Herbed Chezee Equipment Required high speed blender Ingredients · 2 cups cashews, raw · water, filtered · 1 tbsp olive oil · 1⁄4 cup Nutritional yeast · 1 tsp thyme, dry · 1⁄2 tsp Greek oregano · 1⁄4 tsp rosemary, ground · 1⁄4 tsp sea salt
Pizza Hummus Yield 2 1/2 cups Equipment Required food processor Ingredients · 2 cups chick peas, cooked, drained, reserve liquid · 1⁄2 cup tomatoes, dried, soaked for 10 minutes in warm water, drained, reserve liquid · 2 cloves garlic · 3 tablespoons tahini · 2 tablespoons olive oil · 1 tablespoon lemon juice, fresh squeezed (about 1/2 lemon, squeezed)
Fried Tofu Equipment Required two small bowls whisk pan for frying frying tool, such as slotted spoon, pancake turner Ingredients · 1⁄2 block tofu, any type except silken · 1 tablespoon soy sauce (San-J Organic Tamari Gluten Free) · 2 tablespoons water · 2 tablespoons Bob's Red Mill GF Masa Harina Flour
Seeded Quinoa and Millet Crackers Equipment Required food processor rolling pin Ingredients · 1⁄2 cup sunflower seeds, raw, unsalted · 1⁄4 cups quinoa flour, more for rolling · 1⁄4 cups millet flour · 1 cup cornstarch · 6 tablespoons nutritional yeast · 1 tablespoon baking powder
Rain of Crunch
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Rain of Crunch Equipment Required Dehydrator Wilton Comfort Grip Cookie Press ParaFlexx sheet Ingredients · 1 c chick peas, cooked and well drained · 1 c baking potatoes, cooked, mashed with skins on (the baking potatoes are dry and starchy) · 1⁄2 c Bob's Red Mill Organic Creamy Buckwheat, straight out of the container, not cooked or soaked