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Recipes Any recipe ideas send to E-mail Joni's home made Peanut butter protein bars... Gravy (for mashed potatoes)... Blueish cream (for choc pudding above)... Sunflower & banana smoothie... Joni's home made Peanut protein bars 1 cup Natural peanut butter (i also added couple tablespoons of tahini just for Mix the pb and syrup in a bowl, microwave on full for Original recepie author says that you can add Smooth into a tray and leave for 20 mins. Cut into 10 Nutritional breakdown: protein 204,6 my mix made 12 bars so the breakdown per bar is: ingredients needed: 100g tofu first grind the seeds in coffee grinder, then mix all ingredients
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Tempting Tempeh Burgers This recipe was created using White Wave's Original 8 ounce blocks. You may also find frozen tempeh burgers already formed into patties. I recommend storing tempeh in the freezer until the day you need it. Let it thaw for a few hours in the refrigerator. Black spots on the surface do not indicate spoilage and can be cut off. Tempeh is made from cultured soy beans and develops its unique flavor from a fermentation process. If you are looking for a tasty protein alternative that has some chew to it, give tempeh a try. In addition to 24 grams of protein, tempeh provides 9 whopping grams of fiber. 2 (8 ounce) packages of tempeh In a shallow baking dish, combine the following for marinade: Cut each 8 ounce block of tempeh horizontally into 2 even square slices to get 4 burgers. Place in marinade and set aside for 15 to 20 minutes, turning occasionally. Heat grill to medium-high to high temperature. Oil grill rack with vegetable oil. Remove tempeh from marinade and grill for 4 to 5 minutes. Flip with a spatula and continue to grill second side for 4 to 5 minutes. Serve immediately. * If using canned pineapple slices to make the Grilled
Pineapple-Jalapeno Relish (see next recipe), use the remaining juice
for the tempeh marinade. Nutritional Analysis (per burger): Calories 225 (36% from fat); Protein 24 grams; Carbohydrates 15 grams; Fiber 9 grams; Total Fat 9 grams (Saturated Fat 1.5 grams; Monounsaturated Fat 3.5 grams; Polyunsaturated Fat 4.5 grams); Cholesterol 0 milligrams; Sodium 53 milligrams.
Grilled Pineapple Jalapeno Relish 1 (8 ounce) can of unsweetened pineapple slices (or fresh) Grill pineapple until nicely browned, about 3 to 4 minutes each side. Cut into small chunks and place in a small mixing bowl. Add jalapeno, cayenne and salt. Mix well and refrigerate covered for at least 30 minutes for flavors to meld. *Removing the seeds and white membranes of the jalapeno cuts down the heat. Include them in the mix to make this a hot and spicy relish. The hot oils in jalapenos can cause burning and irritation to the skin and eyes. Be sure to thoroughly wash your hands and the cutting board after mincing chiles. To be extra careful, wear gloves when handling them. Nutritional Analysis (per ¼ cup): Calories 36 (less than 1% from
fat); Protein less than 1 gram; Carbohydrates 9.5 grams; Fiber less
than 1 gram; Total Fat less than 1 gram (Saturated Fat less than 1
gram; Monounsaturated Fat less than 1 gram; Polyunsaturated Fat less
than 1 gram); Cholesterol 0 milligrams; Sodium 129 milligrams. 1 pound medium firm tofu Place tofu in a colander and let drain for 15 minutes. Meanwhile, prepare cooking sauce and set aside. Cut tofu in domino shaped pieces, and place between paper towels, gently pressing out excess water. Sprinkle with half a teaspoon of salt and set aside. If you use broccoli, cut off the flowerets and slash stems. Peel the thick stalks and thinly slice. If you use green beans, remove the ends and strings, cutting them into two inch long slanting slices. If you use carrots, cut them into quarter inch thick slanting slices. In a three quart pan over medium heat, place water, the one teaspoon each of salt and sugar, ginger and the one tablespoon each of oil and sherry. Bring to a simmer. Heat two tablespoons of the salad oil in a wide frying pan over high heat. Add mushrooms and cook, stirring until golden. Add sherry and the half a teaspoon of sugar and cook until liquid evaporates; remove mushrooms and set aside. Reduce heat to medium and add the remaining two tablespoons of oil. Add tofu and cook until flecked with brown (about three minutes on each side). Return mushrooms to the pan. Stir cooking sauce, pouring into the pan and cook, stirring gently, until sauce bubbles and thickens. Keep hot. Bring seasoned water to a boil. Drop in vegetables. Cook until crisp tender (about four minutes). Drain and then discard ginger. To serve, arrange vegetables around edges of a serving platter. Pour tofu mixture into the center. Cooking Sauce: In a bowl, blend 2 c. vegetable stock (or broth), 2 T. soy sauce, 1 T. sherry, 1 t. sugar, 2 t. cornstarch, and 1/4 t. sesame oil. 3 inch block fresh tofu Cut the tofu into 12 small pieces, each about one fourth of an inch thick. Wash the spinach leaves and cut them into small pieces. Bring the stock to a rolling boil in a wok. Add the tofu and soy sauce. Bring it back to a boil and simmer for about two minutes. Add the spinach and simmer for another minute. Skim the surface to make it clear, then adjust the seasoning and serve immediately. 3 Tomatoes 4 Tablespoons water 1/2 Lemon (juice of) 12 Olives (pitted) 1/2 cup of parsley 1 small onion Blend together & serve with no water, could be served as a dip 1 cup of water 1/2 Lemon (juice of) 2 cups broccolli (chopped) 1/2 cup of pecan nuts 1 small onion Blend water, lemon juice & broccolli until smooth, then add the rest of the ingredients. 1 cucumber (peeled & chopped) 2 small onions 1/4 cup of parsley 3 cups of lettuce 2 avocados Blend cucumber , add rest of ingredients progressively 4 tomatoes (chopped) 20 sun dried tomatoes 1 apple (peeled) 1 lemon (juice of) 1 clove of garlic mix with 8 to 10 cups of mung beans Blend all sauce mix together until thick, pour & mix mung beans into sauce, then serve 1 1/2 cups of water 3 cups of celery (chopped) 2 avocados 1 clove of garlic Blend everything together 1 large tomato 2 oranges (juice of) 4 cups of spinach 1/2 cup of ginger 1 avocado 1 small onion Blend together in order shown 2 cups soaked almonds 1/2 cup of raw tahini 1 clove of garlic 2 lemons (juice of) 1/2 cup olive oil Hemogenise the almonds, add all to food processor, add water if needed 8 leave sof lettuce 2 avocados 2 red peppers 4 tomatoes 1 orange (juice of) Mix & mash the avocados, peppers & tomatoes. Squeeze of orange for sweetness. Place mix onto a lettace leaf & roll up 1 large head of cauliflower (cut into florets) 2 cups of macadamia nuts Put all into a food processor until consistency is like mashed potatoes. I usually have this plain, but sometimes add the following gravy Gravy (for mashed potatoes above) 1 cup of Brazil nuts 1 avocado 1 clove of garlic 1/4 cup red onion 3/4 cup of water 2 tablespoons of Nama shoyu Mix all ingredients together in a blender or food processor Blend 4ozs of tahini 3ozs of water juice of 1 lemon add water until creamy briefly blend 4 tomatoes & 24 olives (pitted) Blend 4 bananas 2 dates teaspoon Tahini in 3/4 pint of water Blend 8 almonds 2 Dates 1 bananas 1 teaspoons alfalfa seeds 1 teaspoons sesame seeds 1 teaspoon kelp powder 1/4 teaspoon spirulina 3/4 pint of water 12 dates 12 figs 3/4 pint water (more of less water maybe needed depending on the dryness of the fruit, so start with less & add) 1 teaspoon raw carob powder Add dates & figs & most of the water into food processor. Keep adding water until the blend takes on the consistency of Mousse. If you have a sweet tooth add Bluish cream (see below) Blend 2 Bananas cup of cherries cup of blueberries or blackberries Blend 1 cup water 3 Bananas 1 dried fig 2 tablespoons of sunflower seeds Blend 1 papaya 2 oranges 3 dates Blend all together & add water if needed 1 1/2 cups of water 2 bananans 1 mango 1 cup of lettuce Blend 2 cups of coconut water 2 bananas 2 tablespoons carob powder 8 dates Blend 1 cup of water 1 papaya 1 mango 2 teaspoons of spirulina powder 1 teaspoon of olive oil
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