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... 

(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

(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)

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

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.

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Directions:   

Mix together and store in airtight container.                                                                                   

Makes 3 Tablespoons

41 Calories

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.

Here is a link to farms around the country.

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 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 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)

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                    

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.

Can keep up to 30 days. Soy bean milk can be purchased at most grocery stores today.

Naturally Tofu Scramble

Ingredients:

• 1 lb             Firm Tofu

• 1/3 C           ChikN Style Seasoning

• 1/2 t            Garlic Powder

• 1/4 t            Basil (fresh or dried)

• 1/4 C           Nutritional Yeast Flakes

• 1/2 t            Onion Powder

• 2 T              Soy Margarine of Oil

• 1/4 C          Water

• dash           Cayenne (opt)

Directions:

1. Melt margarine or place oil in frying pan on medium heat.

2. Place tofu in skillet, crumble tofu with hands or fork until into small pieces.

3. Add all ingredients except water and mix thoroughly and continue to break up tofu.

4. Add water slowly until tofu is completely covered and is slightly wet (not soggy).

Servings: 6 -8

Tortillas de Harina

Ingredients:

· 4 c     Bread Flour or All Purpose Flour (King Arthur Flour)

· 1t      Sea Salt

· ½ c   Organic Coconut Oil or Vegetable Oil/Shortening

·1   c    Warm to Hot Water

Directions:

1. Place flour into bowl then dissolve, (you may sift if you like) sifting makes tortillas more fluffy. Dissolve salt into water. 

2. Make a crater in the flour then pour half of the water, turn start to mix with wooden spoon or your hands. Then make another crater and the additional water and start to knead again. Start to add small to medium amount of coconut oil and knead it into dough.

3. Turn dough out onto a floured surface and knead vigorously for a minute or two to develop the gluten in the dough. The dough will be soft, smooth and elastic, but no longer sticky when you are done.  Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

4. Let the dough rest, cover oiled plastic wrap or a damp cloth, for about 30 minutes to let the gluten relax a bit. 

5. Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

6. Tentatively roll out each ball of dough as thin as possible. You can roll them out between sheets of waxed paper if it is easier for you. Because of the high gluten in the flour, the tortillas will tend to shrink back a bit.

7. Heat a non-stick or cast iron dry skillet over high heat, then turn down to medium heat. Carefully cook the first tortilla for about 5-10 seconds on each side, flipping back and forth for another 5-10 seconds per side, until the tortilla looks slightly dry with a few brown spots on each side. Repeat with remaining tortillas.

8.  Don’t forget when re-heating tortillas place 1-2 tortillas in parchment paper wrapped in foil and heat in 350° oven for 5-7 minutes. Tortillas can be frozen and thawed completely and heated before eating.

(Naturally Corn-Oat) Waffles

Ingredients:

• 7 C       Rolled Oats (pre-cooked all oats and keep them handy for recipes)

• 9 C       Water or Soy Milk

• 1 C        Cornmeal

• 1/4 C    Vegetable Oil

• 2 1/2 C  Sea Salt

• 1/2 C     Dates or 1/4 C Honey

• 2 T        Vanilla or Maple Flavoring

• 1 1/2 C   Grated Apples (opt)

Directions:

1. Blend above mixture in blender, 3 to 4 cups at a time. Or soak unblended medium pouring consistency. Batter should not be too thick or too runny. For best results, oil waffle iron once before preheating with a mixture of 1 T oil or 1 T liquid lecithin.

2. For easy removal and enhancing flavor, sprinkle sesame seeds on hot waffle iron, pour batter, then sprinkle lightly with sessame seeds. 

3. Bake 8-10 minutes. Waffles may be frozen and toasted at your convenience. Cool waffles before stacking and freezing.

Servings: 8 -9 Waffles

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