Category: Recipes I Have Tried

Step 1. Peel & boil potatoes

Step 2. Add chunky salsa (pico de gallo)

Step 3. Mash with hand-held potato masher

Step 4. Use to fill cooked taco shell, or tamale masa pockets

COMBINE
1 C organic corn flour
1/2 t baking powder
1/3 t salt
1 C liquid (combo of creamed corn*, red or green enchilada sauce** & low sodium veggie broth)

(Due to no-fat the dough is not spreadable, it must be PRESSED into husks with fingers)

* Canned or frozen organic corn, drain off most liquid & blenderize

** My green sauce :
In blender combine
– grilled & peeled poblano peppers
– grilled green tomatillos
– low sodium veggie broth
– La Victoria brand zero-fat green enchilada sauce

** My red sauce:
In blender combine
– grilled green tomatillos
– rehydrated deseeded dried ancho chile
– low sodium veggie broth
– La Victoria brand zero-fat red enchilada sauce

INGREDIENTS

– “riced” fresh cauliflower (& bit of carrot)
– fresh mushrooms
– walnuts (for fat-free substitute use cooked quinoa)
– tamari (or low-salt soy sauce) and/or low salt veggie broth
– garlic

INSTRUCTIONS

If you cannot buy “riced” cauliflower just pulse blenderize chunks of fresh cauliflower & throw in some diced or shredded fresh carrot.

Pulse-blenderize mushrooms & set aside

If using walnuts pulse-blenderize them, stopping short of nut-butter consistency

Sauté everything in a little soy sauce and/or veggie broth (not too much liquid… want relatively dry consistency)

Ingredients:
2 C raw almond
1 T ground flax seed
3(+) T water

Directions:
(Crust needs to pre-baked 20 minutes, then baked again with the filling)

* Preheat oven to 350° F.
* Mix ground flax and water, put it aside for 10 minutes.
* Pulse-blenderize almonds (not too long & in small batches to avoid nut-butter)
* Knead together almond & flax mixture. Add more water to dough, if needed.
* Press/roll dough between two sheets of wax paper to form disc.
* Press it into pie plate.
* Dock the crust (poke it all over with a fork).
* Bake for 15-20 minutes until the edges of the crust are golden.

Now you may add filling & continue baking process w/ edges covered (if they brown too much).

COMMENT: Smoother crust consistency if you use almond FLOUR.

Recipe adapted from:
https://helynskitchen.com/2013/09/2-ingredient-pie-crust-vegan-grain-free.html

INGREDIENTS

15 oz can pumpkin (organic in BPA-free lined can)
1 C cashews (pre-soaked)
1/4 C pure maple syrup (or use coconut sugar, date sugar, or date paste)
1 t ground cinnamon
1 t pumpkin spice
1/2 t aluminum-free baking powder
1/2 t agar-agar powder
Splash of almond milk

INSTRUCTIONS

(Note: Flaky/Chewy Rustic Almond Crust needs to pre-baked 20 minutes, then baked again with the filling)

FILLING:
* Blenderize everything except pumpkin.
* Add mixture to pumpkin & stir well.
* Pour into baking dish atop pre-baked crust.

Bake 350 degrees for 60 minutes
(will set firm as it cools)

INGREDIENTS

1 lb soft tofu (silken)
1 t vanilla extract
1/4 C sugar (I use coconut or date sugar)
1/4 C almond milk

INSTRUCTIONS

Blenderize tofu, vanilla and sugar.

Slowly add milk to running blender.

Refrigerate for up to one week, can be frozen.

Recipe Adapted From:

https://www.thespruceeats.com/vegan-tofu-whipped-cream-recipe-3376770

Step 1. BLENDERIZE:
1 1/2 C Almond milk
1/2 C raw cashews (or cooked drained white beans for low fat)
1/2 C nutritional yeast
1 T Liquid Smoke
1/2 t salt (kala namak sulfur salt)
2 T miso paste
1 t smoked paprika
1 t onion flakes
1 1/2 t vegan lactic acid (made from beets)

Step 2. COMBINE:
1 1/2 T agar-agar powder (made from seaweed)
1 1/3 C water
ON MEDIUM HEAT SIMMER THESE TWO INGREDIENTS, STIRRING CONTANTLY

Step 3. COMBINE CONTENTS OF STEP 1 & STEP 2, BLEND, POUR IN MOLDS, CHILL 30+ MINUTES

COMMENT: Use less almond milk for dryer cheese, and add peppers for spicier flavor.

See https://projectwaistline.com/?p=19565

Also watch why you want to avoid dairy cheese: https://projectwaistline.com/?p=13218

Pumpkin Cream Pie
(result was rich & delicious)

CRUST:
1/3 cup almonds
1/3 cup walnuts
1/3 cup cashews
3 dates (pre-soaked & pitted)

FILLING:
15 oz can pumpkin (organic in BPA-free lined can)
1 cup cashews (pre-soaked)
1/4 cup pure maple syrup
3 soaked & pitted dates
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoons aluminum-free baking powder
1/2 teaspoon agar-agar powder
Splash of almond milk

INSTRUCTIONS

CRUST:
* Blenderize all crust ingredients together & press into bottom of baking dish

FILLING:
* Blenderize everything except pumpkin
* Add mixture to pumpkin in bowl & stir well
* Pour into baking dish atop crust

Bake 350 degrees for 60 minutes
(filling will set firmer as it cools)

VEGAN CORNBREAD CHILI

CORNBREAD:
15 oz box of cornbread mix (I used trader joes)
15 oz can whole kernel corn
Flax egg
Splash of almond milk
Dash of Tabasco sauce

CHILI:
2 cups cooked brown jasmine rice
2 15 oz cans white beans
3/4 can salt-free tomato sauce
2 tablespoons Ethiopian seasoning powder

INSTRUCTIONS:

Prepare Chili:
* Combine cooked rice with two 15 oz cans (or 4 cups of cooked) drained white beans
* Add tomato sauce & seasoning powder
* Pour into deep glass baking dish & set aside

* Prepare flax egg
(for 10 minures soak 1 T ground flax seed in 2 1/2 T water)

Prepare cornbread batter via:
* Drain canned corn, then blenderize into cream corn
* Combine cream corn & cornbread mix
* Add flax egg & almond milk to get a thick batter
* Add dash of Tabasco
* Spoon batter atop chili in casserole dish

* Bake at 350 for 35-45 minutes

Cornbread chili casserole

Steamed corn

Steamed broccoli

Whipped potatoes

Pumpkin cream pie