These are some of my favorite recipes I know you all enjoy. Please remember, this is for your eyes only. I am considering making and selling a few of these and don't want the recipes I've worked so hard putting together, out there.
Mom (Mae Mae)
by Marilyn Nowak September-19-2017
Best Damn Vegan Pesto EVER!
- 4 oz Basil Leaves (stems removed)
- 1 cup Olive Oil (I use Napa Organic)
- 1/2 cup Pine Nuts
- 1/2 cup Nutritional Yeast
- 3 large or 6 small Garlic Cloves (peeled)
- 2 Tablespoon Fresh Squeezed Lemon Juice
- 1.5 teaspoon Sea Salt (fine)
1. Clean and dry Basil Leaves. Set aside.2. Toast pine nuts in pan on low/med heat until lightly browned and smells nutty but not burned. 3. In large food processor place Nutritional Yeast, Toasted Pine Nuts, Garlic Cloves and Salt. Pulse for 20 or so pulses just to incorporate and break cloves.4. Add 1/2 of the Basil Leaves to food processor and pulse to breakdown. Add other half and pulse to break down.5. With food processor running on low speed, slowly pour in olive oil to incorporate. Turn off then use small spatula to push pesto down the sides and turn on again.6. Add lemon juice while processor is running and run for 5 seconds.Eat, refrigerate for a week (maybe longer but most likely you'll eat it before then), or freeze for up to a year! If freezing, put in freezer safe containers leaving room for a thin layer of additional olive oil to keep from browning.
DetailsPrep time: Cook time: Total time: Yield: 12 oz
Mac & Veg-Cheez
by Marilyn Nowak November-19-2017
Vegan version of Mac and Cheese
- 16 oz Elbow Noodles ( I like Montebello brand, Canchiglie)
- 2-3 good size Yukon Gold Potatoes
- 1 Carrot
- 1/2 Yellow Onion
- 2 1/2 cups Water
- 2/3 cup Grapeseed Oil
- 1/3 cup Macadamia Nuts (Raw and Unsalted)
- 1/3 cup Cashews (Raw and Unsalted)
- 2 -3 tsps Sea Salt
- 2-3 Garlic Cloves
- 1 TBLS Fresh Squeezed Lemon Juice
- 1/4 cup Nutritional Yeast
- 1 tsp Turmeric
- Optional - Fresh or jarred Jalapeno
If you plan on baking your Mac and Veg-cheez, preheat oven to 350. (I prefer it unbaked)Prepare pasta cooking to just undercooked. While pasta is cooking, peel potatoes and carrot. Slice potatoes, carrot and onion (smaller will cook faster) and place in pan with the 2 1/2 cups water. Bring to boil then cover, lower heat and cook until tender. About 10 minutes.In blender (vitamix preferred), pour grapeseed oil, macadamias, cashews, sea salt, garlic cloves, lemon juice, nutritional yeast, turmeric and jalapeño, if using. Once veggie mix is cooked, add veggies AND the water they cooked in to blender with nuts and stuff. Blend until smooth. Taste test and add more of anything you think it needs. Usually salt (maybe even a little white pepper.)Pour the Veg-Cheez goodness into the pan of drained pasta and toss well. Voila! At this point you could bake it or just eat it as is. Baking it dries it out a bit so I leave it alone. Love the big noodles oozing with veg-cheez. If you want to bake it, grease a casserole dish, pour the pasta in and bake for about 30 minutes. You could add bread crumbs to the top too before baking.Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 4-6 servings
Vegan and Gluten Free Corn Muffin Mix
by Marilyn Nowak November-20-2017
A vegan version of "jiffy" corn muffin mix
- 2/3 cups Gluten Free All Purpose Flour (I like Bob Mills)
- 1/2 cup Yellow Corn Meal
- 3 TBLS Sugar (Vegan and Organic is best!)
- 1 TBLS Baking Powder
- 1/4 tsp Sea Salt
- 2 TBLS Grapeseed Oil
- 1/3 cup Dairy Free Milk (I use coconut milk)
- *One Flax Egg
Combine dry ingredients in bowl.Whisk in grapeseed oil and mix until smooth and no lumps are present.Blend in flax egg. To make corn muffins, preheat oven to 400. Grease muffin tin and fill 6 tins halfway. Bake for 15-20 minutes.*To make a flax egg, in a small bowl, mix 1 tablespoon flax meal (freshly ground flax seeds) plus 3 tablespoons water. Add flax meal followed by water (not water followed by flax), stirring as you go. I use a miniature whisk but a fork works just as well. Refrigerate. This is key! Place the bowl in the refrigerator for a minimum of 15 minutes, but up to an hour is best. This will allow your egg to set up. Don’t skip this important step! One TBLS flax meal is equivalent to one large egg.
DetailsPrep time: Cook time: Total time: Yield: equals 1 box of jiffy or 6 corn muffins
Vegan and Gluten Free Creamed Corn
by Marilyn Nowak November-20-2017
Just like the canned stuff only a million times better!
- 1 TBLS Vegan Butter
- 1 TBLS Gluten Free All Purpose Flour (I like Bob Mills)
- 3/4 cup Coconut Milk
- 2 tsp Sugar (Vegan and Organic is best!)
- 1 1/2 cups Organic Frozen Corn Kernels, thawed (or fresh off the cob!)
- 1/4 tsp (or more) Sea Salt
- dash of Turmeric (for color)
Melt butter in pan. Whisk in flour, stirring constantly. Slowly whisk in milk then add sugar. whisk constantly over medium heat until steaming and thick, about 3-5 minutes. Add corn, salt and turmeric. Continue to cook until thick and hot, about 3-5 minutes. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: Equivalent to one 15 oz can
Chocolate Avocado Pudding
Best darn chocolate avocado pudding in the world!
- 4, on the larger side Avocados
- 12 TBLS Unsweetened Cocoa Powder
- 12 TBLS or 6 oz Maple Syrup
- 20 TBLS or 10 oz Coconut Milk (the drinkable carton kind)
Cut avocado in half and remove pit.Dice avocado and place in vitamix.Add remaining ingredients and blend. Scrape sides of vitamix a couple times during blending process. Taste and add more maple syrup if you prefer sweeter.Add more coconut milk if you prefer thinner.Enjoy! Will keep in refrigerator for about 5 days. Cut recipe in half if you won't be able to consume this much. It makes quite a bit.
DetailsPrep time: Cook time: Total time: Yield: a lot!
Mae's Mae's Coconut Bacon
by Marilyn Nowak February-21-2018
A little peppery to spice things up!
- 3.5 cups or a 7 oz bag Unsweetened Coconut Flakes (not shreds)
- 4 TBLS Liquid Aminos (I use Bragg's)
- 2 TBLS Grapeseed Oil
- 2 TBLS Pure Maple Syrup
- 2 TBLS Nutritional Yeast
- 1 TBLS Smoked Paprika
- 2 1/2 tsp Black Pepper
- 1 tsp Liquid Smoke
- 1/2 tsp Coarse Sea Salt
Preheat oven to 350 degrees.Mix everything together except the Coconut Flakes. Once blended well, add coconut and stir gently so as not to break them up. Otherwise you'll have shreds. Mix until thoroughly combined and let sit for about 5 minutes while the oven heats up.Line a large rimmed baking sheet with parchment paper. Once oven is warmed, pour coconut flakes onto baking sheet and spread out in as even layer as you can get.Place baking sheet in oven and set timer for 6 minutes. Once timer goes off, remove baking sheet and stir shreds around. Place back in oven and set timer for 6 minutes. Repeat with removing and stirring then place back in oven and set timer for 4 minutes. Once timer goes off, remove baking sheet and turn oven off. Stir shreds and place back in (turned off oven) for 2 minutes. Remove, stir and back in for 2 more minutes. Total of 20 minutes. Keep a watchful eye on it though because all ovens are different. If you see it starting to burn, take it out.Let cool on stovetop, thoroughly, then place in large quart sized mason jar. The shreds will crisp up while cooling. Keeps on the counter for a couple weeks but doubtful it'll last that long. You can also place it in the fridge for a longer shelf life or freeze it in a jar as well.Amazing on salads, potatoes, roasted veggies, sandwiches and especially, avocado toast!Enjoy!!
DetailsPrep time: Cook time: Total time: Yield: 3.5 cups
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