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GARLIC NUTTER

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APPLE PIE A' LA MODE

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STIR-FRY and SAUCE

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  OIL-FREE SALAD DRESSINGS

OIL-FREE SALAD DRESSINGS

 
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BANANA-OATMEAL SNACK COOKIES

  RED VELVET CAKE

RED VELVET CAKE

Ingredients:  cashews, roasted garlic, hemp seeds or walnuts, unsweetened soy milk or hemp milk, little nutritional yeast (non fortified)

Roast garlic bulb at 350 for 20 minutes and put in vitamin with cashews, a few walnuts and a little milk. Add nutritional yeast.

 

Ingredients:  apples, currants, walnuts, nutmeg, ground flax seeds.  Add currants to water, cover with chopped apples and chopped walnuts.  Add nutmeg, cinnamon (sailum), ground flax seeds.  Ingredients:  2 frozen bananas, macademia nuts (whole and opened with hammer), vanilla cream powder.  Add bananas, nuts and powder to vitaminix.  Freeze

 

Ingredients:  vegetables can include broccoli, bok choy, scallions, snow pea pods, carrots, baby corn, turmeric.  In wok add water and veggies and cook 5 minutes.  Sauce:  lemon grass paste, soaked medjool dates, peanut butter, walnuts, turmeric, cumin, soy milk.  Blend

 

Ingredients:  aqua faba, soaked medjool dates, vanilla bean paste, unsweetened cocoa powder.  Blend and refrigerate.

 

CHOCOLATE PUDDING

Ingredients:  aqua faba, soaked medjool dates, vanilla bean paste, unsweetened cocoa powder.  Blend and refrigerate.


QUICK OIL-FREE SALAD DRESSINGS

RECIPE #1:  2 Tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp agave/maple syrup, 2 Tbsp water.  Whisk together and add to salad before serving.

RECIPE #2:  2 Tbsp balsamic/apple cider vinegar, 1-2 tsp fruit preserves (your choice), 2 Tbsp water.  Whisk and add to salad.

RECIPE #3:  Asian-inspired vinaigrette:  1 Tbsp rice vinegar, 1 Tbsp lime juice, 1 tsp agave syrup, dash of turmeric, dash ground ginger (or 1/2 tsp free grated ginger), 1 Tbsp chopped fresh scallions (green parts), 2 Tbsp water.  Whisk. 

RECIPE #4:   2 Tbsp apple cider vinegar, 1 tsp mustard, 1/2 tsp agave/maple syrup, dried Italian herbs, 2 Tbsp water.  Whisk.

RECIPE #5:  1 Tbsp hummus, 1 tsp lemon/lime juice, 1/2 - 1 tsp gave/maple syrup, 2 Tbsp water.  Whisk.

RECIPE #6:  1 Tbsp tahini, 1 tsp lemon/lime juice, 1/2 tsp agave syrup, 2 Tbsp water.  Whisk.

RECIPE #7:  2-3 Tbsp salsa.

RECIPE #8:  1/4-1/2 ripe avocado, massaged into the greens before remaining ingredients are added, then topped with squeeze of lemon/lime juice.  Works best on kale.

RECIPE #9:  2 Tbsp hummus, massaged into greens and topped with squeeze of lemon/lime juice.

RECIPE #10:  Generous squeeze of lemon or lime juice over salad before serving.


2 ripe bananas, mashed, 1/2 C unsweetened applesauce, 1 1/2 C quick-cooking oats, 1/2 C finely ground walnuts, 1/2 C finely chopped dried apricots and/or dates

Preheat oven to 350 F.  Line baking sheet with parchment paper.

Combine ingredients until evenly blended.  Scoop out 1 heaping tablespoon and roll into ball and place on baking sheet.  Bake 30 minutes and store in airtight container for up to 1 week.


1 Cup red beans, mashed, 1 C flour blend, 2 Tbsp cocoa powder, 1and 1/2 C blonde coconut sugar,  tsp baking soda, 2 egg replacers, 1 tbsp nondairy milk, 1 tsp vinegar, 2/3 C plain soy yogurt, 2-3 tbsp  beet extract. Preheat oven:  350. Mix dry ingredients in one bowl, mix wet ingredients in larger bowl.  Stir in dry ingredients and stir.  Bake 20 minutes.  Cream Cheese Frosting:  8 oz tub Tofutti cream cheese, 1/2 bottle maple syrup, 1 16 oz pkg silken tofu, 1/2 tsp vanilla extract.  Blend in food processor.  Allow to set overnight.