- Vegan Carob Pie
2 C. carob chips (malt sweetened)
3/4 C. peanut butter
1/2 C vanilla rice or soymilk powder
1 tsp. vanilla
1-1/2 C. water
pinch of salt
Place all ingredients in a high powered blender or heat on stove if you don't have a fast blender. Pour into prepared crust. Chill for an hour or so and serve. (I pour mine into a graham cracker curst and top with whipped Rich's Whip.)
French Toast
1 cup almond or rice milk
1cup cashews
¾ cup dates
2 tablespoons egg replacer or flax seeds
½ tsp sea salt
1 tsp vanilla
Combine all ingredients in blender and blend until smooth. Spread onto whole wheat bread and brown on lightly sprayed skillet. Top with peanut/almond butter and maple syrup or fruit topping.
Tofu Pineapple Pudding
1 ½ cup Pineapple juice
¾ cup Chopped dried pineapple
1 cup hot cooked millet
1 cup firm or extra firm Mori Nu tofu
2 Tablespoons raw cashews (rinsed)
1 tsp vanilla
1/8 tsp salt
-Bring juice to a boil with the dried pineapple. Turn off heat. Let fruit soften 5 minutes. If the millet is cold heat it with the juice and pineapple.
-Blend all ingredients except tofu until very smooth.
-Add the tofu and blend for an additional minute. (Tofu give lightness to the pudding when it is well blended)
-Serve as is or make into a Parfait adding granola and your favorite fruit.
No-Oil Granola
Mix well in a large bowl and set aside:
8 cups rolled oats
1 cup unsweetened shredded coconut
1 cup sliced raw almonds or cashews
½ cup raisins or dried fruits of choice (Add after baking)
Blend until smooth and creamy:
1 cup date pieces (or chopped dates)
2 ripe bananas
½ cup walnuts or cashews
1 cup hot water
2 tsp vanilla
½ tsp maple flavoring (optional)
½ tsp salt
Pour blended ingredients over oats and mix well with hands. Oats should be well marinated with date mixture. Place in oven at 200 degrees till crispy, dry and golden brown (2 ½ to 3 hours). Make sure to stir and break up granola after first hour of baking to prevent big clumps of granola. Once done, then add dried fruits to granola. Do not add dried fruits during baking. Store in air tight container.
Scrambled Tofu
½ cup finely chopped onions 2 Tablespoons chives or parsley
¼ cup water 1 Tablespoon chicken style seasoning
2 cups mashed tofu ¼ to ½ teaspoon turmeric for color
2 teaspoons onion powder 2 teaspoons yeast flakes
1 teaspoon garlic powder ¼ teaspoon salt
Sauté onions in water until they are soft. In a bowl, mix tofu with seasonings and add to onions in pan. Let cook until preferred texture or until tofu resembles scrambled eggs. About 15 to 20 min.
VARIATION:
Western Omelette
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup tomato, chopped
1 recipe of “Cashew Cheese Sauce”
Add the chopped peppers and tomato to onion and garlic during the sautéing process. When peppers and onions are cooked, add the tofu mixture and cheese sauce and mix well. Place tofu mixture in baking dish and bake at 350 degrees for 45 minutes uncovered.
Blueberry Pancakes
1/2 cup applesauce
2 ½ teaspoons baking powder (aluminum free)
2 tablespoons honey
1 tablespoon ground flax seed
¼ teaspoon salt
2 cups almond milk
1 cup whole wheat flour
1 cup whole grain white flour
1 cup blueberries (frozen or fresh)
Mix first 5 ingredients well with wire whisk. Stir in milk. Slowly add flour stirring with whisk until just mixed. Stir in blueberries. Cook on skillet at medium heat until browned on both sides. Pancakes will be ready to flip when they are bubbly and start to look a little dry on top.
Apple Syrup
6oz can frozen apple juice concentrate
¾ cup water
4 teaspoons cornstarch or arrowroot powder
½ teaspoon lemon juice
¼ teaspoon coriander
Blend all ingredients on high. Pour into saucepan and cook over medium heat stirring constantly until thickened and clear. Keep refrigerated.
Steel Cut Oatmeal for the Crock Pot
1 cup steel cut oats (Do Not substitute old-fashioned or quick-cooking oats)
4 ½ cups water (can use half water and half vanilla almond milk)
½ tsp salt
2-3 tablespoons butter
½ cup dried fruit (dates, raisins, prunes, apricots)
½ tsp vanilla
½ tsp cinnamon
1 tablespoon maple syrup
2 apples diced
Place all ingredients in a 2 quart slow cooker. (If you want to make a smaller amount please use a smaller crock pot. You will need to double the recipe for a 6 quart cooker). Cover and cook on LOW for 6 to 8 hours. It may form a “crust” around the outside. Just scrape it down with a spoon and stir.
Cheesy Potatoes
3 potatoes, peeled and cubed
1 carrot, peeled and sliced
1 ½ cups water (you may use the cooking water from the vegetables)
½ cup nutritional yeast flakes
1/3 cup olive oil
1 ½ teaspoon onion salt
8-10 additional potatoes
In saucepan, cook the potatoes and carrot in water until soft. In a blender, blend all ingredients thoroughly. Scrub, peel, chop, and cook the additional 8-10 potatoes. Mix potatoes with cheesy sauce, and place in a 9x13 casserole dish. Bake at 350 degrees for 30-45 minutes.
Big Mac
½ cup cooked garbanzo beans
½ cup water
1 cup uncooked rolled oats
½ cup finely chopped walnuts
1 onion minced
1 Tbsp chicken style seasoning
¾ tsp salt
1 Tbsp soy sauce or Bragg’s aminos
½ tsp sage
2 Tbsp. yeast flakes, optional
Blend garbanzo beans and water until smooth. Add remaining ingredients. Mix well. Let stand ½ hour. Shape into patties. Bake in oven at 350 degrees on an oiled cookie sheet for 30min. Flip and continue to bake 10-20min until firm and browned.
Simple Mayonnaise
12 ounce box Mori-Nu Silken Tofu
1 cup raw cashew nuts
¼ cup lemon juice
1 ½ Tbsp honey
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.
*Tip: Don’t underestimate the importance of the right balance of lemon, sweetening, and salt. This is what helps your spread taste like mayonnaise. For low salt, cut salt, sweetener, and lemon juice in half.
“Beef” Tips
2 C. Water 1 C. TVP BEEF Chunks
Bring BEEF chunks and water to a boil; turn down to medium heat and cook for about 5 mins. Cover and remove from heat. (BEEF chunks are ready when they are soft all the way through.)
Next in a large skillet:
Saute:
1 Lrg Onion 16 oz tray of Mushrooms of choice In 2 Tbs of water or Olive Oil.
While this mixture sautés...make the gravy.
Gravy:
2 C Water ½ c. Cashews 3 Tbsp Soy Sauce
1 Tbsp Onion Powder 1 Tbsp yeast flakes ¼ tsp salt
¼ tsp Garlic Powder 1 Tbsp Cornstarch
Blend all ingredients on high 2-3 minutes until creamy. Pour into a saucepan and cook on med-high heat until thick, stirring constantly. (Yields about 2 ½ c gravy)
Add the BEEF chunks to the onion/mushroom mixture; then add cooked gravy.
Beef Tips are good over pasta, with potatoes, with cooked veggies or by themselves.
Cuban Black Beans
3 cups dry black beans 2 cups chopped onions
8 cups water for cooking 2 bay leaves
2 cups chopped green pepper 1 tablespoon salt
2 to 3 minced garlic cloves 3 tablespoons water
1 tablespoon onion powder
¾ to 1 ½ teaspoon cumin
3 tablespoons lemon juice
Soak beans in generous amount of water overnight. In morning, rinse and drain beans. Put into pot with 8 cups water. Bring to a boil, reduce heat, cover and simmer until beans are tender (about 3 to 4 hours). Sauté onions, pepper, and garlic in water. When beans are tender, add sautéed vegetables along with remaining ingredients except lemon juice. Simmer 30 more minutes to blend flavors. Add lemon juice last. Serve over brown rice.
Walnut Pate
1 cup soaked walnuts
1 cup soaked sunflower seeds
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon tamari
½ teaspoon garlic powder
Dash salt
1 tablespoon minced onion
1 tablespoon minced fresh parsley
Place all ingredients except onion into food processor fitted with S blade and process into a paste. Stir in onion. Store in sealed container in refrigerator. Will last up to 5 days.
Serve on salad or make a sandwich with mayo, pate, lettuce, & tomato.
Carob Bars
¼ cup carob powder
¼ cup soy milk powder
½ cup honey or maple syrup
1 cup peanut butter or other nut butter
Coconut, optional
Stir together carob, milk powder, and sweetener. Add peanut butter. Flatten into an 8x8 pan or pie plate. Sprinkle with coconut and freeze. Cut into bars and serve. Store in refrigerator or freezer.
Cashew Pimiento Cheese
1 cup water
¾ cup cashew pieces
2 Tablespoons sesame seeds
3 Tablespoons yeast flakes
1 ¼ teaspoons salt
2 teaspoons onion powder
¼ teaspoon garlic powder
½ cup pimientos
2 tablespoons lemon juice
Blend all ingredients on high 1 to 2 minutes until creamy. Great for making macaroni and “cheese”, use on pizza, lasagna, or over vegetables. Can heat in saucepan to thicken.
Rosemary Garlic Crackers
1 ¼ cups whole wheat flour
2 cups whole grain white flour
2 tablespoon fresh rosemary
2 teaspoons garlic powder
1tsp salt
1/3 cup oil
½ cup water
Mix all the dry ingredients together. Add water and oil. If the dough is too dry add more water 1 Tbsp at a time. Mix together and form into a ball. Roll out on floured surface to 1/8 to ¼ inch thick. Cut into circles or other desired shapes. Bake at 375 degrees for 15 minutes or until golden brown.
Rosanna’s Vegan Cheese From www.veggieonapenny.com Yields 4 cups
2 C. potatoes, diced large (Rosanna has been using Yukon)
1 C. carrots, diced large
2-3 cups water
Boil until carrots are fork soft, water is mostly absorbed, and the potatoes are starchy/glassy in appearance.
Blend the potatoes and carrots with:
1/2 C. water
1/3 C. oil ( canola tastes more cheese like)(Coconut Oil makes a firmer more melty cheese)
2 tsp. salt
1 Tbsp. lemon juice (fresh is best! But Rosanna uses it from a bottle.)
1/2 cup nutritional yeast flakes
Blend on high until very smooth and velvety, approx. 2 minutes in a Vita-Mix. It is very hot. You may add a can of Rotel tomatoes, drained and use as a chip dip, or leave as is and drizzle over pizza or enchiladas or other cheese topped dishes.
2 C. potatoes, diced large (Rosanna has been using Yukon)
1 C. carrots, diced large
2-3 cups water
Boil until carrots are fork soft, water is mostly absorbed, and the potatoes are starchy/glassy in appearance.
Blend the potatoes and carrots with:
1/2 C. water
1/3 C. oil ( canola tastes more cheese like)(Coconut Oil makes a firmer more melty cheese)
2 tsp. salt
1 Tbsp. lemon juice (fresh is best! But Rosanna uses it from a bottle.)
1/2 cup nutritional yeast flakes
Blend on high until very smooth and velvety, approx. 2 minutes in a Vita-Mix. It is very hot. You may add a can of Rotel tomatoes, drained and use as a chip dip, or leave as is and drizzle over pizza or enchiladas or other cheese topped dishes.
Curried Lentil-Sweet Potato Stew
2 medium onions, diced 4 cloves of garlic, minced
¼ c. olive oil 4 c. vegetable broth
1 Tb. lemon juice 2 large sweet potatoes, diced
2/3 c. lentils, dry 1 c. shredded carrots
3 c. canned diced tomatoes ½ c. creamy peanut peanut butter
3 Tb. honey 2 Tb. Curry powder (got mine from
2 tsp. salt Bake-yum)
1/8 tsp. cayenne pepper
¼ tsp. ground ginger ½ tsp. cumin
Saute onions and garlic in olive oil. Add remaining ingredients and simmer on low 1 to 1 ½ hrs. till sweet potatoes and lentils are tender.
Asian Spinach Tofu Soup
2—8 oz. packages of fresh spinach, rinsed and chopped (I use 2 boxes of frozen, chopped spinach –so much easier)
2—8 oz. Mori Nu tofu, diced small
¼ C. peanut oil (you need to use this to get the full flavor)
1 tsp. salt
2 Tbl. Dehydrated onion
7 C. water
¼ C. soy sauce or to taste
2 tsp. sesame oil
Saute spinach in peanut oil till tender (I thaw in fridge or microwave and squeeze out the liquid). Bring water to boil in a big pot and add all ingredients and simmer and serve.
Fried Tofu
1 tsp. onion powder
1/4 tsp. basil
1-1/8 tsp. seasoned salt
1/2 tsp. McKay's Chicken seasoning
2 Tbsp. nutritional yeast flakes
Mix all ingredients. Freeze 1# package (I always do 2 because 1 just isn't enough ) of extra firm water packed tofu for at least 24 hrs. Thaw tofu, rinse and cut into 4 squares. Gently squeeze out all of the liquid and slice into slabs. Dredge in breading and fry on both sides till crisp.
1 tsp. onion powder
1/4 tsp. basil
1-1/8 tsp. seasoned salt
1/2 tsp. McKay's Chicken seasoning
2 Tbsp. nutritional yeast flakes
Mix all ingredients. Freeze 1# package (I always do 2 because 1 just isn't enough ) of extra firm water packed tofu for at least 24 hrs. Thaw tofu, rinse and cut into 4 squares. Gently squeeze out all of the liquid and slice into slabs. Dredge in breading and fry on both sides till crisp.
Carob Fudge
1 C. carob chips
1/2 C. peanut butter (I used chunky)
1/2 C. chopped nuts (I used pecans)
1/2 C. dried cranberries
Melt carob chips (careful they burn!) Stir in remaining ingredients and spread into a pan lined with parchment paper. Chill before serving.
Note: To make a 9"x13" pan, you will need to 4X the recipe.
Spicy Garden Sausage Makes approx. 30 patties.
4 C. water 1 C. chopped walnuts ½ C. soy sauce (Bragg’s Aminos)
¼ C. nutritional yeast flakes 1 tsp. ground cumin 2 tsp. Bakon seasoning
2 tsp. ground coriander 2 tsp. sage 2 tsp. dried basil
2 tsp. garlic powder 1 tsp. oregano 1 pkg. dry onion soup mix
½ tsp. dried thyme ½ tsp. cayenne (or less) 4 C. rolled oats
1/3 C. peanut oil—don’t substitute
Preheat oven to 350*. Place all ingredients except rolled oats in a large pot and bring to a slow boil.
Add rolled oats to boiling mixture and mix thoroughly. Remove from heat, cover and set aside.
When cool enough, shape into sausage style patties. (Works great to have an ice cream scoop to get uniform sized patties.) Place on a sprayed cookie sheet and bake for 15 minutes on each side.
*If you can’t find Bakon seasoning use liquid smoke
Butterscotch Pie (Country Life Vegetarian Cookbook)
¾ c. coarsely grated carrots 2 tsp. vanilla
1 c. water 2 tsp. maple extract
3 c. soy-milk 1/3 c. cornstarch
¾ c. dates, packed 2 Tbl. Oil
¾ tsp. salt
Cook carrots in water till tender. Place in blender and add remaining ingredients. Blend on high till creamy. Pour into a saucepan and cook over medium-high, stirring constantly till thick. Fill a pre-baked pie shell and chill. (I doubled this recipe and it filled 3 store bought graham cracker crusts.)
Woodman’s has gluten free graham cracker crusts—they’re high on the shelf so not easy to find, but they are there!!
4 C. water 1 C. chopped walnuts ½ C. soy sauce (Bragg’s Aminos)
¼ C. nutritional yeast flakes 1 tsp. ground cumin 2 tsp. Bakon seasoning
2 tsp. ground coriander 2 tsp. sage 2 tsp. dried basil
2 tsp. garlic powder 1 tsp. oregano 1 pkg. dry onion soup mix
½ tsp. dried thyme ½ tsp. cayenne (or less) 4 C. rolled oats
1/3 C. peanut oil—don’t substitute
Preheat oven to 350*. Place all ingredients except rolled oats in a large pot and bring to a slow boil.
Add rolled oats to boiling mixture and mix thoroughly. Remove from heat, cover and set aside.
When cool enough, shape into sausage style patties. (Works great to have an ice cream scoop to get uniform sized patties.) Place on a sprayed cookie sheet and bake for 15 minutes on each side.
*If you can’t find Bakon seasoning use liquid smoke
Butterscotch Pie (Country Life Vegetarian Cookbook)
¾ c. coarsely grated carrots 2 tsp. vanilla
1 c. water 2 tsp. maple extract
3 c. soy-milk 1/3 c. cornstarch
¾ c. dates, packed 2 Tbl. Oil
¾ tsp. salt
Cook carrots in water till tender. Place in blender and add remaining ingredients. Blend on high till creamy. Pour into a saucepan and cook over medium-high, stirring constantly till thick. Fill a pre-baked pie shell and chill. (I doubled this recipe and it filled 3 store bought graham cracker crusts.)
Woodman’s has gluten free graham cracker crusts—they’re high on the shelf so not easy to find, but they are there!!
Rosanna’s Vegan Cheese From www.veggieonapenny.com Yields 4 cups
2 C. potatoes, diced large (Rosanna has been using Yukon)
1 C. carrots, diced large
2-3 cups water
Boil until carrots are fork soft, water is mostly absorbed, and the potatoes are starchy/glassy in appearance.
Blend the potatoes and carrots with:
1/2 C. water
1/3 C. oil ( canola tastes more cheese like)(Coconut Oil makes a firmer more melty cheese)
2 tsp. salt
1 Tbsp. lemon juice (fresh is best! But Rosanna uses it from a bottle.)
1/2 cup nutritional yeast flakes
Blend on high until very smooth and velvety, approx. 2 minutes in a Vita-Mix. It is very hot. You may add a can of Rotel tomatoes, drained and use as a chip dip, or leave as is and drizzle over pizza or enchiladas or other cheese topped dishes.
French Toast
1 cup almond or rice milk
1cup cashews
¾ cup dates
2 tablespoons egg replacer or flax seeds
½ tsp sea salt
1 tsp vanilla
Combine all ingredients in blender and blend until smooth. Spread onto whole wheat bread and brown on lightly sprayed skillet. Top with peanut/almond butter and maple syrup or fruit topping.
Tofu Pineapple Pudding
1 ½ cup Pineapple juice
¾ cup Chopped dried pineapple
1 cup hot cooked millet
1 cup firm or extra firm Mori Nu tofu
2 Tablespoons raw cashews (rinsed)
1 tsp vanilla
1/8 tsp salt
-Bring juice to a boil with the dried pineapple. Turn off heat. Let fruit soften 5 minutes. If the millet is cold heat it with the juice and pineapple.
-Blend all ingredients except tofu until very smooth.
-Add the tofu and blend for an additional minute. (Tofu give lightness to the pudding when it is well blended)
-Serve as is or make into a Parfait adding granola and your favorite fruit.
No-Oil Granola
Mix well in a large bowl and set aside:
8 cups rolled oats
1 cup unsweetened shredded coconut
1 cup sliced raw almonds or cashews
½ cup raisins or dried fruits of choice (Add after baking)
Blend until smooth and creamy:
1 cup date pieces (or chopped dates)
2 ripe bananas
½ cup walnuts or cashews
1 cup hot water
2 tsp vanilla
½ tsp maple flavoring (optional)
½ tsp salt
Pour blended ingredients over oats and mix well with hands. Oats should be well marinated with date mixture. Place in oven at 200 degrees till crispy, dry and golden brown (2 ½ to 3 hours). Make sure to stir and break up granola after first hour of baking to prevent big clumps of granola. Once done, then add dried fruits to granola. Do not add dried fruits during baking. Store in air tight container.
Scrambled Tofu
½ cup finely chopped onions 2 Tablespoons chives or parsley
¼ cup water 1 Tablespoon chicken style seasoning
2 cups mashed tofu ¼ to ½ teaspoon turmeric for color
2 teaspoons onion powder 2 teaspoons yeast flakes
1 teaspoon garlic powder ¼ teaspoon salt
Sauté onions in water until they are soft. In a bowl, mix tofu with seasonings and add to onions in pan. Let cook until preferred texture or until tofu resembles scrambled eggs. About 15 to 20 min.
VARIATION:
Western Omelette
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup tomato, chopped
1 recipe of “Cashew Cheese Sauce”
Add the chopped peppers and tomato to onion and garlic during the sautéing process. When peppers and onions are cooked, add the tofu mixture and cheese sauce and mix well. Place tofu mixture in baking dish and bake at 350 degrees for 45 minutes uncovered.
Blueberry Pancakes
1/2 cup applesauce
2 ½ teaspoons baking powder (aluminum free)
2 tablespoons honey
1 tablespoon ground flax seed
¼ teaspoon salt
2 cups almond milk
1 cup whole wheat flour
1 cup whole grain white flour
1 cup blueberries (frozen or fresh)
Mix first 5 ingredients well with wire whisk. Stir in milk. Slowly add flour stirring with whisk until just mixed. Stir in blueberries. Cook on skillet at medium heat until browned on both sides. Pancakes will be ready to flip when they are bubbly and start to look a little dry on top.
Apple Syrup
6oz can frozen apple juice concentrate
¾ cup water
4 teaspoons cornstarch or arrowroot powder
½ teaspoon lemon juice
¼ teaspoon coriander
Blend all ingredients on high. Pour into saucepan and cook over medium heat stirring constantly until thickened and clear. Keep refrigerated.
Steel Cut Oatmeal for the Crock Pot
1 cup steel cut oats (Do Not substitute old-fashioned or quick-cooking oats)
4 ½ cups water (can use half water and half vanilla almond milk)
½ tsp salt
2-3 tablespoons butter
½ cup dried fruit (dates, raisins, prunes, apricots)
½ tsp vanilla
½ tsp cinnamon
1 tablespoon maple syrup
2 apples diced
Place all ingredients in a 2 quart slow cooker. (If you want to make a smaller amount please use a smaller crock pot. You will need to double the recipe for a 6 quart cooker). Cover and cook on LOW for 6 to 8 hours. It may form a “crust” around the outside. Just scrape it down with a spoon and stir.
Cheesy Potatoes
3 potatoes, peeled and cubed
1 carrot, peeled and sliced
1 ½ cups water (you may use the cooking water from the vegetables)
½ cup nutritional yeast flakes
1/3 cup olive oil
1 ½ teaspoon onion salt
8-10 additional potatoes
In saucepan, cook the potatoes and carrot in water until soft. In a blender, blend all ingredients thoroughly. Scrub, peel, chop, and cook the additional 8-10 potatoes. Mix potatoes with cheesy sauce, and place in a 9x13 casserole dish. Bake at 350 degrees for 30-45 minutes.
Big Mac
½ cup cooked garbanzo beans
½ cup water
1 cup uncooked rolled oats
½ cup finely chopped walnuts
1 onion minced
1 Tbsp chicken style seasoning
¾ tsp salt
1 Tbsp soy sauce or Bragg’s aminos
½ tsp sage
2 Tbsp. yeast flakes, optional
Blend garbanzo beans and water until smooth. Add remaining ingredients. Mix well. Let stand ½ hour. Shape into patties. Bake in oven at 350 degrees on an oiled cookie sheet for 30min. Flip and continue to bake 10-20min until firm and browned.
Simple Mayonnaise
12 ounce box Mori-Nu Silken Tofu
1 cup raw cashew nuts
¼ cup lemon juice
1 ½ Tbsp honey
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.
*Tip: Don’t underestimate the importance of the right balance of lemon, sweetening, and salt. This is what helps your spread taste like mayonnaise. For low salt, cut salt, sweetener, and lemon juice in half.
“Beef” Tips
2 C. Water 1 C. TVP BEEF Chunks
Bring BEEF chunks and water to a boil; turn down to medium heat and cook for about 5 mins. Cover and remove from heat. (BEEF chunks are ready when they are soft all the way through.)
Next in a large skillet:
Saute:
1 Lrg Onion 16 oz tray of Mushrooms of choice In 2 Tbs of water or Olive Oil.
While this mixture sautés...make the gravy.
Gravy:
2 C Water ½ c. Cashews 3 Tbsp Soy Sauce
1 Tbsp Onion Powder 1 Tbsp yeast flakes ¼ tsp salt
¼ tsp Garlic Powder 1 Tbsp Cornstarch
Blend all ingredients on high 2-3 minutes until creamy. Pour into a saucepan and cook on med-high heat until thick, stirring constantly. (Yields about 2 ½ c gravy)
Add the BEEF chunks to the onion/mushroom mixture; then add cooked gravy.
Beef Tips are good over pasta, with potatoes, with cooked veggies or by themselves.
Cuban Black Beans
3 cups dry black beans 2 cups chopped onions
8 cups water for cooking 2 bay leaves
2 cups chopped green pepper 1 tablespoon salt
2 to 3 minced garlic cloves 3 tablespoons water
1 tablespoon onion powder
¾ to 1 ½ teaspoon cumin
3 tablespoons lemon juice
Soak beans in generous amount of water overnight. In morning, rinse and drain beans. Put into pot with 8 cups water. Bring to a boil, reduce heat, cover and simmer until beans are tender (about 3 to 4 hours). Sauté onions, pepper, and garlic in water. When beans are tender, add sautéed vegetables along with remaining ingredients except lemon juice. Simmer 30 more minutes to blend flavors. Add lemon juice last. Serve over brown rice.
Walnut Pate
1 cup soaked walnuts
1 cup soaked sunflower seeds
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon tamari
½ teaspoon garlic powder
Dash salt
1 tablespoon minced onion
1 tablespoon minced fresh parsley
Place all ingredients except onion into food processor fitted with S blade and process into a paste. Stir in onion. Store in sealed container in refrigerator. Will last up to 5 days.
Serve on salad or make a sandwich with mayo, pate, lettuce, & tomato.
Carob Bars
¼ cup carob powder
¼ cup soy milk powder
½ cup honey or maple syrup
1 cup peanut butter or other nut butter
Coconut, optional
Stir together carob, milk powder, and sweetener. Add peanut butter. Flatten into an 8x8 pan or pie plate. Sprinkle with coconut and freeze. Cut into bars and serve. Store in refrigerator or freezer.
Cashew Pimiento Cheese
1 cup water
¾ cup cashew pieces
2 Tablespoons sesame seeds
3 Tablespoons yeast flakes
1 ¼ teaspoons salt
2 teaspoons onion powder
¼ teaspoon garlic powder
½ cup pimientos
2 tablespoons lemon juice
Blend all ingredients on high 1 to 2 minutes until creamy. Great for making macaroni and “cheese”, use on pizza, lasagna, or over vegetables. Can heat in saucepan to thicken.
Rosemary Garlic Crackers
1 ¼ cups whole wheat flour
2 cups whole grain white flour
2 tablespoon fresh rosemary
2 teaspoons garlic powder
1tsp salt
1/3 cup oil
½ cup water
Mix all the dry ingredients together. Add water and oil. If the dough is too dry add more water 1 Tbsp at a time. Mix together and form into a ball. Roll out on floured surface to 1/8 to ¼ inch thick. Cut into circles or other desired shapes. Bake at 375 degrees for 15 minutes or until golden brown.
Apple Crisp
8 apples, peeled and sliced ½ cup apple juice concentrate
2 cups rolled oats 1 cup whole wheat flour
1 cup whole grain white flour ½ tsp salt
½ cup honey ¾ cup oil
Peel, core, and slice apples. Place them in a 9x13 baking pan or casserole dish and pour apple juice concentrate over the apples. Combine remaining ingredients except oil. Mix thoroughly, and then add oil. Stir until the mixture is crumbly. Pour topping over apples, and bake for 30 minutes at 350 degrees.
Blueberry Muffins
1 ¼ cups whole wheat flour 1 cup oat flour or oats
1 cup whole grain white flour ½ cup cane juice crystals
½ cup ground flax seed 2 ½ teaspoons yeast
2 tsp grated orange rind 1 tsp salt
½ cup oil 2 cups orange juice warmed or warm water
1 tbsp vanilla 2 cups blueberries, frozen or fresh
Mix together all the dry ingredients, and then add the remaining ingredients. Do not over mix. Spoon batter into oiled muffin tins. Allow to rise in warm place for 30 minutes. Bake at 350 for 30 minutes.
Chia Seed Pudding Recipe
Delicious and healthy chia seed pudding packed with protein, Omega-3, antioxidants and calcium that you can make in under 5 minutes.
Ingredients
2 cups coconut milk (homemade or natural) Can use almond milk
½ cup Chia Seeds
½ teaspoon vanilla extract
¼ cup (or less) maple syrup (or sub any sweetener)
For chocolate pudding add ¼ cup carob powder
Instructions
For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
Creamy Tomato Soup
6 cups tomato juice
1 ½ tablespoon onion powder
1 pinch oregano powder
½ teaspoon sweet basil
Vegetable salt to taste
1 teaspoon chick-it seasoning
Blend for one minute:
1 cup raw cashews
1 cup water
3 tablespoon honey
1 tablespoon nutritional yeast flakes
Combine blended ingredients with All other ingredients in a large pot, stirring constantly. Bring to a boil and serve, or remove from burner to prevent burning.
Herbed Crackers
Mix in a bowl and set aside:
1 ¾ cups ground oat flakes ¼ cup potato flour
½ cup whole wheat pastry flour ½ cup almond or pecan meal
¼ cup nutritional yeast flakes 1 teaspoon onion powder
½ teaspoon garlic salt ¼ teaspoon basil
¼ teaspoon sage ½ teaspoon Italian seasoning
2 Tbsp dried onion 1 teaspoon salt
Emulsify (whip the water into the butter with a fork) in a small bowl:
1 1/8 cup water
3 tablespoons almond or peanut butter
Add the liquid to the dry ingredients and mix lightly. Roll out about 1/8 to ¼ inch thick onto a nonstick cookie sheet. Cut crackers into small squares with a knife or pizza cutter. Prick the crackers with a fork. Bake at 375 degrees for 8 to 12 minutes or until golden.
Oat Crackers
1 ½ cup quick oats
1 cup whole grain flour
½ cup wheat germ or bran
½ teaspoon salt
1/3 cup oil (or coconut milk)
2/3 cup water.
Mix wet and dry ingredients separately, then combine together. Roll out 1/8 inch thick onto oiled cookie sheet. (may use parchment paper) Score. Bake at 325 degrees for 20 to 25 minutes.
Mackzarella “Cheese”
Blend until creamy:
1 1/2 cups raw cashews 1/4 cup dried onion flakes
1 teaspoon salt 1 teaspoon onion salt
1/4 teaspoon garlic salt 1 1/2 cups water
1/3 cup nutritional yeast flakes 2 tablespoons lemon juice
Add and blend
2 Tablespoons Psyllium powder
This will get thick in blender. Pour into sprayed container and refrigerate several hours to allow to set up. Can freeze and shred.
Almond Feta Cheese
1 c. blanched almonds
1/4 c. lemon juice
1+1/2 Tblsp. rosemary leaves
1+ 1/2 tsp. salt
3 Tblsp. + 1/4 c. olive oil
1+1/2 Tblsp. fresh thyme
1 large clove garlic
Place almonds in a bowl and cover with water. Let soak 24 hrs. Drain and under cold running water and drain.
Puree almonds, lemon juice, 3 Tblsp. olive oil, garlic and salt till very creamy (5-6 minutes). You may need to add 1/4 c. cold water during pureeing if mixing is difficult.
Prepare a triple layer of cheese cloth and spoon almond puree into cheese cloth, twisting the cloth around the cheese and squeezing to drain moisture. Tie cheesecloth with twine and refrigerate 12 hrs.
Combine remaining 1/4 c. olive oil, thyme and rosemary in small saucepan and warm over low heat 2 minutes until hot. Drizzle over cheese just before serving.
You may also form into a cheeseball and roll in chopped pecans and serve.
For crumbled feta, preheat oven to 200*. Line baking sheet with parchment paper. Transfer cheese to baking sheet and flatten into a 6 inch round about 3/4 inch thick. Bake 40 minutes or until top is slightly firm. Cool, then chill.
Vegan Butter (extra yummie)
1 cup organic coconut oil, liquified
1/2 cup almond milk (or any non-dairy milk)
1/4 cup Extra virgin olive oil
1 1/2 tsp of lecithin granules (non-GMO)
1 tsp lemon juice
1/2-1 tsp salt
Throw everything into a blender and blend for about one minute to ensure that the liquid stuff is properly blended with the oils (that is what the lecithin is for). Pour into a container and let set in the fridge. It may separate the next day, but if you whip it again it will stay smooth thereafter. Use within 2-4 weeks. Keep refrigerated.
Chick-it Seasoning
¼ cup salt
½ cup nutritional yeast flakes
¼ to ½ teaspoon turmeric
½ to 1 teaspoon garlic powder
1 tablespoon onion powder
½ teaspoon marjoram
½ teaspoon sage
1 tablespoon parsley
Blend all ingredients thoroughly until powder like consistency. Store in a sealed container in the refrigerator.
Chili Powder
1⁄4 cup sweet paprika 1 tablespoon garlic powder
1 tablespoon cayenne pepper 1 tablespoon onion powder
1 tablespoon dried oregano 2 teaspoons ground cumin
Mix all ingredients and store in an airtight container.
Taco Seasoning
1 Tablespoon dried onion 6 teaspoons chili powder
5 teaspoons paprika 4 ½ teaspoons cumin
3 teaspoons onion powder 2 ½ teaspoons garlic powder
1/8 teaspoon cayenne pepper
Mix all ingredients together. Store in an airtight container.
Seasoned Eatings
¼ cup salt ¼ teaspoon oregano
½ teaspoon onion powder ¼ teaspoon basil
¼ teaspoon sage 1/3 cup nutritional yeast flakes
¼ teaspoon garlic powder 2 tablespoons parsley
1/8 teaspoon dill weed
Blend thoroughly to a powder-like consistency. Store in a cool, dry place. This is really good on popcorn.
Onion Soup Mix
¼ cup dried onion flakes 2 Tablespoons beef like seasoning
¼ teaspoon onion powder ¼ teaspoon parsley
1/8 teaspoon celery salt 1/8 teaspoon paprika
Mix all ingredients well. Store in an airtight container.
Walnut Wheat Crumbles
Blend in Blender until Creamy:
1 cup walnut pieces or pecan meal
1 cup water
Add and Blend:
1 cup water
¼ cup onion powder
¾ teaspoon celery salt
1 ¼ teaspoons garlic salt
½ teaspoon salt
½ teaspoon onion salt
Pour the mixture into a 2-quart saucepan. Add:
2 ½ cups water
Bring to a Boil. Add:
2 cups bulgur wheat
Return to a boil. Lower heat to the lowest setting and cook for approximately 15 minutes. Turn off the heat and let the mixture cool till thick. Pour evenly onto 2 nonstick cookie sheets. Bake at 200 degrees for 3 ½ hours or till completely dehydrated; fluffing or crumbling the mixture every hour with a fork. Turn off the oven and let the crumbles cool thoroughly. (They will be dry and crunchy) Put them into an airtight container-they keep for weeks.
Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid (water, seasoned tomato juice, or broth and cooking them over low heat until they have reached the desired consistency. However, there is no need to reconstitute them for chili or recipes that contain liquids.
2 C. potatoes, diced large (Rosanna has been using Yukon)
1 C. carrots, diced large
2-3 cups water
Boil until carrots are fork soft, water is mostly absorbed, and the potatoes are starchy/glassy in appearance.
Blend the potatoes and carrots with:
1/2 C. water
1/3 C. oil ( canola tastes more cheese like)(Coconut Oil makes a firmer more melty cheese)
2 tsp. salt
1 Tbsp. lemon juice (fresh is best! But Rosanna uses it from a bottle.)
1/2 cup nutritional yeast flakes
Blend on high until very smooth and velvety, approx. 2 minutes in a Vita-Mix. It is very hot. You may add a can of Rotel tomatoes, drained and use as a chip dip, or leave as is and drizzle over pizza or enchiladas or other cheese topped dishes.
French Toast
1 cup almond or rice milk
1cup cashews
¾ cup dates
2 tablespoons egg replacer or flax seeds
½ tsp sea salt
1 tsp vanilla
Combine all ingredients in blender and blend until smooth. Spread onto whole wheat bread and brown on lightly sprayed skillet. Top with peanut/almond butter and maple syrup or fruit topping.
Tofu Pineapple Pudding
1 ½ cup Pineapple juice
¾ cup Chopped dried pineapple
1 cup hot cooked millet
1 cup firm or extra firm Mori Nu tofu
2 Tablespoons raw cashews (rinsed)
1 tsp vanilla
1/8 tsp salt
-Bring juice to a boil with the dried pineapple. Turn off heat. Let fruit soften 5 minutes. If the millet is cold heat it with the juice and pineapple.
-Blend all ingredients except tofu until very smooth.
-Add the tofu and blend for an additional minute. (Tofu give lightness to the pudding when it is well blended)
-Serve as is or make into a Parfait adding granola and your favorite fruit.
No-Oil Granola
Mix well in a large bowl and set aside:
8 cups rolled oats
1 cup unsweetened shredded coconut
1 cup sliced raw almonds or cashews
½ cup raisins or dried fruits of choice (Add after baking)
Blend until smooth and creamy:
1 cup date pieces (or chopped dates)
2 ripe bananas
½ cup walnuts or cashews
1 cup hot water
2 tsp vanilla
½ tsp maple flavoring (optional)
½ tsp salt
Pour blended ingredients over oats and mix well with hands. Oats should be well marinated with date mixture. Place in oven at 200 degrees till crispy, dry and golden brown (2 ½ to 3 hours). Make sure to stir and break up granola after first hour of baking to prevent big clumps of granola. Once done, then add dried fruits to granola. Do not add dried fruits during baking. Store in air tight container.
Scrambled Tofu
½ cup finely chopped onions 2 Tablespoons chives or parsley
¼ cup water 1 Tablespoon chicken style seasoning
2 cups mashed tofu ¼ to ½ teaspoon turmeric for color
2 teaspoons onion powder 2 teaspoons yeast flakes
1 teaspoon garlic powder ¼ teaspoon salt
Sauté onions in water until they are soft. In a bowl, mix tofu with seasonings and add to onions in pan. Let cook until preferred texture or until tofu resembles scrambled eggs. About 15 to 20 min.
VARIATION:
Western Omelette
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup tomato, chopped
1 recipe of “Cashew Cheese Sauce”
Add the chopped peppers and tomato to onion and garlic during the sautéing process. When peppers and onions are cooked, add the tofu mixture and cheese sauce and mix well. Place tofu mixture in baking dish and bake at 350 degrees for 45 minutes uncovered.
Blueberry Pancakes
1/2 cup applesauce
2 ½ teaspoons baking powder (aluminum free)
2 tablespoons honey
1 tablespoon ground flax seed
¼ teaspoon salt
2 cups almond milk
1 cup whole wheat flour
1 cup whole grain white flour
1 cup blueberries (frozen or fresh)
Mix first 5 ingredients well with wire whisk. Stir in milk. Slowly add flour stirring with whisk until just mixed. Stir in blueberries. Cook on skillet at medium heat until browned on both sides. Pancakes will be ready to flip when they are bubbly and start to look a little dry on top.
Apple Syrup
6oz can frozen apple juice concentrate
¾ cup water
4 teaspoons cornstarch or arrowroot powder
½ teaspoon lemon juice
¼ teaspoon coriander
Blend all ingredients on high. Pour into saucepan and cook over medium heat stirring constantly until thickened and clear. Keep refrigerated.
Steel Cut Oatmeal for the Crock Pot
1 cup steel cut oats (Do Not substitute old-fashioned or quick-cooking oats)
4 ½ cups water (can use half water and half vanilla almond milk)
½ tsp salt
2-3 tablespoons butter
½ cup dried fruit (dates, raisins, prunes, apricots)
½ tsp vanilla
½ tsp cinnamon
1 tablespoon maple syrup
2 apples diced
Place all ingredients in a 2 quart slow cooker. (If you want to make a smaller amount please use a smaller crock pot. You will need to double the recipe for a 6 quart cooker). Cover and cook on LOW for 6 to 8 hours. It may form a “crust” around the outside. Just scrape it down with a spoon and stir.
Cheesy Potatoes
3 potatoes, peeled and cubed
1 carrot, peeled and sliced
1 ½ cups water (you may use the cooking water from the vegetables)
½ cup nutritional yeast flakes
1/3 cup olive oil
1 ½ teaspoon onion salt
8-10 additional potatoes
In saucepan, cook the potatoes and carrot in water until soft. In a blender, blend all ingredients thoroughly. Scrub, peel, chop, and cook the additional 8-10 potatoes. Mix potatoes with cheesy sauce, and place in a 9x13 casserole dish. Bake at 350 degrees for 30-45 minutes.
Big Mac
½ cup cooked garbanzo beans
½ cup water
1 cup uncooked rolled oats
½ cup finely chopped walnuts
1 onion minced
1 Tbsp chicken style seasoning
¾ tsp salt
1 Tbsp soy sauce or Bragg’s aminos
½ tsp sage
2 Tbsp. yeast flakes, optional
Blend garbanzo beans and water until smooth. Add remaining ingredients. Mix well. Let stand ½ hour. Shape into patties. Bake in oven at 350 degrees on an oiled cookie sheet for 30min. Flip and continue to bake 10-20min until firm and browned.
Simple Mayonnaise
12 ounce box Mori-Nu Silken Tofu
1 cup raw cashew nuts
¼ cup lemon juice
1 ½ Tbsp honey
2 tsp salt
1 tsp onion powder
Place all ingredients in blender, and blend for at least 1 minute until silky smooth. Chill to thicken.
*Tip: Don’t underestimate the importance of the right balance of lemon, sweetening, and salt. This is what helps your spread taste like mayonnaise. For low salt, cut salt, sweetener, and lemon juice in half.
“Beef” Tips
2 C. Water 1 C. TVP BEEF Chunks
Bring BEEF chunks and water to a boil; turn down to medium heat and cook for about 5 mins. Cover and remove from heat. (BEEF chunks are ready when they are soft all the way through.)
Next in a large skillet:
Saute:
1 Lrg Onion 16 oz tray of Mushrooms of choice In 2 Tbs of water or Olive Oil.
While this mixture sautés...make the gravy.
Gravy:
2 C Water ½ c. Cashews 3 Tbsp Soy Sauce
1 Tbsp Onion Powder 1 Tbsp yeast flakes ¼ tsp salt
¼ tsp Garlic Powder 1 Tbsp Cornstarch
Blend all ingredients on high 2-3 minutes until creamy. Pour into a saucepan and cook on med-high heat until thick, stirring constantly. (Yields about 2 ½ c gravy)
Add the BEEF chunks to the onion/mushroom mixture; then add cooked gravy.
Beef Tips are good over pasta, with potatoes, with cooked veggies or by themselves.
Cuban Black Beans
3 cups dry black beans 2 cups chopped onions
8 cups water for cooking 2 bay leaves
2 cups chopped green pepper 1 tablespoon salt
2 to 3 minced garlic cloves 3 tablespoons water
1 tablespoon onion powder
¾ to 1 ½ teaspoon cumin
3 tablespoons lemon juice
Soak beans in generous amount of water overnight. In morning, rinse and drain beans. Put into pot with 8 cups water. Bring to a boil, reduce heat, cover and simmer until beans are tender (about 3 to 4 hours). Sauté onions, pepper, and garlic in water. When beans are tender, add sautéed vegetables along with remaining ingredients except lemon juice. Simmer 30 more minutes to blend flavors. Add lemon juice last. Serve over brown rice.
Walnut Pate
1 cup soaked walnuts
1 cup soaked sunflower seeds
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon tamari
½ teaspoon garlic powder
Dash salt
1 tablespoon minced onion
1 tablespoon minced fresh parsley
Place all ingredients except onion into food processor fitted with S blade and process into a paste. Stir in onion. Store in sealed container in refrigerator. Will last up to 5 days.
Serve on salad or make a sandwich with mayo, pate, lettuce, & tomato.
Carob Bars
¼ cup carob powder
¼ cup soy milk powder
½ cup honey or maple syrup
1 cup peanut butter or other nut butter
Coconut, optional
Stir together carob, milk powder, and sweetener. Add peanut butter. Flatten into an 8x8 pan or pie plate. Sprinkle with coconut and freeze. Cut into bars and serve. Store in refrigerator or freezer.
Cashew Pimiento Cheese
1 cup water
¾ cup cashew pieces
2 Tablespoons sesame seeds
3 Tablespoons yeast flakes
1 ¼ teaspoons salt
2 teaspoons onion powder
¼ teaspoon garlic powder
½ cup pimientos
2 tablespoons lemon juice
Blend all ingredients on high 1 to 2 minutes until creamy. Great for making macaroni and “cheese”, use on pizza, lasagna, or over vegetables. Can heat in saucepan to thicken.
Rosemary Garlic Crackers
1 ¼ cups whole wheat flour
2 cups whole grain white flour
2 tablespoon fresh rosemary
2 teaspoons garlic powder
1tsp salt
1/3 cup oil
½ cup water
Mix all the dry ingredients together. Add water and oil. If the dough is too dry add more water 1 Tbsp at a time. Mix together and form into a ball. Roll out on floured surface to 1/8 to ¼ inch thick. Cut into circles or other desired shapes. Bake at 375 degrees for 15 minutes or until golden brown.
Apple Crisp
8 apples, peeled and sliced ½ cup apple juice concentrate
2 cups rolled oats 1 cup whole wheat flour
1 cup whole grain white flour ½ tsp salt
½ cup honey ¾ cup oil
Peel, core, and slice apples. Place them in a 9x13 baking pan or casserole dish and pour apple juice concentrate over the apples. Combine remaining ingredients except oil. Mix thoroughly, and then add oil. Stir until the mixture is crumbly. Pour topping over apples, and bake for 30 minutes at 350 degrees.
Blueberry Muffins
1 ¼ cups whole wheat flour 1 cup oat flour or oats
1 cup whole grain white flour ½ cup cane juice crystals
½ cup ground flax seed 2 ½ teaspoons yeast
2 tsp grated orange rind 1 tsp salt
½ cup oil 2 cups orange juice warmed or warm water
1 tbsp vanilla 2 cups blueberries, frozen or fresh
Mix together all the dry ingredients, and then add the remaining ingredients. Do not over mix. Spoon batter into oiled muffin tins. Allow to rise in warm place for 30 minutes. Bake at 350 for 30 minutes.
Chia Seed Pudding Recipe
Delicious and healthy chia seed pudding packed with protein, Omega-3, antioxidants and calcium that you can make in under 5 minutes.
Ingredients
2 cups coconut milk (homemade or natural) Can use almond milk
½ cup Chia Seeds
½ teaspoon vanilla extract
¼ cup (or less) maple syrup (or sub any sweetener)
For chocolate pudding add ¼ cup carob powder
Instructions
For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
Creamy Tomato Soup
6 cups tomato juice
1 ½ tablespoon onion powder
1 pinch oregano powder
½ teaspoon sweet basil
Vegetable salt to taste
1 teaspoon chick-it seasoning
Blend for one minute:
1 cup raw cashews
1 cup water
3 tablespoon honey
1 tablespoon nutritional yeast flakes
Combine blended ingredients with All other ingredients in a large pot, stirring constantly. Bring to a boil and serve, or remove from burner to prevent burning.
Herbed Crackers
Mix in a bowl and set aside:
1 ¾ cups ground oat flakes ¼ cup potato flour
½ cup whole wheat pastry flour ½ cup almond or pecan meal
¼ cup nutritional yeast flakes 1 teaspoon onion powder
½ teaspoon garlic salt ¼ teaspoon basil
¼ teaspoon sage ½ teaspoon Italian seasoning
2 Tbsp dried onion 1 teaspoon salt
Emulsify (whip the water into the butter with a fork) in a small bowl:
1 1/8 cup water
3 tablespoons almond or peanut butter
Add the liquid to the dry ingredients and mix lightly. Roll out about 1/8 to ¼ inch thick onto a nonstick cookie sheet. Cut crackers into small squares with a knife or pizza cutter. Prick the crackers with a fork. Bake at 375 degrees for 8 to 12 minutes or until golden.
Oat Crackers
1 ½ cup quick oats
1 cup whole grain flour
½ cup wheat germ or bran
½ teaspoon salt
1/3 cup oil (or coconut milk)
2/3 cup water.
Mix wet and dry ingredients separately, then combine together. Roll out 1/8 inch thick onto oiled cookie sheet. (may use parchment paper) Score. Bake at 325 degrees for 20 to 25 minutes.
Mackzarella “Cheese”
Blend until creamy:
1 1/2 cups raw cashews 1/4 cup dried onion flakes
1 teaspoon salt 1 teaspoon onion salt
1/4 teaspoon garlic salt 1 1/2 cups water
1/3 cup nutritional yeast flakes 2 tablespoons lemon juice
Add and blend
2 Tablespoons Psyllium powder
This will get thick in blender. Pour into sprayed container and refrigerate several hours to allow to set up. Can freeze and shred.
Almond Feta Cheese
1 c. blanched almonds
1/4 c. lemon juice
1+1/2 Tblsp. rosemary leaves
1+ 1/2 tsp. salt
3 Tblsp. + 1/4 c. olive oil
1+1/2 Tblsp. fresh thyme
1 large clove garlic
Place almonds in a bowl and cover with water. Let soak 24 hrs. Drain and under cold running water and drain.
Puree almonds, lemon juice, 3 Tblsp. olive oil, garlic and salt till very creamy (5-6 minutes). You may need to add 1/4 c. cold water during pureeing if mixing is difficult.
Prepare a triple layer of cheese cloth and spoon almond puree into cheese cloth, twisting the cloth around the cheese and squeezing to drain moisture. Tie cheesecloth with twine and refrigerate 12 hrs.
Combine remaining 1/4 c. olive oil, thyme and rosemary in small saucepan and warm over low heat 2 minutes until hot. Drizzle over cheese just before serving.
You may also form into a cheeseball and roll in chopped pecans and serve.
For crumbled feta, preheat oven to 200*. Line baking sheet with parchment paper. Transfer cheese to baking sheet and flatten into a 6 inch round about 3/4 inch thick. Bake 40 minutes or until top is slightly firm. Cool, then chill.
Vegan Butter (extra yummie)
1 cup organic coconut oil, liquified
1/2 cup almond milk (or any non-dairy milk)
1/4 cup Extra virgin olive oil
1 1/2 tsp of lecithin granules (non-GMO)
1 tsp lemon juice
1/2-1 tsp salt
Throw everything into a blender and blend for about one minute to ensure that the liquid stuff is properly blended with the oils (that is what the lecithin is for). Pour into a container and let set in the fridge. It may separate the next day, but if you whip it again it will stay smooth thereafter. Use within 2-4 weeks. Keep refrigerated.
Chick-it Seasoning
¼ cup salt
½ cup nutritional yeast flakes
¼ to ½ teaspoon turmeric
½ to 1 teaspoon garlic powder
1 tablespoon onion powder
½ teaspoon marjoram
½ teaspoon sage
1 tablespoon parsley
Blend all ingredients thoroughly until powder like consistency. Store in a sealed container in the refrigerator.
Chili Powder
1⁄4 cup sweet paprika 1 tablespoon garlic powder
1 tablespoon cayenne pepper 1 tablespoon onion powder
1 tablespoon dried oregano 2 teaspoons ground cumin
Mix all ingredients and store in an airtight container.
Taco Seasoning
1 Tablespoon dried onion 6 teaspoons chili powder
5 teaspoons paprika 4 ½ teaspoons cumin
3 teaspoons onion powder 2 ½ teaspoons garlic powder
1/8 teaspoon cayenne pepper
Mix all ingredients together. Store in an airtight container.
Seasoned Eatings
¼ cup salt ¼ teaspoon oregano
½ teaspoon onion powder ¼ teaspoon basil
¼ teaspoon sage 1/3 cup nutritional yeast flakes
¼ teaspoon garlic powder 2 tablespoons parsley
1/8 teaspoon dill weed
Blend thoroughly to a powder-like consistency. Store in a cool, dry place. This is really good on popcorn.
Onion Soup Mix
¼ cup dried onion flakes 2 Tablespoons beef like seasoning
¼ teaspoon onion powder ¼ teaspoon parsley
1/8 teaspoon celery salt 1/8 teaspoon paprika
Mix all ingredients well. Store in an airtight container.
Walnut Wheat Crumbles
Blend in Blender until Creamy:
1 cup walnut pieces or pecan meal
1 cup water
Add and Blend:
1 cup water
¼ cup onion powder
¾ teaspoon celery salt
1 ¼ teaspoons garlic salt
½ teaspoon salt
½ teaspoon onion salt
Pour the mixture into a 2-quart saucepan. Add:
2 ½ cups water
Bring to a Boil. Add:
2 cups bulgur wheat
Return to a boil. Lower heat to the lowest setting and cook for approximately 15 minutes. Turn off the heat and let the mixture cool till thick. Pour evenly onto 2 nonstick cookie sheets. Bake at 200 degrees for 3 ½ hours or till completely dehydrated; fluffing or crumbling the mixture every hour with a fork. Turn off the oven and let the crumbles cool thoroughly. (They will be dry and crunchy) Put them into an airtight container-they keep for weeks.
Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid (water, seasoned tomato juice, or broth and cooking them over low heat until they have reached the desired consistency. However, there is no need to reconstitute them for chili or recipes that contain liquids.