Cheese Sauce

1/2 cup cashews
1/2 cup well-cooked brown rice, warm
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp nutritional food yeast
2 Tbsp sesame seeds
2 Tbsp lemon juice
2 cup water
1/4 cup pimento

Blend well, until very smooth. Heat to boiling to thicken.

Chik-style Seasoning Powder

1 1/3 cup nutritional yeast
3 Tbsp onion Powder
2 1/2 Tbsp sea salt (you can use less)
1 Tbsp soy or rice protein powder
1 tsp dried thyme
2 Tbsp organic sugar
2 1/2 tsp garlic powder
1 tsp crumbled sage (not powdered)
1 tsp paprika
1/2 tsp turmeric

Blend in blender. Store in a dry, airtight container.
Yield: 1 1/4 cup dry : 30 cups broth

Note: For broth, use 2 level teaspoons per 1 cup boiling water.

Simple Butter

Adapted from 7 Secrets Cookbook
Submitted by Jack McGrath

3/4 cup coconut milk
1/2 cup water
2 Tbsp yellow cornmeal
1/2 tsp salt
1/4 tsp butter flavoring, or to taste

1. Place all ingredients in a saucepan and bring to a boil. Lower heat and simmer for 5 minutes stirring constantly.
2. Place in a blender. Cover and turn on low, then increase to high. Blend about 1 minute until as smooth as soft butter.
3. Pour into a container, cover and chill. It will be runny, but sets up when cold.

TVP for Vegan Copycat Zuppa Toscana

Submitted by Sarah Keith

1 1/2 cups TVP
1/4 - 1/3 medium onion, chopped
2 small cloves garlic, minced
1 1/2 cups boiling water

1 small slice of bread (whole grain), crumbled
1/4 cup plain soy milk

1 chia egg (1 T. chia seeds + 2 T. water)
1 Tbsp yellow mustard
1/8 tsp crushed red pepper flakes (for spicy, optional)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp fennel seed (I used celery seed because I didn’t have fennel seed)
1 tsp liquid smoke (optional)

Directions:

1. Mix the chia egg in a small dish (custard or coffee cup).
2. In a medium bowl, add boiling water to the TVP, onion and garlic. Mix well.
3. In a separate small bowl, mash the bread and milk together with a fork.
4. Mix the spices and seasonings into the thickened chia egg.
5. Add the spices/egg mixture and the milk/bread mixture to the reconstituted TVP mixture; mix well.
6. In a preheated large fry pan, cook and turn the mixture until dried and brown – about the consistency and color of cooked ground pork. This step takes quite a while: browning & turning, browning and turning.

This recipe makes enough for two batches of soup.
Use as you would use cooked ground beef or pork or turkey.

Oat Crust

Submitted by Stacie Buccina

This isn't anything like traditional pie crust, but I still find it good.

For a sweet pie:
1 3/4 cups quick oats or rolled oats (if using rolled oats, add 1 Tbsp ground flax seed mixed with 2 Tbsp warm water)
4 Tbsp frozen 100% fruit juice concentrate (orange pineapple works well)

If using rolled oats, whisk the ground flax seed with water in a small bowl. Let it sit until it thickens to the consistency of an egg white. Combine oats, fruit juice concentrate, and flax seed mixture (if using rolled oats) in a medium bowl and mix by hand. Let it sit for a few minutes until the fruit juice concentrate is completely thawed and stir again. Press into the bottom and up the sides of a 9-inch pie plate using a baggie over your hand if necessary to keep the crust from sticking to your fingers.

If you want a baked pie shell to fill, bake at 350˚F for 10 minutes or until lightly browned around the edges.

For a non-sweet pie (like a quiche):
1 3/4 cups quick or rolled oats
1/4 tsp sea salt

4 Tbsp water
1 Tbsp ground flax seed (can be ground in a coffee grinder)

Whisk the ground flax seed with water in a small bowl. Let it sit until it thickens to the consistency of an egg white. In a medium bowl, combine oats and sea salt and mix well. Pour the thickened flax seed mixture over the oats and mix well. Press into the bottom and up the sides of a 9-inch pie plate using a baggie over your hand if necessary to keep the crust from sticking to your fingers.

If you want a baked pie shell to fill, bake at 350˚F for 10 minutes or until lightly browned around the edges.

Note: If I am making a quiche, I usually bake the crust a little before adding the filling so it doesn’t soak into the crust.

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.

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!