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Recipes
couscous tacos
By Jody
In medium saucpan combine undrained stewed tomates, water, onion and taco seasoning
- 1 14oz can mexican style stewed tomatoes
- 1 c water
- 1/4 c chopped onion
- 5 tsp taco seasoning
- 2/3 c couscous
- 8 oz firm tofu, drained and finely chopped
- taco shells
- shredded lettuce
- shredded cheese
- salsa
mexican corn pancakes with carmalized bananas and walnuts
By Jody
For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown
- 1 ear corn, kernels removed
- 1 c flour
- 1/2 c cornmeal
- 1 1/2 tbsp. sugar
- 1 tbsp. baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 c almond milk
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp. butter, melted
- caramelized bananas and walnuts
- 1 c brown sugar
- 4 tbsp. butter
- 1 c almond milk
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 bananas peeled, sliced 1/4 inch thick
- 1/2 c coarsely chopped toasted walnuts
potato salad
By Jody
boil potatoes for 15 minutes or until pierced with a fork
- 2 pounds potatoes
- 1/2 c. veganaise
- 2 T. cider vinegar
- 1/4 tsp pepper
- 1 c. diced celery
- 1/4 c scallions chopped
- 1 Tbsp. yellow mustard
- 2 Tbsp. chopped capers
vegan bechamel sauce
By Jody
. In a small saucepan over low heat, heat the oil
- 1/4 cup olive or canola oil
- 2 T. white flour
- 2 1/2 cups unsweetened soymilk, (use a brand that uses a thickening agent, such as Silk)
- Salt and Pepper, to taste
- If not thick enough add a tablespoon or two of cornstarch
banana bread
By Jody
preheat oven to 350. oil loaf pan
- 1 c sugar
- 1/2 c oil
- 3 T milk
- 3 ripe bananas, mashed
- 2 1/2 c ww flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 c walnuts, chopped
- 1/2 c raisins, chopped
summer wheat berry salad
By Jody
place wheat berries in cold water and stir to clean
- 1 c wheat berries
- 1 tbsp salt
- 1/4 c orange juice concentrate
- 2 tbsp red wine vinegar
- 1/3 c evoo
- 4-5 navel oranges sections removed
- 1 c dried cranberries
- 2 c jicama diced
- 1/3 c scallions chopped
5 minute artisan bread
By Jody
1 Preparing Dough for Storage:
- 3 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (2 packets)
- 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
- 6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)
sweet potato pie
By Jody
Preheat oven to 350 degree F
- 4 medium sweet potatoes, about 2 1/2 cups mashed potato
- 4 tbsp butter, softened
- 1 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup cashew milk
- 1 unbaked pie crust
hotdog toppers
By Jody
vegan hotdog by field roast gluten free buns should be steamed from frozen state to be soft and pliable
- GARDEN: pickled peppers, cream cheese, chopped tomatoes
- ASIAN: spicy mayo, cilantro, tangy vegs- matchsticks size carrots, summer squash. whisk 1/4 c rice vinegar and 2 tbsp sugar, toss with veg and chill for 1 hour. drain
- LATIN: corn salsa, mashed avocado, chipolte ketchup
- VIETNAMESE: sriracha mayo, cucumber, radish carrot, jalapeno and cilantro
- CALIFORNIAN: carmalized onion, baby arugula, balsamic vinegar, goat cheese
vegan rice pudding
By Jody
Preheat the oven to 275 degrees
- 1/2 •1/2 cup white rice
- 4 •4 cups soy milk
- 2 •2 tsp vanilla extract
- 1 •1 tsp cinnamon
- •dash of nutmeg
- 1/4 •1/4 cup sugar
- 1/2 •1/2 cup raisins