Health Immersion Post #7:Recipes!
by columbus, October 22, 2009 | Permalink
As promised, here are some of the recipes that we enjoyed while here!
Almond Milk
1 part whole raw almonds
3 parts water
In a high speed blender, blend all ingredients until smooth. Pour mixture into a nut milk bag or cheese cloth over a pitcher or bowl. Squeeze out liquid. Adjust proportions of almonds and water to create the desired texture. (The nut pulp can be dehydrated and ground into nut flour for future use).
Bechamel (Basic White Sauce)
4 cups raw cashews, soaked or soft tofu
2.5 cups onions, sweated
6 cloves garlic, minced
3 soy or hemp milk
3 cups vegetable stock or fresh celery juice
½ bottle dry white wine
2 tablespoons white miso paste
4 tablespoons nutritional yeast
Salt, pinch, optional
White Pepper to taste
Ground Nutmeg to taste
Coconut water or vegetable stock or water
Sweat the onions with garlic in coconut water in a medium saucepan. In a high speed blender, blend cashews, soy milk and vegetable stock. Add blended mixture to sauce pan. Bring to a brisk simmer and reduce. Season with salt and pepper as necessary. Sauce can be frozen for future use.
Alfredo & Pasta
1 shallot, minced
¼ cup Coconut Water
1 cup Bechamel Sauce
1 Tablespoon Basil, chopped
1 cup whole pasta, cooked
Sweat the shallot in coconut water. Add béchamel sauce (recipe above) and pasta to heat thoroughly. Add basil and stir. Serve immediately. Variation: add any pre-cooked veggies like asparagus, sundried potatoes or peas when you add pasta.
Tofu Ricotta Manicotti
1 block extra firm tofu
1.5 Tablespoons Tahini
2 cloves garlic, minced
3 tablespoons nutritional yeast
½ tablespoon white miso paste
Squeeze of a lemon
Sea salt, pinch (optional)
Cracked Black Pepper
2 tablespoon shallots or chives, minced
2 tablespoons parsley, minced
1 cup steamed spinach, chopped
4 sheets lasagna pasta, cooked
Preheat oven to 325 degrees. In a small mixing bowl, crumble tofu and hand mix in the remaining ingredients (except pasta) until thoroughly combined. Fill each pasta sheet with ¼ of the ricotta mixture and place on parchment paper on a baking sheet. Bake for 10 minutes or until thoroughly heated. Top with marinara (recipe below).
No Oil Marinara
1 cup white onion, diced
4 cloves garlic, minced
1 serrano chile or ½ tablespoon chile flakes
1 cup vegetable stock or coconut water or water
6 cups roma tomatoes, diced
2 tablespoons tomato paste or blended sundried tomatoes
2 tablespoons balsamic vinegar
1.5 tablespoon maple syrup or date sugar or raisin paste or currant paste
3 tablespoons fresh basil, chiffonade
2 tablespoons oregano, minced
Pinch of Sea salt, optional
Black Pepper to taste
In a large sauté pan, steam “fry” the onion and chile in vegetable stock for 4 minutes or until the onions are transluscent. Add garlic and “fry” for 1 minute longer. Add tomatoes and cook on low-medium heat for 8-10 minutes, tossing occasionally. Add tomato paste, balsamic, maple syrup, fresh herbs, salt and pepper. Stir. Remove from heat and serve.
Wild Mushroom Gravy
¼ cup coconut water or vegetable stock or water
3-6 cloves garlic, minced
1 large white onion, diced
1.5 cups wild mushrooms (such as beech or trumpet), chopped
¼ cup low sodium soy sauce
3 cups vegetable stock or fresh celery juice
¼ cup merlot or marsala wine
½ cup spelt flour
¼ cup nutritional yeast
3 sprigs rosemary, minced
2 tablespoons thyme, minced
¼ teaspoon ground black pepper
Pinch of salt, optional
In a small stock pot, steam “fry” onion on medium heat in the coconut water for 3 minutes or until transluscent. Add garlic and “fry” for an additional minute. Add mushrooms and fresh herbs. “Fry” for 3 minutes. Add red wine. Simmer for 3 minutes. Add vegetable stock and stir. Bring to a simmer. In a separate bowl, combine flour, nutritional yeast and soy sauce to make a slurry. Slowly add to the pot while stirring. Bring the gravy to a boil, stirring constantly. Add pepper to taste. If the gravy is too thin for your taste, add in and stir one tablespoon at a time of flour or cornstarch until you reach your desired thickness. Use a wire whisk to eliminate any lumps. Serve and enjoy!
Seitan
Wet Ingredients
¼ cup low sodium soy sauce
2.5 cups mushroom or vegetable stock or fresh celery juice
2.5 Tablespoons maple syrup or date sugar
½ cup Marsala wine
1 tablespoon Vegetarian Worcestershire Sauce
6 tablespoons ketchup or tomato paste
Dry Ingredients
½ teaspoon chipotle powder
1.5 tablespoon onion powder
1 tablespoon garlic powder
2 cups vital wheat gluten
¼ cup nutritional yeast
Preheat oven to 375 degrees. In a bowl, whisk together all wet ingredients until well blended. Set aside. In a large bowl, combine all dry ingredients. Add half of the wet mixture into the bowl with the dry ingredients. Hand knead for 3 minutes or until the ingredients are mixed thoroughly and have created an elastic-textured dough. Stretch dough so that it is 1.5 – 2” thick. Place into a baking pan. Pour remaining liquid into pan. Bake for 40 minutes, turning the loaf after 20 minutes. Allow loaf to sit at room temperature and become firm before use. Shred, grind or mince for recipes. You can adjust the softness of the seitan by adding or removing liquid (more liquid = softer seitan, less liquid = firmer seitan).
Sweet Apple, Sage & Fennel “Sausages”
1 ½ cup vegetable stock
3 tablespoons marsala wine
2 tablespoons tomato paste
2 cups vital wheat gluten
¼ cup nutritional yeast
2 tablespoons date sugar or raisin paste or currant paste
¼ cup dried apples, finely diced
½ tablespoons garlic powder
1 ½ tablespoon onion powder
1 teaspoon chipotle powder
1 ½ tablespoon fennel seeds, toasted
½ tablespoon oregano, minced
1 tablespoon sage, minced
2 tablespoons chives, minced
Whisk together wet stock, wine and tomato paste. In a separate bowl, mix dry ingredients. Hand mix wet and dry batches. Knead for 3 minutes until all is mixed thoroughly and the dough has an elastic texture. Cut dough into 6 pieces. Roll each piece in parchment paper to a typical sausage length and size. Roll in cheese cloth and tie one end with cooking twine. Hold the untied end and twist until the “sausage” is fairly tight, secure with cooking twine. Cut excessive cheese cloth off each end. Steam for 40 minutes. Once cooled, remove from cloth and parchment. Sear or grill to reheat. Enjoy!
Categories: Healthy Eating, Recipes
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