WafflesWhiz in blender:
1 c water
1/3 c nuts (or 1/2 c soaked soybeans)
Add to blender mixture:
Blend all ingredients. Bake in preheated waffle iron until steaming stops, 10-12 minutes. Spray iron with Pam if not teflon coated. Bake ahead, freeze, reheat in toaster or oven.
Yield: 4 large waffles
1 c water
Whiz all but bread in blender until smooth. Pour into shallow bowl. Dip slices of bread into it and place on cookie sheet. Bake at 400º F until golden brown. Turn and brown other side. Top with applesauce or fresh fruit.
Yield: 7 servings
Hot Cracked Wheat Cereal
Dextrinize 1/2 c cracked wheat by stirring constantly in dry pan over low heat for several minutes or until lightly browned. Then add:
2 c water
Bring to boil and simmer 15-20 minutes. Delicious sprinkled with chopped nuts. Each cup serving contains 10 grams of protein.
Yield: 2-3 servings.
1 teaspoon olive oil or canola oil
Saute the carrots, scallions, and tumeric in oil on medium heat for 2 minutes. Add tofu, yeast and seasonings to taste. Stir constantly for 5 minutes or until hot. Stir in the parsley and mix well. Serve at once.
Yield: 2 servings.
Breakfast in a Glass
1 cup orange juice
Put all ingredients in a blender. Process until smooth. Serve at once.
Blend together until smooth:
1 cup raw, clean cashews or almonds
Transfer to a 2 quart container and add 2-1/2 cups additional water. Refrigerate until cold. Shake before using. This is for cereal and baking but not drinking.
Holiday Almond Loaf
1/2 cup soaked garbanzos
Soak 1/2 cup beans overnight. Drain. Whiz the almonds and sunflower seeds in a dry blender to a fine consistency. Whiz the the beans in blender in 1/2 cup water. Combine above with all the other ingredients in mixing bowl. Let stand 10 minutes. Press into a prepared loaf pan. Bake at 350 for 45 minutes. Serve with your favorite tomato sauce topping.
Gluten - Meat from Wheat
3 cups of gluten flour
Mix the 2 together being careful to use only enough water to make a firm ball of dough. Knead it till blended well about 5 minutes. Slice it into 1/4 inch pieces and drop them into a boiling broth of onions sauteed in oil, water, Brewer’s yeast and soy sauce (or Tamari). Cook in this boiling broth until the gluten expands into 1/2 inch to 3/4 inch pieces. Now take these out and you may bread and fry them or you may cube them and put them in a brown gravy and serve as a stroganoff or put them in stew or put them in a pot pie or slice each piece real thin and put it in a stir fry, OR make gluten loaf which is the next recipe.
4 cups ground gluten
Grind the gluten in an old fashioned hand-crank meat grinder. Mix all the ingredients together. Put in a prepared loaf pan. Bake at 350 covered with foil the first 30 minutes and uncovered the second 30 minutes. Serve with tomato topping of your choice or a brown gravy.
2 cups of broth
Heat oil in a frying pan, add the flour. Stir with a whisk until bubbling. Add broth a little at a time until the desired consistency. Add the yeast and tamari And stir well. If using garbanzo flour, add a little sweet basil for an unusual but satisfying taste.
1 – 2 boxes firm tofu
Take the tofu out of the boxes. Cut into cubes. Put into zipper bags and freeze overnight. Next day or next month, take them out and thaw under warm running water. Squeeze the water out of each piece and put it in the oil coated frying pan. Saute all the pieces and sprinkle Tamari on them as they are cooking. When browned , serve plain or serve them with wide band noodles and garbanzo gravy .
Vegan Meat Balls
1 cup grated raw potatoes
Mix thoroughly using hands. Form into balls the size of walnuts. Put into baking dish. Bake for 20 to 30 minutes at 350. Can be used in spaghetti or covered with gravy or just plain.
2-3 cups cooked brown rice
Cook the lentils for 30 minutes, then add the onion, Tamari, poultry seasoning, marjoram, thyme, and bay leaf. Cook 15 minutes more or until tender. Have the rice ready for assembly. Put the ingredients on your plate in this order: first is rice, then lentils, then lettuce, then tomatoes, avocados, olives, lemon juice, garlic salt and a favorite tomato topping.
Zucchini Spinach Lasagne
1 recipe cashew pimento cheese sauce
Cook noodles until just beginning to soften. Saute onion and pepper until tender. Add zucchini, tomatoes, tomato sauce, salt, basil and oregano and simmer slowly for 20 minutes. Drain and rinse noodles. Alternate layers beginning with the tomato vegetable mixture, followed by noodles, spinach and cashew pimiento cheese sauce. Bake for 45 minutes at 350. 8-10 servings.
Cashew Pimiento Cheese Sauce
1 cup raw cashews
Whiz above ingredients in blender until smooth.
1/2 cup olive oil
Saute onions and mushrooms until soft. Add barley. Cook on medium heat until lightly browned. Place in casserole dish. Stir in pimiento, salt, pepper and broth. Cover and bake in 350 oven 1 hour or until barley is tender. Makes 6 servings.
Lentils in Sweet and Sour Sauce
1/2 cup dry lentils
Cook lentils in 3 cups of water for 25 to 30 minutes. Make sweet and sour sauce by combining honey, vinegar, tamari, ginger and water in pan. Bring to a boil. Put arrowroot powder in small bowl and add a little water. Mix thoroughly and add it to boiling sauce to thicken it. Saute onion in 2 tablespoons oil in a large frying pan or wok. When onion is soft, add celery. Cook 5 min. longer. Add lentils to pan and mix well. Pour sauce over and simmer 5 more min. Serve over a bed of brown rice. Optional: Add drained pineapple to mixture as it simmers. Lemon juice can be used instead of vinegar.
1 cup dry lentils or bean or your choice
Cook lentils in 3 cups of water for 25-30 minutes until tender. In large frying pan, saute the onion and pepper until soft. Remove from heat. Drain the lentils but save 1 cup of the liquid for a sauce. Add the drained lentils to the frying pan. Put some of the mixture on the edge of a tortilla (room temp.) and roll it up and place it in a prepared baking dish. Make the sauce by adding the cup of liquid and tomato sauce in a small pan. Add 2 tablespoon of salsa and bring it to a boil. Mix 1 teaspoon arrowroot with a little water and add it to the simmering sauce to thicken it. Pour sauce even over enchiladas. Pour cashew pimiento sauce on top. Bake in oven for 15 minutes to heat thoroughly.
1 3/4 cups fresh squeezed orange juice
Whiz all ingredients in a blender doing about 1/2 at a time. Pour into an oblong cake pan, cover with foil and put in the freezer. Freeze at least 4 hours. To serve, scrape the spoon across the surface to make curled pieces of fruit ice.
Chocolate Brownie Cake
1/2 cup cocoa
Mix all ingredients together in above order. Pour into 1 oblong pan or 2 8x8 inch pans. Bake at 350 for 30 to 40 minutes. Check for doneness when cake pulls away from side of pan and toothpick comes out clean in the center.
Judi's Lemon Date Squares
1 cup whole wheat pastry flour
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Mix the 2 together, then add the dates and mix again. Pack the dough into a prepared 8x8 baking dishpatting it out with water moistened fingers. Bake at 350 for 20 to 25 minutes. Cool before serving.
Oatmeal Chocolate Chip Cookies
1 cup whole wheat pastry flour
Mix all ingredients together in the order given. Make a stiff dough. Drop by spoonfuls onto a dry cookie sheet. Bake at 350 for 15 to 18 minutes. Makes 3 dozen.
1 cup grated carrots
Mix together, then add 2 cups coconut 1/4 wholewheat flour 1/4 soy flour 1/2 teaspoon salt Let stand 10 minutes. Roll into balls the size of a walnut. Put on cookie sheet. Bake at 325 for 30 minutes