Archive for February, 2012

These are really great gluten free and healthy pancakes.

1 cup Garbanzo beans (chick peas) that have been soaked over night (not cooked or canned)

1/2 cup of peanut butter

1/4 cup of brown sugar or agave nectar

1 tsp salt

2 tsp baking powder

Put 1 cup water (if using agave nectar use 3/4 cup)  in the bottom of a blender and then add all the above ingredients.  Blend until very light and pourable. If needed add a little water to get right consistency.

Drop in 1/2 cup amounts on heated (moderate) non stick griddle or skillet. When bubbles have formed and then burst they are ready to turn. Flip carefully. Brown on other side. Serve with berry sauce and cashew cream given earlier in blogs.


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It was a cool snowy day. Served with fresh whole wheat bread it warmed one up just right.

In a large pot:

1 finely chopped onion

4 gloves of garlic crushed

2 Vegan/low sodium vegetable stock cubes

1/4 cup water

Allow to sweat until onion and garlic are cooked. Around 2 minutes.


1/2 tsp red chilli flakes

1/2 tsp smoked paprika

Allow to saute another 1 minute.


2 large carrots sliced

3 celery stalks sliced

Saute for another 2 minutes.


3 – 4 cups of  finely chopped collards (about 1/2 bag of purchased chopped collards)

6 cups water

2 cups of cooked Lima beans or great northern beans. If canned rinse first.

pinch of salt (if using home cooked Lima beans).

Allow to simmer for 20 minutes.

Add: 2 sliced medium vegetarian sausages. (for Gluten free leave out the sausage or use a bean based one I will post recipe for this later)

Allow to simmer 5 minutes further.

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Vegetarian Sausages

Place in a large bowl:

2 1/4 cups vital wheat gluten flour

1/2 cup of nutritional yeast

1/4 cup garbanzo/chick pea flour

2 TBPSN low sodium vegan chicken seasoning (see recipe miscellaneous)

1 tbs fennel

1 tsp smoked paprika

1 tsp Italian seasoning

1/2 tsp red pepper flakes

In blender:

2 cups water

3/4 cup walnuts

Pour blended ingredients into dry ingredients and mix together well.  Scoop 1/2 cup amounts into your hand and shape into sausage shapes. place in aluminum foil and roll up. Steam for 3o minutes. Remove from foil to store in fridge in containers or freeze. I vacuum sealed mine. Can grill or lightly brown in skillet or use in recipes. I have a couple to follow.

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So the question became what to do with all the carrot pulp after making the juice. Well here is my answer. Allen appreciated it. These are per Allen not too sweet but very pleasant. No processed sugars or oils and gluten free. Yeah.

1 cup grated carrot or carrot pulp from juicing

1/2 cup soy milk

1/2 cup agave nectar

2 cups unsweetened coconut

1/4 cup soy flour

1/4 sweet sorghum flour

1 TBPSN corn starch

pinch salt

1 tsp almond flavoring


Preheat oven to 325.

Mix all the ingredients together. Form into balls and place on lightly sprayed cookie sheets or Demarle SilPat. Bake for 35 minutes until golden brown.


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2 beets

2 large carrots

1 cup strawberries

8 kale leaves

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This one was a real surprise. It was great despite what I thought it would be originally.

Getting started.

1 large sweet potato

1 large carrot

2 red bell peppers/capsicums

1 large beet

1 kolhrabi

1 cup strawberries

2 apples

1 orange (peeled)

The great looking and tasting juice

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6 carrots

4 apples ( I have been using Gala)

1 orange (peeled)

1/2 ” ginger root

1 cup spinach leaves

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