Tofuyonnaise

INGREDIENTS
makes ~2 cups

1 pack fim preservative free Tofu ~12oz undrained
1/2" chunk fresh ginger
1-2 tbsp apple cider vinegar or lemon juice
1/2 cup chopped celery
1-2 cloves garlic
1-2 tbsp mustard
1/8 tsp red pepper flakes
1-2 tbsp onion powder
1-2 tbsp garlic powder

It is best to prepare half the Tofu at a time in the food processor to ensure a smooth texture. Begin with half the Tofu, all the liquid, ginger, garlic, lemon or vinegar, mustard and celery. (The celery adds a saltiness and extends the volume well. White cabbage or turnip can be used instead.) Puree, then add remaining Tofu; if your food processor is small, remove some of this mixture into a bowl then add remaining Tofu and puree. Add dry powders last, to taste, and to desired thickness. Soy sauce can be added, but it will tint the sauce tan. 

Easy Thin Pizza Crust

INGREDIENTS
for 2 - 3 personal pies

3 cups rolled oats
2 tablespoons flaxseed
1 cup water
+ salt, garlic, basil or other seasonings as preferred

Oil free, gluten free, super easy! In a food processor mill oats and flaxseed into flour. Add any seasonings as desired, crust will have a nutty savory taste on it's own, and can be left as is. Preheat oven to 350 degrees Fahrenheit. Divide dough into 2 or 3 chunks. Roll lightly in palms, and flatten by hand or rolling pin over a piece of parchment paper and size to fit a cookie sheet or baking tray. Place in the the oven and bake for about 10 - 15 minutes. 

*Don't over bake! Take into account what toppings you will be adding later and remember that the crust will likely bake a second time, unless you are not going to melt cheese on top... In this case, you might wish to bake the crust a little longer to ensure desired firmness, and browning of the edges.

Coconut Fudge Pecan Ice Cream

INGREDIENTS 
for two servings

1 can coconut milk (chilled)
3 tsp stevia
1 tsp buckwheat flour
2 tsp cocao powder
dash of nutmeg
dash of allspice 

It's necessary to separate the coconut water from the milk, so do not shake. Skim the milk into a bowl. Pour the water into a glass, we'll only use a couple tablespoons for the fudge.
Combine cocao powder, buckwheat flour and two teaspoons of stevia. Add two tablespoons of coconut water and stir. Add a little more coconut water, if needed to make a fudgy consistency. Set aside.
Add remaining 1 teaspoon of stevia to coconut milk, along with nutmeg and allspice, to taste.
Fold in fudge to make swirls. Place bowl in refridgerator over night, or into freezer for one hour. 
Sprinkle chopped pecans into ice cream at serving time, to retain crunchiness of the nuts.

Chicken or Beef Vegetable Soup

1/2 Chicken or big chunk of Beef - however much you desire

1 Chayote

3 Carrots

2 Potatoes

Several leaves of mint

Salt and Pepper

Cook the chicken or beef in a large pot with as much water as you desire. Cut the vegetables in chunks. When the meat is cooked half way, add the vegetables and pepper. Add the salt closer to the end of cooking time. 

Substitutes or additions: 

You can substitute the mint for cilantro.

You can add or exchange other vegetables.

Cabbage or zucchini are great, as well as chunks of corn on the cob.

To give the soup a little zing, add a habanero or jalapeño.

Enjoy with corn tortillas or fresh bread!