Bread / Wraps, Recipes


This is from the Straight Up Food Website.

Love Cathy Fisher’s SOS Free recipe book Straight Up Food

Prep time:  20 mins
Cook time:  3 mins
Total time:  23 mins
Serves: 9
  • 1 cup nondairy milk
  • 3½ ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered
  • 1 cup water
  • ½ cup dry/uncooked quinoa
  • 1 cup cornmeal
  • ½ cup old-fashioned rolled oats, ground into a flour in the blender
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  1. Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the oats before doing this).
  2. Combine the water and quinoa in a medium saucepan, and bring to a boil. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and set aside for 10 minutes with the lid still on.
  3. Preheat the oven to 375°F. Line an 8×8-inch baking dish with parchment paper and set aside (or use a silicone baking dish).
  4. Mix the cornmeal, oat flour, baking powder and soda with a fork in a medium bowl.
  5. Blend the milk and dates until smooth.
  6. Pour the date mixture into the bowl of dry ingredients, and stir; add in the cooked quinoa, and stir. Spread the batter evenly into the pan (it will be thick), and bake uncovered for 30 minutes. The cornbread will not rise very much, and it will have cracks in the top when done. Set aside to cool at least 10 minutes before cutting into 9 pieces.
For added flavor (and color), add ½ cup corn kernels or blueberries along with the cooked quinoa in step 6.
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Bread / Wraps, Corn

Corn Tortillas

Credit: Bob’s Red Mill



  • Mix salt substitute into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
  • Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute

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Asian, Bread / Wraps, Cabbage, Carrots, Cool Food Items, Desserts, Ginger, Hey, I Can Make That!, Snacks, Sweet, Vegan Twists on Old Favorites

I Love Frushi!


We had a Frushi night at my Meetup.

I did a demonstration with all of the ingredients and our members tried their hand at rolling them. It was a lot of fun, and really delicious.

You just need to cut up your favorite fresh fruit. We used mango, kiwi, strawberries, apple cut up into match sticks, blueberries, pineapple and banana.

You dip the rice wrap briefly in a bowl of water.

Place moistened rice wrap on a flat, water resistant surface.

Then, place your ingredients on top (second quarter) of the rice wrap.

Roll it up like a burrito and you have Frushi! You can even slice it up like sushi.

We even made a chocolate dipping sauce. The Frushi was good without the dipping sauce, but everyone agreed that there is always room for chocolate. The chocolate sauce recipe will be posted in the Recipe page.

We used these rice wraps: Rice Wraps

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Be Strong, Be Well and Be Green!