Homemade Ketchup

 

Ingredients

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

 

Instructions

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.

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Slow Cooker Apple Butter

Recipe by

MyVega.com

 

Ingredients

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

Instructions

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!

 
 
 
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Tahini Goddess Dressing

Recipe By

The Vegan 8

Ingredients

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

 

Instructions

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.)

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Orange Chickpea Bowls

Ingredients

2 Cups Brown Rice cooked/steamed

2 15oz cans of chickpeas (Garbanzo beans) drained and rinsed and warmed with Orange sauce

2-3 heads of broccoli, cut into florets and steamed

3 Carrots, peeled and shredded/crinkle cut or carrot curls

Sesame seeds for garnish

 

Orange Sauce Ingredients

1/2 cup fresh orange juice

3 tbsp maple syrup

1/3 cup coconut aminos

1/4 cup rice wine vinegar

3 cloves garlic, minced

1/2 tsp fresh ginger, grated

1/2 tbsp orange zest

Pinch crushed red pepper flakes

3 Tbsp corn starch

 

Instructions

Whisk together all Orange Sauce ingredients, until corn starch is fully dissolved. Cook in a small saucepan over medium heat and simmer until thickened, stirring constantly. Add the 2 cans of chickpeas, stir to coat evenly, reduce heat to low until ready to assemble the bowls. Adjust sweetness/salt to taste.

Bowl Assembly

Place 1/3 cup - 1/2 cup of warm brown rice in each bowl and top with steamed broccoli, carrots and chickpeas in orange sauce. Garnish with sesame seeds and serve immediately. 

Store leftover ingredients separately in lidded containers and refrigerate. Stays fresh for 3-4 days.

 
 
 
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Caramel Popcorn

Ingredients

1/2 cup light brown rice syrup

1/4 cup natural peanut butter

1 tsp pure vanilla extract

 1 1/2 cups dry roasted peanuts

Instructions

Mix together over medium heat:
     1/2 cup light brown rice syrup

     1/4 cup natural peanut butter

Remove from heat, and add:
     1 tsp pure vanilla extract
     1 1/2 cups dry roasted peanuts

Mix well. In a large mixing bowl pour syrup mixture over 18 cups of air-popped popcorn, and stir until evenly coated.

Cover a cookie sheet with parchment paper, and spread coated popcorn evenly across the tray. 

Bake at 250º for 30 minutes. Can store in an air-tight container for up to 1 week.

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No-Oil Balsamic Vinaigrette

Recipe By

Chef A.J.

Ingredients

1 cup of Balsamic Vinegar (4% acidity preferred)

4 Tablespoons of Nutritional Yeast

3 Tablespoons of low-sodium soy sauce, coconut aminos or tamari 

3 tablespoons of date syrup (or date equivalent) -could use maple syrup

1 tablespoon of Dijon mustard

1/2 teaspoon xanthan gum

 

Instructions

Place all ingredients in a blender and blend. Refrigerate any unused portion.

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Vegan Mozzarella

Ingredients

1/2 cup raw cashews

2 cups hot water

6 tbsp tapioca flour

2 tbsp nutritional yeast

2 tbsp lemon juice or apple cider vinegar

2 tsp salt

1/2 tsp garlic powder

 

Instructions

Add ingredients to a high speed blender, and blend until completely smooth. Heat over medium high heat, stirring often, until thick and stringy. Will keep in refrigerator for up to 1 week. Use for cheese dips, on vegetables, macaroni, etc.

To make grilled cheese, spread onto a slice of bread to make a sandwich. Cook in George Foreman type counter grill for 4-5 minutes until toasty. Enjoy!

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Millet Pancakes

Ingredients

1 cup sweet potato (raw, diced)

1 diced apple

1 1/2 cups water

1 banana

1/3 cup pure maple syrup (or sweetener of choice)

1 tsp. vanilla extract

1 1/2 cups whole wheat pastry flour

1 cup millet

1 tbs ground flax seed

2 tsp cinnamon

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt (optional)

Instructions

In a high speed blender, combine sweet potato, apple, water, banana, maple syrup and vanilla. Blend until almost smooth.

In a large bowl, stir together the flour, millet, flax seed, cinnamon, baking powder, baking soda and salt.

Add the wet ingredients to the dry ingredients. Stir to combine, leaving some small lumps.

Drop about 1/2 cup per pancake onto a hot (350º) non-stick griddle or fry pan.Cook for 4-5 minutes, until bubbles form, and a few in the center burst. Flip over and cook the other side for another 4 minutes.

Serve warm with desired toppings.

These keep well in the refrigerator, to reheat and enjoy another day.

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Salad in a Jar

Ingredients

Favorite non-oil salad dressing

Chickpeas

Shredded carrots

Sliced onions

Cherry tomatoes

Yellow bell pepper

Cauliflower

Dried cranberries

Mixed greens

 

Instructions

Layer ingredients in the order listed, close the jar, and store in the refrigerator or cooler until ready to eat.

To prepare, empty the jar into a bowl to mix together.

Feel free to experiment, or sub ingredients! 

Serves 2, or as a meal for 1.

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No Bake Energy Bites

Ingredients

1 cup dry oatmeal

1/2 cup ground golden Flaxseed

2/3 cup coconut flakes

1/3 cup ground dates

1 Tbsp. chia seeds

1/2 cup vegan chocolate chips

1 tsp. pure vanilla extract

1/2 cup peanut butter

1/4 cup maple syrup

Instructions

Add all ingredients to food processor and mix well.  Roll into balls about 1" diameter. Refrigerate until well chilled.  Enjoy!

(Will keep for 7-10 days in the refrigerator.)

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Garlic Green Beans with Almonds

Ingredients

1/3 cup sliced almonds

16 oz. Fresh or frozen green beans

3 cloves crushed garlic

Salt & Pepper to Taste

Instructions

Preheat a dry frying pan to medium heat then add almonds. Toast almonds for 3-5 minutes, keeping them moving continuously, then set them aside. 

Place green beans and garlic in pan and sauté over medium heat for 5-7 minutes, or until desired firmness. Add water if needed. 

Salt and pepper to taste. Stir almonds into green beans, serve and enjoy. 

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Dolly's USA Burgers

Ingredients

4 1/2 C water

1/2 C Braggs Aminos

1 1/2 TBSP onion powder

1 tsp poultry seasoning

4 1/2 TBSP nutritional yeast flakes

1 1/2 TBSP garlic powder

1 1/2 TBSP Italian seasoning

1 1/2 TBSP parsley

1 1/2 TBSP dried onion

1 1/2 TBSP vegan beef-style seasoning

Combine in a kettle and bring to boil.

4 1/2 C quick oats

4 1/2 TBSP coconut milk

1 1/2 TBSP pure maple syrup

Add to mixture in kettle and cook 5-10 minutes.

3/4 C finely chopped pecans (not recommended for those reversing CVD)

12 oz firm tofu

½ C finely chopped onion

Directions

Take off heat and add nut meal and tofu. Mix well, refrigerate for 1-2 hours or until you’re ready to form into patties.
Bake in oven at 350°F for 20 mins on each side. Makes 17 medium sized burgers.

*They do shrink a little as they bake, so make them a little bigger than the size of the buns!

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Sweet Crispy Rice Bars

Ingredients

1 1/2 cups old-fashioned oats

1 1/4 cups crispy brown rice cereal

1/2 cup walnuts, coarsely chopped

1/4 cup raw pumpkin seeds

1/4 cup flaked coconut

1/4 cup chopped dates

1/4 cup dried cranberries

3/4 tsp. cinnamon

1/4 tsp. salt

1/2 cup brown rice syrup

1/4 cup creamy natural peanut butter

1 1/2 tsp. vanilla extract

 

 

 

 

 

 

Instructions

Preheat oven to 325° F.

Combine oats, brown rice cereal, walnuts, pumpkin seeds, cranberries, dates, cinnamon and salt in a large bowl and set aside.

Stir together brown rice syrup and peanut butter in a small saucepan.  Heat over medium heat until mixture softens and bubbles slightly.

Remove from heat and stir in vanilla.

Pour syrup mixture over oat mixture and stir until well combined. (It should be very thick.)

Spread mixture in a 9x9 pan, lined with parchment paper.  Press down on mixture with the back of a wooden spoon to even out.  Alternatively, you may lightly wet hands and use them to press the mixture.

Place in oven and bake for 15 minutes.

Remove from pan using the parchment paper to lift it out.  Let it cool for a few minutes.

Slice into bars with a serrated knife.

When totally cool, either serve, or wrap bars individually in plastic wrap and store in the refrigerator for up to 2 weeks, or in the freezer for one month.

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Sloppy Cauli Joe

Ingredients

1 cup cauliflower

1 cup mushrooms

1/2 cup ground walnuts (walnut meal)

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

4-5 oz. fresh or canned dices green chilies

8 oz. can petite diced tomatoes, drained

1/2 cup ketchup

1/4 cup tomato paste

2 tbsp molasses or pure maple syrup

1-2 tsp mustard

1/2 tsp paprika

1/4 tsp garlic powder

1 tsp chili powder (or more)

1/8 tsp cayenne pepper (optional)

1/2 tbsp soy sauce (or more)

Instructions

Pulse cauliflower and mushrooms in a food processor until coarsely ground.

Mix in the ground walnuts and set mixture aside.

Sauté onion, red pepper and diced green chilis in a large pan.

Add all ingredients to the sautéed mixture and simmer for 30 minutes. 

Makes 8 servings (1/2 cup each)

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Baked Lime Torilla Chips

Ingredients

4-6 Corn Tortillas

1 Lime, juiced

1/2 tsp Fine Salt (optional)

Instructions

Preheat oven to 350°f. Cut tortillas into quarters and lay them on a baking sheet lined with parchment paper.  Use a small spray bottle to spray the chips liberally with lime juice, then sprinkle them with a light dusting of salt (Can use an electric coffee grinder to grind the salt into a fine powder). Bake for 10-15 minutes or until chips are crispy. 

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Tofunaise

Ingredients

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

Instructions

Add all ingredients into blender or food processor and mix until smooth.

 

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Southwestern Buddha Bowl

Ingredients

1 cup cooked quinoa 

2 cups fresh spinach 

1 cup black beans

1/3 cup chopped yellow pepper

1/3 cup diced tomatoes

1/2 avocado 

1/3 cup shredded carrot

Dressing:

1 chopped red bell pepper

1 juiced lemon

1/4 cup fresh cilantro 

1/2 tsp salt

1/2 tsp pepper

2 tbsp tahini

1-2 cloves of fresh garlic

Instructions

Simply stack all your Buddha Bowl ingredients in a large bowl. 

Dressing: Add all ingredients to a blender and blend to desired consistency, then pour over your bowl. 

The beauty of the Buddha Bowl is that it's so simple. Feel free to experiment and have fun with it. 

 

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Sun-dried Tomato Pasta Salad

Ingredients

16 oz. cooked brown rice pasta

2-4 green onions, diced

1 avocado, diced

1 orange bell pepper, diced

1/2 cup black olives, sliced

1/3 cup chopped sun-dried tomatoes, packed

Dressing:

5 tbsp balsamic vinegar

2 tbsp maple syrup

2-4 cloves garlic, minced or pressed

2 tsp dried basil, or 4 tsp chopped fresh basil

2 tsp onion powder

Instructions

Cook pasta according to directions on package, then let it cool.

Whisk together all dressing ingredients. Mix vegetables separately, then pour dressing over and stir to combine. Gently stir in pasta until evenly distributed.

 

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Homemade Bread

Ingredients

2 cups very warm water

1/3 cup pure maple syrup

4 cups whole wheat flour

3 tbsp vital wheat gluten

2 tbsp ground flax seed

1 1/2 tsp salt

1 1/2 tbsp dry active yeast

Instructions

Add all ingredients to a bread maker and use the knead only setting. 

If you don't have a bread maker, you can form the dough using a mixer, or by hand. Knead the dough until it is soft and smooth. Cover the dough and allow it to rise in a warm place for about an hour. 

Once the dough has raised, remove it from your bread maker or mixing bowl and form it into a loaf. Place the loaf into a loaf pan lightly sprayed with cooking spray. Cover the loaf pan and let it raise for about 15 minutes while preheating the oven. 

Bake at 350° for 30 minutes. 

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Green Smoothie

Ingredients

1 1/2 Cups Cold Water

1 Small Golden Delicious apple - quartered

1 Celery stalk cut into chunks

1/2  Small zucchini

1/8 cup Fresh parsley 

1 tbsp Ground flax seed

1 1/2 cups Packed fresh spinach or 1 cup frozen spinach

1 1/2 cups Packed fresh kale or 1 cup frozen kale

3/4 cup Frozen pineapple - unsweetened

1 frozen banana

 

Instructions

Add all ingredients to a high speed blender and bland until smooth. 

 

 

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