Mushroom and Onion Gravy

Ingredients:

2c onions, chopped

2c water (plus some to de-glaze onions)

3c chopped or sliced mushrooms

2T minced garlic

1t soy sauce

1T cornstarch

1T nutritional yeast

To Make:

Caramelize the onions on a low heat in a dry pot.

As they brown to the bottom of the pan de-glaze with small amounts of water and use a wooden spoon to lift the browned onions from the bottom of the pot. This will add lots of flavour to the gravy.

Add the cornstarch to  1c water and mix.

Add all ingredients to the pot, bring to a boil then simmer for 30 minutes.

Serve over Seitan or mashed potatoes.

Holiday Seitan in slow cooker

Ingredients:

3c vital wheat gluten

1/2 c garbanzo flour (= chick pea flour)

1/2 c nutritional yeast

1T poultry seasoning

1t paprika

1t cumin

4T garlic powder or minced garlic

2c water 

1T soy sauce

To Make:

Mix dry ingredients in a bowl.

Mix water and soy sauce.

Add wet ingredients to dry and mix.

Knead for 3 minutes. Add more water 1T at a time if needed.

Let rest 10 minutes.

Knead one more minute then shape into an oval and place on top of Rice dressing in slow cooker. It will cook at the same time as the rice on Low for 6 hours.

Serve with Rice Dressing, Mushroom Gravy and Cranberry Sauce.

Rice Dressing in slow cooker

Ingredients:

2c parboiled rice

1T canola oil (we use organic)

1T poultry seasoning

1/4 c nutritional yeast

3c sliced or chopped mushrooms (we use crimini)

2c chopped onion

3c chopped apples

1/2 cup dried cranberries

1/2 cup pecan halves

5c vegetable broth

To Make:

Add rice and oil to slow cooker and mix

Add poultry seasoning, nutritional yeast and mix

Add remaining ingredients except broth.

Add broth last.

Turn on heat to low and cook for 6 hours.

Note: If you are making this up to transport for cooking add all ingredients except broth.

Add broth When you arrive to prevent spilling during transport.

 

Seitan Breakfast Patties

Makes 8-10 patties.

Ingredients:

2 cups vital wheat gluten

1/2 cup chick pea flour

4T nutritional yeast

2T brown sugar

1T dried sage

1T dried minced onion

1T garlic powder

2T dried parsley

1t salt

1/4 cup tahini

1 1/2-2 cups water

To Make:

Add all dry ingredients to a bowl and mix with a whisk

Add all wet ingredients and stir

Add wet ingredients to dry ingredients and mix until a ball forms

Knead for 3 minutes

Let rest for 10 minutes

Knead for 1 minute and divide (cut) into 10 portions. Form each portion into a ball then squish the ball into a patty.

Put in a steamer with parchment paper under each layer.

Steam for 30 minutes.

Serve or refrigerate or freeze.

Asian Dumplings

Asian Dumplings (makes approx. 200)

Ingredients:

3 cups mushrooms, chopped

1/3 block firm tofu

1 Tbsp minced ginger

2 Tbsp mince garlic

3 Tbsp smooth peanut butter

2 Tbsp soy sauce (we use mushroom soy)

1 Tbsp rice vinegar

1 cup unsalted raw sunflower seeds

4 green onions, chopped

Vegan won ton wrappers (we use Sun On Food Company brand)

To Make:

Add all but last 3 ingredients to food processor with S blade and puree.

Add onions and sunflower seeds and pulse to mix in but still leave the texture intact.

Wet the edges of each won ton wrapper with water.

Add 1 heaping teaspoon of filling to each wrapper and pinch the edges together around filling.

Put on parchment paper in a steamer (you can do multiple layers) and steam for 20 minutes.

We put it in a steamer over basmati rice and they are done when the rice is cooked. You can mix 1 tsp of curry into the rice if you prefer.

Serve as soon as they are cooked.

Note: this filling will fill about 200 dumplings so unless you have a large gang or want to eat it for multiple nights you might want to cut the recipe amounts down or freeze part of it. I freeze the filling (without the green onion) in one cup mason jars. The contents of each jar will fill 30 dumplings.

Peanut Sauce (second version)

Peanut Sauce (second version) makes 7 cups.

Ingredients:

3 cups natural peanut butter (pour the oil off the top)

1/2  cup lime or lemon juice

1tsp-1Tbsp chili flakes

1/2 cup brown sugar

2 cups water

1/4 cup soy sauce (I use mushroom soy)

To Make:

Combine all ingredients in a food processor or large blender.

Blend until completely mixed.

Serve over asian dumplings, over rice, over pasta, or spread on toast.

Kale Pesto

Ingredients:
4 cups chopped de-stemmed kale
1 cup walnuts
1/2 cup nutritional yeast
1 TBSP minced garlic
1 TBSP canola oil
1/4 cup water
1 TBSP mushroom soy sauce (or soy sauce or tamari or Bragg's aminos)
1/4 cup lemon juice

To Make:
Puree all ingredients in a blender or food processor.
Makes 2 cups.

Serve as a dip, on pasta, on potatoes or on a crusty bread.

NOTE: We bought a bunch of kale at the market this morning and it made 12 cups of chopped, de-stemmed packed kale.

Squash Apple Soup with Maple Syrup

Ingredients:
4 cups cooked squash (pictured is Grey Ghost from our local farmers' market)
2 cups chopped apple
6 cups water
1 cup maple syrup
2 Tbsp ground cinnamon
2 tsp salt

To Make:
Add squash, apple and water to a slow cooker and cook on low for 6 hours
Add maple syrup, cinnamon and salt.
Puree with immersion blender.
Serve warm with salt and pepper on the side.

Tomato Eggplant Soup

Ingredients:
8" eggplant, chopped
3 med onions, chopped
1 roasted red pepper
28 oz diced tomatoes
1/4 cup lemon juice

5 cups water
1/4 cup tahini
Optional
2 Tbsp minced garlic
2 tsp salt
1 Tbsp oregano

To Make:
Add first 6 ingredients and any optional ingredients to slow cooker.
Cook on high for 5 hours or low for 8 hours.

It can be served chunky or puree with immersion blender and blend in tahini to make it thick and creamy.

Note:
This is appropriate for Dr Fuhrman's "Eat to Live" plan.
If you want to omit the tahini for Dr McDougall's plan add one boiled potato to 1 cup of water and puree in a blender and add it to the soup to make it creamy.



There is no salt in this soup so I serve it with salt and pepper on the table in case anyone wants to add salt.

Spicy Peanut Sauce

This can be used as a dipping sauce, with rice and : or as a pasta sauce.

Ingredients:
2 cups natural peanut butter
1/2 cup lime juice
1 tsp - 1 TBSP chili flakes (depends how spicy you like it)
1/2 cup brown sugar
1 cup water
optional:1/2 cup low sodium soy sauce-omit if trying to reduce salt

To Make:
Blend all ingredients in a blender or food processor.
Serve immediately or refrigerate until serving.
Makes 4 cups.

Coco Bits (instead of bacon bits)

Ingredients:

4 cups unsweetened sliced dried coconut

8 Tbsp tamari

4 Tbsp water

4 Tbsp maple syrup

1 Tbsp + 1 tsp liquid smoke

To Make:

Preheat oven to 350 F

Combine all wet ingredients.

Add the coconut and let marinate.

Spread out on cookie sheet.

Bake 10 minutes the remove and turn over.

Put back in oven for 5 minutes then remove and turn over.

Keep removing and turning every 5 minutes until brown.

Let cool before putting is container for storage.

Use in place of bacon bits on salad.

Mushroom Caps Stuffed with Mock Tuna

Ingredients:
2 cups raw sunflower seeds, soaked 2 hours then drained and rinsed.

1 Tbsp dehydrated chopped onion

1 Tbsp nutritional yeast

1/2 cup tahini

1 Tbsp tamari

2 tsp kelp or dulse

1 tsp ground black pepper (less if you don't like pepper)

1 Tbsp lemon juice

To make:

Put the sunflower seeds in a food processor and pulse with the S-blade.

Pour all ingredients into a bowl and mix.

Refrigerate for 1 hour or more prior to serving.

We use this for sandwiches, on crackers or sliced vegetables for a snack or stuff mushroom caps. Large mushroom caps can be cut in 4 for easy serving and eating.

Sweet Potato Hummus

Sweet Potato Hummus

First way for Tahini lovers.

1 1/2 cup cooked garbanzo beans, rinsed and drained

2 cups cooked and peeled sweet potato

1T minced Garlic

2T lemon juice

1/2 cup tahini

1 tsp cumin

1/3 cup dried parsley

Puree all ingredients and refrigerate for up to 5 days or freeze. 

2nd way for peanut butter lovers.

1 1/2 cup cooked garbanzo beans, rinsed and drained

2 cups cooked and peeled sweet potato

1T minced Garlic

2T lemon juice

1/2 cup peanut butter

Puree all ingredients and refrigerate for up to 5 days or freeze. 

Chocolate Strawberry Ice (not) Cream

Ingredients:

1/2 cup pitted dates

2 cups almond milk (we used original)

2 cups strawberries

1 Tbsp vanilla

1/2 cup cocoa powder

 

To Make:

Add pitted dates and almond milk to blender and blend.

Add vanilla and cocoa powder and blend.

Add strawberries and blend.

Pour into serving bowls or a container to store in freezer.

Note: you can also use soy, hemp or rice milk.

Bowls of Chocolate Strawberry Ice (not) Cream in the freezer waiting for dinner guests to arrive.

Spicy Red Molé

Add peppers to a dry pan on medium heat and let brown

Add tomatoes, garlic and onion and bring to a simmer for 5 minutes

Spicy Red Molé

Ingredients:

5 dried Ancho peppers, de-stemmed

5 dried Arbol peppers, de-stemmed

5 dried Guajillo peppers, de-stemmed

3 Tomatoes, quartered

2 Tbsp minced garlic

1/2 cup chopped red onion

1/2 cup whole almonds

1/2 cup raisins (or more if you like it sweeter)

1/2 Tbsp ground cumin

1/2 Tbsp ground cinnamon

1 tsp salt

1/2 tsp ground black pepper

1 Tbsp Cocoa powder

4 cups water

To Make:

For a milder sauce remove seeds from peppers

Rinse and dry peppers

Add peppers to a dry pan on medium heat and let brown

Be careful not to let them burn by turning often

Add almonds and raisins

Add tomatoes, garlic and onion and bring to a simmer for 5 minutes

Add all ingredients to blender and blend until there are no lumps

Return all ingredients to the saucepan and bring to a boil then let simmer for 30 minutes stirring occasionally.

For best results, make this the day before you serve it so flavours can blend.

Serve at room temperature with Quesadillas.

Corn Tortillas/Quesadillas

 Cook each tortilla in a dry pan.

Add Daija Shreds to bottom half of each Quesadilla

Top each with a second tortilla

Warm in the oven until Daiya is melted

Corn Tortillas/Quesadillas

(makes approx. 18 4 inch tortillas per batch)

Ingredients:

2 Cups Instant Masa Flour (we use Gouda brand)

1 3/4 cup water.

To Make:

Place the Masa Flour in a bowl.

Add the water. 

Mix with a spatula until mixed then continue mixing with hands for complete even batter.

Roll mix into one inch balls.

Press each ball between 2 flat surfaces. We have a tortilla press lined with plastic but 2 cutting boards would do the trick.

Cook in a medium-hot dry (no oil or water) pan until dry and tortilla starts to brown.

To make Quesadillas

Add 1 Tbsp /Daiya shreds to half of the tortillas and place on a cookie sheet

http://www.daiyafoods.com/

Top with the other half of the tortillas.

15 minutes before serving place in a 350F oven to melt Daiya. 

Cut each quesadilla in half and serve with Salsa of choice.

Note:

This is a great menu for a picnic.

A new video from Dr Gregor

Introduction from the website states
A presentation by Michael Greger, M.D..
Dr. Greger has scoured the world's scholarly literature on clinical nutrition and developed this brand new talk of the latest in cutting edge research. Focusing on studies published just over the last year in peerreviewed scientific nutrition journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease In an engaging interactive quiz show format.