FNB Recipes |
Favourite Smoothie |
one ripe banana (room temperature) 1 cup frozen strawberries 1/2 cup frozen blueberries 1 or 2 tbsp. frozen orange juice concentrate 1 cup fortefied soy milk *blend together till smooth. if its too thick, add more soy milk. should be thick and creamy. |
If you have a vegan recipe you would like to send, email it to me and i'll put it up and credit it to you! |
Garden Vegetable Soup Ingredients: 2 medium potatoes well washed, chunked, and unpeeled 2-3 chopped carrots 1 stalk broccoli 1/2 head calliflower 1 very large yellow or white onion 2 cups mushrooms or eggplant 2 tbsp. canola oil 6 cups water or vegetable stock 4-6 large tomatoes or 1 28 oz. can whole tomatoes 3-4 stalks celery 1 small zucchini 1-2 tbsp. Bragg's Liquid Aminos 2-3 tsp. vegetable broth powder 2-3 tsp. dried parsley 1-2 tsp. sea salt 1/2 tsp. oregano 1/2 tsp. basil 1/2 tsp. sea kelp 1-2 tsp. raw sugar pinch cayenne Directions: 1) Steam potatoes, carrots, broccoli, and califlower for 6-8 minutes. 2) Add canola oil, onions, and mushroom to large soup pot. Saute till onions are transparent. 3) Add steamed vegetables, water or broth, and other vegetables to onion/mushroom mix. Simmer for 30 minutes. 4) Add Bragg's, vegetable broth powder, and seasonings to soup. Simmer an additional 10 minutes and serve. ___________________________________________________________ Kreem of Celery Soup Celery 1 1/2 cups diced celery 1/3 cup chopped onion 1/4 tsp. minced garlic 1 cup salted boiling water * Simmer together for about 12 minutes. Then drain. Sauce 1 tbsp. margarine 1 tbsp. u/b white flour 1/4 tsp. sea salt 1 cup milk substitute *Whisk together, and simmer on low heat for about 5 minutes. broth 1/4 cup chopped onion 2 1/4 tsp. soy sauce 1/2 tsp. salt 1/2 tsp. poultry seasoning 2 tbsp. + 2 tsp. nutritional yeast 1 tsp. corn oil 2 cups water *Simmer for about 5 minutes. *Add all components, heat together, serve. ________________________________________________________________ UnChicken, Vegetable, and Wild Rice Soup Ingredients: 1 small/med. yellow onion 1 cup Celery 1 cup Carrots pinch Cayenne Pepper 3/4 - 1 cup Nutritional Yeast Canola Oil 2 tsp. Sea Salt 2 1/2 tsp. Poultry Seasoning 1/4 tsp. Sage 1/4 cup Wild Rice 1 cup Long Grain Brown Rice 8 cups Spring Water 1 pkg. Baked tofu Directions: 1) Dice onion. In a soup pot with a tightly fitting lid, add onions, Canola Oil, spring water, nutritional yeast, sea salt, and 2 tsp. poultry seasoning. Stir until well mixed. Bring to a boil, reduce heat and simmer for 10 minutes. 2) While broth base is simmering, rinse and sort rice, slice celery, and slice carrots into thin disks. 3) Return broth to a boil and drop in brown rice and wild rice slowly. Cover pot, reduce heat and simmer 40-45 minutes. 4) Add sage, diced tofu, and chopped vegetables to rice and broth. Stir well. Simmer till carrots and celery are desired texture. 5) Just before serving add a pinch of Cayenne and stir well. __________________________________________________________________________ Creamy Onion Soup Ingredients 2 3/4 cups chopped onion 1 1/2 tsp. Minced garlic 1 tsp. Vegan margarine 1 cup chopped potato 2 cups milk substitute 1 bay leaf 1/4 tsp sea salt 1/4 tsp cayenne pepper Combine separately and simmer for 5 minutes first: 1 tbsp. Tamari 1/2 tsp. Kitchen bouquet 1/2 tbsp. Nutritional yeast 1/8 cup chopped onion 1 pinch rubbed sage 1/2 tsp. Corn oil 1 cup water *Then combine everything. Cook for 20 minutes, remove bay leaf. Cool a bit. Run through a blender. _______________________________________ Lentil and Brown Rice Soup 2/3 cup chopped onion 1 1/2 tsp. sea salt 1 1/2 tsp. poultry seasoning 6 tbsp. + 7 1/2 tsp. nutritional yeast 3 tsp. corn oil 6 cups water *Bring to boil then simmer for five minutes or so. Then add: 3 cups water 2 large carrots chopped into 1/4 x 1inch sections 1-1 1/2 cup (washed) long grain brown rice (basmati is the best) 1- 1 1/2 cup (washed) lentils (i like to use both red and green) 35 oz. can tomatoes (whole & w/out skins)--just dump the whole can in, juice and all 1 large or 2 small stalks of celery, chopped 1/3 cup chopped onion 1 tbsp. crushed garlic (3 cloves about) 1 tsp. salt 1/2-1 tsp. oregano 1/2-1 tsp. basil 1/2-1 tsp. thyme 1 large bay leaf *Cook for 45 minutes or so (until the rice and lentils are done) stiring occasionally. Then add: 1/2 cup parsley a couple of dashes freshly ground black pepper ______________________________________________________________________________ "CHICKEN" AND RICE STEW INGREDIENTS LIST: onion, celery, carrot, fresh mushrooms, brown rice (raw), white rice (cooked), corn oil, nutritional yeast flakes, poultry seasoning, water, sea salt, fresh garlic, black pepper-------------- *in a large pot add: 1/2 large white onion--chopped/diced 1 tsp. sea salt 1 tsp. poultry seasoning 4 tbsp. & 5 tsp. nutritional yeast flakes 2 tsp. corn oil 4 cups water *simmer on med/high heat. (bring to a boil and then turn down a bit) *take 4 or 5 cloves of garlic and press them into the broth. *next add 3/4 cup of raw long grain brown rice to the pot and put the lid on. *let that simmer together while you chopped an (almost whole) bunch of celery--not one stalk but all of them-- leaves and all. Then add celery to the pot. *add the carrot, peeled and chopped into 1x1/4" segments and disks. *take a 16 oz. package of fresh mushrooms, chop and add along with 1/4 tsp. (or less) black pepper. *next add: 2 cups of water 1tsp. sea salt 1/2 tsp. poultry seasoning 2 tbsp. & 2 1/2 tsp. nutritional yeast flakes 1 tsp. corn oil *stir the soup well. *let it cook covered for 25-30 minutes. take care to stir it often and make sure it doesn't get too hot. *add 1-1 1/2 cups cooked white rice to the stew and mix well. let the stew cook 5-10 minutes longer and then turn off the heat. (About an hour or hour and a half after I made this the rice had absorbed most of the liquid and i had to add some water to it for a second helping.) ___________________________________________________________________ Vegan Broccoli and Cheese Soup INGREDIENTS: Broccoli: 1 bunch broccoli, medium yellow onion, corn oil, unbleached white flour, sea salt, cayenne yeast cheese: nutritional yeast, unbleached white flour, garlic powder, sea salt, vegan margarine, yellow mustard cream of unchicken broth (soymilk, water, nutritional yeast, onion, sea salt, poultry seasoning) *this is really much easier than it may look. DIRECTIONS: 1) Combine 1 cup soymilk, 1 cup water, 2 tbsp. + 2 1/2 tsp. nutritional yeast, 1/4 cup onion, 1 tsp. canola oil, 1/2 tsp. sea salt, 1/2 tsp. poultry seasoning in a medium sauce pan. Bring to a boil, then reduce heat and simmer 5 minutes. 2) While broth simmers, rinse broccoli and chop off stems. 3) Add broccoli tops to broth and simmer until broccoli is tender. 4) While broccoli simmers make yeast cheese by mixing together 1/2 cup u/b white flour, 1/2 cup nutritional yeast, 1 tsp. sea salt, and 1/2 tsp. garlic powder in a small-medium sauce pan. Whisk in 2 cups water to dry mixture. Cook over medium heat, whisking constantly, until it thickens and bubbles (this takes a while!). Then cook 30 seconds more. Remove from heat and stir in 1/2 tsp. mustard, and 1 tbsp. margarine. 5) Put 1/2 broccoli and broth and 1/2 yeast cheese in a blender and blend. Add that to a large soup pot. Then add other 1/2 of ingredients to blender, but do not remove from the blender. 6) In a frying pan or skillet heat 1 tbsp. corn oil and add rest of onion (chopped). Sauté until transparent. Then add 1/3 cup u/b white flour. Stir until blended. 7) Add onion/flour mixture to broccoli and cheese mixture in the blender and blend well. Then add contents of the blender to the soup pot and stir all ingredients together well. 8) If ingredients have cooled, warm back up on low-medium/low heat. If they are still warm/hot, skip this step. 9) Just before serving add a pinch of cayenne to soup pot and stir well. |
essential vegan recipes--you know, basics! cheeses pizza cheese 2 cups water 2 1/4 tsp. lemon juice 1/3 cup nutritional yeast 1/3 cup rolled oats 1/4 cup arrowroot powder (or cornstarch) 1/4 tsp. garlic powder 1/4 tsp. Italian herb seasoning (can substitute with equal parts basil and oregano) 1 1/2 tsp. onion powder 3 tbsp. tahini 1 1/2 tsp. sea salt put everything in a blender and blend for 1 minute. pour into a saucepan and heat, stirring constantly. mixture will begin to bubble and thicken. stir for one more minute, then reduce from heat. *cheese can be poured over pizza and baked, or used as dipping sauce, or whatever else. you can also freeze it, then quickly grate it over foods. cheese dip 1/2 cup nutritional yeast 1/2 cup unbleached white flour 1 tsp. sea salt 1/2 tsp. garlic powder 2 cups water 1 tbsp. vegan margarine 1/2 tsp. prepared mustard 1/2 - 1 cup medium (tomato based) salsa sift the dry ingredients together. whisk in the water. cook mixture over medium heat while whisking until it thickens and bubbles. cook 30 seconds more and remove from heat. whip in the margarine and mustard. stir in salsa to taste. *this thickens when it cools and thins when heated. it keeps for 4-5 days. tofu ricotta cheese 3 cups firm tofu (pressed to remove excess moisture) 1/4 cup lemon juice 2 tsp. unrefined sugar 1 tsp. sea salt 1/8 cup olive or other veg. oil 2 tsp. basil 1 tsp. garlic powder 1/8 tsp. white pepper mix ingredients in a food processor. should still be chunky. can adjust seasonings to taste. parmesan cheese 1 cup sesame seeds 1/4 cup lemon juice 1 1/4 cup nutritional yeast 2 tspl. garlic powder 1 tbsp. onion powder 3 tbsp. Schilling's Vegetable Supreme Seasoning mix all together. sprinkle on a cookie sheet. cover with a piece of waxed paper. roll out thin. remove the waxed paper. put in a 200 degree oven for 2 hours. grind fine and store in a covered container in a cool place. *keeps for about a month. broths chicken broth 1/4 cup diced onion 1/2 tsp. sea salt 1/2 tsp. poultry seasoning (thyme, sage, marjoram, rosemary, black pepper, nutmeg) 2 tbsp. + 2 1/2 tsp. nutritional yeast 1 tsp. veg. oil 2 cups water combine and simmer for 5 minutes. beef broth 2 tbsp. tamari 1 tsp. Kitchen Bouquet (flavourful browning sauce) 1 tbsp. nuitritional yeast 1/4 cup diced onion 1/8 tsp. rubbed sage 1 tsp. veg oil 2 cups water combine and simmer for 5 minutes. fish broth 2 cups water 1 1/2 tsp. sea salt 1 tsp. veg. oil 1/8 tsp. powdered kelp dash tamari combine and simmer for 5 minutes. turkey broth (perfect for thanksgiving vegan style!) 2 tbsp. tamari 1 tsp. Kitchen Bouquet 1/8 tsp. rubbed sage 1/2 cup diced onion 1/2 tsp. sea salt 1/2 tsp. poultry seasoning 3 tbsp. + 2 tsp. nutritional yeast 1 tsp. veg. oil 2 cups water combine and simmer for 5 minutes. gravies and biscuits breakfast gravy 3 cups soy milk (not vanilla flavoured. westsoy plain plus works well.) OR 1 1/2 cups water + 1 1/2 cups soy milk 6 tablespoons flour salt and pepper, to taste (about 1/2 tsp. of each) 8 ounces vegan sausage combine liquid, flour, salt and pepper in a jar. shake, covered, until flour is dissolved. pour into a skillet. simmer for 15 minutes, stirring constantly. brown vegan sausage with vegan margaine in separate skillet, stirring until crumbly; drain. add to gravy, stirring occasionally. *instead of soy milk and water combination, try part soy cream (such as silk soy cream) and regular soy milk. experiment with other milk substitutes too. dinner gravy 2 cups sliced mushrooms 1 tbsp. crushed garlic 1 tbsp. veg. oil 1/4 cup unbleached white flour 4 cups vegan turkey or vegan beef broth (above) saute the mushrooms and garlic in the oil. blend in the flour. when it begins to brown, slowly add the broth--stirring in a bit at a time and taking care to blend well. cook for 15 minutes. biscuits 4 cups unbleached white flour 2 tbsp. baking powder 1 tsp. sea salt 1 cup veg. oil 1 1/2 cups water sift the dry ingredients together. cut in the oil untli all is like coarse crumbs. make a depression in the mass and add water all at once. stir quickly with a fork just until the dough floolows the fork around the bowl. do not over mix. the dough should be soft. turn out on a lightly floured surface. knead gently 10 to 12 strokes. roll or pat the dough into 1/2 inch thickness. dip a cutter in flour and cut the dough straight down (do not turn). bake on an ungreased baking sheet at 450 degrees for 12-15 minutes. speacialty breads corn bread 2 cups cornmeal 2 cups unbleached white flour 5 tsp. baking powder 1 1/2 tsp. sea salt 1/3 cup nutritional yeast 2 tbsp. unrefined sugar 1/4 cup diced onions 1/4 cup diced green peppers 1 1/2 tbsp. chopped fresh cilantro 1 small de-seeded and minced jalepeno pepper 2 cups water 3/4 cup soymilk 1/3 cup corn oil mix all dry ingredients, then add the rest of the ingrediens and mix. pour into lightly oiled/greased well seasoned iron skillet. dip a rubber spatula in oil and then dip into center (prevents cracking). bake at 425 degrees for abour 45 minutes or until top is browned. *10 minutes or so before its finished baking, remove from oven and rub olive oil or vegan margarine over top for a nice golden color. return to oven to finish baking. breadsticks 2 tbsp. active dry yeast 1 cup warm water 1 tsp. unrefined sugar 1/4 cup veg. oil 3 cups unbleached white flour 1/2 tsp. garlic powder 1 1/2 tsp. sea salt 1/4 cup nutritional yeast 1/2 cup finely minced onion mix the yeast, water, and sugar. let stand in a warm place for 10-15 minutes until risen and foamy. whisk in the oil. in another bowl sift together the flour, garlic powder, salt, and nutritional yeast, and mix well. add this, in small amounts at a time, with a whisk, to the yeast mixture, alternating with the onion. continue to mix it with a spoon till it is just smooth. knead for a whil, just until you get a nice soft ball. roll it out to about 1/4 inch thickness, and cut into strips. placke on a lightly oild baking sheet, and with space between. let it stand in a warm place and rise. bakin in a 400 degree oven for 10-15 minutes (flip 1/2 way through). they should be golden brown when finished. desserts lemon delight 1/2 cup vegan margarine (spectrum spread (green one) works best) 3/4 cup unrefined sugar 1 lemon, juice and rind, grated 1 egg substitute mixture: 2 tbsp. unbleached white flour 1 1/2 tsp. veg. oil 1/2 tsp. baking powder 2 tbsp. water combine thoroughly. use right away 1 cup unbleached white flour 1 1/2 tsp. baking powder preheat oven to 350. oil and flour square cake pan. heat margarine and 1/2 cup of sugar over low heat until margarine is melted. take off heat and stir in the lemon rind. beat the egg sub. mixture into the sugar mixture. fold in the flour and baking powder and turn the mixture into the pan. bake until it is just firm to the touch (about 30 minutes). warm the lemon juice and 1/4 cup of sugar and mix together. prick the cake all over with a fork or toothpick and spoon the lemon syrup over all of it evenly. cool and serve. *this needs no frosting vanilla raspberry cake 3 1/2 cups unbleached white flour 2 cups unrefined sugar 1 tsp. sea salt 2 tsp. baking soda 2 tbsp. white or apple cider vinegar 4 tsp. vanilla 2 cups water 3/4 cup veg. oil 1 1/2 cups fresh raspberries or raspberry pie filling preheat oven to 350. oil and flour two 8" round cake pans. sift the dry ingredients together. add the wet ingredients, just mix and then fold in raspberries. bake at 350 degrees for about 50 minutes (or until a toothpick inserted into center comes out clean). |