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INGREDIENTS:
- 2 c Creamy Mushroom Sauce (see below)
- 1 c Sour Cream Suprema (see below)
- 1 ¼ c Cashew Jack Cheese (see below)
- 1 c chicken-style soy protein (Veat, preferred)
- 2 tsp olive oil
- 1 c onion, minced
- ¼ c green chilies, chopped
- 1 doz tortilla shells
DIRECTIONS:
Prepare the recipes then combine required amounts of mushroom sauce, sour cream and cheese in a large bowl. Saut’e Veat in oil with a pinch of garlic salt and add to mixture in large bowl. Fill shells, roll up and place in baking dish, seam side down. Then add a little water to thin the sauce and pour mixture over the top. Bake at 350° for 30 minutes.
INGREDIENTS:
- 1 ½ c onion, chopped
- 2 T olive oil
- 2 c fresh mushrooms
- 1 c water
- ¼ tsp onion salt
- 3 c water
- 2/3 c unbleached flour
- 1/3 c Better Than Milk powder
- 2 tsp nutritional yeast flakes
- 2 tsp chicken-style seasoning
- 1 ½ tsp salt
- ½ tsp sweet basil, dry
- ½ tsp cayenne, optional
DIRECTIONS:
Saute onions in oil until golden. Coarsely chop mushrooms and add to the onions with 1 c water and onion salt and simmer until mushrooms are tender. Set aside 1 c sauteed mushrooms. In a blender, combine 3 c water, flour, tofu milk powder, and seasonings and process until smooth and creamy. Add the reserved 1 c mushrooms to the blender and “flash blend” ingredients together twice. Pour blender ingredients in to a saucepan and bring to a boil stirring constantly until thickened. Add remaining onion and mushroom mixture and mix well.
INGREDIENTS:
- 1 box Mori-Nu tofu, firm
- ¼ c sunflower or grape seed oil
- 2 ½ T fresh lemon juice or more to taste
- 1 tsp honey or more to taste
- ½ tsp salt
DIRECTIONS:
Blend until smooth and creamy.
INGREDIENTS:
- 1 c water
- 1 c cooked brown rice
- ½ c raw cashews, rinsed
- 1 T nutritional yeast
- 1 T fresh lemon juice
- 1 ½ tsp salt
- 1 tsp onion powder
- ¼ tsp garlic powder
DIRECTIONS:
Blend until completely smooth and creamy.
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