Thankful Thursday 1-5-12

This is my 1st Thankful Thursday with my now public blog.  Here are some of the things I am thankful for:

1. God and all the blessings he's given to us.
2. That he trusted me with Honeybunches' care.  He trusted me enough and must have thought a lot of me. 
3. For the support and wonderful people I've found at TBMF.  
4. For Honeybunches' teacher who also has a child with Autism and truly understands.
5. For all the other support people and professionals in his life.  He has a very patient counselor whom he's seen since he was three.  His 1:1 aide is a good advocate for him. The SPED director has been pretty easy to work with.  All his help at school through OT, PT, Speech, Educational and Counseling has helped him make progress in all areas. He's had various professionals in his life who all made some difference, even if it did not seem like it at the time. 
6. For my family.  DH is so accepting.  My family is not perfect, but is mine lol. I'm thankful for all my in-laws have done for us too.  I'm thankful for Angel and Princess. 
7. For Honeybunches' sunshine!  He's doing better and made more progress then I ever thought possible. 
8. For each day God grants us here on this Earth.
9. For our needs always being met.  Although we are broke, we always have food, shelter and the other necessities in life. 
10. For God giving me the ability to be a good advocate for my son.  I've learned how to advocate through the "System" to get him the help he needs.  I know that God is to thank for all of that and so much more. 

Vegan Oatmeal Cherry Cookies

http://www.gather.com/viewArticle.action?articleId=281474977441497

Oatmeal Cherry Cookies
 

1 cup margarine
1 cup dark brown sugar
1/2 cup granulated sugar
Egg Replacer equivalent to 2 eggs
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 cups oatmeal, uncooked
1 cup dried cherries {I have also used dried cranberries or raisins... Either of them work just fine!}

• Preheat the oven to 350 degrees F.
• Cream the margarine with the sugars, beating until well blended. Add the prepared egg replacer and vanilla and beat for several minutes.
• Mix together the flour, salt, baking soda, baking powder and cinnamon. Add to the margarine mixture and beat until well blended.
• Stir in the oatmeal and dried cherries. Drop the batter by tablespoonfuls onto lightly greased cookie sheets and bake until the edges are just turning brown, about 12 minutes.

Vegan Apple Brownies

I don't remember where I found this recipe...

APPLE BROWNIES:

INGREDIENTS:

• 1/2 Cup Magerine, melted
• 1 Cup Sugar (Either Sugar-in-the-Raw or white sugar works fine)
• 1 small tub of Applesauce
• 3 Medium Apples
• 1 cup Flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon plus extra to taste
• Dash of Nutmeg

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Grease baking pan
3. In a large bowl, beat together the melted magerine, sugar, and applesauce until fluffy.  Fold in the apples.
4. In another bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.  
5. Stir the flour mixture into the wet mixture until just blended.
6. Spread the batter evenly into the baking pan.
7. Bake for 35 minutes until the fork or toothpick comes out clean when inserted in center.

Vegan Cornbread

http://www.vegweb.com/index.php?action=printrecipe;topic=29697.0

Sweet Cornbread

Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):

    1 cup cornmeal

    1 cup all purpose flour

    2/3 cup sugar

    1 teaspoon salt

    2 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/3 cup vegetable oil (I've used magerine for a more buttery taste or applesauce to reduce fat)

     This recipe says: 1/2 cup vanilla nondairy milk (I used soy) and 1/2 cup water
         *** Instead I used 1 cup of Almond Milk or Coconut Milk

Directions:

1. Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but I'm sure this would work as muffins just as well.

2. Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much.

3. Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick.

4. Take our and let cool for 15 minutes or so.

Makes: depends on the baking dish, Preparation time: 10 min, Cooking time: 30 min

Vegan Coconut Pineapple Bread

This is another one of Honeybunches' favorites:

http://vegetarian.about.com/od/breakfastrecipe1/r/cocopinebread.htm

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup vegan margarine
• 1/2 cup sugar
• Egg replacer for one egg
• 1 tsp vanilla extract
• 1 tsp rum extract (optional) {I have used more Vanilla instead and it worked well}
• 1/4 cup soy/almond/coconut or another nondairy milk {Coconut milk seems to cook up best in breads I've found}
• 1 8 ounce can crushed pineapple, with juice {I've also used canned Mandarin Oranges blended up in the food processor and it tasted amazing...}
• 1/2 cup chopped macadamia or other nuts (optional) {I don't use the nuts}
• 1/2 cup coconut flakes

Preparation:

Pre-heat oven to 350 degrees and lightly grease a bread loaf pan. In a large bowl, combine the flour, baking powder, baking soda and salt.
In a separate bowl, whisk together the margarine and sugar, then add the egg replacer, vanilla and rum extract.
Add the soy milk and dry ingredients to the wet mixture and stir well to combine. Add pineapple, including juice.
Gently fold in the nuts and coconuts
Pour into bread pan, then bake in pre-heated oven for about 1 hour.

Honeybunches favorite: Vegan Brown Gravy

http://cookeatshare.com/recipes/brown-gravy-93659

• 2 1/2 Tbsp. soy margarine or possibly butter
• 1/4 c. all-purpose flour
• 1 1/2 c. vegetable broth
• 2 Tbsp. soy sauce
• 1/4 tsp freshly grnd black pepper
• 1/4 c. minced fresh parsley

Directions

1. 5 SERVINGS DAIRY-FREE
2. Try this gravy with the Bulgur-Almond Stuffing (see recipe).
3. Heat margarine or possibly butter in small saucepan over medium-low heat. Add in flour and whisk together about 30 seconds; then add in broth slowly while whisking.
4. Cook over medium heat for 2 min. Add in soy sauce and pepper. Cook till gravy achieves desired thickness. Pour into a gravy boat or possibly bowl and stir in parsley. Serve hot.

Vegan Spaghetti Sauce (Even meat lovers love it lol)

Finally a recipe I take all the credit for lol.  I make my own pasta sauce all the time.  Here is one everyone likes and even Angel's friends don't realize it's vegan until after they are done eating and we tell them.  ROFL.

INGREDIENTS:

• 1 Large can of tomato sauce or 2 smaller cans
• 1 can of diced tomatos
• 1 small can of tomato paste
• Seasonings: I use some Sazon, Adobo, and Italian mix (Parsley/Oregano, etc)
• Garlic cloves or minced garlic to suit your taste
• 1 package of Lite Life Smart Ground (Vegan ground "Beef")
• Onion cut up

 DIRECTIONS:

1. Heat some oil in a sauce pan over medium heat.  
2. Add in onions and garlic.  Saute until the onion is cooked soft. 
3. Add in Smart Ground and other seasonings.  Cook until browned. 
4. Add in diced tomatoes and then tomato paste.  Stir well.
5. Add tomato sauce.  
6. Reduce heat to low and simmer for about a half hour.