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Cashew Mac and cheese

25 Jun

Creamy Macaroni and Cashew Cheese
1 ¼ cup raw cashews
½ cup nutritional yeast
2 tsp onion powder
1 to 2 tsp salt
1 tsp garlic powder
1/8 tsp pepper
3 ½ c nondairy milk
3 T potato starch (corn starch)
¼ cup light white/or yellow miso paste

1. Place cashews in large of a food processor and grind finely. Add nutritional yeast, onion powder, pepper.
2. In a heavy saucepan, combine milk, thickener. Bring to a simmer over high heat. Decrease heat to medium low and cover and simmer. Stirring for 10 min while thickens
3. With processor running gradually add milk mixture to cashews nutritional yeast mixture . Blend for 2 min. until smooth and creamy. Blend in miso and lemon juice.
4. Combine Cashew Cheese with macaroni noodles and serve. You could bake it if you desire. Poor over broccoli ….
5. Pre heat 325 if you want to bake.

Black bean burger

25 Jun

Black Bean Burgers (optional Spicy)
½ cup flour
1 small onion diced
2 cloves garlic, minced
½ tsp dried oregano
1 small jalapeno pepper minced (I don’t use this)
1 medium red pepper, diced
2 cups cooked black beans, mashed
½ cup corn
¼ cup bread crumbs (I use oat bran)
¼ tsp cumin
½ tsp salt
2 tsp chili powder
2 Tbsp parsley, minced (optional)
1. On a small plate, set aside flour for coating. In a med saucepan sauté onion, garlic, oregano, and hot peppers on med heat until the onions are translucent. Add the peppers and sauté another 2 mi, until pepper tender
2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetable and corn, breadcrumbs, cumin, salt, chilie powder and parsley. Mix well. Divide and shape into 6 patties
3. Lay down each patty in flour coating each side. Cook on a frying pan ( I use grittle) heat for 5-10 min.

Lentil soup

25 Jun

Rachel’s Lentil Soup
1 onion, chopped
¼ Cup Olive Oil
2 carrots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
1 tsp dried Oregano
1 bay leaf
1 tsp dried basil
1 can crushed tomoatoes
2 cups bobs mill red lentils
8 cups water
½ cup spinach, rinsed
2 Tbsp Vinegar
Salt and Pepper to taste
In large soup pan heat oil over med. Add onions, carrots, celery, cook and stir until tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes. Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1hour. When ready to serve stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salk and pepper and more vinegar if desired. Serves 6

Veggie burgers

25 Jun

Yield: 8 burgers
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour* (other flours might work)
1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped (toasted if preferred)
1/2 cup sunflower seeds, (toasted if preferred)
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari (soy sauce)
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!

Cocoa balls

25 Jun

Coco Balls
½ cup Walnuts
2 T. Whole flaxseeds
2 T. unsweetened coconut
1 cup raw gluten free oats
½ c packed Medjool dates
½ c raisins
4 Tbsp cocoa powder plus extra for dusting
1 tsp agave nectar
1 tsp cinnamon
Pinch salt
Chocolate chips (optional)
1. Combine walnuts, flaxseeds, coco and oats until uniformly combined
2. Add dates, raisins, cocoa powder, agave and cinnamon.
3. Remove from food processor bowl. Place a chocolate chips with wooden spoon
4. Measure out into little balls
5. Dust with cocoa powder if you desire

Vegan peanut butter cups

25 Jun

1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.

Cheesy macaroni bake with butternut squash and greens

25 Jun

Cheezy Macaroni Bake with Butternut Squash and Greens
serves 6-8
1 hour 45 minutes

Printable Recipe

1 large butternut squash,* peeled and chopped into 1″ pieces
1 1/2 cups almond or soy milk (or any unsweetened alternative milk that you prefer)
2 Tbsp cornstarch or arrowroot
3/4 cup nutritional yeast
1 heaping Tbsp dijon mustard
1/2 tsp garlic powder
1 tsp salt (or not)
pepper to taste
16 ounces brown rice pasta-fusilli or other shape
1 head Swiss chard or other greens, washed, stem removed and rough chopped
1/2 cup whole wheat bread crumbs**

Preheat your oven to 425 degrees.

Line a cookie sheet with aluminum foil and spray lightly with cooking spray. Spread chopped butternut squash onto tray in one layer and lightly spray with cooking oil. Sprinkle with a dash of salt and pepper. Roast butternut squash for 45 minutes.


25 Jun

Caulipots (Cauliflower Mashed Potatoes)
2 Russets Potatoes (cut into ¾ inch pieces) about 1 ½ pounds
½ head cauliflower, cut into florets (1 pound or 3 cups)
1 TB olive oil
2 to 4 TB Vegetable Broth
½ teaspoon salt
Several pinches of freshly ground pepper

Place the potatoes in cold pot of water (4inches of extra water on top). Bring the potatoes to boil. Once boiling add the cauliflower and lower the heat to a simmer. Let simmer for 15 minutes until potatoes and cauliflower tender.
Drain in colander, return them to the pot and use a potato masher to mash them. Add Olive oil, 2 TB of broth and salt and pepper, and mash a bit more. Use a fork to make sure all of the seasonings. Are mixed well. If needed add another 2 TB of broth taste for salk and serve warm!

Recipes coming

25 Jun

Cabbage Vegetable Soup

Serves: 12

1 (28 oz.) can crushed tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1 (14.5 oz.) can green beans
1 (12 oz.) can sweet yellow corn
1 (15 oz.) can pinto beans
soy ground “beef” (optional, not included in nutritional information)

1. Place tomatoes, onion, celery, carrots, and cabbage in a pot, simmer over medium heat until tender.
2. Add canned vegetables. Heat.

Calories: 125
Fat: 0.9 g
Carbohydrates: 26.4 g
Protein: 6.4 g

Chickpea burgers

21 Jun

Chickpea Patties with Pico de Gallo

Chickpea patties
2T extra virgin olive oil (separated)
1 clove garlic, minced
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1 celery stalk, chopped
4 cups cooked chickpeas (or 2 – 16 oz. cans, drained and rinsed)
1/4 cup of fresh chopped cilantro
1 tsp of paprika
1/4 tsp cayenne pepper
1/4 tsp coriander
1 T baking powder (aluminum free)
2 T quinoa, millet or amaranth flour (grind the grains into flour)
1/4 tsp sea salt
1/2 tsp black pepper
Pico de gallo

1. Heat 1T oil in frying pan over medium heat.
2. Sauté garlic, onion, bell pepper, and celery for 5-7 minutes, until softened.
3. Place onion mixture, chickpeas and cilantro in food processor. Pulse until mixture is well chopped but not pureed.
4. Place chickpea mixture in a bowl and add remaining ingredients. Mix well.
5. Heat 1T olive oil in a frying pan over medium heat.
6. Shape chickpea mixture into patties and place in frying pan, about 4-5 minutes per side, or until crispy and browned. Add more oil to pan as needed. (easy to cook and flip 3-4 patties at one time)
7. Serve with fresh Pico de gallo and side of greens.

Note: This dish is great to make in bulk. Freeze or refrigerate the patties before you place in pan to fry. When ready to use, follow directions 5-7.