Pathfinders Corn Dog Dip

 

Corn Dog Sauce

 Corn Dog Sauce

1 Cup Mayonnaise

1 1/2 cups small curd cottage cheese

1 Tbl. Green pepper, chopped fine

1 Tbl. Pimento, chopped fine

1 Tbl. Green onion chopped fine

2 Tbl Parsley chopped fine

2 Tbl lemon juice (fresh)

Salt to taste

Turmeric to taste (and adds color)Yellow food color if more color desired

Mix ingredients well, and store in the refrigerator.

Walnut Olive Pate'

 1 can drained Black olives

1 cup Walnuts

1/4 raw onion

Whatever pasta sauce you like and add till you get the consistency you want...

Put everything in to a food processor till smooth. Use for sandwiches, and use it as a dip.

 

Indian Spiced Chickpeas and Spinach

(Recipe by Linda Sloop, R.D.)

Ingredients

1 tsp. olive oil ½ salt

1 onion, chopped 2 Tbs. almond butter

1 ancho (or Anaheim) pepper, chopped 1 14 oz. petite diced tomatoes

3 cloves garlic, minced 2 14 oz. cans chickpeas

1 Tbs. ginger, finely grated ginger 1 ½ c. water

2 tsp. cumin 10 oz. fresh baby spinach

1 tsp. coriander chopped

1 tsp. tumeric Cooked brown rice for

1 tsp. fenugreek serving

Preparation

Heat oil in a large pan over medium heat and sauté the onion and pepper, stirring frequently until onion is soft and starting to brown. Add the garlic and stir for another minute. Add the ginger, cumin, coriander, tumeric, fenugreek, and salt. Continue to cook, stirring for another 2-3 minutes. Add the almond butter and stir until it is well mixed in. Add the tomatoes, chickpeas, and 1 ½ c. water. Continue to cookfor about 10 minutes to allow the flavors to blend. Add the spinach and cook for another 5 minutes or just until wilted.

Serve over cooked rice. Makes about 7 cups.

Kale Soup

2 pounds of washed and stemmed kale

1 very large onion-diced

4-5 large garlic cloves-sliced

2 med/small carrots-diced

2 stalks celery-diced

The kale was steamed separately in my x 12 qt pot because there was so much.

The other veggies were sautéed in a small amount of olive oil until onions were clear.

I then blended the veggies and the kale (including the water it steamed in) (required 3 batches in the blender) with 2 cups vegetable broth (that’s all.

After returning everything to the pot, add:

1/4 cup nutritional yeast, 2 Tbsp + 2 tsp of McKay’s chicken seasoning (it’s vegan) and 1 tsp dried Basil.

Simmer it all together for a few more minutes and thin it with a little more water. May add unsweetened plant milk as desired.

Thousand Island Dressing

1 pkg tofu, firm, Mori-nu silken

¼ c soy milk powder

4 T lemon juice

3 T turbinado sugar

5 T tomato sauce

2 T olive oil

1 tsp paprika

1 ½ tsp sea salt

½ tsp onion powder

½ tsp garlic powder

6 T water

½ onion, finely chopped

1 T parsley flakes

Bland all ingredients except chopped onions and parsley flakes. Pour tofu mixture in a bowl. Add onions and parsley flakes and mix well. Keep it in a refrigerator up to 1 week. Delicious!

Vegan Breakfast Sausages

3 1/2 cups water

1/4 cup soy sauce (or to taste)

1/4 cup nutritional yeast flakes

2 tablespoons oil

1 1/2 tablespoons onion powder

1 tablespoon maple syrup or honey, (opt.)

1 tablespoon dried sage

1 tablespoon Italian seasoning

1 teaspoon ground fennel or less

1 1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional)

3 1/2 cups quick-cooking oats

Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.

Combine all ingredients, except oats, in a medium saucepan; bring to a boil over high heat.

Remove from heat; add oats and stir well. Allow mixture to sit 5 minutes.

Use a regular canning lid ring to form patties; place on prepared baking sheet. Bake 15 minutes; flip sausages and bake an additional 10 minutes.

Makes 10 servings.

TIP: Vary amount of the cayenne pepper to change the spiciness.

Both recipes have better texture when put in the refrigerator after then have cooled for a few hrs before using, or overnight. When heating, spray a frying pan with cooking spray and heat til warmed throughout.

Oat Burgers

3 1/2 cups water

3 1/2 cups water

1/4 cup soy sauce or tamari; to taste

1/4 cup nutritional yeast flakes

2 tablespoons oil

1 1/2 tablespoons onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional)

3 1/2 cups quick-cooking oats

Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray.

Shape into patties and bake for 30 mins then turn over and bake another 15-20 mins, must be firm.

They are best the next day or after being refrigerated for a few hrs as they have time to have a better texture.

Makes 10 servings.

TIP: Vary amount of the cayenne pepper to change the spiciness.

After they cool down, you can freeze them. Just put in plastic bag.

for Swiss stake, saute onions and mushrooms, Pepper etc. and put over burgers just before serving. Also you can make crumbles by chopping them up in an food processor to the size you want and you can use them with taco seasoning and use in taco, etc.

Loma Linda Sandwich Spread

 

Super delicious!

• ▢ 15.5 ounces chickpeas drained
• ▢ 3.8 ounces sliced black olives drained
• ▢ 6 ounces tomato paste
• ▢ 3 1/2 ounces firm tofu
• ▢ 2 tablespoons peanut butter
• ▢ 1 teaspoon Lemon juice
• ▢ 1/2 teaspoon celery seeds
• ▢ 2 ounces pimentos
• ▢ 1 teaspoon Onion powder
• ▢ 1/2 teaspoon accent , (optional has msg, increase the salt to taste.)
• ▢ 1/4 teaspoon sea salt
• ▢ 1/2 teaspoon Braggs vinegar

Instructions

• Mix all ingredients in a food processor. This stays fresh in the refrigerator for up to a week.

Flax Seed Crackers

 

2 cups ground flaxseed 
1 cup water: start with 3/4 c. and add more as needed 
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder


Mix dry ingredients together and mix well. Slowly add water until you have a nice roll of dough. Roll out on parchment paper until quite thin. Bake at 350 degree oven until done according to your preference (about 10 minutes).

Whole Wheat Coconut Sticks

 

 Vegan Thai Green Curry with Tofu & Vegetables

INGREDIENTS

• ▢ 14 ounces Tofu Extra Firm
• ▢ 1 tablespoon Oil
• ▢ 2-4 tablespoon Green Curry Paste adjust amount based on spice preference
• ▢ 1 can Coconut Milk 14oz
• ▢ 1 tablespoon Brown Sugar
• ▢ 2 tablespoon Soy Sauce or Tamari for gluten-free
• ▢ 8-10 Kaffir Lime leaves crush to release oil
• ▢ 1 cup Green Bell Pepper seeds removed and cut into 1 inch squares
• ▢ 1 cup Red Bell Pepper seeds removed and cut into 1 inch squares
• ▢ 1 cup Broccoli cut into florets
• ▢ 1 cup Zucchini slit in half and sliced, optional
• ▢ 12-15 Thai Basil Leaves
• ▢ 1 tablespoon Lime juice

INSTRUCTIONS

1. Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.

2. Heat a medium pot on medium-high heat. Add oil and then add the green curry paste. Stir it.

3. Add ½ can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, brown sugar, soy sauce and Kaffir Lime leaves. Stir well.

4. Add the red bell pepper, green bell pepper, broccoli and zucchini. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.

5. Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.

6. Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves. Thai Green Curry is ready to be enjoyed over jasmine rice.

 Farro – Cabbage Slaw

(by Linda Sloop, R.D.)

Ingredients

¼ c. whole faro

½ tsp. salt divided

2 1/2 c. water

¼ head red cabbage, thinly shredded or chopped

1 crisp apple, diced

¼ c. raisins or dried cranberries

½ c. fresh cilantro leaves

¼ c. fresh lime or lemon juice

2 Tbs. olive oil

Preparation (makes about 5 cups)

1. Bring faro, ¼ tsp. salt and water to a boil; reduce heat, cover and simmer for about 30 min. Drain any excess of water and allow faro to cool (makes about 2 cups).

2. Combine the rest of the ingredients (including rest of ¼ tsp. salt) in a bowl and mix well.

3. Add the cooled faro and mix again. Allow flavors to blend and serve.

Vegan Master Cookie Recipe

 

Cauliflower Green Pea Salad

1/2 c. Tofutti vegan sour cream

1/4 cup Veganaise

1 packet Truvia (stevia)

2 teaspoons apple cider vinegar

1/4 teaspoon salt

1/2 tsp Lawry seasoned salt

1 4oz jar of diced pimento’s, drained

2 16 oz bags frozen green peas , thawed

1 sweet onion diced fine

3 stalks celery, diced fine

1 1/2 c. cauliflower chopped small

3/4 cup shredded Daiya vegan cheddar cheese

Imitation bacon bits(optional)

Mix the first 6 ingredients together to make the salad dressing. Stir in the the remainder of the ingredients.