Almond Cheese
Blackbean Salsa
Carina's Hummus
Cashew Cheeze Sauce
Chickpea Curry
Easy Alfredo Sauce
Elainie's Lentil Walnut Paste
Mayonnaise
Tahini Sauce (Sesame-Seed Sauce)
Tahini Sauce
Thicker Mayo
take three cups of hard spring wheat, place in a jar with cheesecloth over
it with 4 to 5 cups of water. Let stand overnight and strain in the morning.
Have ready two cups of soaked peeled almonds. Then blend water and almonds in
your blender to a creamy consistency.
Place this creamy mix in a jar with cheesecloth over it and keep it in a warm
area for about 6 hours until it smells, well, cheesy You can use your food dehydrator.
Some like it a little cheesy, some like it alot cheesy, so time it to how you
want it.
If you have a little water separate, just drain it off.
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1 can blackbeans, rinsed and drained
1 can corn, drained
1 medium red onion, chopped
2 medium tomatoes, chopped and seeded
1 or 2 jalapeno peppers, minced and seeded
1 tsp cumin
pinch chili powder
salt and pepper to taste
1/4 cup lime juice
olive oil to coat (drizzled before tossing)
Cilantro (optional, use less cumin).
Toss and serve. DELICIOUS! Easy, too
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Not to brag or anything (well okay I'm bragging), but my hummus recipe is the best hummus I've ever tasted.
2 cups cooked chickpeas
1/2 cup of raw tahini
1/4 cup olive oil
1/4 cup fresh squeezed lemon juice
salt to taste (I use about a teaspoon)
1 tablespoon of coriander
1 tablespoon cumin
3 cloves fresh garlic minced
enough bean juice or water to make the consistency you like
blend all in a food processor. make it a little thinner than you'll like it because it thickens as it sits in the fridge.
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1 C raw cashews
1/3 C nutritional yeast
1 tsp sea salt
1 tsp fresh onion or onion powder
1 Tbsp lemon juice
1 C water
1/3 C tahini
1 tsp garlic powder
1/4 of a red pepper
Whiz it all together in a blender. Voila! Cheeze
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2-1/2 medium onions, thinly sliced
4 Tbsp. margarine(it calls for margarine but we always used butter or oil)
1 8-oz. can tomato sauce
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1-1/2 tsp. cayenne pepper(Only use a half a teaspoon if you don't like REALLY
hot food)
1/2 tsp. ginger
4 cans of chickpeas, drained(the regular size cans...I use two large ones from
Westbrae instead)
1-2 green peppers, cut into small pieces
Salt, to taste
1/2 cup water
Sauté the onions in the margarine. When golden brown, add the tomato
sauce, garlic, and the spices and sauté for a few minutes. Add the chickpeas
and the green peppers and sauté over fairly high heat until everything
is browned, about 15 minutes. Add the salt and water, turn down the heat, and
cover. Simmer for about 1 hour, stirring frequently. Serve over rice.
Makes 8 to 10 servings.
From Peta-Online.Org
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1 cup softened cream cheese
1 cup shredded Parmesan cheese
1/2 cup softened butter
3/4 cup milk
*I throw in a little garlic and basil, but you can use any spice for your taste.
Throw everything into a sauce pan on low heat, stir constantly until creamy and thick. You can add or subtract milk for consistancy preference.
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Here is my recipe for lentil walnut pate with miso
2/3 cup soaked regular lentils (not French or red)
1 bay leaf
2 cups walnuts toasted 6 min at 350 degrees
1-2 tab olive oil
2 large Spanish onions (or about 3 cups diced onions)
1 tab. minced garlic
1 tab. mirin (rice wine)
1 tab. ume paste
1 1/2 tab. barley miso
Cook lentils in a pot (covered) with bay leaf and watter to cover around 40
min until lentils are soft.
Drain lentils.
Saute onions in olive oil 10- 15 min until soft (don't let them brown)
Combine all of the ingredients in a food processor and process until smooth.
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2 egg yolks
1 whole egg
1 tab. Dijon mustard
1/8 -1/4 cup lemon juice
2 cups olive oil or a combo of 1/2 olive 1/2 macadamia nut oil or hazelnut oil
two pinches sea salt
fresh ground pepper
In a food processor combine mustard, egg yolks, egg, sea salt, lemon juice
and pepper to taste. Process for a few seconds until emulsified. With the moter
running, dribble the oil in a slow stream
until it is emulsified. Scrape down the sides of the bowl and transfer to a
glass storage container, it will keep 5 days in the fridge.
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Makes two cups
In the Mid-Columbia, tahini paste can be found at such stores as Fred Meyer (in the nutrition section) and Highland Health Foods in Kennewick.
1 cup tahini paste
4 garlic cloves, minced
Salt to taste
juice of two lemons (6 tablespoons)
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon olive oil, if desired
Combine tahini paste, garlic, lemon juice and salt in blender or food processor. Process until smooth. Gradually blend in water for desired consistency. Mixture should be thick for a dip and thin for a topping. Turn into a small bowl. Stir in parsley. For dips, press finger in center of dip. Fill indentation with olive oil. If sauce is to be used as a topping, leave plain
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- From Mideast and Mediterranian Cuisines by Rose Dosti
Ingredients
1/4 cup (60g) tahini (sesame butter)
1/2 cup (120mL) water
1 tsp (5mL) freshly squeezed lemon juice
Dash salt
2 cloves garlic, minced (more to taste)
Directions
Mix all ingredients well. Tahini may be solid and take some time to become mixed
with water. Add more water if a thinner sauce is desired.
Serve at room temperature over vegetables, rice or pasta.
Makes about 1 cup (240mL) sauce or about 4 servings.
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2 room temp egg yolks
1 tsp Dijon mustard
mix those and then add 2/3 cup oil (I used olive and mac nut but there is a
new coconut oil mayo coming out on the market I read about- I'll make my own
next week LOL)
I used a food processor and the oil gets added in a slow stream.
When it is thick, add sea salt, pepper and 2 tsp. lemon juice or white vinegar.
I used lime juice because I only had limes on hand
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