| Potato
Cheese Sauce |
2
medium peeled potatoes 2 carrots, peeled
Boil or steam potatoes and carrots until soft to touch
Mince and sautee ½ onion and 3 cloves of garlic in minimal
water
Place above ingredients in food processor along with: ½ tsp
salt, 7 tsps nutritional yeast, ½ cup olive oil, and 4 tbs
lemon juice.
Place "whizzed cheese" in refrigerator and chill overnight
before serving. |
 |
| Dr.
Lela's Vitamin A Antioxidant Soup |
Half 1 butternut
squash and place each half open-side down in ½ inch water in
pan and bake @ 350 degrees until soft, usually 45-60 minutes.
While squash is baking, wash 1 cup of raw cashews in warm water, then
blend cashews with ½ cup of water. Add 1 cup water, 5 fresh
whole large pitted dates, 1 tsp sage, 1 tsp dill weed, and ¼
tsp salt. Bring to a boil in large kettle while stirring very frequently.
Scoop out squash from shell and blend with enough water to blend until
smooth. Add to kettle, stir, and enjoy. May add more water to desired
texture. |
|
| Linda’s
Mild Salsa |
Sauté together for 3 minutes:
• 1 cup of canned chunked tomatoes and juice
• 1-2 onions, chopped
• 1-2 green, red or yellow bell peppers, chopped
• 3-4 large cloves of garlic, minced
Optional: Diced celery, more onion, olives, oregano, basil
Turn off heat and add:
• 1 bunch of fresh cilantro- chopped or snipped with scissors
• 3-6 TBS lemon juice
• Salt to taste
• 1 gallon can cubed or crushed tomatoes (most prefer cubed)
Stir and chill:
keep unused portion in refrigerator.
Can use with chips, in burritos, roasts, patties or on scrambled
tofu. |
|
| Dr.
Chris’ “Alfredo” Sauce |
Start with 2/3
cup raw cashew pieces rinsed well in hot water Blend until very creamy
with:
• 1 ½ - 2 cups unsweetened, unflavored soy milk.
• 1 ½ TBS onion powder
• 1 TBS garlic powder
• 1 ½ TBS Brewer’s/nutritional yeast flakes
• salt lightly to taste
Thicken in a sauce pan over low heat, stirring constantly.
Serve over pasta or toast. |
|
| Millet
Milk |
• 1 cup millet, cooked
• 1 cup cashews
• 6-8 dates or 2 TBS honey (optional)
• ½ tsp salt
• 1 tsp alcohol-free vanilla (optional)
• 6 ½ cups water
Blend cashews
with some of the water until smooth. Add millet and more water to
blend until smooth again. While blending, add other ingredients.
The longer the milk is blended, the smoother and less grainy it
will be. Add the remaining water. A small amount of sediment may
be strained out if desired. |
|
| Sara’s
Nut Milk |
Combine in Blender:
• 1/3 cup cashew pieces
• 1/3 cup almonds
• ¼ cup unsweetened coconut
• 1 cup water
Blend and add
a little more water as needed to keep the mixture moving in the
blender. Blend until smooth. Then add enough water to make a total
of 2 quarts and refrigerate. |
|
| Banana-Orange
Granola |
Combine in a bowl, then set
aside:
• 7 cups oats
• 1 ½ cup coconut
• 1 cup chopped nuts
Blend the following ingredients
on high until creamy:
• ¼ cup orange juice concentrate
• 1 ½ cups ripe bananas (3 bananas)
• ½ cup cashew pieces (raw)
• 2 TBS vanilla (no-alcohol)
• 1 ½ TBS orange rind
• 1 ¼ tsp salt
• 1 ½ tsp coriander
• 2 TBS honey
Pour wet mixture over dry oat mix and stir. Then spread
on cookie sheet and bake @ 225 degrees for 1 hour, stirring occasionally.
Leave in oven overnight @ 200 degrees. |
|
| Almond Nutloaf |
Blend:
• ½ cup soaked garbanzos with
• ½ cup water
Combine:
• 1 cup whole wheat bread crumbs
• 1 cup cooked rice
• 1 onion, chopped
• ½ cup hot water
• 1 ½ cups chopped almonds
• ½ cup chopped celery
• ½ cup sunflower seeds, hulled
• 1 tsp each of oregano, thyme and rosemary
• 1 ½ tsp salt (optional)
Combine all ingredients and press into oiled pan and bake
at 350º for 1 hour. Delicious served with Country Gravy. |
|
| Country
Gravy |
• ½ cup raw
cashews, rinsed in hot water
• 2 cups water for blending cashews
• 1 TBS cornstarch
• 3 TBS brewey sauce
• 1 TBS onion powder
• 1 TBS Brewers/nutritional yeast flakes
• ¼ tsp garlic powder
• ¼ tsp salt
Blend for 2-3 minutes until creamy. Cook in saucepan, stirring
constantly. |
|
| Brewey
Sauce |
| Brewey sauce is a non-alcoholic
substitute for soy sauce
•
1 cup Brewers/nutritional yeast flakes
• 1 TBS Roma roasted cereal beverage
• 1 tsp salt
• ½ tsp onion powder.
Blend until
very smooth. |
|
| “No
oil” Mayo-Salad Dressing |
Wash 1 cup raw cashews in steaming
hot water and then combine with:
• 1 cup water
• 2 TBS sesame seeds
• 4 TBS Nutritional yeast flakes
• 1 tsp onion powder
• ¼ cup lemon juice
• 1 ¼ tsp salt (optional)
Blend until creamy and then add:
• 1/8 tsp parsley flakes
• 1 tsp dill weed
Use as a substitute
for mayonnaise, on salads, as dip for artichokes, in pasta salads,
etc. |
| "No-Guilt"
Apple Pie |
| Coming Soon:
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