|
|
|
- 3 cups water
- 1/2 cup` cashews
- 2T cornstarch
- 1/2 tsp sea salt
- 2tsp onion powder
- 1/2tsp garlic powder
- 2T Bragg's Liquid Amino's
- 1T Fresh parsleychopped
Blend 1/2 cup water with cashews until smooth. Add the rest of the ingredients, except parsley. Pour into saucepan and stir while cooking until thickened. *For chicken style gravy, omit salt and add 1-2 teaspoons ABCO Chicken Style Seasoning.
Noodle Peas Casserole
|
|
|
- 1/2pound ribbon noodles
- 1 1/2-2cups original rice milk
- 1tsp ABCO Chicken Seasoning
- 3/4tsp onion powder
- 1/4tsp garlic powder
- 1/4tsp sea salt
- 1/3cup peas
- 1cup Fresh mushrooms
- 1T cornstarch
Cook ribbon noodles as directed on package. Sauté mushrooms. Thicken milk with cornstarch. Season with ABCO Chicken Seasoning, onion powder, a little garlic powder and sea salt. Add peas and mushrooms. Mix all ingredients well. Bake at 350° until thoroughly heated.
Cashew Rice Casserole
|
|
|
- 1 1/2cups Cashews, ground
- 1large onionchopped and steamed
- 1 1/2 cups bread crumbs
- 1cup brown rice
- 1 1/2 tsp garlic powder
- 1/2tsp sea salt
- 3T parsleyMinced
- 1/2tsp sage
- 1/4tsp thyme
- 4oz Can Mushroom Pieces
- 1/2 cup celerychopped
- 1cup soy or nut milk
Mix all ingredients thoroughly and let stand 10 minutes. Consistency should be fairly thick. You may need to add more liquid or bread crumbs depending upon the texture. Place in a baking dish that has been lightly oiled or sprayed. Bake 40-50 minutes at 350°. Serve with gravy.
Couscous with Rosemary
|
|
|
- 12oz Whole Wheat Couscous
- 3cups water
- 1T Fresh Rosemaryminced
- 1/4cup Extra Virgin Olive Oil
- 1 tsp sea salt
- 1/4tsp Dash Turmeric Powder
- 6cloves garlicminced
- 1/2cup Red Bell Peppercubed
- 1/2cup Yellow Bell Peppercubed
Saute garlic and rosemary in oil in medium heat for 3 minutes. Add salt and peppers and continue sauteing for an additional 5 minutes. Add water and turmeric. Stir and bring to a boil. Add couscous, stir, cover and simmer for 2 minutes or until all water is absorbed. Cover and remove from heat. Let sit for 5-10 minutes. Uncover, fluff with fork and enjoy.
Vegan Oatmeal Cheese
|
|
|
- 2cups water
- 3T Fresh Lemonjuice
- 1/2cup Nutritional Yeast Flakes
- 1/3cup Quick Rolled Oats
- 1/4cup cornstarch
- 1T onion powder
- 1/4cup Tahini
- 1tsp sea salt
- 1/4tsp Turmeric Powderoptional
- Pinch Cayenne Powderoptional
Blend all ingredients until smooth. Pour into saucepan and cook on medium heat, stirring constantly until thick. Spoon into a mold and allow to chill overnight. Remove from mold and slice.
Variation: For fondue, use half the amount of cornstarch.
Enjoy!
Lemon-Coconut Cookies
|
|
|
- 3/4cup Sweetened Shredded Coconut
- 2tsp Yellow Lemon Rindgrated
- 1/2 tsp sea salt
- 1/4cup Extra Virgin Olive OilOrganic Raw Cold Pressed
- 2tsp Raw Ground Chia Seeds
- 1/2 cup Raw Cane Sugar
- 1cup soymilk(or almond, cashew, or rice milk)
- 4-5 cups rolled oats
Preheat oven to 350 degrees. Mix first eight ingredients. Lastly, add the oats and mix well. Let sit for half hour. Then form cookies and place in an oiled cookie sheet. Bake at 350 degrees for 25-30 minutes or until golden brown. Watch carefully. Serve with Vegan Hot Chocolate. Enjoy!
Rosemary-Lemon Dressing
|
|
|
- 1tsp Crushed Dried Basil Leaves
- 1tsp Whole Dried Rosemary Leaves
- 1/2cup Lemon Juice
- 2T Raw Honey
- 1tsp sea salt
- 2-4tsp nutritional yeast
- 4T Black Olivesminced
Place first 3 ingredients in a small saucepan. Set your stove in the lowest setting and heat the oil mixture. Do not leave unattended. Heat for 5 minutes and remove from heat and allow to cool completely. Next add remaining ingredients and mix well. Pour over salad, steamed veggies, or a baked potato.
Almond Vanilla Muffins
|
|
|
- 2/3cup Soy Milk
- 2/3cup Raw Agave Syrup
- 1/3cup olive oil
- 1tsp Vanilla Extract
- 3/4-1tsp Almond Extract
- 1 1/3cup whole wheat flour
- 1/2tsp sea salt
Sliced Almonds for Garnish
1 T. Active Dry Yeast
1 tsp. Honey
1/4 cup Warm Water
Preheat oven to 325 degrees. Mix ingredients a, b, and c in a small glass bowl and set aside to bubble for 5 minutes. Meanwhile, mix together the flour and salt in a bowl. Next, mix the yeast mixture with the rest of the wet ingredients and slowly pour into the dry ingredients. Mix until smooth. Fill liners until 2/3 full and sprinkle almonds for garnish. Bake for 20-22 minutes. Cupcakes will be ready when toothpick inserted in the middle comes out clean.
Enjoy!
Orange Thyme Dressing
|
|
|
- small Limesjuiced
- 1/2tsp sea salt
- 1/2cup Extra Virgin Olive Oil
- 1/4cup Shallotsminced
- 1/4tsp Rubbed Dry Thyme
- 1tsp Raw Honey or AgaveRaw
- 1tsp Raw Cane SugarRaw
- 1/4cup Orange Juice Concentrate
Place all ingredients in a glass jar. Cover with lid and shake well. Let sit for 20-30 minutes to allow flavors to mix. Drizzle on a salad, or marinated steamed veggies in the dressing for added flavor.
French Roasted Eggplant
|
|
|
- 2Medium Eggplants
- Extra Virgin Olive Oil
- sea salt
- 1/2 Yellow Onionchopped
- 2Cloves garlicminced
- 2 Bay Leaves
- 1Sprig Fresh Rosemary
- 3Medium Tomatoescubed
Cut eggplant in nice big chunks. Spread on a cookie sheet and drizzle with olive oil and salt. Bake at 350 degrees for 30 minutes.
While the eggplant is roasting, sauté the onion, garlic, rosemary, and bay leaves with a little olive oil on medium heat. Next add the tomatoes cook for a 2-3 minutes. Finally add the eggplant and continue to cook for 5-10 minutes in order for flavors to blend.
Delicious served with split-pea soup, a tossed salad, and crusty French bread.