Naturally Vegetarian Recipes 

Naturally Soy Buttah

Ingredients:

• ½ c     Original Soy Milk

• ½ t     Lemon Juice

• 1 T       Sea Salt

• ½ t     Organic Cane Crystals

• 1 c      Vegetable or Olive Oil

• 1 c      Coconut Oil

• 3-4 T Lecithin Liquid or Granules

Directions:

1.     Mix milk, salt and lemon in a bowl and allow it to sit for 10 minutes so the mixture curdles a little.

2.     Then add oil and lecithin, but don’t blend yet.

3.     Pour milk base into blender and blend for 2 to 3 minutes until smooth creamy and thickened.

4.     Immediately pour mixture into container and place in fridge or for 1 hour in freezer if needed for the same day, then remove and serve.

5.     Refrigerate after using, will keep for up to 3 to 4 weeks.

Makes: 2¼ cups

Did you know?

Soy butter can generally be used in place of butter in most cooking and baking recipes, but it may have effects on the final taste and textures of recipes

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

Creamy Cashew Butter

Ingredients:

• 3 c      Water

• 4 oz    Pimentos

• ½ c     Cashew Butter (raw)

• ½ c     Nutritional Yeast Flakes                                    

• 1 t       Garlic Powder

• 1½ T   Onion Powder

• 1 t       Sea Salt

• 2 T      Arrow Root or Corn Starch

• 1/8 c   Lemon Juice

Directions:

1.     Place all ingredients in blend and blend on high until smooth.

2.     Pour in saucepan and cook on low to medium until thicken.

3.     Stir occasionally, remove from heat and serve.

4.     You may add dash of cumin for taco flavoring if desired.

Naturally Catalina Dressing

Ingredients:

• ¾ c            Oil                                       

• ½ to ¾ c  Lemon Juice   

•  6T           Sweetener (like honey)

• 41/2  C     Water                            

• 3 t            Sea Salt  

• 2 t            Paprika    

• 6 oz         Tomato Paste                    

• 3-4 t         Dried Onion (optional)     

Instructions: 

Add water, then other ingredients and blend well, until thoroughly mixed.  Chill or serve immediately. Keeps for 2 weeks.

20 Servings (1/2 Cup Servings), 97 Calories Per Serving

Preparation: 

• 1               16 oz Bag of Carob

• 20            Baking Cups, 2.5 inch each

• 6 - 8 oz   Naturally Creamy Peanut Butter

Directions:

1. Heat up a skillet of boiling water, being careful so as not to cause the skillet to overflow when addding the pyrex bowl.

2. Add carob chips to the pyrex bowl, and stirring until the carob is completely melted.

3. Once the carob is melted, remove from heat. Be sure to turn off the heat. Add 6 to 8 ounces of naturally creamy peanut butter (check the label for Canola oil or other additives).

4. Pour carob peanut mixture into baking cups (about 1/4 inch thick) and place in freezer.

Create your favorite "sweet" indulgence.  Add coconut and almonds, add diced or whole pecans, add peanuts, brazil nuts or what fancies your palate.  After mixing all ingredients place in freezer for approximately two hours.  

Did you know? Carob is a nut, so it is actually good for you - as opposed to chocolate which has caffeine.

15 - 20 Servings (out of 1 bag)

Creamy Italian Dressing

• 1 c       Water  

• ½ t      Onion Powder

• ¼ t      Garlic Powder         

• ¼ c      Oil

• 2 T       Sesame Seeds     

• ½ t      Italian Seasoning

• ½ t      Pimientos   

• 1 T       Maple Syrup

• ⅛ c      Lemon Juice  

• ¾ t       Pink Salt

• Dash Cayenne (opt)

Instructions: 

Blend and until smooth.  Chill and serve.

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.

ChikN Style Seasoning

• 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 air tight glass container.

Curry Seasoning

• 1 T           Coriander

• 1 1/2 t      Cardamom

• 1 1/2 t      Cumin

• 1 1/2 t      Turmeric

• 2 t            Paprika

• 1 T           Fenugreek (opt)

Directions: 

Blend well and store in glass air tight container.

3 1/2 Tablespoons

Naturally Fajita Marinade

Ingredients:

• ·  1t         Garlic Powder

• ·  1t         Cumin Powder

• · ½ -1t    Sea Salt

• · ½ t       Cayenne Pepper

• · 1-2T      Natural Liquid Smoke

• · 3-4T     Olive or Vegetable Oil

Directions:

1.  Place 2-3 T of oil in a bowl then stir in a bowl then stir in seasoning and liquid until well mixed, then add curls and toss well and allow to marinate for 15 to 20 minutes.

2. Cook curls according to your taste.

General Tso’s Sauce

Ingredients:

• 1 C       Coconut Aminos

• 1/2 C    Chili Oil

• 1/2 C    Sugar Cane

Directions:

• In a bowl, use a fork or a whisk to blend ingredients, whisking every so often until right before use.

• Pour the mixture into the hot skillet, stirring every so often.

Water Starch:

• 2 T       Cornstarch 

• 2 T       Water or Vegetable Stock

Directions:

1. Blend the water to the corn starch, stirring every so often during the process.

2. When it is time to add the water starch, stir again right before pouring in the sauce. 

3. How much you decide to use is up to your preference, some like it thick, some like it thin.

4. Once it is at the viscosity that you like, add the tofu cubes to the skillet and serve hot.

Naturally Green Chile Sauce

Ingredients:

· 6-8 oz   Anaheim or Hatch Green Chili Peppers

· 1 med   Onion (diced)

· 1 can   Diced Tomatoes w/ Chilis

· 2 t        Red Chili Powder

· 2 T       Arrowroot or Cornstarch

· ½ t       Cumin

· ½ t       Granulated Garlic

· 1 t         Oregano

· 1 qt       Water

· ¼ c       Chik N Style Seasoning

· Sea Salt

Directions:

     1.  Cut and sauté onion in 1 inch of water with tomatoes and green chiles and tomatoes, and seasoning then bring to a boil.

     2.  Lower heat, then add 1 quart of water.  Mix arrowroot in water until   dissolved, then add to pot and cook on medium low heat for 20 minutes, then serve. Keeps for 30 days.

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.

Naturally Guacamole

Ingredients:

· 2-3  Haas Avocados (soft to touch, but still firm)

· 1t     Herbs N’ More Salt

· 1t     Onion Powder

· 1t     Garlic Powder

· 1T    Nutritional Yeast Flakes

· 1T    Lemon Juice

· 2T    Red Onion (chopped)  opt

· 1 sm  Tomato (chopped) opt          

Directions:

      1 . Cut avocados in half. Remove seed and scoop out avocado from the peel.

      2.  Place avocado in bowl and mash well with fork.

      3.  Add ingredients lemon juice and seasoning mix well and enjoy! Keeps for 1 week.

Naturally Honey-Lemon Dressing

Ingredients:

• 1  c   Lemon Juice

• 1½c  Extra Virgin Olive Oil

• ½c    Sesame Seed Oil

• ½c    Honey (optional)

• 2 T    Italian Seasoning

• 2 T     Sesame Seeds

• 1t       Onion Powder

• 1t       Sea Salt

Instructions: 

Blend all ingredients in a shaker container well, pour over favorite salad greens, best chilled over night. 

Makes approximately 2½ cups. Keeps for 2 weeks.

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

Lo Mein Sauce

Ingredients:

• ¼ c     Vegetable Broth

• ¼ c     Soy Sauce

• 2 t       Lemon or Apple Juice

• 2 t       Sesame Oil

• ½-1 t  Hot Pepper Flakes

• ½ t     Sweetener

Directions:

• Add all ingredients to the pot and allow to simmer for 5 minutes.

• Serve over Vegetable Lo Mein.

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 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 Ricotta Cheese

• 2 pkgs     Extra Firm Tofu    

• 1 pkg       Frozen Spinach (thawed/drained)

• 1 c           Naturally Mayo or Vegan Sour Cream        

• ¼ c          Lemon Juice

• ¼ c          Cane Sugar

• 1¼ t         Pink Himalayan Salt

• ¾t           Onion Powder 

• ¾ t          Garlic Powder

Instructions: 

1. Drain excess water from tofu and mash tofu in a large bowl with a potato masher or your hands. 

2. Add remaining ingredients then mux well.  Add additional salt or sweetner if needed.

Naturally Quick Salsa

Naturally Quick Salsa

Ingredients:

• 2        Lemons (depending on size)

• 2 T    Garlic Cloves (finely chopped)

• 4       Slices Onion (finely chopped)

• 1       fresh Jalapeno (finely chopped)

• 2       Tomatoes (chopped)

• 2 t     Sea Salt (to your taste)

Directions:

Combine all of ingredients together in a blender or bowl and mix well. Keeps for 30 days.

Sharon’s Salsa

Ingredients:

· 1-2     Lemons or Limes (juiced)

· 5         Cloves of Garlic (minced)

· 1         Yellow Onion (finely chopped)

· 1 sm    Bunch of Cilantro (finely chopped)

· 2 med  Tomatoes (finely chopped))

· 2-4       Fresh Jalapeno (finely chopped))

· 2 lrg    Rotel Tomatoes

·            Sea Salt to taste

Directions:

1. Combine all ingredient into blender or bowl and mix well.

2. Store in glass container.

Sweet N’ Sour Sauce

Ingredients:

•  6 oz     Tomato Paste

• ⅔ c       Lemon Juice

• 1 c        Pineapple Juice

• ½-¾c  Cane Sugar

• 3 T        Arrow Root or Cornstarch

Directions:

• Place all ingredients into a pot and cook on med heat, while stir occasionally.

• Allow to simmer for 15 minutes.

Ingredients:

· 2 c    Flour (whole wheat, white or oat)

· ½ c  Chili Powder

· ⅓ c  Cumin Powder

· ¼ c  Sea Salt

· 2 T  Onion Powder

· 1½ T  Paprika

· 2 t    Garlic Powder

· 1 t   Cayenne Pepper

· ¼ t   Turmeric

· 1/8 t Cloves (opt)

Directions:

Mix all ingredients together. Store in airtight container.

Naturally Tartar Sauce

Ingredients:

· ⅓ c  Simple Mayo

· 4 t    Sweet Pickle Relish

· 1 t    Lemon Juice

· 1 Pinch of Cayenne (opt)

Directions:

Mix all ingredients and serve after chilled. Keeps for 1 week.

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

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

Homemade Worcestershire Sauce

Ingredients:

• 1 c      Lemon Juice

• 2 T      Organic Apple Juice

• 2T       Soy Sauce

• 2 t       Water

• 2 t       Cane Sugar 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.

Note: be an informed shopper and read all labels so you know which soy sauce is fermented (alcoholic).