French Toast

1/4 cup raw cashews

1/4 cup soy or rice milk

2 cups water

1/2 Tbsp sea salt

2 Tbsp canola oil (use canola oil whenever heating)

2 Tbsp honey

1 cup whole wheat pastry flour

Mix in blender and pour into flat dish. Dip bread slices in mixture and fry until brown.

This mixture may look weird, but it's quite awesome.

Better Burgers

2 cups cooked oats

2 medium raw potatoes

2 Tbsp & 2 tsp canola oil

2/3 cup pecan meal

2 cups toasted breadcrumbs

1/2 cup water

1/2 tsp sage

2 tsp soy flour

2 tsp sea salt

1/2 tsp Italian seasoning

2 Tbsp soy sauce

2 Tbsp onion powder

2 Tbsp garlic powder

soy or rice milk to moisten if needed

Grind potatoes and add other ingredients.

Cover and set aside 1/2 hour.

Form into patties and flatten onto oiled pan. Bake at 350 degrees for 40 minutes, turning once after 20 minutes.

Better Meat Loaf

1/8 ounce olive oil

3 ounces shallots

8 ounces mushrooms

1-1/2 ounces onions

1-1/2 lb brown basmati rice (cooked)

1 lb lentils, green (cooked)

1 Tbsp fennel seeds

2-1/2 ounces sunflower seeds

4 ounces ketchup

2 ounces granulated onion

4 ounces oats

2 ounces firm tofu

1 ounce tamari

Saute first 4 ingredients. Puree all ingredients in chopper or blender.

Rub top of loaf with ketchup or tomatoe sauce.

Bake in oiled pan at 350 degrees for 1 hour or until done.

Creamy Dill Salad Dressing

1 cup water

1/2 cup soyagen

1 tsp salt

3 garlic cloves

1/2 cup extra virgin olive oil (or not, just add a little more water)

1/2 pack mori-nu firm or extra firm tofu

1/4 cup lemon juice

fresh chopped dill to taste

Blend in blender until smooth and creamy. Refrigerate until needed.

Awesome Caesar Salad Dressing

1 garlic clove

1/2 cup firm or extra firm mori-nu tofu

1/4 cup lemon juice

1 tsp soy parmesan cheese

1 heaping Tbsp miso

2 tsp ground mustard

1 tsp onion

Blend in blender until smooth and creamy. Refrigerate until needed. This dressing tastes so good you would think it was artery clogging.

Only 10 calories per Tbsp. Indulge!

Yummy Pancakes

I've done my homework on this one and the best vegan pancakes I've come up with are made by Arrowhead Mills. The organic Kamut and organic Buckwheat are my favorites. The Kamut tastes a bit like multi-grain. Sometimes I mix the two together and the pancakes are still great.

Just make as package directs. If you do not want to sweeten, you do not have to. I never do.

I just add soy milk to desired consistency. You can also add finely chopped nuts to your mixes for variety.

Top with pure maple syrup or fruit topping with water and arrowroot powder added to make a saucy consistency. ENJOY !

Delicious  & Nutritious Carob Treats

1 cup fresh pitted dates

1/2 cup raw almonds

1/2 cup coconut

1/2 cup sunflower seeds

1/3 cup sesame seeds

1/2 cup pumpkin seeds

1/3 cup raw carob powder

honey (amount varies)

Place all ingredients in food processor and mince until very finely chopped.  Add honey just until it clumps together.  Roll into small 2 inch balls.  Store in refrigerator.

These balls are a great little energy snack with super nutrition.

Fantastic Cheese

3 cups water (varies)

1/2 cup arrowroot powder

2 cups raw cashews

1/2 cup lemon juice

2 Tbsp Tahini

2 Tbsp nutritional yeast flakes

2 tsp salt

1/2 cup each garlic and onion powders

This is a recipe you can play with regarding the amount of water and arrowroot. as you can make this cheese creamy or speadable. 

Place arrowroot and water in saucepan and bring to a boil whisking occasionally.  Turn to simmer for 5 minutes and continue to whisk. until it thickens. 

Grind cashews in a blender to form a powder. It shouldn't be course.  Put cashews back into blender and add lemon juice, tahini, yeast, sale, and garlic and onion powders. Then pour in the water mixture.  Blend until smooth and creamy. 

Pour into a container and refrigerate until firm.  Slice and serve.  Store in refrigerator.

Tofu scramble

This is a popular vegan breakfast dish similar to scrambled eggs. Although this recipe calls for onions and green peppers, try adding some mock meat crumbles, or experiment with different vegetable combinations, such as spinach, mushrooms and green onions. The possibilities for tofu scramble are endless!  Wrap in a flour tortilla for an easy breakfast burrito.

Ingredients:

   * 1/2 yellow onion, diced

   * 1/2 green bell pepper, diced

   * 1 block tofu, drained and pressed

   * 2 tbsp oil or margarine

   * 1 tsp garlic powder

   * 1 tsp onion powder

   * 1/2 tsp dried parsley

   * 1 tbsp soy sauce

   * 2 tbsp nutritional yeast

   * 1/2 tsp turmeric (optional)

Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

Nutrients in an average serving size:

Total Carbohydrates: 18.9g, 6% Cholesterol: 0mg, 0%

Dietary Fiber: 4.8g, 19%

Protein: 24.2g

Vitamin A 19%, Vitamin C 100%, Calcium 39%, Iron 33%

Creamy Alfredo Sauce

1/2 cup raw cashews

1-1/2 cups boiling water

1 tsp fresh lemon juice

1 garlic clove

1 Tbsp olive oil

2 heaping Tbsp nutritional yeast

salt to taste

Place raw cashews in a food processor and pulse to a fine powder.  Add boiling water and process until smooth.  Add lemon juice, garlic, oilive oil and nutritional yeast.  Process again until smooth.  Adjust seasonings to taste. 

During the blending process the sauce thickens. If you want it thicker, place all ingredients in a pan over low heat and stir for a few minutes until desired consistency. 

Serve over cooked whole grain pasta or over steamed veges.

Lentil Burgers

2 cups cooked lentils

2-1/2 cups water

1/2 tsp salt

1 Tbsp olive oil

1/2 meduim onion, diced

1 carrot, diced

1 Tbsp soy sauce

3/4 cup rolled oats, finely ground

3/4 cup breadcrumbs

Saute onions and carrot in oil until soft.  About 5 minutes.

In a bowl, mix the cooked ingredients with the soy sauce, oats and bread crumbs.

Form into patties and form into burgers.  Makes about 8-10 burgers.

Burgers can be lightly fried or bakes at 200 degrees for 15 minutes.

Pumpkin Pecan Pie

Crust

2 1/2 cups all-purpose flour

1/2 cup pecans

1 teaspoon sea salt

1 tablespoon Sucanat (see notes)

1 cup trans-fat free vegetable shortening (see notes)

Filling

16-ounces extra firm lite silken tofu

2 cups pumpkin puree (canned, or fresh–here’s how)

1/2 cup Sucanat (or sweetener of your choice) I like ground dates

1/4 cup plus 2 tablespoons maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup pecan halves

1. For the crust: Pulse flour, pecans, salt and Sucanat in a food processor until ground, then add shortening and pulse until almost combined. Add 3 tablespoons ice water and pulse until just blended.

2. Collect dough into two balls and flatten each into a disc. Cover in plastic wrap and refrigerate for two hours until firm. When chilled, roll out into a 9-inch circle on a floured board and place into an 8-inch pie pan. Refrigerate until ready to use.

3. Make the filling: Preheat oven to 400F. Place tofu in a food processor or blender and blend until creamy. Add pumpkin, Sucanat, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves and blend well.

4. Set aside some pecan halves for garnish. Toss remaining pecan pieces with remaining 2 tablespoons maple syrup in a small bowl and then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until tester inserted in the center comes clean. Set pie aside to let cool. garnish with remaining pecan halves.

Fantastic and Nutritional Popcorn

It is best to use an air popper to pop the corn.  This way you will not be eating heated oil which changes the molecular structure of the oil to a much less healthy one for the body.  You will also be able to control the amount of good fat that you add to the popcorn. 

Once the popcorn is made, sprinkle with cold pressed extra virgin olive oil, nutritional yeast flakes, and sea salt.  Sometimes I add dry roasted peanuts or raw or roasted almonds.  The nutritional yeast is filled with wonderful nutrients.

Enjoy !

Vegan Recipes