Cream of Broccoli Soup

3 ½ Cups water
1 cooked potato
½ Cup cashews
2 teaspoons sea salt
6 Tablespoons yeast flakes
2 teaspoons onion powder
¼ teaspoon garlic powder
½ teaspoon dill weed
1 2oz jar pimentos
1 ½ Tablespoon dried red bell pepper
3-4 Cups Chopped Broccoli (fresh or frozen)

Directions:
Blend first ten ingredients on high for 1-2 minutes until creamy. Add the broccoli to blender (if using fresh broccoli, it should be lightly steamed) and pulse, just enough to chop into little pieces. Pour into sauce pan and on medium-high stirring constantly until lightly thickened and broccoli is tender. Serve with fresh veggies and garlic bread.

Hot Carob Ummm...

1 Cup Soy Milk (plain of vanilla flavor)
2 Tablespoons - 1/4 Cup Carob Chips (amount depends on how chocolaty you want it to be)
1 teaspoon vanilla
1 teaspoon cane juice crystals

Directions:
Whiz in blender and then heat in a sauce pan on medium until hot to the temp you prefer. ENJOY!!!!!!!!

Creamy Alfredo Sauce

1 whole garlic bulb, roasted
½ Cup cashews
1 ½ Cup water
1 Tablespoon onion powder
1 Tablespoon nutritional yeast flakes
½ block firm tofu (1 cup)
1 teaspoon olive oil
½ teaspoon sea salt
1 Tablespoon Bragg Aminos®
1 ½ Tablespoon corn starch or arrowroot powder, mixed in ½ cup water

Directions:
Squeeze the roasted garlic cloves (after cold down) to release the garlic. In a blender blend all the above ingredients (except the arrowroot powder and ½ cup water) on high until smooth and creamy. Pour into sauce pan and bring to a simmer. Add the corn starch mixture and whisk constantly until creamy. Serve with fettuccini noodles, steamed vegetables and garlic bread.

Macaroni and Cheese

Macaroni:
2 quarts water (4 cups)
1 teaspoon sea salt
2 cups macaroni noodles

Directions:
Cook and drain. Place in a casserole dish, about 8”x12” and cover while making the cheese. Preheat oven to 350 degrees.



Cheese:
1/2 Cup cashew nuts
2 ½ Cups water
1 Tablespoon fresh lemon juice
1 4oz jar pimentos
½ teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon sea salt
3 Tablespoons yeast flakes

Directions:
Blend all the above ingredients until very smooth. While blending, in a cup (or glass) mix ½ Cup water and
2 ½ Tablespoons corn starch, set aside. Pour mixture from blender into a sauce pan and heat on medium. Then add the corn starch mixture. Let thicken, then pour over top of macaroni and bake for 20 minutes in preheated oven at 350 degrees.

"Cheese Cake"

Crust:

3 Cups Granola
4 Tablespoons soy milk (enough to moisten, but not to wet)

Pie Filling:

2 Containers Soy Cream Cheese, 8 oz
1 Container Soy Sour Cream, 6 oz
3/4 Cup Cane Sugar
3 Tablespoons Lemon Juice
1 teaspoon Vanilla
3 teaspoons Egg Replacer
4 Tablespoons Water
Pinch of salt



Directions:

Mix egg replacer with water and set aside. Beat cream cheese with electic Mixer until soft and creamy. Beat in sugar, lemon juice, vanilla and salt. Continue mixing while adding the egg replacer mixture and soy sour cream. Pour into pie crust and 30-40 minutes at 350* or until slightly golden on top. Cool in refrigerator. Serve and enjoy!

Spanish Rice

1 Cup Uncooked Rice (White or Brown) I used White
1/4 Cup Light Olive Oil
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
Handful of "MoringStar" Crumblers
1/2 Salsa (fresh or premade)
2 Cups Water
1 teaspoon Sea Salt
1teaspoon Mexican Seasoning

In a sauce pan lightly brown the 1 cup of Rice and the 1/4 cup of Olive Oil. Add the Onion, Green Pepper, the "MorningStar" Crumblers, and saute until the onions are transparent. Then add the rest of the ingredients and cook on medium for 30 minutes or until rice is soft. Then serve and enjoy!

Green Olive Dressing

1 Can green pitted olives with juice
1 Small clove garlic
Juice of one lemon
½ Avocado (optional)

Put all ingredients in the blender. Blend until smooth.