Vegan Smokey BBQ Soul Bowl (GF, Vegan, Soy free, Nut free)

I posted this recipe over on the other blog that I have going on LimitlessLifeGirls but thought that I would share it on here too. "I'll Take Some of That" could use some love. ENJOY!!

This has a few different components to the meal. None of them are real complicated, and really none of them are a MUST for the meal. Its very flexible and I've made it a bunch of times, each slightly different. But I've had requests for the recipes, so, here we go!

BBQ Pulled jackfruit! I make it into a bowl, but like i said, the different components of this can be used to make whatever you like. Sandwich, taco, burrito, bowl, salad...
I am posting pictures from a few different times that I've made it, each different. I keep consistent on the jackfruit, butternut squash, coconut bacon & kale, but that's about it. Sometimes I have a dressing on it, sometimes not. (See below pics)

Little FYI on the jackfruit, you can find it at Asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn't have much of a flavor, so it lends itself to being marinated very easily!

This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right.

butternut squash mid way though

individual parts of the meal

One way I've had it, more a salad type and drizzle a lemon tahini dressing over the top with pickled onions & avocado.

Little fyi on the jackfruit, you can find it at asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn't have much of a flavor, so it lends itself to being marinated very easily!

▶▶BBQ Jackfruit
2 cans jackfruit in water
1/2 bottle of favorite vegan BBQ sauce. (I used Annie's)

Open the cans, drain & rinse the jackfruit. Pull the jackfruit apart and put into a medium discarding hard end pieces. Then pour in 1/2 the bottle of BBQ sauce and mix. I suggest letting it sit for at least an hour to marinate. However you can do it all crockpot style & just dump it in & leave it to slow cook for a while.
After marinating, put in pot & cook, covered, on medium stirring every few minutes. Cook for 20 minutes.

▶▶Roasted Butternut Squash
1 medium-large butternut squash, peeled then cubed.
3 TBS nutritional yeast
1 TBS coconut sugar (or sweetener of choice, I like coconut sugar for this because I don't like the extra liquid from liquid sweeteners)
1 TBS oil (i use coconut or grapeseed generally)
1 tsp cinnamon
1/2 tsp salt
1-2 cloves garlic minced
1/2 onion chopped
Black pepper to taste
Few shakes of dried oregano
Few shakes of dried rosemary

Heat oven to 375° F. I peel the squash with a vegetable peeler, like peeling a potato. You have to make several passes on one section, its peel is thicker & harder than a potato's skin is.  Cube the squash into 1 inch cubes, or smaller & put in an ungreased casserole dish (i line mine with foil) with garlic & onions, then sprinkle ingredients over the squash as evenly as you can, no need to be perfect. Drizzle oil over squash and cover with foil.
Bake for 15 min, pull out and mix it then put back in the oven for another 15 min uncovered.

▶▶Quinoa
Bring 2 cups water to boil and add 1 cup quinoa. Turn down heat to low & cover. Let cook covered for about 17 min, until all the liquid has been absorbed. For additional flavor, cook in vegetable broth.

▶▶Kale
I use either lacinato kale or regular curly green kale. Pull the cleaned kale from the stem and rip into medium pieces and put in a large bowl. If i am making the bowl immediately after the quinoa and vegetables are cooked, so they are really hot, i just put the kale down & the quinoa & vegetables over the top. It wilts the kale slightly making it softer, less bitter & easier to eat.

▶▶Coconut Bacon (put over the top)
If you haven't had coconut bacon, you should invest in the time to make it. So good! Recipe here

▶▶Options to have it with:
●Roasted Brussels Sprouts (i roast them with garlic & onions)
●Steamed cauliflower & broccoli
●Roasted sweet potatoes (sometimes combined with the vegetables below)
●Sauteed vegetables (I've done shallot, onion, bell peppers & zucchini w/garlic)

Italian Quinoa Sprouted Lentil Balls (GF, Nut Free, Soy Free, Vegan)

I'm excited to share this recipe for a couple of reasons. First off, it's fabulous. Secondly, I don't often see burgers, patties, balls or any of the like using fresh sprouted lentils, and I have looked! So I took the Italian Lentil Sliders from The Tolerant Vegan and made them gluten free as well as put my own twists on it. I didn't want sliders. They look cool, but dealing with GF buns just isn't my thing. But I think making this as an "Italian meatball sub" would be pretty cool. But, I really wanted to have these meatball style over noodles. I spiralized some zucchini (made it into noodles) and then boiled it for about 3 minutes and strained. My parents are in love with spaghetti squash, and will make these again and put them over spaghetti squash for sure. Of course, regular pasta is lovely too.
These balls hold together well so long as you make sure to pack them when you make the ball before they bake. Also, if you don't feel like going through all the hassle of making the sauce to go with it, just use your favorite marinara sauce. Simple as that!
When I made these, I sprinkled some homemade raw parmesan over the top of it, and it was an amazing addition. For my fiance (non-vegan) I put some mozzarella over it and let it melt as well as the raw parmesan. I would maybe sprinkle some daiya over it for myself next time, didn't have any on hand, but it certainly wasn't lacking because of it.

right before the balls hit the oven

sauce after being processed

spiralized zucchini

Makes 15 balls


Quinoa Lentil Ball Ingredients:
1/3 of a red onion
3 garlic cloves
1 1/3 C cooked quinoa
2/3 C sprouted lentils (fresh/raw)
1/4 C gluten free oats
1/2 TBS ground flaxseed (flax meal)
1/4 C + 2 TBS oat bran
2 TBS coconut aminos (or braggs/tamari/soy sauce)
1 TBS olive oil
1/2 lemon, juiced
1/4 c buckwheat flour
1/2 tsp real salt
1/2 tsp fresh ground black pepper
1 tsp balsamic vinegar
1/2 tsp liquid smoke
1/4 tsp smoked paprika
1/8 tsp nutmeg
1/2 tsp chili powder
2 tsp yellow mustard powder
2 tsp molasses


Sauce Ingredients:
1/2 TBS grapeseed or coconut oil (or other cooking oil of choice)
1/2 onion, chopped
1 medium shallot, chopped
1 small carrot, finely chopped
3 celery ribs, finely chopped
3 springs (fresh) Italian parsley (can use regular parsley), finely chopped
3 clove garlics, minced
1/2 TBS coconut aminos (or preferred soy sauce)
1 15 ounce can diced tomatoes (I used fire roasted tomatoes)
1 TBS capers (can omit if you don't have any on hand)
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp italian seasoning
1 TBS sundried tomato
Sea salt, to taste
Fresh ground black pepper, to taste
1 TBS nutritional yeast (optional)
 

QL Balls... In a food processor with an S blade, put in the onion & garlic, pulse until it's chopped small. Scrape down the sides and add all of the other ingredients to the food processor bowl. Pulse until combined. I did about 20, 1/2 second pulses *Make sure to pulse it because you don't want it to become a puree which will happen if you just turn it on.

**If you don't have a food processor, or it's a small one, don't fret! This is really easy to just finely chop the onion & garlic, then put it into a medium-large bowl and add the other ingredients and stir together. It won't combine quite as well, but still will turn out just lovely. I promise.   I'm kinda lazy and if I am going to be using my food processor for one thing in the meal I will use it as much as I can to save me time.

Heat your oven to 300 degrees F.
On a baking sheet, lay out parchment paper (if you don't have any, you can grease up some foil).
I used a 2 TBS Cookie Scoop packed tightly. Then put them out on the baking sheet.
Cook for 12 min, pull out, flip all the balls over and return to oven for an additional 15 minutes.

Sauce... put the onions & shallots in a medium size pot with oil. Saute for about 5 min on medium heat. While onion mix is cooking, throw the celery, carrot & parsley in the food processor and process to a fine chop. Add to onion mixture, mix, cover and let cook for 5 min
Now add the rest of the ingredients and bring to simmer. Cover and let simmer for 10 min. Remove from heat and let it cool off for about 2 min. Pour back into food processor (or blender) and blend for about 30 seconds. Then return to pot.
Once you are ready to eat, heat sauce on low heat. Prepare preferred pasta. I spiralized zucchini and blanched it. Another great option would be spaghetti squash, or of course regular pasta. When you drain your pasta from the water, go ahead and bring the sauce to a simmer put the balls that you will be using for the meal into the sauce for 2 min. 

Kale Salad with Creamy Mango Vinigrette Dessing (GF, Vegan)

I know I am a slacker and never post anything on here lately. I wish I could say it was because I am so busy with work that I just don't have time, but that's not the case. It's basically that I'm lazy and get caught up doing other stuff. At any rate, this mango dressing is soooo amazingly good. I find myself just trying to eat IT! I use it in other salads as well, hopefully I will post another one somewhat soon.

Serves 4 as entree salads

Salad
1.5 cup quinoa, cooked in 3 cups water
4-5 cups kale torn (I also used baby greens mixed in)
1 cup tomato, chopped
1 cup cucumber, quartered and sliced
1 large mango, diced
1 red onion, sliced thin
1 avocado, diced
1/4 cup cilantro, chopped (or herb of choice, I've done it with basil & it's great)
1 tbs lemon juice
1/4 cup currants, cranberries or raisins
1/4 cup pepitas (can sub slivered almonds, or cashews)

 Cook quinoa first and allow it to cool down some before putting it with the salad. In a medium-large bowl combine all salad ingredients except quinoa, kale, currants & pepitas.
To serve, place greens on 4 seperate plates (or bowls) top with 1/4 the amount of cooked quinoa. Top with salad ingredients from the med-large bowl, then put desired amout of dressing on top, it is creamy and somewhat thick. Then sprinkle with currants and pepitas. I usually sprinkle on some salt, black pepper & cayenne pepper as well, but it depends who I'm serving it to.

 *If you are making this as a large salad for individuals to dish themselves, put kale in a large serving bowl first, then add the quinoa & ingredients from the bowl, mix. Then add in a little more than half of the dressing and toss, if it seems somewhat dry, add in more, I like mine drenched in the stuff, but some people may not. Sprinkle currants & pepitas on top of the salad.

Creamy Mango Vinigrette 
1 VERY FULL cup mango
1/3 cup olive oil
1/4 cup sweetener of choice (I've used maple syrup, coconut sugar, stevia & agave all in different amounts or individually, just needs to be equal to 1/4 cup)
1/3 cup orange juice
2 Tbsp rice vinegar
1/2 tsp sea salt
1 large clove garlic
1/2 inch knob fresh ginger
pinch cayenne pepper (optional)

Put all the ingredients into the blender and blend until smooth.

Tomato, Basil & Millet Salad with Pesto Dressing (GF, Vegan)

Pesto is great with every vegetable and or grain, I swear! I have been doing a no grains diet lately and figured that I hadn't explored millet quite enough. I have made it a handful of times, but it has been a while. So, this dish was created. If you are worried about using millet, you could easily sub it for quinoa or quinoa (or couscous if you don't avoid gluten), you will just need to adjust the amount of vegetable broth you use (for quinoa or brown rice, use 2 cups vegetable broth instead of 3).

Tomato, Basil & Millet Salad with Pesto Dressing

• 1 cup uncooked millet, rinsed and drained
• 3 cups vegetable broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1/4 cup chopped green onions
• 1/4 cup thinly sliced onion
• 3 tablespoons thinly sliced basil
• 2 large tomatoes, chopped
• 1 cup chopped spinach
• Pesto dressing (recipe below)
• 1/2 teaspoon salt
• Ground black pepper, to taste
• 
  
• Directions
• Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, about 3-4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to low and simmer, covered until liquid is absorbed and millet is tender, 20-25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool. 
  
  Add cannellini beans, green onions, tomato, spinach and basil to large bowl, toss gently and set aside.
• Make pesto dressing then add millet to bean tomato mixture and toss to coat.  In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. 

When serving, top with a dollop of pesto. Salad tastes better once the flavors have had a chance to mix, so let it sit for 30 min before eating it if you can.

Pesto Dressing
3 tablespoons your favorite basil pesto (mine is vegan, nut free Pumpkin Seed Pesto)
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil 
2 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper, or to taste
salt, to taste

Quinoa Onion Cheese Scone (GF, Vegan)

It looks like I fell off the face of the planet, I promise I didn't! I know, 6 months between postings, no good! I just got back from a vacation in New York City, first time there, and it inspired me to do some stuff. Not that I haven't been cooking lately, cuz I'm in the kitchen like a mad woman (my boyfriend can attest to this), it's just that I don't usually write things down or take pictures of what I make.

So one of the days while in NYC, I went to Baby Cakes Bakery, a vegan (soy-free, nut-free, mostly: gf & refined sugar free) bakery. I didn't know what to choose from, there were so many great choices. My boyfriend ended up getting a 'veggie cheese biscuit' that was GF & really good, kind of a cross between a biscuit and a scone. Of course I had to try my hand at something similar. I wasn't going for the exact same thing, because I had some quinoa that I wanted to use in it as well. Without further adieu...

Quinoa Onion Cheese Biscone
Makes 6 large scone/biscuits

1 1/4 cup gluten free flour (I used Bob's Red Mill)
3/4 cup quinoa precooked
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp red pepper flakes, optional
2 tbs nutritional yeast flakes
2 tsp favorite herb mix (I used Bragg Sprinkle)
2 tsp coconut sugar (or sweetener of choice)
1 cup daiya pepper jack shreds (if you aren't vegan, can sub sharp cheddar or regular pepper jack)
1 1/2 tsp onion powder
1 tsp garlic powder
1/4 of an avocado
3/4 cup almond milk
2 tsp lemon juice
1/2 cup chopped grilled onions (grilled makes it not as strong of an onion taste)

Preheat the oven to 400 F

Mix flour, baking powder, baking soda,salt, pepper flakes, yeast flakes, herbs, sweetener, garlic powder and onion powder together.

Take a fork & blend the avocado in with the rest of the mix, it will start to form a bit of a crumb. Then mix in the quinoa, cheese and grilled onion.

Add the lemon juice to the milk and mix, then add it to the dry mixture.

Using a spoon bring the mixture together quickly. Try not to knead it.

If you want it to be more scone like, lightly grease a cookie sheet & form dough into a 5 inch round circle, but don't flatten your scone dough. Slice into 6 slices like you are slicing a pie.
If you want them to be more biscuit like, separate into 6 balls of dough & place on lightly greased cookie sheet, flatten slightly. I sliced mine in half just so have smaller portions if I wanted them.

Bake for 25 minutes, then remove from the oven & let it sit for about 5-10 min.

White Bean Fennel Kale Soup (Alkaline, GF, Vegan)

Serves 5
 
1 large onion, chopped
1 small fennel bulb, chopped
2 cloves garlic, minced
1 TBS olive oil (optional)
4 cups reduced sodium vegetable broth
1 (15 oz can) great northern beans, rinsed well
4 roma tomatoes, diced
1 tsp dried thyme
1/4 tsp pepper
1/4 tsp nutmeg
1 bay leaf
sea salt, to taste
3 cups shredded kale

Directions:

In a large saucepan, saute onion, fennel and garlic until tender (add oil if you want). Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 min then add kale; cook 5 minutes longer or until kale is wilted. 

Dry beans option:

If you want to use dry beans; soak 1 cup beans in water for 12+ hrs, then boil the beans in broth for 40 min. While beans are cooking, saute the onion, fennel and garlic. Add all the rest of the ingredients to the beans (except kale) along with another 1 1/2 cups of water and cook for 5 min. Rinse kale and tear into pieces/shreds, then saute in the pan that the onions/fennel/garlic were cooked in (w/out cleaning the pan out) until kale is wilted. Add kale to the rest of the soup, adjust salt & pepper to taste, then serve.

Onion-Zucchini Cakes (Alkaline, GF, Vegan)

shown topped with hummus and avocado, real salt & fresh ground pepper

Makes 4-5, 4"cakes

1/4 cup millet, ground (I took the millet seed and put them in a coffee grinder, made it into a flour, you could also use cornmeal instead)
2 TBS GF Flour (I had some Pure Pantry GF flour I was almost out of, and wanted to use. Can sub wheat or spelt flour in place)
1/4 tsp baking powder
1/2 tsp sea salt
1/4 tsp garlic powder
1 TBS flax seed, then grind
2 TBS nondairy milk
1 TBS hummus of choice, or another 1/2 TBS milk
1 medium zucchini, grated
1 medium carrot, grated
1/2 sweet or yellow onion, diced small

In a medium bowl, mix together dry ingredients, then add in nondairy milk. Mix together, it will be slightly dry, the real moisture will come from adding the veggies.
Now you will want to heat up your skillet (med-hi) so it will be primed and ready when the batter is finished.
Add the zucchini, carrot and onion to the bowl and mix together. You may have better mixing luck, but I ended up just working it in with my fingers slightly.
Put some oil down in the skillet to prevent sticking, or some nonstick spray. Scoop out batter, about 1/3 cup worth, and flatten into a cake/patty on the heated skillet. Brown on one side, then flip and brown on the other. They won't cook all the way through, just the outsides will be slightly crisp.
Serve immediately (they start to get mushy after a bit from the liquids in the vegetables).

Ideas for toppings:
guacomole
avocado
chopped tomato
salsa
hummus
pesto
hot sauce
little bit of olive oil w/salt and pepper

Mango Salsa (GF, Raw, Vegan)

This salsa is a hit every time I make it. You can make it more or less spicy depending on how much cayenne or red pepper flakes you add into it.

Shown here with onion flat bread/crackers <--- click for link

Makes about 4 cups

2 mangos, cubed
2 avocados, cubed
1 large anaheim pepper, or 2 small ones, diced small
1 tbs lime juice
1 tsp salt
2 roma tomatoes, diced
1/4 cup loosely packed cilantro, chopped
dash of cayenne or red pepper flakes
1/2 sweet onion, chopped
1 tsp garlic powder

Pretty easy, just combine all of the ingredients together and mix well. Add more salt if desired.

Chana Saag (Alkaline, GF, Vegan)

Every time I go to an Indian buffet for lunch, I find that I adore the chickpea (garbanzo bean) dishes that they have. Indian food usually has a good amount of vegan dishes that are naturally vegan (instead of veganized, if that's a word), which I adore.
For those of you who don't normally eat indian food, it may "look scary" but really tastes great. My mom was a bit freaked out by it, but tried some and then ended up having a whole serving after discovering it tastes quite good! My hint is, get a little bowl and put all of the spices in it measured out, then when it's time to put them all in, you just dump the bowl. ENJOY!!

 
2 Tbs oil of choice (I used olive)
1 large onion, chopped
6 cloves garlic, crushed
1/2 tsp ground ginger
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. garam masala
1/8 tsp cardamom
1/8 tsp cinnamon
1/8 tsp. ground cayenne
1 tsp. sea salt
4 roma tomatoes (or like size) chopped
1 lb spinach, chopped well
2 cans chickpeas, rinsed several times

1/2 cup almond milk (or other nondairy milk)

Saute onions and garlic in oil until the onion is translucent.  Add all the spices and saute for a minute or two more before adding chopped tomatoes.  Let simmer for about 10 minutes stirring often, then and the rest of the ingredients.  Spinach looks like a lot, but cooks down considerably. Simmer them for at least another 10 minutes then add in the almond milk, mix well and cook for about 2 min.

Summer Kale Salad (Alkaline, GF, Raw, Vegan)

I haven't had many truly alkaline dishes posted on here lately, so here is a great one!  There are tons of kale salads around, and basically you can add whatever types of vegetables you want over the top, I think these go well though. The dressing is an awesome pair with kale, so even if you don't love the combo of these veggies, try the dressing over the kale. 

The salad before all of the the ingredients being tossed

The salad tossed

Salad is served!

Serves 4-6

Summer Kale Salad

1 bunch of kale (about 4-6 cups)

1 cup finely chopped sweet onion

2 small carrots, chopped or julienne sliced

1 red bell pepper, diced

1 English cucumber (2 cups chopped halves)

1 avocado, chopped or cubed

1 & 1/4 cup chopped tomatoes

¼ cup cranberries or other dried berry (exclude to make 100% alkaline)

¼ cup raw pepitas

fresh or dried herbs, personal preference (basil, cilantro and oregano go great!)

Dressing:

1/4 cup Tahini

3 garlic cloves

1/2 cup lemon juice (about 2 lemons)

1/4 cup liquid aminos

1 tbsp agave nectar (sub with 6 drops of stevia to be 100% alkaline)

2 tbsp water

2 tbsp Extra virgin olive oil

1 tsp real salt + black pepper, or to taste 

2 tbsp flaxseed

Blend all ingredients for dressing in a high powered blender. Dressing will thicken up in a few min, from the flax (intentionally). So after you blend it, if it seems thick already, you may want to add another tbs of water.

Rinse kale and tear into salad sized pieces and put into a large bowl. Marinate the kale in about half of the dressing, and make sure it gets all over the kale. Allow to sit in the fridge for at least 30 min. If you don't have time to let it marinade, before you put the dressing on, drizzle lemon juice over the kale, making sure that it's totally coated, wait for 5 min, then toss with dressing to serve after salad ingredients have been added.

When ready to serve, add salad ingredients over the top. Toss optional.

Onion Flat Bread pt 2 (Alkaline, GF, Raw, Vegan)

What can I say, I like onion bread, it goes so well with so many dips and spreads. So I make different versions of it.

a pestocado sandwich using Onion Flat bread pt 2

Makes about 5 cups of batter

2 (large) sweet onions, peeled
1 1/2 C pumpkin seeds, soaked
1/2 C raw sunflower seeds, soaked
1 1/2 tsp Real salt
1-2 cloves garlic
2/3 C flax seed, ground (I use a coffee grinder)
1/4 C chia seed, ground (if you don't have chia, you can use all flax)
2 TBS Bragg Liquid Aminos (optional)
1/4 C extra virgin olive oil


Put onions in a food processor and pulse chop, so there are still small(ish) chunks of onion. Separate from onions, mix pumpkin & sunflower seeds, garlic, salt, oil and Bragg/soy sauce and process until well ground. Now add in the ground flax and chia seeds, blend until smooth. In a large mixing bowl, mix onions with the seed mixture
In a large bowl mix, by hand, onions and the pumpkin flour/chia until well blended.
Spread onto dehydrator trays (make sure to have parchment paper down or use teflex so it doesn't fall through the cracks) and score into whatever size bread you would like. You can spread the batter as thin as you like, knowing that a thinner bread will be more like a cracker and take less time to finish.
Dehydrate for about 5 hours then turn the sheets over and dehydrate for another 12 hours or until dry and somewhat crispy.

Onion flat bread/crackers (Alkaline, GF, Raw, Vegan)

These go SOOOO well with hummus! They also make a great raw sandwich. When they are complete they will be hard more like a chip or cracker, but if you make them a little thicker than "paper thin" and use them for sandwiches, you will be pleased. Any wet ingredients get soaked up by the bread, and it holds the moisture in, making the bread soft, but it doesn't fall apart.

great for dipping in hummus

Used in a pestocado sandwich

Makes 3 1/2 to 4 dehydrator trays full

1 zucchini
2 carrots
2 medium sweet onions, medium chopped
1 tsp garlic powder
2 Tbs raw tahini
2 Tbs olive oil
2 Tbs Bragg Liquid Aminos (or Soy Sauce or Nama Shoyu)
1/2 C water
2/3 C flax meal/ground flax seed
1/3 C flax seed (whole)
1 C raw sunflower seeds, soaked 4-6 hours

In a food processor grind sunflower seeds. Then combine zucchini, carrots, onion and garlic.

Add ingredients up to flax meal and mix. Now add in all the flax. Mix well.

Spread onto a teflex sheet (or I just use parchment paper over my dehydrator trays, it's cheaper) score into sizes & shapes that you want and dehydrate for 14-16 hours.

If you spread it really thin, you will get crackers, make it just a bit ticker and you will get flat bread. If you make flat bread, you may need to flip them over & continue dehydrating.

Stir-Fry with Almond Sauce (Alkaline, GF, Vegan)

Makes 6 servings

2 1/2 Tbs garlic, minced or crushed
1/2 tsp cumin
1/2 tsp ground corriander
1/4 tsp cayenne pepper
1-2 Tbs olive oil
2 c broccoli florets
1 onion, chopped
1 can sliced water chestnuts
1 red bell pepper, sliced
1 zucchini, sliced in half moons
1 large carrot, chopped however you like
1 celery stalk, chopped however you like
1 c bean sprouts, or sprouted lentils (I had sprouted lentils in my fridge)
1 c diced cabbage (I used purple, because that's what I had)
1/3 c coconut milk
1/3 c almond milk
4 Tbs almond butter
1 Tbs Bragg liquid aminos/soy sauce/nama shoyu
2 tsp lemon or lime juice
1 tsp salt
sesame seeds

In small bowl or cup, combine garlic, cumin, coriander & cayenne. In a large pan or wok heat olive oil. Add garlic mixture and stir until fragrant, then add onion. Cook until onion is translucent, then add the other vegetables up to the bean sprouts (don't put in the sprouts yet) and cook for a few minutes. Add milks, almond butter, soy sauce & lemon/lime juice. Stir until sauce is blended well. Cook with the lid on for about 10 min, then add cabbage, sprouts & salt. Cook for another 5 minutes. Sprinkle sesame seeds over the top.