Classic Breakfast Crepes

1 1/2 cups almond milk
1/4 cup water
2 tbls agave nectar or maple syrup
3/4 cup all purpose flour
1/4 cup chickpea flour
1 tbsp tapioca flour (cornstarch or arrowroot is ok also)
1/2 tsp salt
Cooking spray
Place all ingredients into a food processer or blender.
Blend for about 30 seconds, scraping sides of blender until mix is smooth and batter is thin.
Refrigerate batter for about 1 hour.
Preheat crepe pan or nonstick skillet over medium high heat. Pan is ready when water drops sizzle. Lightly spray pan with oil.
Ladle about 1/3 to 1/2 cup batter in center of pan. Lift pan and tilt in a circular motion to spread batter.
Cook until top of crepe is dry, center is bubbling and edges are lightly brown, usually about 1 to 1 1/2 minutes.
Flip and cook other side for about 30 seconds.
Repeat with the rest of the batter.


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

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Cashew Cheese Sauce

Our next recipe is very versatile, It's basically a replacement for cheese, so you could use it as a dip for chips, you could put it on lasagna, pizza, mac and cheese and many other things. Enjoy!

  Cashew Cheese Sauce

3 cups unsweetened almond milk or water

1/2 teaspoon or 1 teaspoon agar powder(get at Asian market)

1 1/2 cups cashews

1 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon smoked paprika

1 tablespoon light miso paste

1/4 cup nutritional yeast

2 teaspoons agave

2 teaspoons olive oil

2 teaspoons pure lemon juice

Bring a pot to boil with almond milk or water with agar powder and simmer for about five minutes.In a blender add cashews,garlic powder,salt,miso paste,paprika,nutritional yeast,agave,oil,and lemon juice and add almond milk and agar powder,blend really good till smooth.Mixture can be cooled and reheated.

Questions? Please leave a comment below.

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Italian Style Sausage

Italian style sausage

1/2 cup navy beans cooked

1 cup water

1 tablespoon olive oil

2 tablespoon soya sauce

1 tablespoon chickenish or vegetable seasoning

2 garlic cloves minced

1 1/4 cups vital wheat gluten

1/4 cup nutritional yeast

1 teaspoon paprika 3 tablespoons sun-dried tomatoes

1 teaspoon dry oregano

For this recipe you need a steamer and get it ready before you mix your dough.Have ready 6 sheets tin foils ready.Mash the beans till there are no whole ones left.throw all the rest of the ingredients together and mix with a fork.Then divide the dough into 6 pieces and wrap like tootsie roll in a tin foil .Place sausages in a steamer and steam for 40 minutes take out and you can eat them immediately.

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Vegan Tamales

 Vegetarian Tamales

2 c. masa harina
2 c. water, warm
1 tsp aluminium free baking powder
1/2 tsp salt
1 tbsp. chicken style seasoning
1/2 c. soy margarine

Filling:
1 1/2 c.textured vegetables protein, chunky style
1 can mild red sauce, 16 oz
20 corn husks
5 veggie burgers(Morning Star)
1 c.frozen vegetables
1 green pepper (spicy if preferred)

Preparation:

Place the corn husks in a large bowl. Fill with warm water to cover, then place a plate or pan on top of the husks to submerge them for 1 hour.

Meanwhile, make the masa dough. In a medium-large mixing bowl mix the masa harina, baking powder, salt, seasoning , margarine and warm water.

Next, drain the corn husks, and start filling them one by one with the Filling ingredients. First spread the masa dough with a spatula, then add a tsp. of sauce, one slice of burger, one slice of pepper, and a few veggies. Wrap them nicely and place them in a large steaming pot. cover the tamales with some corn husks add 3 cups of water and steam them for 1 1/2 hour covered. When they are done let them sit for 15 minutes.

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Raspberry Yogurt

Vegan Raspberry Yogurt

12 oz Mori-nu silken tofu (soft)
2 cup frozen raspberry fruits (or any other frozen fruits),
4 spoons frozen raspberry juice
5 or more T spoons agave syrup
a pinch of salt
mix all ingredients in blender just enough to get the creamy consistence (don't overdo it)
 

Enjoy!


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Honey Nut Balls

                   HONEY NUT BALLS

2 cups shelled nuts, any kind but almonds, walnuts or hazelnuts are super good

5 tablespoons honey

1 tablespoon blackstrap molasses

3 tablespoons raisins

1 heaping tablespoon carob powder

3/8 cup unhulled sesame seeds

In a blender or grinder, grind the nuts into a fine flour and place in a mixing bowl. 

Add honey and molasses, raisins and mix very well.

Into another small bowl or saucer, measure the sesame seeds.

Into another small bowl measure the carob powder.

With gloves on your hands to prevent sticking, shape the honey-nut mixture into a 1-inch balls. One at a time, roll half the balls in carob powder until covered, and set on a piece of wax paper.

Roll the remaining balls in sesame seeds and set them directly onto a dish for serving.

After about 15 minutes, the honey will soak through the carob powder, now roll these carob coated balls into the sesame seeds also and set on the serving trays. Yield: 36 balls.

The blackstrap molasses adds a lot of minerals and iron!

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