On Guard Popcorn

Makes 4 servings

Ingredients:

• 1 cup popcorn kernels
• 1/4 cup unrefined coconut oil
• 1/4 cup pure maple syrup
• 5-6 drops On Guard Protective Blend essential oil
• 2-3 drops Cinnamon Bark essential oil
• ground cinnamon to taste
• salt to taste

Directions:

1. Air pop the popcorn and place in paper bag.
2. Melt the coconut oil.
3. Stir in the maple syrup and essential oils (On Guard and Cinnamon)
4. Pour maple syrup mixture over the popcorn and shake well.
5. Sprinkle with ground cinnamon and a touch of salt.

Original Link

Strawberry Citrus Slush

Makes 4 servings

Ingredients:

• 2 cups fresh lemonade
• 1 cup frozen strawberries
• juice from 1 lemon
• 4 drops Lemon essential oil
• 4 drops Lime essential oil
• 3 cups ice
• 3 Tablespoons white sugar

Directions:

Combine all ingredients into blender. Blend until smooth or reaches your desired consistency.

Note: For a more smoothie like consistency add 2 cups of strawberries and only use 2 cups of ice.

Original Link

Italian Bread Dip

Ingredient:

• Favorite Italian style bread ripped to bite size pieces
• 1/4 cup olive oil
• 1/3 Tablespoons balsamic vinegar to taste
• 1/2 teaspoon Italian seasoning
• 1 Tablespoon Parmesan cheese (optional)
• 1/3 drops Oregano essential oil

or

• 1/4 cup olive oil
• 2 Tablespoons balsamic vinegar to taste
• 1 drop Basil essential oil
• 1 drop Thyme essential oil
• 1 drop Rosemary essential oil
• 1 drop Oregano essential oil
• Parmesian-romano blend cheese

Directions:

1. Gently mix together all ingredients in a bowl large enough to dip into.
2. Let sit for about a hour
3. Dip bread into bowl and enjoy

Original Link

On Guard Pumpkin Smoothie

Makes 4 servings

Ingredients:

• 1 cup almond milk (or milk of choice)
• 1/2 cup pumpkin puree
• 1/2 cup vanilla yogurt (or coconut milk yogurt)
• 2 frozen bananas
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie seasoning (optional)
• 2-3 drops On Guard Protective Blend
• 1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Note: For a garnish, add some whipped cream and pumpkin pie seasoning.

Original Link

Grapefruit Cupcakes

Cake Ingredients:

• 2/3 cup soy milk
• 1 tsp apple cider vinegar
• 2/3 cup agave nectar
• 1/3 cup safflower oil
• 2 tsp vanilla extract
• 2/3 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of fine sea salt
• 3-4 drops of Grapefruit essential oil

Frosting Ingredients:

• 8 oz cream cheese (or Tofutti)
• 1 1/2 cups of powdered sugar
• 1 stick of butter, softened (or Earth Balance)
• 3 drops of Grapefruit essential oil

Directions:

1. Preheat Oven to 325 degrees Fahrenheit. Line a 12 cup muffin tin or 24 mini muffin tin with paper liners.
2. Combine milk and vinegar in a medium bowl until mixture bubbles. Add agave nectar, oil, and vanilla and stir.
3. In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add wet ingredients to dry ingredients, mixing until no lumps remain.
4. Pour batter into muffin tin and bake for 18 to 22 minutes or until a toothpick inserted into the center of the cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes before frosting.

For Frosting:

Cream together then put in pastry bag or zip lock bag to frost the cupcakes.

Substitution Tip: If you don't have all the ingredients for the cupcake recipe, a regular white or yellow cake box mix also tastes good, but don't forget to add the Grapefruit essential oil.

Original Link

Vegan Pumpkin Pie

Pie crust:

Ingredients:

• 2 cups flour
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup & 2 tbsp vegan margarine
• 2 tbsp vegetable oil
• 3 tbsp cold water

Directions:

1) Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

2)In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

3)Cover the dough with plastic wrap, then chill for 30 minutes.

4)Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

Filling:

Yield: 1 9" pie

Ingredients:

• 1 cup dairy-free sour cream, such as Tofutti
• 1 15-ounce can canned pumpkin
• 3/4 cup white granulated sugar
• 1/4 cup all-purpose flour
• 2 T. arrowroot powder
• 2 T. canola oil
• 2 T. maple syrup
• 2 t. pumpkin pie spice
• 1/4 t. salt

Directions:

1. In a large mixing bowl, use an electric hand mixer to combine the dairy-free sour cream, pumpkin, sugar, flour, arrowroot powder, canola oil, maple syrup, pumpkin pie spice and salt until combined. Pour into the prepared pie crust and bake at 425 F for 15 minutes, then reduce the oven temperature to 350 F and bake for 45-55 minutes or until set. Allow pie to cool completely on a wire cooling rack, then transfer to the refrigerator to chill for 1-2 hours before serving.

Caramel Apples

Ingredients:

• 6 wooden sticks
• 6 small-medium sweet apples, such as Braeburn, Golden Delicious or Gala
• ¼ cups plain unsweetened soy half-and-half creamer
• ½ cup plain unsweetened soy yogurt, divided
• 1 cup organic granulated sugar
• ¼ cup organic dark corn syrup
• 1 T. dairy-free soy margarine 

Directions:

1. Fill a shallow basin or dish with ice water and set aside. Line a baking sheet with parchment and set aside. Remove the stems of the apples, and insert the sticks into the tops of the apples. (Alternatively, you can choose to leave the stems on, tie string to the stems, and lower them into caramel.)

2. In a small saucepan over medium-high heat, combine the dairy-free half-and-half, the soy yogurt, sugar and corn syrup, stirring well to dissolve the sugar. Using a candy thermometer, cook the mixture for about 10 minutes without stirring, or until the caramel reaches 245 F. Stir in the soy margarine, mixing until completely melted and incorporated.

3. Remove the pan from the heat and place directly in the ice water. Working quickly, dip each of the apples into the caramel, using a spoon or knife to help coat all of the sides. Transfer the apples to the prepared baking sheet and place in the refrigerator for 20-30 minutes or until set.

http://dairyfreecooking.about.com/od/confectionscandies/r/caramelapple.htm

Spicy Cider Jack-o'-Lanterns (jello)

Ingredients:

1. 4 large oranges
2. 2 cups apple juice, chilled
3. 1/4 cup red cinnamon candies (optional)
4. 1 (3-oz.) pkg. orange or lemon-flavor gelatin
5. 1/2 cup whipped topping (optional) 

Directions:

1. Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
2. In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
3. With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
4. To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.

http://www.holidayspage.net/spicy-cider-jack-o-lanterns/

Homemade Andes Mints

Ingredients:


Jelly Roll pan
wax paper
3 oven safe bowls 
10-11 oz chocolate
10-11 oz vanilla candy melts/white chocolate chips
10-11 oz chocolate
candy oil (peppermint) 


Directions:

1. Cut the wax paper to fit the length of the pan as well as come up the sides a bit, but you DON’T want them to come up the sides too far of it will fold over and fall into the chocolate.   Don’t want the wax paper moving around so you want to take some of the melted chocolate in each corner to hold the wax paper in place.  Make sure your wax paper is pulled tight across, we don’t want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
2. Melting the Chocolate:  Get 3 oven safe bowls.  Put the chocolate for each layer in a different bowl.  Put them all in the oven on Warm for 20 mins.  Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm).  Stir it until smooth and add your flavoring. (Make sure to use candy flavoring, NOT extracts)  You can add the same flavor to every layer or mix and match different flavors.  I did one layer in almond and the other two as peppermint. About 7 drops for each layer, to taste.
3. QUICKLY, so chocolate is still warm when you're done, spread the chocolate into the pan.  Don’t want to overwork the chocolate (can start on the outer edges working in a circle then spreading into the center.)
4. To smooth it out,  grab the side and shake/knock it on the table.  After a bit of shaking/knocking the chocolate will smooth itself out.
5. In a few min what the layer goes from glossy to matte it's time to pour the next layer. (Pour to soon you’ll risk mixing the layers together, wait too long the layers won’t stick together)
6. Take the colored candy melts (white chocolate) out of the oven, add the candy oils (7 drops)  and stir it together. Spread it over the chocolate layer.
7. Shake/knock it smooth and let it cool until it’s also matte.
8. Add the last layer of chocolate the same way.
9. Once it’s matte, cut the rest into 2 1/4 inch squares.

http://www.imtopsyturvy.com/homemade-andes-mints-this-weeks-treat/

Vegan White Chocolate Chips

(can be sugar-free)

• 2-inch cube cacao butter (30 grams, or 2 tbsp after melting)
• scant 1/8 tsp pure vanilla extract
• stevia or powdered sugar to taste (2 tbsp if powdered sugar)
• 1 tbsp raw cashew or macadamia butter (can omit; it’ll just be less creamy) (15g)
• very tiny pinch salt
• optional: If you can find it, I highly recommend adding 1/2 tsp dry milk powder—such as soy or ricemilk powder—to the ingredients for optimum creamy texture, as this is one of the basic ingredients in every white chocolate bar I looked at during my aforementioned research. However, knowing that a lot of people would have trouble finding the powder, I also tried omitting it. And then I tried adding protein powder instead (increasing to 1 tsp). Omitting or adding the protein powder instead will yield a texture that’s a little different than store-bought white chocolate, but both ways still work! (Just please don’t add liquid milk. I tried that too, and it doesn’t work.)

Melt the cacao butter (either in the microwave or on the stove). Turn off heat, then stir in all other ingredients. Pour into candy molds or a plastic container, and freeze until it hardens. Healthier and vegan white chocolate chips. Yay!

http://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/

Apple Cake

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 apples - peeled, cored and chopped

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spray a 9x13-inch baking pan with cooking spray.
3. Combine flour, sugar, vegetable oil, eggs, salt, baking soda, vanilla extract, and cinnamon in a large bowl; mix well.
4. Stir in the chopped apples until just combined.
5. Pour batter into the prepared baking pan.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

http://allrecipes.com/Recipe/Adams-Apple-Cake/Detail.aspx?ms=1&prop25=118381702&prop26=DailyDish&prop27=2013-07-27&prop28=Feature_2&prop29=Detail&me=1

Blow your MIND Tomato Basil Pasta

Ingredients:

• 12 ounces pasta (I used Linguine)
• 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
• 1 large sweet onion, cut in julienne strips
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 2 large sprigs basil, chopped
• 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
• 2 tablespoons extra virgin olive oil
• Parmesan cheese for garnish (optional) 

Directions:

1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Peanut Butter Bars

Ingredients:

1 cup butter or margarine, melted (or Earth Balance) 
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter



Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

http://allrecipes.com/Recipe/Peanut-Butter-Bars-I/Detail.aspx?ms=1&prop25=118543184&prop26=Baking&prop27=2013-07-30&prop28=Feature&prop29=TextLink&me=1

Chocolate Banana Bites

Ingredients: 

2 bananas, cut in 1-inch slices

3/4 cup milk or dark chocolate chips (or vegan chocolate chips)

Directions:

Slice bananas into 1-inch chunks and freeze for 60 minutes.

In a double boiler or microwave, melt chocolate until smooth. Remove bananas from freezer and immediately dip in chocolate, placing on wax paper when finished.

Freeze for 10 minutes or until ready to serve.

http://www.howsweeteats.com/2010/03/chocolate-banana-bites/

Pineapple Upside Down Banana Pancakes

Needs some Tweaking
Ingredients:

• 3  Ripe Bananas
• 2-¼ cups Vanilla Almond Or Soy Milk
• 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1  Small Pineapple
• A Little Canola Oil

Directions:

1. Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
2. Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
3. Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
4. Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.

http://tastykitchen.com/blog/2013/05/pineapple-upside-down-banana-pancakes/

Sweet Potato Soup

Ingredients:

1 tablespoon flour
1 tablespoon unsalted butter (Earth Balance)
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt


Directions:

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. 
Add the broth and brown sugar, bring to a boil, then lower to a simmer. 
Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. 
In a blender, puree the soup in batches and return to saucepan. 
Add the milk, and reheat soup. 
Season with salt and pepper, ladle into warm soup bowls and serve.

http://www.foodnetwork.com/recipes/cooking-live/sweet-potato-soup-recipe/index.html

Vegan Chocolate Cheesecake

Makes one 10" cheesecake or 4 4"cheesecakes

Good topped with Vegan Chocolate Ganache

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

• ¾ cups almond meal
• ¼ cup cocoa powder
• ¾ cup white flour
• 1 t. ground cinnamon
• ¼ t. salt
• 1/3 cup maple syrup
• ¼ cup oil
• ¼ cup Egg Replacer powder
• ¼ cup plus 2 T. hot water
• 2/3 cup dark dairy-free chocolate chips
• 1 T. dairy-free soy margarine
• 32 oz. dairy-free cream cheese, such as Tofutti
• 1 cup sugar
• ½ t. vanilla

Preparation:

1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.

2. Make the crust. In a small bowl, combine the almond meal, cocoa powder, white flour, cinnamon and salt. In another bowl, mix the maple syrup and oil until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.

3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is just slightly browned, but not burnt. Set on a cooling rack to cool slightly.

4. Turn up oven to 400 F.

5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside. Place the dairy-free dark chocolate chips and dairy-free soy margarine in a stainless steel bowl set over boiling water, stirring often, until the chocolate is melted.

6. Meanwhile, in a large mixing bowl with an electric hand mixer, mix the cream cheese and sugar on medium speed until smooth, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the melted chocolate and vanilla and beat for 1 more minute on high speed, or until mixture is consistent.

7. Pour filling over the prepared crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)

*If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.

http://dairyfreecooking.about.com/od/cakes/r/chcochzcake.htm

Vegan Cheesecake

Makes one 10" cheesecake or six 4" cheesecakes*

Also works on graham cracker or Oreo crust.

Ingredients:

• ¾ cup almond meal
• ¾ cup white flour
• 1 t. ground cinnamon
• 1/8 t. salt
• 1/3 cup maple syrup or honey (if vegan, use maple syrup)
• ¼ cup oil
• ¼ cup Egg Replacer powder
• ¼ cup plus 2 T. hot water
• 32 oz. soy cream cheese (4 8-oz. tubs), such as Tofutti
• 1 cup sugar
• 1 t. apple cider vinegar

Preparation:

1.Preheat oven to 375 F. Lightly oil a 10” spring-form pan or, alternatively, six 4” spring-form pans.* Set aside.

2. Make the crust. In a small bowl, combine the almond meal, white flour, cinnamon and salt. In another bowl, mix the oil and honey until well combined and add to the dry mixture until forming a slightly crumbly dough that just holds together.

3. Press dough into the bottom of prepared pan(s) and puncture in several places with a fork to prevent bubbles from rising. Bake for about 7 minutes, or until crust is a light golden brown. Set on a cooling rack to cool slightly.

4. Turn up oven to 400 F.

5. Make the filling. In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.

6. In a large mixing bowl with a hand mixer, mix the cream cheese and sugar on medium speed until fluffy, about 4 minutes. Add in the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the vinegar and beat for 1 more minute on high speed.

7. Pour filling over crust, smoothing the top with an offset spatula. Bake at 400 F for 5 minutes, then turn down oven to 275 F and bake for about 40 minutes more, or until top is lightly golden. Allow cheesecake to cool and then chill in the refrigerator at least 2 hours before serving. (Note: It is a good idea to open the oven door for about 3 minutes to let the heat out when turning down the oven. If the oven is too hot for too long, your cheesecake will puff up and then fall.)

*If preparing six 4" cheesecakes, bake at 375 F for about 25-30 minutes.

http://dairyfreecooking.about.com/od/dessertsbeverages/r/Cheesecake.htm

Kale Chips

Ingredients:

• 2 large bunches kale
• Olive oil
• Hawaiian sea salt or coarse salt

Directions:

1. Preheat the oven to 350 F. Lightly oil a large baking sheet with olive oil.

2. Wash and dry the kale, then tear into chip-sized pieces. Place on the prepared sheet, then drizzle with olive oil and sprinkle with Hawaiian sea salt or coarse salt. Bake for about 8-12 minutes, or until crisp. Cool on a wire cooling rack to room temperature and serve!

http://dairyfreecooking.about.com/od/fingerfoods/r/KaleChips.htm

Vegan Banana Bread Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup packed brown sugar
• 3/4 t. baking soda
• 3/4 t. salt
• 1/2 cup plain soy milk
• 1 t. lemon juice
• 1/4 cup canola oil
• 1 t. vanilla extract
• 2 cups mashed bananas (from about 4 large overripe bananas)

Directions:

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with muffin liners or lightly oil.

2. In a large mixing bowl, combine the flour, sugars, baking soda, and salt. In another small bowl, whisk together the soy milk, lemon juice, canola oil and vanilla extract. Add the bananas and mix until combined. Add the wet ingredients to the dry, mixing until just combined. Portion the batter into the muffin tin and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the muffins emerges clean. Allow muffins to cool for 15 minutes in the pan before removing to cool completely on a wire cooling rack. Serve warm or at room temperature.

http://dairyfreecooking.about.com/od/muffinsbiscuits/r/Vegan_Banana_Bread_Muffins.htm