101 yummy vegan recipes 4u

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"Yummy Vegan Recipes" Chris Vance - Copyright2012 - ALL RIGHTS RESERVED

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101 yummy vegan recipes designed to be very simple to make in the shortest amount of time! Simply yummy!

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Page 1: 101 Yummy Vegan Recipes 4U

"Yummy Vegan Recipes" Chris Vance - Copyright2012 - ALL RIGHTS RESERVED

Page 2: 101 Yummy Vegan Recipes 4U

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Author:Chris Vance

Compiler Editor:Don Vance

We want to thank all of you for your interest in Chris' 1st e-book!Please tell your friends to pick one up too! The effort from each oneof you to find just one person to buy it will double the ability tocontinue to move forward in Chris' endeavor in Africa!

We also ask if you need any items from Amazon for your baking andcooking needs to click one of the links in this e-book toshop around and buy what you need for your kitchen and/or home!Thank you in adVANCE!

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When you do purchase, Chris will make a small commission from Amazon from 2-4% on average.

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1) Vegan Cheese Recipes 2) Condiment Recipes 3) Drinks 4) No Meat Meatloaf 5) Vegan Burgers 6) Meatless Meatballs 7) Organic Tofu Recipes8) Spreads 9) Chilis and Stew10) Soups11) Salads & Stir Fry12) Vegetable Dishes13) Loafs14) Breakfast Recipes15) Brown Rice & Veggies16) Pies17) Bread18) Deserts19) Macaroni Goulash

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Hey fellow vegans! I have compiled the yummiest & most simple recipesfor us to enjoy. We are all living busy lifestyles, and we need simple and fast

vegan food, so we can live long and prosper! Chris

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Ingredients

1 cup of firm organic tofu1/4 cup of raw cashews2 tablespoon of water or non dairy milk of your choice2 teaspoon of pure maple syrup1 teaspoon of celtic sea salt

Instructions

Drain the tofu, wrap in a towel, drying up the moisture.Add all ingredients together and blend in a food processoruntil smooth. Add more tofu or liquid for desired consistency.Cover and refrigerate overnight. Lasts about 5 days.

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Ingredients

1 1/2 cups of raw cashews soaked1/4 cup water3 teaspoons of lemon juice2 cloves garlic chopped1/2 teaspoon of fine celtic sea salt

Directions

Blend all ingredients very well, scraping the sides. Add a little water ifneeded and blend again. This cheese sauce will thicken after a bit.Refrigerate.

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Ingredients

1 cup of Water3/4 cup of Almonds "Soaked for 6-8 Hours"1 teaspoon of celtic sea salt2 teaspoons of Onion Powder1/2 teaspoon of Garlic Powder1/2 cup of Pimentos2 tablespoons of lemon juice

Directions

Blend on high until smooth

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Ingredients

4 Tomatoes diced 1 Green Pepper diced 1 Purple Onion diced 1/2 a bunch of Cilantro chopped fine 5-10 Black Olives sliced or diced 2 Tablespoons of Olive Oil Mix together and serve

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Ingredients

1 cup raw cashews1/2 tsp onion powder1/4 tsp garlic powder1/2 tsp celtic sea salt

Water as needed

Put everything but the water and salt in the blender. Blend into apowder. Add water as needed, scrape down the sides as necessary.Add salt at the end and mix it in with a spoon.

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Ingredients

4 medium tomatoes de-seeded1/4 cup of sun-dried tomatoes soaked 2 hours1 soft date1 clove garlic2 teaspoons of olive oil1 tablespoon of fresh basil1 tablespoon of dried oregano2 teaspoon of lemon juice

Blend all ingredients until smooth

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Ingredients

1 1/2 cups raw cashews4 teaspoons of lemon juice1 teaspoon of celtic sea salt1 teaspoon of onion powder1 teaspoon of garlic powder1 teaspoon of dried dill weed1 cup water

Directions

Blend the cashews, lemon juice, sea salt, onion and garlic powderwith 1 cup water until smooth. Add cashews or water as desired.Add the dill weed and mix it in with a spoon. Refrigerate

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Ingredients2 small cucumbers, chopped1/2 cup cashews, soaked1/4 cup water1 lemon juiced2 Tablespoon of dried dill (or 1/2 bunch fresh)2 teaspoon of celtic sea saltBlend all ingredients. Add cashews or water as desired. If usingfresh dill, blend 1/2 of it at first, then add the rest after thecucumbers and cashews are creamy. Dressing will thicken infridge.

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Ingredients

1 cup raw cashews1/4 - 1/2 cup water1/4 teaspoon of garlic powder1/2 teaspoon of onion powder1/2 teaspoon of celtic sea salt2 1/2 tablespoons of lemon juice

Blend all ingredients until smooth. Add a few cashews or water toreach desired consistency. You can also add some garlic to thissauce for an Alfredo Pasta.

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Ingredients

1/2 cup of sun-dried tomatoes4 medjool dates (or other soft date)2 tablespoons minced fresh herbs such as dill, parsley or oregano1 1/2 teaspoons of lemon juice1/2 teaspoon of celtic sea salt2 tablespoons of olive oil

1/4 cup of chopped tomatoesPreparation:Place the tomatoes and dates in a bowl with 1 cup of water and let themsoak for 30 minutes. Strain and keep the water.Place all ingredients in blender. Add about 1/3 of the water and blend onhigh speed for about 30 seconds, until smooth. Add the remaining waterand blend for another 10 seconds.

Note: Food enzymes are destroyed at temperatures of 118º or higher.So just get out a thermometer if you want to warm it up on the stove.Makes about 2 cups of BBQ Sauce

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Ingredients

2 1/4 cups raw unsalted cashews 1 tablespoon of olive oil1/2 tbl of fresh orange juice or lemon juice 1/4 teaspoon of celtic sea salt

Blend the cashews very well into a powder. Add the oil, juice andsalt, and blend for about 45 seconds. Scrape the sides of the blenderand leave no clumps at the bottom. Blend for another 30 seconds.Put into a container and refrigerate. Enjoy!

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Ingredients

1 cup of firm organic tofu ¼ cup of raw cashews2 Tablespoon of water or nondairy milk of your choice2 teaspoon of pure maple syrup1 teaspoon of celtic sea salt

Directions

Drain the tofu, wrap in a towel, drying up the moisture.Add all ingredients together and blend in a food processoruntil smooth. Add more tofu or liquid for desired consistency.Cover and refrigerate overnight. Lasts about 5 days.

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Ingredients

1 cup of crushed tomatoes 1 teaspoon of celtic sea salt1/8 teaspoon of oregano1/4 teaspoon of sweet basil1/8 teaspoon of garlic powder1/2 teaspoon of onion powder1 teaspoon of lemon juice

Directions

Stir all ingredients together. Keep refrigerated. You can use a 6 ozcan of tomato paste and 1/2 cup water instead of crushed tomatoes.

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Ingredients

8 ounces of pitted prunes6 tablespoons of water or fruit juice or apple juiceMore water or fruit juice if desired

Directions

Use a food processor or blender until smooth

Let's Get together!

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Ingredients

1 to 1 1/2 cups of raw almonds 4 cups of water4 dates (optional) soaked for an hour

Directions

Soak almonds in water for at least six to eight hours. "I soak themovernight" better safe than sorry. You don't want to wreck yourblender! Drain soaked almonds, and blend really well with 4 cups ofwater.

Add dates if you want. Strain milk from pulp.Note: I use the Almond Pulp in my Morning Oatmeal. Freeze it if youdon't use it often. Don't throw away the pulp, that's a lot of waste.Use it in whatever you would like. You can even eat it by thespoonful.

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Ingredients

4 cups of hot/warm water1 cup of cooked brown rice2 vanilla beans

Directions

Place all ingredients in a blender untilsmooth. Strain the milk from thesediment. Serve and Enjoy!

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Ingredients

1/2 cup of Raw Cashews2 cups of warm water1/4 teaspoon of celtic sea salt1 vanilla bean

Directions

Blend until smooth. RefrigerateYou can add a bit a water if you want it thinner

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Ingredients

1 cup hazelnuts3 dates "soaked" or2 vanilla beans6 cups of water

Directions

Soak the hazelnuts in 2 cups of water overnightDrain and rinseBlend hazelnuts and dates or vanilla beans with6 cups of water until smoothStrain milkMix well and refrigerate

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Ingredients

4 fresh strawberries1 cup non dairy milk of your choice

Directions: Blend until smooth

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Ingredients

1 cup of non dairy milk of your choice 2 vanilla beans4 ice cubes

Directions

Blend until smooth & enjoy!

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Ingredients

1 large ripe banana1 cup of water or non dairy milk of your choice1 vanilla bean1 medjool date "soaked"

Directions

Blend until smoothPour in a glass or over your cerealServes 2

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Ingredients

1 1/2 cups of water3 cups of bananas cut into chunks

"Frozen if you want a icy cold shake"1/4 cup of raw carob powder

Directions

Blend until smooth

Enjoy

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Ingredients

1 cup of spinach 2 cups of kale 2 cups of parsley1 cucumber4 celery stalks

Directions

Rinse and juice

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Ingredients

1 whole pineapple 5 apples5 peachesWater

Directions

Rinse the Apples and Peaches. Cut off outer skin of the pineappleand throw it out. Cut the fruit into chunks and juice. Pour it in aempty gallon jug and fill to the top with water. Organic apples andpeaches are the best. Regular ones have a lot of chemical pesticides.Refrigerate

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Ingredients

Two pounds of organic carrots

Instructions

Rinse carrots and juiceMakes about 20-24 ounces of fresh carrot juice

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Ingredients

5 ripe bananas1/2 cup non dairy milk of your choiceand 1/2 cup of waterMore or less milk or water as needed1 tablespoon of pure maple syrup3 whole vanilla beans2 teaspoons of cinnamon1 pinch of celtic sea salt

Directions

Blend all ingredients until smooth. If refrigerated, this willbecome very thick, so drink this the same day!

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Ingredients

1/3 pound of extra firm organic tofu1 1/2 cups of cooked brown rice1 1/2 cups of cooked kidney bean or lentils 1/3 cup of ketchup "recipe below"1/2 small onion1 clove of garlicceltic sea salt to tastethyme to tastesage to taste

Directions

Preheat the oven to 375 degrees F. Lightly oil a loaf panBlend all of the ingredients in a food processor until combinedPress mixture into your pan. Bake for 1 hour

Ketchup Recipe

Ingredients

1 cup of crushed tomatoes1 teaspoon of celtic sea salt1/8 teaspoon of oregano1/4 teaspoon of sweet basil1/8 teaspoon of garlic powder1/2 teaspoon of onion powder1 teaspoon of lemon juice

Directions

Stir all ingredients together. Keep refrigerated. You can use a 6 oz can of tomato paste and 1/2cup of water instead of crushed tomatoes.

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Ingredients

1 package Boca Meatless Ground Crumbles1 medium onion chopped1/4 cup of chopped celery1 cup of homemade ketchup "recipe below"

Directions

Cook crumbles, onion, and celery over medium heat 8 to 10 minutesstirring occasionally, until crumbles are cooked thru.Stir in ketchup. Heat to boiling; reduce heat. Simmer uncovered 10to 15 minutes, stirring occasionally.Spoon onto your favorite healthy bread of choice and enjoy!

Homemade Ketchup

1 cup crushed tomatoes1 teaspoon of celtic sea salt1/8 teaspoon of oregano1/4 teaspoon of sweet basil1/8 teaspoon of garlic powder1/2 teaspoon of onion powder1 teaspoon of lemon juice

Stir all ingredients together. Keep refrigerated.You can use a 6 oz can of tomato paste and 1/2 cup waterinstead of crushed tomatoes.

ENJOY!!!!!!!!!!!!!!

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Ingredients

1/2 container extra firm organic tofu, mashed 1 onion diced3 green onions diced2 tablespoons of wheat germ2 tablespoons of whole wheat flour2 tablespoons of garlic powder

Directions

Mix all ingredients and form into pattiesCook patties in olive oil for 5 minutes oneach side

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Ingredients

1/2 onion diced1 can of black beans "drained"1/2 cup of whole wheat flour2 slices of whole wheat bread crumbled1 teaspoon of garlic powder1 teaspoon of onion powder1 teaspoon of celtic sea salt

Directions

Sautee the onions for about 5 minMash the beans in a bowlMix all ingredients together and form into pattiesFry patties in olive oil for about 5 minutes on each side

Don't forget to ENJOY!

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Ingredients

4 cups of water4 cups of oatmeal1/2 onion chopped finely1/3 cup of olive oil1/2 cup of chopped pecans 2 teaspoons of garlic powder1 teaspoon of basil1/2 teaspoon of ground coriander1 teaspoon of sage

Directions

cook oatmeal in water (very thick)let stand for 5 minutesadd remaining ingredientsform patties / cook in fry pan / in oven / or BBQin oven bake @350 for 20 mins / flip and bake for another 20 mins

Note: These are good with homemade ketchup and raw bbq sauce: Ilove sauce!!! Find those recipes in this e-book!

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Ingredients

1 cup of canned black beans1 carrot grated1/2 onion diced3 medium potatoes grated1 cup of corn "Cooked"celtic sea salt to taste

Mash the beansAdd the remaining ingredients and mix until well combined

Form into pattiesAdd your favorite toppings! Then enjoy!

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Ingredients

1/4 cup of cooked brown rice1/2 cup of quick oats1/2 cup of onions minced2 cloves garlic minced1 1/4 cups of pecan meal orpecans chopped fine1/2 teaspoon of basil1/2 cup of italian breadcrumbs1/2 teaspoon of celtic sea salt3 tablespoon olive oil1 tablespoon of parsley1/2 cup of water

Directions

Mix all together and scoop and roll into ballsPlace on cookie sheet and bake till brown

Bake @ 350

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Ingredients

1 pound of soft organic tofu 2 small very ripe bananas 1/4 cup of organic sugar 1/4 cup of non dairy milk of your choice 4 vanilla beans

Directions

Blend all ingredients until creamy and smooth

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Ingredients

1 box organic tofu 8-10 oz. 1 1/2 cups of berries "fresh or frozen" "raspberries, blackberries, blueberries" 1 Tablespoons organic sugar "Florida Crystals" Brand 1/4 cup cold water 2 vanilla beans

Directions

Blend very well until creamy.

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Ingredients1 pound extra firm organic tofu12 ounces of homemade BBQ Sauce "Recipe Below"1 tablespoon olive oil.

Directions

Cut Tofu into cubesPlace in a baking dish and coat withhomemade BBQ sauceleaving some left to fry tofu in. Cover, andrefrigerate for 6 hoursTurn Tofu a few times mixing in the saucePreheat oven to 350 degrees FHeat oil in a skillet. Fry Tofu with a littlesauce. Return tofu to the baking dish.Bake for about 10 minutes

==============================================================BBQ SauceIngredients

1/2 cup sun-dried tomatoes4 medjool dates2 tablespoon minced fresh herbs such as dill, parsley and/or oregano1 1/2 teaspoon of lemon juice1/2 teaspoon of celtic sea salt2 tablespoons of olive oil1/4 cup chopped tomatoes

Directions Place tomatoes and dates in a bowl with 1 cup of water and soak for 30minutes. Strain and keep the water. Place all ingredients in blender. Add water and blend until smooth.Makes about 2 cups of BBQ Sauce

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Ingredients

2 carrots1/4 cabbage2 celery stickslemon juice or desired dressing to taste1/2 pound organic extra firm tofu "diced"1/2 cup peas2 tablespoon lemon juice

Instructions

Chop the veggies and mix them together in a large bowl. Fry the tofuand peas in lemon juice for about 7 minutes or until tofu is cooked.Add the lemon tofu to the veggies and serve, adding the amount oflemon juice or desired dressing you want.

Note: You can add some tomatoes or other veggies also.

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INGREDIENTS

1/2 cup of chopped onions4 small potatoes "Sliced"1 cup of frozen vegetables1/2 teaspoon of garlic salt1/2 pound firm organic tofu cut into cubes1 tomato "sliced"

DIRECTIONS

Cook onions in olive oil for a few minutesAdd the potatoes, cover and cook for about 10 minutesAdd vegetables, and garlic saltCover and cook for about 5 minutesAdd tofu and tomatoesCook for an additional 5 minutes until done

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Ingredients

1 cup of broccoli1 onion1 green pepper1 pound extra firm organic tofu, "Dry"1 teaspoon of turmeric1 T dried basil1 t celtic sea salt1/2 cup non dairy milk of your choice

Directions

Cut all veggies into small pieces. In a skillet, cook the broccoli,onions, and green peppers in some olive oil for about 10 minutes.Blend the organic tofu, turmeric, basil, sea salt and non dairy milkuntil smooth. Mix the veggies and the tofu mixture together. Pour intoyour pie crust. Bake for about 30 minutes at 425 degrees or untildone.

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Ingredients

1 pound of extra-firm organic tofu "Cubed"1 tablespoon of seasoned salt1 tablespoon of vegan butter of your choice "Earth Balance is Good"1 small onion "Diced"4 cloves garlic "minced"1 cup non dairy milk of your choice"2 teaspoon of curry powder "See Recipe Below"1/2 teaspoon of celtic sea salt1/4 cup of cilantro "chopped"

Directions

In a skillet, fry tofu with seasoned salt for about 7 minutes.Remove Tofu and place in a bowl. Melt butter in skillet.Cook the onions and garlic in the butter for a few minutes.Add milk, curry powder, salt and cilantro. Return the tofu to theskillet.Cook on low for about 10 minutes or until done.

Curry Powder3 tablespoons of cumin2 teaspoons of coriander1 1/2 teaspoons of turmeric1/4 teaspoon of fenugreek1/2 teaspoon of celtic sea salt1/4 teaspoon of cardamom

Mix all ingredients. Store in anairtight container!

Enjoy!

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Ingredients

1 pound silken organic tofu3 tablespoon of lemon juice1 clove of garlic1 t celtic sea salt1/2 teaspoon of paprika1/4 cup olive oil

Directions

Blend all ingredients until smooth.Enjoy!

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Ingredients

1/2 cup organic tofu1/4 cup rice flour1/2 cup raw cashews1/2 cup water1 t celtic sea salt3 cloves garlic1 onion "Diced"1 t turmeric

Directions

Blend all ingredients except onionsThen mix in the onionsPour the batter in your skilletCook on medium heat until both sides are done

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Ingredients3 tablespoon of olive oil1 teaspoon of cumin1/2 teaspoon of turmeric3 tablespoon of water1/4 teaspoon of celtic sea salt or to taste1/2 onion diced1/4 teaspoon of garlic powder1/4 red pepper diced1/3 cup broccoli diced1/3 cup kale shopped1/2 pound of organic tofu "diced"

Directions

Add the olive oil to your skillet and cook Tofu and garlic together atmedium heat for about 5 minutes. Then mix in the water, cumin,turmeric and the sea salt. Add the rest of the ingredients. Cook forabout 10 minutes or until done.

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Ingredients

2 cups sesame seeds and 1/3 cup olive oil

Directions

Lightly toast the sesame seeds in a skillet on medium high heat forabout 2 minutes. Preheat the pan before you add the sesame seeds.Move seeds around to toast evenly. Don't over toast the seeds, theycan burn easily. Place seeds in a bowl to cool. Next blend in a foodprocessor the seeds and olive oil together for about 4 min or untilsmooth and creamy as possible. Add a little olive oil if needed.

Put Tahini in a container and refrigerate.

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Ingredients

2 cloves garlic "Chopped"One 19 ounce can of garbanzo beansSave half of the liquid to blend4 tablespoons lemon juice2 tablespoons tahini "recipe above"1 teaspoon celtic sea salt2 tablespoons olive oil

Directions

Blend all ingredients together until smooth and creamyPlace Hummus in a container and refrigerate or serve

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Ingredients

2 cups dried apricots "Soaked"2 tablespoon of lemon juice1/2 cup of water

Directions

Blend apricots and lemon juice until thickSlowly add the water and keep blendinguntil it's as thin as you want

Place in a container and refrigerate

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Ingredients

4 cups of organic peanuts1 teaspoon celtic sea salt or to taste8 tablespoon olive oil "More or less ifneeded or desired"

Directions

Place all ingredients in a food processor and blend until smooth

We know you are smiling now!

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Ingredients

1 cup almonds and 2 T olive oil "More if needed or desired"

Directions

Soak the almonds for at least 6 hoursPlace the almonds in a food processor or high powered blenderBlend on high until ground almonds begin to form a ballDrizzle olive oil over almonds and continue to blendScrape sides with a spatula as neededStore in a containerNote: Add celtic sea salt to taste if you want.

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Ingredients

14 ounces artichoke hearts2 cloves garlic3 tablespoons of cumin1 tablespoon of olive oil

Instructions

Process until smooth and creamyAdd some frozen spinach and celtic sea salt if you'd like

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Ingredients

1 pound dry pinto beans "rinsed"2 teaspoons of minced garlic1 medium tomato "diced"2 tablespoons of cumin2 tablespoons of olive oilceltic sea salt to taste

Directions

Bring the beans to a boil in 2 inches of water. Reduce heat to low andstir in the tomato and cumin. Bring to a boil again, then reduce heatto low and stir. Cook on medium low for about 3 hours, adding wateras necessary. When they are soft, drain the water and mash thebeans. Mix in the garlic, oil, and sea salt to taste. Add some morewater as needed and cook on low for another 30 minutes, stirringevery now and then. Put beans in a container and refrigerate if yournot ready to serve them. Reheat in a skillet when needed.

Enjoy! But don't over do it!

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Ingredients

2 tablespoon of olive oil1 cup of chopped onions1 cup of chopped carrots4 cloves of garlic, minced1 cup of chopped green bell pepper1 cup of chopped red bell pepper1 cup of chopped celery1 tablespoon of chili powder1 28 ounce of can of whole peeled tomatoes with liquid, chopped1 19 ounce of can of kidney beans with liquid1 11 ounce of can of whole kernel corn with liquid1 teaspoon of dried oregano1 teaspoon of dried basil

Directions

At medium heat, cook onions, carrots, and garlicin a pot with the oil until tender. Add green pepper, red pepper,celery, and chili powder. Cook until vegetables are tender. Stirin tomatoes, kidney beans, and corn. Season with oregano and basil.Bring to a boil, and reduce heat back to medium. Cover, and cookon low for 20 minutes while stirring. Add water if necessary.

Enjoy in moderation!?

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Ingredients

2 cups onions "chopped"5 cups Potatoes "peeled and cut up"2 cups Sweet Potatoes "peeled and cutup"2 cups Carrots, "chopped"1/2 cup Parsley "chopped"1 cup Celery, "chopped"1/2 cup Peas1/2 cup Green Beans6 ounces Tomato Paste3 cloves of garlic "Chopped"

Directions

Bake in a covered casserole dish at 350 degrees F for about an hour,stirring a few times. Add a little water as needed.

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Ingredients

1 zucchini2 tomatoes1/3 red onion3 cloves garlic1 carrot1/4 cup of coriander1 red pepper2 teaspoon of cumin2 teaspoon of tumeric

Directions

Chop and dice all veggies. Mix veggies and spices together in a largebowl. You can also use a food processor if you'd like for each veggieat a time.Note: Food enzymes are destroyed at temperatures of 118º or higher.So just get out a thermometer if you want to warm it up on your stove

Easy Does It!

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Ingredients

10 cups of seedless watermelon chunks2 pounds of your choice of fresh fruit cut into small pieces1 handful of raisins4 leaves of fresh spearmint "or other mint"

Instructions

Remove watermelon rind and cut into chunksBlend watermelon until liquifiedPour liquid into a large serving bowl stir in fruit and mintCover and refrigerate for about 5 hours before serving

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Ingredients

1 t olive oil1 onion diced1 carrot sliced4 cups vegetable broth1 cup dry lentils1/2 teaspoon of dried thyme1/2 tespoon of celtic sea salt1 tablespoon of lemon juice

Directions

In a pot, sautee the onions and carrot in the olive oil for about 5minutes. Add the vegetable broth, lentils, thyme, and sea salt.Reduce heat to low. Cover and cook for 45 minutes or until lentils aresoft. Stir in the lemon juice before serving. Mix in some water to thinit out a bit.

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Ingredients

1 onion chopped4 cloves garlic chopped2 cups dried split peas1/2 cup barley2 teaspoons of celtic sea salt7 cups water3 carrots chopped2 stalks celery chopped3 potatoes diced1/2 cup chopped parsley

Directions

In a pot, saute the chopped onions and garlic in some olive oil forabout 5 minutes. Add the peas, barley, celtic sea salt and water.Bring to a boil then cook for about 2 hours on low heat. Put in thecarrots, celery, potatoes and parsley. Cook for another hour on lowor until done. Enjoy !

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Ingredients

1 onion diced2 cups water3 potatoes sliced1 teaspoon of dried parsley1 teaspoon of dried dill1/2 teaspoon of celtic sea salt1 cup non dairy milk of your choice

Directions

Saute onions in some olive oil for about 5 minutesBring the water to a boil and add the ingredients to your potReduce heat and cook for about 15 minutes or until potatoes are softBlend ingredients until creamy. Pour the soup back into your potAdd the milk and continue to cook on low for a few min until hot

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Ingredients

1 onion, diced1 stalk celery diced2 carrots diced5 cloves garlic diced1 1/2 tablespoons of cumin4 cups vegetable broth4 (15 ounce) cans black beans1 (15 ounce) can whole kernel corn1 (14.5 ounce) can tomatoes

Directions

In a pot, saute onions, carrots and garlic in some olive oil for about 5min. Mix in the cumin, after a min add the vegetable broth, 2 cans ofbeans, and corn. Bring to a boil. Blend the other 2 cans of beans withyour tomatoes and add it to your soup. Cook for about 10 minutesuntil done. You can add some hot water if you'd like to make itthinner.

You know the bean rules !!!!

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Ingredients

1/2 cup brown rice flour1/3 cup tapioca starch2 teaspoons of dried parsley1 teaspoon of dried marjoram1 teaspoon of celtic sea salt1 tablespoon of olive oil1/3 cup of non dairy milk of your choice

Directions

Make a well in the center of the flour. Mix the oil and milk, then pourinto the flour. Stir until smooth. Add a little bit of water if it's too dry.Gently place dumplings into your simmering soup. Cook dumplingsand soup on medium heat for 10-15 min. Makes about 6 dumplings.

Why can I feel the warmth right now?

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Ingredients

cabbagesunflower seedslemon juice to tasteceltic sea salt to taste

Directions

Finely shred cabbage and place in a bowlAdd seeds, lemon juice and sea saltMix well and serve

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Ingredients

baby spinacha few garlic cloves choppedsesame seedslemon juiceceltic sea salt

Directions

Sautee garlic in some olive oil for a few minutes. Mix together desiredamount of spinach, garlic, seeds, lemon juice and some sea salttogether in a large salad bowl and serve.

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Ingredients

1 carrot chopped1 red bell pepper chopped 1 zucchini chopped1/2 cup corn2 cloves garlic chopped4 green onions chopped1 cup bean sproutsceltic sea salt to taste optional

Directions

Saute the carrots, peppers, and zucchini in some olive oil for about 5minutes. Add your corn, garlic, green onions and bean sprouts.Cook your veggies for about 5 minutes or until done. Add some seasalt if you want.

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Ingredients

1 cup onion diced1/4 cup lemon juice1 1/2 tablespoon of celtic sea salt or to taste4 pounds of potatoes boiled, then peeled and cubed3/4 cup celery diced,3/4 cup green pepper diced2 1/2 cups Nayonnaise or Vegennaise

Directions

Stir together onion, lemon juice, and sea salt. Mix with potatoes.Cover and refrigerate for 30 min. Mix in your celery, green peppersand vegan mayonnaise. Refrigerate for about 6 hours and it's readyto serve.

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Ingredients

1 24oz bag of whole wheat elbowmacaroni1 cup vegan mayonnaise1 teaspoon of celtic sea salt or to taste2 stalks of celery1 onion1 green pepper1 carrot

Directions

Cook macaroni in boiling water for about 10 minutes. Chop yourcelery, onions, green peppers, and carrots. Drain your pasta. Mixyour veggies, vegan mayonnaise and sea salt in with your macaroni.Cover and refrigerate for a couple of hours and it will be ready toserve. Enjoy!

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Ingredients

1 cup vegetable broth1 cup coconut milk1 potato peeled and sliced3 carrots chopped1 cup broccoli chopped1/2 head cauliflower chopped4 cloves garlic chopped1 teaspoon of turmeric2 t curry powder3 tablespoons of chili sauce

Directions

Heat the coconut milk and vegetable broth in a skillet. Add yourpotatoes and veggies. Cook for about 5 minutes. Add the remainingingredients and cook for another 5 minutes.

Gotta Love it!

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Ingredients

1 can of lentils1 can of diced tomatoes1 onion dicedmashed potatoes4 cloves of garlic diced1 teaspoon of basil1 teaspoon of oregano1 teaspoon of thyme2 teaspoons of celtic sea salt or to taste

Directions

Preheat oven to 375 degreesPrepare mashed potatoes, keep them smooth for spreading, not toothick. Saute onions and garlic in some olive oil for about 5 minutes.Add lentils, canned tomatoes, herbs and sea salt. You can add moreherbs if you want. Add mixture into a casserole dish, you don't wantit too thin, so don't use too much of the liquid from the lentils andtomatoes. Spread the potatoes on top. Bake for about 45 minutes.You can add a vegan cheese sauce on top of this if you'd like. I havea good cashew cheese and almond cheese recipe that you may like.Serves 4-5 people

YUMMY!

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Ingredients

1 large egg plant sliced in thin strips1/2 teaspoon of allspice1/2 teaspoon of garlic powder1/2 teaspoon of paprika1/2 teaspoon of cayenne pepper1/2 teaspoon of celtic sea salt1 teaspoon of pure maple syrup.

Directions

Mix all ingredients and brush on egg plant strips. Dehydrate for 6-8hours, flip half way through.

These are better than the ole' jerky ma used to make! Yee Haaaaw!

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Ingredients

1 pound of firm organic tofu diced1 can of black beans1/2 onion diced1 zuchinni diced2 carrots diced1 can of black olives sliced1 can of enchilada sauce3/4 cup of water12 whole wheat aluminum free tortillas

Directions

Preheat oven to 375 degrees. Mix water and enchilada saucetogether. Mix your diced veggies together. A food processor wouldwork best if you have one. Mix in half of the water/sauce mixture,tofu, and beans with your veggies. Add this mixture to each tortilla.Fold each enchilada and place in a baking pan. Cover yourenchiladas with the left over water/sauce mixture. Bake these forabout 30 minutes. If the enchiladas are too dry for your taste, youmay want to open another can of enchilada sauce to add some afterhalf way cooked and after they're finished. Some like a lot of sauce.

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Ingredients

1 1/2 cups cauliflower1 teaspoon of olive oil1 teaspoon of garlic powderceltic sea salt to taste

Directions

Preheat oven to 400 degreesAdd oil, garlic powder, and sea salt to the cauliflowerBake for about 15 minutes.

ENJOY!

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Ingredients

1 potato diced1 small carrot diced1 onion diced 1 cup of vegetable broth1 teaspoon of celtic sea salt1 pound of frozen broccoli thawed andchopped1/2 pound of firm organic tofu crumbled2 tablespoon of lemon juice3 cloves garlic1 cup cooked brown rice

Directions

Preheat oven to 350 degrees. In a skillet, cook potatoes, carrots,onions, broth and sea salt at medium heat for about 10 minutes. Oncedone, blend until smooth the cooked potatoes, carrots, and onionswith the tofu, lemon juice, and garlic. Pour mixture into a casseroledish evenly. Mix the rice with the thawed broccoli. Spread thisevenly on top. Bake for about 45 minutes.

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Ingredients

2 large zucchini2 cups tomato sauce1 carrot chopped1 onion diced6 sun dried tomatoes diced1 tablespoon of oregano1 teaspoon of basil

Directions

With a potato peeler, slice zucchini into long strips. Mix the carrots,onions, and tomatoes with the tomato sauce and herbs. You can addother spices or herbs if you want. In a baking dish, place thick layersof zucchini strips and sauce until gone, with the top layer beingsauce. Bake at 425 degrees for about 30 minutes.

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Ingredients

2 potatoes cubed1/4 onion chopped1 tablespoon of parsley chopped3 cloves garlic diced1 teaspoon of celitc sea salt8 soft taco tortillas

Directions

In a skillet, cook all ingredients in some olive oil for about 10 minutes.Add to your tortillas and serve

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Ingredients

1 onion chopped2 carrots, chopped2 stalks celery chopped1 potato, chopped into largechunks4 cloves garlic3 bay leaves8 1/2 cups water celtic sea salt to taste

Directions

Place all ingredients in a large pot andbring to a boil. Lower heat and cook forabout an hour. Keep pot covered.Remove veggies and bay leaves and it'sdone.

You're gonna love it!

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Ingredients

12 ounce can of green beans1 1/2 cups of french's french fried onions1 1/2 cups of non dairy milk of your choice1 vegetable bouillon cube2 1/2 tablespoons of cornstarch 2 1/2 tablespoons of cold water1/2 onion diced1 carrot chopped3/4 cup of sliced mushrooms1 teaspoon of garlic1 teaspoon of celtic sea salt1 teaspoon of basil1 teaspoon of oregano

Directions

Preheat oven to 350 degrees. Mix together the milkand bouillon in a skillet. Saute onions, carrots andmushrooms in some olive oil. Add salt and herbs.Mix starch and water and pour in with the milk. Addgreen beans, vegetables and half of the fried onions.Pour the mixture into a casserole dish and add theother half of the onions. Bake for about 15 minutes.

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Ingredients

2 cups cooked lentils2 cups cooked brown rice1/2 cup parsley chopped2 stalks celery diced2 carrots grated1 teaspoon celtic sea salt1 teaspoon cumin2 tablespoons organic peanut butter2 onions, diced

Directions

Preheat oven to 350 degrees. Mix all ingredients and press into oiledloaf pan. Bake for 35-45 minutes. Don't over bake or let it get too dry.

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Ingredients

6 tablespoons of chicken style seasoning1/2 cup of olive oil1 cup of walnuts chopped1 onion chopped2 pounds of organic tofu drained12 ounce box of special "K" cereal

Directions

Mix all ingredients together, add the cereal last. Press into a sprayedloaf pan. Bake at 350 for about an hour. Enjoy!

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Ingredients

1 banana mashed1 1/4 cups non dairy milk of your choice1 cup of whole wheat pastry or whole wheat flour1/4 teaspoon of celtic sea salt

Directions

Mix banana and milk together, then mix in the flour and salt untilsmooth. Cook pancakes in a non stick skillet.

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Ingredients

2 cups whole wheat flour1 tbl aluminum free baking powder1 teaspoon celtic sea salt3 tablespoons olive oil2 cups non dairy milk of your choice1/2 cup blueberries

Directions

Mix together the flour, baking powder and sea salt. Mix in the milkand oil. Stir in the blueberries. Cook in a non stick skillet.

Enjoy

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Ingredients

1 tablespoon flaxseed meal and3 tablespoons water

Directions

In a bowl, mix together flaxseedmeal and water. Let it sit for 2minutes, then add it to yourrecipe as you would an egg.

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Ingredients

2 cups of quick oats1/2 cup pecans soaked1 teaspoon celtic sea salt2 vanilla beans2 cups non dairy milk of yourchoice

Directions

Blend all ingredients with about 2 cups of milk. Pour into hot waffleiron. Add some milk to batter if needed. Enjoy!

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Ingredients

1 1/2 cups whole wheat pastry flour1/2 teaspoon celtic sea salt1 cup non dairy milk of your choice1 tablespoon olive oil

Directions

Whisk all ingredients together until smooth. Pour into your waffleiron and cook until done. Note: Many people choose to avoid bakingsoda, so these waffles will be a bit flatter, but healthier. Just addsome if you want. You know what to do from here!

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Ingredients

3 cups of oats3/4 cup of sunflower seeds2 teaspoons of celtic sea salt1/3 cup of almonds chopped1/3 cup of pure maple syrup1/2 cup of olive oil1 cup raisins1/2 cup dates2 tsp pure vanilla ext alcohol free

Directions

Preheat oven to 325 degrees. Mix the oats, seeds, sea salt andalmonds in a bowl. Combine the syrup, oil, and vanilla. Mix with theoats, seeds and almonds. Spread in a baking pan. Bake for about 30minutes, stirring accassionaly. Remove and let cool for about 10minutes. Mix the raisins and dates in with your granola and serve.

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Ingredients

2 1/2 ripe bananas3/4 cup non dairy milk1 1/2 teaspoons cinnamon2 vanilla beanswhole wheat breadvegan earth balance butter for frying

Directions

Blend together bananas, milk, cinnamon, and vanilla beans. Pourinto a bowl. Coat both sides of bread. In a non stick skillet, fry yourfrench toast in some butter.

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Ingredients

1 teaspoon of cumin1/2 teaspoon of turmeric3 tablespoon of water1/4 teaspoon of celtic sea salt1/2 onion diced1/4 teaspoon of garlic powder1/4 red pepper diced1/3 cup of broccoli diced1/3 cup of kale shopped1/2 pound of organic tofu diced

Directions

Cook tofu and garlic in olive oil for about 5 minutes. Then mix in thewater, cumin, turmeric and sea salt. Add the rest of the ingredients.Cook for about 10 minutes or until done.

ENJOY!

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Ingredients

1 onion diced1 green pepper chopped1 1/2 cups of brown rice3 garlic cloves diced1 1/2 cups water1 cup of vegetable broth1 teaspoon of basil1/2 teaspoon of celtic sea salt

Directions

Cook onions and green peppers in olive oil for about 5 minutes. Addrice and garlic. Cook for another 5 minutes. Add the water, broth andbasil. Bring to a boil, reduce heat, cover and simmer for about 45minutes. Add some water if needed. Add sea salt and serve.

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Ingredients

1/3 cup pure maple syrup1/4 cup of coconut milk4 vanilla beans1 teaspoon cinnamon1 teaspoon celtic sea salt2 cups cooked pumpkin fresh or canned12 ounce package of extra firm organic tofu

Directions

Blend all ingredients until smooth. Add filling to your dessert cupsand refrigerate until firm. Or pour the filling into a pre baked piecrust. Refrigerate until firm. For a lighter mousse, just use soft tofuinstead.

YUMMY!

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Ingredients

3 large sweet potatoes3 tablespoons of olive oil 1/2 cup of non dairy milk1/2 teaspoon of celtic sea salt2 vanilla beans1 whole wheat pie crust

Directions

Bake sweet potaotes until soft. Peel and mash them. Blend allingredients together until smooth. Add filling to the crust. Bake at350 degrees for about 30 minutes.

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Ingredients

1 1/2 cups whole wheat pastry flour 1 teaspoon celtic sea salt2 tablespoons organic sugar1/2 cup olive oil4 tablespoons non dairy milk of yourchoice

Directions

Mix ingredients togetherPat mixture into a 9 inch pie panFor a pre baked crust bake at 425 degrees for about 10 minutes

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Ingredients

1 pound of tofutti-better than cream cheese1/3 cup of organic sugar2 vanilla beans1/4 cup of lime juice2 tablespoons of cornstarch1 pie crust

Directions

Blend all ingredients until smooth. Pourinto your pie crust. Bake at 350 degrees for about 45 minutes.Refrigerate for a few hours before serving.

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Ingredients

1 1/4 cups of whole wheat flour3/4 cup of corn meal1/4 cup of organic sugar2 teaspoons alluminum free baking powder1/2 teaspoon celtic sea salt1 cup non dairy milk of your choice1/4 cup olive oilSubstitute for one egg "recipe below"

Directions

Heat oven to 400 degrees. Grease 8 or 9-inch pan. Combine dryingredients. Add in wet ingredients. Pour into greased pan. Bake 20to 25 minutes.

Egg Replacer

Ingredients1 tablespoon flaxseed meal and 3tablespoons water

DirectionsIn a bowl, mix together flaxseed meal andwater. Let it sit for 2 minutes, then add it toyour recipe as you would an egg.

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Ingredients

2 cups of whole wheat flour1/4 cup of Olive Oil3/4 cup of water or just enough water toform a soft ball

Directions

Pat out the dough flat on a cookie sheet. Lightly oil or spray thebaking sheet with cooking spray. Bake @ 500 degrees for 6-7minutes. Cut into squares using a pizza cutter.

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Ingredients

1 1/4 - 1 1/2 cups of water3 cupsof whole wheat flour2 tablespoons of organic sugar1 teaspoon celtic sea salt2 teaspoon Yeast

Directions

Form into a moist ballKnead itSpray the bread pan with cooking sprayThen form it into a bread shape and put it into the bread panBake @ 375 degrees for 35 minutesThis is a heavy thick and chewy breadVery hearty

don't eat too much~

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Ingredients

1 sweet potato "baked"2 1/2 cups of whole wheat flour3 tablespoons of organic sugar3 tablespoons of olive oil1 packet active dry yeast2 teaspoons of celtic sea salt1 1/3 cup of warm water "more or less if needed"

Directions

Mix sugar, oil, and warm water. Mash the sweet potato and add to themixture. Blend until smooth. Add the remaining ingredients andmix/knead. Make sure it's not too sticky or wet. Add some water orflour if needed. Form into a bread shape and put dough into agreased bread pan. Cover with a towel. Proof for an hour.Bake @ 350 degrees for 35 minutes. ENJOY!

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Ingredients

1 1/2 cup of quick oats1/4 cup of whole wheat flour2/3 cup of dates chopped1/2 cup of chopped walnuts1 teaspoon of celtic sea salt1/4 cup of organic sugar1 1/3 cup orange juice1 teaspoon of pure vanilla extract alcohol free

Directions

Mix all ingredientsPress mixture into prayed 9 x 13 cookie sheetBake at 375 for about 30 minutesCut into bars and serve

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Ingredients

1 1/2 cups raw cashews or almondssoaked for 6 hours1 1/2 cups non dairy milk of your choice3/4 cup of pure maple syrup1/2 jar organic peanut butter or almond butter

Directions

Blend cashews or almonds with milk of your choiceAdd other ingredients and blend againFreeze before serving

ENJOY!

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Ingredients

1 1/2 pounds of fresh strawberries soaked1/2 cup of organic sugar1 1/2 cups of non dairy milk of your choice1 tablespoon lemon juice

Directions

Blend ingredients together until smoothPut in a container and freeze before serving

Yummy!

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Ingredients

2 tablespoons carob powder5 tablespoons organic sugar1 1/2 regular size bananas5 tablespoons non dairy milk of yourchoice

DirectionsBlend until smoothPour mixture in a plastic container and freeze before serving1 serving

You know what to do!

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Ingredients

1 cup of dried figs1/2 cup of dates1/4 cup of raisins1 teaspoon of celtic sea salt

Directions

Blend ingredients in foodprocessorMakes about 10-15 balls

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Ingredients

1 container of Tofutti- better than cream cheese12 ounces of organic silken tofu1/3 cup of organic soy milk1/3 cup corn starch2 teaspoons of pure vanilla extract alcoholfree3 tablespoons of pure maple syrup2 tablespoons of lemon juice2 tablespoons of olive oil1 pre-made pie crust

Directions

Pre-heat oven to 325 degreesBlend together all ingredients until smoothPour into pie crust and bake for about 45 minutesTo firm it up refrigerate for 2 hours before servingTop with desired fresh fruit & ENJOY!

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Ingredients

1 onion diced1/2 cup of green peppers chopped1-15 ounce can of tomato sauce3 1/2 cups of stewed tomatoes2 cups of whole wheat macaroni noodles2 teaspoons of celtic sea salt

Directions

Cook onions and green peppers in a skillet for about 5 minutesAdd other ingredientsCook for about 15 minutesEnjoy

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Ingredients

1 cup of green pepper diced1 cup of onions diced3 cloves of garlic diced1 cup of tomatoes diced1/4 cup of green onions chopped8 ounces of whole wheat pasta

Directions

Cook pasta. Cook green pepper, onions, garlic and tomatoes in oliveoil for about 5 minutes. Add the pasta and cook for a couple ofminutes, while stirring. Add the green onions on top and serve.