Spice's Healthy Chocolate Bars

Organic Unrefined Coconut Oil
Organic Cocao Powder or Carob Powder
Just Like Sugar* natural sweetener or Stevia
  • 1. If the coconut oil looks white and solid then scoop it out with a spoon or fork enough for 1 cup and place in a small cooking pan over a very low heat. If it's already liquid due to the temperature of the room, then you don't have to melt it.
  • 2. In a bowl, put 1/4 cup of the Carob or Cocoa powder.
  • 3. In that same bowl put 1/4 cup of Just Like Sugar
  • 4. Once the coconut oil has completely melted, pour into the bowl and mix thoroughly.
  • 5. Find a plastic lid to a bowl and pour the mixture into the lid so that it makes a thin layer of chocolate.
  • 6. Place into the freezer. Within 15 minutes it should be hard like a chocolate bar and then you can pop it out and cut into pieces.
  • 7. Variations: grind up almonds, cashews and gogi berries and stir into mixture, sprinkle sesame seeds into mixture, or sprinkle coconut shreds into the mixture
 * JUST LIKE SUGAR ® is a natural dietary supplement made from ingredients originating in the Amazon jungle. You can find in your local health food store (i.e. Whole Foods) or purchase here: http://justlikesugarinc.com/

Cary's Recipes

During the Gold Rush of 1849, thousands poured into California. In San Francisco's fine hotels, gambling dens, and brothels, chefs from around the world worked their magic on "American" foods with spices from their native lands. Inspired by the melting pot of flavors that occurred during this period in history, this hearty, vegan chili may be served straight from the pot or in a toasted bread bowl.
Serves: 8 to 10
Preparation time: 30 minutes
Cooking time: 2 hours
1 lb. Spice of Life Meatless Meat: beef, chicken, and/or smoked ham flavors
may be mixed
1 oz. dry Shitake mushroom, reconstitute
and dice
1/4 oz. dry brown European mushrooms, reconstitute and dice.
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup yellow onion, diced
1/2 cup white onion, diced
1/2 cup red onion, diced
1 cup carrot, diced
1 cup celery, diced
3 oz. button mushrooms, diced
1 7 oz. can corn, drained
1 28 oz. can tomatoes
3 TBS. olive oil
1 cup burbon, red wine or beer
2 to 3 cups apple juice
2 TBS. lemon juice
4 tp 8 cloves garlic, diced
1 tsp. ground cumin
1 1/2 tsp. basil
1 tsp. cilantro
1/2 tsp. lemon peel
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. chili peppers (to taste)
French or sour dough rolls
black olives, sliced
soy cheese, shredded
fresh onions, chives or cilantro
  • 1. Heat a large pot. Add olive oil. Saute Spice of Life, vegetables, garlic and mushrooms, stirring often, until the onions become translucent. Add other ingredients. Mix thoroughly. cover an dsimmer two hours. Add additional liquid if required. Flavor improves when refrigerated overnight.
  • 2. Slowly reheat chili. Stir ofen, adding additional liquid if required.
  • 3. Bowl: Top chili with crackers, soy cheese, chopped raw onion or cilandro
  • 4. Bread Bowl: For each guest, remove the top of a 4 to 6 inch crusty roll, then hollow-out the soft interior. Brush or spray with olive pil and bake until crisp (about 15 minutes at 325 degress F.) Ladle chili into "bread bowl". Top with olives, soy cheese, chopped onion, chives and/or cilantro.

A spicy, crunchy appetizer. Your choice of Spice of Life Meatless Meat is precooked in a garlic-onion broth, then rolled in sesame seeds and toasted. Serve this robust flare with a selection of dips and a favorite cold brew.


Serves: 8 to 10
Preparation time: 20 minutes (8 hours refrigeration required)
Cooking time: 15 to 20 minutes at 350 degrees F
Standing time: 5 minutes
1 onion, minced
3 cloves garlic, minced
8 oz. Spice of Life Meatless Meat
1 cup raw sesame seeds
4 tsp. Egg Replacer
1/4 to 1 tsp. red pepper flakes
1/2 tsp. lemon zest
4 TBS. olive oil
1 TBS. sesame oil
1 cup low sodium vegetable broth
olive oil spray
  • 1. Add olive oil and sesame oils to a pre-heated pan. Stir-fry Spice of Life with minced onions and garlic, until onions are translucent. Add vegetable broth, pepper flakes and lemon zest. Adjust pepper flakes to taste. One teaspoon is quite spicy. Bring to boil and simmer covered for 10 minutes. Set aside to cool. Refrigerate overnight.
  • 2. Remove Spice of Life from liquid. Reserve liquid. In a seperate bowl mix Egg Replacer and 4 teaspoons of the reserved liquid.
  • 3. Dip Spice of Life into Egg Replacer solution, then roll in sesame seeds. Set aside on a cooking rack.
  • 4. Spray a cookie sheet with olive oil. Add fire poppers and lightly spray with olive oil.
  • 5. Bake at 350 dgrees for 10 minutes. Turn when lightly browned. Spray again and continue cooking until sesame seeds are golden brown. Let stand for five minutes before serving.
  • 6. Appetizer: Serve on toothpicks with choice of dipping sauces.
  • 7. Salad: Add to chopped greens with a sweet, vinaigrette dressing.

A delicious "beef" sandwich that will please the heartiest appetite. Serve with potato chips or fries and a salad. The sandwich contains no animal products. 
1 lb. Spice of Life beef and/or smoked ham
French bread or rolls
1 large red pepper, roasted and cubed
1 cup onion, cubed
4 to 8 gloves garlic, sliced
1 1/2 tsp. basil
1 tsp. cilantro
1/2 tsp. lemon peel
1/2 tsp. black pepper
1/2 tsp. celery seed
2 TBS. sugar or honey (optional)
6 oz. can tomato paste
28 oz. can tomatoes
1/4 cup olive oil
1/2 cup red wine or apple juice
2 TBS. vinegar
2 TBS. lemon juice
1/4 cup Worchestershire sauce
1 TBS Bragg Liquid Aminos or soy sauce
1/2 tsp. liquid smoke
1 cup water
  • 1. Into a preheated pot, add olive oil, Spice of Life and vegestables, stirring often, until onions become translucent. Add other ingredients. Mix thoroughly. Simmer covered one hour. Add additional liquid if required.
  • 2. Refrigerate overnight.
  • 3. Slowly reheat. Stir often, adding additional liquid if required.
  • 4. Cut French bread into five-inch segments and stuff with vegan barbecue beef.
  • 5. Add peppers, soy cheese or fresh onions if desired.

Long popular in Mexico, this vegan Cal-Mex wrap is fast, easy and filling. For a late-night snack, freeze the wrap, then defrost and serve.




Serves 6 to 8
Preparation time 10 minutes
Cooking time 20 minutes
1 red or green pepper, 1/2" cubed
1 to 3 cloves elephant garlic, minced
1 red Spanish onion, 1" cubed
1 carrot, 1/4" cubed
1 stalk celery, 1/4" sliced
8 vegetarian flour tortillas (10")
6 green onions
1 medium tomato, chopped
4 TBS. olive oil for frying
2 TBS. Bragg Aminos
4 TBS. olive oil
1 cup water
1 cup dry red wine
2 cups rice, brown or white
1 cup Spice of Life Mexican beef
1 TBS. sugar
16 oz. can tomatoes
10 oz. can corn, water packed
15 oz. can black beans
2 TBS. basil
2 TBS. cilantro (coriander leaf)
1/4 to 1/2 tsp. red peppers (adjust to taste)
  • 1. Into a deep preheated pot, add olive oil, Spice of Life, rice, fresh vegestables and spices. Fry, stirring often, until onions become soft.
  • 2. Add liquids. Bring to a simmer and cover tightly. Simmer until liquid is absorbed (about twenty minutes).
  • 3. Over open flame or under broiler, blacken 6 green onions.
  • 4. Spoon mixture onto one end of a warmed tortilla. Top with chopped tomatoes and a blackened green onion extending off one side.
  • 5. Fold, closing the bottom and roll tightly.
  • 6. Avocado, olives, chopped greens, pickles or shredded soy cheese may be added before wrapping.
  • 7. After wrapping, sprinkle soy cheese over the burrito and broil until cheese melts. Ladle salsa and/or a dollop of vegan sour cream and serve.