Purple Basil, Herbs, Garlic Pesto with Bee Pollen and Nutrional Yeast RECIPE

First a little info on Bee Pollen and Nutritional Yeast:

Bee Pollen: *

Bee pollen contains vitamins, minerals, carbohydrates, lipids, and protein and the Chinese have used Bee Pollen for centuries to assist with increasing energy and libido, fighting acne, aiding in indigestion, assisting depression and helping to improve blood pressure.

*Bee pollen is not safe for pregnant women. A woman should also avoid using bee pollen if she is breastfeeding.

Nutritional Yeast:

Nutritional Yeast is FULL of nutrients and is a great addition to a healthy lifestyle, especially for those who are vegan or vegetarian.  It is one of the few non-animal sources of B-12, is rich in folic acid and many other nutrients and amino acids.  This is not your typical yeast and is free of the Candida Albicans strain, making it safe for those concerned with candida.

 

Benefits of Purple Basil:  http://chefsecrets.info/vegetarian/permalink.php?article=Benefits-of-Green-%26-Purple-Basil-Pesto%2C-Basil-Leaves%2C-Basil-Oil.txt

Now for the Recipe:

Ingredients:

  • 1 1/2 cups of Fresh Cut Herbs: I used Purple Basil, Green Basil, a bit of mint and Onion Chives cut the leaves and wash thoroughly.
  • Fresh Garlic as many cloves as you like
  • tablespoon Nutritional Yeast
  • tablespoon or less or bee pollen
  • salt (I use pink Himalayan salt, but you can use what you like)
  • pepper
  • squeeze of lemon

Directions:

In a blender or food processor, add your herbs…

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add fresh garlic

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then, bee pollen

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nutritional yeast…

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about 5 tablespoons of olive oil

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add a squeeze of lemon, salt and pepper to taste

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ENJOY on pasta, bread, by itself or in a salad

VEGAN “CHICKEN” & Broccoli CASSEROLE recipe

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)


3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Middle Eastern Spinach Hummus

Middle Eastern Spinach Hummus

Ingredients:

2 cups of garbonzo beans, soaked, cooked, drained
1/2 cup fresh spinach, chopped
1/4 cup tahini (sesame seed paste) – easy to make too!
2 tablespoons garlic – I use fresh but you can roast them
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt

Mix all together in a food processor and serve with warm pita bread.

Can be saved in a fridge for about two weeks.

ENJOY!

Potato & Broccoli Casserole

Potato & Broccoli Casserole

Preheat Oven to 400. Place potatoes on backing sheet and bake potatoes for 20 minutes..

Meanwhile: Blanch Broccoli – boils salty water and place broccoli in it for a minutes, then drain (keep drained water for the outdoor plants – wait til it cools) place broccoli in a bowl of ice water and keep there until later. – again, use this water for your plants too.

prepare ‘cheese’ sauce or your own handmade sauce..

Oil casserole dish… and salt the sides and bottom of dish. First layer are potatoes and then broccoli and then the herbs (you can also you chard or kale too).. poor ‘cheese’ sauce over everything and make sure that the sauce penetrates all.. soaks down to the bottom.. don’t cover

Place in oven and cook for 50 minutes.. let 10 minutes of cool time.

Cauliflower Gravy

CAULIFLOWER SAUCE FOR PASTA

Ingredients:
1 head cauliflower
3 whole tomatoes.. (crushed is fine)
1 medium size onion- finely chopped
broth (you can either use the water where you have been
boiling some vegetables or you can make it by dropping a cube
of bouillon in hot water)
2 or 3 tablespoons of white wine
bread crumbs
nutritional yeast
garlic powder or fresh garlic
pinch of salt

In a non-stick pan cook the chopped up onion in a little bit
of broth and wine (you can forget the wine if you want) until
it turns yellow. There should not be much liquid left when
the onion is ready. Then add the whole tomatoes, turn the
flame down, cover and let cook for at least 30-45 minutes.

Separately, wash the cauliflower, cut them
up in medium/small pieces and put them in a pot to steam.
When cooked, add the vegetables to the tomato sauce mixture
and spices and let cook at least another 30-45 minutes.

In the mean time, brown the bread crumbs and nutritional yeast by
simply pouring them in another pan and (on a low flame) stirring them
continuously until light brown. Don’t let them get too dark
because that means they are burnt and they are going to taste
like burnt.

When the sauce mixture is ready, add the browned bread
crumbs, salt and crushed red pepper to taste. Then, little by
little (the whole mixture is not going to fit into the
blender all at once) pour the mixture into the blender and
blend until it has a creamy consistency.

Sweet Potato/Heirloom Tomato Soup Recipeggie broth

 

Sweet Potato/Heirloom Tomato Soup

ingredients:

- 3-4 sweet potatoes – pealed and roughly cut

- 2 heirloom tomatoes – chopped (saved the juice)

- 5 – 6 cloves of garlic

- 1 yellow onion – chopped

- sunflower oil (olive oil is fine)

- veggie broth (made my own) – about two cups

- coconut milk

- salt and pepper

- favorite seasonings

directions:

heat oil in pot and add onions and garlic. let cook while you stir for about 5 minutes.

add the sweet potato and tomatoes…

plus seasonings …cook for awhile.. until all tender.. add veggie water (broth) as needed… at least two cups… throughout cooking time.

blend with a mixer…

and add coconut mile in the end..

enjoy!

Vegan Creamy Thai Dip Recipe

Ingredients:

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar
2 Tbsp cider vinegar
2 Tbsp soy sauce
1 tsp sesame oil

1/8 tsp ground ginger

Directions:

Combine all ingredients; mix well. Makes ¾ cup.

Variation: For Oriental Dip, omit peanut butter

Excellent Vegan Mayonnaise Recipe

Ingredients:

  • 1 tsp mustard
  • 1/2 tsp salt
  • 1 1/2 tbsps apple cider vinegar
  • 1 (12 oz) package silken tofu
  • 1/2 tsp onion powder
  • 1-2 tbsp luke warm water
  • 1/2-1 tsp sugar
  • 1 1/2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder

Directions:

    1. Process everything together in a mixer until smooth & creamy (the longer you mix, the smoother it will be).
    2. Thin down with a little warm water if liked.
    3. Enjoy the Vegan Mayonnaise recipe

      Vegan “Meat” Loaf with Mushroom Gravy Recipe

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      “Meat” Loaf

      This was posted at Fat Free Vegan …I made a few changes, which are noted.

      Ingredients:

      2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
      ½ cup ketchup
      2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
      2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
      1 cup of quick oats or bread crumbs - I used Bread Crumbs
      1/4 cup ground flaxseed
      1 tblsp of nutritional yeast
      1 tsp each garlic granules, onion powder, oregano and basil

      (BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional

      Directions:

      Preheat oven to 375 degrees.

      1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

      2. Add remaining ingredients, except topping. Mix well

      3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

      4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)

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      Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

      Fat-Free Mushroom Gravy

      1 cup water or vegetable broth
      1 tblsp barley miso
      1 Tblsp tamari
      2 tblsp nutritional yeast
      1/4 cup diced mushrooms
      pepper to taste
      1 tblsp arrowroot mixed with 1 tblsp water

      Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

      Add arrowroot mixture a little at a time, stirring constantly until thickened.

      Use on meatloaf, potatoes, biscuits, etc.

      Enjoy!

      Black-Eyed Pea Cakes with Chipotle Tarter Sauce Recipe

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      Black-Eyed Pea Cakes with Chipotle Sauce

      Ingredients for Cakes:

      • 1 medium onion, chopped
      • 3 cloves garlic, minced
      • 2 (15 ounce) cans black-eyed peas, rinsed and drained
      • 1/4 cup silken tofu
      • 1 tablespoon nutritional yeast
      • 1 tablespoon cornstarch
      • 1-2 teaspoons hot sauce
      • 1/2 teaspoon salt
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon baking powder
      • 1/2 cup cornmeal
      • 1/4 cup flour

      Directions:

      Spray a non-stick skillet lightly with olive oil and sauté the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth.

      Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.

      Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.

      To make more rounded cakes use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)

      *To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.

      Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than in a cupcake pan.)

      Serve hot with chipotle sauce (below).

      For the Chipotle Tartar Sauce:

      Ingredients:

      • 1 cup vegan mayonnaise
      • 1 tbsp fresh chives, chopped
      • 2 tbsp chipotle pepper
      • 1 tbsp lime juice
      • 2 tsp mustard
      • 1 tbsp Essence Seasoning: As Follows

        Emeril’s ESSENCE Creole Seasoning:
      • 2 1/2 tablespoons paprika
      • 2 tablespoons salt
      • 2 tablespoons garlic powder
      • 1 tablespoon black pepper
      • 1 tablespoon onion powder
      • 1 tablespoon cayenne pepper
      • 1 tablespoon dried oregano
      • 1 tablespoon dried thyme

      Combine all ingredients thoroughly.

      Combine all ingredients in a bowl. Keep refrigerated.

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