|
|
|
- 3cups water
- 1/2 cup cashews
- 2T cornstarch
- 2tsp ABCO Chicken Seasoning
- 2tsp onion powder
- 1/2tsp garlic powder
- 2T Bragg's Liquid Amino's
- 1T Fresh parlseychopped
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.
Country Style Gravy
|
|
|
- 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.
Zucchini Potato Casserole
|
|
|
- 1 1/2cups Bulgur wheat
- 3cups water
- 6cups Zucchinisliced
- 3cups Red potatoessliced
- 1 onionchopped
- 1pound firm tofucrumbled
- 1 1/2cups Soya Kaas Cheeseshredded
- 1cup Tomato paste or Italian sauce
- 2T Fresh parsleychopped
- 1tsp Basil
- 1tsp Oregano
- 1/2tsp thyme
- 1tsp garlic powder
- 1/4cup Bragg's aminios
- 1/2tsp salt
- pince Cayenne
Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and 1/2 of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.
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!
Raw Almond Milk
|
|
|
- 1cup almondsSoaked overnight (7-9 hrs)
- 8T Raw Honey
- 1 tsp Vanilla Extract
- Dash Sea Salt
- 4cups water
- Being by removing the skins from the almonds.
- Place almonds in the blender and add 2 cups of water, honey and vanilla.
- Blend well for about a minute in order to make sure that the almonds have been blended to smooth consistency.
- Add the remaining water and blend for another half minute.
- Strain well with a cheesecloth.
- Pour into a pitcher and serve. You may also chill before serving.
Enjoy!
Nut Milk
Coconut Almond Milk
|
|
|
- Combine almonds and coconut in blender. Whiz until fine. Add salt, vanilla and water. Whiz 1-2 minutes. Strain if desired. Chll.
Breakfast Banana Delight
|
|
|
- Blend first 5 ingredients until smooth. Pour over raisins and grain of your choice, stir to mix. Heat in 350° oven until heated through.
Banana Pecan Crepes
|
|
|
- 2cups water
- 3/4cup raw cashews
- 1 1/2cups rice flour
- 2tablespooons honey
- 1/4teaspoon salt
- In a blender, liquefy cashews in 1 cup of water. Add rest of ingredients and remaining 1 cup water, and liquefy thoroughly. Let batter stand about 10 minutes. Whiz batter each time you make a crepe. Using a crepe pan or small non-stick skillet, heat on med-high. Spray or brush pan lightly with oil. Coat pan with a thin layer of batter. Cook 2-3 minutes and flip over.