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    You are in: Home / Chef Joey Z.'s Public Recipes
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    339 Recipes

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    I saw this on the internet and thought I'd share it with you all. I am going to definitely give this a try instead of buying store bought pasta. You can add sun dried tomato, herbs, garlic, etc. to flavour the pasta or just make it plain.

    Recipe #420948

    A creamy delicioius nettle sauce to serve over your favourite pasta.

    Recipe #420755

    I've been using nettles lately and found this recipe on the internet but not sure where. It looks really good and would be great served over pasta.

    Recipe #420754

    I'm giving my hubby credit for this recipe because he picked the nettle and cleaned it. You have to be very careful when handling this herb. It has little hairs that can irritate your skin, so if you pick it wear rubber gloves or cut it with scissors and use tongs. Once it's cooked or juiced the sting goes away and you can enjoy the wonderful taste. I served this with garlic toast.

    Recipe #420753

    I like using tofu on occasion but let's face it, it is blah tasting. You really have to do something to it to make it appetizing. With the Italian flavours enhancing this dish it works perfectly. I put mine on some pasta and it was delicious. Chicken or turkey would also work in this dish.

    Recipe #420579

    Imagine luscious sweet strawberries swimming in a pool of warm melted chocolate surrounded by a flaky puff pastry shell. If you think that sounds good you should taste them. I made these this morning to use up a package of organic strawberries I got at the Sunflower Market. Of course you can double the recipe if you wish.

    Recipe #420578

    I love the combination of apples and berries.You will need a top and bottom crust for this pie. I used my East Vegan Spelt Pie Crust Recipe 196863.

    Recipe #419897

    I love the taste of Kielbasa but I don't eat it, so I thought why not flavour my Seitan with the same spices in Kielbasa. So today I gave it a try. I think leaving the Seitan Kielbasa sit for a few days in the fridge so the flavors get strong is a good idea. If you make this and find it too mild then bump up the spices to make it stronger.

    Recipe #419197

    Prepare to wake up your taste buds! I love lime and Tahiti so thought I'd combine them with a few other ingredients to make a salad dressing. This has quite a bite to it, so use it sparingly on your salad.

    Recipe #419119

    I got this recipe from my Oster Bread maker book. I like that this recipe has so few ingredients. I added seeds and currants to the mix. This recipe is really tasty. The crust is crunchy and the inside is quite dense. I think next time I'm going to add some white spelt to lighten it up a bit. The flavour is really good and it's delicious with a little butter or Vegan margarine.

    Recipe #418743

    Pasta is my passion and I'm always looking for new sauces to dress it up. Today I came up with this one. It contains one of my favourite chicken and apple sausages made by Applegate Farms. The sausage is mild and totally cooked. Tonight I'm serving mine over spaghetti squash instead of pasta.

    Recipe #418541

    I got this recipe from a raw food site, but unfortunately don't have the link. Now that Passover is here again, I have been wanting to make some traditional foods, but since my DH won't eat Matzoh made with flour I used flax seeds, I got 4-7 inch square crackers out of this recipe which is fine for the two of us. I made my crackers a bit thicker then usual. If you want thinner expect to get another cracker or two out of this recipe. My dehydrater has only 5 sheets so that is why I made it this way. You can double or triple it if you like. Cooking time is actually drying time.

    Recipe #418394

    I'm not partial to the hot peppers but these little Pepperoncini peppers are very tasty and you can get them mild, though they still have a little bite to them. I just love them in this recipe. I chop the pepperoncinis and canned tomatoes with my kitchen scissors. The fire roasted tomatoes really taste good in this recipe also and I recommend that you don't use the plain canned tomatoes.

    Recipe #418311

    I made this cake last night and put it together this morning. It has no eggs, dairy or butter in it. The only beef I have with the recipe is the cashew icing is a bit watery, and I'd use firmer cherries next time, the canned seem a bit runny. Other then that this is a wonderful recipe and worth taking the time to make. The cake is very moist and the hint of cherry liquor comes through just right. I baked my cake in two 8" round cake tins and cut each one in half thus having 4 layers instead of 3. This recipe came from the Vegetarian Times Cookbook. The cake is very sturdy which was great when cutting the layers in half and it takes the syrup very well and doesn't fall apart.

    Recipe #417404

    Christmas beans are large red and white lima beans. When cooked they have a chestnut like texture and a very creamy taste. My hubby grew some of these lovely beans last summer and they are delicious in this soup. I cooked this soup over night in my crock pot and the house smelled wonderful all night long! My crock pot holds 7 quarts which you need for this amount of soup.

    Recipe #417281

    I'm not usually a Soda Bread fan, but the fact that there are caraway seeds and currants in this gives it a nice flavour. I got this from the Living Without website. It promotes gluten free foods: This would be nice for a St. Patties' Day brunch!

    Recipe #416750

    I like the taste of Seitan and when you mix it with vegetables and grains it's a really hardy meal.

    Recipe #416749

    OMG, I love this recipe. My DH and I gobbled a few pieces of it as soon as I took it out of the freezer. It is so fast and easy anyone can make it. The taste is really delicious!!! You can use a variety of powdered sweeteners in this recipe, just make sure you taste it while its still in the saucepan. That way, you can adjust the sweetness to suit your tastes.

    Recipe #416154

    I love apples and strudel is one of my favourite desserts to make. This one makes 4 strudels. You cook the apples and currants together before you build the strudel. It makes it so yummy. You can peel your apples if you wish. I used my food processor to slice the apples, it really is a time saver. You could half this recipe if you wanted to. Note: I didn't include the thawing time for the strudel, or the soak time for the currants.

    Recipe #416096

    This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional.

    Recipe #416095

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