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Vegan Lemon Pie

Recipe for Pastry Dough (makes one pie)

• 2 ¼ cup white pastry flour
• 1 cup vegan margarine
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/3 cup chilled water

Cut your margarine into cubes and freeze your margarine for one hour.

In a separate bowl, combine your dry ingredients: 2 ¼ cup of white pastry flour, 1 teaspoon of salt, 1 tablespoon sugar, whisk.

‘Cut in’ your vegan margarine + flour mix with a fork or pastry cutter (‘cutting in’ means to combine together without getting the heat from your fingers into the margarine). You want to make sure your flour, margarine + tools are all cool when you do this process. This creates a flaky crust.

Once you’ve cut in the flour + margarine, add 1/3 cup of cold chilled water to the mix and knead the dough slightly with your fork to incorporate the water.

On a clean surface, lay out your flour and roll your dough up into a big ball. Shrink wrap and throw it in the freezer for 30 minutes to an hour.

Recipe for Lemon Filling:

• 1 ¼ cup sugar
• ½ cup corn starch or corn flour
• ¼ teaspoon agar
• ¼ teaspoon salt
• 1 ¼ 4 cup milk (coconut, soy, rice or almond milk)
• 1 cup water
• ¾ cup lemon juice
• 1 ½ tablespoons lemon zest

Add to sauce pan and bring to boil and whisk for 4-5 minutes, it will turn into a pudding like mixture and when you can’t stir it anymore, it’s ready to go in the pie crust, then cool for an hour or two.

Recipe sources:http://www.misterniceguy.com.au/recipes/vegan-lemon-meringue-pie/
http://www.misterniceguy.com.au/recipes/be-my-cherry-pie/

• If you have any questions please leave a comment or message us on our official Facebook page and we'll get back to you as soon as possible.

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Creamy Tomato Soup

TOMATO BASE

• 3 cloves of garlic, grated
• 1/2 a medium onion, finely chopped
• 1 tablespoon of coconut oil or olive oil
• 1/2 teaspoon of Italian seasoning (optional)
• Pinch of oregano (optional)
• 1 28 oz. can of whole peeled tomatoes, or 15-20 fresh peeled tomatoes, blended smooth
• 3-4 cups of water

CASHEW CREAM

• 1 cup of cashews, soaked for 3-4 hours
• 1 1/2 cups of water

In a large pot, sauté onion and garlic with olive oil till soft; add herbs.  When lightly browned, add tomato puree, and bring to gentle boil.

In a blender, blend cashews and water till completely smooth.  Add cashew cream to tomato base, boil for three to five minutes.  Add water till desired consistency is reached.  Add salt to taste. Soup will be slightly chunky, can be left as is, or blended till creamy.  Serve hot.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

 

Ketchup

•  6 oz can of tomato paste 
• 1/2 cup water
• 1 tablespoon of honey to taste
• 2 tablespoons lemon juice
• 1/2 teaspoon of salt

Optional:

Basil, dill weed, garlic powder and onion powder to taste.

Mix all ingredients together to a creamy consistency. 

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

 
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Super Sunburgers

Recipe from the Ten Talents cookbook:
 

• 4 1/2 cups pure water
• 1/2 cup soy sauce or Bragg’s Amino Acid
• 1 1/2 tsp. Italian seasoning
• 1 1/2 tsp. sweet basil
• 1 1/2 tsp. garlic powder
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1/4 tsp. cayenne, to taste (optional)
• 1/2 cup chopped walnuts
• 1/3 cup raw sunflower seeds
• 1/2 cup finely chopped celery
• 1 small onion, chopped, sauteed
• 1/3 cup nutritional yeast flakes
• 2 Tbs. soya powder (optional)
• 4 1/2 cups regular oats

In a large kettle, bring water, soy sauce and seasonings to a boil. Add walnuts, sunflower seeds, sauteed onion, yeast flakes and soya powder; bring to boil again. Add the regular oats, stirring just enough to mix evenly. Turn off heat; cover, allow to cool 5-10 minutes. Form into 3” burger patties, using a wide mouth jar ring and lid. Place on non-stick or oiled baking sheets. Bake burgers at 400 degrees, 15 minutes on each side, or until lightly browned and crispy.

Yields approximately 15  3” burgers. Stack and freeze for later use

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page. 

Raw Creamy Basil Hemp Pesto Sauce

• 2 garlic cloves, finely chopped
• 2 cups fresh basil leaves
• 1/2 tsp of miso
• 1/2-1 tsp of salt
• 3/4 cup of hemp seeds
• 1/2 cup cold pressed olive oil

Place basil and garlic in food processor and chop till fine.  Scrape the sides of the bowl and add miso and salt.  Process to combine add the hemp seeds and olive oil last, processing until just combined.

Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

If you have a Facebook and would like to receive updates every time we put up a new recipe, or if  you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.