WholeFoodVegan: The Butcher's Son

Showing posts with label The Butcher's Son. Show all posts

Monday, October 9, 2017

Black Bean Chili with Garden Tomatoes and Bacon

Tuesday, September 5, 2017

The Butcher's Son Bacon and Violife Pepper Jack Cheeze Quesadillas

Wednesday, August 30, 2017

Sunday, July 2, 2017

Friday, June 30, 2017

Wednesday, June 28, 2017

This is My Addiction and Hot Deli on Rye

Tuesday, June 27, 2017

Monday, June 26, 2017

Turkey Pesto from The Butcher's Son

Saturday, April 15, 2017

April Tofu Scramble with Brussels Sprouts and The Butcher's Son Bacon

Friday, April 14, 2017

Tuesday, April 4, 2017

Spinach Bacon Salad with Yellow Heirloom Tomatoes

Thursday, March 30, 2017

The Butcher's Son Bacon and Pepperjack Quesadillas with Hodo Soy Tofu Scramble

Wednesday, March 29, 2017

Hodo Soy Tofu Scramble with Oyster Mushrooms, The Butcher's Son Bacon, and Baby Broccoli

Tuesday, March 28, 2017

Dang Quesadilla with The Butcher's Son Pepper Jack

Monday, March 27, 2017

Meaty Marinara over Fettuccini with The Butcher's Son Garlic Mozz

Saturday, March 18, 2017

Pepper Jack Quesadillas with Beyond Meat Crumbles and Pickled Jalapeños

Friday, March 17, 2017

The Butcher's Son Pepper Jack Cheeze

Tuesday, March 14, 2017

Monday, March 13, 2017

Grilled Cheeze with Tomato Soup and Salad

Saturday, March 11, 2017

Tofu Scramble with Roasted Potatoes and The Butcher's Son Bacon

Cashew-Vanilla Cheezecake

(raw) makes one 9inch spring form *freezes well
CRUST:
2 cups raw almonds
6-7 pitted mejool dates
pinch of salt
1 tsp coriander
splash of vanilla extract or 1/2 vanilla bean pod

In a food processor process almonds until a fine course meal happens, while machine is running add salt and coriander, then add each date one at a time finally add a splash of vanilla. The almonds will 'come together' and creep up the sides of the food processor. Transfer to a 9 inch spring form pan that has been prepared with coconut oil. Press in mixture until you form a nice crust.

FILLING:
3 cups soaked raw cashews (soaked overnight)
1 1/2 cups raw almond milk-or water
3/4 cup raw coconut butter or coconut oil--liquefied
1 cup raw agave
1/2 tsp sea salt
2 tbs vanilla or 1 vanilla bean pod
2 tbs lecithin (liquid vegetable based (Fearn Brand) works well, but there's soy based granules also)

In a high speed blender blend together all ingredients except lecithin. The mixture should be super creamy, add in the lecithin and blend again well. Pour onto prepared crust. Freeze for at least 8 hours before serving to let set.

Tun-O (raw)

2 cups soaked raw almonds (all things soaked overnight)
3 cups soaked raw sunflower seeds
1 medium red onion
8 celery stalks
1 cup fresh squeezed lemon juice
1 cup raw tahini
1/2 cup minced parsley
2 tbs kelp powder
2 tsp sea salt
1/4 cup capers-optional

Rinse almonds and sunflower seeds well. Finely chop red onion and celery stalks, or if you're short on time just roughly chop everything and place into food processor and pulse to small chunks the size of a fine dice, transfer to a large bowl, then stir in tahini, kelp powder, parsley and capers if using. In a food processor pulse almonds, sunflower seeds, lemon juice and sea salt to a chunky yet together mixture-you decide how chunky you want it. Transfer mixture to the onion-celery bowl. Mix all ingredients well, should be the consistency of tuna fish. Keeps for three days maximum. Garnish with black sesame seeds

Goji-Gluten Free Cacao Brownies

makes 1 8x8 square pan
1 1/3 cup gluten free flour mix like Bob's Red Mill
1/2 cup cacao powder
1/2 tsp baking powder
1 cup Grade B Maple Syrup-or agave
1/3 cup coconut oil
2 tsp vanilla or 1 vanilla bean pod
1/2 tsp sea salt
1/2 cup goji berries, soaked until soft if too crunchy dry
1 cup toasted, chopped nuts (optional)

Preheat oven to 350. Prepare 8x8 pan with oil and flour. In a bowl whisk together flour, cacao powder, baking powder and sea salt. Add wet ingredients and goji beriries, mix well. Pour and spread into prepared pan and bake for 20-25 minutes. Chill until firm.

Monday, October 9, 2017

Tuesday, September 5, 2017

Wednesday, August 30, 2017

Sunday, July 2, 2017

Friday, June 30, 2017

Wednesday, June 28, 2017

Tuesday, June 27, 2017

Monday, June 26, 2017

Saturday, April 15, 2017

Friday, April 14, 2017

Tuesday, April 4, 2017

Thursday, March 30, 2017

Wednesday, March 29, 2017

Tuesday, March 28, 2017

Monday, March 27, 2017

Saturday, March 18, 2017

Friday, March 17, 2017

Tuesday, March 14, 2017

Monday, March 13, 2017

Saturday, March 11, 2017

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