recipe books

1 c. chickpea flour 1/2 t. 2 T. olive oil. 1/2 t. black salt 1/2 t. garlic powder 1/2 t. onion powder 1/4 t. smoked paprika 1/4 t. turmeric 2 c. water in bowl combine all dry ingredients. in med pot bring water to a boil then reduce to med high.  slowly whisk in flour mix. until the texture is lumpy smooth.  whisk quickly, then add 1 T. of oil and whisk 3-4 min.  until the consistency of thick pudding.  pour into prepared baking dish.  cover and refrigerate 1 hour.  slice chickpea mix into 25 squares heat oil in frying pan.  scoop the squares into the pan and use a spatula to crush.  continue to cook 7-8 min.  stir frequently to prevent sticking.  if they do stick add a little bit of water to pan.  reduce the heat.  when the chickpea is heated through and slightly browned remove from heat.  and serve.

olive oil spray 1 c. macadamia nuts soaked for 2-3 hours, water discarded 1 1/2 c. unsweetened non dairy milk 1 T. arrowroot powder 1 T. lemon juice 1 1/2 t. nutritional yeast 1/2 t. salt 1 1/2 t. agar powder lightly coat 5 wells of a muffin tin with olive oil spray set aside.  Combine the nuts, milk, arrowroot, lemon juice, nutritional yeast and salt in a blender.  and blend until smooth.  pour in a med pot.  add the agar and whisk until dissolved.  place pot over med heat, whisk constantly.  bring to a boil, then reduce to a simmer, still whisking. after 3-5 min. when very thick and glossy and hard to stir, remove from heat and pour quickly into wells of muffin tin,  fill each well almost to top (4-5 wells) place in refrigerator and chill 2-3 hours. when firm transfer to an airtight container and refrigerate until ready to use.

1 c. raw soaked cashews. discard water 3 T. lemo juice 1 T. white miso 1 T. ume plum vinegar 1 t. nutritional yeast 1/2 t. salt 1/8 t. dried marjoram 1/8 t. kelp granules 1/8 t. spirulina powder combine all ingredients except spirulina in a food processor and process until smooth.  when smooth transfer to a shallow bowl.  scoop out 2 T. and place in another small bowl.  spread the mixture in the first bowl along the bottom of the bowl, set aside. add the spirulina to the small bowl with 2 T. of cheese.  mix until fully combined.  gently spread this blue green mixture over the top of the first mix but do not mix together.  cut a butter knife through the cheese several times to create a marbled effect.  place in refrigerator uncovered for 3 o 4 hours.  use a spoon to scrape out 1/2 c. of chunks.  chill leftovers in an airtight container 7-10 days.

6 c. unfliltered apple juice 2 T. coconut sugar 1 T. lemon juice combine juice and sugar in a pot and bring to boil.  let boil 10 min.  lower heat and simmer until it coats the back of a spoon.  60 to 70 min.  it will thicken as it cools.  stir in lemon juice and remove from heat.  transfer to bottle and let cool.  refrigerate up to 14 days.  if it thickens heat in microwave 20 to 30 seconds. 

1/2 c. soaked raw cashews, reserve water 2 T. ACV 1 t. agave 1/2 t. dried oregano 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. salt 1/4 t. celery seed 1/2 t. dried dill place all ingredients in food processor with 5 T. reserved water from cashews.  process until smooth. it will thicken as it chills.  refrigerate up to 7 days.

Sunflower Sausage 3-4 t. olive oil 1/2 yellow onion, chopped 1 garlic clove, minced 2 c. raw hulled sunflower seeds 1/4 c. chopped sundried tomatoes, if hard rehydrate in warm water 2 T. coconut amino 1 1/2 t. maple syrup 1 t. liquid smoke 1 t. dried sage 1 t. fennel seeds 1/2 t. cumin 1/2 t. paprika salt and pepper heat oil in frying pan add onion and garlic and saute utnil translucent.  Remove from heat.  in food processor add sunflower seeds, 2 t. oil, sun dried tomatoes, coconut amino, maple syrup, liquid smoke, sage, fennel, cumin, paprika, salt and pepper.  pulse until broken down and commbied add the cooked onion and garlic and pulse until sticky.  you can serve cooked or uncooked.  to cook heat oil over heat.  crumble into pan and cook about 5 min.  can be stored in refrigerator for up to 4 days. To make chorizo: increase cumin and paprika to 1 t. add 1/2 t. cayenne and add a little hot sauce. To make patties portion into 6 p...