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					  Vegan Menu from Wildwood - May God richly bless you -

                                                                     Flaky Wheat-Oat Pie Crust
One large butternut squash peeled and cut into thin slices            1/3 cup light olive oil         1 cup whole wheat pastry flour
Steam lightly until it begins to soften about 10 min.                  ½ cup water                    1 cup oat flour
                                                                      1 Tbs. liquid lecithin          1 tsp. sea salt

Place into baking dish then cover with the following sauce             In a bowl beat well first three ingredients with a fork. In
                                                                     another bowl stir together flour and salt. Add liquid ingredients
  Basic Cream Sauce.                                                 to dry, stirring just enough until dough is formed. Do not over
  1 C raw cashew nuts            1 tsp sea salt or more taste        mix because crust will be tough. Then press dough together
  2 C water                      1T Nutrional yeast flakes           with hands to form balls. This dough is very good for empanada,
  2 tsp onion powder             1/2 tsp garlic powder               pie crust, quiche, ect.
  2 T cornstarch                 1 T Chicken-Like seasoning          Roll out between 2 sheets of plastic wrap or wax paper and place
                                                                     dough into shallow Quiche pan or pie plates. The Quiche
Blend all ingredients well at least 2 minutes on high speed until    mixture should be 1-1 ½ inches thick to bake evenly.
smooth. Then add 1 ½ cups more water and mix well                    Bake at 350 for 45 min. till light brown.
Then pour over the butternut squash and bake 45 minutes at 350.
Until golden brown on top.
                                                                     NO OIL GRANOLA

CASHEW CHEESE SAUCE                                                  Mix well in a large bowl and set aside
                                                                     7 cups large oat flakes           1 cup sliced raw almonds
 1 cup raw cashew nuts           2 cup water                         1 cup quick oats
 ¼ cup canned pimentos           2 tsp onion powder                  1 cup unsweetened shredded coconut
 1/3 tsp garlic powder           1 ½ tsp salt
 6 T nutritional flake yeast     1T lemon juice                      Blend in a blender till creamy
 pinch of dill (optional)                                            ¾ cup raw sunflower seeds         ½ cup honey or maple syrup
                                                                     1 cup water                       2 tsp. vanilla
 Blend smooth about 2 minutes.                                       1 tsp. salt

This can then be brought to a boil on low heat, stirring until       Pour the liquid over the dry ingredients.
thick to use for topping on potatoes, broccoli, yellow squash,       Mix well with hands and spread evenly on a nonstick baking
burritos, bread, crackers etc. Or it can be poured as topping on     sheet. Bake at 170 for over night. (We put granola in the oven in
pizza, spaghetti, lasagna, scalloped potatoes before baking.         the evening and take it out in the morning) Or you can also bake
                                                                     at 25o for 2 hours and it needs to be stirred every 30 min.

TOFU CORN QUICHE               (6-8 servings)                        MAPLE-PECAN WAFFLES

Prepare your Quiche crust.                                           Preheat waffle iron and spray with nonstick spray.
                                                                     Blend in blender till creamy:
In a large skillet                                                     ½ cup water                         1 tsp. vanilla
   1 medium onion and 1 large garlic clove chopped                     ½ tsp. salt                        1 T. maple syrup
   Sauté in olive oil or water till onion soft then add 2 C frozen     2 T pecan meal                      2 T. quick oats
     corn , 1 tsp. sea salt and 1 tsp. dill.                           Add:
   Simmer together till corn is unthawed                               2 cups water
   then divide into 2 baked Quiche shells and sprinkle with            1 ¾ cups quick oats
     Tofu cottage cheese                                               3 T. oat bran, rice bran or wheat germ
  1 large block firm Tofu        1- 1 ½ tsp. sea salt
  4 T nutritional yeast          1 tsp. onion powder                   Let stand 5 min. Bake 10-12 min. Serve with topping of
  1 tsp garlic powder            2 T Lemon juice                     choice
  1 tsp. parsley              ¼ container of Tofutti sour cream
  Crumble and mix together ( this can be made ahead of time          TENDER AND LIGHT WAFFLE
     and kept on hand for cottage cheese)                                From 7 secrets cook book.

Then cover with the basic cream sauce. And bake at 350 for

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ALMOND CREAM                                                        COUNTRY STYLE GRAVY               (quick and easy)

½ cup blanched raw almonds      2/3 cup water                       2 cups water                1/2 cup raw cashews
1 tsp. honey                    ¼ tsp. vanilla                      1 T onion powder           1/4 tsp garlic powder
¼ tsp. salt                     1 tsp. maple syrup                  3 T.Soy sauce or Bragg aminos 1T Yeast flakes
                                                                    1T Corn starch
Blend till creamy and store in refrigerator
Serve on bread, pies, waffles and desserts.                         Blend all ingredients on high for 2-3 min until creamy.
                                                                    Place in medium sauce pan and Stirring until thick, Stirring
OAT BURGERS/UN-SAUSAGES (serves 10-15)                              constantly.
           (omit parsley if you are making unsausages)              Then pour into blender and blend mixture till smooth.
                                                                    It is ready to serve on potatoes, patties, roast or bread.
Water 4 cups                       Sage 1 ½ tsp
Regular Oats 2 cups               Italian Seasoning ½ tsp.
Quick Oats 2 cups                   Onion powder 1 T.               MILLET OR RICE MILK
Soy sauce or Braggs Aminos 1/3 cup Garlic powder 1 T.
Olive oil ¼ cup                     Pecan meal 1 ¼ cup              ¼ cup raw cashews or blanched almonds (rinsed in hot water)
Flake yeast ¼ cup                   Basil 1 ½ tsp.                  ½ cup cooked millet or brown rice
Honey 1 1/2 Tablespoon              Fresh Parsley ¼ cup             ¼ tsp. salt and ¾ cup water
                                                                    1 scant tablespoon honey
In a large bowl mix the oats with pecan meal
Mince the parsley and mix into oats .                               Blend in blender till creamy, about 1 minute
In a large pot place the water and remaining ingredients and        Then add 3 ¼ cups water. Mix well and refrigerate. Shake
bring to boil.                                                      before serving.
When water boils, dump the oats onto the water in the bowl and
mix well for a minute. Cover the pot and let it sit for a while     RASPBERRY-TOFU “YOGURT’
until it cools down little bit.
Use a #10 ice cream scoop and a burger press to form the            Blend well:
burgers or may be shaped by hand.                                   1/3 cup raw cashews 1 cup frozen Raspberries, thaw and drain
For sausages use a melon ball scoop then press flat.                ½ cup strawberry juice         1/8 tsp. salt
Place them on an oiled cookie sheet and bake at 350 F for 15        (drained From strawberries)        1 T lemon juice
min. on one side then flip over and bake another 15 min. on the     5 T honey              1 12.3 oz. package Mori-Nu firm Tofu
other side. ( for unsausages bake it less like 10 min each side.)   1 tsp. vanilla

CAROB CHIP COOKIES Makes 24                                         Add 1 cup frozen raspberries with 2 T sugar into the blended
Soy margarine or light olive oil 3/4 cup Carob chips 1 cup
Natural Cane Sugar 2 cups or               Walnuts 1 cup            Fresh raspberries may be used. Slice and measure 1 cup. Use
Light honey 1 ½ to 2 cups. Also may use         Salt 1 tsp.         white grape.
Agave or stevia for sweetener                Soy milk ¾ cup
Non-aluminum baking powder 1 T.              Vanilla 2 tsps.        TOFU MEATBALLS            Preheat oven to 350 F
Unbleached White Flour 4 cups            Maple flavor 1 tsp.
                                                                     1 large chopped onion and
Or use half whole wheat pastry flour                                 1 cup chopped celery
In bowl whip together the margarine and sugar till creamy           sauté in water or olive oil
Add the vanilla and maple flavors                                   and Add following….
In a separate bowl mix together the flour, carob chips, walnuts,      2 lbs. mashed tofu               1 1/3 cup bread crumbs
salt and baking powder.                                               ½ cup Braggs aminos                 ¼ cup chopped parsley
Add the margarine mixture into the middle and mix in circles          1 cup pecan meal                       4 T Peanut butter
adding the milk ½ cup at a time to form a soft dough.                 2 tsp. nutritional flake yeast
Using an icecream scoop or large tablespoon drop the dough in         1/3c oat flour (blended quick oats)
scoop-fulls on to an oiled cookie sheet. Flatten slightly with
spatula, knife or fingers.                                          Combine all ingredients, mix well, roll into balls, bake at 350 F
Bake at 350 F for 20 min. till lightly brown.                       30-40 min.

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BANANA BREAD OR MUFFINS 17 muffins or 2 loaves                       CHEESY CRACKER

2 cups mashed banana               2 T lemon juice                    Combine in a large bowl
3/4 cups natural cane sugar       1 tsp. Coriander                    1C whole wheat pastry flour 1C Oat flour
1/2 cup light olive oil           2 tsp. Cardamom                    1/2t salt                1/2t onion powder
3/4cups soy milk                  1c chopped walnuts                 1/8t salt                1/2 C yeast flakes
2 T Egg replacer                 1 tsp salt
3 cups Pastry flour              2T baking Powder                    Emulsify with a for in a small bowl
                                                                     1/2C olive oil      ½ water
Preheat oven to 350 F.
In a large bowl mix the liquid ingredients first, then add the dry   Add liquid to dry ingredient and mix well.
ones together until well combined. Pour bread mixture into a         Roll between wax paper to cracker thickness. Cut the dough into
loaf pan that has been well sprayed with oil. Bake for 45            squares and prick them with a fork. Bake at 375 for 10-15
minutes. Turn out of pan and cool. Slice and serve with Corn         minutes.
Butter or jam.
                                                                     ½ soy supreme power               1t onion power
Blend the following 2 items in strong blender or Vita Mix            1C water                          ¾ t salt
   1 cup Raw cashews
   1 cup crushed pineapple                                           Blend these ingredients in the blender and while blender is
Then add the following 3 items and blend well                        running, slowly dribble in oil(1/2 C light olive oil). And
   ¼ cup honey                                                       continue to blend for one full minute after oil is added. Stop the
   1 tsp Vanilla                                                     blender and add lemon juice(4 tsp ).
   1 tsp. lemon juice
Pour this mixture into a bowl stir in                                GLUTEN for stroganoff
   1 cup crushed and unblended pineapple                                 From the 7 secret cookbook

Mix the following dry ingredients first then add to the wet           Use less salt than what the recipe says. It’s pretty salty gluten I
1 ¾ cup pastry flour                                                 think.
½ tsp salt
1 T egg replacer                                                     *Some of the recipes are from following books and modified.
3 ¼ tsp aluminum free baking powder
                                                                     APPLE CRISP
Make sure this mixture is thick enough; If not add more flour.
Oil or spray muffin pans Bake 350 F 20-25 min.                       2C quick oats
                                                                     1/2C wholewheat flour
MILLET PUDDING                                                       1/4C wheat germ
1½C cooked millet (Hot & soft )                                      1/4C chopped walnuts
1C Pineapple             1/3 C Cashews                               1/4C honey
1 t Orange zest            1 t Vanilla                               1/4t salt
3 T Honey                1/8 t salt                                  1t vanilla
½ -1C Apple Juice or Pineapple Juice                                 1/4C oil
(you may add more juice until your desired pudding consistency       ¼ water
comes out. Remember it will get more thicker as it get cooled.)      4-5 apples and 1t coriander powder. (like apple pie stuffing)

Blend all and pour it over the desired pan.                          Add a little apple concentrate juice in the dishes with apples.
And pour thick fruit sauce over it.
                                                                     In a bowl mix all dry ingredients. Blend all liquid together. Add
Baked Sweet potato                                                   to dry ingredients. Mix well. Put onto baking dish over sliced
5 sweet potatoes chucked                                             apples. Baked at 350 until golden brown and apples are cooked.
3T Olive oil           1½T Onion granule
1t garlic granule      1t salt

Mix all ingredients and bake at 350 F for 30- 40 min. and stir
every 15 min.

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VEGETERIAN PANSIT                                                    blended) and breaded with whole wheat bread crumbs. Then
                                                                     bake it at 350F for 25 min.
250g small pack of green bean noodle
15 fresh green beans, approximately, optional                        Saute minced garlic and diced onion and pour your pasta sauce.
1 small carrot, shredded long                                        Then bring it to boil.
3 leaves cabbage, sliced long.                                       Crumble tofu and add 1/2C cheese sauce
2 garlic cloves, minced                                              On the baking pan , pour some of the pasta sauce and place the
1 medium onion, sliced thin                                          baked eggplant and put about 2T of tofu on each eggplant and
1 red bell pepper, sliced thin and long                              topped with with another baked eggplant. (it’s like sandwich)
1/8 cup soy sauce (or Braggs liquid aminos)                          Then cover with remain pasta sauce.
2 tablespoons chicken-flavored vegetarian seasoning (I use           Cover the pan and bake it for 20 min. and uncover the pan and
McKays Vegan Seasoning)                                              pour ½ C of cheese sauce on top and bake it again uncovered for
2 1/2 cups water                                                     15 min. And it’s ready to serve.
2 tablespoons canola oil
1C Soaked and sauted soy curls. (sauté with garlic, soysauce,
     agave, onion powder)                                            .
1T sesame oil

Take the noodles and soak them in a bowl with warm water and
set aside. Once the tofu is fried set it aside on paper towels. In
a large pan or wok heat the 2 Tbsp canola oil with the garlic and
onion until the garlic is slightly brown and the onion turned
clear. Add the green beans, carrots, and bell pepper and simmer
for about 5 minutes. Add the soy sauce, chicken seasoning, and
water. Mix well and then add cabbage. Simmer again for about
3 minutes. Drain the noodles and then add them to the
vegetables. Mix it in well and cook for another 5 to 8 minutes
more. Add the 1T of sesame oil to flavor it. Then serve.


2C shredded cabbage
½ medium Onion.
1 garlic
1T chicken style seasoning
Pinch of salt
Bragg to taste.
Spring roll paper

Saute onion and garlic until onion get clear and add cabbage and
seasoning. Make 1/3C amount of stuffing and roll it. And brush
the roll with oil and bake it at 350F until golden brown.

Vegan Eggplant Parmesan.

1 midium size eggplant
Your favorite pasta sauce ( Prego or Ragu )
1 small onion
2 garlic
½ block of tofu
1C Cashew cheese without pimento (7 secret cookbook)

Steam Eggplant until it get slightly soft.
Dip in the sauce ( mixture of 1/4C braggs, 1/4C olive oil, 1/3C
yeast flakes, 1T onion powder, 1 fresh garlic, 1/4C water

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