• 2 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 5 tbsp butter
• 1/4 cup milk
• 2 large eggs
• Preheat the oven to 450 degrees. In a large bowl combine the flour, sugar, salt, baking powder, cinnamon, ginger, cloves, and cardamom. Stir until everything is well combined.
• Make sure the butter is cold. Cut it into chunks and then add it to the flour mixture. Use your hands to rub or smoosh the butter into the flour until the mixture has a grainy appearance.
• In a separate small bowl, whisk together the eggs and milk. Pour the egg mixture into the bowl with the flour and butter. Stir everything together until it forms one lump of very moist dough. If it remains crumbly with dry flour on the bottom of the bowl, add a small amount of water (about ½ to 1 tablespoon) to make it come together.
• Turn the dough out onto a lightly floured surface and shape it into one flat disc for regular sized scones, or two flat discs for mini scones. The discs should be about one inch thick each. Sprinkle the top of the dough with granulated sugar, if desired. Cut the disc(s) into eight wedge-shaped pieces.
• Place the dough wedges on a baking sheet covered with parchment paper. Bake the scones in the fully preheated oven for 15-17 minutes or until lightly golden brown on top.

I can black beans
chopped onions
minced garlic
canned green chilies
chopped peppers
olive oil
oregano
taco seasoning
chopped tomatoes (rotel)

• substitute faux chicken or just leave out
• 2 cups uncooked small macaroni
• 3 tablespoon olive oil, divided
• 3 tablespoons butter
• 1 small onion, chopped
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 red bell pepper, chopped
• 4-6 garlic cloves, minced
• 1/4 cup flour
• 5 cups chicken stock or broth
• 2 14.5 oz. cans Fire Roasted Diced Tomatoes (with garlic), NOT drained
• 1 teaspoon sugar
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1/4 cup loosely packed fresh basil, chopped
• Dash – 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups heavy cream or half and half*
• 1 cup grated Parmesan cheese
• Garnish
• freshly grated Parmesan cheese (optional)
• fresh basil
• 1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  3. Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 4 minutes.
  4. Add 1 more tablespoon olive oil, celery, red bell peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring, for 3 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, bay leaves and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender and chicken is completely cooked through.
  5. Stir in Parmesan cheese until smooth followed by heavy cream/half and half. Stir in pasta. If you would like a less “chunky” soup, stir in additional broth or cream/half and half.
  6. Garnish individual servings with freshly grated Parmesan cheese and basil (optional) and season with salt and pepper to taste.
  NOTES

  *Soup will not be as creamy if you use half and half but still delicious!

No bake oatmeal raisin carrot cake bites
Recipe By: Marcus Samuelsson

1/2 cup dry old-fashioned oats + 2 tbsp reserved
1/4 cup carrots
1/4 cup pitted medjool dates (I used 4 large
1/4 cup raisins (I used a raisin medley blend) + 1/4 c reserved
3 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overload.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumboil.  Store in freezer or refrigerator.

opitonal: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as store-bought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheese frosting.

Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired They ‘re vegan and come together in less than 5 minutes.  Gotta love anything no-bake.

And they combine two of my face dessert flavors: Oatmeal Raisin Cookies + Carrot Cake, all rolled into one bite.The recipe is from Avery Sunshine. Her blog is at <http://www.loveveggiesandyoga.com/>

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Orange Curd In Vitamix
Recipe By: Based On Pastorio’s Lemon Curd

4 egg yolks
1/2 cup orange juice
1/2 cup sugar
zest from one orange
2 tablespoon butter

For a more intense orange flavor, boil 1 cup down to 1/2 cup then proceed with recipe.

Heat the juice and sugar in the microwave until sugar is dissolved and  the mixture is very hot.

Put the egg yolks in the Vitamix and turn the machine on  high. Slowly drizzle the hot orange juice/sugar mixture  through the top hole and then add the butter. Close the hole and run the machine for 5 minutes on high. Steam will come out of the lid.

Turn the machine off, remove the top very carefully or you’ll get a steam burn. Pour the hot curd into a bowl and place a piece of plastic wrap on the top touching the curd so it does not form a skin.
Refrigerate until firm and set.
Notes: For a beautiful color try Blood Oranges.

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Raw Applesauce
Recipe By: Lea Ann Savage

2 Apples
4 dates
1/2 lemon
Cinnamon
grating of nutmeg

This is a quick, delicious, and HEALTHY applesauce that hasn?t been cooked (which destroys enzymes!). I use the skin, but remove the seeds because I can taste them in the applesauce:

Two whole apples (thoroughly washed and seeds removed)
The juice of half of a lemon
Cinnamon to taste
Dates (I use 3-6 depending on the sweetness of the apple)

At home I like to put the apples into the freezer before I make applesauce ? not so long that they freeze ? just long enough that they are VERY COLD! This is because they tend to heat up as they are blending in the Vita-Mix. Place apples into Vita-Mix whole. Add the other ingredients and then mix on high (using tamper vigorously ? this is a great ?anger management? recipe). Pound the apples hard, pushing them into the blades until they turn into applesauce. After it turns into ?sauce?, I usually blend on variable speed 5-6 for 10-20 additional seconds to be sure that I?m producing a nice, smooth applesauce.

This recipe is full of healthy fiber, alkalizing and Vitamin C-giving lemon juice, and the enzymes have not been destroyed by cooking! If you add more water and more dates it will become runnier and sweeter and it can be heated until it is a hot fruit syrup! If you don?t add more water, but add more dates and blend until hot ? it becomes very much like an apple butter!  Serving Size: 4

Notes:Depending on how long you blend you’ll end up with applesauce, apple syrup, or apple butter.

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Tahini
2 cup Sesame Seed
olive oil

Put the sesame seed in the Vitamix, turn it on adding as much olive oil as needed to precess the seeds into paste.

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Cheese Apple Fondue
1 lbs Cheddar cheese cubed (454 g)
1 lbs Swiss cheese cubed (454 g)
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 clove garlic
1 teaspoon salt
1 cup apple juice (240 ml)
12 fluid ounces  lager (330 ml)
1 tablespoon potato starch mixed in 1/4 cup (60 ml) water

Place all ingredients except potato starch and water into the Vitamix container and secure lid.

Select Variable 1.

Turn machine on and quickly increase speed to Variable 10, then to High. Use the tamper to press the mixture into the blades.

Blend for 5-7 minutes, or until heavy steam rises from the container.
Remove lid plug and add potato starch mixture. Blend for 1 minute.

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Hummus – VitaMix

1 can Garbanzo Beans, Canned
1 can Garbanzo Beans, Canned
1/4 cup Sesame Seeds
2 clove Garlic
1 tablespoon Olive oil
1/4 cup Lemon Juice
1 teaspoon Cumin Seed

Place all the ingredients, except the salt, into the Vita-MIx container in the order listed and secure the lid.
Select Variable 1.

Turn the machine on and quickly increase the speed to Variable 10, then to High.

Blend for 1 minute using the tamper to press the ingredients into the blades.

Season to taste with salt.

Note: If using dried chick peas…Soak chick peas over night in cold water to cover. Drain chickpeas and put in a pot with fresh cold water to cover. Bring to a boil and simmer, partially covered, for about an hour, or until peas are tender and the skin begins to separate. Add more water as needed.

Notes: I add the salt with the ingredients.  Serving Size: 6

This is the best Hummus I have ever had. I think it has to do with the fresh sesame seeds instead of the paste and probably the cumin seed instead of ground. i also use a peeled lemon too. After cutting the skin off I cut it in half to make sure I don’t have any seeds  for that might make the hummus bitter. If it’s a really juicy lemon I use half but most of the time a whole lemon is just fine.

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Blackberry Ketchup
1 lbs fresh or unsweetened frozen blackberries
1 cup red wine vinegar
1 cup water
1 1/2 cup packed brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon butter

In a medium saucepan over medium heat, combine the berries, vinegar, water, brown sugar, spices, and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, until the juices in the pan appear to thicken slightly, about 30 minutes.

Remove the pan from the heat and allow to cool slightly. Place contents into the Professional Series container and secure lid.

Select Variable 1 speed

Turn machine on and quickly increase speed to Variable 10, then to High.  Blend for 45 seconds.

Strain the puree through a fine mesh sieve into a small bowl to remove the seeds.

Whisk the butter into the sauce. Pour into glass jars and cool completely before covering and refrigerating.

Notes from Terry: This is a great condiment to use as a sauce for grilled and roasted meats.  It’s delicious drizzled over cooked meat, or used as a glaze during the cooking process to prevent lean meats from drying out and becoming stringy. Yield: 3 cups I would add Xantham Gum to this.

1.  Preheat oven to 375°.

2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.