Chicken-Style Seasoning Recipe (gluten-free, lactose-free) (2024)

January 21, 2024

February 10, 2016

Pineapple Sweet and Sour Sauce This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring). Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's. INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.

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April 08, 2015

Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there! INGREDIENTS 2 C. cooked Lentils (Beluga or green lentils work well) 1 C. finely-ground Pecans 1 3/4 C. Soymilk (or other unsweetened non-dairy milk of choice) 1 small Onion , chopped finely 1/2 tsp. Celtic Sea Salt OR 1 T. Bragg All-Purpose Seasoning 1/2 tsp. Poultry Seasoning 1/4 tsp. Garlic Powder 1 1/2 C. Crushed Cornflakes* ( Nature's Path Cereal ) METHOD Mix well all ingredients together in a bowl. Pour into a lightly oiled 9" square casserole dish. Bake at 350 degrees F. for 1 hour. * crushed cornflakes can be substituted with crushed corn chips or other unsweetened cereal flakes, crushed plain crackers, dry bread crumbs, panko, mashed potato flakes, and crushed croutons. Tonight's lentil roast

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April 07, 2015

Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g Raw Walnuts, ground fine 1/3 cup/72 g Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust: this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id

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April 06, 2015

Quick Mexican Tortilla Casserole with Cheeze Sauce This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us! First off, I would go ahead and make the "cheeze sauce"recipe: CHEEZE SAUCE INGREDIENTS 1 C. Raw Cashew Pieces 1/4 C. Nutritional Yeast Flakes 1 T. Braggs All Purpose Seasoning 1 small Garlic Clove Pimento , unpickled (pimento is just roasted red bell pepper!) 1/2 C. filtered Water 3 T. fresh Lemon Juice 2 T. finely chopped Onion 1 tsp. Celtic Sea Salt Blend all the above ingredients together and set aside. QUICK MEXICAN TORTILLA CASSEROLE INGREDIENTS 1 small Onion , minced 1 C. Salsa 1 Red Bell Pepper , chopped and seeded 1 large bunch Spinach , chopped 4 C. thick Tomato Sauce 1 recipe of " Cheez

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April 09, 2015

Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist. It is a simple recipe, but delicious! And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2 tsp. Celtic Sea Salt Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powder Sea Salt to

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October 26, 2015

This pecan nut roast is one of the most popularly viewed recipes on this site. And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer! Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans? Substitute walnut pieces). Add the blended items to a bowl. Then ad in the onions and oats. Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour Spoon in the pecan nut roast and cove

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February 21, 2011

Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill! Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/ Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g Sage *1/2 teaspoon/ 1.5 g Thyme *1/2 teaspoon/1.5 g Basil *1/2 cup/60 g Celery , finely diced *1/2 cup/30 g Parsley , chopped *1 tablespoon / 7.5 g. Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g Coconut Oil * 1 cup/240 ml. Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1. In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon Coconut Oil 3. DISSOLVE in 1 C. Boiling Water: *2 organic Vegetable Bouillo

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June 03, 2011

Popular Nuteena was removed in 2005 Wikipedia image Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold. This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original. PUT IN BLENDER: *15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid) *2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking) *1 1/2 tablespoons/22 ml tomato paste *1/4 teaspoon/1.25 g onion powder *1/4 teaspoon/5 ml lemon juice 💞Blend all above ingredients until smooth. 🍜Pour into a large bowl and add following ingredients: *2/3 cup/ 120 g olives, chopped *1/3 cup/80 g peanut butter Mix well. 🥪Makes 1 1/2 cups of yummy spread. Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun. I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtract an ingredient that made it

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October 26, 2015

Mary Lou Johnson is our Church's star dessert-maker. Here is the picture of a torn-apart Apple Duff she made for a recent Fellowship Dinner... yes, it was delicious! As the Irish baker in the video (following) states, the apple duff is "not the prettiest dessert in the world" but delicious, nonetheless. I've taken the recipe in the video and made it both gluten-free and vegan, and somewhat less sucrose-sweet (by using lower-glycemic-indexed Coconut Sugar vs. regular brown sugar). GLUTEN-FREE and VEGAN PIE CRUST: 1 1/2 C. Gluten-free All-purpose Flour (Bob's Red Mill or Pamela's or other) 1/2 tsp. Salt 1/2 C. Organic Coconut Oil, cold, not melted 4 - 6 T. Almond Milk Combine the flour, salt and coconut oil in a bowl and use a pastry blender to cut the mix until it looks like coarse meal Sprinkle on the Almond Milk and mix together with a fork until it is combined and moist Press or roll into a rectangle between two pieces of wax paper. Remo

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October 29, 2015

A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening. I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE , or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten. INGREDIENTS 1 T. Coconut Oil (or veggie oil of choice) 1 large or 2 medium Onions , cut in half and sliced thin 2 C. Green Beans, cut in small pieces or left large 3 large Potatoes , peeled and cubed (or unpeeled red potatoes) 5 C. filtered Water or vegetable broth 1 T. dried Dill (or fresh, slightly more) 1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil) 3/4 C. Sauerkraut and Juice Salt and/or Pepper , to your taste METHOD: Heat o

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