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Archive for February, 2010

Walnut Flax Cookies

This recipe is adapted from one by Neil Nedley.

2 1/2 cups of walnuts (ground)

1/3 cup flax seeds (ground)

1/3 cup flax seeds whole

2/3 cup whole wheat flour (preferably pastry flour)

1 tsp salt

1/3 cup carob chips (or unsweetened Dark Chocolate Chips) can add 1/3 cup raisins as substitute or just add them as well.

3/4 cup Maple Syrup (or honey with 2 tsp of Maple syrup flavoring)

2 tsp Vanilla

Gluten Free version (Substitute the following for whole wheat flour)

1 cup brown rice flour

2 TBSP corn starch

Mix all ingredients together well. Place on sprayed cooking tray in heaped tablespoons. Shape into cookie shapes.

Bake at 350 F  for 20 – 25 minutes until golden brown.

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1 1/2 cup Soymilk

2 1/2 TBSP of low salt soy sauce

1/8 tsp Garlic powder

1/2 McKay’s beef style seasoning (vegan)

Mix together and bring to slow rolling boil in medium size saucepan.

1/2 cup Soy milk

4 TBSP unbleached white flour

Mix together and then add to boiling milk mixture and whisk well until thickens.

1 cup onions chopped.

1 cup mushrooms (canned) or 2 cups of fresh sliced or whole small buttons

10 oz gluten strips or morning start “beef “strips

Saute together until onion is clear and mushrooms are cooked through. Add the sauted mixture to the gravy and mix well.

Serve over whole wheat noodles or cooked brown rice.

Thanks to Lifestyle Centers of America for the recipe.

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Tofu Lasagna

12 whole wheat lasagna noodles

Spaghetti sauce ( use two large bottles of a low salt, chunky tomato sauce or you can make it from scratch)

Cashew Cheese (see recipe below)

2 pounds Tofu ( I use firm or medium firm tofu)

Crumble or mash the tofu and the add the cashew sauce and mix well. You can add some fresh spinach (10 oz) or frozen spinach. I prefer the fresh but frozen is ok.

Layer as follows in large Lasagna pan:

Thin layer of spaghetti sauce

Lasagna noodles (3)

1/2 of the Cashew cheese sauce

Lasagna noodles (3)

spaghetti sauce

Lasagna noodles (3)

Remaining Cashew Cheese Sauce

Lasagna nodles (3)

Spaghetti sauce.

Bake 350 for 45 minutes.

Cashew Cheese Sauce

Blend together the following ingredients until smooth and well blended.

1 1/2 cups of soy milk

1 1/2 cups of raw cashews

1/3 cup of lemon juice

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

3 TBSP nutritional yeast flakes

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Cheese Sauce

2 cups of water

2/3 cup of nutritional yeast

1/4 cup of olive oil

2 TBSP corn starch

2 TBSP lemon juice

1 tsp onion powder

1/2 tsp garlic powder

2 tsp salt.

Blend all above ingredients together until very smooth. Pour into saucepan and cook over medium heat until thickened, stirring almost constantly. When thickened add cooked macaroni and stir thoroughly.

8 cups of cooked whole wheat macaroni (or until desired sauce/noodle consistency)

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