Jesen Recepti

JUHE
miso juha brza
miso juha
jesenska
miso juha od
poriluka s
kombu i
shiitake
miso juha s
daikonom
miso juha
zimska
Juha protiv
nahlade
Jiha od kvinoje
i kupusa
Sastojci
Opis
100 g sezama, 6 alica temeljca,

300 g tofua, 2 lice hatcho misa, 2
lice bijelog misa, 2 mlada luka
Ispriti sezam i vrueg samljeti u suribachiju u pastu. U

zakuhani temeljac dodati tofu izmrvljen na grudice, dodati
razmueni miso, samljeveni sezam i ostaviti poklopljeno 3-4
minute na laganoj vatri. Ukrasiti mladim lukom.
Namoiti algu i narezati na tanke komadie, gljive na trakice,
vodu sauvati.
umbir na kockice, pirjati na ulju s porilukom. Dodati povre i
sve promijeati, uliti vodu i kad zakuha dodati algu i gljive pa
kuhati 15 minuta. Dodati miso i razmutiti perinom.
1 traka wakame alge, 2 liice

sitno
sjeckanog
umbira,
4
shitake gljive, 1 alica bijelih
dijelova poriluka na trrakice, 1
alica bundeve na kocke, 1 alica
cvjetae, 1 alica prokulica na ,
1 lica tamnog sezamovog ulja, 5
alica vode (zajedno s vodom od
namakanja gljiva i algi), 2 lice
misa, perin za ukras
1 alica poriluka na trakice, 5 Poriluk uzduno prerezati i oprati, narezati na trakice od 2 cm, i
alica vode, alga kombu, 3 staviti u vodu, dodati kombu narezanu na trakice i gljive na
shiitake gljive (preostale od dashi manje komadie. Zakuhati, u kljualu dodati usitnjene bijele
temeljca), bijeli dijelovi blitve, dijelove blitve. Na lagano kuhati 15-ak min. Dodati miso, pa
sjeckani perin
perin.
miso
1 alica daikona se opere i naree na komade oko 1,5 cm, doda se 4 alice vode i kuha 5 minuta. U
meuvremenu se namoi wakame alga, naree i doda u lonac te se kuha dok povre ne omeka. Na
kraju se doda miso.
1 mrkva na deblje tapie, 1 manji Namoene gljive narezati na trakice, namoenu wakame
poriluk na trakice, 1 pastrnjak na narezati na manje komade, povre pirjati 4-5 minuta, uliti
deblje tapie, 2 renja enjaka, voddu, pa dodati gljive, kad voda zakuha dodati i algu i riin
4 suhe shiitake gljive, 1 traka ocat.
wakame, 2 lice sezamova ulja, 1 Kuhati 15-20 min poklopljeno na laganoj vatri. Dodati miso,
lilica riina octa, 3 lice misa, 4 ostaviti poklopljenoi i dodati perin.
alice
vode,
4
lice
sitno Mogu se koristiti: korijen celera i perina te bundeva i kupus.
isjeckanog perina
Sojin miso (hatcho) je super za zimu.
3 lice kokosova ulja
Pirjati luk na kokosovu maslacu dok ne posvijetli. Dodati
5 lukova, tanko narezanih
ostatak sastojaka (osim soli i misa) I zakuhati. Kuhati oko 15
6 renjeva enjaka
min. Dodati sol. Dodati miso (1 liica po alici juhe
5 alica vode
neposredno pred serviranje).
1 alica narezanog svjeeg perina
1 liica maj duice
1 liica praha od kelp alge ili neka
druga alga
1 liica kurkume
liice mljevenog cayenne
papra
1 liica soli
Miso, po elji
2-3 li. masl ulja
Heat a 6-quart pot over medium heat. Add the olive oil. Then
1 very large sweet onion, cut into add the onions. (I also like to add a few dashes of sea salt or
crescent moons
Herbamare at this point). Saute for 10 to 15 minutes. Make
2 to 3 cloves garlic, crushed
sure your heat isn't' too high or your onions will brown too
1 to 2 teaspoons grated fresh much and cause the broth to be off in flavor. Just a steady,
ginger
medium heat so the onions soften and cook is all that is needed.
4
large
carrots,
cut
into Add the garlic, ginger and carrots and saute 5 minutes more.
matchsticks
Add the water, Herbamare, and cooked quinoa and simmer for
6 cups water
about 10 to 15 minutes or until carrots reach desired
2 to 3 teaspoon Herbamare (or to tenderness. Add in cabbage and cook a few more minutes; this
taste)
doesn't take long.
2 cups cooked quinoa
Turn off heat and add the cilantro and freshly ground black
2 cups (or more) sliced savoy pepper. Taste and add more Herbamare and/or pepper if
cabbage
needed. Stir it all together and serve!
1/2 cup chopped cilantro
The large sweet onion in this recipe is sauteed for a long time
freshly ground black pepper to and then garlic, ginger, and carrots are added. Once the water
taste
is added a beautiful, flavorful clear broth forms. Then with the
addition of Herbamare, the flavors deepen. Complexity is
formed when the quinoa and cabbage are dropped in. With the
final touch of cilantro, you have a bright, colorful, and flavorful
soup just waiting to help your cells and liver detoxify!
Recepti za jesen i zimu
ITARICA
heljda s
povrem
Sastojci
Opis
Heljdu staviti u vodu i zakuhati, posoliti i kuhati
poklopljeno na laganoj vatri 10 minuta. Dodati luk i celer i
kuhati jo 10 min. POmijeati zaine i umijeati u heljdu i
kuhati jo par minuta.
heljda s
kiselim
kupusom
2 alice heljde, 2 prstohvata soli, 1,5

alica celera na manje kocke, 1,5 alica
luka na kocke, 4 alice vode, 2 liice
tamarija, 1 liica riinog octa, 2 liice
umbirova soka, 2 lice tahinija
1 alica heljde, 1 alica temeljca, 2 luka
na polumjesece, 2 lice sezamovog ulja,
150 g naribanog dimljenog tofua, 400 g
kiselog kupusa
heljda s
lukom i
batatima
1 alica heljda, liice soli, 1 lica

tamnog sezamovog ulja, 1 alica sitno
sjeckanog luka, 1 alica kuhanog batata
ili bundeve, 3 alice vode/temeljca
Sweet Potato
and Kasha
Burgers
1-1/2 cups (375 ml.) dry buckwheat

3 cups (750 ml.) water or veg. broth
1 tsp. (5 ml.) sea salt, or 1/4 tsp. (1.5
ml.) if using vegetable broth above
1 large onion, finely chopped
4 Tbsp. (60 ml.) toasted sesame oil or
extra virgin olive oil, divided
1 celery stalk, finely chopped
1 large carrot, grated
2 large sweet potatoes, cubed, steamed/
boiled/baked and mashed
1/4 cup (60 ml.) almond butter or tahini
(sesame paste)
1/4 cup (60 ml.) chopped fresh basil
2 green onions, finely chopped
2 Tbsp. (30 ml.) tamari or soy sauce
Heljdu kratko propriti na suhoj tavi, preliti temljcem i

kuhati 10 minuta na laganoj vatri, poklopljeno.
Luk propirjati na ulju, dodati kiseli kupus i naribani tofu.
Umijeati heljdu, staviti u posudu i poklopljeno pei na
180C 30 min.
Dobro ide uz zeleni pire i zeleno s okusom limuna.
Heljdu popriti 5 minuta. Na ulju propirjati luk 3 minute,
dodati kuhane batae ili bundevu i mijeajte 5-8 minuta,
dodati prokljualu vodu i posoliti. Umijeati i heljdu i pei
poklopljeno 20 minuta.
Dobro ide s jelima od kiselog kupusa i kratko kuhano
zeleno.
Dry-roast the kasha in a heavy skillet over medum heat
for 5 minutes, stirring often with a wooden spoon. Add 3
cups (750 ml.) water and salt; bring to boil over high
heat. Reduce heat; cover and cook over low heat until
water is absorbed and kasha is tender, about 15 minutes.
Cook onion in 1 Tbsp. (15 ml.) oil over medium heat until
softened. Add celery and carrot; cook for another 5
minutes until softened.
Stir together kasha, vegetables (including sweet potato),
almond butter, basil, greeen onions and soy sauce until
combined. Keeping hands moist, form into 8 large or 16
small patties. Heat remaining 3 Tbsp. (45 ml.) oil in large
frying pan over medium-high heat.
Cook burgers 5
minutes, turning once, until golden brown and crisp on
the outside. [Note: I baked half and fried half of these,
just to see how they'd hold up in the oven. They worked
just fine with both cooking methods, though the baked
burgers never acquired that crispy blackened exterior that
the fried ones had. Still yummy, though!]
Tagine of Quinoa with Chickpeas, Olives and Prunes vidi mahunarke

Sweet Potato, Quinoa and Black Bean Bites vidi mahunarke
1 cup dry quinoa
If desired, rinse the quinoa to remove the bitter outer
Quinoa1 cup rolled or steel-cut oats (I used resin (I didnt bother, as I assume most quinoa these days
Oatmeal
rolled oats)
is pre-rinsed; but if you want to be safe, go ahead). Place
Croquettes
3 cups water
quinoa and oats in a glass casserole or pan along with the
1/4 tsp. sea salt
sesame seeds, as needed
olive oil, as needed
Black Quinoa
and Roasted
Pumpkin
Salad
Quinoa:
1 1/2 cups black quinoa
2 3/4 cup water
pinch sea salt
Salad:
one 2-pound sugar pie pumpkin
2 tablespoons extra virgin olive oil
1/4 teaspoon Herbamare
3 cups water, cover, and soak overnight in the fridge.

The next day, grease a 9 x 9 inch square pan with olive oil
or nonstick spray. Pour the mixture into a medium-sized
pot and stir in the sea salt. Cook over medium heat,
stirring frequently to prevent scorching, until it has the
consistency of a thick porridge, about 25-30 minutes.
Pour the mixture into the prepared pan, smooth the top,
and sprinkle with sesame seeds. Refrigerate at least 20
minutes, to let the mixture cool and firm up (I left it for
about 4 hours). Cut the mixture in to cubes of desired
size (I cut the contents of the pan into 20 small cubes).
Lightly oil a frying pan with the olive oil, and fry the cubes
on both sides until golden brown and crispy on the
outside. Transfer to a plate and serve with fruit preserves
of your choice. Makes 4-5 servings. Will keep for 4 days,
covered, in the fridge.
Rinse the quinoa in a fine mesh strainer and place into a
2-quart pot with the water and sea salt. Bring to a boil,
cover, and cook for about 15 to 20 minutes. Remove from
heat. Let cool completely in the pan. If you are making
this for Thanksgiving, you can make the quinoa 1 to 2
days beforehand and keep it in the fridge until ready to
use.
Preheat oven to 400 degrees. Peel pumpkin then slice in
half, scoop out seeds (I like to use a grapefruit spoon for
1/8 teaspoon cinnamon

1 heaping cup pecans
2 cups diced shallots (or red onions)
1/2 cup dried cranberries
1/2 cup chopped parsley
Dressing:
1/4 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon orange zest
1/2 teaspoon Herbamare
Optional Addition:
crumbled organic feta cheese
Quinoa Salad
with
Buckwheat
and
Cranberries
Quinoa,
Roasted Beet
and Walnut
Salad
1 cup dry quinoa

1/2 c. dry buckwheat groats (kasha)
3 c. water
1/2 cup chopped walnuts, lightly toasted
1/2 cup dried cranberries or cherries
2 medium stalks celery, chopped
1/4 cup sunflower seeds (toasted or raw)
1/4 cup chopped green onions
1/4 cup chopped parsley or cilantro
Dressing:
2 Tbsp. extra virgin olive oil
2 Tbsp. flax or hemp oil
3-4 Tbsp. agave nectar
juice of 1/2-1 lemon (to taste)
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
3-4 medium beets, washed and trimmed
(do not peel)
1 c. (240 ml.) dry quinoa
2 cups (480 ml.) water
1/2 c. (120 ml.) walnuts, lightly roasted
and cooled
2-3 cloves garlic, minced or grated
grated zest of one lemon
juice of one lemon (about 1/4 cup)
2 T. (30 ml.) balsamic vinegar
1/4 c. (60 ml.) extra-virgin olive oil
2 tsp. (10 ml.) dijon mustard
5 drops Stevia or sugar
1/3 cup (80 ml.) fresh cilantro, chopped
salt and pepper to taste
sve u jednom
loncu s
kvinojom
2 lice masl ulja, 1 manja glavica luka, 2

manje mrkve, 400 g seitana, 4 lice
tamarija, 2 alice kvinoje, 4 alice
vode/temeljca, 8 cvjetova brokule,
alice sjeckanog perina, 2 lice limunova
soka
varivo od
kvinoje
alice kvinoje, 5 alica vode/temeljca,

2 alice sjeckanog luka, 2 lice sitno
sjeckanog umbira, 2 lice ulja, alice
celera na kockice, 1 mrkva na kockice, 2
alice bundeve na kockice, 1 liica kima,
=korijandera, 2 liice bosiljka, liice
soli, alice sitno sjeckanog perina
this). Then chop into equal sized pieces. Place into a

baking dish and toss with the 2 tablespoons olive oil,
Herbamare and cinnamon. Roast for 35 to 40 minutes. Let
cool in the pan before removing.
Place the pecans into a separate baking dish and place
them into the oven. Roast for 10 minutes then cool on a
plate. Chop once cool.
Saute the shallots in a little olive oil in a large pan for
about 5 to 7 minutes or until soft and beginning to change
color.
Place the cooled quinoa into a large bowl, add the roasted
pumpkin, roasted and chopped pecans, sauted shallots,
dried cranberries, and chopped parsley.
In a small bowl whisk together the ingredients for the
dressing. Pour over quinoa salad. Gently toss together
and serve. Source:
Pour water into a pot and bring to the boil over high heat.
Rinse quinoa well and add to pot with the buckwheat.
Reduce heat to low, then cover and simmer without
disturbing for 20 minutes. Uncover (all the water should
be absorbed) and let sit until cool. Fluff with a fork and
turn the quinoa into a large bowl. (Note: for a cleaner
look, you can boil the grains separately from each other,
then combine in a bowl to make the salad).
Add walnuts, dried cranberries, celery, sunflower seeds,
scallion, and cilantro and toss to mix.
In a separate bowl, mix together all the dressing
ingredients with a whisk. Pour over salad and toss to coat
evenly.
May be served immediately or covered and
refrigerated overnight.
Makes 8-10 servings.
Preheat oven to 425 F. Wrap beets in foil and bake until
extremely tender, about 45 minutes-1 hour. Let cool,
then peel off the skins and dice into 3/4 inch (2-cm.)
cubes. Set aside.
Bring water to boil in a small heavy saucepan. Rinse
quinoa well and add to water. Return to boil, then reduce
heat to low and cover. Allow to simmer, untouched, for 25
minutes, then check to see if water has been absorbed. If
not, continue simmering until all water is absorbed, then
uncover and allow to cool. (If you are in a hurry, you can
turn the hot quinoa into a glass bowl at this point and
place it in the fridge for about 30 minutes).
In a nonstick frypan, heat oil and add garlic and lemon
zest. Cook and stir for 2 minutes, then add lemon juice,
balsamic vinegar, oil, mustard and stevia. Remove from
heat.
Add beets to cooled quinoa. Break walnuts into pieces
and add to the bowl. Pour dressing (the liquid in the
frypan) over and toss well until quinoa is tinted pink. Add
cilantro and combine well. Season to taste with salt and
pepper. This salad is even better the second day, after
flavours meld. Makes 4 servings.
Propirjati luk pa mrkvu na polumjesece, pa na mrkvu
dodati seitan (na trake mariniran u tamariju). Opranu
kvinoju staviti na seitan pa polako uliti sa strane temeljac
ili vodu. Kuhati 15 min poklopljeno. Na kvinoju dodati
cvjetove brokule i kuhati jo 5 min. Umijeati perin i
limunov sok.
Seitan se moe popriti u brano.
Luk pirjati s umbirom 5 minuta, dodati mrkvu i celer i
pirjati jo 5 minuta. Dodati bundevu, pastrnjak, temeljac
zaine i kvinoju i kuhati jo 15 minuta. Dodati sol i kuhati
jo 2-3 minute. Na kraju dodati perin.
Moe se servirati uz malo kiselog kupusa ili kuhanu salatu
(npr. s algama).
Quinoa Pizza
Crust
1 1/2c. quinoa, soaked overnight and

drained
1/2 3/4 c. pure water
1 tsp. celtic sea salt
1/4c. olive oil
Preheat oven t0 450 F. Place the quinoa, water, and salt

in a blender and blend until creamy. The consistency will
be thick ( like pancake batter). Start with 1/2c. water and
see if you need more. Divide the olive oil and cover the
bottom of 2 8 in. cake pans. Place the pans in the oven
until they are shimmering hot ( not smoking).Remove
from the oven.
At this point, you can add some minced garlic and/or
herbs if you would like. Divide the quinoa mixture evenly.
Bake for 20 minutes. Flip the crusts over and return to
bake another 10 minutes. They should be brown and
crispy.
At this point, let your imagination take over. Top with
classic pizza ingredients or try something new. I have
recently renewed my love of pesto but as you can imagine
not your typical pesto. This one is made of arugula,
parsley, walnuts, olive oil, hemp oil, and garlic. I topped
this with some caramelized onions and sauteed red chard,
mixed with some pine nuts
varivo od
amaranta
2 lice maslinovog ulja, 1 manja glavica

luka, 1 lica sjeckanog umbira, 2 manje
ili jedna vea mrkva (ljeti moe biti i
crvena i zelena paprika), 400 g tofua ili
tempeha, 4 lice tamarija, kukuruzno
brano, suncokretovo ulje za prenje, 2
alice amaranta, 4 alice temeljca ili vode,
8 cvjetova cvjetae, alice sitno
sjeckanog perina
brza slatka
kaa
1 alica kukuruznog griza, 4-5 alica

mlijeka (ovisno elite li guu ili rjeu
kau), 4 lice pekmeza, 4 lice sjeckanih
badema
1 alica palente, 2,5 alica vode, 250 g
tofua, 120 g dimljenog tofua, 2 rotkvice
naribane na krupno, alice soli, 150 g
gljiva, 2 lice masl ulja
Tofu ili tempeh narei na kockice, pomijeaj s tamarijem

pa uvaljaj u kukuruzno brano. Popri na suncokretovom
ulju da porumeni pa procijedi na salveti.
Na maslinovom ulju propirjaj luk i umbir pa dodaj mrkvu
narezanu na polumjesece. Poprene kocke tofua ili
tempeha stavi na mrkvu.
Oprani amarant stavi na tofu ili tempeh pa polako sa
strane ulij temeljac ili vodu. Kad zakuha, smanji vatru i
kuhaj 15 minuta poklopljeno.
Prepolovi cvjetove cvjetae i dodaj u varivo. Kuhaj jo pet
minuta. Umijeaj perin pa sve dobro promijeaj.
Ukuhati griz u mlijeko, kuhati 10 min, umijeati pekmez,
posuti bademima.
mirisna
palenta
delikatesna
palenta sa
suenom
rajicom
zlatni pilav
(KASNO
LJETO)
proso s
bundevom
zapeeno
proso s
bundevom
*
*
*
*
*
*
1 alica instant kukuruzne krupice

3 alice vode
6 suenih rajica
Svjee mljeveni papar
Sol
Maslinovo ulje
1 alica prosa, 2 alice vode, prstohvat

soli, 2 lice masl ulja, 1 alica na sitno
isjeckanog poriluka, 2 renja enjaka, 1
sitno sjeckana crvena paprika, 1 alica
graka, 2 lice limunova soka, sol i papar
po elji
2 alice prosa, 2,5 alice bundeve, 2
prstohvata soli, 5 alica vode
300 gr prosa, 300 gr oiene bundeve,
sojin umak, maslinovo ulje, enjak, sol,
timijan, umbir, chili
Na ulju propirjati gljive sa soli. Skuhati palentu, dodati

gljive i meavinu ribanih tikvica, dimljenog ribanog tofua
i smiksanog svjeeg tofua.
Zapei u nauljenoj posudi 20-30 minuta na 200C.
Suene rajice namoi 20 minuta u toploj vodi. Ocijedi i
nasjeckaj ih na kockice. Zavrij vodu, posoli pa mutilicom
umijeaj krupicu. Dodaj sjeckanu rajicu i svjee mljeveni
crni papar. Promijeaj i poklopi. Pusti na laganoj vatri
nekoliko minuta.
Serviraj odmah, ili vruu palentu prebaci u nauljenu
vatrostalnu posudu, pa nakon to se ohladi reite na
kocke. Prelij s malo maslinovog ulja.
Palentu moe posluiti s nekom mahunarkom, na primjer
s crnom leom...
Na tavi prepriti oprani proso 7-10 minuta, preliti vrelom
vodom sa porstohvatom soli. Kuhati 10 minuta na laganoj
vatri poklopljeno. Na masl ulju propirjati povre 4-5
minuta pa umijeati graak, preliti prosom, poklopiti i
kuhati jo 10 min na laganoj vatri. Umijeati limunov sok
i popapriti.
Pomijeati proso i bundevu i uliti vodu, kad zakuha
posoliti i poklopljeno kuhati 20-30 min na laganoj vatri.
Dobro promijeati na kraju i posuti mladim lukom i
suncokretovim sjemenkama.
P roso oprati, osuiti i malo popriti na suhoj tavi (kako se
ne bi raspao tijekom kuhanja). Na maslinovom ulju
popriti 2 renja enjaka, 2 komadia svjeeg umbira,
prstohvat timijana i chili. Dodati bundevu narezanu na
kockice i popriti minutu, dvije, pa dodati proso.
Uliti 6 dcl vode i 1 dcl sojinog umaka, kad zakuha
poklopiti i kuhati bez podizanja poklopca malo vie od 15
minuta. Izvaditi umbir i enjak, te premijestiti u
vatrostalnu zdjelu. Na vrh preliti licu, dvije maslinovog
ulja. Pei na 190 stupnjeva poklopljeno folijom oko 20
minuta, nakon toga bez folije jo dodatnih 10 minuta.
mirisno i
rumeno
pire od prosa
slatki pire
tri itarice i
kesten
kroketi od
prosa
trobojno
proso
knedle od
prosa - mali
ruak za
posao
Egg-Free
Quiche with
Millet Crust
zapeeni
2 alice prosa, 2 luka (na kocke), 2 alice bundeve (na kocke), 2 lice kima, 1 liica cimeta, liice
kardamoma, 3 prstohvata soli, 5 alica vode, 1 alica badema
Oprati proso i popriti na suhoj zagrijanoj tavi (cca 10 min). Propirjati luk, zaine, i bundevu pa dodati
proso i vodu. Kad zakuha posoliti i kuhati 20 min, poklopljeno, na laganoj vatri. Bademe popriti i
krupno nasjeckati te posuti preko kae.
alice opranog prosa, 1 mali luk, Poprite proso do zlatne boje. U lonac stavite luk, mrkvu,
1mrkva
narezana,
mali
komad pastrnjak i bundevu i proso na vrh. Preliti vodom zainiti
pastrnjaka, 100 g bundeve na krupne solju i pustiti da zavri.
komade, -1 liica soli, 1 mladi luk,
Neka vrije 20-30 min na slaboj vatri. Provjeravati da je
proso uvijek pokriveno vodom. Posluiti ukraeno mladim
lukom.
1
alica
prosa,
2
alice
kocki U oprani proso i batat uliti mlijeko i vodu, kad zakuha dodati
batata(cvjetae/bundeve),
2
alice sol i ulje ikuhati 20-30 min, poklopljeno na laganoj vatri.
zobenog mlijeka, 1 alica vode, 1 lica Dobro promijeati.
masl ulja, 1/3 liice soli
Super ide uz sva jela od kiselog kupusa.
1 alica prosa, 1 alica kvinoje, 1 alica Zakuhati posoljenu vodu u kojoj su oprane i procijeene
slatke rie, 2 alice peenih i oguljenih itarice, umijeati kesten, kuhati poklopljeno na laganoj
kestena, 3 prstohvata soli, 6 alica vode vatri 20-25 min pa sve dobro promijeati.
Dobro s peenom bundevom, zelenim lisnatim i salatom od
cikle. Ili s popecima od pastrnjaka, ukiseljeni daikon i
salatu od bundeve.
3 alice kuhanog prosa, 1 crveni luk Pomijeati proso, mrkvu, luk i sol i mijesiti dok se ne dobije
sitno nariban, 1 mrkva sitno naribana, jednolika smjesa.. List nori alge narezati na 2 cm iroke
liice soli, 1 list nori alge, ulje za trake. Vlanim rukama oblikovati krokete, omotati trakom
prenje
alge i priti u dubokom ulju dok ne postanu rumeni.
Super ide uz seitan i gljive.
2 alice kuhanog prosa, 1 liica bio U kuhano proso dodati margarin, vrhnje i sol. Brokulu
margarina, 2-3 liice vrhnja, sol, 2 propasirati, dodati 4 lice brana i malo soli. Isto napraviti s
alice kuhane brokule, 2 alice kuhane bundevom. Sloiti proso, brokulu pa bundevu i zavriti s
bundeve, 8 lica brana tip T-850
prosom. Pei 30 min na 180C.
1 alica prosa, 1 alica cvjetae, 50 g Oprano proso pomijeati s cvjetiima cvjetae te uz dodatak
tofua, 1 lica bio margarina, sol, mrvice
tri puta vie vode pristaviti na vatru kuhati. Kada zakipi
suncokretovo ulje, voda
posoliti i nastaviti kuhati poklopljeno na laganoj vatri 20
minuta.
U smjesu umijeati miksani tofu i margarin i sve skupa
ostaviti na vatri 2 do 3 minute. Pomijeati sve skupa i im
bude mogue (smjesa treba biti topla, a ne kipua)
oblikovati knedle.
Posebno na tavi prepriti na ulju krune mrvice u koje se
umijeaju napravljene okruglice.
Knedle se posluuju s mijeanom salatom prelivenom
dresingom po elji.
For the crust:
Preheat oven to 350 F. Lightly grease a pie plate.
1/2 cup dried millet
Make the crust: Pour millet into a small pot and add water.
1 cup vegetable broth
Bring to boil over high heat, then lower heat to simmer,
pinch of sea salt
cover, and let simmer for 25 minutes.
Uncover and stir.
The millet should be a bit mushy, with some moisture still in
For the filling:
the pan.
1 Tbsp. organic extra virgin olive oil
Immediately pour the millet into the pie plate and, using the
1 onion, diced small
back of a spoon or wet hands (and being careful not to burn
2 roasted red peppers or 1 fresh, sliced yourself!), press the millet into the pie plate to make a
into thin strips (or one of each)
crust. (Dipping the spoon or your hands in water helps).
1 carrot, grated fine
Bake in preheated oven 10 minutes until slightly dry to the
1 cup very firmly packed spinach or touch.
chard leaves, stems removed, chopped
Make the filling: Heat oil in a large frypan and saut onions
700 g. silken or soft tofu (about 2 cups)
for about 5 minutes, until the onion is translucent and soft.
1 Tbsp. white miso paste
Add the pepper, carrot, and spinach, and saut for another
2 Tbsp. tahini (sesame paste)
5 minutes, until the spinach is wilted and other ingredients
1 Tbsp. soy sauce or tamari
begin to soften. Cover and turn off heat.
In a food processor or blender, mix the tofu, miso, tahini,
and soy sauce until very smooth. Pour the mixture over the
vegetables in the pan and stir to combine well. Turn into the
crust in the pie pan.
Bake in preheated oven for about 30 minutes, until top is
light golden brown. Remove from oven and let sit for about
10 minutes before serving (the quiche firms up as it sitsits
actually better the next day!). May be eaten hot, at room
temperature, or cold.
Makes 8 servings.
kg debljeg poriluka, alice Poriluk izrezati na pola i dobro isprati. Par zelenih listova
bundeviinih sjemenki, alice kuhanog sauvati i na sitno narezati. Ostatak narezati na duljinu od
poriluk
prosa, 2 lice vrhnja, 3 prstohvata

korijandra, =umbira, =papra, 1 lica
tamnog sezamovog ulja, 1 lica
tamarija, 2 lice vode, 1 kocka mochija
naribanog, 1 liica sojinog umaka, 1
liica ume octa
smotuljci od
crvenog
kupusa
4-6 listova crvenog kupusa, 1 liica

ume octa, 2 alice kuhane rie (ili neke
druge itarice), 200 g svjeih gljiva, 1
luk, 1 reanj enjaka, 4 lice masl ulja,
3 lice sjeckanioh oraha, 4 lice perina,
1 liica suhog timijeana, liice soli,
2 alice temeljca od povra, 1 lica
riinog slada, 2liica
Mediterranean
Rice Casserole
2 cups (500 ml.) cooked brown rice

1/4 cup (60 ml.) organic extra-virgin
olive oil
1/4 cup (60 ml.) lightly roasted pine
nuts or slivered almonds
1/2 cup (125 ml.) raisins
1 large onion, chopped
4 cloves garlic, minced or finely grated
1/2 cup (125 ml.) chopped parsley
juice of one medium lemon (about 3
Tbsp. or 45 ml.)
2 Tbsp.(30 ml.) balsamic vinegar
large bunch spinach, collards, or chard,
washed and chopped
1 Tbsp. (15 ml.) dried dill weed
2 tsp. (10 ml.) dried thyme
1/2 tsp. (2.5 ml.) ground cinnamon
3/4 tsp. (3.5 ml.) ground allspice
1/2 tsp. (2.5 ml.) paprika
sea salt and pepper to taste
1-2 liice masl ulja, malo umbira
nasjeckanog, 2-3 renja enjaka
nasjeckanog, 200 g prokuhane rie, sol
i perin za ukras
4 lic masl ulja, 2 alice smee rie
dugog zrna(1+ alice divlje rie), 1
luk sitno nasjeckan, 300 g divljeg
zelja/miance, 4 renja enjaka, 4
alice temeljca/vode, liice soli
ria s
enjakom
ria s
miancom
smea ria s
prosom,
limunom i
perinom
ria pirjana s
povrem
osnaena ria
sushi
1,5 alica basmati ili smee rie dugog

zrna, alice prosa, 4 alice vode, 3
prstohvata soli, 2 lice masl ulja, 2 lice
naribane
korice
limuna,
2
lice
sjeckanog perina, 4 lice prenih i
sjeckanih badema
3-4 alice kuhane rie, 2 lice
sezamovog ulja, 1 luk na kockice, 2
mrkve na tapie, 250 g sejtana na
trakice, 1 lica tamarija, 1 lica mirina,
4 lice perina, 4 lice prenog sezama.
2-3 cm. Kratko prokuhati u malo posoljene vrue vode.

Izmiksati bundevine sjemenke, proso, vrhnje, zaine i vodu.
Kremom napuniti kuhani poriluk, sloiti u nauljenu pliticu i
posuti naribanim mochijem (koji je pomijean sa sojinim
umakom i ume octom).
Poklopljeno pei 20 minuta na 180C i otklopljeno jo 5
minuta.
Posuti bundevinim sjemenkamam i sitno sjeckanim zelenim
dijelom poriluka.
u 2 cm vode s octom odjednom blanirati listove kupusa.
Propirjati luk i gljive i enjak pa dodati kuhanu itaricu.
Dodati orahe, perin, timijan i sol, sve dobro promijeati da
se dobije nadjev.
Zamotati u listove kupusa i zatvoriti akalicom. Na malo
maslinova ulja priti smotuljke s obje strane, uliti vode
(1/1 alicu) i kuhati poklopljeno 10ak minuta. U alice
temeljca/vode razmutiti kuzu i riin slad, izvaditi smotuljke i
u ostatak vode umutiti kuzu i mijeati dok se ne zgusne.
Preliti preko smotuljaka i ukrasiti perinom.
Preheat oven to 350F (180C). In a large pot or dutch oven,
heat oil over medium-high heat. Add onions and garlic and
saut until onion is golden brown, around 10 minutes. Add
remaining ingredients except for rice and stir well. Turn
heat to minimum, cover, and let simmer for about 5 minutes
to combine flavours and allow greens to wilt.
Add rice and mix well. Turn the mixture into a greased
casserole and bake until heated through, about 20 minutes.
Makes 8 side dish servings or 4 entree servings. May be
frozen.
Na ulju pirjati umbir i enjak, dodati riu i malo vode pa

nekoliko minuta pirjati riu pazei da ne zagori. Dodati sol
pri kraju i nakon par minuta ugasiti i ukrasiti perinom.
Na ulju propirjati luk i enjak, dodati riu i mijeati 2-3
minute, dodati vodu i sol, zakuhati i kuhati na lagano 30
minuta. Dodati prokuhano divlje zelje i umijeati ga u riu,
kuhati jo 5 minuta i sve promijeati.
Verzija s kuhanom riom pirja se prv mianca u malo vode
i doda kuhana ria.
U zagrijanu vodu dodati riu, proso i sol. Kuhati 30 minuta.
Na laganoj vatri zagrijati ulje, dodati perin, dodati kuhanu
riu i limunovu koricu. Posuti bademima.
Pirjati luk 2-3 min i dodati mrkvu. Pirjati 2-3 min i dodati
seitan mariniran u tamariju i mirinu.
Pirjati pa dodati
smeu riu. Smanjit vatru i ostavitipoklopljeno 10ak minuta.
Promijeati i umijeati perin i sezam.
Moe se jesti s peenom bundevom i kuhanim zelenim.
Seitan se moe prethodno popriti u branu.
2 lice masl ulja, 1 manji poriluk na Poriluk i mrkvu pirjati 5-6 minuta, dodati kupus i alicu vode
trakice, 1 mrkva na polumjesece, 4 pa kuhati 10 minuta povremeno mijeajui. Dodati ostatak
alice kupusa na trakice, 2 alice vode, kuhanu riu i kuhati jo 10 min. Dodati grah i kuhati
vode/temeljca, 4 alice kuhane smee jo 5 min. Malo soli i papra se moe dodati.
rie, 1 alice kuhanog crvenog graha
Uz bundevu u tempuri, kuhano zeleno lisnato i salatu od
cikle/ukiseljeni daikon.
Kuhanje rie: 3 alice smee rie, 4,5 alice vode, 1 traka kombu alge
Preljev: 3 june lice riinog octa, 2 june lice riinog slada, 1 ajna lica soli
Riu kuhaj pod tlakom 45 minuta. Istresi je u zdjelu (najbolje drvenu). Na laganoj vatri pomijeaj
nori loptice
mediteran u
rii
boina salata
mekana
hranjiva kaa
smea ria i
kesten
meko kuhana
ria i amarant
arepas kruhii
mochi
palainke
Zapeena
tjestenina s
povrem u
tempuri
sastojke za preljev pa ih ohladi. Prevri riu i posipaj ohlaenim preljevom. Ohladi riu na sobnu
temperaturu. Ovako pripremljena ria ne moe se ostaviti stajati, naime dobra je samo ako se koristi
isti dan.
Nori alga ima dvije strane: hrapavu i glatku. Uvijek prema plamenu okreni glatku stranu jer se tako
bolje tostira (hrapava lake uhvati plamen pa moe zagoriti). Algu dri iznad plamena i tostiraj tako da
dobije jednoliku tamnozelenu boju.
Korijenasto povre poput mrkve naree se prvo na tanke ploke (po duini mrkve), a zatim se svaka
ploka naree na tapie, opet po cijeloj duini. Zagrije se malo vode u posudi i u kipuu vodu ubaci
povre i kuha vrlo kratko, jednu do dvije minute. Pera mladog luka se samo urone u kipuu vodu i
odmah vade van kako se ne bi izgubila lijepa zelena boja. Povre se uvijek ohladi prije stavljanja u
sushi.
Senf, tamari, umbir, umeboshi pasta, tahini samo su neki od sastojaka koji se dodaju u sushi kako bi
se dobili razliiti i bogati okusi. Preni tempeh, tofu i seitan narezani na duguljaste trake irine i
debljine jednog centimetra odlian su dodatak u sushiju, a moe se stavljati i ukiseljeno povre poput
kiselih krastavaca i sl.
3 alice kuhane smee rie, 1 lica Podijeliti kuhanu riu na 6 dijelova. Nori list tostirati i
tahinija, 1 lica ume paste, 3 lista nori svaki list podijelite u 4 jednaka kvadrata. Navlaenim
alge
rukama oblikovati loptice od rie, u sredini prstom izbuiti
rupu, staviti smjesu tahinija i ume paste, zaepiti rupu
riom. Zalijepiti svaku kuglicu sa 2 dijela nori alge. 3-4
dana traju.
2 alice smee rie, alice slanutka, Pomijeati oprane itarice i mahunarku, staviti mjeavinu
alice pira (namakani preko noi), 4-5 u ekspres, dodati vodu i kombu algu. Kuhati nakon
alica vode, komad kombu alge
razvijanja tlaka 45-50 minuta. Umjesto slanutka mogu i
druge mahunarke (leu ne treba namakati, crnu soju
obrisati vlanom krpom i prepriti prije kuhanja).
3-4 cikle srednje veliine, 3 alice kuhane Opranu i od listova oienu ciklu pei na 200C cca 60
smee rie, 2 lice masl ulja, 1 lica ume min Skuhanu ciklu narezati na kockice i pomijeati sa
octa, 1 lica riina octa, 3 lice sitno skuhanom smeom riom i mijeati dok ria ne postane
sjeckanog mladog luka, 4 lice prenih crvena. Pomijeati ulje, ocat i mladi luk i umijeati u riu s
badema za ukras
ciklom i ukrasiti s bademom.
Ide s namazom od crne soje, zelenim s okusom limuna.
1 alica smee rie, alice slatke rie, Sve pomijeati, kuhati 1 sat na laganoj vatri u ekspres
alice amaranta, alice azuki graha, loncu. Usitniti kombu i opet je vratiti u kau. Umijeati
kombu, 10 alica vode, alice sitno perin.
sjeckanog perina
Servirati uz pirjanu/parenu brokulu ili kuhano zeleno s
okusom limuna.
1 alica smee rie, alice slatke rie, 1 Riu oprati i staviti u posudu. Dodati oiene peene
alica peenih kestena, sol, vlasac
kestene i vodu. Zakuhati, pa posoliti. Kuhati na laganoj
vatri 50 minuta. Promijeati, pa izvaditi u drugu posudu.
ILI: 2 smee rie, 1 peenih kestena,
4,5 vode
Posluiti posipano sjeckanim vlascem u kombinaciji s
kuhanom mahunarkom i razliitim vrstama povra.
1 alica smee ria, alice amaranta, 2 alice bundeve na kocke, 3 prstohvata soli, mladi luk/poriluk,
tostirana nori alga
Uliti u ekspres lonac, posoliti kad prokuha, zaklopiti i kuhati 45 min. Posuti sjeckanom i tostiranom nori
algom i zelenim od poriluka.
0,68 kg kukuruznog brana (kukuruz masa/brano), ajne liice morske soli, voda, ulje
Raspriti kukuruzno brano i dodati sol. Mijesiti s malom koliinom vode dok ne omekaju i postignu
teksturu tijesta za kruh. Ako koristite previe tekuine, dodajte vie brana ili pustite da se osui
nekoliko minuta na otvorenom. Oblikujte tijesto u 6-8 loptica veliine ake. Namaite tavu s tamnim
sezamovim uljem. Spljotite arepas i prite 2-3 min sa svake strane, ili dok ne nastane kora. Potom
pecite u zagrijanoj penici na 180C 20 minuta, ili dok se arepas ne napuu. Gotovi su kad zvue
uplje.
Naribati mochi na krupno. Na nauljenu i zagrijanu tavu rasporediti naribani mochi u obliku palainke da
kad se rastopi da se spoje u palainke.
kg cjelovite penine tjestenine kuhane
al dente (fusilli ili penne), 2 alice raznog
povra (ampinjoni, cvjetaa, bijeli dio
poriluka, mrkva itd.) prenog u tempuri
(smjesi kao za palainke), 1,5 alica dashi
temeljca sa soja-sosom ili povrtnog
temeljca, sojin umak, brano 850, sol i
voda, ulje za prenje
Dok kuha tjesteninu, napravi smjesu za tempuru od

brana u koje si dodala malo soli i postepeno, uz
mijeanje, dodaj vodu. Smjesa treba biti poput smjese za
palainke.
Zagrij ulje za prenje (pazi da temperatura ne bude
previsoka, ulje se ne smije dimiti). Narezane komade
povra umai u smjesu za tempuru, pa u ulje i lagano
ispri da porumeni.
U posudu za peenje s poklopcem naizmjence slai redove
povra i kuhane tjestenine. Dodaj temeljac.
Poklopi i stavi u penicu na 180C. Peci poklopljeno 25-30
minuta.
Otklopi i peci jo 5-10 minuta ili dok temeljac ne ispari i
Lazanje s
brokulom
4 vea listova lazanja tjestenine

(integralna, kuhano), sol, 20 dkg brokule,
25 dkg tofua, 3-4 june lice ume octa,
250 gr ampinjona narezanih na listie, 1
alica luka narezanog na polumjesece,
sezamovo ulje, 1 lica soja umaka,
origano, beamel umak (1dcl zobenog
vrhnja,1/2 dcl vode, 1 lica aru praha)
Meaty Spinach
Pesto Lasagna
8-12 sheets lasagna, parboiled for 5

minutes (I used Tinkyada rice lasagna)
1 recipe tofu ricotta (I used the recipe
from Cozy Inside; you could also use this
one)
about 5 cups (1200 ml) homemade or
prepared marinara sauce (tomatoes, basil
etc.)
1 batch Spinach Pesto (recipe follows)
1 batch ground meat (recipe follows).
ne stvori se korica.
Brokoli skuhati i u suribaiju ili mikseru usitniti u kremu
Tofu izmiksati s ume octom i vodom
Luk pirjati, dodati gljive i soja umak te pirjati jo 2 minute
U nauljenu manju lazanjeru staviti jedan skuhani list
lazanja na koji treba staviti pire od brokolija.
Slijedi novi list lazanja na koji treba staviti smjesu s
gljivama.
Iznad ove smjese treba staviti novi list lazanja, a na njega
treba staviti tofu usitnjen u suribaiju.
Sve pokriti s novim listom, a bono sa strane napraviti
mjesta za dodavanje beamel umaka. Pei 25 minuta na
180 stupnjeva.
Preheat oven to 375F (190C). Grease a 9 inch (22.5 cm)
square pan and 8 inch (20 cm) loaf pan. (If you have a
larger pan that equals the same area, please feel free to
use it instead of two separate pans).
In a medium-sized bowl, fold the cheese and pesto
together, just enough to combine (I left a few blobs of
pesto visible here and thereyou can mix it in completely
if you wish). Set aside.
Line up the different ingredients so theyre ready to go,
assembly-line style.
Cover the bottom of each pan with one layer of lasagna noodles. If necessary, overlap the noodles,
but no more than 1/4 inch (.5 cm) to fit them into the pans (I broke them into smaller pieces to
accomplish this).
Measure out about 1-1/2 cups (360 ml) of the sauce and set aside.
Using the remainder of the sauce, spoon a thick layer of sauce over the noodles in each pan (I used
about 3/4 cup/180ml for the loaf, 1 cup/240 ml for the square pan). No noodles should be visible.
Divide the cheese mixture in half. Using one half of the cheese mixture, sprinkle it evenly over the
sauce in each of the pans (I used about 2/3 of one half to cover the square pan, and 1/3 of one half to
cover the loafin other words, 1/3 of the total in the square pan and 1/6 of the total in the loaf pan).
Divide the meat mixture in half. Using one half of the meat mixture, sprinkle it evenly over the cheese
in each of the pans (I used about 2/3 of one half to cover the square pan, and 1/3 of one half to cover
the loafin other words, 1/3 of the total in the square pan and 1/6 of the total in the loaf pan).
Repeat the layers one more time, using up all the cheese and meat. Cover with one more layer of
noodles, then coat with the reserved sauce.
Bake in preheated oven for 45-60 minutes, until bubbly and browned on the edges. Remove from
oven and allow to set for at least 15 minutes before cutting into squares. Makes 8-10 servings. May
be frozen.
New Age
Vegan Pasta
Carbonara
For the bacon:

one 8-ounce (225 g) package tempeh,
cut into strips as thin as you can
manage (I got about 15 strips from one
package)
3 Tbsp (45 ml) Braggs liquid aminos,
tamari or soy sauce
juice of 1/2 lemon plus enough water to
equal 1/3 cup (80 ml)
1/4 tsp (1 ml) liquid smoke or 1/2 tsp
(2.5 ml) smoked paprika
2 cloves garlic, minced
5-10 drops liquid stevia, to your taste
(dont overdo the sweetness in these)
2 Tbsp (30 ml) extra virgin olive oil,
preferably organic
1/2 cup (120 ml) water
For the pasta and sauce:
favorite pasta for 4 servings, dry
1 recipe of your favorite tempeh bacon
2 Tbsp (30 ml) smooth natural cashew
butter
1 Tbsp (15 ml) white miso
1 Tbsp (15 ml) tahini (sesame paste)
Prepare the bacon: cut the tempeh into strips as thin as

you can manage (I got 15 strips). In a large frying pan, mix
together the remaining ingredients. Add the tempeh and
turn each strip over a few times to coat it in the sauce.
Turn on heat to medium-low and cook the strips for about 5
minutes until the sauce has begun to evaporate and the
bottoms are browned; turn the strips and continue to cook
the other side, pushing the bacon back and forth
occasionally to prevent sticking, until the liquid ingredients
have been absorbed and the bacon is browned and crisp on
the outside, another 5-10 minutes. If the liquid is absorbed
too quickly, add a little more water, as needed. Turn off heat
and set aside.
Prepare the pasta: Set your water boiling in a large pot.
Cook the pasta according to package directions.
Meanwhile, prepare the sauce: In a medium pot, whisk
together the cashew butter, miso, tahini, mustard, garlic,
turmeric, nutmeg, salt and pepper until smooth. Very
slowly, whisk in the almond milk, a little at a time, until the
mixture is smooth and well combined. Add the vegetable
broth and mix again.
Place the arrowroot starch in a small bowl. Add about 1/3
cup (80 ml) of the liquid mixture and whisk until smooth;
slowly add this to the liquid in the pot. Heat the mixture in
the pot over medium-low heat, stirring constantly, until it
begins to bubble; cook for about a minute more, stirring
1/4 tsp (1 ml) dijon mustard

1 clove garlic, minced
1/2 tsp (2. 5 ml) turmeric
pinch nutmeg
fine sea salt and pepper, to taste
1 cup soy or almond milk
1 cup (240 ml) vegetable broth or stock
2 Tbsp (30 ml) potato or arrowroot
starch
1/2 cup (120 ml) fresh or frozen peas
(no need to defrost if frozen)
3 Tbsp (45 ml) chopped fresh parsley
zapeena
tjestenina
Spinach &
Artichoke Pies
constantly, until the mixture is thick and creamy. If the

pasta isnt yet ready, turn off the heat and cover the pot.
Once the pasta is ready, drain it and reserve about 1/2 cup
(120 ml) pasta water. Add the pasta to the sauce pot along
with the tempeh and peas and continue to cook over low
heat, stirring occasionally, until everything is warmed
through, about 10 minutes. If the sauce becomes too dry
during this time, add the reserved pasta water (if the sauce
remains smooth and doesnt dry out, you can discard the
pasta water). Sprinkle with fresh parsley and serve. Makes
4 servings.
400 g kuhane posoljene tjestenine, 1 Luk pirjati dok se ne pone karamelizirati. Dodati ostalo
veliki luk na tanke polumjesece, 4 povre, podliti s malo temeljca, posoliti, poklopiti i kuhati
manje cikle na ploke, 1 manji korijen 15ak minuta na laganoj vatri.
perina na ploke, 2 alice bundeve na Dodati tofu, kadulju, ulje, sojin umak i ume ocat. Izmiksati.
ploke, 5 enjeva enjaka, 3 polovice U nauljenu pliticu staviti sloj tjestenine pa sloj ale. Dodati
namoene suene rajice, 5 lica masl lice margarina kao manje hrpice po cijeloj povrini ale.
ulja, 1 lica bio margarina, 1 lica ume Dodati ostatak tjestenine i zavriti slojem ale uz dodatak
octa, liice suhe ili 2 listia svjee margarina. Zapei na 200C oko 20 minuta.
kadulje, 2 lice sojinog umaka, 300 g Napraviti preljev: pomijeajte sojino vrhnje i senf, preliti
izmrvljenog svjeeg tofua
tjesteninu i zapei jo 10ak minuta.
For the filling:
Puree:
1.5 cups white beans, 2 tbsp artichoke heart liquids, 3/4 tsp Herbamare
When the beans are creamy and smooth add the puree to a bowl with:
24 oz of artichoke hearts, 1 cup Daiya mozzarella (or preferred dairy-free cheese), 16 oz frozen
organic spinach that has been strained through a kitchen towel (to remove as much water as possible)
Combine and set aside.
Pie crust:
Add to Bowl:
1/2 cup applesauce, 4 tbsp Chia Seed meal (2 tbsp seeds is equal to about 4 tbsp meal), Optional: 2
eggs and omit half of the applesauce and all of the chia seed meal.
2 tbsp water, 1.5 tbsp apple cider vinegar, 1/2 cup coconut oil, liquified
Mix with electric mixer.
Add:
1 & 1/4 cups almond meal flour, 2/3 cup coconut flour, 1/3 cup tapioca flour, 1.5 tsp baking soda, 1.5
tsp baking powder, 1 tsp dried oregano , 1 tsp onion powder
Thin
Buckwheat
Pizza Crust
(Gluten-Free,
Yeast-Free,
Vegan)
Mix with electric mixer. Reach into dough with a 1/2 cup measuring cup. Pack it down slightly and level
it off.
Knock the dough out of the measuring cup, onto a small piece of unbleached parchment paper. Fold
the paper over the dough and press down to create a circle. Pull the paper back, flour the dough
slightly and roll it into about a 6 inch circle. Use your hands to go around the edges, gently pushing
them in for a nice circle shape.
Add a couple heaping tablespoons of the filling to one side of the dough, as shown above. Lift the
paper and roll the dough over the top of the filling, as shown above. Peel the paper back and touch up
the dough with your fingers if necessary. Use a fork to poke the top of each pie.
Place the pies on a lightly greased cookie sheet. Bake at 350 degrees for about 22 minutes. (Keep an
eye on it, as oven temperatures vary.)
2 1/4 cups "raw" buckwheat flour
Preheat oven to 375 degrees F.
1/2 cup tapioca flour
In a medium-sized mixing bowl, combine the dry
1/2 teaspoon sea salt
ingredients (buckwheat flour through garlic powder). Whisk
1/2 teaspoon baking soda
together well.
1/4 teaspoon garlic powder
In a separate bowl combine the liquid ingredients. Pour the
1 cup warm water
wet into the dry and whisk together well, until you see long
dough strings formed. The dough will be thinner, more like
1 tablespoon honey or agave nectar
cake batter. If it is too thick to whisk, add a tad more water.
1 tablespoon apple cider vinegar
Oil a pizza stone generously with olive oil. Scoop out the
dough (it will begin to thicken as it sits) and with oiled
hands work the dough into a thin sheet covering the pan. I
use a 12 x 15-inch stone baking sheet, though I think a
larger pan would produce a thinner, crispier crust. You may
need to add extra olive oil to the top of the dough or your
hands to prevent sticking. Once it is shaped, bake the crust
GF Pizza Crust
1 cup brown rice flour

1/2 cup + 2 tbsp sweet rice flour
1/4 cup rice bran
2 tbsp finely ground flaxseed
3/4 tsp baking powder (add if you like
thick crust)
1 tsp baking soda
1/2 tsp salt
3/4-1 cup warm water
1/2 tbsp agave or raw honey
GF Pizza/tart
recipe
1/3- cups ( g) brown rice flour

c (60 ml) whole bean flour
c (60 ml) chickpea flour
tsp (1 ml) xanthan gum
c (60 ml) finely ground flax
1- tsp (7.5 ml) baking powder
tsp (1 ml) baking soda
tsp (1 ml) fine sea salt
2 Tbsp (30 ml) natural smooth almond
butter
preferably organic
c (120 ml) unsweetened soy or
almond milk, or vegetable bouillon
Filling:
Cashew goat cheese (I used this
recipe without the pepper crust; or use
another recipe of your choice)
4 medium ripe but firm tomatoes, cut
about 1/4 (0.5 cm) thick
preferably organic
3-4 fresh basil leaves, sliced into very
thin strips
more extra virgin olive oil, for drizzling
for about 15 to 20 minutes. I found that the timing can be

very different depending on the oven and altitude. (I made
this recipe again while visiting family). The crust is cooked
when it is just slightly golden on top. You can pull some off
the side to check for doneness, you'll know when it is
cooked. If you like it crispier leave it in the oven a little
longer.
Top with Pizza Sauce, your favorite toppings, and
Macadamia Nut Cheese. Return pizza to oven until desired
doneness. I usually put it back in for another 10 minutes or
so. Source: www.NourishingMeals.com.
Combine all ingredients and form into a flat disc shape. Add
more water if it's too crumbly. Press onto an oiled cookie
sheet (we think coconut oil works best) and prick with a
fork. Bake in a 325F oven for 20 minutes. Set aside.
After you have baked the crust. Spread carrot pesto onto
crust. Sprinkle on tempeh bits and sliced red onion in an
even layer. Pipe on "cheese" by putting sauce in a ziploc bag
and cutting off one of the corners. Bake for 30-35 minutes
in a 350F oven.
Preheat oven to 400F (200C).

parchment paper.
Line a cookie sheet with
In a large bowl, sift the brown rice flour, whole bean flour,
chickpea flour and xanthan gum, if using. Add the flax
seeds, baking powder, baking soda and sea salt and whisk
to blend. Set aside.
In a small bowl, whisk together the almond butter and olive
oil. Slowly add the soymilk and blend well. Pour the wet
mixture over the dry and stir to blend. The dough will be
very soft, but still hold together.
Using wet fingers, press the dough into a rectangle about
12 x 7 (30.5 cm x 18 cm), with a 1/2 (1.25 cm) ridge
along the edges. Bake 10-15 minutesin preheated oven,
until the top is dry and the crust puffs just a bit.
Arrange the tomatoes evenly over the top and bake another
35-40 minutes, until crust is crispy and dry on bottom
(cover the edges with foil if they begin to brown too much).
Add the cheese during the last 15 minutes of baking time,
and continue to cook until cheese is beginning to brown.
Sprinkle with basil and drizzle with a little more olive oil just
before serving. Makes 8 servings.
Chickpea
tortilla
Chickpea wraps:
1 cup chickpea flour
1 cup water
Salt, to taste
Mix ingredients for batter, heat an oiled pan on medium, spoon mixture onto pan and swirl batter
around as if making a crepe. Flip over to cook other side. Leave wraps to cool, and assemble burritos.
Makes 7-8 burritos.
Tortilla Wraps
gluten-free,
grain-free,
egg-free
Add to bowl:
1/4 cup + 2 tbsp Chia Seed meal , 1/4 cup + 2 tbsp quinoa flake flour (quinoa is a seed, not a grain)
Create the chia seed meal and quinoa flake flour by using a Magic Bullet or coffee grinder.
Add:
1 cup almond meal flour , 2 tbsp arrowroot powder (tapioca would probably work also), tsp baking
soda, 1 tsp baking powder
Optional: herbs and spices (I used 1/2 tsp each of onion and garlic powder), Whisk dry ingredients
together.
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Add:
1 tsp extra virgin olive oil, 2 tsp apple cider vinegar, cup milk substitute, cup warm water
Mix with handheld mixer. Push into one mass and let rest for about one minute. It will be very sticky
that's how it's supposed to be.
Using a Spoonula, separate the dough into two. Then push the halves apart, and separate one half into
three, like the photo above. (After using these three, separate the other half into three also.) OR make
four balls for four large tortillas.
Place one ball on top of a piece of unbleached parchment paper.
Lay another piece of unbleached parchment paper on top. Flatten the ball with your hand. Do not
remove the top piece of paper.
Roll the dough out to 6.5 inches wide if you're making 6 small tortillas, OR 8 inches wide if you're
making 4 large tortillas, so that it looks like this.
These (above) are uncooked. Fit two, side by side, on your cookie sheet, keeping the top paper on. Do
not try to remove the paper. Bake the wrap as it is, sandwiched between the two pieces of paper.
Bake at 375 degrees for about 7 minutes for small tortillas or 8 minutes for large tortillas.
Let them cool on a wire rack.
Makes 6 small tortillas or 4 large tortillas.
If you don't need to bake them all right away, simply store them in the fridge like this (rolled out
between the two pieces of paper).
Wrap them in parchment paper to pack for lunches.
Quinoa
tortillas
1 cup quinoa flour plus more for shaping

dough balls and pressing tortillas.
1/2 cup ground whole quinoa
1/2 tsp. baking soda
1/2 tsp. sea salt
2 T. olive oil
1/2 cup water
(makes 10-12 small tortillas)
Grind 1/2 cup whole quinoa in a coffee grinder.

Put all dry ingredients in a large bowl and mix to combine.
Add olive oil and water and mix.
Now the fun begins. Add more quinoa flour and knead until
the dough is dry to shape into balls.
Press dough into tortillas using the tortilla press or rolling
pin on flour dusted cutting board.
Cook tortillas one at a time in cast-iron tortilla pan. Cook
about 30 seconds each side.
Extra tortillas can be stored in the freeze for future use.
Spelt and flax

meal tortillas
3 cups spelt or whole wheat flour

3 tablespoons of flax meal
3 tablespoons of coconut oil
1 teaspoon sea salt
1/4 teaspoon baking powder
1 cup warm water
spices (whatever you want...I used
garlic pepper)
Amaranthmillet tortillas
1/2 cup amaranth flour to start + ?

more
1/2 cup millet flour to start + ? more
1 T. olive oil
1/2 tsp. sea salt
1/2 cup water
(makes 10-12 small tortillas)
1) Combine dry ingredients in a bowl and stir.

2) Add oil and warm water and knead with hands.
3) Form the dough into a ball and wrap in saran wrap and
let sit for at least 10 minutes.
4) Unwrap dough and separate into smaller balls (8 balls
for big tortillas and 14 balls for small tortillas). Re-wrap
into individual sheets of saran wrap and let sit for another
10 minutes.
5) On a clean, floured counter, use a roller to roll out the
dough flat.
6) Place flat floured tortillas on a plate and loosely cover
with a kitchen towel or saran wrap to prevent them from
drying out.
7) Place a pan over medium heat and heat each tortilla one
at a time. Turn the tortilla over once air bubbles start to
form.
8)Tortillas are done when they begin to brown.
Combine 1/2 cup of each flour in a large bowl. Add sea salt
and oil.
Add water to mixture and combine. Add more of one or
both flours until dough is no longer sticky to the touch.
Shape 10-12 balls adding more flour to get the right
consistency for pressing.
Heat the cast-iron skillet.
Press the balls of dough into tortillas using your tortilla
press or rolling pin.
Cook one tortilla at a time once skillet is hot. These are
done in a flash so be vigilent.
Keep your tortillas hot in a tortilla warmer or by wrapping
in aluminum foil. I like spreading them with sunbutter.
Yum! Extras can be frozen until you are ready for more.
Next project: make quinoa flour tortillas.
Millet
Buckwheat
1 cup millet flour, cup buckwheat

flour, cup sorghum flour, cup
Whisk together the dry ingredients.

Beat the wet ingredients into the dry mix until the batter is
11
Tortillas
arrowroot or tapioca starch, 2 teaspoons

xanthan gum, 1 teaspoon salt, 1
teaspoon baking powder, 1 tablespoon
minced onion, teaspoon garlic powder,
1 teaspoon thyme
Add in:
3 tablespoons olive oil, 1 tablespoon
honey or raw agave nectar, 1/4 teaspoon
light tasting vinegar, natural egg
replacment for 2 eggs, 1 cups hot
water, cup hemp milk (or non-dairy
milk)
smooth. It should look and feel like a thick pancake batter

(though it appears strange and goopy at first, keep
beating).
To cook on a griddle or crepe pan:
Heat a lightly oiled griddle or crepe pan over medium high
heat. When a drop of water sizzles and bounces off the
surface, your griddle or pan is ready.
Plop a spoonful of batter onto the hot pan; and quickly use
the back of a large spoon to spread the batter out as thin
as you can. Six inches is usually an average size.
Let the wrap cook for a minute until firm. Using a thin large
spatula, slide underneath the wrap and flip it to cook the
other side for a minute until done.
Place the cooked wrap on a flat surface to cool. Repeat the
process to make a total of 10 wraps. These are best eaten
fresh.
Brown Rice
Flax Tortillas
1 cup brown rice flour

1/2 cup + 2 tbsp sweet rice flour
1/4 cup rice bran
2 tbsp finely ground flaxseed
1 tsp baking soda
1/2 tsp salt
3/4 cup warm water
1/2 tbsp agave, or honey
Combine the dry ingredients in a medium bowl. Combine

warm water and honey/agave in a measuring cup and add
to dry mixture. You may need to add more sweet rice flour,
use your judgement but also remember that it will absorb
flour while rolling.
2. Heat a skillet to medium and add oil, distribute evenly
with a spatula or heat-proof pastry brush. When oil is hot,
turn down heat to low and wait about 7 minutes until the
temperature stabilizes. Also have a plate beside the stove
(you'll know why later).
3. Sprinkle sweet rice flour over a clean countertop, wet
your hands with some warm water, rip off a small piece of
the dough and knead it in your hands until it becomes nice
and doughy, then form into a disc, sprinkle some more
sweet rice flour on top. Roll as thinly as possible. Using a
spatula, lift the dough off of the surface CAREFULLY, while
also using your hands, put it in skillet.
4. Cook for 2 minutes or until golden brown on the one
side. Using spatula, lift off of skillet and put on empty
plate. Add more oil and brush with pastry brush to evenly
coat. Put tortilla back in pan this time on the other side.
Cook until golden brown or when you think it is sufficiently
cooked through.
5. This is important: put cooked tortilla immediately into a
large ziploc bag (this allows it to steam and become soft),
as you make the tortillas add each one to this ziploc bag
and this is how you can store them. The tortillas should
stay in the bag for at least a few hours so they can really
moisten up. You may notice that one side may be crackly, if
you are using this for a wrap, roll with this side facing
inside. Makes 8 tortillas.
Yeasted
Sprout Bread
using a Food
Processor
Makes: Two
Loaves
6 cups wheat berries hard-spring or

winter wheat berries (2 1/2 lbs or 1135
g).
A little more than 3 quarts sprouted
weighing about 4 1b (2k).
2 teaspoons active dry yeast (1/4 oz or
7g)
1/4 cup warm water (60 ml)
1/3 cup honey (80 mil)
4 teaspoons salt (22 g)
Be very careful to only sprout the
berries until the tiny sprout is just barely
beginning to show and the grain itself is
tender - about 48 hours.
Soak the grains overnight. Sprout them for 48 hrs tiny

sprouts should be visible).
Grind them in the food processor. Add them in one bowl.
Add the yeast dissolved in warm water, honey and salt. Mix
it and knead it for 15 minutes. Cover it with plastic wrapper
and let sit for 2 hrs.
Shape the dough into two loaves and let rise again.
Bake at 176C for one hour.
After baking take them out, oil with melted butter and let
rest.
Sprouted
Gluten Free
Bread
1 cup sprouted lentils

1 cup sprouted quinoa
1 cup sprouted brown rice
3/4 cup sprouted millet
3/4 cup sprouted sunflower seeds
Preheat oven to 350 degree.

Use a food processor to process sprouts into a paste, about
3 minutes. Add egg (or flax), butter/oil, and honey. Process
until combined. Add psyllium or chia, salt, soda, and baking
powder. Mix again. Slowly add arrowroot powder. You may
only need 1/2 cup. This dough will not be dry like wheat
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1 egg or 1 tablespoon ground flax mixed

with 2 tablespoons water
4 tablespoons butter or coconut oil, soft
3 tablespoons raw honey or palm nectar
3 tablespoons psyllium husk powder or
chia seed
1 1/2 teaspoon sea salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 -3/4 cup arrow root powder*
dough is. It will be very sticky.

Grease your bread pan with butter or coconut oil (or oil of
choice). Lightly oil your hands. Take dough out of food
processor and place in greased bread pan. Smooth the top
of loaf with your hands.
Sprouted
Gluten Free
Egg Free GF
Bread
13; cup quinoa (soaked 24-48 hrs)

13; cup amaranth (soaked 24-48 hrs)
13; cup millet (soaked 24-48 hrs)
cup sesame seed (soaked 24-48 hrs)
cup coconut flour
cup rice flour
2 tablespoons flax seed meal
1 cups almond milk
cup water
2 tablespoons coconut oil
2 -3 teaspoons Agave (to taste)
1 teaspoon sea salt
3 teaspoons baking powder
1 teaspoon baking soda
1. Preheat oven to 350F.

2. Drain and rinse soaked grains and seeds.
3. Place all ingredients in high speed blender and puree.
4. Pour into medium loaf pan lined with parchment paper.
If desired sprinkle sesame seeds or any type of seed or nut
ontop.
5. Bake for one hour. If top begins to get too brown, cover
with foil.
6. Let cool 20-30 min and enjoy with almond butter, agave,
honey, pesto sauce -- its deeelicious!
*Note: Bread will slice best when cooled completely.
Essene
flatbread
Use only fresh, organic ingredients. Don't skimp on this. Purchase organic, whole wheat berries and
soak 3 cups in water for at least 8 hours. It's best to do this over night. Soak them in a large stainless
steel or ceramic bowl. In the morning, drain and discard the soak water. Rinse the soaked berries a
couple of times again and drain well. Spread the berries out as best you can in the bowl, cover with a
clean cloth and let it sit in a warm place. The berries will soon start to sprout. If they don't, throw them
away and locate another source. Down here in Louisiana (especially in the summer), the berries sprout
in about 10 hours. During the winter it usually takes about 24 hours. It might take 48 hours in Canada,
I don't know. But you have to watch the wheat and you have to rinse it with clean water a couple of
times a day. And as soon as it is ready you have to bake it right then. If you don't catch it at the right
time you will soon discover what living food is. Instead of sprouted wheat, you'll have baby grass and it
won't make sweet, tasty bread. When the sprouts are ready, you will see the tiny root poking out of
the seed. As soon as it is about 1/16" or 1/8" long, it is ready for the next step.
Bake for 1 hour. Turn off oven. Let the bread sit inside oven
for another hour. Take out of oven and allow it to cool
overnight. Slice and store in refrigerator for up to 1 week.
Brown Rice: Soak 9 hours, Sprout 3-5 days;
Lentils: Soak 7 hours, Sprout 3 days
Millet: Soak 8 hours, Sprout 3 days
Sun Flower Seed: Soak 7 hours, Sprout 2 days
Quinoa: Soak 6 hours, Sprout 1 day
When the wheat sprouts are ready, rinse them one more time with clean water and drain. Place them
in a Cuisinart food processor. (You need a strong food processor like the Cuisinart. It has a strong
motor and you need that because you want the dough to "chase itself around". Process the berries
well. Scrape the sides of the food processor if you have to, but blend the mixture well until it forms a
sticky dough ball. If you want to make a sweeter bread, add 1/4 cup of raw honey and 1 teaspoon of
Celtic salt. This is optional of course, but you may want to try it with these additions the first time,
especially for kids. Traditionally, Essene Flat Bread contained only sprouted wheat and nothing else.
During the sprouting process, the starch is converted into simple sugars which makes a sweet tasting
dough. This kind of bread metabolizes slowly and helps you feel satisfied on less; it also improves
digestion and elimination. This is quite an improvement over refined flours which produce complex
carbohydrates that can elevate blood sugar levels.
Preheat your oven to 325 degrees F. Now spread the dough out onto a non-stick baking pan, such as TFAL or some similar type of pan. Get a good non-stick (11" x 17" x 1") pan. That is the size of the
'Wilton' brand non-stick pan we use that we got from Wal-Mart. The three cups of sprouted wheat
dough fits perfectly in this size pan, spread to 1/4 inch thickness. Don't use aluminum. It will stick
terribly and you'd have to use oil, and there is nothing worse for your health than heated oils.
Spread the dough to about 1/4 inches thick and bake it for no longer than 35 minutes at 325 degrees.
When you place the pan in the preheated oven you may want to steam the oven with a little water and
then shut the oven door right away. Don't keep peeking at it, but do turn the pan at least once during
the process to help the bread bake evenly.
13
Allow it to cool and set for several minutes before scoring the bread into 2"x2" squares. Remove the
squares from the pan and store them in a plastic bag. Do not refrigerate! That will only make it stale
really quickly. It can, however, be frozen. Best of luck with this and let us know how it goes.
Sprouted
essene bread
Sprouted Wheat Grains

To sprout your grain, you'll need a wide-mouthed glass jar (or a large plastic tub or soup pot) that has
a screw-on lid with holes punched in it or a piece of fine screening, cheesecloth, or netting secured to
the top with a strong rubber band. A meat grinder (or a food processor or hand-cranked grain mill), a
cookie sheet, and an oven will take care of the rest.
Hard red winter wheat is a good choice for sprouting. Just be sure to buy uncooked, unsprayed, whole
grain berries. Two cups of wheat yields about four cups of dough enough for one loaf so purchase
accordingly.
From Whole Wheat Berries to Fresh Baked Bread: The Essene Bread Recipe
Sprouting Wheat Grains for Sprouted Flour
Begin by measuring the desired amount of whole wheat berries into the sprouting jar. Soak the berries
overnight, using twice their volume of water. The next morning, drain off the liquid (which is rich in
nutrients and can be added to soups, drinks, etc.), then set the jar in a dark place and rinse the
berries with cool water at least twice a day. Drain the jar thoroughly after each rinsing, and shake it
occasionally to prevent matting and spoilage.
When the sprout tails are about twice as long as the berries and have a sweet taste (try them!),
they're ready to use. This takes three or four days, depending on the temperature, humidity, and so
on. Skip the last rinse before grinding so that the berries won't be too moist to use.
Making Sprouted Flour Bread Dough
Next, oil the grinder parts and put the sprouts through the grain grinder. The resulting dough should be
juicy, sticky, mottled light and dark, and rather like raw hamburger in consistency. If you think nuts or
fruit would give some extra zing to the finished product, now's the time to put them in. Whatever dried
fruits you plan to add should first be soaked in hot water for 20 to 30 minutes.
Shaping Your Sprouted Grain Loaves
Ready? Now, wet your hands and take up a quantity of dough. One handful makes a nice roll, while a
double handful is good for a small loaf. Work the dough briefly to get out any air pockets, then shape it
into circular, somewhat flattened loaves. Place them on an oiled cookie sheet.
Baking Sprouted Grain Bread
Bake for approximately 2 1/2 hours at 250 degrees Fahrenheit, until the outside is firmbut not hard
and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft,
developing a firmer texture upon cooling. (To prevent the loaves from drying out, some bakeries spray
them with water before and during baking, or place a pan of water on another shelf in the oven while
the bread is baking.)
Allow the loaves to cool on wire racks and then store them in sealed plastic bags. If you're going to eat
your Essene sprouted grain bread within three or four days, don't refrigerate it, as it will stay moist if
stored at room temperature. Refrigerated, it will keep up to four weeks, and the bread can also be
frozen.
Basic Bread
by Golubka
1 cup mixture of raw oats, quinoa,

buckwheat, amaranth, millet preferably sprouted (or just soaked
overnight) and dehydrated. You can use
any combination of these, or other
gluten-free grains. You can also use just
one kind, or even store-bought flours.
1/2 cup golden flax seeds
1 cup sunflower seeds - preferably
sprouted and dehydrated
1/2 cup hemp seeds
1 cup psyllium husks - you can find
them in bulk at any health food store
1 cup purified water
juice of one lemon
1/4 cup Irish moss gel
1 teaspoon salt
1 tablespoon honey
1/4 cup olive oil
In a high-speed blender, combine the grains and flax seeds,

grind into a flour, and pour into a food processor. Next,
grind sunflower seeds into a flour in a high-speed blender,
at a lower speed, taking care not to turn them into butter.
You can also use a coffee grinder and work in batches. Add
the sunflower flour to the food processor, followed by hemp
seeds and psyllium husks.
Combine water, lemon juice, Irish moss gel, salt and honey
in a high-speed blender until smooth. With the motor still
running, add olive oil to incorporate. Turn the food
processor on, mixing your dry ingredients together, and
start slowly pouring the wet mixture into the dry one
through the tube. When the mixture becomes completely
incorporated, your dough is ready. Make a loaf, or several
loaves of the desired shape, spread with honey and sprinkle
with seeds. To make sure that your bread bakes evenly, use
a pizza stone if you have one, or just place an oven-proof
dish with water on the rack underneath your bread. Bake at
350F for 40-60 minutes, or until it looks brown and ready.
Cool down on the wire rack before slicing.
For the banana-raisin-walnut bread, add two very ripe
bananas, and some extra honey to your wet mixture.
Optionally, add cinnamon, nutmeg, and ground ginger to
taste. When wet and dry mixtures are well combined,
transfer your dough into a bowl, add chopped walnuts and
raisins to taste. Form into a loaf and bake.
14
For the onion-garlic bread, add some onion powder and

garlic chips into a food processor along with the rest of the
ingredients.
For the caramelized onion bread, use this recipe to make
caramelized onions, and add them to the basic dough before
baking.
French
Garden Bread
2 cups almond pulp

1 cup oat flour **see preparation
1/2 cup Irish moss
1/4 cup date paste
1/4 cup flax meal**
3 Tbsp coconut flour
1 Tbsp lemon juice
1 Tbsp French Garden Seasoning
1 tsp salt
Making oat flour: first make your oat flour but putting raw,
gluten free oats in your food processor, processing until it
reaches a fine flour consistency.
Add flax meal (make by grinding flax seeds in a coffee
grinder or Bullet), coconut flour, French Garden Seasoning,
and salt. Pulse till mixed.
Add almond pulp, Irish moss, date paste, and lemon juice.
Blend till everything is well incorporated. Depending on
how moist your almond pulp is, you may need to add water
so the dough sticks together nicely. If you do, do this by
adding 1 Tbsp at a time.
Remove the batter and shape into the desired size. Score
the top with a knife. I later used these score marks as a
guide in slicing my pieces.
Place bread on the mesh sheet that comes with your
dehydrator and dehydrate at 145 degrees for 1 hour. This
will create a crust on the outside.
Remove from the dehydrator and slice your bread pieces to
a desired thickness. I did mine at about 1. Return to
mesh sheet laying the pieces flat.
Decrease the temperature to 105 degrees and continue to
dehydrate for approx. 10 hours. As an indicator if it is dry
enough, touch the center of the bread slices. You dont
want it to be doughy to where it sticks to your finger but
you also dont want the bread to dry out to much.
Store in a sealed container in the fridge to extend shelf life.
French
Garden Bagel
2 cups almond pulp

1 cup oat flour **see preparation
1/2 cup Irish moss
1/4 cup date paste
1/4 cup flax meal**
3 Tbsp coconut flour
1 Tbsp lemon juice
1 Tbsp French Garden Seasoning
1 tsp salt
Making oat flour: first make your oat flour but putting raw,
gluten free oats in your food processor, processing until it
reaches a fine flour consistency.
Add flax meal (make by grinding flax seeds in a coffee
grinder or Bullet), coconut flour, French Garden Seasoning,
and salt. Pulse till mixed.
Add almond pulp, Irish moss, date paste, and lemon juice.
Blend till everything is well incorporated. Depending on
how moist your almond pulp is, you may need to add water
so the dough sticks together nicely. If you do, do this by
adding 1 Tbsp at a time.
Remove the batter using 1/4 cup measuring cup. Roll into a
ball and gently flatten. Using the apple corer, remove the
center hole, creating a bagel shape.
Place bread on the mesh sheet that comes with your
dehydrator and dehydrate at 145 degrees for 1 hour. This
will create a crust on the outside.
Decrease the temperature to 105 degrees and continue to
dehydrate for approx. 10 hours.
Store in a sealed container in the fridge to extend shelf life.
I havent put them in the freezer yet but I am sure that
would work just fine.
Eat within 3-4 days to assure
freshness.
Brazilian UnCheese Rolls
cup dairy-free milk (I used almond

milk; dairy milk will work fine, too, for a
non-vegan version)
cup red pepper hummus (homemade
or healthy, purchased brand)
1 cup almond flour, packed
2 tsp baking powder
tsp salt
2 tsp coconut flour
Preheat oven to 450 degrees Fahrenheit. Grease or line one

large baking sheet with parchment paper.
In a large bowl, add milk and then hummus, stirring until
fairly well mixed.
Add almond flour, tapioca flour, baking powder, and salt. Mix
well.
Add coconut flour. Mix and let sit for about 3 to 5 minutes,
until batter is visibly thickerlike biscuit doughwhen
stirred.
Drop a heaping teaspoon of batter onto the baking sheet
and then drop a little more on top of that. That second
dollop of batter on top the first is important. Without it,
15
your biscuits will be too thin and cook too quickly. (Using a
larger serving utensil like an ice cream scoop might be a
workable solution that would allow one dollop only, but I
didnt try that.) When dropped, batter will not spread past a
3-inch radius, and will not spread further when baked. So
batter for the biscuits may be dropped fairly close together.
Grain-free,
Vegan Gun
Powder
Biscuits
3/4 cup almond milk

1 t. psyllium powder
3/4 cup (90 g) fine ground garbanzo
bean flour
1 cup (120 g) almond meal
1/4 cup (28 g) arrowroot starch
2 t. baking powder
3/4 t. salt
1/4 cup (48 g) shortening
Preheat the oven to 450. In a measuring cup, mix the

almond milk and psyllium powder. Set aside.
In a bowl, whisk together all the dry ingredients. Using a
pastry cutter or two knives, cut in the shortening until
mixture resembles coarse meal.
Add the almond milk and mix with a fork or spoon until
mixture comes together.
Drop by heaping spoonfuls onto a parchment lined baking
sheet. Bake for 15-20 minutes, until nicely browned.
Gluten free
flatbread
recipe
100 g (3.3oz) oat flour

100 g (3.3oz) brown rice flour
100 g (3.3oz) white rice flour
1tsp sea salt
3/4 packet of active dry yeast
1 tablespoon golden flaxseed, finely
ground
6fl oz warm water (about 120F)
Whisk together the flours, salt, yeast and flaxseed until very
well combined, and the oat flour is broken up (it can
clump). Add about 5fl oz of water to the flour mixture and
mix well with a large spoon. Chances are the dough will be
dry and sandy still, and not holding together well. Try
squishing it together with your hands, get a feel for how dry
it is. Add a splash more water, and use your hands to really
work this in to the dough. Squish the dough in your hands,
knead it between your hands. Keep adding water a splash at
a time until the dough is soft and pliable. Working it in your
hands it should stick to your your hands a bit, but not leave
huge pieces of dough on your palms. If you add too much
water then you will have to add some flour when it comes to
rolling out, and this will make the flatbreads sandy in
texture.
Put the dough in a bowl and cover it with a damp towel. Put
it in a warm place for a couple of hours to rise. I often set
the bowl on a rack over a pan of pretty hot water. That does
the trick. A warm countertop would be fine too. (warm and
Seattle are freakishly rare..) After a couple of hours cover
the bowl with plastic wrap and pop it in the fridge until
needed. The dough will roll out much better if it is a bit cool.
Rolling - dust a board with a little brown rice flour. Take the
dough out of the fridge, and let it stand at room
temperature for 15 minutes before continuing. Take the
dough out of the bowl, and work it between your hands a
bit - you should feel it loosen up. Pinch a golf ball sized
piece off the dough. Flatten it out a bit on the floured board
with your hand. Dust a rolling pin with some flour, and
gently roll out the dough. Do one roll, in one direction, then
spin the dough through 90degrees. Roll again. turn again,
roll again, turn again, roll again. Roll gently. If the right
amount of water was added to the dough when making it
the dough shouldnt stick at all, but should be smooth and
easy to work.
Heat up your BBQ to a very high heat. I really find that
hardwood lump charcoal works best here over gas or other
charcoal. Set up a dual heat zone - one side hot, one not so
much. Using a pizza slice gently slip one of the rolled out
pieces of dough over the hot coals. Shut the lid of the BBQ.
Wait for a minute or so, then open the lid and check the
puppy out. It should be puffing up nicely. Check the bottom
to make sure it isnt too burnt. Close the lid again and cook
for a bit longer if needed, until just cooked through and the
bottom a little charred in places. Move the flatbread over to
the cooler side of the grill, and start grilling more of the
flatbreads. Cook as many as possible in one go.
Drizzle a little really good olive oil over the flatbread. Top
with some mizuna or arugula. Put some cured meat
(lonzino, fennel salami, prosciutto) between the leaves. Eat
immediately with a light glass of red.
weigh out the flours accurately
use whole golden flaxseeds and grind as

needed. Pre-ground flaxseed can go
rancid quickly.
the amount of water required will vary

depending on the flours. Use feel more as
a guide than water amount (more on that
in the recipe)
use as little flour as possible to roll out
the dough. This will keep it light and soft,
rather than sandy and floury (in a bad
way)
Raw Onion
3/4 of a large sweet onion

1 cup ground flaxseeds
To make bread, blend onion, coconut aminos, olive oil,

water and salt until combined. In separate bowl, combine
16
Bread
1 cup ground almonds (or sunflower

seeds)
1/4 cup olive oil
1/4 cup coconut aminos or Bragg's
A few pinches of salt (if using coconut
aminos)
2 tbsp water
ground flaxseeds, ground almonds. Add the wet mixture

into the dry, stir until combined. Spread onto a dehydrator
sheet, score into small square pieces, dehydrate on 115
overnight or until bread-y.
Usae with walnut parsley pesto or smoked salmon spread.
Raw
Buckwheat &
Flax Flatbread
Ingredients
1 cup ground (sprouted if possible)
buckwheat flour/meal
1 cup ground flax seeds or flax meal
1 teaspoon sea salt
2 cups filtered water
cup sunflower seeds
cup whole flax seeds
cup pumpkin seeds
sesame seeds (white, black, or a
mix)
1 tbsp poppy seeds
1 tbsp nutritional yeast (optional)
Method
Mix buckwheat and flax meal in a bowl. Add salt, nutritional
yeast (optional), and water, mix until well combined. Stir
through sunflower, flax, pumpkin, sesame, and poppy
seeds. Spread the batter evenly over 2 dehydrator trays.
Dehydrate at 40C (104F) for 4 hours, flip the bread over,
then dehydrate for another 1-4 hours, depending on how
dry you want your bread. Cut each tray of bread into 8-9
slices (8 if round tray, 9 if rectangular). Store in refrigerator.
Makes 16-18 slices.
Serving Suggestions, etc.
+ A great bread for morning untoast.
+ An awesome raw pizza base.
+ A bun for burgers or sandwiches.
+ You can use different seeds in the bread to suit your own
tastes.
+ Add finely chopped onion, crushed garlic, pepper, herbs,
and/or spices for fancy flavour variations!
+ You might need to add a little more or less water to the
thick bread batter depending on the water content of your
flax and buckwheat meal.
+ Instead of water and for extra tastiness and vitamins
you could use fresh celery juice or a mix of celery and
carrot juice.
+ The longer you dehydrate the bread, the dryer it will be,
and the longer it will keep up to two months in the
refrigerator. (Well-dried bread is great to take camping or
on road trips!)
+ Less dehydration time makes a soft pliable bread with a
great texture. It will keep for about a week in the fridge.
+ I use nutritional yeast that contains vitamin B-12. (Note:
nutritional yeast is sometimes called savoury yeast. Its not
the same as brewers yeast or other yeasts!) While
nutritional yeast is not strictly raw, its handy if you like to
add extra vitamins to your food.
+ Read more about raw food preparation on the FAQ page.
Sprouted
Buckwheat
Flat-Bread
(nut free)
5 c Sprouted Buckwheat groats

Sea Salt to taste (I used 1 tsp)
1/4 c Flax seed meal mixed with 6
Tbsp Water
Place your sprouted Buckwheat and Salt in your Food

Processor (you could also do this by hand - but it may take
some time) Pulse until your Buckwheat has broken down
into an even meal-like texture.
In a large mixing bowl combine your ground Buckwheat and
Salt, and add the flax mixture. Let your Flax seed meal and
water sit for a couple of minutes until all of the water has
been absorbed by the Flax seed. This is the "glue" for your
bread! Mix all of your ingredients everything together with
an electric or hand mixer.
Assembling and Warming your Flat-bread:
Divide your flat-bread mixture into either quarters or half
(this helps with rolling out an even thickness). Sandwich
your flat-bread between two sheets of parchment paper (for
detailed assembly see example here). Roll your mixture out
into desired shape, keeping your flat-bread no thinner than
1/4 inch. Any thinner and you will run the risk of your bread
breaking as it dries.
Conventional Oven Method: Place your bread (with
parchment paper) onto a cookie/cooling rack. Place the
cooling rack onto a baking sheet. Place the bread, rack, and
sheet into your oven, leaving the oven set at it's very lowest
heat with the door cracked open (roughly 6 to 7 inches
17
open). You will want to check your bread every hour to

make sure it doesn't harden or cook to quickly. Turn your
bread over after the first hour, and remove the parchment
paper (it should peel off very easily at this point). Your
bread should only take roughly 1 and 1/2 hours in the
oven. Your finished bread should be firm but NOT
hard...unless of course you prefer a cracker type bread.
Remove your bread from the oven and let it cool. As it cools
it will become less crisp and more pliable.
Gluten-free
Buckwheat
Flatbread
Recipe
Makes 4 breads (about 6 inches in

diameter)
1 (1/4-ounce) packet active dry yeast
2/3 cup warm water
1 cup buckwheat flour
1 cups millet flour
teaspoon salt
1 teaspoon brown sugar
1 egg yolk
2 tablespoons olive oil
In a small bowl, dilute the active dry yeast in the warm

water. In a medium mixing bowl, combine the flours, salt
and sugar. Add the diluted yeast and egg yolk to the flours.
Gather the dough in your hands into a ball. If necessary,
add a few tablespoons of warm water, one at a time.
On a lightly floured surface, divide the dough into four small
balls and flatten them into discs, about 4 inches wide. Cover
with plastic wrap and a towel and let rest 15 to 30 minutes.
Heat a medium cast iron or non-stick skillet over medium
heat for about 5 minutes.
Brush the dough discs with olive oil and flatten them more
until theyre about 6 inches in diameter.
Transfer the breads, one at a time, to the skillet. Cook until
browned and cooked, 2 to 3 minutes per side.
Everything
FREE Bread
Dry
cup raw pumpkin seeds
cup raw sunflower seeds
cup brown rice flour or chickpea flour
cup sweet rice flour
cup sorghum flour
cup teff flour
cup millet flour
cup arrowroot starch
cup tapioca starch
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1- The night before, or 3 hours earlier, bring a small pot of

water to boil, then add the pumpkin and sunflower seeds.
Boil (blanch), the seeds for 3 minutes. Drain and dry on
paper towel over night or put in the oven at low
temperature on a cookie sheet for 2 hours to dry.
Wet
2 packets unflavoured gelatin (I use
Knox brand)
2 tsp honey
2 Tbsp apple cider vinegar
2 Tbsp chia seeds or flax seeds
1 1/2 cups rice milk
2 Tbsp grapeseed oil
1 tsp glycerine
NOTE:
Flours: Using chickpea flour instead of
brown rice will make it hold together a
bit better, but it will be a slightly
different taste and dryer. Brown rice
here tastes better to me, and is lighter.
Flax: Flax seeds will hold the bread
together better, but not everyone can
have those, so sub in chia seeds. The
original recipe uses chia, and it works,
so no worries!
Vegan: Use 2 tsp xantham gum, and
see if 1 tsp agar agar powder will also
help (I havent tried)
2- When its time to make your bread, begin with the wet
ingredients first so the gelling agents can start working. Put
the flax seeds or chia seeds in a coffee grinder or food
processor to grind them to a powdery consistency.
3- Mix all the wet ingredients in a bowl. Let stand to soak
while you put together the dry ingredients in a separate
bowl.
4- Dry ingredients: put your now dry pumpkin and
sunflower seeds in a blender, coffee grinder, or spice mill.
Grind as finely as possible, and put in the bowl.
5- Add all the other dry ingredients. Mix thoroughly, and
sift. Its ok if there are larger particles of the sunflower and
pumpkin seeds, you want to make sure to eliminate baking
soda clumps.
6-Go back to your wet ingredients bowl, and either use a
hand blender, regular blender, or food processor to blend
thoroughly and remove all clumps.
7- Make a well in the middle of your dry ingredients, and
add the wet. Mix thoroughly. Youll notice it is a stiff dough,
this is normal, no worries.
8-Put in two greased bread pans (to make two smaller
loaves), or in one bread pan (to make one larger loaf).
Smooth the top of the dough (pat it with your fingers), and
brush with a little olive oil to prevent it from getting too
hard.
9- For two small loaves- cook at 350 for 30 minutes. For
the larger loaf, cook for 45- 50 minutes.
10- Done!
11- When the bread is cooked, make sure to let it stand for
18
1-2 minutes, then take it out and put on a rack to cool for
at least 1 WHOLE HOUR before cutting and serving.
Otherwise it will crack and split.
Gluten-Free
Bread
(xanthanfree, vegan)
Wet Ingredients:
2 cups warm water (105 to 110
degrees F)
2 teaspoons active dry yeast (1
package)
1 teaspoon maple syrup or organic cane
sugar
2 tablespoons maple syrup
1/3 cup ground chia seeds
1/3 cup whole psyllium husks
Dry Ingredients:
1 cup teff flour
1 cup sorghum flour
cup cornmeal
1 teaspoons sea salt
Topping:
extra virgin olive oil
poppy seeds
sesame seeds
Place the warm water in a bowl or 4-cup liquid glass

measure. Add the yeast and teaspoon of maple syrup, whisk
together. Let rest for 5 to 10 minutes to activate the yeast.
The mixture should get foamy or bubbly. If not, dump it out
and start over.
While the yeast is activating, mix together the dry
ingredients in a large bowl.
After the yeast is activated whisk in the olive oil, maple
syrup, ground chia seeds, and psyllium husks into the
water-yeast mixture. Let stand for 2 to 3 minutes (not any
longer) to let the chia and psyllium release their gelatinous
substances. Whisk again.
Pour the wet ingredients into the dry and mix together with
a large wooden spoon until thick. Then knead the dough on
a floured wooden board to incorporate the flour. Add more
teff and sorghum flours, a little at a time, until the dough
holds together and isnt too sticky (about to cup total).
Dont add too much flour, otherwise the dough will become
very dense; it should still be slightly sticky. Form dough into
a ball, place back into the large bowl, and cover with a
damp towel. Place in a warm spot to rise. I like to place the
bowl over a pot of warm water. Let dough rise for an hour or
until doubled in size. Rising time will depend on the
temperature of the environment around the dough.
After the dough has risen, place a pizza stone in your oven.
Preheat the oven to 400 degrees F. Place a pan of water on
the bottom rack of the oven (the one beneath the pizza
stone). I usually use an 8 x 8-inch glass pan filled of the
way full.
Punch down the dough and turn out onto a lightly floured
wooden board. Knead the dough for about a minute. Then
form into a round ball. Place on a square of parchment
paper and use a sharp knife to cut a shallow tic-tac-toe
pattern on the top. Drizzle with olive oil and sprinkle with
poppy seeds and sesame seeds. Let rise for about 30
minutes in a warm place while the oven and stone are
preheating.
Carefully lift the parchment paper with the risen loaf and
place it onto the stone in the oven. Bake for about 40
minutes. Remove from oven and let cool 30 to 60 minutes
before cutting into it. The bread will be very gummy hot out
of the oven. The texture is perfect once cooled. It reminds
me of a hearty whole wheat bread.
Tip: Be sure to buy whole chia seeds and then grind them
very finely in a coffee grinder or the dry container of your
Vita-Mix. If using a Vita-Mix, it is best to grind at least one
cup at a time so they grind properly. Store them in a glass
jar in your fridge for no longer than a week.
Note: If you are adding garlic or olives to this bread, add
them in when you are kneading the dough the first time.
Gluten Free
Yeast Free
Egg Free
Xanthan Free
Almond Bread
Dry Ingredients
1 1/2 cups almond flour (or re-grind
Bobs Redmill so its finer or cheapestbuy blanched almonds, grind them in
your food processor, sift, and then grind
in a coffee mill).
3/4 cup tapioca starch (Paleo:
Arrowroot starch)
1 tsp celtic sea salt
1 tsp baking soda
Wet Ingredients
Measure the wet ingredients first, except the water (almond

milk, vinegar, honey/agave, flax seed), and mix in a bowl.
Do this first so the flax can start soaking the liquid. Mix it
thoroughly because it can get lumpy.
Measure the dry ingredients and sift them into a separate
bowl (almond flour, tapioca starch, sea salt, baking soda),
and mix together in a bowl thoroughly.
Add the wet ingredients to the dry ingredients.
If the dough is stiff, add the extra water. Try not to over
mix, you dont want to lose the baking soda/vinegar
reaction.
NOTE:
If you add the flax to the dry ingredients, the
dough will be wetter, and lighter before baking and not rise
19
7 tbsp almond milk ( or water- will yield

a more crumbly consistency)
2 tsp apple cider vinegar
1 tsp melted honey (Vegan: agave
nectar)
4 tbsp ground flax seed
2-3 tbsp water if needed (almond milk
listed above makes dough thick, may
need thinning out to mix thoroughly, it
shouldnt be a stiff dough, it should be
a bit more like a thick batter)
very high. If you add the flax to the wet ingredients first to
soak, youll find it will be more work to mix it with the dry
ingredients (it will be more solid). Try not to add more than
3 tbsp extra water to moisten the recipe or it will take
longer to cook, and be wetter inside. The final result will
rise higher and be lighter.
Spoon into a parchment paper-lined loaf pan.
Bake in a hot oven at 350 degrees for 30 minutes. You will
know its ready when the top is a definite golden, and if you
press on it, it feels solid under neath.
When its done, turn it out onto a cooling rack so that the
moisture doesnt gather inside the loaf pan and make it
mushy.
GF quinoa
flatbread
1 cup (2,4 dl) quinoa flour

- -1 tsp salt
-1 tbls psyllium husk
-3/4 cup (2 dl) water
Preheat oven to 200 Celsius (400 F).

Mix the salt, psyllium husk and flour together, add the water
gradually so that it resembles a thick porridge, wait for a
couple of minutes and then spread the batter on to a baking
tray lined with baking paper.
Bake for approximately 20 minutes, the time depends on
the flour you used and also on how thick you have spread it.
The thinner it gets, the faster it bakes. When Im in a hurry
I usually spread the batter very thinly and it bakes in 10
minutes.
SPROUTED
QUINOA
BUCKWHEAT
MILLET
SOURDOUGH
BREAD
1 c whole quinoa grain

water for soaking + about 1 c
1/2 c sourdough starter
1 1/4 c buckwheat flour
1 1/4 c millet flour
additional flour for dusting
1 Tbsp molasses (optional)
1/4 tsp salt
First, sprout your quinoa: Rinse the quinoa well, rubbing

grains together to remove the saponin coating, which can
irritate digestion. Place in large bowl, cover with fresh
water, and soak quinoa for 6-8 hours. You will see little tails
form!
Then blend it and ferment it: Rinse sprouted quinoa well.
Place quinoa in food processor or blender with about 1 c
filtered water, and blend until most of the grains have been
mashed up.
Transfer quinoa mixture to large bowl, and add 1/2 c of your sourdough starter. Stir until well mixed,
cover with dish towel, and let sit in a warm place for 6-8 hours. Your mixture should start to bubble
and get foamy, with a sourdough smell. Hurray!
Make your dough and let it rest: Gradually mix flours and salt into quinoa-starter mixture until a
stiff dough forms. Add more flour if necessary, but don't add too much - we don't want our bread to
be tough. Remove from bowl, and knead on a floured surface until it feels as close to bread dough
gluten free flour can!
Place in clean bowl, cover with towel, and let rise 2-3 hours.
Knead dough again. Feed your starter with 1/4 - 1/2 c each flour and water.
Place in oiled and floured or quinoa flake dusted bread pan or round baking dish, depending on the
desired shape of your loaf. Cut shallow slits in the top of loaf to prevent cracking.
Cover and let rise 6-8 hours in warm place. I like to put mine in a cool oven with a pan of water in the
bottom (I have a gas oven and it is just a little warm in there from the pilot light). If you have a good
starter, your loaf should grow in size!
Then, you are finally ready to bake!
Place pan in a cool oven with a large pan of water on the bottom of the oven. If desired, brush bread
with olive oil before baking.
Heat oven to 220C and bake bread for 15 minutes at that temperature. Reduce heat to 180C and
bake until golden brown, about 45 minutes. Do not open oven while baking until the very end when
you are checking for doneness. Loaf shoudl be golden brown, and give a hollow sound when you tap
on the bottom.
Remove from pan/dish to cool on a wire rack. Slice after cooled and serve!
Gluten Free
Yeast Free
Egg Free
Bread
Dry Ingredients
1 cups almond flour,
cup tapioca starch (Arrowroot starch)
1 tsp baking soda
Wet Ingredients
7 tbsp almond milk ( or water- will yield
a more crumbly consistency)
1 tsp melted honey (Vegan: agave
Directions
1. Measure the wet ingredients first, except the water
(almond milk, vinegar, honey/agave, flax seed), and mix in
a bowl. Do this first so the flax can start soaking the liquid.
Mix it thoroughly because it can get lumpy.
2. Measure the dry ingredients and sift them into a separate
bowl (almond flour, tapioca starch, sea salt, baking soda),
and mix together in a bowl thoroughly.
3. Add the wet ingredients to the dry ingredients.
4. If the dough is stiff, add the extra water. Try not to over
mix, you dont want to lose the baking soda/vinegar
reaction.
20
nectar)
2-3 tbsp water if needed (almond milk
listed above makes dough thick, may
need thinning out to mix thoroughly, it
shouldnt be a stiff dough, it should be
a bit more like a thick batter)
NOTE: This recipe works beautifully in
smaller pans, it seems to rise higher
that way, give it a shot. Also, buying
ground flax is coarser than grinding it
yourself. Doing it yourself will yield
smoother results.
5. NOTE:
If you add the flax to the dry ingredients, the
dough will be wetter, and lighter before baking and not rise
very high. If you add the flax to the wet ingredients first to
soak, youll find it will be more work to mix it with the dry
ingredients (it will be more solid). Try not to add more than
3 tbsp extra water to moisten the recipe or it will take
longer to cook, and be wetter inside. The final result will
rise higher and be lighter.
6. Spoon into a parchment paper-lined loaf pan.
7. Bake in a hot oven at 350 degrees for 30 minutes. You
will know its ready when the top is a definite golden, and if
you press on it, it feels solid under neath.
8. When its done, turn it out onto a cooling rack so that the
moisture doesnt gather inside the loaf pan and make it
mushy.
Eaat! So yummy with almond butter and Rhubarb-Orange
Butter, or a little softened Nutella, or dip it in Roasted
Eggplant Dip, maybe a little Red Pepper Hummus, or make
a sandwich with some Roasted Red Peppers or quick
Eggplant Antipasto and your choice of fillings...
Paleo bread 1
1 cups blanched almond flour

cup arrowroot powder
cup golden flaxseed meal
teaspoon celtic sea salt
teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
In a medium bowl, combine almond flour, arrowroot, flax

meal, salt and baking soda.
Paleo Bread 2

2 tablespoons coconut flour
cup golden flaxseed meal
5 eggs
cup coconut oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda
in a food processor
Pulse ingredients together
Pulse in eggs, oil, honey and vinegar
Pour batter into a greased 7.5" x 3.5" Magic Line Loaf Pan
Bake at 350 for 30 minutes
Cool and serve
Please note: If you use a loaf pan that's bigger than the size
recommended above, your loaf of bread will not "rise," it
will be wider and shorter than the loaf in the photo above.
Irish Soda
Bread

cup raisins
2 eggs
2 tablespoons agave nectar
2 tablespoons apple cider vinegar
pinch of caraway seeds
In a large bowl combine almond flour, salt, baking soda and

raisins
In a smaller bowl combine eggs, agave and apple cider
vinegar
Mix wet ingredients into dry
Place dough on a piece of parchment paper and form dough
into a large, flat circle that is 8 inches across and 1
inches tall
Using a serrated knife, score top of dough about an inch
and (thanks Jessica!) a half an inch deep in shape of a cross
Sprinkle top of bread with caraway seeds
Transfer dough and parchment to a baking sheet
Bake at 350 for 20 minutes, then turn off oven and leave
bread in for 10 more minutes
Cool bread for hour then slice and serve with butter and
jam
Flour
Substitute
GF 2
Choose 700 grams of any combination

of the following flours:
Almond, Amaranth, Brown Rice,
Buckwheat, Corn, Millet, Oat, Quinoa,
Sorghum, Sweet Brown Rice, Teff
This means that you can make your own blend. If you are
allergic to corn, and you know you cant eat the certified
gluten-free oats, blend up 100 grams each of almond,
brown rice, buckwheat, corn, millet, sorghum, and teff. (I
want to write more about this later, but the flavor you find
by blending all these different taste is fascinating. Its
amazing how boring regular AP flour seems after you use
this.) Find your own favorite combination.
Combine the 700 grams of whole-grain flours with the 300
And then throw in 300 grams of any

combination of the following:
In a larger bowl, blend eggs 3-5 minutes until frothy. Stir

agave and vinegar into eggs. Mix dry ingredients into wet.
Pour Scoop batter into a well greased 7.5" x 3.5" Magic Line
Loaf Pan. Bake at 350 for 30-35 minutes, until a toothpick
inserted into center of loaf comes out clean. Cool and serve.
21
Arrowroot, Cornstarch, Potato Starch,

Tapioca Flour, White Rice Flour
grams of starches in a big container. Shake it all up. You

have whole-grain flour mix.
Flour
Substitute
GF 1
2 cups brown rice flour

2 cups oat flour - make sure the oats
are pure (gluten-free)
1/2 cup buckwheat flour
1/2 cup ground flax meal (don't skip
out on the flax meal it acts as a binding
agent)
All-Purpose
Gluten Free
Flour Mix
2 cups (270 g) millet flour

2/3 cup (100 g) garfava flour (you can
use chickpea instead)
2/3 cup (120 g) potato starch
2/3 cup (90 g) arrowroot starch or
powder (or substitute tapioca or
cornstarch)
This is a great basic all-purpose gluten free flour mix that

you can use anywhere youd use all-purpose wheat flour, in
the same proportion. For recipes that require pastry or
bread flour, you might like to play around with the ratios or
even use other flours instead of one of the ones listed here.
I havent added xanthan gum since some people avoid it,
but I generally include 1/2-3/4 tsp (2.5-3.5 ml) xanthan per
cup when I bake with this flour.
Place all ingredients in a large bowl and stir with a whisk
until the flour is evenly blended.
Store in an airtight
container in the refrigerator if you wont be using it within a
week or 10 days (will keep up to 6 weeks in the fridge).
Measure as you would wheat-based all-purpose flour. Makes
6 cups.
Ovo je originalni recept:

3 alice brana 850,
40 dag blitve na rezance,
1/2 alice maslina bez kotica narezanih
na male komadie,
100 g dimljenog tofua na kockice,
maslinovo ulje, sol, papar, rumarin
Od brana soli i vode se umijesi tijesto i ostavi 10 minuta.

Podijeli se na pola i tanko razvalja (kae deb. 2mm). Jedna
kora se stavi u nauljeni pleh.
Blitva se pomijea s tofuom, maslinama, posoli se i popapri,
pa se stavi na tijesto.
Odozgo se stavi druga kora i rubovi se pritisnu.
Pee se na 220 stupnjeva 12 minuta.
Peeno i vrue se premae maslinovim uljem i pospe
rumarinom.
Nisam stavila masline.
U filu sam stavila enjak, jer kad sam jela originalni
soparnik u njemu je bilo dosta enjaka.
Blend together all ingredients and squeeze through a nut
milk bag or sieve. We used reusable produce bags that Jac
found for really cheap at the grocery store. You could also
use cheesecloth.
soparnik
Almond milk
1 cup of soaked almond

2-3 cups of water (2 cups will make it
more creamy and 3 cups will be more
like skim milk)
1 tbsp of raw honey/agave syrup or a
couple dates (optional)
Basic
Homemade
Rice Milk yield
6-8 cups
1/2 cup short grain brown rice

6-8 cups water (6 for thicker, creamlike milk, 8 for thinner milk)
pinch sea salt
optional: stevia or other natural
sweetener to taste, or 1-3 pitted
soaked dates
I've used all kinds of brown rice basmati, jasmine, short grain, long
grain, even sweet brown - to make this
milk. While they all work, I like the
overall effect of short grain best. But
the choice is up to you, feel free to
experiment.
Cultured Rice
Milk
1/2 cup short grain brown rice

6-8 cups water (6 for thicker, creamlike milk, 8 for thinner milk)
pinch sea salt
optional: stevia or other natural
sweetener to taste, or 1-3 pitted,
soaked dates
1 Tbsp South River Chickpea or Azuki
Bean Miso (or soy miso, if you are soy
tolerant)
Culturing the finished milk yields an
easily digested, nourishing milk product
Rinse rice and soak for for 6-8 hours. Rinse then place in a
large pot with 6-8 cups of water. Bring to a boil, then reduce
to a simmer and cover and cook until rice is totally soft and
starts to dissolve and get very mushy, about 45 minutes to
an hour. You can also do this in a crockpot (my preferred
method) and cook it on high for 3-4 hours or low for 6-8
hours.
Once your rice is super soft, transfer rice and water to a
blender and blend until totally smooth, working in batches
as necessary. If using, add sweetener to taste and blend
until combined. If you are not using a Vitamix or other highpowered blender, you may want to pour through a fine
sieve, straining out any small chunks. Pour into jars, cool,
and cover, then store in the refrigerator for up to 7 days.
Shake well before consuming. Milk will thicken slightly as it
cools; dilute as necessary when ready to use.
Rinse rice and soak for for 6-8 hours. Rinse then place in a
large pot with 6-8 cups of water and sea salt. Bring to a
boil, then reduce to a simmer and cover and cook until rice
is totally soft and starts to dissolve and get mushy, about 45
minutes - 1 hour. You can also do this in a crockpot (my
preferred method) and cook it on high for 3-4 hours or low
for 6-8 hours.
Once your rice is super soft, transfer rice and water to a
blender and blend until totally smooth, working in batches
as necessary, and adding water if needed to reach desired
consistency. Transfer to a large bowl or very large jar and
let cool to skin temperature. Remove 1/2 cup of mixture
22
Other Easy
Grain Milk
Variations
Cultured
Homemade
Oat Milk Yield:
4-6 cups
Variation:
Real Vanilla
Oat Milk
that is far superior to store-bought and dissolve miso paste in it, then transfer back to jar and
milks. During the culturing process, the stir to combine. Cover with a cloth and let sit at room
beneficial lactobactilli in the miso eat temperature for 12-24 hours, stirring occasionally with a
away at the carbohydrates, turning non-metal utensil (metal reacts with fermentation).
them into more easily digested sugars. You will notice a yeasty, slightly sour smell developing.
You will notice that the texture may That's a good thing. Taste it and when it is how you like it,
thin out a bit after culturing; this is it is done. For a smooth milk, pour through a fine sieve,
totally normal. The culturing process straining out any small chunks. If using, add vanilla and
also yields a slightly sweet flavor that is
sweetener to taste and stir until combined (if using dates to
delicious. If you do not want to culture sweeten, add back to blender and blend). Store in wellthe milk, skip that step and refrigerate sealed jars in the refrigerator for up to 7 days. Shake well
milk immediately after blending; it will before consuming. Milk will thicken slightly as it cools;
still be delicious.
dilute as necessary when ready to use.
Vanilla Milk
Place 1/2 vanilla bean in the pot with rice and cook as directed. Remove from pot before blending, or
for more vanilla flavor, blend with grains. Culture milk as directed, or not, depending on your
preference. If desired, sweeten with stevia or other natural sweetener, or blend with pitted medjool
dates. You could also add 1/4-1/2 tsp gluten-free vanilla extract or vanilla flavoring while blending for
a less expensive short cut.
Creamy Nut or Seed Rice Milk
If you want a richer, creamier milk with added minerals and protein, add some some soaked nuts or
seeds! The flavor and consistency is wonderful, and this milk works very well for baking. I like
cashews best, but if you have nut allergies use hemp seeds, pumpkin seeds or sunflower seeds.
Soak 1/4-1/3 cup raw cashews, almonds, pumpkinseeds or sunflower seeds for 4 hours, then drain and
rinse well. If using hemp seeds, do not soak. Add nuts/seeds to blender with cooked grains and
water, and blend on high until smooth. If you are not using a Vitamix or other high-powered blender,
you may want to pour through a fine sieve, straining out any small chunks. Pour into jars and let cool,
then refrigerate or culture following instructions above. This milk tends to be quite thick; thin out
finished milk as necessary before using and shake well.
Chocolate Milk
Add 4-6 Tbsp cocoa or carob powder, 1/2 vanilla bean or gluten-free vanilla extract or vanilla flavoring,
and desired amount of stevia, other natural sweetener, or pitted soaked dates to blender with cooked
grain. Blend together until smooth and adjust sweetness to taste. This is especially good made with
Nutty or Seedy Rice Milk - it is a lot like full fat chocolate milk!
Multi-Grain Milk
Substitute a portion of the rice with another whole grain like amaranth, sorghum, quinoa, buckwheat,
or millet, and prepare as directed.
1 cup rolled oats
Soak oats in water for 4-6 hours (this step can
4-6 cups water (use 4 for thick, cream-like milk, use be skipped, if desired). Then place oats and
6 for a thinner milk)
water in a medium saucepan. Bring to a boil,
pinch sea salt
then cook over low heat for 10-15 minutes,
1 Tbsp South River Chickpea or Azuki Bean Miso (or stirring often, until oats are totally soft and
soy miso, if you are soy tolerant)
mixture has thickened. Place in blender and
optional: stevia or other natural sweetener to taste, blend until totally smooth (add soaked dates
or 1-3 pitted, soaked dates
to blender now, if using). Transfer to a large
optional: liquid vitamin D
bowl and let cool to blood temperature.
Soaking the oats before cooking and then culturing
Remove a small amount of milk and dissolve
the finished milk yields an easily digested, nourishing
miso paste in it, then transfer miso-milk
milk product that is far superior to store-bought
mixture back into bowl and stir to mix. Let sit
milks. During the culturing process, the beneficial 8-12 hours, then pour through a fine strainer
lactobacilli in the miso eat away at the into jars. Stir in desired quantity of liquid
carbohydrates, turning them into more easily vitamin D, if using. Cover and store in the
digested sugars. You will notice that the texture may
refrigerator.
thin out a bit after culturing; this is totally normal.
The culturing process also yields a slightly sweet
flavor that is delicious. If you do not want to culture
the milk, skip that step and refrigerate milk
immediately after blending; it will still be delicious.
Place 1/2 vanilla bean in the pot with oats and cook
as directed. Remove from pot before blending, or for
more vanilla flavor, blend with oats. Culture milk as
directed, or not, depending on your preference. If
desired, sweeten with stevia or other natural
sweetener, or blend with pitted medjool dates.
23
ZELENO/POVRE
Fresh
Vegetable
Curry
Sastojci
Opis
2 to 3 tablespoons virgin coconut oil

1 teaspoon black mustard seeds
2 to 3 teaspoons finely chopped
fresh ginger
4 medium red potatoes, cut into
cubes
3 carrots, peeled and sliced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
dash cayenne pepper (optional)
1 1/2 to 2 teaspoons Herbamare or
sea salt
6 Roma tomatoes, diced
1 cup water
1 tablespoon arrowroot powder
1/2 pound green beans, trimmed
and cut into pieces
3/4 pound cauliflower, cut into florets
1/2 pound mushrooms, cut in half
3 cloves garlic, crushed
2 cups cooked chickpeas or 1 can
chopped cilantro for garnish
Heat a large skillet (I use an 11-inch) over medium to

medium-high heat for a few minutes to let the pan heat up.
Add the coconut oil, then the mustard seeds and ginger.
Saute for about 30 seconds (you should hear the mustards
seeds popping). Then add the potatoes and carrots. Saute for
about 10 to 15 minutes, keeping the heat moderate so they
don't start browning too much or sticking. Then add the
spices and Herbamare. Stir well and saute for about a minute
more. Sauting the spices in oil is key to a good curry!
Next add the diced tomatoes. Saute for 2 minutes while
stirring. Mix the cup of water with the arrowroot in a small
bowl. I use a fork to whisk it together. Add this mixture to the
cooking veggies.
Then add the green beans, cauliflower, mushrooms, garlic,
and chickpeas. Stir gently. cover and cook for about 15
minutes, stirring occasionally.
Serve over rice or quinoa and garnish with chopped cilantro
This delectable curry is vegan. I have added cooked
chickpeas to this recipe but I imagine it could easily be made
with chunks of salmon or halibut, or even some sauteed
chicken breast pieces. Try any vegetable you have on hand. I
often make this with diced sweet potatoes or squash in
Autumn. Chopped fresh spinach would be another fantastic
addition; just toss it in when you take the pan off the stove.
It will cook very fast! Serve over cooked long grain brown
rice or quinoa.
Curried Pea
Mash (Vegan,
GF)
1/2 a head of cauliflower (can be

frozen)
1/2 cup green peas (can be frozen)
1 tbsp coconut oil
2-3 tsp curry powder (or to taste)
Salt and Pepper, to taste
Boil water and steam cauliflower until tender, then add peas
and steam until peas are cooked through. In a blender,
combine cauliflower, peas and rest of ingredients. Makes 2
side dish servings.
Cheapamole
2 garlic cloves, minced

112 cups frozen peas, thawed
1 cup cooked or canned white
beans, drained and rinsed
1 (4-ounce) can diced green chiles,
drained
2 tablespoons fresh lime juice
1 teaspoon olive oil
2 tablespoons minced red onion
2 tablespoons chopped
fresh cilantro
Salt and black pepper
In a food processor or blender, combine the garlic, peas,

beans, and chiles and blend until smooth.
Add the lime juice, oil, and cumin and blend until well
combined. Use a rubber spatula to scrape the mixture into a
medium bowl. Stir in the onion and cilantro. Season with salt
and pepper to taste.
Cover and refrigerate for at least 30 minutes to allow fl avors
to blend. This tastes best if used on the same day that it is
made. Use it as a dip for chips or cut vegetables or any way
you would use regular guacamole.
Meaty VegBased Ground

Meat
1 medium head cauliflower, trimmed

and washed, broken into florets
(about 1 pound/450 g after
trimming)
2 cups (250 g) raw walnut halves
preferably organic
2 cloves garlic, minced, or 1tsp (5
ml) garlic powder
1/4 tsp (1 ml) dried sage
1/2 tsp (2.5 ml) smoked paprika
1 tsp (5 ml) liquid smoke (for ACD
Stage 1, use more smoked paprika)
1/2-3/4 tsp (2.5-3.5 ml) fine sea
salt, to taste
2 Tbsp (30 ml) Braggs liquid
aminos, soy sauce, or tamari
Preheat oven to 350 F (180C). Line a large rimmed cookie

sheet or rectangular pan with parchment, or spray with
nonstick spray.
In a food processor, blend the cauliflower and nuts to a fine
meal. Depending on how grainy you like your meat, it can
be more or less fine; I made mine like a coarse cornmeal.
Transfer the mixture to a large bowl and add remaining
ingredients.
Using your (clean) hands, knead everything together
thoroughly, until the grounds are uniformly coated.
Turn the mixture into the pan and spread out evenly. Bake
for 45 minutes and up to 1 hour 15 minutes (it will depend on
the size of the pan and how thick the mixture is when you
first begin to bake it), stirring after 30 minutes and then
every 15 minutes after that, until the meat is dry and brown
(if the layer underneath comes up looking wet and whiteas
cauliflower tends to dothen you need to keep baking). The
grounds will begin to separate and intensify in color as they
24
roast.
Once the meat is cooked, you can cool, package, and freeze
it for later use, or use it right away. Will keep, up to 3 days,
covered in the refrigerator. May be frozen.
Canadian beef
1 medium beet, peeled and cut in

chunks (about 4 oz/110 g unpeeled
or 3.5 oz/95 g peeled)
1 large carrot, peeled and cut in
chunks(about 3.5 oz or 95 g
unpeeled, or 3 oz/85 g peeled)
1/2 small onion, cut in chunks
1 large clove garlic
preferably organic
1 Tbsp (15 ml) Braggs liquid
aminos, tamari or soy sauce (use
coconut aminos for a soy-free
version)
1 Tbsp (15 ml) finely ground flax
seeds or meal
1/2 tsp (2.5 ml) apple cider vinegar
1/4 tsp (1 ml) liquid smoke
(optional)
2 Tbsp (30 ml) old-fashioned whole
rolled oats (not instant or quick
cook)
2 Tbsp (30 ml) potato starch (not
flour)
2 Tbsp (30 ml) tapioca starch
1/4 tsp (1 ml) onion powder
1/4 tsp (1 ml) dried fennel
1/4 tsp (1 ml) dried mustard
1/4 tsp (1 ml) 3-4 fresh sage leaves
or 1/2 tsp (2.5 ml) dried sage
1/4 tsp (1 ml) paprika (or smoked
paprika, if you dont use liquid
smoke)
1/4 tsp (1 ml) fine sea salt, or less,
to your taste
Preheat oven to 375 F (190 C). Line a 9-inch (22.5 cm)

square pan and a cookie sheet with parchment paper; set
aside.
Grilled
Eggplant
Parmesan
2 pounds eggplant
Salt, plus more to taste
3 cups tomato sauce
Pepper to taste
6 pound vegan mozzarella
1 cup vegan Parmesan cheese
4 teaspoon oregano, fresh
Pepper, to taste
1 recipe Pesto
Peel eggplant and slice into 38-inch pieces. Sprinkle salt on

each side and drain on paper towels for about 20 minutes.
Turn over and drain on the other side for 20 minutes. Rinse
and pat dry.
Preheat the oven to 180C. Drizzle the oil on eggplant and
then grill for 3 to 4 minutes on each side, or until lightly
browned.
Combine the oregano, tomato sauce, salt, and pepper, and
pour a small amount on the bottom of a 9x13-inch pan. Layer
the eggplant, sauce and slices of mozzarella cheese, and
sprinkle with the Parmesan. Continue layering until you have
used all the eggplant, sauce, and cheese, ending with cheese.
Bake for about 30 minutes, or until bubbly. Remove from the
oven and let it sit for 5 minutes. Top with a pesto sauce,
optional and serve with a green salad, if desired.
Collard Wraps
with Raw
Sunflower Pate
1 bunch (large) collard greens
Cut the stems off of the bottom of each collard green. Bring a
large pot of water to a boil. While the water in coming to a
boil, drain and rinse the sunflower seeds in a fine mesh
strainer. Place all pate ingredients into a food processor fitted
with the "s" blade and pulse until desired consistency. I like
mine processed until the pate is fairly smooth. Set aside.
Sunflower Pate:
2 cups raw sunflower seeds, soaked
for 6 to 8 hours
1 cup chopped celery
1/4 cup finely diced shallots
2 to 3 tablespoons freshly squeezed
lemon juice
1 teaspoon dried thyme
Place all ingredients in the bowl of a food processor and

process until very smooththere should be no pieces visible.
It will take some time, about 5 minutes, and you will have to
scrape the sides several times, but eventually the veggies will
release their juices and it will come together in a sort of
paste.
Spread the paste over the parchment in the pan, taking care
not to extend the mixture beyond the edges of the
parchment. Bake in preheated oven for 30-35 minutes, or
until the top is dry. Remove from oven and lower heat to 325
F ( C).
Invert a wooden (or other heatproof) cutting board over the
pan and flip the jerky and parchment onto it. Peel off the
parchment and cut the square into strips about 1 inch (2.5
cm) wide (the crinkly texture you see in the photos is due to
the parchment paper wrinkling as the jerky mixture bakes).
Place them on the parchment-lined cookie sheet and return
to the oven for about 30 more minutes, until the strips are
dried out but still flexible.
If some of the strips dry out faster than others, remove those
first and allow the rest to keep baking until they all reach the
desired texture. Allow to cool completely before eating.
Store, covered in the refrigerator, up to 3 days. Makes about
8 strips.
To blanch the collard greens, dunk each one in the boiling pot
of water for approximately 60 seconds. Gently remove with
tongs and set on a plate to cool.
25
1/2 teaspoon freshly ground black

pepper
1/2 to 1 teaspoon Herbamare or sea
salt
Fillings:
1 recipe Super Green Salad
grated carrots
sprouts
sliced avocados
Simply Savory
Collard Wraps
Spread:
8 roasted brussel sprouts
1 chunk of acorn squash (you can
use more or less depending on how
sweet you want the spread to be)
1/4 cup raw sunflower seeds
1/2 cup fresh basil, tightly packed
1 cup cooked sprouted mung beans
1/2 tsp. sea salt
To assemble the wrap, place a green onto a large plate or

cutting board. Place a few scoops of the filling on the bottom
(stem-end) of the green. Add your other filling ingredients on
top. Fold the long ends in slightly (about an inch on each
side) and then tightly roll. Refrigerate right away or cut in
half and serve The wraps can be prepared and then stored in
the refrigerator for up to 3 days.
Pulse all ingredients (except collard greens, carrots, pea

shoots, and avocado) in the food processor until smooth.
Boil water in a large pan. Place collard greens one at a time
in the boiling water for 1-2 minutes. Take out and spread on
surface. Top with a large spoonful of the spread, along with
some grated carrots, pea shoots, and avocado slices. Roll up
like a burrito, folding the edges in. Cut in half.
Makes 4-5 collard wraps.
Wrap:
collard greens
1 carrot, grated or thinly sliced
pea shoots
1 avocado, sliced
Roasted
Cauliflower
and Arugula
Wraps with
Red Pepper
Chickpea
Spread
Roasted Red Pepper Spread:

1 red bell peppers, roasted, 2
cups cooked chickpeas, 4
tablespoons almond butter, 3
tablespoons extra virgin olive oil
1 teaspoon garlic powder or 2 to 3
cloves fresh garlic, 1 to 2 teaspoons
Herbamare or sea salt, freshly
ground black pepper
Roasted Cauliflower:
2 tbls extra virgin olive oil, 1 small
red onion, cut into chunks, fresh
cauliflower, cut into pieces, sea salt
Other Ingredients:
fresh arugula or any fresh organic
green, brown rice tortillas (steamed
and still warm)
AlmondCrusted Root
Vegetable
Oven Fries
1 medium rutabaga, 3 medium

parsnips, 2 medium sweet potatoes,
or other root vegetables of your
choice, peeled and cut into thin frylike strips
3 Tbsp (45 ml) smooth natural
almond butter
preferably organic
1/2 tsp (2.5 ml) fine sea salt
other spices of your choice: garlic
salt, curry powder, cumin, garam
masala, Chinese 5 spice powder, etc.
(about 1 tsp/5 ml total)
To roast bell peppers: Place 2 or 3 peppers on a baking sheet

under the broiler until the skin is charred, turning frequently,
about 8 to 10 minutes. Remove peppers from pan and place
them into a paper bag or a covered glass bowl, let stand at
room temperature for about 10 minutes. Remove peppers
and peel off charred skin. Cut peppers and remove the seeds.
To make the spread: Place all ingredients into a food
processor and process until smooth and creamy. Taste and
add more salt, pepper and/or garlic if needed.
To roast the cauliflower: Preheat oven to 425 degrees. Place
onions and cauliflower pieces on a baking sheet and toss in
olive oil. Sprinkle with a little sea salt. Roast for about 15
minutes.
To assemble the wrap: Steam and warm the tortillas like we
talked about above. Spread with red pepper spread, add
veggies and arugula, roll, slice in half, enjoy!
Preheat oven to 400F (200C). Line a large baking tray with

parchment paper, or spray with nonstick spray.
Place the fries in a large bowl. In a small bowl, combine
the almond butter, oil, and spices. Drizzle the coating over
the fries, and toss the mixture with a large spoon (or even
better, your hands) until they are all evenly coated.
Line the fries up on the cookie sheet in a single layer. Bake
35-50 minutes (depending on thickness of your fries), until
the coating is browned and a bit crispy, and the fries are fully
cooked. Makes 3-4 servings. Will keep, refrigerated, up to 3
days
This recipe couldnt be simpler. The only caveat is to be sure to bake the fries long enough, so that
the coating becomes somewhat crispy; this isnt the time for mushy, just-done fries. When properly
baked, the almond coating crisps up nicely, the fries themselves begin to caramelize and sweeten,
and the whole package is entirely irresistible.
26
Cheesy
Zucchini Bake
2 medium zucchini, sliced

1 large walla walla onion, cut into
crescent moons
blanched almond flour
extra virgin olive oil
Greek seasoning or Italian seasoning
Herbamare
Preheat your oven to 375 degrees F.

Start by adding about 1 tablespoon of olive oil to the bottom
of your baking dish (I use a 9-inch pie plate). Then add a
layer of zucchini. Next add a few onions. Then sprinkle with a
little Herbamare (not too much) and Greek seasoning. Then
add about 3 to 4 tablespoons blanched almond flour.
Repeat by starting with a layer of zucchini again. Continue
until you are out of ingredients. End with a layer of zucchini.
Top with a few tablespoons blanched almond flour,
Herbamare, and a drizzle of olive oil.
Bake uncovered for about 45 minutes. *Or until the desired
doneness of the zucchini.
I use a 9-inch deep dish pie plate to bake this, but I think any type of casserole dish would work. You
may need more zucchini and other ingredients if your pan size is quite a bit larger. I use Greek
seasoning from Penzeys Spices. Here are the ingredients if you would like to try and make it
yourself: salt, oregano, garlic lemon peel, Tellicherry black pepper, marjoram.
jesenska
poslastica
2 crvena luka na vee komade,

alice suhih wakame algi, 2 alice
bundeve na kocke, 1 lica tamarija,
1 liica kuzu praha, voda, perin za
ukras
salata s
algama
alice suhih hijiki algi (1

kuhanih), voda, 1 lica tamarija, 1
lica rinog octa, 1 mrkva na tapie,
1 luk na polumjesece, 1 manji korjen
celera na tapie, 3 mlada luka, 1
alica zelenog kupusa na trakice, 2
enja enjaka, 1 lica tamarija, 1
lica sezamovog ulja, 1 lica lanenog
ulja, sok limuna, =narane
alice suhih arame algi, 2 alice
kukuruza, 8 rotkvica, 1 alica alfalfa
klica, 1 aka rikule, 1 liica riinog
octa, 1 liica tamarija
2 krastavca, liice soli, alice
wakame algi, 2 lice riinog octa, 1
lica shoyu, 2 liice mirina, malo
zelene salate i rotkvice za ukras
salata arame
kukuruz
wakame salata
povre na
kineski
pire od ioke
pire od
bundeve
peena
bundeva
jesenska salata
alice arame, 1 manji poriluk, 2

mrkve, 2 lice masl ulja, 1 lica
mirina, 1 lica tamarija
700 g gomolja ioka, mukatni
orai, sol, 2-3 liice limunovog
soka
1 luk na debele polumjesece, 2 alice

bundeve na komade, 3 lice vode,
liice soli, 100 g ribanog dimljenog
tofua,
3
lice
suncokretovih
sjemenki, liice kurkume, masl
ulje, alice perina
bundeva na deblje ploke prelivena
marinadom
(
alice
zobenog
vrhnja, 4 lice soka od narane, 4
lice limunova soka, 1 lica tamarija,
4 enja enjaka, 1 lica riinog
slada, 1 liica kima-sve izmiksano)
bundeva narezana na kocke od 2,5
cm, 2 lice bundevinih sjemenki, 1
lica maslinovog ulja, liice
morske soli, 1 lica riinog slada, 2
Alge namakati 5-6 min i narezati. U jedan dio posude sloiti

bundevu, luk do bundeve i alge do luka. Uliti vodu da do pola
pokrije povre i alge i zakuhati. Dodati tamari i kuhati
poklopljeno 15 min na laganoj vatri.
Razmutiti kuzu u 1 lici vode pa umijeajte u jelo da se malo
zgusne. Ukrasiti perinom.
Namoiti hijiki 10ak minuta u vode dovoljno d ih pokrije te ih
u istoij vodi kuhati s tamarijem i riinim octom 30-40 minuta
dok ne upije svu vodu, na laganoj vatri. Kratko kuhati mrkvu,
kupus, luk, pa celer po 2-3 min svaki. Mladi luk samo uronite.
Ohlaeno sve promijeati i zaliti pomijeanim sokom
tamarijem, uljem i enjakom.
Super uz boinu salatu, popeke od slanutka i zeleni pire.
Skuhane arame pomijeati s kukuruzom i rikulom i zainiti
preljevom od octa, ulja i tamarija.
Krastavce oguliti i narezati, posoliti ostaviti da odstoje.
Wakame namakati u vruoj vodi 5 minuta pa ih isprati
hladnom pa narezati na sitno bez tvrdih dijelova. Iscijediti
vodu iz krastavaca, pomijeati s algom i preljevom od zaina.
Posluiti na listi zelene salate.
Wakame namakati 5-6 minuta u vruoj vodi, usitniti- Poriluk
na tanke trake, a mrkvu na polumjesece pirjati na jakoj vatri,
dodati algu i zaine pa pirjati jo 3-4 minute.
ioke operi i oguli, kao da guli krumpir. Lake e ih oguliti
ako ih prvo skuha ili blanira.
Skuhaj ioke u slanoj vodi s 2-3 liice limunovog soka
(vrijeme kuhanja je 40-ak minuta ili dok ne omekaju). Kad
su omekale, ioke ocijedi od vode i izmiksaj tapnim
mikserom te dodaj soli po elji i naribaj jo malo mukatnog
oraia
(Nemoj zaboraviti mukatni orai. Pire je dobar i bez njega,
ali dodatno istakne posebnost ioka. Naravno nemoj ni
pretjerati s njime...)
Na masl ulju ispirjati luk te dodato bundevu i vodu. kad zakipi
smanjit vatru, dodati malo soli i kuhati 15ak minuta ili dok
bundeva ne omeka. Dodati ostatak soli, kurkumu, ribani
dimljeni tofu, i suncokretove sjemenke te izmiksati u pire.
Staviti u nauljeni li i pei na 200C 15-ak minuta, okrenuti i
pei jo 20-ak minuta.
(Super ide uz jelo s tempehom, proso ili pirjana ria i
ukiseljeni daikon i kuhano zeleno povre)
Bundevu pei 35 min na 160-180C poklopljeno i 5 min
otklopljeno. Dok se bundeva pee pomijeati ulje, slad, i malo
soli te sjemenka kad slad zakuha. Priti 5-7 minuta.
Pomijeati masl. ulje, malo soli i limun. Peenu bundevu
27
ake rikule
Stuffed Winter
Squash
salata od cikle
pirjano povre
pirjano povre
kinpira
kelj varivo
hrskavo i
mirisno
preano povre
kratko
kiseljeno
povre
kuhana
salata/blanira
no povre
salata od
mrkve
obogaeno
zeleno
kratko pirjana
staviti na rikulu, prene sjemenke na bundevu i zaliti

limunom i uljem sa soli.
Preheat the oven to 180C.
Slice the squash in half and scoop out the seeds. Place the
squash, cut side down, in a baking pan and add enough
water to cover the bottom of the pan. Bake at 180C for 30
to 40 minutes, or until the squash is soft to the touch.
Remove from the oven and set aside.
In a large skillet, saut the chopped onion, red bell pepper,
and apple in the oil for 4 to 5 minutes. Add the garlic and
rosemary, and continue to saut for 1 minute.
Scoop out the insides of the squash (but keep the shells), add
to the onion mixture, and saut for 1 to 2 minutes. Remove
from the heat and add the Parmesan cheese and walnuts.
Lay the squash shells skin side down on a baking sheet and
carefully stuff the vegetable mixture into each half of the
squash. Sprinkle with the salt and pepper. Bake at 180C for
20 minutes, or until heated through.
Oguliti i naribati ciklu. Dodati jabuku narezanu na kockice i
luk narezan na sitno i bademe te sve pomijeati s
mjeavinom zaina, ulja i octa. Ostaviti da odstoji 15ak min.
Najbolje uz obroke prene u ulju.
2 medium-size butternut squash

Water as needed
1 large onion, chopped finely
1 large red bell pepper, chopped
finely
1 large apple, chopped finely
1 teaspoon fresh rosemary
4 cup freshly grated Parmesan
cheese
5 cup walnuts or pecans,
chopped coarsely
5 teaspoon salt
4 teaspoon freshly ground
pepper
3 cikle srednje veliine, 1 jabuka, 1
luk, 3 lice riinog octa, 3 lice masl
ulja, 1 lica riinog slada, morska
sol, 1 liica mljevenog kima, 1
alica poprenih i narezanih ljenjaka
Mrkva, luk, kupus i drugo povre se ree na manje komade (trakice ili tapie) i na zagrijano
sezamovo ulje, na srednje jakoj vatri se jako mijea nekoliko minuta. Max 3 vrste povra!
2 alice kupusa na trakice, 1 alica premazati posudu uljem, jako zagrijati i kupus na jakoj vatri
korijena celera na tapie, alice propirjati 1-2 minute. Dodati graak pa jo 1-2 minute, pa
cvjetia brokule, alice graka, 23 celer pa jo 1-2 min, pa brokulu i sol. U vodi razmutit kuzu i
lice kuzua, 1 alica vode, masl ulje, preliti preko povra, mijeati dok ne postane staklasto. Posuti
sol, perin
perinom.
Narezana ista koliina mrkve i ikova korijena (ili luka, korijena lotosa, bijele repe) se naree na
tapie, na vrue sezamovo ulje prvo ide iak pa onda mrkva i uz malo soli se pirja 2-3 minute.
Doda se toliko vode da pokrije dno posude, kuha se dok povre ne postane mekano, doda malo
tamarija i kuha dok tekuina ne ispari.
1 alica luka na deblj polumjesece, Na ulju propirjati enjak, luk, celer i svjetliji dio kelja, dodati
2-3 enja enjaka na ploke, itaricu i doliti temeljac. KAd zakuha smanjiti vatru i kuhati
alice celera na ploke, 1 alica kelja 15 min, posoliti dodati ume i odvojiti pola variva. Izmiksati.
na deblje rezance, odvojiti uti dio U drugu polovicu variva dodati zeleni dio kelja, kratko
od zelenog, 2 alice prethodno prokuhati i izmiksati. Tahini razmutite polako dodavajui vodu
kuhane itarice, 7-8 alica temeljca i kim.
ovisno o gustoii variva, sol, 1 lica Posluiti tako da se s jedne strane ulije svijetlo, a s druge
ume octa, sez ulje
strane tamno varivo.
PRELJEV: 4 liice tahinija, malo
vode, liice kima u prahu
ribana mrkva za ukraavanje
3 lice masl ulja, 1 manja glavica Kupus narezan na tanko propirjati na ulju prevrui ga,
kupusa, korica jedne narane, 2 posoliti i nakon 3-4 min dodati koricu narane i mukatni
prstohvata
soli,
1
prstohvat orai.
mukatnog oraia
1 alica tanko narezanog kupusa, = Pomijeati povre, zainiti i mijeati rukama gnjeei (ili
zelenog kupusa, 1 alica mrkve na staviti u preu).
tapie, 1 alica korabe na tapie, 1
lica
ume
octa,
1
liica
bosiljka/metvice
Povre iz pree zasoliti s liice soli i stisnuti preom (npr. celer, krastavac, kupus bijeli, crveni i
kineski, rotkvice, luk)
Svako povre kuhati zasebno u istoj vode. Prvo se kuha povre neutralnog okusa, a zatim ono
intenzivnijeg okusa (kao luk, celer i sl.). U kipuu vodu stavljati povre rezano na trakice i kuhati do 2
min, kuhano povre u cjedilu preliti hladnom vodom da zadri boju.. Na kraju promijeati i zainiti.
Zainit se moe s misom rastopljenim u malo vode ili ume ljivom razmuenom u malo vode.
2 alice krupno naribane mrkve, 4 Namoiti groice 10ak minuta u toliko vode da ih prekrije uz
lice groica, 4 lice prenih i prstohvat soli. Pomijeati povre i dodati groice i zaliti
sjeckanih badema, 4 lice sjeckanog preljevom 5.
perina, 4 lice sjeckanog mladog Umjesto badema moe ribani celer, jabuke i preni orasi.
luka
1 vezica ratike, alice badema, 1 kuhati u malo vode 3-4 min, umijeati krupno sjeckane
liica tamarija, malo soli
bademe (poprene i prelivene tamarijem).
2 lice masl ulja, 3 renja enjaka,
Brokulu na plokice pirjati na prethodno pirjanom enjaku.
28
brokula
parena brokula
blitva na ivo
zeleno s
okusom limuna
pareno lie
popeci od
pastrnjaka
sloenac s
kiselom repom
nishime
ZIMA/JESEN
Sunny
Sunflower
Seed Burgers
Easy
Sausage
Patties
1 manja glavica brokule, sol,

alice vode
brokulu na plokice
Dodati vodu i kuhati jo 3-4 min.

Pariti 3 - 4 minute, posluiti s preljevom 3.
kg blitve, 2 renja enjaka, 2 U vodu prvo skuhati bijele dijelove blitve 1-2 minute, dodati
lice masl ulja, 1 lica limunova zeleno pa jo 3-4 minute. Ocijediti i pomijeati s mjeavinom
soka, liice soli, 2 lice kapara
zaina
8-10 listova kelja, 8-10 listova Srednje stapke na sitno, listove na trakice. U 2-3 cm kluale
ratike, voda, 2 lice masl ulja, 1 vode dodati prvo peteljke pa kuhati par minuta, dodati listove
lica soka limuna, sol
i kuhati j 2-3 min. Preliti sokom limuna.
Pomiijeati max 2 vrste lia korjenastog povra (mrkve, perina, daikona, bijele rotkve) ili kelja,
potoarke, kinskog kupusa, oprano i narezano te pariti 2-5 minuta. Na kraju lagano preliti tamarijem.
2 pastrnjaka srednje veliine, 1 luk, Naribati pastrnjak na krupno, pomijeati sa sitno sjeckanim
2 lice sitno sjeckanog perina, lukom i perinom, dodati brano, sol i vrhnje da se dobije
liice soli, 5 lica brana 850, 8 lica smjesa. Priti dok ne porumene.
vrhnja oatly,
Dobro ide s 3 itarice s kestenom, ukiseljenim daikonom i
salatom od bundeve ili sa zapeenom poslasticom.
2 luka, 2 stapke amerikog celera ili Luk na ploke, celer na deblje tapie, mrkvu, pastrnjak i
aliec korijena celera na tapie, 2 batat na deblje ploke kao i gljive.
lice sezamovog ulja, 2 mrkve, 2 Pirjati luk, 4 min, pa poslagati gljive, celer, krumpir, pastrnjak
pastrnjaka, 2 batata, 2 alice kisele i mrkvu. Na vrh kiselu repu (prethodno malo procijeenu. U
repe, 1 alica temeljca, 10 svjeih temeljcu razmutiti senf i kim pa uliti u posudu s povrem.
shiitake gljiva, 1 liica kima, 1 Kuhati 35-40 min na lagano.
liica senfa
Super ide s azuki bundeva i kuhanom riom.
Na dno zdjele se stavi prethodno namoen i dijagonalno narezan komad kombua. Doda se povre
narezano na deblje komade (mrkva, daikon, rotkva, korijen lotosa ili ika, luk, bundeva, kupus) ali
samo do 3 vrste povra. U posudu se ulije vode do 2/3 razine povra, doda malo tamarija, poklopi i
stavi na laganu vatru. Kuha se 20-30 minuta, tj. dok povre ne omeka. Ako voda ispari dodati po
malo. Na kraju dodati jo par kapi tamarija, promijeati i kuhati na laganoj vatri jo 2-5 minuta.
Kombinacije:
-mrkva, kupus, korijen ika; -mrkva, lotos, korijen ika; - daikon, shiitake; - rotkva, shiitake; - luk,
kupus, bundeva; -mrkva, pastrnjak, bundeva, prokulica; - kombu, luk; -kombu, daikon (mrkva i
daikon ili rotkva ne idu zajedno)
Makes 6-8 burgers
Place rice, water and sea salt in a small pot with tight-fitting
Ingredients 1 cup uncooked short lid. Bring to a boil. Turn heat to a low simmer and cook for
grain brown rice
45minutes. Remove from heat and let stand for at least 20
2 cups water
minutes.
Pinch of sea salt
In a food processor, place the sunflower seeds, spices & salt
2 cups raw sunflower seeds
and process until finely ground. Add the chopped carrots and
1 tsp garlic powder
parsley and pulse a few times. Then add the rice and pulse a
tsp each of dried thyme, dried few times to combine all of the ingredients. Be sure not over
oregano, ground cumin and Celtic process the mixture or it will get very gooey.
sea salt
Form mixture in to patties. Uncooked patties can be stored in
1 small carrot, coarsely chopped
a glass container in between pieces of waxed paper in the
Small handful of fresh parsley, fridge of up to a week.
chopped
When ready to cook heat a skillet over medium heat and add
Olive oil for cooking
about 1Tbsp oil. Add burgers and cook on both sides for 3-5
minutes.
Notes from Shelby:
- in the 2 cups of seeds, I included ~1/8th cup flax seeds; to
help hold the burgers together
- consider using oil that is more stable at elevated
temperatures, such as refined coconut or grapeseed
- to lighten the meal, use 2 large lettuce leaves in place of
bread/bun or 1 leaf as a taco shell!
2 Tbsp (30 ml) extra virgin olive oil
These are great to use up leftover cooked rice. I used
or coconut oil, preferably organic
walnuts, but you could substitute other nuts if you prefer.
1 large onion, chopped
Preheat oven to 375F (190C). Line a cookie sheet with
2 cloves garlic, chopped fine
parchment paper, or spray with nonstick spray.
1-1/4 cups ( g) lightly toasted
Heat the oil in a frypan over medium heat and add the onions
walnuts
and garlic. Saut until the onions are golden, about 10
1-1/2 cups (360 ml) cooked brown
minutes.
rice (I used basmati)
Meanwhile, combine the remaining ingredients in the bowl of
a food processor and process until well mixed and almost
seeds
smooth. Add the cooked onion/garlic mixture and process
1/4 cup (60 ml) vegetable broth or
until combined. The mixture should be moist and sticky, but
water
firm enough to hold a shape.
2 Tbsp (30 ml) chopped fresh
Using a large ice cream scoop or your hands (be sure to
parsley
remove the processor blade first!), scoop about 1/3 cup (80
1/4 cup (60 ml) chopped fresh sage
ml) of the mixture at a time and place on the cookie sheet.
(about 10-12 leaves), or use 1 tsp (5 Flatten the patties to about 1/2 inch (1.25 cm) thick.
If
29
ml) dried sage

1/2 tsp (5 ml) smoked paprika
Preheat oven to 375F (190C). Line a
cookie sheet with parchment paper,
or spray with nonstick spray.
1 to 2 small avocados
1 to 3 tablespoons fresh lemon juice
1 to 3 tablespoons extra virgin olive
oil
2 to 3 tablespoons water
sea salt or Herbamare, to taste
desired, spray or brush with a little olive oil (this will help the
patties to brown up on the outside). Bake in preheated oven
for 35-45 minutes, until crisp and dry on the outside. Patties
may also be pan-fried for 5-7 minutes per side. Makes 8
patties. May be frozen.
Place all ingredients into a bowl or large mug and blend with
an immersion blender (hand held blender). You can also use
a blender or food processor, but given the small quantity of
mayo you will be making it is much easier and more efficient
to use a hand blender (makes clean-up easier too).
2 large jalapeno peppers, seeded

2-inch piece of peeled ginger
4 large cloves of garlic
zest from 1 large lime
2 large bunches cilantro (stems and
leaves)
juice from 1 large lime
1/2 cup shredded coconut
one 7-ounce jar tomato paste
2 teaspoons honey or agave nectar
2 teaspoons dried Italian herbs
1 teaspoon onion powder
1/2 teaspoon Herbamare or sea salt
2 3 cup nutritional yeast
3 tablespoons cornstarch
114 teaspoons salt
12 teaspoon garlic powder
2 cups plain unsweetened soy milk
or water
1 tablespoon olive oil
2 teaspoons fresh lemon juice
2 teaspoons apple cider vinegar
1 teaspoon yellow mustard
Place the jalapeno peppers, ginger, garlic, lime zest, and salt
into a food processor fitted with the "s" blade and process
until minced. Add the remaining ingredients and pulse until
combined.
Serve this chutney with a spicy lentil dal or curried vegetable
dish. You can use my measurements below or just toss the
ingredients into the food processor with wild abandon and see
what comes of it. Most likely it will be delicious, this is how I
do it anyways!
Place all ingredients into a bowl and mix together well.
Faux Parm
12 cup slivered raw almonds

3 tablespoons nutritional yeast
12 teaspoon salt
In a food processor, fi nely grind the almonds, pulsing to

avoid overprocessing. (Do not overprocess or it will turn into
a paste).
Transfer the almonds to a small bowl. Add the yeast and salt
and stir to combine. Keep your faux parm stored tightly
covered in the refrigerator, where it will keep for up to 2
weeks.
Variation: You can substitute walnuts, sesame seeds, or
another nut or seed for the almonds.
Almond Feta
Cheese
1 cup (240 ml) whole blanched

almonds
1/4 cup (60 ml.) fresh lemon juice
3 Tbsp (45 ml) extra virgin olive oil
1 clove garlic
1-1/4 tsp (6 ml) fine sea salt
1/2 cup (120 ml) cold water
1/4 cup (60 ml) extra virgin olive oil
1 Tbsp (15 ml) fresh thyme leaves
1 Tbsp (15 ml) fresh rosemary
leaves
Place the almonds in a bowl of room-temperature water;

allow to soak for 24 hours, then drain and rinse.
In a powerful blender, pure the almonds, lemon juice, 3 T
olive oil, garlic, salt and water until very creamy, 5-7
minutes. (The original recipe calls for a food processor, but I
found it didnt get creamy enough that way).
Place a triple layer of cheesecloth over a strainer and spoon
the cheese mixture into it.
Bring up the ends of the
cheesecloth, twist the top and squeeze slightly to remove
some of the excess liquid; tie the top with a twist tie or
elastic. Allow to drain in the refrigerator overnight, or at least
8 hours.
Avocado
Mayonnaise
Raw Cilantro
Lime Chutney
Easy
Homemade
Pizza Sauce
Recipe
Cheezee Sauce
Spread onto your favorite pizza crust and top with your
favorite toppings. Bake pizza as directed
In a medium saucepan, combine the yeast, cornstarch, salt,

and garlic powder. Turn the heat on medium and whisk in the
soy milk. Cook, stirring, until the sauce thickens, about 1
minute.
Remove from the heat and stir in the oil, lemon juice,
vinegar, and mustard.
The sauce is now ready to use. If not using right away,
refrigerate the sauce in a container with a tight-fi tting lid,
where it will keep for several days.
Preheat oven to 200F ( C). Line a cookie sheet with parchment paper. Turn the cheese out onto the
parchment and shape it into a disk about 3/4-inch ( cm) thick. Bake for 40-50 minutes, until the top
is firm and dry. Cool, then chill.
When ready to serve, place the cheese on a plate. Top with additional olive oil (I only used about 2
Tbsp/30 ml instead of the 1/4 cup/60 ml), sprinkle with herbs, and enjoy. (I used basil rather than
the herbs called for, since thats what I had on hand; I think pretty much any fresh herbs would be
fantastic with this). Makes 4 appetizer servings.
Vegan Swiss
1-1/2 cups (375 ml.) water
Lightly oil a 3-cup (750 ml.) plastic storage container and set
30
Cheese
PepperCrusted
Cashew Goat
Cheese
5 Tbsp. (75 ml) agar flakes

1/2 cup (125 ml) chopped raw
cashews
1/4 cup (60 ml) nutritional yeast
flakes
3 Tbsp. (45 ml) fresh lemon juice
2 Tbsp. (30 ml) sesame tahini
1 Tbsp. (15 ml) onion powder
2 tsp. (10 ml) dijon mustard
1/2 tsp. (2.5 ml) garlic powder
1/2 tsp. (2.5 ml) dry mustard
powder
1/4 tsp. (1.5 ml) ground coriander
1/4 tsp. (1.5 ml) salt, or to taste
aside.
3/4 cup raw cashews

6 Tbs. canola oil
1/4 cup lemon juice
1 Tbs. tahini
1 1/4 tsp. salt
1 tsp. cracked black peppercorns or
coarsely ground black pepper
1. Place cashews in large bowl; cover with 3 inches water.

Soak overnight.
2. Drain liquid, rinse cashews under cold water, and drain
again. Pure cashews, oil, lemon juice, tahini, salt, and 2 Tbs.
water in food processor 6 minutes, or until smooth and
creamy.
Combine the water and agar in a small saucepan and bring to

a boil. Reduce the heat and simmer, stirring often, until
dissolved, about 5 to 10 minutes. Transfer to a blender and
add the remaining ingredients. Process several minutes until
completely smooth, scraping down the sides of the blender
jar as necessary. Pour into prepared container and cool
uncovered in the refrigerator. When completely cool, cover
and chill several hours or overnight. To serve, turn out of the
container and slice or cut into cubes. Store leftovers in the
refrigerator. Will keep 5 to 7 days.
3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into
cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth
and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature.
Discard excess liquid. Chill.
4. Preheat oven to 200F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into
7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet.
Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and
chill.
5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.
Raw Holiday
Cashew Cheese
(Vegan, GF)
2 1/2 cups soaked cashews

2 tsp Gen-Mai brown rice miso
3/4 tsp sea salt
2 1/2 tsp lemon juice
3 tbsp water
chopped red pepper, parsley, green
onion
Cream CHeese
3/4 cup cashews, soaked
1 tbsp lemon juice
1 tbsp water
1 tbsp olive oil
1/2 tsp salt
Process cashews until smooth paste forms, add in all other

ingredients (except for red pepper, parsley and green onion).
Process until smooth. Scoop into a bowl and cover with a
towel or plastic wrap. Let sit in a warm place for 12-24 hours
so the miso can ferment the cheese. Then mix in
veggies/herbs. Serve with crackers or cut up vegetables.
Parm Cheese
spread
1 & 1/2 c Macadamia nuts - ground

into a paste
1/2 c (packed) shredded Zucchini
2 Tbsp Lemon Juice
2 Tbsp Mellow White Miso paste
1 Tbsp Nutritional Yeast
1/4 tsp Sea Salt
Grind the nuts into a paste. Scrape down the sides of your
food processor.
Proceed to ad to your paste the rest of ingredients as listed.
Puree for 3 minutes.
Put in an airtight container an let rest in a fridge for at least
30 minutes.
Macadamia Nut
Cheese Recipe
1 cup raw macadamia nuts

1/2 cup hot water
1 to 2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 to 1 teaspoon Herbamare
Place all ingredients into a high-powered blender and blend

for 1 to 2 minutes or until smooth and creamy.
I am sure this sauce would also be delicious with the addition
of a generous amount of freshly cracked black pepper or even
some crushed red chili flakes.
& 1/3 c Cashews - soaked over night

(roughly 6 to 8 hours)
Water: High Speed Blender - 2 cups
Directions for High Speed Blender: Puree all of the above

ingredients on HIGH for 3 to 5 minutes until very smooth and
creamy.
Raw Vegan
Sour Cream
Use the sauce as an alternative to shredded cheese for

topping a gluten-free pizza crust. Bake as your crust recipe
directs. Enjoy!
31
Food Processor - 1 cup & 3/4 cup

3 Tbsp Apple Cider Vinegar
1 tsp Date Paste or Coconut Nectar
(optional - not necessary)
1/2 tsp Sea Salt
Directions for Food Processor: Add only 1 cup of your water

to your ingredients. Puree for about 3 minutes until a very
thick cream has developed. Slowly add the rest of your water
(3/4 cup) while your cream is still processing. This will ensure
that you have the best and creamiest Sour Cream possible.
Chill for 1 hour, and Cream will thicken during this time.
Makes roughly 3 cups. Store in an air tight container in your
fridge, or divide amount in half and store in freezer.
Parsnip Pat
1 medium parsnip
1/4 cup raw cashews (soaked if you
want I didnt)
1/2 t. Penzeys Sandwich Sprinkle (or
other seasoned salt)
2 T. nutritional yeast flakes
Cut the parsnip into even-sized chunks. Place in a food

processor and pulse until about rice-sized.
Add the rest of the ingredients and pulse just until mixture
sticks together.
Raw AlmondVeggie Pate
cup raw natural almonds, soaked in

water for 6-10 hours and drained
1/2 cup raw pumpkin seeds, soaked
in water 4-6 hours and drained
1 medium carrot, peeled and cut in
chunks
1/2 cup broccoli, coarsely chopped
1/2 red pepper, cut in chunks
1/2 ripe tomato, cut in chunks
1 large clove garlic, sliced
1/2 cup )or more, to taste) fresh
cilantro (use the leaves and thin part
of stems)
2 Tbsp. white or mild miso paste
juice of 1/2-1 lemon (to taste)
Salt and pepper to taste
In the bowl of a food processor, grind the almonds, pumpkin

seeds, and carrot until well ground. Add other ingredients
and continue to process, stopping to scrape down sides of
bowl occasionally, until you have a smooth paste. (Add more
lemon juice/miso or water if necessary to achieve desired
texture).
Scrape into serving bowl and chill until ready to spread on
crackers or serve with crudits.
Makes 10-15 appetizer servings. Store in refrigerator for up
to 5 days.
Mushroom Nut
Roast
1 tablespoon olive oil

1 medium onion, diced
1 rib of celery, diced
3-4 cloves of garlic, minced
1 pound of mushrooms, diced
1/2 cup white wine, vegetable broth,
hard cider, or water
1 cup gluten-free bread crumbs (~2
sandwich slices if processing
yourself)
2 cups pecans
1 cup walnuts
1 teaspoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 eggs (or the equivalent amount of
egg replacer for vegan)
sea salt and freshly cracked black
pepper
Preheat the oven to 375 degrees Fahrenheit. Grease a 95

loaf pan. Line with parchment paper.
Heat a medium-large skillet over medium heat. Add the olive
oil. Add the onions and celery. Cook, stirring occasionally, for
5 minutes, until the onions are translucent and just beginning
to brown.
Clear a spot in the pan and add the garlic. Cook for half a
minute. Add the mushrooms, wine, and a pinch of salt. Stir
well. Allow the mushrooms to release their juices, then
increase heat to medium-high. Simmer until most, but not all
of the liquid has cooked off, about 10 minutes. Remove from
heat.
While the mushrooms are cooking, pulse the nuts in a food
processor until evenly ground, but not a fine powder. Place in
a large mixing bowl and stir in parsley, sage, thyme, and
oregano, plus a pinch of salt and a few cranks of pepper.
When the mushrooms are finished, add to the mixing bowl.
Stir well. Taste and adjust seasoning if needed. Lightly beat
the eggs in a small bowl, then stir into the nut mixture.
Spoon mixture into the greased loaf pan. Press down to
ensure mixture is solid, and smooth the top.
Place in the oven and bake for 40-45 minutes, until the edges
are browned and a toothpick inserted in the loaf comes out
clean. Remove from the oven and allow to cool slightly. Run a
knife around the edges if necessary. Place serving platter
over the pan, and invert. Remove parchment paper and
serve.
[Serves 8]
Crimini
Mushroom
'Meat'balls
Step 1. Dry Ingredients:

Separately grind up 1/2 c Almonds and 1/2 c Walnuts. Transfer your ground Almonds and Walnuts
into a mixing bowl and set aside.
Step 2. Wet Ingredients: 12 Crimini Mushrooms - cut into quarters (roughly = 2 and 1/2 cups). Place
your Mushrooms into your food processor and pulse/chop
Add to your food processor, along with your Mushrooms: 1/4 c minced Scallion (green onion), 1
heaping tsp Onion Powder, 1 heaping tsp dried Parsley, 1 heaping tsp dried Sweet Basil, 3/4 tsp dried
Thyme, 1/4 to 1/2 tsp minced Garlic, 1/4 tsp Salt, 1/4 tsp Black Pepper
32
Proceed to pulse/chop all of the ingredients together (I counted 25 pulses), until it looks like this:
It's very important that you don't over pulse your Mushroom mixture - you don't want to end up with
a paste!
Add your wet ingredients (from the food processor) to you bowl of dry ground nuts: Mix together with
a fork, or your hands...add 3 Tbsp Tomato Relish and mix together. Now that you've made your
'Meat'ball mixture, cover it and place it in the fridge for 1 hour. This is an important step, allowing the
flavors of the mushroom and herbs to marinate together. The mixture will also thicken slightly.
Step
3. Final Step - Assembling and Warming your Crimini 'Meat'balls
Spicy Avocado
Sauce
Green Apple
Salad Dressing
Simple,
Everyday Salad
Dressing
Divide your 'meat'ball mixture into Quarters: Each quarter should produce 8 'Meat'balls = 32 total.
Once you've shaped all of your 'meat'balls proceed with one of the following warming/drying
methods:
Conventional Oven: Set your Oven at it's very lowest heat. Place your 'meat'balls onto a parchment
lined baking sheet, place the baking sheet into the oven, leaving the oven door cracked open proceed
to warm them for 30 minutes. After the first 30 minute mark, turn the 'meat'balls over and proceed
to warm them for another 30 minutes.
Dehydrator Method: Follow the same directions/warming time frame noted above. It's that simple!
If you want a drier and more firm 'meat'ball then warm them 30 minutes longer (maybe even more),
checking them periodically to make sure they're not drying too much.
2 medium, ripe avocados
Place all ingredients in a blender and blend until smooth and
1 to 2 jalapeno peppers, seeded
creamy. Add more water for a thinner sauce. Taste and add
large handful of fresh cilantro
more salt if necessary. Store extra sauce in a small glass
juice of 1 small lime
container with a squeeze of lime over the top to prevent
1/4 cup water (or more for a thinner
browning
sauce)
1/4 to 1/2 teaspoon sea salt
1 green apple, cored (Granny Smith)
Here is a great salad dressing that is citrus-free and vinegar1/2 cup filtered water
free. The tart apple adds the needed zing to balance the oil.
Those of you who are not on the elimination diet will enjoy it
3 to 4 cloves garlic
too. I made this for dinner tonight and drizzled it over mixed
1 to 2-inch piece of fresh ginger,
organic greens, sliced avocado, and toasted pumpkin seeds. I
peeled
am sure you could make a more elaborate salad and make a
Herbamare or sea salt, to taste
meal out of it. You can add as much or as little ginger as you
like. If you add too much though, the dressing could become
a little bitter. Enjoy!
Place all ingredients into a blender or Vita-Mix and blend until
very smooth and creamy. Add salt to taste and blend again
3/4 cup good quality extra virgin
I place all of the ingredients into a wide mouth mason jar and
olive oil
use my immersion blender to make this dressing, but you
1/4 cup red wine vinegar
could also use a regular blender or Vita-Mix. I used 2
2 tablespoons balsamic vinegar
tablespoons of oregano here but fresh basil would work too, if
2 tablespoons honey
fact, you could increase the basil to 1/4 cup. Don't be
the juice of one small lemon
tempted to add more of the pungent herbs such as oregano
6 cloves garlic, peeled
or thyme. Otherwise the flavors in the dressing may get too
2 tablespoons fresh herbs
strong and/or slightly bitter. This dressing will keep in the
refrigerator in a sealed jar for about 2 weeks.
1/2 teaspoon freshly ground black
Place all ingredients into a blender and blend until smooth.
pepper
Taste and adjust salt and seasonings if necessary. Store in a
sealed glass jar in the refrigerator.
Creamy Carrottop & Chive

Pesto
1/2 c Macadamia Nuts /ground

3/4 c Carrot-top Greens
1/3 c Chive - chopped
2 tsp Garlic - minced (or to taste)
3 to 4 Tbsp Lemon juice
/4 c plus 2 Tbsp Extra Virgin Olive oil
Chop the macadamia nuts. After you've chopped/ground your

Mac nuts add the greens, garlic and lemon juice into your
food processor.
Pulse all of the above together and slowly drizzle in oil. Puree
until creamy, but don't puree too much. You want to leave a
little bit of texture to the nuts and greens.
Store this Pesto in an air tight container in your fridge and it
will keep for up to 2 weeks.
Carrot Pesto
Sauce
1 large carrot (rough chopped)

1/2 cup of parsley
2 tbsp chopped red onion
1/2 tsp oregano
2 tbsp olive oil
1/2 tbsp lemon juice
1 clove garlic
Sea salt and pepper
Combine all ingredients in a food processor until it is a "pesto

consistency". Set aside.
Spinach Pesto
1 cup (240 ml) lightly packed fresh basil leaves
33
1/2 cup (120 ml) lightly toasted walnut halves and/or pine nuts (I used a combination)
2 large cloves garlic, chopped
1/2 cup (120 ml) extra virgin olive oil, preferably organic
1 bunch (about 1/2 pound or 230 g) fresh spinach, trimmed and washed (stems included)
Combine all ingredients in a food processor until smooth. Use as is or mix with ricotta cheese. Will
keep, covered, in refrigerator up to 3 days. May be frozen.
Sage pesto
1 cup fresh sage leaves

1/2 cup fresh parsley
1 clove garlic
1/4 cup nutritional yeast
1/2 cup walnuts
Olive oil
Salt
Pepper
Combine above ingredients into food processor, drizzle olive

oil until mixture forms into a spreadable pesto consistency.
pesto od rikule
4 pune ake rikule, alice poprenih

pinjola, 4 renja enjaka, 3 lice masl
ulja, vode po potrebi, liice soli,
kopar
2 ake lia mente ili bosiljka, 1 alica
krupnih komadia oraha, alice
dimljenog tofua, 1 alica masl ulja
Sve izmiksati u kremu. Po potrebi dodati malo vode. Tjedan

dana u hladnjaku.
100 g prenih badema, 2 vezice

perina sitno sjeckano, 1 aka bosiljka
sitno sjeckanog
masl ulje, sol, papar
kora i sok 1 limuna
suene rajice, enjak, maslinovo ulje
Bademe samljeti u mikseru, dodati perin, bosiljak i koru

limuna. Miksati dok se ne usitni postupno dodavajui ulje
dok se ne dobije fina smjesa. Posoliti, popapriti.
4 lice tahinija, 5 lica shoyua (3

tamarija), 2 lice mirina, 1 lica riinog
octa, 1,5 lica sezamovog ulja, 4
renja protisnutog enjaka
2 lice masl ulja, 4 renja enjaka, 2
aice perina, alice temeljca/vode,
liice soli
2 vee mrkve, 1 manja cikla, 1 luk,
alice vode, 1 lica tamarija, 2 renja
enjaka, 1 liica ume octa, malo
bosiljka, 1 liica origana
1 lica sezamovog ulja, 1 lica vode, 1
lica riinog octa, 1 lica jemenog
slada, 1 lica soka od umbira, 1 lica
gomashia
1 liica riinog octa, liice soli, 1
lica tamnog sezamovog ulja, 2 lice
vode
1 alica alfa-alfa klice, 1/3 alice masl
ulja, alice limunova soka, 2 lice
naribanog
celera,
2
lice
sitno
sjeckanog
luka,
2 lice
prenih
sjemenki bundeve, 1 lica riinog
slada, liice tamarija
2 lice limunova soka, 1 lica lanenog
ulja, 1 lica svijetlog sezamovog ulja, 2
lice prenih i drobljenih sjemenki
sezama, 2 lice sjemenki lana, 4 lice
vode
2 lice masl ulja, 1 lica limunova soka,
1 liica jabunog sirupa, liice
senfa, 2 lice vode
150 mg mekanog tofua, 1,5 lica
riinog octa, 1 sitno narezani kiseli
krastavac, 1 lica masl ulja, renja
enjaka, 1 crveni luk, 1 liica senfa
Izmiksati sve sastojke i preliti preko tjestenine.
pesto od
metvice ili
bosiljka
pesto od
badema
pesto od
rajica
tahini preljev
za tjesteninu
zeleni preljev
za tjesteninu
crveni preljev
za tjesteninu
preljev za
salatu 1
preljev za
salatu 2
preljev za
salatu 3
preljev za
salatu 4
preljev za
salatu 5
preljev za
salatu 6
Usitniti lie zainskog bilja, dodati orahe, tofu i enjak pa

polako dodavati ulje.
Namoene suene rajice (barem 10 min) usitniti u mikseru

s esnom, uljem i zainima po elji.
Pirjati enjak na ulju, dodati perin i vodu i kad prokuha

maknuti s vatre.
Mrkvu, ciklu i luk narezane na komade od 2 cm kuhati u
hladnoj vodi. Kad zakuha dodati tamari, ocat i enjak te
kuhati 15 minuta pod tlakom na laganoj vatri. Umijeati
zaine i izmiksati u kremasti umak.
Izmiksati sve sastojke.

Pomijeati sve sastojke.
Pomijeati sve sastojke.

UKISELJENO POVRE i DEMOVI
34
ume pickles
brzi tamari pickles
tamari pickles
kiseli daikon
Kiselo slano povre
ukiseljena cikla
ajvar 1
ajvar 2
keap
7-8 ume ljiva se stavi u veliki vr, doda se 2 alica vode, protrese i ostavi da odstoji dok
voda ne potane ruiasta. Doda se isjeckano povre, pokrije gazom, stavi na hladno mjesto.
Servirati za 3-4 dana.
Korjenasto i drugo povre na komadie cm i prelije mjeavinom vode i tamarija. Servira
se nakon 2-3 sata. Tekuina se moe koristiti opet.
Korjenasto povre se prelije istom koliinom tamarija i vode. Ostavi se na hladnom mjestu i
servira za 3-5 dana.
1 daikon, 1/3 alice tamarija, 1/3 alice vode
Daikon na tanke plokice staviti u zdjelu. Vodu i tamari pomijeati, zakuhati i ostaviti da se
ohladi, preliti preko narezanog daikona i ostaviti poklopljeno cijeli dan. Procijediti. Ovakav
daikon moe stajati i do 2 tjedna u hladnjaku. Tekuina moe posluiti za ne drugo.
Tvre povre (mrkva, cvjetaa, brokula, kupus, daikon, luk i dr).
Prije pripreme povre dobro oistiti i oprati. Odabrati tri vrste (npr. mrkvu, cvjetau i
korabicu). Izrezati na manje komade i staviti u staklenku eljene veliine u slojevima.
Kod kiseljenja sa solju - na 1 L vode prokuha se 30 grama soli. Tekuinu potom treba
ohladiti i zaliti povre. Za vrenje je potrebno minimalno tri do pet dana, a kada zavri,
povre se moe izvaditi u manje staklenke i spremiti na hladan i mraan prostor ili odmah
jesti. Inae, bolje rabiti visoke staklenke s uskim otvorom, kako bi se povre moglo dobro
pritisnuti, a na taj nain je i manje izloeno utjecaju zraka.
1/2 kg cikle
Kuhanu ciklu oistiti od kore te je narezati na
1 dcl jabunog octa (eko ocat SMID)
plokice. Prokuhati ocat, sol i vodu te tom vrelom
2 dcl vode
tekuinom preliti ciklu posloenu u staklenku.
1,5 liice soli
Staklenku zatvoriti i ostaviti je hladiti. Drugi dan
staklenku sa zimnicom pasterizirati kuhati u
vodi dok se ne pojave mjehurii.
10 kg crvene mesnate paprike (moe biti babura, rog i paradajzerica pomijeano), 2 kg
patliana, pation tikvica ili cukina (a moe i kombinacija), 1 kg crvenog luka, 1-2 glavice
enjaka, 3 l jabunog octa, 0,5 l ulja, sol, nekoliko ljutih feferona
Papriku operemo i oistimo od sjemenki, te ostavimo u polovicama (vee u etvrtinama).
Patliane operemo, ogulimo im koru i nareemo na ploke debljine do pola cm (tikvice ne
treba guliti ako su mlade, a i sjemenke odvajamo samo kod starijih plodova). Crveni luk
oistimo i nareemo na kolutove debljine 1 cm.
U veoj posudi zagrijemo do vrenja jabuni ocat sa solju i vodom (da bude ugodno kiselo i
slano) i u kipui ocat ubacujemo oienu papriku na kuhanje. Kuha se 5 do 10 minuta
(zavisno od debljine mesa paprike) i vadi upljom licom ili cjediljkom u vee cjedilo da se
jo malo ocijedi. To ponavljamo dok ne skuhamo svu papriku.
Poslije paprike kuhamo patliane i/ili tikvice i na kraju luk i enjak. Ako imamo veu
koliinu, moemo povremeno dodati octa i soli, jer paprika kuhanjem upije, pa treba malo
pojaati okuse.
Sve kuhano stavljamo u cjedilo da se ocijedi, a zatim meljemo u stroju za meso, za povre ili
u mikseru. Po elji moemo miksati jae ili ostavljati komadie povra da budu vidljivi u
gotovom ajvaru. Papriku ne valja prekuhati, jer e se prilikom mljevenja odvojiti koica (to
se ne dogaa ako kuhamo normalno).
U posudu debelog dna (najbolje su velike plitke eline ''rajngle'' ulijemo ulje i malo
zagrijemo, te ubacimo sve mljeveno kuhano povre. Sada poinje proces peenja ajvara i
potrebno ga je ee mijeati da bre isparava, a da ne zagori.
Kad nam se uini da je dovoljno gust, dodamo zaine po elji: sitno sjeckane feferone 1 do 2
komada, papar (ako ga inae upotrebljavate), malo smeeg eera (ako vam je prekiselo),
jo malo soli i octa ako okus nije jo ''pravi''.
Odvojite dio na tanjuri, tanko razmaite i ostavite da se ohladi. I gustoa i okusi jako se
razlikuju kad se ohladi. To neka vam bude pravo mjerilo da li jo treba pei ili dodati jo
kojeg zaina po vaem ukusu.
Pripremite vrue staklenke s navojem i kad ocijenite da su okus i gustoa pravi punite
vruim ajvarom vrue staklenke, odmah zatvarajte i stavljajte u penicu na 100 stupnjeva
jo jedan sat da se steriliziraju.
Ostavite ih u penici dok se potpuno ne ohlade, a zatim ih spremite u smonicu ili u podrum.
Vrue boice se mogu hladiti i zamotane u deku ili putnim hladnjacima, ako imamo vie
ajvara za sterilizaciju.
Potrebno: 10 kg paprike, 7 kg U vodi i octu nakratko prokuhajte paprike
patlidana, 1 l ulja, 4 l vode, 3 dl octa, oiene od kotica, a kojoj ste ogulili koicu.
sol, 1-2 glavice enjaka, 2 ljuta Prokuhajte i patlidane. Procijedite i ohladite te
feferona (po elji).
sameljite. Dodajte ulje, nasjeckani enjak,
dosolite i ukuhajte do dva sata. Potom stavite u
vrue staklenke, pa sat vremena u vruu penicu
na 100 Celzijevih stupnjeva.
Potrebno: 1 kg mrkve, 3 osrednja Prvo propirjajte luk i enjak na malo ulja. U
korijena perina, 2-3 manje glavice ekspres loncu kuhajte povre - ciklu, papriku,
cikle, 2 paprike, 1-2 glavice luka, 2 mrkvu, pastrnjak i perin s malo soli oko 20
renja enjaka, a moe i uta repa. Od minuta, s time da je voda u razini.
zaina: 2-3 prstohvata origana, bosiljak Rjei keap moe se koristiti za pizzu, a gui kao
35
(kuha se s povrem).
aromatini dem od
ljiva
1 kg ljiva
3 prstohvata soli
liice pimenta
brzi dem od ljiva ili

kupina
1 kg ljiva (narezanih na komadie) ili

kupina, 3 prstohvata soli, 1 dcl vode
1 - 1 dcl agavinog sirupa (ovisi o
kiselosti voa), 4 lice agar agara
(prirodne zamjene za elatinu)
1 kg kupina, jabuni sirup, 2 lice agaragara (prirodna zamjena za elatinu),
prstohvat morske soli
dem od kupina
marmelada
Na kraju sezone odaberite zrelo i slatko

voe kad ima najvie prirodnog eera.
Marmelada od
kestena
Za cca 500 g marmelade trebati e

vam:
500 g kestena ili maruna
200 g smeeg eera
200 ml vode
1 mahuna vanilije
50 ml ruma, konjaka ili Grand Marniera
korica 1 bio narane
korica 1 bio limuna
sok od kupine
5 kg kupina, morska sol
namaz.
Potrebno
ga
je
sterilizirati,
tj.
pasterizirati.
Oprane i oiene ljive staviti u protvan. Posoliti i
zaini ih s pimentom. Pei u penici sat do sat i
pol pokriveno s alu folijom (potrebno da zrak
cirkulira) na 200C (potrebno da tekuina ispari).
Staviti u steriliziranu staklenku, zatvoriti je te je
vratiti u ugaenu toplu penicu.
Oprane i oiene ljive (ili kupine) staviti kuhati s
malo vode, agavinog sirupa, soli i agar agara.
Kuhati 10 minuta. Staviti u staklenku, ekati da
se ohladi, potom zatvoriti
Jabuni sirup skuhati s malo soli i agara, ubaciti
kupine samo da 'bace klju' i odmah puniti vrue
male staklenke. vrsto se zatvore i zamotaju da
se postupno ohlade.
Na isti nain se mogu raditi demovi od svih vrsta
jagodiastog voa.
Postupak: voe oistite od sjemenki i sitnih
nedostataka na kori. Jabuke nareite na komade
srednje veliine. Kuhajte ih na laganoj vatri s
prstohvatom soli da puste sok. esto mijeajte da
ispari to vie tekuine. Potom ispasirajte i
ponovo ukuhajte esto mijeajui. Znak da je
gotovo je kad u smjesi ostane trag od kuhae
nakon mijeanja ili se duljina kuhanja odreuje
ovisno o koliini soka u vou. Jer to je manje
tekuine, to e zimnica koja nema ni eera, niti
konzervansa dulje trajati.
Staklenke treba sterilizirati na 80 do 90 Celzijevih
stupnjeva, a nakon punjenja vratite ih u penicu
na 90 do 100 stupnjeva oko jedan sat. Nakon
toga pustite da se ohlade.
1. Kestene zareite u kri na korici te ih kuhajte u
vodi 20-ak minuta. Zatim ih ocijedite i ogulite od
kore (najdosadniji dio, bilo bi dobro da ih gulite s
nekim kako bi vam vrijeme prolo bre) :))
2. Usitnite ih u multipraktiku ili slinom (koristila
sam tapni mikser! :) u fini kesten pire.
3. Zakuhajte vodu sa eerom, koricom bio
limuna i narane. Kuhajte 10-ak minuta sirup, a
zatim ga maknite s vatre i procijedite od korice.
4. Sirup stavite u veu posudu zajedno sa kesten
pireom, a zatim dodajte i sjemenke vanilije koje
ste izvadili iz uzdu prerezane mahune vanilije te
mahunu vanilije, sve promijeajte.
5. Kuhajte sve zajedno 20-ak minuta i na kraju
dodajte alkohol te izvadite mahunu vanilije.
6. Ulijte u sterilizirane staklenke te uvajte u
hladnjaku.
Ovaj sok najbolje je raditi u sokovniku na paru.
Voe se stavi u cjedilo sokovnika, voda dovede do
vrenja i pusti se vrui sok u vrue staklene boce,
koje se odmah zatvaraju i zamataju da to due
sauvaju toplinu.
Ovako dobiveni sok je jako bogat eljezom, a
sauvani su mu i svi vitamini, jer temperatura
pare ne prelazi 80 stupnjeva. Sok je pomalo
trpak i zato se djeci moe dodati malo riinog
slada kad se sokom prelijeva kuhana itarica ili u
aju.
36
MAHUNARKA
azuki s
bundevom
Sastojci
Opis
1 alica azuki graha, 1 traka kombu, 3

alica bundeve, malo soli, voda
Dilled Adzuki
Bean and Rice
Salad
4 cups cooked long grain brown rice

3 cups cooked adzuki beans
4 large carrots, diced
4 green onions, sliced into rounds
small handful of fresh dill, finely chopped
butterhead lettuce
toasted sunflower seeds
Kombu na dno, azuki na to i dvostruko vie vode.

Kuhati pod tlakom 20 min na laganoj vatri. Otklopiti
lonac i staviti bundevu pa kuhati jo 10-15 min da
bundeva omeka i voda se upije. Ako ima previe
vode pojaati vatru da voda ispari.
Dodati soli i nek voda ispari.
Ide uz heljdu s kiselim kupusom ili slatki pire.
Place all ingredients for the salad into a large bowl.
Set aside.
To make the dressing, place all ingredients into a
glass jar with a tight fitting lid and shake well. I
actually add all ingredients to the jar and use my
immersion blender to combine the ingredients.
Pour dressing over salad and toss together. Serve
over lettuce leaves and garnish with toasted
sunflower seeds and avocado slices if desired.
Serve this grain and bean salad over fresh lettuce
leaves, or place a spoonful of salad in each leaf and
eat "wrap style." Try adding diced cucumbers, red
bell peppers, or any other vegetable you desire to
this recipe. Garnish each serving with toasted
sunflower seeds. Salad can be stored in an airtight
container in the refrigerator for up to 5 days.
Place all ingredients, except bean cooking liquid, into
a food processor fitted with the "s" blade. Process
until very smooth and creamy adding bean cooking
liquid as necessary to reach desired consistency
(start by adding a tablespoon or so at a time).
Chill until ready to serve. The flavors become more
pronounced as the bean dip ages in the fridge.
Dressing:
3 tablespoons raw apple cider vinegar
2 to 3 teaspoons fresh honey
1 teaspoon Herbamare
1 large garlic clove, crushed
Garlic
Rosemary
White Bean Dip
bijelo varivo
sloenac od
bijelog graha
ragu od bijelog
graha
Bean-Based,
Grain Free
Pizza Crust
(Vegan, Gluten
Free, Sugar
Free, AntiCandida
Friendly)
3 cups cooked white beans

1 large lemon, juiced (about 1/4 cup)
1 to 2 cloves garlic, peeled and coarsely
chopped
1 tablespoon chopped fresh rosemary
1 teaspoon Herbamare or sea salt
reserved bean cooking liquid as needed
1 lica masl ulja, 1 luk na kockice, 3 renja
enjaka, morska sol, 3 manja pastrnjaka,
1 alica kuhanog bijelog graha, 3 alice
zobenog mlijeka, 1 alica vode, 2 liice
svijetlog misoa, alice makarona, aka
perina
1 alica bijelog graha, 1 poriluk na tanko
dijagonalno, 1 mrkva na kockice, 2 liice
pesta od rajica, liice soli, korica pola
limuna, enjak po elji, 2 lice masl ulja
1 zrela rajica na kockice, 1 tikvica na
kockice, 1 crveni luk na kockice, 2 renja
enjaka na sitno, maslinovo ulje, 1 dcl
pirea od rajice, aka svjeeg/ liice
suhog origana, 200 g kuhanog bijelog
graha, 1 paprika na kockice, 1 lovorov list
1 can (19 oz or 540 ml) white kidney or
navy beans, rinsed well and drained (about
2 cups/480 ml)
1/4 cup (60 ml) extra virgin olive oil, plus
about 1 Tbsp (15 ml) extra
1/2 cup (120 ml) unsweetened plain
soymilk or almond milk
5 drops plain stevia liquid
4 tsp (1 Tbsp plus 1 tsp or 20 ml) apple
cider vinegar
1/4 cup plus 2 Tbsp (45 g or 1.6 oz)
coconut flour
2 Tbsp (30 ml) whole chia seeds, ground to
a meal in a coffee grinder (about 1/4 cup or
60 ml of the meal)
2 Tbsp (30 ml) potato starch
1/4 cup (60 ml) buckwheat flour
1/2 tsp (2.5 ml) baking soda
3/4 tsp (7.5 ml) baking powder
Pirjati luk i enjak, umijeati pastrnjak i pirjati 2-3

minute, dodati grah, pa zobeno mlijeko i vodu,
kuhati na laganoj vatri 25 minuta.
Izmiksati u kremu i zagrijati na laganoj vatri, dodati
kuhanu tjesteninu i sjeckani perin.
Namoeni bijeli grah skuhati s kombu ok
metodom. enjak mrkvu i bijeli dio poriluka kratko
ispirjati na ulju. U posudu za peenje staviti grah,
povre pesto i vodu od kuhanja grah i sol. Pei na
180C 15-20 minuta, zeleni dio poriluka dodati prije
posluivanja.
Na maslinovom ulje propriti luk nekoliko minuta,
dodati luk i ostalo povre (osim tikvica) i lovor.
Dodati pasato i malo vode/temeljca te grah i kuhati
15ak minuta. Dodati tikvice i kuhati jo nekoliko
minuta. Posoliti, dodati origano i ugasiti.
Preheat oven to 190C. Line a large pizza pan with
parchment, or spray with nonstick spray.
In the bowl of a food processor, process the beans
until you have a chunky paste. Add the remaining
ingredients (except for 1 Tbsp o1/4 cup (60 ml) oil,
soymilk, stevia, vinegar, coconut flour, chia meal,
potato starch, buckwheat flour, baking soda, baking
powder, salt and basil and process again until the
mixture comes together in a ball. Do not
overprocess!
Take the ball of dough and, using your hands, pull of
chunks the size of baseballs and distribute them
evenly over the pizza pan. Use the final 1 Tbsp (15
ml) of oil to grease your palms and fingertips; then
press the dough evenly in the pan until all the
chunks come together in a single crust. Keep
greasing your hands as necessary to avoid sticking.
If desired, make a slight rim all around the edge of
the dough.
37
1/8 tsp (.5 ml) fine sea salt

1 tsp (5 ml) dried basil
crna lea s
miancom
1 alica crne lee (Beluga)

400 g miance
3 esna enjaka
maslinovo ulje
sojin umak (tamari)
lovorov list
komad kombu alge
crna lea s
povrem
2/3 alice crne lee, kombu alga 2 cm, 1

liica tamari, 1 alica kupusa na trakice,
alice mrkve na polumjesece dijagonalne,
alice kukuruza, sjeckani perin
crna soja s
kestenom
1 alica crne soje, 1 alica kestena, voda,

20l, 1-2 lice riinog slada
crna soja sa
slatkom i
smeom riom
1 alica smee rie, alice slatke rie, 3

lice crne soje, 3 alice vode, sol
namaz od crne
soje
1 alica kuhane crne soje, 1 lica

sezamovog ulja, 1 liica tamarija, liice
soka umbira, 1 liica ume octa
Sweet Potato,
Quinoa and
Black Bean
Bites/Burgers
1 medium onion, diced

3 to 4 garlic cloves, minced
1 carrot, finely grated
1/2 can black beans, slightly drained
1/2 of 1 baked sweet potato, flesh scooped
out
1/2 cup quinoa, cooked (I was confused by
this direction, not sure if it meant half a cup
of cooked quinoa or whatso I interpreted it
as, take 1/2 cup dry quinoa and prepare it,
and use what resultswhich is way more
than 1/2 cup after its all soaked, of course!
That seemed to work fine, so I think that is
what they meant.)
1/2 cup bread crumbs (gluten-free, if
necessary)
1 Tb caraway seeds
3 Tb chopped cilantro (I used 1 Tb dried)
2 Tb tomato paste or ketchup
hot sauce or cayenne pepper to taste
1 tsp balsamic vinegar
Salt and pepper to taste
Bake in preheated oven 30-35 minutes, until the

crust is lightly browned on the edges and bottom.
Top with desired toppings, then return to the oven
for another 30-35 minutes, until heated throughout
and toppings are cooked. Slice and serve. Makes 4-6
servings. May be frozen; wrap slices individually in
plastic and freeze until solid, then store in a Ziploc
bag.
Leu operi i ocijedi. Na dno lonca stavi komad suhe
kombu alge, dodaj leu i lovorov list. Kombu alga i
lovorov list pospjeuju probavljanje crne lee.
Dodaj dovoljno vode da prekrije leu. Nekoliko
minuta nakon to provrije dodaj jo malo hladne
vode. Hladnu vodu dodaj nekoliko puta, dok lea ne
omeka, oko 30 minuta. Na kraju kuhanja lea mora
ostati sona, ali veina tekuine treba ispariti.
Dok se lea kuha oisti miancu, zavrij dva prsta
vode u veem loncu te zelenje kratko kuhaj dok ne
omeka. Mora ostati arko zelene boje. Ocijedi i
narei na sitno. enjak nasjeckaj i kratko propirjaj
na ulju. Dodaj kuhanu miancu.
Kad je lea omekala, izvadi kombu algu i lovor, algu
nasjeckaj i vrati u leu. Zaini tamarijem do eljene
slanoe pa pomijeaj sa pirjanom miancom. Serviraj
uz palentu ili neku drugu itaricu.
Skuhati leu s kombuom i pred kraj dodati tamari pa
kuhati dok ne omeka. Na ulju pirjati mrkvu, kupus
pa kukuruz, dodati kuhanu leu, par lica vode i
malo soli.
Kuhati poklopljeno dok ne povre ne omeka. Posuti
perinom.
Crnu soju namoiti, i staviti kuhati. Nakon 1 sat
kuhanja dodati peene kestene i sol i kuhati dok soja
ne omeka. Dodati slad i promijeati.
Crnu soju prebrisati vlanom krpom i prepriti uz
stalno mijeanje. Opranu riu staviti u lonac, dodati
prenu soju i vodu, kad uzavre posoliti i poklopiti pa
kuhati 50 min.
U mikseru sve izmiksati, dodati malo vode od
kuhanja soje ili temeljca ako namaz bude pregust.
Super ide uz boinu salatu, zeleni pire i kruh te
salatu s algama.
VERSION 1:
1. Saute onion and garlic in non-stick skillet.
2. Add beans to pan and cook for 2 minutes more,
stirring now and then.
3. Turn off heat. Mash beans in pan till theyre about
half crushed. Put in big bowl with all the rest of the
ingredients and mix thoroughly. If too moist, add
more bread crumbs.
4. Form into patties. Grill or bake.
Note: These were marvelous baked in the oven and
put on buns with lots of rhubarb chutney and tomato
and lettuce. I have not yet played with the amounts
to come up with how to convert it to a meatloaf or
meatballs but I bet it would be good that way.
Note 2: You can also soak sundried tomatoes and/or
dried mushrooms and cut them up and add to the
mix.
VERSION 2: I basically followed the recipe, though
my version of breadcrumbs was a fresh piece of spelt
sourdough bread ground up in the food processor
(for gluten-free squares, use a piece of GF bread, or
GF breadcrumbs).
I also used organic ketchup
rather than tomato paste, fresh cilantro, and omitted
the caraway seeds. Other than that, I patted the
mixture into a lightly greased 9 x 9 inch pan and let
it bake until dry and firm on top.
Cooled it
completely, then cut into little squares, which I
placed gingerly on a baking sheet and re-heated
until the outsides were a bit crispy. Honestly, these
38
ljekovito varivo
od crnog graha
varivo od
graha
1 alica crnog graha, kombu alga, 2 luka

na krupnije komade, 2 mrkve na krupnije
komade, 1 korijen perina na krupnije
komade, 3nnamoene polovice suene
rajice, 7-8 enjeva enjaka, 1,5-2l
temeljca, 1 alica peenih kestena, lice
tamarija, liice suhog timijana, alice
perina
250 g graha, 100 g tjestenine, alice
suenih vrganja, enjak po elji, 1-2 lice
suhe kadulje, 1 zrela/suena rajica, masl
ulje
istarska jota
1 alica crvenog graha, kombu alga, 1

alica kiselog kupusa, 2 manja krumpira, 2
enja enjaka, alice perina, masl
ulje, malo dimljenog tofua
grave na
tave
grah, koliko graha toliko sitno sjeckanog

luka, po izboru ide i: enjak, paprika,
mrkva, col, paprika u prahu, papar;
Pikantni crveni
grah s
tempurom od
bundeve
1 alica kuhanog crvenog graha, komadi

kombu alge, 1 list lovora, mrkva narezana
na krupnije komade, 200 grama domaeg
seitana, voda od kuhanja seitana, brano
850
tamno sezamovo ulje, 1 luk narezan na
kockice, 2 enja enjaka, crvene
paprike, zelene paprike, liice
kumina, chilli prah po elji, sol,
suncokretovo ulje za prenje, ploke
bundeve, smjesa za tempuru od brana
850, soli i vode, sjeckani mladi luk
arena salata
od crvenog
graha
2 alice kuhanog crvenog graha, 1 alica

kelja (ili nekog drugog zelenog lisnatog),
alice mrkve na kockice, alice kuhanih
arame, alice kuhanog kukuruza,
PRELJEV: 1 lica sezamovog ulja, 1 lica
vode, 1 lica riinog octa, 1 lica jemenog
slada, 1 lica soka od umbira, 1 lica
gomashia
2 alice kuhane lee, 250 g divljeg zelenog,
2 renja enjaka, 200 g seitana, alice
brana, ulje za prenje, 2 lice masl ulja
lea (ili grah ili

slanutak) sa
seitanom i
divljim zeljem
varivo od
smee lee s
gljivama (moe
i s dodatkom
tjestenine)
Curried Lentil
and Rice
Casserole
are fantastic.
Grah namoiti i kuhati s kombu algom, povrem i
kestenima oko 1 h. Izvaditi povre i dio graha,
izmiksati i vratiti u varivo. Dodati tamari i suhi
timijan. KUhati jo 10 min.
Servirati preko pirea od bundeve.
Skuhati grah, namoiti rajicu i suhe gljive. Na ulju

popriti enjak, kadulju i gljive, dodati rajicu,
napola zgnjeeni grah i vodu od kuhanja/temeljac.
Dodati tjesteninu i kuhati dok se tjestenina ne
skuha.
Grah namoiti i prokuhati u vodi od namakanja, izliti
vodu i dodati novu zajedno s kombu algom. Kuhati
dok nije napola gotovo. Na masl ulju propirjati kiseli
kupus i dodati kuhani grah i dodati vode da pokrije i
pustiti da provre. Dodati krumpir na kocke, enjak,
perinov list i papar te kuhati dok krumpir ne
omeka.
Pomijeati dimljeni tofu, sjeckani enjaki perin te
dodati pred kraj kuhanja.
Luk pirjati na ulju dok ne postane proziran, dodati
zaine po elji. U posudu slagati slojeve luka i grah,
zaliti temeljcem i pei cca 20 min na 180C. MOe se
pei zaklopljen pa onda malo otklopljen...
Crveni grah namoiti preko noi, staviti kuhati s
kombu algom i lovorovim listom. Nakon otprilike pola
sata kuhanja, dodaj krupne komade mrkve, pa kuhaj
dok grah skoro ne omeka, zainiti solju, kratko
prokuhaj, pa izvadi lovor i kombu. Manju koliinu
graha propasiraj.
Seitan narei na kockice, pobrani i ispri na malo
tamnog sezamovog ulja. Na malo suncokretovog ulja
propirjaj enjak, luk, crvenu i zelenu papriku sa
solju i zainima, dodaj seitan, pa ubaci u grah te jo
kratko kuhaj zajedno. Po potrebi dodaj vodu od
kuhanja seitana i propasirani grah da dobije eljenu
gustou.
Pripremi smjesu za tempuru od brana 850, soli i
vode, pa ploke bundeve umai u smjesu te ispri u
dubokom ulju pazei na temperaturu. Ocijedi na
papirnom ubrusu. Varivo poslui ukraeno tempurom
i sjeckanim mladim lukom, uz salatu od radia.
Mrkvu i kelj oprati, narezati i kratko skuhati u malo
vode. Ohlaene sastojke pomijeati i preliti
preljevom.
1 vei luk na kockice, 1 manji korijen celera

na kockice, 1 vea mrkva na kolutie, curry
po elji, 2 lice tahinija, 2/3 alice smee
lee, sol, nekoliko komada gljiva
Seitan na kockice uvaljati u brano, priti na ulju i

iscijediti na papirnatom ubrusu. Zeleno narezati na
sitno i dodati prenom luku i enjaku, dodati 2 lice
vode da se razvije para. Za par inuta dodati kuhanu
leu, seitan i malo vode. Kuhati jo 4-5 minuta. Sve
promijeati.
Na ulju ispirjati luk, celer i dodati leu i curry. Kuhati
oko 30 min. Dodati sol i gljive pa kuhati dok lea ne
omeka. Dodati mrkvu i tahini izmijean s malo vode
da bude teku.
a few tablespoons extra virgin olive oil

1 medium onion, chopped
1 to 2 tablespoons finely chopped fresh
ginger
1 tablespoon finely chopped fresh turmeric,

Saute onion in olive oil until soft, about 5 to 6
minutes. Add ginger, turmeric, spices, and salt.
Continue to saute for another 2 minutes until
fragrant.
39
or 1 teaspoon dried
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon cinnamon
4 carrots, chopped
1 1/2 cups french lentils
1 cup long grain brown rice
5 cups water
1 can coconut milk
vegeburger
Lentil
Quinoa
Burgers
Spicy Thai
Mung Bean
Burgers
1 alica kuhane lee, 3-4 lice sitnih

zobenih pahuljica, 3-4 enja enjaka,
vezica perina, alice ribanog dimljenog
tofua, 2 lice maslinovog ulja, sol
Ingredients:
2 cups cooked lentils (save the liquid)
1 carrot, chopped
1 cup fresh parsley
1/2 tsp dried cilantro
1/2 tsp sea salt
4 Tbsps. lentil cooking liquid (or water)
1/2 cup raw sunflower seeds
1 1/2 - 2 cups cooked quinoa
small handful fresh cilantro
4 green onions, ends trimmed
2 hot peppers (1 cherry bomb, 1 jalapeno),
seeded
3 cloves garlic
1 small piece fresh ginger, peeled
2 teaspoons lime zest
1 teaspoon sea salt
2 cups cooked mung beans, drained well
2 cups cooked quinoa
Burger Toppings:
sliced avocado
sprouts
Spicy Pepper Coconut Cream (recipe to
come soon)
Veggie burgers
1 cup (240 ml) cooked, drained beans (I

used chickpeasbut black beans, kidney
beans, navy beans or pinto beans would be
wonderful in these)
1 cup (240 ml) chopped mixed vegetables
(I used carrot, celery, red pepper and
tomato) or vegetable pulp from a juicer
1 small onion, cut into chunks
1/2 cup (120 ml) raw sunflower seeds
1 Tbsp (15 ml) raw pumpkin seeds
1/4 cup (60 ml) fresh parsley or cilantro,
chopped
1 Tbsp (15 ml) Braggs, tamari or soy sauce
1/2 tsp (5 ml) dried dill weed
1/2 tsp (5 ml) dried basil
1/2 tsp (5 ml) dried tarragon
1/4 tsp (1 ml) fine sea salt
dash cayenne
1 tsp (5 ml) finely ground flax seeds
1/4-1/2 cup (60 ml-120 ml) flour (I used
chickpea, but any mild-flavored flour would
do; and finely ground breadcrumbs would
be great in these)
Line a
cookie sheet with parchment paper, or
Place onion-spice mixture into a large casserole dish.

Add carrots, lentils, rice, water, and coconut milk.
Mix together well. Cover and bake for 2 hours.
After 2 hours, turn oven temp up to 425 degrees F.
Remove cover and cook for another 20 to 30 minutes
to let excess liquid cook off. Stir and serve!
I initially created this recipe to utilize the fresh
turmeric I had on hand, but it also can be made with
dried. If you work during the week, then try making
this recipe on the weekend to have available for the
week. The long baking time may not make this
suitable for a quick weeknight meal. I use a stone
casserole dish for this recipe. Portions can also be
frozen into small containers for future use. Enjoy!
Sve pomijeati, oblikovati burgere (cca 12) i pei u
penici na 180C, po 10 minuta na svakoj strani.
Posluiti uz umak od vrhnja, senfa i kurkume.
1. Add all ingredients except the sunflower seeds
and quinoa to the food processor. Process just until
mixed and lumpy. Add in sunflower seeds and
process another 30 seconds. Put mixture into a large
mixing bowl.
2. Stir quinoa into the mixture until evenly mixed.
Form into patties.
3. In a pan, saute 1 tsp. olive oil and cook burgers
until browned, a few minutes per side.
Using a food processor fitted with the "s" blade
process all ingredients except mung beans and
quinoa until finely minced. Add mung beans and
quinoa and process again until mixture comes
together and forms a ball.
With slightly oiled hands, shape into six patties. Heat
a heavy-bottomed skillet over medium to mediumhigh heat. Add a tablespoon of olive oil or coconut
oil. Cook patties for about 3 to 5 minutes on each
side.
Serve each burger inside two napa cabbage leaves
with your favorite toppings
The burgers won't work if there is too much liquid
added. When cooking your quinoa cook 1 cup with 1
1/4 to 1 1/2 cups of water so it is on the drier side.
This will help the burgers hold together. And lastly,
be sure all of your ingredients are either cool or at
room temp before making this recipe.
Place everything except the flour in the bowl of a
food processor and blend until almost smooth and
only small flecks of vegetables remain (I like my
burgers fairly homogenous; if you prefer chunkier
burgers, process a bit less). Sprinkle with 1/4 cup
(60 ml) flour to start, and pulse to combine; check
the texture of the mixture with your hands. It
should be very moist but still hold together. If the
mixture is too wet, add more flour until desired
consistency is reached.
Shape the mixture into 6-8 burgers, depending on
how big youd like them. Flatten each burger to 1/2
inch (2.5 cm) thickness and place on the cookie
sheet, spacing evenly (these wont spread as they
bake).
Bake about 15 minutes on one side, then flip and
bake another 10-15 minutes on the other side, until
burgers are lightly browned. These may also be
cooked on a flat grill; spray with olive oil spray and
grill 8-10 minutes on one side, then flip and grill
another 5-8 minutes on the other side.
Serve in buns with all the accoutrements, roll into
wraps with tortillas or leafy greens, or serve with
flatbreads. Makes 3-6 servings. May be frozen.
40
pire od crvene
lee
spray with nonstick spray.

1 alica crvene lee, 1,5 do 2 alice
temeljca/vode, 1 luk, 1 enjak, 1 lica
masl ulja, liice suhog bosiljka, origana,
timijana, 2 lice krunih mrvica, liice
soli, 172 liice perina, liice ume octa.
zeleni pire
2 lice masl ulja, 3 alice trakica bijelog

dijela poriluka, 3 renja enjaka, 2 alice
vode/temeljca, 1 aica suhh polovica
graka, 1 liica suhog bosiljka, liice
soli, na vrh noa bijelog papra, 1 alica
soka narane, 1 lovor
Green Eggs
and Ham
1/4 cup (60 ml) green pea flour, yellow pea

flour, or chickpea flour
1/2 cup (120 ml) vegetable broth or stock
Fine sea salt and pepper, to taste
1/2 green or red pepper, diced
4 green onions, sliced (white and light
green parts only)
2 tsp (10 ml) extra virgin olive or avocado
oil, preferably organic
Sriracha or hot pepper sauce, to serve
(optional)
Your choice of ham (marinated tofu or
tempeh work well here)
Yellow Split
Pea Dal
2 teaspoons black or brown mustard seeds

a few tablespoons olive oil, coconut oil, or
ghee
1 medium onion, chopped
1 tablespoon curry powder
few pinches crushed red chili flakes
2 teaspoons grated fresh ginger
2 cups yellow split peas, rinsed well and
drained
6 cups water
1 to 2 tablespoons tomato paste
sea salt and freshly ground black pepper to
taste
1/2 to 1 cup frozen peas
chopped cilantro, for garnish
vrue varivo sa
seitanom
seitan u umaku
od gljiva
1 alica bijelog graha srednjeg zrna, 4-5

alica vode, kombu, 1 list lovora, voda od
kuhanja seitana, 1 luk na kockice, 2 enja
enjaka, crvene paprike na trakice, =
zelene paprike, liice kumina, -1/3
liice soli, malo kajenskog papra
450 g seitana, 200 g svjeih gljiva, 2 alice
graka,
1
manji
poriluk,
2
alice
vod/temeljca, 2 lice aru praha, 1 lica
Kuhati leu 20 minuta na laganoj vatri, poklopljeno.

Na sitno luk i enjak pa ih propirjati na ulju zajedno
sa zainima cca 10 min. Nauljenu posudu posuti s
pola koliine krunih mrvica. U kuhanu leu umijeati
pirjani luk, mrvice, perin, zaine i malo papra po
elji. Pei na 200C 20-30 min da se malo stisne.
Poriluk, enjak i bosiljak pirjati 4-5 min, dodati
graak, temeljac, kombu i lovor te kuhati na lagano
30 min poklopljeno. Povremeno promijeati da ne
zagori. Pred kraj kuhanja treba biti gusto i graak
mekan.
Izmiksati u pire, dodati sol i papr i jo malo
promijeati na vatri i umijeati sok narane.
Rjei pire se moe preliti preko itarice, gui
oblikovati u kuglu na tanjuru.
Ide s heljdom s kiselim kupusom ili boinom
salatom.
In a medium bowl, whisk the flour, broth, salt and
pepper together until perfectly smooth. If you dont
have a whisk, you can use a fork, or blend briefly
with a hand blender. Be sure there are no lumps.
Add the pepper and onion, and stir to coat the
vegetables.
Heat the oil over medium heat in a nonstick frypan
(nonstick is essential for this; it loves to cling to the
pan). Pour the mixture into the pan and let it spread
out. Allow to cook until the edges appear dry, 3-4
minutes (a few bubbles may appear on the surface).
Dont let the top dry out, though!
At this point, it will appear to be forming a pancake.
Use a spatula to scrape across the pan and break up
the mixture as if you were making scrambled eggs.
Flip it over and break up the pancake into smaller
bits. Keep turning the pieces over and breaking
them into smaller bits until you have pieces that are
a size you like (I made mine about the size of dates
or grapes).
Youll need to keep the pieces moving in the pan for
about 5 minutes, until they are dry on the outside
and solid but moist inside. Turn onto a serving plate
and serve immediately. Drizzle with sriracha or other
hot sauce or ketchup, if desired. Serve with your
choice of ham (marinated baked tofu or tempeh
work nicely). Makes 1-2 servings.
Heat a 4 to 6-quart pot over medium heat. Add
mustard seeds and toast until they begin to pop.
Quickly add the oil and onion and saute until onion is
very soft and beginning to change color, about 5 to
10 minutes. Then add the curry powder, chili flakes,
and fresh ginger. Continue to saute for another
minute until you kitchen is very fragrant! :)
Then add the split peas and water. Bring to a boil,
then reduce heat and simmer for about 45 minutes
or until peas are soft and creamy. Wait to add the
salt until the split peas are fully cooked. Then add
the tomato paste, salt, pepper, and frozen peas.
Continue to cook for a few more minutes or until the
frozen peas are cooked. Remove from heat. Serve
over cooked quinoa and garnish with chopped
cilantro.
Grah kuhati u ekspres loncu s algom i lovorom 1 h.
Izvaditi algu i lovor i malo graha, a ostatak izmiksati.
Propirjati enjak, luk, paprike, kumin, sol i kajenski
papar i dodati u grah i sve jo jednom prokuhati.
Seitan popriti u branu i dodati u varivo i ukrasiti
mladim lukom.
Na ulju propirjatu poriluk, gljive graak pa pirjati.
Dodati seitan na kocke, uvaljan ui brano i pren na
ulju. Dodati vino, alicu temeljca, senf, tamari i
41
davidova
sarma
senfa, 1 dl bijelog vina, 2 lice tamarija, 4

lice masl ulja, 4 lice usitnjenog kopra.
12 listova kiselog kupusa, 2 lice sukcokret
ulja, 4 alice kuhane rie, 400 g
seitana/tempeha, 1 glavica luka na kockice,
3 renja enjaka, liice bijelog papra, 3
lice praha temeljca od povra, 4 alice
vode, 1 alica kiselog kupusa
zapeene rolice
od kupusa
UMAK: 4 alice bundeve na kocke, 1 alica

luka sitno sjckanog, 2 renja enjaka, 2
lice perina, 1 lica ume octa, 1 alica
vode, soli
NADJEV:400 g seitana sitno sjeckanog, 1
alica luka sitno sjeckanog, 4 alice kuhane
smee rie, 1 lica tamarija, liice
slatke paprike, liice papra, 12 listova
kiselog kupusa
seitan s kiselim
kupusom
500 g seitana na kocke od 2cm ili tapie

od 1 cm u marinadi, 300 g kiselog kupusa,
2,5 dcl crnog piva, 1 crveni luk na
polumjesece, 1 lica slatke crvene paprike,
= ljute crvene paprike, 1 lica smeeg
eera, 2 lista lovora, 1 lica masl ulja, 150
g dimljenog tofua na kockice
1 alica mrkve na vee nepravilne komade,
= korijena perina, 1 alica ampinjona na
ili 1/4 , = prokulica (boba u mahuni), 1
alica seitana na kockice, sojin umak,
alice zelenog mochija, alice perina
sloenac od
povra s
mochijem i
seitanom
sloenac od
kupusa i
seitana
veganski
podravski
lonac
zelene mahune
sa seitanom
pohani seitan
1 manji kupus na rezance, 2 lice

sezamovog ulja, 1 vei luk na tanke
polumjesece, 1 mrkva na tapie, 2-3
renja enjaka na plokice, 400 g seitana
na trakice, 3-4 lice vpde od seitana ili
temeljca
KREMA: 2 alkce kuhanog prosa, alice
sojine kreme, 1 liica sli, 1 liica
biomargarina, 1 lica ume octa, 3 lice
mllijeka, alice dimljenog tofua, 2
prstohvata umbira u prahu, malo papra
KUZU UMAK: 1 liica kuzua, 1 alica vode,
1 lica ume octa, sitno sjeckani mladi luk
SASTOJCI:
4
luka
narezana
na
polumjesece, 2 alice pastrnjaka narezanog
na tapie, 4 alice kuhanog graha, 2 alice
sejtana narezanog na ploke (mariniranog u
sojinom umaku te isprenog u dubokom
ulju), 1 alica povrtnog temeljca
PRELJEV: 1 alica sojinog vrhnja, liice
soli, liice korijandra u prahu, 1 lica
umeboshi octa, 1 lica maslaca od sezama,
2 sitno nasjeckana mlada luka
2 alice dijagonalno narezanih mahuna, 1
alica
trakica
seitana,
1
luka
na
polumjesece, maslinovo ulje, sezamovo ulje
i shoyu za mariniranje.
150 gr sejtana (narezan na nite, mariniran
sa soja umakom i umbirom)
Smjesa za pohanje:
alice brana tip 850, alice vode, 2
prstohvata soli, alice krunih mrvica, 1
kuhati 10ak minuta. Umijeati razmueni aru prah,

dobro promijeati i dodati kopar.
Odrezati srednji dio lista kiselog kupusa da se mogu
lake savijati. Na ulju propirjati luk i enjak.
Tempeh na kockice pa marinirati tamarijem, popritiu
ulju i ocijediti na salveti. (Ako seitan onda na kockice
i propirjati s lukom i esnom). Pomijeati
tempeh/seitan s riom, lukom i paprom pa smjesu
izgnjeiti rukama da bude kompaktna. Zamotati 12
rolica kiselog kupusa. U vodi razmutiti temeljac u
prahu i dodati kupus na rezance, raspodijeliti smjesu
na dno i na to posloiti sarme. Kad zakuha smanjiti
vatru i kuhati poklopljeno 30-40 min.
Ide uz palentu ili slatki pire.
Bundevu, luk, enjak kuhati, kad zakuha staviti soli
i poklopljeno kuhati 15ak minuta. Na kraju dodati
perin i ume ocat i sve izmiksati u glatku
kremu/uma.
Pomijeati sve sastojke za nadjev i izmijesiti rukama.
Zamotati u listove kupusa i staviti u nauljenu pliticu
za peenje, preliti umakom. Pei na 180C
poklopljeno 35-40 minuta.
Ide uz slatki pire, zeleno s okusom limuna, proso
Seitan uvaljati u brano i popriti na ulju. Na ulju
priti luk, pa dodati kupus, lovor, eer i pirjati 45
minuta na laganoj vatri. Po potrebi dodavati malo
vode. Dodati seitan, paprike, dimljeni tofu i zaliti
pivom. Pirjati jo pola sata.
Povre i gljive te seitan na kockice (mariniran u
sojinom umaku, uvaljan u brano i pren u ulju)
slagati u slojevima. Prvo sloj perina, pa mrkve,
prokulice, ampinjona i seitana. Zavriti s mochijem.
Uliti malo vode i sojinog umaka.
Poklopljeno pei pola sata na 180C i otklopljeno cca
5 minuta. Ukrasiti perinom.
Kratko prokuhati mrkvu pa kupus. Propirjati luk i
enjak, sosati malo vode i pustiti da omeka.
Seitan ispriti na malo sezamovog ulja.
Proso, sojino vrhnje, sol, bio-margarin, ume ocat,
mlijeko, dimljeni tofu i zaine miksati dok se ne
dobije krema.
U nauljenu posudu staviti luk i enjak, seitan,
kremu od prosa, mrkvu i kupus.
Umak napraviti tako da liicu kuzua razmutite u lici
vode, doda ostatak, i zakuha uz mijeanje. Kad kuzu
postane proziran dodati ume ocat i umak preliti
preko povra.
Zapei na 180C oko 20 min. POsuti mladim lukom.
U nauljenu posudu za peenje (s poklopcem) stavi
sloj luka, sloj pastrnjaka, sloj graha. Zavri s
prenim sejtanom. Ulij temeljac, poklopi i stavi u
penicu na 180 stupnjeva. Nakon 20 minuta izvadi,
paljivo otklopi te prelij sojinim vrhnjem u kojeg si
dodala ostale sastojke. Zapeci jo 5-10 minuta dok
se ne stvori korica. Ukrasi mladim lukom.
Trakice seitana marinirati sezamovim uljem i

shoyuom. Na malo maslinova ulja propirjati luk i
dodati mahune, dodati malo vode, posoliti i poklopiti.
Dodati seitan i kuhati jo 5 minuta. Ako ostane
tekuine zgusnuti kuzuom i nek' poslui kao umak.
Priprema: U posudi pomijeaj brano, vodu i sol. U
smjesu umoi marinirani sejtan pa ga nakon toga
uvaljaj u krune mrvice. Pri u dobro zagrijanom
dubokom ulju. Poslui uz zelenu salatu s rotkvicama
narezanim na kolutove.
42
Tagine of
Quinoa with
Chickpeas,
Olives and
Prunes
salata od
slanutka i
kombua
zlatno varivo
od
slanutka/graha
(JESEN)
Green Pea
Alfredo Socca
Pizza
Socca/Farinata
alica suncokretova ulja

2 Tbsp. (30 ml.) dried oregano
1 tsp. (5 ml.) coriander
pinch cloves
3 Tbsp. (45 ml.) red wine vinegar
1 Tbsp. extra-virgin olive oil
3/4-1 cup (250 ml.) prunes, to your taste
1/2-3/4 cup mixed pitted olives, to your
taste
3 Tbsp. (45 ml.) capers, with juice
3 bay leaves
1/3 cup (80 ml.) Sucanat or brown sugar
1/2 cup (125 ml.) white wine (I used an
Australian Chardonnay)
2 cups (500 ml.) cooked chick peas
(garbanzo beans)
1 cup (250 ml.) dry quinoa
1 cup vegetable broth or stock
1 cup water
2 alice kuhanog slanutka, 1 traka kombu
od kuhanja slanutka, 1 mrkva na tapie,
alice korijena celera na tapie, prstohvat
soli, 4 lice sjeckanog mladog luka, 1 lica
ume octa, 2 lice masl ulja
2 lice masl ulja, 2 enja enjaka, 2 luka,
alice bundeve na kockice, 2 lice umaka
od rajice, 2 lista lovora, prstohvat origana
(po elji), 1 alica kuhanog slanutka, 1,5 l
temeljca, sol, alice dimljenog tofua,
sjeckani perin
Socca Crust
3/4 cup chickpea flour
3/4 water
2 tbsp olive oil
Cauliflower-Almond Garlic Alfredo
Sauce:
1 cup steamed cauliflower
1/4 cup olive oil
2 tbsp water
4 cloves garlic
1/3 cup peeled soaked almonds
Salt and Pepper
1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper,
plus additional sea salt and olive oil for
serving
About three 9 10-inch (2-3cm) pancakes
Chickpea Flour
Quizza
For the Filling:

bunch thin leafy greens, such as
dandelion, chard, or spinach
4 large cloves garlic, sliced
1 cup (240 ml) oven-dried cherry or grape
tomatoes, or 1/2 cup (120 ml)
reconstituted sundried tomatoes, chopped
(if not on ACD)
cup (120 ml) diced red or other sweet
Preheat oven to 325F (175 C). Grease a tagine (clay

baking dish), a ceramic casserole, or rectangular
cake pan.
Combine all ingredients in the casserole or pan, and
cover. Bake in preheated oven for 40 minutes, then
stir and check liquid levels. If the quinoa isnt yet
cooked and it looks like the liquid is almost
completely absorbed, add another 1/2 cup water (I
found that using more vegetable broth made the
mixture too salty for my taste). Cover again and
return to the oven for another 20 minutes.
Check again. Continue to add water, 1/4 cup at a
time, baking for 10-minute intervals, until the quinoa
is fully cooked and all liquid is absorbed. Serve hot.
Makes 4 main servings or 6 side dish servings.
Zasebno blanirati povre po 1 min, prvo mrkvu pa

celer. Ohlaeno pomijeati sa slanutkom, dodati
kombu na trakice i zainiti.
Na ulju ispirjati enjak i luk, dodati bundevu, umak
od rajice, lovor, origano i temeljac da pokrije
povre. Posoliti i nek povre omeka. Izvaditi lovor,
zgnjeiti povre, dodati ostatak temeljca i kuhani
slanutak. Na kraju dodati dimljeni ribani tofu.
Pour socca crust ingredients into oiled cake pan.
Bake on 375 F for 40 minutes. Set aside.
Whizz Alfredo sauce in a blender until smooth.
Spread on crust. Top with green peas, green peppers
and onions. Drizzle additional sauce on top and a
sprinkling of oregano and shredded basil. Bake for
20 additional minutes or until topping are cooked
through.
1. Mix together the flour, water, salt, cumin, and 1

1/2 tablespoons of the olive oil. Let batter rest at
least 2 hours, covered, at room temperature.
2. To cook, heat the broiler in your oven. Oil a 9- or
10-inch (2-3cm) pan with the remaining olive oil and
heat the pan in the oven.
3. Once the pan and the oven are blazing-hot, pour
enough batter into the pan to cover the bottom, swirl
it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to
blister and burn. The exact time will depend on your
broiler.
5. Slide the socca out of the pan onto a cutting
board, slice into pieces, then shower it with coarse
salt, pepper, and a drizzle of olive oil.
6. Cook the remaining socca batter the same way,
adding a touch more oil to the pan between each
one.
Preheat oven to 245C. Lightly grease a large (9 or
10 inch/22.5 or 25 cm) cast iron frypan or quiche
pan with coconut oil and place in preheated oven for
5-8 minutes.
While the frypan is heating, prepare the vegetables:
trim, wash and spin the leafy greens dry. Chop or
shred the leaves.
Set aside with the other
vegetables.
Prepare the base:
43
pepper, broccoli or zucchini

For the Base:
2-1/4 cups (250 g) chickpea flour
preferably organic
1/4 tsp (1 ml) fine sea salt, or to your taste
2 cups (750 ml) filtered water
popeci od
slanutka
falafel
Baked Sweet
Potato Falafel
Balls
namaz
slanutak
bundeva
Mock Tuna
Salad
(Chickpea
Spread)
Red Pepper
Chickpea
Spread
2 liice masl ulja, 3 renja enjaka

protisnutog, 1 luk na kockice, 1 mrkva
naribana, sol, 4 mlada luka, 1/3 alice
perinova lista, 400 g kuhanog slanutka, 2
lice tahinija, alice krunih mrvica, 300
g tofua, 1 lica aru praha, 1 lica tamarija,
liice
bijelog
papra,
ulje
za
premazivanje tepsije
PRELJEV OD HRENA: 2 alice zobenog
mlijeka, 2 lice naribanog hrena, 1 lica
kuzua, 1 lica ume octa
1 alica namoenog slanutka, 1 liica soli,
1 vezica perina, 2 enja enjaka, papar,
kim, korijandar
1 medium sweet potato, baked (8-9.5 oz or
225-270 g when raw, with skin)
2 cups (480 ml) cooked chickpeas, or 1 can
(19 oz or 540 ml), well rinsed and drained
1 medium onion, cut in chunks
1/2 cup (120 ml) fresh cilantro or parsley (I
used cilantro)
3 large cloves garlic, chopped
1 heaping Tbsp (20 ml) tahini (sesame
paste)
1 Tbsp (15 ml) fresh lemon juice
1/2 tsp (2.5 ml) turmeric
1/2 tsp (2.5 ml) coriander
1 tsp (5 ml) cumin
more tahini or another creamy sauce, for
serving
Garnishes, for serving (sliced tomato,
onion, cucumber, radish, black olives etc)
1 alica kuhanog slanutka, alice
kzuhane bundeve, liice misa, 1 liica
ume octa, pimet po elji
1-1/2 cups (360 ml.) cooked chickpea
beans
2 Tbsp. (30 ml.) mayonnaise
2 Tbsp. (30 ml.) plain yogurt
1/3 cup (80 ml.) finely diced celery
2 Tbsp. (30 ml.) finely minced dill pickle
1-1/2 tsp. (7.5 ml.) nutritional yeast
1-2 green onions, chopped
1 tsp. (5 ml.) tamari or soy sauce
1/2 small jalapeno or other hot pepper,
minced
pepper to taste
Roasted Red Pepper Spread:
1 red bell peppers, roasted,
2 cups cooked chickpeas,
4 tablespoons almond butter,
Place the chickpea flour, oil, salt and water in the

container of a large blender and blend until smooth
and frothy. Pour into a large bowl and mix in the
prepared vegetables.
Once the frypan is heated, remove from the oven
and pour the quizza batter into it. Using a silicone
spatula, spread the veggies around so they are
evenly distributed.
Bake for 15-18 minutes. Remove from heat and
dollop with goat cheese, if using. Rotate the pan and
return it to the oven for another 10-15 minutes, until
somewhat puffed and browned on the edges.
Remove from heat and allow to cool for 10 minutes
before slicing. Makes 6-8 servings. May be frozen.
Pirjati luk i enjak, dodati mrkvu i pirjati, posoliti i
pirjati jo 5 minuta. Dodati tamari, papar, mladi luk i
perin. Slanutak, tofu, krune mrvice i tahini
izmiksajte, dodajte povre i jo malo posoliti i
umijeati aru prah.
Oblikovati 16 popeaka, posloiti na nauljenu tepsiju
i pei po 10 min na svakoj strani.
PRELJEV: U dvije lice hrena razmutiti aru prah,
Ostatak mlijeka zagrijati s hrenom i octom pa
umijeati razmueni prah. Preliti preko popeaka.
Ide uz boinu salatu i zeleno povre.
sve smiksati, oblikovati kuglice i priti u zagrijanom
ulju. Posluiti sa salatom, tahinijem i pecivom.
Preheat oven to 350F (180C). Line a large cookie
sheet with parchment, or spray with nonstick spray.
Once the potato is cool, cut in half, scoop out the
flesh, and place it in the bowl of a food processor.
Add the remaining ingredients except for extra tahini
and garnishes, and process until almost smooth (its
okay if theres still a bit of texture and you can see
flecks of the cilantrothis is actually better).
Using a small ice cream scoop or tablespoon, scoop
out bits of the mixture and roll into balls. Place the
balls on the cookie sheet and flatten slightly on top if
desired (I flatten the top so that they are easier to
turn over halfway throughthe flat top becomes a
solid bottom at that point that prevents them from
rolling around on the cookie sheet).
Bake for 25 minutes, until the tops are dry. Flip the
falafel over and continue to bake for another 20-25
minutes, until browned. Serve hot, warm, or at
room temperature with tahini or other sauce and
garnishes of choice. Makes 15-20 falafel balls. May
be frozen.
sve smiksati.
In a medium bowl, mash the beans with a potato

masher.
Add the remaining ingredients and stir together well.
Use immediately as a sandwich spread or dip, or
refrigerate up to 3 days.
Makes about 2 cups (480 ml.).
To roast bell peppers: Place 2 or 3 peppers on a

baking sheet under the broiler until the skin is
charred, turning frequently, about 8 to 10 minutes.
Remove peppers from pan and place them into a
paper bag or a covered glass bowl, let stand at room
temperature for about 10 minutes. Remove peppers
44
Roasted Red
Pepper
Hummus
humus namaz
Mock Chopped
Liver (namaz
od lee i
svega)
Corn-free
Nacho chips
1 teaspoon garlic powder or 2 to 3 cloves

fresh garlic,
1 to 2 teaspoons Herbamare or sea salt,
freshly ground black pepper
and peel off charred skin. Cut peppers and remove

the seeds.
To make the spread: Place all ingredients into a food
processor and process until smooth and creamy.
Taste and add more salt, pepper and/or garlic if
needed.
1 1/2 cup dried chickpeas (or 3 cups

canned)
3 large roasted red peppers, skins
removed, plus 3 tablespoons of wine
vinegar (or cider vinegar) (or a small jar of
peppers plus juice)
3-4 tbsp lemon juice (depends on your
taste)
1/4 cup plus 2 tbsp olive oil (less if you like
it thick, more if you like hummus thinner)
1/2 tsp salt (adjustable)
1/3 cup tahini (add more if you like a
meatier taste)
1 tsp paprika (adjustable- use smoked
paprika if you can its terrific)
1/8 tsp chili powder or hot pepper flakes
(adjustable) (Or replace the Olive Oil above
with Hot Pepper Olive Oil)
if you do want garlic, just add 1 small
minced clove
1 alica kuhanog slanutka, 1 lica tahinija,
1 lica limunova soka, liice soli, 1
reanj enjaka
1 cup dry brown lentils
1 bay leaf
1 cube of mushroom bouillon OR 1 Tbsp
dark miso
500 g (1 lb ) green beans, trimmed
2 Tbsp olive oil
1 tsp sea salt
3/4 cup walnuts
2 large onions, thinly sliced (3 cups)
Soak the chickpeas for at least 2 hours, covered in

water.
Drain the chickpeas, boil on medium-high heat until
they are super tender with about an additional 1/4
cup olive oil. About 40 min to 2 hours. I boil as long
as possible to make them smoother- sometimes until
almost all the water is totally boiled out of the pot.
Drain, add to blender while warm (they will soak up
the other flavours better this way). Pour in olive oil
and blend as finely as possible.
Add all other ingredients, including roasted red
peppers. Blend. Taste. What do you like? what
needs adjusting? Play with it! Check out the
suggestions above the recipe for flavour ideas.
Enjoy. Serve with blue corn chips or rice chips, or
gluten free, corn free nacho chips.
2/3 cup + 1/4 cup chickpea flour

generous pinch chili flakes or thyme or
oregano or cumin seeds (all optional, for
flavouring)
1/2 tsp salt (I like finely ground sea salt)
3 tbsp olive oil
olive oil to cover your griddle or pan
(optional, I dont use this when I have a
non-stick griddle)
sea salt for sprinkling on finished product
(if you wish)
Sve sastojke smiksati u namaz.

Rinse lentils and pick to make sure there are no
rocks or dirt clumps masquerading as lentils. Bring
lentils, bay leaf, 4 cups water to a boil in medium
saucepan [NOTE: I omitted the bouillon and miso,
and used 4 cups/1 liter of vegetable broth instead of
the water]. Reduce heat to medium-low, cover
partially, and simmer 30 minutes, or until lentils are
tender. If using the miso, stir it in at the end of the
cooking period in order to preserve its taste and
nutritional benefits. Drain, and remove bay leaf.
Transfer to food processor.
Preheat oven to 220C. Toss green beans and onion
slices with the oil on a baking sheet and season with
remaining salt. Roast 10 minutes. Stir, then roast 15
minutes more, or until browned and soft. [NOTE: my
veggies took a lot longer to brown, upwards of 30
minutes.] Leave the oven on to toast the nuts.
Transfer the veggies to food processor. In the same
pan you roasted the veggies, spread the walnuts and
return to oven for 3 to 4 minutes, or
until browned and fragrant. Watch carefully that they
do not burn! Transfer to food processor.
Process pt mixture until coarsely chopped. [NOTE:
I processed until smooth, as I prefer my spreads to
be smooth, and didn't want any detectable pieces of
green bean in mine!] Season with salt and pepper to
taste, and transfer to serving bowl. Chill 2 hours or
overnight before serving. This can be made up to 2
days ahead and actually gets better as it sits in the
fridge.
Sift the chickpea flour and add the seasonings. Add
the water and olive oil and whisk vigorously to
prevent lumps.
Heat your non stick griddle or frying pan on high
heat. If you are using a large griddle, pour all the
batter in a thin layer. For a frying pan, use only one
quarter to one half- you want the mixture to be a
thin layer. As soon as you pour the mixture onto the
heat you want to hear it sizzle. At this point, you
can put a little sprinkle of extra salt on top if you
want.
45
1 cup water (for a lighter, flakier chip, add

1/4 cup more water. This makes the batter
much more fragile, so only flip it over once
the bottom is really cooked through or else
it will break)
Hummus
"Cheese"
Sauce
(za GF pizza)
umak od
slanutka s
ajvarom i
tofuom
Lorenska pita
jelo s
tempehom
tempeh s
brokulom
tempeh s
kiselim
kupusom
jesenska
musaka
Turn the giant nacho chip over only when browned or

when stiff (between 10-20 min depending on the
heat. Keep it medium-high. My griddle setting is on
350 degrees farenheit).
When golden on the second side (between 10-20
min), your chip should be stiff, no flopping at all. (or
you can roast in the oven on low heat).
Break into pieces and serve with your favorite dip.
(you can try this baba ghanouj, roasted red pepper
hummus, or smokey roasted eggplant dip.
1/2 cup hummus

3 tbsp nutritional yeast
2 tbsp olive oil
1/2 tsp sea salt
1 liica ulja, 1 vei crveni luk na sitno, 2
renja enjaka na sitno, 3 lice ajvara, 3
lice vode, 200 g kuhanog slanutka, 100 g
tofua mariniranog u tamariju na male
trokute narezanog, 1 lica aru praha (ili
gustina) sa malo vode zamijeanog, 1 lica
sitno naribanog dimljenog tofua,
perin sitno nasjeckan
Tijesto:
2,5 alice brana (polovica graham,
polovica 850), sol, 1 juna lica praka za
pecivo, 1/3 alice ulja, 11,5 alica vode,
300 grama tempeha narezanog na plokice
debljine 3 mm, 1 juna lica soja sosa,
suncokretovo ulje za prenje
Krema:
1 alica kuhane itarice (preporuujem
kombinaciju obine i slatke rie), 1 glavica
crvenog luka, sitno nasjeckanog, 2 june
lice umeboshi octa, 300400 grama
svjeeg tofua, 1 ajna lica kurkume,
ajne lice mukatnog oraia
250 g tempeha, 1 alica vode, 1 list lovora,
250 g svjeih gljiva, 3 lice sezamova ulja,
3 lice tamarija, 1 alica sitno sjeckanog
luka/poriluka, 1 lica kuzua, 2 alice
vode/temeljca, alice vrhnja, 1 lica ume
octa
300 g brokule na cvjetie, 4 lice svijetlog

sezamovog ulja, 1 luk na kockice, 225 g
tempeha na kocke, 150 g kupusa na
trakice, alice badema, 3 lice tamarija i
2 lice tamnog sezamovog ulja
0,5 kg kiselog kupusa, 1 luk na
polumjesece, 10 svjeih shiitake gljiva,
300-400 g tempeha na kockice od 2x2cm,
2 lice masl ulja, 1 alica vode/temeljca,
tamari za marinadu, ulje za prenje
600 g tempeha na ploke, 2 lice sojinog

umaka, 1 kombu alga, malo vode, 1 vea
glavica luka na polumjesece, 1 lica biomargarina, 1 alica perina, 2 lice tamnog
sezamovog ulja, 2 alice bundeve na ploke
od 4 mm, nekoliko prstohvata slijedeih
zaina: cimeta, papra, kardamoma; sol,
sezamovo ulje
PRELJEV: alice vrhnja, 1 lica ume octa,
1 lica tamarija, malo mukatnog oraia
Pirjati luk i enjak, dodati ajvar i vodu dodati

slanutak i marinirani tofu i kuhati 5 minuta.
Dodati aru prah ili gustin i mijeati dok se ne zgusne.
Dodati malo dimljenog tofua. Posuti perinom.
Servirati uz palentu.
Dan prije peenja pite pripremi kremu tako da

izmiksa sve sastojke.
Umijesi tijesto, premai ga uljem i ostavi da stoji
pola sata.
Tempeh ispri u dubokom ulju te ocijedi na salveti.
U nauljenu posudu stavi razvaljano tijesto, a na
njega tempeh pa sve prelij kremom od itarice. Peci
30 minuta na 180 stupnjeva.
Tempeh prepoloviti i kuhati u 1 alici vode s lovorom

oko 15 min. Izvaditi iz vode i narezati na kocke i
preliti s 2 lice tamarija. Gljive propirjati na 1 lici
ulja dok ne puste sok i ponu dobivati boju. Na 2
lice ulja popriti tempeh i pomijeati ga s gljivama.
U istu tavu popriti luk i dodati kuzu razmuen u 2
alice temeljca, kuhati 5 min da se zgusne. Dodati
vrhnje i ocat, pa umijeati gljive i tempeh.
Jesti sa zapeenom bundevom, prosom, osnaenom
riom, i ukiseljenim daikonom i zelenim lisnatim.
Pariti broluku. Na svijetlom sezamovom ulju pirjati
luk i tempeh dok tempeh ne dobije boju. Dodati
kupus, bademe i tamno sezamovo ulje pa pirjati dok
kupus ne omeka. Na kraju umijeati tamari i
brokulu i pirjati jo 3-4 min.
Tempeh na kocke marinirati najmanje 20 min. Luk i
shitake na trakice pirjati dok ne pune outati sok.
Dodati kiseli kupus. Tempeh priti na ulju da
porumeni i posloiti na kiseli kupus, uliti temeljac i
kuhati poklopljeno oko 30 min.
Ide s palentom/nekom kuhanom itaricom i kratko
kuhanim zelenim.
Tempeh na ploke marinirati u sojinom umaku
najmanje 30 min. Oguliti i narezati bundevu i
marinirati u smjesi ulja, zain i soli. Tempeh kuhati
30 min s kombu algom. Na ulju ispirjati luk, dodati
malo vode i soli, poklopiti i pustiti da luk malo
omeka (10-15 min). Pliticu za peenje nauljiti i
slaite ploke bundeve, tempeh i luk. Dodati hrpice
margarina i zavriti slojem bundeve.
Poklopiti i pei 30 min na 180C. Dodati preljev i
otvoreno pei jo 10 min. Gotovo posuti perinovim
listom.
46
sloenac s
tempehom
1-2 lice masl ulja, 2 luka na estine, 2

mrkve na vee dijagonalne komade, 1 vei
pastrnjak na vee dijagonalne komade, a
kombu, 1 alica tempeha mariniranog s
enjakom i masl uljem i narezanog na
vee komade, 1 ploka mochija naribanog
na sitni ribe
zapeena
poslastica
250 g tofua, 2 alice bundeve na kockice,

250 g seitana, maslinovo ulje, tamari
umak od tofua
i mrkve
1 lica ulja, 2 renja enjaka, 1 vezica

mladog luka posebno narezani bijeli i zeleni
dio, 3 srednje velike mrkve sitno naribane,
200 g tofua, 1 liica kurkume, liice
soli, 1/2 zobenog vrhnja
tofu preljev za
povre
alice svjeeg tofua, 1 liica masl ulja,

= balzam octa, liice senfa, = limunova
soka, liice soli
1 kap Primavera et ulja o sole mio ili malo
origana/timijana/bosiljka
250g firm tofu
1 onion, coarsely grated
2 garlic cloves, crushed
1 tsp dijon mustard
1 tbsp ground cumin
1 small bunch parsley, finely chopped
1 tbsp soy sauce
cup ground almonds (I used almond
meal)
2 tbsp olive oil
sea salt
ground black pepper
Tofu balls
umak za
tjesteninu od
brokule i tofua
varivo
smaragdno oko
zapeeni pinat
i grah u tofuu
tofu/seitan s
povrem i
FOR THE SAUCE

1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, chopped
1 large eggplant, diced
2 zucchini, diced
1 red capsicum, seeded, finely chopped
1 tbsp agave syrup
1 400g can chopped tomatoes (I used
diced)
1 cup vegetable stock
1 crveni luk, 3 alice brokule na ploke, 400
g izmrvljenog tofua, 1 lica masl ulja, 2
lice tamarija, 1 lica ume octa, alice
sjeckanog perina, 1 liica bosiljka,
alice dimljenog naribanog tofua
3 suhe shiitake, 2 lice bijelog misa, 2 lice
shoyu, malo umbira neoljutenog na
komade, 50 g mahuna, 50 g brokule, 1
lica ulja, 200 g tofua na kocke od 3 cm, 1
reanj zdrobljenog enjaka, 50 g bok
choya na kocke od 3 cm, 50 ga potoarke
na kvadratie od 2 cm, 1 list kinekskog
kupusa na kvadratie od 2 cm, 1 lica aru
praha
500 g pinata, 1 alica kuhanog crvenog
graha
Tofu krema: 1 alica tofua, alice
zobenog vrhnja, 1 lica ume octa, =
limunova soka,
liice soli, malo papra, 2 lice masl ulja,
3 enjaka
komad kombu alge namoen 15 min u vodi,
3 vrste povra (mrkva, koraba, celer,
kupus...), tofu ili seitan.
Pirjati luk na malo masl ulj, dodati mrkvu i pastrnjak

i nastaviti pirjati. U drugu posudu staviti na dno malo
kombu alge, kockice mariniranog tempeha i pirjano
povre. Dodati malo vode pa kad zakipi dodati 1-2
prstohvata soli i kuhati 30-40 min. Posuti ribanim
mochijem i pustiti da se mochi zagrije i rastopi. Ako
je ostalo tekuine od povra zgusnuti je kuzuom. Na
kraju se dodaje sitno sjeckani list poriluka.
Sve sastojke (na kockice) pomijeati u zdjeli i preliti
zainima i uljem. POklopiti i pei 40 minuta.
Jesti s mirisnim prosom i zelenim lisnatim (ili nekom
salatom). (Seitan se moe i popriti na branu)
Na ulju propirjati bijeli dio luka, dodati mrkvu i sol te
malo vode. Pirjati poklopljeno.
Tofu izgnjeiti, dodati kurkumu i malo soli te pirjati s
ostalim sastojcima. Zobeno vrhnje pomijeati s ume
octom u dodati umaku. Na kraju dodati zeleni dio
mladog luka.
Sve izmiksati, po potrebi dodati malo vode.
Place the drained tofu (I crumbled it while putting

into the bowl), grated onion, garlic, mustard, cumin,
parsley, soy sauce and ground almonds into a bowl.
Season with salt and pepper and mix thoroughly. Roll
into about 20 walnut sized balls squashing the mix
together in your hands.
Heat olive oil in a large frying pan then add balls in
batches if needed. Cook gently turning them
occasionally until brown all over. Remove from pan
and set aside.
Heat the olive oil for the sauce in the same pan add
onion and garlic and cook for 5 mins or until
softened. Add eggplant, zucchini, capsicum and
agave and stir fry for about 10 min or until
vegetables have turned slightly brown. Season with
salt and pepper.
Stir in tomatoes and stock cover and simmer for 20
mins or until the sauce is rich and thickened just
before the end of cooking time place the tofu balls
on top of the sauce and heat through for 2-3 mins.
Luk pirjati na ulju 3-4 min, dodati tofu i tamari pa
pirjati jo 3-4 minute. Dodati brokulu i ocat jo 3-4
minute, pa bosiljak, perin i kuhanu tjesteninu jo 12 minute. Posuti dimljenim tofuom.
1L vode, gljive, miso, shoyu i komade umbira staviti
u vatrostalnu zdjelu. Neka prokljua, tad smanjiti
temp i izvaditi gljive, narezati im klobuke i vratiti u
zdjelu, dodati mahune i brokulu i neka kuha 2
minute. Tofu popriti na ulju, izvaditi i staviti u
zdjelu. Dodati povre i kuhati na lagano. Dodati
razmueni aru prah i mijeati dok ne postane glatko.
Posluiti na kus-kus ili slinom.
Lagano pinat skuhati, napraviti kremu tako da se
sve izmiksa, u namazanu zdjelu staviti grah, pinat,
preljev od tofua i zapei u penici 15ak minuta na
180C.
Prvo kuhati kombu 2-3 minute, nakon toga staviti u

slojevima povre poevi od onog koje se najdulje
kuha (npr. daikon, iak i mrkva). Kuhati po 3-4
47
kombu algom
kajgana od
tofua
bogati doruak
preni tofu
glazirano
povre s
tofuom
tofu peen u
penici (ZIMA)
tofu namaz 1
tofu namaz 2
tofu namaz 3brzi gonzales
Vegan
Sour Cream
Moe se servirati s umakom: voda od

kuhanog povra s par kapi tamarija i malo
naribanog umbira ili razrijeeni miso s
malo umbira.
450 g svjeeg tofua, 1 liica kurkume, 2
lice mals ulja, alice sitno sjeckanog
luk/mladog luka, alice sitno sjeckanih
gljiva, liice soli, mladi luka za
ukraavanje
300 g svjeeg tofua, 100 g dim,ljenog
tofua, 2 seitan kobasice, 1 luka na krupno
nariban, 1 mrkva na krupno, 2 lice masl
ulja, 2 mlada luka, 2 prstohvata soli, 1
liica tamarija, liice kurkume
400 g tofua (na 4 krike), alice tamari
umaka, 1 liica bosiljka, 1 lica senfa, 1
liica jabunog sirupa, 1 lica limunova
soka.
300 g tofua na kocke mariniran u sojinom
umaku,
povre razno (mrkva, kupus, crveni luk,
brokula)
kim u prahu, sojin umak, mirin
kuzu
vlasac nasjeckan
4 glavice crvenog luka na etvrtine, 4

mrkve na vee komade, 10 renjeva
enjaka, 4 korijena perina, 200 g tofua
na vee kocke, 100 g dimljenog tofua na
vee kocke
MARINADA: 3 lice masl ulja, 2 lice vode,
1 liica suhog timijana
400 g svjeeg tofua, mekog
3 lice umeboshi octa
5 lica maslinovog ulja
male glavice luka, sitno nasjeckane
aka svjeeg bosiljka, nasjeckanog
1 liica origana u prahu
1 lica kapara (po elji)
sol po elji
1 alica zgnjeenog tofua, alice prenih

sjemenki suncokreta, 2 ajne liice ume
octa, 2 prstohvata bosiljka
150 g dimljenog tofua sitno naribanog,
1 vei kiseli krastavac, 2-3 lice vode, 1
liica senfa, 1 liica shoyu, alice
naraninog soka
1 (10.5-ounce) package fi rm
silken tofu
2 tablespoons fresh lemon juice
1 tablespoon neutral vegetable oil
1 teaspoon apple cider vinegar
1 teaspoon sugar
12 teaspoon salt
minute prije nego se stavi slijedee povre, a na vrh

staviti tofu/seitan na kockice. Pred kraj staviti
tamari/shoyu i zaperiniti.
Izmrviti tofu pa ga pomijeati s kurkumom i soli. Na
ulju ispirjati luk i gljive dok luk ne postane proziran,
dodati tofu i pirjati jo 3-5 minuta.
Umjesto dijela svjeeg tofua moe se dodati malo
dimljenog.
Tofu izdrobiti na grudice, dimljeni naribati na krupno,
kobasice na tanke kolutie, mladi luka na sitno, luk i
mrkvu naribati na krupno.
Pirjati luk i mrkvu 5-6 min, dodati sol, tofu, dimljeni
tofu, kobasice i sve pirjati 4-5 min uz mijeanje.
Dodati tamari ikurkumi i pirjati jo 2-3 min. Na kraju
dodati mladi luk.
Pomijeati sve zaine i marinirajte tofu barem 30
min. Na sezamovom ulje popriti tofu.
Moe se jesti uz proso (ili palentu), nishime povre
(ili salatu od bundeve) i salatu od cikle.
U jedan dio posude staviti povre koje se najdulje
kuha malo vode i malo soli kuhati poklopljeno 4
minute. Uz to dodati povre koje se krae kuha pa
jo 4 minute, a na kraju dodati povre koje se
najkrae kuha i tofu pa kuhati jo 4 minute.
Kuzu razmutiti u malo vode/temeljca dodati ostatku
temeljca, kao i sojin umak i mirin i kad se zgusne
preliti preko povra. Servirati s nasjeckanim
vlascem.
Oprano i narezano povre i tofu pomijeati s
marinadom, staviti u nauljenu posudu za peenje,
poklopiti, staviti ostatak marinade i pei na 180C 40
minuta.
Svjei tofu dobro izmrvite rukama i stavite u

staklenu zdjelu. Dodajte ostale sastojke. Probajte. Po
potrebi jo malo posolite (ovo preskoite ako ste
dodali kapare), pa cijelu smjesu usitnite vilicom ili
rukama. Poklopite i stavite u hladnjak. Neka odstoji
barem preko noi, ili, ako je mogue, dva-tri dana.
Ovaj namaz pripremite unaprijed i uvajte u
hladnjaku (zimi moe stajati i na sobnoj
temperaturi).
Stoji li pomijean sa zainima tofu dobija na okusu i
pretvara se u kremasti dodatak kruhu.
Izmislite svoju varijantu ovog namaza dodajui neko
drugo svjee ili suho zainsko bilje. Ako od ovog
namaza pripremate sendvi, obavezno dodajte
nekoliko lica klica alfa-alfa i neko kratko kiseljeno
povre. Ako imate osjetljiv eludac, tofu prokuhajte
prije spravljanja namaza.
Izmiksati sjemenke, dodati tofu i zaine. Mogu se
dodati i masline, mljevena paprika s enjakom,
Izmijeati tofu, kiseli krastavac na kockice i ostalo.
Preliti preko povra, itarica i sl.
Crumble the tofu into a blender or food processor.

Add the remaining
ingredients and process until smooth and well
blended. Taste and adjust
seasonings, if necessary. Transfer to a container with
a tight-fi tting lid and
store in the refrigerator, where it will keep for several
days.
48
Vegan
mozzarella
cheese
1 package Extra Soft Silken Tofu (350 g)

1 cup cashew cream
1/2 TBSP Kosher Salt
1 tsp Garlic Powder
1 tsp Rice Vinegar
4 tsp Agar Powder
Classic Tofu
Quiche
For the crust:

1/2 cup (115 g) dry millet
1-1/4 cups (300 ml) vegetable broth or
stock
pinch of fine sea salt
For the filling:
1 onion, diced
2 roasted red peppers or 1 fresh, sliced into
thin strips
1 carrot, grated
1 cup very firmly packed spinach or chard
leaves, stems removed, chopped
2 cups (700 g) firm or extra firm silken
tofu, or soft tofu
1 Tbsp (15 ml) white miso (for ACD Phase
I, use extra tahini)
2 Tbsp (30 ml) tahini (sesame paste)
1 Tbsp (15 ml) Braggs liquid aminos,
tamari, or soy sauce
Quinoa-Salmon
Burgers
3 to 4 green onions, ends trimmed

1 large handful fresh cilantro
1 to 2 teaspoons lemon zest (optional)
1 teaspoon Herbamare
freshly ground black pepper
1 to 1 1/2 pounds wild salmon, skinned and
deboned
1 cup cooked quinoa
yield: 6 patties
prep time: 15 minutes
Place Tofu, MimicCreme, Kosher Salt, Garlic Powder

and Rice Vinegar in a blender or food processor, and
blend on high until it's a completely liquid
consistency. Place the mixture in a small sauce pan,
stir in the Agar Powder, and allow to sit for 5
minutes.
Bring the contents of the sauce pan to a boil over
medium heat, stirring occasionally. Then remove
from heat and pour immediately into a baking dish.
Smooth over the mix as if you were making a batch
of brownies, then place into the refrigerator for a few
hours until completely set.
Use as you would any of your favorite vegan
cheeses. It shreds, slices, and even does my taxes ;)
Prepare the crust: Pour millet into a small pot and
add the broth. Bring to boil over high heat, then
lower heat to simmer, cover, and let simmer for 25
minutes, or until almost all the liquid is absorbed and
the millet is soft and beginning to fall apart (if
necessary, add extra stock until the millet reaches
this consistency). Stir well, then immediately pour
the millet into the pie pan and, using the back of a
spoon or wet hands (and being careful not to burn
yourself!), press the millet into the pie plate to
create a crust. (Dipping the spoon or your hands in
water helps). Bake in preheated oven 10 minutes
until slightly dry.
Prepare the filling: Heat oil in a large frypan and
saut onions for about 5 minutes, until the onion is
translucent and soft. Add the pepper, carrot, and
spinach, and saut for another 5 minutes, until the
spinach is wilted and other ingredients begin to
soften. Cover and turn off heat.
In a food processor or blender, mix the tofu, miso,
tahini and Braggs until very smooth. Pour the
mixture over the vegetables in the pan and stir to
combine well. Turn into the crust in the pie pan, and
smooth the top. If desired, sprinkle with a little
paprika.
Bake in preheated oven for about 30 minutes, until
the top is light golden brown. Remove from oven
and let sit for about 10 minutes to set before
serving. May be eaten hot, at room temperature, or
cold. Makes 8 servings. May be frozen.
I have found that using wild King salmon instead of,
say, sockeye is easiest for removing the bones. The
bones are larger and there seems to be less of them
in the King. Use your hands or tweezers to pull the
bones out. If you don't want to bother removing the
skin, have it done when you purchase the fish. It is
so much easier this way!!! Once you have the patties
formed you can refrigerate them in between pieces
of waxed paper (only for a few days) or freeze them
the same way. I think there are a number of flavor
variations you could go with here. Try fresh dill and
parsley in place of the cilantro. For those of you not
on the E-diet, try adding about 1/2 teaspoon chipotle
chili powder and use lime zest in place of the lemon
zest.
Using a food processor fitted with the "s" blade
process the green onions, cilantro, lemon zest,
Herbamare, and black pepper until it is finely
minced.
Add the salmon and quinoa and process again until
desired consistency. I like to have a few little chunks
of salmon still left. You might want to pulse it until
you get the consistency you want.
Form into patties and place onto a plate. Heat a
large skillet over medium to medium-high heat. Add
a tablespoon or so of olive oil and place a few patties
in the skillet. I cook only three at a time in a 10-inch
49
Fish Tacos
Fish:
1 1/2 to 2 pounds "safe" fish, skinned and
cut into chunks
2 large limes, juiced
2 to 3 cloves garlic, peeled
3 Hawaiian hot chili peppers or 1 to 2
jalapenos
1 to 2 teaspoons cumin
1 to 2 teaspoons Herbamare
coconut oil for sauteeing
Other Ingredients:
sprouted corn tortillas
sliced napa cabbage
salsa
guacamole
sprouts
Smoked
Salmon Spread
sloenac od
kiselog kupusa
1 cup carrot juice pulp

2 tbsp olive oil
1/2 cup hemp seeds/or nut of choice/ or 2
tbsp raw nut butter
1 tbsp lemon juice
1/2 tsp salt
2 tbsp dulse flakes
3-4 dashes liquid smoke (optional)
1/4 cup finely chopped red onion
300 g dimljenog tofua, 2 lice masl ulja,
200 g seitana, 500 g kiselog kupusa, 2
kisele jabuke, 2 lovorova lista, 2 glavice
luka na sitno, 3 alice temeljca
skillet. If your pan is hot it should only take 2 to 3

minutes per side to cook. If your pan is not quite
heated it will take about 5 minutes per side and they
may stick a little.
It is much easier to have the fish skinned when you
are purchasing it, otherwise you will need a very
sharp knife and some skill. Place the chunks of fish
(I usually cut it into 1 to 2-inch cubes) into a shallow
baking dish, such as an 8 x 8-inch pan. Place the
remaining ingredients (lime juice through
Herbamare) into a blender and blend for 30 to 60
seconds. Pour marinade over fish. Marinate for about
an hour.
To cook the fish, heat a large heavy-bottomed,
stainless steel skillet over medium-high heat. Let the
pan heat up for a few minutes, then add about 2
tablespoons of coconut oil. Add the fish, start with
1/3 to 1/2 the fish if your skillet is smaller (say 10inches). If you add too much fish at once to a skillet,
it is not able to sear and retain its liquid, therefore
drying out quickly. You'll notice a bit of water at the
bottom of the pan if you add too much at once.
Saute for 3 to 4 minutes, depending on the size of
the pieces. Remove from the skillet, add a little more
oil, and then cook the remaining fish.
Serve with corn tortillas, salsa, guacamole, sprouts,
and thinly sliced napa cabbage.
To make salmon spread, combine all ingredients
except hemp seeds, olive oil and lemon juice. Grind
up hemp seeds then add in olive oil and lemon juice.
Add hemp seed mixture into carrot mixture.
Top each cracker with either salmon spread or pesto,
add a parsley leaf to the salmon sandwiches, and a
slice of avocado to the pesto sandwiches
Naribati dimljeni tofu pa pirjati s lukom 4-5 min.
Seitan narezati na plokice ili kockice, marinirati
tamarijem, uvaljati u brano i priti u ulje. Dodati
seitan i kiseli kupus. Jabuke oguliti i narezati na
ploke i umijeati u jelo. Staviti lovor, zaliti
temeljcem i kuhati 35 min na laganoj vatri
poklopljeno.
Ide super sa zelenim pireom.
50
slatko
barunasta
krema od malina
kola od kuskusa
puding s
brusnicama
krema od jabuka
Baked PumpkinCranberry
Oatmeal Pudding
Baked Blueberry
Oatmeal
Breakfast
Pudding
Sastojci
Opis
2 alice zobenog mlijeka, malo

soli, alice riinih pahuljica, 2
lice agara (biljno sredstvo za
zgunjavanje), 3 lice agavina
sirupa, 1 lica mirina, limunova
korica, 1 lica maslaca od
mijeanih oraarki, 1,5 alica
svjeih malina, ribana crna
okolada
3 alice kus-kusa, 8 alica
jabunog soka, 2 alice groica, 1
alica ljenjaka, 1 lica limunove
korice
Pahuljice agara namai 10 minuta u pola alice zobenog

mlijeka. Dodaj ostatak mlijeka, pa stavi da uzavre, te dodaj
riine pahuljice i malo soli. Neka kuha 10 do 15 minuta na
laganoj vatri. Za to vrijeme propasiraj maline. U kremu
dodaj agavin sirup, mirin, limunovu koricu, maslac od
oraarki te propasirane maline. Ostavi da se ohladi u
aama te ukrasi cijelim malinama i ribanom okoladom.
* 2 jabuke
* 2 lice suenih brusnica
* 2 alice zobenog mlijeka
* korica narane
* 2 lice jabunog sirupa
* prstohvat soli
* malo cimeta
* 2 lice kuzu praha, malo vode
6 malih/3 velike jabuke, 1 zobeno
vrhnje, 2 lice kuzu praha, 1 lica
jabunog sirupa, 1 lica mirina, 1
lica naribane naanine korice,
voda
1/2 cup (75 g) lightly toasted
hazelnuts (filberts), with skin
walnut pieces
2/3 cup (100 g) old-fashioned
rolled oats (not instant or quickcook)
1 cup (240 ml) packed pumpkin
pure
2 tsp (10 ml) pure vanilla extract
2 Tbsp-1/4 cup (30-60 ml) agave
nectar or maple syrup, to your
taste*
1 Tbsp (15 ml) cinnamon
1/2 tsp (2.5 ml) ground ginger
1 tsp (5 ml) Chinese 5-Spice
powder (or use 1/8 tsp/.5 ml
cloves and about 1 tsp more
cinnamon, to taste)
1/8 tsp (.5 lm) fine sea salt
1-1/4 cups (300 ml) unsweetened
plain or vanilla soy, almond, rice or
hemp milk
1 cup (240 ml) cranberries, fresh
or frozen (do not thaw if frozen)
hazelnuts (filberts), with skin
cashews
1/2 cup (60 g) old-fashioned rolled
oats (not instant)
3/4 cup (180 ml) unsweetened
applesauce
2 Tbsp (30 ml) agave nectar or
maple syrup; or 10 drops stevia
liquid
Pomijeaj kus-kus i sok, zagrij da provri. Kuhaj kratko dok

kus-kus ne upije tekuinu (3 do 5 min).
Stavi u nauljeni kalup i poravnaj. Ostavi da se stegne.
Kuhaj groice u vodi (vode treba biti toliko da pokrije
groice) 10 minuta. Popri i samelji ljenjake.
Ohlaene groice izmiksaj te pomijeaj s ljenjacima i
limunovom koricom. Smjesu premaite preko kus-kusa i
rei na kocke
Jabuke oguli i narei na vee kocke. Brusnice usitni. U
loncu pomijeaj jabuke, mlijeko, brusnice, koricu narane,
sirup i cimet. Kada provrije dodaj prstohvat soli. Kuhaj dok
jabuke ne omekaju.
U zasebnoj zdjelici razmuti kuzu u malo hladne vode. Dodaj
mijeajui u kuhane jabuke, da se ne stvore grudice. Kuhaj
jo par minuta. Serviraj u zasebne zdjelice i pospi
sjeckanim bademima.
U posudu uliti vode da pokrije dno posude, dodati jabuke
na etvrtine, preliti zobenim vrhnjem. Zakuhati i kuhati 10
minuta. Izmikasti u kremu. Dodati ostatak zaina s kuzuom
i kuhati dok s ne zgusne.
Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L)
casserole dish and set aside.
Place all ingredients except for cranberries in the bowl of a
high-speed blender and blend until smooth (you will need
to scrape down the sides as you go). If you dont have a
high-speed blender, you can still make the pudding, this
way: place nuts, oats, and milk in a blender and blend until
perfectly smooth. Add remaining ingredients except for
cranberries and blend until smooth (you may have to blend
this part in smaller batches).
Pour the mixture into the casserole dish, then gently fold in
the cranberries (scatter a few extra berries over the top as
garnish if you like, as they wont sink).
Bake in preheated oven for 40-50 minutes, rotating the
casserole dish about halfway through, until the edges begin
to puff and crack and the top appears dry (it will still seem
unbaked in the middlethis is how it should be). Allow to
cool about 10 minutes before scooping out and serving;
may be served warm, at room temperature, or cold. Top
with coconut whipped cream, if desired. Makes 4-6
servings. Store, covered, for up to 5 days in the
refrigerator, or freeze.
Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L)
casserole dish.
In the bowl of a high-speed blender*, place the nuts, oats,
applesauce, vanilla, agave, cinnamon and salt. Pour the
milk over all and blend for about a minute, until perfectly
smooth and creamy. Pour mixture into the casserole dish,
then gently fold in the blueberries (scatter a few extra
blueberries over the top if you like, as they wont sink).
Bake in preheated oven for 40-50 minutes, rotating the
51
2 tsp (10 ml) cinnamon

1-1/4 cups (300 ml) unsweetened,
plain or vanilla soy or almond milk
1/2 cup (120 ml) fresh or frozen
blueberries (do not thaw first if
frozen)
Grease a 4-6 cup (1-1.5 L)
casserole dish.
casserole about halfway through, until the edges begin to

puff and crack and the top appears dry. Allow to cool
somewhat before serving; may be served warm or cold.
Makes 4-6 servings. Store, covered, up to 4 days in the
refrigerator. May be frozen.
Sweet Cinnamon
Panna Cotta w/
Stevia (Vegan,
GF)
puding od
kestena i
marelica
1 can full fat coconut milk

2 tsp agar flakes
20-25 drops vanilla stevia
1/2-3/4 tsp cinnamon
1 ginger tea bag
Marelice, kesteni, agar agar,
mlijeko od soje, riin sirup,
mljeveni bademi, cijeli bademi,
sirup od rie
Heat coconut milk, agar flakes, stevia, cinnamon and

ginger tea on medium heat until agar is dissolved and the
tea is steeped through. Fill two small dessert cups with
mixture, chill until set.
desert od
amaranta
alice amaranta, 1,5 alice

jabunog soka, naribana korica
narane, liice praha vanilije,
2,5 alice malina, 2 lice riina
slada, 100 ml zobenog vrhnja,
alice badema
1 alica amaranta, 2 alice
mlijeka, 1 alica vode, 1 prstohvat
soli, 10 suhih marelica, 2 lice
marmelade od, lice mirina,
preni sjeckani bademi
slatki amarant
kanten
4 alice soka bez eera, 1 mali

prstohvat soli, 4 lice agar-agara,
2 alice voa
puding od
amaranta
1 alica amaranta, 3 alice

zobenog mlijeka, alice
kokosova brana, 2 dl pudinga od
soje (vanilija), alice sojina
vrhnja, alice riina slada, 1 kap
eterinog ulja narane primavera,
preni sjeckani bademi,
marmelada od vinje za
ukraavanje
3 alice zobenih pahuljica, 1 alica
brana (T-850 ili integralno), 1
liica cimeta
1 liica praka za pecivo ili sode
bikarbone (nije nuno), liice
soli,
2/3 alice sirupa od jabuke,
javorovog sirupa ili sirupa agave,
2/3 alice suncokretovog ili
kukuruznog ulja
liice praha vanilije, prirodni
pekmez od
vinje/marelice/umskog voa
1 i alica badema
1 alica ljenjaka
alice suncokretovih sjemenki
2 june lice rogaa ili kakaa u
prahu
alice riinog slada
2 june lice naraninog soka
zobeni prutii
(12 prutia)
zdrave kuglice
Chocolate
Rawbits:
*To make with a regular blender: Pour in the milk first,

then add the remaining ingredients (except blueberries).
You may need to blend in batches to achieve an equally
smooth consistency.
Pokiane marelice kuhati u ekspres lomcu s malo soli i

kestenima u vodi od namakanja, 30 minuta. Zagrijati
mlijeko s agar agarom, stalno mijeajui da ne zagori.
Kuhati dok se agar agar ne rastopi (oko 10 minuta).
Izmiksati marelice i kestene te dodati u mlijeko i agar agar.
Dodati mljevene bademe i riin sirup po ukusu. Uliti u
kalupe, ohladiti i ukrasiti cijelim bademima.
Zakuhati sok i dodati amarant, kuhati 10 minuta
poklopljeno na laganoj vatri. Dodati vaniliju, koricu narane
i kuhati jo 10 minuta. Dodati riin slad, maline i vrhne i
sve izmiksati u kremu. Posluiti s prenim sjeckanim
bademima.
Marelice namakati u mljijeku da omekaju (barem sat
vremena) i narezati na sitne komadie. U lonac staviti
amarant, mlijeko, vodu i marelice i zakuhati. Dodati
prstohvat soli i mirin. Kuhati poklopljeno na laganoj vatri
30 minuta uz mijeanje da ne zagori. Na kraju umijeati
marmeladu.
Zagrijte sok i malo soli, dodajte agar-agar i na laganoj vatri
kuhati 5 minuta uz povremeno mijeanje.
Preliti vrue preko voa. Suho voe namakati i kuhati u
soku. Ostaviti da se ohladi.
U zagrijano zobeno mlijeko dodati amarant, kuhati na
lagano 15 minuta, dodati sve ostalo i kuhati jo 5 min.
Posluiti nasjeckano s bademima.
(jednako se moe i s prosom, kus-kusom, bulgurom ili
palentom)
Pomijeaj suhe sastojke. Dodaj sirup i ulje.

U nauljenoj plitici za peenje (ili na masnom papiru)
vlanim rukama pritisni pola smjese u tanki sloj, premai
pekmezom pa prekrij ostatkom smjese. Moe pei i u
jednom tanjem sloju bez premaza, ali onda smanji vrijeme
peenja.
Zagrij penicu na 180 stupnjeva pa peci oko 20 minuta,
dok smjesa ne porumeni.
Ohladi pa vlanim noem izrei na prutie.
Tostiraj i samelji bademe, ljenjake i suncokretove

sjemenke, tostiraj roga, pomijeaj sve sastojke pa ostavi
smjesu da odstoji 15 minuta prije nego to napravi
kuglice.
Smjesu moe staviti i u niski kalup, poravnati, ostaviti u
hladnjaku pola sata i nakon toga rezati na prutie
Vano: pri prenju rogaa ili kakao praga dovoljno je samo
zagrijati tavu, iskljuiti vatru i onda na zagrijanoj tavi 10
sekundi promijeati roga ili kakao.
Rawbits:
52
rawbits
1 1/2 cups almond meal

3/4 cup coconut flakes, ground
1/3 cup flax meal
1/2 cup raw cacao powder
1/2 tsp vanilla powder (or seeds of
1 vanilla bean)
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup pure maple syrup
1/4 cup chopped dates, soaked
until soft
3 tbsp Irish moss paste (see
instructions here)
Chocolate glaze:
3 tbsp coconut oil, melted
3 tbsp pure maple syrup
1 tbsp raw cacao powder, sifted
Seed-Sational
Paleo Breakfast
Bars
cup apple butter

cup oil (I used olive)
3tbsp pure maple Syrup
1 cup ground sunflower seeds
3 tbsp tapioca flour
cup pumpkin seeds (more for
topping)
cup coconut flakes (more for
topping)
cup dried organic cranberries
(more for topping)
3tbsp chia seeds
3 tbsp raw sunflower seeds
tsp baking soda
Pinch of sea salt
For the base:
1/2 cup raw almonds
1/2 cup raw walnuts
2/3 cup dates, soaked and well
drained
1/4 cup cacao powder
pinch of salt
For the mint layer:
2 small avocados, peeled and
pitted
1/3 cup fresh mint leaves,
chopped
1/3 cup raw agave nectar
1/2 tsp pure mint extract
1/4 cup melted coconut oil
For the chocolate topping:
3 tbsp melted cacao butter
3 tbsp cacao powder, sifted
2 tbsp raw agave nectar
Raw mint
Nanaimo bars
In a food processor, pulse the almond meal, ground

coconut, flax meal, cacao powder, vanilla powder, cinnamon
and salt to combine.
Add the maple syrup, chopped dates and Irish moss and
process until the mixture forms into sticky dough. Put the
mixture in the fridge for about 20 minutes to allow it to
firm up.
Remove the dough from the fridge and roll small balls with
your hands, about 1 tablespoon each. Place the balls on a
dehydrator tray and dehydrate overnight. The balls should
be slightly firm on the outside and no longer sticky.
Dip the balls in the chocolate glaze (recipe below) and
place on a cookie sheet covered with parchment paper.
Refrigerate for about an hour to dry. Store rawbits in a
covered container in the fridge.
Chocolate glaze:
Whisk together all ingredients in a small bowl. Keep at
room temperature until ready to use.
Preheat oven to 325 F
Whisk together the apple butter, oil and maple syrup in a
medium bowl, add all the dry ingredients and mix well.
Place the slick batter into a prepared 8x8 pan and using a
wet spatula spread it out flat and evenly. Sprinkle the top
with a few pumpkin seeds, coconut flakes, and cranberries.
Bake for about 25 minutes. Allow to cool before cutting into
squares, store in an airtight container in the fridge.
Makes 9-12
For the base:
Line the bottom of a 10 x 5-inch loaf pan with plastic wrap
or parchment paper. Be sure to leave an overhang, so it's
easier to remove the finished bars. Set aside.
In a food processor, process the almonds and walnuts to a
coarse meal. Add the dates and continue to process until
the dates are broken down.
Add the cacao powder and salt and pulse to combine. The
mixture should stick together when pressed between two
fingers.
Press the mixture into the bottom of the prepared pan and
set in the freezer while you make the filling.
For the mint filling:
In a high-speed blender, blend the avocados, mint leaves,
agave and mint extract until smooth. You may need to stop
and scrap down the sides a few times.
Add the coconut oil and blend for a few seconds to
combine. The mixture should be thick and creamy. (If your
blender doesn't move the mixture very well, try blending it
in batches until smooth.)
Remove the pan from the freezer and pour the mixture on
top of the crust, smoothing it out with an offset spatula or
the back of a spoon. Return to the freezer until firm, at
least one hour.
For the chocolate topping:
Whisk together all ingredients until smooth. You may need
to warm up the mixture if the cacao butter firms up too
quickly. You can do this by using a double boiler a very low
heat setting to keep it warm while whisking, or by putting
the mixture in the dehydrator for a few minutes.
Remove the pan from the freezer again and pour the
chocolate topping on top of the avocado filling, smoothing
it out quickly with an offset spatula or the back of a spoon.
Return to the freezer one last time until the topping is set.
To cut:
It takes some practice to cut any kind of Nanaimo bars
without cracking the chocolate topping, and the same goes
for raw Nanaimo bars. For best results, remove the bar
53
peene jabuka
kruke s
okoladom/roga
em
4-6 jabuka, 100 g mekanog tofua,

1/3 alice vrhnja, 1 lica cimeta, 1
liica cimeta, 2 lice groica,
naribana kora, 1 lica slada, 2 lice
oraha, 2 alice soka od jabuke.
1 kg kruaka, 1 narana, 1-2 lice
kuzua, crna okolada
Raw CinnamonSunflower
Truffles
2 cups raw sunflower seeds

2 tablespoons ground cinnamon
1 cup pitted medjool dates
2 tablespoons dark agave nectar
or maple syrup*
unsweetened shredded coconut
Roga muffini
2 alice brana T 1100 ili T

850, alice pirovog brana
(dinkel
brano),
alice
mljevenog rogaa, 3 dkg crne
okolade (najbolje Rapunzel
75% kakaa), 3 dkg bijele okolade
(najbolje Rapunzel), 2 lice praka
za pecivo (bez aluminija), 1
vreica vanilin bourbon eera, 2
lice Rapandura eera, 3,5 dcl
zobenog
mlijeka,
alice
kukuruznog
ulja,
alice
groica, 2 lice riinog slada
200 grama brana tip 850, 50
grama brana od pira, 2 ajne
liice praka za pecivo, 2-3 ajne
liice cimeta, 1 ajna liica
vanilije, 1/3 ajne liice soli, 140
ml napitka od soje (Oatly), 60 ml
ulja
4 velike lice riinog slada, 1 1/2
jabuka nasjeckana na malene
kockice (ako su jabuke male onda
dvije), 2 dobra prstohvata listia
od badema
Wet Ingredients
cup quinoa and 1 cups apple
juice (use 2 cups if you didnt
soak the quinoa in water over
night)
1/3 cup olive oil (or oil of your
choice)
cup agave nectar non vegan:
use 3 tbsp honey
1 firmly packed cups of grated
carrot
2 tsp agar agar powder non
Muffini sriinim
sladom
Carrot MuffinsNut Free
from the pan by pulling up on the parchement paper and

set on a cutting board. Place a sharp serrated knife in a jar
of hot water for several minutes, wipe it on a kitchen towel
and then use light sawing motions with the knife to cut into
squares. Warm the knife in the water as needed to cut all
squares. Store bars in an air-tight container in the freezer.
Izmiksati sve sastojke i napuniti izdubljene jabuke. U
posudu za peenje uliti sok, poslagati jabuke i pei na
220C 30 min.
Kruke oprati, oguliti, narezati na polovice te izdubiti tvre
dijelove. Staviti u posudu s tanko narezanim kolutovima
narane.
Na dno posude dodati malo vode. Zakuhati, pa dodati
prstohvat soli. Kuhati na laganoj vatri 5-10 minuta. Kuzu
otopiti u malo hladne vode i dodati u vodu uz mijeanje.
Kad kuzu postane proziran zavriti kuhanje.
okoladu staviti u posudu, a nju staviti u veu posudu s
vodom i zagrijati dok se okolada ne rastopi. Kruke
posluiti prelivene otopljenom okoladom.
Place the sunflower seeds, cinnamon, and sea salt into a
food processor fitted with the "s" blade. Process until seeds
are very finely ground. It only takes a minute or so.
Then add the pitted dates and olive oil. Process again until
combined and sticky. Only add the agave or maple syrup if
need be. Your dates may be moist enough and you might
not need extra sweetener. Check to see if you can form a
truffle by rolling some of the mixture in your hands. If it
falls apart then add the sweetener and process again.
Store in the fridge for up to 10 days. Try using different
nuts or seeds. I bet pecans, almonds, or cashews would be
delicious. I found that these truffles are even better on the
second day; if they last that long!
Groice namoi u malo tople vode 5 minuta. Crnu
okoladu krupno naribaj, a bijelu narei na vee komade. U
veoj posudi pomijeaj sve suhe sastojke (brana, roga,
praak za pecivo, vanilin eer i Rapandura eer), a u
drugoj pomijeaj sve tekue (zobeno mlijeko, ulje).
Tekuim sastojcima dodaj namoene groice. Tekue
sastojke runo dodaj suhim sastojcima. U kalup za muffine
stavi 12 papirnatih aica te rasporedi dobivenu smjesu.
Peci u prethodno zagrijanoj penici na 200 stupnjeva
Celzijusa 35 minuta.
Pomijeaj posebno suhe i posebno tekue sastojke

Ulij tekue sastojke u suhe i dobro promijeaj
Dodaj u smjesu jabuke i listie badema te ih stavi u
kalupie
Muffine peci na 175 stupnjeva cca 45 minuta
Soak the quinoa in water over night to remove the saponin,

or rinse very well before cooking. If you didnt soak it,
cook the quinoa with 2 cups of apple juice. If you did soak
the quinoa, cook it with 1 1/2 cups apple juice. Boil in pot
over medium heat till the apple juice is absorbed (takes
about 15-20 min).
Grate the carrots while the quinoa is cooking.
When the quinoa is ready, add to a bowl with all the other
wet ingredients and mix thoroughly.
While the wet ingredients are gelling, assemble the dry
ingredients in a separate bowl and mix thoroughly- you
54
vegan: use unflavoured gelatin

2 tsp vanilla
Carrot Muffins
Nut containing
version
Carrot Raisin
Buckwheat
Muffins
Rhubarb Muffins
Dry Ingredients
1/2 cup sorghum flour
1/3 cup tapioca starch
1/2 cup white rice flour (if you find
it too mealy for you, sub another
light GF flour)
3 tsp baking powder
tsp baking soda
tsp salt
tsp cinnamon
1/8 tsp nutmeg (optional, for
flavour)
Wet Ingredients
1 cup apple juice
1/3 cup olive oil (or oil of your
choice)
2 tsp vanilla extract
2 tsp agar agar powder non
vegan: use unflavoured gelatin
powder
1+ packed cups of grated carrot
1/4 cup agave nectar non vegan:
3 tbsp honey
Dry Ingredients
1/2 cup sorghum flour
1/3 cup almond flour
1/3 + cup coconut flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
tsp cinnamon
2 cups buckwheat flour
cup tapioca flour
cup organic brown sugar,
Sucanat, or maple sugar
teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger powder
2 cups applesauce
cup melted virgin coconut oil or
grapeseed oil
2 teaspoons vanilla
1 cup grated carrots
to 1 cup raisins, soaked for 10
minutes in cup water (then
drain)
2 cups sorghum flour or brown rice
flour
cup tapioca flour
2 tablespoons arrowroot powder or
potato starch
1 teaspoon xanthan gum
teaspoon sea salt
teaspoon cardamom
cup freshly squeezed orange
juice
cup applesauce
cup maple syrup, agave nectar,
or honey
cup grapeseed oil or melted
may wish to sift them to make sure.

Add the wet ingredients to the dry ingredients. Scoop into
muffin cups, makes 12 muffins.
Bake at 375 for 20
minutes. Remove the muffins from the pan immediately
and let cool. They taste best when they are completely
cool- it gives the agar powder time to set.
Happy Breakfast! :)
Mix the wet ingredients first, to give the agar powder or

gelatin time to swell.
Mix the dry ingredients in a separate bowl. Sift to remove
lumps.
Bake at 350 degress for 20-22 minutes.
Turn out onto cooling racks to dry. Done!
Preheat oven to 375 degrees F. Lightly oil muffin tins or line

with paper muffin cups.
In a large bowl combine the buckwheat flour, tapioca flour,
sugar, baking soda, baking powder, sea salt, and spices.
Mix well.
Place apple sauce into a separate bowl and add the melted
coconut oil, vanilla, carrots, and raisins; whisk together.
Pour the wet ingredients into the dry and gently mix
together being careful not to over mix.
Spoon batter into oiled muffin tins. Fill each muffin cup to
the top. Bake at 375 degrees F for about 25 minutes.
Loosen sides with a knife and gently take out of tins and
place onto a wire rack to cool.
Rhubarbs beautiful, rosy stalks poke up out of the ground
in spring before any other fruit making them the
quintessential fruit for this season. The tart, tangy flavor
that rhubarb offers to baked goods is unequivocal. These
little gems wont last long after being baked!
1. Preheat oven to 350 degrees F. Lightly oil a 12-cup
muffin pan or line with paper muffin cups.
2. In a large bowl combine the flour, tapioca flour,
arrowroot, baking powder, baking soda, xanthan gum, sea
salt, and cardamom. Mix well.
3. In a separate bowl, whisk together the juice,
applesauce, maple syrup, oil, vanilla, and orange zest. Pour
the wet ingredients into the dry and mix together well.
4. Quickly add the rhubarb and gently fold into the batter.
5. Spoon batter into oiled muffin tin, you will fill each cup
55
virgin coconut oil

2 teaspoons vanilla extract
2 teaspoons grated orange peel or
1 teaspoon orange flavor
2 to 3 cups chopped fresh rhubarb
turbinado sugar, for topping each
muffin (optional)
to the top. Sprinkle each with a little turbinado sugar if

desired. Bake at 350 degrees F for about 20 to 25 minutes.
Loosen sides with a knife and gently take out of pan and
place onto a wire rack to cool.
Notes: For those with citrus allergies you can replace the
orange juice with apricot nectar or unsweetened apple juice
and omit orange zest. Egg Variation: Replace the
applesauce with 2 large organic eggs.
Yield: 1 Dozen Muffins
Best Blue Corn

Bread Muffins
Ever
2 cups blue corn meal

1 tsp salt
1 tsp baking soda
1 1/4 tsp baking powder
1/3 cup raw honey
1/3 cup applesauce
2 cups unsweetened almond milk
(or milk of choice to make nutfree)
1/3 cup chopped green chilies or
banana peppers
1) Preheat oven to 350

2) Mix all dry ingredients: corn meal, salt, baking soda,
baking powder.
3) Mix honey, applesauce, unsweetened almond milk in
separate bowl.
4) Pour wet ingredients into dry and mix well.
5) Stir in chopped green chilies
6) Pour into 12-cup muffin pan, loaf pan, or 8x8 pyrex or
a pie plate. For muffins, bake 20-24 minutes. For pyrex or
pie plate, bake 45-50 minutes. For loaf pan, bake about 60
minutes.
7) Let cool at least 10 minutes before slicing But if you
made muffins, stuff one in your mouth the minute it comes
out of the oven like I might have done.
Vegan Corn
Muffins
Dry Ingredients:
1 1/2 cups yellow cornmeal
1 cup sorghum/brown rice flour
1 tablespoon baking powder
1 teaspoon sea salt
Preheat oven to 350 degrees F. Oil a 12-cup muffin pan or

line with paper liners.
Place the dry ingredients into a large mixing bowl and
whisk together.
In a medium-sized mixing bowl, whisk together the ground
flax seeds and hot water. Let them rest for about 4 to 5
minutes or until thickened. Then add the coconut sugar, oil,
and applesauce and whisk again until incorporated. Add the
milk and whisk again.
Pour the wet ingredients into the dry and whisk batter
together for a minute or two. The batter should be a little
stringy and on the thicker side.
Spoon batter into prepared muffin pan. You will fill each
muffin cup to the top. I use a stone muffin pan from
Pampered Chef. I don't like using any sort of non-stick
cookware or bakeware. Everything I bake cooks evenly and
comes out without sticking in the stone pans. These are
worth the small investment! Bake for 25 to 30 minutes.
Run a knife around each muffin to gently release. Cool on a
wire rack
Wet Ingredients:
1/4 cup ground golden flax seeds
1/2 cup hot water
1/3 cup coconut sugar
1/3 cup melted coconut oil or
grapeseed oil
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened non-dairy
milk
Gluten-Free
Chocolate
Brownie
Cupcakes with
Chocolate
Ganache
Frosting
Carob Banana
Chocolate-Chip
Cupcakes w/
Maple-Butter
Frosting

1/2 cup cocoa powder
2 tablespoons arrowroot powder
1/4 teaspoon xanthan gum
1 cup canned coconut milk
1/2 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon vanilla extract
1 1/2 cups buckwheat flour

1/2 cup carob powder
1 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup banana puree
1/4 cup water
1/2 cup maple syrup
Preheat oven to 350 degrees. Line one 12-cup muffin pan

with paper muffin cups.
In a medium-sized mixing bowl whisk together the almond
flour, cocoa powder, arrowroot, baking powder, sea salt,
and xanthan gum. Use your fingers to break up any lumps
from the cocoa or almond flour.
In a separate small bowl whisk together the remaining wet
ingredients. Add the wet to the dry and whisk together
well.
Spoon batter into prepare muffin cups. Bake for about 25
minutes. Let cool in the pan for a few minutes before
transferring to a wire wrack to cool. Be careful with them,
they are fragile when hot.
When making these be sure to use a finely ground
blanched almond flour like the one mentioned above.
Preheat oven to 350F. Combine dry ingredients in a
medium bowl. Combine wet in another bowl. Add wet to
dry then add in chocolate chips. Spoon into greased muffin
tins. Bake for 25-30 minutes or until a toothpick comes out
clean when inserted.
To make icing, combine all ingredients in a small bowl.
Allow cupcakes to cool and spread icing on. Top with some
more chocolate chips.
56
Toasted-Coconut
Cupcakes

1/2 cup vegan chocolate chips
Maple-Butter Icing:
1 tbsp sunbutter
3-4 tbsp water
2 tbsp lucuma powder
1 tbsp maple syrup
1 cup GF all-purpose flour
11/2 tsps. baking powder
1/4 tsp. salt
1/4 cup coconut oil
1 cup coconut milk
1 tsp. vanilla extract
2 tsps. coconut extract
1/2 cup unsweetened shredded
coconut
tsp xanthan powder
Amys Carob Nut

Cups
1 cup unsweetened carob chips

2 tsp coconut oil
1/4 cup plus 2 Tbsp roasted salted
sunflower seeds
1/4 cup plus 2 Tbsp unsweetened
shredded coconut, plus extra for
topping
Line 10 cups in a mini-muffin pan
with mini-cupcake papers.
Carrot Zucchini
Muffins
Dry Ingredients
1/2 cup corn flour
1/2 cup almond meal
1/4 cup potato starch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Wet Ingredients
2/3 cup mashed banana (from
about 1 large ripe banana)
3/4 cup maple syrup
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
3/4 cup grated carrots
3/4 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup dried currants or raisins
2 cups walnut halves
3 tablespoons maple syrup (grade
B)
1 tablespoon extra virgin olive oil
Candied Walnuts
Preheat oven to 350. Line a muffin pan with cupcake

liners.
In a medium bowl, sift together flour, cocoa powder, baking
powder and salt.
Melt the coconut oil in a small saucepan over very low
heat. Once melted, turn off the heat, but leave oil in the
pan on the stove, so that it stays warm but does not
solidify.
In a separate medium bowl, mix together coconut milk,
sugar, vanilla and coconut extract. Stir in the melted
coconut oil.
Add the flour mixture in batches, beating well after each
addition. Mix until smooth, then fold in the shredded
coconut.
Fill cupcake liners two-thirds full. Bake for 24 to 26
minutes.
Transfer to a wire rack and cool completely.
Place the carob chips and coconut oil in a heatproof bowl
that will fit snugly on top of a saucepan. Bring 1 inch of
water to a gentle simmer in the saucepan. Place the bowl
on top of the pan and turn off the heat. Let the carob and
coconut oil sit for a few minutes.
Meanwhile, place the sunflower seeds in the bowl of a mini
food chopper fitted with the steel blade. Pulse until the
seeds are chopped. Add the measured coconut and poulse
several more times until combined.
Stir the carob and coconut oil until melted. Add the
sunfloer and coconut mixutre to the carob and stir until
combined. The mixture will be thick. Using two small
spoons, evenly distribute the carob mixture among the
cupcake papers, being careful to keep the tops of the
papers clean. Tap the muffin tin several times on the
countertop to level the melted carob. Sprinkle the tops with
the extra coconut and press lightly into the carob. Let sit at
room temperature until firm, or refrigerate to speed up the
process. Store in an airtight container in the refrigerator for
several weeks. Let the nut cups sit at room temperature for
a few minutes before serving.
Makes 10 coconutty snacks.
Preheat oven to 350F and prepare mini-muffin tins with oil
or paper muffin cups.
In large mixing bowl, whisk together all dry ingredients.
In separate large bowl, whisk together banana, maple
syrup, lemon juice and vanilla.
Place grated carrots and zucchini together in a piece of
cheesecloth or paper towel and squeeze out excess liquid.
Add to wet ingredients along with walnuts and currants or
raisins and stir to combine.
Pour wet ingredients into dry and mix briefly to combine.
Immediately scoop batter by tablespoonfuls into muffin
tins.
Distribute batter evenly. Bake 20 minutes or until toothpick
inserted in center of muffin comes out clean.
Remove from oven and rest on wire rack to cool completely
before removing from tins.
Tip: Muffins freeze well in airtight container.
Preheat oven to 400 degrees F. Place all ingredients into a
baking dish (I use a 7 x 11-inch glass baking dish). Stir
well with a spoon. Bake for 12 to 14 minutes, watching
carefully so they don't burn.
57
1 teaspoon cinnamon
pinch or two of sea salt
As soon as they come out of the oven stir them up so the

syrup sticks to the nuts and not the pan. Immediately
transfer them to a plate to cool.
Chocolate
Pumpkin Seed
Flour Cookies
1/3 cup maple syrup

1 t. psyllium powder (available at
most pharmacies or on Amazon)
6 T. (72 g) organic palm
shortening
1 t. vanilla
1.5 cups (180 g) pumpkin seeds,
ground in a coffee grinder until
floury
6 T. (30 g) cocoa
1/4 cup (28 g) arrowroot starch
1/2 t. baking soda
1/4 t. salt
1/2 cup chocolate chips (for soyfree, use Enjoy Life)
Preheat oven to 350. In a measuring cup, mix the maple

syrup and psyllium powder. Set aside. In a large bowl, beat
the palm shortening until light and fluffy. Add the maple
syrup and vanilla. Beat until smooth. Add everything but
the chocolate chips and mix until dough comes together.
(This will take a minute or two. Be patient.) Stir in
chocolate chips. Drop by heaping tablespoons onto
parchment lined cookie sheets. Bake 12 minutes, until firm,
but not crispy.
Raw
Gingerbread
Cookies:)
2 cups almonds, ground to flour

(almonds
were
soaked/dehydrated)
1/4 to cup flax seeds, ground
2 Tablespoons molasses* or yacon
syrup
2 Tablespoons agave
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
teaspoon allspice, ground
teaspoon cloves, ground
1 T water if needed
1. Combine all ingredients in a medium sized bowl, adding

water if needed. After dough is formed, knead on clean
counter for several minutes until smooth. I have not tried
it, but I think you could use ground chia seed in place of
the flax seed.
2. Roll out and shape as desired with cutters, cookie
stamps, or freehand. I had a sleigh chocolate mold that I
used.
3. Dehydrate at 112 degrees for 24 hours. Dough will still
be somewhat soft and chewy, yet firm.
4. Cool cookies and decorate as desired.
I made a icing with cashews, coconut flakes, coconut
butter, agave, and water. I used a couple of drops of
vegetable color for the red and green icing.
Gluten Free
Vegan
Gingerbread
Cookies
Dry Ingredients
FLOURS:
1 1/4 cups tapioca starch
cup buckwheat flour
cup coconut flour
cup millet flour
cup almond flour
BINDING:
1 tsp baking soda
1 tsp agar agar powder
SPICES:
1/3 cup coconut sap (or brown
sugar), 2 tsp ground ginger, 2 tsp
cinnamon
1 tsp cloves, 1 tsp dark cocoa
powder, tsp nutmeg, 1-2 grates
black pepper
Wet Ingredients
cup virgin coconut oil
2 tsp vanilla
cup maple syrup
1/3 cup fancy molasses
1/3 cup cooking molasses
Mix all the dry ingredients in a bowl. Sift them. (The

coconut sap will have chunks, its ok, mix them back in).
Cut in the virgin coconut oil with a fork, pastry cutter, or
pulse in a blender until the mixture resembles fine crumbs.
Stir in the rest of the wet ingredients.
Chill the dough for 15 minutes in the fridge to solidify the
fat content.
Roll out approx 1 cup at a time between two sheets of wax
paper, to 1/8 inch thickness. Cut out your shapes. If its too
sticky, refrigerate longer. (you may wish to spread a thin
film of olive oil or a little bit of starch on the paper to cut
down on sticking.
Bake at 350 for 7-10 minutes on a parchment paper-lined
cookie sheet (if you use palm oil, increase to 12-15 min).
The cookies will be quite soft, but turning golden on the
edges. Let cool for 30 min on the tray, then remove to cool
for 2 hours on a rack before eating (the agar agar must
have time to set, and the coconut oil must get solid at
room temperature).
Substitutions
(use same amounts as original ingredients unless
otherwise noted):
Tapioca Starch: arrowroot, potato, or corn starch.
Buckwheat Flour: teff flour.
Coconut Flour: cup chickpea flour plus cup teff flour.
Millet Flour: amaranth flour.
Almond flour: chickpea flour plus 1/4 tsp agar powder, or
any nut or seed meal plus 1/4 tsp agar powder
Coconut Sap: brown sugar or sucanat.
Agar Agar Powder: 1 tbsp unflavored gelatin, or try 2 tbsp
ground flax or chia added to wet ingredients. You could
58
also try 1 tbsp psyllium husk.

Coconut Oil: palm oil, shortening, or butter.
Maple Syrup: agave nectar or honey.
Molasses: yacon syrup.
Gingerbread
Hazelnut CutOut Cookies
Dry Ingredients:
2 cups hazelnut meal flour
1 cup sweet rice flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Wet Ingredients:
1 cup coconut sugar
1/2 cup softened organic butter
1/4 cup blackstrap molasses
1 large organic egg
2 teaspoons vanilla
Coconut Sugar Icing
1/2 cup Powdered Coconut Sugar
2 to 3 teaspoons almond milk
1/2 teaspoon vanilla
Whisk together the dry ingredients in a large mixing bowl.

In a separate, smaller bowl beat with an electric mixer (or
vigorously whisk) together the wet ingredients. Add the
wet to the dry and mix together. Form into a ball, cover,
and place into the refrigerator for a couple of hours or
overnight.
When the dough is firm and chilled, preheat your oven to
350 degrees. Place a large piece of parchment or waxed
paper down onto a clean, flat work surface. Lightly flour
the paper with sweet rice flour. Take part of the dough and
roll it out to a little less than 1/4 inch of thickness. Put the
remaining dough back in the fridge to keep it chilled. Cut
the dough out using your favorite holiday cookie cutters.
Carefully peel away the dough around the cut-outs. Then
take a thin spatula and lift the cookies onto a lightly
greased cookie sheet.
Bake for 12 to 15 minutes depending on how crisp you like
them. A few more minutes of baking makes them crispy.
Just watch them so they don't overcook. Transfer cookies
to a wire rack to cool. Then repeat with remaining dough.
Let cook completely before frosting.
Sunflower
Cookies
1 cup raw sunflower seeds, finely

ground (equals about 1 1/4 cups
ground)
1 cup brown rice flour or sorghum
flour
1 teaspoon cinnamon
1 teaspoon baking powder (I used
our corn-free baking powder)
1/2 teaspoon guar gum or xanthan
gum
1/3 cup grapeseed oil or melted
coconut oil
1/3 cup grade B maple syrup
2 tablespoons applesauce
1 teaspoon vanilla
1/4 to 1/2 cup chopped raisins

Grind the seeds in a food processor, coffee grinder, or the
dry container of the Vita-Mix (which is what I use). Place
them into a large bowl with the flours, cinnamon, baking
powder, guar gum, and salt. Whisk together well.
In a separate bowl or liquid glass measure whisk together
the wet ingredients (oil, syrup, applesauce, and vanilla).
Add the wet ingredients to the dry. Add the chopped
raisins. Whisk together. Then continue to mix with a
wooden spoon until the dough thickens, another 60
seconds or so.
Roll dough into 1-inch balls and place onto a greased
cookie sheet. Gently flatten each ball with the bottom of an
oiled glass.
Bake for about 15 minutes. The cookies won't brown on top
but will on the bottom. Cool on a wire rack.
Fudgy Socca
Carob Cookies
(Vegan, GF)
3/4 cup buckwheat flour

1/4 cup oil (we used walnut)
1/3 cup tahini
1/4 tsp salt
1/2 cup liquid honey/maple
syrup/coconut nectar
1 tsp vanilla
2 flax eggs (see substitutions)
Dry Ingredients
1 cups almond flour
3tbsp tapioca starch Paleo:
Arrowroot starch
cup coconut flour
tsp celtic sea salt
tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
tsp cloves
tsp allspice
Combine flours, carob and salt in a small bowl, set aside.

In a large bowl combine "eggs", oil, tahini, syrup and
vanilla. Gradually add in dry ingredients (sift through a
sieve if necessary). Drop spoonfuls onto parchment lined
cookie sheet and bake for 20 mins at 350F.
You could totally replace the buckwheat flour with more
chickpea flour. I just wanted to make sure the flavour of
the carob would come through. You can also replace the
tahini with any seed or nut butter.
Gluten Free
Vegan Molasses
Gingersnap
Cookies
Wet Ingredients
cup grapeseed oil Paleo: cold
Directions
Mix the dry ingredients, then sift them.
In a separate bowl, mix the wet ingredients.
Add the wet to the dry.
Roll the dough in balls smaller than a golf ball.
Dip the balls in the sugar.
Place on cookie sheet (use parchment paper or a baking
mat, or else they will certainly burn). Bake at 350 for 6-7
minutes. If you want them dryer, bake till 8 minutes.
When ready, press down gently with a spoon. Let cool 20
min before placing on cooling racks.
Substitutions
59
pressed olive oil

cup fancy molasses Paleo: try
yacon syrup or agave nectar or
honey
bundevinke
Teff Banana
Pancakes
Blender
Waffles/Pancake
s
For Decoration
cup cane sugar Paleo: omit
1 alice brana 850, alice
riinog brana, 1 PzaP, liice
morske soli, 1 alica zobenog
mlijeka, 1 alica pirea od bundeve,
liice cimeta, 6 lica vrhnja,
ulje
NADJEV: alice tostiranih i
sjeckanih oraha, alice
javorovog sirupa, alice soka od
narane
1 cup teff flour
cup tapioca flour
2 tablespoons ground flax seed
teaspoon sea salt
1 cup water or non-dairy milk
cup mashed ripe banana (about
1 small banana)
2 tablespoons melted virgin
coconut oil
1 tablespoon maple syrup, honey,
or agave nectar
Tapioca Starch: arrowroot, potato, or corn starch.

Grapeseed Oil: melted palm oil, olive oil or canola oil.
Cane Sugar: granulated white sugar, or sucanat.
Pomijeati brano, pzap i sol. U drugoj zdjeli pomijeati

pire od bundeve, mlijeko, cimet, vrhnje i ulje. Uliti tekuu u
suhu smjesu i promijeati. Pei debele palainke. Preliti
smjesom oraha.
In a small bowl mix together the dry ingredients. In a

separate bowl or liquid measuring cup, whisk together the
wet ingredients. Add the wet ingredients to the dry and
whisk together.
Heat a stainless steel skillet over medium-low heat until
hot. Add a little coconut oil. Drop batter by the cupful
onto hot skillet. Flip pancake after tiny bubbles form. Cook
for another minute then transfer to a plate. Add about
teaspoon coconut oil in between cooking each pancake.
Teff, a very small Ethiopian grain, is now cultivated in
Idaho. It is rich in minerals, particularly iron. When ground
into flour, these minerals become more available. These
pancakes will give you staying power until lunchtime,
especially if combined with a green smoothie. For more
banana punch, try chopping up a small banana and fold it
into the batter.
STAGE 1
1. Place in blender; blend at highest speed 3 - 5 minutes; cover blender; let stand at room
temperature 12 - 24 hrs: 1 1 cups whole plain yogurt + cup warm filtered water or 1
1 cups other dairy or dairy alternative (lower amount for pancakes; higher amount for waffles),
2 tablespoons extra virgin olive oil or melted butter (or melted coconut oil added in step 4), 1
teaspoon vanilla extract (omit with buckwheat), 1 cup raw brown rice + cup uncooked rolled
oats (or other grain choice)
2. Sift leavenings and salt through strainer into a small bowl; set aside:
2 teaspoons baking powder, teaspoon baking soda, - 1 teaspoon salt, to taste
STAGE 2
3. Preheat waffle iron at highest temperature, or griddle on medium-high.
4. Just before baking, add eggs and any extra liquid; blend on highest speed 1 - 3 minutes;
briefly blend in leavenings and salt just to mix in evenly (assisting with rubber spatula, if
needed):
1 egg or alternative, additional liquid (add water if batter needs thinning to keep blender
churning), leavenings and salt (from step 2)
5. Spray waffle iron or griddle or grease with coconut oil as needed. Pour batter onto hot waffle
iron or griddle for pancakes. Bake until light goes off on waffle iron or according to appliance
instructions. For pancakes, bake on first side until bubbles on unbaked side begin to break; turn
and bake on second side.
Grain Variety for Blender Waffles/Pancakes:

1 1/8 1 cups brown rice or millet (gluten free) - Wonderfully light, these look like white
flour waffles! Batter may be very thin. Fill waffle iron almost completely to edges. These two
grains also make a great combination using equal parts of each grain.
11/8-1 /3 cups Kamut, spelt, wheat Kamut is a favorite. We seldom use wheat except
kamut. This recipe is our chance to use many wheat-free grains. Wheat will make the heaviest
waffles or pancakes of all the whole grains; many are either sensitive or allergic to wheat and
prefer lightness.
1 cup buckwheat - Reduce to 1 cup grain (equal to about 1 cups flour) for 4 servings. It
expands. Sprouting buckwheat is our favorite and it is much less costly than toasted or raw
buckwheat. Sprouting buckwheat includes the dark outer hull. My husband's favorite. I like this
grain best when not combined with other grains. Omit vanilla.
60
Palainke od
pirovog brana s
jagodama i
lagom
Gluten-Free
Buckwheat
Hazelnut
Pancakes
Grain-Free
Lemony Almond
Pancakes
Gluten-Free
Pumpkin
Pancakes
1 cup barley - Hulled, not pearled. Reduce to 1 cup grain (equal to about 11/2 cups flour) for 4
servings. It expands.
11/8 11/3 cups corn (gluten free) - Use dry whole corn, not cornmeal for the blender method.
Expect some crunch and a distinct corn flavor, appealing to most tastes. Also a good combination
with whole wheat pastry berries using equal parts of each grain.
1 cups quinoa (gluten free) - Thoroughly rinse quinoa for 3 minutes in strainer to remove bitter
saponins flavor. Use 1 cups liquid in recipe for either pancakes or waffles.
Oats - Especially good in combination with other grains, using cup rolled oats or 1/3 cup oat
groats. Reduce the amount of the primary grain by about 1/3 cup. My favorite, for example is
cup rolled oats + - 1 cup Kamut grain.
Nuts & seeds - Add 2 tablespoons ground flax seed with the egg in step 4. Sprinkle nuts or
seeds over the top of the batter in waffle iron:
chopped pecans, walnuts, sunflower seeds.
2 alice pirovog brana, domae ili Pomijeaj suhe sastojke za palainke, pa polako dodaj
kupovno zobeno mlijeko, 1 lica zobenog mlijeka da bude srednje gusta smjesa. Ispeci
praka za pecivo, malo umbira u palainke na kvalitetnom ulju.
prahu, prstohvat soli, hladno Zagrij jabuni sok, pa u njega ubaci sjeckane jagode. Kuzu
preano ulje za prenje, 300 g otopi u lici hladne vode pa ubaci u sok s jagodama. Ugasi
jagoda, 1,5 dcl jabunog soka, im prokuha.
prstohvat soli, 1 liica kuzua Malo ohladi pa prelij preko palainki. Ukrasi Carobellom i
(biljnog sredstva za zgunjavanje), sojinim lagom
sojin lag, Carobella ("okoladni"
namaz od rogaa)
Dry Ingredients:
Begin by heating a heavy-bottomed 10-inch stainless steel
1 3/4 cups freshly ground
skillet over medium heat. For cooking pancakes it is really
buckwheat flour
important to let the pan heat on the stove for about 5
1 1/2 cups hazelnut meal
minutes before using it. This way your pancakes won't
stick. I usually melt the coconut oil or butter in the heating
1 1/2 teaspoons baking powder
pan at this point.
Whisk together the dry ingredients in a medium-sized
mixing bowl. Add the wet ingredients and whisk together
again.
Wet Ingredients:
If you melted your coconut oil or butter in the pan you
2 cups milk (dairy or non-dairy)
should still have a little oil on the bottom for cooking, if not
2 large organic eggs
add about a teaspoon now.
2 to 3 tablespoons maple syrup
2 to 3 tablespoons melted butter
Use a 1/2-cup measure to pour batter into pan. Cook for
or coconut oil
30 to 60 seconds on each side. Adjust temperature if
needed. I usually cook mine just under medium heat. Add
a little coconut oil or butter in between pancakes and
continue to cook until batter is gone.
Serve with Grade B maple syrup or this quick and easy
Blueberry Syrup recipe. Enjoy!
1/2 cup (85 g) natural almonds, In the bowl of a food processor, whir the almonds and flax
with skin (raw or lightly toasted)
until you have a very fine meal the texture of coarse
1/4 cup (25 g) finely ground flax cornmeal. There should be no large pieces of almond
meal
visible.
2/3 cup (160 ml) plain or vanilla Add the milk, agave, oil, lemon zest and lemon juice and
soymilk
whir again.
Allow to sit while you prepare the dry
1 Tbsp (30 ml) agave nectar, light ingredients, or at least 2 minutes.
or dark
Heat a nonstick frypan over medium heat (I use cast iron).
1-1/2 tsp (7.5 ml) extra virgin Add the remaining ingredients to the processor and whir
olive oil
just until blended.
1 tsp (5 ml) freshly grated lemon Using a small ice cream scoop or 2-3 Tbsp (30-45 ml),
zest
pour batter onto hot pan and cook for about 3-4 minutes,
1 Tbsp (15 ml) fresh lemon juice
until bubbles appear and then pop on the surface of the
1/3 cup (80 ml) chickpea (besan) pancakes and the edges look dry. Gently flip and then cook
or whole bean flour
another 2-3 minutes on other side. Keep cooked pancakes
1/2 tsp (2.5 ml) baking powder
warm while you continue with the rest of the batter. Makes
1/4 tsp (1 ml) baking soda
8-10 small pancakes (if you prefer regular-sized pancakes,
1/8 tsp (0.5 ml) fine sea salt
youll get 4-5). May be frozen.
Candida-friendly variation:
use unsweetened milk and
substitute about 6 drops of stevia liquid or equivalent
powder for the agave nectar. For more ACD-friendly
breakfast ideas, see this post.
cup brown rice flour,
Whisk together the flours, baking powder, baking soda,
cup millet flour
salt, and spices in a mixing bowl. Set aside.
cup tapioca flour
In another bowl whisk together the remaining ingredients.
Add the wet ingredients to the dry and whisk together well.
Heat a heavy-bottomed stainless steel skillet over medium
teaspoon sea salt
to medium-low heat. Add a little coconut oil or butter. Wait
61
blueberry
cornflour
pancakes
Pick-Your-Own
GF Pancakes
Gluten-Free
1 teaspoon cinnamon
teaspoon nutmeg
1 cup non-dairy milk
6 tablespoons pumpkin puree (or
canned organic pumpkin)
1 large organic egg
2 tablespoons melted coconut oil
or organic butter
1 tablespoon maple syrup or agave
nectar
coconut oil or butter for cooking
makes about 8 small pancakes
1 cup + 1 tbsp corn flour
1 flax egg*
1 tsp baking powder
pinch of fine sea salt
3/4 cup non-dairy milk (i used so
delicious coconut milk)
1 tsp light vegetable oil
1/2 cup fresh blueberries
earth balance vegan margarine for
frying
until your pan is thoroughly heated before cooking the

pancakes. Begin making the pancakes by pouring cup
measurements of batter at a time into the hot skillet. Cook
for 60 to 90 seconds on each side Warming and slightly
spicy with a hint of nutmeg and cinnamon, these glutenfree pancakes are perfect for a chilly autumn morning.
Serve them with pure, grade B maple syrup and some
sauted chard and kale.
Heat a frying pan or griddle to medium-high heat. in a

medium sized bowl mix together the corn flour, baking
powder & salt. add the flax egg, oil & coconut milk (or
whatever milk you're using) and mix well, but lightly, so
that no lumps remain, and then fold in the blueberries.
place a bit of earth balance in your pan to melt and then
add about 1/4 cup of the pancake batter for each pancake.
cook until the top bubbles, about 4 minutes, then flip and
cook for another 2 or 3 minutes until the bottoms are
browned. keep them warm in the oven at 200' until all the
pancakes are cooked and you're ready to serve. since they
only have corn flour in them, they're not only vegan but
gluten-free too!
In a large bowl, sift together the grain flour, starchy flour,
beany flour, xanthan gum, cinnamon, baking powder,
baking soda and salt. Set aside.
Pour the 1 Tbsp (15 ml) lemon juice into a glass measuring
cup and add milk of choice until liquid measures 1-1/4 cups
(300 ml). To the cup, add the agave or stevia, oil, flax
seeds, vanilla and other flavoring, if using.
Pour the liquid mixture over the dry ingredients and stir
just to blend. Gently fold in the fruit or nuts.
Heat a nonstick frypan over medium heat. Using a large
ice cream scoop or 1/3 cup (80 ml) measuring cup, place
scoops of batter in the preheated pan and spread out a bit
so that pancake isnt so thick. Cook 4-5 minutes, until the
tops are dry on top (they will lose their shine) and begin to
brown on the edges (this may take timebe patient!). Flip
pancakes and cook another 3-4 minutes, until both sides
are deep golden brown (they need to be well done or the
insides will remain too moist). As you finish the batter,
keep pancakes warm in a low (150C) oven. Makes 7-9
pancakes. May be frozen.
These are great when fresh; if you wish to store them a
day or two, wrapped in plastic in the fridge, they may dry
out a bit and become a bit more crumbly next time round.
To avoid this outcome, you can always add 1/2 tsp (2.5 ml)
xanthan gum to the dry ingredients when you first prepare
the pancakes.
***Note to Metric Cooks: Ive used volume measurements
even for the flours here, as weights will vary depending on
which grains, beans, etc. you choose. Ive found that
scooping and leveling with a dry measuring cup (the
graduated metal ones) works well.
1/2 cup (120 ml)*** millet or

other grain flour, or use 1/4 cup
(60 ml) each of two different grain
flours (see List A, below)
1/4 cup (60 ml) sorghum, oat, or
other starchy flour (see List B,
below)
1/4 cup (60 ml) chickpea or other
bean-based flour (see List C,
below)
1/2 tsp (2.5 ml) xanthan gum
(optional, but pancakes will be less
cohesive without it)
1/2 tsp (2.5 ml) cinnamon, ginger,
or other spice of choice (you may
need to reduce the amount to 1/4
tsp/1 ml for other spices)
1 Tbsp (15 ml) GF baking powder
1 Tbsp (15 ml) freshly squeezed
lemon juice PLUS
plain or vanilla soy, almond or rice
milk to equal 1-1/4 cups (300 ml)
2 Tbsp (30 ml) light agave nectar
or 10 drops liquid stevia
2 Tbsp (30 ml) sunflower or other
light-tasting oil, preferably organic
seeds
1/2 tsp (2. 5 ml) additional
flavoring, such as almond, lemon,
or coconut (optional)
1/2 cup (120 ml) fresh or frozen
berries or chopped fruit (such as
apples, bananas or pearsdo not
thaw first if frozen), or nut pieces
List A: Grains
List B: Starchy Flours
List C: Beany Flours
brown rice flour
arrowroot flour
chickpea (besan) flour
teff flour
cornstarch, tapioca starch, whole bean flour
amaranth flour
potato starch
navy bean flour
quinoa flour
sorghum flour
Garfava flour
millet flour
oat flour
Soy flour
buckwheat flour
carob flour
Filling: 6 cups chopped Italian Preheat oven to 400 degrees F. Set out an 8 x 8-inch glass
plums, 3 tablespoons sweet rice baking pan.
62
Oatmeal Plum
Cobbler
Roughly Raw
Pumpkin Pie
No-bake apple
tart
Apple Pie
flour or arrowroot powder, 2 to 4

tablespoons coconut sugar
Topping:
1 cups GF rolled oats, lightly
ground
3/4 cup sweet rice flour
1/4 cup ground golden flax seeds
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
6 tbs organic shortening/ butter
1 cup milk
crust:
1 cup pecans
1/4 cup raw coconut flour
3 Tbsp cashew butter
1/4 tsp himalayan pink salt
filling:
3/4 cup + 1 Tbsp Irish moss paste
(These lovely ladies explain how to
make it!)
2/3 cup cashews
1/4 cup pecans
1 cups pured, cooked pumpkin
3 Tbsp xylitol (Or palm sugar,
sucanat, more stevia to keep anticandida, etc.)
1 Tbsp vanilla extract
1 Tbsp pumpkin pie spice (or 1 1/2
tsp cinnamon, 3/4 tsp ginger, 3/8
tsp nutmeg, 3/8 tsp cloves)
1/8 tsp liquid stevia (I can vouch
for this brand only)
For the crust:
2 cups California walnuts
1/2 cup chopped dates, soaked and
drained
1/4 tsp sea salt
For the filling:
3 Granny Smith apples, peeled and
thinly sliced
1 + 1/4 cup apple cider
1/2 tbsp fresh lemon juice
1 tsp ground cinnamon
1/4 tsp grated nutmeg
pinch of ground cloves
1 cup chopped dates, soaked and
drained
Ingredients:
2 cups just cooked brown basmati
rice (should still be hot)
1 cup mashed sweet potato
(substitution: any type of winter
squash)
Place the chopped plums into a medium-sized bowl. Toss

with the sweet rice flour and coconut sugar. Pour into the
glass baking pan. Set aside.
I use the dry container of my Vita-Mix to lightly grind the
rolled oats into a coarse flour. Place the ground oats,
sweet rice flour, flax seeds, coconut sugar, baking powder
and spices into a mixing bowl. Whisk together. Then cut in
the shortening or butter using your fingers or a pastry
cutter. Add the milk and mix together using a fork. Dough
will feel slightly thin at first. Let rest for 5 minutes for
some of the liquid to be absorbed.
Drop topping by the large spoonful on top of the fruit.
Bake for about 40 minutes or until fruit is bubbling up and
topping is cooked through. Let cool for about 15 minutes.
Serve warm or cold.
1) For the crust first, process the pecans in your food
processor until theyre a fine flour. In a mixing bowl,
combine pecan flour, coconut flour, cashew butter, and
salt.
2) Press crust dough onto the bottom of a 7 or 8
springform pan and place in the freezer.
3) For the filling, process the cashews and pecans in your
food processor until theyre smooth.
Add remaining
ingredients and blend well, stopping occasionally to scrape
down the sides.
4) Once the filling is smooth, remove crust from freezer.
Pour the filling on top of the crust, smooth over the top,
decorate as you wish (with pecans or whatever your heart
desires!), and return entire pie to the refrigerator.
5) Allow pie to set for at least 6 hours.
better
The longer, the
For the crust:

In a food processor, process the walnuts to a coarse meal.
Take care not to over process or they'll turn into butter.
Add the dates and salt and pulse to combine. The mixture
should stick together when pressed between two fingers.
If it seems too dry, add more water 1 tsp at a time.
Press the mixture evenly into an 8-inch tart pan with a
removeable bottom. Place in the freezer while you make
the filling.
For the filling:
In a large pan, carefully mix together the apples, 1 cup
apple cider, lemon juice, cinnamon, nutmeg and cloves.
Heat over medium heat until the liquid comes to a boil,
and then reduce heat and let simmer for 10 minutes,
stirring occasionally, or until the apples are soft but not
mushy and the liquid is reduced.
While the apples are cooking, blend the dates and
remaining 1/4 cup of apple cider until smooth. It should
resemble a soft cream.
To assemble, remove the tart crust from the freezer and
spread half of the date cream over the crust. Next, add a
layer of the cooked apples, overlapping in a ring
formation, and then top with the remaining date cream
and another layer of apples. Garnish with walnut halves, if
desired.
Serve immediately or store, covered, in the fridge until
ready to serve.
1. Preheat oven to 425 degrees.
2. Coat a pie pan in olive oil and set aside.
3. In a food processor, blend the rice for about 1 minute,
until it starts to have a gelatinous texture. In order for the
rice to get the right texture, it still has to be hot from
cooking. Add the sweet potatoes and process just until
63
4 medium apples
1 Tbsp. fresh lemon juice
1 tsp. cinnamon
1 ripe plum (substitution: 1 Tbsp.
agave nectar)
Pie Crust 1
Pie crust 2
Add to bowl:
3 tbsp flax seed meal OR 1.5 tbsp
Chia Seed meal
1/4 cup plus 2 tbsp applesauce
1 tbsp apple cider vinegar
8 drops Vanilla Creme liquid stevia
1 tbsp honey
1/4 cup coconut oil, liquified OR
grapeseed oil
mixed. Scoop into pie pan and shape like a pie crust.
4. Peel the apples, then quarter them. Cut them into thin
slices. Put them in a large mixing bowl and stir in the
cinnamon and fresh lemon juice. Do your best to coat the
apples evenly. Drizzle in the agave nectar if you're using it.
If you're using the plum (which I felt gave it a richer
flavor), clean out the food processor and blend the plum
until it's liquefied. Pour the plum juice over the apples and
stir to make sure it's mixed in evenly.
5. Place the apples on top of the crust and bake for 25
minutes.
6. Cover the pie with foil and put back in the oven for
another 25 minutes.
Mix the first ingredients with an electric mixer.
Then Mix again.
Roll out the dough.
See: Video on how to roll out and transfer this dough
(http://www.thespunkycoconut.com/2010/01/how-to-rollout-and-transfer-my-goji.html). Or flatten the dough out
slightly, so it's about 6 inches wide, then put it in the dish,
and press it the rest of the way out with your hands.
(I also lightly grease and flour my pie dish first, so the
crust doesn't stick.)
Bake the crust at 350 degrees for about 12 to 14 minutes.
Allow the crust to cool.
Add:
1 cup almond meal flour
1/2 cup coconut flour
There will probably be a little dough left over after you
1 tsp baking soda
trim the dish. You can make this leftover dough into a few
1 tsp baking powder (Grain-free
tarts. Top with jam and bake them for about 10 minutes.
Baking Powder Recipe)
Add to bowl:
3 tbsp flax seed meal OR 1.5 tbsp Chia Seed meal, cup plus 2 tbsp applesauce, 1 tbsp apple
cider vinegar, 8 drops Vanilla Creme liquid stevia, 1 tbsp honey, cup coconut oil, liquified
Almond Meal
Piecrust
Apple Pie Filling
Add:
1 cup almond OR walnut meal flour, cup coconut flour, 1 tsp baking soda, 1 tsp baking powder
(Grain-free Baking Powder Recipe)
Mix again.
Roll out the dough. (I used a deep ceramic pie dish for this pumpkin pie)
See: Video on how to roll out and transfer this dough. Or flatten the dough out slightly, so it's
about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands.
(I also lightly grease and flour my pie dish first, so the crust doesn't stick.)
Bake the crust at 350 degrees for about 12 to 14 minutes.
Allow the crust to cool.
2 cups almond meal
In a large bowl, combine the almond meal and arrowroot.
13 cup arrowroot
Add the baking powder, xanthan gum, and salt, and mix
well. Add the butter and mix with a fork/pastry cutter until
teaspoon xanthan gum
the mixture is crumbly. Slowly add the water a little at a
1 teaspoon salt
time, until the mixture forms a ball. Divide into 2 balls of
13 cup butter
equal size. Cover and chill.
13 cup water
This dough tears easily, so use caution when rolling out.
Roll out each ball between two sheets of waxed paper.
Carefully transfer to a pie dish. If you are not adding a
filling first, be sure to prick the bottom of the crust so it
will not bubble up.
Bake in a preheated 180C oven for 30 minutes after you
add the pie filling. Makes two crusts.
5 cups apples, peeled, cored,
Preheat the oven to 180C. Toss all ingredients together
and sliced
and place in prepared piecrust. Bake for 50 to 60 minutes
1 teaspoon ground cinnamon
or until crust is browned.
23 tablespoons arrowroot
Variations: To add berries to the recipe, decrease the
-1/3 cup agave or fruit
amount of apples to 4 cups and add 1 cup of either
sweetener
blueberries, strawberries, or raspberries.
If you apples are really juicy, you will need the larger
amount of arrowroot. If they are not too juicy, only use 2
tablespoons arrowroot. You can also adjust the sweetness
to your liking, taking into account that cup
agave will be less sweet.
64
Raw Apple
Streusel Bars
(Vegan, GF)
Raw ChocolateMint Pie (Vegan,

GF)
Crust:
2 cups cashews
1/4 tsp salt
2 tbsp agave (we used raw honey)
Apple Butter:
2 cups apples (choose a sweet
variety such as Royal Gala)
1/2 tsp cinnamon
1/4 tsp ginger
Pinch of cloves
3 dates, pitted
1 tbsp ground chia - important
because it gelatinizes butter!
2 tsp lemon juice
Apple Slices:
1 apple, peeled and thinly sliced
2 tsp lemon juice
Streusel:
1 1/2 cups chopped walnuts
2 tbsp sucanat or coconut sugar
1/4 tsp salt
3/4 tsp cinnamon
Cashew icing:
1/2 cup cashews
1 tsp agave or raw honey
1-2 tbsp lemon juice
1 tsp vanilla
Water to thin
Crust:
1/2 cup pecans
PInch of salt
1/2 tsp vanilla extract
1/2 cup packed dates
2 tbsp coconut oil
Filling:
2 large avocados
1 tsp lemon
1/4 cup water
1 tbsp dried mint leaves
2 tsp mint extract
1/4 cup raw honey/agave
Grind crust ingredients in a food processor until crummy.

Press into the bottom of a pan.
Blend apple butter ingredients in food processor and
spread on top of the crust.
Place apple slices in a single layer on top of apple butter
layer.
Mix streusel ingredients together by hand and sprinkle on
top of apple slices.
Blend cashew icing ingredients in food processor, place in
a ziploc bag and cut the corner off. Pipe in a cool design on
top of streusel.
Chill in the fridge overnight.
Assemble crust ingredients in food processor, process until

well combined. Press into an 8 inch pie plate or tart pan.
Chill until firm. Combine filling ingredients until well
combined and creamy (in a food processor). Adjust
mintiness as you like. Pour filling into crust, chill until set.
Combine ingredients for ganache. Pour ganache over filling
in a thin layer. Chill until set. Assemble ingredients for
drizzle in a food processor. Drizzle over top. Freeze for a
more ice creamy pie or chill for a softer pie. Makes one 8
inch pie.
Ganache:
1/2 cup cacao powder
1/4 cup raw honey/agave
pinch salt
2 tbsp water
2 tbsp coconut oil
Gluten-Free
Pumpkin Quinoa
Cornbread
Drizzle:
1/4 cup soaked cashews
1/4 tsp vanilla
water (to thin)
1 tbsp coconut oil
Dry Ingredients:
1 1/2 cups cornmeal
1/2 cup quinoa flour
1/2 cup sweet rice flour
Wet Ingredients:
1 cup pumpkin puree
2/3 cup hemp milk (or another milk
of your choice)
1/3 cup grapeseed oil or melted
coconut oil
Preheat oven to 350 degrees F. Oil a 7 x 11 glass baking

dish.
In a medium-sized bowl, whisk together the dry
ingredients. In a separate large bowl, whisk together the
wet ingredients. Pour the dry into the wet and whisk
together well. Scoop batter into oiled baking dish and
spread it out evenly with the back of a spoon.
Bake for about 35 minutes. Let cool slightly before
serving.
65
Gluten-Free +
Vegan + SugarFree Cake
1/3 cup honey

2 large organic eggs
Chocolate Layer Cake.
2 cups brown rice flour or sorghum
flour
cup tapioca flour
cup unsweetened cocoa powder
1 teaspoons xanthan gum or
guar gum
teaspoon sea salt
1 cups boiling water
1 cup prunes
cup virgin coconut oil
1 cup maple syrup or agave nectar
2 tablespoons apple cider vinegar
1 tablespoon vanilla
Sugar-Free Vegan Frosting
2 cups organic palm shortening
(Spectrum)
1 cup arrowroot powder
1 cup agave nectar or maple syrup
4 teaspoons non-alcoholic vanilla
2 teaspoons almond flavoring (nonalcoholic)
2 to 4 teaspoons beet juice
(optional)
Basil-Banana
Bread
Almond Torte
Honey Yogurt
Cake
2 cups buckwheat flour

2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
4 ripe bananas, mashed
1/2 cup water
1/2 cup maple syrup (or other
liquid sweetener)
1 tsp vanilla
2 tbsp finely chopped basil
1 tbsp ground flax seeds
cup oil
cup agave nectar
1 cups unsweetened applesauce
1 cups soy milk
1 cups unsweetened apple juice
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons baking powder
teaspoon salt
2 cups finely chopped/ground
almonds

cup tapioca flour
cup + 2 tablespoons potato
starch
teaspoon sea salt
teaspoon xanthan gum
cup grapeseed oil
cup honey
1 cup vanilla yogurt*
2 teaspoons apple cider vinegar*
1 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease two 9-inch cake

pans.
In a medium sized bowl place the brown rice flour, tapioca
flour, cocoa powder, baking soda, xanthan gum, and sea
salt; mix together well with a fork or wire whisk.
Place the prunes in a small bowl and pour the boiling
water over them. Let stand for about 10 minutes.
Place the prunes and water into a blender and add the
coconut oil, maple syrup, water, apple cider vinegar, and
vanilla. Blend until very smooth. Pour the wet ingredients
into the dry and mix well, though be careful not to over
mix.
Immediately pour batter into prepared pans. Bake for
about 25 minutes. Let stand for a few minutes in the pan
and then gently invert onto a wire rack to cool. Let cool
completely before frosting.
Frosting:
This easy-to-make frosting can be made pink with the
addition of a small amount of fresh, raw beet juice. A few
teaspoons does the trick. I take small, peeled chunks of
raw beets and squeeze them through a garlic press to get
the juice out.
Place all ingredients into a mixing bowl and whip up with
an electric mixer until light and fluffy. This can be made a
day ahead of time, stored at room temp. Just re-whip
before frosting the cake.
Preheat oven to 350F.
Mix dry ingredients together.
Mash bananas and mix in other wet ingredients including
basil.
Pour wet into dry (or vice versa).
Pour into a greased loaf pan.
Bake for 40-45 minutes.
In a large bowl, mix together the oil and agave nectar

until thick and creamy. Be sure the oil and sweetener are
at room temperature to avoid curdling. Add the
applesauce, soy milk, apple juice, vanilla, and almond
extract.
Mix together the flour, baking powder, and salt in a large
bowl. Add the almonds. Add the liquid ingredients to the
dry ingredients and stir until they are blended. Do not
over-mix.
Spray the bottoms of two 10-inch cake pans or one 9X13inch rectangular pan with vegetable oil spray.
Preheat the oven to 180C. Pour the batter into the
prepared pan(s) and bake for 45 to 55 minutes for the
rounds, or 50 to 60 minutes for the rectangle, until the
torte is lightly browned and a toothpick comes out clean
when inserted into the middle of the cake.
Cool on a wire rack before you remove the torte from the
pan(s). Do not cut into layers until completely cooled.
Preheat oven to 350 degrees F. Oil an 8 x 8-inch baking
dish.
In a medium-sized mixing bowl whisk together the dry
ingredients (brown rice flour through xanthan gum). In a
separate bowl whisk together the remaining wet
ingredients (oil through vanilla extract). Pour the wet
ingredients into the dry and whisk together well, until the
ingredients are combined and the batter has thickened.
Pour batter into prepared pan and bake for about 40
minutes or until toothpick inserted into center comes out
clean. Let cool completely before slicing and serving.
66
Serve this cake with sliced fresh strawberries that have

been tossed in a little honey, though a drizzle of a fresh
rhubarb sauce would be equally delicious. Be sure to check
your oven temperature, as you could end up with too
much browning if your oven runs on the hotter side. Use
any variety of yogurt that fits your dietary needs (cow,
goat, soy, or coconut), just be sure it's vanilla!
slasne kruke
puding od
bundeve
slatki biskvit
kompot od
suhog voa
torta od kestena
torta s limunom
1 dl jabunog soka, 4 kruke,

250 ml vrhnja, 3 lice riinog
slada, 2 lice maslaca od
ljenjaka, 1 lica carobelle, 1
lica instant kave
3 alice bundeve na kockice, 4
lica riinog slada, malo soli, 4
alice mlijeka, vanilija, 4 lice
agar agara, 150 g vrhnja, 1
lica maslaca od ljenjaka,
sok 1 limuna, preni bademi i
carobella za ukras
1 alica 850 brana, 1 alica
kukuruznog griza, 1 alica
jemenog slada, 2 liice PzaP,
1 alica mlijeka, alice
jabunog soka, 1 liica
vanilije
GLAZURA: 4 lice usitnjenih
badema, 4 lice jabunog
soka, korica limuna, liice
cimeta
alice suhih marelica,
alice suhih ljiva, alice
groica, 1 alica vode, 2
alice jabunog soka, tapi
cimeta, 1 lica limunova soka,
1 kap et ulja narane.
Biskvit:
1 alica ljenjaka, 1 alica
integralnog brana, 2 alice
brana tip 850, 2 june lice
praka za pecivo, alice
ulja, alice sojinog mlijeka,
1 alica jabunog soka, 1
alica riinog slada
naribana korica 1 limuna
Krema od smokvi:
300 g suhih smokvi
Krema od kestena:
500 g pirea od kestena, 4
june lice mirina 1/3 alice
jabunog sirupa
Tijesto:
1 juna lica agavinog
sirupa, 4 june lice
biomargarina, alice brana
tip 850, alice sitnih
zobenih pahuljica, 4 june
lice mljevenih badema,
prstohvat soli, ajne lice
praha vanilije
Kruke oprati, oguliti i narezati na etvrtine. Kuhati u soku 6-7

minuta na laganoj vatri poklopljeno. Izmiksati vrhnje, slad,
maslac, namaz od rogaa i kavu u kremu. Na kremu slagati
kuhane kruke.
Kuhati prvih 5 sastojaka na laganoj vatri. Dodati vrhnje i
maslac, pa onda i limunov sok. Sve izmiksati u kremu i staviti
hladiti. Ukrasiti prenim bademima i carobellom.
Okrugla za peenje promjera 20-25 cm premazati uljem i posuti

s malo kukuruzne krupice. POmijeati sve suhe i zasebno sve
vlane sastojke. Uliti vlane u suhe promijeati i uliti u tepsiju.
Vrh posuti bademima i preliti smjesom za glazuru. Pei na
180C 25-30 min.
Voe staviti u mjeavinu soka i vode, dodati cimet i et.ulje pa

kuhati 20 min. Izvaditi cimet i dodati sok limuna.
Zagrij penicu na 180C. Samelji ljenjake i pomijeaj ih s

branom i prakom za pecivo, umijeaj ulje, sojino mlijeko, sok,
slad i koricu limuna, te ulij u nauljeni kalup.
Peci 40-50 minuta na 180C, a kada se ohladi, prerei biskvit.
Smokve pola sata kuhaj u vodi (toliko da ih prekrije) pa ih
izmiksaj u kremu.
Pomijeaj kesten pire s mirinom i jabunim sirupom i smjesu
podijeli na dva dijela. Donji dio biskvita premai kremom od
smokvi, na nju stavi pola kreme od kestena i pokrij drugim
dijelom biskvita.
Premai cijelu tortu preostalom kremom od kestena.
Zagrij penicu na 180C.

Za biskvit izmiksaj agavin sirup i margarin.
Pomijeaj sa svim drugim sastojcima za tijesto i stavi na
nauljeni kalup za tortu (promjera 20 cm).
Izmiksaj sve sastojke za nadjev u glatku smjesu pa rasporedi
na tijesto.
Peci 30 minuta da lagano potamni.
Pet minuta prije kraja peenja pospi listiima badema.
Ostavi da se ohladi pa poslui.
Nadjev:
700 g tofua (tvrdog), sok i
naribana korica 2 limuna, sok
i naribana korica 2 narane,
2/3 alice agavinog sirupa,
1/3 alice suncokretovog ulja
(hladno preano za prenje),
1 ajna lica vanilije u prahu,
prstohvat soli, 3 june lice
aru praha, listii badema za
67
zobeni prutii
omedeto
ukras
Sastojci za 12 prutia:
3 alice zobenih pahuljica, 1
alica brana (T-850 ili
integralno), 1 liica cimeta, 1
liica praka za pecivo ili
sode bikarbone (nije nuno),
liice soli, 2/3 alice sirupa
od jabuke, javorovog sirupa ili
sirupa agave
2/3 alice suncokretovog ili
kukuruznog ulja, liice
praha vanilije, prirodni
pekmez od
vinje/marelice/umskog voa
Pomijeaj suhe sastojke. Dodaj sirup i ulje.

U nauljenoj plitici za peenje (ili na masnom papiru) vlanim
rukama pritisni pola smjese u tanki sloj, premai pekmezom pa
prekrij ostatkom smjese. Moe pei i u jednom tanjem sloju
bez premaza, ali onda smanji vrijeme peenja.
Zagrij penicu na 180 stupnjeva pa peci oko 20 minuta, dok
smjesa ne porumeni. Ohladi pa vlanim noem izrei na prutie.
1,5 alica smee rie, 1,5

alica slatke rie, 6 alica
vode, 1,5 alica kuhanog
azuki graha, liice soli,
alice riinog slada
1 alica kus kusa, alice
kokosovog brana, 2 alice
zobenog mlijeka, 2 lice
riinog slada, alice prenih
i mljevenih badema, 2 lice
mirina, 1 liica praha vanilije,
8 liica Carobelle (namaz od
rogaa), 2 lice carobelle, za
ukraavanje
Soak 4 cups of nuts for about
8 hours (I used walnuts in the
photo above)
Rinse and strain.
Add to a bowl with:
1 cup shredded unsweetened
coconut
1/2 cup almond meal flour
1 cup applesauce with no
added sugar
20 drops of vanilla liquid
stevia
U suhoj tavi popriti riu dok ne porumeni i postane mirisna.

Dodati vodu i sol i kuhati poklopljeno 50 minuta na laganoj
vatri, dodati kuhani azuki grah i slad i kuhati jo 10 minuta da
se dobije kremasta struktura. Promijeati i posuti sjeckanim
bademima.
Pomijeaj kus kus, zobeno mlijeko i kokosovo brano i zakuhaj.
Kada zakuha smanji vatru i kuhaj 10 minuta na laganoj vatri uz
povremeno mijeanje. Umijeaj riin slad, mirin, bademe te
prah vanilije i ostavi da se ohladi.
Kada se smjesa ohladila oblikuj okruglice (8 komada),
kaiprstom napravi rupu u svakoj okruglici pa umetni liicu
Carobelle i ponovno zatvori kuglicu. Zagrij dvije lice Carobelle
pa rastopljenom kremom ukrasi okruglice.
Raw granola
1 1/2 cup finely chopped

soaked almonds
1 cup raw pecans, soaked
2 tbsp ground flax seeds
1 tsp cinnamon
1 apple, peeled and chopped
1/2 tsp sea salt
1/4 cup agave syrup/raw
honey/maple syrup
1 chia egg (1 tbsp chia seeds
mixed with 3 tbsp water)
Start off by chopping the soaked almonds (You could also pulse
them in a food processor). You want to make sure they are
finely chopped but not into a puree. Put almonds into a large
bowl. Finely chop 1/2 cup of the pecans and throw in the bowl
with the almonds. Add in ground flax, cinnamon and salt, set
aside.
In a blender or food processor, puree the apple, agave syrup,
chia egg and 1/2 cup of soaked pecans. Add to the almond
mixture. Add in any nuts or fruit you desire. Spread onto a
dehydrator sheet and dehydrate overnight. (We did ours for 17
hours, but you can just see how dry it is the next morning and
decide how much more you want to dry it for). Flip over and
break into pieces half way through dehydration. Eat!
PomegranateCoconut Granola
(Vegan, GF)
1 cup GF oats
1/2 cup sliced almonds
1/3 cup shredded
unsweetened coconut
3 tbsp ground flaxseed
4 tbsp brown rice syrup,
agave, maple syrup, or honey
(we used honey)
3 tbsp pomegranate
juice/apple sauce
Preheat oven to 325. Combine dry ingredients in a medium

bowl except for tea. Combine wet ingredients +tea in another
bowl. Combine wet into dry. Stir until combined. Spread evenly
onto a parchment-lined cookie sheet. Bake for 30 minutes,
stirring granola with a spatula every 5 minutes to prevent
burning. It will still be soft after 30 minutes, allow to cool and it
will harden up. Mix in dried fruit. Makes 3 bowls of cereal.
uskrnje
okruglice
iznenaenja
Chai Granola
In a separate bowl mix:

2 tbsp Chia Seed meal (I grind my Chia Seeds in a coffee
grinder)
2 tsp cardamom
2 tsp cinnamon
1 tsp ginger
1/2 tsp sea salt
Combine the two bowls.

Dehydrate at 115 degrees overnight, or until it's dry and
crunchy.
68
1-2 tbsp hemp oil

1 tea bag worth of berry tea
leaves
Pinch of salt
Varied dried fruit
Hazelnut-Hemp
Granola (GF)
4 cups large flake oats (For

gluten-free: make sure they
are pure/GF oats)
2 cups shredded,
unsweetened coconut
1 cup whole hazelnuts
1/2 cup chopped walnuts
1/2 cup hemp seeds
1 cup honey
3/4 cup coconut oil (melted)
1/2 cup raisins
domaa sirova
granola od
heljde
pokiati heljdu, neto badema i/ili oraha i sjemenki po izboru, kombinirati s medom, zainima i
soli te dehidrirati (ili na manjoj temperaturi u penici). Moe se dodati malo kokosova ulja. Heljda
se moe i proklijati kao to je prikazano na slijedeim videima:
http://renegadehealth.com/blog/how-to-sprout-buckwheat-oats-and-sunflower-seeds-therenegade-health-show-episode-57/ i
http://renegadehealth.com/blog/2008/05/28/the-best-raw-granola-on-planet-earth-andpossibly-elsewhere-the-renegade-health-show-episode-62/
3 alice zobenih pahuljica (oko Namaite uljem najvei plitki kalup za peenje kojeg imate u
720 ml), 1 alica sjeckanih
kui. Bademe grubo nareite na dasci noem. umbir ogulite te
badema (oko 240 ml), 1/3
ga naribajte na sitniji ribe. Stavite sve sastojke u veu posudu
alice smeeg eera, 2/3
pa ih rukom izmijeajte. Prosipajte smjesu u kalup, najbolje je
alice meda (oko 160 ml), 2
rukom tako da ravnomjerno prekrijete cijeli kalup. Nemojte
june lice naribanog
sluajno utiskivati smjesu rukom, smjesa treba biti rastresita da
umbira, 2 liice cimeta u
bi se pravilno ispekla i prosuila. Pecite u sredini penice na 150
prahu
C 175 C oko 25 minuta. Nakon 15 minuta promijeajte.
Granola se zapravo vie sui nego pee, pa e to pospjeiti
ravnomjernost suenja te spijeiti da granola pri rubovima
zagori. Ostavite granolu da se hladi u kalupu, prilikom hlaenja
e se dodatno osuiti i pritom otvrdnuti. Tek kad je potpuno
ohlaena premjestite je u staklene posude. Posluite s jogurtom
i/ili voem za doruak.
3 alice zobenih pahuljica, 1
U procesoru ili sjeckalici usitnite bademe, nemojte pretjerati i
jabuka, ribana (moete je
samljeti ih, trebaju biti tek poneto usitnjeni. Usitnite jabuku sa
usitniti u sjekau), 1 alica
korom koju ste oistili od kotica i narezali na krike, takoer u
sjeckanih badema (oko 240
sjeckalici. Brusnice ete najbolje usitniti tako da ih nasjeckate
ml), 1 alica nasjeck. suhih
ugrubo velikim noem na dasci.
brusnica (oko 240 ml),
U velikoj posudi pomijeajte sve sastojke kuhaom dok se med
liice soli, 1 liica cimeta u
ravnomjerno ne upije u pahuljice.
prahu, 1 liica ekstrakta
Istresite smjesu u namaen kalup za peenje. Upotrijebite
vanilije ili vanili eer, 2/3
najvei kalup koji imate i ravnomjerno rasporedite smjesu po
alice meda (oko 160 ml)
povrini. Pecite u sredini penice na 150 C 175 C oko 30
minuta. Nakon 15 minuta lagano promijeajte. Granola se
zapravo vie sui nego pee, pa e to pospjeiti ravnomjernost
suenja. Ostavite granolu da se hladi u kalupu, prilikom
hlaenja e se dodatno osuiti i pritom otvrdnuti.
Tek kad je potpuno ohlaeno premjestite je u staklene posude.
Posluite s jogurtom i/ili voem za doruak.
1 alica quinoe (oko 240 ml),
Natopite quinou u troduploj koliini vode preko noi. Dobro je
2 alice zobenih pahuljica (oko ocijedite u ianom cjedilu. Pomijeajte je sa svim ostalim
480 ml)
sastojcima, gnjeei bobice kuhaom. Ako koristite zemrznute
1 alica mljevenog kokosa
bobice, ostavite ih kratko na sobnoj temperature da omekaju.
(oko 240 ml), 1/3 alice
Kad su se svi sastojci pomijeali rasporedite rastresitu smjesu u
borovnica (svjee ili
veliki kalup za peenje kojeg ste prethodno namastili. Najbolje
zamrznute) (oko 80 ml), 2/3
ete po kalupu rasporediti tako da smjesu vadite rukom i
alice malina (svjee ili
posipate. Pecite 35 40 minuta na 150 175 C. Tijekom
zamrznute) (oko 160 ml), 2/3
peenja promijeajte smjesu nekoliko puta. Tako ete pospjeiti
alice meda (oko 160 ml), 1
ravnomjernost peenja odnosno suenja granole. Iskljuite
liica ekstrakta vanilije ili 1
penicu i ostavite granolu da se hladi u penici s otvorenim
vanili eer
vratima. Kada je potpuno ohlaena spremite u posude s
poklopcem. Posluite s jogurtom.
2 alice (oko 480 ml) naribane U dubljoj tavi prodinstajte mrkvu na gheeju nekoliko minuta.
mrkve (da biste bili bri
Dodajte eer i kuhajte dok sva tekuina ne ispari. Dobit ete
granola s
umbirom i
bademima
granola s
bademima,
jabukama i
brusnicama
granola od
quinoe s
kokosom,
malinama i
borovnicama
halva od mrkve
It's pretty simple; just mix all the ingredients in a big bowl and
empty onto a baking sheet. Bake in a 325 F oven and mix
around the granola every 10 minutes for 40 minutes. Just make
sure it's a deep golden brown. When it's done, stir it up one
final time and compress it so when it cools you can break it up
and have clusters cause that's clearly the best part.
69
puding od mrkve
Dramatic Date
Nite Chocolate
Cake
Gluten Free
Vegan Chocolate
Cake
naribajte je u procesoru ili

sjeckalici), 3 june lice
gheeja (ako nemate ghee,
upotrijebite maslac) 1
alica eera (oko 350 ml),
alice grubo rezanih badema
(oko 60 ml), alice groica
(oko 60 ml), alice
mljevenog kokosa (oko 60
ml), 1 liica ruine vodice, 1
liica kardamoma (ako
nemate upotrijebite cimet)
4 alice mlijeka (oko 960 ml),
2 june lice bijele rie
kratkog zrna (oko 30 ml), 2
alice sitno mljevene ili ribane
mrkve (oko 480 ml), 1/2
alice smeeg eera
2 june lice fino mljevenih
badema (oko 30 ml), 1/2
liice mljevenog kardamoma
(moete umjesto upotrijebiti
mljeveni cimet)
1 liica ruine vodice (moete
izostaviti ili nadomjestiti
vanilijom)
2 june lice gheeja (ili
maslaca) (oko 30 g), 15
badema, grubo nasjeckanih i
poprenih u tavi
Dry
2/3 cup ground almond flour
1/3 cup arrowroot starch
3/4 cup cocoa powder (use
only the very dark powder.
Regualr stuff like Frys wont
be chocolatey enough)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp instant dehydrated
coffee granules
Wet
2 tsp apple cider vinegar (or
lemon or lime juice)
1 cup water
seeds of 1 vanilla bean (or 2
tsp vanilla extract)
1/2 cup coconut oil (or butter,
or shortening)
1/4 cup honey (or agave
nectar)- if you want it
sweeter, add date sugar, or
maple sugar, or 1/2 a banana
Dry
2/3 cup arrowroot starch
1/2 cup cocoa powder (use
only the very dark powder,
22-42 dark. Regular stuff like
Frys wont be chocolatey
enough)
1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Wet
smjesu slinu pekmezu. Maknite je s vatre i brzo umijeajte

ruinu vodicu, cimet, kokos, bademe i groice. Pustite da se
ohladi 15-ak minuta. liicom vadite hrpice veliine zalogaja i
stavljajte ih u papirnate koarice. Drite u hladnjaku.
Ajurvedska halva od mrkve se zapravo jede topla te je u
zimskim mjesecima moete servirati toplu na tanjuriima, te
ukrasiti poprenim sjeckanim bademima ili kokosom.
U procesoru ili elektrinoj sjeckalici sameljite oienu i na

manje komade izrezanu mrkvu. U velikoj posudi za kuhanje
pomijeajte mlijeko, riu, mrkvu i eer te pustite da smjesa
zakuha. Smanjite vatru pa kuhajte uz povremeno mijeanje
drvenom kuhaom, otklopljeno, oko 35 minuta ili dok se puding
ne zgusne i pone odvajati od dna posude. Pred kraj dodajte
ghee ili maslac, te kardamom ili cimet. Maknite s vatre pa
umjeajte ruinu vodicu ako je koristite. Izlijte vrui puding u
kalupe ili ukrasne ae. Na fotografiji sam pudinge ulila u
fleksibini silikonski kalup za muffine. Nakon to ste ih uhladili na
sobnoj temperaturi ostavite pudinge u hladnjaku oko 4 sata.
Ohlaene pudinge izvrnite na tanjurie ili posluite u ai.
Posipajte ih bademima koje ste prethodno grubo isjeckali
noem na dasci, pa kratko poprili u tavi (pazite da ne izgore,
trebate ih priti tek toliko da puste miris).
Directions
Sift together the dry ingredients.
Do this to make sure
everything incorporates without lumps. You may need to regrind a few leftover pieces of almond or flax.
Put the water, vanilla bean seeds, coconut oil and honey in a
separate bowl, and heat in microwave for 1 minute and 30
seconds for everything to melt and incorporate. If its warm,
thats great- it will start the chemical reaction with the dry
ingredients as soon as they mix, instead of waiting to heat in
the oven. This makes a fluffier cake. Stir around the heated wet
ingredients, and add the vinegar.
Add the wet ingredients to the dry ingredients. Dont over mix,
you dont wanna lose the baking soda reaction. Just mix gently
enough so there are no lumps.
Pour into a parchment paper lined 8 round cake pan.
Put in a hot oven (so important for the oven to already be hot.
Helps cake rise.) Bake at 350 for 20 min. Check at the 15
minute mark to see if the cake is solid enough, or if it needs
additional time. When done, take out of pan immediately,
remove parchment paper, and let cool for at least 20-30
minutes before cutting.
Directions
Melt the honey or agave and coconut oil in the microwave so
they are easier to mix. Then add all the wet ingredients
together in a bowl so the flax and gelatine ahve time to soak
and gell. Blend them well with a hand blender or blender.
Sift together the dry ingredients in a separate bowl. This will
help you see if there are any chunks of almond or flax seed that
need to be re-ground, and prevent those icky solid chunks of
baking soda (eughever bitten into one of those?)
Pour into a parchment paper lined 8 round baking pan. Place
in an already hot oven (This is important! Gets the rising action
going). Bake at 350 for 20-25 min. It will be ready when the
top is solid- check at the 20 minute mark.
When its ready, take out of the pans immediately, remove the
70
okoladna torta
od slanutka
1/4 cup + 4 tbsp chocolate

rice milk (or regular or vanilla
if you cant find chocolate
without stabilizers like soy
lethicin) (or your preferred
non dairy milk, or water)
1/4 cup chocolate almond
milk (make sure theres no
soy lecithin if you are soy
intolerant!) (or your preferred
non dairy milk, or water)
1/4 cup coconut oil
1/2 cup honey (Vegan: 3/4
cup agave nectar)
2 tbsp finely ground flax seed
(flax free: try 3 tbsp ground
chia)
1 over ripe banana, mashed
1 packet unflavoured gelatine
(about 1 tbsp), (Vegan: 1 tbsp
agar agar powder)
1 tsp evaporated coffee
crystals or espresso powder
Kora:
1 alica zobenih pahuljica (oko
240 ml), 1/3 alice smeeg
eera (oko 80 ml), 55 g
maslaca, liice cimeta
Krema od slanutka:
3 alice kuhanog slanutka,
110 g maslaca, 100 g tamne
okolade, 1/3 alice meda
(oko 80 ml), liice cimeta,
1 liica ektrakta vanilije ili
vanili eera, Fino mljeveni
bademi (moda vam nee
trebati ali ih za svaki sluaj
imajte pri ruci)
Glazura:
50 g tamne okolade, 2 velike
lice maslaca, 2 velike lice
meda, 2 velike lice grubo
sjeckanih badema za ukras
Sona torta od
bundeve
Podloga:
100 g speculoos keksa, 3 lice
otopljenog maslaca, 1-2 lice
agavinog sirupa
Speculoos kekse razmrvi ili
samelji
te
pomijeaj
sa
otopljenim
maslacem
i
agavinim sirupom formirajui
kompaktnu smjesu koju e
utisnuti na dno okruglog
kalupa.
Kada
utisne
i
poravna smjesu u kalupu,
peci je 5 minuta na 180
parchment paper, and let dry on drying racks for at least 30

min.
Recipe Note:
If you are doubling this recipe, use two separate mixing bowls,
dont double the ingredients and put them all in the same bowl.
If it isnt sweet enough, try adding finely chopped or pureed
dates or figs or date sugar, or maple sugar or coconut sugaradding more honey or agave will prevent it from cooking
through.
I know the variations are for vegans and the initial ingredient
for the sweetener and binder are not vegan- both options work
well. I listed the non-vegan ones first because I use them most
frequently. Please, I hope you dont take offense, I will reverse
the order if it is important to you, just let me know.
Da biste pripremili koru, zagrijte penicu na 175C i namastite

kalup za peenje torte. U procesoru ili sjeckalici izmjeajte sve
sastojke za koru. Dobit ete mrvice. Posipajte ih ravnomjerno
pod dnu kalupa za tortu pa ih njeno pritisnite vlanom rukom,
rubove moete malo podii. Pecite 10 ak minuta ili dok kora
po rubovima ne pone smeiti. Izvadite i ostavite da se hladi u
kalupu na sobnoj temperaturi.
Da biste pripremili kremu u procesoru samljenite slanutak s
medom dok ne dobijete glatku masu. Ako je slanutak toliko suh
da ga ne moete mijeati dodajte mrvicu vode. Nemojte
pretjerati. Smjesa treba biti vlana tek toliko da se moe
mijeati, poput kesten pirea. Na pari otopite maslac i okoladu
pa jo vrue sipajte smjesi u procesoru. Jo kratko promijeajte
pa istresite smjesu u kalup za tortu preko kore. Poravnajte
kremu da dobijete urednu ravnu povrinu.
Da biste pripremili glazuru, otopite okoladu, maslac i med te
prelijte preko torte. Za ovo e vam trebati malo strpljenja jer
ete trebati glazuru ravnomjerno razmazati, a da pritom ne
poremetite sloj kreme od slanutka. Moe pomoi da malo
protresete kalup ili ga naginjete. Odozgo po jo toploj glazuri
posipajte sjeckane bademe koje ste prethodno malo prepekli na
tavi.
Ostavite tortu da se potpuno ohladi, a zatim je spremite u
hladnjak na nekoliko sati ili idealno preko noi. Za to vrijeme e
se krema potpuno stisnuti i sjediniti s korom.
Slanutak treba biti jae kuhan, tako neete imati problema s
mijeanjem u procesoru. Dodavanje vode kremi izbjegavajte.
Ali ako vam se uini da ste pretjerali s tekuinom dodajte fino
mljevenih badema. Nemojte koristiti slanutak iz konzerve osim
ako ne uspijete nabaviti konzervu bez soli. Generalno je
slanutak puno ukusniji ako ste ga sami skuhali. Ako nemate
iskustva s kuhanjem slanutka evo pomoi. Slanutak se
priprema jednako kao grah. Natopite ga preko noi u vodi te ga
ujutro skuhajte u vodi (bez soli).
Priprema:
Da bi dobili pire od bundeve, ako je vea treba je razrezati na
nekoliko dijelova, omotati cijelu u aluminijsku foliju te pei oko
1 sat na 200 stupnjeva.
Odstrani koru, sjemenke te meso bundeve umuti mikserom u
pire i ohladi.
Ohlaenom pireu od bundeve dodaj agavin sirup i umuena 2
jaja, umuti u kremu, te na kraju dodaj 50 g prosijanog kakaa te
eljene zaine. Dobro promijeaj ili miksaj dok se kakao ne
stopi s kremom.
Kremu ulij u kalup sa polupeenom podlogom od keksa, po vrhu
posipaj s malo prosijanog kakaa dok ne pokrije cijelu povrinu
i peci oko 30 minuta na 180 stupnjeva ili dok akalica
71
palainke bez
jaja, mlijeka i
eera
Riino mlijeko s
ljenjacima
Celzijevih stupnjeva. Izvadi iz

penice i malo ohladi.
Krema:
300 g pirea od bundeve, 2
jaja, 60-80 ml agavinog
sirupa,
50
g
gorkog
nezaslaenog
kakaa,
1/2
liice mljevenog cimeta i
umbira,
ili
neka
druga
aroma, npr. korica narane,
kakao za posipati po povrini
torte
1 alica brana 1100, 1 liica
praka za pecivo, 1 lica
hladno
preanog
suncokretovog ulja, 1/2 liice
jabunog octa, prstohvat soli
prstohvat
cimeta,
zobeno
mlijeko
alica integralne rie (240 ml)
2 l vode
alice ljenjaka, mljevenih
liice soli
alice meda
1 liica ekstrakta vanilije ili 1
vanili eer
Sojino mlijeko
1 alice soje
sol
voda
Fritule od
slanutkovog
brana:
200 g prosijanog slanutkovog

brana
200 g dinkel ili brana T-850
sojino mlijeko
1 praak za pecivo bez
aluminija
1 liica sode bikarbone
sol (po elji)
50
g
dimljenog
tofua,
narezanog na kockice
suncokretovo ulje (za prenje)
2 gomolja ioke
1 mrkva
1 svenji svjeeg zainskog
bilja (timijan, kopar, bosiljak,
perin)
500 g dinkel (krupnik) brana
1 liica soli
1
paketi
Weinstenpulver
(pitati u apoteci, trgovini sa
bio namirnicama ili u DMu: bio
Kruh sa iokom
(topinambur)
zabodena u sredinu kolaa ne bude suha. Poslui samo ili s

tuenim slatkim vrhnjem.
Napomene:
koliinu kakaa moe smanjiti, ukoliko ti se ini da e torta biti
prejaka, agavin sirup moe u potpunosti zamijeniti
obinim/muscovado/demerara eerom ili medom
Zamijeaj smjesu za palainke, neka kratko odstoji, pa ispecite

na hladno preanom suncokretovom ulju za prenje. Punite ih
domaom marmeladom od ljiva bez eera.
veoj posudi zakuhajte vodu i riu te kuhajte sat vremena.

Dobit ete neto nalik kai. Dodajte kai sol i fino mljevene
ljenjake. Maknite s vatre pa dodajte vaniliju i med. Ostavite
kau da se hladi poklopljena.
Kada kaa bude mlaka moete zapoeti postupak pripreme
mlijeka. U nekoliko navrata izmjeajte kau u jakom blenderu ili
tapnim mikserom to je mogue finije. Dodajte svaki put malo
hladne vode, jer e u protivnom mlijeko biti pregusto.
Procijedite dobivenu rijetku kau kroz sitno iano cjedilo, a bilo
bi idealno procijediti ga jo dva puta kroz najfinije cjedilo ili kroz
duplu gazu. Dobit ete tekuinu gustoe jogurta. Mlijeko sipajte
u staklenke i drite u hladnjaku do tjedan dana.
Konzumirajte hladno ili toplo.
Za 2,5 l gustog riinog mlijeka
Soju dobro preberite, operite te prekrijte vodom i ostavite da
nabubri preko noi.
Ujutro rukama istrljajte soju, ljuskice e vrlo lako otpasti sa
zrnja, isperite soju u cjedilu pod jakim mlazom vode i pritom
uklonite to je vie mogue ljuskica. Pokoja ljuskica nee
smetati ali e njihovo uklanjanje znatno olakati postupak
cijeenja.
U blenderu ili procesoru pomijeajte soju s 4 alice vode (oko 1
l) pa mijeajte dok ne dobijete finu kau. Istresite dobivenu
kau u posudu za kuhanje, dodajte jo 4 alice vode te kuhajte
15 - 20 minuta, a na kraju dodajte naprstak soli. Upotrijebite
veliki lonac i kuhajte na najslabijoj vatri jer e mlijeko jako
pjeniti i kipiti. Stoga je potrebno nadgledati kuhanje, a
povremeno i promijeati da mlijeko ne bi zagorilo. Maknite
lonac s vatre i ostavite mlijeko da se malo ohladi u posudi.
Koristei se sitnim ianim cjedilom, sitom ili gazom, ocijedite
mlijeko.
Priprema:
U posudi pomijeaj suhe sastojke. Polako ulijevaj sojino mlijeko
tako da dobije guu smjesu za palainke. Nekoliko minuta
drvenom licom mijeaj dok ne dobije posve glatku smjesu.
Umijeaj dimljeni tofu.
Ulje dubine najmanje 2 prsta zagrij na 150C. (Vrlo je bitno da
ulje nije visoke temperature jer e u protivnom fritule ostati
sirove iznutra.) Peci ih na laganoj vatri nekoliko minuta dok ne
porumene.
Penicu zagrijati na 180.
Povre oistiti i grublje naribati (ioku nije potrebno guliti,
samo dobro oribati i oprati).
Zainsko bilje oprati (ako je potrebno), osuiti i sitno narezati.
Najprije pomijeati brano, pecilni i sol, dodati bilje i povre, a
zatim uz mijeanje mlijeko, ahorn sirup i vodu (vodu prema
potrebi, tijesto mora biti vrlo meko, ali ne i ljepljivo).
Namastiti i pobraniti kalup za kruh , staviti tijesto i pei oko
60-70 minuta. Oko 60-te minute napraviti probu tapiem i
provjeriti je li tijesto peeno.
72
CORN BREAD
limunada s
jemenim
sladom
Raw Hazelnut
Chocolate
Brownies
Chocolate Glazed
Apricot Brownie
Bites
proizvodi Alnatura)
alternativno: pecilni praak
200 ml mlijeka
100 ml vode
1 liica ahorn sirupa (u
DMu )
(alternativa: sirup od agave ili
med neutralnog okusa)
Ovisno o penici pred kraj obavezno prekriti alu folijom da kora

ne bude previe tvrda.
Peeni kruh izvaditi iz kalupa i ostaviti da se hladi na reetki
(prekriti krpom).
Dry ingredients:
2 cups cornmeal, 2 cups
unbleached white flour, 1
tablespoon baking powder, 1
teaspoon baking soda, pinch
of salt
1. Measure the dry ingredients into a large mixing bowl and stir
to combine.
2. In another bowl, whisk together the wet ingredients, then
add this to the dry ingredients. Stir together until completely
combined, adding more water as needed to form a light, fluffy
and pourable batter.
3. Pour into an oiled 9-inch square or similar pan and bake at
350 F for 20-25 minutes or until lightly browned and a
toothpick inserted into the middle comes out clean.
Wet ingredients:
1/2 cup canola oil, 1/3 cup
maple syrup, 1/2 teaspoon
soy sauce, 1/2 teaspoon
lemon juice or ume vinegar, 2
cups (approximately) water
1 liicu soka umbira i sok od limuna preliti s jemenim sladom i preliti kipuom vodom. Piti
toplo.
1 1/2 cup hazelnuts
1/3 cup dried, unsweetened
coconut
1 1/2 teaspoons cinnamon
1 teaspoon vanilla (optional)
2 cups dates, pitted and
coarsely chopped.
1. In food processor, blend hazelnuts, cacao, coconut and

cinnamon until finely ground.
2. Add dates, 1/4 cup at a time, processing after addition until
well blended. Add optional vanilla and process until combined.
3. Press mixture in an 8 x 8 pan, top with topping and
refrigerate for 1 hour.
4. Cut into small squares.
Topping:
1/2 cup hazelnuts
1/4 cup dried, unsweetened
coconut
2 teaspoons coconut oil,
melted
1. Pulse all topping items in food processor until coarsely

chopped.
Brownie Bites:
1 1/2 cups dried apricots,
chopped
cup full-fat canned coconut
milk
cup
unsweetened
applesauce
cup coconut palm sugar
1
teaspoon
pure
vanilla
extract
1 cup buckwheat flour (132
grams)
cup arrowroot or tapioca
starch (60 grams)
cup unsweetened cocoa (40
grams)
teaspoon sea salt
Preparation:
1. Preheat the oven to 350 degrees F. Spray or grease four 12cup mini-muffin tins.
Chocolate Coating: (have all

ingredients
at
room
temperature!)
cup full fat canned coconut
milk
6 tablespoons maple syrup OR
4 tablespoons coconut nectar
plus 40 drops liquid stevia
1
teaspoon
pure
vanilla
extract
5. Once the brownie bites have cooled, heat coconut milk in a

small pan over low heat. Stir in sweetener and vanilla extract
for a minute. Add chocolate and stir until smooth. Dip brownies
in chocolate completely, shaking a bit to get excess chocolate
off when you take them out. Place on wax or parchment paper.
2. Puree the apricots and coconut milk in a blender for about 30

seconds. Pour into a large mixing bowl and stir in the
applesauce, palm sugar, and vanilla extract.
3. In a medium bowl, whisk together the buckwheat flour,
starch, cocoa, baking powder, and salt. Stir the dry ingredients
into the wet until completely mixed.
4. Scoop the batter into the muffin tins. It should just fill the
tins without overflowing. Dip your fingers in water and use
them to spread the batter evenly. Bake for 14 minutes. Remove
to a cooling rack.
6. Once youve dipped all of the brownies, top them with

chopped dried fruit and place in the fridge to chill. This only
takes about ten minutes. Once you can touch the coating
without it sticking too much to your fingers, theyre ready!
73
4
ounces
unsweetened
chocolate, chopped
3
dried
apricots,
finely
chopped
2/3 cup (78 g) raw sunflower
seeds
1/3 cup (50 g) raw pumpkin
seeds
2/3 cup (102 g) seedless
dates
1/3 cup (30 g) cocoa powder
1 small, very ripe banana
(about 88 g)
1 T. flax seed
3 T. hot water
1 t. vanilla
1/2 t. baking soda
1/2 t. salt
Store leftovers in an airtight container in the fridge or freezer.
Apple and Olive

oil Cake
1 tablespoon unsalted butter

3 apples, peeled, cored and
diced finely
1/2 cup blond cane sugar + 2
tablespoons for the apples
1 vanilla bean , split open and
seeds scraped out
1 teaspoon finely chopped
lemon thyme (optional)
4 eggs
Pinch of sea salt
1/3 cup (80 ml) olive oil
100 g millet flour & brown rice
flours*
65
g
(1/2
cup
+
2
tablespoons) almond meal*
40 g (1/3 cup) quinoa flour*
*Or 200 g gluten free allpurpose flour replacing all the
other flours and almond meal
combined
In a frying pan, heat 1 tablespoon butter over medium heat.

When warm, add the diced apples with 2 tablespoons sugar, the
vanilla bean and seeds and cook for 5 minutes, or until the
apples are softer. Discard the vanilla bean; set aside.
Preheat the oven to 350 F. Butter a 10-inch mold and set aside.
In a bowl, combine the flours and baking powder and lemon
thyme, if using. In another bowl, beat the eggs with the sugar
and a pinch of salt. Add the olive oil and and then the flours.
Fold the apples in the cake batter. Transfer the batter to the
mold and bake the cake for 35 to 40 minutes, or until a sharp
knife inserted in the middle comes out dry. Let the cake cool for
5 minutes before unmolding.
Note: I baked this recipe the first time when I was in France
four weeks ago. I then used millet, brown rice and quinoa flours
combined with almond meal. I baked the cake using a
whimsical patterned mold as you can see in the second
picture. Yesterday, I used a smalled and taller charlotte mold
borrowed from my friend E. since I am now cooking in a small
kitchen while our kitchen is being remodeled. I used all-purpose
gluten free baking flour. Since the charlotte mold was smaller
and less wide, I increased the cooking time to 50 to 55
minutes.
Buckwheat
Graham Crackers
1 cup light buckwheat flour

1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
2 tbsp coconut oil
1/4 cup water
Cream coconut oil and sugar together. Add vanilla extract. In a

separate bowl combine all dry ingredients.
Add water sparingly until a doughy consistency is achieved.
Don't add too much! Once you combine the dough with your
hands you may find if becomes wetter that way. Form dough
into a 1 inch round disc shape, wrap in plastic wrap and put in
fridge. Roll out completely flat on a piece of parchment by
placing plastic wrap on top and rolling it out with a rolling pin.
Peel off plastic wrap. Cut into rectangles and poke a couple
times with a fork. Bake at 350F for 25 minutes.
Healthy Pumpkin
Donuts
1/4 cup almond flour or meal

1/4 cup brown rice flour
1/2 cup oat flour (the brown
rice and oat flours are
interchangeable)
1/2 cup tapioca flour (or other
starch)
2/3 cup palm sugar (or brown
sugar)
1
teaspoon
cinnamon
(optional)
1/2 teaspoon baking powder
(corn free)
1/2 teaspoon salt
1/2 teaspoon guar gum or 1
1/2 teaspoon chia meal mixed
w/ 2 tablespoons hot water
In a bowl, whisk together the pumpkin, egg or flax, sugar, oil,

and vanilla. Sprinkle in the flours and then the baking powder,
soda, salt, and guar gum. Whisk in, mixing well. The dough
should be sticky at this point, and you have two options.
Nut-Free, Grainfree, Vegan,

Sugar-Free
Banana
Brownies
Preheat oven to 350. Spray oil an 8 square pan and set aside.
In the bowl of a food processor, grind the sunflower and
pumpkin seeds until you have a fairly fine powder. (This would
probably work in a high speed blender, too. I dont have one,
though, so I cant say for sure.) Add the dates and process until
the dates are finely ground. Add the rest of the ingredients and
pulse until you have a thick and sticky batter.
Scrape batter into prepared pan and smooth top as much as
you can. (It will be sticky.)
Bake 18-24 minutes, until top is firm to the touch and edges
are pulling away from pan slightly. (You wont really see
browning, unless you have a really good eye and look closely at
the edges.)
Cool completely. Cut and serve. Makes about 9 brownies.
Option 1: place dough inside a pastry bag fitted with a wide tip,
or make your own by putting the dough into a ziploc bag and
cut a small hole in one corner. Squeeze a small tube of dough
in a circular motion into the greased pan, slightly overlapping
the ends.
Option 2: Using more oat or brown rice flour, 2 tablespoons at a
time, work in enough flour so that you can handle the dough
without it sticking to your hands. Roll small snakes, about an
inch in diameter and place in your greased pan, slightly
overlapping the ends. This will make a slightly firmer donut
(more flour).
74
3 tablespoons flax meal (or 1

egg)
3/4 cup pumpkin puree (I
used
fresh
Sugar
Pie
pumpkin)
1/4 cup oil (I have used both
melted coconut oil and canola)
1 teaspoon vanilla extract
Bake in a 350 degree oven for about 10 minutes until firm. Let
rest for a few minutes, invert and top/dip in the topping of your
choice.
Topping Options:
(My favorite) Dunk in melted Earth Balance and sprinkle with
cinnamon and sugar.
Chocolate glaze (via Simply Sugar and Gluten Free): place 1/2
cup palm sugar (or brown), 2 tablespoons coconut milk, and
vanilla to a boil. Mix in 1/4 cup unsweetened cocoa powder and
a dash of salt.
Caramel Glaze (via Simply Sugar & Gluten Free): Melt 1/2 cup
palm sugar (or brown), 2 tablespoons Earth Balance, and
vanilla on the stove top. Mix in 2 tablespoons full fat coconut
milk.
Chocolate Ganache; Melt 1/2 cup dark chocolate chips w/ 1
tablespoon Earth Balance. Thin w/ non-dairy milk of choice to
desired consistency, about 1 tablespoon, whisking until smooth.
Combine all ingredients save for the almond milk and the
chocolate chips in a food processor until well combined. Drizzle
a tiny amount of almond milk in while the food processor is
running, just enough to reach a doughy, smooth consistency.
Scoop the dough into a bowl and fold in the chocolate chips.
I used a cookie dough scoop to scoop out balls of dough and
rolled them around in my hands to make them more round and
smooth, and placed them on a cookie sheet lined with foil.
Bake at 400 degrees for 15 minutes.
I will say this these are not very sweet. If you are looking for
a sweet treat I would advise adding more maple syrup, 1/4-1/2
cup. But these suit my palate just fine, especially with the
slight sweetness the chocolate chips add.
Chocolate Chip
Cookie Dough
Bean Balls
One can chickpeas, rinsed and

drained
One can white beans, rinsed
and drained
1/2 cup peanut butter
3 tbsp brown rice flour
1 tbsp maple syrup
1 tsp vanilla bean paste
1/2 tsp salt
20 drops vanilla stevia
drizzle of unsweetened vanilla
almond milk
1/2 cup chocolate chips
Chocolate Chip
Chickpea
Cookies
3 cups cooked chickpeas (or

two 15 oz cans, rinsed and
drained)
1/2 cup peanut butter
3 tbsp brown rice flour
1 tbsp honey (or maple syrup)
1 tsp vanilla bean paste
1/2 tsp salt
20 drops vanilla stevia (or one
packet powdered stevia)
2-4 tbsp unsweetened vanilla
almond milk
1/2 cup chocolate chips
Combine all ingredients save for the almond milk and the
chocolate chips in a food processor until well combined. Add
almond milk one tbsp at a time while the food processor is
running until the dough reaches a smooth consistency. Scoop
the dough into a bowl and fold in the chocolate chips. Use a
cookie scoop to scoop out dough, roll between hands to make a
smooth ball, and place balls on foil or parchment paper lined
cookie sheet. Bake at 400 for 15 minutes. Remove from oven,
allow to cool on sheet for a few minutes, and then move to a
cooling rack to finish cooling. Can be stored for several days in
an airtight container, or put in the fridge or freezer for longer
storage.
Wet:
1 cup cooked white beans
1/2 cup non dairy milk (I used
rice milk)
2 1/2 tsp vanilla
1/8
tsp
almond
extract
(optional- for flavouring)
1tbsp apple cider vinegar
1tbsp agar agar powder (non
vegan:
use
unflavoured
gelatin)
1/3 cup agave syrup (you
could also use maple syrup)
1 tsp stevia (you might want
to reduce to 1/2 or 3/4 I
find 1 tsp leave a tiny
aftertaste)
Dry:
1/3 cup white rice flour
1 tsp baking powder
Directions
Gluten Free
Vegan Vanilla
Scones
Note: You can use half Great Northern beans in the recipe like I
did when I made them originally, or all chickpeas.
Puree all the wet ingredients thoroughly in a blender.

Mix the dry ingredients in a separate bowl, then sift them.
Add the wet ingredients to the dry. mix thoroughly.
Pour into a greased or lined 8 cake pan, and smooth the top
(the batter is a bit stiff).
Bake at 375 for 25 minutes or until solid.
Yum. Breakfast.
75
Pear Upside
Down Cake
Freeform
Blueberry
Cheesecake
Danish
1 tsp baking soda

1/4 tsp salt
Wet
1 cup cooked white beans
3/4 cup non dairy milk
2 1/2 tsp vanilla
1/8 tsp almond extract
1tbsp apple cider vinegar
1tbsp agar agar powder (non
vegan:
use
unflavoured
gelatin)
1/4 cup agave syrup
1/8 tsp stevia
Dry
1/3 cup white rice flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
For
the
Filling
and
Topping:
6 Tbsp (90 ml) already-made
sweet cream cheese (see
below, or use your favorite
recipe)
1 cup (240 ml) frozen
blueberries (wild would be
great, but any kind is good)
2 Tbsp plus 2 tsp (8 tsp or 40
ml) coconut or palm sugar,
divided
Topping
5-6 very ripe brown pears
cinnamon or cloves
coconut sugar (or brown sugar)
Directions
Mix the wet ingredients in a blender, blend thoroughly.
Mix the dry ingredients in a separate bowl and sift them.
Add the wet to the dry and mix together.
Line the bottom of an 8 cake pan or a springform pan. Slice
the pears thinly and place on a layer at the bottom of the pan.
Sprinkle on the cinnamon or cloves, then generously sprinkle
with coconut sugar. I repeated this layer because I had too
many pears!
Spoon the cake batter over top the pears and smooth it out as
best you can. Bake at 350 for 25-30 min or until the top is
golden.
Turn out onto your plate. There you go!
For the dough:

1 can (19 oz/540 ml) white
beans (such as navy, white
kidney, Great Northern, etc),
rinsed well and drained (or
use 2-1/4 cups/540 ml well
cooked beans, drained)
1/4 cup (60 ml) finely ground
flax seeds
1/4 cup (60 ml) fragrant nut
oil (such as almond, walnut or
macadamia) or extra virgin
olive oil, preferably organic
1/4-1/3
cup
(60-80
ml)
unsweetened almond, soy or
rice milk, as needed
4 tsp (1 Tbsp plus 1 tsp, or 20
ml) apple cider vinegar
15-20 drops plain or vanilla
stevia liquid, to your taste
2 Tbsp (30 ml) potato starch
(or use tapioca or arrowroot
starch)
1/2 tsp (2.5 ml) baking soda,
3/4 tsp (4 ml) baking powder,
Preheat oven to 375F (190C). Line 2 large cookie sheets with

parchment, or spray with nonstick spray.
In the bowl of a food processor, whir the beans until they break
up and begin to form a paste. Add the flax, oil, milk, vinegar
and stevia and process until very smooth and no lumps of bean
are visible. Add the remaining ingredients and process just
until blended. It should resemble a very wet, soft dough. (If
its too dry and wont hold together, add a bit more milk, about
1 Tbsp/15 ml at a time).
Divide dough into 8 equal portions and place 4 on each sheet.
Wet your palms with water, or grease with a bit of the oil, then
flatten each mound of dough to a round disk about 1/4 inch (.5
ml) thick (they will be 4-5 inches/10-12 cm in diameter).
Place a heaping Tbsp (20 ml) of the cream cheese in the center
of each disk and spread with the back of a spoon to cover the
disk, leaving about 1/2 inch (1 cm) dough all around the edge.
Next, pile about 2 Tbsp (30 ml) frozen berries on top of the
cheese, creating a bit of a mound in the middle. Using cupped
hands, carefully push up the edge all around to form a rim
encasing the berries and holding them in place (youre just
creating a wall around the outside edge of each danish; leave
the berries uncovered in the middle). Pinch the dough with
your fingers if it cracks or if there are any holes in the rim
through which berry juice can flow once the danish begin to
bake. Sprinkle the berries in each danish with 1 tsp (5 ml) of
coconut sugar.
Bake in preheated oven for 40-50 minutes, rotating about
halfway through, until bottoms are deep golden brown and
berries are beginning to wrinkle. For browner crusts, brush the
crust on top of the danish with more oil or milk after about 30
minutes, then continue to bake. May be served warm (allow to
cool at least 10 minutes before eating), at room temperature,
or cold. Makes 8 danish. Store in the refrigerator in airtight
container up to 3 days. May be frozen.
To freeze, place unwrapped danish in a single layer on a plate
or cookie sheet in the freezer and freeze until solid, about 2
hours. Then wrap each one individually in plastic wrap and
place the wrapped danish in a ziploc bag in the freezer until
ready to use. Defrost, wrapped, overnight in the refrigerator.
For the cashew cream

cheese
1 cup (155 g) raw natural
cashews, soaked in room
temperature water for 4-6
hours, rinsed well and drained
1/2 cup (120 ml) well cooked,
rinsed and drained white
beans (canned are fine)
Cream Cheese
Adding some white beans to the cashew mix lowers the overall
fat content, and no additional oil is included here. You wont
miss it: this is still a rich-tasting, creamy spread. The recipe
makes more than you will need for the danish; leftovers can be
kept in the refrigerator for up to 5 days, and are heavenly
spread on muffins, scones, biscuits, rice cakes, etc.
To make with a high-speed blender (VitaMix or Blendtec):
Combine cashews and remaining ingredients in your blender,
76
6 Tbsp (90 ml) freshly

squeezed lemon juice
1 Tbsp (15 ml) tahini
1 tsp (5 ml) pure vanilla
extract
2 Tbsp (30 ml) water
pinch fine sea salt
Raw coconut
brownies
For the brownies:

1/2 cup raw almonds
1/2 cup raw walnuts
3/4 cup pitted honey or
medjool dates
pinch of salt
For the top layer:
1/2 cup coconut butter
1/4 cup raw agave nectar
2 tbsp raw cacao powder
2 tbsp shredded coconut, for
garnish
Raw doughnuts
2 cups cashews - soaked for

four hours, or more
1/2
cup
Irish
moss
thoroughly rinsed and soaked
in hot water for at least 10
minutes
1 cup water
1/2 cup raw honey
2 tablespoons maca powder optional
1/4 teaspoon salt
2 tablespoons sprouted pecan
butter or other nut butter/oil
2 tablespoons almonds ground
3/4 cup flax seeds - ground
using the wand to push the mixture toward the blades, until
silky smooth. This may take a bit of work; the cheese will be
thick. Set aside.
To make with a regular blender: first blend all ingredients in a
food processor until they are quite smooth. Transfer in small
batches to your blender and blend until silky. After blending
each batch, transfer it to a medium bowl; once all the mix is
blended, stir the contents of the bowl well so that the flavor and
texture is uniform.
Store the cheese in a covered container in the refrigerator for
up to 5 days.
For the brownie layer:
In a food processor, grind the almonds and walnuts to a meal,
being careful not to overprocess or the nuts will become oily.
Add the dates and pulse until the mixture is combined and
crumbly.
Add the cacao powder, vanilla extract and sea salt and pulse to
combine. The mixture should stick together when pressed
between two fingers.
Press the brownie mixture into the bottom of a 9 x 5-inch loaf
pan (or small square pan) and set aside.
For the top layer:
In a food processor, process the coconut butter and agave
nectar until smooth.
Add the cacao powder and pulse to combine.
Spoon the mixture onto the brownie base and smooth out with
the back of a spoon. Sprinkle with shredded coconut.
Cover the pan with tin foil and place in the freezer for about 30
minutes until set. Cut into squares and serve, or store in the
freezer for up to one month
In a high speed blender, mix together all but the last two
ingredients until very smooth. Transfer the mixture to a bowl.
Add the ground almonds and flax seeds, mix thoroughly. Using
a wet ice-cream scooper, scoop a ball of the mixture onto a
Teflex-covered dehydrator tray. Flatten slightly with wet fingers
and make a hole using a wet round tip of a pipping bag or an
apple core remover. It is important to dip the ice-cream scooper
and the piping bag into water every time before scooping out
the next doughnut. You can reform any dough you have
remaining from the doughnut holes. Dehydrate at 115F
overnight. Remove the Teflex and continue to dehydrate until
the doughnuts are dry enough and ready to be glazed. Keep
refrigerated after glazing.
Glaze
We used Artisana coconut butter for the base of the glaze. Place
the jar into warm water to soften the butter up. In separate
bowls, mix the butter with the flavours listed below. Add raw
agave syrup or another preferred sweetener to taste.
raw cacao powder
freeze dried strawberries
acai powder
fresh blueberries
dried apricots
Walnut Bean
Brownies
Egg-free, Glutenfree, GFCF
Sprinkles
shredded coconut, cacao nibs, dried apricots, freeze dried
strawberries and cherries
Puree walnuts in blender or food processor to make 1/2 cup meal, plus 1/2 cup for topping
(optional).
Remove walnut meal and set aside.
Add to blender or food processor:
2 cups room temperature cooked navy beans (soak in hot water first if beans are cold, then
strain) Note: I think red or black beans would work also.
1 tbsp Chia Seed Meal (I grind my seeds in a Magic Bullet or coffee grinder)
1/4 cup grapeseed oil or coconut oil, liquified
1/4 cup honey
1/4 cup coconut milk
1/4 tsp vanilla liquid stevia
1/4 tsp salt
77
Crunchy
Sunbutter
Chocolate Cups
Whoopie Pies:
Sugar free, Dairy
Free, Egg Free,
Gluten Free, Soy
Free, Nut Free
Sugar Free,
Grain Free, Dairy
1/2 tsp baking soda

Puree very well.
Add:
1/2 cup walnut meal
Puree.
Scoop into greased square baking dish.
Optional: Top with extra walnut meal or dairy-free chocolate chips.
Bake at 325 for about 30 minutes.
Store in the refrigerator.
Filling:
Prepare the filling: In a small bowl, mix together the sunflower
about 1/4 cup (60 ml) crunchy butter, salt, vanilla and stevia to taste. Line a plate with plastic
sunflower seed butter (or use wrap and, using about 1 Tbsp (15 ml) for each, drop mounds of
3 Tbsp/45 ml smooth butter the mixture onto the plastic and place in the freezer until firm.
and stir in 1 Tbsp (15 ml) Prepare the chocolate cups: In a small, heavy-bottomed pot,
coarsely ground sunflower combine the chocolate, carob powder and coconut oil. Stir
seeds)
constantly over very low heat until the chocolate is melted and
1/8 tsp fine sea salt
the mixture is smooth. Add the stevia and stir to combine well.
Using about 2 tsp of the mixture for each cup, cover the bottom
15-25 drops stevia, to taste of the cups with chocolate. Place the cups in the freezer until
(or use about 1 Tbsp/15 ml firm, about 5 minutes.
agave nectar)
Once the sunflower butter mixture is firm, shape each mound
into a flat disk that is just smaller in diameter than the bottom
Chocolate Cups:
of each chocolate cup. Place one disk in each cup (it should
2 oz (60 g) good quality almost cover the surface of the chocolate, leaving a very thin
unsweetened
chocolate, border of chocolate showing all around the disk). Then, using
chopped
about 1 Tbsp (15 ml) of chocolate per cup, pour the melted
2 Tbsp (30 ml) carob powder
chocolate over sunflower filling, allowing it to flow into the
1 Tbsp (15 ml) coconut oil, edges and cover the top, effectively effectively encasing the
preferably organic
filling in chocolate.
35-45
drops
chocolate, Return the cups to the freezer until all the chocolate is firm.
vanilla, or plain stevia liquid Peel off paper and enjoy. Makes 4 cups. May be stored,
(to taste)
wrapped in plastic, in refrigerator up to one week.
Line 4 muffin cups with paper
liners. Set aside.
Pies:
Line a cookie sheet with
2/3
cup
(160
ml) parchment or spray wtih nonstick spray.
unsweetened plain or vanilla In a medium bowl, whisk together the milk, coconut sugar,
soy, almond, rice or coconut stevia, vinegar, vanilla, oil, tahini and flax until smooth. Set
milk (the type in a carton, not aside while you measure the dry ingredients, or at least 5
a can)
minutes.
1/3 cup (80 ml) coconut sugar In a small bowl, sift together the teff flour, millet flour, potato
30-40 drops plain or vanilla starch, cocoa, baking powder, baking soda, xanthan gum and
salt.
Add the dry ingredients to the wet and stir until
1/2 tsp (2.5 ml) apple cider combined. Using an ice cream scoop or 1/3 cup (80 ml)
vinegar
measuring cup, scoop out batter and place in mounds on cookie
2 tsp (10 ml) pure vanilla sheet. Wet your palms and flatten the mounds so that they are
extract
uniformly about 1/2 inch (1.25 cm) thick all over.
2 Tbsp (30 ml) extra virgin Bake in preheated oven for 10 minutes, then rotate cookie
olive oil, preferably organic
sheets and bake another 5-7 minutes, until a tester inserted in
2 Tbsp (30 ml) tahini (sesame the center comes out clean. Cool 5 minutes before removing to
seed paste)
a rack to cool completely.
2 Tbsp (30 ml) finely ground
flax seeds (meal)
Assemble the pies:
1/4 cup plus 2 Tbsp ( g) teff Once cooled, cut each cookie in half horizontally (as if cutting a
flour
sandwich roll). Spread 1-2 Tbsp (15-30 ml) of frosting (or
1/3 cup (50 g) millet flour
more, to taste) on the cut side of the bottom of each cookie;
1/4 cup (60 ml) potato starch
replace the top of each cookie over the frosting. Enjoy! May be
1/4 cup (60 ml) unsweetened frozen, either as-is or after theyve been filled with frosting.
cocoa powder
Defrost, well-wrapped, overnight in the refrigerator. Makes 6
2 tsp (10 ml) baking powder
large whoopee pies.
1/2 tsp (2.5 ml) xanthan gum
Punjenje: s nienavedenim
frostingom
1/2 cup plus 2 Tbsp (150 ml)
sweet potato pure (I always
use homemade for this, so
Place sweet potato, coconut sugar, stevia, vanilla and salt in

food processor and process to blend. Add the carob powder
and process until combined. Set aside.
78
Free, Nut Free

Soy Free
Chocolate
Buttercream
Frosting
cant vouch for the canned

variety. I bake rather than
boil my potatoes to bring out
the natural sweetness as
much as possible, then cool,
peel and pure).
3 Tbsp (45 ml) coconut sugar
stevia liquid, to your taste (I
use NuNaturals)
extract
pinch fine sea salt
1/4 cup (60 ml) carob
powder**
2.5 ounces (65 g) good
quality unsweetened chocolate
(I use Cocoa Camino)
1/4 cup (60 ml) smooth
natural cashew butter or
sesame
tahini
(for
nutfree)***
2 Tbsp (30 ml) extra virgin
coconut oil, preferably organic
This frosting can be used as
soon as its mixed at room
temperature as a dark, fudgy
chocolate frosting that can be
piped and will hold its shape.
For a lighter frosting,
refrigerate until firm and then
whip into a buttercream.
Either way, no one will believe
what isand isntin this!
Chocolate
Ganache
Frosting
1/2 cup Dagoba Chocodrops

(about 3 ounces)
1/4 cup canned coconut milk
2 tablespoons agave nectar
Whipped
Macadamia
Cream
1 1/2 cups raw macadamia

nuts, soaked 6-8 hrs
3/4 cups water (a few table
spoons more if youd prefer
more
of
a
cool
whip
consistency)
1/4 tsp almond extract
3
Tbsp
Irish
Moss
paste/cashew
butter
(Optional;
Helps
with
fluffiness)
3 cups water, divided
1 cup whole almonds
1/4 cup maple syrup
3 T. agar-agar flakes
1/8 t. salt
1/2 t. vanilla
1/8 t. almond extract
Whipped Almond
Cream
In a small, heavy-bottomed pot, place the chocolate, cashew

butter and coconut oil over low heat. Stir constantly until
chocolate melts; remove from heat. Turn the mixture into the
food processor and blend everything until smooth and creamy,
scraping down sides as necessary.
Note: if the coconut oil begins to separate (the mixture will
appear oily and a bit curdled), OR if you find that the mixture is
too thick, add one tablespoon more of the sweet potato pure
at a time and blend again; it should come together in a silky,
spreadable frosting.
May be used immediately as a fudgy frosting; or else refrigerate
until firm, then beat with electric beaters until fluffy and lighter
in color for a buttercream frosting.
Makes about one cup (240 ml), enough for one layer or 12 mini
cupcakes. Avoid the urge to eat most of it straight from the
spoon. May be frozen; defrost overnight in the refrigerator, then
bring to room temperature and beat with electric beaters before
using. Great in these Whoopee Pies!
**I use carob powder because it adds a bit of sweetness that
allows me to use less stevia.
However, if you can use
sweeteners, feel free to substitute cocoa instead of carob and
add a bit more coconut sugar or some agave nectar to taste.
*** Ive made this both with cashew butter and tahini (and one
batch with cashinia mix of the two) and I dont taste the
sesame in the finished product. Chocolate is great that way!
This frosting also came to me in my dream. It is very easy to

make, just be sure not to cook at too high a temperature
otherwise the chocolate will burn. Now, if you are not interested
in chocolate on top of chocolate then you can use the sugarfree frosting in this post instead.
Place all ingredients into a small pot and heat over low heat.
Stir continuously until melted and thickened, just about 2
minutes. Remove from heat and let cool for about 5 minutes.
Spoon over slightly warm or cooled cupcakes starting from the
center. Sprinkle with shredded coconut if desired. Do not chill.
1) Blend macadamia nuts in food processor until very smooth.
2) Add remaining ingredients and blend until fluffy.
3) Place in refrigerator to set for a few hours. Use as needed
and store in refrigerator until all gone!
In a saucepan, place 2 cups water, and bring to a boil. Add the

almonds, boil for 1 minute, remove the pan from the heat, and
set aside for 5 minutes. Drain and discard the water. Using your
fingers, squeeze the almonds out of their skins and discard the
skins.
Transfer the almonds to a food processor and process for 1-2
minutes or until a fine meal. While the machine is running,
drizzle in the remaining 1 cup water, and process an additional
1 minute. Line a colander or strainer with a double thickness of
cheesecloth (or coffee filters) and pour the almond milk mixture
through the cheesecloth to strain.
In a saucepan, combine the almond milk, maple syrup, agar-
79
agar flakes, and salt, and bring to a boil while stirring with a
whisk occasionally. Reduce heat to low, simmer for 5 minutes
while whisking occasionally, or until the agar-agar flakes are
dissolved completely. Whisk in the vanilla and almond extract,
and transfer the mixture to a glass container.
Place a piece of waxed paper on top to prevent a skin from
forming. Chill until firm, or overnight.
When the mixture is firm, place in the food processor, and
process for 1-2 minutes or until light and creamy. Taste and add
additional vanilla or almond extract, if desired.
Grind the cashews as finely as possible. I find a coffee grinder
or spice grinder does the best job of this- food processors leave
larger chunks. If your ground cashews start sticking together a
bit and creating a paste, so much the better. Its a good sign.
You want this to be as smooth as possible.
Heat the coconut oil and honey over the stove or in the
microwave. You want them hot - I know its not good for the
honey, heat changes its chemical composition, so, if you prefer,
only heat the coconut oil and add the honey later.
Pour the hot liquid into the cashews, and mix as thoroughly as
possible (add the unheated honey at this point if you wish). Let
sit overnight, on the counter not in the fridge. The cashews will
absorb the liquid and become creamy. If you put it in the
fridge, the oil will harden more quickly and the cashews will
absorb less of the moisture and therefore retain more of a
grainy consistency.
Some neat flavour ideas: crank this up a bit by adding- cocoa
powder, or almond extract, or vanilla bean seeds, your favorite
liqueur (Frangelico! Galliano! Amaretto!. ok, Ill stop with
that lol).
Before spreading or pouring the mixture on your dessert, make
sure to heat the mixture to increase viscosity.
Cashew Creme
Icing
1 cup raw unroasted cashews

1/2 cup coconut oil
1/2 cup honey or agave
nectar
Try adding in seeds from 1
vanilla bean before heating
coconut oil, or adding any of
your favorite extracts (maple,
vanilla, coconut, ohhh or even
a tbsp of liqueur) I was also
thinking, maybe 1 tsp of
unflavoured gelatine or agar
agar powder to the oil/honey
mix might make it more
tolerant to not melting, and to
not spreading?
Vanilla Ginger
Whipped Cream
Step 1. Beforehand Prep

This recipe calls for the use of: AtV Sour Cream, Date Paste, 1/2 c Soaked Cashews. (Your
Cashews will expand to 1 cup after soaking for 4 to 6 hours)
Step 2. Making your Whipped Cream
Into your Food Processor combine the following:
1 c Soaked Cashews, 1/2 c AtV Sour Cream, 1/4 c Date Paste, 1/4 c Coconut Oil, 1 Tbsp Lemon
juice, 1 tsp Vanilla, 1 tsp Ginger Powder //or// Fresh Pressed Ginger to taste (add as you go)
Puree all of your ingredients together, stopping to scrape down the sides of your food processor
once or twice. Let your Ingredients continue to puree for 3 minutes, no less. Your finished
product will be a heavy whipped consistency Perfect!
Nutella
1 cup ( 240 ml) natural

hazelnut butter, very smooth
(the only ingredient should be
toasted hazelnuts)
1/4 cup (60 ml) unflavored
coconut oil, preferably organic
(I use Omega Nutrition refined
coconut oil)
2 Tbsp plus 2 tsp (40 ml)
unsweetened cocoa powder
extract
30-50 drops vanilla or plain
(see IMPORTANT NOTE,
below)
The trick to the extra-smooth
texture here is using prepared
hazelnut butter, which I found
on sale. Howver, you can
make your own: after mixing
up smooth hazelnut butter in
a food processor, transfer the
mixture to a blender and (in
very small batches), blend
Place all ingredients in the bowl of a food processor and process

until well combined and very smooth (it will be almost liquid
and very pourable), scraping down sides a few times as you go.
Pour the mixture into a clean jar and refrigerate at least 3
hours, until firm. Scoop and spread on whatever strikes your
fancy. This would make a great truffle filling or tart filling as
well. Will keep, refrigerated (Im only guessing here, mine is
always gone in a fraction of that time) up to 3 weeks.
IMPORTANT NOTE: the combination of chocolate + stevia can seem far
too bitter for some palates. Ive found that trying to sweeten cocoa or
unsweetened chocolate to the degree that it tastes like regular
chocolate is often the problem; too much stevia along with chocolate
creates a weird, bitter, aftertaste. Because of this fact and since
hazelnuts are slightly sweet on their own, I prefer to use a little less
stevia and aim for a bittersweet flavor (sort of like 70% chocolate bars).
Its still sweet enough to really enjoy it, and it doesnt have that strange
aftertaste. Pure chocolate goodness at its best!
80
Walnut Cacao
Butter
until perfectly smooth and

almost liquid.
2 Tbsp (30 ml) cacao
nibs/carob powder
2 heaping cups (200 g) lightly
toasted walnuts/pecans
flavored stevia, to your taste
Raw Chocolate
Almond Butter
2 cups (340 g) raw natural

almonds, with skin
3 Tbsp (45 ml) raw cacao
powder/carob
pinch fine sea salt
2 tsp (10 ml) whole vanilla
bean powder 3 Tbsp (45 ml)
coconut oil organic
70-80 drops stevia liquid
tahinella
1 tbsp tahini
1 tbsp carob powder
1 tbsp hemp milk
10 drops vanilla stevia
2 slices gluten-free bread,
toasted
1/2 cup roasted carob powder
Carob Chips
Sunbutter
Chocolate Bars
w/ Stevia
(Vegan, GF)
1/4 cup sunflower seed butter

1/3 cup coconut oil, melted
(we used Tropical Traditions)
25 drops stevia
Sea salt
Sunflower seeds
ButterscotchTahini Bars
1/3 cup coconut oil

1/4 cup tahini
1/4 cup lucuma powder
pinch salt
20 drops stevia
Black sesame seeds to top
1 cup raw cashews (soaked 23 hrs)
8-10 medjool dates, pitted
(soaked 2-3 hrs)
1/4 cup grade B maple syrup
2 teaspoons vanilla
pinch sea salt
date soaking water as needed
3-1/2 cups (about 820 g.)
Raw Caramel Dip
Pumpkin Butter
In the bowl of your food processor (or in a coffee grinder if your

processor blades arent too sharp), process the cacao nibs
briefly to break up into crumbs. Dont overprocess, or youll
have cacao flour; you want a bit of texture. Remove the nibs to
a bowl.
In the same processor bowl, whir the walnuts and sea salt until
the mixture becomes almost perfectly smooth (this should
occur fairly quickly).** Stop the processor, add the stevia, and
pulse a couple of times to blend. Add the cacao nibs back in
and stir to combine, but dont process again.
Turn the mixture into a clean jar. Makes about 1 cup (240 ml).
Store, covered, in the refrigerator for up to one week (well, Im
actually guessing on that one, since it didnt last that long in
our house).
Coconut Variation: Add 1-2 Tbsp (15-30 ml) coconut oil or
coconut butter along with the walnuts (will also firm it up a bit).
Stir in 1-2 Tbsp (15-30 ml) unsweetened shredded coconut
once the butter is completed. This will result in a very firm
spread once refrigerated.
Place the almonds, cacao powder, salt and vanilla bean powder
in the bowl of a food processor (if using liquid vanilla extract,
add it with liquids). Process until the mixture looks like a
powder, with no pieces of almond visible.
Add the coconut oil and stevia and continue to process until a
ball forms, which will then roll around for a bit before breaking
up into a paste; continue to process for another 3-5 minutes,
scraping sides occasionally, until the butter is almost liquid and
very smooth. (This may require some patience; if you just
cant wait, youll still enjoy a somewhat grainier nut butter.).
Pour into a clean jar or container and store in the refrigerator
until ready to use. It will firm up in the fridge; for a softer,
pourable nut butter, allow to come to room temperature before
using. Makes about 1-1/4 cups (300 ml). Store, covered, in
refrigerator up to 2 weeks.
Mix everything together! It's best if you add the carob powder
last.
Mix together, simple as that. Spread on a parchment lined flat

surface and allow to cool in fridge. Chop into chips, store in a
cool place until ready to use.
Melt coconut oil, combine with sunflower seed butter, carob
powder, stevia, vanilla extract and salt.
Stir until combined. Pour into mold of choice (we made our in a
loaf pan lined with parchment.)
Sprinkle with sunflower seeds/coconut/other nut of choice.
Freeze. Makes 6 yummy bars!
Isto kao gore
To make the dip, drain and rinse the cashews then place them
into a blender along with the dates (save the water), maple
syrup, vanilla, and salt. Add about 6 to 8 tablespoons of the
date soaking water and blend. Blend until ultra smooth,
scraping down the sides if needed.
Scoop out into small bowls and serve with sliced fresh apples.
You can also thin this out with extra water and drizzle it over
your favorite dessert.
Combine all ingredients in a medium sized pot. Heat over
81
Pumpkin
Cheesecake
cooked, pured pumpkin

3/4 cup (180 ml.) apple juice
[but personally I think OJ
would be great in this]
2 tsp. (10 ml.) ground ginger
1/2 tsp. (2.5 ml.) ground
cloves
2/3 cup (160 ml.) agave
nectar (light or dark)
2 tsp. (10 ml.) ground
cinnamon
1 tsp. (5 ml.) ground nutmeg
Crust:
1 cup superfine sorghum flour
cup arrowroot powder
cup pecans, finely ground
1 to 2 teaspoons cinnamon
teaspoon sea salt (link)
4 tablespoons coconut oil
(room temp)
5 tablespoons water
1 tablespoon maple syrup
Filling:
cup millet
2 cups water
1 cup cooked, mashed sugar
pie pumpkin
cup raw cashews
cup maple syrup or agave
nectar
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
medium-high heat until mixture boils; reduce heat to low and

continue to simmer, stirring very frequently, until the mixture is
thick and has darkened (the original recipe said 30 minutes, but
mine took a bit more than an hour). This might also be a good
time to pull out that old splatter screen if you have one, as the
mixture tends to boil and pop a bit (my walls needed a good
wipe-down after I was done).
Pour into clean glass jars and store in the refrigerator. Makes
about 2 cups (500 ml.). Will keep at least 3 weeks in the
refrigerator.
Start by cooking the millet. Rinse millet in a fine mesh strainer
under running water for a minute. Then place millet and the 2
cups of water into a small pot, cover, and bring to a boil. Turn
heat to low and cook for about 45 minutes. Remove from heat.
To make the crust, preheat your oven to 350 degrees. Line your
spring form pan with parchment paper. In a medium mixing
bowl whisk together the sorghum flour, arrowroot, ground
pecans, cinnamon, and sea salt. Add coconut oil and cut in with
your fingers or a pastry cutter. Then add water and maple
syrup. Quickly mix dough with a fork. Form into a ball. Press
dough evenly into bottom of spring form pan.
Bake for about 15 minutes. Let cool completely.
To make the filling, place the pumpkin, cashews, maple syrup,
lemon juice, and spices into a high powered blender. I use my
Vita-Mix. Blend until smooth and creamy. Then add the cooked
millet and blend again, scraping sides down as needed. Blend
until very smooth. Pour filling into cooled crust. Spread the top
if needed.
Let cheesecake set at room temp for about an hour then cover
and transfer to the fridge until completely set, at least 3 hours
or overnight. Remove cheescake from spring form pan and slide
off onto a platter for serving
82
SOAKING NUTS
The basic method is as follows: Dissolve salt in water, pour over nuts or seeds,
using enough water to cover. Leave in a warm place for specified time. Then drain
in a colander and spread on a stainless steel pan. Place in a warm oven (no
warmer than 150 degrees) for specified time, turning occasionally, until
thoroughly dry and crisp. Really make sure they are all the way dry!
Pumpkin seeds-Pepitas
4 cups of raw, hulled pumpkin seeds
2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
filtered water
Soaking Time: At least 7 hours, or overnight
Dehydrating time: 12-24 hours, until dry and crisp
Peanuts (skinless), Pine nuts, or Hazelnuts
(skinless)
4 cups of raw nuts
1 tablespoon sea salt
filtered water
Soaking time: at least 7 hours or overnight
Dehydrating time:12-24 hours, until completely dry
and crisp
Store in an airtight container
Cashews
4 cups of raw cashews
filtered water
Soaking time: 6 hours, no longer
Dehydrate at 200 degrees F: 12-24 hours
Store in an airtight container
Binding /egg substitutes
Flax Egg Substitute
1 tsbp ground flaxseed (grind it up even more in a
coffee grinder before you measure)
3 tbsp of warm water
Whisk together, let sit in a bowl for a few
minutes...instant egg!
Superfine Ground Flax Meal
Add to wet ingredients to let soak and create gel
while assembling the recipe. Dont add additional
water, it makes the recipe gummy. 2 tbsp ground
flax= 1 egg. Store ground flax in the fridge.
Arrowroot/Tapioca/Corn/ Potato Starch
Starches work well in puddings, sauces, gravies and
custards as binding agents. Toss tbsp with fruit in
pies to hold it together. Corn starch cant freeze but
Arrowroot and Tapioca freeze well. If you use too
much it will make your recipe chalky and break
apart.
Pumpkin Puree, Applesauce, Mashed Overripe
Bananas/ Soaked dried dates or prunes
Best for muffins and shorter tea loaves. The pectin
creates binding action, and natural sugars add
sweetness. These also create a very soft crumb. Use
in cakes in combination with another binding agent.
Works well in pancakes.
Remove up to cup of oil or moisture from the
recipe at a time when using these egg replacers. 1
egg= banana, 1/3 cup pumpkin, 1/3 cup
applesauce or soaked and pureed dried dates or
prunes. For a bit of lightness with dried fruit, add 1
Pecans or Walnuts
4 cups of nuts
filtered water
Soaking time: 7 or more hours (overnight)
Dehydrating time: 12-24 hours, until completely dry and
crisp.
Pecans can be stored in an airtight container, but walnuts
should always be in the refrigerator.
Almonds
4 cups almonds, preferably skinless
filtered water
Soaking time: At least 7 hours, or overnight
Dehydrating Time:12 -24 hours, until completely dry and
crisp
* You can also use almond slivers
Macadamia nuts
4 cups of raw macadamia nuts
filtered water
Soaking time: At least 7 hours or overnight
Dehydrating time: 12-24 hours, until dry and crisp.
Agar Agar
Made from finely ground seaweed, sprinkle it on your
wet ingredients and let soak 5- 10 min. It is a gelatin
substitute and binding agent used by vegans. It is a
short gelatin; it doesnt rise very high and can
sometimes be brittle if you use too much. Best used for
cookies, ice cream, and mini tea loaves. It works great in
vegan pumpkin pie, and terrific in my vegan vanilla
pudding. Use 2-3 tsp per egg you would replace.
Gluten Free Flours

There are certain gluten free flours that work very well
as natural binding agents in shorter baked goods. Teff
flour works well as a binder,
buckwheat flour is
naturally sticky (think pancakes), and amaranth also is
quite sticky due to the high starch in it. These all work
well in combination with starches, nut butters, nut flours
and other binding agents. Chickpea flour also works
well.
Nut / Seed Butters
Nut and seed butters are good for making shorter baked
goods like granola or bars or crackers, or in meat
products like meatballs, nut butters do a great job of
binding together a recipe. The stickiest butter Ive used
is sunflower seed butter (Sunbutter), and cashew butter
works well with chocolate baked goods like cookies. I use
tahini in my brownies and it works well. The good thingthey also add a creamy dairy-like richness to baked
goods. A great example is my almond ice cream- it has
alot of cashew butter in it and you would swear its dairy.
83
tsp at a time of balsamic or apple cider vinegar.

Remember to soak the dried fruit over night to get
maximum absorbtion.
Chia Seed
2 tbsp soaked in 1/2 cup water.
Add to wet
ingredients to continue soaking. Chia seed is water
retaining. You may wish to add more dry ingredient
or reduce the wet ingredients to prevent the recipe
from getting gummy. You can grind them up or use
them whole. It doesnt bind as well as flax, it
retains its shape well but can be a bit crumbly. You
will need another binding agent in combination to
help keep product together.
You can usually
substitute this combination for flax. Ive tried it in
my yeast free nut free bread.
Honey
Honey is a very sticky binder. It holds together
gooey treats like cookies, sweet sauces, and ice
creams. I use it in alot of my baking as an added
oomph. Sugar in baking also works as a binding
agent, both attract water and help hold the recipe
together.
Cocoa Powder
Yes, powdered cocoa, I suspect because its a bean
product and high in protein and in oil, works as a great
binder. Youll notice that any gluten free chocolate
product is way more enjoyable than the vanilla version.
This is because the cocoa works as a binding agent and
smoothes the consistency of the crumb. When in doubt,
add cocoa and things almost always turn out yummy. I
use it in combination with other binders for my vegan
dramatic date nite chocolate cake (ts not sweet but boy
its all chocolate).
Sweeteners
If you are subbing a dry sweetener where a wet is called for, increase the wet ingredients by 1 tbsp
per cup. If you are subbing a wet when dry is called for, you will need to reduce the wet ingredients in
that recipe as indicated below. Each item below is equivalent to 1 cup of sugar.
Honey: 1 /2 to cup = 1 cup sugar
Sweeter than sugar, and adds a lot of moisture to your recipe. For every 1 cup of honey, reduce your
wet ingredients by cup. I tend to use this the most. Its the most cost effective, has a wonderful
very subtle floral note it adds to baked goods, and its got enough sweetness for my palate.
Agave Nectar: 1 cup = 1 cup sugar
Agave nectar is less sweet than sugar. It is also not as thick of a syrup as honey, therefore resulting
in a slightly drier product. Regular agave nectar is dark brown and thick like maple syrup. Raw agave
nectar is less sweet, a clear liquid, and thinner viscosity. When you use agave, reduce your wet
ingredients by cup. If your batter seems particularly wet, try adding 1 tbsp of starch or coconut
flour to absorb it.
Stevia Drops: 6 drops = 1 tbsp sugar, 1 tsp= 1 cup sugar.
Stevia is a very sweet sugar alternative. If you are using it in your baking to replace sugar, you will
have to increase both the wet and dry ingredients to accommodate the loss of volume from the sugar.
Use to cup applesauce, pumpkin, or banana to replace the lost volume and moisture of 1 cup of
sugar. Stevia also has a pronounced flavour that not everyone loves- it may be best used to sweeten
beverages, custards, icing, etc.
Maple Syrup: cup = 1 cup sugar
Maple syrup is more flavourful than sugar; however it is also less sweet. Reduce the liquid in your
recipe by 2-4 tbsp when using maple syrup in baking. It has a thinner consistency than honey.
Brown Rice Syrup: 1 1/3 cups = 1 cup sugar
A very thick, golden coloured syrup. Has a slightly caramel taste with a slight rice-like aftertaste.
Brown rice syrup is not as sweet as sugar. When baking, youll need to reduce your wet ingredients by
cup for every cup of Brown Rice Syrup you use.
Spices: When you want to enhance a sweet-like flavour, try using warm spices like 1 tsp cinnamon,
tsp cloves, tsp allspice, and tsp ginger. Try also 1-2 tsp or more of anise or fennel seeds. These
work well with almond or vanilla type cookies.
Extracts: Chocolate desserts are really enhanced by a combination of 1 tsp cinnamon and 2 tbsp
espresso / 3 tsp espresso powder or 3 tsp dehydrated coffee crystals. Try also tsp almond extract
or vanilla bean seeds or 1-2 tsp vanilla extract in your dessert.
Fruit: Try adding finely grated lemon zest or orange zest, or throwing in some frozen raspberries or
cranberries combined with walnuts or pecans. Often the contrast of small pockets of slightly tart
flavour with the richness of sweeter nuts makes the rest of the dessert taste sweeter.
Dried Fruit: Dried dates, figs, raisins, apricots, prunes and other sweet dried fruit add significant
sweetness to a recipe. You can chop them for pockets of sweetness or soak over night then puree
them as a liquid sugar substitute. They also add fibre, binding capacity, and moisture to a recipe.
84
Salt: Believe it or not, if you have a bare hint of salt, just the tiniest pinch, with your sweet, it creates
a contrast in your mouth that makes the dessert taste better than if you added more sugar.
Chocolate: Throwing in a few tiny shaves of chocolate or to 1/3 cup semi sweet chocolate chips
creates tiny pockets of sweetness that elevate the dessert. Try EnjoyLife chocolate chips- they are soy
lecithin free.
GF FLOURS
Gluten Free baking is a unique beast. Instead of one cup of gluten-filled flour, you end up with a
combination of heavy, medium, and light flours, plus starches and binding agents. The common
gluten free flours I use are listed below. You can substitute most flours within the same category
unless otherwise noted in a recipe. The important thing is to substitute by weight, rather than
measuring cup, to come as closely as possible to getting similar results. This will help you cut down on
expense- find a favourite flour in each category, and stick with it.
Heavy Flours Give structure and binding, have lower rising capacity
Almond Flour: Weight per 1 cup:
Coconut Flour: Weight per 1 cup:
Gives structure to a baked good that helps hold it up. Absorbs liquid quickly in a recipe, gives structure to
It is naturally slightly sweet, and high in protein. baked goods.
It bakes to a very slightly grainy
Almond flour has some natural binding tendencies. consistency, but in combination with other flours works
You can make your own from grinding blanched very well. Its lighter than almond flour, so it is good
almonds in a spice mill or coffee grinder.
for lighter baked goods like muffins or cakes. Has a
fragrant sweet scent.
Chickpea Flour (Gram/ Garbanzo Flour): Weight per 1 Quinoa Flour: Weight per 1 cup:
cup:
Another high protein flour, Quinoa can also be partially
Absorbs liquid quickly, and is also high in protein. Has subbed for coconut or almond. It has a fairly strong
natural binding properties and gives structure to baked flavour, and may be best combined with other heavy
goods. In small amounts it can be subbed for almond flours to even it out. I personally dont use it too often
or coconut flour, but you may need more sweetener to but its good if you have a nut intolerance.
mask the slightly bean-like taste. Good for thickening
gravy.
Teff Flour: Weight per 1 cup:
A lighter textured flour, Teff is darker in colour and has
a pronounced flavour.
It has natural binding
tendencies, and can be used in small amounts to
replace one of the heavier flours.
Buckwheat Flour Weight per 1 cup:

Results in a denser product, has natural binding
tendencies. Has a lighter more neutral flavour than
Teff or Quinoa. Great in cookies, pancakes, crepes and
crackers.
Medium Flours Lighten heavy flours, even out stronger tastes, soften the crumb and texture.
Amaranth Flour: Weight per 1 cup:
Millet Flour: Weight per 1 cup:
Amaranth is a lighter coloured and very lightly flavoured Millet makes dough/batter a yellowy golden colour.
flour. Because it has higher properties of starch, it is Its sturdier than sorghum but has a milder taste
sticky, meaning it is more naturally binding.
Sorghum (Jowar) Flour Weight per 1 cup:
Brown Rice Flour Weight per 1 cup:
This is the lightest of the medium flours, and has a very Brown rice flour is an all purpose medium flour. It
soft, light crumb. It has a slightly more pronounced does not provide as soft a crumb as sorghum, but is
flavour than Millet, but yields softer breads.
more neutral in flavour. It is a stiffer flour than
white rice, and sometimes has a slightly grainy
mouth feel depending on flour combination.
Light Flours- Needed for binding, adding lightness, and sometimes crispiness. Neutralize the taste of stronger
flours.
White Rice Flour: Weight per cup:
Sweet Rice Flour: Weight per cup:
An all purpose light flour, works well with light cakes and Use no more than cup per recipe, this flour
baked goods. It can sometimes have a grainy mouth retains moisture in a batter, making it wetter. Its
feel, best used in combination with other flours. Usually great in combination with coconut flour to balance
really cheap GF products are only made of this, and it out moisture. It can also be used in combination
has a crumply unappealing result. Get it ground as with starch to thicken gravies without any
finely as you can, cheapest at your local Chinese grocer. pronounced taste.
You can get it at any health food or grocery store.
Tapioca, Arrowroot, Corn, or Potato Starch: Weight per
cup:
Can be more or less be used interchangeably, although
potato starch is heavier. Needed for binding capacity
and can add crispiness to cookies. Use with Sweet rice
flour to thicken gravies or sauces. Goods made with
Tapioca and Arrowroot freeze well, Corn does not.
85

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JUHE

miso juha brza

100 g sezama, 6 alica temeljca,

Ispriti sezam i vrueg samljeti u suribachiju u pastu. U

1 traka wakame alge, 2 liice

Recepti za jesen i zimu

2 alice heljde, 2 prstohvata soli, 1,5

1 alica heljda, liice soli, 1 lica

1-1/2 cups (375 ml.) dry buckwheat

Heljdu kratko propriti na suhoj tavi, preliti temljcem i

Tagine of Quinoa with Chickpeas, Olives and Prunes vidi mahunarke

3 cups water, cover, and soak overnight in the fridge.

Recepti za jesen i zimu

1/8 teaspoon cinnamon

1 cup dry quinoa

2 lice masl ulja, 1 manja glavica luka, 2

alice kvinoje, 5 alica vode/temeljca,

this). Then chop into equal sized pieces. Place into a

Recepti za jesen i zimu

1 1/2c. quinoa, soaked overnight and

Preheat oven t0 450 F. Place the quinoa, water, and salt

2 lice maslinovog ulja, 1 manja glavica

1 alica kukuruznog griza, 4-5 alica

Tofu ili tempeh narei na kockice, pomijeaj s tamarijem

1 alica instant kukuruzne krupice

1 alica prosa, 2 alice vode, prstohvat

Na ulju propirjati gljive sa soli. Skuhati palentu, dodati

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prosa, 2 lice vrhnja, 3 prstohvata

4-6 listova crvenog kupusa, 1 liica

2 cups (500 ml.) cooked brown rice

1,5 alica basmati ili smee rie dugog

2-3 cm. Kratko prokuhati u malo posoljene vrue vode.

Na ulju pirjati umbir i enjak, dodati riu i malo vode pa

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Dok kuha tjesteninu, napravi smjesu za tempuru od

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4 vea listova lazanja tjestenine

8-12 sheets lasagna, parboiled for 5

For the bacon:

Prepare the bacon: cut the tempeh into strips as thin as

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1/4 tsp (1 ml) dijon mustard

constantly, until the mixture is thick and creamy. If the

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1 cup brown rice flour

1/3- cups ( g) brown rice flour

for about 15 to 20 minutes. I found that the timing can be

Preheat oven to 400F (200C).

Line a cookie sheet with

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1 cup quinoa flour plus more for shaping

Grind 1/2 cup whole quinoa in a coffee grinder.

Spelt and flax

3 cups spelt or whole wheat flour

1/2 cup amaranth flour to start + ?

1) Combine dry ingredients in a bowl and stir.

1 cup millet flour, cup buckwheat

Whisk together the dry ingredients.

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arrowroot or tapioca starch, 2 teaspoons

smooth. It should look and feel like a thick pancake batter