Naturally Vegetarian Recipes 

Vegetarian Boston Baked Beans

Ingredients:

• 2 lbs   Navy Beans

• ⅔ c     Molasses

• ½ c     Turbinado  or Organic Cane Sugar

• 3         Garlic Cloves (minced)

• 1 T      Smoked Paprika

• 1 T      Turmeric

• ¼ c     Lemon Juice

• 1 T      Homemade Worcestershire Sauce

• 2 T      Vegetable or Olive Oil

• 1 t       Hickory Smoke

• 2 t       Sea Salt

• 1T       Sea Salt

• 1         Pinch of Cloves

• 2         Onions (large and sliced)

• 1         Green Bell Pepper (med and sliced)

• 2         Bay Leaves

Directions:

1.     Soak beans overnight, then place soaked beans in saucepan and cover with 2 inches of water and add 1 tablespoon of salt.  Bring to a boil and reduce heat, then simmer until nearly tender about 30 minutes to 1 hour.  Then drain beans, but don’t discard the cooking water.

2.     Heat oven to 300°.

3.     Combine molasses, sugar, garlic, paprika, lemon juice, Worcestershire, cloves, oil, salt and pepper in a large bowl.  Then place ⅓ of beans in a large Dutch oven and cover with half the onions.  Repeat, then top with the remaining ⅓ of beans.  Tuck the bay leaves into pot, then pour on the sauce and now add the cooking water and cover generously.

4.     Cover and bake for 4 hours or until done, check occasionally to make sure beans aren’t drying out, if needed add hot water.

5.     After 4 hours or less of cooking, stir and taste and add additional salt if needed and bake uncovered for an additional 45 minutes to 1 hour, looking for thickened sauce and crust on top.  Remove bay leaves and serve.                                                                       

10 - 12 Servings

332 Calories Per Serving

Nut-free Cheez Sauce

Ingredients:

• 1 lrg   Head Cauliflower

• 2 c     Water (plus more to cook cauliflower)

• 1 c      Nutritional Yeast Flakes

• ¼ c     Hummus

• 1½ t   Lemon Juice

• ½ t     Garlic Powder

• 1 t       Sea Salt

•  ¼ t    Turmeric

• Dash of Paprika (optional)

Directions:

1. Chop cauliflower into smaller pieces; steam until cooked thoroughly; drain

2. In a large pot or bowl, add in nutritional yeast, salt to taste, hummus, lemon juice, garlic powder, turmeric, and paprika, then mash cauliflower with large wooden spoon or potato masher while mixing in the other ingredients.

3. Add mixed mash to high-speed blender, such as a Vita-Mix, or a food processor with 2 cups of water. (Blender recommended) Blend until smooth

4. Pour mixture into large saucepan; heat on low for 20-30 minutes, stirring often. Salt to taste; add more water for thinner sauce, but taste as you go along so it doesn’t become too weak in flavor. Keeps for 1 week.

Note: add a minced jalapeno to the cheese sauce to make it spicier.

Nut-less Chick N’ Style Gravy

Ingredients:

• 4 c      Water

• 3T       Chik N’ Seasoning

• ½ c     Barley or Brown Rice Flour

• 2 T       Soy Sauce  “or” Non-Alcoholic Soy Sauce

• 1-2t     Sea Salt

• ⅓c      Vegetable or Olive Oil

Directions:

1.     Mix well oil, flour and seasoning in saucepan, then stir in soy sauce or salt.

2.     Gradually stir in first 2 cups of water, until smooth and thinned; then add the remaining 2 cups of water.

3.     Heat in medium heat until boiling , then turn down heat and simmer until desired thickness.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C           Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

Did you know?

Barley flour has a nutty flavor to it!

Makes 5 Cups

Sweet Corn

• 1bag      Frozen Corn        

•  2 T       Soy Margarine

• 1-2 T     Sweetner     

• ½-1 t    Pink Salt

Instructions: 

Steam or boil corn, add all  ingredients and cook to desired tenderness and serve.

Homemade Bar B’ Que Sauce

30 minutes

Ingredients:

·        4 c      Ketchup

·        ¾ c     Yellow Onion (chopped)

·        2T       Garlic (chopped)

·        ¼c      Molasses

·        ¾ c     Lemon Juice

·        1½ T   Organic Apple Juice

·        2 T      Vegetable or Olive Oil

·        1/8 c    Homemade Worcestershire Sauce

·        ½ t     Cayenne Pepper

·        2 T      Mild Mustard

Directions:

1. Heat the oil in a large pot over medium-high heat.

2. Add the onion and cook, stirring, for 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add all the remaining ingredients, and bring to a boil.

5. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes.

6. Remove from the heat and set aside to cool. 

24 Servings

68 Calories Per Serving

Naturally Homemade Ketchup

Ingredients:

• 12 oz      Tomato Paste

• 2½c        Water

• 8T           Cane Sugar

• 2t            Molasses

• ½ c         Lemon Juice

• 2t            Oil

• 1t            Onion Powder

• 1t            Garlic Powder

• ½t           Celery Seed Powder

• ½t           Paprika

• ⅛t           Cayenne

• 1t            Cinnamon Substitute

• 2T           Pink or Sea Salt

Directions: 

Mix paste and water then add other ingredients and cook over medium heat for 2 hours.  Refrigerate and serve when chilled. Refrigerate until ready to serve.

Keeps for 30 days

32 Servings

24 Calories Per Serving

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

20 Servings

10 Calories Per Serving

Homemade Worcestershire Sauce

Ingredients:

• 1 c      Lemon Juice

• 2 T      Organic Apple Juice

• 2T       Soy Sauce

• 2 t       Water

• 2 t       Organic Cane or Dry Sweetener

• ¼ t      Onion Powder

• ¼ t      Garlic Powder

• ¼ t      Turmeric

• 1/8 t    Cinnamon Substitute

• 1/8 t    Cayenne Pepper

Directions:

Combine all ingredients and cook on medium heat for 45 minutes, stir occasionally.  Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Barbeque Tofu

Ingredients:

• 1 Pkg    Extra Firm Tofu 

• 3 T       Peanut Butter

• 1/3 c     Oil

• 1T         Paprika

• 2t          Sea Salt

• ¼ t        Cayenne

• 2t          Hickory Smoke

Directions:

1. Mix and Pour Over Tofu – Marinate for 30 minutes

2. Bake the Que in an an oven on a cookie sheet and bake at 350˚ on both sides for 20 minutes or until golden brown. Then pour barbeque over tofu and bake for 10-15 additional minutes.

6 -8 Servings

239 Calories Per Serving

Honey Barbeque Sauce Saute':

Ingredients:

·        2 med        Onions

·        1/3 c           Oil

·        2 Cloves of Minced Garlic

Then Add to Onions/Garlic:

·        2½ c         Tomato Sauce

·        ½ to 1 c   Honey

·        2 T           Black Strap Molasses

·        1T             Herbs N’ More

·        ¾ t           Cayenne

Directions:

Bring to a boil reduce heat and simmer for about 30 minutes.

Note: to remove the water from the tofu, place it in a plate/saucer in the refrigerator 24 hours prior to use, this let's all the flavors release during cooking.

Chik N’ Noodles Soup

• 5½ c     Water      

• 1 pkg     Frozen Mixed Vegetables

• 1/4 c      Onion (diced)    

• ¾ c        Extra Firm Tofu (diced)

• 8 oz       Noodles of Choice   

• 3 T         Soy Margarine

• ¾-1 c     Chik N’ Seasoning     

• Dash Cayenne                                    

•  

Instructions:  

1. Bring water to hard boil, then add seasoning and cayenne and stir until well dissolved. 

2. Then add remaining ingredients, turn down to medium heat, cover and simmer for about 8-10 minutes or until pasta is tender.

Country Cornbread

Ingredients:

Wet ingredients -

1 1/4 Cup           Yellow Cornmeal

1 Tablespoon    Whole Wheat Flour OR Whole Wheat Pastry Flour

2 teaspoons      Aluminum-Free Baking Powder

1/2 teaspoon     Sea Salt OR Pink Himalayan Salt

Dry ingredients -

2 Tablespoons  Honey

1 Tablespoon    Water

1/2 Cup              Nut Milk (Soy/Almond/Cashew)

1                          Egg OR 1 Egg Replacement

1/4 Cup              Vegetable Oil

Directions:

1. Mix all Dry ingredients.

2. Add all Wet ingredients. Let rise 10 minutes.

2. Pour Cornbread mixture into oiled pan. Bake at 325-350 degrees for 30 minutes or until toothpick comes clean.

Note: To make it Jalapeno Cornbread, add 1 chopped, deveined Jalapeno to the mixture. For a special treat, you can substitute Water , Egg, and Nut Milk with Creamed Corn.

8 Servings

Hot Water Cornbread

Ingredients:

1 Cup               Cornmeal

1/3 Cup            All Purpose Flour

1 teaspoon      Sea Salt OR Pink Himalayan Salt

1 Tablespoon  Cane Sugar OR Maple Syrup

1                        Egg or Egg Replacement

1/4 Cup             Oil for cooking

                          Boiling Water

Directions:

1. Mix together the cornmeal, flour, salt, and sugar.

2. Stir in the egg.

3. Slowly add enough boiling water until you have a thick batter that can be formed into patties.

4. Fry the patties in hot oil in a heavy skillet until they are golden brown on both sides.

8 Servings

Soy Bean Cornbread

• 2  C      Soaked Soy Beans  

• 1½   t   Sea Salt  

• 2  C      Water  

• ½   t    Ground Rosemary (optional)

• 2  C      Organic Cornmeal

• 2   T     Honey

• ¼ C      Quick Oats (pre-cooked at 200 degrees for 3 hours)

• 2    T    Lecithin Granules

Directions:

1. Soak 1 cup of dry soybeans in 3 cups of water overnight, this equals 2 cups of  soaked soybeans.  This may be done in advance and stored in a plastic bag in the freezer.

2. Combine all ingredients in the blender, except the cornmeal and blend until smooth.

3. Pour into a bowl and add cornmeal, mix well.

4. Pour into greased pan and bake for 30 minutes at 400 degrees.  The soaked soybeans actually act as a leaving agent.

Crispy BBQ Tofu Bites

Ingredients:

• 1 block Extra Firm Tofu (frozen, thawed and pressed)

• ½ c     King Arthur Unbleached All Purpose Flour

• 4 T      Unique Chik N’ Seasonings

• 1 t       Onion Powder

• 1 t       Garlic Powder

• ½ t     Cayenne Pepper

• ¼ t      Sea Salt

• 1          Flax Seed Egg (opt)

• 3 T      Vegetable or Olive Oil

• 1 T      Homemade Bar B’ Que Sauce

• 1 c      Homemade Bar B’ Que Sauce

•  

Directions:

1. Freeze, thaw and press tofu of excess water and blot with paper towel. Cut into blocks.

2. Heat oil in large skillet over medium heat.  Mix flax egg and 1 tablespoon of  bbq sauce.  Combine dry ingredients in bowl, then dip bites into bbq/flax egg mixture, then into flour mixture.  Shake off excess flour and place bites in hot skillet and fry for about 1 minute on each side or until golden brown.  Drain on paper towels.

3. Preheat oven to 350°, then place bites onto oiled cookie sheet or parchment paper and brush bites with bbq sauce and bake for 10-12 minutes on each side or broil for 5 minutes on each side.  If you decide to broil watch closely so as to not burn them.      

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.                       

4 - 6 Servings

Dreamy Vanilla Ice Cream

Ingredients:

• 3¼ c   Vanilla Soy Milk or Almond Milk

• 1¼  c   Maple Syrup

• 2 T      Vegetable Oil + 2 t Vegetable Oil

• 2 t       Coconut Oil

• ½ t     Lemon Juice

• 2 T      Soy Margarine

• ½ c     Cashew Butter

• 2 T      Maple Syrup

• ¼ t      Sea Salt

Directions:

1.     Chill your container in the freezer 30 minutes prior to making ice cream.

2.     Add all ingredients to the blender and blend on high until smooth.

3.     Remove container and pour in mixture, make sure you remove any foam to try and eliminate as many air pockets as possible.

4.     Once cream is frozen, return to blender and blend adding ¼ c of maple syrup and ¼ c of soy milk.

5.     Blend until smooth and return to freezer, this technique keeps cream from being too icy.

6 Servings

598 Calories Per Serving

Naturally Dinner Rolls

Ingredients:

• ½ c     Luke Warm Water

• 2 c      Warm Soy Milk

• 3 T      Creamy Soy Buttah

• 2 T      Cane Sugar or Sucanat

• 1 T      Sea Salt

• 2½ T Yeast (instant)

• 6-7 c  Unbleached All-Purpose Flour

Directions:

1) Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

2) Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.

3) Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

4) Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.

5) Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.

6) You can place the rolls into any of the following pans, well oiled or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.

7) After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.

8) Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.

9) If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

12 Servings (Total of 24 Rolls)

384 Calories Per Serving (2 Rolls)

Fresh Green Beans

• 2 lbs     Fresh Green Beans       

• 1 sm     Onion, chopped

• 3 C        Water      

• ¼ c        Oil

• 2 t          Sea Salt    

• 2-3 T     Unique Chik Seasoning

• 1 T        Garlic Powder

Instructions: 

  1. Wash and prepare beans in a medium sauce pan. 

  2.  Bring water and all ingredients except beans to boil, then add beans and bring to boil again and reduce heat to simmer and cover and cook to desired tenderness.

4 - 6 Servings

61 Calories Per Serving

Naturally Homemade Ketcup

Ingredients:

• 12 oz      Tomato Paste

• 2½c        Water

• 8T           Cane Sugar

• 2t            Molasses

• ½ c         Lemon Juice

• 2t            Oil

• 1t            Onion Powder

• 1t            Garlic Powder

• ½t           Celery Seed Powder

• ½t           Paprika

• ⅛t           Cayenne

• 1t            Cinnamon Substitute

• 2T           Himalayan Pink Salt or Sea Salt

Directions: 

Mix paste and water then add other ingredients and cook over low heat for 30 minutes to 1 hour.  Refrigerate and serve when chilled.

Keeps for 30 days.

32 Servings, 24 Calories Per Serving

Naturally Southern-Style Kale Greens

Ingredients:

• 3 c      Water

• 2         Bunches of Kale Greens

• ¼ c     Chik N’ Seasoning

• 1/8 c     Vegetable Oil

• ½        Green Bell Pepper (chopped)

• 1 med  Onion (whole or chopped)

• 1 sm    Jalapeno (opt)

Directions:

1.     Make stock with water and seasoning and sample the liquid for taste.

2.     Cook kale on Medium heat for about one hour or until tender.

Did you know?

Kale is considered a super-food because it has over 45 different flavonoids!!

Lemon Bars

Crust:

• ½ c     Soy Margarine at room temp

• ¼ c     Powdered Sugar

• 1 c      Unbleached All-Purpose Flour 

• 1/8 t   Sea Salt

Directions:

1. Preheat the oven to 350°, then grease an 8 x 8 baking pan with oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour.

2. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together

3. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned

4. Remove crust from the oven and place on a wire rack to cool while you make the filling.

Filling:

• ½  c               Silken Tofu (firm)

• ½-⅓ c           Cane Sugar

• Zest from 2 Lemons (opt)

• ⅓  c                Lemon Juice

• 2 T                 Unbleached All-Purpose Flour

• 2 T                 Cornstarch

•                        Powdered Sugar (sifted)

Directions:

Blend tofu in processor or blender until creamy, about 1 minute. Add sugar to tofu and blend until smooth, then blend in the lemon zest, lemon juice, flour and cornstarch. Pour filling over the baked crust and bake for 30 minutes or until filling is set. Remove from oven and place on wire rack to cool. Before serving, dust with powdered sugar and cut into squares or bars.

10- 12 Servings

250 Per Serving

Naturally Mayo

Ingredients:

· ⅔ c      Extra Firm Tofu

· ¼-½ c Vegetable or Olive Oil

· 1/8 c    Almond or Soy Milk 

· 1 T       Maple Syrup                                  

· ½ t      Garlic Powder

· 1 t        Onion Powder

· 1t         Sea Salt

· 2 T      Lemon Juice

· Dash of Turmeric (opt)

Directions:

Blend all ingredients except oil, add oil slowly.  Pour into jar and chill. Keeps for 2 weeks.

12 Servings, 57 Calories Per Serving

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

20 Servings, 10 Calories Per Serving

(Naturally Vegetarian) Meatloaf

Ingredients:

• 1 C      Green Bell Pepper, chopped

• 1 C      Red Bell Pepper, chopped

• 1 C      Onion, chopped

• 1 jar    Pasta Sauce 24 oz, your favorite, choose one without MSG

• 1 T      Parsley Flakes

• 2         Mock Ground Meat recipe or Boca Ground or Vegan Burgers

• 1 t       Thyme, dried

• 1 t       Basil, dried

• 1 t       Oregano, dried

Directions:

1. Using a large bowl,  place Mock Meat and vegetables together and mix.

2. Pour 1/2 of the bottle into the bowl.

3. Add all herbs to the bowl, except the parsley.

4. Using hands, massage all ingredients together in bowl.

5. Place mixture into casserole pan, shape into loaf.

6. Pour remaining tomato sauce down the loaf, allowing it to fall down the sides.

7. Place loaf into oven at 350 degrees for 30-45 minutes or until warm in the center.

Mock Ground Meat

Ingredients:

• 4 c      Water (boiling)

• 2 c      Bulgur Wheat

• 1 c      Pecan Meal

• 1 t       Garlic Powder

• 2 T      Onion Powder

• 3 T      Gomasio (toasted sesame seeds – grounded)

• 1 T      Parsley

• 2 t       Herbs N’ More

• 1 T      Parsley

• 1¼ t   Sage

• ¼ c     Nutritional Yeast Flakes

Directions: 

1.     Add all ingredients to boiling water and stir and simmer for 10 minutes.

2.     Remove from heat and let stand for 15-20 minutes.

3.     Spread evenly onto oiled or parchment paper lined cookie sheet and bake at 350º until browned.

4.     Remember to turn mixture every 15-20 minutes.

8 - 10 Servings/165 Calories Per Serving

Click Recipe Here

Vegan Meatloaf

Prep Time: 30 minutes

Cook Time: 30 minutes-45 minutes

Total Time: 1 hour 15 minutes

Equipment Needed: Casserole Dish, knife, large bowl, can opener, cutting surface, oven

Ingredients:

2 boxes                 Boca Vegan Hamburger Patties, 24 ounces (or) 8 patties, thawed

1 Cup                    Red Bell Pepper, chopped

1 Cup                    Green Bell Pepper, chopped

1 Cup                    Onion, chopped

1 Large Can        Tomato Sauce

1/2 bottle            Pasta Sauce, your favorite

1 Tablespoon      Parsley Flakes, dried

1 teaspoon           Thyme, dried

1 teaspoon           Oregano, dried

Directions:

1. In a large bowl, put vegetables and seasoning (except the parsley) in the bowl.

2. Then add the Boca patties in the bowl and REALLY mix the flavors together by hand (you can use restaurant gloves or a fork if you are squeamish, but try to REALLY mix the flavors together), adding half of the pasta sauce in with the meat and vegetables.

3. Place mixture into casserole pan, shape into loaf.

4. Pour tomato sauce down loaf, allowing it to fall down sides.

5. Sprinkle Parsley flakes down loaf.

6. Place loaf into oven at 350 degrees for 30-45 minutes or until warm in the center. For this double portion size it took 1 hour 30 minutes.

7. Eat and Enjoy!

8 Servings

Naturally Oven Fries

Ingredients:

· 2 ½ lbs  Baking  Potatoes

· 1 t           Olive Oil

· 1 t           Cane Sugar (opt)

· 1 t           Herbs N’ More

· 1             Pinch of Cayenne

Directions

1. Preheat oven to 375°.

2. Line baking sheet with parchment paper and coat with oil.

3. Wash and scrub potatoes and cut into ½ inch thick fries.

4. Toss potatoes with seasonings and oil in large bowl.

5. Spread on baking sheet and bake for 30 minutes until browned turning occasionally.

Peach Cobbler

Ingredients:

• 8 c      Fresh or Frozen Peach (slices)

• ½ c     Maple Syrup

• ½ c     Water

• 1 T      Pure Vanilla (alcohol-free)

• 1 t       Sea Salt

• 2½T   Arrow Root or Corn Starch

• ½ t     Nutmeg Substitute

• 2         Easy Pie Crust Recipes

Directions:

1.     Press a portion of the pie crust into a 4-quart baking dish.

2.     poke holes on the sides and bottom and pre-cook at 375̊ until crust is completely dry.

3.     Dissolve cornstarch in water.

4.     Add all ingredients, except peaches in large pot.

5.     Add and syrup and corn starch mixture and cook on medium heat until thicken and then add peaches to mixture and cook for 2 minutes.

6.      Remove crust from oven and pour peach mixture into it.

7.     Layer top with remaining strips of dough.

8.     Cook for 1 hour or until center is bubbly and light brown.

Naturally Pickled Relish

Ingredients:

· 3 med     Cucumbers

· 3 med     Onions

· 1 sm        Red Bell Pepper

· 1 sm        Green Bell Pepper

· 1/8 c        Pickling Salt

· 1½ c         Cane Sugar

· 1 c            Lemon Juice

· 1¼ t         Celery Seed

· ¼ t          Turmeric

· 1/8 t        Cloves (opt)

Directions:

1. Cut all vegetables up and place in blender add water and pulse or grind 5-6 times, then places veggies into pot.

2. Boil for 10 minutes in 1-1½ quart of water, then drain well.

3. In large pot, add sugar, juice and seasonings. Heat to boiling, add veggies and return to boiling. Turn heat down to medium and cook uncovered for 10 minutes or until most of the excess liquid is gone.  Remember to stir occasionally. 

4. Ladle relish into hot, clean half pint canning jars, leaving ½ inch headspace.  Wipe jar rims and adjust lids.

5. Process filled jars in a boiling water bath for 10-15 minutes.

6. Remove jars from boiling water bath and cool on racks.

Naturally Potato Salad

Ingredients:

• 10 lb  White Potatoes (boiled and peeled, chopped)

• ½       Onion – large (chopped)

• 4 oz    Pimientos

• ½ c     Sweet Pickled Relish

• 1-2 T   Maple Syrup

• 1-2      Mild Mustard

• 3          Tofu Mayo recipes

• 1-2 t    Sea Salt

Directions:

1. Place cooled potatoes in bowl.  Add other ingredients salt to taste and mix thoroughly.  Refrigerate until served.

Naturally Mayo

Ingredients:

· ⅔ c      Extra Firm Tofu

· ¼-½ c Vegetable or Olive Oil

· 1/8 c    Almond or Soy Milk 

· 1 T       Maple Syrup                                  

· ½ t      Garlic Powder

· 1 t        Onion Powder

· 1t         Sea Salt

· 2 T      Lemon Juice

· Dash of Turmeric (opt)

Directions:

Blend all ingredients except oil, add oil slowly.  Pour into jar and chill. Keeps for 2 weeks.

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

Naturally Pickled Relish

Ingredients:

· 3 med Cucumbers

· 3 med Onions

· 1 sm Red Bell Pepper

· 1 sm Green Bell Pepper

· 1/8 c Pickling Salt

· 1½ c Cane Sugar

· 1 c Lemon Juice

· 1¼ t Celery Seed

· ¼ t Turmeric

· 1/8 t Cloves (opt)

Directions:

1. Cut all vegetables up and place in blender add water and pulse or grind 5-6 times, then places veggies into pot.

2. Boil for 10 minutes in 1-1½ quart of water, then drain well.

3. In large pot, add sugar, juice and seasonings. Heat to boiling, add veggies and return to boiling. Turn heat down to medium and cook uncovered for 10 minutes or until most of the excess liquid is gone.  Remember to stir occasionally. 

4. Ladle relish into hot, clean half pint canning jars, leaving ½ inch headspace.  Wipe jar rims and adjust lids.

5. Process filled jars in a boiling water bath for 10-15 minutes.

6. Remove jars from boiling water bath and cool on racks.

Naturally Ranch-no Dressing

Ingredients:

• 2           Lemons, juiced, seeds removed

• 1T         Dill, dried

• 1t          Basil, dried (or) 5/6 fresh Basil leaves

• 1 t         Onion powder, dried

• 1t          Red Pepper Flakes, dried

• 1t          Sea Salt (or) Pink Himalayan Salt

• 1 pkg     Soft Tofu (Sliken)  

• 1/3 C    Almond/Rice/Soy Milk

• 1T        Garlic, minced

Directions:

1. Cut Lemons in half and juice them, transfer to container

2. Add all ingredients in blender on high speed. Expires in 2 weeks.

(Naturally) Santa Fe Beans

Ingredients:

· 4 c        Pinto Beans

· 1 lrg      Onion

· 1 med   Green Bell Pepper

· 1 lrg      Fresh Jalapeno

· ½ c       Bake Un Bits

· ½ c       Taco Seasoning

Directions:

1. Sort, rinse and soak beans according to instructions on bag.

2. Bring beans to boil and add onion, bell pepper, and taco seasoning .

3. Turn down beans and allow to simmer for 30 minutes or until tender

Naturally Candied Sweet Potatoes

Ingredients:

• 6 lrg    Sweet Potatoes (baked)

• ½ c    Coconut Milk

• ½-¾c  Honey or Maple Syrup

• ½t      Coriander

• 1t        Sea Salt

•  ½c    Walnuts (chopped) (opt)

Directions:

1.     Bake potatoes and let cool before handling.

2.     Slice into ½ inch thick rounds and place in oiled baking dish.

3.     Mix sweetener and coriander and coconut milk until smooth and pour over potatoes.

4.     Sprinkle with walnuts if you desire.

5.     Bake at 425 ̊ for 15-20 minutes.

6.     The potatoes will absorb the liquid and dry some while baking.

Did you know?

Sweet potatoes are high in dietary fiber, also has naturally occurring carbohydrates and protein and calcium.   They also contain the following: beta-carotene, vitamin A, vitamin B6 and vitamin C; fiber, thiamine, niacin, potassium and copper. They are also a good source of protein, calcium, vitamin E.

6 - 8 Servings

Naturally Whipped Cream

Ingredients:

• 1 pkg   Silken Tofu (extra firm)

• 4 T      Cane Crystals or cane sugar

• ⅛ t     Sea Salt

• ¼ c     Soy Milk Powder

• 2 T      Vegetable Oil

• 1 t       Vanilla (non-alcoholic)

• ¼ t      Sea Salt

Directions:

1.  Blend all ingredients until smooth

2. Chill and serve immediately.

Did you know?

Regular whipped cream is made up of 3 different kinds of fat and a lot of sugar!

Makes 1 1/2 Cups