Category: Recipes I Have Tried

Ingredients
2.5 cups cooked brown rice
1 cup diced mushroom
1 bunch chopped green onions
1/2 cup broccoli
1/2 cup frozen peas
1/2 cup chopped carrots
4 cloves minced garlic
2 tbsp hoisin sauce
1 1/2 tbsp Tamari
1/2 tsp chili paste

Instructions: on medium-high heat

• Wauté chopped mushrooms
• Add frozen peas
• Add broccoli, carrots, garlic
• Add tamari, hoisin sauce & chili paste (optionsl)
• Cover to cook down 4 to 5 minutes
• Add cooked rice
• Stir & cook until rice is brown

https://www.thesoulfulcook.com/recipe/oil-free-vegetable-fried-rice/

Zesty and bursting with flavor, NanaJo’s Oil-Free Italian Dressing is perfect for many types of salads and especially good on a pasta salad. 

Author Trish Hall

Ingredients

• 1 cup water
• 3 tsp cornstarch
• 1-2 tsp seasoning salt or salt-less seasoning blend
• 1 tsp Italian seasoning or Menudo Mix seasoning
• 1/2-1 tbsp sweetener of choice (date sugar works well) Adjust to your taste. Different sweeteners will require different amounts. I like tangy, so I don’t use much.
• 1 tsp onion powder (not necessary if using Menudo Mix)
• 1-2 tsp minced garlic (I like lots of garlic, so I use 2)
• 2/3 cup lemon juice

Instructions

1. Start by making the thick water. Add the water and cornstarch to a saucepan and heat over medium heat. As it simmers, whisk it constantly. Continue to whisk until it starts to thicken. I like to get it a little thicker than oil consistency because the lemon juice will thin it out a bit.
2. Remove it from the heat and add the dry seasoning and sweetener of choice. Whisk well. Allow this mixture to cool a bit.
3. When it is cool (doesn’t need to be really cool, just not hot) add the garlic and lemon juice.Whisk it well.
4. Pour into a bottle with a lid and shake well.
5. Store in the refrigerator and shake well before use.

https://yourmomsvegan.com/wprm_print/1493

https://www.drmcdougall.com/education/nutrition/kid-friendly-snacks-dips-and-spreads/

Ingredients
1/2 Cup Water
1 Onion, chopped
4 Stalks Celery, chopped
6 Cups Vegetable broth
1 1/2 Cups Tomatoes, chopped
1 Cup Dried red lentils
15 Ounce Can Chickpeas, drained and rinsed
1 Bay leaf
1/2 Tsp Ground cinnamon
1/2 Tsp Ground ginger
1/2 Tsp Ground turmeric
1/4 Tsp Ground coriander
1/4 Tsp Pepper
1/2 Cup Orzo
1/2 Cup Cilantro, chopped
2 Tbsp Fresh lemon juice

Directions
1.
Pour 1/2 cup of water into a large soup pot along with the onion and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander, and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and simmer until the lentils are tender, about 45 minutes.
2.
Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is al dente.
3.
Serve hot.

https://www.drmcdougall.com/recipes/moroccan-red-lentil-soup/?utm_source=McDougall+Newsletter+Mailing+List&utm_campaign=a25d4d2b6e-Easy+and+Nutritious+Lentil-Based+Meals&utm_medium=email&utm_term=0_96b24b2189-a25d4d2b6e-93690080&mc_cid=a25d4d2b6e&mc_eid=ecbf39bfd8

This thickens when heated – due to corn meal (or starch).

Ingredients (unsure of quantities)
Water
Apple Cider Vinegar
Garlic Powder
Red Chili Flakes
Sweetner
Lemon Juice
Italian Seasoning
Mustard
Corn Meal (fine ground) OR corn starch

Instructions:
* Combine all & blend in high speed blender until warm & smoky.

* Or blend and heat in saucepan, stirring constantly as it thickens.

* Refrigerate until cool & slightly gelled.

* Stir & serve over veggie salad, pasta, potato, etc.

Ingredients:

1 C raw organic almonds

5 C filtered water

* (If too thin just use less water)

Instructions:

* If you have a standard blender, soak almonds in water eight hours before. If you have high power blender, pre-soak is unnecessary.

* Rinse, if pre-soaked.

• Blend almonds + water in blender.
• Filter through cheesecloth. (Milk it like a cow’s utter!)
• Pour into airtight glass & refrigerate.

For quick almond milk blenderize:

3 C purified water
1 T raw unroasted almond butter (best to drain off top-fat in jar)

OR

1 C water
1 t almond butter

1 medium red waxy skinned white potato, peeled, cubed & steamed)

1/2 cup steamed cauliflower

3/4 cup unsweetened PLAIN non-dairy milk (and/or water)

2 Tablespoons dried parsley

1 teaspoons Dill SEED (essential, different than dill weed)

1 teaspoons Dill WEED

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 Tablespoons lemon juice

2 Tablespoons Red Wine Vinegar

1 Tablespoons mustard

Blenderize, add black pepper to taste. Store in fridge & thin w/ non-dairy milk or more lemon juice, as desired.

Preheat oven to 375°

Place parchment paper atop cookie sheet

Ingredients
* wet almond meal REMNANTS from blending 1 C almonds w/ 4 C water, filtered & squeezed thru cheese cloth bag
* 1 medjool date
* 1/2 C water blended w/ the date
* 1/2 – 1 C dry rolled oats
* Dash of salt
* 1 ripe banana

Instructions
* Combine (by hand) all ingredients
* Roll into small balls & place on the parchment paper
* Press each ball flat w/ fork
* Bake for approx 12 – 15 minutes
* Cool