MAPLE WALNUT SALAD DRESSING

MAPLE WALNUT SALAD DRESSING Walnuts, extra virgin olive oil, Balsamic vinegar, brown sugar, curry and mustard blended till creamy. Soy bacon bits added for bacon flavor. Heat from the curry and mustard create an unexpected flavor punch! Makes 1-2/3 cups 1/2 c. shelled walnuts 1/2 c. extra virgin olive oil 1/2 c. Balsamic vinegar 1 … Continue reading MAPLE WALNUT SALAD DRESSING

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PICKLE POT BEANS

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups 117 oz. can Bush's Bean Pot Vegetarian 1-1/2 … Continue reading PICKLE POT BEANS

VEGGIE BLT TORTILLA WRAPS

VEGGIE BLT TORTILLA WRAPS Vegenaise combined with soy bacon bits provides the mayo and the 'bacon'. Layered with fresh, ripe roma tomatoes and crisp cuts of hearts of romaine, a little shaved sweet onion, a little fresh cracked pepper and you have a perfect veggie BLT wrapped in a charred tortilla! Makes as many as … Continue reading VEGGIE BLT TORTILLA WRAPS

PORTOBELLO MUSHROOM STEAK SANDWICHES

PORTOBELLO MUSHROOM STEAK SANDWICHES Sauteed slices of oven-roasted Portobello mushrooms served on potato bread with sauteed onions and soy bacon bits with a maple syrup glaze, thinly sliced kosher dill pickle and Dijon mustard. If you like steak and maple cured bacon, you'll love this! What a sandwich! Serves 4 Preheat oven to 400 degrees … Continue reading PORTOBELLO MUSHROOM STEAK SANDWICHES

BARBECUE WALNUT PEANUT BUTTER

BARBECUE WALNUT PEANUT BUTTER Just enough barbecue flavor in this chunky, chewy, melt in your mouth nut butter! Makes approx. 1-2/3 cups 1 c. creamy peanut butter 1/3 c. plus 1/4 c. Hunt's Original Barbecue Sauce (is gluten-free in the USA) 1 t. liquid smoke 1/2 c. walnut halves; place in paper bag, seal, lay … Continue reading BARBECUE WALNUT PEANUT BUTTER

SHARON’S WEDGE SALAD

SHARON'S WEDGE SALAD Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar.  Sprinkled with fresh cracked pepper! Serves 6 Dressing: Makes approx. 2 cups 1/2 c. … Continue reading SHARON’S WEDGE SALAD

BLACK PEPPER ‘BACON’ COOKIES

BLACK PEPPER ‘BACON’ COOKIES Dark cocoa, brown sugar, apple smoke flavor, maple syrup, allspice, sage and ginger with black pepper and soy bacon bits. If the dairy people can make bacon flavored ice-cream, I can make ‘bacon’ cookies. Whoa, texture and flavor down perfect. Crispy, chewy, a little oily, salty, sweet, hot, smokey. Yup, it’s … Continue reading BLACK PEPPER ‘BACON’ COOKIES

KNOCK YOUR SOCKS OFF BEANS

KNOCK YOUR SOCKS OFF BEANS Quick, easy, nutritious. Walk on Water delicious. Yes, rich tastes great! Makes 8 servings 2 T. corn oil 1 lg. sweet onion, peeled and cut into ¾ inch squares 1 sm. green pepper, cored and cut into ½ inch squares salt 28 oz. can tomato sauce 28 oz. can Vegetarian … Continue reading KNOCK YOUR SOCKS OFF BEANS