Guacamole Authentico

Serves: 8

4 ripe avocados, peeled and seeded

1/2 tsp. cumin, ground

1 ripe Roma tomato, diced

1/2 cup onion, minced

2 jalapeno peppers, seeded and minced

1/2 cup cilantro leaves, chopped

4 T. fresh lime juice

4 - 6 drops red sauce

Sea salt to taste

Cut avocado into large chunks and mash in a bowl. Add remaining ingredients and stir gently. Leaving some large chunks is fine. Taste and adjust seasonings to taste. 

Carrot Coconut Curry with Crispy Tofu

Delicious! Tried and true.

Tofu:

1 package extra-firm tofu
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper, optional
1 T. honey
1/2 cup tamari sauce

Curry:

1 T. coconut oil
1 onion, diced
1 garlic clove, minced
1" piece ginger, grated
1 jalepeno pepper, seeds removed and diced
1 t. turmeric
1 t. coriander
1 t. cumin
1 t. cardamom
OR
1 T. curry powder
5 carrots, peeled and sliced into fingers
1 - 15 oz. can full-fat coconut milk
1 - 28 oz. can fire roasted tomatoes

Toppings:

peanuts, cilantro, scallions, lime

Cut tofu into strips and mix tofu with olive oil, salt, and pepper. Roast in a 425 degree F oven until crispy, about 20 minutes. Then whisk together honey and soy sauce. When tofu is done baking, pour tofu sauce over the tofu and allow to marinate and rest awhile.

For the curry, heat coconut oil in large skillet. Sauce onion, garlic, ginger, and chile. When soft (about 5 minutes) add spices and salt. Cook for 3 or 4 more minutes. Then add chopped carrots and cook for another minute. Add coconut milk and fire roasted tomatoes. Simmer uncovered for 20 minutes or until vegetables are tender.

Place marinated tofu back into the oven for ten or 15 more minutes to re-crisp.

Serve curry over a bowl of rice or quinoa. Top with marinated tofu pieces. Add toppings of choice: scallions, cilantro, peanuts, or lime.

Black Bean Burgers

1 can black beans, drained
1 can tomatoes with mild chilies, drained
1 garlic clove, minced
1 tsp onion powder
2 green onions, chopped
1 c chopped carrots
1 c parsley or cilantro
2 c regular oats, not quick
8 whole grain buns

Combine first 7 ingredients in food processor. Add oats and mix. Form into 8 patties, place on sprayed baking sheet, bake for 8 minutes at 450 degrees. Turn oven up to broil and cook for 3 more minutes, turn burgers and cook for 2 more minutes (may need a little longer cooking time, just watch them, they should brown, but not burn). 

Serving Size: 8

Dill Pickles

It's time to make dill pickles! 

10 c. water,  bring to boil

1/2 c. salt

5 t. citric acid

2 cloves garlic Put in jar
2 heads dill
1/2 t. sugar
1 grape leaf

Pack cucumbers as tightly as you can in jar. Pour boiling brine into jars.

Put jars in canner with warm water. Bring to boil. Let set until cooled
down then remove from canner. Don't boil more than a minute or two or pickles will be soggy.

Nutty Brown Rice Waffles

Tried and true ... and delicious!

1 cup basmati brown rice
1 1/2 cups water

Soak for two hours or overnight. Then blend until very smooth and creamy.

Then add:

1/2 cup pecans

Blend well until pecans are finely ground into the batter. Add
remaining ingredients:

1/2 cup cooked brown rice
1 1/4 cups water
1/2 tsp salt

Preheat waffle iron. Pour batter onto prepared iron surface, filling
the grids to cover well. Use about 1 cup batter per waffle (entire
iron). Leave top open for 15 to 30 seconds. Gently lower the cover and bake for about 10 minutes or until lightly browned.

Serve hot! Or freeze and then toast before serving.

Emerald Green Salad Dressing

This is my all-time favorite dressing for salads and raw veggies!

   1 cup water

   1 cup cashews (rinsed)

   2 Tbsp (6 tsp) chives

   1 tsp garlic powder

   1 Tbsp (3 tsp) Italian seasoning

   1/2 Tbsp (1 1/2 tsp) parsley (dried) -OR- 1 tbsp (3 tsp) fresh (see Note)

   3/4 cup pineapple juice concentrate

   1 lemon, juiced

   stevia, to taste

1. Blend all ingredients together in blender until smooth and creamy. 

2. Adjust seasonings to taste.

NOTE: I usually substitute cilantro (coriander) for the parsley and add the 

entire bunch! I love cilantro and it makes such a beautiful green color and 

fresh flavor!

Sally's Roasted Beet Salad

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh Italian parsley, chopped

2 Tbsp. fresh horseradish, grated

2 Tbsp. vinegar (or lemon juice)

1 Tbsp. Dijon mustard
⅓ cup extra-virgin olive oil
sea salt and cracked pepper (optional)

4 roasted baby golden beets
8 roasted baby red beets
4 oz. soft chavre (goat cheese)
½ cup chopped hazelnuts (roasted, if desired)

Vinaigrette: Combine the dill, parsley, and horseradish in a large jar. Add the vinegar, Dijon mustard, and olive oil into a large bowl. With an immersion blender, blend these ingredients together until they are emulsified. Stir this in with the chopped herbs. Season with salt and pepper.

Making the salad: Cut the roasted beets into circle slices. Toss them with some of the dill-horseradish vinaigrette. Put the beets onto a plate and add the goat cheese and hazelnuts. Drizzle with more of the vinaigrette.

To make roasted beets:  Heat oven to 425 degrees F. Put the beets in a baking dish. Cover the beets with about ¾ cup water. Cover tightly with foil. Bake until the beets are tender, about 45 minutes to an hour. Take the beets out of the oven and let cool before peeling them.

Brandon's Crispy Kale Chips

1 head kale, washed and dried
2 Tbsp. olive oil
Sea salt and pepper (optional), for sprinkling

Sesame seeds, toasted, for sprinkling
Ginger powder

Preheat oven to 300 degrees F.

Remove the ribs from the kale. Cut into 1 ½-inch wide lengths. Lay on a baking sheet and toss with the olive oil, sea salt, pepper, ginger powder and sesame seeds. Bake until crisp, about 20 - 30 minutes. Turn the leaves over half-way through. Cool and serve as finger good.

Walla Walla Sweet Onion Rings

1 large Walla Walla Sweet onion, sliced into 1/4" rings

1 1/4 cups flour* (gluten free option below)
1 tsp. baking powder
1 tsp. salt
1 egg or 2 Tbsp. flax seed gel
1 cup almond milk (or alternative)
3/4 cup flax seeds, ground
Olive oil

Slice onion into rings and set aside. In a bowl, mix together flour, baking powder, and salt. In another bowl, stir together egg (or flax seed gel) and almond milk. Grind flax seeds and place in a third bowl.

Dip the onion slices into the flour mixture to coat. Set aside. Then dip into egg/milk batter to coat. Then place on a wire rack to drain until batter stops dripping. Spread the ground flax seeds in a low dish or pie pan. Place the onion rings, one at a time, into the crumbs. Coat well. 

Deep fry in olive oil, turning half way through (2 - 3 minutes). Remove and place on paper towels to blot. Season with additional salt if desired.

Gluten-free option: use your favorite gluten-free flour blend or soy flour or gar/fava bean flour. I used Bob's Red Mill Hearty Whole Grain Bread mix and the flavors were fantastic! The ingredients in the bread mix were buckwheat, garbanzo bean flour, potato starch, cornstarch, sunflower seeds, sesame seeds, sorghum flour, tapioca flour, cocoa powder, fava bean flour, molasses, caraway seeds, teff, potato flour, and onion powder. 

I used a skillet with about 1/4" of olive oil on the bottom and quick fried them, turning half way through. If you'd like a lower fat option, they can be baked in the oven instead. 

The caraway and sesame seeds added interesting flavor! 

Serve with your favorite dipping sauce (Veganaise, mustard, tomato paste, tomato chili paste).

Brandon's Zucchini Patties

2 cups grated zucchini

2 eggs, beaten*

2 Tbsp. green onion, chopped

½ cup blend of ground flaxseed, coconut flour, and cornstarch

½ tsp. baking powder
½ tsp. salt
1 pinch oregano
¼ cup olive oil, as needed

Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, baking powder, salt, and oregano in a separate bowl. Stir mixture into zucchini until batter is just moistened.

Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls on zucchini batter into hot oil. Fry until golden brown, about 2 - 3 minutes per side. Drain on a paper towel-lined plate.

*If you choose to omit eggs, simply add another ¼ cup of the flaxseed, coconut flour, and cornstarch blend.

Sally's Coconut Raspberry Muffins

3 eggs (room temperature)

⅓ cup coconut flour

¼ cup coconut oil, melted

½ tsp. vanilla

¼ tsp. salt
powdered stevia; about 2 packets (equivalent to ¼ cup sugar)
½ tsp. baking powder
2 - 5 Tbsp. water (will vary due to moisture content of coconut flour)
½ cup raspberries*

Heat oven to 375 degrees F. Prepare pan with a generous amount of coconut fat.

Whisk eggs until well mixed. Stream in the coconut oil while continuing to whisk. Add the salt and vanilla. Combine.

Mix the dry ingredients together, then stir into wet ingredients except water. Add water one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients at a quick pace. Add water until the batter consistency will hold up the berries, but not be too thick. Four tablespoons is the average amount of water needed.

Gently stir in the raspberries. Divide among six muffin cups (use muffin papers). Bake for 15 - 18 minutes or until golden on top.

*blueberries are a delicious substitution for the raspberries.

Nutty Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb. Using tomato juice instead of water (or as a portion) gives a cheesy flavor to these crackers.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Sally's Gingery Soy Curl and Noodle Soup

3 oz. (gluten free) noodles, dried
1 Tbsp. olive oil
1 yellow onion, large, chopped
1 Tbsp. ginger, fresh, minced
1 carrot, peeled, finely chopped
1 garlic clove, minced
4 cups water
4 Tbsp. Bill’s Best Chicknish’
2 Tbsp. tamari
1 cup Soy Curls, rehydrated
1 cup lima beans (or edamame)
1 cup soy milk, plain
¼ cup cilantro, fresh, chopped

Cook noodles in water until tender (about 5 - 8 minutes). Drain and set aside.

In a saucepan, heat olive oil. Add onion and cook until tender and translucent. Add the ginger and carrot. Saute for 1 minute. Add the garlic and saute’ for 30 seconds more (do not allow to brown). Add the stock and tamari and bring to a boil. Add the Soy Curls and lima beans (edamame) and return to a boil. Reduce the heat to medium-low and simmer until the lima beans (edamame) is tender; about 4 minutes. Add the cooked noodles and soy milk. Cook until heated through. Do not let boil.

Remove from heat and stir in cilantro. Ladle into warmed, individual bowls and serve immediately.

Serves 8

Cashew Mayonnaise

Blend together until creamy:

1 cup water
3/4 tsp salt
1/2 cup cashews
3/4 tsp onion powder
pinch of garlic powder (I use about 1/4 teaspoon)

Pour into saucepan and cook over medium high heat stirring constantly until thickened (about 5 minutes). Remove from heat and stir in:

2 tbsp (30 ml) lemon juice

Put into covered container and chill.

NOTE: I didn't wait for it to chill before making the potato salad, but did for the coleslaw... Lasts about 2 weeks in the refrigerator. I love this recipe, it is very versatile - I use it to mix in with pasta for a creamy macaroni, add some pine nuts and bake 30 minutes. I also use it as a "sour cream" for baked potatoes - when it has been in the fridge for a few days, it firms up to the same consistency. I have used it for cabbage slaw too, with good results.

Soy Free. Gluten Free. Egg Free. Dairy Free. Adjust flavorings by adding more lemon or a touch of stevia powder.

Tummy Broom Cookies

These are a delicious flax seed recipe, but in our family the favorite name for them is "Tummy Broom" cookies. They are wholesome and filling for breakfast or lunches. Who said you couldn't and shouldn't eat cookies for breakfast!

1 cup ground flax seeds
1 1/2 cups oats (gluten free)

3/4 cup oat flour (use blender to grind oats to make oat flour)

2/3 cup brown sugar OR 2 packages stevia plus 1 cup dates that are cooked in 1 cup water

1/2 tsp. sea salt

1 Tbsp. baking powder

2/3 cup almond milk (or alternative)

1/2 cup olive oil

1 1/2 tsp. vanilla

Options (choose one or two): 1 cup chopped dates; 1/2 cup unsweetened coconut; 1/2 cup chopped walnuts; 1/2 cup raisins; 1/2 cup chocolate or carob chips

Mix ingredients together by hand in large mixing bowl. When all ingredients are moist, use cookie scoop to form balls and place on baking stone. Flatten slightly with back of scoop. Bake at 350 degrees F. for 12 - 15 minutes.  

Gluten free. Dairy free. Egg free. Sugar free if desired. 

FULL of flavor and wholesome goodness! We love these cookies!

Coconut Cream Pie

Super simple, but really delicious and exotic tasting!

3 1/2 cups vanilla flavored rice milk
1/2 cup honey (or alternative sweetener of choice)
6 Tbsp. cornstarch
2 cups unsweetened coconut flakes
2 Tbsp. coconut extract

Save out 1/2 cup of the rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil and then add thickening. Cook until thick. Remove from heat and pour into a prepared pie shell.

*Pie shell ~ this is really good in a crushed walnut/oil crust that has been pre-baked until slightly toasty. No grains so it's gluten free.