Naturally Vegetarian Recipes 

This "bacon" HAS MSG.

Has MSG in it.

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

These are "clean" - no msg.

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. 

No MSG, no canola oil.

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.

These deli meats have canola oil.

Here is a link to farms around the country.

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

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 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.

RichText.

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.

No MSG, no canola oil.

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.

Naturally Pickled Relish

Ingredients:

· 3 med     Cucumbers

· 3 med     Onions

· 1 sm        Red Bell Pepper

· 1 sm        Green Bell Pepper

· 1/8 c        Pickling Salt

· 1½ c         Cane Sugar

· 1 c            Lemon Juice

· 1¼ t         Celery Seed

· ¼ t          Turmeric

· 1/8 t        Cloves (opt)

Directions:

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

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

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

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

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

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

Naturally Ranch-no Dressing

Ingredients:

• 2           Lemons, juiced, seeds removed

• 1T         Dill, dried

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

• 1 t         Onion powder, dried

• 1t          Red Pepper Flakes, dried

• 1t          Sea Salt (or) Pink Himalayan Salt

• 1 pkg     Soft Tofu (Sliken)  

• 1/3 C    Almond/Rice/Soy Milk

• 1T        Garlic, minced

Directions:

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

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

Naturally 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.

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.

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.

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).