For a handy printout of all the recipes like the one below, click HERE. Then right-click both pages one at a time and save each of them to your computer. Print them out and keep them with your own holiday recipes.
Tuesday, November 27, 2012
Holiday Menu Ideas
For those of you who attend our Simple Abundance meetings and are interested in making healthy holiday meals this year, but aren't sure how to go about doing so, this post is for you. The following thirteen recipes are delicious vegan dishes to share with family and friends during this holiday season. Click on each link to take you to the corresponding recipe, and see the instructions below for a recipe printout. We hope you enjoy these dishes and have a wonderful time making memories. Happy cooking!
For a handy printout of all the recipes like the one below, click HERE. Then right-click both pages one at a time and save each of them to your computer. Print them out and keep them with your own holiday recipes.
For a handy printout of all the recipes like the one below, click HERE. Then right-click both pages one at a time and save each of them to your computer. Print them out and keep them with your own holiday recipes.
Special K Loaf
1 1/2 cup finely chopped onion
1 pkg. firm tofu, drained
3 Tbsp Bragg's Liquid Aminos
1/4 cup nuts, finely chopped
4 cups cereal, (I used Weetabix)
1 tsp salt
1 Tbsp chicken like seasoning
1 tsp sage
1 Tbsp onion powder
1/2 cup “Follow Your Heart” Vegenaise
(or see below for no-oil recipe)
Combine all ingredients and press into a 9x11 casserole dish. Cover and bake at 350˚F for 1 hour. Uncover the last 15 minutes.
Fat-free Vegenaise:
1 pkg. firm tofu
1/2 tsp dry mustard, optional
1 Tbsp lemon juice
1 tsp honey
1 tsp salt
Note: One box of Weetabix and one recipe of vegenaise is enough for two casseroles.
1 pkg. firm tofu, drained
3 Tbsp Bragg's Liquid Aminos
1/4 cup nuts, finely chopped
4 cups cereal, (I used Weetabix)
1 tsp salt
1 Tbsp chicken like seasoning
1 tsp sage
1 Tbsp onion powder
1/2 cup “Follow Your Heart” Vegenaise
(or see below for no-oil recipe)
Combine all ingredients and press into a 9x11 casserole dish. Cover and bake at 350˚F for 1 hour. Uncover the last 15 minutes.
Fat-free Vegenaise:
1 pkg. firm tofu
1/2 tsp dry mustard, optional
1 Tbsp lemon juice
1 tsp honey
1 tsp salt
Note: One box of Weetabix and one recipe of vegenaise is enough for two casseroles.
Gluten “Steaks”
1 cup gluten flour
2 Tbsp white flour (rounded)
1 cup cold water
Mix the flour and water until it makes a ball then elongate the mass into a roll. Put in the refrigerator for 20 minutes to rest. Cut into 1/4-inch slices (makes a patty size) and drop into the boiling broth. Simmer for 45 minutes.
Broth:
8 cup water
1/2 cup Bragg's Liquid Aminos
1/4 cup yeast flakes
1 whole onion
Optional:
Blend with the above ingredients in a blender:
3 cloves of garlic
1 inch of ginger
1 Tbsp honey
After the gluten steaks have simmered for 45 minutes, drain and reserve the broth for gravy if desired. Bread the gluten by dipping each one in nutritional yeast or fine bread crumbs. Bake on a greased cookie sheet until slightly crisp. Serve topped with sauteed onions and mushrooms.
Wild Rice Casserole
1 cup wild rice
1/2 cup brown rice
3 cups water
1 14-oz. can of tomatoes or juice
1 cup olives, chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced or (1 t. garlic powder)
1 4-oz. can mushroom pieces
1 2-oz. jar of pimentos
1/4 cup slivered almonds
1 cup grated vegan mozzarella cheese or vegan sunflower sour cream
2 tsp sea salt
Soak the wild rice in boiling water for 1-2 hours or even over night. Drain and rinse the wild rice and then place it, along with the brown rice, in a pan with three cups of water. Bring the rice to a boil and then reduce heat to low and allow the rice to cook for 30-40 minutes. Mix all ingredients together and place in a greased 9x11 casserole and bake for 30 minutes at 350˚F.
1/2 cup brown rice
3 cups water
1 14-oz. can of tomatoes or juice
1 cup olives, chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced or (1 t. garlic powder)
1 4-oz. can mushroom pieces
1 2-oz. jar of pimentos
1/4 cup slivered almonds
1 cup grated vegan mozzarella cheese or vegan sunflower sour cream
2 tsp sea salt
Soak the wild rice in boiling water for 1-2 hours or even over night. Drain and rinse the wild rice and then place it, along with the brown rice, in a pan with three cups of water. Bring the rice to a boil and then reduce heat to low and allow the rice to cook for 30-40 minutes. Mix all ingredients together and place in a greased 9x11 casserole and bake for 30 minutes at 350˚F.
Quinoa Bread Stuffing
1 cup quinoa
2 1/2 cups vegetable broth
2 bay leaves
1 yellow onion diced
1 bunch celery, chopped
4 cloves garlic minced
1 cup sliced mushrooms
2 Tbsp Bragg's Liquid Aminos
1 tsp thyme
1/2 tsp sage
1/2 tsp salt
6 slices whole wheat or multigrain bread cubed and toasted
1/2 cup chopped walnuts or pecans
2 cups vegetable broth
In a medium saucepan simmer quinoa in vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves. Pre-heat oven to 375˚F. In a large skillet, saute onions, celery, garlic and mushrooms in a small of water or veggie broth, till soft. Add seasonings, then add cubed bread and nuts toss until bread is coated well. Then add quinoa and stir again. Transfer to a sprayed casserole dish. Bake for 30 minutes. May be served with gravy.
2 1/2 cups vegetable broth
2 bay leaves
1 yellow onion diced
1 bunch celery, chopped
4 cloves garlic minced
1 cup sliced mushrooms
2 Tbsp Bragg's Liquid Aminos
1 tsp thyme
1/2 tsp sage
1/2 tsp salt
6 slices whole wheat or multigrain bread cubed and toasted
1/2 cup chopped walnuts or pecans
2 cups vegetable broth
In a medium saucepan simmer quinoa in vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves. Pre-heat oven to 375˚F. In a large skillet, saute onions, celery, garlic and mushrooms in a small of water or veggie broth, till soft. Add seasonings, then add cubed bread and nuts toss until bread is coated well. Then add quinoa and stir again. Transfer to a sprayed casserole dish. Bake for 30 minutes. May be served with gravy.
Garlic Red Mashed Potatoes
8 medium red potatoes, quartered
3 cloves garlic, peeled
1/2 - 3/4 cup sunflower sour cream
1/2 tsp salt
1/2 cup chives, sliced very thin
soy milk as needed to thin
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. (reserve water for gravy) Add the sunflower sour cream and salt to taste; mash and serve. Use soy milk as needed for desired consistency.
3 cloves garlic, peeled
1/2 - 3/4 cup sunflower sour cream
1/2 tsp salt
1/2 cup chives, sliced very thin
soy milk as needed to thin
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. (reserve water for gravy) Add the sunflower sour cream and salt to taste; mash and serve. Use soy milk as needed for desired consistency.
Sunflower Sour Cream
1/2 cup raw sunflower seeds
1/2 cup hot, cooked rice
3/4 cup water
1/4 tsp dill, optional
1 tsp salt
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 cup lemon juice
Combine all ingredients in a blender and blend until smooth. Place in refrigerator to chill.
Makes 2 cups.
1/2 cup hot, cooked rice
3/4 cup water
1/4 tsp dill, optional
1 tsp salt
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 cup lemon juice
Combine all ingredients in a blender and blend until smooth. Place in refrigerator to chill.
Makes 2 cups.
Homestyle Gravy
Place the following in a blender:
2 cups water
1/2 cup raw cashews, well rinsed
2 Tbsp nutritional yeast flakes
1 Tbsp Braggʼs Liquid Aminos
2 tsp onion powder
1/2 tsp vege-sal
1/2 tsp garlic powder
Blend till smooth, pour into a saucepan and cook over medium heat till thick. Serve over stuffing, potatoes, etc.
2 cups water
1/2 cup raw cashews, well rinsed
2 Tbsp nutritional yeast flakes
1 Tbsp Braggʼs Liquid Aminos
2 tsp onion powder
1/2 tsp vege-sal
1/2 tsp garlic powder
Blend till smooth, pour into a saucepan and cook over medium heat till thick. Serve over stuffing, potatoes, etc.
Brussels Sprout, Beet & Squash Medley
4 medium size beets, tops trimmed (may use 8-10 smaller beets)
1 1/2 lbs Brussels sprouts, halved length
1 1/4 lbs winter squash, or yams
1/3 cup minced shallots or onions
1/3 cup hazelnuts, finely chopped
1 Tbsp fresh thyme, finely chopped
3 garlic cloves, minced
1 lemon, juiced
1 tsp of honey
salt to taste
Preheat oven to 350˚F. Wrap beets in foil or place in a covered baking dish; bake until tender when pierced with a knife, about 1 hour. Cool. Peel; cut each beet in to 6-8 wedges. Cut the squash or yams into cubes and bake in the same way as the beets until just tender. Steam Brussels sprouts in a saucepan until crisp-tender, about 6 minutes. In a sauce pan place the honey, crushed garlic, shallots and lemon juice and sauté until the shallots are tender add the chopped hazelnuts and continue to lightly sauté for about 3 minutes. Mix all the vegetables together and in a serving dish or platter and toss with the hazelnuts mixture. Toss in the thyme. Serve hot or chilled.
1 1/2 lbs Brussels sprouts, halved length
1 1/4 lbs winter squash, or yams
1/3 cup minced shallots or onions
1/3 cup hazelnuts, finely chopped
1 Tbsp fresh thyme, finely chopped
3 garlic cloves, minced
1 lemon, juiced
1 tsp of honey
salt to taste
Preheat oven to 350˚F. Wrap beets in foil or place in a covered baking dish; bake until tender when pierced with a knife, about 1 hour. Cool. Peel; cut each beet in to 6-8 wedges. Cut the squash or yams into cubes and bake in the same way as the beets until just tender. Steam Brussels sprouts in a saucepan until crisp-tender, about 6 minutes. In a sauce pan place the honey, crushed garlic, shallots and lemon juice and sauté until the shallots are tender add the chopped hazelnuts and continue to lightly sauté for about 3 minutes. Mix all the vegetables together and in a serving dish or platter and toss with the hazelnuts mixture. Toss in the thyme. Serve hot or chilled.
Creamy Dill Dressing
1/2 cup cashews (or use half sunflower seeds)
1 cup water
2 Tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp dried dill (added after blending all other ingredients)
Blend until smooth (2-3) minutes. Add the 1 tsp dried dill and pulse to mix.
1 cup water
2 Tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp dried dill (added after blending all other ingredients)
Blend until smooth (2-3) minutes. Add the 1 tsp dried dill and pulse to mix.
Christmas Salad
1 pomegranate, peeled and prepared
1 cup seedless green grapes
1 cup seedless red grapes
1 granny Smith apple, cored and cut into bite sized pieces
1 red delicious apple, cored and cut into bite sized pieces
2 kiwis, peeled and cut into wedges
1/4 cup honey
1 tsp finely shredded lime peel
2 Tbsp lime juice
In a large bowl, combine the pomegranate seeds with the green and red grapes, apples and kiwi. In a small bowl, combine honey, lime peel, and juice. Pour honey mixture over fruit and toss to coat. Chill up to 2 hours before serving.
1 cup seedless green grapes
1 cup seedless red grapes
1 granny Smith apple, cored and cut into bite sized pieces
1 red delicious apple, cored and cut into bite sized pieces
2 kiwis, peeled and cut into wedges
1/4 cup honey
1 tsp finely shredded lime peel
2 Tbsp lime juice
In a large bowl, combine the pomegranate seeds with the green and red grapes, apples and kiwi. In a small bowl, combine honey, lime peel, and juice. Pour honey mixture over fruit and toss to coat. Chill up to 2 hours before serving.
Gingerbread Cake
1/2 cup raisins
1/2 cup chopped pitted dates
1 3/4 cups water
2 - 4 Tbs honey
1/2 tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp grated nutmeg
1/4 tsp ground cloves
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
About 1/4 cup chopped crystallized ginger (optional)
Combine dried fruits, water, honey, and spices in a large saucepan and bring to a boil. Continue boiling for 2 minutes, then remove from heat and cool completely. Preheat oven to 350˚F. When fruit mixture is cool, mix in dry ingredients, and crystalized ginger if desired. Spread into a nonstick or lightly oil-sprayed 9-inch square pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Can be served with hot applesauce.
1/2 cup chopped pitted dates
1 3/4 cups water
2 - 4 Tbs honey
1/2 tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp grated nutmeg
1/4 tsp ground cloves
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
About 1/4 cup chopped crystallized ginger (optional)
Combine dried fruits, water, honey, and spices in a large saucepan and bring to a boil. Continue boiling for 2 minutes, then remove from heat and cool completely. Preheat oven to 350˚F. When fruit mixture is cool, mix in dry ingredients, and crystalized ginger if desired. Spread into a nonstick or lightly oil-sprayed 9-inch square pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Can be served with hot applesauce.
Cranberry Relish
1 12-oz. package of fresh cranberries, sorted and washed
1 large orange with peel, washed and seeded
1 large apple, cored and chopped
1/2 cup apple juice
1/4 cup chopped dates
chopped nuts, optional
Place 1/3 of the fruit (about 2 cups) in a blender and whiz until finely chopped but NOT smooth. Pour into a bowl. Repeat until all the fruit is processed. Finally place the apple juice and dates in the blender and process until well mixed, then pour over the mixture. If you need a bit more sweetener, add a drop or two of Stevia. Great served with a holiday meal or on top of cereal for breakfast.
1 large orange with peel, washed and seeded
1 large apple, cored and chopped
1/2 cup apple juice
1/4 cup chopped dates
chopped nuts, optional
Place 1/3 of the fruit (about 2 cups) in a blender and whiz until finely chopped but NOT smooth. Pour into a bowl. Repeat until all the fruit is processed. Finally place the apple juice and dates in the blender and process until well mixed, then pour over the mixture. If you need a bit more sweetener, add a drop or two of Stevia. Great served with a holiday meal or on top of cereal for breakfast.
Old-Fashioned Pumpkin Pie
From “7 Secrets Cookbook” by Neva and Jim Brackett
1 3/4 cups cooked pumpkin (15-ounce can)
1/4 cup cornstarch
2 cups soy milk or 1 can coconut milk
1 tsp cinnamon
1/2 cup pitted dates
1/2 tsp ground ginger
1/2 cup honey
1/4 tsp ground cloves
1/2 tsp sea salt
Blend all ingredients in the blender until smooth. Pour into an unbaked pie shell and bake at 350°F for 1 hour.
Crust:
1/2 cup flour (whole wheat pastry, barley, or unbleached flour)
1/3 cup Almond Butter or 2/3 cup Brazil nuts
3/4 tsp kosher salt
1/2 cup quick oats
1/4 cup or more cold water
Place the flour and salt into a bowl. Add Almond Butter. With pastry blender, blend Almond Butter into flour until finely ground. Add oats and water. Mix gently with a fork. Add more water, if needed, for a soft but not sticky ball of dough. Roll the dough between two sheets of wax paper rolling dough from center edges, forming a 12-inch circle. Trim dough to 1/2 inch beyond edge of plate. Fold under extra dough and crimp edges.
1 3/4 cups cooked pumpkin (15-ounce can)
1/4 cup cornstarch
2 cups soy milk or 1 can coconut milk
1 tsp cinnamon
1/2 cup pitted dates
1/2 tsp ground ginger
1/2 cup honey
1/4 tsp ground cloves
1/2 tsp sea salt
Blend all ingredients in the blender until smooth. Pour into an unbaked pie shell and bake at 350°F for 1 hour.
Crust:
1/2 cup flour (whole wheat pastry, barley, or unbleached flour)
1/3 cup Almond Butter or 2/3 cup Brazil nuts
3/4 tsp kosher salt
1/2 cup quick oats
1/4 cup or more cold water
Place the flour and salt into a bowl. Add Almond Butter. With pastry blender, blend Almond Butter into flour until finely ground. Add oats and water. Mix gently with a fork. Add more water, if needed, for a soft but not sticky ball of dough. Roll the dough between two sheets of wax paper rolling dough from center edges, forming a 12-inch circle. Trim dough to 1/2 inch beyond edge of plate. Fold under extra dough and crimp edges.
Monday, November 5, 2012
November Simple Abundance meeting
The November Simple Abundance meeting was held on Sunday, Nov. 4 at the Penner's house. The recipes and pictures below show some of the food that was brought and shared by those who attended.
Thank you to everyone who made and brought a dish!
Thank you to everyone who made and brought a dish!
Vegetarian Meatloaf with Vegetables
Submitted by Esther Mechler, from Renee at the Parkview Adventist Medical Center cafeteria
Vegetarian imitation ground beef is combined with onion, eggs, bread cubes, and savory herbs and spices. The meatless loaf is nestled with carrots and potatoes.
1/2 (14-oz.) package vegetarian ground beef (e.g. Gimme Lean)
1 (12-oz.) package vegetarian burger crumbles
1 onion, chopped
2 eggs, beaten - or substitute ground flax seed with water
2 Tbsp vegetarian Worcestershire sauce
1 tsp salt
1/3 tsp pepper
1 tsp ground sage
1/2 tsp garlic powder
2 tsp prepared mustard
1 Tbsp vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk, unflavored soy or rice
1 (8-oz.) can tomato sauce
4 carrots, cut into 1-inch sections
4 potatoes, cubed
Cooking spray
Vegetarian imitation ground beef is combined with onion, eggs, bread cubes, and savory herbs and spices. The meatless loaf is nestled with carrots and potatoes.
1/2 (14-oz.) package vegetarian ground beef (e.g. Gimme Lean)
1 (12-oz.) package vegetarian burger crumbles
1 onion, chopped
2 eggs, beaten - or substitute ground flax seed with water
2 Tbsp vegetarian Worcestershire sauce
1 tsp salt
1/3 tsp pepper
1 tsp ground sage
1/2 tsp garlic powder
2 tsp prepared mustard
1 Tbsp vegetable oil
3 1/2 slices bread, cubed
1/3 cup milk, unflavored soy or rice
1 (8-oz.) can tomato sauce
4 carrots, cut into 1-inch sections
4 potatoes, cubed
Cooking spray
- Preheat oven to 350°F (175°C).
- In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9x13-inch baking dish and form into a loaf. Pour tomato sauce on top.
- Place carrots and potatoes around loaf and spray vegetables with cooking spray.
- Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Servings: 9
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Servings: 9
Thai Butternut Squash Soup
Submitted by Mary Penner
A creamy and spicy butternut squash soup, filled with Thai flavors. This soup is the perfect way to keep warm on a cold night!
1 medium sweet onion, chopped
1 1-2 inch piece fresh ginger, peeled and grated
2 cloves garlic, minced
2 Tbsp red curry paste
1 to 2 (14.5-oz.) cans coconut milk
4 cups “chicken like” broth
1 3-lb butternut squash soup, peeled, seeded and cut into 1-inch cubes
1 lime, juiced
1 tsp salt
- In a large pot, heat a small amount of water. Cook the onion until soft. Add in the ginger and garlic and cook for one minute. Add in the curry paste and stir, cooking one more minute.
- Add in the coconut milk, “chicken like” broth, and squash. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes, until the squash is tender.
- Puree the soup with an immersion blender, or working in batches in a food processor or blender. Stir in lime juice and salt. Serve topped with chopped peanuts and scallions with bread on the side.
Sweet Potato Salad
Modified from “Community Cookbook” @ americanprofile.com/recipes
Submitted by Carol Shimko
4 medium sweet potatoes, washed and cubed (peel them if necessary)
1 medium red onion, sliced thinly in half moon shape
2 medium jalapeños, seeded and roughly chopped (I used 1/4 of a pepper only)
1 garlic clove
Juice of 2 medium limes
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can of small red beans, rinsed and drained
1 medium red bell pepper, finely chopped
3/4 tsp kosher salt
1/3 cup chopped cilantro
Submitted by Carol Shimko
4 medium sweet potatoes, washed and cubed (peel them if necessary)
1 medium red onion, sliced thinly in half moon shape
2 medium jalapeños, seeded and roughly chopped (I used 1/4 of a pepper only)
1 garlic clove
Juice of 2 medium limes
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can of small red beans, rinsed and drained
1 medium red bell pepper, finely chopped
3/4 tsp kosher salt
1/3 cup chopped cilantro
- Preheat oven to 400°F. Place parchment paper on a baking sheet.
- Place sweet potatoes on baking sheet and bake, turning occasionally until done.
- Place jalapeños, garlic and lime juice in a blender or food processor and process until blended.
- Toss warm sweet potatoes, onions, beans, and bell pepper in a large bowl. Add jalapeño mixture and salt. Toss well. Top with cilantro.
Som Som Date Balls
8 oz dates - soak in 1/4 cup warm water for about 3 hours and then mash.
Add:
1/2 cup almond flour
1/3 cup unsweetened coconut
1 tsp vanilla
Mix. Roll into balls.
Roll in additional coconut.
Kale Chips
Submitted by Janet Libby
1 1/2 cup raw cashews
1/2 cup sunflower seeds
1/4 cup sesame seed
5 to 7 sun-dried tomatoes
4 pitted dates
Blend in Vita Mix or blender:
1 carrot
2 Tbsp Bragg's Liquid Aminos
1 stock of celery
2 Tbsp lemon juice
1/2 sweet onion
1/4 cup water
1/4 cup Tahini
1 1/2 cup raw cashews
1/2 cup sunflower seeds
1/4 cup sesame seed
5 to 7 sun-dried tomatoes
4 pitted dates
- Cover these ingredients with water, about 1 cup of water or till covered. Soak for 1/2 to 1 hour.
- Strip about 5 kale leaves down the middle to remove the stem. Tear kale into chip size pieces and put kale aside in a bowl. Then:
Blend in Vita Mix or blender:
1 carrot
2 Tbsp Bragg's Liquid Aminos
1 stock of celery
2 Tbsp lemon juice
1/2 sweet onion
1/4 cup water
1/4 cup Tahini
- Blend and add soaked ingredients and blend together. Then add 1/4 to 1 tsp cayenne pepper and 1 cup of nutritional yeast to the mixture and blend again, adding water little by little if needed. Mixture should not be to thick or runny.
- Take 1 cup at a time of the of mixture and spread the mixture on the sides and bottom of the bowl. Put a couple of handfuls of the kale in the bowl. With spatula mix until the kale is evenly coated.
- Place in dehydrator for 2 hours at 125 degrees, then reduce heat to 115 degrees for 20 to 24 hours until chips are very crispy.
- Store in Ziplock bags in refrigerator up to 2 weeks or food seal and they will last much longer. Enjoy!
Strawberry Yogurt
Submitted by Stacie Buccina
2 cups fresh or frozen strawberries, partially thawed
2 3/4 cups soy milk (I prefer Plain Silk)
1/4 cup evaporated cane juice
5 Tbsp cornstarch
1/4 tsp sea salt
1/4 cup lemon juice
Blend strawberries, 1 1/2 cups of soy milk, evaporated cane juice, cornstarch, sea salt, and lemon juice in a blender or food processor until smooth. Pour into a medium saucepan. Stir in the remaining 1 1/4 cups soy milk. (Alternatively, you can thaw and mash the strawberries and add the remaining ingredients. Whisk with a wire whisk until blended.) Bring to a full rolling boil, stirring constantly. A full rolling boil does not stop when stirred. At this point, the pudding will not look thick enough, but it will thicken as it cools. Remove from heat and cool slightly. Pour into a container and chill overnight. Yogurt should be thick after it is chilled.
2 cups fresh or frozen strawberries, partially thawed
2 3/4 cups soy milk (I prefer Plain Silk)
1/4 cup evaporated cane juice
5 Tbsp cornstarch
1/4 tsp sea salt
1/4 cup lemon juice
Blend strawberries, 1 1/2 cups of soy milk, evaporated cane juice, cornstarch, sea salt, and lemon juice in a blender or food processor until smooth. Pour into a medium saucepan. Stir in the remaining 1 1/4 cups soy milk. (Alternatively, you can thaw and mash the strawberries and add the remaining ingredients. Whisk with a wire whisk until blended.) Bring to a full rolling boil, stirring constantly. A full rolling boil does not stop when stirred. At this point, the pudding will not look thick enough, but it will thicken as it cools. Remove from heat and cool slightly. Pour into a container and chill overnight. Yogurt should be thick after it is chilled.
Nut Cheese
Submitted by Elaine
Use this as a cheese substitute in lasagna or in sandwiches with mayonnaise. It's also good in salads. I just like it as it is!!
1 cup peanuts (raw) with or without skins
1 cup water
1/2 tsp salt, slightly rounded
Blend above ingredients smooth and pour into a dish, then add 1/2 cup gluten flour. Put into canning jars or tin cans and cover. Boil in covered pot for 3 hours, OR seal and process in pressure canner for 1 hour at 15 lbs. pressure.
Add seasonings as desired, such as onion or garlic.
That's all there is to it!
Use this as a cheese substitute in lasagna or in sandwiches with mayonnaise. It's also good in salads. I just like it as it is!!
1 cup peanuts (raw) with or without skins
1 cup water
1/2 tsp salt, slightly rounded
Blend above ingredients smooth and pour into a dish, then add 1/2 cup gluten flour. Put into canning jars or tin cans and cover. Boil in covered pot for 3 hours, OR seal and process in pressure canner for 1 hour at 15 lbs. pressure.
Add seasonings as desired, such as onion or garlic.
That's all there is to it!
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