Category: Recipes I Have Tried

• 2 ¼ cups raw macadamia nuts (or raw cashews, soaked for 1 hour in hot water, then drained)
• 3 ½ Tbsp lemon juice
• 4 Tbsp nutritional yeast (plus more to taste)
• 3/4 tsp garlic powder
• 1/3 scant tsp sea salt
• 1/3 – 3/4 cup water

My recipe uses no vanilla:

INGREDIENTS

1 1/2 cup canned or fresh pineapple

1/3 cup pineapple juice

1/2 cup milk of choice, more if needed for re-spin

INSTRUCTIONS

Blend all the ingredients in the regular blender and pour into your Ninja Creami container. Close the lid and freeze for 24 hours.

Pull the container out of freezer. Turn Ninja Creami on. Install the container until it snaps in place. Push the sorbet button.

After the machine stops, open the lid and stir the dole whip. If the mixture is not creamy but crumbly, add a splash of milk and push a re-spin button. (Sometimes simply re-spinning works w/o adding more liquid.)

Scoop it to the bowl and enjoy!

INGREDIENTS:

• 1 medium – large head of cabbage

• Your favorite oil-free, sugar-free tomato sauce

• Optional: Cheese Sauce

• Filling: 1 ½ cup veggie ground

• ½ red pepper diced

• 1 cup cooked brown or french lentils

• 1 cup cooked quinoa (I used tricolored)

• 1 tsp dried thyme

• 1 tsp garlic granules or powder

• ½ tsp onion granules or powder

• 1 tsp salt OR TO YOUR TASTE

INSTRUCTIONS:

Combine all your filling ingredients in a bowl. Add full cabbage head to a pot of boiling water. Cover and simmer for 10 minutes or until the first layer of leaves have softened. Loosen each leaf by cutting the stem at the base. Continue to steam cabbage head as necessary, cutting and removing the cooked leaves as they become ready. In preparation for stuffing your cabbage, cut the larger hard stem from leaves as shown in the video. Overlap at the seem. Add filling and roll tightly. Add a thin layer of tomato sauce to the bottom of a glass baking dish. Add your cabbage rolls. Top with extra sauce. Bake covered at 375 for 10 minutes. Remove cover and bake for an additional 20 minutes, or until cabbage is cooked to your desired tenderness. Top with cheese sauce. Enjoy!

Recipe:

1 cup raw cashews (soaked min. 2 hours)

2 tbls nutritional yeast

1/4 tsp salt

1/4 tsp pepper (optional)

1/4 tsp garlic granules (optional)

1/2 cup water

1/2 tbls lemon juice

Combine ingredients in high-speed blender. Blend until smooth.

Preheat oven to 350°

Ingredients:

15 oz box of cornbread mix (I used trader joes)
15 oz can (or frozen/fresh) whole kernel corn
1 banana, or make a flax egg (1 T ground flaxseed + 3 T water, let sit for 5 mins)
Splash of almond milk
Dash of Tabasco sauce

Instructions:

* Drain canned corn, then blenderize corn, adding enough almond milk to get creamed corn consistency
* Add banana (or flax egg)
* Combine creamed corn/banana mixture & dry cornbread mix & stir
* Add dash of Tabasco
* Spoon batter into baking dish

* Bake at 350 for 40-45 minutes

Cmmt: May substitute chia seed egg for flax. Or make a flax-tapioca egg (1 T flax, 1 T tapioca starch, 3 T water).

Here’s what this 59-year-old guy who’s been vegan for 20 years typically eats.

I’m 6′ and 155 pounds and I’ve been losing weight due to bicycling, getting a little scrawny lately, so I’m actually currently eating more calories than this.

Black Bean/Lentil Veggie Burger recipe:
3 cups cooked lentils
3 cups cooked black beans
1 cup cooked rice
1 cup raw oats
1/2 cup ketchup
1/2 cup dried/minced onions
2 tsp smoked paprika

Mash ingredients together with potato masher, until desired consistency is reached (need to be able to form into patties). Form mixture into patties, and place on cookie sheet.

Cover and place in refrigerator, for at least an hour (over night is best) Chill and grill!

These are REALLY GOOD!!! They come from a formula vegan dietitian Jeff Novick MS RD came up with. You can get the full series of HCLF veggie burgers on DVD from: http://store.vegsource.com/collection…

Sushi RECIPE:

4 nori sheets

Quinoa:

4 cups of cooked quinoa

1 tbsp apple cider vinegar

1 tbsp date syrup

1 tbsp tahini

Fillings:

Sushi roll #1

avocado, mango, carrots, peppers, microgreens

Sushi roll #2

HV mushroom bacon    • The Best Vegan Mushroo…   avocado, mango

Instructions:

Combine tahini, date syrup, and apple cider vinegar in a bowl and mix. Add mixture to well cooked quinoa. Place a nori sheet on your sushi mat glossy side down. Make sure your nori is lined up with the edge of the mat. Evenly spread some quinoa mixture to cover your nori sheet, leaving a 1.5- edge uncovered. Line your ingredients up in the center of the quinoa layer (as shown in video) Carefully lift the edge of your sushi mat and begin to guide it over and around your filling, bring the edge of the mat down to meet the edge of your quinoa and gently pull back to tighten your roll. Lift the sushi mat and lay flat. Dampen the edge of your nori sheet with some water and roll to seal your sushi roll. Using a sharp knife, cut your sushi roll into desired thickness. Drizzle with some spicy mayo and/or pesto mayo, and garnish with black sesame seeds. Dip in coconut aminos as desired.

Enjoy!

MAYO Recipes: 

NOTE: Because these mayos contain blended sunflower seeds, they will start to oxidize and darken quickly due to a certain acid contained in the seeds. To minimize, get completed mayo into a jar quickly and seal air-tight. I have kept these mayos four days with no spoilage issues.It’s advisable to use it within a few days. You could make half a batch if this suits you better. Keep in mind that these mayos can be used as toppings and sauces also. 

INSTRUCTIONS 

Since all four recipes have the same instructions, I will list it once at the beginning:  Place all the ingredients in a high-speed blender. Add water gradually. Blend until mayo-like consistency is achieved.

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Nut-Free Mayo:

½ cup cannellini beans 

½ cup sunflower seeds 

¼ – ½ cup water 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

¼ – ½ tsp salt 

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Nut-Free Chipotle Mayo:

½ cup cannellini beans 

½ cup sunflower seeds 

¼ – ½ cup water 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

2 tsp lime juice 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

1 tsp chili powder 

1 tsp smoked paprika 

¼ tsp Chipotle powder 

¼ – ½ tsp salt 

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Nut-Free Golden Mayo:

½ cup cannellini beans 

½ cup sunflower seeds 

¼ – ½ cup water 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

1 tsp turmeric 

½ tsp ginger powder 

⅛ tsp black pepper 

1 date 

¼ – ½ tsp salt 

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Nut-Free Pesto Mayo:

½ cup cannellini beans 

½ cup sunflower seeds

¼ cup water 

¼ cup pesto 

1 tbsp lemon juice 

1 tbsp apple cider vinegar 

1 tsp Dijon mustard 

1 tsp garlic granules 

½ tsp onion powder 

¼ – ½ tsp salt 

* preheat oven 400°

* mash the following Ingredients together in bowl:

1.5 C baked sweet potato

1.5 C cooked quinoa

1.5 C cooked black beans

0.5 C onion (wautéed)

1 garlic (wautéed)

0.5 C rolled oats

1 T maple syrup

2 t cumin

2 t smoked paprika

1 t coriander

1 t chili powder

1 t onion powder

1 t garlic powder

1 t oregano

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* measure out 1/2 C of mixture then smash onto parchment paper lined cookie sheet w/ spatula

* bake 20 minutes

* flip, add bbq sauce, bake 10 more minutes

* serve