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Use either Rice, Soy or Whole Wheat macaroni. Have 4 cups cooked.


2 cups water

2/3 cup of nutritional yeast

1/4 cup of Olive oil

1/4 cup canned sweet red peppers (optional)

2 TBPSN cornstarch

2 TBSPN lemon juice

1 tsp onion powder

1/2 tsp garlic powder

2 tsp salt


In a blender, blend all ingredient together until very smooth. Pout into saucepan and cook over medium high heat until thickened, stirring constantly.

Add the cooked macaroni and stir thoroughly. Once mixed serve while hot.




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I have a Quesadilla cooker and wondered what I would do with it as we don’t use cheese. These turned out really well though be careful not to over fill them (yeah right like I could manage that). I used them for a packed lunch and cut the Quesadilla’s in pieces with kitchen scissors along the lines made by the cooker. You can still easily make these in a non-stick frying pan. I will be experimenting with other Quesadilla recipes in the weeks to come. Need to use the cooker or declutter my kitchen pantry.

  • Whole wheat tortillas (looks for options with little added fat or sugar
  • humus (I added roasted red peppers and garlic to my recipe)
  • Salsa (use your favorite or make fresh)
  • finely chopped sweet peppers
  • finely chopped cilantro (optional)

Place one tortilla in Quesadilla cooker or on non stick skillet over heating element. Spread 2 TBSPNs Humus over the tortilla (mainly in the center if using the Quesadilla cooker) then spread 1 -2 TBSPNs salsa on top. Add 1/4 cup of chopped sweet peppers and cilantro to taste. Top with second tortilla. If using skillet cook until golden brown on one side and then flip carefully and brown the other side.

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My brother-in-law came to visit and brought some fine tasting Almondaise with him that he had made. So I am posting his recipe first. Of course not to be outdone I had to come up with my own. Actually I wanted to lower the oil content. It is not as “mayo” textured as Mark’s but works well.

Mark’s Almondaise

  • 1/2 cup blanched almonds
  • 1/2 cup water
  • 4 gloves garlic
  • 3 TBSPNs fresh lemon juice
  • 1/2 tsp Vege-Sal
  • 1/2 tsp spike or other vege seasoning
  • Dash of Cayenne
  • Black pepper to taste
  • 3-4 cups olive oil

Blend all the ingredients except the olive oil together until smooth. Slowly drizzle in the oil with the blender going until you get it all nice and thick and creamy.

Suzy’s alternative

  • 1 cup blanched almonds
  • 3 oz olive oil
  • 5 oz water
  • 1/2 tsp sea salt or Vege-Sal
  • 1 tsp onion powder (optional)
  • 1 tsp garlic paowder (optional)
  • 1/4 cup of lemon juice

Blend all ingredients except lemon juice and half the water until smooth. Then add the rest. This will thicken up a little in the fridge. If you want it a little smoother or thinner add a couple ounces more oil initially.

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Making your Pizza Crust.

I use a bread machine but you can also make them by hand.

If I am in a hurry I just have the bread machine mix the dough but do not allow it to rise more than 5 minutes.

I have experimented with a Pizza stone the last two times. It has worked very well.

Preheat Oven and Pizza stone to 500 degrees F for 30 minutes.

Mix your dough. When mixed roll or hand shape out flat the size of your pizza tray or stone. Use a little flour to stop sticking on the counter surface or board. I place a little cornmeal on the tray or pizza stone just before placing the dough on top.

Deep Dish Pizza Crust

In the order that your bread machine recommends, add the following:

1 cup luke warm water

1/4 cup olive oil

1/2 tsp salt

3 cups Whole Wheat flour

1 TBSP of Vital Wheat Gluten (also known as Gluten Flour or bread improver)

1 1/2 tsp Raw Sugar

1 1/2 tsp of active yeast

Thin Crust Pizza Dough

2/3 cup warm water

1 TBSP Olive Oil

1/4 tsp salt

2 cups of Whole Wheat flour

1 TBSP Vital Wheat Gluten

1 tsp raw sugar

1 tsp active yeast

Toppings: I use two different types of bases for the pizza topping, either tomato paste or pesto sauce.

Roll or hand shape the dough to fit on the pizza tray or stone. Spray the top of the dough with a touch of olive oil (just a light mist). Spread the topping base evenly over the dough. If using tomato paste then spread evenly with pizza seasoning or a combination of italian herbs, dehydrated garlic and onion, and red chili flakes as desired.

After this top with a combination of the the following thinnly sliced: fresh or canned mushrooms, onions, spring onions, olives, artichokes, broccoli, peppers, tomatoes, roasted red peppers, pineapple

Baking: This can then be baked how it is or topped with soy or imitation cheese or a Tahinni Cheese (recipe to follow). bake until cooked about 7 -10 minutes if the oven if preheated to 500 degrees F.

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Hello. I have been asked by many people over the years for copies of my recipes. I have decided that this would be an interesting and convenient way to do so. So enjoy and together we can have fun making up more recipes. Suzy

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