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Bran Muffins

Bran Muffins

1 and 1/4 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 cup Kellogg's All Bran
1 and 1/4 cups milk
Egg replacer equivalent to one egg
1/4 cup vegetable oil or equivalent substitute

Stir together flour, sugar, baking powder and salt. Set aside.
In a large mixing bowl, combine All Bran and milk. Let stand about 5 minutes. Add egg replacer and oil and beat well. Add flour mixture, stirring only until combined. Pour batter into 12 muffin cups. Bake at 400 degrees about 20 minutes or until lightly browned. Serve warm.

Notes: Since these muffins are low in fat, they tend to stick to muffin papers if you use those. I prefer to just coat a muffin pan with nonstick spray (like Pam) and pour the batter directly in.

Chinese Potstickers

Chinese Potstickers

1 Chinese napa cabbage
3-5 carrots, peeled
1 can bamboo shoots
1 can water chestnuts
1/2 teaspoon sesame oil
salt and pepper to taste
peanut butter, if desired
wonton wrappers

Step One:
Chop up the napa, carrots, water chestnuts and bamboo VERY FINELY. Other vegetables can be used if you wish.

Step Two:
Mix the vegetables with salt and pepper to taste and the sesame oil. Add 3 heaping teaspoons peanut butter if you wish.

Step Three:
Wet all four sides of the wonton wrappers, add a spoonful of the vegetable mixture into the center and pinch opposite corners together so it makes a triangle. Pinch the other sides closed.

Step Four:
In small batches, place the potstickers in a small amount of oil and fry about five minutes on each side on low heat or until light brown and crispy. Serve with dipping sauce of your choice.

This is a good dipping sauce
Mix the following ingredients in the proportions you want and heat until warm:
Soy sauce
Red vinegar
3 cloves garlic
Just a little hoisin sauce

Vegetable Tofu Stir-Fry

Vegetable Tofu Stir-Fry

1 pound extra firm tofu
6 Tablespoons soy sauce, divided
2 Tablespoons olive oil, divided
2 carrots, sliced into thin strips
1 bunch broccoli, cut into florets
2 medium onions, chopped
1 small package water chestnuts
1 small package baby corn
1 Tablespoon cornstarch
1 1/2 teaspoons ginger
1/2 teaspoon ground black pepper

Cut up the tofu into 1" cubes and marinate in 3 Tablespoons soy sauce and 1/4 cup water for a few hours or overnight. (Or, try your own marinade!) Drain off the marinade and brown the tofu lightly in 1 Tablespoon olive oil. Set aside.

In a large skillet or wok, bring 1 cup water and 1/2 teaspoon salt to the boil in a large skillet. Add the carrots and broccoli and boil until crisp-tender, about 3-5 minutes. Drain off the liquid and reserve it. Set the vegetables aside.

In the same wok, saute the onions in 1 Tablespoon oil over medium heat until they are soft. Add the water chestnuts and baby corn and stir until heated. Increase heat to medium high and add the carrots and broccoli. Stir. Add tofu cubes and stir again.

To the reserved vegetable stock, add 1 Tablespoon cornstarch, 3 Tablespoons soy sauce and the pepper.

Pour this over the vegetables and tofu then stir and cook until bubbling and the liquid has coated everything. Serve hot over rice.

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

1 cup all purpose flour
1 cup old fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/4 cup or more soymilk
3/4 cup brown sugar

Preheat oven to 375 degrees F. Lightly grease a cookie sheet. Combine flour, salt, and baking powder in a large mixing bowl. Set aside. In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft. Stir in brown sugar and soymilk, adding enough soymilk to have a pretty milky consistency. Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients. Mix until slightly moist. Add rolled oats. Continue mixing until well combined (you may have to add more soymilk as this batter will be thick). Drop by spoonfuls onto cookie sheet. Bake about 10 minutes.