Walnut Taco Meat

1 cup of walnuts toasted if preferred  

1 tablespoon of olive oil  

½ teaspoon of ground cumin  

¼ teaspoon of fine grain sea salt

⅛ teaspoon of cayenne pepper

Directions

Make the walnut taco meat in a food processor, combine the walnuts, oil, cumin, salt and cayenne and process into a fine crumble.

So Very Sour Cream

From: Vegan Holiday Cookbook by Isa Moskowitz

1 cup raw cashews, soaked in water for at least 2 hours and drained

1 (14-ounce) can of coconut milk

½ cup fresh lemon juice

¼ cup refined coconut oil, melted

½ teaspoon onion powder

Big pinch of salt

Directions

1. In a blender, puree all the ingredients until completely smooth; this can this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
2. Transfer the sour cream into a quart sized container, cover, and let set for at least a day. Dollop away.  

Coleslaw in Peppers

From: Give Them Something Better

4 cups cabbage, shredded

¼ cup carrot, grated

⅓ cup soy mayonnaise

2 tablespoons lemon juice

2 tablespoons green onion finely minced

1 tablespoon sugar   

¼ teaspoon salt (or to taste)

Directions

1 Combine cabbage & carrots in a large bowl.

2 Mix together remaining ingredients in a medium bowl.

3 Pour over cabbage mixture and mix well.

4 Refrigerate 2 to 4 hours and serve or stuff into small bell peppers.

Sweet and Sour Sauce

Adapted from daringgourmet.com

1 cup canned pineapple juice ,see note

3/4 cup packed light brown sugar

⅓ cup lemon juice

3 tablespoons ketchup

2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry: 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions

1 Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil.

2 Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.  

3 Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

Oat Balls

Adapted from "Give Them Something Better"

3 ½ Cups of water

¼ Cup Braggs Liquid Aminos

¼ Cup Nutritional Yeast Flakes

2 tablespoons olive oil

2 tablespoons onion powder

1 tablespoon Italian seasoning

1 ½ teaspoon garlic powder

½ teaspoon cayenne

1 tablespoon cumin

1 tablespoon chipotle pepper powder

3 ½ cups of quick oats

Directions

1 Preheat oven to 350 F.  Coat a baking sheet with non-stick cooking spray.

2 Combine all ingredients, except oats, in a medium saucepan; bring to a boil

over a high heat.

3 Remove from heat; add oats and stir well. Allow mixture to sit 5 minutes.

4 Scoop mixture into 1’’ round balls place on prepared baking sheet. Bake 30 minutes;.  

Red zinger Punch

8 Red Zinger Tea bags

12 oz raspberry and white grape juice concentrate

3 qts water (some water may be replaced by ginger ale or seltzer water)

Directions

1 Bring 1 quart of water to a boil.  

2 Add tea bags and let steep for 5 minutes.  

3 Add juice concentrate and remaining 2 quarts of water and stir.  

4 Chill and serve.

Cashew & Pear Cream Sauce

From: Cook:30 by Jeremy Dixon

14 oz can pears (in juice)

1 cup cashew nuts

Directions

Add the pears with the juice and cashew nuts to a blender and blend until you have a smooth cream. Keep blending until you have a smooth cream you do not want bits of cashew nuts and juice.