RECIPES

Ingredients:

• Corn husks
• 8 cups organic masa harina
• 1.5 tsp baking powder
• 3 tsp cumin
• 1 cup extra vigin olive oil
• approximately 7 cups water + 4 TBSP vegetable bullion (or substitute vegetable broth, or water + 2 tsp salt)
• Recommended filling ingredients:
• sliced olives
• diced green chiles
• corn
• black beans

Directions:

Soak corn husks in water for 20 minutes to soften.

Mix dry ingredients in a large bowl.

Add oil and mix.

Add water and mix.

Add filling ingredients and mix.

Add tamale mixture to corn husks, wrap and place in steamer basket.

Steam for at least 1 hour.

Special spice mixture Ingredients:

• 1 Tablespoon turmeric
• 1 teaspoon cumin seeds
• 1 Tablespoon cumin powder
• 1 Tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon paprika

Ingredients:

Directions:

Heat oil in a deep sauce pan over medium heat for one minute.

Add ginger, garlic, onion, green chili, and let sizzle for one minute.

Then add tomato sauce and spice blend.

Cook for an additional five minutes, stirring evenly.

Add 3 cups boiled red kidney beans with water plus once cup of water and tomatoes.

Cover the pan and bring to a boil.

Reduce to medium heat and let cook covered for 10 minutes.

Remove from heat.

Garnish with cilantro.

Serve over rice or with indian bread.

Plain soy yogurt will complement this dish.

Ingredients:

• 4 cups rice
• 2 cans diced tomatoes
• 2 packets taco seasoning
• salt, pepper, chili powder, and cumin to taste
• several sprigs torn fresh cilantro
• 4 cups water

Directions:

Put all ingredients in rice cooker (12-15 minutes) and stir, will cook automatically until rice is done. About 8 servings.

Ingredients:

• 1 13.5-ounce can of coconut milk
• 2 ounces (approximately 1/4 cup) of Thai red curry paste
• 3/4 cup unsweetened (natural) creamy peanut butter
• 1/2 tablespoon salt
• 3/4 cup sugar (or palm sugar)
• 2 tablespoons tamarind
• 1/2 cup water

Directions:

Mix all ingredients together.

Ingredients:

• 1 13.5-ounce can of coconut milk
• 8 ounces of pineapple juice
• Ginger (fresh or powdered) to taste
• Garlic (fresh or powdered) to taste
• 1 TBSP Turmeric powder
• 1 TBSP Red Pepper (or less if mild is desired)
• 2 tsp sea salt
• Optional: 1T lemongrass powder

Directions:

Mix all ingredients together.

Ingredients:

• 1/2 cup raw cashews
• 1 cup water or vegetable broth
• 2 ounces pimientos
• 2 tablespoons cornstarch (optional if water is reduced)
• 2 tablespoons nutritional yeast flakes
• 1/2-1 teaspoon salt
• onion powder to taste
• garlic powder to taste

Directions:

Rinse cashews with hot water while combining the remaining ingredients in a blender.

Add cashews to blender and process on high for 1-2 minutes.

Cook in a sauce pan over medium heat, stirring constantly, until thick.

Serve or use in other recipes that call for cheese sauce.

Ingredients:

• 1/4 cup doenjang (Korean soybean paste) - Miso may be used instead
• 2 Tbsp Gochujang (Korean chili paste)
• 2 Tbsp toasted sesame oil
• 1/2 Tbsp honey
• 1/2 tsp minced garlic
• 2 tsp toasted sesame seeds
• OPTIONAL GARNISH: Green Onion, thinly sliced
• OPTIONAL: Soy Sauce
• OPTIONAL: 2 Tbsp walnuts or your choice of nuts and seeds (this will add nuttier flavor and creamier texture)

Directions:

1. Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl. Garnish with the green onion and sesame seeds.
2. You can store unused portion of ssamjang in an air tight container and refrigerate until needed. From a food safety perspective consume within 3-5 days.

Serving suggestions:

Spread over tofu while heating in a skillet.

Preparation time: 5 minutes

Ingredients:

• 2 cups cilantro (2 bunches)
• 1/3 cup Sunflower seeds
• 1/3 cup Brazil nuts
• 1/3 cup Walnuts
• 4 cloves garlic
• 2/3 cup olive oil (or oil plus water)
• 1-2 T lemon or lime juice
• pinch of salt

Directions:

Combine ingredients in a blender or food processor and puree until smooth.

Ingredients:

• Serrano Chili diced
• Olive oil
• lemon juice
• Red cabbage sliced thin
• Cilantro - lots
• Onion diced
• Coarse salt / pepper
• 1 can Rotel Hot tomato / green chili

Ingredients:

• 1 cup plain hummus
• 4-6 Tbsp lemon juice, to taste
• 1 tsp lemon zest (optional)
• 10 olives or 4 tsp capers plus 2 TBSP brining juice, to taste
• 8-10 cloves garlic
• 4 Tbsp olive oil (for added creaminess)
• soy milk, rice milk, or almond milk until desired consistency
• 1 TBSP Japanese Barbecue Sauce, to taste (optional)
• 2 tsp spicy mustard (optional)

Blend all ingredients together in a blender

Ingredients:

• 2 tablespoon olive oil
• 1 large onion chopped
• 1/2 tablespoon tomato paste
• 1 carrot chopped
• 1 1/2 cups red lentils
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 tsp Aleppo pepper
• 1/2 tsp black pepper
• 6 cups water
• OPTIONAL: Potatoes (makes soup thicker)

Directions:

1. Heat olive oil in a pot over medium heat.
2. Saute onion until golden. Add tomato paste and cook for a minute.
3. Add in carrots and cook for a couple of minutes.
4. To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
5. Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
6. Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
7. Serve warm with a squeeze of lemon.

Serves about 6

Ingredients:

• 1 cup shredded and chopped carrots
• 1 cup shredded and chopped red cabbage
• 2 cups shredded and chopped green cabbage
• 3 heaping tbsp. Veganaise, vegan "mayo"
• 1/4 cup red wine vinegar or substitute lemon juice (your taste preference)
• 1 pear, chopped
• 1 tsp. celery seed
• 1 tsp. garlic powder
• 20 grinds of fresh pepper (2-3 Tbsp.)
• 2 Tbsp. agave syrup or maple syrup

Directions:

In a large bowl, mix everything together. Allow to chill in fridge for at least twenty minutes before serving.

Ingredients:

• 1 1/2 cups thinly sliced Potatoes (about 3 small potatoes)
• 1 cup thinly sliced Beets.
• 4 cups water
• 1-2 tablespoons Butter
• 1 1/2 cups chopped Onion (about ? of a large onion)
• 1 1/2 teaspoons Salt
• 1 stalk Celery, chopped
• 1 medium Carrot, chopped
• 3 to 4 cups shredded Cabbage (about ? of a large cabbage)
• a little fresh ground Black pepper
• 1 teaspoon Dill weed
• 1 to 2 tablespoons Cider vinegar
• 1 to 2 tablespoons Brown sugar or Honey
• 1 cup Tomato puree or 1/4 to 1/2 cup tomato paste

Directions:

Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). While that is cooking, do steps 2-3.

Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).

Add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes).

Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.

Serve hot, topped with sour cream or yoghurt and sprinkled with dill. (If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.)

Serves about 6.

Ingredients:

• 3 cups cooked black beans, drained
• 3 cups sweet corn, frozen or canned, drained
• 3 cups fresh tomatoes, diced
• 3/4 cup green onions, finely chopped
• 1 bunch cilantro, finely chopped
• 1/4 cup extra virgin olive oil
• 1 Tbsp vegetable seasoned salt
• 1/3 to 1/2 cup fresh lime juice

Directions:

1. In a large mixing bowl, combine black beans, corn, tomatoes, cilantro, and green onions.
2. Stir olive oil, vegetable seasoned salt, and lime juice together.
3. Drizzle mixture over salad and stir together lightly.

Preparation time: 15 minutes

Ingredients:

• 4 cups green cabbage, thinly sliced
• 1 cup carrots, shredded
• 1 cup pineapple chunks
• juice of 1 lemon
• juice of 1 orange
• 1/4 tsp salt (optional)
• 1/3 cup favorite oil (I like coconut oil)

Directions:

Place cabbage, carrots and pineapple into a large bowl.

Mix the dressing separately by whisking all the ingredients together until creamy or by drizzling the oil into the juices while in a blender.

Thoroughly mix the dressing and the cabbage, carrots, and pineapple chunks.

Refrigerate or serve immediately.

Ingredients:

• One litre or more chicken broth
• One head of cabbage
• One or two potatoes
• Four to six carrots
• Four or five sticks of celery
• Two medium size onions
• Two to five cloves of garlic
• One large can of diced tomatoes
• Two to four sprigs of fresh dill (chopped up)
• Salt and pepper to taste
• Olive oil (3-4 Tbsp)

Directions:

Prepare the potatoes and carrots by peeling, then slicing into bite-size pieces. Wash and slice the celery into bite-sized pieces. The onions and garlic must be peeled and chopped. The cabbage should be sliced.

In a large cooking pot heat enough olive oil to fry the chopped onions and garlic over medium heat. Three or four tablespoons of oil should be enough. If not, add more oil.

Let the onions and garlic simmer over medium or low heat for 8 to 10 minutes.

Now add one liter of chicken broth and bring to a boil.

Now add the sliced potatoes, carrots and celery; bring to a boil and simmer over medium heat until vegetables are almost tender enough to eat.

While the vegetables are boiling add any other spices your heart may desire (you may use a spice container to easily remove their remnants afterwards). Put the spice in the boiling soup and leave it there until the soup is finished.

While the soup is simmering add salt and pepper to taste, a dash of Worcester, soya sauce, seasoned salt, garlic salt or celery salt until the soup is really tasty.

If the soup becomes too thick add some more chicken broth but it should be a hearty soup with plenty of vegetables.

When the vegetables seem tender, add the can of tomatoes and the shredded cabbage. Again let the soup simmer over medium heat continue tasting to see whether your imagination has worked magic.

Lastly, add the chopped fresh dill. When it's done, EAT!

Serves about 5.

Preparation time: 15 minutes

Ingredients:

• 2 cups of whole wheat flour
• 1/2 cup of soy flour
• 1/4 cup of brewers yeast
• 2/3 teaspoon of salt
• 1 1/3 cups of water.

Directions:

Combine dry ingredients, add water and work the batter around until the moisture is absorbed. Then put the ball of dough on a floured table and knead it for a few minutes until it becomes springy to the touch.

Pull off a piece of dough a little larger than a golf ball and roll it out into a 7- to 8-inch "tortilla." You should get about 12 flat cakes from the recipe. As you finish rolling each piece, place it on a dry, hot griddle or iron skillet.

If your cooking surface is the right temperature, the dough will form small bubbles in its surface after about a minute. In approximately 2 minutes, the underside will be brown in spots, and the bread will be ready to flip. When the other side is also brown, remove the finished bread with a spatula. You can vary the water content and cooking time to give your "loaves" the flexibility or crispness that suits your taste.

Ingredients:

• 1 cup raw almonds
• 1 cup water
• 1 cup pitted olives
• 1/2 tsp salt
• 2 tsp onion powder
• 1/2 tsp garlic powder

Directions:

Blend together everything except the olives

Add the olives and blend briefly

Ingredients:

• 1 cup old-fashioned natural peanut butter
• 1.5 cups whole wheat flour or pastry flour
• 1 cup oats
• 1 cup honey (warm!)
• 1 tsp vanilla
• 1 tsp salt

Directions:

Mix all ingredients together

Place balls on cookie sheet and flatten with a fork

Bake at 350 F for about 10 minutes

Ingredients:

• 1 3/4 cups cooked pumpkin (15 oz can)
• 1 can coconut milk (or half a can and 1/2 water)
• 1/2 cup dates
• 1/2 cup honey (can use sugar)
• 1/4 cup cornstarch
• 1 tsp vanilla
• 1/2 tsp corriander
• 1 Tbs molasses

Directions:

Put 1/2 the amount of water-coconut milk with dates, honey, cornstarch, vanilla, coriander, and molasses, Blend well.

Then add the rest of the water/coconut and the pumpkin and blend well.

Pour into unbaked pie crust and bake at 350 for 1 hr.

Butternut squash can be used in place of pumpkin.

Ingredients:

• 1 cup oats
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/4 cup honey (can thin with a little water)
• 1/4 cup dark chocolate chips or 1 TBSP cacao powder
• 1/2 shredded coconut (optional)
• 1-2 TBSP sesame seeds, sunflower seeds, or pumpkin seeds (optional)
• 1 TBSP chia seeds
• 1 TBSP vanilla extract (optional)

Directions:

Mix all dry ingredients, and then add wet ingredients and mix.

Make into small balls.

Place in refrigerator until firm.

Ingredients:

• 2 cups short grain rice, cooked
• 8 cups vanilla soy milk
• 2 cups sugar or equivalent substitute
• 2 tbsp. vanilla extract (optional)
• 1/2 cup cornstarch well mixed in 1 cup cold water

Directions:

Mix all ingredients in a large pot and bring to a full rolling boil, stirring constantly.

Allow to cool 20 minutes before serving.

Variations: Add 1 package frozen strawberries (unsweetened) or add crushed pineapple to cooled pudding