Category: Recipes I Have Tried

Seasoning:

* 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.