Ingredients: 1 package whole-wheat store-bought pizza dough (or basic whole wheat pizza dough) 1/4 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme Pinch salt 1 Tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 10-12 cherry tomatoes, halved 6-7 fresh basil leaves, roughly chopped Additional spread (optional) Additional … Continue reading Fancy “Faccia” Herb Pizza Dough
Jackfruit Tuna
Ingredients: 1 can of jackfruit (packed in water or brine, not syrup), rinsed and drained 1/4 onion, diced (about a 1/2 cup) 2 cloves garlic, minced 1 ½ teaspoons kelp granules 1/2 teaspoon dried tarragon 1 cup cooked great northern white beans 1/4 cup low-fat vegenaise 2 tablespoons dill pickled relish Salt to taste juice … Continue reading Jackfruit Tuna
Carrots in a Blanket
Ingredients 1/4 c. extra-virgin olive oil 1/4 c. soy sauce 2 tsp. maple syrup 1/2 tsp. smoked paprika 1/2 tsp. Liquid Smoke 1 lb. baby carrots 1 box of vegan puff pastry Directions Preheat oven to 375° and line a small baking sheet with parchment paper. In a medium bowl, whisk together oil, soy sauce, … Continue reading Carrots in a Blanket
Vegan Chickpea Crab Cakes
Ingredients Two 15-ounce cans chickpeas, drained and 1/4 cup liquid reserved Pinch cream of tartar 2 tablespoons fresh parsley, chopped 1 tablespoon lemon juice, plus lemon wedges for serving 2 teaspoons Old Bay Seasoning 2 slices of whole wheat bread, torn into small pieces Tartar Sauce Ingredients ¼ cup Low-Fat Vegennaise Pinch of Old Bay … Continue reading Vegan Chickpea Crab Cakes
Mushroom and Pepper Mini Quiches
Ingredients: 2 tsp olive oil 2 cups fresh mushrooms (or 4 oz can) ½ cup chopped red bell pepper (or 2 oz can pimentos) ½ cup chopped green bell pepper 1 cup chopped onion 2 cloves garlic, minced 1 ½ tsp tahini 24 oz firm tofu, rinsed, drained, and crumbled 2 Tbsps nutritional yeast 1 … Continue reading Mushroom and Pepper Mini Quiches
Cream Cheese Rolls
Ingredients: Glaze ⅓ cup maple syrup 1 Tbsp vanilla ½ cup walnuts, coarsest chopped ½ tsp ground coriander ⅛ tsp cardamom Filling 6 oz Non dairy cream cheese (we used Tofutti brand) 1 Tbsp honey 1 Tbsp vanilla ¼ cup walnuts, chopped Dough One portion Basic Sweet Roll Dough, rolled out in a 9 X … Continue reading Cream Cheese Rolls
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
Tzatziki Sauce for Burgers
Ingredients: ¼ plain dairy-free almond yogurt (I don't recommend using coconut yogurt) ¼ cup peeled, grated cucumber excess moisture removed 1 large garlic clove, minced ¼ teaspoon salt (or more to taste) ½ tablespoon fresh dill 1 teaspoon fresh lemon juice Directions: Mix all ingredients together in a small bowl. Drizzle on and over anything!
Red Lentil Dip
Ingredients: 1 cup red lentils 4 cups water 1 bay leaf 1 small onion 1 tsp olive oil ⅓ cup pine nuts 3 cloves garlic ½ tsp cumin 1 tsp each oregano, thyme, basil, and salt ½ lemon juiced 1 Tbsp tomato paste Directions: Bring water, lentil, and bay leaf to a boil, lower heat … Continue reading Red Lentil Dip
“Cheezit” Cheese
Ingredients: 1 cup water ½ cup wheat flour ⅓ cup yeast flakes ¼ cup tahini 1 tsp onion powder ½ tsp garlic powder 2 oz pimentos 1 tsp salt 1 Tbsp lemon juice Directions: Pour into teflon cookie sheet about ⅛” thick. Bake in 400 degree oven until crisp around the edges. Cool and cut … Continue reading “Cheezit” Cheese
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