Fresh Melon Salad with Honey Lime Dressing

Ingredients

  • 1 Small Cantaloupe
  • ½ Large Watermelon
  • Honey Lime Dressing
  • 2 tbsp Honey plus more to taste
  • 3 tbsp Lime juice plus more to taste
  • 2 tbsp Fresh mint, finely chopped plus more for garnish
  • pinch Salt optional

Instructions

  1. Slice the watermelon and cantaloupe into bite-size pieces and transfer them to a large bowl.
  2. In a small bowl, combine the honey, chopped mint, and lime juice. Whisk to combine.
  3. Pour the honey lime mixture over the melon. Then, toss the salad to combine all the ingredients.
  4. Serve immediately and enjoy!

Notes

If making in advance, slice and chill the melon. Then, toss with honey lime mixture and garnish with fresh mint right before serving.

Best Homemade Vegan Butter (Oil-Free)

Ingredients

  • 1 cup cooked cauliflower
  • 2 tablespoons plant milk
  • 1 tablespoon nutritional yeast flakes
  • ¼  teaspoon sweetener such as date sugar or others (optional)
  • ¼  teaspoon garlic powder
  • ½  teaspoon salt (more if desired)

Instructions

  1. Begin by cooking the cauliflower. Personally, I like to place mine in a microwave-safe bowl with a couple of tablespoons of water and steam it for about 5-minutes. You can also cook it on the stovetop if desired.
  2. Place the cooked cauliflower and all other ingredients in a blender and process until nice and creamy.
  3. Since we are using only small amounts of ingredients for this recipe, if your blender has a small cup attachment or adapter, it will be the perfect size for this. Otherwise, you might need to stop your blender and scrape down the sides a few times during the process. Another option is to make a double batch to have plenty to reach the blades and keep things spinning. That’s what I like to do.
  4. The consistency of this plant-based butter should be nice and creamy and will thicken a little more after refrigeration.

Multi-Bean Burger Patties

Ingredients

  • 1 cup – Black Beans
  • 1 cup – Chickpeas
  • 1 cup – Lentils
  • 1 cup – Mushrooms (cooked) / can be substituted for brown rice/barley or quinoa.
  • ½ cup – Rolled Oats
  • ¼ cup – Beets (Shredded) / can be substituted for Ketchup or BBQ sauce.
  • ¼ cup – Nutritional Yeast
  • 1 tsp – Tapioca Starch (can be substituted for arrowroot/cornstarch or flour)
  • ¼ tsp – Salt
  • ¼ tsp – Pepper
  • ⅛ tsp – Chili Powder
  • 1 tsp – Parsley
  • 1 tsp – Rosemary
  • *Optional add 1/2 cup of quinoa for binding purposes.

Instructions

  1. Mash all ingredients together and form patties
  2. Grill the burgers for 2-3 minutes each side
  3. Bake for 20 minutes at 350 F (flipping halfway through)

Sodaless biscuits

Ingredients

  • 1 C. warm water
  • 1 pkg. yeast
  • 2 C. flour
  • ¼ C. oil (may substitute apple sauce)
  • 1 Tbsp. wheat germ
  • 1 tsp. salt
  • 1 C. pastry flour (wheat or white)
  • 1 tsp. honey

Instructions

  1. Dissolve yeast in warm water; add 2 C. flour and mix well. Let rise until light.
  2. Blend in the rest of the ingredients. Turn out on board and knead lightly (about 10 strokes) until smooth.
  3. Roll 3/4′ thick and cut with a cutter. Put on an oiled pan; let rise for 15 minutes. Bake at 350°F. until light brown.
  4. For shortcake, use 3/4 C. oil and a little more honey.

Cucumber Salad

Ingredients

  • 5 small cucumbers
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon sweetener

Instructions

  1. Chop cucumbers into small
  2. Combine lemon juice, salt and sweetener.  Pour over cucumbers and serve.

Tomato Tofu Salad

Ingredients (2 people)

  • A block of of firm tofu
  • The juice of 3-4 lemons
  • Nutritional yeast
  • Sea salt
  • Garlic powder
  • Good quality balsamic vinegar (the thicker the consistency the better)
  • Extra virgin olive oil
  • Organic tomatoes
  • Fresh basil leaves
  • Freshly ground black pepper (optional)

Instructions

  1. The first step is very important: squeeze the water out of your tofu by either using two kitchen boards or a tofupress (see instructions here). This way the tofu will absorb flavours much better!
  2. Then cut the tofu into thin slices (just thin enough for it not to break). 
  3. Then places the slices in a shallow dish. 
  4. Squeeze plenty of lemon juice over the tofu (it should almost swim in it), season with a good amount of nutritional yeast, sea salt (don’t be shy with salt in this case) and garlic powder. 
  5. Turn the tofu over and repeat the process. Ideally this should marinate for several hours (the longer the better). If you are impatient you can leave it for 30 minutes but the flavour won’t be as nice. 
  6. Once the tofu is marinated, cut the tomatoes into slices and layer in a circle with the marinated tofu and basil leaves. 
  7. Sprinkle some more sea salt on it, a dash of freshly ground pepper (optional) and then drizzle balsamic vinegar and olive oil over it. Buon appetito!

Tofu Mayonnaise

Ingredients

  • (From Greeneville CHIP Cookbook) 
  • 1 box MoriNu tofu, firm or extra firm 
  • 1 – 4 Tbsp vegetable oil (optional)
  • 1 tsp salt
  • 1 tsp onion powder 
  • 1/2  tsp garlic powder
  • 2 Tbsp lemon juice 
  • Dill and paprika (opt.)

Instructions

  1. Process in a blender until smooth.  
  2. Chill before using.  

Notes

May be used as a mayonnaise or sour cream.  Keeps about 1 week in the refrigerator. 

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