Recipes

Recipes

Recipes

Holiday Loaf

Serving for 4

Organic Ingredients:

6 large Portobello mushroom caps
1 Sweet Onion
1-cup cashews
1-cup gluten free bread crumbs (crumbled millet bread)
6 green onions
2 cloves of garlic
1/8 tsp chopped ginger
1 cup cooked brown rice
2 TBS white miso
2 TBS wheat free tamari
1 TBS toasted sesame seed oil
2 TBS Coconut Oil

Sauce
2 bags frozen black cherries
1 8 oz jar juice sweetened apricot preserves
1/8 cup dry sherry
1/8 tsp chopped ginger
¼ cup cornstarch
½ tsp cinnamon
½ tsp garm marsala
Cayenne pepper to taste

Clean all produce with veggie wash.

Preparation Method
Sautee chopped garlic, ginger and onions in coconut oil for about 60 seconds. Process the mushrooms, cashews and add into the mix. Continue sautéing for about 3 minutes. Remove from head. In a mixing bowl, add the mixture along with the cooked rice and breadcrumbs, miso, tamari and toasted sesame seed oil. Mix thoroughly by hand. Mold into loaf pan. Bake at 350 degrees for about 20 minutes or until done. Do not overcook. Mixture will be firm on the top and sides when done. Remove the loaf from the oven and let it sit for about 15 minutes, and then serve it with the sauce.

Sauce
While the loaf is baking, all the ingredients accept the cornstarch and simmer to reduce the mixture for 30 minutes. Remove from heat. Then in a separate bowl, add enough water to the corns starch so that in becomes smooth like pudding. Add about ¼ cup of the cooled sauce into the cornstarch and stir. Then add ½ of the cornstarch mixture in sauce. Stir it well and reheat. If it needs to be thicker, repeat the above process with the remainder of the corn starch until the mixture is thick enough to stick to the back of a spoon with out dripping.

Serve the warmed sauce with the loaf.

For more great recipes contact:
Sherell White, The Healthy Chef
727-433-1077
chefsherell@aol.com

Vegan Peanut Butter Cheese Cake

Serving for 10-12

Organic Ingredients:

Filling

16 oz tofutti cream cheese
8 oz extra firm tofu
1-cup peanut butter
½ cup agave
1½ tsp xanthan gum
2 tsp vanilla

CRUST

1-cup walnuts
1-cup almonds
1-cup dates,
1 cup unsweetened
1/3-cup agave

Preparation Method

Filling

In a food process, blend all ingredients accept xanthan gum until smooth. Add the xanthan gum and blend until the mixture until it forms a stiff peak with a spoon.

Crust

Process the nuts and coconut until the mixture is chopped. Add the agave and blend unit the mixture becomes a textured paste.

In a cheesecake pan (removable bottom and spring release side), place the nut mixture into the bottom and pack it with a spoon. Add the processed cheesecake mixture over the nit crust and refrigerate overnight. Release the side spring and lift the cheese leaving the bottom attached. Place the cheesecake on a dish and serve immediately. Keep the remainder refrigerated and covered.

Enjoy!

For more great recipes contact:
Sherell White, The Healthy Chef
727-433-1077
chefsherell@aol.com