1st container - dry mixture
2nd container - Liquid Mixture
with a serrated knife slice 1 meduim eggplant into thin slices.
Dip each one into the liquid then coat with dry mixture
Lay slices on cookie sheet in rows
Bake @ 375-400 for 17 mins. Turn and bake other side an additional 10 mins. Watch carefully.
Finished product should be crisp not burnt. drizzle with Olive oil when finished baking.
Cook 50 mins. Place in a bread pan or other container and refrigerate. Slice into 1/4 inch slices. Lay on cookie Sheet. Bake at 400 degrees for 15 mins or until crispy. Sprinkle with olive oil and nutritional food flakes
Step One: Pop your Kernels in a air popper.
Steps two: then add the olive oil, spritiz it on with a spray bottle, add the yeast flakes by hand sprinkling all over the pop corn, then add the salt the same way, followed by the garlic powder and dill weed, shake the pop corn and toss with a large spoon. spritz on the lemon juice and toss again until the pop corn is coated with the herbs. Enjoy!!!
Recipe By: Adapted by Robin Martin
Published in:Best Gourmet Recipes from the Chefs of Five Loaves Deli & Bakery by Neva
2 cups Dates -- pitted
1 cup Walnuts, raw -- or nut of your choice
1/2 cup Honey
1 cup Hot water
2 tablespoons Vanilla Extract
1 teaspoon Maple Extract -- or 1/2 teaspoon almond extract
1 teaspoon Salt -- optional
14 cups Oats, rolled -- regular, old fashioned
2 cups Nuts -- walnuts, almonds or pecans are favorites
2 cups Coconut, Dried, shredded and unsweetened -- shredded & unsweetened
Place dates, 1 cup of walnuts, honey, hot water, vanilla, maple flavoring (or almond extract) and
salt into a blender and whiz until very smooth.
Place the oats, 2 cups of chopped nuts and the coconut into a large mixing bowl and mix well.
Pour the whizzed ingredients into the dry oat mixture and begin gently mixing together first with a
large spoon then with your hands, gently toss until all the oats are evenly moistened and coated.
Do not massage the oats when mixing which tends to make a tough granola.
Pour granola into large cookie sheets or cake pans, taking care not to pack or pat it down tightly.
Keep it light and airy.
Bake, uncovered, in a 225 degree F. oven until golden brown and dry. Stir occasionally.
Optional ingredients: sunflower or pumpkin seeds (add to the dry oat mixture mixture)
Unsweetened cranberries or raisins are delicious too, but add either near the end of the baking
time or after baking.
6 oz can Green Ripe Olives
1/3 cup Pine Nuts, Pignolia -- toasted
2 cloves Garlic
1 tablespoon Nutritional Food Yeast Flakes
1 cup Basil, Fresh -- packed
1/4 teaspoon Salt -- or to taste
Combine all ingredients in a food processor fitted with the metal blade and chop until pesto is a
creamy consistency. Mix into freshly cooked pasta or serve as a topping on baked potatoes or
spread on bread or toast.
Place 2 c. rinsed whole raw cashews in a bowl, soak overnight.
Drain and place in blender adding enough water to cover them. Blend on high until smooth (several minutes).
If not using a ultra high speed blender like a Vita Mix, strain the mixture through a cheesecloth.
Makes 2 ¼ c. heavy cream
1 onion, sliced
1 C lentils (I prefer orange)
1 C garbanzo beans
3 tbsp fresh chopped cilantro
1 tsp salt
2 cloves garlic
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp turmeric
ground chili to taste
8 cups of vegetable broth or water with Better than Bullion added
Saute onions until tender. Add rest of ingredients and cook until beans are tender. Put through Vitamix until smooth. Add more water until desired consistency. Garnish with chopped cilantro.
Cook until creamy adding more water if needed
Top with sour cream and garnish with dill.
In a large pot sautee' the onion, carrot, parsnip,garlic and oregano in the olive oil until onion is translucent.
Add peppers and cook breifly.
Add the beans/or rice and stock.and a bay leaf.
Bring to boil. reduce heat simmer for 45-180 minutes or until beans/rice are tender add sweet corn 10 minutes before soup is done and salt to taste. Garnish with tomatoes.
14 oz. block tofu, mashed- NON GMO!
1 tsp. onion powder
½ tsp. garlic powder
1 T. vegan McKay’s chicken seasoning
¾ tsp. tumeric
Mix well. Add.
½ c. finely chopped celery
1/3 c. dill pickle relish
¼ c. finely chopped onion
1 c. Vegenaise
Mix and Chill. Serve with crackers.
2 cans black olives
Chop in blender and put in bowl.
1-2 T. olive oil
2 cloves garlic, pressed
1 tsp. sweet basil
½ tsp. thyme
½ tsp. savory
1 ½ tsp. lemon juice
Mix all ingredients together. Cover and refrigerate overnight. Delicious on
crackers or as stuffing for celery.
1 large onion, chopped
1 T. minced garlic
5-6 stalks celery, chopped
Saute in olive oil for 10 min.
Place in large kettle with 8-10 c. water plus 4-5 Vegetarian Vegetable Cubes
Add 5-6 large potatoes and 5-6 carrots, peeled and cut up
Cook for 30 minutes or until potatoes and carrots are done.
Add 1 can each of black beans, pinto beans and garbanzos or kidney beans,
drained and rinsed.
Optional: Add 1 can of Worthington Sup Links, cut in pieces
COCONUT CORN CHOWDER
5 c. diced potatoes
1 c. diced onion
1 T. McKay’s vegan chicken seasoning
1 tsp. onion powder
2 tsp. sea salt
2 c. water
4 c. frozen corn
½ tsp. dill weed
1 can coconut milk
Place potatoes, onions and seasonings (except dill) in the water and simmer for 15
minutes or until tender. Place coconut milk and frozen corn in blender. Blend until smooth. Add to potato-onion mixture along with dill weed or you may just add the corn and coconut milk to soup without blending. Heat and serve.
Pinch of sea salt
3 T. extra virgin olive oil
2 medium celery roots, peeled and cut into 1” cubes
2 ribs of celery, chopped
1 large onion, chopped
2 quarts of vegetable broth – Pacific Natural Foods Organic Vegetable Broth –
Food for Less
1 bay leaf
3 cloves garlic, chopped
Place all ingredients in large pot. Cook until tender. Remove bay leaf. Add 1 c. of cashew cream.
Place 2 c. rinsed whole raw cashews in a bowl, soak overnight. Drain and place in blender adding enough water to cover them. Blend on high until smooth (several minutes). If not using a ultra high speed blender like a Vita Mix, strain the mixture through a cheesecloth. Makes 2 ¼ c. heavy cream