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Showing posts with the label lemon juice

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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...

Samm'n Spread

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  There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish. This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers! INGREDIENTS:     2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rin...

Almond Sour Cream - Raw Vegan, Gluten-Free, Soy-Free, Whole Food

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As you can see from the following photo, this Almond Sour Cream is a silky, thick, creamy vegan sub for dairy sour cream .  And it costs lots less than Tufutti or other commercial vegan formulations. INGREDIENTS: 1 C. Raw Almonds Filtered Water to soak almonds 1/4 C. Fresh-squeezed Lemon Juice 1 C. Fresh Filtered Water Pinch of Salt METHOD: Soak Almonds in 2 C. Water for 12-48 hours Drain and rinse almonds Remove husks from almonds and set aside Whirl up almonds in blender with fresh water until smooth and fluffy Blend the lemon juice into the almond puree and add a pinch of salt Use this wonderful non-dairy sour cream as a topping on your vegan Taco Salad!  Use it wherever you would have used dairy sour cream in the past. -------------------------------------------

Cranberry Orange Bread Recipe (Healthy Choices Cooking Class)

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INGREDIENTS: 3 C.  Orange Juice 1 T. Baking Yeast 1 T. pure Lemon Juice 1 T. Gluten Flour 1/2 tsp. Sea Salt 1 C. chopped Pecans 1 C. dried Cranberries 3 C. Whole Wheat Flour 4 C. Spelt Flour or Unbleached White Flour (or as needed) METHOD: Warm orange juice to above room temperature, but not hot.  Place in a mixing bowl. Sprinkle yeast into orange juice.  Wait 10 minutes, or until yeast bubbles up to the surface. Add remaining ingredients.  Add enough flour so dough is not "sticky". Cover mixing bowl with a towel and set in a warm area.  Allow dough to rise for approximately 1 hour or until double in size. Knead dough, and divide in half into a round loaf and place on a baking sheet that has been prepared using a non-stick spray. Cover loaves again in a clean dish towel and let stand 20 minutes or until double in size. Bake at 350 degrees F for 30 minutes or until golden brown on top. Cool bread on racks. *These loaves freeze well. Mak...

Vegan Potato Casserole (egg-free, dairy-free)

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Vegan Potato Casserole - real comfort food  *Approximately 6 Cups peeled, cooked potatoes *Cool and DICE the potatoes with 2 Cups of Cashew Sour Cream (recipe follows): 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 ADD TO ABOVE: *1 c. chopped Green Onions or Chives *2 T.  Chicken-Style Seasoning (No MSG) *Fake Bacon Baco-Bits or diced organic smoked tofu (optional) MIX WELL, and then turn into a shallow casserole dish. SPRINKLE on 1 or more cups Toasted Cashew pieces and seasoned Croutons *Heat through in the oven Other DIY Sour Cream Recipes (Dairy Free) Almond Sour Cream Soya Tasty (Tofu) Sour Cream

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.

Vegetable Hot Pot Recipe (egg-free, dairy-free)

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This veggie hot pot has the usual root veg, celery AND turnip and apple in it! Yum! PARBOIL 2 large Potatoes, sliced The bottom layer before the potatoes go on RESERVE for topping SAUTE in 2 T. Oil: *1 Leek OR 1 bunch of Green Onions, coarsely chopped *2 cloves Garlic, minced ADD the following chopped vegetables: *1 large Carrot *2 Celery Stalks *1 Turnip, medium *2 C. Water *Salt and Pepper to taste SIMMER a few minutes ADD: *1 Apple, sliced *1 tsp. Sage or Savory *2 T. Lemon Juice PUT into the casserole dish COVER with parboiled potatoes SPRINKLE with Parsley Flakes and grated Non-Dairy Cheese BAKE at 350F to heat through and melt cheese. The top layer of parboiled potatoes, chopped parsley and a few Daiya 'cheese' shreds 

Date Tart Recipe (egg-free, dairy-free)

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Date Tarts (Gluten-Free version) TART SHELLS: MIX TOGETHER: *3/4 C. Oil (optional: 1/2 C. melted Coconut Oil) *2 T. Brown Sugar *2 C. Flour KNEAD until an oily ball. PINCH off pieces and press into muffin tins to make a thin shell. BAKE at 400F for 15 minutes. GLUTEN FREE TART SHELLS: Put together in Food Processor: 1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds 2 T. Coconut Palm Sugar 1/4 C. melted Coconut Oil Pinch off (as above) and press into tins.  Bake as above. FILLING: *2 packed C. Dates, pitted, chopped *1/4 C. Brown Sugar *1 1/2 C. Water *1/4 C. Lemon Juice BOIL until dates are mushy. SPOON into shells. COOL and ICE with a CITRUS ICING: *1 1/2 C. Icing Sugar *1/2 C. Margerine *1 tsp. Vanilla *2 T. Lemon Zest *about 1 T. Rice or Soy Milk to make a soft icing. ~Recipe by Wyona

Carrot Pudding (egg-free, dairy-free)

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    Steamed Carrot Pudding MIX all ingredients together: *1 C. Brown Sugar *1 C. Flour *1 C. Margarine (or Coconut Oil) *1 tsp. Non-aluminum Baking Powder *1 C. Raisins *1 C. Currants *1 C. shredded raw Potato *1 C. shredded raw Carrot *1/2 tsp. Salt *1 tsp. Cinnamon *1/4 tsp. Nutmeg *1/4 tsp. Cloves *1/4 tsp. Ginger STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.   SERVE with Lemon Sauce. LEMON SAUCE: *1 c. Water *1/2 C. Sugar *1 tsp. Lemon zest *1/4 C. Lemon Juice *1 T. Cornstarch Heat to thicken Steamed Pudding image by Linda Taylor, Pixabay.

Date Cashew Cream Recipe (dairy-free, egg-free, gluten-free)

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Date Cashew Cream on Very Berry Squares BLEND TOGETHER: *1 C. Water *1 C. Cashews *7-9 Dates (softened in hot water, pits removed) *2 T. Coconut *1 T. Lemon or Orange zest, finely grated *Pinch of Salt *1/4 C. Lemon Juice *2 T. Tapioca Starch LET STAND or refrigerate.

Pecan Fiber Fruit Cookies Recipe (Dairy-free, Egg-free)

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These delicious Pccan Fiber-Fruit cookies are the best treat food that also works to keep you healthy. When you bake these beauties, you know exactly what you are getting. Pecans are particularly tasty in cookies! And did you know that pecans are at the top of the health chart with walnuts in working to prevent some cancers? I was so thrilled to find this out, because pecans are my favourite nut-- well, next to my health nut husband. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer!  SOAK overnight: 1 C steel-cut Oats in 1/2 C. warm Water (use gluten-free oats if you are sensitive to gluten) BLEND together the following: 1 large Apple with peeled and quartered 1/4 C. Water 1/4 C. Lemon Juice 1/2 C.  Seed Oil DRY INGREDIENTS: MIX in large bowl: 1 C. ground Pecans  2 T. Egg Replacer 1/2 C. Whole Wheat Flour 2-4 T. Brown Sugar or...

Yummy Oatmeal Cookie Recipe (Dairy-Free, Egg-Free, Sugar-Free)

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           These are old,-fashion delicious oatmeal cookies. But vegan. You decide what you want to add in-- we have made some suggestions.  BLEND: 1 C. Water 1/2 C. Cashews or pre-soaked Almonds 1/2 C. chopped Dates 1 tsp. Vanilla 1/2 tsp. Salt Wiz until smooth. SLOWLY ADD 1/2 C. Oil (Grapeseed or Sunflower Seed Oil) EMPTY into large bowl ADD: 1/4 C. Lemon Juice STIR gently, to thicken. ADD: 1/2 C. chopped Nuts  1 C. Raisins 1/4 C. All-purpose or gluten-free Flour 1/4 C. Tapioca Flour 2 C. Quick Rolled Oats LET STAND 10 minutes DROP by spoonful onto well-greased cookie sheet BAKE at 350F about 20 minutes until browning.

Alpine "Cheese" Spread Recipe

MIX 1 C. fine Corn Flour and 1 C. Water ADD 2 C. Boiling Water IN SEPARATE PAN put 1/3 C. AgarAgar-- Soak in 1/2 C. Warm Water ADD: 1/4 C. finely ground Cashews 1/4 C. fine Nutritional Yeast 1/4 tsp. Salt Pinch of Garlic Powder 1 T. Onion Powder 2 T. Lemon Juice WHIZ all ingredients in blender and pour into a mold to cut into squares when chilled. Other Cheesy Sauce or Spread Recipes in this Blog include: American Cheese Golden Sauce Melty Cheese Another Melty Cheez