Adapted from daringgourmet.com Ingredients: 1 cup canned pineapple juice ,see note 3/4 cup packed light brown sugar ⅓ cup lemon juice 3 tablespoons ketchup 2 tablespoons soy sauce or tamari (GF) For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water Directions: Place all of the ingredients, except for the cornstarch slurry, … Continue reading Sweet and Sour Sauce
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Oat Balls
Adapted from "Give Them Something Better" Ingredients: 3 ½ Cups of water ¼ Cup Braggs Liquid Aminos ¼ Cup Nutritional Yeast Flakes 2 tablespoons olive oil 2 tablespoons onion powder 1 tablespoon Italian seasoning 1 ½ teaspoon garlic powder ½ teaspoon cayenne 1 tablespoon cumin 1 tablespoon chipotle pepper powder 3 ½ cups of quick … Continue reading Oat Balls
Red zinger Punch
Ingredients: 8 Red Zinger Tea bags 12 oz raspberry and white grape juice concentrate 3 qts water (some water may be replaced by ginger ale or seltzer water) Directions: Bring 1 quart of water to a boil. Add tea bags and let steep for 5 minutes. Add juice concentrate and remaining 2 quarts of water … Continue reading Red zinger Punch
Cashew & Pear Cream Sauce
From: Cook:30 by Jeremy Dixon Ingredients: 14 oz can pears (in juice) 1 cup cashew nuts Directions: Add the pears with the juice and cashew nuts to a blender and blend until you have a smooth cream. Keep blending until you have a smooth cream you do not want bits of cashew nuts and juice.
Roasted Red Pepper Stuffed Zucchini Cups
Ingredients: Zucchini cups 2 zucchinis, each about 8 inches long Stuffing 1/3 cups of jarred roasted bell pepper, well-drained and minced 1/3 cup coarsely crumbled tofu 2 Tbs toasted pine nuts 1 tsp minced fresh oregano, or 1/4 tsp dried oregano 1/4 tsp sea salt Directions: To make zucchini cups: Trim and discard zucchini ends. … Continue reading Roasted Red Pepper Stuffed Zucchini Cups
Lentil Asparagus Canapes
Ingredients: 2 cups vegetarian broth 1 small onion, peeled and cut in half 1 bay leaf 1 sprig fresh thyme 1/3 cup lentils (black, red, or green) 2 Tbs extra-virgin olive oil Sea salt 6 Tbs extra-firm tofu, at room temperature 1/4 cup non-dairy cream cheese, at room temperature 12 thin asparagus spears, steamed, cut … Continue reading Lentil Asparagus Canapes
Vegan Cheese Ball
Ingredients: 1 cup almond flour, super fine if possible 1/2 tsp salt 2 tsp nutritional yeast 1/8 tsp dried sage 1/4 tsp dried thyme 1/4 tsp garlic powder 1/4 tsp onion powder 1 clove of garlic minced or crushed 2 to 3 tsp lime juice 1 Tbs unsweetened non dairy yogurt or use water starting … Continue reading Vegan Cheese Ball
Black Bean Chili Dip
Ingredients: 1 1/2 cups chopped sweet onion 1 large garlic clove, minced 1 jalapeno, seeded and chopped 1 1/2 cups cooked black beans, rinsed and drained 3/4 cup mild salsa 1 cup frozen corn kernels 2 tsp chili powder (or to taste) 1 tsp ground cumin (or to taste) 1/2 tsp kosher salt (or to … Continue reading Black Bean Chili Dip
Light and Fresh Avocado Cream Verrines
Ingredients: 2 peppers, chopped with seeds removed 1/2 onion, chopped 1/2 Tbs Extra virgin olive oil (EVOO) Pinch of Kosher salt & Black pepper 1 cup quinoa 1 1/2 - 2 cups vegetable broth (or water + couple pinches salt) 2 small avocados Juice of 2 limes (1/4 cup) 1/4 cup finely chopped Cilantro 3 … Continue reading Light and Fresh Avocado Cream Verrines
Taco Chips
Ingredients: 1 cup cornmeal 1/2 tsp dill weed 1/2 tsp garlic salt 3/4 cup boiling water 2 Tbs butter or margarine Directions: Combine cornmeal, dill weed and garlic salt in bowl; add water and butter, mix thoroughly. Drop 2 inches apart onto greased cookie sheets by rounded 1/2 teaspoonfuls. Spread each to about 1/16 inch … Continue reading Taco Chips
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