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ABSOLUTELY delicious

Recipes

Guilt-free Chocolate Granola

8/15/2016

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Guilt-free Chocolate Granola

★★★★★

Granola, Breakfast, Snacks, Gluten-Free


Prep Time: 10 min Cook Time: 7 hr
Difficulty: Easy Servings: 8
Author: The Food Pharmacy

Description

Delicious, crunchy low-fat granola with no added oils.

Ingredients

Dry 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

Directions

Combine the dry ingredients in a large bowl
(EXCEPT freeze dried strawberries and chocolate chips).
Blend the wet ingredients in a blender and add to dry ingredients
Mix well, spread on a cookie sheet
Bake at 170F overnight (about 7 hours)
Turn oven off and leave pans in oven to completely dry and cool. Add the freeze dried fruit. Store in a granola airtight container

Note: Trader Joes sells the freeze dried fruit and dried cherries without any added sugar or oil.

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Mixed Grain Hot Cereal

7/13/2016

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Mixed Grain Hot Cereal

Hot Cereals, Breakfast, Gluten-free



Prep Time: 5 min Cook Time: 25 min
Difficulty: Easy Servings: 4-6
Author: The Food Pharmacy

Description

Delicious heart warming mixed grain breakfast cereal with berries on top.

Ingredients

1 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)

Directions

Place 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.

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Vegan Frittata

6/24/2016

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Vegan Frittata

Breakfast, Egg Replacements, Tofu, Gluten-free



Prep Time: 15 min Cook Time: 25 min
Difficulty: Medium Servings: 4
Author: The Food Pharmacy

Description

Frittata is an Italian dish similar to an omelet. This vegan variation skips the eggs and oil but not the taste. Buon appetito!

Ingredients

2 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

Directions

Preheat oven to 400F. Grease ligthly a long pyrex or 2 shallow 9-inch pie dishes and set aside.
Crumble tofu in a large bowl with hands until it looks like feta cheese.
Stir in nutritional yeast, dijon mustard, onion and garlic powder, turmeric and Herbamare or salt and pepper.
Mix in vegetables.
Transfer to pie dish and pat down firmly with a spatula until nice and tight.
Bake for 25 minutes until the top is firm and slightly brown.
Let frittata cool for 5 minutes in counter before serving.

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Miso Soup with Shiitake Mushrooms

5/10/2016

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Miso Soup with Shiitake Mushrooms

Main Courses, Soups, Tofu, Gluten-free



Prep Time: 5 min Cook Time: 10 min
Difficulty: Easy Servings: 4
Author: The Food Pharmacy

Description

Quick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum!

Ingredients

5 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

Directions

Bring 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.

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Additional Info:
Nutritionfacts.org: Mushrooms
Is Miso Heatlhy?

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Black-Eyed Peas “Asopao”

4/21/2016

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Black-Eyed Peas “Asopao”

Main Courses, Soups, Puerto Rican Cuisine



Prep Time: 15 min Cook Time: 20 min
Difficulty: Easy Servings: 4
Author: The Food Pharmacy

Description

Asopao 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.

Ingredients

1 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

Directions

Cook 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!

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Additional info:
Black-eyed peas one of the most nourishing legumes
Culantro vs Cilantro
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Vegan Bacon Bits

3/10/2016

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Vegan Bacon Bits

Meat Alternatives, Side Dishes



Prep Time: 15 min Cook Time: 25 min Difficulty: Easy
Author: The Food Pharmacy

Description

Soy 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.

Ingredients

4 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

Directions

Break 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.

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Butler Foods has additional recipe ideas on their website.

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Millet Flax Buttermilk Vegan Pancakes

2/14/2016

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Millet Flax Buttermilk Vegan Pancakes

Breakfast, Pancakes, Waffles, Gluten-free


Prep Time: 15 min Cook Time: 10 min
Difficulty: Medium Servings: 10-15 Pancakes
Author: The Food Pharmacy

Description

I love these even more than my "Ain't Jemima Pancakes", nobody believes they're gluten-free. They taste like buttermilk pancakes!

Ingredients

4 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

Directions

Mix 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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