Juice Recipes

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Pineapple Pudding

Pineapple Pudding

 2 cups of millet

8 cups of pineapple juice

1 cup of water

1 1/3 cups raw washed cashews r 1 pound of extra firm tofu

2 teaspoons of salt

8 tablespoons lemon juice

2/3 cup honey

2 20 oz. cans crushed or chunked pineapple

2 tablespoons of vanilla powder

Simmer millet, water, and pineapple juice in covered saucepan on low heat until well cooked, usually about 1 hour. Stir occasionally. When cooked, add remaining ingredients, stirring well. Blend mixture two cups at a time, until thoroughly creamy. Pour into casserole dish or bowl and chill until set, at least several hours. Serve.

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

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No Oil French Dressing

No-Oil French Dressing

If possible, soak sunflower seeds 20 minutes in water, then use them.

Blend till smooth:

¾ C soaked sunflower seeds

½ C cashews, washed

2 C tomato juice, organic or homemade is best

2 C water

Add while blending:

¼ C lemon juice

2 T honey

1 t salt

2 t paprika

1 t onion powder

¼ t garlic powder

dash anise seed powder

optional: add toasted ground sesame seeds, nice flavor

Important to balance the taste of sour (lemon), sweet(honey) and salty. Adjust as necessary.

Enjoy!

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

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Almond Joy Cake

     Almond Joy Cake

1 1/3 cups all-purpose unbleached flour (Or whole wheat pastry flour)
2/3 cup raw cane sugar
3 tablespoons carob powder
1/2 cup unsweetened grated coconut
1/2 cup chopped almonds
2 teaspoons baking powder
2/3 cup of soymilk
1/4 cup grapeseed oil
1 egg substitute
1 teaspoon vanilla
....................................

grease and flour and 8 1/2 inch or 9 inch cake pan. set aside. In medium mixing bowl, combine flour, sugar, baking powder, coconut, and almonds. Add the milk, oil, egg, and vanilla.
beat with electric mixer on low till smooth, or with a fork till well combined. Pour batter into prepared baking pan, bake in pre-heated oven for 45 minutes, or till toothpick or knife inserted in center comes out clean. remove from heat. Let cool in pan, invert onto serving plate. Serve.

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Scrambled Tofu

Scrambled  Tofu

This is a very flexible recipe; feel free to halve, double, or triple it or add different vegetables and spices to suit your family’s needs.

2 block of extra firm tofu

1 medium to large onion, finely chopped

1 medium sized bell pepper, finely chopped

1 large tomato, coarsely chopped

2 medium or 1 large clove of garlic, grated

1-2 Tbsp extra virgin olive oil

2 Tbsp Panda Express Mandarin Sauce

1 tsp of ground turmeric

1-2 tsp onion powder

½ tsp sesame oil (optional)

1 ½ tsp dried ground basil

Salt to taste

 Mash tofu and drain thoroughly, set aside. In a heated saucepan or wok,  pour 1 tbsp of olive oil and immediately add chopped pepper, onion, and garlic. Sauté until vegetables are slightly wilted and onion is clear around the edges. Add Mandarin sauce, turmeric, onion powder, and sesame oil, stir thoroughly. Add drained tofu, mix well. Cook for about five minutes, until flavors are absorbed by tofu. Add 1 ½ tsp of basil and salt, and stir. Spread tofu in even layer on bottom of pan, allow to cook for about two minutes. Stir to release steam, and serve.


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Butter

  Vegan Butter

Corn-flour Mush

(base for spreads)

Soak for 10 minutes:
1 c water
1/4 c fine corn flour
25 2” strands of Kanten stick or ¼ tsp. agar powder
½ C washed cashew pieces

After 10 minutes bring to Boil:
1 c boiling water

Add soaked corn flour mixture to the boiling water and stir with a wisk. Cover and simmer on lowest heat for 10 minutes. Use hot in butters and spreads.

Italian Corn-Olive Butter

Put hot Corn flour mush recipe in a blender with the following:

1 tsp salt
3 tsp Italian Volcano lemon juice (COSTCO)
½ peeled, sliced, raw carrot
¼ c cold water
¼ c olive oil (optional)
1 Tbsp Lecithin (optional)

Whiz on high till very creamy. Adjust salt and lemon as necessary. Refrigerate and serve cold.

Garlic Butter
Same as above just add while blending:
3 cloves garlic 1 T yeast flakes
1 T onion flakes ½ t salt (in addition to the original)
1-2 more tsp lemon juice

Add these last 3 ingredients when everything else is all creamy smooth and pulse blend just briefly with sesame and herbs, you want these ingredients to mix not blend up and become creamy:
½ c sesame seeds ½ t marjoram ½ t dill weed
Spread it on thick and enjoy!

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Pasta

 

                                             Pasta Primavera Marlinera

 Cook up some whole wheat pasta with some salt in the water, drain, rinse with cold water, set aside.

Note: Cook whole wheat pasta for 20 minutes, it takes much longer to cook whole wheat. Your family will like whole wheat pasta this way. Most people serve it half raw and it is ‘yucky’. The good thing is that it is difficult to overcook whole wheat pasta, it is almost always al dente. Once you cook it properly, you will love whole wheat much more than the cheap white imitation!

 

In a non-stick wok or wide pot put the following ingredients in different corners, do not mix yet (it’s ok if the juices run together):

 

1 small onion chopped

½ bell pepper chopped

3 cloves garlic minced

 

Cover with:

3 T of thick coconut milk from the top of the can, pour this over the chopped veggies in the bottom of the pan until you are ready to cook it all

1 pack firm tofu, cubed ½” squares, lay this on top of the above ingredients

1 t oregano

1 t red pepper, cayenne flakes

1 t basil or fresh basil at the end of the recipe

½ t thyme

½ t tumeric

1 t Bill’s Best Chicken seasoning optional

1 t salt

Now that all of these things are in the pot you can close up the pot and leave it there for a few hours and finish it up later, just before dinner. Have the following vegetables chopped and ready for cooking when it is time to eat:

 

2 cups fresh tomato, chopped

2 small zucchini, sliced

1 cup fresh snap peas, remove the strings and ends, or you could use broccoli

      flowerets instead, asparagus works too!

1 tomato blended with 1 T arrowroot or tapioca starch or non-GMO cornstarch

2 cups coarsely chopped chard (remove the white stem)

Fresh basil, 1 bunch of the leaves washed. This is the last thing you stir in just the moment you serve.

 

 

Now to cook:

 

Turn on high burner where you have coconut milk and chopped seasonings. Keep the lid on, cook about 3-5 minutes, if you have a glass lid you can see when the liquid runs out and then it will be time to add the tomato, zucchini and snap peas. Mix well.  Cover and continue on high 5 minutes, mixing occasionally. Add pasta, chard, blended tomato and cornstarch, mix well. Cook 3-4 minutes till peas are crisp cooked. Taste for salt. Serve.

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