Raw Oat Groat Porridge

This creamy, full-flavored porridge sticks to your ribs like no other breakfast I have tried! Soaking the oat groats softens them so they can be blended, and also activates the enzymes and greatly increases the nutrition in these powerhouses. Feel free to experiment with different fruits and variations, this is just a basic recipe. I got this, although I'm not exactly sure of the proportions, from the DVD series from Rudy and Jeannie Davis, "Removing the Mystery Behind Disease". You guys should all check it out, its eye-opening!

1 cup oat groats, covered with water about an inch over the groats, soaked overnight, or at least 7-8 hours
6-8 dates, soaked until soft (the time may vary depending on how dry your dates are, we typically just soak them overnight as well)
1 ripe banana

Drain oat groats; rinse. Combine all ingredients to blender or food processor and blend until desired consistency. You may add some of the date soak liquid if the porridge needs thinning out. Kids love this one, so make plenty if there are kids involved!

Raw Creamy Cucumber Dip/Dressing

1 c. slivered almonds, soaked for at least 6 hours and kept refrigerated (other nuts could be used and may not need to be soaked first, although that would make it easier to blend them)
1/4 c. lemon juice (or to taste)
Water to desired consistency, start with 1/4 cup 
1/2 tsp salt (or to taste)
1/2 tsp onion powder
1/2 tsp garlic powder
1 - 2 cloves fresh garlic
1/2 tsp citric acid (optional)
2 avocadoes
1 large cucumber, halved and seeded
3 Tbsp nutritional yeast
1 1/2 Tbsp dill weed
2-4 drops stevia (optional)


Blend almonds, lemon juice, and water until almonds are smooth and there is no grit. Combine remaining ingredients and blend on high until smooth and creamy. Adjust seasonings to taste.

Fluffy Banana Cake with Creamy Carob Frosting

Vegan cakes, especially when made with whole wheat flour can often turn out to be either gooey mound or a hard brick. Bananas keep this cake soft and moist without weighing it down or making it gooey, while using whole wheat pastry flour keeps it lighter than regular whole wheat flour would. The frosting is a mock buttercream made with avocados of all things! This just came to me while wondering how I was going to make a "buttercream" frosting for my husband's birthday cake with no butter, margarine, or powdered sugar. I had a basket full of ripe avocados, so I thought, "Hey, it's worth a shot". I had to tweak it a bit to get the consistency and taste I wanted, but I turned out great, and no one at the table was any wiser about the lack of butter.

Cake:
2 1/4 cup whole wheat pastry flour
1/4 tsp stevia
1/2 cup xylitol
3/4 cup water
1/2 cup almond milk
3 small ripe bananas
3 1/2 tsp aluminum free baking powder
1 tsp salt
1 tsp vanilla

Frosting:
2 ripe avocados
3 - 4 Tbsp carob powder
1/4 tsp stevia
3- 4 Tbsp xylitol
1 - 2 Tbsp honey or agave (optional)
Pinch of salt
Splash of almond milk

For cake: beat all ingredients with electric mixer on low speed for about 30 seconds, then on high speed until well mixed and smooth. Do not over mix. Pour into cake pan(s). Bake at 350 degrees F for 40-45 minutes for rectangles, 30-35 minutes for 9-inch rounds, 20-25 minutes for 8-inch rounds, or until toothpick inserted in the middle comes out clean. Cool in pan on wire rack.

For frosting: beat all ingredients with electric mixer on high until smooth and whipped. Adjust sweetener and carob powder to taste. Frost cooled cake as desired.

Carob Fudge Cookies

Coming from a family of chocolate lovers, I learned to enjoy chocolate at a young age. Now that I'm older, not only do I realize the high fat and sugar content in chocolate deserts, along with caffeine and theobromine, I also have a chocolate sensitivity. Carob, a low fat and more nutritious substitute for chocolate, gives this cookie a rich, decadent taste, without the need for copious amounts of fat and sugar to mask the bitterness and make it palatable. Carob is also free of insect parts (yes, you read correctly, insect parts!) and is much better for diabetics.You may use cocoa powder if you want, but many people find that once they get used to the subtle differences in carob, they prefer it to chocolate.

1/2 cup xylitol
1/4 tsp stevia
1 banana, or 1/4 - 1/3 cup peanut or almond butter
1/2 - 1 tsp vanilla (optional)
6 Tbsp carob powder
1/2 cup water
2 Tbsp flaxseed meal
1 1/2 cup whole wheat pastry flour
1 tsp aluminum free baking powder
1/2 tsp salt
1/2 chopped nuts (optional)

Mix xylitol, stevia, banana or nut butter, vanilla, carob powder, water, and flaxseed meal in a medium bowl with an electric mixer set to low until smooth and no chunks of banana/nut butter remain. Stir in flour, baking powder, and salt, and mix well. Drop by spoonfuls onto cookie sheet, spreading out the dough a bit to flatten. Bake at 375 degrees F for 10-12 minutes, or until just set in the middle. Remove from cookie sheet on to wire rack immediately and allow to cool.

Zucchini Lasagna

This gluten free take on a long-time favorite is a crowd pleaser for taste buds of all kinds! There's no noodles to worry about, and zucchini seems to always be on sale or your next door neighbor or friend at church is always giving them away, so its more cost effective too. Its also a better alternative for those wanting to jump-start their weight loss. Feel free to add more veggies like mushrooms, eggplant, onions, etc.

1 jar marinara sauce (no added sugar or oil, or very little olive oil)
1 lb firm water packed tofu, drained
Juice of one lemon
Salt to taste
1/2 tsp each garlic powder, onion powder, basil, and oregano
8 oz. spinach or greens of choice, chiffonde (you can use more if you wish)
1 - 3 Awesome Oat Burgers, crumbled (optional)
3 - 4 large zucchini, cut in half and sliced thinnly, lengthwise
1/2 cup raw cashews
3/4 - 1 cup water
2 Tbsp nutritional yeast
1/8 tsp turmeric
1/2 tsp salt, or to taste
1 tsp onion powder
Splash of lemon juice or pinch of citric acid

Spread a layer of sauce over a 9 x 13 glass or ceramic baking dish. Crumble tofu into medium bowl, and combine with lemon juice, salt, and seasonings. Prepare zucchini. Add cashews and remaining ingredients to blender and blend on high until there is no grittiness. Layer the Lasagna top top of the sauce in the following manner:

zucchini
tofu
oat burger crumbles (if using)
spinach
zucchini
sauce
tofu
spinach
zucchini
sauce
cashew sauce

Bake at 350 degrees F for 20 to 30 minutes, or until zucchini is tender, sauce is bubbly, and cashew sauce has begun to harden.

World Famous Chocolate (or Carob) Chip Cookies

This recipe was given to my mother by my dad's aunt out in California back in the mid-eighties. All I did was replace the eggs ands butter. Makes about one and half dozen cookies.

1/2 cup non-hydrogenated shortening or Earth Balance spread
1/2 cup organic cane sugar
1/2 cup brown sugar
2 Tbsp flaxseed meal
6 Tbsp water
2 tsp vanilla
2 1/4 cup whole wheat pastry flour
1/2 tsp salt
1 1/2 tsp aluminum free baking powder
1 cup chocolate or carob chips
3/4 cup chopped nuts (pecans are best, in my opinion)

Combine shortening, sugar, flaxseed meal, water, and vanilla in a medium mixing bowl, and beat with an electric mixer until well blended. Sift flour into liquid mixture, then add salt and baking powder and mix well. Stir in chocolate or carob chips and nuts. Drop my spoon fulls on to cookie sheet, and flatten out slightly. These cookies don't spread very far, so don't leave them highly mounded. Bake at 375 degrees for about 10 minutes or until tops are just set. Cool on wire rack.

Vegan Thanksgiving: It's Possible!

To me, Thanksgiving just isn't the same without stuffing and cranberry sauce! This stuffing recipe is very versatile, and you can substitute your favorite veggies like butternut squash, zucchini, sweet peas, mushrooms... you name it! You could also replace the turkey sometimes found in dressings with soy curls soaked in some chicken style seasoning and water or vegetable broth. This recipe is easily made gluten free by using gluten free bread or cracker crumbs in place of the whole wheat bread crumbs. Happy No-Turkey Day, and enjoy!

Quinoa Dressing

1 cup dry quinoa

½ cup water

½ cup vegetable stock or broth

1 cup finely diced celery

1 cup finely diced onion

1 cup diced carrot

3 cloves garlic, minced

1 cup whole wheat bread crumbs

1 tsp chicken style seasoning (http://reddirtvegan.blogspot.com/2011/09/bbq-soy-curls.html)

1 tsp sage

½ tsp thyme

½ tsp rosemary

Herbamare or salt to taste

1.      Bring water and vegetable stock to a boil in a 2 qt. saucepan. Add quinoa and simmer for 15 minutes or until no liquid remains.

2.      Meanwhile, sauté celery, onion, carrots, and garlic in a small amount of olive oil until carrots are tender and onions are translucent.

3.      In a serving bowl, mix quinoa, sautéed vegetables, and remaining ingredients. If you like it crispy, you can bake it in the oven for 10-20 minutes at 350 degrees until desired crispiness is reached. Serve with love!

Cranberry Sauce

4 cups fresh or frozen cranberries, (you can use dried sweetened cranberries, but cut the sweetener by 1/3 – ½)

2 cups water

1 - 1 1/2 cup xylitol 

1/4 1/2 tsp liquid stevia extract

1 Tbs orange peel, optional

1.      Bring water and sweetener to a boil over medium heat. Boil for 5 minutes.

2.      Stir in cranberries,  heat to boiling and boil for about 5 minutes or until cranberries pop. Adjust sweetness to taste. Cover and refrigerate about 3 hours or until chilled.

Southern Specialties: New Year Soup and "Buttermilk" Skillet Cornbread

New Year Soup
This soup is traditionally eaten on New Year's Day here in the South, and is believed to give one good luck in the coming year. I don't believe in luck, but I do believe eating greens and black-eyed peas any time of year will give you good health! You can use any green you wish in this soup, and you can also use dry black-eyed peas instead of canned; just increase the simmer time before you add the pasta.

1 large onion, coarsely chopped
2-4 cloves garlic, minced or pressed
1 tsp all purpose seasoning
8 oz. of dark leafy greens, cut into 2-inch pieces (kale, spinach, Swiss chard, turnip greens, etc)
1 15-oz. can diced tomatoes
1 can black-eyed peas, drained, OR 3/4 cup dry black eyed peas, soaked for 1 hour and rinsed
5 cups water
1 Tbsp chicken-style seasoning
1/2 tsp sage
3/4 cup pasta of your choice (I prefer brown rice fussili)
Salt to taste

Saute onion in a hot dutch oven over medium heat until soft. Add garlic and all purpose seasoning, and saute one minute more. Stir in greens, and cook until greens are wilted, stirring occasionally. Add diced tomatoes, black-eyed peas, water, chicken-style seasoning, and sage. If using dry black-eyed peas, simmer until peas are almost ready before adding pasta. If using canned, add pasta and simmer until pasta is al dente.

"Buttermilk" Skillet Cornbread
Sweet cornbread is a part of many traditional Southern meals, and no look at Southern cuisine would be complete without it. It is served with everything from chili  to soups and stews, from home style beans to black-eyed peas and mashed potatoes, and and topped with anything from butter to sorghum syrup (or both!). It is unfortunately packed with fat, cholesterol, sugar, and calories. All that changes with this gluten free vegan version of the Southern staple. A cast iron skillet seasoned with extra virgin coconut oil is highly recommended.

1 1/2 tsp baking yeast
1/2 tsp organic cane sugar, brown sugar, etc (this is food for the yeast and will be broken down by the time it gets eaten)
1 cup almond milk (or your choice of dairy free milk) whisked with 1 Tbsp lemon juice
1 1/2 cup stone ground organic cornmeal, such as Arrowhead Mills
3/4 - 1 tsp salt
1 Tbsp flaxseed meal
1/4-1/2 cup xylitol, molasses, or sorghum syrup (depends on how sweet you want it, I recommend tasting it before you put in the yeast to see if its sweet enough for your taste)

Preheat oven to 450 degrees F. Place a cast iron skillet in the oven to heat. Combine yeast and sugar in a bowl with just enough warm water to cover. Let sit until it begins to foam and bubble. Meanwhile, add lemon juice to almond milk and set aside.  Add cornmeal, salt, flax, and honey or xylitol to yeast mixture and  combine with wooden spoon. Add almond milk to mixture and stir until just combined. DO NOT OVER MIX. You may add more milk if the mixture seems dry. Remove skillet from oven and immediately pour the batter in the skillet. Return to oven, and bake for about 20 minutes, or until top dries and starts to crack and takes on a golden look.

Garlicky Oven Fries

Everybody loves fries... not everyone loves the copious amounts of fat and salt. Fries get a makeover in this low fat, baked-not-fried potato treat! Soaking the potatoes in hot water helps remove excess starch so the potatoes get crispy like real fries. This is a recipe I modified from Vegetarian Times magazine!

2 lbs russet or sweet potatoes, cut into 1/4-inch-thick wedges
1-2 tsp extra virgin olive oil or extra virgin coconut oil
4 cloves garlic, pressed
Salt to taste
Paprika
Nutritional yeast
Chopped fresh parsley (optional, but very tasty)

Place oven rack in lowest position, and preheat oven to 475 degrees F. Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl. Meanwhile, heat oil in a small saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon. Pour oil over potatoes, sprinkle salt, paprika, and nutritional yeast, and toss to coat. Arrange potatoes in single layer on a baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10 minutes more, or until golden and crisp. Meanwhile, stir parsley into reserved garlic, if using; sprinkle over fries. Season with salt if needed, and serve.

Sweet Potato-Broccoli Stratas

These easy individual casseroles are great for a dinner with friends or a romantic dinner for two, and are loaded with nutrition! You can even make them the night before and pop them in the oven half an hour before guests arrive. Makes 4 casseroles (this recipe is easy to cut in half if you're only cooking for two ;).

2 large sweet potatoes
Pinch of cardamom
1 bag broccoli florets, frozen
2 boxes Mori-Nu soft tofu
1 Tbsp flaxseed meal
1 Tbsp nutritional yeast
1/4 cup crushed crackers or chips of choice
1/2 tsp salt
1/4 tsp citric acid
1/2 tsp onion powder
2/3 cup frozen spinach, thawed and squeezed, or equivalent amount of pan-wilted fresh greens of choice

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, and wrap in foil. Bake for 30-50 minutes, or until they can be easily pierced with fork and spread open. Unwrap, and allow to cool for a few minutes. Halve and scoop out flesh into bowl. Add pinch of cardamom, and season with salt and all purpose herb seasoning if desired. Mash tofu in bowl with hands or fork in a separate bowl, then place in a fine mesh strainer or cheese cloth and drain as much liquid out as possible. You may need to gently squeeze or press tofu. Place back in bowl and beat with flaxseed meal until well mixed. Add spinach, nutritional yeast, salt, citric acid, and onion powder and mix well. Spoon tofu mixture evenly between 4 loaf pans, 4 souffle cups, or spread all of it on the bottom of one small glass casserole dish. Then, layer crushed crackers or chips over tofu. Next, layer sweet potato mixture, then layer with broccoli florets. Top with salt and nutritional yeast or vegan Parmesan, if desired. Bake 20 minutes at 375. Cool 10 minutes and serve. You may also unmold the individual casseroles and serve without the pan if you are using a nonstick pan. Enjoy!

Tropical Mango Sorbet

1 1/2 bag frozen mango (could substitute half of this with frozen pineapple)
1 can coconut milk
1/4 tsp stevia
1/3 cup xylitol
2 Tbsp lime juice
Shaved unsweetened coconut, toasted (optional)

Pulse mango in food processor until finely chopped. Add remaining ingredients and process until smooth. You can also reserve the 1/2 bag to add after everything is smooth and pulse to desired consistency to have a more chunky sorbet. Serve with toasted coconut, if desired. Store leftovers in the freezer.

Roasted Garlic Hummus

I had "help" with the garnish ;)

I love hummus, but so often it is drenched in oil. The hummus gets its rich flavor from roasted garlic, the only source of oil in this recipe; I just can't roast garlic with oil putting a couple teaspoons of extra virgin olive oil on it, its one of the only indulgences I allow myself! You can skip it if you want. You can add a little of the garbanzo liquid if you want the consistency thinner. Enjoy!

4-5 heads garlic
2-3 tsp extra virgin olive oil, optional
1 28-oz. can chickpeas (garbanzos), drained, or 1 cup dry chickpeas, cooked according to your favorite method
1/2 lemon, juiced
3 Tbs. tahini
Salt to taste

1. Preheat oven to 350 degrees F. Cut tops from garlic heads, and place heads on a large sheet of foil, drizzle with the olive oil, if using. Wrap garlic heads tightly in foil, and bake for 30-45 minutes, or until garlic heads feel soft through foil. Cool in foil.
2. Puree chickpeas 1 minutes in food processor, or until finely chopped. Add lemon juice, tahini, and water or chickpea liquid to desired consistency. Blend for 2-3 more minutes, or until smooth. Squeeze roasted garlic pulp from each clove into chickpea mixture, and pulse hummus several times to combine. Season with salt to taste. Place in serving bowl or spread it it in a thin layer over a serving tray. Garnish with paprika, basil, oregano, and marjoram.

Marinated Tofu Cutlets

Everyone is afraid of using tofu, usually because of hearing of others' bad experiences with it, or having a bad experience themselves. Its all about how you flavor it and cook it, as it is flavorless and will take on the flavor of whatever you season it with, making it extremely versatile.Tofu is an excellent source of calcium and protein. 

1 16-oz. pkg. extra firm water packed tofu, drained

¼ cup low sodium organic soy sauce or tamari

¼ cup vegetable broth, or ¼ cup water plus 2 tsp chicken style seasoning*

2 Tbsp fresh lemon juice (could also use lime or orange juice for flavor variations)

1 Tbsp blackstrap molasses 

1 Tbsp dark sesame oil

3 Tbsp nutritional yeast

1.      Wrap tofu in clean kitchen towel; press under cutting board using a case iron pan or other heavy weight on top for 2 hours. This is the most important step for the texture. Even if you don’t have time to marinate it over night, you will get the best texture this way. Unwrap tofu, and cut widthwise into whatever size and shape you need. Place in a single layer in container with lid.

2.      Combine soy sauce or tamari, vegetable broth or chicken style seasoning mixture, lemon juice, agave nectar, and sesame oil in a small saucepan. Bring to a boil, then pour over tofu slices. Cover, and refrigerate overnight, turning pieces at least once to ensure both sides are well-coated with marinade.

3.      Preheat oven to 400°F. Remove tofu slices from marinade, sprinkle both sides with nutritional yeast, and place on a non-stick baking sheet or in a glass Pyrex dish. You may need to spray it with a bit of Pam. Baking 20 minutes, turn slices, and bake 20 minutes more, or until browned.

Country Gravy and Whole Grain Biscuits

Country Gravy
As a southerner, I love creamy, white country gravy. Unfortunately, its not vegan, and is loaded with fat. I tried for years to make a good gravy recipe, and was pretty much a failure until I got the idea to try it with cashews. This simple gravy is the result of my kitchen disasters! Enjoy!

3/4 cup raw cashews or sunflower seeds

2 cups water

1 Tbsp arrowroot powder

1 Tbsp nutritional yeast flakes

1 Tbsp onion powder

1 tsp salt

1 tsp ground savory or herbs of choice(optional)

Blend all ingredients except savory on high until smooth and creamy; make sure there are no cashew pieces left.Heat in a sauce pan over medium heat, add savory, if using, stirring frequently until it thickens as desired. Serve over biscuits, oat patties, gluten steaks, grain patties, or mashed potatoes.

Whole Grain Biscuits
When biscuits became associated with gravy I don't know, but whoever thought of it was a genius. Whole grain biscuits, however, are typically unheard of, in my opinion due to the fact that plain whole wheat flour is too heavy for making good, fluffy biscuits. By combining whole wheat pastry flour and spelt flour, and using coconut oil in place of shortening, the result is a high fiber, higher protein, lower fat biscuit that maintains all the flaky, buttery goodness you want without the lack of nutrition you don't. This recipe can also be used to make a biscuit top pot pie, or in any other recipe you would use biscuit dough!
 
1 cup whole wheat pastry flour
1 cup whole spelt flour
1 Tbsp aluminum-free baking powder
1 tsp salt (can use a little less if you want)
1 Tbsp organic sugar (optional)
1/4 cup extra virgin coconut oil
3/4 cup dairy free milk (I like to use unsweetened almond milk)

Preheat oven to 450F. Cut dry ingredients into coconut oil by using a pastry blender or by crisscrossing two knifes until the mixture is crumbly but generally well mixed. Stir in the milk until just mixed. Cast onto lightly floured surface and knead about 10 times or until the dough is not very sticky. Apply some flour to your dough roller and roll the dough out to about 1/2 inch thick. Cut with biscuit or round cookie cutter. Take remnants of dough, knead together, and repeat rolling and cutting until all dough is used. Place biscuits on cookie sheet so they are touching eachother, and bake for 12 minutes or until they look golden brown and cooked thru. Do not overbake or they will dry out. Makes 12 average size biscuits.

How-To: Easy, 100% Whole Grain Artisan Bread

Seeded Wheat Bread

½ cup ground flaxseed

7 cups whole white wheat flour, (25.5 oz by weight)

1 ½ Tbsp. Granulated yeast (you can use less, but you will have to let it sit longer)

1 Tbsp. Kosher salt (increase or decrease to taste)

¼ cup vital wheat gluten (can be omitted if using potato water)

¼ cup whole millet

¼ cup sunflower seeds
2 Tbsp sesame seeds

3 ¾ cups lukewarm water (you can substitute the water drained off of boiled potatoes here, at least two cups - you can leave out the gluten flour if you do this)

1. Whisk together all ingredients but water in a large bowl until well mixed.
2. Add the water, and mix well without kneading.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours (more if you use less yeast).
4. The dough can be used immediately after it initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. The flavor will be best if you wait for at least 24 hours, but I typically just bake it fresh to save time.
5. On baking day, grab a 1-pound (grapefruit-size) or 2-pound (cantaloupe-size) piece of dough out of the bowl or container, and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper, a USA Steel Recycled nonstick cookie sheet or in a loaf pan for 90 minutes (40 if using fresh dough).
7. If baking on a stone, preheat the oven to 450°F (400 - 425 for USA Pans, they are more efficient, and can't take the higher heat) thirty minutes before baking time. If using a loaf pan, preheat can be as short as 5 minutes. Stone should be on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread (bottom usually works best).
8. Slide loaf directly onto the hot stone, or place cookie sheet or loaf pan on the stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 to 35 minutes for 1 pound loaves, and 45 to 50 minutes for 2 pound loaves. If you used a cookie sheet, remove the cookie sheet and place the bread directly on the stone two thirds of the way through the baking time if a crispier crust is desired.
9. Allow bread to cool on a rack before slicing or eating.
10. Store in a plastic bread container, or wrapped tightly in saran wrap.

No-Bake Carob Crunch Cookies

These were inspired by a sugar-laden classic recipe that had rolled oats. I cut the sugar way back, cut the fat in half, and substituted carob for the cocoa powder for even less fat, no caffeine or tannin, and more fiber. These cookies still have full flavor, though, and are a great treat! I've also used whole millet here instead of oats for a crunchy, high protein change. Millet is actually a plant-based source of complete protein, is very easily digestible, and its high in iron and other essential nutrients. You can use oats if you want, but the millet is where the crunch comes from!

1 1/2 cup date sugar
1/4 tsp stevia
1 tsp vanilla
1/4 cup coconut oil
1/2 cup dairy free milk
1/4 cup carob powder
1 cup peanut butter (any other nut or seed butter could be used here if you have peanut allergies)
1 1/2 cup whole millet

In saucepan, combine all ingredients except peanut butter and millet. Heat and mix until smooth. Add peanut butter and millet, and stir until well combined. Roll in your hands to form a ball, then press to flatten. Place on a wax paper-lined cookie sheet, and chill in freezer or fridge until set.

Italian Dressing

Nutritional yeast lends a buttery, cheesy flavor to vegan dishes, while adding essential B vitamins, including B12, as well as iron and a bit of protein. Add to anything you would add butter or cheese to enhance the flavor. It's especially good on fresh popped popcorn! 

1 ½ cup full flavor, extra virgin olive oil

1 ¼ cup fresh lemon juice

1 ¼ cup nutritional yeast

3 tsp salt

½ tsp oregano

½ tsp basil

½ tsp thyme

½ tsp marjoram

6 cloves fresh garlic, pressed or minced

Stevia to taste

Put in blender and blend until well mixed, or whisk well. Refrigerated for up to two weeks. It will not settle if you blend it, but it will separate if you just whisk it. Choose which you would rather.

Awesome Oat-nut Burgers

This recipe is originally from the recipe section of Dr. Neil Nedley's book, Depression: The Way Out. I've taken out the oil, reduced the soy sauce and doubled the flax, so it's even healthier and more mood boosting than the original! These are yummy on a hamburger bun with your favorite toppings, with Cashew Country Gravy, as "meat"balls for spaghetti dishes, as breakfast sausage patties, or crumbled into casseroles. Use your imagination! This recipe makes a lot, so feel free to cut it in half or in quarters; but they freeze wonderfully, so if you have time, make the whole batch.

4 cups water
6 Tbs low sodium tamari or soy sauce
1/4 cup nutritional yeast flakes
2 Tbsp flaxseed meal
1 Tbsp dried sweet basil
2 tsp garlic powder
2 tsp onion powder
1 tsp Vegetarian Express beef-style seasoning
1 tsp coriander
1 tsp dried sage or savory
1 tsp liquid smoke
1 cup walnuts or pecans, finely chopped (your blender or food processor will do this for you very well)
4 cups rolled oats

Combine all ingredients except the rolled oats in a large pot over medium heat in the order given. Bring to a boil; add oats, stir well, and remove from heat. Allow mixture to cool, then form them into the shape and size you want. For burgers, a measuring cup (1/3 cup is a good size) works well; pack it tightly then slap it on the cookie sheet to get the burger out, then press it with your hand to flatten it. Bake patties at 350 degrees for 20 minutes on one side, then flip them over and bake for another 15 minutes. Smaller items like sausages and meat balls will take less time, so adjust this accordingly. Any leftovers will keep well in the fridge, and they freeze wonderfully.

Classic Basil Pesto and Cilantro Lime Pesto

I love pesto in any form, and there will be more recipes to come, I can promise you! Sunflower seeds replace half of the pine nuts here to reduce the cost. You can use all pine nuts or all sunflower seeds if you want. Use these as a dip for toasted bread, a coating for pasta, or as a sandwich spread. Fresh herbs, especially cilantro and parsley, seek out heavy metals in your body and remove them, and are great for your immune system. Use them as much as you can! Enjoy!

Classic Basil Pesto
1 2.5 oz container fresh basil, washed and dried
1/4 cup pine nuts
1/4 cup sunflower seeds
1/4 cup full flavor extra virgin olive oil
1 lemon, juiced (approx. 2-4 Tbsp, adjust to taste)
1/2 Tbsp salt
2 Tbsp nutritional yeast
4 cloves fresh garlic, pressed (you can put them in whole, but pressing gives the best flavor)

Blend all ingredients in blender until smooth. To make it more of a sauce consistency rather than a paste, add more liquid and adjust seasonings to taste.

Cilantro Lime Pesto
Same ingredients as listed above but make the following substitutions:
1 bunch cilantro for the basil
1/4 cup fresh lime juice for the lemon juice

Chocolaty "Cream" Pie with Raw Nut Crust

This is a real treat! The crust is raw and gluten free, and can be used in any pie or tart recipe, and the filling is raw with the exception of the carob powder and Roma. Bet you can't eat just one piece!

3 large ripe avocados
1/4 cup plus 1 Tbsp coconut oil
1/2 cup carob powder
3 Tbs Roma instant coffee substitute (to make gluten free, use 1 1/2 Tbsp brewed roasted dandelion tea)
1 cup molasses or agave
1/2 tsp salt

Put all ingredients in a food processor and process until smooth and no chunks remain. Pour into crust, and put in freezer for at least 30 minutes before serving. This makes it easier to cut.

Crust:
1 cup almonds
1 cup walnuts
1 1/2 Tbsp coconut oil
2 Tbsp molasses or agave

Grind nuts in your blender or food processor until fine. Add remaining ingredients and mix well. Press into a pie pan.

Caesar Salad

This is a low fat, animal free version of a favorite! The LCA guests love it!

1 box Mori-Nu soft tofu, or 1/3 lb water packed tofu, drained
2 Tbsp full flavor extra virgin olive oil
1/2 cup lemon juice
1/2 cup nutritional yeast
2 1/2 tsp salt
1/4 cup water
1/8 tsp garlic powder
1 1/2 tsp onion powder
4 cloves fresh garlic

Blend all ingredients in a blender until smooth. Pour over a salad with the following ingredients and toss:

Romaine lettuce
Thinly sliced red onion
Halved or sliced black or kalamatta olives
Artichoke hearts (optional)
Sliced roma tomatoes (optional)
Whole grain croutons or crackers

Barley Lentil Vegetable Stew

Lentils and barley go perfectly together to form a warming, comforting, and filling stew! Barley is a great cool weather grain because it helps warm your body by encouraging your body to burn fat. What better way to keep away those pounds that always seems to accumulate during the cooler months? Lentils and barley together also form a rich source of complete protein. This recipe calls for fresh herbs, which yields the best flavor, but dried can be used, just substitute teaspoons for tablespoons. Enjoy!

1/2 cup lentils
1/3 cup hulled barley (like pearled barley, but is whole grain)
1 tsp. salt
2 small sweet potatoes, cubed
1 large onion, diced
3 cloves garlic, pressed
1/2 bunch celery, sliced
1 pepper of your choice, sweet or spicy
2 cups vegetable broth or stock
1 Tbsp fresh sage, chopped
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley chopped
1/8 tsp cumin
1/4 tsp turmeric
1/8 tsp ginger

Sauté onion, garlic, celery, and pepper in large pot until onion is tender. Add 4 cups water, vegetable broth, lentils, barley, and sweet potatos. Bring to a boil. Simmer on medium low heat until potatoes are tender and lentils and barley are cooked through, about 40 minutes. Add fresh herbs and seasonings.

Homemade Whole Wheat Tortillas & Quinoa Taco Filling

I love fresh tortillas! I don't love the processed flour in them. When a friend of mine gave me a recipe for tortillas, I knew I had to try making them with whole grain flour. Here is the fruit of my effort.... soft, wholesome tortillas!

1 3/4 cup whole white wheat flour or whole wheat pastry flour (teff or almond flour might also be an option here for my gluten free people)
1/4 tsp yeast
Pinch of raw sugar (to activate the yeast; they eat it, not you!)
3/4 tsp salt
1 Tbsp coconut oil (optional)
1/2 cup hot water (about 105 degrees)

Whisk flour, yeast, sugar, and salt together in a bowl. Cut in shortening or coconut oil with a pastry blender or by crisscrossing two knives. Add water and stir well until it begins forming a clump of dough. Turn onto well floured surface and knead for a few minutes until it forms a nice soft, smooth dough. Let rest for 15-20 minutes. Cut dough into 8 pieces and flatten in a tortilla press, or roll out very thin with a dough pin.You should be able to see light through it. Cook on a griddle pan or cast iron pan heated on medium heat for about 30 seconds to 1 minute on each side. put in tortilla container or under a towel to keep warm until serving.

Quinoa is a superfood, a source of complete protein, is rich in iron and fiber, and is extremely versatile. I use heirloom red quinoa here as a ground beef replacement for tacos!

1 cup heirloom red quinoa
2 cups water
2 tsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1/2 tsp paprika

Cooked method: Bring the 2 cups of water to a boil. Add quinoa and seasonings and cook on medium low heat for 15 minutes or until qunioa is soft and all water is gone. You may need to add a bit more water if the qunioa isn't as soft as you'd like after the water is gone.

Sprouted method: Combine all ingredients in a bowl and stir well. Let stand overnight, or until all water is absorbed.

Lazy Lasagna

I love to cook, but I'm all for fast and easy! A notoriously unhealthy comfort food gets a healthy, time-saving makeover!

1 jar of Classico roasted garlic marinara sauce, your favorite jarred marinara, or homemade

1 box whole grain lasagna noodles (I prefer brown rice lasagna noodles)

1 lb. water packed firm tofu, drained and soaked in warm water for a few minutes

3/4 cup vegan mayonnaise (I use Just Mayo Garlic flavor, found at walmart)

1-2 tsp onion powder

1-2 tsp garlic powder (you can also use fresh pressed garlic)

1/2 tsp salt

1 small pkg. baby mushrooms (optional; you could use your favorite veggies here)

1 bunch Swiss chard, kale, spinach, turnip greens, collard greens, beet greens, or your favorite green, stems removed if necessary and cut into bite size squares

1 bag Daiya mozzarella flavor vegan cheese, or 1 cup fresh mozzarella, shredded

Cook lasagna noodles according to box directions, being careful not to overcook them. Drain and rinse with cold water. While noodles are cooking, mash tofu with vegan mayo, garlic powder, onion powder, and salt. Layer the lasagna this way, starting at the bottom of the pan: sauce, noodles, tofu, mushrooms or other veggies (if using), greens of choice, cheese (optional on this level), noodles, sauce, tofu, mushrooms or veggies, greens of choice, cheese, noodles, sauce, cheese. Bake at 350 for 30 minutes or until cheese on top is melted. Enjoy!

Rustic Rosemary Potato

This is a favorite! This is a brothy potato soup, not creamy, so it doesn't require blending or adding milk of any kind. It tastes best with fresh rosemary, but you can use dry if you can find fresh. You can find fresh rosemary in various places depending on where you live: Walmart or other chain grocers, local grocery stores, farmers markets, health food stores, or your garden!

1 large onion, diced
3 cloves garlic, minced
1/2 a bunch of celery, sliced
1 red bell pepper, diced
10 cups potatoes, cubed
8-10 cups water (depending on how chunky you want it)
1/4 cup chicken style seasoning, then more to taste if desired
1/4 tsp thyme
1/2 tsp sage
1/2 tsp oregano
1/2 tsp cumin
1/2 cup fresh rosemary

Saute onion, garlic, and bell pepper until peppers start to brown a bit. Add potatoes, water, and chicken style seasoning, and bring to a boil. Reduce heat to simmer, and add remaining ingredients. Let simmer for 20 - 30 minutes or until potatoes are soft.

Mushroom Quinoa Vegetable Soup

I got the original recipe for this from the 30 Day Diabetes Miracle Cookbook, but I have made enough changes that it really has my own twist to it. This is a protein rich, nourishing soup that is simple enough to make in 30 minutes, but has complex enough flavors to taste like it took you hours. Enjoy!

1 tsp oil
1/2 cup quinoa
2 1/2 tsp cumin seed or 1 1/2 tsp ground cumin
1 tsp thyme
1 1/4 oregano
1/4 tsp cardamom
1/4 tsp coriander
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 can organic diced tomatoes
1/2 small package of baby mushrooms, chopped or sliced
1 tsp salt, or to taste
7 cups of water, plus 1/4 cup chicken style seasoning (feel free to add more if needed)
1 can beans of your choice
1/4 cup chopped fresh cilantro or parsley

Heat the oil in a large pot over medium heat. Add the quinoa, cumin seed or ground cumin, coriander, and cardamom, and cook for 2 to 3 minutes, stirring constantly. Add the thyme, oregano, onion, bell pepper, garlic, and jalapeno, and stir well. Add the tomatoes, mushrooms, salt, water, chicken style seasoning, and beans, and bring to a boil. Reduce heat, and simmer until the quinoa and mushrooms are soft, about 20 minutes. Remove from heat, stir in cilantro or parsley, and serve.

Chunky Chili and Grandma's Crockpot Beans

This warming chili has no gluten, no funky fake meats, and no spice - so if you like it spicy add your own! It's kid tested and approved by one of the pickiest eaters I know: my 3 year old! The crockpot beans are my grandma's time-tested recipe, with a couple of additions by my mother and me. Enjoy!

Chunky Chili
4 cups Grandma's Crockpot Beans ( you may used canned if you are making this spur of the moment, just add 2 cans of beans, and the spices listed for the bean recipe)
3 cups soy curls, broken or crushed into desired sizes
2 1/4 cup water
2 1/2 Tbsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1 medium onion, diced
2-4 large cloves garlic, minced
1 - 2 cans organic diced or fire roasted tomatoes
1 4-oz. can green chilies
1/4 tsp coriander

Combine beans, soy curls, water, and beef style seasoning in a large pot. Bring to a boil. Meanwhile, saute onions and garlic on medium heat until onions are clear, adding the cumin to the last couple minutes of cooking. Add onions and garlic to large pot. Add remaining ingredients and stir well. Let simmer for 10-15 minutes.

Grandma's Crockpot Beans
2 cups dry beans of your choice, soaked overnight or up to 36 hours, and rinsed (if soaking longer than overnight, it is recommended to change the water at least once)
4 - 5 cups water (enough to cover in your crockpot by about 1/2 inch)
2 Tbsp paprika
1 Tbsp onion powder
2 tsp salt
2 tsp all purpose seasoning, or herb blend of your choice
1 tsp cumin

Combine all ingredients in your crockpot and stir well. Cook on high until beans are soft, approximately 5 hours. Cooking time will vary based on several factors.

Baked Elegant Oatmeal

4 cups berries or sliced peaches
3 cups rolled oats
1 can original coconut milk
1 1/4 cup dairy free milk (I prefer almond)
2 tsp vanilla
1 tsp salt
1/2 cup frozen juice concentrate (white grape works best) or 3 Tbsp honey
3/4 cup shredded unsweetened coconut
1/3 cup nuts (pecans or walnuts work best)
6 Tbsp date sugar

Spread out fruit on the bottom of a 9x13 glass baking dish. Sprinkle oats on top. Mix milks, vanilla, salt, and juice concentrate in a blender or with a whisk. Make sure there are no clumps if using a whisk. Pour this mixture over the oats and fruit. Combine shredded coconut, nuts, and date sugar in a bowl, and mix well. Sprinkle evenly on top. Bake at 350 degrees F for 45 minutes. Remove from oven and let sit for 15 minutes to let the oatmeal set.

"Chicken" Tortilla Soup

1 large onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, minced
1/2 tsp cumin
1 tsp paprika
1 32-oz. can fire-roasted tomatoes
4 6-in organic corn tortillas, cut into strips
3 Tbsp chopped fresh cilantro
1 cup soy curls
2 Tbsp chicken style seasoning
Dairy free sour cream, plain yogurt, and/or cheese, for topping (optional)

Heat a large pot over medium heat. Add onion, and saute until soft, stirring occasionally. Add garlic, cumin, and paprika and saute 1 minute more. Add tomatoes, soy curls, chicken style seasoning, 2 cups water (add more if you want it thinner), and tortillas. Bring to a boil, then reduce heat to medium low. Cover, and simmer 15 minutes, or until tortillas have broken down into tiny pieces. Stir in cilantro. Top with desired toppings.

Popcorn "Chicken"

2 cups soy curls, large pieces work best
1 1/2 Tbsp chicken style seasoning 
1 1/2 cups hot water

3/4 cup organic cornmeal
3/4 tsp salt
3/4 tsp all purpose seasoning or seasoning blend of your choice

Soak soy curls in hot water with the chicken style seasoning. Let soak until most of the liquid is absorbed. Whisk organic cornmeal, salt, and seasonings together in a small bowl. Coat the soy curls in the breading mix. Add enough coconut oil to a hot skillet to just coat the bottom. Add the soy curls and cook until both sides are golden brown and crispy, stirring and turning them occasionally. Serve with ketchup, salsa, marinara, or ranch.

Bonus Recipe: Fettuccine Alfredo

Fettuccine Alfredo is a beloved, high fat, high calorie comfort food. It gets a makeover here in this full flavored vegan version.

Cook 1/2 lb to 1 lb of your choice of fettuccine noodles according to package directions.

3/4 cup raw cashews
1 1/2 cup water
1/2 tsp salt
1/8 tsp citric acid
2 tsp arrowroot powder or organic cornstarch
1 Tbsp chicken style seasoning (get the recipe here: http://reddirtvegan.blogspot.com/2011/09/bbq-soy-curls.html)
1 Tbsp nutritional yeast
1 Tbsp lemon juice
1 Tbsp coconut oil or extra virgin olive oil(optional)

Blend all ingredients thoroughly. Cook on medium heat until desired thickness, whisking constantly.

1 cup soy curls soaked in 1 cup hot water with 1 Tbsp chicken style seasoning

After the soy curls have softened, cook them in a small saucepan until most of the liquid is absorbed. Add to sauce. Serve sauce over noodles or mix the noodles in the sauce to coat them. Enjoy!

Get Well Noodle Soup

Get all the benefits of traditional chicken noodle soup - the natural antibiotic garlic and antioxidant rich carrots and onions - with none of the immune-suppressing problems associated with animal products. This satisfying soup is good when you're sick or well!

1 1/2 cup soy curls, broken into smaller pieces if desired
7 cups water
1/4 cup chicken style seasoning (get the recipe here: http://reddirtvegan.blogspot.com/2011/09/bbq-soy-curls.html)
3 carrots, diced or sliced
1 medium onion, diced
3 - 4 stalks celery, chopped or sliced
4 - 6 cloves fresh garlic, minced
1/2 lb of Tinkyada brown rice fettuccine noodles, broken in pieces
Salt to taste
1/3 cup chopped fresh parsley (parsley works as a cough suppressant, demuculant, and can help dry up a runny nose)

Combine all ingredients except parsley in a large pot. You may reserve some of the garlic to add in later to preserve more of the illness-fighting properties. Bring to a boil over medium heat, and let boil for a few miuntes, until pasta begins to soften. Reduce heat and let simmer until pasta is al dente (just done, still a little firm) and veggies are tender-crisp. Add parsley just before serving. Enjoy and feel better!

BBQ Soy Curls

BBQ is what every okie grows up with, so when I decided to go vegan, I started a quest to find the best BBQ recipe. I have tasted others that were very good, but this one is my favorite. I hope you like it too!

BBQ Soycurls  

1 medium onion, finely diced

1 large red or green bell pepper, diced

1 ½ cups 100% pineapple juice

¼ cup blackstrap molasses
¼ cup additional sweetener, to taste (could also use xylitol or even stevia to taste)

¼ cup fresh lemon juice

½ cup low sodium tamari sauce

1 ½ tsp. onion powder

1 ½ tsp. garlic powder

1 tsp. coriander

½ tsp. crushed anise seeds, or 1/8 tsp anise extract

Splash of liquid smoke, or other smoke seasoning to taste, optional

3 cups curls
2 Tbsp Vegetarian Express or Bill's Best beef style seasoning or 3 Tbsp chicken style seasoning*

Sauté onion and pepper until just tender, then add sauce ingredients and simmer 10 min. Then add tofu or soy curls; bring to a boil and simmer on medium heat, stirring occasionally until sauce is at the desired thickness, 30 minutes to 1 hour. Serve alone as a main dish or as a sandwich.

Chicken Style Seasoning (from I love Veggies cookbook)

2 cups nutritional yeast

¼ cup plus 2 Tbsp granulated onion

¼ cup sea salt, heaping

¼ cup Frontier Pizza Seasoning

2 Tbsp date sugar or xylitol

1 ½ Tbsp granulated garlic

1. Make sure the blades of your food processor or blender are very dry.

2. Blend all ingredients well until powdery.

3. If desired, stir in ¼ cup parsley flakes.

Ingredient Spotlight: Soy Curls

Soy curls are soybeans that have been extruded (stretched out) and then dried. They are whole soy, not a soy protein isolate, which means chemicals were not used in the production process. They will absorb any flavor you soak or cook them in, making them very versatile. Soy curls are inexpensive and shelf stable, and can even be eaten dry (although this is not very flavorful), thus making them a suitable survival food. Salt is never added, and they are high in fiber and protein, and low in fat. Only one company makes them that I am aware of, Butler Foods; they use non-GMO soybeans to make this easy to use, nutritious meat replacement. Recipes will be added this week using soy curls, including Oven Baked Popcorn "Chicken", BBQ, Get Well Noodle Soup, Chik'n Tortilla Soup, and Chik'n Pot Pie!

Cheezie Broccoli and Rice Casserole

This recipe is super-easy, and the taste is potluck-worthy! You can make this ahead of time, then bake it about a half hour before you need it. Enjoy!

1 cup dry brown rice, cooked according to package directions
1 regular size bag frozen broccoli
1 recipe cheezie sauce (below; you may or may not want to cook it first, I used leftover cooked sauce that I reblended with a little water and poured that right over the top)

Spread rice on bottom of a 9 X 13 glass casserole dish. Evenly distribute frozen broccoli over the rice. Pour cheezie sauce over broccoli and rice. Do not stir. Bake at 350 degrees for 30 minutes, or until cheezie sauce gets thick and set. Once you take it out of the oven the cheeze sauce will set a little more.

Cheezie Sauce (modified from "I Love Veggies" cookbook)
1 red bell pepper, seeded and cut in half OR 4 pieces of jarred roasted red bell peppers or 1 4 oz. can    pimentos
3 Tbsp organic cornstarch or arrowroot powder
3/4 cup cashews or sunflower seeds
3 3/4 cups water (this recipe works best if you reserve some of the water to bring to a boil in a sauce pan, and pour the blended ingredients in)
1/4 cup plus 2 Tbsp nutritional yeast
1/4 cup plus 2 Tbsp rolled oats
3 Tbsp lemon juice
1/2 Tbsp salt
1 1/2 tsp onion powder

Blend all ingredients thoroughly, until it is creamy and there is no grittiness. Use a spoon or other utensil to ensure there is no grit. Bring to a boil in a large sauce pan or deep skillet, stirring constantly until thick. Use anywhere you would use nacho type cheese.

Alternative Cheese Sauce (courtesy of David Daum)
3 1/2 cups water
1 cup nutritional yeast
1/2 cup organic white unbleached flour
1/4 cup organic cornstarch or arrowroot powder
1 Tbsp. Salt
1 8-oz. Can tomato sauce

Bring all ingredients to a boil over medium high heat, whisking frequently. Boil for a few minutes until thickened. Pour into blender with 1/4- 1/3 cup grape seed oil and blend in high until smooth. Pour over rice mixture, or use anywhere else you would use cheese sauce. Add a can of Rotel diced tomatoes to make queso dip.
God Bless!