Citrus Vinaigrette Yield
1 cup
Prep Time
10m
Cook Time
10m
Equipment Required stand mixer Ingredients · 3 tablespoons lemon juice · 3 tablespoons lime juice · 2 tablespoons orange juice · 2 tablespoons rice wine vinegar · 1⁄4 teaspoon thyme, dried · 1⁄8 teaspoon sea salt · pinch black pepper · pinch red pepper, crushed · 2 cloves garlic, minced · 5 tablespoons olive oil Directions Whisk together all ingredients.
Herbed Chezee Equipment Required high speed blender Ingredients · 2 cups cashews, raw · water, filtered · 1 tbsp olive oil · 1⁄4 cup Nutritional yeast · 1 tsp thyme, dry · 1⁄2 tsp Greek oregano · 1⁄4 tsp rosemary, ground · 1⁄4 tsp sea salt Directions Soak cashews in enough filtered water to cover, plus some to allow for expansion for 12 to 24 hours.
Walnut Mushroom Pate Equipment Required large, flat-bottomed pan with cover food processor small loaf pan Ingredients · 1 cup walnuts · 2 cups water, filtered · 1 lb baby bella mushrooms · 5 leeks · 3 cloves garlic · 1⁄2 teaspoon Himalayan Pink Salt · 1⁄2 teaspoon black pepper, ground · 1 tablespoon thyme, dried · 1 tablespoon parsley, dried · 2 teaspoons Bouquet Garni · 1 tablespoon lemon juice · 1⁄4 cup white wine · 1 tablespoon Balsamic vinegar · 3 tablespoons olive oil Directions Soak walnuts in filtered water over night.
Pizza Hummus Yield
2 1/2 cups
Equipment Required food processor Ingredients · 2 cups chick peas, cooked, drained, reserve liquid · 1⁄2 cup tomatoes, dried, soaked for 10 minutes in warm water, drained, reserve liquid · 2 cloves garlic · 3 tablespoons tahini · 2 tablespoons olive oil · 1 tablespoon lemon juice, fresh squeezed (about 1⁄2 lemon, squeezed) · 2 tablespoons nutritional yeast · 1⁄4 teaspoon salt (omit if using canned, salted chick peas) · 1⁄4 teaspoon black pepper, ground · 1⁄4 teaspoon garlic powder · 1⁄2 teaspoon onion powder · 1⁄2 teaspoon Mrs.
Asian Ground NotPork Yield
2 cups
Prep Time
8h
Cook Time
10m
Equipment Required list special equipment here Ingredients · 1 cup walnuts · 1 cup almonds · 2-1⁄2 cups water, filtered · 1⁄2 teaspoon onion powder · 1⁄4 teaspoon garlic powder · 1⁄4 teaspoon coriander, ground · 1⁄2 teaspoon black pepper ground · 1-1⁄2 tablespoons cilantro, dried · 1⁄2 teaspoon basil, dried · 1⁄4 teaspoon mint, dried · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄4 teaspoon mustard, ground · 1 clove garlic · 1 teaspoon ginger, fresh, grated · lime juice (juice of one lime) · 1 tablespoon rice vinegar · 1 teaspoon sesame oil · 1 tablespoon GF tamari sauce · 1 teaspoon Coconut Secret Coconut Aminos · 1⁄2 teaspoon Thai fish sauce · 3 teaspoons chili paste · 1 tablespoon olive oil · 2 tablespoons peanut oil Directions Soak nuts over night in a bowl, covered with the filtered water.
Spinach Pesto Yield
1 cup
Equipment Required blender squeeze bottle (optional) Ingredients · 1 cup pine nuts, raw, soaked 2 to 4 hours · 2 cups spinach, fresh, organic, packed · 2 tablespoons olive oil · 1 teaspoon white Balsamic vinegar · 1 tablespoon basil, dried (or the equivalent fresh) · salt · pepper Directions Put all of the ingredients in the blender.
Basic Pizza Sauce Equipment Required blender flat bottomed, heavy-gauge pan Ingredients · 2 cups tomatoes, diced · 1 cup tomatoes, dehydrated · water, hot · 2 tablespoons olive oil · 1 cup brown onion, diced · 1 clove garlic, minced · 1 teaspoon italian seasoning mix · 1 tablespoon oregano, dried · salt, to taste · pepper, to taste Directions Put the dried tomatoes in a bowl and cover with hot water.
Gluten Free Pizza Crust Yield
2 9" Crusts
Equipment Required stand mixer with dough hook 2 9-inch cake pans, pizza pans or cookie sheet Ingredients · 2 cups flat bread flour mixture · 2-1⁄4 teaspoon active dry yeast · 1 teaspoon sugar · 1⁄2 cup water, warm · 1⁄2 teaspoon salt · 1⁄2 teaspoon italian seasoning · 1⁄2 teaspoon oregano, dried · 1⁄4 teaspoon onion powder · 1⁄4 teaspoon garlic powder · 3 tablespoons olive oil · corn meal · rice flour Directions Proof the yeast.
Flat Bread Yield
8 flatbreads
Equipment Required electric stand mixer with dough hook rolling pin cast iron comal or cast iron frying pan Ingredients · 1-1⁄2 cups flat bread flour mix · 1⁄4 teaspoon salt · 1⁄4 cup red onion, minced · 1⁄2 cup water, warm (not more than 110 degrees) · 1 teaspoon sugar · 2-1⁄4 teaspoons Fleischmann’s Active Dry Yeast · 2 tablespoons olive oil · Bob’s Red Mill Brown Rice Flour (used for bench flour) · 1⁄2 teaspoon Mrs Dash Table Blend (optional) · 1⁄4 teaspoon pepper medley, fresh ground (optional) · 1⁄4 teaspoon garlic powder (optional) · 1⁄4 teaspoon onion powder Directions Proof the yeast: Stir the sugar into the water until it dissolves.
Seeded Quinoa and Millet Crackers Equipment Required food processor rolling pin Ingredients · 1⁄2 cup sunflower seeds, raw, unsalted · 1⁄4 cups quinoa flour, more for rolling · 1⁄4 cups millet flour · 1 cup cornstarch · 6 tablespoons nutritional yeast · 1 tablespoon baking powder · 1 teaspoon sea salt · 1⁄2 teaspoon garlic powder · 1 tablespoon Bouquet garni · 6 tablespoons olive oil · 3⁄4 cup coconut milk · 2 teaspoons sesame seeds · 1-1⁄2 teaspoon chia seeds Directions Preheat oven to 350 degrees.
Spicy Red Chili Equipment Required large pot Ingredients · 2 tablespoons olive oil · 1 onion, peeled and chopped · 2 carrots, grated · 2 cloves garlic, minced · 1⁄4 teaspoon salt · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon onion powder · 1 teaspoon cilantro, dried · 1⁄2 teaspoon Ancho chili powder (or 2 teaspoons of the sauce from a can of Chipotle Chilies in Adobo Sauce) · 1 tablespoon chili powder · 1 tablespoon cumin · 1 tablespoon Mexican oregano · 1 teaspoon thyme, dried · 1⁄2 teaspoon coriander · 2 cups lentils, cooked, drained (or 1 can) · 2 cups kidney beans, cooked, drained and chopped (or 1 can) · 2 cups tomatoes, cooked, diced (or 1 can) Directions Heat the oil in a lrage frying pan, and add the onions and carrots.
Basic Masa Yield
Enough dough for 1 - 1-1/2 dozen tamales
Ingredients · 2-1⁄2 cups Bob’s Red Mill Gluten Free Masa Harina Golden Corn Flour · 1-1⁄2 cups water, hot · 1-2 to 1 cup olive oil (grape seed, canola, coconut will all work, but may need different amounts) · 3⁄4 teaspoon baking powder · 1⁄2 teaspoon salt · additional water (or vegetable broth/stock) · 1⁄2 teaspoon Mrs Dash Table Blend (optional) · 1 tablespoon parsley, dried (optional) · 1⁄2 teaspoon cilantro, dried (optional) · 1⁄4 teaspoon mild green chili powder (optional) · 1⁄2 teaspoon pepper medley, ground (optional) · 1⁄8 teaspoon garlic powder (optional) · 1⁄4 teaspoon onion powder (optional) Directions Rehydrate the dry masa flour with hot water.
Collard Wraps Prep Time
20m
Equipment Required food processor Ingredients · collard leaves · warm water · 1⁄2 lemon, juiced · red bell pepper, cut into long, thin strips · 1⁄4 red onion, thinly sliced · avocado, sliced · alfalfa sprouts (and/or other sprouts of your choice) · lime wedges, fresh · 1 cup pecans, raw · 1 tablespoon tamari (gluten-free soy sauce) · 1 teaspoon cumin · 1 teaspoon olive oil Directions Place the collard leaves in a bowl of warm water mixed with the lemon juice.
Aztec Stew Yield
15 cups
Equipment Required large stock pot Ingredients · 1 lb nopalitos, cut into pieces · 5 new potatoes, cut into cubes · 1 brown onion, medium · 6 Hatch chilies, fresh · 1 jalapeno, fresh, chopped into medium to small pieces · 4 tomatoes, medium, diced · 2 zucchini, cut into pieces (or other similar squash) · 1-1⁄2 cups chickpeas, cooked · 3 cloves garlic · 3 tablespoons olive oil · 3 tablespoons canola oil · 1 quart vegetable stock · 1 teaspoon Mexican oregano · 1 teaspoon thyme leaves dry · 1 teaspoon sea salt · 1 teaspoon black pepper, freshly ground · 1 cup corn, freshly roasted (optional) · 3 carrots, shredded (optional) · 8 oz baby bella mushrooms (optional) · 1 tablespoon cilantro, fresh, coarsely chopped (per serving, for garnish) Directions Rinse the bagged nopalitos well, remove any bad pieces and set aside.
Pickled Green Beans Yield
5 cups
Ingredients · 1 lb organic green beans, cleaned and blanched · 1⁄2 red bell pepper, diced · 1⁄2 onion, sliced · 3-4 cloves garlic, sliced · 2 teaspoon Balsamic vinegar · 4 tablespoons olive oil · 1⁄2 teaspoon dill, dried · 1⁄2 teaspoon Greek oregano · 1⁄2 teaspoon thyme, dried · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon mustard, dried · 1⁄4 teaspoon sea salt Directions Place all of the ingredients in the sauce pan.