1 1/3 c nutritional yeast flakes
3 T onion powder
2 1/2 tsp garlic powder
2 1/2 T sea salt
1/2 tsp celery seed
2 T Italian seasoning
1 T parsley flakes

Blend smooth all. Store in a glass container. Use it as chicken flavor for soup, patties, gravy, etc.


Chicken-like Seasoning


1 c water
1/2 c raw cashews
1 1/2 c gluten flour
2 T whole wheat flour
1/2 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder



4 c water
1 1/2 T chicken like seasoning
1/2 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
2 T nutritional yeast flakes

Blend water and cashews on high until creamy. Mix remaining ingredients in a large bowl. Pour cashew liquid into the dry mixture, and quickly knead. Cut into 2 portions, and shape into loaves. Cut into 1/2" slices and drop into boiling broth. Lightly boil for 30 minutes. It freezes well. Use it for chicken or turkey substitute. BROTH: Stir all ingredients well in a medium saucepan.


Turkey Gluten 


1 c water
1 c TURKEY GLUTEN, cut cube
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 whole green onions, chopped
1/4 c parsley, chopped
2 cloves garlic, minced
1/2 tsp sea salt
3 T nutritional yeast flakes
1/2 T olive oil
4 c stuffing

In a large saucepan, pour 1 cup of water and boil. When water starts to boil, add remaining ingredients except stuffing. Cook until crispy. Remove from heat. Add stuffing, tossing gently to moisten evenly. Cover and let stand for 5 minutes.




1/4 c water
1/4 c raw cashews
2 T cornstarch
1 T chicken like seasoning
1 tsp onion powder
1/2 tsp sea salt
2 c additional water

Blend smooth all but additional water. Pour blended ingredients into a saucepan. Rinse blender with the additional water. Pour into pan. Lightly boil, stirring about 10 minutes, until thickened. Serve over rice, pasta, potatos, or vegetarian patties.




1 pound baby carrots
1 T canola oil or olive oil
1 T turbinado sugar
1/2 T parsley flakes
1/4 tsp sea salt

Steam carrots until tender crisp. In a large skillet over medium heat, add olive oil, carrots, turbinado sugar, and parsley flakes. Heat and cook until carrots are glazed. Stirring constantly.


Glazed Carrots


2 c unbleached white flour
1/4 c wheat germ
1 tsp sea salt
1/2 c canola oil
1/2 c boiling water

Mix sea salt, unbleached white flour, and wheat germ. Pour water and oil all in at once. Stir with a fork as little as possible. Roll between two wax paper. Remove top paper. Lay crust side down on pie pan. Remove the wax paper. Prick pastry to prevent puffing while baking. Bake at 425 degrees for 15 minutes for baked pie shell. Watch closely - do not over bake.


Pie Crust


1 c pure maple syrup
2 tsp vanilla
1 - 15 oz can solid pack pumpkin
1 tsp coriander
1/2 tsp sea salt
1 pkg tofu, firm, Mori-Nu silken

Run all ingredients through a food processor. Pour into pie shell. Bake at 350 degrees for 1 hour and 10 minutes. Delicious!


Pumpkin Pie


1 pkg. tofu, firm, Mori-Nu silken
4 T fructose
1/8 tsp. sea salt
1/4 cup soy milk powder
2 T canola oil
1 tsp vanilla

Blend all ingredients until smooth. Chill.

Whipped Cream


1 1/4 c. warm water
2 T. active dry yeast
2 tsp. honey
1 1/2 c. unbleached white flour
1/2 c. lecithin granules
1 1/2 c. whole-wheat flour
1 tsp sea salt
1/3 c. canola oil
1/4 c. Turbinado sugar

Mix together with warm water, yeast, and honey. Let bubble. In another bowl, stir together with unbleached white flour, whole-wheat flour, lecithin granules, sea salt, and Turbinado sugar. After yeast mixture has bubbled, add to dry ingredients and oil. Mix well. Dough will be sticky. Roll out dough 3/4" thich on floured surface. Cut out biscuits with a cutter. Place on an oil sprayed cookie sheet. Let rise in a warm place for 20 minutes. Bake at 350 degrees for 25 minutes or until golden brown.

Healthy Biscuits


4 corn tortillas
1/2 cup walnut, chopped
1/2 onions, chopped
1/4 cup fresh parsley, chopped
2 cups pinto beans, cooked
2 cups spaghetti sauce

Pour 1/2 cup of the spaghetti sauce in the bottom of the 9 inch pie dish. Dip corn tortillas in and immediately out of boiling water. Place a corn tortilla in the middle of the pie dish. Spread the toppings in order of spaghetti sauce, pinto beans, onions, walnut, and parsley. Continue in the same order for four layers. Cover. Bake at 350 degrees for 20 minutes. Serve with sliced tomato.



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