1/2 large orange
1/2 Cup frozen strawberries
1 frozen banana
1/4 Cup frozen peaches
2 Tablespoons powdered soy milk (optional)
Place all ingredients in blender and process until smooth. Sweeten with honey, pineapple, or white grape juice as desired.
Recipe
Recipe – Spiced Potato and Lentil Curry
1 Tablespoon oil
1 Spanish onion, diced
1 red chili, deseeded and diced
1 Tablespoon ground coriander
1 Tablespoon ground turmeric
2 cloves garlic, crushed
6 medium potatoes, sliced thickly
3 to 4 cups cooked lentils
2 cups vegetable stock
Place a medium-sized, heavy-based saucepan over medium heat and add oil. When oil is hot, add onion, chili (optional), garlic, and cook for 3 to 5 minutes. Add ground spices and potatoes and fry for 5 minutes. Add the cooked lentils and vegetable stock, then simmer for 20 minutes or until potatoes are cooked and stock has evaporated. Serve with a green salad.
Recipe – Oatmeal Dinner Rolls
From the kitchen of Teresa Grosboll
2 cups water
1 Tablespoon fructose
1 cup quick oats
1 1/2 teaspoon salt
3 Tablespoons trans-fat free margarine
1 1/2 cup whole wheat flour
1 slightly rounded Tablespoon active dry yeast
1−2 Tablespoons ground flaxseed
1/3 cup warm water
2 Tablespoons gluten flour
1/4 cup fructose and 1 Tablespoon molasses
Unbleached flour to knead
In a saucepan, bring water to a boil. Add oatmeal and margarine; cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water with 1 Tablespoon fructose. Add the oat mixture, sugars, salt, flax meal, gluten flour, whole wheat flour, and enough unbleached flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow it to rest for 10 minutes. Shape into 18 balls. Place into greased 9-inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Remove from pan to wire racks.
Recipe – Mexican Beans
5 cups pinto or black beans
15 cups water
2 large onions, chopped
1 Tablespoon onion powder
2 Tablespoons chili powder substitute
2 Tablespoons salt or to taste
1 Tablespoon garlic powder
4 cloves garlic, crushed
2 bay leaves
1/4 teaspoon cumin
Soak beans in water for 24 hours, changing the water several times. Place in a slow cooker with enough fresh water to cover the beans. Cook on low with all of the ingredients except the salt for 24 hours or until very tender. Add salt in the last 2 to 3 hours of cooking.
Recipe – Baked Onion Blossom
Ingredients
- 2-4 medium red or sweet onions
- 2-4 Tbsp. coconut oil
- dash salt
- herbs/spices: dried rosemary, thyme, parsley, paprika, garlic granules or fresh minced, etc.
Process
- Slice onion ends; peel. Using a knife, make 4 vertical cuts in each onion; cut each quarter two more times, leaving root end intact. Gently pull onion “petals” down, separating segments.
- Line a baking dish with parchment paper. Arrange onions root end down.
- Drizzle oil into and around onion petals. Sprinkle with salt. Repeat with herbs/spices.
- Bake at 400˚ F for about 30-40 minutes or until onions are tender and edges are crispy.
- Delectable served as a side dish with a green salad.
Recipe – Sprouted Sunflower Seed Pate
Soak 3 cups sunflower seeds 12 to 24 hours. Make sure they are sprouted. When they are sprouted, they will look like the open beak of a bird. When sprouted, blend with
1 cup lemon juice
2 cloves garlic
1/4 cup Bragg Liquid Aminos
Blend in a blender by continually pushing the mixture down into the middle of the blender. Continue to process until well blended and smooth. You may top the pate¢ with fresh parsley. Use as a bread or cracker spread or as desired. Other ingredients may be used to add variety to the flavor such as onion, tahini, cilantro, cayenne, and other herbs of choice. The possibilities are endless.
Recipe – Lentil Burger
2 cups sunflower seed, soaked 8–12 hours, sprouted 4 hours
4 Tablespoons chopped parsley
4 Tablespoons fresh lemon juice or to taste
1 1/2 cups sprouted lentils
2 Tablespoons Bragg Liquid Aminos or 1/2 teaspoon sea salt
4 carrots, finely grated
1 small onion, cut in chunks
1 Tablespoon chicken-like seasoning
4 stalks celery, coarsely chopped
2 teaspoons fresh oregano or 1 teaspoon dried oregano
2–3 cloves garlic, chopped
In a food processor, combine all of the ingredients. Process until the ingredients are thoroughly mixed and broken into very small bits. (Depending on the size of your food processor, you may have to process this recipe in batches.) Form the mixture into 1/2 to 1-inch thick patties. Dehydrate 8 to 12 hours or leave them in the sun or warm them in a very low oven (below 118 degrees Fahrenheit). Makes 9 to 10 patties. These burgers are great served between cabbage leaves, with bread and Vegenaise, or on a plate with warm mushroom gravy.
Recipe – Sunflower Almond Cereal
Ingredients
Soak overnight:
2 Tbsp. raw almonds,
2 Tbsp. raw sunflower seeds
1 Tbsp. raw walnuts or pecans (optional)
½ cup fruit of your choice:
apple, banana, kiwifruit, berries, mango, peach, etc.
Process
Strain the first three ingredients and then add ½ cup of your favorite, chopped or sliced, fresh fruit. Add your favorite milk (almond, rice or soy) and enjoy!
OR, you can add all to a bowl of hot cereal!
Recipe – Nut Roast
2 1/2 cups celery, chopped
3 medium onions, chopped
3 Tablespoons oil
3 Tablespoons water
3/4 cup walnuts, chopped
3/4 cup pecan or sunflower meal
3 cups dried bread cubes
3 cups soy milk or whizzed tomatoes
1 1/2 teaspoons salt
1 1/4 teaspoons sweet basil
1/2 teaspoon sage
Sauté together the first four ingredients. Combine well all ingredients and place in oiled loaf pan. Bake at 350 degrees for one hour. Cover loaf while baking except for the last 20 minutes. Serve with gravy.
Recipe – Stir-Fried Rice Noodles
2 Tablespoons minced garlic
6 oz package Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ or TVP, soaked
14 oz package rice noodles,* soaked and cooled
1 lb bean sprouts or chopped cabbage
1 bottle vegetarian stir-fry sauce*
1/2 cup sweet chili sauce*
1 bunch scallions, chopped (optional)
Soak the rice noodles in water overnight or for two hours. Do not cook. Drain off the water when ready to fry. Heat small amount of cooking oil in a wok (Asian stir-fry pan), add minced garlic, and vegeburger crumbs, and fry for two minutes until garlic is slightly golden. Add the cold, drained noodles, sauces, and bean sprouts. Stir-fry for about 8 minutes or until noodles are soft. Once done, stir in scallions. (Serves 4–5 people.)
*Ingredients may be available in the oriental section of your grocery market or at any larger Asian supermarket.