first met Stefen I was a mess. I was in therapy, I was in the middle of a career crisis, I’d had a long string of disappointing boyfriends. I really had no faith that he’d be the guy. But he was attentive and dedicated to me, slowing ladle by ladle showing me that I could trust him. He let me simmer until I was ready. 

Maybe that why so many people don't cook, failure would be devastating. But come on, it's just food, right. And success is so delicious.

So, grab a glass of wine and take the time (it’s only about 30 minutes) to make Risotto. 

Stirring the risotto

Stirring the risotto

Butternut Squash Risotto in a Kabocha Squash Bowl

INGREDIENTS:

  • 4 Cups Butternut Squash, large diced
  • 6 Cups Vegetable Stock
  • 1/2 Medium Onion, small dice
  • 1 teaspoon Grape-Seed Oil
  • 1 Pinch of salt
  • 1 1/2 Cup Arborio Rice
  • 1/4 Cup Dry White Wine
  • 1 Tablespoon of Yellow Miso Paste
  • 1 Tablespoon Nutritional Yeast
  • 1 1/2 Tablespoons Apple Cider Vinegar

For the Mini Squash Bowl:

  • 4 Small Baby Kabocha Squash
  • 1 teaspoon Grape-Seed Oil
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Salt

DIRECTIONS:

  1. Preheat over to 350 F
  2. Combine diced Butternut Squash and Vegetable stock and bring to a boil. Reduce to simmer.
  3. For the Mini Kobocha Squash bowls: Cut off the top (stem side) of the squash and carefully scoop out the seeds. Add a 1/4 teaspoon of oil, granulated garlic & salt into the interior of each squash. Place top down in an oven safe pan with 1/2 inch of water. Cook approx. 45 minutes.
  4. In a Medium sized pot or Dutch oven, add 1 teaspoon oil until warm. Add Onions and a pinch of Salt. Cook until Onions are translucent. 
  5. Add rice and wine. Cook until the wine in reduced. 
  6. Add Stock/Squash mixture 1/2 cup at a time, continue to stir until stock is reduced. Repeat until the rice is soft and youíve added all of the stock and squash.  Use potato masher to incorporate squash.
  7. Add Miso, Nutritional Yeast & Apple Cider Vinegar, stir to combine. 
  • Risotto is incredibly versatile. You can make it with any winter squash (Kabocha, Butternut, Pumpkin, Acorn) as well as other vegetables including Mushrooms, Spring Peas, Asparagus, Lemon & Almond and of course Beets, just to mention a few ideas. Basically, you could fold in just about any fresh vegetable you can get your hands on.
  • We recommend some rustic crusty bread to go along with the Risotto.

Watermelon Poke Recipe

We're sad to see summer end so we are finishing off the summer by sharing this Watermelon Poke recipe. This is perfect for the Labor Day pot luck dish or a great stater for a nice meal. 

Although we use the term Poke loosely(normally known as a raw fish salad). The chunks of bright red watermelon resemble the traditional tuna. 

Watermelon is an unsung hero for good health. Although watermelon is approximately 90% water, it is packed with vitamins A, B6 and C, lots of lycopene, antioxidants, potassium and amino acids. These amino acids promote blood flow, leading to cardiovascular health and improved circulation. 

This recipe is Vegan, Oil Free and Gluten Free.

Watermelon Poke Recipe

Serves 4

INGREDIENTS:

  • 1 Small seedless Watermelon, Large Dice 
  • 1 Pack Soba Buckwheat Noodles 
  • 1 Avocado, Diced 
  • 1/4 Cup Sliced Scallions 
  • 1 Tablespoon Black Sesame Seeds
  • 1/2 Cup Rough Chopped Macadamia Nuts

Pickled Radish

  • 1 Tablespoon Kosher Salt
  • 1/4 Cup Organic Sugar 
  • 2/3 Cup Rice Wine Vinegar 
  • 1 Bunch Radish (cleaned and sliced Thinly)

Ginger Tamarind Dressing

  • 2 Tablespoons Grated Ginger
  • 1 Teaspoon Tamarind Paste 
  • 1/4 Cup Tamari Sauce (or soy sauce)
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Lime (zest and juice)
  • Hot Sauce to taste

DIRECTIONS:

  1. For the pickled radish: Mix the rice wine vinegar with the sugar and kosher salt. Add the sliced radishes to the pickling liquid. Let stand for 30 minutes but not longer than an hour. 
  2. Bring a pot of water to a boil. Add the soba noodles, cooking per the direction on the package. Once cooked, drain and rinse the noodles under cold water.
  3. For the dressing: Combine the grated ginger, tamarind paste, tamari sauce and rice wine vinegar, lime juice and zest and hot sauce to your taste. Mix well.
  4. Combine half of the dressing with noodles.
  5. Peel and dice the watermelon into a large dice. Toss the watermelon with the remaining dressing. 
  6. Place a nice mound of noodles into a bowl, top with the diced watermelon. Sprinkle the rough chopped macadam nuts on top and around the watermelon. Then add the diced avocado and the pickled radish around the watermelon. Finish the dish with sprinkling the black sesame seeds and he sliced scallions.

Vegetable Coconut Curry with Rice Recipe

Curry is one of the oldest recorded prepared foods on the planet. Scientists believe they may have found evidence of a 4,000-year-old "proto-curry" in India's ancient Indus Valley civilization. Traces of cooked ginger and turmeric were found in starch grains in human teeth and a cooking pot found in the ancient town of Farmana, west of Delhi by anthropologists.

Curry or originally Kari, from the Tamil word meaning spiced sauce, which was thought to be a thin, soup-like, spiced dressing served in southern India. The Portuguese discovered India and popularized it after they colonized parts of India. Britain soon followed and brought curry worldwide. Curry would evolve as chillies originally found in Mexico and South America were introduced to Asia.

Defining curry can be a difficult task as there are as many combinations as there are cooks. Curry is now world wide with recipes from Japan, Malaysia, Indonesia, Ethiopia and every state in India has their own local version. Curry is the UK’s national dish and has become beloved in US as well. 

Modern day curry is a blend of spices and chilies including: coriander, cumin seeds, turmeric, ginger, mustard, fenugreek seeds, cinnamon, cloves, cardamom and cayenne pepper. Most of us simply buy it from our local grocery store and don’t think twice about it- I know I do.

Try our version of Vegetable Curry and let us know how you like it!


Vegetable Coconut Curry with Rice Recipe

Serves 4

INGREDIENTS:

1 can Coconut Milk

2 Cup Russet Potatoes, peeled and diced 

2 Cups Yam, peeled and diced 

1 can Garbanzo Beans, drained and rinsed

1 Cup English Peas (frozen or fresh)

1/4 Cup Chopped Cashews 

2 Tablespoons Curry Powder (plus extra for the Potatoes & Yams)

1 Tablespoon Granulated Garlic (plus extra for the Potatoes & Yams)

1/4 teaspoon Chili Flakes 

2 Tablespoons Miso Paste 

2 Tablespoons Tamari Sauce 

2 Cups Brown or White Rice

DIRECTIONS:

  1. Place the Curry powder in a medium sized sauce pot. Over low heat slowly roast the curry powder. Make sure to keep the powder moving with a spoon so that it roasts and does not burn. Cook for 1-2 minutes, it should start to smell of strong curry aromas. Turn off heat, whisk the coconut milk into the pan, add the miso paste and cook over the lowest burner setting.
  2. Set up your steamer.
  3. Season the potatoes with a few shakes of curry powder and granulated garlic lightly season with salt. Steam Potatoes until just tender. Once cooked add to the coconut curry sauce .
  4. Season the Yams with curry powder, granulated garlic and salt. Steam the yams until just tender. Remove from the steam and place on a plate and allow to cool. 
  5. Cook 2 cups of rice according to package directions.
  6. Once potatoes are soft and the sauce is starting to thicken, turn off the heat. 
  7. In a large saute pan, add just 2 drops of oil to the pan. Add the yams, cashews and english peas. Cook over medium high heat. Add the the granulated garlic and tamari sauce, continue stir until will coated. Remove from the heat. 
  8. Place a mound of rice on a plate, then top with the coconut curry sauce and potatoes, finish with the yam and english peas.

Chickpea Loaf Recipe

Today we continue the evolution of meatloaf (without the meat) into this Vegan, oil free version. It’s packed with healthy Chickpeas which is a whopping 39 grams of protein per cup.

We weren’t always vegans, as some of you know- this is a fairly recent change in our lives. So we bring all of our experience, tastes, like and dislikes to our food choices. 

Which brings us to the Chickpea Loaf. It is inspired by the American Classic - Meatloaf. 

The recorded history of minced meats goes back to the 5th century.  During the The Great Depression, folks started adding oats or breadcrumbs to stretch their already tight budgets. We're excited to bring back this family favorite in a new healthy and delicious adaptation.

Give this tasty recipe a try.

Chickpea Loaf ingredients

Chickpea Loaf ingredients

 

Chickpea Loaf

INGREDIENTS:

1 Can Garbanzo Beans- No Sodium

1 Cup Oatmeal

1/2 Cup Walnuts

1 Carrot, diced

1 Cup Sun Dried Tomatoes, soaked

1 Tablespoons Light Yellow Miso

1/4 Cup Ketchup + more for top

1 Tablespoon Vegan Worcestershire sauce

1 Tablespoon Tamari Sauce

1/4 teaspoon Smoked Paprika

1/4 teaspoon Granulated Garlic

1/2 teaspoon Onion Powder

1 Tablespoon Jalapeno Juice (see note)

1/4 Cup Fresh Parsley, Chopped

2 Tablespoons Flax Meal

1 teaspoon Salt (optional) to taste

DIRECTIONS:

  1. Preheat over to 350.
  2. Drain Garbanzo beans- Keep liquid
  3. In a food processor, add oats & walnuts. Blend until smooth. Remove to large bowl.  In a food processor, combined 1/2 garbanzo beans & sun dried tomatoes. Pulse to combine. Do not over blend. Remove from processor into the large bowl.
  4. In a food processor, combine the other 1/2 of the garbanzo beans & 1/4 cup bean liquid. Blend until smooth.  Add to the bowl, then add the carrot, miso, ketchup, worcestershire sauce, tamari, paprika, granulated garlic, onion powder, parsley, jalapeno juice & flax.
  5. Mix by hand to combine.  Let set for 5-10 minutes. (This will allow the Oatmeal & Flax to hydrate. If it looks dry after the allotted time, add a bit of water.) 
  6. Add a teaspoon of oil to an oven safe casserole pan to prevent sticking. Form mixture into a loaf shape depending on the size of your pan. Top with ketchup.
  7. Add a 1/2 inch of water to the pan.
  8. Bake for 45 minutes. Let rest for 5 minute before serving.
  9. Slice and serve with Mashed Potatoes & Steamed Green Beans or your favorite sides.
  • Note: Jalapeno juice is the liquid from jarred jalapenos.

Vegan Chili & Cornbread

Serves 4-6

INGREDIENTS:

  • 1 Can Black Beans 
  • 1 Can Red Kidney Beans 
  • 1 Can Pinto Beans 
  • 2 Cans Crushed Tomatoes 
  • 1 Small Can Diced Green Chilies
  • (you pick the heat)
  • 1 Cup Diced Yellow Onion 
  • 1 Cup Frozen Yellow Corn
  • 2 Teaspoons Smoked Paprika 
  • 1 Teaspoon Ground Cumin 
  • 2 Teaspoons Granulated Garlic 
  • 2 Teaspoons Kosher Salt
  • 2 Teaspoon Instant Coffee 
  • 3 Tablespoons Maple Syrup 
  • 1 tablespoon Jalapeno Liquid 
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Cornstarch 
  • 2-3 Dashes of Liquid Smoke 

DIRECTIONS:

  1. Drain and rinse all of the beans. 
  2. Heat a large pot over medium heat, add the onion -cooking and stirring. Its better to reduce the heat as we are not adding oil, you are looking for the onion to just start releasing liquid. 
  3. Add the spices, maple syrup, Jalapeno Liquid, Worcestershire sauce and the coffee to the onions.
  4. Add the beans, diced chilies and crushed tomatoes. Stir the beans and allow to cook at a low simmer covered for 20 minutes.
  5. Add the corn to the chili 
  6. In a separate bowl, mix the cornstarch with 4 tablespoons of water, add the mixture to the chili & cook until it starts to thicken. About 5 - 10 minutes
  7. Finish the chili with the 2-3 dashes of liquid smoke

Notes: Always try to use beans with no salt.  If you like it spicy, you can add cayenne pepper, a Jalapeno or other spicy pepper.

Cornbread (Gluten Free)

Serves 4

INGREDIENTS:

  • 1 1/2 Tablespoons Ground Flax seed Meal 
  • 3 1/2 Tablespoons Water 
  • 1 Teaspoon Caper Liquid
  • 1 Teaspoon Miso Paste 
  • 1/2 Cup Plant Milk 
  • 2 Tablespoon Baking Powder 
  • 1/4 Cup Cane Sugar (sub other sugars with varied results)
  • 1/3 Tablespoon Unsweetened Applesauce 
  • Pinch sea salt
  • 3/4 cupFine Ground Cornmeal 
  • 1/2 cupGluten Free Flour Mix (you can use regular flour if you aren't gluten free) 

DIRECTIONS:

  1. Preheat oven to 350 degrees 
  2. Lightly grease a 8x8 baking pan
  3. Place the flax seed in a bowl with the water and mix well. Allow the mixture to rest until it becomes thick- about 5 minutes 
  4. Mix plant milk with caper liquid, miso paste and apple sauce.
  5. Mix the Flax seed mixture with the milk mixture. 
  6. In a separate bowl, combine and mix all of the dry ingredients. 
  7. Pour the wet into the dry ingredients and mix gently. 
  8. Pour into baking pan
  9. Bake for 20 minutes 

Notes: Miso paste is located in the refrigerated section some grocery stores often near the tofu. We generally buy the Cold Mountain yellow or white miso.