Sample Recipes

Tofu Veggie Scramble

1 teaspoon dried parsley

I tablespoon Bragg Liquid Amino 3 button mushrooms, finely diced

3 tablespoons Nutritional Yeast (not brewers or active)

1 smal1 zucchini, diced

I carrot, peeled and finely diced I clove garlic, minced

1 pkg super-firm cubed tofu 1/2 smal1 white onion, diced

1 tablespoon olive oil

1/2 teaspoon salt

2 cups fresh baby spinach, packed

whole wheat tortillas (read the label or use homemade)

In a medium sauté pan set over moderate heat, pour in the oil and tilt the pan around so that the bottom is evenly coated.

Add in the onions and garlic, and cook for 4 or 5 minutes, stirring occasionally until the onions are somewhat translucent.

Next, add the carrot, zucchini, and mushrooms, and sauté for another 5 minutes, allowing the veggies to soften and the flavors mingle. Meanwhile, open and drain the excess liquid from the tofu.

Toss the cubes into the pan, and use your spatula to press it against the sides of the pan and break it up into rough, small pieces, approximating the texture of scrambled eggs.

Sprinkle the nutritional yeast on top, followed by the Bragg's liquid amino, parsley, and salt, and mix well to combine.

Allow the tofu to cook for another 8 or so to remove more of the water and heat the tofu through.

Finally, add in the spinach, and cook for just one more minute to let to wilt down a bit.

Remove from heat and serve immediately with tortillas.

Mashed Cauliflower

1 medium head cauliflower, cut into small florets (about 6 to 7 cups)

2 to 3 tablespoons extra virgin olive oil or Earth Balance vegan buttery spread

2 to 4 tablespoons water

sea salt to taste

Boil cauliflower in water until very tender, about 10 minutes. Drain and place in a blender or food processor.

Add olive oil or Earth Balance and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached.

Season with salt and serve immediately.

Pizza Crust

2 Cups Whole Wheat Flour 1/3 Cup Olive Oil 1 Cup Water 2 Tsp Garlic Powder 11/2 Tsp Salt 1 Tsp Italian Seasoning Mix flour, garlic powder, salt and Italian seasoning Add olive oil and mix well Add water a little at a time Grease cookie sheet and press dough to desired shape (make sure to press it out thin) Add toppings and bake for 30 min Suggested toppings: Glen Muir pizza sauce, Yves pepperoni, any veggies, Vegan Gourmet soy cheese

Banana and Fruit Smoothie

1 medium banana, cut into chunks and frozen 1/2 cup of frozen strawberries

112 cup of frozen peaches

soy milk or silken tofu as needed

Place all ingredients in a blender and puree until smooth

Vegan Quiche

2 tablespoons extra virgin olive oil

1 medium onion, chopped 8 ounces chopped mushrooms

2 cups chopped baby spinach leaves, packed

1 to 2 cloves garlic, finely chopped

1 (l4-ounce) package firm or extra firm tofu, pressed to remove as much liquid as possible

1/3 to 1/2 cup unsweetened soy or almond milk 2 tablespoons sesame tahini

Sea salt and freshly ground black pepper 2 teaspoons curry powder

112 teaspoon onion powder

1/2 teaspoon garlic powder

Tamari and/or cayenne pepper, to taste

1 pre-packaged vegan whole wheat pie crust 4 thin slices orange or red bell pepper Preheat oven to 375°F.

Heat oil in a large skillet.

Add onions and mushrooms along with a pinch of salt.

Cook over medium heat for 10 minutes, stirring often, until mushrooms have released most of their liquid.

Add spinach and garlic and cook 3 minutes longer. Set aside.

Mash tofu and place it in the bowl of a food processor along with soy or almond milk and tahini,

Puree until smooth.

Add salt, pepper, curry powder, onion powder and garlic powder, and add tamari to taste.

Add tofu mixture to sautéed vegetables, stirring to combine well. Adjust seasonings to taste and spoon into pie shell.

Arrange bell pepper slices decoratively on top and bake for 40 to 50 minutes, or until pastry and the top of the pie are golden brown.

Macaroni and Veggie Cheese

3 1/2 cups (or 8 oz.) brown rice or whole wheat pasta

112 cup Earth Balance vegan buttery spread

1/4 cup whole wheat flour 2 cup soy milk

8 oz vegan cream cheese

1 1/2 tsp sea salt

I tbsp Bragg's liquid amino

1 cup Monterey Jack Vegan Gourmet cheese alternative + extra for topping

Cook rice pasta, rinse w/cold water, and then set aside.

While the pasta is cooking, in a sauce pan melt buttery spread and stir in flour.

Next, add the milk and stir until thick and smooth. The sauce should cook until it thickens and bubbles.

Add the cream cheese and stir until completely melted over medium-high heat.

Add shredded cheese and stir until completely melted. Add salt, Bragg's and pepper to taste

Mix the sauce with the noodles and put in casserole dish, and pour a generous amount of sauce on top.

Bake for 15-20 minutes in a 350 degree preheated oven.

Once pasta is done sprinkle with cheese alternative and place back in oven and broil until cheese alternative is melted and bubbly.

Crispy Oven-Roasted Potatoes

2 pounds potatoes, peeled and cut into chunks 2 tablespoons olive oil

I tablespoon canola oil

4 sprigs thyme or rosemary

Fleur de sel or other sea salt, to taste Preheat oven to 425°F.

In a large roasting pan, toss potatoes with olive oil, canola oil and thyme then spread out in a single layer.

Avocado Pesto Pasta

I pound brown rice or whole wheat linguini I bunch basil leaves (about 21/2 ounces)

1/2 cup pine nuts

2 ripe avocados, pitted and peeled

2 tablespoons fresh lemon juice (about 1/2 of a lemon) 3 cloves garlic

1/2 cup olive oil

Salt to taste

freshly ground black pepper to taste

In a large pot, bring water to a boil.

Add pasta and cook to package directions.

While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil.

Season with salt and pepper. Drain pasta.

In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf.

For an extra touch of color and flavor, top pasta with sun-dried tomatoes.

Pad Thai Noodles

8 ounces dried brown rice noodles 4 tablespoon agave nectar

3 tablespoons fresh lime juice, plus wedges for serving 4 tablespoons Bragg's Liquid Amino

2 teaspoons olive oil

3 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced

1 bunch broccoli, steamed and florets cut 1/2cup fresh cilantro

1/4 cup chopped roasted, salted peanuts

Cook noodles according to package instructions. Drain and rinse with cold water.

Whisk together agave nectar, lime juice, and Bragg's liquid amino

In a large nonstick skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant.

Add broccoli, noodles, and Bragg's mixture to skillet, toss constantly until noodles and broccoli are coated with sauce.

Serve noodles with lime wedges and top with cilantro and peanuts.

Cuban-Style Black Beans and Rice

Brown Rice

2 cups brown rice 4 cups water

112 teaspoon sea salt

Black Beans

1 tablespoon olive oil

1 large onion, chopped 1 red bell pepper, chopped

5 cloves garlic, minced

112 teaspoon chili powder

1 can (14.5 ounce) diced tomatoes with their liquid 3 cups (cooked) black beans, drained

sea salt, to taste

ground pepper, to taste

chopped, fresh cilantro for garnish (optional)

1 lime, cut in 4-6 wedges for garnish (optional)

Place rice in a strainer and rinse under cool running water.

Heat a stainless steel or cast iron skillet over low heat and add rice.

Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.

Place the roasted rice in a pot.

Add the water and salt and cover with a lid.

Bring to a boil.

Lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender.

Remove from heat.

For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.

Meanwhile, heat a large skillet over medium high heat.

When pan is hot, add olive oil.

Add the onion and sauté for 2 to 3 minutes.

Add the bell pepper, garlic and chili powder.

Continue to sauté for 2 more minutes.

Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes.

16. Add beans and simmer 5 minutes longer to heat through.

17. Taste and adjust seasoning with salt and pepper.

18. Serve beans over brown rice with cilantro and lime wedges.

Quick Italian Spinach and Pasta Soup

2 cups dried whole wheat or brown rice pasta (any shape) 4 cups vegetable broth

1 (15-ounce) can kidney or great northern beans, with their liquid

1 (14.5-ounce) can diced tomatoes, roasted or with italian seasoning to taste

4 ounces frozen or 4 cups fresh spinach black pepper to taste

Cook pasta according to directions on package.

Drain and set aside. Meanwhile, pour broth into a medium pot and bring to a boil over medium high heat.

When broth is boiling, add beans with their liquid, tomatoes, Italian seasoning, and pepper and bring to a simmer.

Add spinach and cook until softened and bright green.

Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top and serve.

Snack Recipes

Black Bean Hummus

2 cloves garlic, peeled

1 can black beans, drained and rinsed

2 tablespoons tahini

1 teaspoon cumin

2 tablespoons lemon juice

1 teaspoon sea salt

½ teaspoon cayenne pepper

Add all of the ingredients to your food processor and pulse until smooth. If necessary, add small portions of water to thin out the hummus. Serve with vegetables, Daniel fast friendly crackers or bread.

Roasted Chickpeas

1 can chickpeas, drained

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Preheat your oven to 350 degrees Fahrenheit.

Next, drain and rinse your chickpeas and pour them onto an olive oil greased baking sheet.

Bake the chickpeas for 20 minutes, then remove them from the oven and set the oven temperature at 425 degrees Fahrenheit.

Pour the warm chickpeas into a mixing bowl and add the olive oil and spices. Stir to coat evenly.

Once your oven has preheated to 425 degrees Fahrenheit, place the chickpeas back on the baking sheet and bake for another 20 minutes.

Cheezy Kale Chips

1 cup soaked (for at least an hour) cashews

1 red bell pepper

⅓ cup nutritional yeast

4 tbsp. olive oil

juice from ½ lemon

1 tsp. thyme (fresh or dried)

¼ cup water

2 tsp. salt

2 tsp. garlic powder

1 tsp. cayenne pepper

1-1.5 bunches of kale

Place all cheese sauce ingredients in the blender and blend until smooth.

Wash and dry kale. Break into bite-sized pieces.

Pour sauce over kale and mix well.

If using a dehydrator, spread kale out onto dehydrator sheets and dehydrate at 115 degrees for 10-12 hours (until thoroughly dry)

If using the oven, bake at your oven's lowest setting for 20-30 mins, flipping the chips over halfway through.

Whole Wheat Crackers

1 1/4 cups (5 oz) 100% whole wheat flour

1 1/2 tablespoons raw sugar

1/2 teaspoon salt, plus extra for sprinkling on

1/4 teaspoon paprika

4 tablespoons Earth Balance (I used soy-free) or butter

1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)

Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.

In a large bowl, whisk together the dry ingredients (flour, sugar, paprika and salt).

With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly.

Now pour the water into the flour and Earth balance mixture.

Stir this mixture until it comes together.

You can get in there with your hands and really squeezed the dough to help it come together.

If it appears dry add a touch of water, but you don’t want it sticky.

Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire.

Using a spatula, place the crackers on the prepared baking sheet.

Repeat as necessary.

Sprinkle with more salt and sesame seeds if desired.

Bake for 8-10 minutes, watching closely.

Half way through baking, rotate the pan to ensure even baking.

My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly.

Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.

Juice Recipes

Pink Lady

1 beet

2 oranges 2 pink Lady of Gala apples

4 Carrots,

Wash and peel produce. Feed produce into juicer.

Orange Delight

4 oranges 4 Carrots,

Wash and peel produce. Feed produce into juicer.

Pineapple sunrise

2 beets

2 oranges 1/4 pineapple

Wash and peel produce. Feed produce into juicer.

Green Surprise

1/4 pineapple

2 hands full of fresh spinach

1 large mango

1/2 lemon

Wash, peel and remove pit from produce. Feed produce into juicer.

Green Lemon

1 bunch green kale

2 green pears

2 lg lemons, peeled

1 med cucumber

2 green apples

Wash and peel produce. Feed produce into juicer.

Mean Red Juice

7 red kale leaves

2 red pears

2 red apples

1 large cucumber

4 celery stalks

½ lemon

1 small red beet

Wash, peel and deseed produce. Feed produce into juicer.

Pink Blush

2 Pink Lady apples

2 medium pears

1 cup cherries (fresh with pits removed)

Wash, peel, deseed and remove pit from produce. Feed produce into juicer.

Sweet Tooth Tamers

Vanilla Soft Serve

1 large banana sliced and frozen

¼ vanilla bean pod

1 Tablespoon of agave nectar

Pinch of sea salt

Scrape seed from the vanilla bean pod

Add all ingredients to blender and blend until smooth.

Add a splash of non-dairy milk if needed.

Serve immediately

Chocolate Peanut Butter Soft Serve

1 large banana sliced and frozen

½ Tablespoon cocoa powder

1 Tablespoon peanut butter

1 Tablespoon agave nectar

Pinch of sea salt

Add all ingredients to blender and blend until smooth.

Add a splash of non-dairy milk if needed.

Serve immediately

Date Caramel Sauce

8 Medjool dates

Hot Water

Pinch of sea salt

Soak dates in hot water for an hour.

Remove dates and save water.

Remove pits from dates

Place dates and salt in blender or food processor.

Add a small amount of the water that was set aside.

Blend until smooth.

Add water until you reach your desired consistency.

Strawberry Banana soft serve

1 Large banana sliced and frozen

1 cup strawberries cleaned sliced and frozen

1 Tablespoon Agave

Add ingredients to blender or food processor and blend until smooth.

Add a slash of non-dairy milk if needed.

Peanut Butter Oatmeal Cookie

½ cup Whole wheat flour, 1/8 cup Natural peanut butter ½ cup Oatmeal (old fashioned/dry) ¼ cup Raisins ½ tsp Cinnamon (ground) 1/8 tsp Ginger, ground 1/2 cup applesauce, natural (unsweetened),

1/4 cup (not packed) raisins 1/8 cup ripe banana 1/4 cup water

¼ tsp salt

Food process the 1/4 c. raisins, water, salt and banana. Mix all ingredients together in bowl. Roll into loose balls, smash down with fingers, forming cookie, place on cookie sheet. Bake 10-12 min.

*For a moister cookie, (more like a bar) you can add the rest of the ripe mashed banana!