8 Cups Distilled or Purified Water
1/4 C. Raw Almonds (best if soaked overnight and rinsed)
1 T. Maple Syrup (opt.)
2 T. Vanilla Extract (opt.)
1 t. Sea Salt

Blend 1 cup of the almonds until smooth. Add rest of ingredients and blend.

Makes 64 oz.

Healthy Mac N Cheez

Ingredients:

1 16 oz. Pkg. Elbows
1/4 C. Vegan Margarine
1 Recipe Healthy Cashew Cheez
1/2 c. Vegan Cheese

Cook elbows until al dente. Make Cheez Recipe. In large bowl add all ingredients and stir until thoroughly covered. **Vegan Cheese can be sprinkled on top or added into recipe. Pour into 9x12 oiled casserole and bake covered for 45 minutes in a 400 degree oven. If adding cheese on top, take cover off and broil for 5-10 minutes until brown on top.

Mushroom and Onion Gravy

Ingredients:

1 Tofu
1/2 C. Non-Dairy Milk
1 T. Olive Oil

1 Medium Onion
1 C. Sliced Mushrooms
1/4 c. Braggs Aminos or Unfermented Soy Sauce
2 T. Beef Style Seasoning (Vegan)
1 T. Garlic Powder

Blend tofu and all other ingredients, except onions and mushrooms. Saute' onion and mushroom in olive oil until golden brown. Add blended mixture to onions and mushrooms and simmer for 10-15 minutes or until slightly thickened.

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Creamy Banana Pudding

Ingredients:

1/2 C. Tapioca
1 Qt. Non-Dairy Milk (Soy, Almond, Oat, Rice, Coconut)
2 T. Agave Nectar or Honey
1 t. Vanilla
2-3 Bananas
1/2 C. Pineapple Chunks

Mix tapioca and milk. Let stand for 10 minutes. Bring to boil over medium heat, add vanilla and honey. Remove from heat and add rest of ingredients.

This can be served chilled or warm.

Carob "Reeses" Peanut Butter Cups

Ingredients:
1 C. Crunchy Peanut Butter
1/3 C. Honey or Maple Syrup
1/4 t. Vanilla
1/2 C. Non-dairy Carob Chips

Melt peanut butter and honey in saucepan over medium heat. Add vanilla and carob until blended. Place, by spoonful, onto cookie sheet. Freeze or refrigerate until firm. Can be stored in refrigerator in airtight container.

Makes 24

Festive Pea Salad

Ingredients:

1 celery stalk, chopped fine
1 medium sweet onion, chopped fine
1 1/2 c. frozen or fresh green beans
1 1/4 c. frozen peas
1 red bell pepper, chopped fine

Dressing:
1/2 c. lemon juice
3 T. Olive Oil
1/3 c. agave nectar or honey
1/2 t. paprika
1 t. sea salt
1 t. garlic powder

It’s not too difficult to consume an adequate amount of peas to receive some great benefits from this familiar favorite. Just 2 milligrams of peas per daily can lower your risk of stomach cancer according to a Mexico City-based study. By the way, it only takes 1 cup of peas to get 10 milligrams!

Recent research has shown that green peas are a reliable source of omega-3 fats in the form of alpha-linolenic acid (ALA). In one cup of green peas, you can expect to find about 30 milligrams of ALA. About 130 milligrams of the essential omega-6 fatty acid, linoleic acid, can also be found in a cup of green peas. This very small but high-quality fat content of green peas helps provide us with important fat-soluble nutrients from this legume, including sizable amounts of beta-carotene and small but valuable amounts of vitamin E.

In a one cup serving, peas can provide up to half of the recommended daily allowance of Vitamin K, Manganese, Vitamin C, Vitamin B1, and dietary fiber. The dietary fiber can be a great help prevention of inflammatory diseases such as diabetes, heart disease and arthritis. This is great news for those with these debilitating diseases!

In addition, green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called "nitrogen fixing" crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of the soil, and once the peas have been picked, the plant remainders tend to break down relatively easily for soil replenishment. Finally, rotation of peas with other crops has been shown to lower the risk of pest problems. These environmentally friendly aspects of pea production add to their desirability as a regular part of our diet.

So as you can see, peas don’t get near the exposure as a healthy phytochemical lab as they should! Why not give the lowly peas a try in a great recipe today, or just put some in your salad!

_Ingredients:
    1-2 T.extra virgin olive oil
    1 1/2 cup vegan margarine
    1 bunch celery, sliced, leaves and all
    2 purple onions, chopped
    3-6 cloves garlic, minced
    2 carrots, minced
    1 bunch fresh parsley, chopped
    12 large leaves fresh sage, minced
    2 stalks fresh thyme, strip the leaves and rub between hands before adding
    1 tablespoons fresh rosemary, minced
    ***can use dry herbs but fresh is better***
    sea salt, to taste
    10-12 cups assorted bread cubes (see below)
    2 cups veggie broth (or 2 bullion cubes and hot water)   

Directions:

1. For bread crumbs, for the month or so before Thanksgiving, I toss all the heels and last few slices of bread from different breads into my freezer, so I have many different kinds of bread to work with.  I try and have some pumpernickel and/or rye, sourdough, cracked wheat, multigrain and whole wheat.  I've even used spinach bagels.

2. Preheat oven to 375 degrees F. In your largest skillet (I use a huge cast iron one), start the oil vegan butter heating over extra low heat.  Add the celery, onions, garlic and carrots and turn the heat up to medium low.  Cook, stirring occasionally, while you get the herbs ready. 

3. Add the parsley, sage, rosemary and thyme, sprinkle it with some sea salt.  Sauté until the onions and celery are soft and translucent, and the kitchen smells wonderful.

4. While the veggies are cooking, cut the bread into cubes and throw into your largest bowl.  Pour the veggies onto the bread; use a rubber scraper to get all the herbs out of the skillet!  Stir well with a large spoon.  Add your broth and toss well.  It should be moist but not wet.

5. Put into a large casserole or two, cover, and put in oven.  Bake for 45 minutes covered, then 15 minutes uncovered, so it gets browned and crusty. 

Dressing, cranberry relish, smashed potatoes, miso gravy, rolls, peas and baby onions, and lots of pies-who has room for turkey?

Serves: 12 or so, Preparation time: 2 hours