This creamy egg-free mayo can be used in place of mayonnaise made with eggs, as a spread, a dip, or in most recipes that call for mayonnaise. Maybe use it in making Vegan ‘Tuna’ Salad. Ingredients: 1 16oz Firm tofu*, drained 6 dates, pitted and soaked in filtered water for 2 hours 1 small garlic […]
Bean Flour Flatbread
This flatbread is made with garbanzo bean flour and sorghum flour for a nice flavor. This bread offers protein, iron, and dietary fiber. Ingredients: 2 1/4 cups gluten-free garbanzo bean flour 3/4 cup gluten-free sorghum flour, plus extra for dusting the dough 1/16 teaspoon ground cumin (optional) 3/4 cup warm water, adjusted 1 tablespoon grapeseed […]
Vegan ‘Egg’ Salad
This recipe uses tofu in place of eggs for a vegan ‘egg’ salad. Goes great with lettuce, tomato, and gluten-free flatbreads. Ingredients: 2 16 oz blocks of tofu*, drained 3 tablespoons of Vegan Mayo, Nasoya Nayonaise, or other mayonnaise substitute 2 tablespoons nutritional yeast 1/4 cup finely chopped celery 1/4 cup finely chopped scallions, white […]
Strawberry Slush
Both kids and adults can enjoy this easy-to-make, cool, refreshing, naturally sweet and fun dessert. Serve it in summertime, or anytime! Ingredients: 5 dates soaked in filtered water for 2 hours, drained 1 cup cold filtered water* 2 cups frozen strawberries Directions: Blend the dates and water in a high powered blender on low speed […]
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