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Health Yourself Potluck Recipes June 24, 2008
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Spinach- Tofu Balls
1 - 10oz pkg spinach -chopped, frozen
1 - cup tofu - mashed
1/4 cup - gluten flour
1/8 tsp. - ground rosemary
1/8 tsp. - thyme
2 tsp. - chicken-like seasoning
1/2 cup - soft bread crumbs
1/8 tsp. garlic powder
1/2 tsp. - onion powder
1/2 tsp. - salt
1/4 cup - dried onions
1/4 cup - chopped walnuts
Thaw and drain spinach (save liquid)
Combine seasonings, bread crumbs, and gluten flour - Mix well
Add to the flour mixture the tofu and spinach. If it’s to dry add a bit of spinach juice.
Form into walnut size balls. Place on non-stick cookie sheet.
Bake at 350, 30-40 minutes till lightly browned.
By: Elaine Steffen
 
Carob Prune Cake
1 cup - pitted dates
1 cup - honey
3/4 cup - hot water
1/2 cup - pitted prunes (soft)
1/2 cup - applesauce
1 tsp. - instant Coffee substitute (Pero, Roma, Postum)
1 Tbsp. vanilla
1/2 cup - carob powder
Mix all the above ingredients in blender till smooth. In separate bowl combine the following ingredients:
1 cup - white flour
1 1/4 cups - ww pastry flour
3/4 tsp. - salt
1 Tbsp. - Rumford baking powder
Add the blended mixture to the flour mix and beat with electric mixer for 1 minute. Pour into two 8" cake pans and bake for 25-35 minutes in a preheated oven at 350.
Frost with “Coconut Pecan Filling”
By: Elaine Steffen
 
Coconut Pecan Filling
1 1/2 Tbsp. Cornstarch
1/2 cup - water
1/2 cup - maple syrup/honey
1/2 tsp. -coconut extract
1/2 tsp. - maple flavoring
1/2 cup - coconut
1/2 cup - coarse chop pecans/walnut
Place cornstarch in saucepan and gradually stir in water. Add remaining the syrup and flavoring and bring to a boil until thick. Remove from heat and stir in the coconut and nuts. Cool for 15 minutes before using it on the cake. By: Elaine Steffen
 
Tofu Sandwich Spread
1 tub of firm tofu
1/4 cup - raw cashews
1/2 cup - water
1 1/2 Tbsp. Chicken seasoning
1 Tbsp. Nutritional Yeast flakes
1/2 tsp. - onion powder
1/4 tsp. - garlic powder
1/2 tsp. - Lemon Juice
1/4 tsp. - salt
Rinse and mash tofu and set aside in mixing bowl. Blend remaining ingredients in blender till smooth. Add to the tofu and mix thoroughly. Now place tofu mixture in nonstick skillet on medium heat and cook several minutes till hot and bubbly. When it has cooled add a few diced olives and pickles, or even onion and a tad bit of Vegenaise to make a great sandwich spread.
By: Jeanne Stafford
 
Carob Fudge
2 cups carob chips
1 cup peanut butter
1 cup chopped dates/raisins
1 cup chopped almonds
1/2 cup shredded coconut
Directions: Melt carob chips and peanut butter together. Add other ingredients with the mixture. Spread on a non-stick cookie sheet, and than freeze till firm. Serve sliced in little cubes on a pretty dish. Enjoy!
By: Vanessa Ford
 
Mexican Cabbage Salad
1 medium head green cabbage
1 large onion
Jalapeno’s to preferred taste.
1/4 cup - Lemon or Lime juice
1/2 Tbsp. - garlic salt
1 bunch cilantro snipped
5 roma tomatoes chopped
Finely shred the green cabbage into large mixing bowl. Add the chopped onions, tomatoes, cilantro, jalapenos, lemon juice, and garlic salt. Mix all together. Serve with tortilla chips.
By: Teresa Tall

Cashew Cheese
1 cup raw Cashews
2 Tbsp. Sesame Seeds
4 Tbsp. Nutritional Yeast Flakes
1 tsp. Salt
1 tsp. Onion powder
1/8 tsp. Celery seed
1/2 tsp. Garlic powder
1 jar of Pimentos (4 oz. Jar)
1 cup Water
1/3 cup Lemon juice
Blend all ingredients together till nice and smooth.
Refrigerate and it will thicken nicely.
Use as a dip, great on nacho’s, pasta, pizza, and toast, just use your imagination.
By: Jeanne Stafford
 
Tofu Cottage Cheese
1 tub of firm tofu
1 tsp. Onion powder
1 tsp. Salt
1 tsp. Dill seed (ground)
1/2 tsp. Garlic powder
1 tsp. Lemon juice
1/2 cup - raw cashews
2/3 cup - water
Rinse and mash tofu and set aside in mixing bowl.
Blend remaining ingredients in blender till smooth. Add the blended ingredients to the mashed tofu and mix thoroughly. Chill well, then enjoy.
By: Jeanne Stafford
 
Sunflower Sour Cream
1 1/3 cup sunflower seeds
1 2/3 cup water
1 teaspoon salt
1/3 cup lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
Blend all ingredients in vita mixer or blender till smooth and white. A small amount of cream with avocado or tomato is excellent.
By: Jeanne Stafford
 
Sunflower Seeds are a good source of Vitamin D not found in many foods of the Vegetable kingdom. Their protein content is higher than that found in meat, eggs and cheese—with no putrefying bacteria. They are high in mineral content containing calcium, magnesium, silicon, fluorine, phosphorus so necessary to the development of bones and teeth. It has been said that sunflower seeds are a perfect food containing all the essential nutrients to life. In case of famine one could subside on sunflower seeds alone for a long period of time. The excellent teeth of the Russian peasants may be due to the fact they eat so many sunflower seeds which provide fluorine and magnesium so necessary for healthy teeth. They are a delicious addition on cereals, fruit, cookies, of just eaten out of the hand. Try sprouting them.
 
Wheat Berry Salad
1 cup wheat berries
3 cups – water
1/8 tsp. – salt
Soak overnight in refrigerator. Then cook for 1 hour or until tender
Drain and cool for 1 hour.
1 can garbanzo beans – rinsed and drained
1 cup – snow peas – slivered
1/2 cup – dried apricots – sliced
1/2 cup – dried cranberries
1/4 cup – green onions or chives – chopped
Combine in large bowl garbanzo beans, snow peas, apricots, cranberries, onions and cooked and cooled wheat berries.
Wisk in cup and pour over mixture the following:
2-3 Tbsp. – walnut oil
1 Tbsp. – lemon juice
1/2 tsp. – salt
1/2 tsp. – Mrs. Dash ® seasoning
Combine all the ingredients and serve, or refrigerate up to 24 hours.
By: Elaine Steffen
 
Cream Sauce for Vegetables
1 cup – cooked brown rice
3/4 cup – raw cashew nuts
2 cups – hot water
Blend in the blender for about 2 minutes till smooth.
With blender still running add the following ingredients:
1 Tbsp. – McKay’s® chicken seasoning
1 tsp. – salt
1 Tbsp. – onion powder
2 Tbsp. – corn starch, or 3 Tbsp. flour
1 tsp. basil – optional
2 Tbsp. – dried chives – optional
Pour blended mixture into a sauce pan with 2 additional cups of water. Bring to a boil stirring constantly.
By: Elaine Steffen
 
Cashew Hollandaise Sauce
1 cup – cooked rice
3/4 cup – raw cashews
1 tsp. – salt
2 cups hot water
Blend for 2 minutes till nice and smooth.
Add:
2 1/2 Tbsp. – lemon juice
1/2 tsp. turmeric – for desired color
Pour blended mixture into a sauce pan with 2 additional cups of water. Bring to a boil stirring constantly.
By: Elaine Steffen
 
Sliceable Cashew Cheese
2 cups – raw cashews
3/8 cup – Emes Kosher Gel ®
1 1/2 cups - boiling water
2 Tbsp. – lemon juice
2 Tbsp. – nutritional yeast flakes
1 Tbsp. – salt
1 tsp. – onion powder
1 cup – cold water
Place all ingredients in the blender except the 1 cup cold water. Turn on and blend for 2 minutes till very smooth. Then add the 1 cup cold water and blend briefly.
Pour into a container and refrigerate till set.
This cheese freezes well and will shred nicely when frozen for pizza toppings.

Yummy Lasagna
1 extra-large (4lb.3oz.) jar of Ragu® (or Prego®) spaghetti sauce
1 can Worthington® vegeburger
Crumbled and mixed with
1/2 Tbsp. Italian herbs
2 Tbsp. dehydrated minced onions
Set aside in separate bowl
Next, mix together:
1- 14oz. tub of tofu—crumbled
1/2 tsp. salt
1 tsp. onion powder
11/2 Tbsp. dried parsley
Set aside in separate bowl
Next, mix the following in the blender:
1 c. cashews
1 c. water
1/3 c. Lemon juice
2 Tbsp. Sesame seeds
4 Tbsp. Yeast flakes
1 tsp. salt
1 tsp onion powder
1/8 tsp. celery seed
1/2 tsp. garlic powder
1 - 4oz. jar of Pimentos
Blend everything together till nice and smooth and leave in blender
In large saucepan, boil 12-13 lasagna noodles for 10 minutes.
When done, dump off half of the boiling water and set pan in sink, run cold water over the pan and noodles till noodles are completely chilled.
Leave the noodles in a small amount of the cold water, to keep them from sticking together.
Now you’re ready to start layering.
Spray the bottom of a large 9x13 baking dish.
Next, spread a thin layer of red sauce
Then lay 3 noodles lengthwise and the fourth across the bottom
(you will have to trim the fourthone with scissors to make it fit)
Next put some of the tofu mixture down the center of the noodles
Do the same with the burger mixture.
Next drizzle the cashew cheese.
Then start all over again with the red sauce, noodles, tofu, burger, and cashew cheese. Continue until you have used everything, ending with a nice pretty drizzle of the cashew cheese on the very top.
You can either bake immediately, or cover and refrigerate to bake later.
Bake at 350 degrees for 1 hour.
By: Jeanne Stafford
 
Garlicky Brown Rice Casserole
3 cups brown rice cooked
2 medium carrots
1/2 large onion
1/8-1/4 cup Braggs liquid Aminos
4 cloves garlic
1 cup water
2 Tbsp. Earth Balance Margarine (optional-not in today’s casserole)
Sautee onions, carrots and garlic. Add 3 cups of brown rice and Braggs Liquid Aminos and water. Cover and simmer for 15 minutes. Ready to serve.
By: Unknown
 
Whole Wheat Bread
3 cups water, medium hot
1/2 tsp. sugar
1 Tbsp. yeast
Dissolve sugar and yeast in the water then let sit until yeast bubbles.
Add:
1/2 cup quick oatmeal
2 Tbsp. vegetable oil
1/4 cup white sugar
4 cups whole-wheat flour (more is optional)
2 1/2 tsp. salt
Mix together well. Add white flour as needed until dough is not sticky.
About 3 1/2 cups white flour
Pour out dough onto counter sprinkled with flour and kneed for about 5 minutes, adding small amounts of flour as needed. Wash and oil bowl, replace dough into bowl, and cover with a towel. (To warm oven—only turn oven on until electric element is red hot.) Place in warm oven to rise for 40-45 minutes. Place dough on floured counter, and knead out the air bubbles. Divide dough in 3 equal portions, forming into loaves placing each loaf into a greased bread pan. Set in warm oven to rise again for 10-15 minutes. Remove from oven and set on counter carefully. Preheat oven to 350 degrees. Carefully return loaves to the oven, bake for 30-35 minutes until golden brown. (Recipe may be doubled for 6 loaves.) Remove bread from pan and allow to cool before slicing.
By: Delores Ratcliff
 
Unsausage
4 1/2 c. water
1/2 c. soy sauce
4 1/2 c. rolled oats—not yet!
1/4 c. oil
4 tsp. honey
1 Tbsp. onion powder
2 tsp. sage
4 Tbsp. yeast flakes
1 tsp. garlic powder
1/2 tsp. Italian seasoning
Combine water and seasonings
Bring to a boil.
Add oats, cook 5 – 10 minutes
Form into patties; bake 15 minutes on each side in a 350 degree oven
By: Angela Ford
 
Curried Quinoa Salad
—adapted from Café Flora cookbook
Quinoa- organic
Cranberries-dried-sweetened with apple juice
Cashews- raw
Green onions
Dijon mustard (mustard seed, vinegar, salt, citric acid, turmeric, curry powder)
Lemon
Maple syrup-100% pure
Olive oil
Sea salt
Pepper
By: Joseph Lemley
 
Choplet Stroganoff
4 cups mushrooms sliced
2 medium onions chopped
3 cans Choplet, cut in ½ inch strips
1 1/2 tsp. salt
10.5 oz. Vegetable broth
2 cups sour cream (Tofutti)
Olive oil to fry in
Sauté choplets with breading mix and seasoning
Sauté mushrooms and onions
 
Sauce—Mix 1 can vegetable broth
1 can mushroom soup
2 cups cashews
2 tsp. dill weed
2 tsp. salt
1 tsp. Chick-it seasoning
2 Tbsp. onion powder
1 tsp. garlic powder
5 Tbsp. lemon juice
1/4 cup flour
Blend till smooth
Cover each layer and put in the oven at 350 degrees for 10 minutes.
By: Jim Sutton
 
Confetti Bean Salad
1 can black beans
1 red pepper chopped
1 green pepper chopped
1 sweet onion chopped
1 can white kernel corn drained
Cilantro leaves to taste
TO TASTE:
Cumin
Onion powder
Garlic powder
Mix thoroughly and use rice vinegar for the dressing.
Chill.
By: Unknown
 
Quick Tofu Spread
1 cup tofu
1 cup canned tomato—drained well
1/2 cup roasted peanuts
1 tsp. yeast flakes (Brewers yeast)
1 tsp. Salt
Blend all ingredients together until satiny
Chill
Yields: 2 cups
By: Unknown
 
Corn Salad
4 cups sweet corn
1/2 cup julienne fresh basil
1 tomato chopped
3 Tbsp. Olive oil
3 Tbsp. cider vinegar
Salt and Pepper to taste
By: Maddy Tucker
 
Veggie Cous Cous
1 box of couscous
Cherry tomatoes
1/2 a bell pepper
1/2 a red onion
1/2 the juice of a lemon
1 can of garbanzo beans
1 can of baby corn
2 tsp. olive oil
1 Tbsp. basil (fresh or dried)
By: Kendra Armes
 
Vegetable Gulosh
2 medium zucchini sliced
1 onion diced
1 can kidney beans drained
1 can corn drained
1 can diced canned tomatoes
1 can olives
1 package of Morning Star Meal Starter ® Griller Crumbles
1 package Taco Seasoning
Sauté onion, Zucchini in small amount of oil
Add burger crumble
Add tomatoes, beans, and taco seasoning
Add olives
Can season with cumin if you like. Which I do!
By: Kathy Finlayson
 
Pecan-Olive Spread
1 cup firm tofu
1/3 cup pecan chopped fine
2/3 cup chopped olive
1/2 cup finely chopped celery
1 1/4 tsp. onion powder
1/8 tsp. garlic
1/2 tsp. salt
1/2 cup soy mayonnaise or hummus
Mash tofu in a bowl
Add other ingredients
Mix well and chill!
Great for Snack or Sandwiches
By: Kathy Finlayson
 
Tofu Stroganoff
1 - 12oz package Mori-nu Silken Tofu firm
½ cup cashews
2 cups water
1 medium onion chopped
1 - 7oz can mushrooms
1 - 10oz can Cha’i-pow-yu
1 Tbsp cornstarch
1 package George Washington golden broth
1 tsp onion powder
1/4 soy sauce
pinch of citric acid
Saute onion and mushrooms in a little olive oil. Place the other ingredients in blender and blend on high until smooth. Add to the mushrooms and onions and simmer over medium heat, stirring. Add more flavoring as needed to your taste. When sauce is thickened (about 5 minutes) serve over cooked pasta or brown rice.
By: Fay Iseminger