Recipe

Recipe – Tomato Basil Bread

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2 ½ cups warm water

2 Tbsp Honey or sweetener

2 Tbsp yeast

2 Tbsp tomato paste

¼ cup oil

1 ½ tsp. Italian seasoning

1/8 cup basil leaves, fresh

1 clove garlic, minced

¼ cup shredded onion

1 Tbsp salt

6-7 cups flour (part whole wheat)

Combine warmed water, sweetener and yeast. Let set until bubbly. Add the rest of the ingredients except the flour and mix well. Add flour one cup at a time. Knead until smooth and elastic. Let rise until double in size. Punch down and separate into three parts. Roll each out to an 8 x 12 rectangle; roll up lightly, pinch to seal edges. Place on jelly roll pan. Let rise about 20 minutes. Place in warmed 350 degree oven for 30 minutes.

Recipe – John’s Cabbage Salad

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12 cups shredded Cabbage

4 cups diced tomatoes (I like Roma)

1 cup diced purple onion

1 cup diced cilantro

¾ cup freshly squeezed lemon juice

1 ½ tsp. minced garlic or granulated garlic

1 ½ tsp. salt, to taste

Mix all ingredients well, adding the lemon juice last. This marinates well overnight. Adjust or omit any of the ingredients to suit your taste. Add other fresh vegetables, i.e. carrots, celery, etc. add a mashed avocado to the lemon juice for the sauce for extra flavor.

Recipe – Scalloped Potatoes

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4 cups thinly sliced raw potatoes

1 ½ to 2 tsp. salt (to taste)

½ cup raw cashews

1 rounded tsp. onion powder

2 cups water (hot)

Place sliced potatoes in an oiled 9” x 9” baking dish. Blend remaining ingredients until smooth and pour over the potatoes. Cover and bake at 375 degrees for 1 to 1 ½ hours. It is very easy to double the recipe for a 9” x 13” dish. (Provided by Judy Hallingstad. Thank you , Judy!)

Recipe – Bean Soup

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1 Tbsp. olive oil

1 large yellow or white onion, chopped

1 Tbsp. garlic, chopped

1 can (28 oz.) diced fire-roasted tomatoes

1 tsp. chili powder substitute

1 tsp. ground cumin

3 cans chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 ½ cups cooked)

4 cups vegetable broth

¼ cup cilantro or parsley, chopped

3 cups fresh baby spinach leaves, kale or Swiss charge, chopped

1 tsp. red pepper flakes (optional)

salt, to taste

Heat olive oil over medium heat in a 4-quart saucepan. Add onion and saute’ about 5 minutes, until softened. Add garlic and cook 1 minute longer. Do not brown garlic. Add seasonings and tomatoes and simmer about 5 minutes. Add 3 cups of beans and 1 ½ cups of broth and bring to a boil. Reduce to a simmer. Place remaining beans and broth in a food processor or blender. Add cilantro or parsley and puree until smooth. Add the blended mixture and spinach, heating until the spinach wilts. Stir well and serve hot.

Adapted from a recipe by The Biggest Loser Club

Recipe – Lemon Tahini Dressing

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½ cup tahini

½ tsp. basil, dried

1/3 cup lemon juice

½ tsp. garlic powder

2 garlic cloves, minced (or less)

¼ tsp salt

2 Tbsp. Braggs

Blend all ingredients until smooth. Add water to desired consistency. Store refrigerated in a container with a tight-fitting lid. Note: Dressing thickens as it sits and with refrigeration.

Recipe – Barley-Pea Casserole

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3 cups hot water

1 cup cashew pieces

1 cup whole barley

1 onion, chopped

1 Tbsp chicken-like seasoning

2 carrots, grated

1 Tbsp oil (option)

1-16 oz. pkg. frozen peas, thawed

Place all into casserole dish, except peas. Cover and bake for 1 ½ hours at 350 degrees. Remove from oven and top with peas.

Recipe – Alfredo Sauce and Cilantro Pesto

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Alfredo Sauce

2 cups water

2 Tbsp. cornstarch or arrowroot powder

½ can of navy or great northern beans

2 Tbsp olive oil

½ cup cashews (optional)

4 Tbsp. lemon juice

1-2 tsp. salt

¼ of a medium onion

¼ cup nutritional yeast flakes

2 cloves of garlic

Put part of the water in a blender and add remaining ingredients. Blend until smooth and then add the rest of the water and blend again. Pour into a saucepan and cook until thick, stirring so it doesn’t stick to the bottom of the pan. Pour sauce over fettuccini pasta and top with a tablespoon of cilantro pesto. It may also be spread over pica crust and topped with pesto.

Cilantro Pesto

1-2 bunches cilantro; washed, ends removed

1 Tbsp. fresh lemon juice

1 Tbsp. fresh lime juice

1 Tbsp. olive oil

¼ cup walnut or pine nuts, lightly toasted

¼ tsp. salt

Place liquids in the blender adding cilantro, stem down. Pulse until somewhat smooth. Add nuts and salt. Pulse until desired consistency or up to 1-2 minutes for smooth pesto. Refrigerate up to 5 days or freeze. This will turn dark when frozen, but still good. For variety, you may substitute basil, sage or oregano for cilantro. Add jalapeno for spicy pesto and parmesan cheese substitute can be added if desired.

Recipe – Sunflower Seed Mustard

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¾ cup raw sunflower seeds 1 tsp. garlic powder
2 tsp. turmeric             1 tsp. salt
2 tsp. onion powder 7/8 cup of water
½ cup fresh squeezed lemon juice  
Blend until smooth. It will thicken as it sets.

 

Recipe – Nutty Rice Waffles

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Nutty Rice Waffles
1 cup uncooked brown rice, soaked overnight ½ cup water
½ cup raw cashews ½ cup shredded coconut
1 ¾ cup water 1 tspn. Maple flavoring
1 cup cooked brown rice ½ tsp. almond extract
½ cup chopped pecans (optional) ½ tsp. salt
Blend uncooked rice, cashews and ½ cup water in blender until smooth. Add remaining ingredients except chopped pecans, and blend until smooth. Pour batter into a bowl and stir in chopped pecans. Pour batter into a preheated waffle iron treated with oil. Cook about 8-10 minutes until steaming stops.

 

Recipe – Zucchini Easy Pan

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Zucchini Easy Pan

Put some olive oil in a deep dish pan. Spread one layer of sliced onions, sliced tomatoes, sliced potatoes and, lastly sliced zucchini. Sprinkle it with a little salt and add another layer of each as before, starting with the onions, finishing with the zucchini. Sprinkle it again with salt and add a little more olive oil. Bake at 350 degrees until vegetables are tender. It will cook in its own juice. Very tasty and easy!.

Recipe shared by Julia Hornback. Thanks, Julia!