Really Awesome Wonderful (R.A.W.) ....

Peanut Butter Balls

by Ann Wigmore

13 1 inch size balls

Materials

1/2 cup RAW peanut butter*

1/2 cup sunflower seed meal**

1/2 cup raisins

1/2 cup raw local honey

Tools

Large Mixing bowl

Spoons

Serving dish

Instructions

1. Mix all ingredients together 
2. Pluck out a finger full of batter and roll into balls

You could add fresh blueberries or other fruity choices that could make this a delicious meal

* On other post
** Grind them up in grinder or food processor 

RAW PB Balls with Blueberries

See original Recipe from Dr. Christopher's Herbal Recipe Website.

A Vel Vettaless cheese recipe

Cheese And Salsa

This was an amazing zesty italian flavored cheese and salsa mix that I had ever had.

Yield 2 cups fo sauce

Materials

Double batch of Cheeseless Sauce
1/2-3/4 cup of your favorite Salsa
1/4 tsp cumin powder
dash of Tarragon leaves
dash of cayenne powder (optional)
Bag of your favorite chips

Tools

Mixing bowl
Measuring spoons and cups
Mixing Spoon
Serving Bowl

Instructions

1. Mix your cheese sauce first.
2. Dump your salsa into the cheese sauce and hand mix until blended
3. Pour into your serving bowl and enjoy with chips.

 Please refrigerate if you are not planning to use it right off or for an hour or two later. You could possibly let it sit over night to allow the flavors to merge. 

Who's Monkeying around?

Oaty Chunky Monkey

One to two cups

Materials

2 Frozen bananas (overnight)

1 tbsp. Peanut butter*

1 tbsp. unsweetened carob powder

1 cup plant-based milk

¼ cup oat flour

Tools

Food Processor or Blender

Measuring Cups

Spatula

Measuring spoons

Instructions

1                   Place the frozen bananas first into the blender add your peanut butter, cocoa powder, and oat flour

2                   Pulse a few times then add your milk and bend the mixture until you have reached your desired consistency

3                   Pour into cups, add your favorite toppings

4                   Enjoy with a smile

 This comes close to being like ice cream. It is a good energy drink. This sometimes becomes my breakfast. This is about 90% non-original from Forks over Knives Cookbook. The book calls for ½ cup chopped dates, and unsweetened cocoa powder. I use carob powder and oat flour 

*I use Yokes Unsalted Dry Roasted Peanut butter in the bulk food section. It is absolutely divine. 

I don't know... I comes from a type of can...

Thermos Wheat Cereal  (Kimball's Version)

Serves one

Materials

⅓ cup wheat

⅓ cup oat groats

Boiling water

1 -3 spoonfuls of Raw honey to taste

Cinnamon to taste

1 kale leaf chopped (optional)

Tools

Teapot

16-32 oz thermos

Measuring cups

Instructions

1 Fill a stainless steel teapot with water distilled preferably, boil the water until the teapot whistles

2 While the water is heating, fill your thermos with the wheat and groats

3 When the water is ready, fill the thermos full of water, put the lid on the thermos, shake the thermos a couple of times.

4 Set it aside up to four to 12 hours (overnight)

5 open the lid, drain any remaining liquid, dump the warm cereal into a bowl

6 dump two spoonful of honey and sprinkle cinnamon to taste

6 Optional chop an entire kale leaf and mix it in, and enjoy 

This honey sweetened dish was one of my first to use since I started on this plant-based diet. It was a good money saver for those who may live on a tight budget.

 

A different Kind of Cereal for Breakfast

Sprouted Wheat Cereal

Serves 1

Materials

2 cups Sprouted Wheat Berries

1 banana

1 raisins

1-2 cups water

Tools

Blender or food processor

Measuring cups

A small or medium bowl

Instructions

1                   Soak raisins in one cup of water for one hour or until soft.

2                   Place wheat banana and water soaked raisins with water blender or processor.

3                   Blend on high until it becomes soupy

 Pour into eating bowl, top off with cinnamon and enjoy

I have also substituted wheat with 2 cups of soaked (overnight) sunflower seeds, let it blend until the whole mixture turns purple from the soaked raisins. 

Soak Sunflower Cereal 

Dr. Christopher’s Herbal Recipe 

I liked it the second time than the first...

Polenta Base (from Forks Over Knives Cookbook)

Yields up to 5 cups

Materials

5 cups water

1 ½ cup polenta or coarse corn meal

¾ tsp. salt or to taste

Tools

Stainless steel pot

Measuring cups and spoons

Spatula

Glass pan or stainless steel

Instructions

1       Bring the water to a boil. Add your corn meal stir as you do until the mixture thickens or becomes creamy.

2       Add salt and your seasonings  

3       pour the polenta into a pan and let it sit in the refrigerator up to one hour

I dreaded eating polenta out in Uruguay (2006-08). But I held my breath and decided to try this recipe to see my taste buds really have changed. Amazingly they have and I have enjoyed this recipe.

Polenta Base with Shredded Carrots

A Sauce of a Sweeter Name

Apple Sauce

Yields up to 1 quart

Materials

Abt. 2 pounds of apples of choice

1 cup water

Tools

Stainless steel pot

Measuring cups

Applesauce strainer or masher (whatever you may call it)

Serving Spoon with holes

Clean Quart Jar

Instructions

1                   Cut and core your apples, or peel your apples if so desired

2                   Place them into a pot and turn the heat to medium. And cover the pot with the lid.

3                   Check the apples until tender or soft.

4                   Scoop the apples into a bowl or applesaucer and mash until apples are mashed and perfect.

5                   Pour into a quart jar and refrigerate.

You can add honey and other seasonings to this but I have excluded this for other recipes that call for unsweetened applesauce. I used honey crisps and that was sweet enough.

Stoking Up

 pg 268

The Applesaucer

Look at that goodness

Juice!!

Carrot Juice

Yields up to one gallon

Materials

25 lb. bag of Juicing Carrots

Tools

Your favorite Juicer Machine, or high-speed centrifugal juicer

Large bowl

A clean quart jars or a glass gallon container

Funnel optional

Instructions

1 Turn on the machine. Insert the carrots into the juicer until the bowl is filled.

2 Empty juice into quart jars or gallon jug.

Ready to serve or enjoy later. 

The Bread of Life

Flourless Sprouted Whole Wheat Bread

Veganbaking.net

 Creator: Mattie

Abridge by Kimball

Yields One loaf 

Matrials

3 ¼ cup (fresh) Wheat Berries

1 ½ teaspoons salt

2 ¼ teaspoon, or one ¼ ounce package active dry yeast

Tools

Food Processor, A good one

Spatula

Clean bowl

Air Tight container

Bread Pan, glass or stainless steel

Good Working hands

Lots of Patience

 Instructions

Step 1

    Add about half (or the whole amount) of the wheat berries to a food processor and sprinkle half the salt over. Process until the mixture comes together into a ball, which should take a minute or so. Stop the food processor and use a spatula to work around the perimeter of the food processor and push mixture back down the to the blades. Process again until the mixture gets too thick to mix any further and the blades just spin underneath, or about a minute. Transfer the wheat berry puree to a clean counter.

Processing the Sprouted Wheat

The Pureed Wheat

Step2

    Pack into a tight ball and place it into a air tight container for 1-2 days.

Step 3

    Transfer the dough onto a clean “kneading” surface, sprinkle dry yeast over it and knead for no less than 20 minutes. This should ‘squeeze out the gluten out of the kernels. Should be able to see long dough strands, and the dough will gradually become slightly sticky to the touch.

I love making dough ($?).

Step 4

     Form the dough into a lightly oiled loaf pan, cover it with a plastic bag, and let it sit for another 1 ½ to 3 hours.

 

Loafing in the Pan

Is it ready yet?

Step 5    Baking

    Preheat oven 45 minutes putting the bread in at 350. Bake for 60-65 minutes. Remove from pan and let complete cool.

Enjoy with cheese and whatever!!! 

        

Say Cheese!

Cheezy Cheese

Matreials

1/2 cup nutritional yeast flakes

2 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp salt

1/8 tsp garlic powder

2 tsp onion powder

2-4 Tbsp water ( start with 2 and add more a little at a time if sauce is too thick)

Tools

Small Mixing bowl or 2 cup Ziploc container

Mixing Spoon

Measuring Spoons and Cups

Instructions

1                    Put all the dry ingredients in first and mix

2                    Add the apple cider vinegar and olive oil and mix

3                    Add the water by degrees until the desired texture is reached.

Serve and enjoy as a veggie dip or top bake potatoes with this sauce. The possibilities are endless.

Here is something that I used the cheese for recently:

Mushroom Bake Potato With Cheese 

Something to Make Things Stick

Flax seed Emulsifier

Tools

¼ cup Flax Seed

¾ cup Water

Materials

Food Processor or Blender

Measuring spoons

Spatula

Small Storage container

Instructions

1    Place seeds and water in processor.

2    Blend until the water becomes thick

3     Place in storage container and store it in the refrigerator

It will keep up for about two weeks.

2 tbsp. = 1 egg

It is a good egg replacer for Vegetarians, Rawtarians, Vegans and whoever may like it.

I have used this with the Nut-Raisin Power Ball Recipe because it helped bring the whole mixture together just by adding 1 Tbsp. into the recipe.