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1 1/2 c water
3 T Agar powder
1 c additional water
1 c raw cashews
1 (4 oz) jar pimentos
1 tsp paprika
2 3/4 tsp sea salt
1 tsp onion powder
1/2 tsp garlic powder
4 T nutritional yeast flakes
2 T lemon juice

Put 1 1/2 c of water in a small sauce pan. Bring to boil. Add 3 T of Agar powder and stir until it thickens. Set it aside. In a blender, put 1 cup of additional water and remaining ingredients. Blend until very smooth. Add Agar mixture into a blender. Blend well. Transfer into an oil sprayed bread pan. Will thicken as it chills in a refrigerator. Slice and keep in a refrigerator. Enjoy!

 

Recipe 05 

 
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7 c rolled oats
1 c wheat germ
1/2 c carob powder
1 c whole or sliced almonds
1 c unsweetened coconut flakes
1 1/2 tsp sea salt
1/2 c canola oil
1/2 c pure maple syrup or Agve nectar
1/4 c warm water
1 tsp vanilla

Mix rolled oats, wheat germ, carob powder, almonds, unsweetened coconut flakes, and sea salt in a large bowl. Mix canola oil, maple syrup, warm water and vanilla in a small bowl. Add liquid to dry ingredients. Mix thoroughly with hands. Put in two 9 x 13 cookie sheets. Bake at 225 degrees until crisp (about 2 hours). Very delicious!

 

Recipe 04 

 
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1 1/2 c walnuts
2 c water
1 tsp sea salt
1 tsp onion powder
1/2 tsp garlic powder
3 c gluten flour
1/4 c whole wheat flour

Broth:

10 c water
1/2 c soy sauce, unfermented
1 tsp sea salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/4 c nutritional yeast flakes

BROTH: Stir all ingredients well in a large saucepan. Bring to a boil while preparing gluten.

GLUTEN: Blend all ingredients except gluten flour and whole wheat flour until very smooth. Mix gluten flour and whole wheat flour in a large bowl. Add walnut liquid into the gluten mixture. Quickly knead. Cut into 2 portions, and shape into loaves. Cut 1/2" slices and drop into boiling broth. Lightly boil for 30 minutes. Wait until cool off, and take it out from saucepan. Use it for meat substitute. Freezes well. Very delicious!

 

 

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