Category: Recipes I Have Tried

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

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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!!

INGREDIENTS:

* Trader Joe market’s Cruciferous Crunch (chopped kale, brussel sprouts, broccoli, green & red cabbage, no-dressing)

* Frozen packaged fire roasted onion & colorful peppers

* Dry gourmet mix mushrooms (or may use fresh)

* Water 2.5 to 3 cups

* 4% acidity flavored vinegar (optional)

INSTRUCTIONS:

* Dump cruciferous veggies, some of the frozen onion/pepper mixture, some of the mushrooms & the water into pressure cooker Instant Pot (or any cooking pot)

* Set Instant Pot toggle switch to “sealing” (not venting)

* Set Instant Pot control to “MANUAL“, then press minus button to reach “0” minutes

* After it comes up to pressure it will switch automatically to “warm” mode. This is when to toggle switch to “venting” to release HOT steam

* Remove veggies w/ slotted spoon & season it in the bowl w/ (optional) vinegar

* Pour remaining pot liquor liquid into heat resistant cup for warm beverage

From manufacturer, Butler Foods:

https://www.butlerfoods.com/recipes.html

Or search my website for soy curls.

Or just Google “Soy Curl Recipes”!

Creamy Vegan Poppy Seed Dressing is made from a creamy cashew base, filled with sweet and tangy flavors, and finished with poppy seeds. (With less liquid this recipe makes a vegan mayo.)

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INGREDIENTS

• 1/2 cup raw cashews, soaked in advance*
• 1/4 cup filtered water
• 2 tablespoons white distilled vinegar
• 1/2 large juicy lemon, juiced
• 1 tablespoon + 1 teaspoon maple syrup
• 2 tablespoons raw diced red onion
• 1/2 teaspoon fine salt
• 1/4 teaspoon dry mustard
• 1 tablespoon poppy seeds (add after first blend)

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INSTRUCTIONS

1. Add soaked, drained and rinsed cashews to a high speed blender.  Add water, vinegar, lemon juice, maple syrup, red onion, salt and dry mustard powder.  Blend on the highest speed until perfectly smooth and creamy (about 60 seconds).  No cashew bits or grittiness should remain.  A food processor is not recommended here.  
2. Add poppy seeds and pulse five times to quickly incorporate.
3. Pour the dressing from the blender into a small lidded container.  Refrigerate for at least two hours before using.  This is important because the dressing will be warm from blending and does not taste good warm.  You want the dressing to be well chilled.
4. Before using, give the dressing a quick stir.  Pour overtop your favorite greens and toss well.  I love to pair this dressing with red onions, avocado and tomato or fresh berries such as strawberries. 
5. Leftover dressing lasts in an airtight container in the fridge for up to five days.  It will thicken overnight so add a little water and shake well to thin out the dressing if desired.  

https://www.eatingbyelaine.com/creamy-vegan-poppy-seed-dressing/print/25434/

CAKE INGREDIENTS:

· Flax egg: 1 Tbsp flaxseed meal plus 3 Tbsp water

· 1 (15-ounce) can chickpeas, well drained and rinsed (or 14 oz can hearts of palm, drained – see Stacey’s crabcake recipe on this site)

· 1 (14-ounce) can of jackfruit in brine, drained

· 1 tsp dijon mustard

· ¼ cup finely diced celery

· ¼ cup minced parsley leaves

· 2 Tbsp Old Bay seasoning

· 1 sheet of nori, broken into small pieces, or 1 tsp kelp granules (for that ocean-y taste, optional)

· 2 tsp vegan Worcestershire sauce

· 1 Tbsp lemon juice

· 1 Tbsp capers, finely minced

· 1/4 cup whole wheat breadcrumbs

· EVOO spray

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Vegan Cashew Tartar Sauce (from outside source)

Ingredients (combine in blender)

• 1/2 c cashews (raw, roasted, etc.)
• 1/2 c water
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tbsp spicy brown mustard
• 1/2 tsp garlic powder
• 1 garlic clove
• 3 small green olives (with pimentos)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dill (optional)
• 1 tbsp chives, fresh, finely chopped (optional)
• 2-3 tbsp dill relish (optional)
• 2 tbsp capers (optional)
• 2-3 tbsp green olives, chopped (optional)

INGREDIENTS:

* POTATOES (half white & half sweet potatoes)

* GARBANZO BEANS (chickpeas)

* ONION

* CELERY

* KALE

* MUSHROOMS

* DILL RELISH

* KALAMATA OLIVES

* SAUERKRAUT

* SWEET PEPPERS

* SEASONINGS: ONION POWDER, GARLIC POWDER, DILL SEASONING, CHILI-LIME POWDER, PEPPER, SALT

* JUICES/CONDIMENTS: SMALL AMOUNTS OF DILL PICKLE JUICE, SAUERKRAUT JUICE, VEGAN MAYO & MUSTARD

INSTRUCTION:

* CHOP & CUBE EVERYTHING!

* BOIL CUBED POTATOES

* ADD CHOPPED MUSHROOMS & CHOPPED KALE DURING LAST FEW MINUTES OF POTATO BOILING

* DRAIN ALL BOILED VEGGIES & MASH TOGETHER

* ADD REMAINING (COLD)  INGREDIENTS & COMBINE

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BBQ SOYCURL TOPPER

* REHYDRATE HALF A BAG OF SOYCURLS IN A WATER/BBQ SAUCE BATH

* DRAIN & BAKE IN OVEN OR AIRFRYER (watch closely to avoid scorching)

* USE AS DESIRED IN YOUR FAVORITE RECIPE

INGREDIENTS:

* brown rice
* at least 4 times more water than amount of rice

INSTRUCTIONS:

* Wash rice & set aside

* Boil enough plain water to far over-cover rice, similar to water for boiling pasta

* Add rice to boiling water & return to boil

* Simmer UNCOVERED on low heat for 30 minutes

* Strain water out of the pan, leaving rice behind

* Return pan of rice to stove (no heat)

* Place lid on pan & let rice sit/STEAM alone for 10 minutes

YOUTUBE COMMENTER ARMINDA HEART SAYS:

“After cooking the rice and before the 10-minute steam, you could sauté the veggies and spices and then add in the drained rice, and then cover it and steam for the 10 minutes, maybe with a few tablespoons of water to assist the steam, unless the drained rice still has some cooking water in it to add to that.”

Ingredients

• ▢1 medium sweet potato
• ▢1 medium onion
• ▢2 ribs celery
• ▢1 medium carrot
• ▢2 cloves garlic minced
• ▢1 15- ounce can cannellini beans or other white beans drained and rinsed
• ▢14 ounces extra-firm tofu or an additional can of white beans
• ▢2 tablespoons gluten-free soy sauce or coconut aminos
• ▢2 tablespoons tomato paste
• ▢1 tablespoon spicy brown or whole-grain prepared mustard
• ▢1/4 cup fresh parsley chopped
• ▢1/2 tablespoon rubbed sage
• ▢1 tablespoon thyme leaf
• ▢1/2 tablespoon dried rosemary crushed
• ▢1 1/2 teaspoon salt or to taste
• ▢1/2 teaspoon black pepper
• ▢1 teaspoon smoked paprika
• ▢2 tablespoons nutritional yeast
• ▢1/2 cup chopped walnuts optional
• ▢3/4 cup quinoa flakes or quick oatmeal

CLICK HERE FOR INSTRUCTIONS:

https://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html