QUICK CHEESE BISCUITS..RECIPE

THESE ARE GREAT WITH ANY SOUPS OR STEWS..ALSO GREAT WITH CHILLI!

PREHEAT OVEN 425F


1 1/2 CUPS ALL PURPOSE FLOUR
1/2 CUP WHOLE WHEAT FLOUR
2 TSP BAKING SODA
4 TBSP WHEATGERM ( TOASTED OR RAW)
1/2 TSP SALT
1 CUP PLAIN LIVE YOGURT
3 TBSP MILK
5 TBSP BUTTER
1/2 CUP GRATED SHARP CHEESE


IN A LARGE BOWL MIX ALL THE DRY INGREDIENTS.
CUT IN THE BUTTER, AND STIR IN THE CHEESE.
BLEND IN THE YOGURT AND MILK TO MAKE A SOFT DOUGH.

KNEAD LIGHTLY APPROX. 10  TIMES.
LET IT REST FOR 20 MINS

THEN ROLL ON A FLOURED BOARD TO 1/2 THICK.

CUT USING A 2 1/2 INCH COOKIE CUTTER
BAKE ON AN UN GREASED COOKIE SHEET UNTIL GOLDEN BROWN(APPROX 15-20 MINS)
SERVE HOT WITH SOFTENED BUTTER

THESE ARE GREAT WITH TOMATO JAM OR STEWED TOMATOES.

Banana-Muffins..great for breakfast tomorrow RECIPE

IF YOU LOVE MOIST WARM BANANAS...READ ON:

make 12 muffins or 16 cup cakes depending on size

Preheat oven 350F

3 large ripe bananas, (2 cups mashed)
Mashed with 1 large beaten egg
Add 1/3 cup safflower oil, 
2tbsp honey,
1/2 tsp vanilla extract 
2 1/2 tbsp water. (if not adding corn meal just add 1 1/2 tbsp water*)

In another bowl mix all the dry together:
1  1/3 cups wholewheat flour
1/3 cup yellow cornmeal (*optional adds great texture)
2 tsp baking powder
1/4 tsp nutmeg

Make a well in center of dry ingredients and add the wet.
Mix until  just moistened DO NOT OVER BEAT.

Fill greased muffin/cupcake molds 2/3 full and bake 
30-35 mins muffins

25-30 mins cupcakes

Cool in muffin cups..then when cool enough serve warm.
With cupcakes remove from pans and cool on wire, frost with cream cheese frosting when cool

Mexican Style.Spicy Vegan Vegetable Stew & Vegetarian Corn Fritters

 These cold weather days are perfect times for deep flavored stews...here is a packed vegan stew, with authentic "Mexican" flavors. A meal in itself or served with these great corn fritters.

Vegan Stew in a pot..serves 4-6

1 pound cooked pinto, black, pink, white beans or chickpeas, with their cooking liquor (2 cups).
If using canned do not use the packing liquor, drain canned beans and rinse and add extra vegetable stock.

2 tbsp cooking oil
2 cups vegetable stock
1/2 cup minced parsley or cilantro
2 dried ancho chilies*
2 dried pasilla chilies*
1 x 28ozs canned tomatoes or if seasonal 4 cups fresh peeled and chopped tomatoes

2 cups minced onion
2 tbsp sesame seeds ( optional)
4 cloves garlic smashed and minced
 2 cups 2inch diced potatoes
4 cups 2 inch diced vegetables (your choice, parsnips, carrots, zucchini, butternut squash, rutabagas, beets)
1 cup frozen defrosted sweetcorn (or 3 ears fresh corn on cob in 2 inch pieces or 1 cup canned corn rinsed and drained)


Place the dried chilies in a dry skillet and heat  for about 3 mins  (this makes them pliable and releases their oils).
Remove from skillet and with scissors, split them open, remove seeds & stems and cut into small pieces.
Cover them in boiling water in  a bowl and allow to steep 45-60 mins.
Then drain.

In a large sauce pan:
Saute the vegetables, in batches, to lightly color, removing to a bowl.

In a blender:
the tomatoes, with any juices , the chili peppers, 1 cup water, sesame seeds, garlic and cumin. Blend until smooth.

In the large saucepan or Dutch oven.
Add all the sauteed vegetables, and beans
cover with  sauce and vegetable stock.
Add salt (1 tsp) and ground pepper (1/2 tsp)
Bring to boil and then simmer 35-45 mins until all vegetables are tender.
Season to taste with more salt & pepper, add minced parsley and serve with lemon wedges, steamed rice and maybe bottled hot sauce.
* if dried whole chilies are not available use 2 tsp.dried chili flakes &/or hot sauce.

Vegetarian  Sweetcorn Fritters..Elote en Tortitas

makes 12-24 depending on size

2 cups  corn ( frozen-defrosted, canned-drained, fresh raw off the cob)
1 cup milk
1 1/2 cups flour ( whole wheat is good)
1 tbsp baking powder
1/2 tsp salt
1 large egg beaten
oil for frying

Add the baking powder and salt to the flour in a bowl.
Add the beaten egg to the corn & milk, and mix.
Gradually beat in the dried mix
drop by tablespoonfuls into 1 1/2 inches of hot oil, turning once as they turn golden.
Drain on a wire rack (kitchen paper will make them soggy)

Sere hot

Variations:
you may add grated cheese, chopped scallions, chopped bell pepper, crushed chilies, ..these are also great served with honey or maple syrup, with breakfast dishes.
Also this same mix can be used for shredded carrots or yams/sweet potatoes in place of corn!
These are totally Global..make them your own, with whatever is growing locally and is in season.