Cooking Recipes
The following are all the recipes used in the cooking demonstrations:
3 Bean Chilli
1 recipe serves 10 people
Ingredients
1 can Black Beans
1 can Kidney Beans
1 can Red Beans
2 cans chopped Tomatoes
1 can Tomato Sauce
3-4 cloves Garlic
1 large Onion
3 stalks Celery
1 Green Pepper
1 Red Pepper
1 ½ tsp Oregano
Garlic Powder to taste
Garlic Salt to taste
1 ½ Tablespoon Chili Powder
Spanish Paprika to taste
Salt, Pepper, and Honey to taste
Brown Sugar (optional)
Veggie Meat (optional)
Instructions
Saute onion and garlic, red and green pepper and celery.
Add seasonings.
Add tomatoes, tomato sauce and other ingredients.
Bring to boil, then simmer for a 40 minutes or overnight in a crockpot
Whole Wheat Bread
1 recipe makes 4 loaves
Ingredients
4 cups Water Warm
1/2 cup Vegetable Oil
1/2 cup Agave Nectar or Honey if preferred
1/4 cup Active Dry Yeast
8 cups White Whole Wheat Flour
1 cup Vital Wheat Gluten Flour
1 tablespoon Sea Salt
Instructions
Start by adding slightly warm water (not above 110 degrees!) to your mixer bowl. Then add the oil and agave (or honey if you prefer) to the bowl, followed by the yeast.
Pulse the machine to mix slightly. The yeast should begin to react immediately and appear bubbly.
Add four cups of flour covering the water, then add the salt, and gluten flour. Turn your mixer on to low speed (or Bosch level 1).
Now add 4 more cups of flour while mixer is working on low. Add another half cup of flour as the final touch and check to make sure that the dough is cleaning the sides of the bowl. (You can add up to another half cup of flour if the dough appears to be sticking, but you shouldn’t need it.)
Turn the mixing speed up to medium (Bosch level 2) and mix and set a timer for 10 minutes. At the end of ten minutes, your dough will be smooth and elastic.
Turn dough onto a clean and oiled or pan-sprayed surface. Divide the dough into four equal portions.
Take one of the four dough portions and press roughly into an 8-inch square. Fold the top down, bottom up, and sides in, pressing into the center each time.
Flip the dough over, seam side down, and shape it into a loaf by placing your hands on the sides of the dough and pressing them together.
Place dough into an oiled or pan-sprayed baking pan and press down firmly with your hand. (The dough is elastic and will spring back, so don’t worry about filling the pan - or about having your handprint on the top - it won’t last!)
Cover your bread with a light, clean tea towel (to keep a crust from forming and preventing proper rising) and place your pans in a warm place to rise for about 20-25 minutes or until doubled in size
Preheat your oven to 350 F.
Bake your bread on the middle rack in your oven (leaving plenty of room above it and between loaves) for 30 minutes or until golden brown.
Remove from the oven when finished and immediately (carefully!) remove from bread pans, and place on cooling racks.
Wait at least an hour before slicing bread, then cover with a tea towel to prevent a crispy crust
Notes
Store this bread in a plastic bag (after completely cooled!) at room temperature for 2-3 days or in the refrigerator for up to a week. Slice and freeze your bread in a sealed plastic bag for up to 3 months!
I use my favorite Bosch mixer to make this bread, but you can certainly use any mixer with a dough hook, such as a Kitchen Aid. If you don’t own a mixer, feel free to knead the dough by hand. You’ll probably want to actively knead it for at least 15-20 minutes
Crispy Tofu
1 recipe serves 2 people
Ingredients
16-ounce package of Extra Firm Tofu
1 teaspoon of Himalayan Pink Salt or Sea Salt
2 tablespoons of Nutritional Yeast
2 tablespoons Onion Powder
1/2 tablespoon Cajun Seasoning
1 tablespoon Smoked Paprika
1/2 teaspoon of Turmeric
Instructions
Preheat your oven to 400 F.
Cut tofu into even-sized pieces and place on a baking sheet.
Mix with all seasonings, and bake at 400 F for 25-30 minutes.
The tofu looks like it is slightly puffing up when it is ready.
Collard Greens
1 recipe serves 2 people
Ingredients
1 block Extra-firm Tofu cut into small squares
4 tbsp Braggs Liquid Aminos (or to taste)
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 Onion diced
2-3 cloves Sauteed Garlic
1 bunch of Collard Greens
1 Tbsp Makays Chicken Seasoning
Salt to taste
Olive oil
Instructions
In a bowl, cut tofu into thin strips and season with Braggs Liquid Aminos, garlic and onion powder.
In a pan “fry” tofu in a bit of oil until crispy.
In a separate pan, sautee onion and garlic until translucent.
Destem collard greens and add to pan. Cook for 5 minutes.
Combine Makay’s Chicken seasoning into 3/4 cup of water to create a “chicken stock”.
Add “chicken stock” to the collard greens and cook for 5 minutes.
Toasted Sesame Dressing
1 recipe makes 2 cups
Ingredients
1/4 cup raw, rinsed cashews
1/3 cup nutritional yeast flakes
1/3 cup lemon juice
1/2 cup water
1/2 cup toasted sesame oil
1/2 cup olive oil
1 teaspoon onion powder
1 teaspoon ground marjoram
2 teaspoons salt
2 ½ tablespoons honey
2 cloves fresh garlic
Instructions
Blend all ingredients in a blender until smooth. Keeps in the refrigerator for about 2 weeks.
2-step Pumpkin Pie
1 recipe makes 1 pie
Ingredients
1 ¾ cups cooked pumpkin (15-ounce can)
1/2 teaspoon fresh peeled or dry ginger (if no fresh; optional)
1 can coconut milk
1/2 cup pitted dates
1/2 cup honey
1/4 cup cornstarch
1 teaspoon vanilla
1/2 teaspoon maple flavoring
1/2 teaspoon coriander
1/2 teaspoon salt
Whole Wheat Pie Crust
Instructions
Blend all ingredients in the blender until smooth.
Pour into an unbaked pie shell and bake at 350 F for 1 hour.
Whole Grain Vegan Pancakes
1 recipe serves 4 people
Ingredients
2 cups Whole-wheat Pastry Flour
3 tablespoon Honey
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 cup Water
1 cup Non-dairy Milk
2 tablespoon Vegetable Oil
Vanilla to taste
Instructions
Oil and preheat a griddle.
Whisk together the flour, baking powder, and salt.
Whisk together honey, milk, water and oil.
Combine the wet with the dry ingredients, adding a little more water if necessary.
Fry up and enjoy.
Note: This recipe is so easy and so delicious, you will never miss your instant pancake mix again! You can even pre-mix the dry ingredients and store them in a ziploc bag for your own easy pancake mix. We make it once a week, and serve with real maple syrup and peanut butter with apple sauce. If you use spelt or light rye flour along with the whole-wheat pastry flour (1 cup of each instead of 2 cups of whole-wheat pastry flour), you will lower the glycemic index of these pancakes, making them a wholesome breakfast.
Fruit Sauce
1 recipe serves 6 people
Ingredients
4 cups frozen Mixed Berries
4 tablespoon Honey
3/4 cups Water
3 tablespoon Cornstarch
Instructions
Place frozen fruit and honey in a pan on stove.
Bring to a boil. In a separate bowl, mix water and cornstarch and pour into berry mixture.
Mix into pan of berries until thickened and then serve.
Coconut Whip Cream
1 recipe serves 8 people (Makes 5-6 cups)
Ingredients
3/4 cups Water 2 teaspoon Agar Powder (2 tablespoon Agar Flakes)
1/3 cup Honey
1/2 teaspoon Salt
1 teaspoon Vanilla
1/2 teaspoon Coconut Extract
1 can Coconut Milk (or 2 cups Soy Milk or a little less for a nice thick topping)
Instructions
Stir together agar and water and bring to a boil, stirring constantly.
Reduce heat and simmer for 1-2 minutes.
Whisk together the flour, baking powder, and salt.
Place remaining ingredients in blender along with hot agar mixture.
Blend on high until smooth.
Pour into a container and chill in refrigerator several hours or overnight.
For quicker chilling, use a large, shallow container.
Before using, place chilled mixture in blender or food processor, and blend until creamy. If you have a lightweight blender, you should blend just half the mixture at a time. It should be the consistency of Cool Whip, and spreads on a cake very nicely. Try not to add more liquid. The mixture will eventually go through the blades and become creamy if you carefully push it toward the blades with a rubber spatula.
Fresh Fruit Salad
Serving varies
Ingredients
1/3 cup Raisins
1 cup Plain Silk Yogurt (not unsweetened)
2 Oranges
2 Apples
2 Nectarines
1/3 Pineapple
2 Mangoes
1 Bunch of Grapes
Blueberries
Chopped walnuts (optional)
Instructions
Place chopped fruit, yogurt, nuts, and raisins in a bowl. Toss and serve.
Jensen Potatoes O Brien
1 recipe serves 6-8 people
Ingredients
1 Tablespoon Olive Oil
1.5 cups Onion
2 cloves Garlic
1 teaspoon Salt
1 teaspoon Italian seasoning
1/2 chopped Red Pepper
1/2 chopped Green Pepper
4 cups diced Potatoes
2 Tablespoon Water
Instructions
Rinse starch off of potatoes. Add seasoning to bowl of potatoes. Heat frying pan or griddle, and add olive oil. Wait until hot. Add garlic, onion. Sauté until translucent.
Then add potatoes, peppers, and water, and sauté on high heat for 4-7 minutes.
Reduce heat to medium and stir occasionally for 15 minutes.
Serve and enjoy.
Scrambled Tofu
1 recipe serves 2 people
Ingredients
1 16-oz block firm Tofu
4 teaspoon Yeast Flakes
1 tablespoon Chicken Style Seasoning
1 tablespoon Green Onion
1 tablespoon granulated Garlic
1/4 Onion
1/4 cup chopped fresh Mushroom
1 teaspoon Basil
1 teaspoon Parsley
2 teaspoons Liquid Aminos
1/2 teaspoon Turmeric
Touch of Oil
Salt to taste
Black Salt to taste
Instructions
Cook onions and mushroom until slight browned
Drain tofu block and add to pan
Add rest of seasonings, adding the fresh green onions last.
Salt or Black salt to taste
Joelle's Lentil Soup
1 recipe serves 8 people
Ingredients
Part 1:
1 cup dry Lentils
5 cups Water
2 teaspoons Salt
1/8 teaspoon Thyme
1/8 teaspoon Oregano
Part 2:
1 Onion, chopped
1 Carrot, peeled and grated
1 stalk Celery, finely chopped
1 can of chopped or 2 cups of fresh Tomatoes
1/4 cup minced Parsley
Instructions
Place part 1 ingredients in a covered pan and cook slowly for 15 minutes.
Add part 2 ingredients, bring to a boil and then let simmer for at least 45 minutes until lentils are tender. For best results, add the tomato and parsley just before serving.
Peanut Crunch Cabbage Salad
1 recipe serves 6-8 people
Ingredients
1/2 thinly sliced Cabbage
1/2 thinly sliced red Cabbage
3 shredded Carrots
1 julienned Red Bell Peppers
1 bunch Green Onions
1 bunch Cilantro
1/2 cup Peanuts
Instructions
Chop, mix and serve with below salad dressing.
Peanut Crunch Salad Dressing
Ingredients
1/2 cup Peanut Butter (sub w/ tahini for allergies)
1/2 cup Lemon or Lime Juice
1/2 cup Honey or Agave
2 tablespoons Braggs Liquid Aminos
3 Garlic cloves
2-inch Ginger - about ¼ teaspoon (optional)
2 teaspoon Salt
Instructions
Blend it all in a Vitamix or blender.
Smiley Peanut Butter Cookies
1 recipe makes about 10 small cookies
Ingredients
3/4 cup creamy all-natural Peanut Butter
1/2 cup Bob’s Red Mill Whole Wheat Pastry Flour (plus more as needed)
1/2 cup pure Maple Syrup
1/4 - 1/2 tsp. Salt
Instructions
First, preheat your oven to 350°F.
Next, add the peanut butter, flour, maple syrup and just 1/4 tsp. of salt to a bowl and mix well. Pinch off a tiny bit of dough and see how it tastes. Does it seem like it has enough salt? If not, add the remaining 1/4 teaspoon.
If the dough seems too wet to form balls, add extra flour one tablespoon at a time just until firm enough.
Roll the cookie dough into 9-10 equal-sized balls and place on a parchment-lined or nonstick baking sheet. Then, use a fork to make criss-cross marks across the tops of the balls.
Bake cookies in your preheated oven for 9 - 10 minutes or just until set. If you see them cracking, they are perfect (don’t worry, the cracks will vanish as they cool). Immediately transfer them to a cooling rack once they’re done.
Note: When buying peanut butter, purchase a type that only includes peanuts and perhaps salt in the ingredients.
Lentil Salad
1 recipe serves about 4 people
Ingredients
3 cups cooked Lentils (see note below)
1/4 small Red Onion, diced
1/2 Red Bell Pepper, diced
2 Celery sticks, diced
4 Tomatoes, diced
2 cloves Garlic, minced
1 Tablespoon fresh Dill, chopped fine (or 1 teaspoon dried)
3 Tablespoons fresh Parsley, chopped fine (or 1 tablespoon dried)
2 teaspoons Salt
1/4 cup Lemon Juice
1/4 cup Olive Oil
Instructions
Mix lentils with vegetables. Combine last six ingredients in a jar and add to the rest of the ingredients. Chill and serve.
Note: Rise 1.5 cups of lentils, then add 3 cups of water and boil, covered, for about 15 minutes. Drain and cool before mixing with vegetables.
Southern Red Beans
1 recipe serves about 4-6 people
Ingredients
2 (15-oz) cans Red Kidney Beans
1 chopped Onion
1 chopped Green Bell Pepper
1 clove chopped Garlic
1 package Tofurkey Hielbasa (plant-based sausage, blue label), cut into 1/2 inch slices
2 (15-oz) cans diced Tomatoes
1/2 teaspoon dried Oregano
1/2 to 1 teaspoon Salt
Instructions
In a large skillet over low heat, cook Tofurkey until browned.
Stir in Onion, Green pepper, and garlic. Saute for 5 minutes or until tender.
Pour in beans and tomatoes. Season with oregano, salt and pepper.
Simmer uncovered for 20 minutes. Serve hot over rice.
Happy Cookies
Makes 12 or so large cookies or 24 small ones.
Ingredients
2½ Walnuts, ground
2/3 cups Barely flour or Whole-wheat Pastry Flour (barely is best) or Gluten Free Flour (like rice flour or gluten-free blend)
1/3 cup Flaxseed Meal
1/3 Cup chopped Raisins or Carob Chips
1/2 cup + Tablespoon Maple Syrup (can use agave, but maple syrup is better)
Instructions
Mix ingredients in small bowl.
Spray large cookie sheet.
Heat oven to 350 F.
Drop cookies to sheet.
Bake for 10-15 minutes until golden brown.
Let cool before removing from cookie sheet.