Category: Recipes I Have Tried

June 23, 2023

Dr. Gustavo Toloso makes one of his favorite foods, pizza! And he shows you how to make two types of dough using NO FLOUR!

Enjoy two delicious types of pizzas with no flour, no oil, no dairy. The two types of dough are:

1. Cornmeal or Polenta dough (inspired by This Healthy Kitchen)
2. Potato-Cauliflower dough (inspired by Nutritiously)

Ingredients for Cornmeal Pizza:
2 cups water
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup cornmeal/polenta

Toppings (see video)

Ingredients for Potato/Cauliflower Dough:
1 1/2 cups potatoes, peeled and cubed
2 cups cauliflower florets or riced cauliflower
4 Tablespoons potato starch
Pepper to taste
Salt and/or nutritional yeast a pinch (optional)

Toppings (see video)

What the video for directions.

Gustavo has created a practical, simple 7-Day Detox & ReSET Program for people who have tried and failed and want to be taken by the hand every step of the way, with the support of a wonderful group and easy meals with 3-4 ingredients only.

Please take a look and consider signing up at
https://plantemus.com/en/webinars/liv…

Gustavo Tolosa, DMA, is a music professor and an international concert pianist, having performed all over the United States, Europe, Asia and South America. 

Dr. Tolosa’s website: https://plantemus.com/en/webinars/liv…

SALAD INGREDIENTS

▢1 ½ pounds Yukon Gold Potatoes skins on, cut into quarters (equal sizes is essential for even cooking) (Or potatoes of choice)

▢½ cup thinly sliced Red Onion

▢½ cup red bell peppers diced

▢1 cup Zucchini sliced into coins, and cut in half

▢1 cup Tri-Colored Cherry Tomatoes cut in half

▢½ cup Mild Banana Peppers

▢¼ cup Kalamata Olives cut in half

Creamy Italian Dressing (Oil-Free) … scroll down for recipe

▢1 cup creamy Italian Dressing

Italian Dressing (Oil-Free) … scroll down for recipe

▢1 cup Italian Dressing

Garnish

▢3 Tablespoons Parsley chopped

▢3 Tablespoons Basil chopped

▢Vegan Parmesan Cheese

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

CREAMY ITALIAN DRESSING (Oil-Free)

INGREDIENTS

▢½ cup white vinegar

▢½ cup red wine vinegar

▢½ cup raw cashews or white beans for a nut-free option

▢1 Tablespoon maple syrup

▢1 lemon juiced

▢2 Tablespoons stone-ground mustard

▢½ cup water

▢2 Tablespoons Italian seasoning

▢2 teaspoons onion powder

▢2 teaspoons garlic powder

▢3 cloves garlic minced

▢¼ cup chopped fresh basil

▢¼ cup chopped fresh parsley

▢Salt and pepper to taste

INSTRUCTIONS

If you don’t have a high-speed, you should soak the cashews overnight.

You don’t need to soak the cashews if you have a quality blender.

Drain the cashews and add all the ingredients other than the fresh basil and parsley if soaking.

Blend until smooth.

Chop the parsley and basil separately, and stir into the dressing

All dressing thickens in the refrigerator until you are ready to use it.

For a thicker dip, reduce the water to ¼ cup.

NOTES

White bean alternative to cashews:

Substitute raw cashews with ¾ cup white beans (drained and rinsed).

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

ITALIAN DRESSING (Oil-Free)

INGREDIENTS

▢½ cup white vinegar

▢½ cup red wine vinegar

▢1 Tablespoon maple syrup

▢1 lemon juiced

▢2 Tablespoons stone-ground mustard

▢½ cup water

▢2 Tablespoons Italian seasoning

▢¼ cup chopped fresh basil

▢¼ cup chopped fresh parsley

▢½ green pepper minced

▢½ red onion minced

▢3 cloves garlic minced

INSTRUCTIONS

Mince the garlic, red onion, and green pepper.

Chop the parsley and basil.

Add all the ingredients in a bowl or measuring cup and whisk together.

Cover and place in the refrigerator for an hour before servings, so the flavors enhance.

Serve on your favorite salad, or pasta, marinate veggies for grilling, or use a sandwich dressing.

This dressing will be fresh in the refrigerator for up to 5 days

https://www.kathysvegankitchen.com/

Ingredients 

▢1/2 cup raw cashews, soaked

▢1 1/3 cups water

▢1 tablespoon lemon juice, fresh from about 1/2 lemon

▢1 tablespoon apple cider vinegar

▢1/2 teaspoon salt

▢4 tablespoons tapioca starch

Instructions 

Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.

Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.

Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.

After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.

Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.

For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.

Notes

1. Tapioca starch/flour is essential in this recipe, cornstarch will not create the same “stretchy” quality.
2. I’ve never tried it with another nut, but I suspect raw slivered almonds could work.
3. If you want the cheese to brown in the oven (like it looks on the bread in the post above), simply spray with a little oil and broil for 5-10 minutes, watching carefully. This is wonderful for lasagna, pizza, or just atop bread for cheesy bread. 
4. I have frozen this and while it is still edible, it definitely tastes best fresh. It will keep in the refrigerator for 4-5 days. But again, it will be the most stretchy and easy to work with immediately. 
5. Use this on Nora’s vegan lasagna recipe

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

author: nora taylor

https://www.noracooks.com/easy-stretchy-vegan-mozzarella-cheese/#wprm-recipe-container-2860

VEGAN RICOTTA CHEESE

Ingredients 

▢2 cups raw slivered almonds

▢2 tablespoons fresh lemon juice

▢1/2 teaspoon garlic powder optional

▢3/4 teaspoon salt

▢3/4-1 1/2 cups water

Instructions 

Quick soak the almonds: Bring a few cups of water to a boil (I use my tea kettle for this). Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.

Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.

Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.

Now it’s ready to be used anywhere you like, such as in Vegan Lasagna, Vegan Stuffed Shells or dolloped on pizza before baking. Enjoy!

Notes
*Raw slivered almonds are my favorite choice, but raw cashews work as well.
*If you can’t have nuts, substitute a block of firm tofu, but add water only as need to blend until smooth.

*A high powered blender is essential for making a smooth and creamy ricotta. A food processor technically will work, but it might be grainy and not super smooth.

*May substitute a clove of fresh garlic instead of garlic powder, if desired.

*Leave out the garlic if you plan to use it in sweeter recipes, like for pancakes.

*Leftovers will keep in the refrigerator for up to 5 days in a covered container, or freeze if you won’t eat it all before then.

* Use this on Nora’s vegan lasagna recipe.

Nutrition
Serving: 1of 8 servings | Calories: 157kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

course: side dish, snack
cuisine: italian
author: nora taylor

https://www.noracooks.com/vegan-ricotta/#wprm-recipe-container-10902

View same video for Butter Pecan Ice Cream

Coffee Ice Cream

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!

• ▢1 banana, ripe
• ▢5 deglet dates, or 2-3 medjool dates
• ▢1 tbsp cashews, or 1 tbsp peanut butter
• ▢2 tsp coffee beans
• ▢1 tsp vanilla extract
• ▢1 cup soy milk, unsweetened, or plant milk of your choice

Coffee Ice Cream

• Place all ingredients into a blender and blend until smooth.
• Pour mixture into the Ninja Creami ice cream container and freeze for 24 hours.
• Remove lid after the 24 hours and place in the Ninja Creami Ice Cream machine.
• Press the Lite Ice Cream button.
• If mixture looks crumbly after the first spin, place it back in the machine and press the Respin button.

(Also see previously posted carrot dog recipe here)

Ingredients:

• 6-10 carrots depending on size (girth)

• ½ cup vegetable broth

• ¼ cup apple cider vinegar

• ¼ cup Bragg Liquid Aminos or tamari

• 1 tablespoon of liquid smoke

• 2 teaspoons of smoked paprika

• 1 tablespoon of maple syrup

• 1 tablespoon of Dijon mustard

• 1 clove of minced garlic

• ½ teaspoon of ground fennel seed

• 1 teaspoon of onion powder

• 1 teaspoon of vegan Worcestershire sauce

• Sprinkle of ground clove

Instructions:

1. Prepare the marinade by whisking together everything from vegetable broth on down.

2. Peel carrots and shape into “hot dog” shape.

3. Place carrots in boiling water for about ten minutes. As soon as you’re able to pierce them with a fork, they’re done. You don’t want to overcook them. Drain them and run the carrots under cold water until they are no longer hot.

4. Pierce carrots with a fork making lots of tiny holes for the marinade to seep in.

5. Place the carrots into the marinade for at least four hours. I prefer to use a flat-bottomed glass container rather than a plastic bag, but use what you have.

6. Cook carrots in either a non-stick pan, oven at 400 degrees about 15 minutes, slice in half and cook in a panini press, or the preferred method on a grill for a few minutes.

7. Serve on a whole-grain bun, potato roll, or Ezekiel bread with your favorite toppings such as ketchup, mustard, sauerkraut, chopped onions, chopped pickles, or pickled jalapenos

https://www.youtube.com/@laurenbernick/featured

DRESSING VERSION A:
1 C water
4 dates
1/3 C lime juice
2 T low sodium soy sauce (or tamari or coconut aminos)
1 thumb ginger
4 cloves garlic
1 C natural almond (or peanut) butter
1/2 t red pepper flakes

DRESSING VERSION B:
1 C Cannellini beans – rinsed & drained
1 C water
4 dates
1/3 C lime juice (optional)*
2 T low sodium soy sauce (or tamari or coconut aminos)
1″ thumb ginger
4 cloves garlic
4 to 6 T natural almond (or peanut) butter
1/2 t red pepper flakes

Blend dressing

Massage (or chop) dressing into salad bowl of kale

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!

Ingredients

• 1 cup silken tofu
• 3 tablespoons cocoa powder or to taste (if you really like cocoa use 1/4 cup)
• 1/4 cup brown or white sugar (or substitute 3 Neglet Noor dates blended w/ the almond milk listed below)
• 1 teaspoon vanilla
• 1 cup almond milk
• pinch salt

Instructions

1. Puree all ingredients in a high-speed blender until very smooth and creamy.
2. Pour the mixture into the Creami pint and freeze for at least 24 hours.
3. Once completely frozen, process in the Creami machine according to the appliance instructions. Also watch the video in this post for how to use the Creami.
4. Scoop and enjoy!

https://www.planted365.com/homemade-vegan-chocolate-ice-cream-ninja-creami-recipe/

You can make this healthy burger recipe easily at home. This is a nutritious and delicious lentil burger patty made with oats. It is a low fat baked burger that has a crisp exterior and a moist and meaty interior.

Ingredients:

1 cup of dried crimson lentils (affiliate link https://amzn.to/3xKwnHs )

2 cups water

1 1/2 cup walnuts

1 cup rolled oats

1/2 large onion coarsely chopped

1 large carrot coarsely chopped

4 cloves garlic roughly chopped

1/2 cup chickpea (besan) flour (affiliate link https://amzn.to/3vNyRDp )

1 tsp thyme

1 tsp oregano

1 tsp onion powder

2 tbsp Maggi seasoning (affiliate link https://amzn.to/3wQdnXF ) – may substitute soy sauce or miso paste

salt & black pepper to taste

Cook lentils in water until softened, about 20 minutes. Drain any excess water. Meanwhile, in a food processor, grind walnuts and oats. Add vegetables and process until somewhat fine. Add chickpea flour along with the herbs and spices and pulse. Add the drained lentils and process until combined into a ground meat consistency. Place in a bowl and refrigerate for about 2 hours. Form into patties. Place on a parchment lined baking sheet. Bake at 400 °F for 25 minutes turning the patties over after the first 10 minutes. Place on a bun and top with your favorite toppings and enjoy!