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Showing posts from 2011

Hot Carob Drink

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  Mmmm hot carob!  Have you tried it?  If not, you might be surprised to know that it is a creamy, dreamy sweet drink-- like cocoa, but creamier and without the bitterness.  And without caffeine. And without theobromine. And, as I discovered, it helps to settle a wonky tummy (otherwise known as 'diarrhea'). Without creating the reverse 'issues' (i.e., constipation). Or, that is what it did in this household. I am not a medical practitioner, just someone looking for a possible help for a problem and finding many indications that a hot carob drink can 'do the trick'. See this article in Healthline , for example. Please check it out with your own health provider. I have baked with carob powder (muffins, cakes, cookies, bliss balls) and carob chips, but hadn't checked out the hot drink. I like it better than cocoa (hot chocolate). THE SIMPLE RECIPE FOR 1 CUP OF HOT CAROB DRINK: For one mug of hot carob: Slowly heat a cup of non-dairy milk on the stove until it

Ice Box Fruit Cake Recipe (Egg-Free, Dairy-Free)

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This is a lovely traditional no-bake fruit cake! MIX the following ingredients in a large bowl: 1/2 C. Tahini or Cashew Nut Butter 1/4 C. Earth Balance Margerine 1/2 C. Brown Sugar 3/4 C. Pineapple or Orange Juice 2 C. Dates, chopped 2 C. other Dried Fruits, chopped 1 C. Raisins, cooked, or steam to soften 1 tsp. Coriander 1 tsp. Cinnamon 1/2 C. Tapioca Flour LET STAND IN FRIDGE several hours, or overnight ADD : 2 C. chopped NUTS (pecans, hazelnuts, etc.) 4 C. Graham Cracker Crumbs or ground-up Granola PACK into pans* and put in fridge to set CREAMY CASHEW ICING 1 1/2 cups raw Cashews 1/2 cup filtered Water 2 tablespoons Maple Syrup (or Honey, if not vegan) 3 tablespoons Coconut Oil, Cocoa Butter or Ghee (if you are not vegan) 1 tablespoon organic Almond Extract  1/4 teaspoon Celtic Sea Salt * I find that silicone pans work best for quick packing, easy removal of cakes, and fast clean-up

Very Berry Squares (Gluten-Free, Dairy-Free, Egg-Free) Recipe

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Very Berry Squares with Date Cashew Cream Topping . PREHEAT OVEN TO 350F BOTTOM LAYER: MIX together the following: 1/2 C. Coconut Oil 1/2 C. Brown Rice Flour 1/2 C. Chickpea Flour 1 T. Potato Flour 2 T. Sugar 1 tsp. GF Baking Powder 1 C. fine Coconut 1/2 C. Nut Milk (to moisten) and PAT INTO BOTTOM OF SQUARE PAN lined with parchment paper. BAKE for 25-30 Minutes (until golden brown). Cool. TOPPING: IN SAUCEPAN: 1 C. Strawberries 1 C. Blackberries or Blueberries 2 C. Rhubarb (cut small- or other berries/fruit) BRING TO BOIL. TURN DOWN heat to SIMMER. ADD: 1 C. Sugar and a slurry of 4 T. Cornstarch in 1/2 C. Water STIR until thickened. POUR onto pan. CHILL until set.  Find Recipe for Date Cashew Cream HERE .

Sunflower Seed-Cashew Mayo Recipe (Gluten-free, Vegan)

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Sunflower Seed-Cashew Mayo  WHIZ the following together in a blender: *2 C. Cold Water *1 C. raw Sunflower seeds *1 C. raw Cashews *1/2 tsp. Salt *1/4 tsp. Tumeric BLEND until smooth PLACE in a bowl and stir in 1/2C. Lemon Juice COOL to thicken. MORE GREAT MAYO RECIPES ON THIS SITE Veggin Out Cashew Mayo Quick Cashew Mayo Tofu Mayo

Avocado-Cucumber Appetizer Recipe (gluten-free, vegan)

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Avocado-Cucumber Appetizers with Shredded Carrots (alternative to Sprouts) MASH an Avocado with a fork, whip until creamy ADD : *1 T. Lemon Juice *1/2 C. Green Onion , chopped *1 T. Chicken-style Seasoning (no MSG)** *1 C. Alfalfa Sprouts , chopped or shredded Carrots (as in photo) *2 English Cucumbers , peeled and cut in half lengthwise, then cut into 2" sections Spread Avocado Mix on Cucumbers,as you would with an open-face sandwich **Make the chicken-style seasoning yourself and avoid the high prices, the undesirable ingredients and enjoy that home-made buzz!

Recipe for Corn-Potato Chowder (Dairy-free, Vegan, CAN be Gluten-Free)

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Corn-Potato Chowder - image from Pinterest *2 C. Potato, cubed *1/2C. Carrot, diced *2 C. Corn Niblets (or Cream Corn) *1 Onion, chopped fine *1/2C. Celery, chopped *IF USING FRESH CORN, natural starch will thicken chowder. If using canned or frozen corn, you will need to add 2 T. Flour (OR 2 T. starch for Gluten-free chowder) *Salt and Pepper and/or Mrs. Dash to taste *ADD THICK, smooth Almond Cream (Blend 1 C. Water to 1 C. Soaked Blanched Almonds) In the video below find a similar vegan corn chowder recipe (larger portions)using cashew cream vs. almondcream and basil as a spice. Enjoy!

Recipe for Washington Chowder (Gluten-free, Dairy-free, Vegan)

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Washington Chowder IN 2-QUART SAUCE PAN: *1/4 C. Oil *1 C. Chopped Onion *1 C. Chopped Celery *2 C. Diced Potato *2 C. Cubed Tomatoes *1/4 tsp. Savory *1 tsp. Salt *Pepper to taste ADD: 3 C. Water SIMMER 10- 15 Minutes ADD: Cashew Cream (1 C. Water to 1/2 C. Cashews blended smooth) If chowder is too watery, add a slurry of 1/4 C. Water and 1 T. Cornstarch OPTIONAL: 1 clove Minced Garlic

Sunflower-Nut Meat Balls Recipe (egg-free, dairy-free, vegan)

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Sunflower Nut "Meatballs" immersed in a veggie stew-- great also as a part of a traditional Spaghetti and Meatball  Dinner This popular sunflower nut meatballs recipe is quick to make and very attractive and delicious to serve. Sunflower seeds are an inexpensive plant protein that are a nice economic break from the cost of many other nuts and seeds.   In a food processor, or by hand, FINELY CHOP   *1 cup/140 g raw sunflower seeds and *1 cup/120 g pecans or walnuts   IN MIXING BOWL PUT :  *4 cups/200 g. wholewheat bread crumbs or rolled oats BLENDERIZE THE FOLLOWING :together: *2 cups/473 ml  water or vegetable broth *1 raw onion *2 cloves garlic *2 tablespoon/20 g  Caflib or roasted chicory *1 tablespoon/12 g  black pepper *1 tablespoon/18 g. Marmite (a yeasty "beef" flavoring) or Celtic Sea Salt to taste *1 teaspoon/4 g. mesquite powder (optional) MIX ALL OF THE ABOVE IN MIXING BOWL FORM INTO BALLS (golf ball or smaller)  They should stick t

Millet- or Quinoa- Black Bean Salad Recipe (Gluten-free, Vegan)

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This lovely fresh Quinoa salad can be used to stuff a Brunch pita or eaten as a side... COOK 1 C. Millet or Quinoa in 2 C. Water.  If using quinoa, rinse first in cold water to remove the bitter saponins.  Many recipes suggest toasting Millet 4-5 minutes in a heavy pan, stirring throughout, to bring out the nutty flavour. Add cooking water, bring to a boil, immediately turn down and gently simmer on low with lid on for about 15 minutes. Let sit for 10 minutes on cold burner. Fluff. Cool. COMBINE in large bowl: * Millet or Quinoa *2 C. Black Beans *2 large Tomatoes , chopped *1 C. Green Onions , chopped *1 English Cucumber , diced For DRESSING, WHIZ in the blender: *1/2 C. Water *2 Lemons , juiced *2 tsp. Garlic , minced *1/2 tsp. Salt *1/4 tsp. Pepper *1 tsp. Cumin *1/2 tsp. Coriander CHILL and serve on Lettuce Leaves or fill Pita Here is another tasty Quinoa Salad recipe:   Confetti Salad

Garbanzo (Chick Pea) Salad Recipes (Gluten-free, Vegan)

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Garbanzo Bean Salad- good winter or summer COMBINE: *2 C. cooked Garbanzo beans *1/2 Green Pepper, chopped *1/2 C. Slivered Carrots *1/2 C. Green Onions, chopped *1/2 C. Celery, chopped *1/2 Red Bell Pepper, diced *1/4 C. Parsley, chopped fine OPTIONAL: 2 cloves Garlic, minced FOR DRESSING, WHIZ IN BLENDER: *2 T. Olive Oil *Pinch of Salt *1 tsp. Honey *2 T. Lemon or Lime Juice

Tofu Cheesecake Recipe (gluten-free, egg-free, dairy-free, vegan)

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Make crumbly crust pastry: MIX TOGETHER: *1 c. Brown Rice Flour *4 T. Brown Sugar *1/3 C. Coconut Oil or Grapeseed Oil *1/2 C. Fine Chopped Pecans or Hazelnuts SPRINKLE in a little water if needed PRESS mixture into pie plate FILLING: *Dissolve 3 T. Agar Agar (powder not flakes) into warm water in small saucepan and bring to a SIMMER whisking in pan for about 3-4 minutes. WHIZ TOGETHER: *1 Medium Firm Tofu Cake (12 oz.) *1/2 C. Sugar *1/4 tsp. Salt *1/4 C. Lemon Juice *1 T. Simply Organic Lemon Flavoring *2 T. Lemon Zest *Add the above to a Pie Shell TOP WITH: *2 c, Fresh Berries SLOWLY ADD Agar Agar by pouring over berries in pie shell. Mix gently but well. CHILL until set, about 6 hours (Recipe by Wyona Hertwig; image of her tofu cheesecake by Cynthia Zirkwitz)

Black Bean Patties Recipe (vegan, egg-free, dairy-free)

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Black Bean Patty PREHEAT oven to 375-400F PUT IN Large Bowl OR Food Processor: *16 oz. can Black Beans , drained SAUTE (and add to Large Bowl or Food Processor): *2 c. diced Mushrooms *1 C. chopped Onions ADD to the Large Bowl or Food Processor: *1 C. cooked Couscous (or Quinoa ) *1/4 C. Lemon Juice *1 C. Green Pepper , chopped *1 T. Mrs. Dash or 1 tsp. Cajun seasoning *1 C. dry fine Bread crumbs (or cracker crumbs) *1 T. ground Chia Seed (or Flax Seed) in 4 T. Water , let sit for 15 minutes before adding ( Chia Egg ) OPTIONAL : *2 cloves of Garlic MASH or process all thoroughly and form patties BAKE on well-greased or parchment-covered cookie sheets or 7-9 minutes per side, and flip for same amount of baking on other side  or FRY in oiled skillet.

Recipe for ONION GRAVY (vegan, dairy-free)

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Simmer: *2 medium, chopped Onions in 1/4 C. Water until tender Blend: *2 C. Water *1/2 tsp. Salt *1/3 C. Cashews *1/4 C. Whole Wheat Flour (or 1/4 C. Nutritional Yeast) *Add blended mixture to cooked Onions and cook over medium until thickened, stirring constantly *Cover and allow to simmer 10 minutes *Add Water to adjust consistency. *Garlic may be added if desired Very good on Baked Potatoes or over Wholewheat toast.

Recipe for GOLDEN SAUCE (Gluten-free, dairy-free)

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I guess you could call this SCREAMINGLY GOLDEN SAUCE (I added "a bit" of Turmeric) Cook together in a small pan: *1 small Potato *1/2 small Carrot *1 1/3 C. Water When done, blend (including cooking water) with: *2 T. Cashews *3/4 tsp. Salt *2 T. fresh Lemon Juice *Dash of Celery Salt **1 T. Nutritional Yeast (add in OR substitute for the Cashews) Serve over broccoli, cauliflower, etc. Nice replacement for cheese sauces. (Above Golden Sauce recipe contributed by Wyona Hertwig with ** Note: My sauce didn't turn out as golden as I thought it should be so I added a little of the herb Turmeric -- we try to eat it some way everyday-- and I didn't have cashews, so used an equal amount of raw sunflower seeds instead-- I call this "Guiltless Cheese Sauce - Cynthia ) Other Cheesy Sauce or Spread Recipes in this Blog include: Alpine Cheese Spread American Cheese Melty Cheese Another Melty Cheez

Recipe for SUNNY SOUR CREAM (dairy-free, gluten-free, vegan) (to top baked potatoes or use as a spread)

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Whiz in blender: *1/2 C. Sunflower Seeds *3/4 C. Water *1/2 tsp. Salt *2-3 T. Lemon Juice *1/4 tsp. Garlic Powder *1/2 tsp. Onion Powder Adjust Water and Seasonings to taste and consistency desired. NOTE: A Tomato or Avocado whizzed with any leftover Sunny Sour Cream makes an excellent salad dressing or spread for sandwiches ~Recipe shared by Wyona Hertwig

QUICK AND EASY GRAVY RECIPE (contains wheat flour; vegan, egg-free, nut-free, dairy-free)

Tumble the following in a dry skillet until browned slightly: *1/3 C. Whole Wheat Flour *1/2 tsp. Onion Powder *1 tsp. Chicken-like Seasoning (or other favorite) Stir in Water to thin to desired thickness and simmer a few minutes.

AMERICAN CHEEZ Recipe (Gluten-free, dairy-free, Vegan)

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American Cheez- freeze and cut for sandwiches... completely thawed is a like a cream cheese spread-- delicious! *1 C. Water *1/3 C.plus 1 rounded T. Agar Agar powder *1 1/4 C. Boiling Water *2 C. Raw Cashews (cleaned) *3 T. Nutritional Yeast** *2 tsp. Onion Powder *1/4 tsp. Garlic Powder** *2-3 T.Lemon Juice (fresh if possible) *4 Oz. Pimento OR 1/2 Large Sweet Pepper OR about 2 tsp. Paprika *1 1/2 tsp. Salt *Soak Agar Agar in 1 C. Water in blender while assembling remaining ingredients. *Pour Boiling Water over Soaked Agar Agar and whiz briefly to dissolve. *Cool slightly. *Add Cashews and blend thoroughly. *Add remaining ingredients. *Blend until the consistency of creamy sauce with pimento well blended in. *Pour into 1-quart mold, cool slightly. *Cover and refrigerate overnight. *After firming in fridge, Cheese may be frozen until needed. *Makes 1 quart. NOTE: **To make Jack Cheese, double the Garlic Powder and Nutritional Yeast. Other Cheesy Sauce or

GUACAMOLE SPREAD or DRESSING Recipe (Gluten-free, vegan, nut-free)

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Guacamole Spread... tomatoes can be added later, as in this photo *2 C. Avocado (ripe) *1 T. Lemon or Lime Juice *1/2 tsp. Salt *Pinch Garlic Salt *1 hearty slice Fresh Tomato (*see alternative below) *2 tsp. chopped Onion Blenderize until smooth, or mash Avocado, add Salt, Garlic Salt and Lemon Juice. Chop Tomato and Onion fine and combine all ingredients.  Chill covered to keep Avocado from turning dark. For Salad Dressing, make a thinner consistency by adding small amounts of water. **Bread in picture is Silver Hills Gluten-Free Omega 3 Flax Bread ~ recipe by Wyona Hertwig

TARTAR SAUCE Recipe (Gluten-free, vegan, nut-free)

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To 1 C. of Tofu Mayo , ADD: *1 T. each of: --chopped Onion --Green Pepper --Parsley --Cucumber --Olives --Salt --Paprika --Dillweed (to taste) Let the Tartar Sauce stand in the fridge overnight to strike and blend through

GREEN ONION-CUCUMBER SALAD DRESSING Recipe (Gluten-free, vegan)

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SO EASY-- So Tasty and so much less expensive and healthier than gourmet salad dressing or dip! Blenderize: *2 T. Lemon Juice *1 tsp. Onion Salt *1 Cucumber, thinly peeled *1/2 C. Cashews (cleaned) or Sunflower Seeds *1 bunch Green Onions, with Tops Wonderful as a salad dressing or a dip!

Recipe for Cashew Gravy, White Sauce (Gluten-Free Version, Vegan)

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                                      Make this delicious cashew gravy to enjoy on mashed potatoes, faux meats, poutine, toast and casseroles! ADD into blender carafe and BLEND until smooth: 2 C.     Water 1/4 C.   Cashews 2 T.       Starch 1/2 tsp. Salt COOK on Medium, stirring constantly, until thickened. COVER and turn to LOW.  Let simmer for 5-10 minutes. SEASON as desired.   You may wish to add 2 teaspoons to 1 tablespoon of soy sauce to provide color (reduce salt to 1/4 tsp.) Add 1 tablespoon nutritional yeast (not brewer's yeast) for depth of flavor.   Add chicken-like seasoning to taste for chicken and turkey-type dishes.

Recipe for Bean Spread (Vegan) (Gluten-free)

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Simple, Healthy, Delicious Bean Spread PUT IN BLENDER: *1 C. cooked Beans *1/8 tsp. Sweet Basil *dash of Garlic Powder *1/2 tsp. Onion Salt *Salt to taste >Whiz Beans with enough liquid to enable blender to turn. For gravy, just add more water. Mix in seasonings. Blend together and chill.

Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)

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Popular Nuteena was removed in 2005 Wikipedia image Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold.  This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original. PUT IN BLENDER: *15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid) *2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking) *1 1/2 tablespoons/22 ml tomato paste *1/4  teaspoon/1.25 g onion powder *1/4 teaspoon/5 ml lemon juice 💞Blend all above ingredients until smooth. 🍜Pour into a large bowl and add following ingredients:  *2/3 cup/ 120 g olives, chopped *1/3 cup/80 g peanut butter Mix well.  🥪Makes 1 1/2 cups of yummy spread.   Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun. I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtract an ingredient that made it

Recipe for Melty Cheese (Vegan) (Gluten-free)

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This vegan melty cheese recipe is everything you are looking for: creamy, tasty, cheesy, and easy to make! Oh, and no cholesterol-- so healthier as well! PUT INTO BLENDER: *2 c. water *4 OZ.Pimento, diced *1/4 C. Cashews  *1/2 T. Lemon Juice *1 1/2 tsp. Onion Powder *1/4 tsp. Garlic Powder *2-3 heaping T. Tapioca Starch (for that gooey-stringy cheesey effect!) *1-3 T. Nutritional Yeast Whiz together until smooth.  Cook in heavy saucepan until thick (5-6 minutes). Stir constantly. SUGGESTION: Let melty cheese cool if used as a dip.  If used as a sauce over vegetables, use hot. Other Cheesy Sauce or Spread Recipes in this Blog include: Alpine Cheese Spread American Cheese Golden Sauce Another Melty Cheese

Two Recipes for Tomato Dressing (Vegan) (Gluten-free)

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Two tomato sauces/dressings guaranteed to amp up your home or hospitality dining experience.     CREAMY TOMATO DRESSING *1 C. Water *1 C. Cashews *1/8 tsp. Garlic Salt *1/2 tsp. Onion Salt *1/4 C. Dry Onion *2 T. Lemon Juice *1 T. Nutritional Yeast *1 ripe Tomato WHIZ all ingredients in blender until smooth.  Use as a dressing, sandwich spread, or as a sauce for vegetable s.   Tomato-Lemon Dressing Blend together : *2 C. canned Tomatoes *1 C. Lemon Juice *1 C. Pineapple Juice *1/2 tsp. Salt *1 C. chopped Parsley *1 1/2 C. chopped Onion *1 clove Garlic , minced Lovely refreshing salad dressing.  Store in glass container with lid in fridge.

Recipe for Millet Margerine (Vegan) (Gluten-free)

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STIR TOGETHER IN SAUCEPAN: *1 T. Agar Agar *1/2 C. cold water LET ABOVE STAND 5 MINUTES Cook until Agar Agar is dissolved and liquid is clear                            IN BLENDER: *1 C. packed cooked HOT Millet (cooked 1 C. Millet to 4C. Water 50 minutes with salt) *HALF of Agar Agar mixture *1 tsp. Salt *1/4 C. raw Cashews (cleaned) *1-2 cooked,peeled Carrots (for colour) WHIZ UP AT LOW SPEED, increasing speed to High until super smooth.  Blend in remaining Agar Agar mix at low speed.  Let stand a few minutes so air bubbles can escape.  Pour into containers and chill.  Keeps 1 week in fridge.

Recipe for Coleslaw with Cashew Dressing (Vegan) (GLuten-free)

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INTO BOWL PUT THE FOLLOWING: *1/2 head Chinese Cabbage, shredded *2 Broccoli Florets, cut small *1/2 to 1 C. Green Onions, chopped fine *1 small Zucchini, chopped fine IN BLENDER WHIZ: *1/2 c. Water *2 T. Lemon Juice *1/2 C. raw Cashews *2 T. Chicken-style Seasoning (no MSG) DRESS salad just before serving

Recipe for 5-Bean Nut Salad (Vegan) (Gluten-free)

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INTO SALAD BOWL PUT THE FOLLOWING: *1 C. Red Kidney Beans *1/2 C. Garbanzos *1/2 C. Pinto Beans *1/2 C. Lima Beans *1/2 C. fresh String Beans *1 C. chopped Onion (Red or Green) *1 C. Nut pieces (Pecans, Walnuts, etc.) DRESSING TO MARINATE: *2 T. Sunflower or Grapeseed Oil *1 T. Mrs. Dash (Original or Cajun) *1/2 C. Lemon Juice *1 T. Brown Sugar

Recipe for Sunflower-Garbanzo Pate (Vegan) (Gluten-free)

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BLEND together: 1/2 C. Water 1/4 C. Lemon Juice 1/2 C. Raw Sunflower Seeds 1/2 C. Cooked Garbanzo Beans 1 T. Sunflower or Grapeseed Oil 1 T. Miso 1 T. Onion and/or Garlic Powder PUT INTO A BOWL and Stir in: 1/2 C. Garbanzo Flour 1/2 C. Tapioca Flour LET STAND TO THICKEN (OPTIONAL: 1 T. Nutritional Yeast or Seed Butter)

Recipe for Potato-Green Bean-Carrot Soup (Vegan, Gluten-free)

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2 Qts. Water 2 C. diced Green Beans 2 C. diced Carrots 1 T. Onion Flakes 2 Bay Leaves 2 fresh Savory sprigs or 1 T. dry Savory Flakes BRING TO BOIL TURN DOWN HEAT and let SIMMER 15 minutes ADD: 3 C. diced Potatoes 2 T. Chicken-style Seasoning (No MSG) SIMMER 15 minutes and serve with dollop of  Cashew Sour Cream Recipe: CASHEW SOUR CREAM: *1 C. Water *1 C. raw Cashews *1 T. Lemon juice *1/2 tsp. Sea Salt *1 T. Coconut Oil, melted over hot water

Recipe for Beet-Barley Borsch

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Beet-Barley Borsch (with perogy and cashew sour cream) SOAK: 1 C. Barley groats, approximately 4 hours IN SOUP POT: 3 Qts. Water 1 C. pre-soaked Barley 2 medium Beets, coarse-grated 1/2 medium head of Cabbage, chopped fine BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 minutes. 1/2 C. Onion Flakes 2 Vegetable Bouillon Cubes OPTIONAL: Add 1 or 2 C. crushed Tomatoes SERVE with a dollop of Cashew Sour Cream Recipe by whirling up the following in your blender: CASHEW SOUR CREAM: *1 C. Water *1 C. raw Cashews *1 T. Lemon juice *1/2 tsp. Celtic Sea Salt *1 T. Coconut Oil, melted over hot water

Recipe for Lentil, Green Pea, Barley Soup (Vegan)

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Lentil, Green Pea, Barley Soup with a vegan Parmesan topping  Soak overnight: 1 C. Lentils 1/2 C. Green Peas 1/2 C. Pot Barley IN SOUP POT: Soaked Lentils Peas 3 Qts. Water Barley BRING TO BOIL TURN DOWN heat to SIMMER approximately 15-20 minutes. ADD: 1 C. chopped Carrots or Tomatoes 1/2 C. chopped Celery 1 C. Onion Flakes OR 1 raw Onion, chopped 2 cubes Organic Low-Sodium Vegetable Bouillon 2 T. Chicken-style Seasoning (No MSG)

Recipe for Vegan Potato Salad with Vegan Dressing

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Cube or chop into bowl while warm: 6 large, cooked Potatoes Add: 1/2 C. chopped Celery 1 C. chopped Red and Green Peppers 1 C. chopped Green Onions Optional:  Chopped Olives, Raddish, Cherry Tomatoes, etc. DRESSING: In blender, whiz: 1 C. Rice or Soy Milk 2 T. Chicken-Style Seasoning (No MSG) 1 cooked Potato 2 T. Sunflower Seed Oil Mix dressing into Salad... Enjoy warm or cold. **Image courtesy of Treblrebl at Wikipedia  CC BY-SA 3.0

Crispy Crackers Recipe (Gluten-free, egg-free, dairy-free)

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These crackers are crispy and tasty.  Vegan and gluten-free. They can be used as GF communion bread for those who have gluten restrictions. MIX following dry ingredients together: *3 C. Quick Oats *2 C. Brown Rice Flour *1 C. Potato Starch *1/4 C. Amaranth *1/2 C. Coconut flour OR finely cut coconut (not shreds)- either will work *1 tsp. Salt *1/2 C. Sesame Seeds In blender or with Whisk: *1 C. Water *2/3 C. Oil MIX into dry ingredients thoroughly and ROLL out on cookie sheet. CUT into squares- prick with a fork BAKE at 300F about 30 minutes until browning.

Millet Honey Nut Bread Recipe (egg-free, dairy-free)

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COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking School)