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Plant-Based Recipes | Natural Remedies | Health Hazards | Best Practices

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Plant-Based Recipes

***Breakfast***

ALMOND BREAKFAST TOPPING

1 c. almond
1 c. water
¼ t. salt
1-2 T. honey

Blend until smooth. Serve on pancakes or waffles.

ALMOND WAFFLE TOPPING

1 c. almond
1 c. water
¼ t. salt
1-2 T. honey

Blend well in blender and serve over waffles.

TVP (Texturized Vegetable Protein) SAUSAGE

1 c. TVP
¼ t. salt
½ t. garlic powder
½ t. sage
1 t. thyme
4 T. yeast flakes
3/4 c. boiling water
2-3 T. unfermented soy sauce or Braggs liquid aminos
1/4-1/3 c. wheat flour

Place first six ingredients in a bowl. Mix well. Add water and soy sauce. Mix well. Add flour, make into patties. Bake for 30 minutes (15 minutes on each side) at 375 F .


APPLE-BRAN PANCAKES

1 cup oatmeal
3/4 cup buckwheat flour
¼ cup of soy flour
½ cup wheat bran
½ cup soy milk
¼ teaspoon salt
1/3 teaspoon cardamom
1 2/3 teaspoon coriander
1 small -medium sized apple
1 -1½ cups water
1 teaspoon pure vanilla or almond flavoring (optional)
2 teaspoons raw sugar (can substitute honey or maple syrup)

Blend all ingredients in a blender. Heat skillet or griddle. Pour ¼ to 1/3 cup of batter onto griddle for each pancake. When bubbles appear on the surface of the pancake, flip and cook until golden brown. Serve with pure maple syrup, your favorite fruit topping, or almond breakfast topping.


SCRAMBLED TOFU

16 oz. Tofu
½ t. salt
1-2 T. chicken style seasoning
1 T. brewers yeast
1 t. onion powder
1 T Nutritional yeast flakes
¼ t. garlic powder
2 T. chives
turmeric to taste

Mashed ingredients in a bowl first and mix well. Stir fry in oil pan until tofu is cooked (approximately 15-30 minutes)

***Sauces and Sides***

SLICEABLE AMERICAN (Cashew) CHEESE

1 c. raw cashews
1 c. water
2 T. sesame seeds
1/4 c. yeast flakes
1 t.salt
1/2 t. garlic powder
4 oz. jar of pimentos
1 1/2 t. onion powder
1/4 c. fresh lemon juice
1/8 t. celery seeds (optional)

Blend till smooth. It will be thick, similar to "nacho" cheese sauce.

NOTE: If a solid, "sliceable" cheese is desired, add 1/3 cup of Emes Kosher-Jel before blending. Place in an oblong rectangular covered dish. Refrigerate and serve.

CORNBREAD

1 c. cornmeal
1 c. flour
1 T. baking powder
1/2 t. salt
1/4 c. honey
1/4 c. olive oil
1 1/4 - 1 1/2 c. soymilk (vanilla)

Mix all ingredients in a mixing bowl.
Cook in an oiled pie dish or skillet at 425 F for 25 minutes.

NOTE: If you are one who really appreciates the "corn" flavor, try adding approximately ½ - 1 cup of fresh (uncooked) corn to the batter before pouring into pie dish or skillet.

 

MUSTARD

3/4 cup lemon juice
¼ cup light olive oil
1½ - 2 teaspoons turmeric
½ teaspoon salt
¼ cup soy or wheat flour
1-2 garlic cloves (depending on personal taste)

Blend in a blender until smooth. Store in refrigerated in a container.


CREAMY CHEESE SAUCE

1 c. raw cashews
1-2 t. garlic powder (or 1 clove of fresh garlic)
1 c. water
4 oz. jar pimentos
2T. sesame seeds
1 t. onion powder
¼ c. nutritional yeast flakes
¼ c. lemon juice
1-1½ t. salt
1/8 t. celery seeds (optional)

Blend cashews and 1/2 c. water initially until creamy. Next add remaining ingredients (Don't forget the other ½ c. water). Blend on high for 2-3 minutes or until smooth. Use for dipping vegetables, tortilla chips, on sandwiches, etc.

***Entrees***

TOFU FISH

Marinate 16 oz. Sliced tofu in approximately 1/3 c. water and 3 T. tamari or unfermented soy sauce

Batter
3/4 c. cornmeal
1/3 c. unbleached flour
1 t. salt
1/2 c. Nutritional Yeast
3 T. garlic powder
3 T. paprika

Batter marinated tofu and pan-fry on both sides. Serve with vegetarian tarter sauce.


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