Category: Recipes I Have Tried

INGREDIENTS:

* Bag of frozen shredded potatoes (salt & oil free)

* Garlic powder

* Onion Powder

* Garlic salt

* Tapioca flour (approx 2 tablespoons)

INSTRUCTIONS:

* Steam potato concoction 3 to 5 minutes

* When it cools, roll potatoes into tots & place on parchment-lined cookie sheet (or into airfryer)

* Bake at 425 degrees for approx 30 minutes

CRAB CAKE INGREDIENTS

• 14 oz – Hearts of Palm (drained)
• 14 oz – garbanzo beans (drained and save the liquid aka aquafaba)
• 4 cloves garlic – minced
• 1/4 cup dried nori sheets
• 1/2 tablespoon dulse seaweed
• 1/2 teaspoon creole seasoning
• 2 teaspoons Old Bay 
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh dill – chopped
• 1/4 cup fresh basil – chopped
• 1/4 cup aquafaba (liquid from garbanzo beans)
• 1 tablespoon liquid aminos
• 2 tablespoons celery – minced
• 2 tablespoons onion – minced
• 2 tablespoons red bell pepper – minced
• 1/2 tablespoon mustard
• 1/4 cup gluten free flour
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 6 slider buns

BREADING INGREDIENTS

• 2 cups panko
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay
• 2 teaspoons nutritional yeast
• Oil of your choice for frying

DILL REMOULADE INGREDIENTS

• 1/4 cup – Vegenaise or vegan mayo of your choice
• 1 tablespoon – lemon juice
• 2 teaspoons – fresh dill chopped
• 1 teaspoon – dijon or yellow mustard
• 1/2 teaspoon – sriracha (optional)

INSTRUCTIONS

Chop hearts of palm in small pieces and set aside in a bowl. Mash garbanzo beans until slightly chunky and mix in the bowl with the hearts of palm.  Add remaining ingredients for the crab cakes and mix well. In a separate bowl, mix ingredients for the breading:  Panko, onion and garlic powder, nutritional yeast and Old Bay.  

Measure crab cakes with a 1/3 cup measuring cup and shape crab cakes into patties. Place each patty in the Panko breading mix and transfer to a plate or sheet pan.  Put the patties in the fridge for at least an hour or in the freezer for 30 minutes so the crab cakes can set. Mix all ingredients in a bowl for the dill remoulade and set aside. 

Remove the crab cakes from the fridge and heat the oil in a frying pan over medium high heat.  Fry the cakes for 3-4 minutes on each side or until slightly browned.  Remove to a paper towel lined plate to drain. Serve immediately with slider buns and dill remoulade

Add it to your soups, salad dressing, dips, pasta or anything you want to make creamy. 

INGREDIENTS

1 cup raw cashews*

½ cup filtered water (use ⅔ cup if you do not have a high speed blender)

¼ teaspoon fine salt

INSTRUCTIONS

Place all ingredients in a high speed blender and blend on the highest speed for 45 seconds.  Scrape down the sides with a mini spatula and blend again for 15 seconds.  

Transfer to an airtight container and place in refrigerator for 4-6 hours to thicken up.  You can use the cashew cream right away but it will be warm from blending and it will have a thinner consistency than if you let it thicken up in the refrigerator.

Store leftovers in an airtight container in the refrigerator for 5-7 days.

https://www.eatingbyelaine.com/easy-homemade-vegan-cashew-cream/

By Kathy Hester

If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!

* 3/4 cup mashed ripe bananas

* 3/4 cup mashed strawberries

* 1/4 cup crushed pineapple and juice

* 1 tablespoon cocoa, or cacoa powder to taste – may need to use less

* 1/2 teaspoon vanilla extract sweetener to taste

* if needed plain unsweetened non-dairy milk, if needed to fill the container to the max line

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You don’t even need to blend this – just mash the fruit together in your Ninja Creami pint with the vanilla and mix in enough non-dairy milk to reach the max fill line, and mix again Make sure all the fruit is submerged in the milk.

Freeze 24 hours on a flat surface, then spin on the smoothie or light ice cream setting.

SOY CURLS: https://amzn.to/3NTusuW CROCKPOT: https://amzn.to/46zecqg

3 cups (120g) soy curls

2 tablespoons (30ml) low sodium soy sauce

3 tablespoons (36g) organic brown sugar (better to use date paste)

1/2 cup (144g) healthy barbecue sauce

1 1/4 cup (300ml) water

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon ground cinnamon

Slow cook on HIGH for 55 minutes

Shred w/ ONLY few pulses in food processor

Return to crock & cook on LOW for 90 minutes

Finished!!

INGREDIENTS:

* Trader Joe market’s Cruciferous Crunch (chopped kale, brussel sprouts, broccoli, green & red cabbage, no-dressing)

* Frozen packaged fire roasted onion & colorful peppers

* Dry gourmet mix mushrooms (or may use fresh)

* Water 2.5 to 3 cups

* 4% acidity flavored vinegar (optional)

INSTRUCTIONS:

* Dump cruciferous veggies, some of the frozen onion/pepper mixture, some of the mushrooms & the water into pressure cooker Instant Pot (or any cooking pot)

* Set Instant Pot toggle switch to “sealing” (not venting)

* Set Instant Pot control to “MANUAL“, then press minus button to reach “0” minutes

* After it comes up to pressure it will switch automatically to “warm” mode. This is when to toggle switch to “venting” to release HOT steam

* Remove veggies w/ slotted spoon & season it in the bowl w/ (optional) vinegar

* Pour remaining pot liquor liquid into heat resistant cup for warm beverage

From manufacturer, Butler Foods:

https://www.butlerfoods.com/recipes.html

Or search my website for soy curls.

Or just Google “Soy Curl Recipes”!

Creamy Vegan Poppy Seed Dressing is made from a creamy cashew base, filled with sweet and tangy flavors, and finished with poppy seeds. (With less liquid this recipe makes a vegan mayo.)

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INGREDIENTS

• 1/2 cup raw cashews, soaked in advance*
• 1/4 cup filtered water
• 2 tablespoons white distilled vinegar
• 1/2 large juicy lemon, juiced
• 1 tablespoon + 1 teaspoon maple syrup
• 2 tablespoons raw diced red onion
• 1/2 teaspoon fine salt
• 1/4 teaspoon dry mustard
• 1 tablespoon poppy seeds (add after first blend)

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INSTRUCTIONS

1. Add soaked, drained and rinsed cashews to a high speed blender.  Add water, vinegar, lemon juice, maple syrup, red onion, salt and dry mustard powder.  Blend on the highest speed until perfectly smooth and creamy (about 60 seconds).  No cashew bits or grittiness should remain.  A food processor is not recommended here.  
2. Add poppy seeds and pulse five times to quickly incorporate.
3. Pour the dressing from the blender into a small lidded container.  Refrigerate for at least two hours before using.  This is important because the dressing will be warm from blending and does not taste good warm.  You want the dressing to be well chilled.
4. Before using, give the dressing a quick stir.  Pour overtop your favorite greens and toss well.  I love to pair this dressing with red onions, avocado and tomato or fresh berries such as strawberries. 
5. Leftover dressing lasts in an airtight container in the fridge for up to five days.  It will thicken overnight so add a little water and shake well to thin out the dressing if desired.  

https://www.eatingbyelaine.com/creamy-vegan-poppy-seed-dressing/print/25434/

CAKE INGREDIENTS:

· Flax egg: 1 Tbsp flaxseed meal plus 3 Tbsp water

· 1 (15-ounce) can chickpeas, well drained and rinsed (or 14 oz can hearts of palm, drained – see Stacey’s crabcake recipe on this site)

· 1 (14-ounce) can of jackfruit in brine, drained

· 1 tsp dijon mustard

· ¼ cup finely diced celery

· ¼ cup minced parsley leaves

· 2 Tbsp Old Bay seasoning

· 1 sheet of nori, broken into small pieces, or 1 tsp kelp granules (for that ocean-y taste, optional)

· 2 tsp vegan Worcestershire sauce

· 1 Tbsp lemon juice

· 1 Tbsp capers, finely minced

· 1/4 cup whole wheat breadcrumbs

· EVOO spray

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Vegan Cashew Tartar Sauce (from outside source)

Ingredients (combine in blender)

• 1/2 c cashews (raw, roasted, etc.)
• 1/2 c water
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tbsp spicy brown mustard
• 1/2 tsp garlic powder
• 1 garlic clove
• 3 small green olives (with pimentos)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dill (optional)
• 1 tbsp chives, fresh, finely chopped (optional)
• 2-3 tbsp dill relish (optional)
• 2 tbsp capers (optional)
• 2-3 tbsp green olives, chopped (optional)

INGREDIENTS:

* POTATOES (half white & half sweet potatoes)

* GARBANZO BEANS (chickpeas)

* ONION

* CELERY

* KALE

* MUSHROOMS

* DILL RELISH

* KALAMATA OLIVES

* SAUERKRAUT

* SWEET PEPPERS

* SEASONINGS: ONION POWDER, GARLIC POWDER, DILL SEASONING, CHILI-LIME POWDER, PEPPER, SALT

* JUICES/CONDIMENTS: SMALL AMOUNTS OF DILL PICKLE JUICE, SAUERKRAUT JUICE, VEGAN MAYO & MUSTARD

INSTRUCTION:

* CHOP & CUBE EVERYTHING!

* BOIL CUBED POTATOES

* ADD CHOPPED MUSHROOMS & CHOPPED KALE DURING LAST FEW MINUTES OF POTATO BOILING

* DRAIN ALL BOILED VEGGIES & MASH TOGETHER

* ADD REMAINING (COLD)  INGREDIENTS & COMBINE

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BBQ SOYCURL TOPPER

* REHYDRATE HALF A BAG OF SOYCURLS IN A WATER/BBQ SAUCE BATH

* DRAIN & BAKE IN OVEN OR AIRFRYER (watch closely to avoid scorching)

* USE AS DESIRED IN YOUR FAVORITE RECIPE