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.
Favorite non-oil salad dressing
Chickpeas
Shredded carrots
Sliced onions
Cherry tomatoes
Yellow bell pepper
Cauliflower
Dried cranberries
Mixed greens
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.
1/3 cup sliced almonds
16 oz. Fresh or frozen green beans
3 cloves crushed garlic
Salt & Pepper to Taste
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.
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
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!
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
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.
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)
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)
4-6 Corn Tortillas
1 Lime, juiced
1/2 tsp Fine Salt (optional)
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.
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
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.
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 cups peanut-butter
2 cups date or coconut sugar
1.5 tsp. vanilla extract
3 tbsp. molasses
2 cups oat flour
1/4 tsp. salt
1/2 cup water
3/4 - 1 cup vegan chocolate chips
Mix all ingredients (except chocolate chips) together in a stand mixer until just incorporated. Stir in chocolate chips, if using.
Roll by spoonfuls into balls, and place on parchment paper lined cookie sheet.
Use a fork to press, making an X pattern on semi-flattened cookies.
Bake for 8-9 minutes in a 350 degree oven.
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