BLOGS

REAL Banana Splits

There are lots of yummy vegan ice creams out there, but we make ours with a frozen banana base, so you can indulge without any guilt! Serves Four 6 ripe bananas, peeled and frozen 1 cup nondairy milk 1 cup frozen strawberries 4 tablespoons organic cocoa powder 1 teaspoon almond extract 3 teaspoons vanilla extract…

Insalata Caprese

Like the salad from the Italian region of Campania, this version uses tofu. Dried black olives add the salt and tahini dressing adds the tang to perfect this simple combination. Serves Four 1 package extra firm organic tofu, drained and patted dry 16 tomato slices – (about 4 tomatoes) 16 fresh basil leaves 16 dried…

Mango Tango Tofu Slaw

The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices. Each lettuce leaf can be filled with…

Summer Grilled Vegetables

Fire up the grill.  These vegetables brushed with light marinade are perfection.  They can also be prepared in advance and served at room temperature.  Make a sandwich with your favorite bread, pesto and almond cheese and sip on some iced Rooibos tea. Serves six 3 large Yellow Summer Squash 3 large Red Onions 6 large…

Rolled Oats, Papaya, Coconut and Pear Cereal, Gluten-Free

Did someone say oatmeal was boring? There are an infinite number of ways to combine fabulous fresh fruits, nuts and seeds to raw oats – making this cold cereal new and delicious every time.  Great served outdoors on a hot summer morning. 1 cup rolled oats 1 cup papaya cut in small cubes 1 pear…

Strawberry Smoothies

I scream, you scream, we all scream for… Strawberry Smoothies! Made from three healthy ingredients, this is something delicious to scream about and will cool you down, no matter what the temperature is or whatever it is that is heating you up.  And our oven-baked french fries are great to dip in them too. 1…

S’mores: Gluten-free

I haven’t had a S’more in decades, not since my Girl Scout camping days. That is, not until recently. Now there are vegan marshmallows available for purchase and Graham Crackers are easy to make at home. Get that campfire going, here come the S’Mores. 12 Graham Cracker squares 36 small vegan gluten-free marshmallows (We use…

Graham Crackers, Gluten-free

Graham Crackers are simple cookies that go well with so many things, like peanut or almond butter, jelly or just plain dipped in tea.  But the best thing to do with them is to make S’mores.               Makes about 12 to 16 crackers 1/2 cup brown rice flour 1/3…

Cabbage Soup

This soup is based on the Irish Corned Beef and Cabbage soup, without the Corned Beef. Serve in large bowls with your favorite bread, vegan grilled sausages, cornichons and whole grain vegan mustard. Ingredients: 1 large head of cabbage 4 large carrots 6 stalks of celery (with the leaves) 8 to 10 small Yukon Gold…

Cashew Cream

Any time a recipe calls for heavy cream, cashew cream is the ideal non dairy substitute. This recipe makes a cream that is similar in thickness to heavy cream. It does not whip to form stiff peaks but is a lovely thick cream topping that can replace dairy whipped cream. 2 cups raw cashews water…

Shortcake: Gluten-free

Perfect with strawberries and cashew cream, this shortcake is light and not sweet balancing the sweetness of the berries. 2 1/4 cups all-purpose gluten free four (Bob’s Redmill) 1 teaspoon xanthan gum 1 tablespoon baking powder 1 teaspoon baking soda 1 tablespoon sugar (evaporated cane juice) 1/2 cup shortening: (I use Earth Balance buttery spread)…

Strawberry Shortcake: Gluten-free

Breakfast at Wimbledon, July 4th brunch or any summer celebration, this Strawberry Shortcake recipe is a winner. 2 pounds fresh organic strawberries 2 Tablespoon sugar/evaporated cane juice (optional) 1 Tablespoon lemon juice Cashew cream 6 individual gluten-free shortcakes Rinse and pat dry strawberries. Remove stems and cut in quarters. Place in a medium bowl and…

Moong Dal Soup

Soup is great any time of the year. Make a lot, freeze some and it’s ready when you are. You can serve it hot, warm or cold depending on the weather or how you feel. This soup is light and very filling. Moong Dal can be purchased in Indian grocery stores but any small lentil…

Tahini Dressing

This is my favorite salad dressing and have it on salad almost every day. 2 tablespoons sesame tahini Water (about 1/4 cup) Juice of 1/2-1 lemon (to taste).  Put two tablespoons of tahini in a small bowl.  Slowly add in a little water at a time and beat with a fork.  Add more water until…

Sesame Seed Burger Buns: Gluten-free

This gluten-free hamburger bun goes great with the Black Bean burger and melted almond cheese. 2 3/4 cups all-purpose gluten free four (Bob’s Redmill) 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons apple sauce 1/4 cup Earth Balance buttery spread or shortening 1 cup unsweetened soy milk 1 tablespoons…

Two all-bean patties, version 2

Two all-bean patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun: Gluten-Free. Another variation of the bean burger, these black bean burger are delicious served on a sesame seed bun with melted almond cheese. Serve with a mango flavored green iced tea and baked potato fries. 2 cups cooked black beans, drained…

Almond Mozzarella Cheese

If you think you can’t give up dairy because you love cheese, try our nut cheese recipes. This one is made from almonds. It makes a lot of cheese. I freeze it and only use a little at a time. Makes about 4 cups 1 cup raw almonds, soaked in water for 4 hours or…

Two all-bean patties…

Two all-bean patties, special sauce, lettuce, cheese, pickles, onions on a gluten-free bun. These burgers can be whipped up in no time, ready to grill. These burgers hold their shape well, they are not your typically crumbly veggie burger. They can be made spicier by adding hot pepper, cumin and/or curry powder to the mix.…

Stir fry with Tofu, Shitaki Mushrooms and Baby Bok Choy

Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil. 1 package firm tofu, cut into thin strips or cubes 2…