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Sushi
Sunflower Seed Patties
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Recipies

Delicious Oat Burger

8 cups of water
1 cup organic tamari
1/4 cup grapeseed oil
3 tbsp onion powder
1/4 cup nutritional yeast flakes
1 tbsp garlic powder
1 tbsp sage
8 cups oats

Bring all ingredients except the oats to boil. Mix in oats. Let cool slightly to prevent burning your hands, but work quickly to prevent the dough from getting too hard to work with.
Form into burgers on a baking pan using a jar ring.
Bake at 400 degrees for 15 minutes, flip, and bake for another 15 minutes.

Great on a sandwich with avocado and sprouts, or in casseroles with mushroom or tomato sauce.


Sushi

2cups water
2 cups sticky rice
¼ cup lemon juice
1 ½ tablespoons turbine or fructose
½ teaspoon salt

Soak the rice in water for at least 30 minutes then drain off water. Measure one cup of soaked rice for one cup of water. Bring the water to the boil and add the rice. Bring it back to boiling stage cover it and let simmer for 30 minutes, remove from the heat and let rest for another 30 minutes. Do not stir.

Mix the lemon juice, turbine and salt in a cup.

Using a wet wooden bowl, place the room
temperature rice in it and fold the wet ingredients into it. Do not stir.  This will glaze the rice and make it sticky.
Place some of the rice on a Nori sheet. (Toasted rolled out pieces of seaweed)
Add vegetables and sauce and roll it up.


Oatmeal Cookies

Yield: 2 dozen medium cookies

Mix together in one bowl:
1 ½ C. honey
1 C. grapeseed oil
2 Tbsp. vanilla
2 tsp. salt
1 C. water
In another bowl, mix together:
4 C. quick oats
3 C. kamut flour
1 C. whole wheat flour
2 C. raisins (optional)
Combine wet and dry ingredients and stir well. Drop spoonfuls onto baking sheet lined with baking paper. Flatten slightly and shape. Bake at 180°C for 20-25 minutes.


Sprouting

A step by step video on how to grow your own sprouts. Healthy live food!


Sunflower Seed Patties

21/2 c water
4 T organic tamari soy sauce
2 T oil
1 clove garlic, minced
1 med onion, chopped
1 T Italian herbs
2 c rolled oats
1 c sunflower seeds

  1. Place all ingredients except the oats and sunflower seeds in a pot and bring to the boil.
  2. Mix in oats and sunflower seeds. Let stand until liquid is absorbed. Stir lightly.
  3. Scoop onto oiled oven tray or use baking paper and flatten with large wetted jar lid.
  4. Bake at 180oC for 40 minutes or until golden brown.

These patties can be served in many different ways as meat replacements, e.g. with potatoes, vegetables and gravy, in a bun or salad roll, or BBQ’d with tomato sauce.

(Tip: If you use an egg ring you can get them all into a nice uniform size.)

VARIATIONS:

  • Replace sunflower seeds with walnuts or pumpkin seeds.
  • Replace Italian herbs with herbs or stock powders of your choice.
  • May add grated or very finely chopped carrot, zucchini, red capsicum and potato.
  • Oil is not absolutely necessary but it does make the patties go nice and brown as they bake.
  • May spread the mixture about 1cm thick into flat tray and bake for 50 mins at 160oC, then cut into desired shapes for serving.
  • For Coeliac, Use only 11/2 c water, replace rolled oats with cooked rice, millet, buckwheat, or gluten free breadcrumbs, also add 1/2 cup of fine corn meal or soy flour to bind it altogether.

Onion Herb Focaccia Bread

1 Tbsp. active dry yeast
1 1/4 c. warm water
3 Tbsp. olive oil
3 c. unbleached white flour
½ tsp. salt
1 Tbsp. sugar
1 medium red onion, sliced in very thin slivers
½ tsp. rosemary leaves
½ tsp. thyme leaves
¼ tsp. oregano leaves

  1. Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and oil.
  2. Mix in the flour a little at a time. Add the additional water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time if needed. Dough should not be dry.
  3. Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
  4. Brush top of dough with olive oil and cover with dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx. 6″ x 12″ each.
  5. Let rise again until double, approx. 30 minutes, then use finger tips to gently press into the surface of the dough to form “dimples” about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onions slivers.
  6. Bake in preheated 350ºF (180ºC) degree oven for 25-30 minutes or until golden. Serve hot or at room temperature.

Yield: 2 loaves (12 x 13″)


White Bean Dip with Pita Bread

3 c. cooked northern beans
¼ c. Tofutti Sour Supreme (Dairy free sour cream)
¼ tsp. onion powder
¼ tsp. garlic powder
¼ c. water
pita or crackers
fresh parsley for garnish

  1. Put all the above ingredients except for the parsley and pita into a food processor. Process until the mixture is smooth.
  2. Fold in the parsley. Serve hot or cold with pita bread, pita chips or your favorite cracker.

Yield: 8 quarter cup servings
(Substitute smooth Tofu for the Tofutti)


Caponata over Polenta

1 large orange or yellow bell pepper, seeded and cut into thin strips
1 large red bell pepper, seeded and cut into thin strips
1 large onion, cut into thin strips
1 clove garlic, chopped
3 Tbsp. olive oil
1 small eggplant, cut into ½ inch pieces
2 small zucchini, sliced
2 small yellow summer squash, sliced
2 c. sliced grape tomatoes
2-3 Tbsp. snipped fresh basil
1 Tbsp. dried chervil or parsley
2 Tbsp. VegeSal or all-purpose vegetable seasoning
salt to taste
5-6 c. prepared polenta

  1. Place hot polenta in a 9″ x 13″ baking dish that has been sprayed with non-stick baking spray. Set aside and keep warm.
  2. To prepare caponata, in a large saucepan, cook the onion, garlic and peppers until onion is clear. Add the rest of the ingredients and cover. Simmer on medium to low heat for about 10-15 minutes or until the vegetables are tender. Stir occasionally.
  3. To serve, cut polenta into single serving squares and place on each individual plate. Spoon warm caponata over the polenta and serve immediately. if desired, sprinkle with Parmesan cheese.

Yield: 14 half-cup servings


Stuffed Tomatoes

1 ¼c. cooked brown rice
½ tsp. sea salt
1 tsp. dried parsley
1 Tbsp. fresh basil, finelydiced
1 Tbsp. olive oil
1 tsp. fresh minced garlic
¼ c. onions, finely diced
¼ c. water
6 medium fresh tomatoes
½ c. stewed tomatoes

  1. In a skillet, sauté 1 teaspoon fresh garlic and ¼ c. fresh diced onions in ¼ c. water. Scoop out the centers of the tomatoes and cut this into small pieces. Add the small pieces of tomato chunks to the garlic and onion. Cook until the onions are tender.
  2. In a medium sized bowl, combine the rest of the ingredients. Add the garlic and tomato mixture and stir together until well mixed. Stuff each tomato with ¼ cup of the rice mixture. Bake for about 15-20 minutes. Serve with fresh Italian bread, green beans, vegetable salad and your favorite dessert.

Yield: 6 stuffed tomatoes


Florentine Risotto

1 carton of firm tofu
1 small package frozen chopped spinach, thawed, saving the juice
3 Tbsp. olive oil
1 ½ tsp. salt
1 medium onion, chopped
1 box risotto (2 ½ cups)
5 c. water
3 Tbsp. vegetarian chicken style seasoning

  1. In a blender or food processor, blend the tofu, 2 tablespoons olive oil, 3 tablespoons spinach juice, and salt, until smooth and creamy.
  2. In a large saucepan, sauté the onion in the remaining 1 Tbsp. olive oil until clear.
  3. Add the risotto and continue to sauté for 3-4 minutes. Mix the chicken style seasoning into the 5 cups water and add to the risotto mixture. Add the blended tofu mixture along with the thawed spinach and stir well.
  4. Put a lid on the pan and simmer for 20-30 minutes or until liquid is absorbed. Mixture will be creamy and risotto will be “al dente” or soft yet chewy. Serve hot.

Yield: 10 servings


Tuscan Eggplant Roll-Ups

2 large eggplants
1 medium onion, finely minced
2 cloves fresh garlic
2 Tbsp. olive oil
4 c. fresh baby spinach
2 c. seasoned bread crumbs or stuffing mix
1 pack of firm tofu
½ tsp. salt
1 c. hot water
1 vegetable bouillon cube
4 c. spaghetti sauce of your choice

  1. Preheat oven to 400ºF (200ºC) degrees. Slice eggplant into ¼ inch slices lengthwise. You should get at least 7 slices, discarding each outside slice. Place in boiling water for 1 minute and remove. Do not overcook as eggplant will fall apart and be too mushy to roll.
  2. In a large skillet, sauté onion in olive oil until clear. Add fresh garlic and spinach. Add salt. Cook until leaves are wilted. Turn heat off and add tofu, onion, and stuffing mix. Dissolve 1 bouillon cube in 1 cup hot water, then add to above mixture. Mix well and set aside.
  3. Pour four cups spaghetti sauce into bottom of 9″ x 13″ glass baking dish. Spread spinach mixture over each eggplant slice and roll up. Place in baking dish seam side down. Continue until all eggplant slices have been rolled. Brush tops of eggplant rolls with olive oil and bake at 400 degrees for 30-40 minutes or until eggplant is tender.
  4. Serve over angel hair pasta.

Yield: 14-15 roll-ups


Sedaven Spinach Salad

7 c. fresh chopped spinach
1 ½ c. frozen corn, thawed
1 red or orange capsicum, seeded and finely chopped

DRESSING:
2 Tbsp. extra virgin olive oil
2 tsp. freshly squeezed lemon juice
½ tsp. vegetable seasoning

  1. Mix the chopped spinach, corn and chopped pepper together in a large bowl.
  2. Mix the dressing ingredients together and blend with a wire whisk or shaker until well blended. Pour salad right before serving and toss until well mixed with the greens.
  3. Serve right away. You can store the leftovers for 1 day in the refrigerator, but the spinach will wilt a little.

Yield: 16 half-cup servings


South African Potato Salad

4 c. potatoes, diced and cooked
½ c. fresh grated carrots
¼ c. fresh chopped chives
¼ c Tofutti sour cream
¼ c. Vegenaise, or your favorite salad dressing
½ tsp. sea salt
½ tsp. onion powder
½ tsp. seasoned salt
â…› tsp. turmeric
3 grape tomatoes for garnish
â…› c. fresh chopped parsley for garnish

  1. Mix the sour cream, vegenaise and all the seasonings together.
  2. Add the rest of the ingredients and mix gently until well blended.
  3. Garnish with parsley and grape tomatoes. Chill in refrigerator until serving time.

Yield: 8 half-cup servings.


Jungle Stew

8 c. water
1 med. onion, finely diced
1 c. celery
1 c. corn, fresh, frozen or canned
4 c. raw sweet potatoes, diced
1 ½ c. canned, petite diced tomatoes
1 c. peas
1 Tbsp. salt
1 Tbsp. curry powder
1 Tbsp. sugar
1 tsp. cumin
1 tsp. chili powder
¼ tsp. garlic powder

SLURRY:
2 Tbsp. corn starch
¼ c. cold water

  1. In a large pot, combine all ingredients and bring to boil. Turn down heat to a slow simmer and cook until all vegetables are tender.
  2. Mix slurry and add stew until desired thickness is reached. Serve over rice.

Yield: 8 cups stew.


Sweet Potato Fritters

3 med. sweet potatoes, raw
â…” c. flour
1 tsp. sugar
â…“ c. cornstarch
salt to taste

  1. Wash and peel sweet potatoes, then cut into julienne strips or grate. Place in bowl and cover with boiling water. Let stand for 30 minutes.
  2. Drain water and then add the rest of the ingredients. Mix well and shape into approximately 2 ½-inch patties. Fry in peanut oil until crispy, turning once. Drain on paper towels and serve hot.

Yield: 16 fritters, 2 ½” in size.


Vegetable Putu-Pap

3 c. white cornmeal
8 c. water
1 14-oz. can creamed corn
2 tsp. salt, or to taste
2 tsp. margarine
2 medium zucchini, cut into slices
2 med. yellow squash, cut into slices
2 c. green beans, cut into 1/2 inch pieces
3 carrots peeled and cut into slices
1 med. onion, diced
1 large sweet potato or butternut squash, peeled and cubed
2 c. water
2 Tbsp. chicken style seasoning and broth, or vegetable seasoning
salt to taste
2 c. spaghetti sauce

  1. In a large pot, place 8 cups water, creamed corn, 2 teaspoons salt and margarine. Bring to a boil and add the cornmeal, stirring constantly. Stir for about 5 minutes over medium heat or until thickened.
  2. Put half of the cornmeal mixture into a 9 x 13 inch casserole dish that has been sprayed with a non-stick cooking spray. Cover the remaining cornmeal mixture to keep warm.
  3. In a large saucepan, mix the 2 cups water with the seasoning, and bring to a boil. Add the onion and cook until clear. Add the rest of the vegetables and cook until tender yet firm. Drain vegetables and set aside.
  4. Spread 1 cup of the spaghetti sauce over the cornmeal mixture in the casserole dish. Then evenly distribute all the vegetables on top of the sauce. Pour the remaining cup of spaghetti sauce over the vegetables and spread evenly.
  5. Cover with the remaining cornmeal mixture, making sure to completely cover the vegetables. Bake at 350 degrees for 30 minutes or until bubbly and hot. Cut into squares and serve.

Yield: 21 one-cup servings.


Safari Baked Beans

¼ cup onions, finely chopped
1 Tbsp. olive oil
2 Tbsp. pure maple syrup
¾ tsp. curry powder
1 tsp. sea salt
½ tsp. fresh garlic, finely chopped
½ tsp. onion powder
2 ½ c. navy beans
2 c. great northern beans
3 ½ c. tomato sauce
¼ c. fruit sweetened ketchup
½ c. water

  1. Place the onions in a glass bowl with 1 tablespoon olive oil and place a glass lid on top. Microwave onions until they are clear in color.
  2. Put the cooked onions in a skillet and add the fresh garlic and all the seasonings. Cook for a couple of minutes and add all the rest of the ingredients and stir until everything is well mixed.
  3. Let the bean mixture simmer for about 15-20 minutes. Serve hot or cold.

Yield: 6 half-cup servings.


Skillet Corn Bread

½ c. whole wheat flour
½ c. unbleached white flour
1 c. cornmeal
1 Tbsp. baking powder
½ tsp. sea salt
¾ c. soy milk powder
1½ c. pure maple syrup
1 tsp vanilla

  1. Preheat the oven to 350 degrees. Mix all the dry ingredients in a large bowl. Make a well in the middle of the dry ingredients and add the liquid ingredients. Mix lightly – just until the batter is smooth.
  2. Pour batter into a cast-iron skillet sprayed with vegetable oil spray. Place the skillet in preheat oven and bake 15 – 20 minutes or until toothpick or knife inserted in the middle of the corn bread comes out clean

Yield: 10 – 12 Pieces.


Home on the Range Pasta

2 Tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tsp. chopped Jalapeño peppers (optional)
4 c. water
2 tsp. salt, or to taste
1 lb. angel hair pasta
1 16-oz jar plus 1 c. salsa
1½ c. rice, brown, white, or mixed

  1. Heat olive oil in a large saucepan and sauté the onion and peppers until the onions are clear.
  2. Break the angel Hair pasta into thirds and put in the saucepan along with the rice. Sauté withthe onions and peppers on low heat until rice and pasta are lightly browned. Add the rest of the ingredients and mix well.
  3. Cover pan and cook until rice and pasta are tender – about 15 – 20 minutes. Remove cover and continue cooking for 5 more minutes, stirring occasionally. Serve hot.

Yield: 24 half-cup servings.


Round-up Baked Beans

3 c. great northern beans
1 c. pinto beans
1 c. tomato sauce (8 – oz can)
¼ c. pure maple syrup
½ c. fruit sweetened ketchup
1 Tbsp. Braggs Liquid Aminos (Soy sauce)
1 tsp. molasses
1 tsp. lemon juice
1 tsp. beef-style seasoning
1 tsp. onion powder
1 small onion
1 c. Linketts, sliced

  1. Mix all the ingredients together in a large bowl.
  2. Spray a 1½ quart baking dish with vegetable oil spray. Pour all the ingredients into the baking dish.
  3. Bake at 350ËšF degrees (175ËšC degrees) for 45 minutes to 1 hour. Serve hot or cold. Yield: 24 half-cup servings.

Yield: 8 half-cup servings


Fireside Stew over Biscuits

6 c. water
2 c. gluten, in ½ to ¾ inch chunks ( I use Soy Addums)
1 medium onion, diced
2 stalks celery, sliced into ½ inch pieces
1 c. raw carrots, sliced in ½ inch pieces
2 tsp. kitchen bouquet, or any vegetarian browning sauce
8 imitation beef bouillon cubes
4 med. potatoes, each cut into 4 – 6 pieces
1c. green peas, fresh, frozen or canned
1c. green beans, fresh, frozen or canned

FOR THICKENING
4 tbsp. cornstarch
¼ c. cold water

PIE CRUST or biscuit recipe of your choice

  1. In a large stockpot, combine water, bouillon cubes and kitchen bouquet. Bring to a boil and add the diced onion, celery, carrots and soy addums. When carrots are almost tender, add peas, green beans and potatoes.
  2. When potatoes are tender, you are ready to add the thickening. Mix cornstarch and cold water together and stir until smooth. Add cornstarch mixture slowly to the stew, stirring constantly, until desired thickness is reached.
  3. Pour stew into a 9 x 13 inch casserole dish that has been lined with unbaked pie crust. top with pie crust and flute or pinch pastry edges together. Bake immediately in a 350ËšF degrees (175ËšC degrees) oven for approximately one hour or until crust is golden and flaky. To use biscuits, place unbaked biscuits over the stew in the casserole dish, covering the entire surface. Bake at 400ËšF degrees (205Ëš C degrees) for 13 – 15 minutes, or until biscuits are golden.

Yield: 16 18 cup stew.


Pecan Cranberry Cookies

4 c. whole wheat pastry flour
1 tsp. salt
2 c. pecans, finely chopped
1 c. dried cranberries
1 c. pure maple syrup
1 c. vegetable oil
2 tsp. vanilla
powdered sugar as needed

  1. Mix first four ingredients together in a large mixing bowl. Whip the liquid ingredients together with a fork, then make a well in the center of the dry ingredients and pour the liquid ingredients. mix until dough holds together.
  2. Roll dough into one-inch galls and place onto cookie sheet. Bake at 350ËšF degrees (175ËšC degrees) for approximately 10 – 15 minutes or until golden. do not over-bake. remove from oven and roll each ball in powdered sugar, covering completely. place on platter or in a storage container. Serve warm or at room temperature

Yield: 60 one-inch balls


Tropical Salad

1 c. fresh pineapple, diced
1 c. fresh mango, diced
1 c. fresh kiwi, sliced
1 c. peaches, sliced
½ c. bananas, sliced
1 c. fresh strawberries, sliced
½ c. blueberries
2 c. fresh baby spinach
1 recipe Mango Dressing
¼ c. fresh grated coconut
½ c. sliced almonds

  1. Mix all the fruit together. Wash the baby spinach and lay it on a serving platter.
  2. Pour the fruit mixture on top leaving an inch of green showing all the way around the platter.
  3. Drizzle the mango dressing on top and sprinkle with fresh coconut and almonds.

Yield: 15 half-cup servings


Mango Dressing

1 c. mango juice
2 Tbsp. cornstarch
2 Tbsp. cold water
sprinkle of cinnamon

  1. Mix the cornstarch and cold water together and set aside.
  2. Put the mango juice in a medium-sized pan and bring to a slow boil. While stirring, add the cornstarch and mix until slightly thickened.
  3. Sprinkle some cinnamon in and mix until blended. Chill sauce. Serve over tropical salad.

Yield: 16 Tbsp.


Spicy Peanut Noodles

â…“ c. peanut butter
3-4 Tbsp. lemon juice
2 Tbsp. Braggs liquid aminos or soy sauce
2 Tbsp. chili paste
2 tsp. sugar
1 clove garlic, finely minced
½ c. lite coconut milk
1 med. red bell pepper
â…” c. carrots, julienne-cut
â…” c. water chestnuts, rinsed and drained
2 Tbsp. toasted sesame oil
1 c. Edamames (green soy beans), pre-cooked and removed from pods
8 oz. Pad Thai noodles (may substitute flat rice noodles or linguine)
¼ c. crushed peanuts for garnish
4 limes wedges

  1. Cook noodles according to package directions. Drizzle on 1 tablespoon sesame oil. Toss and set aside.
  2. In a large saucepan, over medium heat, combine the first seven ingredients. Stir until smooth. Set aside.
  3. In a skillet, sauté red pepper, carrots and water chestnuts in 1 tablespoon sesame oil until crunchy-tender. (Color should still be vivid). Add noodles, edamames and peanut sauce. Toss to mix well and place in serving dish. Squeeze fresh lime juice over dish and garnish with crushed peanuts.

Yield: 6 cups


Island Vegetables Stir Fry

2 c. pea pods, cut into 1/2-inch pieces
1 ½c. grated carrots
1 med. onion, chopped
1 med. red bell pepper, seeded and chopped
1 c. broccoli florets
1 c. chopped water chestnuts
2 c. water packed tofu, cut into cubes (optional)
1 ½ c. water
2 Tbsp. chicken style seasoning
½ tsp. vegetable seasoning, or to taste
1 Tbsp. canola oil
2 Tbsp. toasted sesame oil
6 c. cooked brown rice

  1. In a large saucepan, mix water with the chicken style seasoning, canola oil and vegetable seasoning. Add the chopped onion and cook until clear. Add the tofu and cook for 3-4 minutes.
  2. Add the rest of the vegetables and cook until tender but still firm, and water has cooked down. Add the rice and sprinkle with the sesame oil. Stir well and continue to cook for about 10 minutes. Serve warm.

Yield: 22 half-cup servings


Mock Crab Cakes

1 med. onion, finely diced
1 c. celery, finely chopped
1 Tbsp. olive oil
2 14-oz. packages water-packed firm tofu
2 c. cooked brown rice
2 c. fresh whole wheat bread crumbs
½ c. Vegenaise or any soy mayonnaise
¼ c. parsley, fresh or dried
1 tsp. crushed basil
1 tsp. salt
½ c. seafood seasoning mix (vegetarian)
â…“ c. crushed seaweed sheets (nori sushi sheets)
1 Tbsp. powdered kelp
1 tsp. lemon juice

CRUMB MIXTURE:
2 c. seasoned bread crumbs
2 Tbsp. paprika
Mix together in a small bowl and set aside.

  1. In a skillet, sauté onions and celery in olive oil until clear. Put in large mixing bowl and combine all the rest of the ingredients. Mix together well-until mixture will hold its shape. If too dry, add a little extra vegenaise, if too wet, add a few extra bread crumbs. Mixture should just hold together to form a patty.
  2. Gently press patties into Seafood seasoning mix and place on an oil-sprayed baking sheet. Spray tops of patties with oil spray and bake at 375ËšF degrees (190ËšC degrees) degrees oven for 30 minutes. Remove from the oven and spray with oil spray. Turn patties over gently with a spatula.
  3. Spray tops of patties with oil spray and return to oven for an additional 30 minutes or until golden and crispy. Remove from oven and place on a serving platter. Garnish with fresh parley and grape tomatoes. Serve with tartar sauce.

Yield: 24 x 3-inch “crab cakes”


Seafood Seasoning Mix

1 c. nutritional yeast flakes
2 Tbsp. onion powder
2 tsp. garlic powder
2 tsp. paprika
1 tsp. celery seed
2 tsp. turmeric
2 tsp. dried parsley
2 Tbsp. chicken style seasoning

  1. Blend all ingredients together in a blender until smooth. Let sit for 1 minute before removing lid to blender.
  2. Pour into a glass container. Can be stored on shelf for approximately 3 months.

Yield: 1 ¼ cups seasoning mix


Tartar Sauce

1 c. vegenaise
½ tsp. salt
½ c. sweet relish (made with lemon juice)
1 tsp. onion powder
1 ½ Tbsp. lemon juice
3 Tbsp. dehydrated onion
1 – 2 Tbsp. honey
 
Mix all ingredients together. Refrigerate for 1-2 hours or until cold. Add more honey if you like it sweeter, or more lemon juice if you like it a bit more tart.
 
Yield: 1 ½ cups


South Pacific Shish Kebabs

12 long shish kebab skewers
2 med. zucchini, cut into 12 slices
2 med. yellow squash, cut into 12 slices
12 small button or baby portabella mushrooms
1 small eggplant, peeled and cubed
12 pieces of pineapple, fresh or canned
24 pieces of red bell pepper
24 pieces of homemade gluten, or your favorite canned gluten, or vegetarian sausage
2 cups Teriyaki sauce

  1. On each shish kebab skewer, put 1 mushroom, 1 zucchini slice, 1 yellow squash slice, 1 red pepper slice, 1 piece of gluten, 1 square of eggplant, another piece of gluten, 1 piece of red pepper and a piece of pineapple.
  2. When finished, place all 12 shish kebabs in a casserole dish and pour the Teriyaki sauce over them. Allow to marinate for 30-60 minutes. Remove each shish kebab from the sauce and place onto a baking sheet that has been sprayed with oil spray.
  3. Place in preheated 425ËšF degree (220ËšC degrees) oven for 15-20 minutes, or until vegetables are tender and slightly browned. You may also put these on a grill to cook. Serve with brown rice, wild rice or saffron rice.

Yield: 12 shish kabobs


Pina Colada

3 c. pineapple frozen pineapple chunks
3 – 4 Tbsp. coconut milk
3 Tbsp. pure maple syrup
¼ c. white grape peach juice
1 orange slice for garnish
¼ c. grated coconut for garnish
 
Place all ingredients except orange slices and grated coconut in blender and blend until smooth. Garnish with a slice of fresh orange and sprinkle with shredded coconut. Serve right away.
 
Yield: 5 half-cup servings