Category Archives: Recipes

Raw Cheese with Lemon Oil

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Raw Cheese with Lemon Oil

  • Servings: 4-6
  • Difficulty: easy
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A cashew base quick and easy cheese spread that can be served as an appetizer or light summer meal

Ingredients

  • 2 cups of soaked cashews
  • 3 cloves of garlic
  • 1/2 fresh lemon juice
  • 1 drop Y/L Lemon Essential Oil
  • 1/4 cup nutritional yeast
  • 1 drop Y/L Basil Essential Oil, or about 6 to 8 leaves of fresh basil from the garden
  • 6 to 8 sun-dried tomatoes, soaked, drained and thinly sliced

Directions

  1. Blend cashews with enough water or Rejuvalac to form a thick soft cream.
  2. Add garlic, lemon juice, lemon oil and nutritional yeast and mix just until blended.
  3. Chop basil and tomatoes and add to cheese mix and stir until well blended.
  4. After you throw it all together, add a little Sriracha for spice and color and top it with a pinch of cayenne or paprika if less spice is desired, and a drop of basil oil, if needed . Serve with sliced mango’s (for me) and Sea Salt and Black Pepper Crackers (for hubby) and you have a yummy delicious dinner in no time flat.
Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. Because it is fermented it contains beneficial bacteria and active enzymes which helps to improve digestion of food.

 

Chicken Fried Steak, Mashed Potatoes, Gravy & Jellied Cranberry Sauce

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Chicken Fried Steak, Mashed Potatoes, Gravy & Jellied Cranberry Sauce

  • Servings: 6-8
  • Difficulty: moderate
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A vegan variation of a Texas favorite that to us vegans is as close to the real deal as you can possibly get. This is a favorite request in our household!

Dry Ingredients for Chicken Fried Steak

  • 1 cup vital wheat gluten
  • 2 T garbanzo bean (chickpea) flour
  • 1 tsp onion powder
  • 1/4 tsp poultry seasoning (I made my own version)
  • 1/4 tsp ground white pepper

Wet Ingredients for Chicken Fried Steak

  • 3/4 cup plus 2 T water
  • 2 T nutritional yeast
  • 1/4 tsp ground sea salt
  • 1 T extra virgin olive oil

Simmering Broth

  • 6 cups Imagine vegetable broth

Coat Prior to Frying

  • 1 bowl of garbanzo bean flour
  • 1 bowl almond milk/veganaise blended to consistency of heavy cream.
  • 1 bowl seasoned breadcrumbs – I used Edward & Sons Italian Herbs Organic Breadcrumbs and add dried parsley & cayenne pepper for additional seasoning.

Directions

  1. In a large saucepan, set your broth over high heat while you prepare your seitan dough. You will want to bring it to a rapid boil. Add a bay leaf, or a few slices of ginger root, for extra flavor. I did not add any flavorings to my broth!
  2. Mix dry and wet ingredients in separate bowls.
  3. Add wet mixture to dry mixture and stir to blend. Divide mixed dough into 6 even pieces.
  4. Shape each piece into a flattened pancake-like round. Set aside in same bowl until all pieces are shaped. Repeat the process to give each piece one final flattening, then immediately drop into boiling broth.
  5. Reduce heat and cook for approximately 25 to 30 minutes.
  6. Store cooked pieces in the same broth in refrigerator until ready to fry.

Directions

  1. dip each patty into garbanzo bean flour
  2. then into almond/milk/veganaise mixed well
  3. finally into spiced breadcrumbs and coat well
  4. Fry in coconut oil
  5. Serve with mashed potatoes and gravy.