Free Recipes

I became a vegetarian in 1965. During this period, I found out that I was allergic to dairy and wheat-based foods, which made it very difficult to eat, as these were 2 of my favorite foods. A substantial number of vegetarian cookbook recipes contained cheese, dairy, and wheat-based ingredients. Because of this, over the years, I developed and collected non-dairy and wheat-free vegetarian recipes which were both health-promoting and good-tasting.

BASIC NUT BUTTER for 4

Walnuts, cashews, pecans, pistachios, or virtually any of the nuts make a delicious and rich nut butter.

·Use 1 cup of nuts to serve 4. Simply run nuts through the Champion or Green Power, using the homogenizer blank in place. Go slowly, and expect to push hard. No added oil is necessary.

CELERY NUT BUTTER for 4

1 cup cashews

2 stalks celery

·Run cashews and celery through Champion or Green Power with homogenizer in place.

·Season to taste.

·You may dilute slightly with lemon, lime, or orange juice and mix by hand to make a spread.

BASIC TOMATO-NUT BUTTER DRESSING for 2

4 TBS. nut butter of choice

1 large tomato or 5 - 7 cherry tomatoes

·Blend tomato in blender at low speed.

·Add nut butter, and continue to blend until mixture is smooth and desired consistency.

TAHINI SPREAD for 3

1 cup sesame seeds

1/4 cup water

1/4 cups lemon juice

1/2 orange, juiced

·Using a seed grinder, reduce the sesame seeds to a fine powder.

·Add water, lemon juice, and the orange juice in small amounts to the sesame powder until it does reach the desired consistency.

HYGIENIC HUMUS for 4

1 cup garbanzo beans, cooked

1/2 cup tahini from above recipe

1 cup chopped parsley

1 lemon, juiced

True Transition seasonings to taste

·Blend all ingredients in food processor until desired consistency.

BASIC ACID-NUT DRESSING

1/2 cup acid fruit juice of choice

1/2 cup nuts of choice

·Liquefy juice and nuts.

·VARIATIONS are endless: for a tart taste, add lemon or lime juice; for a sweet taste, add orange or pineapple; or use seasonings. EGGPLANT PATÉ for 4

1 large eggplant

1/2 cup raw tahini

1/2 cup chopped parsley

Juice of 1 lemon

True Transition Seasonings to taste

·Bake 20 - 25 minutes the whole eggplant in preheated oven at 425 degrees.

·Cool the eggplant, remove the skin, blend eggplant with lemon juice and parsley until smooth.

·Add seasonings to taste.

GREEN STRING BEAN PATE´ for 4

2 cups chopped green beans

1/4 cup chopped nuts (Walnuts or cashews are good.)

2 TBS. lemon juice

1 TBS. water or veggie juice

1 cup minced onion

Veggie Volt to taste

·Steam onions and green string beans in veggie broth or water.

·Blend all ingredients until desired consistency is reached.

·Shape into a mold. Refrigerate.

STUFFED TOMATOES for 2

1 stalk celery, chopped

1/4 cup lemon juice

2 large, ripe tomatoes

1 small avocado, mashed

Veggie Volt to taste

·Slice the top off the tomato, about 1/4 of the way down from top.

·Scoop out pulp, and save juice.

·Mix avocado with pulp, lemon and tomato juice, Veggie Volt.

·Stuff the mix into the topped tomato. Serve on a bed of lettuce.

A Bookful of GetWell StayWell, Great Gift Recipes! Page23