Recipes
Carol’s Veggie Dip
Fresh broccoli fleurettes
Fresh onions, cut in chunks
Fresh celery, cut in chunks
Tasty Mayo Original
1. Place veggies, one by one, in food processor and run until finely chopped (but do not over-process).
2. Mix minced veggies with Mayo and chill for at least two hours.
3. Serve with crackers, fresh veggies, or anything you like!
Cole Slaw
4 cups shredded cabbage
¼ cup shredded carrot
1tablespoon minced onion
½ cup Tasty Mayo Original
2 Tablespoons lemon juice
2 Tablespoons organic sugar
1 teaspoon sea salt
1. Grate cabbage (select very crisp, firm cabbage) and carrot.
2. Mince onion and add to cabbage and carrot.
3. Mix lemon juice, sugar and salt with Tasty Mayo.
4. Mix everything together well.
Dill Dressing—coming soon...
Tasty Mayo Original
Unsweetened, plain soymilk
(Westsoy or Trader Joe’s brand)
Dill weed (dried)
1. Whisk all ingredients together.
Fruit Salad—coming soon...
Canned fruit cocktail
Stedda’ Whipped Cream
Organic sugar
1. Drain fruit cocktail well. Mix all ingredients together.
2. Chill.
Macaroni Salad
4 cups cooked small elbow macaroni, preferably whole grain (brown rice is nice)
¼ cup finely chopped onions
¼ cup sliced black olives
½ cup green peas, thawed
1 cup Tasty Mayo Original
¾ teaspoons onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon whole celery seed
1. Cook pasta according to package directions.
2. Cool cooked pasta completely in cold water so it doesn’t continue cooking. Drain well.
3. Add remaining ingredients and mix well. Chill.
Pineapple Banana Parfait—coming soon...
Stedda’ Whipped Cream
Pineapple chunks (fresh or canned, drained)
Sliced fresh bananas
Walnuts, chopped
1. Stir first three ingredients together.
2. Place in dessert cups.
3. Top with chopped walnuts.
Potato Salad
3 1/2 cups organic potatoes, ¾ inch cubes (with skin, if organic)
1 cup Tasty Mayo Original
1 tablespoon lemon juice
1 teaspoon sea salt
2 1/2 teaspoons onion powder
¼ teaspoon garlic powder
1 ½ teaspoons dill weed, dried (optional)
1/8 teaspoon turmeric (optional)
1 cup finely chopped celery
½ cup finely chopped onions
2 tablespoons finely chopped fresh parsley
1/2 cup sliced black olives
1. Place cubed potatoes in room temperature water and bring to a boil.
2. Cook until just done, but not too mushy. Drain well.
3. While potatoes are cooking, mix Tasty Mayo with remaining ingredients except vegetables (celery, onions, parsley and olives).
4. When potatoes are cooked and drained, mix with your Mayo mixture.
5. Chill.
6. Add celery, onions, parsley and olives to chilled potato/mayo mixture.
Stedda' Scrambled Eggs
2 tablespoons oil (coconut, rice bran or grapeseed are best)
½ cup finely chopped onion
2 cups firm tofu, mashed with potato masher or by hand
1 tablespoon Stedda’ Chicken Bouillon
½ teaspoon onion powder
¼ teaspoon garlic powder
1 tablespoon nutritional yeast flakes
¼ teaspoon sea salt
2 tablespoons fresh chopped chives (optional)
1. Heat oil in a large skillet.
2. Add onions and salt and sauté until onions are getting soft.
3. Rinse tofu in cold water.
Drain and mash with a potato masher or by hand.
4. Add to skillet with onions and cook over medium heat.
5. Add remaining ingredients, except chives, and mix well.
6. Keep stirring occasionally, until tofu releases its water (this will change the texture of the tofu to a much nicer, “egg” consistency).
7. When the water has evaporated, stir in chives and serve.
Seasoned Rice
¼ cup extra-virgin olive oil
6 cups leftover long grain brown rice (cold)
1 tablespoon dried basil
4 teaspoons Stedda’ Chicken Bouillon
1. Heat oil in large skillet, preferably non-stick.
2. Add rice (crumble it with your fingers so it isn’t in clumps) and stir and heat.
3. Add basil and Boillon and continue stirring and heating.
4. When rice is thoroughly heated and has a nice texture, remove from heat and serve.
Stedda’ Chicken Broth
1 teaspoon Stedda’ Chicken Bouillon
1 cup Water
1. Mix together and use in any recipe that calls for Chicken Broth.
Thousand Island Dressing
1 tablespoon apple cider vinegar
1 1/2 teaspoons organic sugar
1/8 teaspoon salt
1/2 cup Tasty Mayo Original
2 tablespoons ketchup
1 tablespoon chopped black olives
1 tablespoon pickle relish (dill or sweet)
2 teaspoons finely minced onion
½ teaspoon mustard powder
1. Dissolve sugar and salt in vinegar.
2. Combine all ingredients together in a small bowl. Stir well.
3. Place dressing in a covered container and refrigerate for several hours.
4. Stir before serving to ensure all the flavors blend.
Taste and see that the LORD is good! Blessed is the man who trusts in him!
Psalm 34:8 NKJ