Vegan fettuccine

Ingredients:
Spinach fettuccine pasta
Onion 1/2
Garlic 2 cloves
Olive oil or coconut oil 2 Tablespoons
Broccoli 1 cup
Cauliflower 1 cup
Carrots 1/2 cup
Tomato 1 medium
Fresh basil, rosemary, chives
Soy sauce or Braggs aminos
Salt and pepper
Veggie grounds
Vegan “cheese”
Cilantro
Avocado 🥑

Method:
Boil fettuccine pasta with salt
Stir fry in oil all vegetables, flavoring and veggie grounds.

Place fettuccine in center of plate
Top with stir fry
Garnish with vegan “cheese” and cilantro
Decorate with avocado slices 🌿

It’s that simple! Enjoy.

Lentil Love ❤️

Lentil Crepes with Coriander Chutney:

Lentil Crepes:
2 cups of lentils, soaked overnight and ground in a vitamix (must be thin pancake mix consistency.
1/2,teaspoon turmeric
Salt
Fresh chili (green) 1/2 (finely chopped)
Tomato 1/2 (finely chopped)
Onion 1/4 (finely chopped)
Cilantro (a bunch, finely chopped)

Green Coriander Chutney:
Cilantro 1 bunch
1 green chili
Salt
Lemon
Lentils 2 tablespoons (soaked overnight)
Blend together in vitamix
Cool and serve like pancakes or crepes and top with coriander chutney.

Lentil & Vegetable Curry:

Ingredients:
1 1.5 cups of precooked lentils
1/2 onion
4 cloves garlic
1/2 tomato
1 cup broccoli
1 large carrot , chopped into small pieces
Salt & pepper
1 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon Braggs Liquid Aminos
2 tablespoons olive oil
1 tablespoon hummus
Brown rice/ quinoa mix
Salad:
Baby greens
Small broccoli florets
Tomato
Cranberries (dried)
Mix of seeds for garnish: hemp, sunflower, pumpkin
Method:
Place olive oil in a frying pan on high heat, add curry powder and turmeric to oil. Add onions and garlic, stir fry until partially cooked. Add broccoli, carrots and tomatoes and continue to stir fry until mixed with onions and garlic. Add lentils and place on simmer.
Serve on a bed of brown rice and quinoa mix.
Add side salad garnished with seeds and dried cranberries.
Too with a tablespoon of hummus for a delicious and nutritious meal.

Cooking with Essential Oils

Feisty Tagliatelle

Ingredients: (for 2 servings)

1/4 Red Maui Onion

4 cloves of garlic

1/4 orange sweet pepper

3 Bok Choy stems and leaves

1 cup broccoli

1 cup cauliflower

2 tablespoons organic coconut oil

Essential oils: 2 drops each in the coconut oil of Oregano, Rosemary, Basil and DigestZen

1/2 packet Beyond Meat (Beyond Beef Crumbles Feisty) Non GMO

1 1/2 cups of organic pasta sauce of your choice

2 teaspoons of hemp seeds

Braggs Liquid Aminos

Himalayan salt and black pepper to taste

4 Tagliatelle pasta nests (verde)

Method:

Add 2 tablespoons of organic virgin non GMO coconut oil to a frying pan.

Add 2 drops of each essential oil to the oil and heat.

Add onions and garlic and stir-fry until golden color, adding salt and pepper as you go.

Add all other vegetables as you continue to stir-fry and 1 Tablespoon Braggs Liquid Aminos.

Continue to stir-fry until vegetables are cooked al dente (not overcooked, still a little crunchy).

Add veggie crumbles and organic pasta sauce.

Boil tagliatelle pasta in a separate pot al dente.

Serve:

Serve pasta on a plate, topped with stir-fry veggies and veggie crumbles in pasta sauce.

Garnish with a tablespoon of hemp seeds.

Serve with a side salad of dark green leafy vegetables, sprinkled with organic tomatoes and cucumber.

Buon appetito!

Yummy Tofu Salad

Tofu preparation:

Slice the tofu cake into eight slices.

Marinade with mixed Italian herbs, Himalayan salt, black pepper, turmeric and Braggs Aminos.

-Sear in a frying pan on high heat in 2 tablespoons olive oil until lightly browned.

-Remove from heat and cut into smaller chunks.

Tofu Salad Preparation:

-Start with a bed of lettuce or dark leafy greens.

- Add chopped tomatoes and cucumber.

- Add finely broken up broccoli and cauliflower florets.

-  Add thinly sliced red cabbage and sweet peppers.

- Slice and add 5 black olives and blackberries.

- Garnish with a teaspoon of sunflower and pumpkin seeds.

- Use Braggs Vinaigrette salad dressing if desired.

Enjoy this satisfying and nutritious lunch salad.

Energizing Breakfasts with oats

Coconut Oats

Ingredients:

1 cup steel cut oats

2 Tbsp. coconut oil

2 1/2 cups water

Pinch of sea salt

1/2 tsp cinnamon

1 banana

12 blackberries

2 tbsp. coconut chips

2 tbsp. chopped walnuts 

2 tbsp. hemp seeds

2 tbsp. raw honey or agave

Method:

Place coconut oil in a pan on high heat and add dry steel cut oats.

Toast the oats, salt and cinnamon in the oil, stirring continuously for a few minutes. 

Add water, bring to the boil and simmer for 8 minutes.

Allow to stand overnight.

Heat oats in the morning, adding more water for consistency of your choice. 

Place oatmeal in a bowl and for each bowl add:

1/2 banana

1 tbsp. walnuts

1 tbsp. coconut chips

1 tbsp. hemp seeds

6 blackberries 

Drizzle 1 tbsp. honey or agave over the top and serve warm.

This is a winner and will kick start your day with a tropical taste of energy and optimal nutrition. 

Serves 2.

Raw Oatmeal Smoothie

Ingredients:

1 cup rolled oats

Pinch of sea salt

2 cups water

6 large dates

1 banana

Raw honey or agave

Method:

Place rolled oats in a bowl, add salt and water and soak overnight in the fridge.

Place dates in a separate bowl with just enough water to cover them and soak overnight in the fridge.

Place oatmeal mixture in the blender or vitamix with the pitted dates and banana.

Blend together, adding small amounts of the date water to get your desired consistency.

Serve in a bowl, garnish with berries and a drizzle of honey or agave.

Enjoy this tasty, creamy oatmeal variety dish which revs up your body for the day.

Serves 2.

Yummy Banana Hemp Oat-bran Muffins:

Ingredients:

1 cup spelt flour

1 cup oat bran

1/2 cup raw brown sugar

2 bananas mashed

2 tbsp. egg replacer

2 tap baking powder

2 tbsp. hemp seeds

1 cup soy or almond milk

Cashew nut frosting:

1 cup cashew nuts

2 tbsp. melted coconut oil

1 tsp lemon juice

3 tbsp. honey

Pinch of salt

Blend together until creamy

Method:

Mix all muffin ingredients together, place in muffin pans and bake at 375 degrees F for 20 minutes.

Garnish with cashew nut frosting.

Summer Suppers

Falafel and Marvelous Mango Salad

Falafel:

1/2 onion finely chopped

1/2 zucchini finely chopped

3 cloves garlic finely chopped

1/2 can organic garbanzo beans

1/2 cup broccoli finely chopped 

Sprig of oregano

Tbsp dried mixed Italian herbs

Sea salt pinch

Black pepper

Sauté above and place in a blender or food processor. Blend together and add 2 Tbsp Egg Replacer mixed in 1/4 cup water.

Add 2 Tbsp organic Spelt flour to be able to make balls.

Cover balls in a dusting of spelt flour.

Quick deep fry until golden brown.

Serve on a bed of brown rice and quinoa mix.

Garnish with clover sprouts.

Marvelous Mango Salad:

4 lettuce leaves chopped

1/2 Roma Tomato chopped

2/2 small Japanese cucumber chopped

1 mango chopped

10 walnuts chopped

Garnish with hemp seeds

Serve with a vinaigrette of your choice.

Enjoy this tasty, light and tantalizing dish, perfect for a hot summer's evening.

Tofu Veggie Sramble:

Ingredients:

1/2 tub firm tofu

1 packet "Tofu Scrambler" flavoring

1/4 green Bell Pepper chopped small

1/2 tomato chopped small

1/4 zucchini chopped small

1/4 cup chopped broccoli

2 slices onion chopped small

2 tbsp olive oil

1 avocado

2 small sweet potatoes

Sea salt

Black pepper

Sprouts

4 lettuce leaves

Method:

Slice the sweet potatoes into thin slices, place on a baking tray with 1 tbsp olive oil, salt and pepper and roast at 375 degrees F until  golden brown. (Approx 18-20 minutes).

Place 1 tbsp olive oil in a frying pan and sauté  the green pepper, zucchini, broccoli, onion and tomato for a few minutes.

Add tofu previously mashed with a fork together with tofu scrambler flavoring powder.

Continue to sauté until heated and thoroughly mixed with vegetables.

Serve on a plate with chopped lettuce and avocado, garnished with sprouts.

Add dressing of your choice to lettuce.

A very light and nutritious supper which can be whipped up within minutes.

Five Day detox to rev up your engine: day five

Start the day off with a glass of water and lemon

Breakfast:

Berry Pineapple smoothie:

1 cup mixed berries

1/2 cup pineaple

1/2 lemon

1/2 cup water

1/2 cup coconut water

1 scoop protein powder

Blend and start your day delisciously

Midmorning snack:

1 apple and sachet of pecan nut butter

Lunch:

Thai Tofu rolls with peanut sauce

Five Day detox to rev up your engine. Day four

Glass of water and slice of lemon up waking

Breakfast:

Fruit medley smoothie:

1 cup mixed fruit

1 cup vanilla almond milk

1 scoop plant based protein powder

Blend together and enjoy

Midmorning snack:

4 dated

22 walnut pieces

Lunch:

Lentil broccoli stir-fry:

2 slices onion

2 cloves garlic

1 cup lentils

1 cup broccoli

Salt, pepper, mixed Italian herbs to taste

Top with fresh garden salsa

Midafternoon snack:

1 cup soy yoghurt ( or Greek yoghurt )

Supper:

Spicy chili 

1 cup Amy's spicy Chili

1 cup Quinoa

Baby greens salad

Topped with 2 green beans/ half tomato mixed in with Chimichuri sauce

Other considerations:
5 mile run
toning exercises for legs, buttocks, arms, core
Meditation
Epsom salts and sodium bicarbonate tub soak for 20 minutes 

Five Day detox to rev up your engine. Day three.

Started the day with a glass of water and slice of lemon

Breakfast:

I missed this due to rushing in the morning

Midmorning snack:

Apple 

2 tablespoons peanut butter

Midafternoon snack:

Lunch and dinner:

Acai fruit bowl for both as I had no access to my fridge.

Other considerations:

4 mile brisk walk

I was incredibly busy and had to make do with the healthiest available choices while out and about.

Five Day detox to rev up your engine. Day two.

Start the day off with a large glass of water with slice of lemon and a multivitamin supplement.

Pineapple Razzmataz smoothie:

1 cup raspberries

1/2 cup pineapple chuncks

1 cup coconut water

1 scoop plant based protein powder

Blend together. Strain if you want a smoother consistency

Rev up your day!

Midmorning snack:

1 apple 

20 raw walnut pieces

Lunch:

Bed of spinach

1/2 cup red kidney beans

1/2 avocado

4 cherry tomatoes

4 dates

1 tablespoon hummus

Garnish with sprouts

White wine vinegar as a dressing

Midafternoon snack:

1 cup soy yoghurt ( or Greek yoghurt if you eat dairy)

Garnished with a pinch of coconut chips

Supper:

Tofu Scrambler

Baby greens

Left over kidney beans(1/2 cup)

1/4 avocado

Tomato, sprouts, sunflower seeds

1 tablespoon red pepper hummus

Other considerations:

4 mile fast walk
meditation

Epsom salts bath

Five Day Detox to rev up your engine: Day one.

Day one:

Started my day with a glass of water and slice of lemon.

Breakfast:

Power Berry Banana Smoothie

1 cup mixed berries

1 banana

1 cup vanilla almond milk

1 scoop plant based protein powder

Midmorning snack:

1 apple

2 tablespoons raw, pure peanut butter

Lunch:

Kale Tofu strirfry:

1 tablespoon olive or coconut oil

2 cups Kale

1/2 tray whole white mushrooms

5 oz firm tofu

2 slices onion, chopped

2 cloces garlic, chopped

1 cup brocolli, chopped

Stirfry above with black pepper, sea salt and mixed herbs to taste

Garnish with sprouts and choped cherry tomatoes

Serve and enjoy.

Midafternoon snack:

1 cup soy yoghurt ( or greek yoghurt if you eat dairy)

Garnished with a few coconut chips

Dinner:

Quinoa and Lentil Stir-fry:

Serves 2

1 cup Quinoa cooked

1 cup precooked lentils

1/4 onion

4 garlic cloves

1 cup broccoli

2 cups Kale

1/2 orange bell pepper

1 tablespoon olive oil

Salt, pepper, Italian herbs, Braggs aminos

Stir-fry above and place on a bed of quinoa

Salad:

Pinch of baby greens

1/2 avocado

4 cherry tomatoes

Garnish with sprouts

Balsamic vinegar for salad dressing

Very tasty, nutritious and satisfying!

Other considerations:

Exercise:

4 mile run

Toning exercises

Stretches

Meditation

Epsom salts soaking bath 

Light and delicious meals

Tofu Mushroom Stirfry:

Ingredients:

1/2 tub (396gm/14oz) of tofu (non gmo)
1/2 tub fresh whole white mushrooms
1/2 onion
2 cups chopped broccoli
2 cups fresh baby spinach
1 Roma tomato
clove sprouts for garnish
4 Tbsp olive oil
Braggs aminos
black pepper
Italian herbs (dried, mixed)

Method:

~ Sear tofu seperately in 2 Tbsp olive oil, sprinkle with black pepper, Braggs amninos and mixed Italian herbs until golden brown
~ in another pan, stirfry the other vegetables in 2 tbsp olive oil starting with the onions, then add mushrooms, broccoli, tomato and spinach
~ place vegetable stirfry on a platter and add chopped tou bits on top
~ garnish with clover sprouts

Light, delicious, nutritious, satisfying and quick!
Bon appetit

Optional extra: serve with a chilled glass of Riesling or Organic Limeade

Salads with Pizzaz

Quinoa Avocado Salad:

Ingredients:

1 cup dry quinoa
1 avocado
1/2 Japanese cucumber
2 Roma tomatoes
1 1/2 cups of  fresh baby spinach
4 lettuce leaves
1/4 cup hemp seed
1 cup broccoli
1 large radish
1/4 cup chopped walnuts
1/2 cup sprouts (I used clover sprouts)


Optional extra: salad dressing of your choice( I used Goddess dressing)

Method:

~ Prepare quinoa according to package instructions but generally add 2 cups of water to 1 cup of dry quinoa, bring to the boil and then allow to simmer for 15 minutes. Remove from stove and allow it to cool down.
~ chop all the vegetables except for the sprouts , then toss together with the sprouts.
~ add tossed salad onto the bed of quinoa
~ garnish with hemp seed.

This salad is delicious, nutritious and satisfying and provides protein, vitamins, minerals, enzymes, omega 6

Four servings

Let us eat cake!

Carrot Cupcakes:

Ingredients:

1 grated organic apple
1 tsp vanilla essence
1/2 cup margerine (non gmo olive oil based found in health food stores)
1/2 tsp salt
2 tsp Baking powder
1 tsp cinnamon
1 cup raw organic cane sugar
1 1/2 cups rice flour
1/4 cup flax meal
1 cup grated carrots
 2 tablespoons egg replacer ( mixed with water and whisked with a fork to resemble whisked egg whites)
1 cup chopped walnuts

For frosting:
1 cup macadamia nuts
1/2 cup water
3 Tablespoons of honey or agave (for those not wanting to use honey)

Directions:

For Cupcakes:

Place all ingredients except for grated carrots and walnuts into a vitamix/blender and blend until creamy smooth.
Remove from blender, place in a bowl and add grated carrots and walnuts.
Spoon into cupcake baking tray.
Bake for 35 minutes at 350 degrees F

For frosting:

Place macadamia nuts, water and honey (or agave) into the blender/vitamix and blend until creamy smooth.
Spoon onto cupcakes once they have cooled down and serve.

Sensationally divine on the palate!

Nutty Sauces and Nutty Cheezes

Mac Nut Cheezy Sauce:

Ingredients:
2 cups macadamia nuts
1.5 cups chopped orange bell pepper
1 orange
4 cloves garlic
2 Tablespoons Braggs aminos (or soy sauce)

Directions:
Place all ingredients in a blender/vitamix and blend until creamy.
Ready to serve and delicious on steamed broccoli.

Peanut "breading" sauce: Breaded eggplant

Ingredients:
1/2 cup raw, crunchy peanut butter
2 Tablespoons hemp oil
1 Tablespoon olive oil
1 Tablespoon nutritional yeast (source of vitamin B12)
2 tablespoons chopped cilantro/or Italian parsley
2 Tablespoons chopped green onions
1 large eggplant sliced into thin slices. (This is kept separate. First sprinkle eggplant slices with sea salt and allow it to stand for 1 hour. Then rinse with fresh water and dry with a paper towel. The sauce will be used to coat these slices)

Directions:
Combine ingredients and blend in a vitamix or blender until creamy
Place batter on both sides off the eggplant slices and lay on an oiled baking sheet.
Broil/grill on low until browned ~ approximately 5-8 minutes. use fork or spatula to flip over and brown other side for about another 5 minutes.
Eggplant is done when browned and tender.
Garnish and serve.

I served the steamed broccoli with Mac Nut Cheezy Sauce and the Breaded Eggplant in peanut breading sauce with a side salad of beet chard and beetroot.

Hemp ~ Pine Nut sauce:

(also featured under the hempa-licious section)

Ingredients:

1 cup hulled hemp seed
1 cup pine nuts
1 large red bell pepper
2 cloves fresh garlic
2 Tablespoons of Braggs amino's (or soy sauce)
3 tablespoons lemon juice (freshly squeezed)
1/4 cup water
Sea salt and ground black pepper to taste

Place all ingredients into a Vitamix or blender and blend into a creamy texture.
Ready to serve as a side dip or use as a sauce on a main dish.
Extremely yummy and you'll have people demanding the recipe!

Hemp - alicious!

Information on hemp as a food source:

http://organicjar.com/2008/13/

Hemp Oat Muffins

Ingredients:

1 cup hulled hemp seed
1 cup (gluten free) rolled oats
1 cup  oat bran
2 cups soy milk (organic non GMO)
1/2 cup Agave
2 tsp baking powder
2 Tbsp egg replacer (reconstitute with water to form stiff  beaten egg white consistency)
1 cup raisins

Directions:

Place all ingredients except the egg replacer and raisins in your blender or vitamix and mix until creamy.
Add the egg replacer and raisins
Bake in the oven at 375 degrees F for 25 minutes

Serve warm or cool with a teaspoon of strawberry jam

So hemp - alicious that these muffins don't even last for an afternoon in my house!

Hemp Peanut Butter Cookies

Ingredients:

1 cup raw sugar
1 cup organic peanut butter
1 cup hulled hemp seed
3 teaspoons egg replacer mixed with 4 Tablespoons warm water

Directions:
Add all ingredients together
Knead into a ball
Roll out and cut into cookie shapes
Bake for 10 minutes at 375 degrees F
Cool for at least 10 minutes to allow cookie to harden

Easiest cookies in the world to make, highly hemp-alicious and packed with protein and omega 3's and 6's

Hemp Nut Burgers

Ingredients:

10 ounces/396g medium tofu
1 cup hulled hemp seeds
1/2 cup sunflower seeds
1/2 cup chopped spring onions
6 basil leaves, chopped
2 Tbs Braggs Aminos/soy sauce
2 Tbs flax meal
2 cups organic herb seasoned stuffing

Directions:

Places all ingredients except the stuffing into a blender or Vitamix.
Place the stuffing into a bowl and pour the hemp tofu mixture over it, mix well and allow it to sit for 15 minutes.
Form into burger patties and bake on a greased baking tray at 350 degrees F for 25 minutes.

Serve with a salad of dark green leafy lettuce, red and yellow peppers and kiwi fruit.

Garnished with a sprinkling of hemp seeds.

Very tasty and satisfying giving you protein, healthy fats, vitamins and minerals.

Hemp Orange Smoothie

Ingredients:

You can use any combination of fruits but for this recipe. I used:

2 oranges
2 fresh bananas
4 tablespoons of hulled hemp seed
4 cubes of ice

Optional extra: 1 cup pineapple chunks

Directions:

Place all ingredients in a Vitamix or blender and blend until creamy smooth.
This may be used as 2 portions depending on how hungry you are

Extremely satisfying and energizing!

 Hemp-Pine Nut Sauce:

Ingredients:

1 cup hulled hemp seed
1 cup pine nuts
1 large red bell pepper
2 cloves fresh garlic
2 Tablespoons of Braggs amino's (or soy sauce)
3 tablespoons lemon juice (freshly squeezed)
1/4 cup water
Sea salt and ground black pepper to taste

Place all ingredients into a Vitamix or blender and blend into a creamy texture.
Ready to serve as a side dip or use as a sauce on a main dish.
Extremely yummy and you'll have people demanding the recipe!

Zucchini in Hemp sauce:

(A variation of raw vegan fettuccine Alfredo using zucchini noodles and hemp sauce as the Alfredo sauce)

Ingredients:

1 large zucchini
Hemp sauce ingredients as above

Make zucchini noodles by using a vegetable peeler and peeling large strips of the zucchini into a bowl. Place hemp sauce over the strips and mix them together.
Ready to serve with a garnish of your choice. It's as easy as that!

Lentil Hemp balls:

Ingredients:

 1.5 cups of precooked lentils
1 cup chopped broccoli
1 cup chopped eggplant
2 grated carrots
1 cup chopped mushrooms
1 finely chopped onion
3 cloves garlic
1/2 cup sunflower seeds
A dash of Braggs aminos
Salt, pepper and dried Italian herbs to taste
Fresh basil, rosemary and oregano to taste (approximately 1 Tablespoon of each, finely chopped)
2 Tablespoons Egg replacer
2 tablespoons of olive oil
1/2 cup hulled hemp seeds (in a separate bowl)
4 tablespoons of nutritional yeast (in another separate bowl)

Directions:

Place the olive oil in a pan
Saute onions and garlic and add the other veggie ingredients and lentils while stir frying
Add Braggs aminos, slat, pepper and herbs
Remove from pan and place in a bowl
Fold in the reconstituted Egg Replacer
Shape mixture into balls and roll first in the hemp seeds and then in the nutritional yeast
Deep fry for a few minutes to make them crispy.

Serve on a bed of couscous, with green beet chard salad, cucumbers,tomato orange peppers and fresh papaya.

Garnish with a sprinkling of hemp seed.

Almond-Date Hemp and Chia Seed Bites:

So easy, so delicious and so nutritious!

Ingredients:

2 cups almonds
1/2 cup soaked, pitted dates
1/4 cup hemp seeds
1/4 cup chia seeds

Directions:

Place the almonds in the vitamix or blender and blend until powdered.
Add soaked, pitted dates and blend.
Remove mixture from vitamix/blender and knead with hands. Separate it into 2 sections  and add the hemp seeds to one half and the chia seeds to the other half, mixing and kneading with your hands.
Roll or flatten mixture out on a board and cut into small squares.
Refrigerate for at least 3 hours to harden/set.
Place on a serving dish and garnish with shredded coconut and whole dates.

Vegan Festive Menu

Vegan Festive Lunch Menu:

Serves 6

STARTER:
Butternut Squash Soup

MAIN COURSE:
Tasty Falafal
Stuffed Peppers
Tofu Spinach Cannelloni
Quinoa salad

DESSERT:
Tofu Chocolate pudding
Raw vegan "Cheesecake"

Butternut Squash Soup:

Ingredients:
1 medium Butternut squash, peeled and diced
1 medium onion
2 cloves garlic
Olive oil
Sea salt
Ground black pepper or lemon pepper
Dried or fresh Italian herbs (I use fresh basil, oregano, parsley and spring onions)
Parsley for garnish.

Boil butternut squash and drain water into a separate cup or bowl. When soft remove from heat and place in a blender or vitamix.
Stir fry onions and garlic in olive oil
Add salt, pepper and Italian seasoning
Add this to the butternut squash in the blender, blend until creamy and slowly add little bits of the saved water until the preferred consistency is reached, then reheat on stove top just before serving.

Garnish with a sprig of parsley.

Guaranteed to be a hit with your guests!

Tasty Falafal:

Ingredients:
1 can chick peas (garbanzo beans) (blended smooth  in blender or vitamix)
1 onion
2 cloves garlic
1 teaspoon ginger
1 cup finely chopped broccoli
1 finely chopped zucchini
1/2 finely chopped eggplant
salt
ground black pepper
1/2 cup Fresh herbs ~ basil, oregano, parsley, rosemary, spring onions, all finely chopped
(Optional extra for a spicy kick ~ 1 red hot chili pepper)
2 Tbsp olive oil

Stir fry all the veggie ingredients and add to blended garbanzo beans.
To make into balls add:
 2 Tbsp Egg Replacer (mixed with enough water separately to resemble beaten egg whites)
2 Tbsp organic Spelt flour (or any flour of your choice)

Dip the golf size balls of mixture into additional flour, just enough to coat them and deep fry in oil of your choice. Apparently canola oil or coconut oil is the best option for deep frying.
Place on a paper towel afterwards to drain oil residue off the falafal balls and serve.

Stuffed Peppers:

1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell pepper
1 pack of Ground Veggie Mince or 1 cup dried TVP (reconstituted with 1 cup water)
1 red onion
2 cloves garlic
1 eggplant finely chopped
1 large carrot finely chopped
1 large tomato finely chopped
1 cup mushrooms finely chopped
1/2 cup fresh herbs finely chopped ( garlic chives, rosemary, basil, oregano, parsley and whatever else tickles your fancy)
Sea salt, Black pepper
1 tbsp Braggs amino acids ( or soy sauce)
2 tbsp olive oil

Cut the peppers in halves and scoop out the seeds, place on a baking tray
Stir fry the other ingredients and then scoop the mixture into the peppers
Bake at 350 for 15-20 minutes to soften the peppers slightly
Serve with garnish of your choice
Optional extra : add a dab of Veganaise on the top of the stuffed peer as a tasty garnish.

These are absolutely satisfying and scrumptious!

Tofu Spinach Cannelloni:

Ingredients

• 12 cannelloni/manicotti noodles, cooked el dente
• 1 16 oz. jar of your favorite pasta sauce
• 2 tbsp. olive oil
• 1 medium onion, chopped
• 1 1o oz. package of frozen spinach, thawed and chopped – or 1 bag of fresh baby spinach, chopped
• 16 oz. firm or silken tofu
• ½ cup soaked cashews, drained and finely ground (optional)
• ¼ cup shredded carrots (optional)
• 2 tbsp. lemon juice
• 2 clove garlic, minced
• 1 tbsp nutritional yeast
• 1 tsp.sea salt
• ¼ tsp black pepper
• Shredded vegan cheese (optional)

Instructions

1.  Saute the onions in the oil until translucent. Stir in the spinach and turn off the heat.
2. In a bowl, mix the tofu, cashews (if using), carrots, lemon juice, garlic, nutritional yeast, salt and pepper.
3. Add the spinach-onion mixture to the tofu mixture and stir until well-mixed.
4. Preheat oven to 350F. Pour a thin layer of pasta sauce on the bottom of a 9×13″ pan.
5. Fill each cooked shell with filling using a small spoon. Line the filled shells up in the pan and cover with the rest of the pasta sauce.
6. Cover the pan with foil to keep the shells from drying out.
7. Bake for about 30 minutes,or until bubbling.
8. If adding vegan cheese, sprinkle it on top for the final 2 minutes in the oven.

Quinoa Salad:

Ingredients:
1 cup quinoa (precooked)
1 tomato chopped
1 cucumber chopped
6 dark green or red lettuce leaves rolled and chopped
6 calamata olives chopped
1/2 cup of sprouts
1/2 cup fresh herbs of your choice chopped (I always use a combination of rosemary, oregano, basil, parsley and chives)

Add ingredients together in a bowl, toss and serve with optional balsamic vinegar or Goddess Dressing.

Tofu Chocolate Pudding:

Ingredients:
2 tubs of Silken Tofu (firm) in the vacuum sealed packs
2 bars of Dark Chocolate
2 teaspoons of vanilla essence
1cup of 100% choice grade Maple Syrup

Blend together in a blender or vitamix and place in refrigerator to thicken.

This is healthy death by chocolate....UNBELIEVABLY good!

Raw Vegan "Cheesecake":

Crust ingredients:

1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:

3 cups cashews
1 large lemon juiced
3/4 cup agave or honey
1/4 cup coconut oil
1 tablespoon vanilla
Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

2 cups frozen strawberries

Preparation:

1. Add the macadamia nuts, salt and dates into your blender/vitamix until creamy.
2. Next, get our your cheesecake pan and sprinkle the coconut on the bottom as your very first layer. Press the macadamia nuts and date mixture down into the pan to form the crust.
3. Place filling ingredients into your vitamix/ blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Pour mixture on top of crust.
4. Place the above in freezer for an hour to set.
5.Place strawberries in blender separately. Blend until smooth and pour this mixture on top of the crust/cream cheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until the "cheesecake" reaches the desired consistency (approx 5 hours)
6. Defrost this raw cheesecake recipe for about a half-hour before eating