Recipes from Christian Youth Health Conference

You can use 1 #10 can of diced tomatoes- just puree them down a bit in the food processor (you can find large #10 cans at Smart and Final, Costco or Sam’s Club).If using fresh tomatoes just dice them into small pieces. You can chop the onions, garlic and jalepenos in the food processor. I do the garlic and the jalepenos together and pulse them until the garlic is finely minced. I do the onions seperately (cut them into medium chunks before adding to the processor) and pulse until chopped into small pieces. Wash the cilantro well. I use the stems and leaves of the cilantro- rough chop before adding to processor- pulse until finely chopped. Add the cilantro, onions, garlic and jalepenos to the tomatoes.
Add lime juice and salt to taste. Will keep for several days- but it never lasts that long in my house.
If you have any questions regarding this recipe please email me at debra@myvintagehome.com

Vegan Ranch Dressing
1 Cup of Veganaise
1/8 cup plus 1 Tbsp water
1/4 cup lemon juice (fresh is best but if you must use a good bottled juice)
1 Tbsp basil
1 tsp onion powder
1/2 tsp garlic powder (we used fresh- according to the internet- 1/8 tsp equals 1 clove of garlic- so 4 cloves for 1/2 teaspoon- I would start with 2 cloves- you can always add more but you cannot take away)
1/2 tsp fructose (oppt) (we used honey in place of fructose)

puree in blender- pour into dressing container and store in refridgerator until ready to use.

Italian Dressing

Blend together in blender
1/2 cup water
1/4 cup onion
1-2 garlic cloves
2-3 dates
Add:
1-2 tbsp basil (if using fresh use twice as much and add at the very end)
1/4 cup fresh lemon juice
1/2 tsp celtic sea salt or Real Salt
3/4 cup of olive oil (add slowly) I would use a light extra virgin olive oil that was cold pressed or grape seed oil

this tasted better once chilled.

Debra’s pinto beans
7 cups of pintos- sorted and soaked overnight
1 onion finely chopped
lots of garlic- about 8 cloves- to taste (we love garlic)
1/2 cup to 1 cup of finely chopped pickled jalepeno pepper rings (to taste)
2 tbsp cumin
sea salt to taste (about 2 tbsps)
pour soaked beans into pot and cover with water (about an inch over beans). Bring to a boil and let boil for a few minutes. then reduce to low. After about 1 hour add the veggies, and about 3 tbsps of cumin. continue on low until soft. If you need to add water- 1. you didn’t soak them long enough.. 2. add some very hot water- if you use cold water it will shock the beans and it will take longer to cook them. When they are completely soft- now add salt- start with 2 tbsps- taste to see if you need to add more. This makes a good sized pot of beans.
For chili we just add 4 to 5 tbsps of chili powder. If really thick- I add a bit of hot water- we like soupier chili.