Health the Designer's Way

Health the Designer's Way

"Let Food be Thy Medicine."

- Hippocrates -
  • 3 Bean Salad
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    Ingredients
    • 2 cups cooked kidney beans
    • 2 cups cooked green beans
    • 2 cups cooked garbanzo beans
    • 1 cup onion rings or strips
    • 12 cup diced black olives
    • 2 tablespoons chopped red bell peppers or pimentos
    • 14 cup lemon juice
    • 14 cup honey
    • 3 tablespoons extra virgin olive oil, optional
    • 1 teaspoon salt or to taste
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    Preparation

    Put all ingredients into a bowl and stir together. Cover and chill for several hours or overnight

  • Almond-Olive Spread
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    Ingredients
    • 1 cup raw almonds
    • 1 cup water
    • 1 cup pitted olives (may use green ripe or black)
    • 12 teaspoon of salt (or more to taste)
    • 2 teaspoon onion powder
    • 12 teaspoon garlic powder
    Preparation

    Blend almonds and water until smooth, adding seasoning and a bit more water if needed to keep the almonds bledning into a thick cream. Add olives and blend briefly (or longer, depending on how finely blended you like the olives.

    Don't yield to the temptation to use a whole can of olives--it is too much!

    Serve on Crackers or bread.

  • Barbecue Tofu
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    Ingredients
    • 12 brick firm tofu (8oz)
    • 1 tablespoon soy sauce or Bragg Liquid Aminos
    • 1 12 teaspoon chicken-like seasoning
    Preparation

    Dice tofu and place in a bowl with soy sauce and Chicken-like seasoning. Gently stir to coat. Fry on medium-high heat in a nonstick skillet, turning occasionally until browned. Or bake on a cookie sheet at 400 degrees until golden brown and puffy.

  • Broth
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    Ingredients
    • 4 cups water
    • 2 tablespoons Bragg liquid aminos
    • 2 tablespoons chicken-like or beef-like seasoning depending on flavor you want
    • 1 12 tablespoons arrowroot powder or nonGMO cornstarch
    Preparation

    Blend all ingredients in blender. Pour into deep pan and cook on medium-high heat until thickened.

  • Campfire Bar-b-Que Sauce
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    Ingredients
    • 1 medium onion minced
    • 2 cloves garlic crushed
    • 4 cups tomato sauce
    • 14 cup water
    • 14 cup nutritional yeast flakes
    • 1 teaspoon salt
    • 1 teaspoon onion powder
    • 1 12 teaspoon dried parsley
    • 1 tablespoon vegetable salt or salt to taste
    • 2 tablespoons molassses
    • 1 tablespoon paprika
    • 12 cup lemon juice
    Preparation

    Saute minced onion and garlic in a little water. Add other ingredients and simmer until thickened. Add 3 tablespoons extra virgin olive oil (optional). Tastes even better the next day!

  • Cashew Loaf
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    Ingredients
    • 34 cup raw cashews, coarsely ground
    • 1 cup soy milk
    • 1 medium onion, chopped fine or 2 tablespoons dried minced onion
    • 1 cup fresh whole wheat bread crumbs
    • 1 tablespoon Bragg Liquid aminos
    • 14 teaspoon salt
    • 2 tablespoons dried parsley or 14 cup fresh
    • 14 teaspoon celery seed
    • 14 cup quick oats
    Preparation

    Mix all ingredients well in a large bowl. Pour into greased baking dish. Bake at 350 degrees for 45 minutes or until firm and lightly golden.

  • Cheesy Potatoes
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    Ingredients
    • 3 potatoes, peeled and cubed
    • 1 carrot peeled and sliced
    • 1 12 cups water (you may use the cooking water from the vegetables)
    • 12 cup nutritional yeast flakes
    • 13 cup olive oil
    • 1 12 teaspoon onion salt
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 8 to 10 additional potatoes
    Preparation

    In saucepan, cook the potatoes and carrot in water until soft. In a blender blend all ingredients except additional potatoes thoroughly. Scrub, peel, chop, and cook the additional 8 to 10 potatoes. Mix potatoes with cheesy sauce, and place in a 9 x 13 casserole dish. Bake at 350 degrees for 30 to 45 minutes.

  • Chili
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    Ingredients
    • 2 cups dry kidney beans (4 cups cooked)
    • 2 minced garlic cloves
    • ½ cup chopped onions
    • 1 cup chopped green peppers
    • 3 cups canned tomatoes with juice diced
    • 1 tablespoon cumin
    • 1 tablespoon paprika
    • 1 ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • 2 teaspoons salt
    • 1 ½ teaspoon honey
    • 1 cup tomato paste
    • ¾ teaspoon basil
    Preparation

    Soak beans overnight in a generous amount of water. Next day rinse and drain. Put into pot and cover with fresh water about two inches above beans. Bring to a boil. Reduce heat. Cover and simmer until tender. In another pot, saute next three ingredients in water. Add canned tomatoes. Then add remaining ingredients and stir together well. When beans are tender, stir into tomato mixture. Simmer 60 minutes to blend flavors

  • Creamy Tomato Soup
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    Ingredients
    • 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
    • 1 cup raw cashews
    • 1 cup water
    • 3 tablespoon honey
    • 1 tablespoon nutritional yeast flakes
    Preparation

    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.

  • Creamy Vegetable Soup
    Photo of Creamy Vegetable Soup
    Ingredients
    • 6 cups vegetables
    • 1 Tbsp chicken-like seasoning
    • 12 tsp garlic powder
    • 1 recipe Basic Cream Sauce - see below
    • 1 cup water
    • 1 tsp salt
    • 12 tsp basil
    Preparation

    Good vegetable combinations: Broccoli, onion, red pepper; diced potatoes & corn; potatoes & onion

    - Cook vegetables in water with seasonings simmering until tender
    - Blend Basic Cream Sauce ingredients until very smooth - about 2 minutes
    - Add cream sauce to vegetables and stir gently while bringing to a boil to thicken adding water or salt as needed. Makes about 8 cups.

  • Cuban Black Beans
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    Ingredients
    • 3 cups dry black beans
    • 8 cups water for cooking
    • 2 cups chopped green pepper
    • 2 to 3 minced garlic cloves
    • 2 cups chopped onions
    • 1 tablespoon onion powder
    • ¾ to 1 ½ teaspoon cumin
    • 2 bay leaves
    • 1 tablespoon salt
    • 3 tablespoons water
    • 3 tablespoons lemon juice
    Preparation

    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.

  • Curried Garbanzo Beans (chick peas)
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    Ingredients
    • 4 potatoes peeled and cubed
    • 1 onion diced
    • 3 cloves garlic minced
    • 2 teaspoons ground cumin
    • 1 to 2 teaspoons curry powder
    • 4 teaspoons garam masala (you may use 2 teaspoons dried thyme)
    • 1 tablespoon onion powder
    • 1 teaspoon garlic powder
    • 1 inch piece of fresh ginger, peeled and minced or grated
    • 1 to 2 teaspoons salt
    • 1 14.5oz can diced tomatoes
    • 2 cups cooked or canned garbanzo beans (if using can drain and rinse)
    • 2 cups frozen green peas
    • 1 can coconut milk (without preservatives)
    Preparation

    Cook potatoes in a small amount of water until tender (You may also use a steamer). Place the onions and garlic and about 14 cup water in a skillet over medium heat. Cook until the onions have softened and turned translucent (about 5 minutes). Add the cumin, curry powder, garam masala, ginger, onion powder, garlic powder, and salt. Cook for 2 minutes more. Pour in the coconut milk and add the tomatoes, garbanzo beans, peas, and potatoes. Simmer for 5 to 10 minutes before serving. Garnish with green onions.

    Note: You may add diced carrots and some chopped fresh greens (kale, spinach, etc). Youo can use black beans, black eye peas, lentils, navy beans, or northern beans.

  • Garbanzo Salad
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    Ingredients
    • 4 cups cooked garbanzos
    • 34 cup simple mayonnaise
    • 34 cup finely chopped onions
    • 1 cup finely choppped celery
    • 12 cup sweet pickle relish
    • 1 12 tablespoon chicken-style seasoning
    • 2 teaspoons onion powder
    • 14 teaspoon garlic powder
    Preparation

    Drain garbanzos and rinse. Put into bowl and mash. Add remaining ingredients and mix together well. Chill before servig.

  • Kale Salad
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    Ingredients
    • 1 bunch kale, chopped fine and blanched
    • 12 cup chopped onions
    • 1 red bell pepper chopped
    • 1 cup avocado chopped optional
    • 1 teaspoon onion powder
    • 1 teaspoon garlic minced
    • 3 tablespoons lemon juice
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon salt or to taste
    Preparation

    Combine all ingredients in a salad serving bowl. Let the salad sit and marinate in the refrigerator for 1 to 2 hours. Toss before serving. Note: you may add a handful of sunflower seeds or almonds.

  • Kale Salad
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    Ingredients
    • 1 bunch of Kale chopped into bite size pieces
    • 1 avocado peeled, seeded, and cut into bite size chunks
    • 2 12 tablespoons olive oil
    • 1 12 tablespoons lemon juice
    • 1 teaspoon celtic salt
    • 1 teaspoon garlic powder (optional)
    • 1 cup diced tomatoes
    • 12 cup sunflower seeds (optional)
    • 2 tablespoons diced onion
    Preparation

    Place the kale in a large bowl. Add the avocado, olive oil, lemon juice, garlic powder, and salt and massage into the kale. Add the tomatoes, sunflower seeds, and onion and toss. Refrigerate for a couple hours to blend flavors and enjoy. Will only keep for a day or two.

  • Macaroni & Cheese, Please!
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    Ingredients
    • 12 oz bow-tie, seashell, or elbow noodles
    • 1 cup raw cashews
    • 1 ½ cups water
    • ¼ cup lemon juice
    • 3 tablespoons sesame tahini
    • 4 tablespoons nutritional yeast flakes
    • 1 ½ teaspoon salt
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder or 2 cloves garlic
    • 1 4oz jar pimientos (12 cup)
    Preparation

    Cook noodles per package directions

    Blend in Blender:
    1 cup raw cashews
    1 ½ cups water
    ¼ cup lemon juice
    3 tablespoons sesame tahini
    4 tablespoons nutritional yeast flakes
    1 ½ teaspoon salt
    2 teaspoons onion powder
    1 teaspoon garlic powder or 2 cloves garlic
    1 4oz jar pimientos (12 cup)

    Drain and rinse cooked macaroni and place back in pot. Stir in cheese mixture and pour into sprayed casserole dish. Cover with foil and bake for 30-40 minutes at 350 degrees or until heated through.

  • Mock Salmon Spread
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    Ingredients
    • 2 cups raw almonds
    • 1 cup raw carrot pieces
    • 12 to 14 cup carrot juice or water
    • 1 tablespoon lemon juice
    • 1 12 celery stalks, cut in pieces
    • 4 green onions, chopped or 2 tablespoons dried chives
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 or 2 tablespoons Wright's Hickory Seasoning or other hickory smoked seasoning (optional)
    Preparation

    Place almonds, water, lemon juice, and 12 cup of carrot pieces in blender or food processor. Blend into a puree. Add remaining ingredients and blend briefly, enough to grind the carrots and celery into a spreadable consistency. Add chives last and blend a few seconds to mix. Refrigerate until ready to serve. Good on crackers or in sandwiches.

  • Quninoa Salad with Lemon Dressing
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    Ingredients
    • 1 12 cups water
    • 1 cup quinoa
    • 12 cup cucumber, diced
    • 12 cup carrot diced
    • 12 cup black beans (canned, rinsed)
    • 12 cup broccoli chopped fine
    • 14 cup sweet red pepper, chopped
    • 2 tablespoons green onion, finely chopped
    • 1 tablespoon cilantro, chopped
    • salt as needed after lemon dressing appllied
    Preparation

    Bring water to a boil. Add quinoa, cover, lower heat and simmer for 15 to 20 minutes or until water is absorbed. Let cool. In bowl, combine quinoa, cucumber, carrot, red pepper, green onion, and cilantro. Stir in Lemon Dressing.

  • Soybean Patties
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    Ingredients
    • ½ cup soybeans, soaked overnight
    • 1 cup water
    • 3 Tablespoons Bragg Liquid Aminos
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon thyme
    • 1 Tablespoon parsley flakes
    • 23 cup ground walnuts or pecan meal
    • 2 Tablespoons dried minced onions
    • 1 Tablespoon onion powder opt.
    • ½ teaspoon garlic powder
    Preparation

    Blend together:
    ½ cup soybeans, soaked overnight
    1 cup water
    3 Tablespoons Bragg Liquid Aminos
    ½ teaspoon salt
    ½ teaspoon garlic powder
    ¼ teaspoon thyme
    1 Tablespoon parsley flakes

    Pour the blended mixture over 1 ½ cups quick oats in a bowl.
    Add:
    23 cup ground walnuts or pecan meal
    2 Tablespoons dried minced onions
    1 Tablespoon onion powder opt.
    ½ teaspoon garlic powder
    Stir well. Let sit 5 minutes for the oats to absorb the liquid. Form into patties and place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 30 minutes. Flip patties and bake for 15 more minutes. Serve with mayonnaise or ketchup. Patties can be frozen.

  • Tater' Neat Balls
    Photo of Tater' Neat Balls
    Ingredients
    • 2 cups raw potatoes, ground
    • 1 Tbsp soy flour or whole wheat
    • 1 medium onion, diced fine
    • 1 cup walnuts
    • 1 cup wheat bread crumbs
    • 2 Tbsp nutritional yeast
    • 1 tsp basil
    • 1 tsp sage
    • 1 12 tsp salt
    Preparation

    Grind walnuts in a blender and place in a bowl. Cube potatoes and grind in blender. Mix remaining ingredients with the walnuts. Let sit 10 minutes. Form into balls and place on a sprayed cookie sheet. Bake for 30 minutes at 350*. Cover with gravy or spaghetti sauce and bake another 15 minutes (covered). These are really good and can be used for your meat in lasagna as well, or to make a meatball sandwich.

  • Tofu Chicken
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    Ingredients
    • 1 pound firm tofu
    • ¼ to ½ cup nutritional yeast flakes
    • ¼ cup Braggs Aminos
    • ¼ teaspoon garlic powder
    • ½ teaspoon onion powder
    Preparation

    Slice tofu and brown on nonstick skillet. Place in bowl. Mix rest of ingredients and spread over tofu. Eat as sandwich with lettuce, tomato, and favorite toppings or with rice and vegetables

  • Veggie Cutlets
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    Ingredients
    • 2 cups soaked soybeans or garbanzos (if you use canned garbanzos, drain and rinse them)
    • 1 12 cups water
    • 14 cup Bragg liquid aminos
    • 3 tablespoons chicken-like seasoning
    • 2 tablespoons nutritional yeast flakes
    • 1 tablespoon onion powder
    • 12 teaspoon garlic powder
    • 2 cups gluten flour
    Preparation

    1. To soak soybeans or garbanzos, place at least 1 cup dry beans in about 2 cups water and leave at room temperature for about 12 hours.

    2. Place 2 cups soaked, drained beans in a blender with 1 12 cups water and blend.

    3. While blending, add seasonings and blend smooth.

    4. Pour into a bowl and add the gluten flour. It will become very stiff, and the last of the flour should be kneaded in with your hands. Knead for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in 14 to 12 cup more gluten flour. This can be done in an electric bread mixer or by hand. Longer kneading will make a final product that is more chewy and elastic, while less kneading will make a final product that is more spongy and breadlike.

    5. Form into two oval-shaped loaves and place on an oiled cookie sheet. Bake 50 minutes at 350 degrees. Cool on a rack. May be frozen.

    6. When cool, slice very thin and simmer in broth for 5 minutes.

  • Walnut Loaf
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    Ingredients
    • 2 cups bread crumbs
    • 2cups cooked brown rice
    • 1 cup walnuts, chopped
    • 1 cup rice or almond milk
    • 12 teaspoon salt
    • 14 cup Bragg’s Aminos
    • 1 onion, finely chopped
    • 1tablespoon chopped parsley
    Preparation

    Mix first 4 ingredients. Add remaining ingredients and mix well. Put into casserole dish and bake for 1 hour at 350 degrees. Can serve with gravy.

  • Walnut Pate
    Photo of Walnut Pate
    Ingredients
    • 1 cup soaked walnuts
    • 1 cup soaked sunflower seeds
    • 1 Tbsp freshly squeezed lemon juice
    • 2 tsp extra virgin olive oil
    • 1 tsp tamari
    • 12 tsp garlic powder
    • Dash salt
    • 1 Tbsp onion, minced
    • 1 Tbsp fresh parsley, minced
    Preparation

    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.

  • Walnut Wheat Crumbles
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    Ingredients
    • 1 cup walnuts or pecan meal
    • 1 cup water
    • 1 cup water
    • 14 cup onion powder
    • 34 teaspoon celery salt
    • 1 14 teaspoons garlic salt
    • 12 teaspoon salt
    • 12 teaspoon onion salt
    • 2 12 cups water
    • 2 cups bulgur wheat
    Preparation

    Blend walnuts and 1 cup water until creamy. Add all but last two ingredients and blend until smooth. Pour mixture into a two quart saucepan and add the 2 12 cups water. Bring to a boil and then add 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 F for 3 12 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. There is no need to reconstitute them for chili or other recipes that contain liquid. Use in lasagna, chili, stuffed zuchini, on tacos, or in any recipe that calls for vegetarian burger.

  • Almond Olive Spread
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    Ingredients
    • 1 cup raw almonds
    • 1 cup water
    • 1 cup pitted olives (black or green)
    • 12 teaspoon salt
    • 1 teaspoon onion powder
    • 12 teaspoon garlic powder
    Preparation

    Blend almonds and water until smooth, adding seasonings and a bit more water if needed to keep the almonds blending into a thick cream. Add olives and blend briefly (or longer, depending on how finely blended you like the olives). Serve on crackers or bread.

  • Basic Cream Sauce
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    Ingredients
    • 1 cup cashews
    • 2 cups water
    • 1 tsp salt
    • 2 tsp onion powder
    • 1 Tbsp chicken-like seasoning
    • 2 Tbsp cornstarch, arrowroot powder, or flour
    • 1 12 cup more water to add after blending
    Preparation

    Place all ingredients in blender and blend on high for 2 minutes until smooth. Pay attention to this step-many cooks fail here. They don’t blend the mixture long enough. It should not feel gritty when rubbed between your fingers. Pour over cooked vegetables.

    Add the 1 12 cups more water to blender & swish around. Add to soup in pan.

  • Cashew Cheese Sauce
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    Ingredients
    • 34 cup cashews
    • 1 cup water
    • 1 tablespoon sesame seeds or 1 teaspoon tahini
    • 1 teaspoon salt
    • 1 tablespoon onion powder
    • 12 teaspoon garlic powder
    • 18 teaspoon dillweed (optional)
    • 12 cup pimentos (or red bell peppers)
    • 2 tablespoons lemon juice
    Preparation

    Blend all ingredients until smooth. May add 2 teaspoons arrowroot powder and cook until thickend if need a thicker cheese sauce.

  • Cashew Gravy
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    Ingredients
    • 2 cups warm water
    • 12 cup raw cashews
    • 1 tablespoon arrowroot powder or nonGMO cornstarch
    • 1 tablespoon onion powder
    • 12 teaspoon garlic powder
    • 1 tablespoon yeast flakes
    • 3 tablespoons Bragg liquid aminos
    Preparation

    Blend ingredients with 12 of the water until smooth. Add the 1 12 cup water and blend well. Pour mixture into a saucepan and cook on medium heat until thick and bubbly stirring well to keep from burning. Can be served over sausages, biscuits, or potatoes.

  • Chick-it Seasoning
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    Ingredients
    • 14 cup salt (himalayan or sea salt)
    • 12 cup nutritional yeast flakes
    • 14 to 12 teaspoon turmeric
    • 12 to 1 teaspoon garlic powder
    • 1 tablespoon onion powder
    • 12 teaspoon marjoram
    • 12 teaspoon sage or savory
    • 1 tablespoon parsley
    Preparation

    Blend all ingredients thoroughly to a powder-like consistency. Store in a sealed container in the refrigerator.

  • Chili Seasoning
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    Ingredients
    • 6 bay leaves
    • 2 teaspoons basil
    • 13 cup parsley flakes
    • 1 tablespoon oregano
    • 1 ½ teaspoons onion powder
    • ½ teaspoon garlic powder
    • ¼ cup paprika
    • 5 tablespoon cumin
    Preparation

    Blend in blender until powdered:
    6 bay leaves
    2 teaspoons basil
    13 cup parsley flakes
    1 tablespoon oregano

    Transfer to a small bowl and add remaining ingredients. Mix well. Store in an airtight container.

  • Coleslaw Dressing
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    Ingredients
    • 13 cup raw cashews
    • 13 cup water
    • ½ teaspoon salt
    • 1 tablespoon honey
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • ¼ cup Mori-Nu firm tofu
    • ¼ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon garlic salt
    Preparation

    Blend all ingredients in blender until smooth. Store in refrigerator.

  • Date Butter
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    Ingredients
    • 1 cup pitted dates
    • 34 cup warm water
    Preparation

    Put ingredients into a saucepan and bring to a boil. Remove from heat and let sit for 5 minutes. Then blend on high until smooth. You may also soak dates in hot water for 15 minutes and then blend until smooth. Can be frozen to have on hand for use in cookies, muffins, waffles, ect.

  • Golden Salad Dressing
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    Ingredients
    • 12 cup extra virgin olive oil
    • 14 cup lemon juice
    • 2 Tbsp honey
    • 1 Tbsp chick-it seasoning
    • 1 medium-small onion cut in pieces
    • 1 cup water
    Preparation

    Blend until very smooth and creamy. Chill.

  • Lemon Dressing
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    Ingredients
    • 3 tablespoons lemon juice
    • 3 tablespoons olive oil
    • 1 12 teaspoon onion salt
    • 12 teaspoon garlic powder
    Preparation

    In a small bowl, combine all ingredients. Pour over quinoa mixture, and toss gently with fork. Adjust seasonings to taste. Refrigerate for 1 to 3 hours before serving to let flavors blend.

  • Ranch Style Dressing Mix
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    Ingredients
    • ¼ cup onion powder
    • 1 tablespoon celery salt
    • 2 tablespoon dried parsley flakes
    • 1 tablespoon poppy seeds
    • 1 tablespoon dill weed
    • 2 teaspoons garlic powder
    • 2 teaspoons sweet basil
    • 1 ½ teaspoon salt
    • 1 tablespoon sugar
    Preparation

    Mix all ingredients together and store in an airtight container.

  • Ranch-Style Dressing
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    Ingredients
    • 1 cup mayonnaise
    • 1 tablespoon lemon juice
    • ¼ cup water
    • 1 rounded tablespoon Ranch-Style Dressing mix
    Preparation

    Mix all ingredients together in a small bowl and chill. Serve with tossed salad.

  • Seasoned Breading Meal
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    Ingredients
    • ½ cup whole wheat flour
    • ¼ cup corn flour
    • ¾ teaspoon onion salt
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • 1 tablespoon nutritional yeast flakes
    Preparation

    Mix all ingredients well. Store in an airtight container.

  • Seasoned Eatings
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    Ingredients
    • 14 cup salt
    • 13 cup nutritional yeast flakes
    • 14 teaspoon oregano
    • 14 teaspoon garlic powder
    • 12 teaspoon onion powder
    • 2 tablespoons parsley
    • 14 teaspoon basil
    • 18 teaspoon dill weed
    • 14 teaspoon sage
    Preparation

    Blend all ingredients thoroughly to a powder-like consistency. Store in a sealed container in the refrigerator. Add or subtract herbs to your own liking. We like to use this on popcorn.

  • Simple Mayonnaise
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    Ingredients
    • 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
    Preparation

    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.

  • Spinach Dip
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    Ingredients
    • 1 cup firm tofu or 12oz box tofu
    • 13 cup raw cashews (optional)
    • 1 tablespoon lemon juice
    • 1 tablespoon honey
    • 1 tablespoon chicken-like seasoning
    • 1 tablespoon onion powder
    • 12 teaspoon garlic powder
    • 1 to 2 teaspoons salt
    • water as needed
    • 1 tablespoon potato flour (optional)
    • 12 red bell pepper, chopped
    • 1 can water chestnuts, chopped
    • 10oz package thoroughly drained, chopped spinach
    Preparation

    Blend first 8 ingredients until smooth adding only enough water for all the mixture to go through the blades easily. Add potato flour if too runny and blend for 1 minute. Pour into a mixing bowl and add remaining ingredients. Chill 2 to 3 hours. Use as a dip or cracker spread, or filling for stuffed Italian bread.

  • Apple Breakfast Bars
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    Ingredients
    • 1 12 cups quick rolled oats
    • 14 cup whole wheat flour
    • 23 cup dates, chopped
    • 12 cup walnuts, chopped
    • 12 tsp salt
    • 14 cup orange juice
    • 1 12 cups raw apples, shredded
    Preparation

    Combine all ingredients. Let stand 10 minutes. Press mixture into 8x8 baking dish. Bake at 375 degrees until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.

  • Apple Crisp
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    Ingredients
    • 8 apples, peeled and sliced
    • ½ cup apple juice concentrate
    • 2 cups rolled oats
    • 1 cup whole grain white flour
    • ½ cup honey
    • 1 cup whole wheat flour
    • ½ tsp salt
    • ¾ cup oil
    Preparation

    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

  • Blue Blaze Topping
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    Ingredients
    • Bag of frozen blueberries
    • 6 oz apple juice concentrate
    • 4 Tbsp cornstarch
    Preparation

    Put concentrate into saucepan, add cornstarch and stir until dissolved. Thicken on medium heat stirring constantly. Add blueberries and turn off heat
     
    Serve over waffles or pancakes.

  • Breakfast Banana Delight
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    Ingredients
    • 12 cup cashews
    • 8 dates, chopped
    • 12 cup water
    • 2 large bananas
    • 1 teaspoon vanilla
    • 12 cup raisins
    • 1 12 to 2 cups cooked brown rice, millet, or oats
    Preparation

    Blend first 5 ingredients until smooth. Pour over raisins and grain of your choice, stir to mix. Heat in oven at 350 degrees until heated through.

  • Breakfast Rice Pudding
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    Ingredients
    • 2 cups cooked brown rice
    • 1 cup orange juice
    • 1 cup crushed pineapple
    • 1 sliced banana
    • 12 cup raisins, washed
    Preparation

    Combine all ingredients in a casserole dish. Bake at 350 degrees for 45 to 50 minutes.

  • French Toast
    Photo of French Toast
    Ingredients
    • 1 cup almond milk
    • 1 cup cashews
    • 34 cup dates
    • 2 Tbsp egg replacer (I just use about a tablespoon of flaxseed)
    • 12 tsp sea salt
    Preparation

    Combine all ingredients in a blender and blend until smooth. Spread on whole wheat bread and cook on sprayed skillet on medium heat. We put peanut butter and maple syrup on it. If you don’t use a lot of peanut butter, almond butter is good too.

  • Hawaiian Barley Flakes
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    Ingredients
    • 1 12 cup barley flakes
    • 23 cup chopped dates
    • 1 14oz can crushed pineapple
    • 14 teaspoon salt
    • 3 cups pineapple juice
    Preparation

    Combine ingredients in a casserole dish in the order given. Bake uncovered at 350 degrees for about 50 minutes.

  • Maple Millet Delight
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    Ingredients
    • 1 cup dry millet
    • 1 cup dates, chopped
    • 12 tsp salt
    • 4 cups boiling water
    • 1 Tbsp maple syrup
    • 1 tsp vanilla
    Preparation

    Blend in blender until creamy: 13 cup almonds and 23 cup water
     
    Combine with other ingredients in casserole. Cover and bake at 350 for 1 hour. Stir before serving.

  • No-Oil Granola
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    Ingredients
    • 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
    Preparation

    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.

  • Pancakes
    Photo of Pancakes
    Ingredients
    • 12 cup applesauce
    • 3 tsp baking powder
    • 1 Tbsp ground flax seed
    • 1 cup whole wheat flour
    • 1 cup whole grain white flour
    • 2 cups almond milk
    • 2 Tbsp honey
    • 12 tsp salt
    Preparation

    Combine dry ingredients in a bowl and mix. Mix wet ingredients in another bowl and then add to dry. Mix. Cook pancakes on a sprayed skillet set at medium heat.

  • Potato Pancakes
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    Ingredients
    • 5 cups raw potatoes cut into 12 inch cubes
    • 12 to 1 cup soy or nut milk
    • 1 12 teaspoon onion powder
    • 12 teaspoon garlic powder
    • 1 teaspoon salt
    • 3 to 5 tablespoons freshly minced parsley or 1 12 tablespoons dried
    Preparation

    Steam potatoes in about 2 inches of water until tender. Drain, add remaining ingredients and mash until smooth. Form into patties 14 inch thick. Place on cookie sheet (lined with parchment paper) and bake at 400 degrees for 20 to 40 minutes turning once. They are done when browned. Serve with Scrambled Tofu or Western Omlet.

  • Scrambled Tofu
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    Ingredients
    • 12 cup diced onions
    • 1 lb tofu, mashed
    • 12 tsp onion powder
    • 2 tsp vegan chicken seasoning
    • 12 cup diced bell peppers
    • 14 to 12 tsp salt (to taste)
    • 18 tsp garlic powder
    Preparation

    Sautée onions and peppers in a small amount of water. Add remaining ingredients, heat and serve. Some like to top with ketchup or salsa.

  • Steel Cut Oatmeal for the Crock Pot
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    Ingredients
    • 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
    • 1 to 2 apples diced
    Preparation

    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.

  • Strawberry yogurt
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    Ingredients
    • 1 12 cup water
    • 12 cup cashews
    • 12 cup hot cooked rice or millet
    • 1 cup frozen strawberries or other fruit
    • 14 cup soft dates
    • 18 tsp salt
    • 1 tsp lemon juice
    Preparation

    Cook millet per package directions. Blend cashews and HOT cooked cereal in one cup of water until smooth. Add remaining ingredients and blend. Chill and serve.

  • Tofu Pineapple Pudding
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    Ingredients
    • 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 tsp vanilla
    Preparation

    -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.

  • Western Omlet
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    Ingredients
    • 1 cup chopped peppers
    • 1 cup finely chopped tomatoes
    Preparation

    Make a double recipe of scrambled tofu adding 1 cup chopped peppers when sauteing the onions. When tofu is done, add 1 cup finely chopped tomatoes and 1 cup cashew cheese sauce and mix well. Place in baking dish and bake at 350 degrees for 45 minutes uncovered.

  • BLUEBERRY MUFFINS
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    Ingredients
    • 2 c. whole wheat flour
    • 1 c. cane juice crystals
    • 1 ½ tsp. aluminum free baking powder
    • ½ tsp. aluminum free baking soda
    • ¼ tsp. salt
    • 2 Tblsp. Earth Balance butter
    • Egg replacer to = 1 egg (Ener G egg replacer) Can use 1 tablespoon ground flax seed in 3 tablespoons water
    • ¼ c. orange juice
    • Boiling water
    • 1 c. fresh or thawed blueberries
    • ½ c. pecans or walnuts
    Preparation

    Preheat oven to 350*. Grease muffin pans. Mix flour, sugar, baking powder, soda and salt. Blend in butter. Stir in egg replacer. Add enough boiling water to orange juice to measure 1 cup. Stir into flour mixture. Add blueberries and nuts; stir gently. Pour batter into prepared pan(s). Bake for 20-30 minutes.

  • DAIRY FREE BANANA BREAD (or muffins)
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    Ingredients
    • 23 C. sucanat, or preferred sweetener
    • 2 C. whole wheat flour
    • ¼ tsp. baking soda
    • ½ C. chopped walnuts or pecans
    • 2 tsp. baking powder- aluminum free
    • ¼ tsp. salt
    • 1 C. mashed, ripe bananas
    • 13 C. olive oil
    • 1 tsp. vanilla
    Preparation

    Place dry ingredients in bowl and mix. Add wet ingredients and stir ingredients only till everything is mixed. Put into a sprayed bread pan or muffin tins and bake at 350* for 40-45 minutes. To test for doneness insert a toothpick into the center. If it comes out clean it’s done. Cool on a wire rack.

  • Delightful Oat Biscuits
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    Ingredients
    • 12 cup warm water
    • 1 tablespoon plus 1 teaspoon baking yeast
    • 1 cup rolled oats
    • 1 cup hot water
    • 1 teaspoon salt
    • 14 cup olive oil or coconut oil
    • 2 tablespoons sweetener (honey, agave, evaporated cane juice, etc.)
    • 1 14 cup whole wheat flour
    • 1 14 cup unbleached white flour
    Preparation

    Combine oats, hot water, salt, oil, and 2 tablespoons sweetener in a large bowl. Let soak for at least 12 hour. After mixture has soaked for about 25 minutes, in a small bowl, dissolve yeast in 12 cup warm water with a teaspoon of sweetener. Allow yeast mixture to get "foamy", which takes about 5 to 10 minutes. Now combine yeast mixture with the oat mixture in large bowl. Stir flours into oat mixture to form soft dough. This dough will be a little "sticky". Turn dough onto floured surface and freely sprinkle flour on top of dough. Roll out about 34 inch thick and place onto an oiled cookie sheet. Allow dough to rise until doubled in size. Pre-heat oven to 350 degrees and bake in a hot oven for 15 to 20 minutes or until browned.

  • Herbed Crackers
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    Ingredients
    • 1 34 cup ground oat flakes
    • 14 cup potato flour
    • 12 cup whole-wheat pastry flour
    • 12 cup almond or pecan meal
    • 14 cup nutritional yeast flakes
    • 1 teaspoon onion powder
    • 12 teaspoon garlic salt
    • 14 teaspoon basil
    • 14 teaspoon sage
    • 12 teaspoon Italian seasoning
    • 2 tablespoons dried onion
    • 1 teaspoon salt
    • 1 18 cups water
    • 3 tablespoon almond or peanut butter
    Preparation

    Place dry ingredients in a large bowl and set aside. Emulsify (whip the water into the butter with a fork) the water and nut butter in a small bowl. Add the liquid to the dry ingredients. Mix lightly. Roll out about 18 to 14 inch thick onto a nonstick cookie sheet (or parchment paper). Cut crackers into small squares with a pizza cutter or knife. Prick the crackers with a fork. Bake at 375 degrees for 8 to 12 minutes or until golden.

  • Pizza Crust
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    Ingredients
    • 1 cup warm water
    • 1 ½ tablespoons yeast
    • 1 tablespoon honey
    • 2 teaspoons onion flakes
    • ½ teaspoon granulated garlic
    • 2 tablespoons potato flour
    • 1 ½ cups whole-wheat pastry flour (I use whole wheat flour and whole grain white)
    • 12 to 1 cup additional flour
    Preparation

    Combine water, yeast, and honey in large bowl and whisk together. Add remaining ingredients except additional flour and mix well. Slowly add ¼ to ½ cup whole wheat flour (additional flour) and kneed until dough is no longer sticky. Roll out onto a sprayed pizza pan and let rise. Bake at 425 degrees for about 10min. Can be frozen for later use.

  • Quinoa Pizza Crust
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    Ingredients
    • 34 cup uncooked quinoa
    • 14 cup water, plus more for soaking
    • 1 teaspoon Ener-G baking powder
    • 14 teaspoon salt
    • 1 teaspoon garlic powder
    • 2 to 3 teaspoons minced onion flakes
    Preparation

    Soak quinoa overnight. Drain and rinse (you will need a fine mesh strainer for this). Place quinoa in food processor with other ingredients and process until it is a smooth batter. About 2 minutes. Scrape sides as necessary. Line a 9 inch round cakepan with parchment paper and spray with cooking spray. Pour in batter and bake at 425 degrees for 15 minutes. Flip crust over and remove paper. Bake 5 to 10 minutes more. Top with your favorite pizza sauce and toppings.

  • Vegan Pumpkin Bread Recipe
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    Ingredients
    • • One cup canned or fresh pumpkin
    • • One cup whole wheat flour
    • • One cup all-purpose flour
    • • One-quarter cup corn starch (or additional all-purpose flour) or arrowroot powder
    • • One cup sugar
    • • One teaspoon baking soda
    • • Three-quarters teaspoon salt
    • • Half cup oil (can be mixed with 50% applesauce)
    • • One-third cup water
    • • Two tablespoons flax meal
    • • Six tablespoons water (for mixing with the flax meal)
    • • One teaspoon ground cinnamon
    • • One teaspoon ground ginger
    • • Half teaspoon ground cloves
    • • One-eighth teaspoon ground nutmeg
    • • One-quarter teaspoon allspice
    • • One-eighth teaspoon ground cardamom
    Preparation

    1. In a medium bowl, mix the flax meal and six tablespoons of water (warmed), and set it to the side for five minutes. Next, preheat your oven to 350 degrees. Grease three smaller loaf pans or one large loaf pan, about 5 x 9 inches. Set that aside.

    2. In a different bowl, mix together the baking soda, spices, salt, corn starch, whole wheat flour, and all-purpose flour. Set that aside as well. Retrieve the bowl with the warm water and flax seed and add oil and sugar. Whisk it until well blended. Add one-third cup water and the pumpkin to that, and whisk again.

    3. Start adding in your dry ingredients and blend gently, avoiding over-mixing. Folding or stirring is definitely the way to go. Divide it up between your pans (if using the smaller pans) or pour into your single larger pan.

    4. If using the mini pans, bake for 35 minutes. If using a single large pan, bake for 65 minutes. Use a toothpick to test interior moisture before taking them out.

    5. Let cool for 15 minutes and slice when ready. Enjoy!

  • Wholesome Bread
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    Ingredients
    • 1 cup warm water
    • 2 tablespoons instant baking yeast
    • 1 tablespoon cane sugar
    • 3 cups hot water
    • 4 tablespoons lecithin granules
    • 14 cup cane sugar
    • 2 teaspoons salt
    • 12 cup olive oil
    • 10 12 to 11 cups whole wheat white flour
    • 13 cup gluten flour
    • 12 cup freshly ground flaxseed (optional)
    Preparation

    Mix 1 cup water, yeast, and sugar together in a bowl and set aside allowing to get bubbly. Mix remaining ingredients except flour together in another bowl. After yeast mixture has activated, add to other bowl of ingredients and mix well. Then add 10 12 to 11 cups whole wheat white flour and 13 cup gluten flour. Mix well until no longer sticky or until dough easily leaves the sides of the bowl. You may add 12 cup ground flaxseeds if desired.

    Cut and shape dough into desired size. Place into sprayed loaf pans or onto cookie sheets. Allow dough to rise until double in size. Bake in a pre-heated oven at 350 degrees for 35 to 40 minutes or until golden brown.

    Yields 4 large loaves or 5 medium loaves

  • BUTTERSCOTCH PIE (Country Life Vegetarian Cookbook)
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    Ingredients
    • ¾ c. coarsely grated carrots
    • 1 c. water
    • 2 tsp. vanilla
    • 2 tsp. maple extract
    • 3 c. soymilk
    • 13 c. cornstarch
    • ¾ c. dates, packed
    • 2 Tbsp Olive Oil
    • ¾ tsp. salt
    Preparation

    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.)

  • Carob Bars
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    Ingredients
    • 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
    Preparation

    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.

  • Carob Cake or Brownies
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    Ingredients
    • 1 ½ cup whole wheat flour
    • 1 Tablespoons Ener-G Baking Powder
    • ¼ teaspoon salt
    • 1 cup coconut milk
    • 23 cup brown or raw sugar
    • 1 teaspoon vanilla
    • 1 teaspoon Roma coffee substitute
    • ¼ cup carob powder
    • ¼ cup flaxseeds
    • 13 cup applesauce
    Preparation

    Combine flour, baking powder, and salt in a mixing bowl. Place remaining ingredients in blender and blend until smooth. Pour blended mix into flour mixture and stir together until well mixed. Pour into a lightly oiled 8 inch square pan. Bake at 350 degrees for 30 minutes. Makes 16 squares or 12 cupcakes or one small cake.

  • Carob Frosting
    Default recipe image
    Ingredients
    • 2 cups water
    • 1 cup cashews
    • 4 to 6 Tablespoons carob powder
    • 1 ½ cup pitted dates
    • ½ teaspoon salt
    • ½ teaspoon coffee substitute (Roma or Caffix)
    • 2 teaspoons vanilla
    Preparation

    Soak dates in 1 cup hot water to soften. Blend remaining 1 cup of water and cashews on high until creamy for 1 to 2 minutes. Stop blender and then add remaining ingredients to cashews and water. Blend until creamy. Pour into saucepan and cook over medium-high heat until thick, stirring constantly. Remove from heat and set aside at room temperature (about 20min). Spread frosting over cake and sprinkle toasted walnuts or coconut if desired.

  • Carob Fudge
    Default recipe image
    Ingredients
    • 1 cup dates
    • 1 cup water
    • 12 cup carob powder
    • 12 cup water
    • 1 cup peanut butter or other nut butter
    • 1 tsp vanilla
    • 2 12 to 3 cups granola, ground dry in blender
    Preparation

    Boil dates and water until soft. Blend smooth. Boil carob and 12 cup water for three minutes, stirring until smooth. Mix in remaining ingredients. Add enough ground granola to make a bar consistency. Press into greased pan, sprinkle with coconut and freeze. Remove from freezer 12 hour before serving. Serve cold.

  • Frozen Carob Peanut Butter Pie
    Default recipe image
    Ingredients
    • 1 cup water
    • 2 cups barley malt sweetened carob chips
    • Pinch of salt
    • ¾ cup almond milk
    • 1 teaspoon vanilla
    • ¾ cup smooth peanut butter
    Preparation

    Blend all ingredients well until smooth. Pour into a pre-baked pie shell and freeze. Take out of freezer 10 to 15 minutes before serving.

  • Granola Pie Crust
    Default recipe image
    Ingredients
    • 1 12/ cups granola
    • 2 tablespoons oil or water
    • Pinch of salt
    Preparation

    Grind granola in a blender. Combine granola with other ingredients and mix with a fork. Add more water as needed to moisten. Press into pie plate with fingers. Bake at 350 degrees for 10 to 15 minutes, or until firm and crusty.

  • HEALTHY FRUIT SORBET
    Default recipe image
    Ingredients
    • 3 c. sliced, frozen bananas
    • 1-12 c. frozen berries or peaches
    • 12 c. powdered soy milk
    • 14 c. 100% pineapple juice concentrate
    • a pinch of salt
    Preparation

    Blend all ingredients in a food processor till creamy (be patient, you will have to use a rubber spatula to scrape the sides several times to get everything to blend. It starts out quite dry). Serve immediately

  • Haystack Cookies
    Default recipe image
    Ingredients
    • 12 cup whole wheat flour
    • 14 cup honey (optional)
    • 2 12 cup unsweetened coconut
    • 1 teaspoon salt
    • 12 cup quick or regular oats
    • 2 cups chopped walnuts
    • 2 cups date butter
    • 1 12 teaspoon vanilla
    Preparation

    Mix all ingredients together in a bowl. Drop by 14 cup portions onto parchment-lined baking sheet. Form into haystack shape with hands. Bake at 350 degrees for 30 to 40 minutes or until lightly browned. Yields 20 cookies.

  • Hot Fudge Carob Sauce
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    Ingredients
    • 2 cups water
    • 1 cup cashews
    • 4 to 6 tablespoons carob powder
    • 1 12 cup pitted dates
    • 12 teaspoon salt
    • 12 teaspoon coffee substitute
    • 2 teaspoons vanilla
    Preparation

    Soak dates in 1 cup hot water to soften. Blend remaining one cup of water and cashews on high until creamy (1 to 2 minutes). Stop blender and thenn add remaining ingredients to dates and water. Blend until creamy. Pour into a saucepan and cook over medium-high heat until thick stirring constantly. May serve hot or cod. Delicious served over cooked cereals, waffles, or French toast.

  • Lemon-Pineapple Pie Filling
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    Ingredients
    • 12 cup unsweetened shredded coconut
    • 12 cup water
    • 3 tablespoons lemon juice
    • 2 tablespoons honey
    • 1 teaspoon vanilla
    • 14 teaspoon lemon extract (optional)
    • 14 teaspoon salt
    • 13 cup arrowroot powder or nonGMO cornstarch
    • 2 13 cup pineapple juice
    • 34 cup crushed pineapple (drained)
    Preparation

    Blend all ingredients except crushed pineapple until smooth. Pour into saucepan and lightly boil 5 to 10 minutes, stirring until thickened. Stir in well-drained crushed pineapple. Pour into pie shell and chill.

  • PEACH AND BLUEBERRY COBBLER
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    Ingredients
    • 8 peaches pealed and seeds removed
    • 6-8 pitted medjool dates
    • 1-2 cups blueberries
    • 12 teaspoon sea salt
    • 1 tbsp ground psyllium
    • 12 cup pecans
    • 34 cup medjool dates
    • 12 cup walnuts
    • 14 tsp sea salt
    • 1 teaspoon vanilla powder or liquid
    Preparation

    Place 12 half of the peaches in a blender with the dates and salt and blend well.
    More dates may be added if a sweeter taste is desired. Add psyllium blending well. Let this mixture sit for 5 minutes.
    Chop the remaining peaches, placing them in a bowl.
    Blend the blended peaches again and add to the chopped peaches.
    Place in glass cobbler dish and stir in blueberries. Sprinkle on topping.

    Topping:
    Place pecans, walnuts, 34 cup medjool dates, salt, and vanilla in food processor with S blade. Process about one minute.

    Note: Any fruit combos can be used in this recipe. If using mangos, 1 mango= 2 peaches. For blueberry pie, do not use the psylluim.

  • Pineapple Date Bars
    Default recipe image
    Ingredients
    • 1 ½ cups unsweetened flaked coconut
    • 1 ½ cups quick oats
    • 1 teaspoon salt
    • ¼ cup each water and honey (warmed slightly), or pure maple syrup
    • 1 cup date pieces
    • 1 cup crushed pineapple
    • 1 teaspoon vanilla
    Preparation

    *Some of the coconut may be replaced with raw almonds, brazil nuts, or cashews.

    Place coconut in food processor with half of the oats (34 cup). Whiz for 1 minute until fine. Add the remainder of the oats, salt, water, and honey or maple syrup. Whiz briefly to mix together.

    Place half of the mixture in a lightly oiled 8 or 9 inch square pan. Press topping firmly and evenly to cover the bottom.

    Blend:
    1 cup date pieces
    1 cup crushed pineapple
    1 teaspoon vanilla

    Spread mixture evenly over the crust. Sprinkle remaining crust mixture evenly over the top. Press gently into the filling. Bake 20 to 30 minutes at 350 degrees until lightly browned. Remove and cool before cutting into squares.

Picture posted on Flickr under this Creative Commons license by Le living and co.