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ABSOLUTELY delicious
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 Guilt-free Chocolate GranolaGranola, Breakfast, Snacks, Gluten-Free DescriptionDelicious, crunchy low-fat granola with no added oils. IngredientsDry Ingredients: 8 cups rolled oats 2 TBSP chopped walnuts dried fruit – cherries ¼- ½ cup cocoa powder 1 tsp cinnamon 1 cup freeze dried strawberries and or mango Wet ingredients: 3 ripe bananas or 2 cups mango 1 cup pitted dates ½ cup water 1 tsp vanilla DirectionsCombine the dry ingredients in a large bowl
 Mixed Grain Hot CerealHot Cereals, Breakfast, Gluten-free DescriptionDelicious heart warming mixed grain breakfast cereal with berries on top. Ingredients1 cup rolled oats ½ cup quinoa ½ cup amaranth 1 tsp cinnamon ½ tsp cardamom ½ tsp ground cloves ½ tsp nutmeg 1 tsp vanilla 4 cups vanilla unsweetened almond milk 4 pitted medjool dates Berries (frozen or fresh) DirectionsPlace the dates and the almond milk in a blender and blend until smooth. Add the milk to saucepan, add the spices and sweetener and heat until almost to a boil. Add the grains, stir and cover. Cook on medium-low for 25 minutes. Top with fresh berries or frozen that have been thawed.
 Vegan FrittataBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionFrittata is an Italian dish similar to an omelet. This vegan variation skips the eggs and oil but not the taste. Buon appetito! Ingredients2 14oz containers of extra firm tofu ½ cup nutritional yeast 4 tsp dijon mustard 2 tsp onion powder 3 tsp garlic powder ½ -1 tsp oregano ½ tsp turmeric Herbamare ® or salt and pepper to taste 2 cups of chopped vegetables – I used mushrooms, baby spinach, onions, peppers DirectionsPreheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Miso Soup with Shiitake MushroomsMain Courses, Soups, Tofu, Gluten-free DescriptionQuick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum! Ingredients5 cups vegetable broth ½ cup white mushrooms, diced 1 cup frozen shiitake mushrooms 2 garlic cloves, crushed ⅓ cup carrots, diced ¼ cup dried wakame, torn 2 inch pieces 1¼ cup firm tofu, cut into small squares 2 TBSP green onions 3 TBSP white miso Tamari sauce to taste DirectionsBring the broth to a boil in a medium saucepan. Add the carrots and cook for 3 minutes. Add the garlic and mushrooms, and wakame and cook for 3 minutes. Add the tofu and cook for 2 minutes. In a small container, dissolve the miso in ¼ cup of broth and mix well. Add miso to soup and remove from heat. Serve with green onions. Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.
Additional Info:
Black-Eyed Peas “Asopao”Main Courses, Soups, Puerto Rican Cuisine DescriptionAsopao is a rice soup prepared in many parts of the Caribbean. This is our vegan black-eyed peas version of this Puerto Rican home cooking classic. Ingredients1 medium onion, diced 6 garlic cloves, crushed ½ cup red/orange peppers, diced 3 carrots, diced 2 TBSP tomato paste 1 TBSP fresh or dried oregano 4 culantro leaves (optional) 1 cup parbroiled brown rice (Uncle Bens) 8 cups veg broth + 2 cups water 1 cup cabbage, diced 3 cups black eye peas, cooked 2 cups butternut squash or calabaza sea salt to taste (~1/2 tsp) 1 ripe plantain, sliced cilantro to taste avocado, to place on top of asopao once served DirectionsCook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes. Add carrots, oregano, culantro, and rice and cook for 2 minutes. Add veg broth and water and cook for 25 minutes or until rice is cooked. Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado. Enjoy!
Vegan Bacon BitsMeat Alternatives, Side Dishes DescriptionSoy Curls are a very versatile product. This quick and easy recipe can be used as a topping for salads, scramble tofu and many other dishes. Ingredients4 oz (About 2 cups Butler Foods Soy Curls dehydrated) or 10 ounces extra firm tofu, drained 2 TBSP nutritional yeast 4 TBSP maple syrup A few dashes of liquid smoke 4 TBSP low sodium Tamari 3 tsp onion powder 1 tsp garlic powder DirectionsBreak the Soy Curls into smaller pieces and cover with water for 10 min to re-hydrate. If using tofu, drain well and cut into small cubes. In a medium bowl, combine all the ingredients except Soy Curls and whisk. Add the Soy Curls and combine well. Bake at 425F for about 25 minutes or until crisp but not burned. Stir half way through baking. I prefer to use the Soy Curls instead of tofu for their texture and quicker preparation.
Butler Foods has additional recipe ideas on their website.
Millet Flax Buttermilk Vegan PancakesBreakfast, Pancakes, Waffles, Gluten-free DescriptionI love these even more than my "Ain't Jemima Pancakes", nobody believes they're gluten-free. They taste like buttermilk pancakes! Ingredients4 cups rolled oats ½ cup millet (made into flour by processing in blender) 1 tsp sea salt 1 ½ tsp baking soda 2 tsp baking powder 1 TBSP date sugar ½ cup ground flax seeds 4 cups unsweetned vanilla almond milk 2 TBSP rice vinegar 1 TBSP maple syrup 1 TBSP vanilla extract (the real thing!) 3 TBSP unsweetened applesauce DirectionsMix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet ingredients over dry ingredients and mix well. Process the mixture in a blender until well blended and smooth. Let sit for 15-20 min before cooking in a medium heated skillet or in a waffle maker. Enjoy!
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This website is for informational purposes only. Consult your physician prior to changing your diet. The information, data, material contained, or presented is not intended to be taken as medical advice.
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