Chipotle BBQ Sauce

Makes about 1.5L

  • 1 tbsp grape seed oil
  • 1/2 cup finley diced white onion
  • 2 tbsp minced garlic
  • 1 tbsp Dijon mustard
  • 2 tbsp chipotle powder
  • 1/4 cup apple cider vinegar
  • 1/4 cup wheat free tamari
  • 1/4 cup agave nectar
  • 1/4 cup maple syrup
  • 2 bottles, organic ketchup
  • 1/8 tsp cayenne pepper
  1. In a large pot on medium high heat, add grape seed oil and onions. Cook, uncovered, about 10 to 12 minutes or until onions become lightly golden.
  2. Add garlic and cook 2 minutes.  Add mustard powder and chipotle peppers, cook 3 to 5 minutes or until fragrant.
  3. Add vinegar, tamari, agave and maple syrup, bring mixture to boil and reduce to simmer, cook uncovered about 10 minutes. Add ketchup and cayenne pepper and bring to boil, reduce to simmer, cook uncovered about 15 minutes. Serve immediately or cover and refrigerate for up to 2 months

 

Flat leaf Parsley Hemp Seed Pesto

Makes about 4 cups

  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp fine sea salt
  • 1 tsp dried oregano
  • 6 to 8 garlic cloves
  • 8 bunches flat leaf parsley, stems removed
  • 1 cup hemp seeds
  • 1 cup extra virgin cold pressed olive oil
  1. In a food processor fitted with a metal blade, process lemon juice, salt, oregano and garlic until there are no large pieces of garlic remaining
  2. Add parsley and hemp seeds and process until smooth. You will need to use a rubber spatula to scrape down the sides of the machine as necessary
  3. With the machine running, drizzle the olive oil through the feed tube in a slow stream. Serve immediately or cover and refrigerate for up to 2 weeks

Veggie Burgers

Pre-heat oven to 400°F

Makes about 8 burgers

  • 2 blocks, frozen tempeh
  • 1 -1/4 cups wheat free tamari, divided
  • 4 cups water
  • 2 tbsp  grape seed oil
  • 1 white onions thinly sliced
  • 4 cups large dice button mushrooms
  • 1/4 cup ketchup
  • 1/4 cup agave nectar
  • 1/4 cup nutritional yeast
  • 2 tbsp Dijon mustard
  • 1/2 cup millet
  • 1-1/2 cups water
  • 1/4 cup sunflower seeds
  • 1/2 cups brown rice flour
  • 2/3rd cups ground golden flax seeds

 

  1. In a medium sized pot, add tempeh, 1-cup tamari and 8 cups water, bring to a boil and reduce to a simmer, cook for 15 to 20 minutes.  Remove from heat and allow to cool in broth.
  2. In a medium rondeau on high heat, add grape seed oil and onions, cook on high until they begin to brown.  Reduce heat to low and cook for 30 to 45 minutes or until lightly caramelized.
  3. Turn heat back up to medium high and add mushrooms and cook for 15 to 20 minutes or until cooked throughout.  Add ketchup, 1 cup tamari, agave, nutritional yeast and Dijon mustard, reduce to simmer and cook for about 10 to 12 minutes or until reduced by half.
  4. Toss 2 cups of the onion mushroom mixture with the cooked millet and sunflower seeds and add to a food processor.  Turn the machine on and process until smooth.  With the machine running drizzle in the remaining ½ cup tamari to help make smooth.  
  5. Dice the tempeh into small pieces and toss with the pureed millet sunflower mixture and the remaining mushroom and onions.
  6. In a universal mixer, add the tempeh mushroom mixture along with the brown rice flour and 5 cups ground golden flax seeds.  Mix on low for 30 seconds, stop machine scrape down sides of work bowl, mix on medium for 20 seconds, stop machine scrape down sides of work bowl, mix on high for 10 seconds.  
  7. Using a ½ cup measuring cup portion into 68 equal portions and flatten with the back of a lid into burger shape.  Bake in pre-heated oven for 12 to 15 minutes or until cooked throughout and firm enough to handle.