|Posted by Theresa on February 1, 2018 at 12:50 AM|
Some recipes are mine; others are favorites found on other websites.
EGGLESS, OIL-FREE POTATO SALAD-- My own recipe!
Any type of potato
Sea salt, turmeric, & black pepper, onion & garlic powder
Fresh herbs, your choice [dill & parsley]
1 large potato or equivalent, for each serving you want to make
Cut in halves or thirds for large potatoes, leave whole if baby potatoes
Steam or boil till tender but still firm—I cooked mine in the I-Pot for 6-7 minutes
Refrigerate till cool
Cut into bite sizes, leaving the skin on
Celtic salt, onion powder & garlic, turmeric & black pepper to taste
Add a heaping tablespoon of Dijon mustard for each serving
Add hummus mixed in so that the mustard and hummus coat all the potatoes well.
Couple dashes of Balsamic vinegar
Chop and mix in fresh herbs: dill, parsley—ENJOY!
2 cups of spelt flour
½ cup cocoa
½ cup of sucarat mixed with a little stevia (I always taste the finished batter to be sure it’s sweet enough)
1 tbsp baking power
A little less than 1/8 tsp. baking powder
1 little container of applesauce [1/4 cup]
½ cup walnuts chopped or pecans
--- Mix well all dry ingredients. Add the “egg,” applesauce and mix. Add enough almond milk to get the batter the right consistency to pour. Not watery, but thick. Add and stir in nuts.
Pour into a 9x9 or so silicone pan.
Bake at 375 for 40 minutes. Yum!
KATHY’S PUMPKIN SPICE CAKE – This cake could be called a bread; it’s dense and hearty. A great holiday edition!
Set oven to 375 degrees
Add 1 ½ tbsp. chia seeds to 1 cup almond or other non-dairy milk, stir and set aside.
COMBINE DRY INGREDIENTS:
2 cups organic spelt flour
1/3 cup your preferred sweetener (I use Sucanat and some Stevia and usually check sweetness level after the mix is finished by tasting the batter)
1 tablespoon pumpkin pie spice
1 tsp cinnamon
1 ½ tablespoons Baking Powder
1/8 tsp. Baking Soda
Dash sea salt
ADD WET INGREDIENTS:
1 cup fresh or canned pumpkin puree
¼ cup or individual tub of organic apple sauce
1 tsp vanilla
Add chia seeds w/ milk
Optional: Add 1/3 cup golden or flame raisins or currents
½ cup or more of pecans or walnuts
Add enough additional milk to make a thick batter. (It will have to be spooned out of the bowl and raked with your spatula!)
With your spatula, rake the mixture into your silicone brownie pan and bake at 375 degrees for 40 minutes.
Remove from oven, allow to cool slightly; cut into appropriate pieces, then place the pieces on a pizza pan and bake for 5 more minutes. The cake squares emerge slightly crusty on the outside and moist on the inside!
1 cup medium organic ground cornmeal
½ cup spelt flour. I sometimes make part of this ½ cup some rolled oats.
1 tbls baking powder
Little less than 1/8 tsp baking soda
Add a little salt and a tiny bit of sweetener if you wish. MIX DRY INGREDIENTS.
Add 1/3 cup applesauce.
Add 1 “egg”
Bake at 375 in a silicone pan for 40 minutes.
CHEF AJ'S FAVORITE HOUSE DRESSING [and mine too!]
1/2 cup water
4 tablespoons tahini
4 tablespoons Dijon or stone ground mustard
4 tablespoons sodium tamari or raw coconut aminos
6 tablespoons fresh lemon or lime juice
8 tablespoons nutritional yeast
1 tablespoon date syrup or maple syrup
Place all ingredients into blender or food processor and process until smooth.
CHEESY VEGAN DIP/SAUCE by Jill McKeever
1 large slice fresh onion
½ cup rolled oats
¼ cup nutritional yeast
2 tbsp cornstarch
2 tbsp lemon juice
1 ½ tsp salt
1 4oz jar fire-roasted bell peppers or pimentos
2 cups of water
Blend thoroughly, pour into saucepan and cook on medium heat 5 min. till desired thickness!
CHEF AJ'S FAUX PARMESAN CHEESE [delicious on spaghetti!]
1 cup raw almonds or cashews or walnuts
½ cup nutritional yeast
1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty)
In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it chunkier, process less.
You can also use store bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.