Recipe adapted from: Vita-mix Recipe Book. Pg. 29 Ingredients: 1 cup water 1 cup non-dairy milk such as soy milk 2 cups fresh greens such as kale, collards, or spinach 1 cup strawberries, frozen 2 each banana’s. fresh or frozen 1-2 tbsp. Tart cherry concentrate Optional
From Christinacooks.com Ingredients:Toasted sesame oil, to coat pan8 ounce block of tempeh, cut into thin squares Apricot Mustard: 4 tablespoons stoneground mustard4 tablespoons unsweetened apricot preserves1 teaspoon fresh lemon juicesea salt2 teaspoons brown rice syrup Fresh greens (I like arugala, spinach, or mustard greens)
Makes 4 servings 1-2 tsp canola oil 1 lb firm tofu, patted dry and mashed 1 cup chopped vegetables (broccoli, bell peppers, mushrooms, onions, tomatoes, etc.) ¼ tsp turmeric 1 tsp onion powder ½ tsp Bragg’s Liquid Aminos or sea salt 1 tsp nutritional yeast flakes
Recipe from: The 30 Minute Vegan By: M. Reinfeld & J. Murray, pg. 240 Yield: 6-8 Servings Ingredients: 4 cups water or vegetable stock 1 ½ tbsp. chili powder 1 tbsp. cumin, ground 1 cup yellow onion, peeled, cored, and small dice 1 cup celery, sliced or diced 4 each garlic … Continued
8 cups (cooked kidney beans) or 4 – 15 oz. cans kidney beans 1 clove minced garlic 2 cups Spanish onions (chopped) ½ cup carrots (circular) ½ cup green peppers (med chopped) ½ cup celery (med chopped) 1 lb tomatoes (pureed) 2 Tbsps olive oil 2 can tomato paste 1 cup soy nuggets (Textured Vegetable … Continued
Makes about 2 dozen small squares 2 cups medjool dates, pits removed 2 cups raw walnut pieces ¾ cup cocoa powder Pinch sea salt, finely ground 1. Place walnuts in a food processor along with pitted dates, cocoa powder, and salt. Process until a moist, crumb-like dough has formed. Spread into an 8×8 … Continued
Recipe Adapted from Cancer Survivors Guide, p. 190 Serves 4 Ingredients: 1 bag (16 ounces) frozen stir-fry vegetables OR mixture of frozen (broccoli, bell peppers, cauliflower, etc.) 1 ½ cups cooked or canned beans (your favorite kind), rinsed and drained Or other 1 pkg. of protein alternative: seitan, … Continued
Recipe adapted from www.allrecipes.com by: AZIAZEL INGREDIENTS: 1 (12 ounce) package uncooked elbow macaroni 1.5 tablespoon vegetable oil 1 medium onion, chopped 1.5 cup cashews ¼ cup lemon juice 2 cups water White miso & salt to taste ½ cup canola oil 4 ounces roasted red peppers, drained Optional 4.5 tablespoons nutritional yeast 1.5 teaspoon garlic powder 1.5 teaspoon onion … Continued
The Cancer Survivors Guide Cookbook, pg: 118 Yield: 40 pieces (10 servings) Ingredients: 1 cup low-fat hummus or Black Bean Dip (See above) 8 each whole wheat tortillas or gluten free wrap/bread 4 each carrots, grated 8 each lettuce leaves, 1 cup baby spinach, or 5 ounces … Continued
Sauce: Recipe from The New Becoming Vegetarian Pg. 340-341 Serving size: 1 cup Makes 11 servings Sauce Ingredients: 4 cups water 1 cup red lentils 1 large onion, chopped 2-3 cloves garlic, minced 1 large carrot, diced or grated 1-2 broccoli crowns, … Continued