Naturally Vegetarian Recipes 

Comes in refrigerated, shelf-stable, coconut flavor, cashew flavor, honey flavor, and vanilla flavor. 

To make your own -directions:

1. Soak the almonds overnight or up to 2 days.

2. Drain and rinse the almonds.

3. Combine the almonds and water in a blender.

4. Blend at the highest speed for 2 minutes..

5. Strain the almonds.

6. Press all the almond milk from the almond meal.

7. Sweeten to taste.

8. Refrigerate almond milk.

          Keeps for up to 30 days.

          Or just buy some almond milk.

There are thousands of reasons NOT to drink dairy milk, here are a few: pesticides, hormones, fat, casein, bacteria, cholesterol, bone disease... 

(Morningstar) Bacon

0 minutes

This "bacon" HAS MSG.

(Naturally) Banana Nut Bread

(Naturally) Banana Nut Bread

Made in Bread Machine

Ingredients:

• 2         Bananas

• 1/2 C  Melted Soy Butter

• 1 C     Cane Sugar

• 2        Eggs 

• 1t       Vanilla (non-alchohol)

• 1t       Baking Soda

• 1 C     Flour

• 1/2 C  Nuts 

• 1 t      Sea Salt

Directions:

1. Follow directions for a 2 lb loaf.

2. Smash the bananas before putting it in the machine.

Note:  you can also use 2 boiled sweeet potatoes as an alternative - it is DELICIOUS!

10 - 12 Servings, 390 Calories Per Slice

(Mornigstar) Barbecue Riblets

0 minutes

These have Canola and MSG.

(Naturally Hickory) Bar B' Cue Sauce

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

(Naturally) Barbecue Tofu

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.

(Gardein Vegetarian) Beef

0 minutes

The following have Canola oil:

Black Bean Sliders

Garden Veggie Burgers

Black Bean Burgers

Beefless Slider

Breakfast Patties

Beefless Tips

Szechuan Beefless Strips

The following has MSG and Canola oil:

Beefless Ground

Meatless Meatballs

(Gimme Lean) Beef

0 minutes

Has MSG in it.

(Soy-Free Mock Ground) Beef

Soy-Free Mock Ground Beef

Ingredients:

• 1 med    Cauliflower (trimmed, washed and dried, and broken into florets)

• 2 c          Walnut Halves (raw)

• 1 med    Tomato (chopped)

• 2 T          Olive Oil

• 3              Garlic Cloves (minced)

• 1/8 t        Dried Sage

• ½ t          Cumin

• 2T           Chili Powder

• 1 t            Natural Liquid Smoke

• ½ t          Sea Salt

• 4 T          Unfermented Soy Sauce

• 2 cans     Chili beans (opt)

Directions: 

1.     Preheat oven to 350º. Prepare a parchment-lined cookie sheet.

2.     In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.

3.     Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.

Note: to turn into chili, add another 2 T Chili Powder and 1 t  Cayenne

6 - 8 Servings (1 Cup Servings)

363 Calories Per Serving

(Naturally Stuffed) Bell Pepper

8 3Naturally Stuffed Bell Pepper

Ingredients:

• 3 c         Meatless Ground

• ¼-½ c   Onion (finely diced)

• ⅛ c        Maple Syrup    

• ¼ c        Whole Wheat Flour

• ¼-½ c   Bell Pepper (finely diced) 

• ½ c        Crushed Crackers (optional)

• 1 c          Brown Rice (cooked)    

• 2-3 c      Meatless Loaf Sauce

Instructions: 

Combine all ingredients in a bowl and mix well. Core, wash and cut peppers in half.  Fill peppers with mixture and bake at 350◦ for 20 minutes.  Top stuffed peppers with Meat Loaf Sauce and bake again for 20-25 minutes or until stuffing is firm.

(Naturally) Black Bean and Corn Salad

Ingredients:

• 2 (15 oz) cans       Yellow Corn, drained

• 2 cans                  Black Beans, drained and rinsed

• 1 (14.5 oz) can      Tomates, Italian styled Diced, drained

• 1 bunch                Cilantro, finely chopped

• 5                            Green Onions, finely sliced

• 1 sm                       Red Onion, finely chopped

• 1                             Red Bell Pepper, seeded and chopped

• 1 T                          Garlic, minced

• 1/4 C                      Lime Juice

• 1                             Avocado, peeled, pitted, and diced

• 2 T                         Olive Oil, or to taste

Directions:

1. Stir the yellow corn, black beans, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl. Gently mix the lime juice and avocado.

2. Drizzle with olive oil to serve.

Note that the beans were pre-cooked.

Naturally) Boston Baked Beans

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

(Whole Grain) Bread

Made in Bread Machine

Ingredients:

• 1 1/3 C               Hot Water

• 4 T                    Honey

• 2 T                    Soy Butter

• 1 t                      Sea Salt

• 2 C                    Bread Flour

• 2 C                    Whole Wheat Flour

• 2 t                     Dry Soy Milk

• 2 t                     Yeast

Using a bread machine, follow the instructions for a 1.5 loaf.

Replace your White (bleached) Bread with Whole Grain Bread.  Your stomach will thank you. It "sticks" to the walls of your intestine, makes it difficult to do #2, and it is high in sugar.

12 Servings (12 Slices), 533 Calories Per Loaf

(Morningstar) Breakfast Links

0 minutes

These links HAVE MSG in them.

Text.

Text.

(Tofurky) Breakfast Links

0 minutes

These links HAVE canola oil and MSG.

Text.

Text.

(Amy's) Breakfast Sausages

0 minutes

These have mushrooms (a fungus). Fungi include molds, toadstools, yeast and some microscopic organisms. In order to thrive, fungi prefer damp, dark areas such as the bark on mossy trees, the soil near plant roots, animals and even on human skin - after all, athlete's foot is a type of fungus. (Source: www.proplants.com)

(Field Roast) Breakfast Sausages

0 minutes

These are CLEAN.

(Naturally) Breakfast Un-Sausages

(Naturally) Breakfast Un-Sausages

Ingredients:

2 C     Water

3 T     ChikN style Seasoning

1 t       Italian Seasoning (marjoram, thyme, rosemary, sage, savory, oregano, basil)

1 t       Garlic Powder

½ T    Onion Powder

1 t       Sage

¼ C    Unfermented Soy Sauce

½ C    Diced Onion

2 C     Quick Oats (pre-cooked at 200 degrees for 3 hours to remove the phytic acid)

½ C    Ground Walnuts

Directions:

1. Place all ingredients in a pot; simmer  long enough to remove as much from the ingredients as desired.

2. Let cool then shape into patties and place on a non-stick cookie sheet.

3. Bake at 350⁰ for 45 minutes, turn them over and cook for an additional 45 minutes.

                Can freeze for up to 1 year.

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.

60 Servings (if 1/4 inch thick)

(Morningstar) Breakfast Sausages

0 minutes

These are vegetarian sausages but they have MSG in them. They come in hot & spicy, maple flavored, organic soy, and original.

Text.

Text.

Brown Rice

Ingredients:

• 4 C           Brown Rice, rinsed

• 4 1/2 C     Water

• 1 T            Sea Salt

• 1 T            Vegan Butter (Earth Balance)

Directions:

Put everything in a rice cooker and follow instructions.

It does not "stick" to your intestines and it does not increase your blood sugar.

(Boca Vegan) Burgers

0 minutes

These are "clean" - no msg.

(Field Roast Artisan) Burgers

0 minutes

These have Vinegar in them.

(Morningstar) Burgers

0 minutes

These burgers HAVE MSG in them. They come in a variety of flavors: garden veggie patties, asian veggie patties, spicy black bean patties, chipotle black bean patties, California turk'y burger, grillers original, Mediterranean chickpea burger, mushroom lover's burger, roasted garlic & quinoa burger, tomato & basil burger, garden veggie burger, and spicy Indian veggie burger. 

(Naturally Soy) Buttah

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

(Sophie's Vegetarian) Calamari

0 minutes

Has CANOLA in them.

Canola:

• Canola depletes vitamin E.
• Canola increases the rigidity of membranes, which can trigger degenerative diseases.
• Because of canola's high sulfur content, it goes rancid easily, which can exacerbate allergies and compound problems for people with bronchial or asthmatic issues.
• Human studies reveal canola causes an increase in lung cancers.
• Canola can shorten lifespan of animals and lower platelet count.
• Daily canola consumption can raise your triglycerides over 40 percent.
• Canola oil molds quickly and also inhibits enzyme function.
• It opens the door for free radicals, undermining natural antioxidants, and can be linked to increased incidence of many diseases.
• Canola leaves no foul taste when it's spoiled, so it's hard to tell if you're eating rancid erucic acid.

Learn more: http://www.naturalnews.com/043948_canola_oil_hidden_health_dangers_food_bar.html#ixzz4Trn1G8zO

(Naturally) Carob Chip Cookies

Carob Chip Cookies

• 2 c        Oat Flour (ground oats)    

• 1 c        Unbleached White or Pastry Flour

• 3/4 c     Raw Cashew Butter   

• 2 T        Pure Vanilla

• ½ c       Walnuts (chopped) 

• 1 c         Maple Syrup

• ¼ t        Salt             

• ¾ c       Carob Chips

Instructions: 

   1.  Mix dry ingredients in one bowl; then add cashew butter, syrup and vanilla in another bowl, add dry ingredients to the wet slowly until well mixed. 

   2.  Use small ice cream scooper to measure batter into balls and place onto oiled or parchment papered cookie sheet and flatten.

   3.  Cook at 325◦ for 12-15 minutes.

(Naturally) Carob Ice Cream

Carob Ice Cream

• 1c          Coconut Milk

• ⅓ c       Carob Powder

• 1T         Agar Agar Flakes          

• ⅓ c        Water

• ¼ t        Pure Vanilla    

• ¼-½ c   Maple Syrup

• ⅛ t         Sea Salt

Instructions: 

   1.  Combine the agar and water in a small sauce pan, heat on medium heat until it dissolves and becomes gel like.

   2.  Combine all other ingredients in a blender, then add in agar mixture and blend well. 

   3.  Place into freezer until firm and then serve.

(Naturally Buttery Sweet) Corn

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.

(Naturally Soy Bean) Cornbread

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.

(Gardein Vegetarian) ChikN

0 minutes

All of their chikn products have MSG and Canola oil. 

(Naturally) ChikN Vegetable Soup

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.

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 Vegetarian) Chili

Ingredients:

Naturally Vegetarian Chili

Ingredients: 

    1 T         Chopped Garlic

   3 Cans   Kidney Beans, Dark Red (preferably with chili gravy)

   2 Cans   Chili Beans

   2             Red Bell Pepper, chopped

   4 Cans   Tomato Paste (6 oz each OR 2-12 oz)

    2 Bags    Quorn Griller or Veggie Ground Crumbles

   3-4 T      Vegetable or Corn Oil

   1             Onion, Chopped

   1 t          Oregano, dried

   1 t          Cumin, dried

   1 t          Paprika, dried

   1 t          Garlic, dried

   1 t          Sea Salt

   24 oz     Water (use the tomato paste cans to clean out each can)

   1 t          Red Pepper

  4 T          Chili Powder

Directions:

1, Brown the meat, garlic powder, onion, cumin, oregano, paprika, sea salt on Low Heat.

2. Add Bell Pepper, Onion, Garlic (fresh), on Medium Heat. Cook for 5 minutes.

3. When meat is warm, add Kidney Beans, Tomato paste, add water and Chili Powder.

4. Reduce heat ot Low Heat. 

5. Cover and simmer for 30 minutes, stirring occasionally at Low Heat.

6. Add Red Pepper and simmer at Low Heat for 2-3 Hours.

Serve and Enjoy!

(Naturally) Creamy Italian Dressing

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.

(Naturally) Crispy BBQ Tofu Bites

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

(Boca Veggie) Ground Crumbles

0 minutes

It is a good ground crumble, without any additives.

Text.

Text.

(Naturally Jamaican) Cabbage Piri Piri

Jamaican Cabbage Piri Piri

Ingredients:

Roux

• 4 T       Soy Butter

• 1 t        Sea Salt

• 2 T      Jamaican Jerk Seasoning, dried (look for ones without MSG)

• 1 T       Curry      (1 T Coriander, 1 1/2 t Cardamom, 1 1/2 t Cumin, 1 1/2 t Turmeric, 2 t Paprika)

• 1 T       Garlic, minced

• 5-6      Garlic cloves, whole, tops and bottom removed

• 2-3       Carrots, rondelle (in discs)

Remaining ingredients

• 1/2        Red Bell Pepper, sliced

• 1/2        Orange Bell Pepper, sliced

• 1            Cabbage, cut into medium pieces

• 6           Corn on the Cob, minis, cut into 3 sections (you may have to soften them in hot water if from the freezer)

• 1            Piri Piri Pepper or Jalapeno, rondelle (opt)

Directions:

1. Put Soy Butter in pan large pan on low heat while cutting ingredients.

2. When done cutting, add all seasonings including garlic cloves. Turn heat to medium allowing the roux to bubble, about 5 minutes. At this point the aroma should be wafted up your nose.

3. Add the cabbage to the skillet in increments (shows it is tender), as cabbage is reduced as it cooks.

4. Add remaining ingredients except the corn, cook 5 minutes, stirring constantly so that the roux is covered.

5. Add the corn and cook an additional 15 minutes, then serve hot.

Cane Sugar

White Sugar has no nutrients, is bad for your teeth, is bad for your liver, can increase diabetes, can cause cancer, increases dopamine, affects your brain, increases obesity, and can be addictive.

Text.

Text.

(Naturally Creamy) Cashew Butter

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.

Cardamom

0 minutes

In the 60's they discovered that nutmeg caused "Nutmeg Intoxication" (New England Journal of Medicine) . And found substantial evidence that it caused psychopharmacological effects.  In the 1500's it was used as an abortifacient to induce a miscarriage and in the 1960s as a psychotropic drug.

So use Cardomom as an alternative, it has a similar taste and it smells yummy.

Text.

Text.

Carob Peanut Butter Cups

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)

(Naturally) Catalina Dressing

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

Cinnamon Substtute

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Directions:   

Mix together and store in airtight container.                                                                                   

Makes 3 Tablespoons

41 Calories

(Nut-Free) Cheez Sauce

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.

(Go Veggie) Cheddar Cheese

0 minutes

No MSG, no canola oil.

ChikN Style Flavor

15 minutes

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.

(Quorn) ChikN Nuggets

0 minutes

These are made of mycoprotein (mushrooms, aka a fungus). Unlike algae or plants, fungi lack the chlorophyll necessary for photosynthesis and must therefore live as parasites or saprobes (see parasite)...Some fungi are pathogenic to humans and other animals. Such diseases are called mycoses or fungal infections. Some molds, in particular, release toxic chemicals called mycotoxins that can result in poisoning or death. (Source: TheFreeDictionary.com)

ChikN Style Gravy

Chick N’ Style Gravy

Ingredients:

• 5 c      Water

• ¾-1    Chik N’ Seasoning

• ½ c     Cashew Butter or Raw Cashew Pieces

• 2 T      Cornstarch or Arrow Root

• ½t      Onion Powder

• ½t      Garlic Powder

• ½-1t   Sea Salt or Pink Himalayan Salt

Directions:

1.     Combine all ingredients in a blender and blend on high until smooth.

2.     Pour into a sauce pan and cook over medium heat while stirring continually until it thickens.

3.     Serve over cornbread dressing

Did you know?

75% of the fat in cashews is the unsaturated fatty acid content oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health, even in individuals with diabetes.

Makes 6 cups

(Nut-less) ChikN Style Gravy

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

ChikN Styled Stir-Fry Curls

Chik N’ Styled Stir-Fry Curls

Ingredients:

·        1 c          Dried Curls

·        4 T         Rice Flour

·        2 T         Chik N’ Seasoning

·        2 t          Pink Himalayan Salt

·        1-2 bags  Broccoli Florets

·        1 t          Ginger Paste

·        4 t          Garlic Paste

Sauce

• 8 T      Soy Sauce

• 6 T      Lemon Juice

• 3 T      Sweetener

• 4 T      Sesame Oil

• 1-2 T   Chili Paste (opt)

Directions:

1. Soak curls in hot water for 20 minutes, then squeeze out excess liquid.

2. Mix flour chik seasoning and salt, then toss curls in mixture until well coated.

  3.     Heat wok or skillet add 1 tsp of oil, then add curls and stir-fry on med heat until golden brown.  Remove from pan and set aside.

   4.     Add a little oil to skillet, then add ginger and garlic paste stir well then add broccoli and stir-fry on me-high until tender, but still crunchy.

   5.     Return curls to skillet, then add all ingredients for the sauce and cook on med-high heat until sauce is absorbed.

   6.     Garnish with sesame seeds and serve with rice or noodles.

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? MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

(Hormel Vegetarian) Chili

0 minutes

This has Textured Protein in it (a type of MSG).

Text.

Text.

(Naturally) Chili Paste

Naturally Chili Paste

Ingredients:

• 1 bag Dried Chili Peppers

• 2 T    Vegetable Oil

•           Hot Water

Directions:

•  Cover peppers in hot water for 30 minutes.

• Drain, then blend with oil until smooth.

(Naturally) Chinese BIscuits

Naturally Chinese Biscuits

Ingredients:

• 1 can   Bisquits

• 5 T      Oil (vegetable/corn)

Directions:

• Pre-heat a pot of oil, break bisquits in half, roll into balls.

• Cook at Low Heat.

• Flip biscuits 3 times till golden brown.

Note:  If you like, you can sprinkle some confectioner's sugar over them. These can be purchased in any grocery store.

10 Servings (1 Biscuit)

83 Calories Per Serving

(Naturally) Coconut Cream Pie

Naturally Coconut Cream Pie

Ingredients:

• ½ c     Coconut Flakes

• ½c      Shredded Coconut

• 3 c      Coconut Milk (2 cans of coconut milk)

• ¼ c     Silken Tofu (firm)

• 2/3-1 c Turbinado, Sucanat or Cane Crystals

• ½ c     Cornstarch or Arrow Root

• 1 t       Vanilla

• ¼ t      Sea Salt

• 1         9” Pie Crust  (pre-baked)

Directions: 

• Preheat oven to 350 ̊, then spread coconut onto cookie sheet and bake for 5 minutes, stirring often, then set aside.

• Blend all ingredients and pour into medium saucepan and stir constantly until mixture comes to a boil.

• Remove from heat, add shredded coconut then stir well. 

• Pour into pie crust sprinkle coconut flakes on top and chill for 3 hours or until firm, if you want it to firm up sooner place in the freezer for 1-2 hours.

Did you know?

Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk.

Directions:

• Heat water, but don't boil. 

• Put coconut in blender and add water.

• Blend on high for several minutes until thick and creamy.

• Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.

Or just buy some coconut milk. It can be purchased in cans or in the refrigerated aisle.

(Pero) Coffee

0 minutes

Pero is an alternative to coffee. It is a caffeine-free drink that smells and tastes like coffee. Caffeine is addictive drug and it operates on the brain. It uses the same mechanism as amphetamines, cocaine, heroin to stimulate the brain. Although it is milder than the others, it still uses the same channels.

Text.

Text.

(Roma) Coffee

0 minutes

Roma is an an alternative to coffee. It is a caffeine-free drink that smells and tastes like coffee. Caffeine is addictive drug and it operates on the brain. It uses the same mechanism as amphetamines, cocaine, heroin to stimulate the brain. Although it is milder than the others, it still uses the same channels. 

Text.

Text.

Coriander

0 minutes

Coriander can be used as an alternative ingredient to Nutmeg in pies and other desserts.  It  is less harsh on the liver and helps with skin inflammation, lowers cholesterol, reduces diarrhea, helps with anemia, bone health and more.

Text.

Text.

Curry Seasoning

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

0 minutes

No MSG but it has vinegar in it.

(Tofutti) Cream Cheese

0 minutes

Made from tofu and made by Tofutti brand, this is a great solution for those who are dairy intolerant. No MSG, no canola oil.

Text.

Text.

(Tofurky) Deli Meats

0 minutes

These deli meats have canola oil.

(Naturally) DInner Rolls

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)

(Naturally) Dreamy Vanilla Ice Cream

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

0 minutes

Here is a link to farms around the country.

(Amy's) Enchiladas

0 minutes

These products are CLEAN and have organic ingredients.

(Naturally) Falafel Chickpea Patties

Naturally Falafel Chickpea Patties

Ingredients:

• 1 Can      Chickpeas

• 2              Garlic cloves, mined

• 1              Sm Onion, minced

• 3/4 C       Walnuts, chopped

• 1 1/2 T     Cilantro, chopped

• 1 1/2 t      Parsley, chopped

• 1 1/2 T     Curry Powder

• 1/2 t        Cumin

• 1 t            Coriander

• 1               Egg or egg replacement

• 2 T           Olive Oil

Directions:

1. Heat 2 tablespoon of olive oil in a large skillet over medium -high heat. Add onions and cook till tender, stirring frequently.

2. Combine the garbanzo beans (with liquid) and garlic in food processor. Blend until smooth and transfer to another bowl. Stir in the walnuts, onions, , cilantro, parsley, seasonings and egg. Mixing all ingredients thoroughly.

3. Add the remaining olive oil on medium heat. Form the falafel balls (it should fit in your palm). And fry for about 5 minutes, turning every few minutes until browned. Can also be used as Falafel Burgers; just "smush" them flat.

Yogurt Dipping Sauce: Yields 1 Cup

1 cup plain coconut milk yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Sea salt, as needed

Toppings:

Sliced Red Onions, as needed

Shredded Lettuce, as needed

Sliced Tomatoes, as neeeded

6-8 Servings

(Gardein Vegetarian) Fish

0 minutes

Their vegetarian fish has MSG and Canola oil.

Flax Egg

Flax Egg

Ingredients:

· 1 T  Ground Flax Seeds

· 4T  Water

Directions:   1. Simmer seeds and water in saucepan for about 5 minutes or until thick, with egg-like consistency.   2. Allow to cool 10 minutes before using.                                                                                     Equal to:  1 egg

(Naturally) Fajita Styled Curls

Fajita Styled Curls

Ingredients:

·  2c          Soy Curls

· 1 med    Onion (sliced lengthwise)

· 1 lrg       Green Bell Pepper (sliced lengthwise)

· 1 lrg       Red Bell Pepper (sliced lengthwise)

· 1 lrg       Yellow Bell Pepper (sliced lengthwise)

· 2 T          Chik N’ Styled Seasoning

·  2-3 c      Hot Water

Directions:

1. Prepare curls placing the curls in a bowl and pouring boiling water over them, a minute or two at most, then drain water off through colander.

2. After draining, place curls on oiled cookie sheet, add chik n’ seasoning and cook for 10-12 minutes on 400°.

3. While curls are cooking,, cut vegetables length wise and to large skillet and cook in 1 T of oil or water on medium heat for about 5-7 minutes.

4. Remove from and add curls to marinate and stir until well covered and allow to sit for 15-20 minutes. You may cook curls on the stove top on medium heat until browned or grill on countertop grill for 4-6 minutes.

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) Fajita Marinade

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.

(Vegan) Fish

0 minutes

Some versions of Vegan fish have MSG, just check the label. The one seen here is called "Vegan Fish Ham" because it is a "loaf" which implies the shape.

(Viet Ca) Fish

Ingredients:

• 1       Onion, sliced

• 4       Tomatoes, sliced

• 8       Vegan Fish, sliced (1/4 inch thick)

• 2 T    Soy Sauce

• 2 T    Garlic, chopped

• 1 T    Olive Oil (extra virgin)

Directions:

1. Heat up the Olive Oil and Garlic on medium heat.

2. Add Vegan Fish, cook for 10 minutes, then turn them.

3. Remove the Vegan Fish and set aside. Saute' the tomatoes and onion slices for 10-15 minutes or till tender. Add the fish and soy sauce and cook for 2-5 minutes.

4. Serve with corn, garlic bread, and mashed potatoes. Enjoy!

4 Servings

(Sophie's Vegetarian) Fish Sticks

0 minutes

These have Canola oil.

(Naturally) French Onion Soup

(Naturally) French Onion Soup

Ingredients:

• 1/2 C         Soy Butter

• 4               Onions, sliced, various colors: yellow, white, red

• 2               Garlic cloves

• 2               Bay leaves

• 3 T            Flour

• 8 C           Vegetable Broth

• 1                Baguette, sliced

• 1                Packet Veggie cheese

Directions:

1 Melt butter in a large pot on medium heat.

2. Add the onions, garlic, bay leaves, thyme, salt to taste.

3. Cook till onions are tender and caramelized, appoximately 25 minutes.

4. Discard the bay leaves and thyme sprigs.

5. Dust the onions with flour and stir.

6. Turn the heat down to medium low so the flour does not burn, and cook for ten minutes.

7. Add the vegetable broth, bring the soup back to simmer and cook for ten minutes.

8. Season, to taste with salt if need be.

9. When you are ready to eat, turn on the broiler oven.

10. Arrange the broiler slices on a baking sheet in a single layer.

11. Sprinkle the baguette slices with the Veggie cheese and broil until bubbly and golden brown, 3 to 5 minutes.

12. Ladle the soup in bowls and float several of the veggie cheese slices on top.

(Naturally) Fresh Salad Blend

Fresh Salad Blend

Ingredients:

• 1             Romaine Lettuce

• ½ c        Frozen Peas 

• ½ c        Frozen Lima Beans 

• 1 c          Fresh Cherry Tomatoes

• 2 T         Dried Oregano 

• 2 T         Dried Basil

Instructions: 

Place frozen peas and limas in water on the stove, just enough to cover. Heat to unthaw, very briefly, wash and dry lettuce, cut into shreds and place into a large bowl. Wash tomatoes and combine, peas, limas and 1 T of seasonings to lettuce and mix. Sprinkle additional seasonings on top of salad and serve.

(Naturally) Fruit Salad

Naturally Fruit Salad

Ingredients:

• 1/2 C            Bananas, chopped

• 1/2 C            Apples, chopped

• 1/2 C           Grapes, sliced

• 1/2 C            Pineapples, chopped

• 1/2 C            Pears, chopped

• 1/2 C            Pineapple or Pear Juice

• 1/4 C            Pecans or Walnuts, chopped

• 1 T                Sweetener (0pt)

Directions:

Place fruit in bowl and toss lightly, then add sweetener to juise and pour over fruit, mixing lightly. Add nuts and mix well and refrigerate and serve when chilled.

Servings: 4

(Naturally) Fusilli Pasta Salad

Fusilli Pasta Salad

Ingredients:

• 1 pkg          Fusilli Pasta

• 1  T             Extra Virgin Olive Oil     

• 1 pkg          Frozen Asparagus , 6 oz 

• 1 pkg          Frozen Broccoli, 6 oz

• 1 pkg          Artichoke

• 1 pkg          Sweet Peas, 6 oz

• 1 pkg          String Beans , 6 oz

• 1 pkg          Carrots (small), 6 oz

• 1 T              Herbs N’ More

•                    Sea Salt 

• 1 T              Lemon Juice (fresh)

• ½ c            Green Olives

• ½ c            Black Olives

Instructions: 

Cook pasta according to package and add 1t olive oil. Drain pasta, then add 1T olive oil cover and allow to cool in fridge.  Thaw or steam vegetables, then add to cooled pasta, add salt, lemon juice and olives, toss and cover and chill until served. You may add additional salt or oil to taste.

(Naturally) Green Beans

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) Green Chile Sauce

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.

(Quorn) Grounds

0 minutes

These are made of mycoprotein, which is a fungus (mushroom). Unlike algae or plants, fungi lack the chlorophyll necessary for photosynthesis and must therefore live as parasites or saprobes (see parasite)...Some fungi are pathogenic to humans and other animals. Such diseases are called mycoses or fungal infections. Some molds, in particular, release toxic chemicals called mycotoxins that can result in poisoning or death. (Source: TheFreeDictionary.com)

(Naturally) Guacamole

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) Harvest Medley Cereal

Naturally Harvest Medley Cereal

Ingredients:

• 6 c               Oats (pre-cooked at 200 degrees for 3 hours) 

• 2 c               Sliced Almonds 

• 1/2 c            Pumpkin Seeds, raw

• 1 c               Shredded Coconut

• 2/3 c            Soy Butter

• 2/3 c            Honey

• 2 T               Vanilla Extract- non alcoholic

• 1 c                Raisins

Directions:

1. In large bowl, mix oats, coconut, nuts, pumpkin seeds.

2.  In small bowl, melt butter (do not allow to boil), then add honey to butter and stir together. Pour onto dry mixture.

3. Add vanilla.

4. Stir mixture together, evenly coating oats.

5. On oiled flat pan (corn or soy oil), spread mixture out evenly, cook at 200 degrees for 3-4 hours.

6.  After 3-4 hours, remove mixture from oven, let cool 30 minutes.

7. Place raisins in container, add cereal mixture on top, then stir mixture and raisins together, spreading raisins throughout.

8. Serve with rice/soy/almond milk.

Yields 6 containers of 2 servings each (12 servings)

(Naturally) Hawaiian Bread

Made in Bread Machine

Ingredients:

• 1                   Farm Fresh Egg 

• 2 T               Vegetable Oil

• 2 T               Hot Water

• 2 T               Honey

• 1                   Can Pineapple Juice (6 oz)

• 1 t                Sea Salt

• 2 T              Dry Soy Milk

• 3 C              Bread Flour

• 2 t               Yeast

Directions:

Follow instructions on bread machine for 1.5 loaf.

Note: shake up the pineapple juice first, before using.

12 Servings (12 Slices), 211 Calories Per Serving

(Lightlife Vegetarian) Hot Dogs

0 minutes

These have MSG in them.

0 minutes

They HAVE canola oil in them, BUT it is non-GMO canola oil. Just boil and garnish. 

(Naturally) Honey-Lemon Dressing

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) Honey Wheat Bread

Made in Bread Machine

Ingredients:

• 1 C              Hot Water

• 2 T             Vegan Butter

• 4 T             Honey

• 1 t               Sea Salt

• 2 C             Bread Flour

• 1 C             Whole Wheat Flour

• 1 C             Oats (pre-cooked for 2 hrs)

• 1 t              Dry Soy Milk

• 2 t              Yeast

Directions:

Follow the instructions for a 1.5 loaf.

12 Servings (12 Slices), 190 Calories Per Serving

(Naturally) General Tso's Sauce

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) General Tso's Tofu

General Tso’s Tofu

Ingredients:

·         1 lb    Tofu Extra Firm, drained, dried (Optional: can dry in oven at 350 degrees for 30 Minutes)

·         4 T    Flour 

·         1       Egg (beaten) or Egg Replacement

·         2 T    Vegetable or Corn Oil

Directions:

1.       Pre-heat the skillet with the oil at Medium heat.

2.       Cube the tofu into squares, approximate 1 inch each, using a serrated knife.

3.     In a separate bowl, coat the tofu cubes by dipping it into the Egg or Egg Replacement, then into the flour.

4.      Place them into the skillet, turning them every few minutes.

5.      Set aside, drain.

FYI: "Tso" is pronounced "So"; the "T" is silent.

(Naturally Southern) Kale Greens

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!!

(Naturally) Ketchup

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

(Tofurky) Italian Sausage

0 minutes

It is a great italian sausage, but it has Canola oil. Other varities of sausages are:  andouille, spinach pesto, chik'n apple, beer brats, and Kielbasa.

Text.

Text.

(Naturally) Lentil Soup

Lentil Soup

Ingredients:

• 1 lb     Lentils     

• 1 c      Celery (diced)

• ¼ c     Vegetable Oil   

• 1 c      Carrots (diced)

• 2 T      Herbs N’ More  

• 1 med Onion (chopped)

• 1 T      Cumin

• ¼ c     Chik N’ Seasoning

• 1 sm   Bay Leaf              

Instructions: 

   1.  Prepare lentils according to cooking instructions in large pot.  

   2.  Double the water portion for soup.

   3.  Bring to hard boil for 10 minutes.  Reduce head and add oil, cumin, bay leaf and salt, then cover and simmer for 45 minutes. 

   4.  Then add celery, onions, carrots and chik seasoning, allow to simmer stirring occasionally till veggies are tender. 

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) Lemon Bars

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) Lo Mein Sauce

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

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

(Go Veggie) Mozzarella Cheese

0 minutes

No MSG, no canola oil.

(Naturally) Mexican Rice

Naturally Mexican Rice

Ingredients:

· 2  c       Brown Rice

· 2 t         Vegetable Oil

· ¼ lrg     Onion (finely chopped)

· ¼ med  Green  and Red Bell Pepper (finely chopped)

· ¼ c        Green Olives (finely chopped)

· 1 sm     Tomato (finely chopped)

· 2            Garlic Cloves (minced)

· 1½ t      Chik N’ Seasoning

· 1½ t       Sea Salt

· ½ t         Dried Oregano

· 3 c          Water

· 8 oz       Tomato Sauce

Directions:

• Place rice in dry medium skillet and heat on medium high and stir frequently until rice begins to pop and crackle. Continue to heat 2-3 minutes stirring often. Remove toasted from skillet and set aside.

• Heat oil over medium heat in large pot with lid and add onion, peppers, olives to skillet and cook until onions are translucent. Stirring occasionally.

• Add tomatoes, garlic, chik seasoning, salt and oregano to skillet. Cook 1 minutes while stirring.  Add water and tomato sauce. Bring to boil, then add brown rice, stir and cover.

• Reduce to low and simmer for 60 minutes. Do not peak.

(Field Roast) Meatloaf

0 minutes

This one has Vinegar in it.

(Naturally Vegetarian) Meatloaf

(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

(Naturally) Mild Mustard

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) Oatmeal No-Bake Cookies

Oatmeal No-Bake Cookies

Ingredients:

· 1½ c     Carob Chips

· ½ c      Natural Peanut Butter

· ½  c     Walnuts or Pecans

· 1½ c     Granola

· ½ c      Unsweetened Coconut Shreds

Directions:

1. Allow peanut butter to be at room temperature.

2. Stir in all other ingredients.

3. Placed in oiled baking dish.

4. Refrigerate and cut and serve after chilled.

(Naturally) Oven Fries

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.

Paprika

0 minutes

For those who need a alternative to highly spiced foods, use paprika instead of cayenne. It has flavor and it is simply "dried red bell pepper".

Text.

Text.

(Whole Grain) Pasta

Whole Wheat Pasta

Directions:

Put a package of pasta into a large pot of boiling water, add a pinch of salt and 1/4 tsp olive oil, so that pasta is not "sticky".  

Cook for 15 mins or until desired tenderness (al dente = means "to the tooth").  Rinse 2-3 times, then serve.

Use Whole Wheat Flour, Spelt Flour, Kumut Flour, Millet Flour Brown Rice Flour, Barley Flour instead. It does not "stick" to your intestines and it does not increase blood sugars.

(Naturally) Peach Cobbler

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) Pecan Pie

Naturally Pecan Pie

Ingredients:

• 1 T      Soy Flour

• 5 T      Cornstarch

• ¾ c     Almond Milk

• ½-¾ c Maple Syrup

• ½ c     Turbinado, Sucanat or Cane Crystals

• ¼ c     Vegetable Oil or Light Olive Oil

• 1 t       Vanilla

• ¼ t      Sea Salt

• 1 c      Pecan Halves

• 1         9” Pie Crust (pre-cooked)

Directions: 

• Blend all ingredients except pecans.

• Pour mixture in saucepan and cook on medium heat, stirring constantly until thickened.

• Pour mixture into bake pie crust and arrange pecan halves in single layer on top.

• Bake at 350 ̊ for 20 minutes, refrigerator and allow to; cool before cutting.

Did you know?

Regular addition of pecan nuts in the diet helps to decrease total as well as LDL or “bad cholesterol” and increases HDL or “good cholesterol” levels in the blood.

(Naturally) PIckled Relish

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) Pie Crust #1

Easy Pie Crust #1

Ingredients:

• 1 c      Unbleached Flour

• 1 c      Whole Wheat Pastry Flour

• 1 t       Sea Salt

• 3 T      Cane Sugar or Sucanat

• ½ c     Soy Butter

• ¼ c     Vegetable Oil

• ½ c     Cold Water

Directions:

1.     Mix flour, cane and salt in a bowl.

2.     Drop in pieces of soy margarine and toss with a fork to create small pea-sized pieces or blend all ingredients in food processor.

3.     Add other ingredients in food processor.

4.     Add other ingredients and knead until all flour is moistened. Be sure not to over work. Add 1-2 T of additional water if needed. 

5.     Divide in half and gather pastry into a ball and roll pastry out.

6.     Press into pied plate and prick bottom and sides with a fork.

7.     Bake at 375º for 10 minutes or until lightly golden.

8 Servings

315 Calories Per Slice

(Naturally) Pie Crust #2

Easy Pie Crust #2

Ingredients:

• 1 c      Unbleached Flour

• 1 c      Whole Wheat Pastry Flour

• 1 t       Sea Salt

• 3 T      Cane Sugar or Sucant

• ½ c     Cashew Butter

• ¼ c     Vegetable Oil

• ½ c     Cold Water

Directions:

1.     Mix cashew butter and flour and salt in bowl. 

2.     Toss with a fork to create small pea-sized pieces.

3.     Add other ingredients and knead until all flour is moistened.  Add 1-2 T of additional water if needed.

4.     Divide in half and gather pastry into a ball and roll pastry out.

5.     Press into pied plate and prick bottom and sides with a fork.

6.     Bake at 375º for 10 minutes or until lightly golden.

8 Servings

333 Calories per Slice

(Naturally) Pie Crust #3

Naturally Pie Crust #3

Ingredients:

• 1 c      Unbleached Flour

• 1 c      Whole Wheat Pastry Flour

• 1 t       Sea Salt

• 3 T      Cane Sugar or Sucanat

• ½ c     Coconut Oil

• ¼ c     Vegetable Oil

• 4½T   Almond, Soy Milk or Cold Water

Directions:

1.     Mix dry ingredients in bowl, then add milk, coconut oil then vegetable.  Be sure to watch all oil may not be needed.

2.      Knead until all flour is moistened

3.     Divide in half and gather pastry into a ball and roll pastry out.    Press into pie plate and prick bottom and sides with a fork.

4.     Bake at 375 ̊ for 10 minutes or until lightly golden, if crust is used for pie that is to be baked again.

5.     If crust is for a no bake pie you will want to bake for an additional 5-8 minutes.

                 Makes: 1 pie crust

Did you know?

Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries.

8 Slices

452 Calories Per Servings

(Naturally Delizioso) Pizza

30 minutes

Naturally Delizioso Pizza

Ingredients:

• 4 T          Olive Oil

• 1 Bag       Boca Meat (16 oz)

• 1               Red Bell Pepper, sliced

• 1               Orange Bell Pepper, sliced

• 1               Whole Onion, Diced

• 1               Can Black Olives, Sliced

• 5               Green Onions, Diced

• 2 T            Basil, Dried

• 2 T            Oregano, Dried

• 1 t             Thyme, Dried

• 1 T            Parsley, Dried

• 3 T            Fennel Seeds

• 1                Italian Sausage, Sliced (opt)

Directions:

1. Saute all ingredients for 15 minutes and freeze. When ready to make a pizza, thaw one out (you should have separate containers, labeled, and dated). 

2. When ready to make one, use a ready made pizza crust and top in the following order: 1. Olive oil 2. Oregano 3. Basil 4. Fennel Seeds 5. Sauce 6. Pizza Mix. 

3. Cook for 10-15 minutes at 350 degrees or until the crust you desire.

4. Serve with a Peperoncino.

12 Personal 7 inch Pizzas

(Naturally) Potato Salad

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) Potato Soup

Potato Soup

• 2 m    Onions (chopped)   

•  1         Garlic Clove

• 2-3 T   Olive or Vegetable Oil           

• 5 c       Water

• 6 m     Potatoes (cut sm or med)    

• 4         Celery Stalks (diced)

• Cayenne - to taste

• Dill - to taste

• Herbs N’ More – to taste  

Add addl water      

• ¾ c     Raw Cashew Pieces

• 1½ c   Water

• ¼ c     Chik N’ Seasoning

Instructions: 

1.  Sauté garlic and onion in oil, then add water, celery and potatoes and bring to boil until tender.

2.   Blend cashew, water and seasoning, then add to potato mixture and cook for about 10 minutes.

(Naturally) Pineapple Dream Cream

Pineapple Dream Cream

Ingredients:

• 3 c           Vanilla Almond Milk

• ¼-½ c    Soy Margarine or Nut Butter

• 1 T          Natural Vanilla Flavor        

• 1-1¼c      Maple Syrup or Cane Sugar

• 20 oz      Unsweetened Crushed Pineapple  

• ½ t          Pink Salt

Directions:

• Place 2½ cups of milk along with all other ingredients into blender and blend on high until smooth.

• Place in container, cover with saran wrap and freeze until frozen.

3.     Remove frozen cream ad place into blender with ½ cup of almond milk blend until creamy and return to freezer for about 1-2 hours, then serve.

(Naturally) Ranch-No Dressing

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.

Directions to make your own:

• Bring 1 cup of water to a boil.

• Add rice and bring to a boil again. ...

• The rice will be soft; drain off any excess water.

• Transfer rice to a blender and add 2 cups of warm water.

• Blend well, about 2 to 3 minutes.

• Add another 1 cup of warm water and blend again.

                     Keeps for up to 30 days.

                     Or just buy some rice milk                    

(Naturally Savory) Roasted Vegetables

Naturally Roasted Vegetables

Ingredients:

• 2 C           Zucchini, in large pieces

• 2 C           Squash, in large pieces

• 2 C           Bell Pepper, in large pieces

• 2 C           Mushrooms

• 2 C           Onions, in large pieces

• 4 T           Olive Oil

• 4 T           Lemon Juice

• 1 T            Rosemary, dried

• 1 T            Thyme, dried

• 1 T            Oregano, dried

• 1 T            Sea Salt

Directions:

1. Stack the vegetables by alternating ingredients on a shish kabob stick.

2. Stir the liquids in a bowl.

3. Cook at 350 degrees in an oven for 30 minutes or on the grill.