Soy Milk Mayonnaise

Soy Milk Mayonnaise
Prep Time
15 minutes, plus 15 minutes sit time
Number of Servings
Serves 8 (makes 1 cup)
Ingredients
  • [q:1/4] cup soy milk, at room temperature
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp flaky sea salt
  • [q:1 1/2] tsp rice vinegar
  • Generous [q:3/4] cup neutral oil
Directions
  1. In a deep bowl with a narrow bottom, combine soy milk, mustard, salt, and vinegar. Leave for 15 minutes to thicken.
  2. Using a hand blender, process to combine. Continue blending and add oil in small dollops at a time until all oil has been added and mayonnaise is stiff.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 21 g Total fat (2 g sat), 70 mg Sodium

Quinoa Fruit Pudding

Quinoa Fruit Pudding
Prep Time
Prep: 20 minutes, Cook: 25 minutes
Number of Servings
4
Ingredients
Directions
  1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
  2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
  3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
  4. Add the apples and cook for 2 to 3 minutes.
  5. Turn off the flame and mix in the dried fruit and vanilla.
  6. Cover and let sit for 15 minutes to thicken.
Nutrition Info
Per serving: 360 calories, 5g fat (13% calories from fat), 11g protein, 67g carbohydrate, 13g fiber, 0mg cholesterol, 121mg sodium

Peach Strawberry Pie

Peach Strawberry Pie
Prep Time
Prep: 20 minutes, Cook: 35 minutes
Number of Servings
8
Ingredients

Crust:

Filling:

Directions
  1. Combine dry ingredients for the crust in a medium mixing bowl.
  2. Combine wet ingredients for the crust in a measuring cup.
  3. Place wet ingredients in a blender and pulse several seconds to blend.
  4. Mix wet ingredients with dry and form into a ball of dough.
  5. Divide in half and set aside while the filling is prepared.
  6. To prepare the filling, place all ingredients except the kuzu root starch in a medium saucepan and bring to a boil.
  7. Reduce the heat to medium low and simmer about 10 minutes until the peaches are tender.
  8. Allow to cool several minutes while baking the bottom pie crust.
  9. Preheat the oven to 350°.
  10. Roll out half the dough on a floured surface, place in a 9" pie plate, poke several small holes in the crust with a fork.
  11. Bake for 10 minutes.
  12. Remove, lightly moisten the edges of the bottom crust with water and add pie filling.
  13. Roll out remaining dough and place the top crust on the pie.
  14. Crimp edges with a fork or pinch with fingers to seal top and bottom crust.
  15. Using a fork, poke several shallow holes in the top crust to allow steam to escape during baking.
  16. Bake for for another 20 to 25 minutes until the top crust is golden.
  17. Remove and cool before slicing.
Nutrition Info
Per serving: 267 calories, 10g fat (32% calories from fat), 4g protein, 45g carbohydrate, 6g fiber, 0mg cholesterol, 176mg sodium

Kale Salad with Mustard Dressing

Kale Salad with Mustard Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients

Salad

  • 4 cups kale, (1 bunch) remove hard stems and discard
  • 1 quart water, for blanching kale
  • 1 tsp fresh lemon juice
  • 2 pinches EDEN Sea Salt
  • 1 cup seedless red grapes, halved
  • [q:1/2] cup seedless green grapes, halved
  • 1 ripe avocado, seeded, peeled, sliced
  • [q:1/4] cup pine nuts, lightly dry pan roasted

Dressing

Directions
  1. Bring water to a boil in a medium saucepan.
  2. Add the kale and blanche 3 to 4 minutes.
  3. Remove, drain, and rinse under cold water to set the bright green color.
  4. Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
  5. Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
  6. Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
  7. Place the grapes in the bowl with the kale and toss.
  8. Add the avocado and gently toss.
  9. Place the salad in a serving bowl and garnish with pine nuts.
  10. Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium

Strawberry Shortcake with Tofu Whipped Cream

Strawberry Shortcake with Tofu Whipped Cream
Prep Time
Prep: 30 minutes, Cook: 20 minutes
Number of Servings
Serves 6
Ingredients
Directions

  1. Make the Biscuits

    1. Preheat the oven to 350°.
    2. Combine all dry ingredients in a medium mixing bowl.
    3. Combine all wet ingredients in a measuring cup, except the safflower oil, whisk and let rest for 5 minutes until curdled.
    4. Place the liquid ingredients in a blender and pulse several seconds.
    5. Combine the wet and dry ingredients and form into a ball of dough.
    6. Lightly flour flat surface and roll out the ball of dough until about [q:1/2] inch thick.
    7. Using a cookie cutter or a glass cut the dough into round biscuits about 3 inches wide.
    8. Lightly oil a cookie sheet with safflower oil, place the biscuits on and bake for about 15 to 20 minutes, until slightly golden. Do not over bake.

  2. Make Strawberry Sauce

    1. While the biscuits are baking, slice 4 cups of strawberries and place in a small mixing bowl.
    2. Place the remaining 5 cups strawberries in the blender with the maple syrup and pulse several seconds.
    3. Pour the strawberry liquid over the sliced strawberries and refrigerate while you make the tofu whipped cream.

  3. Make Tofu Whipped Cream

    1. Place the tofu, oil, maple syrup, honey, vanilla, lemon juice and salt in a blender and purée until smooth.
    2. Place the water and agar flakes in a small saucepan and bring to a boil.
    3. Reduce the heat to medium low and simmer about 5 minutes or so until the flakes dissolve.
    4. Pour the agar liquid into the blender with the tofu mixture. Blend for 2 to 3 minutes.
    5. Pour into a dish and place in the freezer for about 5 minutes to gel.
    6. Remove, place in the blender again and pulse until smooth and creamy, but stiff like whipped cream.
    7. When the biscuits are done, slice in half or leave whole, ladle strawberry sauce over and add a dollop of tofu whipped cream before serving.
Nutrition Info
423 calories, 20g fat (41% calories from fat), 13g protein, 52g carbohydrate, 7g fiber, 0mg cholesterol, 122mg sodium

Bread & Sauerkraut Stuffed Mushrooms

Bread & Sauerkraut Stuffed Mushrooms
Prep Time
Prep: 15 minutes, Cook: 25 minutes
Number of Servings
10
Ingredients
Directions
  1. Pull bread into small cubes and place in a small mixing bowl with the onion, celery, sauerkraut, thyme, sage, shoyu, EDENSOY and half the mochi.
  2. Mix well.
  3. Oil the bottom of the mushroom caps.
  4. Stuff each mushroom.
  5. Sprinkle the remaining mochi on top of the stuffing.
  6. Grill on the upper rack of a grill for 10 to 15 minutes or until the mushrooms are tender, stuffing is hot and the mochi has melted.
  7. Move to the lower grill and brown for 4 to 5 minutes.
  8. Remove and serve.
Nutrition Info
Per serving: 65 calories, 2g fat (26% calories from fat), 4g protein, 9g carbohydrate, 2g fiber, 0mg cholesterol, 241mg sodium

Oat & Rye Porridge with Fresh Fruit

Oat & Rye Porridge with Fresh Fruit
Prep Time
Serves 4 | Prep Time 5 minutes | Cook Time 20 minutes
Number of Servings
4
Ingredients
  • 2 cups EDEN Oat Flakes
  • any EDEN Whole Grain Flakes, or organic old-fashion rolled oats
  • 1 cup EDEN Rye Flakes
  • or EDEN Kamut or Spelt Flakes
  • 1 pinch EDEN Sea Salt
  • 2 cups EDENSOY Unsweetened
  • EDENSOY Vanilla, Extra Vanilla, Original, or Extra Original
  • 2 cups cold water
  • 4 tsp any EDEN Gomasio, for accompaniment
  • EDEN Dulse Flakes, or EDEN Shake
  • 1 cup sliced fresh fruit
  • or EDEN Dried Cranberries, Wild Blueberries, or Cherries
Directions
  1. Place the oats, rye, sea salt, EDENSOY and water in a medium saucepan. 
  2. Cover and bring to a boil. Reduce the flame to low and simmer for 10 minutes until creamy. 
  3. Place in serving bowls and garnish with fresh fruit and any EDEN Gomasio, Dulse Flakes or EDENShake.

     
Nutrition Info
Per serving: 306 calories, 6g fat (17% calories from fat), 11g protein, 53g carbohydrate, 7g fiber, 0mg cholesterol, 119mg sodium

Quinoa Cherry Pudding

Quinoa Cherry Pudding
Prep Time
20 minutes, plus 25 minutes cook time
Number of Servings
4
Ingredients
  • 1 cup Eden Quinoa, washed and drained
  • 2 cups water
  • [q:1/8] tsp Eden Sea Salt
  • [q:1/3] cup Eden Dried Montmorency Cherries, coarsely chopped or Eden Dried Wild Blueberries or Edebn Dried Cranberries, do not chop
  • 1 tsp ground cinnamon
  • [q:1/3] cup organic maple syrup
  • 2 cups EdenSoy Vanilla
  • 1 tsp pure vanilla extract
  • [q:1/3] cup slivered organic almonds, dry pan roasted for garnish or Eden Tamari Roasted Almonds, chopped
Directions
  1. Place the quinoa, water, sea salt, dried cherries and cinnamon in a medium saucepan. Cover and bring to a boil.
  2. Reduce the flame and simmer for 15 minutes.
  3. Add the EdenSoy and syrup. Simmer, uncovered, for another 10 minutes.
  4. Turn off the flame and mix in the vanilla. Cover the pan and let sit for 15 minutes to thicken.
  5. Place in serving bowls and garnish with slivered almonds.
Nutrition Info
420 calories, 10 g fat, 13 g protein, 71 g carbohydrate, 13 g fiber, 0 mg cholesterol, 123 mg sodium

Chia Berry-Banana Smoothie

Chia Berry-Banana Smoothie
Prep Time
15 minutes
Number of Servings
2 large servings
Ingredients
  • 2 cups unsweetened soymilk (or milk of choice)
  • 1 to 2 Tbsp chia seeds
  • 1 cup fresh or frozen blueberries (or mixed berries)
  • 1 cup frozen peeled banana chunks
  • 1 Tbsp honey or agave nectar
Directions
  1. Blend all ingredients in a blender until smooth.
  2. Serve immediately in tall glasses.
Nutrition Info
299 Calories, 9 g Protein, 52 g Carbohydrates, 9 g Fiber, 8 g Total fat, 89 g Sodium. [nutrition:2] Riboflavin, Vitamin B12, and Calcium.

Soy Chai Tea

Soy Chai Tea
Number of Servings
Serves 1
Ingredients
  • [q:1 1/2] cups water
  • [q:1/4] tsp ground cloves
  • [q:1/4] tsp ground ginger
  • 4 black tea bags
  • [q:2/3] cup soy milk
  • 2 tsp honey
Directions
  1. In a small saucepan, mix together the water, cinnamon, cloves, and ginger and simmer
  2. Reduce heat to low and cover. Simmer for 5 minutes.
  3. Add milk and heat until steaming, but do not bring to a boil.
  4. Remove from heat, add the black tea bags, and cover.
  5. Steep for approximately [q:3 1/2] to 4 minutes.
  6. Pour into mug and sweeten with honey, if desired.
Nutrition Info
116 Calories, 3 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 17 g Total sugars (12 g Added sugars), 2 g Fiber, 1 g Total fat (0 g sat), 77 mg Sodium, [nut:1] Vitamin A, Vitamin D, Calcium, Phosphorus 
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