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:


  • 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


In a blender or food processor, add your herbs…



add fresh garlic



then, bee pollen


nutritional yeast…


about 5 tablespoons of olive oil


add a squeeze of lemon, salt and pepper to taste



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


Vegan Creamy Thai Dip Recipe


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


Combine all ingredients; mix well. Makes ¾ cup.

Variation: For Oriental Dip, omit peanut butter

Green Beans, Potatoes & Garbanzo Beans in Cauliflower Sauce: Recipe

Green Beans, Potatoes and Garbanzo Beans and Cauliflower Sauce Recipe with 

Spicy Onion Relish

I modified a recipe I got from Fatfree Vegan Kitchen

For the original recipe click here:

The Original Recipe from Fatfree Vegan Kitchen

My Version-


Cauliflower Sauce:

  • 1 small head cauliflower, cut into pieces
  • 3 1/2 cups water + reserve (water) from Garbanzo Beans
  • 4 large cloves garlic, chopped
  • 2 bay leaves
  • 1 tablespoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon white pepper
  • 1 teaspoon salt, or to taste

Main Meal:

  • 1 cups cooked garbanzo beans
  • 2-3 medium red potatoes, chopped into 1/2-inch cubes
  • 2 cups sliced green beans, fresh, cut into bite-size pieces
  • 1/2 cup plain soy milk
  • 1 tablespoon fresh lemon juice

Spicy Onion Relish:

  • 1 large onion, minced
  • 4 teaspoons fresh lime juice (or lemon)
  • 1/2 teaspoon paprika
  • 1/2-1 teaspoon cayenne pepper (or to taste)
  • salt to taste


Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.

Remove the bay and curry leaves, and puree everything else in a blender.

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.

Add the soymilk and lemon juice, stir, and cook for 5 more minutes.


Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.

I served all of this over left over brown rice that I had made a few days ago.


Vegan Butternut Squash Crepes w/ Coconut-Ginger-Peanut Sauce Recipe

Vegan Butternut Squash Crepes with a Coconnut-Ginger-Peanut Sauce


For the crepes

  • 1 cup unbleached flour
  • 1 1/2 cups soy milk
  • 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons water
  • 2 tablespoons vegetable oil

For the filling

  • 1 (15 ounce) can coconut milk (with 1/4 cup set aside for the sauce)
  • 2-3 tablespoons sun-dried tomato paste
  • 1/2 cup water
  • 1 small butternut squash, peeled and cubed
  • 1/4 cup sweet basil, shredded
  • 1 teaspoon salt
  • 1 teaspoon unbleached cane sugar
  • 1/2 green pepper, thinly sliced

For the sauce

  • 1/4 cup coconut milk
  • 1/2 cup fresh ginger, reduction (boil some ginger in water for awhile)
  • 3 tablespoons peanut butter

For garnish

  • 1/8 cup crushed peanuts
  • 12 basil leaves
  • green peppers
  • 1/4 cup unsweetened flaked coconut


First, we get the crepes started.

In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.

Let the batter sit for at least 20 minutes.

While the batter is sitting, we make the filling.

In a sauce pan, bring the coconut milk to a boil.

Add the sun-dried tomato paste and stir constantly for 1-2 minutes.

Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.

Add the green pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. Remove from heat and set aside.

Back to the crepes!

Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.

Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.

Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You’ll get the hang of it. (It took me awhile. Mine came out a little too thick.)

Onto the sauce:

Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.

Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them.  Arrange the basil leaves, peanuts, coconut and green pepper however you desire.


Vegan Tomato and Mushroom Sauce Recipe

Vegan Tomato and Mushroom Sauce


  • 1 can of crushed tomatoes
  • 1 can of tomato sauce
  • 2 tbsp of tomato paste
  • 1 onion, chopped
  • 8 oz of button mushroom, sliced
  • 3 cloves of garlic, crushed or diced
  • Fresh sweet basi, chopped
  • Fresh Oregano, chopped
  • Salt and Pepper to taste


Heat medium sized sauce pan with a tsbp of olive oil. Let get hot. Add onions, garlic, mushroom and a bit of salt. Mix.

Once the onions are translucent, add cruched tomatoes, sauce and paste. Simmer for 30 minutes. Add basil, oregano, salt and pepper. Simmer until ready to use.

Vegan Pizza or Pasta Sauce Recipe


  • 1, 16oz. can of crushed tomatoes
  • 2 1/2 cups broccoli, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp fresh sweet Basil – Or dried
  • salt and pepper to taste


In a medium sauce pan, heat up olive oil. Add onions, garlic and peppers until onions are slightly transparent, not brown.

Add tomatoes and then, broccoli. Stir together and add spices. Allow sauce to simmer for 20 minutes.

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