Recipe for Millet Margerine (Vegan) (Gluten-free)



STIR TOGETHER IN SAUCEPAN:
*1 T. Agar Agar
*1/2 C. cold water
LET ABOVE STAND 5 MINUTES
Cook until Agar Agar is dissolved and liquid is clear


IN BLENDER:
*1 C. packed cooked HOT Millet
(cooked 1 C. Millet to 4C. Water 50 minutes with salt)
*HALF of Agar Agar mixture
*1 tsp. Salt
*1/4 C. raw Cashews (cleaned)
*1-2 cooked,peeled Carrots (for colour)


WHIZ UP AT LOW SPEED, increasing speed to High until super smooth.  Blend in remaining Agar Agar mix at low speed.  Let stand a few minutes so air bubbles can escape.  Pour into containers and chill.  Keeps 1 week.


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Recipe for Coleslaw with Cashew Dressing (Vegan) (GLuten-free)




INTO BOWL PUT THE FOLLOWING:

*1/2 head Chinese Cabbage, shredded
*2 Broccoli Florets, cut small
*1/2 to 1 C. Green Onions, chopped fine
*1 small Zucchini, chopped fine

IN BLENDER WHIZ:
*1/2 c. Water
*2 T. Lemon Juice
*1/2 C. raw Cashews

DRESS salad just before serving



Recipe for 5-Bean Nut Salad (Vegan) (Gluten-free)



INTO BOWL PUT THE FOLLOWING:
*1 C. Red Kidney Beans
*1/2 C. Garbanzos
*1/2 C. Pinto Beans
*1/2 C. Lima Beans
*1/2 C. fresh String Beans
*1 C. chopped Onion (Red or Green)
*1 C. Nut pieces (Pecans, Walnuts, etc.)


DRESSING TO MARINATE:

*2 T. Sunflower or Grapeseed Oil
*1 T. Mrs. Dash (Original or Cajun)
*1/2 C. Lemon Juice
*1 T. Brown Sugar

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Recipe for Mock Turkey Noodle Soup (Vegan)



IN SOUP POT:
3 Qts. Water
1 C. slivered or chopped Celery
1/2 to 1 C. chopped Carrots
1/2 C. Onion Flakes
2 cubes Organic Herbal Bouillon
BRING TO BOIL
TURN DOWN HEAT TO SIMMER for 5 Minutes
ADD:
2 C. diced Firm Organic Tofu
2 T. Chicken-style Seasoning (No MSG)
Approximately 4 C. cooked Pasta


Recipe for Sunflower-Garbanzo Pate (Vegan) (Gluten-free)



BLEND together:

  • 1/2 C. Water
  • 1/4 C. Lemon Juice
  • 1/2 C. Raw Sunflower Seeds
  • 1/2 C. Cooked Garbanzo Beans
  • 1 T. Sunflower or Grapeseed Oil
  • 1 T. Miso
  • 1 T. Onion and/or Garlic Powder
PUT INTO A BOWL and Stir in:
  • 1/2 C. Garbanzo Flour
  • 1/2 C. Tapioca Flour
LET STAND TO THICKEN
(OPTIONAL: 1 T. Nutritional Yeast or Seed Butter)

Cashew-Pecan Sandwich Filling



In BLENDER, fine grind the following:
1/2 C. Cashews
1/2 C. Pecans

ADD TO:
1 C. Mashed Potato
2 T. Nutritional Yeast
1 tsp. Marmite or Savorx
2 T. Onion Powder or Garlic Powder
OPTIONAL: pinch of curry, Mrs. Dash Original



Recipe for Tofugg Salad (Egg Salad Substitute)(Vegan)



This is an excellent vegan egg-salad substitute that works well as a sandwich filling, or a spread on buns, rye crisp, etc.
MASH 1 firm block of Tofu
ADD and MIX together:
1 C. mashed Potato
1 tsp. Tumeric
1 T. Onion Powder
1 T. Lemon Juice
1/2 C. diced Green Onion
OPTIONAL: diced Dill Pickle
1 tsp. Extra Virgin Olive Oil



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Recipe for Potato-Green Bean-Carrot Soup (Vegan, Gluten-free)



2 Qts. Water
2 C. diced Green Beans
2 C. diced Carrots
1 T. Onion Flakes
2 Bay Leaves
2 fresh Savory sprigs or 1 T. dry Savory Flakes
BRING TO BOIL
TURN DOWN HEAT and let SIMMER 15 minutes
ADD:
3 C. diced Potatoes
2 T. Chicken-style Seasoning (No MSG)
SIMMER 15 minutes and serve with dollop of  Cashew Sour Cream Recipe:

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

Recipe for Beet-Barley Borsch


Beet-Barley Borsch (with perogy and cashew sour cream)

SOAK: 1 C. Barley groats, approximately 4 hours
IN SOUP POT:
  • 3 Qts. Water
  • 1 C. pre-soaked Barley
  • 2 medium Beets, coarse-grated
  • 1/2 medium head of Cabbage, chopped fine
BRING TO BOIL.  Then TURN DOWN HEAT to SIMMER 30 minutes.
  • 1/2 C. Onion Flakes
  • 2 Vegetable Bouillon Cubes
  • OPTIONAL: Add 1 or 2 C. crushed Tomatoes
SERVE with a dollop of Cashew Sour Cream Recipe by whirling up the following in your blender:

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

Recipe for Lentil, Green Pea, Barley Soup (Vegan)



Lentil, Green Pea, Barley Soup with a vegan Parmesan topping 
Soak overnight:

1 C. Lentils
1/2 C. Green Peas
1/2 C. Pot Barley

IN SOUP POT:
Soaked Lentils
Peas
3 Qts. Water
Barley


BRING TO BOIL


TURN DOWN heat to SIMMER approximately 15-20 minutes.
ADD:
1 C. chopped Carrots or Tomatoes
1/2 C. chopped Celery
1 C. Onion Flakes OR 1 raw Onion, chopped
2 cubes Organic Low-Sodium Vegetable Bouillon
2 T. Chicken-style Seasoning (No MSG)





Recipe for Vegan Potato Salad with Vegan Dressing



Cube or chop into bowl while warm:
6 large, cooked Potatoes
Add:
1/2 C. chopped Celery
1 C. chopped Red and Green Peppers
1 C. chopped Green Onions
Optional: 
Chopped Olives, Raddish, Cherry Tomatoes, etc.

DRESSING:
In blender, whiz:
1 C. Rice or Soy Milk
2 T. Chicken-Style Seasoning (No MSG)
1 cooked Potato
2 T. Sunflower Seed Oil
Mix dressing into Salad... Enjoy warm or cold.

**Image courtesy of Treblrebl at Wikipedia CC BY-SA 3.0

Bulgar Pilau (or Pilaf) Recipe (Egg-free, Dairy-free)



SAUTE for 2-3 minutes in 4 T. Oil or Margerine:
*1 Red Onion, sliced
*2 cloves Garlic, minced
IN CASSEROLE DISH PUT:
*3 C. Vegetable Stock or Water and Bouillon Cubes
*2 C. Bulgar Wheat
BRING the above to a Boil
REDUCE to simmer
ADD:
*1 C. Tomatoes, chopped
*1 can Baby Corn
*5-6 Broccoli Florets
LET SWEAT to heat vegetables
ADD:
*2 T. Honey
*1/3 Golden Raisins
*1/2 C. Pine Nuts
*1/2 tsp. Cinnamon
*1/2 tsp. Cumin
*Salt and Pepper to taste
GARNISH with Green Onion, slivered

Crispy Crackers Recipe (Gluten-free, egg-free, dairy-free)





MIX following dry ingredients together:
*3 C. Quick Oats
*2 C. Brown Rice Flour
*1 C. Potato Starch
*1/4 C. Amaranth
*1/2 C. fine Coconut
*1 tsp. Salt
*1/2 C. Sesame Seeds

WHIZ in blender or with Whisk:
*1 C. Water
*2/3 C. Oil
MIX into dry ingredients thoroughly and
ROLL out on cookie sheet.
CUT into squares
BAKE at 300F about 30 minutes until browning.

CORN CRISPS Recipe (gluten-free, egg-free, dairy-free)



WHIZ together in the Blender:
*1 C. Water
*1 T. Honey
*1 T. Nut or Sesame Butter
IN LARGE BOWL, combine Above and:
*1 1/2 C. Corn Meal
*1/2 C. fine Coconut
*1 tsp. Salt
DROP onto greased cookie sheet
FLATTEN with a fork
BAKE at 325F approximately 20 minutes unitl browning slightly
COOL on pan

Millet Honey Nut Bread Recipe (egg-free, dairy-free)





COOK together for 30 minutes:
 1/3 C. Millet,
1 1/2 C. Water,
1/2 tsp. Salt
IN MIXER or Bread Machine:
*1/2 C. Warm Water
*1 tsp. Sugar
*2 tsp. granular Yeast
WHEN BUBBLY, stir in:
*1/4 C. Oil
*1/2 tsp. Salt
*1 T. Honey or Light Molasses
*1/2 C. Warm Water
*1/2 C. Chopped Nuts
ADD cooled Millet to the Above.
ADD:
4 c. whole wheat Flour
MIX and KNEAD 3-4 minutes
LET RISE in a greased bowl in a warm place until double in bulk.
FORM into 2 loaves.
LET RISE until double in bulk again and
BAKE at 375F for 45 minutes.

Multi-Grain Sunflower Seed Mineral Bread Recipe (egg-free, dairy-free)



This is REAL BREAD-- has substance, flavour, texture-- when you eat it, you feel nourished!
IN MIXER or Bread Maker
*1 1/2 C. Warm Water
*1 T. Molasses
*2 tsp.granular Yeast
LET STAND while mixing the following dry ingredients:
*1/2 C. Raw Sunflower Seeds, ground
*1/2 C. Scotch Oats
*1/2 tsp. Salt
*1/2 C. Rye Flour
*2 1/2 C. Whole Wheat Flour
*2 T. Gluten Flour
*1 tsp. Kelp powder
MIX dry ingredients well.
ADD to wet mixture.
MIXER (Dough Hook 3-5 minutes or KNEAD for 5-6 minutes)
until smooth.
If dough is too stiff, add 1/4 C. Water or more (Scotch Oats absorb moisture).
LET RISE in warm place until double in bulk.
PUNCH DOWN and LET RISE until double again.
BAKE at 375F about 30-40 minutes

Savory Plait Recipe (Braid) (egg-free, dairy-free)





IN MIXER or Large Bowl:
*1 1/4 C. warm Rice or Soy Milk
*1 T. Sugar
*1 T. Oil
*2 tsp. Granular Yeast. Let bubble.
COMBINE in separate bowl:
*1/2 tsp. Salt
*3 C. whole wheat unbleached Flour
*1 C. Chickpea Flour
ADD liquid and KNEAD dough until soft
ADD:
*1 Onion, chopped
*1 red Pepper, finely chopped
*1 green Pepper, finely chopped
*1 tsp. Chili pepper
Continue by folding over and over until vegetables are mixed in.
IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD
COVER and keep in warm place until double in bulk.
DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid
PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes.
BRUSH with seasoned oil.

"Sham Chowder" Mushroom Soup Recipe (egg-free, dairy-free)




"Sham" Chowder- tastes better than the 'real' thing... and healthier too


INGREDIENTS
SAUTE in 2 Quart pan in 2 T. Oil:
*4 large Oyster Mushrooms, sliced
*1 medium Onion, chopped
*2 cloves Garlic, minced

ADD:
*1 Quart Water and 2 cubes Low Sodium Bouillon
*1 C. chopped Celery
*3 Potatoes, diced
SIMMER for 10 mintues and ADD:
*1 T. Mrs. Dash Original
ADD:
*2 C. Cashew or Almond Cream (2 C. Water + 1 C. Cashews or Almonds blended)
*Salt to taste

For a New England flavor, add Simulated Bacon Bits.

You may also want to try:

3-Bean Sandwich Spread Recipe





WHIZ or MASH together:
*1 can Garbanzo Beans
*1 can Mixed Bean Medley or Pinto Beans
*1 can Fava Beans
*2 T. Olive Oil
*2 tsp. Onion Powder
*1/2 tsp. Turmeric
*1/2 tsp. Cumin
*1/2 tsp. Coriander
*1 tsp. Cajun seasoning or 1/2 tsp. Chili Powder
*1/2 tsp. Salt
*2 T. Lemon Juice
OPTIONAL: 1 T. Garlic, minced
*chopped Green Onions

Broccoli-Zucchini Salad Recipe





COMBINE:
*1 Zucchini, sliced
*2 C. tiny Broccoli florets
*1 red Onion, thinly-sliced
*1 orange or red Bell Pepper, sliced or diced
DRESSING:
*1 TSP. Dijon Mustard
*1 T. Olive Oil
*1 tsp. Sugar
*1/2 tsp. Salt
*2 T. Lemon or Lime Juice
*1 tsp. fresh Rosemary, chopped (Parsley, Basil, or your favorite fresh herbs)

Zucchini Boats Recipe (egg-free, dairy-free)





Stuffed Zucchini Boats  -- pinterest.com

PREPARE 3 Zucchini by cutting lengthwise and scooping out center.
SAVE flesh from center to add to filling.

FILLING:
*2 C. cooked Rice
*2 C. Brown Bread Crumbs
*1 C. Pecans or Walnuts, chopped
*1 C. Celery, finely chopped
*1 Onion, grated
*1 T. minced Garlic
*1/2 tsp. Basil
*1/2 tsp. Summer Savory
*1/s tsp. Sage
*2 T. Marmite or Savorx
WHISK together:
1 C. Hot Water
2 T. Caflib
ADD above to the crumb mixture and stuff the Zucchini Boats.
BAKE on well-greased cookie sheet at 400F for about 45 minutes.

Summer Borscht (Green Soup) Recipe (egg-free, dairy-free)





IN A 4-QUART POT COMBINE:
*4 C. Water
*1 C. Bulgar or Barley
SIMMER about 30 minutes
ADD:
*2 Carrots, chopped
*2 Potatoes, chopped
*2 Onions, chopped
*2 handsful Spinach, chopped
*4 stalks Green Onion, chopped
*1 tsp. Salt
*2 Bay Leaves
BRING TO BOIL and turn heat down to SIMMER about 20 minutes, until vegetables are tender.
SERVE with Cashew Sour Cream (recipe as 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
*2 T. Chicken-Style Seasoning (No MSG)

Mexican Vegetable Stew Recipe (gluten-free, dairy-free, egg-free)



Mexican Vegetable Stew-- mucho gusto!
In 4-Quart Pot:
*2 C. Water
*4 cubes Organic Vegetable Bouillon
*2 Onions, sliced
*1 red Bell Pepper,chopped
*4 red Potatoes, sliced
*1 small Zucchini, diced
*2 C. cooked Pinto Beans
*2 T. Lime or Lemon Juice
*1 tsp. Cumin
*1 clove Garlic, minced
*1 tsp. Oregano
*1/2 tsp. Chipolte
*1/2 C. Cilantro, chopped
*Seasonings of Choice
BRING TO BOIL: Turn down heat to simmer 10 minutes
OPTIONAL: 1 can diced Tomatoes

Brazilian "Feijoada" Black Beans Recipe (Gluten-free, egg-free, dairy-free)



Combine in 4-Quart Pot:
*2 C. Water
*3 Vegetable Bouillon Cubes
*1 clove Garlic, minced
*3 Onions, chopped
*2 C. Tomatoes, diced
*2 cans Black Beans
*1/2 tsp. Marmite or Liquid Smoke
*Pinch Cayenne
*1/2 tsp. Salt
*1/2 tsp. Oregano
*1 T. Oil

SIMMER ABOVE 10 minutes

SERVE OVER long grain Brown Rice or Corn Bread

Stuffed Spanish Onion Recipe (dairy-free, egg-free)





*3 large Spanish Onions, cut in half, hollowed out

FILLING:
in Mixing Bowl, put:
*Left-over Onion, chopped fine
*2 C. dry whole wheat Bread Crumbs
*1 C. grated Mushrooms
*2 Tomatoes, chopped
*1 clove Garlic, minced
*1/4 C. Parsley, chopped
*1 C. ground Pecans or Hazelnuts
*1/2 tsp. Oregano
*1/4 tsp. Savory
*1/4 tsp. Basil
*1/2 tsp. Salt
*1/2 tsp. Black Pepper or Chili Powder
MIX ABOVE,
LET STAND until moisture is absorbed by crumbs.
FILL oiled Onions and
BAKE on greased cookie sheet at 400F about 30 minutes

Jamaican Red Pea Soup Recipe (Gluten-free, dairy-free, egg-free)

A video is posted below with a slightly different mix of ingredients, but vegan also.
In a 4-Quart Pot Saute:
*2 T. Oil
*2 cloves Garlic, minced
*2 Onions, chopped
*1 Green Bell Pepper, chopped
*1 Anaheim Chili Pepper or Rocotillo, chopped
ADD:
*4 C. Water
*1 Carrot, diced
*1 Yam, diced
*1/2 C. Quinoa
SIMMER 5 MINUTES and then ADD:
*2 C. Cooked Red Split Peas (or Red Lentils)
*1/2 can Coconut Milk or 1 C. Cashew Milk
*Pinch Allspice
*1 tsp. Thyme or Basil
*Salt to taste

Summer Squash Loaf Recipe (Egg-free, Dairy-free)





IN MIXING BOWL:
*1 C. Boiling Water
*1/2 C. Cornmeal
*1/4 C. Oat Bran
LET STAND to absorb moisture
ADD:
*1/2 C. Ground Almonds
*1/2 C. Ground Sunflower Seeds
*1/2 C. cooked Lentils
*1 C. cooked Garbanzos (Chick Peas)
*1 C. Bread Crumbs
*1 C. Squash, finely-chopped
*2 Onions, finely-chopped
*1 Green Bell Pepper, chopped
*1/2 tsp. Celery Seed
*1/2 tsp. Oregano or Savory
*1/2 tsp. Salt or 2 tsp. Chicken-Style Seasoning (No MSG)
MIX WELL, put into well-greased loaf pan.
BAKE at 350F for approximately 45 minutes.

Quick Vegetarian Chili and Corn Dumpling Recipe (Egg-free, Dairy-free)





IN LARGE SKILLET SAUTE BRIEFLY:
*2 T. Oil
*1 clove Garlic, minced
*1 medium Onion, chopped
*1 medium Bell Pepper, chopped
ADD:
*Vegetarian crumbled burger (eg., Yves)
*1 can crushed Tomatoes
*1 tsp. crushed Chilies
*3 C. cooked Kidney or Pinto Beans
SIMMER 10 minutes before adding Dumpling Dough

DUMPLINGS:
Combine the following dry ingredients:
*1/2 C. Corn Meal
*1/2 C. Whole Wheat Flour
*3 T. Non-aluminum Baking Powder
*2 T. Celimix Egg Replacer
*1/2 tsp. Salt
STIR IN:
*1 C. Cream Corn
*1/2 C. Rice Milk
DROP BY SPOONSFUL into Chili in Skillet
COVER and cook approximately 15 minutes

Peruvian Peas and Rice (Gluten-free, egg-free, dairy-free)





SAUTE in a skillet:
*2 T. Oil
*1 large Onion, chopped
*1 red Bell Pepper, chopped
*4 cloves of Garlic, minced
*2 T. Chilies, fine-chopped
*1/2 tsp. crushed Chili Peppers
*1 tsp. Coriander
*1 tsp. Cumin
*1 C. frozen Peas
*1 C. Corn Kernels
*1/2 C. Lemon Juice
SIMMER 10 Minutes
ADD:
*4 C. cooked Brown Rice and Salt to taste

Lima Bean Casserole Recipe (Gluten-free, Egg-free, Dairy-free)





IN MIXING BOWL combine:
*2 C. grated Carrots
*2 C. Celery, chopped
*1 C. Nuts, ground (Walnuts, Pecans, etc.)
*1 C. shredded Cabbage
*1 medium Onion, chopped
*2 cloves Garlic, minced
*1 Bell Pepper, chopped
**2 C. Dry Bread or Cracker Crumbs OR 2 C. Cooked Quinoa or Rice
*1 C. Cashew or Rice Milk
*2 T. Oil
*2 T.Chicken-Style Seasoning (No MSG) or 1 tsp. Cajun Seasoning
*2 C. frozen Lima Beans, unthawed
MIX and put into well-greased casserole dish
BAKE at 350F for approximately 45 minutes

**(Note from Cynthia re above recipe: if making this Gluten-Free you will want to use either GL bread crumbs (expensive) or 2 C. cooked quinoa, rice or millet-- the picture shows the casserole made with cooked quinoa.  Delicious topped with Tomato Pasta Sauce.)

Chilled Couscous Salad Recipe (Egg-free, Dairy-free)





In 2-Quart Pot, BRING TO BOIL 1 C. Water.
ADD:
*2/3 c. Couscous
COVER and LET STAND for 10 minutes
MEANWHILE, MIX TOGETHER:
*1 T. Tahini or Almond Butter
*1/2 C. Orange Juice
*1/4 C. Golden Raisins
*1 tsp. Ginger
*1 C. Garbanzos
*1 C. assorted, chopped Fruit (Mango, Papaya, etc.)
ADD to chilled Couscous and Chill until evening

Cooking School Cloud (Pick What You Want To See)

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