Category: Recipes I Have Tried

* Wauté red onions & garlic
* Add tumeric, coriander & cumin
* Add lentils
* Add light veggie broth
* Bring to boil
* Add canned (drained), or pre-cooked garbanzo beans
* Add red beans
* Add white beans
* Cover & cook for a spell
* Add raw spinach, fresh parsley, mint
* Stir, then add scallians
* Add super-charged spice blend (I recommend my Ethiopian seasoning mix)
* Enjoy!

Ingredients

• 3 lbs fresh chopped tomatoes
• 3 cloves garlic
• 2 T balsamic vinegar
• 1/2 lemons
• few sprinkles of salt, black pepper, nutritional yeast & black cumin (optional)
• some fresh basil leaves
• 1 can drained (or 1 cup cooked) cannellini beans, or other variety of white beans

Instructions

1. Preheat oven to 400°F
2. Place fresh chopped tomatoes, garlic & basil on baking sheet
3. Drizzle balsamic vinegar & toss
4. Sprinkle w/ salt, black pepper, black cumin (optional)
5. Roast for about 25 minutes
6. Add beans then blenderize, after taking out the basil leaf
7. Garnish w/ the basil & nutritional yeast

Raisin Vinegar Dressing – 1 cup raisins soaked in 1 cup apple cider vinegar. Blend until smooth. Add water to make 2 cups of dressing. Refrigerate.

Salad –

1/8 head red cabbage, grate & let it set 40 minutes (maybe do this night before). Then

Add 1 grated carrot, 1/2 t tumeric, chopped onion or onion granules

Steam in covered pan until soft, then turn off heat &

Add 1 C millet/quinoa

Add 1/2 C sorghum (sprouted)

Cover & wait a little while

Pour contents in bowl of raw greens & other veggies

Add 1/2 C of the Raisin Vinegar Dressing & toss

https://itdoesnttastelikechicken.com/my-everyday-oil-free-salad-dressing/#recipe

EQUIPMENT

• High Powered Blender
• 9 inch Pie Plate

INGREDIENTS

CRUST

• 2 cups almond flour
• 3 tablespoons flax meal
• ⅓ cup water
• 1 tablespoon apple cider vinegar

FILLING

• 1 ¾ cups mashed cooked pumpkin
• 1 ⅓ cups deglet dates
• ¾ cup soy milk unsweetened, or plant milk of your choice
• ¼ cup arrowroot powder or corn starch
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla

CASHEW CREAM

• 1 cup cashews
• 3 deglet dates
• ½ – ¾ cups water
• ½ teaspoon vanilla

INSTRUCTIONS

• Before you start, soak the cashews and dates for the cashew cream in a bowl of water for at least 30 minutes.
• Preheat oven to 350°F.
• For the crust, mix the almond flour and flax together and add the vinegar and water slowly until it forms a ball.
• Press this mixture into the bottom and sides of an 8 1/2 inch pie plate to form the crust.
• Poke a few holes in the bottom with a fork.
• Bake for 15 minutes.
• Add the filling ingredients to a blender and blend until smooth.
• Pour into the baked crust.
• Bake for 45 minutes.
• Pour the water off of the cashews and dates for the cashew cream.
• Add all of the cashew cream ingredients to a blender and blend until smooth.
• Let the pie cool.
• Serve each slice of pie with a spoonful of the cashew cream on top.

1 cup of water
1/2 cup of lime juice
4 ounces of pitted dates
1/4 cup Westbrae salt-free mustard
1 teaspoon chia seeds
2 teaspoons SMOKED paprika
1/4 teaspoon chipotle powder

Blend all ingredients in a blender until smooth and creamy. Refrigerate any unused portion.

Garlic

Onion

Sweet potato

Beets

Celery

Carrots

Red lentils

Water

Kale

(Cook)

Add nutritional yeast & black pepper

Eat!

Viewer Comment:

Seems good but…Please, add tumeric, cumin, cinnamon, ground coriander seeds and cayenne pepper, or more but just pepper how dare you

BEST Vegan Ranch Dressing Recipe

2 cups of unsweetened PLAIN non-dairy milk

1 – cup COOKED Yukon Gold potato (about 9 ounces)

1/2 cup of unsweetened PLAIN non-dairy yogurt (I used one made of almonds & soy)

4 Tablespoons dried parsley

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

2 teaspoons Dill WEED

2 teaspoons Sumac (or Benson’s Table Tasty, or use SALT)

t teaspoon garlic powder

1 teaspoon onion powder

4 Tablespoons lemon juice

4 Tablespoons Red Wine Vinegar

2 Tablespoons mustard (like Westbrae salt-free)

2 Medjool Dates, pitted

Add black pepper to taste

* 4 Tablespoons Tahini [MY OPINION: TAHINI IS UNNECESSARY! TOO FAT & ADDS NOTHING FOR ME. I WILL EXCLUDE IT NEXT TIME.]

Consider adding a Tablespoon of Nutritional Yeast. Some say it doesn’t seem to make a difference, so it is optional.

Place all ingredients in a high powered blender and blend until smooth.  Pour into a glass container and refrigerate.  Keeps fresh about 5-7 days.

Ingredients

• 1 15-ounce can chickpeas , drained, reserve the canning liquid
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, mashed
• 1 teaspoon ground cumin
• fine sea salt and ground black pepper to taste
• Optional: sumac or paprika

Instructions

1. In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).
2. With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice; you may not need all of the liquid). Season to taste with salt and pepper.
3. Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.

Notes

Storage: Store in an air-tight container in the refrigerator for up to 1 week. You may choose to blend in an avocado and some apple cider vinegar and make a wonderful Salad Dressing!

https://www.powerhungry.com/2008/01/31/oil-free-tahini-free-hummus/