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4 large cooked potatoes, cubed
1 small onion, chopped
1/2 c. cashews
1/2 c. water
1 tsp. sea salt
1 Tbsp. arrowroot
1 large raw carrot
2 tsp. tahini
1/2 c. water
1. Mix the potato and onion together and place in a 9 x 13 inch baking dish.
2. In blender, combine cashews, 1/2 cup water, sea salt and arrowroot. Blend until very smooth. Add carrot, tahini and remaining 1/2 cup water and blend until smooth.
3. Pour over the top of potatoes and mix lightly. Bake at 350 degrees for about 1 hour.
Monica Campbell
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1 16-oz. package carrots
3 stalks celery
1 c. almonds
2 c. vegetable stock
1/2 c. pumpkin seeds
1 Tbsp. onion powder
1 tsp. garlic salt
1/2 tsp. sage
1 Tbsp. onion salt
1 tsp. celery salt
1/2 tsp. garlic granules
1 package tofu, crumbled
2 1/2 c. gluten-free oats
1. Wash and steam carrots and celery, reserving the cooking water for stock.
2. In blender, blend almonds and vegetable stock until smooth. Add pumpkin seeds and seasonings and blend until smooth.
3. Stir in oats, tahini and tofu and mix well. Form mixture into patties and cook on 275 - 300 degree griddle for 15 minutes on each side.
Monica Campbell
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Steamed Greens with Onions
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1 - 2 lb. greens of any kind
1 med. onion, sliced
1 - 2 cloves garlic, minced
salt to taste
1. Wash greens and cut into serving-sized pieces. Place in saucepan with enough water to steam. Cover and steam over medium heat until greens are tender, about 20 minutes.
2. In a separate pan, steam onions and garlic. Stir into steamed greens and serve.
Monica Campbell
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1 c. quinoa
2 c. water
1 tsp. salt
1/2 c. chopped cilantro
1 red onion, chopped
In a medium saucepan, bring quinoa and water to a boil. Add salt, onion and cilantro. Cover and simmer for 40 - 45 minutes on low heat.
Monica Campbell
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4 c. sliced potatoes
3 c. water
1 c. sliced onion
1 clove garlic, chopped or 1 1/2 tsp. granulated garlic
2 tsp. sea salt
3 Tbsp. water
1 Tbsp. oil, opt.
3/4 c. cashews
1 c. water
1. Cook potatoes in 3 cups water until tender.
2. In a skillet, cook onions, garlic and salt in 3 tablespoons water, adding oil if desired.
3. Blend cashews and 1 cup water until creamy. Add to potatoes and simmer another 5 minutes. or until soup is thickened. Add onions and garlic, stir and serve.
Monica Campbell
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3 medium cooked beets
1/2 c. almonds
1/2 c. pecans
1 1/2 c. water, approximately
1 tsp. onion salt
1/4 tsp. sea salt
1/2 tsp. celery salt
3/4 tsp. basil
3/4 tsp. garlic salt
3/8 tsp. marjoram
1 package tofu, crumbled
1 1/2 c. gluten-free oats
1. Blend the beets, nuts and seasonings until smooth, using just enough water to blend. Stir in crumbled tofu and oats. Let stand for 10 minutes to absorb moisture.
2. Form into patties and bake on 275 - 300 degree griddle for 15 minutes on each side
Monica Campbell
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1/3 c. tahini
2/3 c. water
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. basil
1/4 tsp. oregano
1/2 tsp. honey, optional
Combine all ingredients in blender and blend until evenly mixed. Use more or less water to achieve desired consistency.
Serve.
Monica Campbell
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