Naturally Vegetarian Recipes

Nut-free Cheez Sauce

Ingredients:

• 1 lrg   Head Cauliflower

• 2 c     Water (plus more to cook cauliflower)

• 1 c      Nutritional Yeast Flakes

• ¼ c     Hummus

• 1½ t   Lemon Juice

• ½ t     Garlic Powder

• 1 t       Sea Salt

•  ¼ t    Turmeric

• Dash of Paprika (optional)

Directions:

1. Chop cauliflower into smaller pieces; steam until cooked thoroughly; drain

2. In a large pot or bowl, add in nutritional yeast, salt to taste, hummus, lemon juice, garlic powder, turmeric, and paprika, then mash cauliflower with large wooden spoon or potato masher while mixing in the other ingredients.

3. Add mixed mash to high-speed blender, such as a Vita-Mix, or a food processor with 2 cups of water. (Blender recommended) Blend until smooth

4. Pour mixture into large saucepan; heat on low for 20-30 minutes, stirring often. Salt to taste; add more water for thinner sauce, but taste as you go along so it doesn’t become too weak in flavor. Keeps for 1 week.

Note: add a minced jalapeno to the cheese sauce to make it spicier.

Naturally Green Chile Sauce

Ingredients:

· 6-8 oz   Anaheim or Hatch Green Chili Peppers

· 1 med   Onion (diced)

· 1 can   Diced Tomatoes w/ Chilis

· 2 t        Red Chili Powder

· 2 T       Arrowroot or Cornstarch

· ½ t       Cumin

· ½ t       Granulated Garlic

· 1 t         Oregano

· 1 qt       Water

· ¼ c       Chik N Style Seasoning

· Sea Salt

Directions:

     1.  Cut and sauté onion in 1 inch of water with tomatoes and green chiles and tomatoes, and seasoning then bring to a boil.

     2.  Lower heat, then add 1 quart of water.  Mix arrowroot in water until   dissolved, then add to pot and cook on medium low heat for 20 minutes, then serve. Keeps for 30 days.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

Naturally Guacamole

Ingredients:

· 2-3  Haas Avocados (soft to touch, but still firm)

· 1t     Herbs N’ More Salt

· 1t     Onion Powder

· 1t     Garlic Powder

· 1T    Nutritional Yeast Flakes

· 1T    Lemon Juice

· 2T    Red Onion (chopped)  opt

· 1 sm  Tomato (chopped) opt          

Directions:

      1 . Cut avocados in half. Remove seed and scoop out avocado from the peel.

      2.  Place avocado in bowl and mash well with fork.

      3.  Add ingredients lemon juice and seasoning mix well and enjoy! Keeps for 1 week.

Naturally Fajita Marinade

Ingredients:

• ·  1t         Garlic Powder

• ·  1t         Cumin Powder

• · ½ -1t    Sea Salt

• · ½ t       Cayenne Pepper

• · 1-2T      Natural Liquid Smoke

• · 3-4T     Olive or Vegetable Oil

Directions:

1.  Place 2-3 T of oil in a bowl then stir in a bowl then stir in seasoning and liquid until well mixed, then add curls and toss well and allow to marinate for 15 to 20 minutes.

2. Cook curls according to your taste.

Fajita Styled Curls

Ingredients:

·  2c          Soy Curls

· 1 med    Onion (sliced lengthwise)

· 1 lrg       Green Bell Pepper (sliced lengthwise)

· 1 lrg       Red Bell Pepper (sliced lengthwise)

· 1 lrg       Yellow Bell Pepper (sliced lengthwise)

· 2 T          Chik N’ Styled Seasoning

·  2-3 c      Hot Water

Directions:

1. Prepare curls placing the curls in a bowl and pouring boiling water over them, a minute or two at most, then drain water off through colander.

2. After draining, place curls on oiled cookie sheet, add chik n’ seasoning and cook for 10-12 minutes on 400°.

3. While curls are cooking,, cut vegetables length wise and to large skillet and cook in 1 T of oil or water on medium heat for about 5-7 minutes.

4. Remove from and add curls to marinate and stir until well covered and allow to sit for 15-20 minutes. You may cook curls on the stove top on medium heat until browned or grill on countertop grill for 4-6 minutes.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

Naturally Mexican Rice

Ingredients:

· 2  c       Brown Rice

· 2 t         Vegetable Oil

· ¼ lrg     Onion (finely chopped)

· ¼ med  Green  and Red Bell Pepper (finely chopped)

· ¼ c        Green Olives (finely chopped)

· 1 sm     Tomato (finely chopped)

· 2            Garlic Cloves (minced)

· 1½ t      Chik N’ Seasoning

· 1½ t       Sea Salt

· ½ t         Dried Oregano

· 3 c          Water

· 8 oz       Tomato Sauce

Directions:

• Place rice in dry medium skillet and heat on medium high and stir frequently until rice begins to pop and crackle. Continue to heat 2-3 minutes stirring often. Remove toasted from skillet and set aside.

• Heat oil over medium heat in large pot with lid and add onion, peppers, olives to skillet and cook until onions are translucent. Stirring occasionally.

• Add tomatoes, garlic, chik seasoning, salt and oregano to skillet. Cook 1 minutes while stirring.  Add water and tomato sauce. Bring to boil, then add brown rice, stir and cover.

• Reduce to low and simmer for 60 minutes. Do not peak.

Naturally Quick Salsa

Naturally Quick Salsa

Ingredients:

• 2        Lemons (depending on size)

• 2 T    Garlic Cloves (finely chopped)

• 4       Slices Onion (finely chopped)

• 1       fresh Jalapeno (finely chopped)

• 2       Tomatoes (chopped)

• 2 t     Sea Salt (to your taste)

Directions:

Combine all of ingredients together in a blender or bowl and mix well. Keeps for 30 days.

Sharon’s Salsa

Ingredients:

· 1-2     Lemons or Limes (juiced)

· 5         Cloves of Garlic (minced)

· 1         Yellow Onion (finely chopped)

· 1 sm    Bunch of Cilantro (finely chopped)

· 2 med  Tomatoes (finely chopped))

· 2-4       Fresh Jalapeno (finely chopped))

· 2 lrg    Rotel Tomatoes

·            Sea Salt to taste

Directions:

1. Combine all ingredient into blender or bowl and mix well.

2. Store in glass container.

(Naturally) Santa Fe Beans

Ingredients:

· 4 c        Pinto Beans

· 1 lrg      Onion

· 1 med   Green Bell Pepper

· 1 lrg      Fresh Jalapeno

· ½ c       Bake Un Bits

· ½ c       Taco Seasoning

Directions:

1. Sort, rinse and soak beans according to instructions on bag.

2. Bring beans to boil and add onion, bell pepper, and taco seasoning .

3. Turn down beans and allow to simmer for 30 minutes or until tender

Taco Seasoning Mix from 

Give Them Something Better

Ingredients:

· 2 c    Flour (whole wheat, white or oat)

· ½ c  Chili Powder

· ⅓ c  Cumin Powder

· ¼ c  Sea Salt

· 2 T  Onion Powder

· 1½ T  Paprika

· 2 t    Garlic Powder

· 1 t   Cayenne Pepper

· ¼ t   Turmeric

· 1/8 t Cloves (opt)

Directions:

.Mix all ingredients together. Store in airtight container.

Naturally Taco Salad

Ingredients:

• ½ lb        Pinto Bean (cooked) 

• 1               Leaf Lettuce (wash and cut)       

• 3-4           Tomatoes (diced)  

• 1 c            Catalina Dressing

• 1 c            Vegan Cheese (shredded)   

• 1 bag        Tortilla Chips (broken)

• 1 c             Corn (fresh or steamed)             

Instructions: 

Place lettuce, tomatoes and corn in bowl, add beans, then cheese and last add the chips and dressing.  Toss well and serve. 

Tortillas de Harina

Ingredients:

· 4 c     Bread Flour or All Purpose Flour (King Arthur Flour)

· 1t      Sea Salt

· ½ c   Organic Coconut Oil or Vegetable Oil/Shortening

·1   c    Warm to Hot Water

Directions:

1. Place flour into bowl then dissolve, (you may sift if you like) sifting makes tortillas more fluffy. Dissolve salt into water. 

2. Make a crater in the flour then pour half of the water, turn start to mix with wooden spoon or your hands. Then make another crater and the additional water and start to knead again. Start to add small to medium amount of coconut oil and knead it into dough.

3. Turn dough out onto a floured surface and knead vigorously for a minute or two to develop the gluten in the dough. The dough will be soft, smooth and elastic, but no longer sticky when you are done.  Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

4. Let the dough rest, cover oiled plastic wrap or a damp cloth, for about 30 minutes to let the gluten relax a bit. 

5. Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

6. Tentatively roll out each ball of dough as thin as possible. You can roll them out between sheets of waxed paper if it is easier for you. Because of the high gluten in the flour, the tortillas will tend to shrink back a bit.

7. Heat a non-stick or cast iron dry skillet over high heat, then turn down to medium heat. Carefully cook the first tortilla for about 5-10 seconds on each side, flipping back and forth for another 5-10 seconds per side, until the tortilla looks slightly dry with a few brown spots on each side. Repeat with remaining tortillas.

8.  Don’t forget when re-heating tortillas place 1-2 tortillas in parchment paper wrapped in foil and heat in 350° oven for 5-7 minutes. Tortillas can be frozen and thawed completely and heated before eating.