Recipes & Meal Plans

Granola

Mix well in a large bowl and set aside:

  • 7 cups rolled oats, gluten free
  • 1 cup quick oats, gluten free
  • 1 cup unsweetened dried coconut
  • 1 cup sliced or chopped raw almonds
  • 1 teaspoon pink Himalayan sea salt

Blend in a blender until creamy:

  • 3/4 cup raw sunflower seeds
  • 1 cup water
  • 1/2 cup honey or maple syrup

Pour the liquid over the dry ingredients. Mix well with spatula or hands. Spread evenly onto a baking sheet and bake at 170 degrees for 3 hours turning every 30 minutes.

Scramble Tofu

  • 1 12-oz Mori-Nu Silken Lite Firm Tofu
  • 3 tablespoons James Chicken-Like Seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1 tablespoon dried onion flakes
  • 1/8 teaspoon turmeric
  • 1 tablespoon olive oil

Combine olive oil and turmeric in a non-stick pan and stir. Add other ingredients and stir for about 5 minutes. Serve warm.

Rice Cereal

  • 1/2 cup almond milk
  • 1 cup cooked sweet brown rice
  • 1/4 teaspoon cardamon

Heat ingredients in pan and stir.

  • 1 banana

Add sliced banana. Other ingredients to enrich the cereal are raisins, dates, pumpkin seeds and sunflower seeds.

Cashew Milk

Blend in a blender until creamy, about 1 minute:

  • 2/3 cup water
  • 2/3 cups raw cashews
  • 1/8 teaspoon pink Himalayan sea salt
  • 1 tablespoon honey

Add:

  • 1 1/3 cups water

Blend well and refrigerate. Shake well before serving.

Almond Milk

  • 3/4 cup water
  • 1/4 cup blanched almonds (blanch: soak almonds in hot water for 2 minutes then squeeze skin off)
  • 1/4 teaspoon pink Himalayan sea salt
  • 1 tablespoon honey

Add:

  • 3 1/4 cups water

Mix well and refrigerate. Shake well before serving.

Almond Rice Milk

Blend in a blender until creamy, about 1 minute:

  • 3/4 cup water
  • 1/4 cup blanched almonds
  • 1/2 cup cooked brown rice
  • 1/4 teaspoon pink Himalayan sea salt
  • 1 tablespoon honey

Add:

  • 3 1/4 cups water

Mix well and refrigerate. Shake well before serving.

Strawberry Protein Smoothie

  • 1/3 cup raw cashews
  • 2 cups strawberry (other fruit of choice)
  • 1/2 cup organic apple juice
  • 1/8 teaspoon lemon juice
  • 9 tablespoons honey
  • 1 12-oz package Mori-Nu Lite Soft Tofu
  • 1 tablespoon vanilla pudding mate

Combine in a blender. Serve in small dessert dishes.

Holiday Nut Loaf

  • 3 cups water
  • 1/4 cup Bragg Liquid Aminos
  • 1 tablespoon James beef-like seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon pink Himalayan sea salt
  • 3 tablespoons nutritional yeast flakes
  • 2 cloves garlic
  • 2 onions chopped
  • 2 cups pecans, grounded
  • 3 cups cooked brown rice

Place all ingredients in a saucepan except rice and nuts; simmer together for 3 minutes. Remove from heat and stir in rice and nuts while liquid is still hot. Allow sufficient cooling to handle in the next step. Pour into baking dish or a non-stick pan or greased cooking pan. Bake at 350 F brown.

Macaroni and Cheese

Macaroni

  • Brown rice spiral macaroni (any macaroni of your choice)
  • 1/2 teaspoon pink Himalayan sea salt
  • Water

Cheese sauce

Blend in a blender till creamy:

  • 1 cup raw cashews
  • 1 cup water
  • 2 tablespoon sesame seeds, unhulled

Add as needed for smooth blending:

  • 1 cup water

Add and blend:

  • 1/3 cup chopped sweet red bell pepper or pimento
  • 2/3 cup nutritional yeast flakes
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 3/4 teaspoon pink Himalayan sea salt
  • 2 tablespoons lemon juice

Add to cooked macaroni noodles and mix well. Can bake in the oven for 20 minutes to set.

Oat Burgers

  • 3 cups water
  • 1/4 cup Bragg Liquid Aminos
  • 1 tablespoon James beef-like seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon pink Himalayan sea salt
  • 3 tablespoons nutritional yeast flakes
  • 1/4 cup diced onion
  • 3 cups quick oats, toasted
  • 1/2 cup finely chopped walnuts or pecans

Place all ingredients in a saucepan except oats, nuts and onions; simmer together for 3 minutes. Remove from heat and stir in quick oats, nuts and onions while liquid is still hot. Allow sufficient cooling to handle in the next step. Shape in burger-sized patties using a desired cover, and place on a non-stick pan or greased cooking pan. Bake at 350 F until brown on both sides.

Whole Grain Crackers

  • 1 cup water
  • 2 to 2 1/2 cups Organic whole wheat pastry flour or sorghum
  • 1/2 cup olive oil
  • 1/4 teaspoon pink Himalayan sea salt
  • 3 tablespoons flax seed gel

Mix ingredients until they are blended and the consistency of pie crust. Roll very thin, place on cookie sheet and score with pastry cutter into 1 1/2 inch squares. Prick with a fork and bake at 375 degrees for 20 minutes or until crackers are dry and crisp. Cool and break into individual crackers and store in an air tight container.

Home-style BBQ Soy Curls

  • 1/4 cup olive oil
  • 6 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 2 small cans tomato paste
  • 2 cups natural sweetener
  • 2 tablespoons molasses
  • 3 teaspoons pink Himalayan sea salt
  • 1 cup lemon juice
  • 4 tablespoons Bragg Liquid Aminos
  • 5 cups Butler soy curls
  • 6 cups water to cover ingredients

Add all ingredients to crockpot. Add more water as needed to keep Soy Curls from drying out as they cook. Cook on high in the crockpot for 5 or more hours.

Salt Fish Soy Curls

  • 2 cups soy curls, chopped up small
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoon kelp
  • 2 tablespoons olive oil
  • 1 teaspoon lecithin
  • 1 1/2 teaspoon pink Himalayan sea salt
  • 4 chopped tomatoes (optional)

Add all ingredients to crockpot. Add more water as needed to keep Soy Curls from drying out as they cook. Cook on high in the crockpot for 5 or more hours.

Mini Pizza Wheels

  • 1 cup Butler soy curls
  • 1 tablespoon garlic powder
  • 3 tablespoons onion powder
  • 1 tablespoon James chicken style seasoning
  • 6 English gluten-free muffins, halved/flat bread
  • 1 cup tomato sauce
  • 1/2 cup black olives, chopped
  • 1 1/2 cups Agar cheese

Preheat oven to 380 degrees F. Grease 1 cookie sheet. Soak the Soy Curls in warm water for about 10 minutes. Drain and squeeze out excess water and chop curls into smaller chunks. Sauté with garlic, onion and seasoning in a little water until lightly browned. Lay out English muffins on prepared cookie sheet. Layer on the pizza sauce, then all other ingredients in the order of your choice. Bake for 10-15 minutes. Enjoy!

Fishy Patties

Drain and freeze at least overnight then thaw:

  • 1 12-oz package Mori-Nu Lite Firm Tofu
  • Crumble the thawed tofu and place it in a large bowl and add:
  • 4 cups cooked brown rice
  • 1 medium onion, diced
  • 6 tablespoons nutritional yeast flakes
  • 1/2 teaspoon celery salt
  • 3 tablespoons Bragg Liquid Aminos
  • 2 tablespoons James chicken-like seasoning
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons pink Himalayan sea salt
  • 2 tablespoons kelp
  • 1/2 teaspoon dillweed
  • 1/2 cup garbanzo flour
  • 1/4 cup potato flour
  • 1 cup water

Mix well. Shape into patties or sticks and either fry them in a sprayed non-stick frying pan till golden brown on both sides or place them on a cookie sheet coated with cooking spray and bake at 375 degrees for 20-25 minutes. Turn and bake for another 15 minutes.

Note: Mixture also can be put in a loaf pan and baked at 375 degrees for about 45 minutes or till golden brown on top.

Sada Roti

  • 3 cups Organic whole wheat pastry flour (any other flour of your choice)
  • 2 tablespoons flax seed, grounded
  • 1/4 cup olive oil
  • 1 teaspoon pink Himalayan sea salt
  • 1 1/2 cup water
  • 1/2 cup oats or shredded coconut (optional)

Knead all ingredients together and make small balls. Use a rolling pin to roll each ball into a circle. Next on high heat plate or an iron platter, oil the surface then placed rolled dough onto the platter to cook on both sides.

Brown Rice

  • 7 cups water
  • 3 cups brown rice
  • 1 teaspoon pink Himalayan sea salt

Place all ingredients in a baking dish and bake at 200 degrees F for 3 hours. Be sure to watch how fast the rice is cooking and turn the temperature down if cooking too fast. Cover with a foil and remove 30 minutes before the three hours is finished.

Crock Pot Beans

  • 5 1/2 cups water
  • 2 cups beans (your favourite kind)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 2 teaspoon pink Himalayan sea salt
  • 1 teaspoon cumin
  • 1 medium fresh onion diced small
  • 6 cloves of garlic (or as many as you may like)

Place first 7 ingredients to a crock pot and cook for 6-8 hours. Add fresh onion and garlic after first two to three hours of cooking.

Honey Glazed Tofu Turkey with Pineapple Cranberry Stuffing

Turkey:

  • 6 pounds extra firm water packed tofu
  • 1 tablespoon plus 1 teaspoon pink Himalayan sea salt

Turkey Basting Mixture:

  • 1/8 cup olive or sesame seed oil
  • 1/4 cup liquid aminos
  • 1 tablespoon lemon juice
  • 1/2 teaspoon yellow turmeric
  • 1 cup honey (and extra honey as needed)
  1. Mash tofu or mix with hands. Add sea salt.
  2. Line a 9 inch colander with wet cheesecloth overlapping the sides.
  3. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides.
  4. Place the whole thing into a large bowl or on a dish large enough to catch the liquid that will drain out (about 1 cup).
  5. Cover the cheesecloth with a flat plate that fits inside the colander and place a 5 pounds weight on the plate (bag of flour, etc).
  6. Refrigerate tofu for at least 6 hours.
  7. When the time is up, prepare the stuffing according to the directions and set aside.
  8. Remove the tofu from the fridge and remove weight and plate from top of cheesecloth.
  9. Hollow out tofu to within 1 inch of the sides and bottom, placing the scooped out tofu into a bowl.
  10. Place the stuffing inside the shell and pack firmly. Cover with the remaining tofu and pat down firmly.
  11. Turn stuffed tofu onto a greased baking sheet, flat side down.
  12. Gently press on sides of “turkey” to achieve a more oval shape.

Stuffing:

  • 2 cups homemade Butler Soy Curls or TVP Soy Chunks
  • 1 tablespoon celery powder
  • 1 tablespoon onion powder
  • 1/4 cup olive oil
  • 1/2 teaspoon pink Himalayan sea salt
  • 1 tablespoon fresh sage, minced
  • 20 oz can crushed pineapple, drained
  • 1 cup boiling water
  • 1 1/2 cups dried cranberries
  • 1 cup chopped toasted pecans
  • 1 teaspoon dried oregano, crushed
  • 4 cups Homemade Cornbread Stuffing
  • 4 cups Homemade Cubed Country Style Stuffing
  1. Sauté Butler Soy Curls or TVP Soy Chunks, celery powder, onion powder, olive oil, and salt until brown and tender, about 10 minutes.
  2. In a large bowl, combine stuffing, sautéed ingredients, pecans, fruits, and seasonings.
  3. Gradually pour boiling water over stuffing mix, 1/2 cup at a time, tossing 3 to 4 times to coat.
  4. Set aside 4 cups of stuffing for the turkey. Spoon remaining stuffing into a shallow baking dish.
  5. Cover stuffing tightly with foil and bake at 325 degrees F for 35-40 minutes.

After Turkey has been stuffed, base the Turkey with Turkey basing mixture then place in 325 degree oven for 2 hours. Take turkey out after the first hour to base again then return to the oven until cooked.

Cornbread Stuffing

Part I

  • 1 cup whole grain yellow cornmeal
  • 1 cup Organic whole wheat pastry flour or any whole grain flour (must be organic)
  • 1 tablespoon Ener-G baking powder, (sodium bicarbonate free and aluminium free- must be Ener-G)
  • 1 teaspoon pink Himalayan sea salt
  • 1 1/4 cups soy milk, organic, Non-GMO or other plant based milk
  • 2 tablespoons olive oil
  1. Preheat oven at 375 F degrees.
  2. In a medium bowl add dry ingredients and mix well.
  3. Add soy milk and oil; stir just enough to moisten dry ingredients. Do not beat.
  4. Place in an oil sprayed glass loaf pan and place in pre-heated oven to bake.
  5. When baked transfer cornbread to a wire rack and cool completely. Once cooled, crumble up in a large bowl and set aside.

Part II

  • 1/2 cup olive oil
  • 1 tablespoon celery powder
  • 1 tablespoon onion powder
  • 1 tablespoon James chicken-like seasoning
  • 1 tablespoon parsley
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  1. In a skillet, heat oil over medium heat, add celery and onions, sauté about 3-5 minutes.
  2. In the crumbles cornbread above, add the parsley, sage, thyme, oregano, celery and onions. Toss lightly with honey.

Cubed Country Style Stuffing

  • 1 loaf of Ezekiel sprouted bread
  • 1 1/2 tablespoons Italian seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons James chicken-like seasoning
  • Cooking spray
  1. Mix seasonings in a small bowl.
  2. Toast loaf of whole grain bread then cut into cubes. Place cubes onto sprayed 9×13 glass dish.
  3. Sprinkle above mixed seasonings onto cubes.
  4. Spray a small amount of cooking spray over cubes and bake at 250 F degrees for 30 minutes. 

Barbecue Sauce

Combine in a saucepan:

  • 3 cups tomato puree or sauce
  • 5 tablespoons of molasses
  • 3/4 cup honey
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons parsley flakes
  • 1 teaspoon pink Himalayan sea salt
  • 2 tablespoons Bragg Liquid Aminos
  • 2 tablespoons lemon juice

Bring to boil, reduce heat, and simmer for 10 minutes.

Ketchup

Combine in a mixing bowl:

  • 1 cup unsalted tomato sauce
  • 4 teaspoons honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Cinnamon substitute
  • 1/8 teaspoon celery salt
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon molasses

Mix well and refrigerate.

Tofu Mayonnaise

1 12-oz box Mori-Nu Silken Lite Firm Tofu

1 cup raw cashews

1/4 cup lemon juice

1 1/2 tablespoons honey

1 teaspoon pink Himalayan sea salt

1 teaspoon onion powder

Place all ingredients in a blender and blend for at least 1 minute until silky smooth. If content is too thick in blender, add a little water to blend. Chill to thicken.

Minced Onion Dressing

  • 1/4 cup Tofu Mayonnaise
  • 2 tablespoons dried onion flakes
  • 1/2 teaspoon garlic, chopped
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon Italian seasoning

Blend in a bowl until mixed well. Put into storage container and refrigerate.

Sliceable Cheddar Cheese

  • 2 tablespoons agar powder or 4 tablespoons agar flakes
  • 1 cup water

In a small pan, soak agar in water for 1-2 minutes. Bring to a boil, stirring until clear.

While agar is soaking, blend the following until smooth:

  • 1/2 cup water
  • 3/4 cup raw cashews
  • 2 tablespoons sesame seeds
  • 1/4 cup red bell pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dillweed
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon onion powder
  • 1 1/4 teaspoon pink Himalayan sea salt

Add agar mixture to blender. Boil 1/4 cup more water in pan to dissolve any remaining agar, add to blender. Blend until creamy and smooth.

Add 1/4 cup fresh lemon juice

Blend briefly and pour immediately into greased container to set and take shape. Chill 4-6 hours to set.

All Star American cheese

  • 1/2 cup red pimento
  • 1/2 cup rice flour (any flour of your choice)
  • 2 tablespoons flax seed, grounded
  • 1/2 cup nutritional yeast flakes
  • 1 cup water
  • 3 tablespoons sesame tahini
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons pink Himalayan sea salt

Blend until smooth and creamy. Pour into a small coated bread pan and bake at 350 F degrees for 30 minutes or until firm-looking in the center. It will settle and firm as it cools. Refrigerate for the cheese to settle.

Hummus

  • 2 cups garbanzo beans
  • 3-4 tablespoons lemon juice
  • 2 garlic cloves
  • 1/3 cup sesame seeds
  • 1 teaspoon onion powder
  • 1/4 to 1/2 teaspoon pink Himalayan sea salt

Combine all ingredients in blender and blend until very smooth, add liquid as needed. Taste and add additional lemon juice, onion powder, garlic or pink Himalayan sea salt if desired.

Delightful Butter

  • 1 1/4 cup of coconut oil
  • 3/4 cup olive oil
  • 2 tablespoons of lecithin granules

Blend together and add:

  • 1 cup of water
  • 1 tablespoon of lecithin granules

Blend together and place it in a container in the freezer to come in. Remove from freezer. Blend again and place in a container in the freezer until it is set firm.

Celery Salt

  • 3 parts celery seed, grounded
  • 1 part pink Himalayan sea salt

Combine in a container and mix thoroughly.

Onion Salt

  • 3 parts onion powder
  • 1 part pink Himalayan sea salt

Combine in a container and mix thoroughly.

Garlic Salt

  • 3 parts garlic powder
  • 1 part pink Himalayan sea salt

Combine in a container and mix thoroughly.

Flax seed Gel

Substitute for baking powder, baking soda, eggs and yeast.

  • 1/4 cup flax seed
  • 2 cups water

Bring to a boil, stirring constantly so that it does not stick to the bottom of the pan. Immediately strain the liquid using a cheese cloth or strainer to refrigerate and store for later use. Use 2 to 3 tablespoons of flax seed gel to replace one egg.

Cinnamon Substitute

Cinnamon 1

  • 3 parts coriander
  • 3 parts bay leaf
  • 1 part cardamon

Or

Cinnamon 2

  • 1 part bay leaf
  • 3 parts coriander

Place in a bottle and label.

Nutmeg Substitute

  • 3 parts cardamon
  • 3 parts bay leaf

1 part coriander

Curry Powder

Grind all ingredients to powder:

  • 2 tablespoons coriander
  • 1 1/2 teaspoons fenugreek
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 bay leaves

Store in a bottle.

Toasted Oats

  • Throw oats in baking tray
  • Toast oats in oven at 170-200 F degrees for 2 1/2 hours
  • Cool and store in a container for later use when it would be cooked for another 30 minutes in another meal preparation.

Oatmeal Raisin Cookies

  • 1 cup honey
  • 1/2 cup olive oil
  • 1 teaspoon lecithin
  • 2 teaspoons lime zest
  • 1 teaspoon pink Himalayan sea salt
  • 1 1/2 vanilla pudding mate
  • 1 cup cold water or 1/2 cup when using honey
  • 5 cups regular or quick toasted oats
  • 1 cup Organic whole wheat pastry flour
  • 1/2 cup raisins
  • 3/4 cup chopped walnuts

In a large bowl, combine ingredients except all last four and mix with fork. Stir in flour, oats, raisins and nuts and mix well with spoon. Drop by spoonful on non-stick cookie sheet. Fatten with fork. Bake at 350 F degrees for 15-20 minutes or until golden brown.

Pina Colada Pie

Blend in a blender until creamy:

  • 1/2 cup raw cashew
  • 1/2 cup pineapple juice
  • 1 19-oz can of crushed pineapple

Transfer mixture into a saucepan and add:

  • 1 3/4 cups coconut milk
  • 3 1/2 cups pineapple juice
  • 1/4 cup honey
  • 1/4 teaspoon pink Himalayan sea salt
  • 1/2 cup corn starch

Cook over medium heat, stirring constantly until mixture thickens. Pour into almond pie shell. Garnish with chopped coconut or nuts.

No-bake Almond Pie Shell

  • Grind in a food processor until finely ground.
  • 2 cups raw almonds
  • 1 cup soft dates
  • 1/8 teaspoon pink Himalayan sea salt

Spray pie dish with cooking spray. Divide the mixture in half and press firmly into a dish with your hands to shape the pie shell.

Vinegar Substitute

  • Lemon juice
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