Veggie Tuna
5 lbs. carrots, peeled
2 stalks celery
1 bell pepper, chopped (optional)
1 small red onion, diced
1 large tomato
1/2
cup Eggless Mayonnaise (page 46- also avail. in some health food stores)
2 tablespoons tamari (or soy sauce)
1 tablespoons
sea salt or other salt substitute
2 teaspoons kelp seasoning
Juice the carrots in an electric juicer. Save the pulp to make this dish and enjoy the juice as a refreshing beverage.
Finely chop the celery, bell pepper, onion, and tomato. Add the pulp of the carrots to the chopped vegetables. Knead the eggless
mayonnaise into the carrot pulp mixture. Next, knead in the tamari. Finally, knead in the sea salt and kelp seasoning.
Serves 4 (3-4 cups)
Eggless Mayonnaise
1 cup raw almonds
3/4 cup spring water
1 tablespoon onion powder
1 teaspoon salt substitute
2 tablespoons raw
honey (may sub. regular honey) juice of 1 lemon
1 cup vegetable oil (corn, canola, safflower), as necessary
Make almond milk by combining the almonds with the spring water in a blender and liquefy the combination. The blender may
have to run for several minutes. One cup of unflavored soy milk may be substituted for the almond milk.
In a food processor, add the almond milk or soy milk, onion powder, salt substitute, honey, and lemon juice. Process with
the "S" blade or whisk for 30 seconds. Slowly add the oil. The mixture will begin to thicken. Add oil slowly, ONLY until mixture
is the consistency of mayonnaise. Longer processing will result in thicker mayonnaise.
Makes about 2 1/2 cups.
Couscous & Raw Veggies
Veggies
1 Cup Carrots, Slivered
1 Cup Broccoli Florets, Cut
½ Cup Zucchini, Grated
½ Cup Red Pepper, Slivered
1 Cup Green Onion, Chopped
1 Cup Cauliflower Florets, Cut
½ Cup Yellow Squash, Grated
Mix and Set Aside
Couscous
4 Cups Distilled Water
½ Teaspoon Nutmeg
1 ½ Teaspoon Cumin
Celtic Sea Salt to Task
2 Cups Couscous
¼ Teaspoon Cinnamon
¼ Teaspoon Tumeric
Bring water to boil, add couscous and boil for one minute, stirring
constantly. Remove from heat, add fresh veggies, and spices. Cover and allow to sit 15 minutes.
Pesto Pasta Pomodoro
Pesto
2 Tablespoons Pine Nuts or Walnuts Soaked 20 minutes
6 Tablespoons Olive Oil
3 Cloves Garlic, Chopped
6 Tablespoons Chopped Fresh Basil
1 Tablespoon Chopped Parsley
1 Pinch Sea Salt
Blend all ingredients until smooth
Pomodoro Topping
4-6 Tomatoes Diced
¼ Cup Fresh Basil, Slivered
Pinch Sea Salt
2 Tablespoons Olive Oil
Mix all ingredients together
Pasta
2-6 Yellow Squash and/or Zuchinni, Spiral Sliced or Slivered
Mix Pesto with Squash/Zuchinni, Top with Pomodoro
Crunchy Tacos
Lettuce or Napa Cabbage Leaves
Diced Celery
Shredded Yellow Squash
Finely Chopped Cucumber
Finely Chopped Chives
Chopped Tomatoes
Shredded Zucchini Squash
Finely Chopped Red or Yellow Bell Pepper
Finely Chopped Red Onion
Placed chopped veggies in lettuce or cabbage leaves, add raw salsa
or guacamole (recipe below)
Red Bell Pepper with Bulgur
½ Cup Bulgur
¾ Cup Distilled Water
4 Cloves Garlic, Minced
½ Cup Carrots, Grated
4 Tablespoons Walnuts or Pecans, Chopped
1 Cup Vegetable Stock (see recipe)
4 Medium Sweet Peppers, Gutted (Chop Tops to include with stuffing)
4 Large Plum Tomatoes, Chopped
4 Green Onions with Tops, Chopped
4 Tablespoons Organic Raisins
Pinch of Cayenne Pepper to Taste
Place bulgur in heavy heat-proof bowl. Bring distilled water to a boil and pour over bulgur. Allow
tosit for 30 minutes or until all the liquid has been absorbed. Preheat oven
to 375 degrees. Drop whole peppers into a large kettle of distilled boiling water
for 5 minutes. Remove promptly, drain & set aside. Combine all other ingredients with 1/3 of the vegetable stock and mix.
Fill each pepper with ¼ mixture and place in ungreased casserole dish. Pour
remaining soup stock in bottom of casserole dish. Cover and back about 20 minutes.
No Crabs Allowed Cake!!!!
1 1/15 . ½ oz. Can
Canella beans drained and mashed
1 c. frozen corn kernels thawed
¾ c. pre-shredded
veggie cheese mozzarella flavored
¾ c. dried
breadcrumbs (divided)
1 lg. Beaten
egg substitute
½ c. light
canola mayonnaise
1 T dried
Italian seasoning
½ tsp. Salt, pepper to taste
1 T olive
oil
½ to 1 c. pasta sauce (warmed)
Directions:
Mash
beans in a large bowl using the back of a spoon until smooth but chunky, add cheese, corn, ½ cup breadcrumbs, egg, mayonnaise,
lemon juice, Italian seasoning, salt and pepper to taste. Mix well to combine. Shape mixture into 8 - 1/2 in. thick patties.
Sprinkle with remaining breadcrumbs. Heat oil in a large non-=stick skillet
over medium heat. Cook patties until golden brown about 4 min. per side. Serve with warm pasta sauce for dipping.
