OVEN HASH BROWNS

3/4 cup water
1/2 cup raw cashew nuts
1/2 tablespoon onion powder
1/2 teaspoon garlic powder
2 tablespoons Chicken - Like Seasoning
1/2 cup fine ly diced onion (optional)
2 pounds frozen shredded hash browns (about 8 cu ps)

May we purchased frozen potatoes, but make sure they are free of hydrogenated oils. If you make them fivm home-cooked potatoes, it works best if potatoes are slightly undercooked.


1. Blend ca shews and water with seasonings for at least 1 minute until smooth. (May u se 1 cup coconut milk instead.)

2. Pour over potatoes and add the diced onion. Mix well with hands to coat all the potatoes. (May freeze some of the uncooked mix for future use.)

3. Place on a nonstick or lightly oiled cookie sheet and place on bottom rack
of unheated oven. Turn on the oven to 400°F and bake for 20-30 minutes until golden brown on the edges and lightly browned in places on the bottom. Don't overbake, or they will become dry.

4. Pile in a serving dish to retain some of the moisture and serve. The serving dish may be covered and placed in a warm oven. Don't leave them warming for more than 30 minutes-they will begin to discolor.

Variation: These potatoes can be made into patties before baking. Just form into patties on a cookie sheet instead of spreading them out, and bake the same as Oven Hash Browns. Removefrom oven when patties are golden brown on the bottom.

Scornsu OAT CAKEs

Scornsu OAT CAKES


This is a deliciom make-ahead treat.
1/2 cup whole wheat pastry flour
1 cup Brazil nuts (or walnuts)
1 cup quick oaLs
1 teaspoon sa lt
1/4 cup honey, warmed


1. Place flour and nuts in a food processor and whiz for 1 minute or until nuts  re as fine as the flour but not getting buttery or sticking to the sides. Pour into a mixing bowl and add oats and salt. Stir in warmed honey until a ball of dough forms, adding a little water if needed. Mixture should stick together, but not be so wet that it sticks to your hands.


2. Divide into about 12 walnut-sized balls and place on two nonstick cookie sheets. Roll thin with a rolling pin.


3. Bake 10-12 minutes at 350°F.Watch carefully- they burn easily!


4. Serve with thickened fruit topping such as blueberry, cherry, or peach.Add nut or soy milk if desired.

DRIED FRUIT SAUCE


l apple, diced small
1 cup crushed pineapple
1/2 cup ora nge juice (not concentrate)
1/4 cup pure maple syrup or honey (optional)
I teaspoon van iII a
1/2 teaspoon coconut extract
1/4 teaspoon salt
l cup water
1/2 cup dried apricots, diced
1/2 cup dried prunes, diced
1/4 cup dried cherries (opLional)
l tablespoon cornstarch dissolved in 1/4 cup water


1. Place all ingredients except dissolved cornstarch in a saucepan. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Stir in dissolved cornstarch to thicken as desired. (Omit this step if the sauce is as thick as you like without it.) Serve over Scottish Oat Cakes (p. 2l )or whole wheat toast.


Tip: Great for camping trips. Dried fruit (including apple) can be diced and placed in a plastic bag. Even omit sweeteners-the simple flavors of the dried fmits tewed togetht: will be enjoyed by all.


Preserving Tip: This sauce may be preserved by hot-pack canning. Simply place jars in a microwave with 1 inch of water in each jar for 10 minutes. Boil the metal Lid seals in a smaLl pan of wruerfor 1 minute. Empty the water out of the jars and pom· the boiling sauce into the jars. Screw on the Lids right away and let sit to cool and seal.