From Vegan Yumminess. Click here for original recipe. Ingredients: 10 ounces dried macaroni (or about 2⅔ cups) 1 cup peeled/diced yellow potatoes (or russets) ¼ cup peeled/diced carrots ⅓ cup chopped onion ¾ cup water (preferably use liquid from pot of boiled veggies) ½ cup raw cashews (can substitute with either 1/4 cup oil or … Continue reading Vegan Mac ‘n’ Cheese
Potato Salad (Smith)
Ingredients: 7-8 medium red potatoes (scrubbed and cubed) 1 can black or green ripe olives - sliced 1 stalk celery - chopped 4 green onions - sliced 1/2 cup or more “Simple Mayonnaise” 1 tsp salt 1/2 tsp onion powder 1/2 tsp garlic powder 2 Tbs pickle relish (optional) Directions: Cover the potatoes with salted … Continue reading Potato Salad (Smith)
Simple Mayonnaise (Smith)
Ingredients: 12 oz box Mori-Nu Silken tofu 1 cup raw cashews or slivered almonds ¼ cup lemon juice 1 ½ Tbs honey 2 tsp salt 1 tsp onion powder Directions: Place all ingredients in blender and blend for at least 1 minute until silky smooth. Chill.
Baked Beans
From: Griffin, V. “Baked Beans.” The Guilt-Free Gourtmet. Remnant Publications, 1999. 91. Print. Ingredients: 1 lb navy beans (or other bean of choice) 1 medium onion, chopped 2 cloves garlic, minced 1 cup tomato puree 1/2 cup dates, blended with 1 cup water 1/3 cup molasses 1 tsp onion powder 1 tsp vegetable salt (can … Continue reading Baked Beans
Mock Tuna Salad
From: Bivens, T. “Mock Tuna Salad.” From Plant to Plate. Life and Health Network. 2013. Print. Ingredients: 1 15-ounce can of chickpeas, drained 1/4 cup reduced fat Vegenaise (or simple mayonnaise) 1/3 cup celery, finely chopped 2 Tbs sweet onion, finely chopped 1/2 Tbs nutritional yeast flakes 1 stalk green onion, chopped 1 tsp low … Continue reading Mock Tuna Salad
Summer Fresh Gazpacho
Ingredients: 2 cup low sodium veggie cocktail or tomato juice 1 ½ pounds tomatoes 1 large red pepper 1 large cucumber ¼ cup onion 1 clove garlic 1 Tbsp lime juice 2 Tbsp fresh parsley (optional) Salt to taste ½ tsp red pepper flakes (optional) 1-3 Tbsps lemon juice Toppings (croutons, diced avocado, more tomatoes, … Continue reading Summer Fresh Gazpacho
Russian Salad
Ingredients: 3 cups kidney beans, drained and rinsed 1 14 oz can sauerkraut (containing no additives), drained 2 large potatoes, boiled 1 ½ cups fresh beets, shredded ½ bunch green onions 3 Tbsps non dairy sour cream 3 Tbsps reduces fat vegan mayo Pickle relish to taste Directions: Combine all ingredients in bowl and mix … Continue reading Russian Salad
Rustic Rye Breadsticks
Ingredients: 4 cups water 2 Tbsps active dry yeast 5 Tbsps sorghum or molasses 2 Tbsps liquid lecithin 1 grated raw potato 2 tsp sea salt 2 Tbsps crushed caraway seeds 4 Tbsps Braggs Liquid Aminos 2 cups rye flour 4 ½ cups whole wheat flour 5 cups barley flour Directions: In a mixer bowl … Continue reading Rustic Rye Breadsticks
Tangy Lemon Pie
Crust: Ingredients 1 cup almonds ¾ cup unsweetened coconut 2 Tbsps honey 1 tsp lemon zest (optional) Pinch of salt (optional) Directions: Process almonds and coconut together in a food processor until finely ground add honey until mixture sticks together a bit. Press into a baking dish and set aside. Pie filling: Ingredients: ½ cup … Continue reading Tangy Lemon Pie
Fig Energy Bites
Ingredients: ½ cup almonds 1 cup dried figs 2 Tbsps unsweetened shredded coconut 1 Tbsp chia seeds Directions: Put the almonds in a food processor and pulse until roughly chopped. Add the apricots, coconut, chia seeds, and salt, and pulse until chopped well. Using 1 heaping tablespoon at a time, form the mixture into balls. … Continue reading Fig Energy Bites
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