Using Whole Wheat Organic pocket or pita bread as your crust, add the following in order.
Pizza sauce: One 6 oz can of organic tomato paste, stir in 1/4 cup water, 1 t. oregano, and 2 T. honey. Spread this thinly on the crust.
Then layer on thinly:
Chopped artichoke hearts (optional)
Cover with cashew cheese sauce (recipe given under sauces)
Bake at 350 for around 25 min.
Black Eyed Peas
6 cups water
1 pound dried black-eyed peas, sorted and rinsed and soaked over night in the above cups of water.
1 cube vegan bouillon, or for oil free use, 1 T. Chicknish seasoning
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced (optional)
1/4 cup finely ground unsweetened dried coconut (this takes the place of the ham or bacon)
1 teaspoons cumin
Bring the soaked beans with its water to a boil and then turn it down to low (very slight simmer), and cook for 1 hour, then add the other ingredients and cook on low until the beans are tender. After cooking is finished: add salt to taste; and if you like it hot, add cayenne.
Winter Squash Soup
1/4 cup coconut milk; this is the Thai milk, not the watery silk coconut milk; or better yet blend 1/2 cup coconut with 1 cup of hot water, strain if you want to get the gritty feeling out. I prefer to make my own coconut milk and keep the grit (fiber) in, because it is so good for your health. If you do this than reduce the water below by 1 cup.
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 cups water
1 T. Chicken style seasoning
Sea salt to taste
Puree if you prefer it smooth.
3 tbsp lemon juice
1/4 cup water
6 tbsp tahini, stirred well
2 tbsp extra virgin olive oil or º cup green ripe olives
1 [14 oz] can chickpeas, drained and rinsed or 1 1/2 cups of home cooked chickpeas. Try adding cooked soybeans in place of some or all of the chickpeas.
1 garlic clove
1/2 tsp salt
1/4 tsp cumin
pinch of cayenne
1 tbsp cilantro or parsley, finely chopped
In a small bowl, combine lemon juice and water. Process chickpeas, garlic, salt, cumin, and cayenne together in a food processor for 15 seconds. Slowly add the lemon-water. Process for 1 minute. Add tahini. Scrape down sides, and process 15 seconds more. Chill hummus 30 minutes before serving. When serving, sprinkle herbs over surface.
Lima Bean Soup
1 lb Dry Large Lima Beans (not the baby ones)
5 cups water.
1 large bell pepper cut into bite size pieces
1 med onion chopped
3 cloves of garlic chopped
1 teaspoon salt.
1/2 of a large bunch of cilantro chopped.
Wash beans and soak in the water over night, or for 5 or more hours. Bring the beans to a boil and immediately turn them down to a very low simmer. If you boil the beans hard the flavor and nutrients will be compromised. After about 45 minutes to one hour, add the all of the ingredients except the cilantro and salt. Cook at a very low simmer for another 45 minutes to an hour, or until the beans are completely tender. After the beans are completely soft turn off the stove and add the cilantro and salt. Serve.
(try summer squash in place of the Potatoes and leave out the carrots and add the herb marjoram)
2 Quarts Water
3 Cups Cubed Potatoes
1 Cup Chopped Onions
1/2 Cup Chopped Carrots
1/2 Cup Chopped Celery
Add all of the above ingredients and simmer on low for 1 hr.
After the above has cooked then blend smooth the following:
2 Cups of hot liquid from the above soup (it s ok to have a little of the chopped pieces in it)
1/4 Cup of raw cashews or whole pumpkin seeds
1/4 Cup of dry rolled oats, (minute or old-fashioned)
1 T. Onion Powder
Add this to the pot and continue cooking at a low simmer for another 15-30 minutes.
When the soup is finished add salt to taste.
1 c. organic dry navy beans and 1 c. organic dry kidney beans, 5 1/2 Cups water (soaked both beans together in water overnight)
1/2 c. flat green beans
1/2 c. sliced cabbage
2 c. fresh organic tomatoes diced
1 c. diced zucchini
1/4 c. sliced carrots
1 bay leaf
1 c. chopped celery
1 small onion, diced
1 c. spinach
1/2 tsp oregano
1 pinch tumeric
1 tsp. Parsley
1 clove garlic
1 c. dry shell pasta cooked and drained. Makes 2 cups cooked and drained. (cooked separately)
4 cups tomato juice; or use 2 – 6 oz cans of tomato past and 4 cups of water.
1 T. salt
After soaking the beans over night, cook them 1 hour, then add celery, onions, carrots, tomatoes, tomato paste and water and cook for about another hour. Add remaining ingredients and simmer another 1/2 to 1 hour. Add cooked pasta.
Tater & Tofu Garden Pot Pie
4 carrots, chopped
4 medium potatoes, chopped
3/4 cup shallots or onion (about 3 or 4 medium shallots), chopped
1 cup broccoli, chopped
2 cups vegetable broth (I make mine with water and boullion cube)
1 1/2 cup frozen peas
1 cup firm tofu, cubed or 3/4 cup of soaked soy curls sliced in small peices
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
1 teaspoon tarragon
1 teaspoon dill
1/2 teaspoon cumin
3 tablespoons nutritional yeast
1 tablespoon flour or 1 1/2 Tablespoon of minute oats
2 cups flour
1 cup ground seeds (dried coconut and sunflower mix is great)
1/3 cup water
1 tablespoon dried onion
1. Preheat oven to 450 degrees F. Toss carrots, potatoes, broccoli and shallot into a large stove pot, add the broth, and simmer on low heat (covered) for 20-25 minutes. Stir occasionally.
2. Add the rest of the filling ingredients, and mix well. Remove from heat, keep covered, and let it set while you make the crust.
3. For the crust, mix the crust ingredients together and divide in half. Evenly press 1/2 the dough onto the bottom of a deep glass baking dish. Bake for 10 minutes.
4. Spoon in the filling on crust, packing it down. Press the remaining dough on the top, and bake for 20-25 minutes. The top will be golden brown when it’s ready. Yummers!
Makes: 4 – 8 servings, Preparation time: 30 minutes, Cooking time: 1 hour
How to grow sprouts
Large jar with a canning type lid ring. You can cut out a plastic lid to resemble a canning lid ring.
Piece of nylon screen
Soak approximately 1T-2 T of seeds overnight in the sprouting jar with 1 cup of water. Drain the sprouts in the morning and leave the jars upside down in the drain board at all times after soaking. The sprouts should be grown in a dark or semi dark room. Rinse the sprouts morning and evening. In about 5 days they should be done. Place the sprouts in a large bowl and fill the bowl with water. The husks should float to the top and the seed that did not sprout should sink to the bottom. Clear off the husks by brushing them to one side and scooping them out of the bowl. Then lift the sprouts out of the bowl and place them in a drainer to drain, then set them in a bright window. Leave them in the window for about 4 hrs. or until the leaves turn green. Keep them in a covered container in the fridge. Rinse them every 4-5 days and they will keep 2-3 weeks.
Use them in sandwiches and salads.
Grab and Go Pocket:
1 pocket bread cut in half add: avocado, tofu (right out of the package), tomato, onion, sprouts, lettuce, salt, onion powder, garlic powder. This is great with a cup of soup.
For the sauce blend the following: 2 cups fresh tomatoes
½ cup dried tomatoes that have been soaked in 2 cups of water for a few hours
2 T honey.
To this add
½t. dried basil in the sauce or a few fresh sliced leaves placed in between the layers of lasagna noodles.
3 cloves of fresh garlic, pressed.
Layer as follows in a covered dish:
Above sauce, about ½ inch thick
Uncooked Tinkyada Brown Rice Lasagna Noodles or Whole Grain Lasagna Noodles
About 6 Basal leaves per 10 X 10 inch baking dish (Optional)
Thinly Sliced unseasoned Tofu
A Sprinkling of Salt
Grilled plain unseasoned eggplant or several leaves of chard (optional)
Thin layer of Cashew Cheese. Make it a little runny for the noodles to soak up.
Repeat all of this 2 times if eggplant or chard is added, or 3 times if they are not added.
Before placing in the oven ad to the sides of the dish about 1/4 cup of water, (this is for the noodles to soak up.)
Cook for 15 min at 375 and then turn down to 350 for 45- 60 min. or until noodles are soft.
Cashew Cheese Sauce
1 cup raw cashews
1 cup water
1 T. Nutritional Yeast (optional)
2 T. Sesame seeds (optional)
2 T. Lemon Juice
2 Teaspoons salt
1/4 t. garlic powder
1 T. onion powder
4 T. pimentos or ¼ of a large red bell pepper
Blend all until smooth. Serve
1 Qt. blended tomatoes or you can use canned juice
1/4 C. Cashews
1/8 C. rolled oats
2 T. Honey
1/2 t. Basil
salt to taste
Bring blended tomatoes to a boil and then turn down the temperature to a very light simmer. After 15 minutes you can add the cashews, oats and a little water to the blender, blend and add the blended mixture to the tomatoes; also add the basil and simmer for a few more minutes. Turn it off and add the salt if needed.
GARDEN VEGGIE BURGER
- ¼ cup dried lentils
- ¼ cup quinoa
- 3 cups cooked brown rice
- ¼ cup Gluten Free quick rolled oats
- ¼ cup walnuts, crushed or ground
- 1 cup coarsely chopped cooked or canned chickpeas
- 2/3 cup each carrot, celery, Spanish onion, finely chopped
- ½ each red pepper and green pepper, finely chopped
- ½ cup extra firm tofu, grated
- ¼ cup sliced green onions
- ¼ cup pumpkin seeds, toasted and crushed or ground
- 1 tbsp salt
- In medium saucepan, combine lentils, quinoa, and 1½ cups water. Bring to a boil. Reduce heat and simmer about 20 minutes. Drain.
- In the meantime, in a large bowl mix together the bread crumbs, rolled oats, walnuts, chickpeas, carrot, celery, onion, peppers, tofu, green onions, and pumpkin. Add the lentil/quinoa combo and mix well. With a potato masher, mash the mixture down.
- Pre-heat oven to 375ºF.
- Form mixture into burger-sized patties. Place on baking sheet.
- Bake for about 20-30 minutes. Serve on buns with toppings.