Category: Recipes I Have Tried

Ingredients

15 Ounce Can Garbanzo beans, rinsed and drained

1 Tbsp Fresh lemon juice

1 Clove Garlic, crushed

1 Onion, chopped

1/2 Small avocado, peeled and chopped (optional)

1 Medium tomato, chopped

4 Scallions, thinly sliced

1 Tbsp Canned, diced green chilies

Directions

Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired. Process again until the mixture is chunky. Place the mixture in a bowl and add the remaining ingredients. Mix well. Cover and chill before serving.

I basically followed their recipe… but no poblano pepper, less chipotle pepper & I made it more soupy (wet). Tasted fantastic!! Only trouble is that it needs greens! I’ll add steamed chopped brussel sprouts to the leftovers mañana.

CHIPOTLE POTATO WILD RICE SOUP

* 8 C low sodium vegetable broth (I use Better Than Bouillon veggie paste in 8 C water, reducing sodium by reducing ratio of bouillon:water)
* 1 1/3 C dry wild rice, rinsed & drained (I often use brown basmati)
* 1 C chopped onion
* 3 cloves garlic, minced
* 1 bay leaf
* 1/2 t ground cumin
* 3 C roughly chopped raw potatoes (red, yellow or any type of white… I’ve even used sweet potato)
* 2 C cauliflower florets
* 1 fresh poblano pepper, chopped (I often exclude pepper, just use more chipotle)
* 1 recipe Chipotle Cashew Cream – recipe below (honestly, I just throw in some Almond Pulp acquired from filtering homemade 1:5 almond milk AND instead of chipotle cream recipe I simply blenderized SMALL amount of chipotle pepper w/ adobo sauce (to taste) from can with almond milk, lemon or lime, nutritional yeast… b/c I found the original amount of peppers too salty & spicy)

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CHIPOTLE CASHEW CREAM (original tecipe):
In blender combine
* 2/3 C cashews (may reduce amount, as desired)
* 1 C plant milk (I use homemade  1:5 ratio almond milk)
* 3 T lime juice
* 2 T nutritional yeast
* 1 T canned chipotle pepper in adobo sauce
* 1/2 t salt (optional)

Blend, use immediately, or refrigerate inside airtight container for up to a week.

Mozzarella Recipe:

1 box of silken tofu
1/3 cup soy milk
1/2 clove of garlic
1 tsp salt
Juice of 1 lemon
1/2 tsp lactic acid (optional)
1/4 cup nutritional yeast
3 tbsp tapioca starch

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For Almond Pulp Version substitute almond milk for the soy milk, and in place of tofu use the  pulp collected from filtering your homemade almond milk

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For Chickpea Flour Version substitute tofu & soy milk w/

1 C chickpea flour
1 C water, mix well
Add seasoning
Bring a cup of water to boil in a sause pan
Add chickpea mix, stir well to stop it sticking
Once it thickens either use straight away, or pour into a glass dish leave to cool put in the fridge
It becomes solid and you can slice it like cheese

Ingredients

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2 Tbsp Almond meal

[Ed: I use 2 T almond pulp leftover from filtering my 1:5 ratio almond milk]

3 Tbsp Dijon mustard

3 Tbsp Nutritional yeast

3 Cloves Garlic, crushed or minced

3 Tbsp Fresh lemon juice

2 Tbsp Regular or reduced-sodium soy sauce

[If too thick add a splash of almond milk]

[Ed: I add some dill flakes and dill seeds and instead of soy sauce I add low sodium vegan worcestershire sauce & a pinch of Kala Namak – Himalayan black mineral salt – has egg flavor]

Vegan Oil Free Chocolate Pudding Pie

No Bake *Crust:
1 cup oats
6 medjool date
3/4 cup chickpeas
2 tbsp cocoa powder
1 tsp vanilla
Pinch of salt
1/4 cup plant milk

Filling:
1 packet silken tofu
4 ripe plantain

[Ed: To avoid soy try replacing plantain & tofu with some raw ripe banana & pre-boiled white meat sweet potato mashed together]

1/3 cup cocoa powder
2 tbsp peanut butter powder (optional)

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Ed: I found some similar recipe with THIS no bake crust recipe:

3/4 cup oat flour
1 1/2 cups pitted medjool dates, packed
2/3 cup cocoa powder
2 tbsp maple syrup
1 tsp vanilla extract
pinch of salt

Ingredients:
(Consider doubling this recipe to fit blender)

1/3 C water
2 lemons
2 T aminos
2 T tahini
1 T Dijon mustard
1 T flax oil (or replace  w/ some flaxseed mixed w/ lemon juice)
4 T Hemp seeds
3 T nutritional yeast
1 T capers
4 cloves garlic
1/4 t black pepper
1/4 t kelp granules
1/8 t mustard seed powder
1 t coconut sugar

Nut-free Caesar Dressing

½ cup raw sunflower seeds
¼ cup + 3 tablespoons water
2 tbsp lemon juice
2 tbsp nutritional yeast
1/4 tsp dulse flakes
2 cloves garlic
1 pitted medjool date
1/4 tsp pepper
1 tsp salt
1/2 tsp parsley

Combine all ingredients in high-speed blender. Blend until smooth. Add small amounts of water to adjust consistency if necessary.

Enjoy

Olive oil=no fiber, minimal nutrients with LOTS of empty calories! Olives blended=fiber, nutrients and moderate calories 😀

1 avocado
1/3 cup water
1/4 cup balsamic vinegar
1/4 cup Kalamata olives
2 dates
1 clove garlic or sub 1 tsp. garlic powder
1 tsp Dijon mustard
1/2 tsp dried Oregano
1/2 tsp salt OR TO YOUR TASTE

Combine all ingredients in high-speed blender. Blend until smooth. Adjust consistency by adding a little water as needed.

Enjoy!

INGREDIENTS

STEP 1
½ cup soaked cashews (soaked for a min. of 2 hrs)
1 ¼ cup water
3.5 tbsp arrowroot powder
⅛ tsp garlic
1 tsp salt
2 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp nutritional yeast

STEP 2
1.5 tbsp of agar powder
1 cup water

INSTRUCTIONS

Combine all STEP 1 ingredients in a high-speed blender. Blend until smooth.

Combine STEP 2 ingredients in a saucepan and heat and cook until thick. Add thickened mixture to STEP 1 ingredients and blend  until smooth.

Return this mixture to a saucepan and cook until thick. Add to mold or container. Allow to set in the fridge for 3hrs+. Enjoy

Recipe:
5 T apple cider vinegar
2/3 C almonds
6 T nutritional yeast
2 T flax seed (ground up not whole)
juice from 1 lemon
3 pitted dates
1 garlic clove
black pepper
1/4 – 1/2 C water