Aioli

Makes 2 Cups

1

Peel ½ cup garlic cloves.

2

Toss the cloves in a blender with the juice of 1 lemon, ½ spoonful of salt, and ¼ cup cold water.

3

Blend till smooth.

4

Keep the blender on low speed and slowly pour in 1½ cups canola oil.

5

Store in the fridge for up to a week.

Tips

• Brown the garlic in an oiled pan before blending for added flavor.

• Add fresh herbs, spices, and seasonings to get just the flavor you like.

BBQ Sauce

Makes 1 Cup

1

Pour 1 cup ketchup into a bowl.

2

Add a spoonful of liquid smoke and 2 spoonfuls of maple syrup.

3

Add ½ spoonful of cayenne and 4 spoonfuls of vinegar.

4

Add a few sprinklings of garlic salt and black pepper.

5

Mix well and store in the fridge for up to 2 weeks.

Tips

• Replace the maple syrup with molasses.

• Ketchup can be replaced with blended fresh tomatoes or canned tomatoes.

• Add hot sauce for extra spice.

• Try different types of vinegar for variation.

Cashew Milk

Makes 3 Cups

1

Soak 1 cup cashews in hot water for 30 min.

2

Drain and blend with 3 cups fresh water.

3

Strain through a cheesecloth into a container.

4

Save cashew pulp for the recipe on this page.

5

Store in the fridge for up to a week and shake before using.

Cashew Parmesan

Makes 1 Cup

1

Heat 1 cup of cashew pulp from the recipe on this page in an oiled pan.

2

Mix in 4 spoonfuls of nutritional yeast and a few sprinklings of onion powder and garlic salt.

3

Mix in 2 spoonfuls of olive oil.

4

Store in the fridge in an airtight container for up to a week.

Corn Tortillas

Makes 6 Tortillas

1

Mix 1½ cups masa and a few sprinklings of garlic salt in a bowl.

2

Stir in 1 cup hot water and knead the dough.

3

Roll the dough into 6 balls, each about the size of your palm.

4

Flatten out into a desired size using your hands or a rolling pin on a flat surface.

5

Slide a knife or spatula underneath the dough to loosen it from the surface.

6

Cook the tortillas in an oiled pan for about a minute on each side.

7

Munch.

Tip

• See The Vegan Stoner Cookbook for our flour tortilla recipe.

Cream Cheese

Makes 3 Cups

1

Soak 2 cups cashews in hot water for 30 min.

2

Drain the cashews and toss in a blender.

3

Squeeze the juice of 1 lemon into the blender.

4

Add 2 cloves of garlic and ¾ cup water.

5

Add a spoonful of olive oil and a few sprinklings of salt.

6

Blend till smooth and store in the fridge for up to a week.

Tips

• Brown the garlic in an oiled pan before blending for added flavor.

• Add fresh herbs, spices, and seasonings to get just the flavor you like.

• For a dessert version, replace the olive oil with coconut oil, and replace the garlic with sugar or maple syrup.

Dill Pickles

Makes 1 Jar

1

Chop 4 cloves of garlic and slice a cucumber into spears.

2

Heat 1 cup white vinegar and ½ cup water in a pot on low heat.

3

Mix in 5 sprinklings of salt and the chopped garlic.

4

Mix in a spoonful of dill, 5 sprinklings of black pepper, and 5 sprinklings of cayenne.

5

Let the mixture cool.

6

Place the cucumber spears in a jar and pour in the vinegar mixture.

7

Seal and refrigerate for at least a day.

8

Munch or store in the fridge for up to a month.

Tips

• Add fresh herbs and your favorite spices to get just the flavor you like.

Pico de Gallo (Salsa Fresca)

Makes 2 Cups

1

Chop 2 large tomatoes and ¼ onion, then toss all into a bowl.

2

Chop a jalapeño and a handful of cilantro and mix in.

3

Squeeze the juice of ½ lime into the bowl and stir with a sprinkling of salt.

4

Munch or store in the fridge for up to a week.

Pie Crust

Makes 1 Pie Shell

1

Mix 1 cup flour with a pinch of salt.

2

Mix in ¼ cup oil and ¼ cup cold water.

3

Knead into a ball, then roll out into a large circle.

4

Place in a pie dish and poke a few holes in the bottom with a fork.

5

Preheat oven and bake following the recipe instructions.

Tips

• Add a few spoonfuls of sugar for a dessert crust.

• Add garlic powder or dried herbs for a savory crust.

Pineapple Preserves

Makes 1-2 Cups

1

Peel and chop a whole pineapple into chunks (about 4 cups), removing the core.

2

Toss in a blender.

3

Blend till smooth, then pour into a pot.

4

Mix in ½ cup sugar.

5

Heat till just boiling.

6

Lower the heat and simmer for about 15 min.

7

Let cool, drain out the liquid, then pour the solids into a container.

8

Refrigerate overnight. Munch or store in the fridge for up to a week.

Pumpkin Butter

Makes 2 Cups

1

Remove the skin and seeds, then chop a small pumpkin.

2

Boil 2 cups of the pumpkin in water till soft.

3

Drain the water and toss the pumpkin into a blender.

4

Add a spoonful of cinnamon, a few sprinklings of ginger, 2 spoonfuls of maple syrup, a splash of vanilla extract, and a splash of almond milk.

5

Blend.

6

Let cool and drain out the liquid. Spoon the solids into a container.

7

Refrigerate overnight. Munch or store in the fridge for up to 2 weeks.

Seitan

Serves

1

Add 1 cup vital wheat gluten to a bowl with a few sprinklings of onion powder, garlic salt, and cumin.

2

Add 1 cup water and stir till it forms a dough.

3

Add 2 more spoonfuls of gluten and knead for about a minute.

4

Heat 3 cups water in a pot with a spoonful of molasses and a sprinkling of garlic salt.

5

When the water starts to boil, break off bite-sized pieces of the dough and drop into the pot.

6

Simmer till all the water is gone, 20-30 min.

7

Munch or store in the fridge for up to a week.

Tips

• If you can squeeze water out of the dough in Step 3, add more flour.

• Add liquid smoke for a BBQ flavor, cayenne for a spicier flavor, or vegan beef bouillon for a heavier flavor.

Sunflower Seed Spread

Makes 2 Cups

1

Soak 2 cups sunflower seeds in warm water for at least 15 min.

2

Drain the sunflower seeds and toss in blender.

3

Add a spoonful of basil, 3 spoonfuls of vinegar, 3 cloves of garlic, 1 cup water, and ½ spoonful of salt to the blender.

4

Blend.

5

Munch or store in the fridge for up to a week.

Tips

• Add fresh herbs, spices, and seasonings to get just the flavor you like.

Weed Olive Oil

Makes 2 Cups

1

Preheat oven to 240°F.

2

Loosely grind 14 grams (½ oz) of weed.

3

Place a sheet of foil on a baking sheet, then spread the weed out on the foil.

4

Fold the foil over and seal the edges, then bake on middle rack for 45 min.

5

Remove from the oven and let cool for 30 min. before opening the foil.

6

Heat 2 cups olive oil in a pot on very low heat.

7

Mix the weed into the oil and stir often for 30 min. Never let it simmer or boil.

8

Turn off the heat and let cool for at least an hour. Overnight is ok.

9

Strain into a container and store for up to 3 months.

Tips

• Wait about an hour after eating one spoonful to test the potency.

• Skip Steps 3-5 if you don't have foil or an oven, but extend Step 7 to at least an hour.

• If you have a thermometer, use it to make sure the oil stays around 240°F.

• Add seasonings to get the flavor you like.