Place dry ingredients into a non-stick skillet and “toast” over medium heat for 5 minutes, stirring constantly.
In a blender, put:
Add dry ingredients and blend until well combined. Return mixture to the non-stick skillet and bring to a slow boil until it thickens. Enjoy!
12 oz Tomato paste
1 cup Water
1/2 cup Apple cider vinegar
1/4 cup Maple syrup
2 tsp Salt
2 tsp Onion powder
1 tsp Smoked Paprika
Add all ingredients to a blender or food processor, and process until smooth. Add a little more water if it is too thick.
Enjoy playing with the recipe for fun variations and flavors.
Approximately 3 lbs apples (any variation, or an assortment of different kinds)
1/4 cup water
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 Tbsp lemon juice
Optional: 1 to 2 Tbsp maple syrup
Chop and core apples. You do not need to peel and can leave these pieces fairly large. An apple slicer is perfect for this task!
Place apples in slow cooker with ¼ cup water and set on high for four hours, covered with lid. Stir two to three times per hour.
Once apples are soft (this might happen before the four hour mark depending on the amount you’re using) mash your apples into “applesauce” with a large fork or spoon. This should happen easily.
Turn off the heat and spoon the mixture into a blender (you can let your applesauce mixture cool a bit before transferring into blender if you want). Blend on high, stopping to let some steam escape and scraping down the sides as you go. Blend until mixture is very smooth and silky.
Once blended, carefully transfer mixture back into your slow cooker
Stir in spices and set to high. Continue to cook, without the lid, for 45 to 70 minutes, stirring and watching to ensure it does not burn on the bottom.
Once you achieve desired consistency (texture should appear thicker) add lemon juice and spoon into glass jars and let cool with the lids off. It will thicken as it cools. Taste and add additional maple syrup and spices as desired.
Once cooled place the lids on and store in refrigerator for up to three to four weeks. Freezing leftovers works too!
1/2 cup "lite" coconut milk
1/4 cup + 2 tbsp water
1/4 cup + 2 tbsp tahini
3 tbsp low sodium Tamari
2 tbsp apple cider vinegar
2 1/2 tbsp fresh lemon juice
2 tbsp maple syrup
1 tsp dried parsley
1/4 tsp fine sea salt
1 tsp sesame seeds (optional)
2 teaspoons cornstarch
Add all ingredients, except the cornstarch, to a small saucepan and whisk until completely mixed. Now, whisk in the cornstarch until it's 100% incorporated, and there are no lumps.
Turn the heat to medium-low. Once it starts to bubble well around the edges, whisk continually around the edges and within the pot for 2-3 minutes until it has thickened to a creamy dressing consistency.
Remove from heat, whisk well and pour into a glass jar. Store covered in the fridge overnight. NOTE: The final amazing flavor will not be complete until this step.
(Makes 1 1/2 cups.)
12 oz. Tofu
1 tsp dry mustard
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
3 Tbsp red wine vinegar
1 Tbsp pure maple syrup
Add all ingredients into blender or food processor and mix until smooth.
1 cup Frank's cayenne pepper sauce
2 tsp. maple syrup
1 1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. vegan Worcestershire sauce
Add all ingredients to blender. Blend until smooth. Store in refrigerator. Keeps up to a month.
2 TBPS - Minced onion or dried minced onion
1 Cup - Water
3/4 Cup - Ketchup (can use homemade)
1/2 Cup - Pure maple syrup
1/4 Cup - Apple cider vinegar
2 TBSP - White distilled vinegar
1/2 tsp - Salt
1/2 tsp - Garlic powder
1/2 tsp - Dried thyme
1/2 tsp - Onion powder
1/8 tsp - Ground cloves
1/8 tsp - Ground nutmeg
1/8 tsp - Ground allspice
2 TBSP - Frank's cayenne pepper sauce
2 tsp - Ground black pepper
2 tsp - Vegan Worcestershire sauce
2 tsp - Lemon juice
1 1/2 tsp - Cayenne pepper
1 tsp - Dried parsley
1 tsp - Corn starch
Add all ingredients to a blender and process until smooth. Transfer to a medium size heavy saucepan and bring to a boil, stirring regularly to avoid sticking. Boil for one minute. Cool in refrigerator. Keeps very well.
2 cups fresh tomatoes, diced
1 small jalapeno, seeded and diced
1 TBSP lime or lemon juice
1 small sweet onion, minced
1/4 cup green onions, minced
4 garlic cloves, minced
1 bunch cilantro, washed, stemmed and minced
1/2 - 1 tsp salt (to taste)
1 tsp honey/agave/maple syrup
Combine everything in a large jar and shake well. Keeps refrigerated for about a week.
Baked Chips:
12 corn tortillas
1/2 tsp. salt
1 Tblsp. lime juice
Sprinkle tortillas with lime juice. Stack 6 tortillas and carefully cut into 6ths. Repeat with remaining tortillas. Place triangle on parchment lined baking sheets in single layer. Sprinkle with salt. Bake at 450 degrees for about 6-8 minutes, turning once half way through baking. Chips should be golden brown. They will crisp up as they cool. Store chips in large ziplock bag.
2 cans black beans, drained
1 cup frozen corn, thawed
1/2 red bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup cilantro, chopped
1/4 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. salt
1/4 tsp. cayenne
2 TBSP lime juice
Combine all ingredients and toss until evenly mixed. Serve with your choice of oil-free chips, top off a salad, or pile on top of a baked white or sweet potato.
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