Recipe

Recipe – Parsley Potatoes

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1 Tablespoon oil

1 ½ lb small new red potatoes, scrubbed well

1 chopped onion

1 garlic clove

1 teaspoon salt or to taste

1 cup vegetable broth

1 cup chopped fresh parsley

Heat a large skillet over medium-high heat; add oil. Saute onion and minced garlic for 5 minutes or until tender. Add broth and ¾ cup of parsley. Remove a strip of skin from around the middle of each potato. Slice the potatoes and put them in a single layer in the skillet. Return to a boil; reduce heat. Cover and simmer until the potatoes are tender. Pour potatoes and sauce in a serving dish. Sprinkle remaining parsley over the potatoes and serve.

Recipe – Sprouted Lentils

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2 cups lentils, sprouted

½ cup onion, chopped fine

1 tsp. salt

1 ¼ cups water

Sprout lentils for about five days until they are ½” long. Combine all ingredients in kettle and cook slowly over low heat for approximately 15-20 minutes. Add more water as needed to make a broth. Serve over rice or pasta. For variations you may consider adding some of your favorite vegetables or replacing salt with Bragg’s Liquid Aminos. Enjoy!

Recipe – Veggie Gravy

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Ingredients

2 cups tomatoes, chopped

2 stalks celery, chopped

1 small onion, chopped

¼ cup flour

½-1 tsp. garlic powder

1 tsp. salt

¼ cup water

Process

Simmer tomatoes with onion and celery 5-10 minutes. Mix flour and water and add slowly to tomato mixture, stirring constantly over low heat until thickened and add seasonings—remember to season it to your taste buds! This is great over hot baked potatoes, toast, or anything else requiring gravy.

Recipe – Garlic Penne Noodles

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3 cups uncooked penne pasta

½ large bulb garlic

1 medium onion

1 12.3 oz. Mori-nu extra firm tofu

Cashew milk

Salt to taste

Cook noodles according to directions on box. Chop ¾ of onion and sauté. Add to drained cooked noodles. Blend remaining onion, garlic, salt and tofu together. Add cashew milk to create thin to medium sauce. Garlic, onion, and salt should be strong in the sauce. Pour sauce over the noodles and allow to set overnight to best absorb flavor. Add cashew milk if needed to moisten noodles, and bake at 350 degrees until thoroughly heated.

Recipe – Corn Potato Leek Chowder

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Ingredients

1 medium onion, diced

2 stalks celery, diced

4-5 cups Yukon potatoes, diced

1 tsp. paprika

6 cloves garlic, minced

2 cups vegetable broth, divided

2 cups almond milk, unsweetened

3 cups corn, frozen or fresh

2 tsp. nutritional yeast, or to taste

1 tsp. salt, or to taste

1 cup cashews, soaked in water two hours

1-2 medium leeks, sliced

Process

In medium stockpot sauté onion and celery in small amount of water or oil for seven minutes. Add potatoes and paprika; sauté seven minutes, stirring occasionally. Add garlic; cook one minute. Add one cup broth, almond milk, corn, nutritional yeast and salt. Simmer, covered, for 15-20 minutes or until potatoes are tender. Drain and blend cashews and one cup broth until creamy; add to potatoes. For a creamier texture, blend half of potato/corn mixture; add back into pot. Stir in leeks; heat 2 minutes. Warm and satisfying!

Recipe – Parmesan Cheese, Delicious and Simple

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Ingredients

1 cup raw almonds (or cashews)

½ cup nutritional yeast

3/4 Tbsp. Herbamare, (herbed sea salt) more or less or salt-free seasoning if preferred.

 

Process

Combine all in food processor with “S” blade and process until powdery texture (or blender). Yummy! Use on spaghetti, popcorn, steamed veggies, etc.

Recipe – Tangerine Maple Cashew Cream

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Tangerine Maple Cashew Cream

Ingredients

1 cup raw cashews, soaked for 30 minutes in water to cover

1 cup fresh squeezed tangerine juice

2 tsp. pure maple syrup

Process

Drain cashews. Place in blender with tangerine juice and maple syrup. Blend on high until mixture is smooth and creamy. Drizzle over a fresh fruit salad, cooked cereal, waffles or toast.

Recipe – Granola Crumb Crust

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3 cups ground Granola

2 tsp. Cinnamon Substitute

2 Tbsp. Oil

4 Tbsp. Water

2 Tbsp. Honey

Blend 2 cups of Granola on high until fine. Repeat until there are 3 cups ground. Put granola in a bowl and add remaining ingredients. Mix well. Add honey if unsweetened granola is used. Shape into a 9-inch pie dish or the bottom of a 9 x 13” glass baking dish. Bake at 350 degrees for 30 minutes.

Recipe – Couscous Salad

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5 cups cooked couscous

2 cups thinly sliced celery (leaves included)

1½ cups finely diced onion

2 cups slices olives

2 cups diced tomatoes

2 cups finely diced red pepper

½ cup finely cut fresh cilantro

2-3 Tbsp. cumin

1 tsp cayenne pepper

1½ tsp salt

¼ to ½ cup extra virgin olive oil

Follow cooking instructions on couscous box. Add olive oil and seasonings. Allow to chill thoroughly. Add chopped vegetables and serve.

Recipe – “Curried” Vegetable Soup

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Recipe – “Curried” Vegetable Soup

1 medium onion, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

1 can coconut milk

6 cups water

2 tsp. ground cumin

1 tsp. anise seed, ground or whole

1 tsp. ground ginger

1 tsp. coriander

1 Tbsp. onion powder

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. cayenne (or to taste)

2 Tbsp nutritional yeast flakes

2 tsp. salt

6 cups Californis Blend Frozen Vegetables, or other vegetables of choice

Directions: Sauté onion and garlic in olive oil until lightly browned. Add remaining ingredients and cook until vegetables are slightly tender, but still bright in color. Serve “as is” or over cooked brown rice or noodles.