Part Time Vegan Full Time Vegetarian

Peanut Butter and Jelly Cookies

Ingredients

• 1/3 Cup Non-Dairy Milk
• 1/3 Cup Peanut Butter
• 2/3 Cup Sugar
• 2 Tablespoons Canola Oil
• Egg Replacer for 1 Egg
• 1 Teaspoon Vanilla Extract
• 1 1/4 Cup Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/8 Teaspoon Salt
• 1 Tablespoon Peanut Butter
• Jam

Directions

1. Pre-Heat the oven to 350 degrees F.
2. In a medium bowl, mix the non-dairy milk, 1/3 cup peanut butter, sugar, oil, egg replacer and extract. In another medium bowl, mix the flour, baking powder, baking soda, and salt.
3. Add the bowl with the flour mixture to the bowl with the peanut butter mixture and mix until combined. Add 1 tablespoon of peanut butter.
4. Drop the dough in spoonfuls onto a greased cookie sheet, or a cookie sheet with parchment paper, and bake for 5 minutes.
5. After baking for five minutes, use your thumb and ‘thumbprint’ the cookies, spooning about 1/2 teaspoon of jam into the thumbprint. 
6. Bake for 10 minutes.

Blueberry Almond Muffins

Adapted from The Kitchn, Adapted from Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky

Serves 12

Ingredients

• 1 Cup Non-Dairy Milk (I used Unsweetened Almond Milk)
• 1 Teaspoon Apple Cider Vinegar
• 1/3 Cup Sugar
• 1/3 Cup Brown Sugar, Packed
• 1/4 Cup Canola Oil
• 1 Teaspoon Almond Extract
• 2 Cups Blueberries
• 1 1/2 Cups Whole Wheat Pastry Flour
• 1 Cup All Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt

Ingredients for Topping

• 3 Tablespoons Rolled Oats
• 3 Tablespoons Turbinado Sugar

Directions

1. Preheat the oven to 400°. Then line the muffin tins with muffin tin liners, or grease the muffin tin.
2. In a medium bowl, combine the non-dairy milk, apple cider vinegar, sugars, oil and extract.
3. In a separate medium bowl, combine the flours, baking powder, baking soda, and salt. Add the blueberries to the dry mixture, coating the blueberries with the mixture.
4. Add the milk, vinegar, sugar, oil, and vanilla mixture to the dry mixture, stirring.
5. In a bowl, combine the oats and the sugar.
6. Fill the muffin tins with the batter, then top the muffins with the oats and sugar mixture or top the muffins with granola. I topped the muffins with Michele’s Granola.
7. Bake for 20-25 minutes, until browned, or until a toothpick comes out clean.
8. Cool the muffins in the pan for 10-15 minutes, then cool the muffins on the baking rack.

Ginger and Honey Biscuits

Adapted from the LA Times, Adapted from “Merry Christmas, Baby” (Harper Collins Publishers, 1996)

Ingredients

• 2 Cups (8 1/2 ounces) Whole Wheat Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1/4 Cup Sugar
• 2 Teaspoons Ground Ginger
• 1/4 Cup Non-Dairy Butter, Chilled (I used Earth Balance Vegan Buttery Sticks)
• 1/4 Cup Non-Dairy Shortening, Chilled (I used Earth Balance Natural Shortening)
• 2 Tablespoons Crystallized Ginger, Chopped
• 1 Teaspoon Baking Soda
• 2 Tablespoons Water, Boiling
• 1 Tablespoon Honey or Molasses (I used Honey from Five Seeds Farm in Baltimore, Maryland)
• 1/2 Cup Non-Dairy Milk
• 1/2 Tablespoon Apple Cider Vinegar

Directions

1. Pre-Heat the oven 400 degrees Fahrenheit. Then line the baking sheet with parchment paper or grease the baking sheet. 
2. In a mixing bowl, sift the flour, baking powder, salt, sugar, and ground ginger. Cut the butter and the shortening into the flour mixture. Add the crystallized ginger.
3. In a measuring cup, mix the non-dairy milk and the apple cider vinegar. The non-dairy milk and apple cider vinegar replace buttermilk. 
4. In a bowl or a measuring cup, mix the baking soda, the water, and the honey. 
5. Make a “well” in the flour mixture and add the “buttermilk” mixture then add the honey mixture. Mix with a fork.
6. Flour the counter, and knead the dough on the counter with floured hands. Do not over-knead the dough. 
7. Flour the rolling pin and roll the dough into 1/2 inch thickness. Using a 2-inch cutter, cut the biscuits and place the biscuits on the baking sheet. If you have scraps, knead the scraps, roll the scraps, and repeat.
8. Bake the biscuits 12-15 minutes, until the biscuits are browned.

Strawberry Rhubarb Muffins

Adapted from The Kitchn, Adapted from Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky

Serves 12

Ingredients

• 1 Cup Non-Dairy Milk (I used Unsweetened Soy Milk)
• 1 Teaspoon Apple Cider Vinegar
• 1/3 Cup Sugar
• 1/3 Cup Brown Sugar, Packed
• 1/4 Cup Canola Oil
• 1 Teaspoon Vanilla Extract
• 1 1/2 Cups Rhubarb, Chopped
• 1 Cup Strawberries, Chopped
• 1 1/2 Cups Whole Wheat Pastry Flour
• 1 Cup All Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Cardamom (I used Cinnamon)
• 1/2 Teaspoon Salt

Ingredients for Topping

• 3 Tablespoons Rolled Oats
• 3 Tablespoons Turbinado Sugar

Directions

1. Preheat the oven to 400°. Then line the muffin tins with muffin tin liners, or grease the muffin tin.
2. In a medium bowl, combine the non-dairy milk, apple cider vinegar, sugars, oil and vanilla.
3. In a separate medium bowl, combine the flours, baking powder, baking soda, cardamom and salt. Add the rhubarb and the strawberries to the dry mixture, coating the rhubarb and the strawberries with the mixture.
4. Add the milk, vinegar, sugar, oil, and vanilla mixture to the dry mixture, stirring.
5. In a bowl, combine the oats and the sugar.
6. Fill the muffin tins with the batter, then top the muffins with the oats and sugar mixture or top the muffins with granola. I topped half of the muffins with the oats and sugar mixture and half of the muffins with Michele’s Granola.
7. Bake for 20-25 minutes, until browned, or until a toothpick comes out clean.
8. Cool the muffins in the pan for 10-15 minutes, then cool the muffins on the baking rack.

Strawberry, Rhubarb, and Rosemary Jam

Ingredients

• 16 oz. Strawberries, Chopped
• 4 Stalks of Rhubarb, Stems Removed, Chopped
• 1/2 Cup of Sugar
• 1/2 Cup of Water
• Rosemary*

* I used 2-3 sprigs of rosemary. If you want stronger rosemary, use 4-5 springs. 

Directions

1. Pre-Heat the oven to 175 degrees Fahrenheit. Wash two 8 oz. jars and lids with water and soap. When the oven is heated, place the jars and the lids in the oven for 25 minutes.
2. Place one or two plates in the freezer. 
3. In a pot, bring the water and the sugar to a boil on high heat. The water and sugar should be bubbling, and the bubbles should be the size of quarters. Add the rosemary. 
4. After 5-7 minutes, the water and sugar should be bubbling in the pot evenly. Remove the rosemary. Add the chopped strawberries and the chopped rhubarb and stir.
5. When the strawberries and the rhubarb are boiling, reduce the heat to medium heat and stir for 20 minutes. 
6. Remove the plates from the freezer, and test the jam on the plate. If the jam does not “gel” on the plate, the jam is not ready. Continue to stir the jam on medium high heat and test the jam after 5-10 minutes. If the jam does “gel” on the plate, the jam is ready.
7. When the jam is ready, remove the jam from the heat and remove the jars and the lids from the oven. Divide the jam in the jars.

The Maryland Film Festival premiered Cafeteria Man at the MICA Brown Center,

Anyone who has ever experienced a public-school lunch knows that it can be a harrowing mealtime experience. Grade-D mystery-meat sandwiches, pizza that tastes and smells not unlike band-aids, and mercilessly reheated turkey ‘breast” with unnaturally brown gravy are among the better offerings at a standard school lunch. Shouldn’t schools be teaching our children how to eat properly and not helping them junk up their diets? As the old late night infomercial used to say, “There’s got to be a better way!”

 Enter New Orleans chef Tony Geraci, the man with a plan and vision to bring healthy, green and locally grown whole foods to Baltimore City school cafeterias. Seems like a no-brainer, right? Well, it’s not as easily accomplished as it sounds. Baltimore filmmaker Richard Chisolm’s expertly crafted documentary, co-produced with Sheila Kinkade and David Grossbach, leads us through the trials and tribulations of a dedicated group of citizens led by Geraci who are on a mission to revolutionize Baltimore City’s school lunch program. Tony has friends in high places, but will it be enough to turn the tides of school-food bureaucracy—not to mention 50-plus years of backwards thinking regarding what constitutes a healthy school lunch?  (J. Scott Braid)

Whole Wheat Pasta with Mushrooms, White Beans, and Kale

Adapted from Whole Foods Market

Ingredients

• 1 Pound Cremini Mushrooms, Stems Removed, Rinsed, Quartered
• 2 Cups Low-Sodium Vegetable Broth, Divided
• 3 Cloves Garlic, Chopped
• 1/4 Cup Balsamic Vinegar
• 4 Sage Leaves, Chopped
• 1 15-Ounce Can No-Salt Added White Beans (1 1/2 Cups), Drained, Rinsed
• 12 Ounces Whole Wheat Pasta
• 1 Bunch Kale, Stems Removed, Rinsed, Chopped

Directions

1. Bring a pot of water to a boil.
2. Heat a high-sided pan on high heat. When the pan is heated, add the mushrooms and cook, stirring the mushrooms, until the mushrooms soften, or 2 minutes.
3. Add 1/2 cup of broth to the pan, scraping the browned mushrooms in the pan. The broth in the pan will steam.
4. Reduce the broth by 1/2, stirring the mushrooms and the broth for 2 minutes. Add the garlic, vinegar and sage and cook for 1 minute.
5. Add the remaining 1 1/2 cup of broth and the beans. Bring the broth to a boil, reduce the heat to medium heat, and simmer for 10 - 12 minutes. The sauce will thicken.
6. Add the pasta to the boiling water and cook following the directions for the pasta.
7. Drain the pasta and add the mushroom sauce and the kale, stirring until the kale wilts.