With Thanksgiving right around the corner, Food for Life is wrapping up the last class of 2012 with a little holiday delight! Thanks to everyone who joined us for the last cooking immersion of the year. I hope you will enjoy these recipes into the golden age of 2013 and continue to motivate and inspire others in your local community to eat great food and live in health and harmony! A hui hou! (Until we meet again)..
Aloha!
Ayla
RECIPES:
Timmy's Coconut Splendid Smoothie
The water and meat of 1 Young Thai Coconut
1 cup frozen blueberries
2 Frozen bananas
1 Tablespoon Chia Seeds
1 Handful of Ice
Blend all ingredients in blender until smooth.
BBQ Temeph Stir Fry
1 cup Broccoli Florets
1 cup Shiitake or Cremini Mushrooms
1 Red Onion Sliced
Slice temeph into 1 inch strips and heat and cover in skillet on medium high heat for three to four minutes on each side. Add onions and 3-4 Tablespoons of water or vegetable broth and sauté until onions become transparent. Add mushrooms and cook for another 2 minutes and then add broccoli and cook covered for 2-3 more minutes. Vegetables should be cooked but not soggy and then toss with BBQ sauce.
½ cup vegetable juice
3 soaked dates
½ cup roasted bell peppers
(buy in a jar)
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons chili powder
2 cloves garlic
¼ teaspoon black pepper
1 tablespoon spicy mustard
(Von's southwestern style sweet and spicy is good)
Combine all ingredients and blend until smooth.
Combine all ingredients and blend until smooth.
Cheesy Sauce
1/4 cup raw almonds or raw
cashews
(cashews are softer, so may work
better in some blenders.)
2 cups water
½ - 1 tsp salt
1/4 cup nutritional yeast
(flakes)
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp cornstarch or
arrowroot (see note at right)
1 tsp - 1 Tbsp lemon juice to taste. (More makes it a sharper cheese
flavor, less is mild cheese flavor) (Optional -
for color) 1/3 cup red bell
pepper, approximately or 1 small jar pimentos
Option: blend 1 tsp canned jalapeños for a great nacho-style cheese.
Option: blend 1 tsp canned jalapeños for a great nacho-style cheese.
·
Blend all ingredients until smooth.
·
Pour into a saucepan and bring to a boil while
stirring constantly.
·
It will thicken to nacho cheese consistency.
·
Serve hot.
Simple Brown Gravy
Makes 1 1/2 cups1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons raw cashews
1 tablespoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
4 teaspoons potato flour
Combine all ingredients in a blender and process until completely smooth. Transfer to a saucepan and bring to a simmer, stirring constantly. Remove from heat.
Cauliflower Millet Mash
Makes 8 servings
1 cup chopped onion
1/4 cup vegetable broth or water
2 cups dry millet, quinoa, couscous, or grain of your choice
4 cups chopped cauliflower (about 2 heads)
1/2 teaspoon sea salt
water for cooking 2 cups of selected grain
Sauté onion, using broth or water, 2 tablespoons at a time as needed to prevent sticking, for 3 minutes. Add grain and toast for 5 minutes. Add cauliflower, salt, and water. Cover pot and cook until grain has absorbed all the water. When the grains are done, mash the mixture together with a potato masher. Add a little additional water if necessary in order to get a smooth consistency.
1/4 cup vegetable broth or water
2 cups dry millet, quinoa, couscous, or grain of your choice
4 cups chopped cauliflower (about 2 heads)
1/2 teaspoon sea salt
water for cooking 2 cups of selected grain
Sauté onion, using broth or water, 2 tablespoons at a time as needed to prevent sticking, for 3 minutes. Add grain and toast for 5 minutes. Add cauliflower, salt, and water. Cover pot and cook until grain has absorbed all the water. When the grains are done, mash the mixture together with a potato masher. Add a little additional water if necessary in order to get a smooth consistency.
Spicy Green Salad with Fruit
Makes about 6 1-cup servings
6 cups mixed spicy greens
1 ripe pear, cored and chopped
1 tangerine, seeded and sectioned
2 tablespoons balsamic vinegar
2 tablespoons apple juice concentrate
1/4 teaspoon salt
1/4 teaspoon black pepper
12 tablespoons pine nuts
1 ripe pear, cored and chopped
1 tangerine, seeded and sectioned
2 tablespoons balsamic vinegar
2 tablespoons apple juice concentrate
1/4 teaspoon salt
1/4 teaspoon black pepper
12 tablespoons pine nuts
Wash greens and pat dry. Tear any large leaves into bite-size pieces. Mix with pear and tangerine in a bowl.
Combine vinegar, apple juice concentrate, and salt in a jar. Just before serving, shake dressing and pour over salad. Toss to mix. Divide among serving plates and sprinkle with black pepper and pine nuts.
Chocolate Mousse
1 cup semi-sweet, nondairy chocolate chips1/2 cup soymilk or other nondairy milk
1 package Mori-Nu brand silken tofu (firm or extra firm)
1/3 cup of brown rice syrup or other dry or liquid sweetener of your choice
1/2 teaspoon vanilla extract
1/2 cup sliced strawberries
Combine the chocolate and nondairy milk in a microwave-safe bowl or double boiler and melt, using gentle heat and stirring often. Remove from heat.
Crumble tofu in a blender or food processor. Add melted chocolate and nondairy milk, sweetener, and vanilla extract. Process until completely smooth, pausing the blender or food processor to scrape down the sides and under the blade as necessary.
Chill the mixture in serving bowls—or, if desired, in a low-fat graham cracker or cookie crust—for at least 1 hour before serving. Garnish with strawberries.
Variation: Add a chopped banana to the food processor when you process the tofu and chocolate together.
