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.
Living Hummus
1 Cup Garbanzo Beans Soaked Overnight & Rinsed
4-5 Cloves of Garlic
1/3 Cup Lemon Juice
1/3 Cup Olive Oil
3 Tablespoons Chickpea Miso
1 Tablespoon Dried Jalapeno Pepper or 2 Tablespoons Fresh
3 Tablespoons Raw Tahini
½-1 Cup Water
Chop Garlic & Garbanzos in a strong blender or food processor,
add lemon juice, miso, jalapenos, tahini and ½ of the water and olive oil. Continue
adding water and olive oil until creamy. Serve with raw veggies. For more spice, add ½ teaspoon cumin and pinch of cayenne pepper.
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.
Raw Apple Sauce
Almonds Ground into Small Pieces
½ Raw Peeled Apple Cut into Small Pieces
½ Ripe Banana
This combination can be served as is or put through a power juicer
(with a blank screen) to make a wonderful apple sauce. For variety add a date
or a few almonds while putting apples through the juicing machine.
