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

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

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 or 5 drops **Young Living Cinnamon Bark Essential Oil 
1/4 teaspoon Celtic Sea Salt

*   Silicone Pans work best for quick packing, easy removal of cakes, and fast clean-up
** Use only pure Food-Grade Therapeutic Essential Oils that are are ingestible (if it says "only for external use" they are NOT ingestible).

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

Very Berry Squares with Date Cashew Cream Topping.
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.
1 C. Strawberries
1 C. Blackberries or Blueberries
2 C. Rhubarb (cut small- or other berries/fruit)
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)

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.


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

Avocado-Cucumber Appetizers with Shredded Carrots (alternative to Sprouts)
MASH an Avocado with a fork, whip until creamy
*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)

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)

Washington Chowder


*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
3 C. Water

SIMMER 10- 15 Minutes

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

1 clove Minced Garlic
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Sunflower-Nut Meat Balls Recipe (egg-free, dairy-free, vegan)

Sunflower Nut "Meatballs" immersed in a veggie stew--
great also as a part of a traditional Spaghetti and Meatball  Dinner
COARSE-GRIND 1 C. raw Sunflower Seeds
COARSE-GRIND 1 C. Pecans or Walnuts
IN MIXING BOWL PUT: 4 C. Wholewheat Bread or Rolled Oats
*2 C. Water
*1 Raw Onion
*2 cloves Garlic
*2 T. Caflib or roasted chicory
*1 tsp. Black Pepper
*1 T. Marmite (Beef-flavor veg. seasoning) or Celtic Sea Salt to taste
*1 tsp. Mequite (optional)
FORM INTO BALLS (golf ball or smaller)
They should stick together, firm but not crumbly.
PLACE on well-greased cookie sheet (or Silicone Sheet or Parchment Paper) and
BAKE at 450F approximately 15-20 minutes.
-Recipe by Wyona with Adaptations by Cynthia

Another Meatball Recipe you might enjoy:

Yummy "No Meat" Balls

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

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)

Garbanzo Bean Salad- good winter or summer
*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
*2 T. Olive Oil
*Pinch of Salt
*1 tsp. Honey
*2 T. Lemon or Lime Juice

And click HERE for a mash-y sort of garbanzo bean salad (above) whose recipe doubles as a yummy spread

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

Make crumbly crust pastry:
*1 c. Brown Rice Flour
*4 T. Brown Sugar
*1/3 C. Sunflower Seed or Grapeseed Oil
*1/2 C. Fine Chopped Pecans or Hazelnuts
SPRINKLE in a little water if needed
PRESS mixture into pie plate
*Dissolve 3 T. Agar Agar (powder or flakes)into warm water in small saucepan and bring to a SIMMER.

*1 Medium Firm Tofu Cake (12 oz.)
*1/2 C. Sugar
*1/4 tsp. Salt
*1/4 C. Lemon Juice
*2 T. Grated Lemon Rind
*1 tsp. Vanilla
SLOWLY ADD Agar Agar and then pour into Pie Shell
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)

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)
*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)

*2 medium, chopped Onions in 1/4 C. Water until tender
*2 C. Water
*1/2 tsp. Salt
*1/3 C. Cashews
*1/4 C. Whole Wheat Flour (or 1/4 C. Nutritional Yeast)

*Add 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)

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.

(recipe 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:

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

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)

American Cheez- freeze and cut for sandwiches... completely thawed is a like a cream cheese spread-- delicious!
*1 C. Water
*1/3 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 Spread Recipes in this Blog include:

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

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)

To 1 C. of Tofu Mayo, ADD:

*1 T. each of:
--chopped Onion
--Green Pepper
--Dillweed (to taste)
Let the Tartar Sauce stand in the fridge overnight to strike and blend through

GREEN SALAD DRESSING Recipe (Gluten-free, vegan)

SO EASY-- So Tasty and so much less expensive and healthier than gourmet salad dressing!

*2 T. Lemon Juice
*1 tsp. Onion Salt
*1 Cucumber, thinly peeled
*1/2 C. Cashews (cleaned)
*1 bunch Green Onions, with Tops

Wonderful as a salad dressing or a dip!

Tomato-Lemon Dressing Recipe (Gluten-free, Vegan, Egg-free)

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

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

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 10 minutes.
SEASON as desired.

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

Simple, Healthy, Delicious Bean Spread
*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)

Cedar Lake Meatless Nuti-Loaf, 19 oz. Can
Similar to Nuteena, which is no longer sold.
Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold.  This is a recipe that strives to replicate the flavor.  You can purchase Nuti-Loaf (to the Left) which is similar.

*15 oz. Garbanzo beans, drained (save liquid)
*2/3 C. Olives, chopped
*2/3 C. Garbanzo liquid (from can)
*1/3 C. Peanut Butter
*1 1/2 T. Tomato Paste
*1/4 tsp. Onion Powder
*1/4 tsp. Lemon Juice
Whiz up all ingredients except for Olives and Peanut Butter. Pour into a large bowl and add olives and Peanut Butter and mix well. Makes 1 1/2 C. of Spread. Delicious when topped with sprouts and sweet onion on crackers, or used as a sandwich filling.

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

*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 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:

Recipe for Creamy Tomato Dressing (Vegan) (Gluten-free)

*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 vegetables.

Organic Raw Cashews - 2.5 Lbs - Whole, Non-GMO: Great for Making Cashew Butter, Cashew Milk, Cooking & Recipes, More

Organic Raw Cashews - 2.5 Lbs - Whole, Non-GMO: Great for Making Cashew Butter, Cashew Milk, Cooking & Recipes, More
From Handy Pantry

List Price:$44.95

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The healthy, safe way to make cashew recipes-- Non-GMO and Organically-Grown. A little pricey? Check out Amazon's natural Cashews...

Product Description

Organic Whole, Raw Cashews. 2.5 Lb. Resealale Bag. Perfect for making cashew milk, cashew butter, or any recipe that calls for cashews. All natural, raw, non-GMO and Certified Organic.
These raw, organic cashews are ideal for making your own organic cashew milk, but can be used for any recipe that calls for raw cashews. Cashews are a great source of proteins, enzymes and healthy fats. The are creamy and wonderfully soft. Enjoy them in cooking recipes or eat them right out of the bag. We love using these cashews for making cashew milk.

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

*1 T. Agar Agar
*1/2 C. cold water
Cook until Agar Agar is dissolved and liquid is clear

*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.

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


*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


*1/2 c. Water
*2 T. Lemon Juice
*1/2 C. raw Cashews

DRESS salad just before serving

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


*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.)


*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)

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
(OPTIONAL: 1 T. Nutritional Yeast or Seed Butter)

Cashew-Pecan Sandwich Filling

In BLENDER, fine grind the following:
1/2 C. Cashews
1/2 C. Pecans

1 C. Mashed Potato
2 T. Nutritional Yeast
1 tsp. Marmite or Savorx
2 T. Onion Powder or Garlic Powder
OPTIONAL: pinch of curry, Mrs. Dash Original

Recipe for Tofugg Salad (Egg Salad Substitute)(Vegan)

This is an excellent vegan egg-salad substitute that works well as a sandwich filling, or a spread on buns, rye crisp, etc.
MASH 1 firm block of Tofu
ADD and MIX together:
1 C. mashed Potato
1 tsp. Tumeric
1 T. Onion Powder
1 T. Lemon Juice
1/2 C. diced Green Onion
OPTIONAL: diced Dill Pickle
1 tsp. Extra Virgin Olive Oil

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

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
TURN DOWN HEAT and let SIMMER 15 minutes
3 C. diced Potatoes
2 T. Chicken-style Seasoning (No MSG)
SIMMER 15 minutes and serve with dollop of  Cashew Sour Cream Recipe:

*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 Beet-Barley Borsch

Beet-Barley Borsch (with perogy and cashew sour cream)

SOAK: 1 C. Barley groats, approximately 4 hours
  • 3 Qts. Water
  • 1 C. pre-soaked Barley
  • 2 medium Beets, coarse-grated
  • 1/2 medium head of Cabbage, chopped fine
  • 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:

*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)

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

Soaked Lentils
3 Qts. Water


TURN DOWN heat to SIMMER approximately 15-20 minutes.
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

Cube or chop into bowl while warm:
6 large, cooked Potatoes
1/2 C. chopped Celery
1 C. chopped Red and Green Peppers
1 C. chopped Green Onions
Chopped Olives, Raddish, Cherry Tomatoes, etc.

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

Bulgar Pilau (or Pilaf) Recipe (Egg-free, Dairy-free)

SAUTE for 2-3 minutes in 4 T. Oil or Margerine:
*1 Red Onion, sliced
*2 cloves Garlic, minced
*3 C. Vegetable Stock or Water and Bouillon Cubes
*2 C. Bulgar Wheat
BRING the above to a Boil
REDUCE to simmer
*1 C. Tomatoes, chopped
*1 can Baby Corn
*5-6 Broccoli Florets
LET SWEAT to heat vegetables
*2 T. Honey
*1/3 Golden Raisins
*1/2 C. Pine Nuts
*1/2 tsp. Cinnamon
*1/2 tsp. Cumin
*Salt and Pepper to taste
GARNISH with Green Onion, slivered

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

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. fine Coconut
*1 tsp. Salt
*1/2 C. Sesame Seeds

WHIZ 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
BAKE at 300F about 30 minutes until browning.

CORN CRISPS Recipe (gluten-free, egg-free, dairy-free)

WHIZ together in the Blender:
*1 C. Water
*1 T. Honey
*1 T. Nut or Sesame Butter
IN LARGE BOWL, combine Above and:
*1 1/2 C. Corn Meal
*1/2 C. fine Coconut
*1 tsp. Salt
DROP onto greased cookie sheet
FLATTEN with a fork
BAKE at 325F approximately 20 minutes unitl browning slightly
COOL on pan

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

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.
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.

Multi-Grain Sunflower Seed Mineral Bread Recipe (egg-free, dairy-free)

This is REAL BREAD-- has substance, flavour, texture-- when you eat it, you feel nourished!
IN MIXER or Bread Maker
*1 1/2 C. Warm Water
*1 T. Molasses
*2 tsp.granular Yeast
LET STAND while mixing the following dry ingredients:
*1/2 C. Raw Sunflower Seeds, ground
*1/2 C. Scotch Oats
*1/2 tsp. Salt
*1/2 C. Rye Flour
*2 1/2 C. Whole Wheat Flour
*2 T. Gluten Flour
*1 tsp. Kelp powder
MIX dry ingredients well.
ADD to wet mixture.
MIXER (Dough Hook 3-5 minutes or KNEAD for 5-6 minutes)
until smooth.
If dough is too stiff, add 1/4 C. Water or more (Scotch Oats absorb moisture).
LET RISE in warm place until double in bulk.
PUNCH DOWN and LET RISE until double again.
BAKE at 375F about 30-40 minutes

Savory Plait Recipe (Braid) (egg-free, dairy-free)

IN MIXER or Large Bowl:
*1 1/4 C. warm Rice or Soy Milk
*1 T. Sugar
*1 T. Oil
*2 tsp. Granular Yeast. Let bubble.
COMBINE in separate bowl:
*1/2 tsp. Salt
*3 C. whole wheat unbleached Flour
*1 C. Chickpea Flour
ADD liquid and KNEAD dough until soft
*1 Onion, chopped
*1 red Pepper, finely chopped
*1 green Pepper, finely chopped
*1 tsp. Chili pepper
Continue by folding over and over until vegetables are mixed in.
IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD
COVER and keep in warm place until double in bulk.
DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid
PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes.
BRUSH with seasoned oil.

"Sham Chowder" Mushroom Soup Recipe (egg-free, dairy-free)

"Sham" Chowder- tastes better than the 'real' thing... and healthier too

SAUTE in 2 Quart pan in 2 T. Oil:
*4 large Oyster Mushrooms, sliced
*1 medium Onion, chopped
*2 cloves Garlic, minced

*1 Quart Water and 2 cubes Low Sodium Bouillon
*1 C. chopped Celery
*3 Potatoes, diced
SIMMER for 10 mintues and ADD:
*1 T. Mrs. Dash Original
*2 C. Cashew or Almond Cream (2 C. Water + 1 C. Cashews or Almonds blended)
*Salt to taste

For a New England flavor, add Simulated Bacon Bits.

You may also want to try:

3-Bean Sandwich Spread Recipe

WHIZ or MASH together:
*1 can Garbanzo Beans
*1 can Mixed Bean Medley or Pinto Beans
*1 can Fava Beans
*2 T. Olive Oil
*2 tsp. Onion Powder
*1/2 tsp. Turmeric
*1/2 tsp. Cumin
*1/2 tsp. Coriander
*1 tsp. Cajun seasoning or 1/2 tsp. Chili Powder
*1/2 tsp. Salt
*2 T. Lemon Juice
OPTIONAL: 1 T. Garlic, minced
*chopped Green Onions

Broccoli-Zucchini Salad Recipe

*1 Zucchini, sliced
*2 C. tiny Broccoli florets
*1 red Onion, thinly-sliced
*1 orange or red Bell Pepper, sliced or diced
*1 TSP. Dijon Mustard
*1 T. Olive Oil
*1 tsp. Sugar
*1/2 tsp. Salt
*2 T. Lemon or Lime Juice
*1 tsp. fresh Rosemary, chopped (Parsley, Basil, or your favorite fresh herbs)

Zucchini Boats Recipe (egg-free, dairy-free)

Stuffed Zucchini Boats  --

PREPARE 3 Zucchini by cutting lengthwise and scooping out center.
SAVE flesh from center to add to filling.

*2 C. cooked Rice
*2 C. Brown Bread Crumbs
*1 C. Pecans or Walnuts, chopped
*1 C. Celery, finely chopped
*1 Onion, grated
*1 T. minced Garlic
*1/2 tsp. Basil
*1/2 tsp. Summer Savory
*1/s tsp. Sage
*2 T. Marmite or Savorx
WHISK together:
1 C. Hot Water
2 T. Caflib
ADD above to the crumb mixture and stuff the Zucchini Boats.
BAKE on well-greased cookie sheet at 400F for about 45 minutes.

Summer Borscht (Green Soup) Recipe (egg-free, dairy-free)

*4 C. Water
*1 C. Bulgar or Barley
SIMMER about 30 minutes
*2 Carrots, chopped
*2 Potatoes, chopped
*2 Onions, chopped
*2 handsful Spinach, chopped
*4 stalks Green Onion, chopped
*1 tsp. Salt
*2 Bay Leaves
BRING TO BOIL and turn heat down to SIMMER about 20 minutes, until vegetables are tender.
SERVE with Cashew Sour Cream (recipe as follows):
*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
*1 c. chopped Green Onions
*2 T. Chicken-Style Seasoning (No MSG)

Mexican Vegetable Stew Recipe (gluten-free, dairy-free, egg-free)

Mexican Vegetable Stew-- mucho gusto!
In 4-Quart Pot:
*2 C. Water
*4 cubes Organic Vegetable Bouillon
*2 Onions, sliced
*1 red Bell Pepper,chopped
*4 red Potatoes, sliced
*1 small Zucchini, diced
*2 C. cooked Pinto Beans
*2 T. Lime or Lemon Juice
*1 tsp. Cumin
*1 clove Garlic, minced
*1 tsp. Oregano
*1/2 tsp. Chipolte
*1/2 C. Cilantro, chopped
*Seasonings of Choice
BRING TO BOIL: Turn down heat to simmer 10 minutes
OPTIONAL: 1 can diced Tomatoes

Brazilian "Feijoada" Black Beans Recipe (Gluten-free, egg-free, dairy-free)

Combine in 4-Quart Pot:
*2 C. Water
*3 Vegetable Bouillon Cubes
*1 clove Garlic, minced
*3 Onions, chopped
*2 C. Tomatoes, diced
*2 cans Black Beans
*1/2 tsp. Marmite or Liquid Smoke
*Pinch Cayenne
*1/2 tsp. Salt
*1/2 tsp. Oregano
*1 T. Oil

SIMMER ABOVE 10 minutes

SERVE OVER long grain Brown Rice or Corn Bread

Stuffed Spanish Onion Recipe (dairy-free, egg-free)

*3 large Spanish Onions, cut in half, hollowed out

in Mixing Bowl, put:
*Left-over Onion, chopped fine
*2 C. dry whole wheat Bread Crumbs
*1 C. grated Mushrooms
*2 Tomatoes, chopped
*1 clove Garlic, minced
*1/4 C. Parsley, chopped
*1 C. ground Pecans or Hazelnuts
*1/2 tsp. Oregano
*1/4 tsp. Savory
*1/4 tsp. Basil
*1/2 tsp. Salt
*1/2 tsp. Black Pepper or Chili Powder
LET STAND until moisture is absorbed by crumbs.
FILL oiled Onions and
BAKE on greased cookie sheet at 400F about 30 minutes

Jamaican Red Pea Soup Recipe (Gluten-free, dairy-free, egg-free)

A video is posted below with a slightly different mix of ingredients, but vegan also.
In a 4-Quart Pot Saute:
*2 T. Oil
*2 cloves Garlic, minced
*2 Onions, chopped
*1 Green Bell Pepper, chopped
*1 Anaheim Chili Pepper or Rocotillo, chopped
*4 C. Water
*1 Carrot, diced
*1 Yam, diced
*1/2 C. Quinoa
*2 C. Cooked Red Split Peas (or Red Lentils)
*1/2 can Coconut Milk or 1 C. Cashew Milk
*Pinch Allspice
*1 tsp. Thyme or Basil
*Salt to taste

Summer Squash Loaf Recipe (Egg-free, Dairy-free)

*1 C. Boiling Water
*1/2 C. Cornmeal
*1/4 C. Oat Bran
LET STAND to absorb moisture
*1/2 C. Ground Almonds
*1/2 C. Ground Sunflower Seeds
*1/2 C. cooked Lentils
*1 C. cooked Garbanzos (Chick Peas)
*1 C. Bread Crumbs
*1 C. Squash, finely-chopped
*2 Onions, finely-chopped
*1 Green Bell Pepper, chopped
*1/2 tsp. Celery Seed
*1/2 tsp. Oregano or Savory
*1/2 tsp. Salt or 2 tsp. Chicken-Style Seasoning (No MSG)
MIX WELL, put into well-greased loaf pan.
BAKE at 350F for approximately 45 minutes.

Quick Vegetarian Chili and Corn Dumpling Recipe (Egg-free, Dairy-free)

*2 T. Oil
*1 clove Garlic, minced
*1 medium Onion, chopped
*1 medium Bell Pepper, chopped
*Vegetarian crumbled burger (eg., Yves)
*1 can crushed Tomatoes
*1 tsp. crushed Chilies
*3 C. cooked Kidney or Pinto Beans
SIMMER 10 minutes before adding Dumpling Dough

Combine the following dry ingredients:
*1/2 C. Corn Meal
*1/2 C. Whole Wheat Flour
*3 T. Non-aluminum Baking Powder
*2 T. Celimix Egg Replacer
*1/2 tsp. Salt
*1 C. Cream Corn
*1/2 C. Rice Milk
DROP BY SPOONSFUL into Chili in Skillet
COVER and cook approximately 15 minutes

Peruvian Peas and Rice (Gluten-free, egg-free, dairy-free)

SAUTE in a skillet:
*2 T. Oil
*1 large Onion, chopped
*1 red Bell Pepper, chopped
*4 cloves of Garlic, minced
*2 T. Chilies, fine-chopped
*1/2 tsp. crushed Chili Peppers
*1 tsp. Coriander
*1 tsp. Cumin
*1 C. frozen Peas
*1 C. Corn Kernels
*1/2 C. Lemon Juice
SIMMER 10 Minutes
*4 C. cooked Brown Rice and Salt to taste

Lima Bean Casserole Recipe (Gluten-free, Egg-free, Dairy-free)

*2 C. grated Carrots
*2 C. Celery, chopped
*1 C. Nuts, ground (Walnuts, Pecans, etc.)
*1 C. shredded Cabbage
*1 medium Onion, chopped
*2 cloves Garlic, minced
*1 Bell Pepper, chopped
**2 C. Dry Bread or Cracker Crumbs OR 2 C. Cooked Quinoa or Rice
*1 C. Cashew or Rice Milk
*2 T. Oil
*2 T.Chicken-Style Seasoning (No MSG) or 1 tsp. Cajun Seasoning
*2 C. frozen Lima Beans, unthawed
MIX and put into well-greased casserole dish
BAKE at 350F for approximately 45 minutes

**(Note from Cynthia re above recipe: if making this Gluten-Free you will want to use either GL bread crumbs (expensive) or 2 C. cooked quinoa, rice or millet-- the picture shows the casserole made with cooked quinoa.  Delicious topped with Tomato Pasta Sauce.)

Chilled Couscous Salad Recipe (Egg-free, Dairy-free)

In 2-Quart Pot, BRING TO BOIL 1 C. Water.
*2/3 c. Couscous
COVER and LET STAND for 10 minutes
*1 T. Tahini or Almond Butter
*1/2 C. Orange Juice
*1/4 C. Golden Raisins
*1 tsp. Ginger
*1 C. Garbanzos
*1 C. assorted, chopped Fruit (Mango, Papaya, etc.)
ADD to chilled Couscous and Chill until evening

Cooking School Cloud (Pick What You Want To See)

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