Category: Recipes I Have Tried

Ingredients:

• Dressing
• 1/2 cup of cashews
• 1/2 cup water
• 3 tablespoons lemon juice
• 2 tablespoons mustard
• 2 teaspoons apple cider vinegar
• 3-4 cloves of garlic
• 1 teaspoon curry powder
• Salad
• 2 15 oz cans of chickpeas, rinsed
• 3 ribs of celery, chopped
• 1/2 medium red onion, diced small
• 1 pint of cherry tomatoes, quartered
• black pepper to serve

Instructions:

Place all of the dressing ingredients into a blender, and set aside for a few minutes, so the cashews can soften. Then blend until smooth.

In a large mixing bowl, mash the chickpeas with a potato masher, leaving a chunky texture.

Throw in the celery, onion, cherry tomatoes, and dressing and stir thoroughly.

Sprinkle on some black pepper to taste, and enjoy!

CRUST:

1 1/3 cup almond flour

1 cup arrowroot starch

1 Tbsp flaxseed meal

1 tsp baking soda

1 tsp Italian seasoning

1/2 tsp garlic powder

3/4 tsp sea salt

1 Tbsp apple cider vinegar

1 Tbsp almond butter or water

7-8 Tbsp water (add more as needed)

TOPPINGS:

Veggie Ground (click here)

Sautéed mushrooms, onions, and peppers

Vegan Cheese Sauce (click here)

Mix dry ingredients.
In a separate bowl mix wet ingredients.

Add wet ingredients to dry ingredients and mix with a wooden spoon until combined,

Press or roll out until less than ¼ inch thick.

IT IS VERY IMPORTANT TO ROLL THE CRUST UNTIL THIN.

Thinner is better with this crust.

Par-bake at 375 for 10 minutes.

Top pizza crust with oil-free, sugar-free tomato sauce of your choice.

Add Veggie Ground, sautéed veggies and vegan cheese sauce.

Bake for 15-20 minutes. Do not over bake.

* 1 head of cauliflower
* 2 medium carrots
* 1 onion
* 3 cloves of garlic
* 1 6 oz portobello mushrooms (**)
* 2 tbls Italian seasoning
* 1 tbls paprika
* 2 tsp sage
* 2 tsp garlic granules
* 1 tsp thyme
* 1 tsp oregano
*2 tsp cumin powder
* 1.5 cups walnuts (*)
* 3 tbls tomato paste
*3 tsp salt OR TO YOUR TASTE

* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.

** for mushroom free use equivalent in jackfruit and process in to smaller pieces.

Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even courser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined.

Add 1 tbls of water to heated pan.

Add vegetables and mushrooms and continue to cook on medium-high until all the water releases (10-15 minutes)

When most of the water has cooked out add seasoning. Continue to cook on medium for another 10 minutes, or until all the water has evaporated.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice. Enjoy!

Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!

https://youtu.be/HZ2MzJut7F4

My Variations:

* Peppers
* Onion
* Mushrooms
* Tomato
* Olives
* Tomato or white sauce (thick)
* Fresh basil & thyme
* Vegan parmesan (ground cashews, almonds, nutritional yeast)
* Vegan stretchy cheese (homemade)
* Fillo dough sheets (7+ sheets of defrosted Athens brand), crispy & very low fat

If regular dough crust: bake in cast iron pan at 400 degrees (or lighter weight pan @ 350°) for 30 minutes.

If delicate Fillo dough crust: decrease heat & monitor for golden brown crust.

Remove when golden brown, flip onto wooden cutting board & serve

(I can imagine modifying this recipe into a fig bar type cookie!)

INGREDIENTS 

Crust

• ▢1 cup almond flour
• ▢1 cup organic rolled oats, ground into a flour
• ▢½ cup deglet dates
• ▢1 teaspoon Bragg liquid aminos

Filling

• ▢⅓ cup organic rolled oats
• ▢⅓ cup deglet dates
• ▢1 cup water
• ▢1 teaspoon vanilla extract

Toppings

• ▢½ cup shredded coconut, unsweetened
• ▢½ cup vegan chocolate chips
• ▢1 cup pecans, chopped

INSTRUCTIONS 

• Preheat oven to 350°F.
• Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together.
• Press crust into the bottom of a parchment lined 9″ x 9″ brownie pan.
• Blend the filling ingredients in a blender until dates are completely pulverized.
• Pour filling over the crust.
• Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.
• Bake for 35 minutes

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

*****************

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!!