10/02/2018
Health Ministries
Forest Lake Seventh-day Adventist Church
Recipes Submitted by Amanda Martin
Vegan Oil Pie Crust (Crackers)
Moosewood Collective
2 cups unbleached white flour or whole wheat
1/2 teaspoon salt
1/2 cup vegetable oil (avoid strong flavored oils such as olive oil)
1/2 cup water
Combine all the ingredients; roll out the dough between wax paper sheets; cut into your choice of shape. Bake at 350F for15-20 minutes, or when at desired crispness.
Wheat Thins
Spilling the Beans, Julie Rosendaal
1 cup rinsed, drained white beans
¼ cups water
1 cup + 2 Tbs. flour, may use white, whole wheat or a mix of both
2 – 4 Tbs. oil
1/2 tsp. salt or to taste
Puree beans and water until smooth. Combine in a bowl and mix with other ingredients. Cover and let rest 15 minutes. Preheat oven to 325F. Working with ¼ of dough at a time, roll out on floured surface until 1/16 inch thick. Transfer to rimmed baking sheet. Cut crackers to shape using knife or pizza roller. Bake one sheet at a time 20-30 minutes, until golden and crisp. Transfer to rack to cool completely, then break apart.
SOS Bread
Source Unknown
Combine in bread machine the following:
A little over 1 cup warm water
2 Tbs. vegetable oil
3 C flour (1 cup bread flour and 2 cups whole white wheat)
1 t salt
2 t yeast
Use dough setting on bread machine. Knead and put in 2 small greased bread pans. Let rise another hour. Bake at 350F for about 35-40 minutes.
No-Knead Bread
Spilling the Beans, Rosendaal
1 cup cooked white beans, rinsed and drained
3 cups flour–use a ratio of 2 cups whole wheat to 1 cup of bread flour for best rising
1 tsp. salt
½ tsp. active dry yeast
Puree beans with ½ cup water until smooth. Combine dry ingredients in bowl, then stir in beans plus 1 cup water. Stir with wooden spoon until dough becomes shaggy and sticky. Cover. Let rest on countertop 18-24 hours.
The dough is ready when the surface is dotted with bubbles. On floured surface, punch down dough and knead. Shape into a ball. Let rise 1-2 hours more. Bake at 450F in a 6- to 8-quart heavy covered baking pot (cast iron, ceramic or Pyrex) for 30 minutes. Remove lid and bake 10-15 minutes more, until crusty and golden.
Basil Bread
Cornucopia, Dublin
1 ½ cups bread flour
½ cup whole-wheat flour
1 tsp. salt
½ cup fresh basil
2 cloves garlic
¼ cup extra-virgin olive oil
1 ½ tsp. active-dried yeast
1 ⅛ cups warm water
Combine yeast and water; let sit 15 minutes. Combine olive oil, garlic, and basil in food processor; blend until smooth. Mix flours and salt well in a bowl, and add basil mixture. Add yeast and mix with hands. If dough feels dry, add water. If it feels wet, sprinkle extra flour.
Return dough to mixing bowl, cover with damp cloth and let rise 1 ½ hours or until double in size. Punch down dough and place in greased bread pan. Rise another 30 minutes. Preheat oven to 350F. Bake 50-60 minutes
Sicilian Chickpea Spread—makes about a scant 2 cups
Simple Suppers by Moosewood Collective
1/3 cup toasted pine nuts
1 15-ounce can of chickpeas, drained
1 large canned roasted red pepper
1 garlic clove
1/4 cup olive oil
2 tablespoons lemon juice
1/3 cup packed fresh basil leaves
1/4 teaspoon salt
generous pinch of black pepper
Place all of the ingredients in the bowl of a food processor and whirl for 2 or 3 minutes, until light and creamy.
Spinach Artichoke Dip—makes about 4 cups
Plant Powered Families by Dreena Burton
3/4 cup raw cashews, un-soaked
3/4 cup plain unsweetened non-dairy milk
2 1/2 – 3 tbsp. freshly squeezed lemon juice
1-2 medium-large cloves garlic
3/4 tsp. sea salt
1/2 tsp. dry ground mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts partially thawed
2 cups loosely packed spinach leaves
Preheat oven to 425. In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth. Add artichokes and spinach and just pulse through. Do not fully blend to keep some chunky texture. Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve.
Curried Lentil Dip—makes about 4 cups
New Classics, by Moosewood Collective
1 cup red lentils
2 1/2 cups water
1 tablespoon vegetable oil
1 cup diced onions
1 1/2 cups peeled, cored, and diced apples
3 garlic cloves, minced
1/4 cup raisins
1 teaspoon curry powder
1 teaspoon garam masala (available at Spice House of Longwood 407-331-9888)
1/4 cup coconut milk
2 tablespoons fresh lemon juice
1/2 teaspoon salt
In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are soft and most of the water is absorbed, about 20 minutes.
Meanwhile, heat the oil in a skillet and sauté the onions, apples, and garlic with a dash of salt for about 5 minutes on medium heat. Add the raisins, curry powder, and the garam masala, if using, and continue to sauté for 10 minutes, until tender.
In a food processor or blender, pureé the cooked lentils and sautéed onion mix with the coconut milk and lemon juice. Add the salt and adjust to taste. Serve at room temp or chilled.
Green Olive Artichoke Tapenade—makes about 2 cups
New Classics, by Moosewood Collective
14 oz. can artichoke hearts, drained
1 c toasted walnuts, chopped
1 c pitted green or Spanish olives
1 garlic clove, minced
2-3 Tbsp. chopped fresh parsley
1 tsp. lemon peel
1/3 c extra virgin olive oil
black pepper to taste
3-4 tsp. lemon juice
In the bowl of a food processor, whirl the artichoke hearts, walnuts, olives, garlic, parsley, and lemon peel, for a few seconds until everything is uniformly minced. Scrape down the sides, if necessary, add the lemon juice and olive oil, and process for a few more seconds until the mixture forms a rough paste. Season with pepper to taste.
Mozza Dip—makes about 2 cups
Plant Powered Families by Dreena Burton,
1/3 cup raw almonds or cashews
1/3 cup rolled oats (use certified gluten-free for a gluten-free version)
1/3 cup Yukon red or gold potatoes, peeled, cooked, and cooled
½ teaspoon chickpea or other mild miso, optional (Chamberlain’s Natural Foods, 407-774-8866)
½ scant teaspoon sea salt
1 very small clove garlic
1 cup plus 2–5 tablespoons plain unsweetened almond milk
1½ tablespoons freshly squeezed lemon juice
Combine the nuts, oats, potato, miso, sea salt, garlic, 1 cup and 2 tablespoons of the milk, and lemon juice in a blender and puree until very smooth.
Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5–8 minutes, stirring frequently until mixture starts to slowly bubble and thicken. To thin sauce slightly, stir in another 1–2 tablespoons of milk, or more as needed for desired consistency (it will thicken more as it sits as well). Avoid thickening sauce over high heat (or increasing heat too quickly), because this sauce can scorch easily.
Once sauce has thickened, transfer to a serving dish and serve. Alternatively, you can transfer to a baking dish and set the pan under the broiler for a few minutes.
Chicotta Spread—makes about 3 ½ cups
Oneingredientchef.com
2 (15 oz) cans of chickpeas
2/3 cup soaked cashews
1/2 cup nutritional yeast
1 lemon (juice)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup of cooked spinach
Before getting started, soak the cashews for anywhere between 1-12 hours to soften them. Then, combine the cashews, chickpeas (drained & rinsed), nutritional yeast, salt, garlic powder, and lemon juice in a food processor and let it run until the mixture is smooth and creamy. If it happens to be so thick that it crumbles, add a few tablespoons of water. You want the consistency to somewhat firm, but still creamy.
Transfer this mixture to a bowl and use a spoon to gently fold in about 1 cup cooked spinach (freshly steamed or frozen/defrosted is fine). As with most plant-based cheeses, the flavors and textures of this chicotta improve after being refrigerated for several hours. So while preparing everything else, cover the lovely chicotta and stick it in the refrigerator.
Natural Berry Jam—makes about 2 cups
Plant Powered Families, Dreena Burton
3 to 3 ½ cups (about 1 lb) sliced/chopped strawberries, whole blueberries, or raspberries or a combination of the three.
1/2 cup, packed, of finely chopped dates
2 teaspoons ground chia seeds
1/2–1 teaspoon lemon zest to taste
Combine the berries and dates in a saucepan and cook over medium-low heat. Once the fruit breaks down and the mixture begins to bubble, reduce heat to low. Cover, and let simmer for 10 minutes. Add the chia and lemon zest, and cook for another 3–5 minutes until the jam thickens. Add extra sweetener to taste. Let cool, then refrigerate.
Everything Bagel Hummus—makes about 1 ½ cups
HungryByNature.com/2016/04/everything-bagel-hummus/
1 can garbanzo beans
3 Tablespoons olive oil, plus more for drizzling
1 Tablespoon toasted sesame oil (I love Trader Joe’s version!)
3 cloves of garlic
¼ teaspoon salt
2 teaspoons sesame seeds
1 teaspoon poppy seeds
2 teaspoons dried minced onion
1 teaspoon dried minced garlic
½ teaspoon coarse salt
Place garbanzo beans, garlic, and salt in a food processor and pulse until broken down, scraping the sides as needed. Stream olive oil and toasted sesame oil into the food processor as it is running and process until it reaches your desired consistency. Place hummus in a bowl and drizzle with a little more olive oil. In a small bowl, mix together the sesame seeds, poppy seeds, minced onion, garlic and salt. Top hummus with spice mixture and serve with pita chips!
Creamy Watercress Dip—makes about 1 scant cup
The Vegetarian Mother’s Cookbook, Cathe Olson
2 green onions, sliced
½ packed cup watercress
2 Tbs. fresh herbs or 2 tsp. dried such as chives or green onions chopped fine
8 ounces tofu, silken or water-packed
1 Tbs. lemon juice
2 Tbs. vegan mayonnaise
Salt and pepper to taste
Pulse onions, watercress, and herbs in food processor with metal blade until coarsely chopped. Add tofu, lemon, and mayonnaise. Puree until smooth. Add salt and pepper to taste. Chill before serving.
Pumpkin Seed Dip—makes about 2 cups
Adapted from How Not to Die Cookbook, Michael Greger, MD
1 ½ cups raw, unsalted pumpkin seeds
3 cloves roasted garlic
1 ½ cups cooked cannellini beans, drained and rinsed
1 tsp. minced jalapeno pepper
1 Tbs. tahini or almond butter
2 Tbs. blended peeled lemon or just the juice
1 ½ tsp. white miso paste (avoid the red miso and use the salty miso rather than sweet)
1 tsp. no-salt all-purpose seasoning
½ tsp. smoked paprika
3 Tbs. minced fresh cilantro
Preheat oven to 250F. Line a baking sheet with parchment. Spread seeds onto baking sheet and toast for 15-18 minutes, stirring occasionally, or until they begin to lightly brown. Remove and cool. When seeds are cool, transfer to a food processor with all ingredients except the cilantro, and add 3 tablespoons of water. Process until smooth. Serve sprinkled with cilantro.
Black-Eyed Peas and Roasted Red Pepper Dip—Makes about 1 ½ cups
Adapted from How Not to Die Cookbook, Michael Greger, MD
2 Roasted red bell peppers (may use those sold in a jar)
1 ½ cups cooked black-eyed peas, drained and rinsed
2 garlic cloves
1 tsp. minced jalapeno pepper
3 Tbs. tahini
1 Tbs. blended peeled lemon or 1 Tbs. lemon juice
1 tsp. no-salt all-purpose seasoning i.e. 21 Seasoning Salute from Trader Joe’s or Adobo or Mrs. Dash
1 tsp. white miso paste or about ½ tsp. salt
1 tsp. smoked paprika
Combine ingredients in food processor and blend until smooth.
Edamame Guacamole—Makes about 1½ cups
Adapted from How Not to Die Cookbook, Michael Greger, MD
1 cup shelled Edamame, thawed if frozen
1 ripe Haas avocado, peeled and pitted
2 tsp. blended peeled lime or 2 tsp. of lime juice
1 tsp. no-salt all purpose seasoning i.e. 21 Season Salute, Adobo, or Mrs. Dash
⅛ tsp. ground cumin
1 Roma tomato, finely chopped
2 Tbs. chopped fresh cilantro
1 Tbs. minced red onion
1 Tbs. minced jalapeno pepper
Cook Edamame in boiling water until tender 10-12 minutes. Drain and cool. In food processor, combine Edamame, avocado, lime, and seasoning. Process until smooth. Stir in tomato, cilantro, onion, and pepper.
Peanut Butter Hummus—makes about 2 cups
https://www.betternutrition.com/recipes/peanut-butter-cookie-dough-hummus-recipe
1 15-oz. can garbanzo beans (chickpeas), drained and rinsed
1/3 cup unsalted, smooth natural peanut butter (no added sugar)
1/3 cup rice syrup or raw honey (or liquid inulin for sugar-free)
3 Tbs. powdered peanut butter
2 tsp. alcohol-free vanilla extract (or 1 tsp. vanilla extract)
¼ t salt
Combine ingredients in blender and process until smooth.
Homemade Pita Chips from https://www.twopeasandtheirpod.com/homemade-pita-chips/
You only need 3 ingredients to make pita chips at home! They are so easy and so good!
Yield: Serves 4-6 Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Ingredients:
- 4 whole wheat pitas (I use whole wheat)
- 3 tablespoons olive oil
- Sea salt or Kosher salt, to taste
Directions:
- Preheat oven to 400°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- With a knife, cut each pita into 8 triangles and arrange evenly on the prepared baking sheet. Brush the pita triangles with olive oil. Flip them over and brush the other side with olive oil. Sprinkle with salt.
- Bake for 10 minutes, or until crispy and browned. Cool completely. Serve with your favorite dips or eat them plain! We like to dip the chips in hummus, salsa, guacamole, and tzatziki.
Note-store pita chips in an airtight container or Ziploc bag for up to one week.
Additional Recipes
Oat Crackers
From Favorite Wildwood Recipes
MIX together well:
3 C quick oats
2 C whole-wheat flour (may use some unbleached white flour)
1 C wheat germ (or ¾ C oat flour)
1- 2 Tb sugar (optional)
WHIP together and stir into dry ingredients:
½ tsp. salt
¾ C oil
1 C water
DIVIDE & shape dough into two balls. ROLL using a rolling pin, roll each ball to the edges of a large, sprayed cookie sheet —use wax paper to keep rolling pin from sticking. SPRINKLE lightly with salt and cut into squares or strips. BAKE at 300-325 degrees for about 35 – 45 minutes or until crisp and golden brown. You may need to remove outside edges first.
Sesame Crackers
1 c Whole wheat flour
1 c White flour (or may substitute whole wheat pastry flour)
1 c Quick oats
½ c Wheat germ (optional)
2 Tbs Yeast flakes
1½ tsp Salt
¼ c Sesame seeds
2/3 c Oil of choice
¾ c Water (or cut down on oil and add a bit more water)
Mix dry ingredients. Stir oil/water together and add to dry ingredients. Mix briefly, then knead until smooth. Roll out onto cookie sheet about 1/8” thick. Cut into desired shape. Bake at 300 F for 30 minutes or until crackers are slightly brown. If they brown too quickly turn oven down to 250 to finish drying cracker. Note: May leave sesame seeds out and just sprinkle/roll into top of cracker. Also try added herb seasonings (1½ tsp. garlic powder, 2 tsp. onion powder, ½ tsp. rosemary, 2 tsp. dill)
| Curried Chickpea Salad Sandwiches
|
From vegan Goodness by Jessica Prescott
Serves: 4
1 1/2 cups (one 15-ounce can) no-salt-added chickpeas, rinsed and drained
Flesh of 1 large ripe avocado, chopped
1 teaspoon extra-virgin olive oil
2 tablespoons fresh lemon juice, or more as needed
1/4 cup finely chopped red onion
4 baby dill pickles, finely chopped (1/2 cup)
1/4 cup finely chopped fresh parsley leaves
1 tablespoon curry powder
1/2 teaspoon kosher or sea salt, or more as needed
1/2 teaspoon finely ground black pepper (optional) or pepper substitute
About 1/2 cup lightly packed baby spinach leaves
4 hamburger-bun-size rolls (or 8 mini rolls), split and toasted
Combine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste, and add more lemon, salt and/or pepper as needed.
To build the sandwiches, place a few baby spinach leaves on the bottom halves of the toasted rolls and top with the chickpea salad (about 1/2 cup each if the rolls are hamburger-bun-size and 1/4 cup if they’re minis). Top with the remaining halves of the rolls.
Mock Tuna Salad
From Plant to Plate Diabetes Edition by Tami Bivens, RD
1 (15-ounce) can chickpeas, drained
¼ cup reduced-fat Vegenaise or other dairy and egg-free mayo
1/3 cup celery, finely chopped
2 Tbs. sweet onion, finely chopped
½ Tbs. nutritional yeast flakes
1 green onion chopped
1 tsp. low sodium soy sauce
In a medium bowl, mash the chickpeas with a fork or pulse in a food processor and combine with the rest of the ingredients. Serve on whole-wheat bread with lettuce.
Makes: ¾ cup
Nutmeat and Olive Sandwich Filling—Makes about 2 ½ cups
Adapted from Vegetarian Cookery – 2
1 cup of nutmeat of your choice
½ cup chopped ripe olives
½ cup vegan mayonnaise
1 tsp. lemon juice
1 tsp. Savorex, Marmite, or similar. Or 3-4 tsp. soy sauce
¼ tsp. onion salt
½ cup chopped fresh tomatoes
¼ cup finely chopped celery (opt)
½ cup chopped nuts (opt)
Mash the nutmeat and blend well with other ingredients. Delicious as a sandwich or in pita pockets!
Peanut Butter and Prune Spread—makes about 1 cup
Adapted from Vegetarian Cookery – 2
½ cup peanut butter
½ cup pitted and chopped cooked prunes
2 tsp. lemon juice
2 tsp. prune juice
Mix all ingredients well and spread on bread. Yum!
Olive-Nut Spread—makes about 1 cup
From It’s Your World Vegetarian Cookbook
¼ cup chopped olives
½ cup walnuts or other nuts
2 stalks of celery chopped fine
2 Tbs. vegan mayonnaise or enough to moisten
Mix all ingredients well and spread on whole-grain bread
Laguna Sandwich Spread—makes about 1 cup
From It’s Your World Vegetarian Cookbook
1 cup cooked lima beans, drained and mashed
½ cup minced celery
2 Tbs. vegan mayonnaise
2 tsp. lemon juice
1 tsp. McKay’s Chicken Seasoning
1/8th tsp. dill weed
dash of celery salt
Mix all ingredients well, chill, and spread on whole-grain bread open-faced or as a sandwich.
Bean Sandwich Spread—makes about 1 cup
From It’s Your World Vegetarian Cookbook
1 cup cooked white beans, drained and mashed
2 Tbs. minced fresh onion
2 Tbs. minced celery
1 Tbs. lemon juice or to taste
2 Tbs. vegan mayonnaise or to taste
Salt or garlic salt to taste
Mix all ingredients well. Spread a slice of bread with buttery spread, tomato sauce, or ketchup and add the Bean Spread. Top with lettuce, alfalfa sprouts, or chopped parsley.
South Pacific Sandwich
From Soups, Salads & Sandwiches with the Micheff Sisters
(Note: This is not a low fat spread! Save it for a special occasion.)
½ cup crunch natural peanut butter
½ cup vegan cream cheese such as Tofutti Better Than Cream Cheese
¼ cup honey
2 Tbs. pure maple syrup
1 tsp. cinnamon
9 slices of whole-wheat bread
9 pineapple rings
5 strawberries, halved for garnish
In a small mixing bowl stir together the crunchy peanut better, “Cream Cheese,” honey, cinnamon, and maple syrup. Mix well. On each slice of bread, spread two tablespoons of the filling. Top with a pineapple ring and a strawberry.
Grilled Queso Sandwich
From Soups, Salads & Sandwiches with the Micheff Sisters
2 cups water
2/3 cup nutritional yeast flakes
1/3 cup all purpose flour
¼ cup oil
1 4-ounce jar pimentos
2 Tbs. cornstarch
2 Tbs. lemon juice
2 tsp. sea salt
1 tsp. onion powder
¼ tsp. garlic powder
½ cup diced green chilies
1 Tbs. diced jalapeno pepper
4 Tbs. soy margarine or non-stick cooking spray
24 slices of whole grain bread
Combine all ingredients in blender except for green chilies, jalapenos, margarine, and bread. Blend until smooth. Pour into medium saucepan. Add green chilies and jalapenos and cook over medium heat until thickened. Remove from heat and let cool. Mixture will thicken as it cools. Refrigerate 1 to 2 hours.
Spread ¼ cup cooled mixture on slice of bread and place another slice of bread on top. Spread soy margarine on each outside slice or spray with non-stick cooking spray and place on medium-hot griddle or nonstick frying pan. Grill until golden. Flip to grill the other side. Serve hot!
Brenda says: This goes great as a dip with tostada chips, a sauce for cooked vegetables, or anywhere you would want a cheese dip! This is like no other “fake cheese” recipe I’ve ever tasted! I love it and I think you will too! —Brenda