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It is a mistake to suppose that muscular strength depends on the use of animal food. The needs of the system can be better supplied, and more vigorous health can be enjoyed, without its use. The grains, with fruits, nuts, and vegetables, contain all the nutritive properties necessary to make good blood. These elements are not so well or so fully supplied by a flesh diet. Had the use of flesh been essential to health and strength, animal food would have been included in the diet appointed man in the beginning. {Counsels to the Church 231.1}

Cooking and baking for family and friends is easy, fun, delicious and nutritious! I invite you to try some of my own favorite plant-based recipes

-Marla

Maple Cinnamon Rolls (pictured above)

1 T. quick-rise yeast
1/3 c. warm water
1 T. agave
1/2 c. raw pecans
2/3 c. warm water
1 t. vanilla
2 1/2 c. white spelt flour
1 t. salt
1/2 t. cinnamon

Directions: Mix ingredients #1-3 in bowl and set aside.

Blend pecans and warm water in blender until smooth, add to yeast mixture.

Add vanilla and 1 c. of flour, stir, and let rest for 15 minutes.

Add remaining flour, salt, and cinnamon.

Knead lightly on well-floured surface for a few minutes, adding more flour, as needed.

Cover and let rest while preparing filling.

Filling:

Mix: 1/2 c. brown sugar, 2 t. cinnamon, 1/4 t. maple flavoring

Next steps:

Place dough on floured countertop and roll into a rectangle.

Melt 3 T. plant margarine and brush evenly over dough. (Reserve 1 T.)

Spread brown sugar mixture evenly over this.

Roll up tightly and pinch seams together.

Slice into 12 equal rolls and place in oiled extra-large round cake pan.

Brush the reserved plant margarine over the top, sprinkle with extra cinnamon and let rise for 15 minutes. (While rising, preheat oven to 325°)

Bake for 25 minutes.

Drizzle with a mixture of 1/4 c. powdered sugar (sifted), 3 t.maple syrup and 1/2 t. water.

Enjoy!

Applesauce Spelt Bread (pictured above)

3/4 c. warm water

2 t. quick-rise yeast

2 t. coconut sugar

2 T. applesauce

1 T. olive oil

1/4 c. whole grain spelt flour

2 T. cornmeal

1 3/4 c. white spelt flour

1/2 t. salt

Directions:

Mix water, yeast and sugar and let rest for 5 minutes.

Add all remaining ingredients and stir until loose ball forms.

Knead on floured countertop until a smooth ball forms, adding more flour as needed.

Cover and let rise for 30 minutes. (Preheat oven to 350°.) Knead very briefly and shape into a loaf, using a regular bread dish lined with parchment paper (or use a silicone bread loaf pan, no paper or oil required), or making an oval-shaped loaf and placing in an extra large pie dish, parchment lined, or a round shape, likewise.

Bake for 25 minutes. Let cool and slice and enjoy! Makes great toast!

Pumpkin Pudding Dessert (pictured above)

1 c. coconut cream (from can, use only creamy part)

1 c. pure pumpkin

6 T. maple syrup

2 t. vanilla

1 t. molasses

1 container vegan cream cheese (7 or 8 oz.)

1/4 t. salt

Directions:

Place all ingredients in a food processor and process until very smooth and creamy. Place in a bowl or extra-large pie dish and smooth out. Sprinkle with cinnamon and crumble your favorite cookies on top. Refrigerate to firm up and enjoy!

Sesame Cookie Crackers (pictured above)

1/4 c. white spelt flour

1/4 c. sesame seeds

1/4 c. fine unsweetened coconut

1/4 c. brown sugar

1/2 c. quick oats

1/4 t. salt

Directions:

Mix all dry ingredients together and make a well in the center.

In small bowl emulsify 2 T. olive oil, 2 T. plant-based milk and 1/2 t. vanilla.

Add to dry ingredients and mix well.

Place cracker mix on parchment-lined pizza tray.

Cover with a piece of wax paper and roll out thin.

Score into cracker sizes with pizza cutter.

Bake in 250° oven on bottom rack for 1 hr.

Break into crackers along score lines.

Enjoy!