Posts

Showing posts with the label veggin' out

MOST RECENT POST...

Vegan Spring Rolls - 3 Ways

Image
    Here are 3 fresh, low-fat, vegan spring roll recipes inspired by traditional Asian flavors, each with a unique twist on the filling, wrapper, and dipping sauce. None are fried—they’re all served fresh, preserving both flavor and nutrients. 🥒 1. Vietnamese-Style Fresh Spring Rolls                                                  with Tofu & Vermicelli Wrapper: Rice paper Filling: Rice vermicelli noodles (cooked and cooled) Firm tofu (pan-seared or baked, lightly salted) Julienned carrots Cucumber sticks Fresh mint & Thai basil Romaine lettuce or butter lettuce leaves Dipping Sauce: Peanut Hoisin Sauce 2 tbsp hoisin sauce 1 tbsp natural peanut butter 1 tsp rice vinegar Splash of hot water to thin Optional: crushed peanuts and chili flakes on top Tip: Soften rice paper one at a time in warm water for 10 seconds, then roll tightly with a damp cl...

Fresh V8-ish Juice (Vegan, Gluten-Free)

Image
If you ever wondered how to use all that arugula to best effect: Put the following through your Juicer or Blend Up In Your Blender: *Small Basket of Grape or Cherry Tomatoes (very ripe) *6 Stalks Celery , cut in 1/4s *4 Carrots *Handful of Spinach *1/3 Bunch of Cilantro *Handful of Arugula *2 Cloves Garlic *2 Lemons , peeled and seeded If using a Nut Mylk/Juice Bag to strain the juice, do that into a large pitcher. Pour Juice back into Blender.   ADD: *1 T. Olive Oil *1 T. Raw Honey * Celtic Sea Salt and freshly ground Black Pepper to taste Blend until slightly emulsified (20 seconds). Pour into glasses and add a grating of Pepper (to taste) -Recipe and Demo by Cynthia

Zucchini Sausage Patties (Vegan)

Image
Zucchini Sausage and Tofu Scramble COMBINE in Bowl or Food Processor: 2 C. Cooked Short-Grain Brown Rice 2 C. Whole Wheat Bread Crumbs (or Rolled Oats) 1 C. organic Firm Tofu, mashed 2 T. Lemon Juice 1 T. Nutritional Yeast 2 Large Zucchini, shredded ½ tsp. Marjoram 1 tsp. Basil ½ tsp. Salt 1 T. Mrs. Dash Original OR Pepper to taste (cayenne, black, chipotle, your choice) Let stand and cool. FORM into finger-sized sausages. If too wet, add some fine bread crumbs so the sausages hold together, but not so dry that they crumble apart PLACE on well-greased cookie sheets BAKE at 450 F on Upper rack for 15 to 20 minutes. SERVE alongside Tofu Scramble , if desired. Recipe by Wyona Hertwig

Cashew Mayo Recipe (Gluten-Free, Vegan) (May 6, 2012 class)

Image
In a Blender, Whiz together the following: • 2 C. Water, 2 C. Raw Cashews • ½ C. Sunflower or Grapeseed Oil (or 1/4 C. melted Coconut Oil) • 1 T. Chicken-Style Seasoning (No MSG) • 1 T. Onion Powder • 2 T. Xanthum Gum Powder • ½ C. Lemon Juice • OPTIONAL: Use Cajun Seasoning. Freezes well. Recipe and Demo by: Wyona Hertwig And for a delicious RAW Cashew Mayo recipe by raw chef,  Russell James, click HERE . MORE GREAT MAYO RECIPES ON THIS SITE: Sunflower Seed- Cashew Mayo Quick Cashew Mayo Tofu Mayo

BBQ Sauce Recipe (Vegan, Gluten-Free)

Image
In a Blender, Whiz together the following: 3 Tomatoes,  ½ C. Brown Sugar 1 Onion,  ½ C. GF Soy Sauce or GF Tamari  1 tsp. Mesquite Powder 1 tsp. Mrs. Dash Original 2 T. Tapioca Starch 2 tsp. ground Chia seed May be used as a Raw Condiment on Burgers or Cooked and Stored. Check out the Tofu and Veggie Recipe that uses BBQ Sauce Recipe and Demo by Wyona Hertwig

Rice-Nut Burgers (Gluten-Free, Vegan)

Image
Rice & Nut Burgers with Baby Bela mushrooms on top COOK the following until plump (about 40 min.): 2 C. Short-Grain Brown Rice in 4C. Water In food processor/blender: COARSE-CHOP: 2 C. Raw Nuts ADD the Rice & Nuts above in a Mixing Bowl with: 1 C. Brown Rice Flour ½ C. Tapioca Flour ½ C. Corn Flour Next, in a Blender WHIZ: ½ C. Water 1 Raw Potato 2 Onions 2 Cloves Garlic ½ C. GF Soy Sauce/Tamari 2 T. Caflib (Roasted Chicory) ½ C. Tomato Juice ADD contents of the Blender to the Rice-Nut Mixture and form into Patties. Place on a well-greased cookie sheet. BAKE at 450 F for about 30 Minutes. Serve with a Brown (vegan) Gravy/Sauce or Tomato Sauce Recipe & Demo by Wyona Hertwig

Cauliflower-Cashew Casserole

Image
Luscious Cauliflower-Cashew Casserole • Parboil OR Steam 1 Minute 6 C. Cauliflower florets (or broccoli florets) • Add 2 coarsely grated Carrots • Add 2 stalks Celery, finely chopped (or mushrooms, as in the photo) In Blender, whiz the following until smooth: 2 C. Water,  1 Onion,  ½ C. Sunflower Seed Oil 2 T. Chicken Style Seasoning (no MSG) 1 T. Mrs. Dash Original 2 T. Corn Starch 2 C. Raw Cashews   In a well-greased baking dish arrange vegetables. • Pour Cashew Cream over vegetables • SPRINKLE on Dry Roasted Cashews • BAKE at 375 F. for about 20 minutes • SERVE with a Green Salad Recipe & Demo by: Wyona Hertwig

The Post-ForksOverKnives "Glow"

Image
We have a " Health Message " and we take it seriously.   Adventist Christians are pretty widely "known" for their Vegetarian Cooking Schools, the Coronary Health Improvement Plan (CHIP), the 5-Day Stop Smoking Plan, and the Depression Recovery Program.  Traditionally we stick to these Adventist resources, but a surge of interest in the benefits of plant-based lifestyle has provided a wider base of like-minded materials to draw from for our educational outreaches. In our particular church community there is a small handful of people who were "raised" in the Adventist church... the rest of us have joined, mostly as adults, and quite a few of us were  impressed to become part of this worldwide movement because of the holistic understanding of the Good News-- that is, that our spiritual and mental health do not function independently from our physical health.  We were created as "whole" beings in the likeness of our Creator. (Genesis 1:27)  Whi...