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Raisin Bran Muffins
 2 1/2 cups wheat bran
1 1/2 cups whole wheat flour
2 tsp. baking soda

 2 tsp. baking powder  

1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 t. sea salt
1/4 tsp. ground nutmeg
1 1/2 cups apple juice
1/4 cup blackstrap molasses
2 Tbsp. sunflower oil, plus additional for oiling pan
3/4 cup carrots, shredded
1/2 cup raisins 
Lightly oil a muffin pan and set aside.  In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and combine. In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well.  Add the wet ingredients to the dry ingredients and stir well. Add the remaining ingredients and gently fold them into the muffin batter. Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean. Remove the muffin tin from the oven and allow the muffins to cool before removing them from the muffin tin. Yield: 1 Dozen

Vegan Rosemary-Cheese Biscuits
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup vegan margarine
1 cup soy milk
1/2 cup vegan cheddar cheese
1 Tbsp. crushed dried rosemary
1 Tbsp. dried basil
1 Tbsp. sage
1 Tbsp. thyme
 Preheat the oven to 375°F.  Put all the ingredients in a bowl and mix by hand. Drop by tablespoonful onto a greased baking sheet. Cook for 10 to 12 minutes.
Makes approximately 1 dozen

Homemade Pasta Dough
2 cups unbleached flour
4 oz. silken tofu
2 Tbsp. extra virgin olive oil
2 Tbsp. cold water
1/2 tsp. salt

 Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a ball of dough forms. Continue mixing for another 5 minutes. Cover with plastic wrap and let rest in the refrigerator for 20 minutes.
 Roll out by hand or using a machine and shape as desired.
Makes 3 to 4 servings

Super Soy Biscuits
 2 1/4 cups unbleached flour
3/4 cup soy flour
3 T. unbleached sugar
2 T. baking powder
3/4 tsp. cream of tartar
1/2 tsp. salt
3/4 cup vegan margarine
1 cup soy milk

Sift together both types of flour, sugar, baking powder, cream of tartar, and salt.  Using a pastry blender or a fork, cut the margarine into the dry ingredients until the mixture resembles coarse crumbs. Drizzle the soy milk over the mixture and stir lightly to form a dough.  Transfer the dough to a lightly floured work surface. Using your hands, gather the dough into a ball and knead gently a few times. Roll out or pat the dough with your hands to a 3/4-inch thickness. Using a round 2 1/2-inch cookie cutter or knife, cut the dough into 12 biscuits. Transfer the cut biscuits to a non-stick cookie sheet and space them 1-inch apart. Bake the biscuits at 425 degrees for 10-12 minutes or until lightly browned.
Yield: 1 Dozen

Cranberry Bread
 2 1/2 cups unbleached flour
3/4 cup unbleached cane sugar
1 T. baking powder
3 T. water
1 Tbsp. Ener-G Egg Replacer
1/3 cup Spectrum Spread non-hydrogenated margarine
1 cup soy milk
1 Tbsp. vanilla
1 cup fresh or frozen cranberries, roughly chopped
1 Tbsp. lemon zest 
Lightly oil a 9x5x3-inch loaf pan and set aside. In a bowl, place the flour, sugar, and baking powder, stir well to combine, and set aside. In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread and whisk until smooth. Add the soy milk and vanilla, and whisk well to combine. Add the dry ingredients to the wet ingredients and stir until just moistened. Add the remaining ingredients and stir until just combined.
Pour the batter into the prepared pan. Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean. Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing. Store wrapped in plastic wrap or aluminum foil.
Yield: One 9x5x3-inch loaf

Apple Walnut Bread
 2 cups applesauce
1/2 cup apple juice
1/2 cup maple syrup
1/4 cup safflower oil
1 Tbsp. vanilla
1 cup unbleached flour
1 cup whole wheat flour
4 tsp. baking powder
1 Tbsp. cinnamon
1/2 tsp. salt
1/2 cup chopped walnuts 
Grease a 9x5x3-inch loaf pan and set aside. In a large bowl, combine the applesauce, apple juice, maple syrup, oil, and vanilla, and whisk well to combine. In another bowl, sift together both types of flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir well. Fold in the chopped walnuts. Pour the batter into the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until golden brown and an inserted toothpick comes out clean. Place the loaf pan on a rack and allow cooling for 15 minutes. Remove the loaf of bread from the pan and allow cooling completely on a rack before slicing. Wrap the loaf in aluminum foil and store in the refrigerator or freeze the loaf for later use.
Yield: One 9x5x3-inch loaf