Recipes

Chocolate Soy Milk

2 cups soy milk
4 Tbsp. cocoa powder
2 Tbsp. agave syrup (honey is sweeter)
1/8 tsp. Stevia powder
1 tsp. psyllium husk powder

Blend and let sit for 5 minutes. Blend again.
Serve as is or with ice.

Applesauce Cake – Gluten Free

2 eggs
2 Tbsp. flax seeds
¼ cup water
Blend, let sit 5 minutes, blend, let sit 5 minutes & blend

Add to blender:
1/3 cup coconut oil
¼ cup melted butter
½ cup grapeseed oil
1 cup applesauce
Blend well until creamy.

In a bowl blend well:
¾ cup light sugar
1 cup white rice flour
1 cup brown rice flour
¼ cup tapioca flour
½ tsp. xanthum gum
1 & ½ tsp baking powder
1 tsp. sea salt
1 tsp. cinnamon
½ tsp. nutmeg
1/8 tsp. cloves
1 tsp. coriander powder
1/8 tsp. Stevia powder

Preheat oven to 350 degrees. Add wet ingredients into dry and mix well. Bake for 45 minutes to 1 hour or until toothpick comes out clean. Cool on rack for 30 minutes or more.

Mesquite Corn Bread

1 cup organic corn meal
¼ cup mesquite meal (or amaranth or hemp flour)
½ cup white rice flour
¼ cup tapioca flour
3 Tbsp egg replacer (EnerG brand)
½ tsp. sea salt

Place all dry ingredients in a bowl and mix well.

1 cup almond, rice or soy milk
¼ cup water
¼ cup organic grapeseed oil
3 Tbsp. honey
1/8 tsp. stevia powder
2 tsp. coriander powder

Measure all wet ingredients plus Stevia and coriander into a blender and run on high for a minute or more.

Pour liquids into the bowl of dry ingredients and thoroughly mix, working out any lumps with the spoon.

Preheat oven to 475 degrees. Oil or butter a 9 inch glass loaf pan. Pour batter into the pan and bake for 25 minutes or until toothpick comes out clean. Let sit in pan 10 minutes or longer before cutting.

Tahini Pecan Cookies

Blend or process:
1/3 cup butter
2/3 cup sesame tahini
1/4 cup water
2 eggs

Add and mix:
1 tsp cinnamon
1/2 tsp Stevia powder
1 tsp baking powder
1 tsp sea salt
1/4 tsp xanthan gum
1 tsp vanilla extract

Stir in:
1 1/4 cup raw brown sugar
1/4 cup hemp flour
2 cups rice flour

Mix well and add:
1 cup chopped pecans

Preheat oven to 350 degrees. Drop by teaspoonfuls onto slightly oiled cookie sheet. Bake for 15 minutes.

Thanksgiving Loaf by CTA

First blend 3 Tbsp flax seeds in ½ cup water. Let sit for 5 minutes, blend again,

Let sit for another 5 min and blend again. 

Food process:

2 ½ cup white rice (can substitute brown rice)

1 cup walnuts  (or half walnuts, half pecans)

2 cups mushrooms

1 ½ cup parsley

1 onion

1 medium carrot

1 cup frozen green peas

½ tsp thyme, marjoram & sage

2 Tbsp soy sauce

1 Tbsp Braggs amino sauce

½ to 1 tsp salt

Place ingredients into a bowl and then fold in the flax sauce.   Add ½ cup organic corn meal to firm up mixture.

Pat the mixture into an oiled 5 by 9 inch glass loaf pan and top with ketchup or barbecue sauce (or mix the two).

Bake for 1 hour or until firm. Let stand for 15 minutes or more before cutting.

Banana-Ananda Bread

Blend:

2 Tbsp. flax seeds

½ cup water

Blend & let sit for 5 minutes, 3x’s

Meanwhile measure into a bowl and mix:

1 cup organic brown sugar

1 cup white rice flour

1 cup brown rice flour

¾ tsp salt

2 tsp baking powder

½ tsp nutmeg (freshly ground is best)

1 tsp cinnamon

1 tsp. fresh grated orange rind

Add to blender once flax seeds are creamy:

¾ cup canola oil

¼ cup melted butter

¼ cup coconut oil

2 eggs or egg replacer

1 cup ripe banana

1 tsp vanilla extract

Blend for 5 minutes

Fold wet mixture into the dry. Place into large glass bread pan that has been oiled.

Bake 350 degrees for 40 minutes or until toothpick comes out clean.

Indian Rice Pudding

2 cups purified water
2 cups rice milk
1/8 tsp salt
1/8 tsp Stevia powder
1 tsp vanilla extract
¼ tsp cinnamon
1 tsp cardamom powder 

Place above ingredients in a blender or whisk together.

Oil or butter a standard glass loaf pan.
Layer in the pan:
¾ cup white Basmati Rice
½ cup organic brown sugar
1/3 cup raisins 

Add the liquid mixture.  No need to stir. 

Bake in 350 degree preheated oven for 1 hour and then stir.
Bake 30 minutes more and stir. Bake 30 minutes longer or until firm.
Can be eaten hot out of pan or can chill in refrigerator for a few hours and then carefully loosen and turn out of pan onto a plate for serving.

Peach Cake – Gluten & Egg Free

Stir together in bowl:
1 cup white rice flour
¾ cup brown rice flour
¼ cup sweet rice flour
2 tsp baking powder
1 tsp egg replacer
½ tsp. sea salt
¾ brown sugar 

In blender combine:
1 stick butter – soften or melt
Add ¼ cup organic canola oil
1 tsp vanilla extract
1 cup rice milk

Add wet ingredients to dry and blend well
Butter 8 inch glass pie pan
Spread batter evenly
Arrange sliced peaches on top
Sprinkle with brown sugar and cinnamon

Preheat oven to 426 degrees. Place cake in heated oven for 25 minutes.
Lower heat to 350 degrees. Cook for approximately 20 more minutes
or until top looks well done. May still be moist inside, cool on rack.
 

Summer Vegetable Stew

2 onions, cut in half and sliced lengthwise
2 garlic cloves diced
3 Tbs. olive oil
Sauté for 5 minutes in large skillet

Add:
4 cups okra, leave whole but slice off tops
2 cups yellow squash sliced
1 small tomato diced
6 oz. can tomato paste
½ cup water
½ cup red wine
Few twigs of fresh rosemary
Salt & pepper to taste

Cover & cook on medium low until vegetables are soft but not overdone

Last 5 minutes add:
¼ cup fresh basil
½ cup pitted olives

Serve with garnish of fresh basil and optional grated Romano cheese

Serve with brown rice or quinoa
 

Roasted Herbed Vegetables - Serves 6
  
1 large eggplant - cut in half crosswise and then sliced long ways
3 russet potatoes - cut long ways
6 medium carrots - cut crosswise in three pieces
1 bulb fennel - cut long ways
1 large onion - cut long ways

Slice all the vegetables the long way and place in a large baking pan. Coat vegetables with either olive or grape seed oil.
Mix 1/4 cup white rice flour with:

v     1 tsp Cajun style spice mix
v     3/4  tsp sea salt
v     1/4 tsp black pepper
v     1/2 tsp Italian herbs
v     1/4 tsp dill weed

Sprinkle the flour mixture onto the vegetables and coat vegetables by hand. Drizzle a little more oil on top of that. Bake at 425 degrees for 45 minutes.
Remove from oven and let sit in pan for 10 minutes before serving.
 

Goji Morning Salad - Serves 2   

2 large Granny Smith Apples
1/4 cup dried Goji Berries
1/4 cup black walnut pieces or regular walnuts
1/4 cup ground flax meal (best prepared fresh)
1/4 cup vanilla flavored soy creamer

Goji berries are best softened. Pour boiling water over portion and let soak for 5 minutes. Dice apples and mix in a bowl with Goji and walnuts. Moisten with soy creamer. Let sit for 10 minutes so Goji Berries soften. Add flax meal and serve.
 

Way Ahead Smoothie - Serves 1

1 cup vanilla soy milk
1/4 cup water
1/3 cup frozen or fresh blueberries or strawberies
1/4  tsp Stevia extract
1 tsp Spirulina powder
1 tsp Maca powder (optional)
1/4 tsp Blue Green Algae
1/2 tsp Psyllium Husk powder

Place in blender, mix on high for a few seconds, let sit for 5 minutes and blend again.


Char Tara's Super Tasty, Ever-evolving Balls

Grind in food processor or chop coarsely:
2 TBS almonds
3 TBS chocolate chips
Set aside

In food processor or bowl mix:
1/3 cup Sunflower Seed or Almond Butter
1/4 cup maple syrup
14 drops Stevia

Blend in dry ingredients:
2 TBS Spirulina Powder*
1/2 Tsp Blue Green Algae*
3 heaping TBS hemp seed powder*

Fold in:
Ground almonds and chocolate chips
Mold into balls:

Mixture should cling together in small clumps, be wet enough to mold into balls and dry enough to not stick to your hands.  If too wet, add more dry ingredients; if too dry, add more nut butter or maple syrup.

*The Spirulina and Blue Green Algae can be obtained at www.VitaCost.com *Nutiva Organic Hemp Protein Powder, available at www.vitaminshoppe.com


Deeply Satisfying Curry Potato Soup 

2 cups leftover Mashed Potato (best if lumpy)
1 cup Silk soy milk
1/2 cup water (adjust)
1 medium onion, chopped
4 large cloves of garlic, minced
3 tbs grape seed or safflower oil
1 tbs curry powder
1 tsp dill weed
Salt and pepper to taste
     1. Sauté onion and garlic in oil until tender.
     2. Add curry and dill weed, sauté another minute or two.
     3. Add soymilk and heat to near boiling.
     4. Stir in mashed potatoes.
     5. Once blended, simmer for 10 minutes.
     6. Add water if you want the soup thinner.
     7. Adjust the salt and pepper to taste.


On Purpose Pumpkin Pate 

1/2 cup shelled, soaked pumpkin seeds
  *cover seeds with pure water, soak for 3 hours, rinse & drain
1/2 small onion
2 cloves garlic
Half lemon
2 tbs. olive oil
1 ripe avocado
Handful of cilantro
1/4 tsp Italian herbs
1/4 tsp of a seasoning mix (I used Trader Joe's 21 Seasoning Salute)

Salt and pepper to taste.
Place all ingredients in a food processor until smooth. This takes about 5 minutes.
Enjoy as a dip, a spread or a topping for salad.
*Soaking the seeds makes them more digestible.



Brown Rice Apple Salad

2 cups cooked Brown Rice
2 apples cored & chopped
2 TBS finely diced onion
2 stalks of celery chopped
1/8 cup raisons or black currents
½ cup Veganaise (I use organic)
¼ cup fresh basil chopped
½ tsp dry tarragon
Salt and pepper to taste
½ cup walnut halves to lay on top

     1.     Place Veganaise in bowl and add vegetables and spices
     2.     Stir in dried fruit
     3.     Mix in brown rice
     4.     Adjust salt and pepper to taste

½ cup coconut oil
¼ cup canola oil
½ cup raw brown sugar
¼ cup xlylitol
1 tsp vanilla extract
Mix all together in bowl

Put in blender, 4 heaping Tbsp flax seeds with ½ cup water,
Let sit for 5 minutes and blend again
Fold into oil sugar mixture
Add ½ soy milk or yoghurt

Stir together in separate bowl:
1 cup brown rice flour
½ cup sweet rice flour
1 Tbsp hemp flour
½ tsp xanthum gum
¾ tsp salt
2 tsp baking powder

Blend dry ingredients into wet and mix well.

Add
2/3  cup chopped dried fruit
1/3  cup chopped nuts

Preheat oven 350 degrees

Let batter sit for about 15 minutes

Drop by spoonfuls into oiled cookie sheet.
Bake about 10 minutes at 350 degrees. 
Leave in pan for a few minutes before using spatula to cool on wire rack.



Ingredient Finder
Stevia-large quantity 905-634-8976 www.SteviaCanada.com small bottles at VitaCost
Spirulina Powder, Blue Green Algae, Goji Berries, Flax Seeds, Psyllium Husk powder www.VitaCost.com