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1 c. soy milk
1/2 tsp. onion powder
1 tsp. natural sugar / sweetener
2 tsp. Bragg’s liquid aminos
1/4 tsp. sea salt
3 Tbsp. red bell pepper, finely chopped
2 Tbsp. minced onion
1/4 c. raw sunflower seeds
2 tsp. garlic powder
3 Tbsp. lemon juice (fresh is best)
1 Tbsp. lecithin granules
1/2 tsp. dill weed
1 Tbsp. organic capers (not soaked in vinegar)
1. Blend all ingredients except the red bell pepper, minced onion and dill weed in a blender until very smooth.
2. Stir in the remaining ingredients and mix well.
This dressing is even better when made in advance and allowed to marinate for at least a couple of hour
Robin Swain
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Two-Cheese Spinach Lasagna
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9 cooked “Jerusalem Artichoke” lasagna noodles, or whole grain lasagna noodles
1 16-oz. package frozen spinach, thawed and drained
Lasagna Tomato Sauce
3 c. Seven Seasoning Sausage Burger Crumbles
Lasagna Cheese Sauce
Tofu Ricotta Cheese
1. Prepare lasagna noodles according to package directions.
2. In a 9 x 13” pan, start with a thin layer of tomato sauce, then layer 3 noodles across the bottom. Next add a layer of Tofu Ricotta Cheese. Then add 1 1/2 c. of the Sausage Burger Crumbles and half of the spinach. Add enough cheese sauce to cover.
3. Continue in the same order, using tomato sauce, three more noodles, Tofu Ricotta, Sausage Burger Crumbles. the remaining spinach and some Cheese Sauce. Top with the three remaining noodles and another thin layer of tomato sauce and cheese sauce. Bake at 350 degrees for 30 - 40 minutes.
Robin Swain
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4 14-oz. or 16-oz. cans tomatoes, blended, or 2 qt. home-canned tomatoes
1 6-oz. can tomato paste
3 - 4 Tbsp. honey
1/8 tsp. thyme
2 Tbsp. onion powder
1 tsp. basil
1/2 tsp. salt
1 tsp. celery salt
1 tsp. Italian seasoning
1/2 tsp. oregano
2 tsp. fennel seeds
Combine all ingredients and simmer for at least 30 - 45 minutes on low heat.
The longer it simmers, the better
Robin Swain
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Seven Seasonings Sausage Burger
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4 3/4 c. water
1/3 c. yeast flakes
3/4 c. pecans or walnuts
2 tsp. onion powder
2 tsp. coriander
1 1/2 Tbsp. basil
1/2 c. Bragg’s liquid aminos or unfermented soy sauce
3 3/4 c. 1-minute oats
3/4 c. cracked wheat
1/4 c. raw sunflower seeds
2 tsp. sage
1 Tbsp. garlic powder
1 tsp. cumin
1 tsp. savory (optional)
1. In a large pot, bring 2 3/4 c. water and cracked wheat to a boil and cook for 15 to 30 minutes.
2. In a blender, blend the remaining 2 cups water, yeast flakes, liquid aminos, sunflower seeds, nuts and the seven seasonings. Blend well.
3. While constantly stirring, add the blender mixture to the boiling bulgur wheat and water. Return to a boil. Slowly add the oats to the mixture while stirring. Continue to cook and stir for 2 - 3 minutes.
4. Remove from heat, cover and let stand until cooled. Form mixture into patties and bake at 350 degrees for 30 - 35 minutes, then flip patties and bake an additional 5 minutes.
You can also pan-fry the patties in light olive oil instead of baking, if desired
Robin Swain
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3 lbs. firm tofu
4 tsp. dried basil or 2 Tbsp. fresh chopped basil
2 tsp. sea salt
1/2 c. lemon juice
4 tsp. honey
2 cloves garlic, minced or 1 tsp. garlic powder
Combine and mix until mixture has a fine grainy texture like ricotta cheese.
Robin Swain
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2 c. cashews, rinsed
1/2 c. nutritional yeast
2 Tbsp. garlic powder
2/3 c. lemon juice
2 c. water
2 Tbsp. onion powder
2 tsp. sea salt
Blend all ingredients in a blender and blend until creamy.
Robin Swain
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2 Tbsp. olive oil
2 Tbsp. Bragg’s liquid aminos or unfermented soy sauce, or to taste
1 Tbsp. chopped garlic
1 12-oz. bag of spinach
1. Heat oil in a skillet over medium-high heat. Saute garlic for 30 - 45 seconds, then add spinach.
2. Add liquid aminos and saute for 1 - 2 minutes.
Kale can be used a a tasty substitute for spinach.
Robin Swain
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Pizza Crust dough
Pizza Sauce
Pizza Cheese
Seven Seasonings Sausage Burger
Pizza Toppings:
1/2 c. chopped olives
1/2 c. chopped fresh tomatoes
1/2 c. chopped pineapple
1/2 c. chopped onions
1/2 c. chopped red bell pepper
(All toppings are optional - feel free to add or remove toppings according to taste)
1. Brush a 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around the edge.
2. Add a liberal amount of pizza sauce on top of the crust, covering the entire crust, excluding the edges. Next, spread crumbled Sausage Burger on pizza. Then pour a light coating of cheese sauce over the crumbled burger.
3. Finally, spread on the toppings. If desired, pour another light coating of cheese on top. Bake pizza in a preheated oven (385 degrees) for 20 to 30 minutes.
Robin Swain
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1 package or 2 1/2 tsp. active dry yeast
1 c. warm water (110 to 115 degrees F)
2 c. wheat pastry flour
1 - 1 1/2 c. unbleached white flour
1/2 tsp. salt
2 tsp. olive oil
1. Dissolve yeast in warm water. Add salt, olive oil, and pastry flour. Mix well. While stirring, slowly add unbleached white flour. Knead for about 2 minutes.
2. Place dough in a greased bowl, turning to grease the top also. Cover, place in a warm place and let rise for one hour.
Robin Swain
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2 1/2 c. unsalted tomato puree or tomato sauce
1/4 tsp. parsley flakes
1/2 tsp. basil
1 tsp. sea salt
1 1/2 tsp. onion powder
1 Tbsp. lemon juice
1/3 c. chopped red bell pepper (optional)
3 Tbsp. tomato paste
1 - 2 cloves chopped garlic
1/4 tsp. oregano
1/4 tsp. garlic powder
2 tsp. honey
1 tsp. fennel seeds
Combine all ingredients and bring to a slow boil. Simmer for a minimum of 30 - 45 minutes to blend flavors.
Add water if a thinner sauce is desired.
Robin Swain
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1 1/2 c. soy milk
1/2 Tbsp. garlic powder
1/4 tsp. sea salt
1/4 c. nutritional yeast flakes
1/2 Tbsp. paprika
1 tsp. arrowroot powder (optional)
approximately 1/2 c. light olive oil
Combine the first 6 ingredients together in a blender. While blender is turning, slowly add olive oil until thickened.
Robin Swain
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1 c. unbleached white flour
1 c. whole wheat pastry flour
1 1/4 c. natural sugar, or sweetener of choice
2 tsp. non-aluminum baking powder
1 tsp. non-alcoholic black walnut flavoring
1 tsp. non-alcoholic vanilla flavoring (optional)
2 Tbsp. soy butter
1 1/2 - 2 c. soy milk
1/2 tsp. sea salt
4 servings egg replacer
1 - 1 1/2 c. natural peanut butter
1. In a saucepan, melt butter. Mix in soy milk, black walnut flavoring, vanilla flavoring and salt.
2. In a mixing bowl, mix flour, sugar and baking powder. Pour in wet ingredients and mix with a mixer. Prepare egg replacer according to package directions, then add to the batter and mix.
3. Lightly oil and flour a medium-sized baking pan. Pour mixture into pan and bake in a preheated oven (350 degrees) for 45 - 55 minutes, or until golden brown. While the cake is still warm from the oven, spread peanut butter evenly over the top. Spread carob icing on top.
If desired, the peanut butter can be omitted, and the cake will still turn out excellent.
Robin Swain
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1 c. soy milk
1 c. “Better than Milk” soy beverage mix
1/4 c. honey
1 tsp. non-alcoholic almond flavoring
1 tsp. non-alcoholic vanilla flavoring (optional)
1/4 c. soy butter
1/3 c. carob powder
1/2 c. macadamia nuts, raw
Combine all ingredients in blender and blend thoroughly. Spread over carob cake.
Robin Swain
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