Staple Recipes

 

The key to reducing prep time is keeping your pantry, refrigerator and freezer stocked by making double batches of these staple foods.

 

Pine Nut Sour Cream

     Prep Time: 10 minutes, if nuts have been soaked overnight. Yield: About 1 cup.

1 ½ c. raw, unsalted pine nuts (such as Trader Joe’s Raw Pignolias) soaked in water for at least 1 day

¼-½ c. water

1 T. lemon juice

3 t. nutritional yeast (such as Bragg’s Nutritional Yeast)

1 t. brown rice vinegar

1 t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

½ t. minced onion

¼ t. Himalayan salt (such as Sherpa Pink)

Drain and rinse the pine nuts. Purée all ingredients in a Vitamix for 1 minute. Scape sides and add additional water if needed. Repeat 3 to 7 times, or until it forms a thick cream. Store in refrigerator for Fiesta Breakfast Wrap, Fiesta Fajitas, Five Layer Dip, Taco Salad, and Mediterranean Quinoa Veggie Bowl and other recipes.

 

Almond Yogurt Sour Cream

16 oz. plain, unsweetened almond milk yogurt (such as Kite Hill found at Whole Foods)

1 T. lemon juice

3 t. nutritional yeast (such as Bragg’s Nutritional Yeast)

1 t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

½ t. minced onion

¼ t. Himalayan salt (such as Sherpa Pink)

Stir together all ingredients in the almond milk container. Replace the cover and store in refrigerator for Spinach Artichoke Dip, Veggie Burger on Romaine and other recipes.

 

Shitake “Bacon”

     (A lower oil and Himalayan salt version of the Dining at the Ravens recipe.)

     Prep Time: 30 minutes. Yield: About 1/2 cup.

8 oz. (approx. 1 c.) shitake mushrooms, stemmed and cut into 1 inch pieces

Trader Joe’s Spanish Organic Extra Virgin Olive Oil Spray (No Propellants)

2 ½ t. smoked paprika

1 t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

¼ t. Himalayan salt (such as Sherpa Pink)

Preheat oven to 350°. Spray a cookie sheet with Trader Joe’s Spanish Organic Extra Virgin Olive Oil Spray (No Propellants).  Place the mushrooms on the cookie sheet and spray again. Mix the smoked paprika, Himalayan salt and Mrs. Dash, and sprinkle half of the mixture onto the mushrooms. Bake for 15 minutes. Flip, spray, and sprinkle on more seasoning. Bake for 10 more minutes or until crispy. Great for Fiesta Breakfast Wrap, Spaghetti Squash Marinara and Shitake “Bacon” & Caramelized Onion Pizza.

 

Cashew Cream

  Prep Time: 10 minutes, if nuts have been soaked overnight. Yield: About 1 cup.  

1 ½ c. raw, unsalted cashews, soaked in water for ½-3 days

1 t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

¼-½ c. water

Drain nuts. Purée cashews and seasoning in a Vitamix, gradually adding just enough water to form a thick cream. Stop and scrape sides several times. This may take up to 4 minutes. Store in refrigerator for Pizzas, Life-Affirming Nacho Dip, Creamy Butternut Squash & Pea Risotto and Vegetable Korma.

 

Cashew Parmesan

     Prep Time: 10 minutes. Yield: About 1 cup

Adapted from: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/ and http://ohsheglows.com/recipage/?recipe_id=6002949

1 c. raw cashews

4 T. nutritional yeast (such as “>Bragg’s Nutritional Yeast)

½ t. Himalayan salt (such as Sherpa Pink)

½ t. garlic powder

½ t. minced onion

½ t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

Combine all ingredients in a Vitamix and process for approx. 30 seconds until a grated parmesan-like texture is achieved.  Store in the refrigerator for “Breaded” Eggplant Parmesan, “Breaded” Zucchini Dipping Sticks, Spiral Zucchini with Red Pepper Cream Sauce.

 

Macadamia Nut Cream

     Prep Time: 10 minutes if nuts have been soaked overnight. Yield: About 1 cup.

1 ½ c. raw, unsalted macadamia nuts

¼-½ c. water

Soak 1 ½ c. macadamia nuts in enough water to cover nuts overnight. Purée in a Vitamix, gradually adding just enough water to form a thick cream. This make take up to 7 minutes. Stop and scrape sides several times. Store in refrigerator for Strawberry, Chocolate-Banana, Mango and Raspberry Ice Creams.

 

Quinoa “Bread” Crumbs

   Prep Time: 10 minutes. Yield: About 1 cup.

2 cups prepared white quinoa (such as Trader Joe’s Organic White Quinoa)

Set the oven to maxi-broil. Spread 2 cups of prepared, cooled, quinoa on a baking sheet, breaking up any clusters. Place baking sheet on the middle rack of the oven, and bake for 4 minutes. Remove from oven and flip with a spatula, breaking up any remaining clusters. Return to oven, baking, flipping and breaking up clusters every two minutes until quinoa is well-toasted, but not black (approximately 8 minutes.) Remove from oven, and allow both quinoa and oven to cool down completely.

Place the quinoa back on the baking sheet, return to fully cooled oven and allow to dry overnight.  Place the dried quinoa in a Vitamix and pulse until it becomes a course breadcrumb texture. Store in a sealed container for for 4-6 weeks for “Breaded” Eggplant & Tomato Bake and “Breaded’ Eggplant Parmesan.

Tip: Make a large batch of quinoa and use leftovers for Quinoa with Seasonal Berries under Breakfast recipes, Mediterranean Quinoa and Veggie Bowl under Lunch recipes, and Main Dish Vegetable recipes that require the staple Quinoa “Bread” Crumbs.

 

Sweet, Chunky Marinara Sauce

      Prep Time: 7 minutes. Yield: 3-4 cups. 

2 slices of a medium onion, finely chopped

1 small clove of garlic, finely chopped

2 T.  low sodium vegetable broth, such as Trader Joe’s Organic Low Sodium Vegetable Broth

1 15-oz. can of plain, sugar-free tomato sauce (such as Trader Joe’s Organic Tomato Sauce)

1 15-oz. can of diced tomatoes (such as Trader Joe’s Organic Diced Tomatoes)

1 ½ t. Mrs. Dash Onion & Herb All-Natural Seasoning Blend

1 t. onion powder

1 t. garlic powder

¼ t. Himalayan salt (such as Sherpa Pink)

¼ c. fresh chopped basil

In a small saucepan, sauté the onion and garlic in the broth for 2 minutes over medium heat. Add the tomato sauce and diced tomatoes. Stir in fresh basil after heating and just before serving. Store in the refrigerator or freezer for Spaghetti Squash Marinara, Thin “Crust” and Portobello Pizzas, “Breaded” Eggplant Parmesan, “Breaded” Eggplant & Tomato Bake and Zucchini Lasagna

Extra Chunky Marinara: For a chunkier sauce, add 3/4 c. white mushrooms diced into ¼-½ inch pieces.

Spicy Marinara: For a very spicy sauce, use diced tomatoes with chiles (such as Trade Joe’s Dice and Fire Roasted Organic Tomatoes with Organic Green Chiles).

 

Date Paste

     Prep Time: 4 minutes. Yield: 1 cup. 

16 oz. (approx. 2 c.) Medjool dates, pitted

½ t. vanilla

Pitt and halve the dates. Place in a covered bowl just with enough water to almost cover the dates. Soak overnight. Place dates (with a very small amount of the soaking liquid) in a Vitamix and blend until smooth. Use as a sweetener for Almond Hoison Stir Fry, Barbeque Baked Beans (coming soon) and many desserts.

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