The Dream of the 90's at Park Ivy?

Have you seen the Portlandia video "The Dream of the 90's is Alive in Portland?" Whenever I see it, I picture the 9th & 9th neighborhood circa 1996, particularly the crowd in and around the Coffee Garden and Park Ivy.

But Park Ivy Garden Cafe was more than a scene, and more than a restaurant. Besides the hipster clientele, the garden murals, the maze-like dining areas, the animal figurines as table markers, and the eclectic bulletin boards, there were the rumors. I remember hearing about the place being run by a cult, company-forced meditation and yoga practice, employees banned from alcohol and drugs, and employees forced to use psychedelic mushrooms to enhance spirit quests. Maybe it was apathetic of me, but I didn't care one way or another what was up behind the counter, because the food was AWESOME.

And the New Age-y vibe didn't scare anyone else away, either, as far as I could tell; the place was always hopping. It was the one vegetarian restaurant we had no problem taking omnivores to, since the wheat-meat "chicken" dishes made their menu welcoming to non-veg guests - even my in-laws liked the place.

So when they announced their imminent closure in 2000, the only thing that mitigated the pain was that they were selling cookbooks. I wouldn't have to live in a dystopian nightmare future without Park Ivy Lemon Rice Soup, the one thing that made Salt Lake's winters bearable!

Then, in 2012, a horrible thing happened. One day, I couldn't find my Park Ivy cookbook. So I did what any normal 21st century citizen would do - and Google failed me! Nowhere on the wide wide world of web could I find this cookbook, or any Park Ivy recipes for that matter. Luckily for me - and for you - the cookbook turned up. But this close call inspired me to make a record of the treasures within for posterity, and for myself in anticipation of the next time this happens. Please to enjoy this blog of the Park Ivy Garden Cafe Cookbook!

Friday, September 28, 2012

Glossary and Notes

- "Chicken Seasoning:" I use Frontier brand Vegetarian Chicken Flavor Broth Powder whenever one of these recipes calls for "Chicken Seasoning," or I use Edward & Sons' Not-Chick'n Bouillon Cubes.

- Tamari = wheat-free soy sauce; I use whichever I have on hand.

 - Fructose: I have substituted both agave nectar and organic cane sugar with good results.

- "Meat of Wheat" was the brand of seitan made by the Park Ivy folks. It used to be available frozen at New Frontiers/Wild Oats, but I haven't seen it in a looooooong time. I have recently begun making my own seitan, and it is awesome-tasting as well as being significantly less expensive. See my other blog, The Accidental Barista (www.accidentalbarista.com) for details.


Blueberry Lime Bundt Cake

1 cup Mori-Nu Silken Tofu
3/4 cup Water
1/2 cup Lime Juice
1/2 cup Canola Oil
1 teaspoon Vanilla
2 cups Unbleached Flour
1 3/4 cup Sugar
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Blueberries

Preheat oven to 325 degrees.

Blend tofu, water, lime juice, oil, and vanilla in a blender; transfer to a large bowl.

In another bowl mix flour, sugar, soda, and salt.

Mix dry ingredients into wet, and mix well. Fold in blueberries.

Pour into an oiled bundt pan and bake for 35 to 40 minutes.

Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.

---Lime Icing---

2 2/3 cups Powdered Sugar
2 tablespoons Lime Juice
1/2 Lime (juice and zest)

With a hand mixer, combine all ingredients and blend until smooth.


Make sure icing is of the right consistency. It should drizzle off your spoon. You are not trying to frost the cake from head to toe, just drizzle across the top.

Raspberry Chocolate Bundt Cake

1 cup Mori-Nu Silken Tofu
3/4 cup Water
1/2 cup Canola Oil
1/2 cup Soymilk
1 teaspoon Vanilla
2 cups Unbleached Flour
1/3 cup Whole Wheat Flour
1 3/4 cups Sugar
2/3 cup Cocoa Powder
1/2 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup Raspberry Crumbles, Frozen

Preheat oven to 325 degrees.

Blend tofu, water, soymilk, oil, and vanilla; transfer to a large bowl.

In another bowl mix flour, sugar, cocoa, soda, and salt.

Mix dry ingredients into wet, and mix well. Fold in raspberries.

Pour into an oiled bundt pan and bake for 35 to 40 minutes.

Cake is done when a toothpick inserted into the middle comes back clean or it "bounces back" when pressed on with finger.

---Chocolate Frosting---

5 1/3 tablespoons Margarine
4 tablespoons Soymilk
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar
1/2 cup Cocoa

Combine margarine, soymilk, and vanilla and microwave until margarine is soft.

Combine with sugar and cocoa in a cuisinart and blend until smooth.

Make sure icing is of the right consistency. It should drizzle off your spoon.

Oatmeal Chocolate Chip Cookies

1 1/3 cup Brown Sugar
1/2 cup Canola Oil
1/8 cup Applesauce
1/3 cup Soymilk
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 tablespoons Egg Replacer
1 1/3 cups Rolled Oats
1 cup Whole Wheat Flour
1 2/3 cups Rolled Oats
1/2 cup Chocolate Chips
1/3 cup Walnuts

Combine sugar, oil, applesauce, soymilk, baking powder, salt, and egg replacer in a mixer, and mix until smooth.

Add in 1 1/3 cups of oats, flour, and walnuts, and mix on medium.

Add 1 2/3 cups of oats and chocolate chips and mix on low.

Form into cookies and bake for 15 minutes or until done at 300 degrees.

Chocolate Mousse

1 package Mori-Nu Lite Tofu
2/3 cups Chocolate Chips
1 teaspoon Vanilla
1/8 teaspoon Orange Extract

Melt chocolate chips.

Blend tofu in a food processor until silky.

Add chocolate, vanilla, and orange extract. Blend in cuisinart until all ingredients are mixed and silky smooth.

Vegan Rice Pudding

1 14-oz. can Coconut Milk
1 one liter Soymilk
3/4 cup White Basmati Rice

3/4 cup Fructose
3/8 teaspoon Cinnamon
3/8 teaspoon Nutmeg
1/4 teaspoon Cardamom
1/4 teaspoon Salt
1 tablespoon Vanilla
1 tablespoon Orange Extract
3/4 cup Crushed Pineapple
1 1/2 Ripe Banana

Combine coconut milk, soymilk, and washed Basmati rice. Simmer until most of the liquid is gone and the rice is soft, approximately 30-45 minutes. In the beginning you will have to stir frequently, then occasionally.

When the cooked ingredients are done, turn off heat and add remaining ingredients. Cool and serve with a raspberry puree.

Rice Pudding

1 quart Milk
1/2 cup Basmati Rice (dry)
1/4 cup Fructose
1 pinch salt
1 pinch Cardamom
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
1 1/4 teaspoons Vanilla
1 1/2 teaspoons Orange Extract
1/3 cup Shredded Coconut
1 cup Whipping Cream
3 tablespoons Fructose

Wash rice and combine with milk in saucepan. Stir often and continue simmering until liquid is nearly gone (approximately 1 hour).

Combine 1 1/2 cups of rice mixture with fructose, salt, cardamom, nutmeg, cinnamon, vanilla, orange extract in food processor, and blend.

Stir into remaining rice mixture.

Stir in coconut and cool.

Whip cream and fructose in food processor until thick. Fold into rice mixture.

Honey Lemonade

2/3 cups Honey
1 2/3 cups Hot Water
3 1/4 tablespoons Hansen's Lemon Juice Concentrate
5 2/3 cups Cold Water

Combine honey and hot water in a pitcher and stir until the honey dissolves.

Add lemon concentrate and cold water. Serve chilled over ice.

Marinated Tofu

5 tablespoons Tamari
3/4 cup Water
2 cloves Fresh Garlic
2 1/3 teaspoons Lime Juice
2 1/3 teaspoons Sesame Oil
4 tablespoons Crushed Pineapple
1 package Tofu (firm not silken)
1 tablespoon Fresh Ginger

Combine all ingredients except tofu in a blender.

Blend until there are no chunks of ginger.

Cube tofu and put in marinade overnight.

Bake at 300 degrees for 10 minutes, turn, and bake until golden brown.

Use tofu on salads, in burritos or just as a great snack.

Mashed Potatoes

3 1/2 pounds Potatoes, coarsely chopped
3 quarts Water
1 1/4 cups Soymilk
1/4 cup Margarine
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper

Combine potatoes and water in a kettle and boil until potatoes are soft.

Drain off water. Reserve a little in case your potatoes are too thick.

Add the rest of the ingredients and mash with a hand masher. Use a hand blender if you like them extra smooth.

A nice touch is to roast some garlic, peel it, and chop it up. Add to potatoes.

Blue Corn Bread

1/4 cup Margarine, melted
1 1/3 tablespoons Flax Seed Mixture
1 1/4 cups Soymilk
1 cup Blue Cornmeal
3 1/3 tablespoons Fructose
3/4 cup Whole Wheat Flour
2/3 teaspoon Salt
2/3 teaspoon Baking Soda
2/3 teaspoon Baking Powder

Preheat oven to 325 degrees.

Combine margarine, flax seed mixture, soymilk, fructose in a food processor and blend until smooth.

Combine with cornmeal, flour, salt, baking soda, and baking powder in a large bowl. Mix by hand.

Pour into an oiled 8 x 10 pan, and bake for 20 to 25 minutes (a toothpick inserted into the middle should come out clean).

Avo Spread

1 Avocado
1/4 teaspoon Salt
1/2 teaspoon Granulated Garlic
1/3 teaspoon Black Pepper
1 1/4 teaspoons Lime Juice

Cut avocado in half and remove pit.

Spoon out meat and discard skin.

Combine all ingredients in a bowl and mash with hand masher.

To make Avo-Cream add 3 ounces of cream cheese.

Mexi-'Chicken' with Meat of Wheat

2/3 cup Red Onion, finely chopped
2/3 cup Anaheim Chili Pepper, finely chopped
5 cloves Fresh Garlic
2/3 cup Water
Large can Diced Tomato
1 1/2 teaspoons Cumin
1 1/2 teaspoons Paprilka
2 teaspoons Chicken Seasoning
1/3 bunch Cilantro, chopped
1/3 teaspoon Black Pepper
2 pounds Meat of Wheat Chicken

Process “chicken” in a food processor until the pieces are about the size of a kernel of corn.

Combine onions, anaheim peppers, garlic, and water in a saucepan, and saute for 15 minutes.

Add tomato, cumin, paprika, chicken seasoning, and cilantro, and simmer for 20 minutes.

Turn off heat. Add pepper and Meat of Wheat chicken. Stir thoroughly.

This recipe is used for filling burritos, taco, or as a topping for salads. Mexi-chicken freezes great.

Black Beans

1 pound Organic Black Beans (dry), soaked
6 1/2 cups Water
2 2/3 tablespoons Kombu
7 cloves Fresh Garlic, minced
1 tablespoon Chili Powder
1 tablespoon Cumin
1/3 cup Tamari
1 teaspoon Salt
1/4 teaspoon Black Pepper

Soak beans overnight in enough water to keep them covered as they expand.

Rinse the beans and combine with water in a kettle, and bring to a boil. Skim off foam.

Add kombu and simmer until beans are soft (about 1 1/2 to 2 hours). Add water if needed to make sure beans are covered. Stir frequently.

Add garlic, chili powder, cumin, and tamari, and simmer for an additional 1/2 hour, or until sauce has reduced to level of the beans.

Turn off heat. Add salt and pepper to taste.

Lasagna

Veggie Mixture:
1/2 cup Spinach, chopped
1 small Zucchini, quartered, sliced
1 small Yellow Squash, quartered, sliced
1 medium Carrot, quartered, sliced
1 15-oz. can Artichoke Hearts, chopped
1/2 cup Garbanzo Beans, cooked

Cheese Mixture:
1/2 cup Feta Cheese, crumbled
1 1/2 cups Cottage Cheese
1/2 tablespoon Basil
3/4 teaspoon Oregano
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
3/4 teaspoon Egg Replacer

Miscellaneous:
4 ounces, Mozzarella Cheese, by weight
1/4 cup Parmesan Cheese
6 cups Tomato Sauce, see recipe
10 each Lasagna Noodles, cooked

Combine all the veggie mixture into one bowl and mix. Combine all the cheese mixture into one bowl and mix.

Follow these instructions for building your Lasagna:
Layer 1) 1/4 cup of Tomato Sauce and 1/4 cup of water spread over bottom of pan
Layer 2) 5 Noodles
Layer 3) Cheese Mixture
Layer 4) Veggie Mixture
Layer 5) 2 1/2 cups Tomato Sauce
Layer 6) sprinkle 3/4 of Mozzarella cheese
Layer 7) 5 Noodles
Layer 8) remaining Tomato Sauce

Bake 45 minutes at 300 degrees, remove and cover with paper pan liner and foil.

Rotate pan and cook another 45 minutes, remove pan, and uncover. Sprinkle remaining mozzarella cheese and parmesan cheese.

Bake uncovered until golden brown (about 5 minutes). Lasagna can be cooled, then cut and reheated as desired.

Hummus

2 2/3 cups Garbanzo Beans, dry
1 tablespoon Kombu, cut
6 cups Water
7 cloves Fresh Garlic, minced
7/8 cup Tahini
2/3 cup Lemon Juice
1/2 cup Extra Virgin Olive Oil
1/8 cup Fresh Parsley, chopped
2 teaspoons Salt
2/3 teaspoon Black Pepper
1 teaspoon Tamari
Pinch Red Pepper

Wash garbanzo beans and combine with water in a kettle. Bring to a boil and skim off foam.

Add kombu, and simmer until beans are soft (about 2 hours), adding more water to make sure beans are covered.

When beans are cooked, pour off 2/3 of the water, and add remaining ingredients.

Mix well by hand, to evenly mix all the ingredients. Blend until smooth (we recommend using a Cuisinart, but a blender will also work).

This recipe will become your personal recipe as you experiment with more lemon, garlic, or less...get creative and hummus yourself.

Corn Chowder

1 quart Vegetable Stock, see recipe
5 cups Potatoes, coarsely chopped
1/3 teaspoon Cumin
1/3 teaspoon Thyme
1/3 teaspoon Curry Powder
2 tablespoons Chicken Seasoning
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Red and Green Bell Peppers, diced and steamed
2/3 cup Potatoes, diced and steamed
1/2 cup Red Onion, diced and steamed
2/3 Cup Frozen Corn
1 can Creamed Corn
2/3 cup Whipping Cream

Combine stock, coarsely chopped potatoes, cumin, thyme, curry powder, and chicken seasoning in a soup pot and simmer until potatoes are tender (about one hour).

Add salt and pepper, and blend until smooth.

Add peppers, onions, diced potatoes, frozen and creamed corn, and cream.

French Onion

7 1/3 cups Vegetable Stock
1 1/4 teaspoons Basil
1 1/2 tablespoons Tamari
2 cloves Fresh Garlic
1/3 teaspoon Onion Powder
1/2 teaspoon Parsley
2/3 teaspoon Thyme
1 bay leaf
2 2/3 cups Yellow Onion, julienned
1/4 teaspoon Black Pepper
1/3 teaspoon Salt
1 tablespoon Miso (+ 1/3 cup water)

Combine vegetable stock, basil, tamari, garlic, onion powder, parsley, thyme, and bay leaf in a soup pot and bring to a boil.

Turn heat down and simmer for one hour, make sure to skim foam off the top.

Add julienned onions, and simmer for 1/2 an hour.

Blend miso (and water) making a goopy slop. This is critical kitchen vocabulary that must be mastered if you cook at Pak Ivy.

Make some cute garlic rounds by taking crusty bread, toast it, rub fresh garlic on it and bake again with parmesan or swiss cheese melted over it. We do not do the melted cheese routine or the dishwashers would revolt at getting all the sticky cheese off the soup bowl.

Split Pea

1 1/2 cups Split Peas (washed)
4 cups Water
2 2/3 cups Vegetable Stock
1/4 cup Pearled Barley
1/4 teaspoon Sage
1 teaspoon Basil
1/2 teaspoon Thyme
2 cloves Fresh Garlic
2 tablespoons Chicken Seasoning
1/2 cup Red Onion, diced
1/2 cup Carrots
1/2 cup Celery
1/2 cup Sweet Potatoes
1 cup Spinach
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

Combine split peas and water and simmer until soft, about one hour. Stir occasionally as the split peas can stick to the bottom of the pot.

Add veggie stock, barley, sage, basil, thyme, fresh garlic, and vegetarian chicken seasoning. Simmer half an hour or until barley is soft.

Add red onions, carrots, celery, sweet potatoes, and spinach. Simmer half an hour.

Turn off heat and add salt and pepper. Garnish with lemon slices if you like.

Lentil Soup

1 1/3 cups Lentils (dry)
3 1/3 cups Water
3 1/3 cups Vegetable Stock
1 1/3 tablespoons Tamari
3 cloves Fresh Garlic
1 small Bay Leaf
3/4 teaspoon Majoram
1/2 cup Yellow Onion
1/2 cup Celery
1/2 cup Carrot
2 2/3 tablespoons Cornstarch (equal parts water)
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Miso (1/3 cup Water)
1/2 Red Potatoes, Diced and Steamed

Wash lentils and combine with 3 1/3 cups of water in a soup pot. Simmer until the lentils are soft (about 1 hour). Add water to keep beans covered if needed.

Add vegetable stock, tamari, garlic, bay leaf, and majoram. Simmer for 1 hour.

Add onions and celery, and carrots. Simmer for 30 minutes.

Slowly stir in cornstarch mixture, and simmer for five minutes. Turn off heat.

Blend miso (and 1/3 cup water), salt, and pepper, and put in soup.

Add potatoes.

Serve with a little lemon if you like.

Veggie Chili

1 1/3 cups each Black, Red, and Pinto Beans
1 quart Water
1 1/3 tablespoons Kombu
2 12-oz. cans Diced Tomatoes
3/4 tablespoon Chili Powder
1/3 tablespoon Paprika
2/3 teaspoon Cumin
3 cloves fresh Garlic
2/3 cup Red Onion
1/2 teaspoon Onion Powder
1 1/3 tablespoons Tamari
1/3 bunch Cilantro
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Red Pepper
1/2 cup Whole Kernel Corn, Frozen
1/2 cup Jicama
1 cup Green Pepper

Wash beans and combine with water in a soup pot. Bring to a simmer, skim off foam, and add cut kombu. Simmer until beans are tender (about 2 hours). Add water if necessary, making sure beans are covered. Add tomatoes, green peppers, chili powder, paprika, cumin, fresh garlic, red onions, onion powder, tamari, and cilantro. Simmer until veggies are soft. Turn off heat. Add salt and both peppers, corn, and jicama.

Thursday, September 27, 2012

Potato Leek

4 2/3 cups Potatoes, coarsely chopped
2/3 cup Yellow Onion, coarsely chopped
2/3 cup Celery, coarsely chopped
1 cup Vegetable Stock
1 1/3 tablespoons Tamari
2 cloves Fresh Garlic, minced
2/3 teaspoon Onion Powder
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 cups Leeks, sliced and steamed
1 tablespoon Fresh Parsley
2/3 cups Potatoes, diced and steamed

Combine coarsely chopped potatoes, onions, celery, vegetable stock, tamari, garlic, and onion powder in a soup pot and simmer until veggies are soft.

Turn heat off and add salt and pepper. Blend until smooth.

Add steamed leeks, parsley, and steamed diced potatoes.

Park Masala

1 1/3 cups Garbanzo Beans, soaked overnight
3 2/3 cups Water
1 1/3 tablespoons Kombu, diced
1/2 cup Yellow Onion, rough cut
1/2 cup Celery, rough cut
3/4 cup Carrot, rough cut
3 cloves Garlic, minced
1 1/4 teaspoons Onion Powder
1 3/4 teaspoons Garam Masala
1/2 tablespoon Chili Powder
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
2 tablespoons Chicken Seasoning
2 2/3 cup Vegetable Stock
2/3 teaspoon Salt
1/4 teaspoon Black Pepper
3 cups diced Potatoes, steamed until soft
1 12-oz. can Diced Tomatoes
1/2 cup frozen peas

Soak garbanzo beans overnight in enough water so when they expand the water will still cover them.

Rinse garbanzo beans and place them in a soup pot. Add kombu and simmer until beans are soft (about 1 1/2 hours).

Add onions, celery, carrots, garlic, onion powder, garam masala, chili powder, cumin, cardamom, chicken seasoning and vegetable stock and simmer until veggies are soft (about 30-40 minutes).

Turn off heat, and add salt and pepper.

Blend until smooth.

Add potatoes, tomatoes, and peas.

Tortilla Soup

6 1/3 cups Vegetable Stock
1/2 cup Red Onion, diced
2/3 cup Anaheim Pepper, diced
3 cloves Fresh Garlic, minced
1 teaspoon Cumin
1 1/2 teaspoons Chili Powder
2 2/3 tablespoons Chicken Seasoning
1 12-oz. can Diced Tomatoes
1/8 bunch Cilantro, chopped
1 1/3 tablespoons Lime Juice
2 1/3 cups Crushed Tortilla Chips
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Whole Kernel Corn, Frozen

Combine stock, onion, anaheims, garlic, cumin, chili powder, onion powder, chicken seasoning and tomatoes in a soup pot.

Simmer for one hour.

Take off heat.

Add cilantro, lime juice, chips, salt, pepper, corn.

Lemon Rice Soup

1 1/4 cups Yellow Onions, blended
9 cups Water
1 tablespoon Chives
1 tablespoon Parsley
3 tablespoons Chicken Seasoning
1 teaspoon Fructose
3 tablespoons Nutritional Yeast
1/3 cup Lemon Juice
2/3 teaspoons Mint Extract
1 1/2 tablespoons Sherry
2/3 cup White Basmati Rice
1 teaspoon Salt
1/2 teaspoon Black Pepper

Combine water, onions, chives, parsley, chicken seasoning, fructose, nutritional yeast, lemon juice, mint extract, and sherry in a soup pot.

Rinse rice and add to pot.

Simmer until rice is cooked, or about one hour, stir continuously as the rice begins to cook or it will stick to the bottom of the pot.

Add salt and pepper.

The trick to this recipe is to stop the cooking when the rice is cooked and beginning to float freely. If at first you get overcooked rice and thick soup, simple stop the cooking a few minutes earlier.

Vegetable Soup Stock

Yes: Yellow Onions with Skins, Main Ingredients
Yes: Celery, Main Ingredients
Yes: Carrots, Main Ingredients
Yes: Red Onions (without skins)
Yes: Tomato
Yes: Parsley Stalks
Yes: Basil Stalks
Yes: Nappa Cabbage
Yes: Cilantro (small amounts)

No: Peppers
No: Red Peppers
No: Cucumbers
No: Broccoli
No: Squash
No: Zucchini
No: Cauliflower

Combine 1/3 veggies with 2/3 COLD filtered water.

Bring to s simmer, and simmer for 1 1/2 hours.

Do not stir after initial stir, stirring will cloud your stock.

Strain vegetables and refrigerate or freeze stock.

Black Bean Pasta Sauce

2 cups Black Beans, see recipe
4 tablespoons Salsa, see recipe
1 cup Vegetable Stock
2 tablespoons Tamari Soy Sauce

Combine all ingredients in a saucepan and bring to a simmer.

Remove from heat.

Blend in a blender until creamy,

Find your own taste by adding peppers and other seasonings.

Mushroom Gravy

5 ounces Button Mushrooms
3 ounces Oyster Mushrooms
5 ounces Shiitake Mushrooms
1 quart water
3/4 cup Yellow Onion
1 ounce Tamari
2 cloves Fresh Garlic, minced
1 teaspoon Onion Powder
1 teaspoon Nutritional Yeast
1 1/2 tablespoons Miso
1 tablespoon Cornstarch (equal part water)
Salt
Black Pepper

Combine mushrooms, water, onion, tamari, garlic, onion powder, and nutritional yeast in saucepan, and simmer for 1/2 hour. Blend miso with some of the liquid and add to the pot. Stir in cornstarch mixture and thicken to a medium consistency. Simmer for 5 minutes. Turn off heat. Salt and pepper to taste.

Tomato Sauce

2/3 cup Green Pepper, finely chopped
2/3 cup Yellow Onion, finely chopped
10 cloves Fresh Garlic, minced
1/2 cup Water
8 ounces sliced Mushrooms
1/2 cup Burgundy Wine
2 large cans diced Tomatoes
2 tablespoons Basil
2 teaspoons Oregano
1 1/2 teaspoons Onion Powder
1 1/3 tablespoons Cornstarch (and equal water)
1 1/4 teaspoons Salt
3/4 teaspoon Black Pepper

Combine peppers, onion, garlic, and water in a pot and saute for 10 minutes.

Add mushrooms and saute for another 10 minutes.

Add burgundy and cook for 10 minutes.

Add tomatoes, basil, oregano, and onion powder, and simmer for 1 hour.

Stir in cornstarch and water mixture, thicken to a medium consistency, and simmer for 5 minutes.

Turn off heat. Salt and pepper to taste.

Peanut Sauce

4 1/2 cups Vegetable Stock
1/2 cup Tamari
1 3/4 teaspoons Sesame Oil
1/2 cup Sherry
5 tablespoons Rice Vinegar
2 2/3 teaspoons Lemon Juice
3 1/3 tablespoons Crushed Pineapple
2 1/4 tablespoons Fructose
1 1/3 cup Peanut Butter
5 cloves Fresh Garlic, minced
2/3 teaspoon Chili Powder
2 teaspoons Fresh Ginger, finely grated
1 1/3 tablespoons Cornstarch mixture
Pinch Red Pepper
1/2 teaspoon Black Pepper
1/4 teaspoon Cinnamon

Combine stock, tamari, sesame oil, sherry, rice vinegar, pineapple, lemon juice, fructose, peanut butter, garlic, chili powder, and ginger in a medium sauce pot.

Cook over medium heat until peanut butter is incorporated, stirring continuously.

Stir in cornstarch mixture (equal parts cornstarch and cold water) and heat for five minutes.

Sauce should be a medium consistency.

You can vary the intensity of the sauce by adding more red pepper. This recipe freezes well!

Pasta Salad

1 pound cooked Rotini Pasta
3/4 cup diced Cucumber
2/3 cup quartered Olives
3/4 cup shredded Carrots
1/3 cup Pepperocini Peppers
1/2 tablespoon Granulated Garlic
1 teaspoon Salt
2/3 teaspoon Black Pepper
2/3 teaspoon Thyme
1/8 cup Parsley
1/2 cup Greek Dressing

Cook the pasta until al dente, and cool it completely by draining off the hot water and immediately rinsing with cold water until pasta is cool to the touch.

When the pasta is cold, mix all ingredients together in a large bowl. Serve chilled.

Miso Dressing

2 1/2 tablespoons Miso
1/2 teaspoon Granulated Garlic
1/8 teaspoon Black Pepper
2 tablespoons Apple Cider Vinegar
2 tablespoons Red Onion
1 2/3 teaspoons Fructose
1 2/3 tablespoons Water
2 tablespoons Mori-Nu Silken Tofu
3/4 teaspoon Lemon juice
1 1/4 teaspoons Flax Seed Mixture
3 tablespoons Water
5/8 cup Canola Oil

Blend all ingredients, except oil, in a blender on high.

Slowly add oil into mixture as it blends.

This is the recipe you all bought this cookbook for! Dip it, drink it or bathe in it. For ten years it has been our house dressing.

Flax Seed Mixture

2 tablespoons Flax Seeds
1 cup Hot Water

Combine ingredients.

Let soak for 10 minutes.

Blend until smooth.

Greek Dressing

5 tablespoons Apple Cider Vinegar
1 1/2 tablespoons Raspberry Vinegar
2 1/4 teaspoons Granulated Garlic
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/8 teaspoon Salt
1 1/2 teaspoons Flax Seed Mixture
1 1/4 cups Extra Virgin Olive Oil

Blend all ingredients, except oil, together in a blender on high.

Slowly add oil.

This dressing is used in the pasta salad.

Cucumber Dressing

1 Cucumber
1/2 cup Apple Cider Vinegar
3/4 teaspoon Granulated Garlic
3/4 teaspoon Salt
1 1/2 teaspoons Black Pepper
3/4 tablespoon Dill
1 tablespoon Fructose
1 1/2 teaspoons Onion Powder
1 1/8 cups Water
1 tablespoon Flax Seed Mixture
1/4 cup Soymilk
1 1/2 tablespoons Mori-Nu Lite Tofu Firm
1 1/3 cups Canola Oil

Combine all ingredients, except oil, in a blender and blend on high.

Slowly add oil in, as you blend.

Raspberry Vinaigrette Dressing

1/3 cup Slivered Almonds
3 Walnuts
1/3 cup Raspberry Vinegar
1 1/2 teaspoons Fructose
2/3 teaspoon Flax Seed Mixture, see recipe
1/2 cup Water
7/8 cup Canola Oil
Black Pepper
Salt

Combine all ingredients, except oil, in a blender and blend on high.

Slowly add oil into the blender and blend until smooth.

"Chicken" Salad

1 pound Meat of Wheat Chicken Style
1/2 cup Red Onion, finely chopped
3/4 cup Celery, finely chopped
1/3 cup Dill Pickles, finely chopped
1 1/2 cup Veganaise
1 3/4 teaspoon Granulated Garlic
1/2 teaspoon Black pepper
2/3 teaspoon Onion Powder
1 1/4 teaspoons Lemon Juice
2/3 teaspoon Thyme
3/4 teaspoon Dijon Mustard
1/8 cup Parsley
2 1/2 teaspoons Chicken Seasoning

Process Meat of Wheat in a food processor until pieces are quite small.

Combine ingredients in a bowl and mix until veganaise is evenly dispersed.

Rosemary Dressing

1 cup Brown Rice Vinegar
1 tablespoon Brown Mustard
3 cloves Garlic
1 tablespoon Flax Seed Mixture
1 tablespoon Fructose
1/8 teaspoon Salt
1/8 teaspoon Xantham Gum
3 tablespoons Fresh Rosemary

Blend all ingredients together in a blender, on high.

Tomato Cilantro Vinaigrette

1/2 cup Salsa
2 1/3 tablespoons Apple Cider Vinegar
2 teaspoons Flax Seed Mixture, see Recipe
1 1/3 tablespoons Lime Juice
2 1/3 tablespoons Water
1/2 cup Canola Oil

Blend all ingredients, except canola oil, in a blender.

Slowly add oil. Blend until smooth consistency.

Salsa

2 Jalapenos, seeded
1/8 bunch Parsley
2 tablespoons fresh Cilantro
1 1/3 tablespoon fresh Basil
1 large can diced Tomato
1 1/8 cup Anaheim Chile Pepper, coarsely chopped
2/3 cup Red Onion, coarsely chopped
1 teaspoon Onion Powder
3/4 teaspoon Black Pepper
3/4 teaspoon Chili Powder
Pinch Red Pepper
1/2 tablespoon Granulated Garlic
3/4 teaspoon Cumin
3/4 teaspoon Paprika
3/4 teaspoon Salt
1 tablespoon Apple Cider Vinegar

Combine all ingredients in a food processor and chop until there are no large chunks, or to a desired consistency.

Increase heat with more jalapenos. Vary the flavor by alternating other hot peppers.