WholeFoodVegan: cookbook

Showing posts with label cookbook. Show all posts

Thursday, November 13, 2014

Wednesday, August 13, 2014

Farmer's Market Vegetable Tofu Scramble

Hodo Soy Firm Tofu, Roasted Yukon Gold Potatoes, Dry Farmed Tomatoes, Sweet Corn, Garden Blue Lake Green Beans, Sweet Red Bell Pepper, Spinach, Red Onion, Garlic

Served with @manresabreadproject Olive Batard and Sesame Flax Bread

Friday, June 13, 2014

Sunday, March 30, 2014

Vegan Beans from Around the World

Monday, June 24, 2013

Papa Tofu Loves Ethiopian Food

Papa Tofu

Friday, April 5, 2013

The Galaxy Global Eatery Hemp Cookbook

Wednesday, February 13, 2013

Macrobiotics for All Seasons

Macrobiotics for All Seasons is a cookbook that will inspire your desire for healthy eating with a wonderful assortment of Macrobiotic recipes aligned to the time of year!

Macrobiotics for All Seasons

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.

Thursday, November 13, 2014

Cold Press Juice Bible

Wednesday, August 13, 2014

Farmer's Market Vegetable Tofu Scramble

Friday, June 13, 2014

Vegan Ice Cream Sandwiches

Sunday, March 30, 2014

Vegan Beans from Around the World

Monday, June 24, 2013

Papa Tofu Loves Ethiopian Food

Friday, April 5, 2013

The Galaxy Global Eatery Hemp Cookbook

Wednesday, February 13, 2013

Macrobiotics for All Seasons

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