Put all ingredients into a bowl and stir together. Cover and chill for several hours or overnight
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.
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.
Blend all ingredients in blender. Pour into deep pan and cook on medium-high heat until thickened.
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!
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.
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.
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
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.
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.
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.
Cook potatoes in a small amount of water until tender (You may also use a steamer). Place the onions and garlic and about 1⁄4 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.
Drain garbanzos and rinse. Put into bowl and mash. Add remaining ingredients and mix together well. Chill before servig.
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.
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.
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 (1⁄2 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.
Place almonds, water, lemon juice, and 1⁄2 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.
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.
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.
2⁄3 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.
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.
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
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 1⁄2 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 1⁄4 to 1⁄2 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.
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.
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.
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 1⁄2 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 1⁄2 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.
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.
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 1⁄2 cups more water to blender & swish around. Add to soup in pan.
Blend all ingredients until smooth. May add 2 teaspoons arrowroot powder and cook until thickend if need a thicker cheese sauce.
Blend ingredients with 1⁄2 of the water until smooth. Add the 1 1⁄2 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.
Blend all ingredients thoroughly to a powder-like consistency. Store in a sealed container in the refrigerator.
Blend in blender until powdered:
6 bay leaves
2 teaspoons basil
1⁄3 cup parsley flakes
1 tablespoon oregano
Transfer to a small bowl and add remaining ingredients. Mix well. Store in an airtight container.
Blend all ingredients in blender until smooth. Store in refrigerator.
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.
Blend until very smooth and creamy. Chill.
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.
Mix all ingredients together and store in an airtight container.
Mix all ingredients together in a small bowl and chill. Serve with tossed salad.
Mix all ingredients well. Store in an airtight container.
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.
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.
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.
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.
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
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.
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.
Combine all ingredients in a casserole dish. Bake at 350 degrees for 45 to 50 minutes.
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.
Combine ingredients in a casserole dish in the order given. Bake uncovered at 350 degrees for about 50 minutes.
Blend in blender until creamy: 1⁄3 cup almonds and 2⁄3 cup water
Combine with other ingredients in casserole. Cover and bake at 350 for 1 hour. Stir before serving.
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.
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.
Steam potatoes in about 2 inches of water until tender. Drain, add remaining ingredients and mash until smooth. Form into patties 1⁄4 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.
Sautée onions and peppers in a small amount of water. Add remaining ingredients, heat and serve. Some like to top with ketchup or salsa.
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.
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.
-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.
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.
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.
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.
Combine oats, hot water, salt, oil, and 2 tablespoons sweetener in a large bowl. Let soak for at least 1⁄2 hour. After mixture has soaked for about 25 minutes, in a small bowl, dissolve yeast in 1⁄2 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 3⁄4 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.
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 1⁄8 to 1⁄4 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.
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.
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.
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!
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 1⁄2 to 11 cups whole wheat white flour and 1⁄3 cup gluten flour. Mix well until no longer sticky or until dough easily leaves the sides of the bowl. You may add 1⁄2 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
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.)
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.
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.
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.
Boil dates and water until soft. Blend smooth. Boil carob and 1⁄2 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 1⁄2 hour before serving. Serve cold.
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.
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.
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
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.
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.
Place 1⁄2 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.
Place pecans, walnuts, 3⁄4 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.
*Some of the coconut may be replaced with raw almonds, brazil nuts, or cashews.
Place coconut in food processor with half of the oats (3⁄4 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.
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.