Spicy Crackers

2 sleeves saltine crackers
1/2 cup melted Butter
onion powder
garlic powder
poppy seeds

Brush each cracker with melted butter.
Sprinkle on the spices to the liking of your family.
Add the poppy seeds as desired.
Put on a cookie sheet.
Bake at 350 degree for about 5 minutes or until hot and crispy.
Tips for Serving Snacks and Sandwiches

Remember to always serve cold food cold and hot food hot. Nothing is worse than serving your guests food at the wrong temperature.
To keep sandwiches fresh you can wrap them in clear plastic wrap or foil and refridgerate until time to eat.
Add lettuce and tomato just before serving.
Most sandwiches are made from things you have on hand so go ahead and make your very on special sandwich to serve.
Don't pile too many sandwiches on a plate or tray in order to keep them from getting soggy and falling over or coming apart.
Be sure and have enough sandwiches and snacks for your guests. Find out how many people will actually be eating and make the appropriate amount of food. If you have too much at the end of the gathering you can send it home with your guests and keep some for yourself the next day.
Just remember no matter what the outcome of the game your family and friends will declare you the winner after tasting these super snacks.

Easy Snacks for the Superbowl

BLT Club Sandwiches, Blue Cheese Bites, Spicy Crackers Recipes

Food for parties doesn't have to be costly or hard to make. In fact you will find these snacks to be winners regardless of whose team your on. Chips and dip will work but if you want to serve something different try these goodies.

BLT Club Sandwiches


12 slices of buttered toast
12 Slices cold chicken
12 slices of cooked bacon, crispy
12 slices tomato
Mayonnaise
Lettuce
Toothpicks

You will need 3 slices of toast for each sandwich that you will be building.
Top first slice of toast with lettuce and slice of chicken.
Add mayonnaise and top with second toast slice.
Add tomato slice and 3 pieces of bacon.
Top with third piece of toast.
Cut into 4 little sandwiches and put a toothpick in each one to hold them together. Be sure to leave enough of the toothpick showing that no one eats it.
Blue Cheese Bites

1 can refrigerated biscuits
1/4 cup butter
4 tablespoons crumbled blue cheese

Preheat oven to 400 degree.
Cut biscuits into quarters. Using kitchen scissors makes this a quick job.
Put biscuits in a baking dish.
Melt together the butter and blue cheese.
Pour mixture over biscuits. Make sure you coat them all very well.
Bake about 5 minutes or until golden brown.
Serve hot.

Premier Vegetarian Cooking Holidays in Ireland

Pinwheel Peanut Butter Cookies

Ingredients
BROWN DOUGH
1/4 cup molasses
1/2 cup peanut butter
vanilla to taste
1/8 tsp sea salt
1 TBSP soy flour
3/4 cup whole-wheat flour
WHITE DOUGH
1/4 cup honey
1/2 cup tahini
vanilla to taste
1/8 tsp sea salt
1 TBSP soy flour
1 cup whole-wheat flour
Description These cookies are sure to please.
Instructions 1. For each batch, whisk first 5 ingredients. Slowly add flour until it is forms a dough.
2. Place cling film sheet on table and roll out white dough into a long thin rectangle.
3. Place cling film sheet on table in different place and roll out brown dough into a equal sized rectangle.
4. Place brown dough rectangle on top of white dough sheet rectangle and roll tightly like sushi.
5. Refrigerate for 1 hour (or overnight) until hard, unwrap, slice as thinly as it is safe to slices, lay out in oiled pan 1 cm away from each other because the cookies expand slightly as they are baking.
6. Bake in preheated oven at low temperature. Take out
once it has puffed up. Be careful because cookies burn very easily.

Fudge

Ingredients
2 cups almond butter
1/4 cup carob powder, sifted to remove any lumps
1/2 cup plus 2 tablespoons liquid honey
1 heaping tablespoon coconut oil, melted (optional)
2 teaspoons vanilla extract
1 teaspoon sea salt
Description
This is for fudge and brownie lovers out there who want to enjoy their decadent squares and still respect themselves in the morning.
Instructions
Combine all ingredients in a large bowl. Mix until well incorporated.
Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so then take it out to cut into bite-size squares or rectangles. Transfer the pieces onto a plate. Keep these covered and stored in the freezer.
An alternative is to spoon the mixture into candy molds; pop them out when they are thoroughly frozen. They have a chewy texture when frozen.
These must be kept in the freezer otherwise they will become soft and mushy, to the consistency they were at before freezing. So if you take them out to eat, eat them quickly! Also keep this in mind when cutting the fudge; work quickly.
Note
Although this fudge is made with all-natural ingredients, it is best to eat only one or two small pieces at a time, as eating honey-rich foods can stress one's blood sugar-regulating mechanisms.

Sweet Potato Casserole

Ingredients
6 cups mashed sweet potatoes
coconut milk to taste
orange juice or pineapple juice to taste
5-6 TBSP honey or maple syrup
1/2 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp sea salt
pinch of nutmeg
orange zest
Description This inexpensive easy-to-make dish is a real treat and very nutritious. You can play with this recipe to customize it to your taste.
Instructions 1. Bake sweet potatoes in oven at 350-400F in covered pan so that they do not dry out too much.
2. Once very soft, take out and allow to cool. Peel the skin off.
3. Mash sweet potatoes in bowl and whisk in remaining ingredients, mix well. 4. Pour in casserole dish.
5. If you would like to make a topping: Mix ground walnuts, coconut flour, whole wheat flour, salt, and honey in a small bowl. Mix with your fingertips until crumbly. Stir in chopped pecans or walnuts. Sprinkle over the casserole.
6. Bake the casserole uncovered until heated through and the top is lightly browned, 35 to 45 minute.

Arabian Rice Pudding

Ingredients
1/2 cup brown rice flour
1/4 tsp mastica powder
5 cups light nut milk or water
1 1/2 tsp rose water
1/2 tsp sea salt
vanilla to taste
little less than 3/4 cup honey
raw almonds, soaked and peeled, for garnish
raw pistachios, soaked and peeled, for garnish
Description Mahalabia is very famous pudding in the Middle East traditionally made from milk, sugar and corn starch.
Instructions 1. Grind rice and mastica balls in blender to form fine flour.
2. In pot, whisk ½ of milk in rice flour and bring to boil whisking constantly.
3. Add rest of ingredients and whisk constantly until thickens, add honey and adjust to taste.
4. Bring heat to low and simmer covered for 15 minutes. Until mixture is not grainy and rice granules are fully dissolved in milk.
5. Pour into serving bowls. Chill for at least an hour in the refrigerator before serving. Decorate once the pudding is cooled.

Favorite Oil-Free Fruit Cake

Ingredients
3 1/2 cups whole wheat flour
3/4 tsp sea salt
1/4 cup honey
1 cup raisins
3/4 cup dried figs or apricots, chopped
1/2 - 3/4 cup chopped walnuts or pecans
1 tsp grated orange zest
2 TBSP peanut butter
1 TBSP yeast
3/4 cup orange juice
3/4 cup light nut milk
Description This recipe is healthy, low fat and fruity!
Instructions 1. Mix dry ingredients together, mix wet ingredients together. Add wet to dry.
2. Allow to rise for several hours, be patient the yeast needs to take its time so that the cake is light.
3. Bake. Once cool spread top with healthy jam or fruit spread.

Note Freezes well.

Marzipan Cheese Cake

Ingredients
CRUST
1/2 cup coconut
1/2 cup whole wheat flour
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup water or fruit juice
FILLING
2 cups whole blanched almonds
1/3 cup honey
1/2 tsp sea salt
2 TBSP almond extract (if available)
2 TBSP cornstarch
1 1/2 cups water
vanilla to taste
Description If you are looking for the cheese-cake satisfaction without any sugar, cream, butter or regret this ones for you. It’s one of those times where indulgent and nutritious can describe the same thing. And it's so convenient to make when you want to impress but your in a hurry.
Instructions 1. Grind coconut with ½ teaspoon of water in blender until it’s similar to butter.
2. Mix coconut, flour, salt and cinnamon together. Cut in water to for a crust.
3. Press crust into bottom of a greased pie dish.
4. Blend all ingredients on high until smooth, stopping blender once or twice to stir content. Pour over unbaked crust and spread evenly.
5. Bake at 300 F for 50-60 minutes.
6. Once cooled decorate with fruit or blanched almonds.

Creamy 'Chocolate' Pie

Ingredients
CRUST
1 cup coconut or walnuts, ground into flour
1 cup whole wheat flour
1/2 tsp sea salt
2-3 TBSP tahini or any other nut butter
1/2 cup water
FILLING
3/4 cup raw cashews
1/4 cup coconut
3 cups grape juice
1/4 cup + 2 TBSP pitted dates
6 TBSP corn starch
4-5 TBSP carob powder
1/2 tsp sea salt
vanilla to taste
hazelnuts, for garnish
coconut, for garnish (optional)
Description There are pies, but there is the luscious ‘chocolate’ pie. A creamy carob custard bedded on a flaky crust.
Instructions 1. Grind coconut with flour, salt and cinnamon in blender or food processor until fine.
2. Pour into bowl kneed in tahini add add liquid and mix.
3. Roll out with rolling pin between two pieces of plastic wrap (wet surface of table first). Remove top plastic. Oil your pie pan. Flip the dough into the pie pan and press it carefully into the bottom of the pan. Remove the other piece of plastic. Bake at 170F for 25 minutes or until lightly brown.
4. For FILLING: Blend all ingredients (except coconut) on high until creamy. Empty into sauce pan and cook over medium high heat stirring constantly until thick, Pour into baked pie shell. Cover top with plastic to prevent a hard film from forming, then chill. After chilling, may top with nuts, toasted coconut or coconut you can also dust with carob powder.

Vanishing Sticky Cinnamon Rolls

Ingredients
DOUGH
1 cup warm nut milk
1 TBSP yeast
1 TBSP cornstarch
1 tsp sea salt
3 1/2 - 4 cups whole wheat flour
GLAZE
1 cup turbinado sugar
1/4 cup cold-pressed coconut oil
1/4 cup honey
1 1/2 cups coarsely chopped pecans
1/4 tsp sea salt
FILLING
1/2 cup chopped walnuts
1/2 cup raisins or chopped dates
1/4 cup turbinado sugar
2 TBSP ground coriander
1 tsp cinnamon
Description These sweet, nutty, cinnamony sticky buns are irresistible. You won't want to make these often, as they are addictive.
Instructions 1. Mix milk, yeast, startch and honey from dough ingredients together.
2. In separate bowl mix coconut butter in flour, add to first set of ingredients slowly mixing until it forms a dough that is easy to handle.
3. Turn dough onto lightly floured surface and knead about 5 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place for about 1 ½ hours or until double. (Dough is ready if indentation remains when touched.)
4. Heat 1 cup sugar and ½ c oil to a gently simmer, stirring constantly; remove from heat. Stir in honey. Pour into a well-greased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
5. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches on lightly floured surface. Mix spread filling and spread out.
6. Roll up tightly, beginning at 15-inch side. Pinch the edges of the dough into roll to seal. Gently stretch and shape until even. Cut roll into 15 1-inch slices with a cerated knife. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double, covering pan with moist towel.
7. Heat oven to 350. Bake 30-35 minutes or until golden brown. Immediately invert on heat-proof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.

Note *To make coconut butter blend 2 cups grated dried coconut with ½-1 teaspoon water until it is almost like a butter. You can freeze the rest of the 'coconut butter' which the recipes does not call for and use it to replace oil in baked goods.
The freeze well.

No Bake Cheese Cake

Ingredients
CRUST
1 cup raw macadamia or cashew nuts, ground finely
1/8 cup dried coconut, shredded
1/4 cup pitted, chopped dates
1/4 tsp sea salt
CREAM CHEESE
1 cup raw cashews
1/4 cup + 2 TBSP fresh lemon juice
1/4 cup + 2 TBSP honey
1/4 cup dried coconut, shredded
3 TBSP extra-virgin, cold-pressed coconut oil (optional)
3 TBSP water from soaking cashews
vanilla to taste
1/8 tsp sea salt
TOPPING
fresh fruit, beautifully sliced
honey to drizzle on top (optional)
Description Tastes just like cheese cake and you don't even have to bake it!
Instructions 1. For the cream: soak 1 cup of raw cashews for 24 hours to culture and taste more like cheese.
2. Process macadamia nuts and dates in food processor sprinkle dried coconut on bottom of 8-9 inch springform pan press crust onto coconut.
3. To make cheese: blend soaked cashews, lemon, honey, coconut, gently warmed coconut oil, vanilla, 3 tablespoons of the water from soaking the cashews, blend until smooth and adjust to taste.
4. Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm.
5. Before serving decorate with beautifully chopped fruit.
Note This cheese cake stays fresh frozen for a couple months. So you can double the batch and freeze the second cheese cake for emergency surprises!

Banana Bread

Ingredients
1 cup water (or apple/white grape/orange juice)
2 tbsp yeast
1/2 cup honey or molasses
2 tbsp peanut butter
2 cups bananas, very ripe and well mashed
1/2 tsp salt
orange zest
1/2 cup chopped walnuts or hazelnuts
1/2 cup packed pitted dates, chopped
2 1/2 - 2 3/4 cup whole wheat flour
Dried bananas slices, for garnish (optional)
Raisins, for garnish (optional)
Description A super recipe.This banana bread makes a delicious sandwich when toasted in the oven and then spread with nut butter on top. Yields: 1 loaf
Instructions 1. Oil baking pan. Decorate bottom of pan with dried banana slices and raisin.
2. Dissolve yeast in water/juice.
3. Add rest of ingredients except nuts, dates, and flour. Then mix nuts, dates and flour.
4. Spoon into greased pan being careful not to move the dried bananas at the bottom of the pan from their place. Note: Make sure the batter does not fill more than half of the pan.
5. Cover with a tray and allow to rise until doubled, be patient it takes several hours (sometimes up to 8 hours in cool weather) but it is well worth the wait as the bread will be lighter and tastier.
6. Bake at 300F for 1 hour or so.
7. Remove from oven. With an eating knife gently press on the sides of the bread to remove from the sides of the pan. Gently and carefully flip over the pan to remove bread and allow to cool overnight in wire wrack.
8. When cooled, slice. Keep refrigerated for up to 3 days or wrap with cling film and freeze.

Note Serve with honey, and sliced bananas or spread a nut butter cream (cashew, little water, honey, vanilla and then cook to thicken) and sprinkle (using a sieve) with carob flour. And garnish with coconut flakes and walnuts.
Over ripe bananas that would otherwise be thrown can be frozen to use when this bread is to be made.
IMPORTANT TIP: Batter should be very wet for bread dough and only a little thicker than a cake batter. If batter has a dough consistency, you added to much flour and the yeast will not be able to rise easily in this thick dough as the dough is very sweet and dense. Whereas if the batter is wet the yeast raises easily yielding a soft light bread. So whatever you do make sure not to put too much flour (3 cups).

Like-Chocolate Truffles

Ingredients
1 cup pitted prunes
1/2 cup pitted dates
2 tbsp carob powder
6 tbsp almond butter
4 tbsp honey
2 tbsp carob powder, to powder with
Description The ingredients are nutrition-packed rather than empty-calorie packed. These balls really tastes like a rich chocolate truffle but with no butter, cream, cocoa or corn syrup.
Instructions 1. Place 2T carob powder in a shallow bowl and set aside.
2. Combine prunes and dates in a food processor and process until finely chopped. Add almond butter, honey, and carob powder. Transfer to a bowl.
3. Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball. Roll each ball in carob powder. Refrigerate in sealed container.

Note Makes 20 quick-to-disappear truffles.

Guiltless Nutella

Ingredients
1 1/4 cups hazelnut butter
1/4 cup + 2 tbsp carob powder
1/4 cup raw honey
1/4 cup molasses
Instructions 1. Mix together well and knead with hands to fully incorporate.
2. Store in the fridge for up to one year.

Note The recipe is even simpler if you can get carob molasses; simply mix it with some hazelnut butter and watch your fingers!

Melt-In-Mouth Chocolate

Ingredients
1/4 cup cold-pressed coconut oil
1/4 cup almond butter, cashew butter or macadamia butter
1/2 cup carob powder
1/3 cup raw honey
vanilla to taste
1/4 cup raisins
1/4 cup chopped hazelnuts
Instructions 1. Place jar of coconut oil in warm water bath so that the oil melts.
2. Mix all ingredients together.
3. Spoon into molds, shape into balls, and press out into bars.
4. Refrigerate and enjoy!

Note WLC does not encourage the use of commercial vegetable oils as all of these are heated and heavily processed. Cold-pressed virgin coconut oil is one of the healthiest oils if you are to use any free oils on rare occasions, and for this recipe it really hits the spot.

Corn Cheese

Ingredients
3/4 Cup Dry Cornmeal Flour
2 1/4 Cup Water
1/3 Cup Tahina
2 1/2 t Salt
1 T Onion Powder
2 T + 2 t Nutritional Yeast
1/4 Garlic Powder
1/8 t Cumin
1/8 t Turmeric
3 T + 1 t Lemon Juice
Instructions 1. In sauce pan, whisk cornmeal with water, bring to boil. Cover and cook on low heat 15-20 minutes. 2. In blender, whiz hot cornmeal with all ingredients except for tahina. Blend until smooth then add tahina at the end and blend to mix in well. 3. Brush molding pan with tahina and pour mixture into pan. Cover and refrigerate until firm and sliceable.

'Goat' Cheese

Ingredients
1 1/2 cups almonds
3/4 cup water
1 tbsp miso
Description A wonderful appetizer served with cut-up raw vegetables and whole-grain crackers.
Instructions 1. Boil water, turn heat off, add almonds and soak for 5 minutes. Drain and pop almonds out of their skins. Discard the skin.
2. Blend the peeled almonds, water and miso in a blender, adding more water if necessary to form a smooth creamy texture.
3. Pour into a cheese-cloth lines strainer and allow to strain and ferment 8-12 hours. For firmer cheese, place a weight, such as a coffee cup, on top of the cheese after it has been straining for a couple of hours.

Note Stored in an airtight container in the refrigerator, it will last for up to two weeks. Season or sweeten as desired before using.
Variation:
You can season this nut cheese to taste with minced fresh herbs like dill, parsley, basil or mint.

Vegan Cheddar Cheese

Ingredients
2 cups cooked potatoes
1 cup cooked carrots
1 1/2 - 1 3/4 cup water used to cook vegetables
1 tbsp salt
1/4 cup + 2 tbsp nutritional yeast
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin (optional)
1/4 tsp paprika (optional)
1/8 tsp turmeric
1 tbsp + 1 tsp lemon juice
Description Just perfect for a vegan pizza! Ingredients list is deceiving taste completely different then it reads! Its the nutritional yeast with pinch of lemon that gives the cheesy kick.
Instructions 1. Cook potatoes and carrots. Peel potatoes.
2. Blend potatoes and carrots with rest of ingredients in the blender. Should be a little salty as it's a topping.

Note Also yummy served over steamed vegetables like green beans or use as a dip of raw vegetable crudites.

Vegan Soy-Free Yogurt

Ingredients
1 cup raw cashews
1 cup water
Description This creamy cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.
It takes minutes to prepare. The incubation period is 8 to 24 hours depending how warm you keep it.

Instructions 1. Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream.
2. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator.
3. Chill for at least one hour. When ready to eat, stir the whey and cashew yogurt together.
Yogurt will keep refrigerated up to a week.

Note You can serve it sweet with fruit and/or granola or savory as part of a meal or salad. Use it like you would ordinary yogurt.
You can also experiment using other nuts and seeds instead of cashews.
Choose a place where the temperature will remain constant to incubate your yogurt. You can place the jar in a small cooler filled with warm water in the winter. Or on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.

Nacho Cheese

Ingredients
1 cup raw cashews, soaked
1/4 cup water
1/2 sweet red bell pepper
2 garlic cloves
juice of 1/2 lemon
1 tbsp nutritional yeast
1 tsp turmeric
1 tsp onion powder
Description Too simple to make and addictive with baked chips.
Instructions 1. Blend ingredients until thick and creamy. That's it!

Jack Cheese

Ingredients
1 cup water
2 TBSP agar agar flakes or emes gelatin
1 1/2 cups boiling water
2 cups raw cashews
1/2 cup nutritional yeast
1 TBSP salt
2 tsp onion powder
1/2 tsp garlic powder
1/2 cup fresh lemon juice
3 T finely grated carrots
Description Wonderful in sandwiches and on whole-grain toast.

Instructions 1. Soak gelatin in 1 cup water in bender while assembling remaining ingredients.
2. Pour boiling water over soaked gelatin and whip briefly to dissolve. Cool slightly. Add cashews and liquefy thoroughly.
3. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible.
4. Pour into 1- qt mold, cool slightly. Cover before refrigerating. Refrigerate overnight before serving.

Note After firming in the refrigerator, this cheese may be frozen until needed.
Makes 1 quart.

Better Than Cheddar

Ingredients
1/2 cup cold water
4 TBSP agar agar flakes
1/2 cup raw almond butter
1/4 cup fresh lemon juice
1/4 cup nutritional yeast flakes
1/2 cup red bell pepper, cut into pieces
1 tsp onion flakes or powder
1/2 tsp garlic powder
1 tsp sea salt
Description Cheese made from cow’s milk is one of the most dangerous and destructive foods one can consume! Many vegetarians, who wouldn’t consider eating animal flesh, often eat lots of cheese, not realizing that they are eating a food that is even more dangerous than animal flesh. This cheese can be used wherever the dairy cheese is used.
Instructions 1. Place all ingredients except water and agar agar in a Vita Mix or other blender.
2. Place cold distilled water and agar agar in a small saucepan and bring to a boil, stirring to dissolve agar agar. Remove from heat and add to blender ingredients and process until creamy and smooth. Pour into mold and refrigerate until set.
3. When thoroughly chilled and set, turn out onto a dish. This vegan cheese slices and melts well. ENJOY

Coleslaw

Ingredients
2 Cups Cooked Peas
2 Cups Sweet Corn Kernels
10 Cups Green Cabbage, finely shredded
2 Cups Purple Cabbage, finely shredded
2 Cups Carrots, finely grated
1/2 Cup Radishes, grated (optional)
3 Cups Red, Green, Yellow Bell Pepper, finely chopped
1 Cup Greens of Spring Onions
1 Cup Dill and Cilantro, finely chopped
1 Cup Celery, chopped fine (optional)
3/4 Cup Tahina (sesame paste)
1/2 - 3/4 Cup Lemon Juice
1/2 Cup Orange or Tangerine Juice
4 T Onion Powder
Description Homemade coleslaw tastes far superior to any that you can buy. You can make it one day ahead.
Instructions You will also need: 2 ½ t dried mint1 t Garlic powder1 t Ginger powder½ t Celery seedsalt¼ c roasted salted peanuts or roasted sunflower seeds or cashews1. Place all vegetables in large mixing bowl. 2. Mix tahina, lemon juice and rest of seasonings together and pour on top of vegetables. 3. If making a day ahead, leave out salt and peanuts and mix these in just before serving add salt and sprinkle with roasted peanuts. Variations: Instead of cabbage you can use broccoli stems shredded like cabbage Can use any other nut or seed (i.e. cashews) just blend with lemon and orange juice to make creamy ‘mayonnaise/’

Tofu Coleslaw

Ingredients
2 Cups Cabbage, finely shredded
1 Cup Carrots, finely grated
1/2 Cup Tofu
1/3 Cup Pineapple Juice
1 T Lemon Juice
1 T Honey
3 T Salt
Instructions 1. Blend second set of ingredients together until smooth, stir in cabbage and carrots. Mix well. Tasted better, after it is chilled for 1 hour.

Coconut Carrot Salad

Ingredients
9 Cups Carrots, finely grated
4 Cups Pineapple Juice
2 Cups Coconut, shredded
1 t Salt
1/2 Cup Roasted Peanuts
Description This makes an extremely healthy, quick and easy dessert after a vegetable-based meal. Tastes even better the next day after the carrots have absorbed the pineapple juice.
Instructions 1. Mix all together except peanuts. Toss in peanuts just before serving.

Grated Beet Salad

Ingredients
2 Cups Beets, finely grated
1 Cup Carrots, finely grated (optional)
Salt; to taste
2 T Fresh Parsley, finely chopped (set aside a few flowers for garnish)
1 Clove Garlic, Crushed
Lemon Juice; to taste
Lemon Zest; for garnish
Instructions 1. Grate beets and carrots, press with salt and mix in parsley. 2. Season generously to taste with garlic, lemon. Garnish with lemon zest and parsley leaves.

Chickpea Salad

Ingredients
4 cups cooked chickpeas
2 1/2 cups cooked green beans (optional)
1 1/2 cups tomatoes, cubed size of chickpeas
3/4 cup fresh parsley, chopped
1/2 cup green pepper, cubed small
1/4 cup onions, cubed small
1/3 cup garlic cloves
1/2 tsp salt
1/4 cup extra-virgen cold-pressed olive oil
2 tbsp fresh lemon juice
2 tsp onion powder
1 1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
more lemon juice to taste
salt to taste
Description This picture does not capture how good this really tastes. The garlic mayonnaise is the secret.You’ll need to make lots because people always go for seconds and thirds with this one. Do not be surprised at the amount of garlic used as when it’s blended in the olive oil the pungent taste disappears.
Instructions 1. Soak chickpeas overnight, strain and wash. Cook on low heat for several hours until it is super creamy. Or you can use canned chickpeas but its a compromise in taste and nutrition.
2. Blend garlic, olive oil, salt and fresh lemon juice in blender until creamy.
3. Mix all ingredients together except chickpeas, stir in chickpeas.
4. Serve on a bed of lettuce or baby spinach.

Note This salad stays good for two days, so you can make it ahead of time. It's also a great filling for sandwiches.

Kiss The Cook Potato Salad

Ingredients
2 kg washed, unpeeled potatoes
3 cups tomatoes, chopped
2 1/2 cups black olives, pitted and chopped
1 1/2 cups cooked green peas
1 cup green pepper, cubed small
1 cup spring onions, chopped finely
1 cup sweet corn kernels
1/2 cup celery, diced fine (optional)
3/4 cup tahini or cashew butter
2-4 TBSP lemon juice
1/2 cup water
1 1/2 TBSP onion powder
1 TBSP garlic powder
3/4 tsp celery seeds
1/2 tsp cumin
1/4 tsp turmeric
salt to taste
Description This ones always a hit!
Instructions 1. Steam whole unpeeled potatoes until done, cut into chunks and set aside in large bowl. Add the rest of the vegetables.
2. In separate bowl whisk tahini, lemon juice, water and seasonings until smooth. Add to mixed potato and vegetable mixture. Mix gently. Salt to taste.
3. Chill for at least 20 minutes.

Note Keeps well for three days.

Just Like Potato Chips

Ingredients
1 1/2 kg Potatoes, scrubbed clean, unpeeled
2 tbsp extra-virgin, cold-pressed, olive oil (optional)
1/4 cup fresh lemon juice
1 tbsp onion powder
2 tsp sea salt
2 tsp cumin
1 tsp ground coriander
1 tsp sweet paprika
1/4 tsp garlic powder
Description Watch your fingers. . . these are addictive!
Instructions 1. Soak potato slices in plenty of drinking water overnight.
2. drain the starchy water well.
2. Add rest of ingredients to well-drained potato slices and toss very very well. Lay out quickly on dehydrator trays.
3. Dehydrate 12-16 hours at 105 F or until crispy.
4. If they last, store in an airtight jar.

Note These chips are not very nutritious because much of the nutrients are leached out in the soaking water. But if you are craving an old favorite or want to introduce your family and friends to better alternative than the regular simply poisonous potato chips, this recipe is perfect.
You can save some of this potassium-rich potato water used to soak the potatoes and use it in cooking or as the base of a vegetable soup if you would like.
You can also create chips like these using sweet potatoes.
If you do not have a dehydrator, try placing the chips in the oven on the lowest possible setting and see if it works.

Just Like French Fries

Ingredients
potatoes, scrubbed clean, unpeeled
1/2 - 1 tsp tahini per potato
sea salt to taste
Description Everyone loves french fries! For picky eaters this is the best dish to start with. The only secret to these hits is a very hot oven, if your oven is not hot enough the potatoes will bake rather then roast and not be crunchy and golden just like French fries are.
Instructions 1. Cut potatoes into slices 1 cm thick and then cut them into fries.
2. Place oven tray in oven and heat oven on highest heat.
3. In bowl drizzle potato slices with tahina (approximately ½-1 teaspoon per potato but the amount is reduced as the quantity increases), sprinkle with salt and any other seasonings of choice. Mix well.
4. Take out hot oven tray, drizzle a few drops of oil on the tray and spread them with a tissue paper, quickly spread potatoes on tray and return tray to oven to bake. Bake for 35-45 minutes, flipping potatoes as needed so that all are evenly roasted.
5. Serve immediately with home-made ketchup and/or mayonnaise.

Note Variation: Try this with sweet potatoes or taro, it's absolutely delicious.

Elegant Potato Fans

Ingredients
10 medium-sized potatoes
salt, to taste
onion and/or garlic powder (optional)
10 each black and green olives for garnish
toppings of your choice
Description It's simple but a feast to the eye and mouth!
Instructions 1. Prick one wooden stick through potato length-wise at the bottom and prick another across the width to make a criss-cross.
2. Make a series of cuts through the potatoes almost all the way through one way and than the other way if desired. The stick will prevent the knife from going all the way down and separating the potato. Remove the stick after slicing. Place all side be side in one large aluminum foil in a pan.
3. Sprinkle with salt (and onions and garlic powder) to taste.
4. Enclose potatoes well in aluminum foil. Cook on 400 F for 1 ¼ hour.
5. Before serving, for presentation: place green olive and black olive in toothpick, pierce toothpick into each aluminum-covered potato. Must be served hot.
6. Serve wrapped potatoes with salsa or chopped tomatoes; chopped bell pepper; chopped parsley; chopped avocado; tahina dip; and salt. Those served will then unfold aluminum foil to unseal a steaming hot creamy potato ready to be topped with the available salad toppings.

Vegan Extra Creamy Mashed Potatoes

Ingredients
1 kg potatoes
1 cup carrot
3/4 cup raw cashews
1 cup water
1 tbsp onion powder
1 tsp garlic powder
pinch ascorbic acid (optional)
2 tbsp fresh parsley, chopped (optional)
3/4 - 1 cup water
salt to taste
sweet paprika, for garnish
Description Absolutely delicious served with cooked greens or beans and garlic toast.
Instructions 1. Steam unpeeled potatoes with carrot until over done.
2. Blend cashews with 1 cup of water.
3. Mash potatoes and carrots immediately while they are still hot adding the nut milk and seasonings.
4. Add water and adjust to taste.
5. Spoon on serving plate, sprinkle with sweet paprika.

Note As long as you scrub and wash the potatoes well, you really do not need to peel them after they are cooked. Peeling the potatoes does not improve on the taste much and takes time, plus the skin of the potatoes itself his high in silicone, which is good for your skin as well!
You can add depth of flavor to mashed potatoes by adding roasted garlic instead of garlic powder.
To make roasted garlic:
Slice top of garlic cloves and bake 300F for 15 minutes squeeze out into mashed potatoes and mash.
Variation for low-fat mashed potatoes:
Instead of nut milk use corn milk.
Cook corn in veg broth, blend it, strain and use it as milk.
If you want a richer taste you can add more cashew milk. You can add up to 1/4 cup of cashews blended in water per medium-large sized potato. Specially when serving non-vegetarians they will find it more satisfying.

Stuffed Cabbage Leaves (Mahshi)

Ingredients
all the large leaves of 1 medium sized cabbage
1 cup brown rice, soaked overnight
1 1/2 cups thick cooked down tomato sauce
1 cup onions, chopped fine
1/4 cup green pepper, cubed small
2 tbsp garlic, minced
1/2 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
2 tsp salt
1 tbsp onion powder
1/2 tsp dried mint
1 tbsp fresh lemon juice
Description This dish is timing consuming but very much appreciated when eaten. And a delightful way to introduce cabbage for finicky vegetable eaters.
Instructions 1. Soak the rice overnight and drain well.
2. Cook down tomato puree or sauce in uncovered until it is very thick and not at all watery.
3. Blanch cabbage leaves in boiling water. Spread out to cool.
4. Cut away stems from cabbage leaves, and cut leaves into pieces that are about the size of an entire hand. Spread the cabbage stems at the bottom of a pot.
5. In bowl a bowl, combine rice with all the ingredients except for cabbage.
6. Fill cabbage leaves with around 2 tablespoons of rice mixture and roll. Place in pot. Continue until rice mixture is finished. Fill outer green leaves of cabbage first and work inwards because the outer leaves are the thicker and thus can handle a little more cooking the extra cooking at the bottom of pot.
8. Place a small glass plate on top of cabbage leaves in pot to keep them pressed down when cooking. Cover the pot and simmer on the lowest heat for 1 ¾ to 2 hours. Turn heat off and keep pot covered for at least 15 minutes to absorb excess moisture.
9. Serve immediately with a tahini sauce, or vegan yogurt. Enjoy! It’s also good served cold.

Note You will should not need to add any water because the rice will cook from the water that the cabbage leaves and vegetables will let out. Just make sure that when you are filling you do not put too much of rice mixture in each cabbage roll.
Variation: You can add green fava beans or whole (unpeeled) Garlic cloves in between the cabbage rolls so that the infuse their flavors into each other when cooking.
It keeps well for up to 4 days before you cook it but of course the fresher the better.

Lentil Burgers

Ingredients
1 1/2 cups onion puree
3 tbsp garlic minced
1/3 c green pepper, chopped
3 cups vegetable broth
1/4 cup naturally-brewed soy sauce
1 1/2 cups dry red lentils
2 tsp coriander seeds
1/2 tsp cumin seeds
2 t - 1 tbsp salt
1 tbsp onion powder
2 tsp sweet paprika
1 tsp basil
1 tsp thyme
3 tbsp fresh parsley, very finely chopped
Description When eaten with all the burger condiments, this burger is hit. Lentils make an excellent pseudo beef burger.
Lentils are also one of the most nutritious of all legumes and easiest to digest.
Instructions 1. Blend onions, garlic and pepper into a puree, pour into pot and cook uncovered on a medium-low heat, stirring as needed, until golden. 2. Grind lentils, coriander seeds, and cumin seeds together until powder, set aside. Blend in rest of dry seasonings.
3. Add water and soy sauce to cooked onion mixture, lower heat and whisk in dry ingredients thoroughly until no clumps remain.
4. Cook on high stirring constantly for 5 minutes until thickened. Then simmer covered on lowest heat for 1 hour stirring scraping the bottom of the pan every 15 minutes to prevent burning.
5. Turn heat off, stir in parsley.
6. Scoop into oiled mold, allow to cool, refrigerate, slice.
6. Lay on greased oven tray and bake on medium-low heat until outside is roasted. Serve hot.

Note The burgers freeze well after they are baked.

Baked Mashed Potatoes with 'Ground Beef'

Ingredients
POTATO
3 cups fine bulgur
3 cups vegetable broth
1 1/2 kg potatoes
3 TBSP onion powder
1 TBSP ground coriander seed
3/4 tsp cinnamon
4 TBSP tahini or cashew butter
salt to taste
BEEF
5 1/2 cups onions, chopped
1/2 cup TVP
3/4 cup of each green peas, grated zuchini (optional)
1 cup green pepper
1 cup sliced mushroom (optional)
2 t ground allspice
1 TBSP ground coriander
3 TBSP naturally-brewed soy sauce
1 1/2 cups walnuts, ground coarsely in blender
4 TBSP fresh parsley, chopped
Description The spices gives this dish the ground beef taste.
Instructions 1. Soak bulgur in 3 cups vegetable broth over 1 hour then drain.
2. Mash crust ingredients together well. Season to taste with salt.
3. Soak TVP in 1 cup of vegetable broth.
4. For filling, slow cook onions until golden, add TVP and broth, vegetables, spices. Cook until vegetable tender and add crushed nuts. Mix together well and salt to taste. Set aside and allow to cool.
5. Grease pyrex well with tahini. Divide potato mixture in half, spread a thin layer in an oiled pyrex, patting evenly with wet hands to prevent from sticking. Spread the entire meat filling, spread remaining half of crust. It may be easier to make small patties with palms of wet hand laying them over the filling and later patching them up and smoothing them with wet hands. Brush top layer with oil. Cut into diamonds.
6. Bake uncovered for 45-60 minutes or until top is golden.
Note This recipe freezes well for a couple months before baking that is why the recipe is enough for two oven casserole dish. This way you can prepare it once and enjoy it twice!

Lone Star Chili

Ingredients
2 lb TVP* soaked in hot water and drained
2 large onions, diced
1 green pepper, chopped
1 red bell pepper, chopped
2 cloves fresh garlic, minced
1/4 cup special chilly powder (recipe down below)
1 tbsp cumin
3 - 28 oz canned tomatoes
1 - 52 oz can kidney beans
1 - 52 oz can pinto beans
1/4 cup pineapple juice
Description This recipe is too simple to make, yet even those who eat meat cannot get enough of it! Serve with crisp whole-grain toasted 'buttered' with Jack Cheese.
Instructions 1. Put everything in the pot and cook for 20 minutes. Too simple, so tasty!
Chilly Powder Substitute
2 TBSP paprika
1 TBSP dried parsley
1 tsp oregano
1 TBSP dried red/green pepper
1/2 tsp dill seed
1/2 tsp savory
1/4 tsp gf garlic powder
2 bay leaves
1 tsp cumin
1 TBSP sweet basil
1 tsp gf onion powder
Blenderize until very fine.
Note Freezes well.Recipe makes a big amount but you can freeze it into smaller serving size portions. *TVP is texturized vegetable protein, it is made from defatted-soy flour. TVP comes in small dry chips. It’s flavorless, but when you rehydrate it and season it it makes an excellent replace for ground meat. It is not the healthiest of food ingredients, because it is highly processed, but it is excellent when you are transitioning away from meat or introducing meat-eaters to a vegan cuisine.

Vegetarian Sausages

Ingredients
4 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1/2 cup dry chickpeas ground into chickpea flour (also known as besan flour)
1/3 cup walnut meal
1/8 t fenugreek seeds, ground
1/4 cup onion powder
2 tbsp ground paprika
1 tbsp ground coriander seeds
1 tsp dried oregano
1/2 tsp cumin
2 t salt
4 c cold water
1/2 cup plus garlic, minced
1/4 c + 1T soy sauce
Description This is much tastier than the commercial ones which are unhealthy.
This recipe was inspired from Julie Hasson.
After they have been steamed and the foil has been removed, the sausages freeze great, so it is helpful to make a large amount and have them always at hand. But you can always half recipe if you don't want so many.
Makes 30 sausages.
Instructions 1. In mixing bowl mix all ingredients except for water, garlic and soy sauce.
2. In separate bowl, whisk together the water, garlic and soy sauce, gently stir into the dry ingredients. Stir just until ingredients are mixed.
5. Scoop ¼ cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30-40 minutes.
6. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Note This is not the healthiest of recipes because gluten flour is a refined product just as is white flour, but it's a good transitional recipe to get your family off meat and serve non-vegetarian guests.
Variation:
You can shape the dough into little patties instead of links or roll into dough into one big roll, steam and slice into panees or cutlets.
If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.

Home Favorite Yellow Lentil Soup

Ingredients
6 cups vegetable broth
1 large onion, diced
4 cloves garlic, minced
3 cups yellow lentils
1 medium carrot, peeled and cut into 1 inch slices
1 medium tomato, quartered and seeded
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 - 1/2 tsp turmeric (optional)
more vegetable broth to thin the soup
1 TBSP chopped fresh parsley
Sea salt, to taste
Lemon juice, to taste
Instructions 1. Cook first 9 ingredients together in covered pot for 30-40 minutes.
2. Blend, adjust consistency with vegetable broth. Season to taste with salt and lemon juice. Sprinkle with parsley before serving. You can also add more fresh garlic if you would like.

Banana Boats

Ingredients
1 ripe banana
2 tbsp peanut butter or any nut butter
A few raisins
Instructions 1. Slice banana long-wise into to boats.
2. Spread peanut butter on top. Sprinkle with raisins.
3. Enjoy!

Cucumber & Celery Baguettes

Ingredients
1 cucumber
few celery stalks
few chopped olives
1/4 - 1/2 cup your favorite thick dip like baba ganoug, humus, tahina, almond butter or peanut butter
1 lettuce leaf
few thin slices of tomatoes
few thin slices of onions
Instructions 1. Cut cucumber in half length-wise, scoop out seeds, fill both cucumbers with dip, add olives, top with lettuce, onions and tomatoes to one boat, close with the other boat.
2. Wrap with a sandwich paper or napkin and serve.
3. Do the same with the celery stalks.

Note Variation: This idea can also be adapted to cabbage leaves, romaine lettuce or nori rolls.

Too-Quick Very-Filling Baked Beans in Potatoes

Ingredients
1 potato
1/2 cup baked beans
Description Take little to no prep. time and is very filling and low fat.
Instructions 1. Scrub and wash potato clean. Bake on oven 45 minutes until down.
2. Take out some frozen baked beans that you had made a large batch of before to defrost and heat.
3. Slice baked potato in center and spoon in baked beans. Enjoy!

Banana Peanut Butter Sandwich

Ingredients
2 slices whole wheat bread
1 ripe banana, sliced into thin circles
2-4 tbsp peanut butter or any other nut butter
1-2 tbsp honey or molasses (optional)
chopped dates or raisins (optional)
Description The secret to the popularity of this sandwich is toasting the bread.
Instructions 1. Remove crust from a sandwich loaf slices. 2. Spread some peanut butter evenly on one side of each slice of bread. Top with banana slices, drizzle with honey and sprinkle chopped dried dates or raisins. Sprinkle very sparsely with ground fennel. top with the other slice and press together firmly. 3. Heat a skillet. Grill the sandwich until golden brown on each side, about 2 minutes per side. 4. Cut sandwich diagonally into diamonds and serve with fresh fruit.You can dip the sandwich is warm nut milk if you like. It is mouthwatering!

Vegan Creamy Cucumber Ranch Dressing

Ingredients
1 1/2 cups peeled cucumber
1 cup tahini (sesame paste) or cashew pieces
6 tbsp fresh lemon juice
2 tbsp honey
1 tbsp onion powder
1-2 garlic cloves
salt to taste
1/4 cup fresh dill
Description Cool and refreshing can be used as a delicious salad dressing, dip for raw vegetables or sandwich spread.
Cucumbers are an excellent natural diuretic.
Instructions 1. Blend ingredients except dill until creamy.
2. Add dill and whiz for a while until dill is chopped up in dressing.
3. Refrigerate in sealed container and for 2 hours before using.

Vegan Fat-Free Banana Pancakes

Ingredients
1 cup dry brown rice
1 cup water
1 cup banana mashed (can use frozen bananas)
1/4 tsp salt
vanilla to taste
Description This recipe is scrumptiously simple and an excellent way to finish up overripe bananas and introduce your family and friends to whole grains without them knowing it.
Serve with almond cream and honey drizzled taste.
Instructions 1. Soak brown rice overnight. Or grind rice into flour.
2. Blend all ingredients together until smooth.
3. Preheat nonstick skillet on medium heat or waffle sandwich grid. Oil the grid.
4. Pour batter in ¼ c portion and cook for 4 minutes. Turn over when bottom is golden. Cook for 3 minutes on the other side.

Best Waffles

Ingredients
2 1/4 cups cold water
1/2 cup raw cashews
2-4 pitted dates
2 cups rolled oats
vanilla to taste
1/2 tsp salt
1/2 cup coconut
Instructions 1. Place 1 cup water in blender and process cashews and dates until smooth.
2. Add remaining ingredients and 1 more cup of water and blend well. Pour batter onto waffle iron and fill completely, covering all the grid and edges.
3. Bake until steaming stops about7-8 minutes. Blend batter again and add remaining ¼ cup of water before baking the second waffle.

Note Freezes well, you can double the batch and from some for a super quick and yummy breakfast.