Recipes

We hope you enjoy these recipes!

Sweet Potato with Pineapple-Orange Topping»
4 medium to large sweet potatoes
2 tsp vanilla extract
2 tsp honey
1/4 tsp salt
1 tsp coriander
1/4 cup soy or nut milk
1 Tbsp light molasses
 
Directions:  Either bake or cook sweet potatoes, remove the skins and mash with hand masher or in electric food processor.  Add the other six ingredients and stir together.  Place in a 9 x 13 baking pan.
 
Topping:
2 cups crushed pineapple
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/8 tsp. lemon extract
2 Tbs cornstarch or arrowroot powder dissolved in 1/4 cup water
 
Directions: Place pineapple, orange juice concentrate, honey, and lemon extract in saucepan.  Bring to a boil and slowly add dissolved cornstarch, stirring constantly until thick.  If desired, add 1/2 cup dried cranberries, 1/3 cup or more shredded coconut, 1/4 cup chopped pecans.  Spread this mixture over top of sweet potatoes.  Can be refrigerated for up to two days.  Bake 350 degrees until bubbly--approximately 40 - 50 minutes.  Serve and enjoy!
Sweet Potato Carmelized Banana Mash»
Zuppa Vegana: Italian Potato, Bean, and Kale Soup»
Butternut Squash Bake w/Cranberry Oatmeal Crumble» 

Ingredients:

Butternut Squash:

1 small butternut squash, quartered and seeded

3 tablespoons Extra Virgin Olive Oil, divided

1 orange, zested and juiced

¼ teaspoon Salt

¼ teaspoon Ground Black Pepper

1 teaspoon Pumpkin Pie Spice*

½ teaspoon Paprika

2 tablespoons Honey
 Canola Cooking Spray

Cranberry Oatmeal Crumble:                  

¼ cup Brown Sugar

1 ½ cups Old Fashioned Oats

1 cup cranberries, frozen

Directions:                   

  1. Preheat oven to 375°.
  2. Lightly coat butternut squash with 1 tablespoon olive oil. Place cut side down on a parchment-lined baking sheet. Bake in oven for 45 minutes or until fork tender. Allow to cool slightly. Remove flesh of butternut squash and place in blender along with the rest of butternut squash ingredients.
  3. Lightly coat a casserole dish with cooking spray. Transfer squash mixture to the dish.
  4. In a blender, combine crumble ingredients, pulse until pea size. Spread evenly over the squash mixture. Drizzle with remaining 2 tablespoons olive oil. Bake for 20 minutes until mixture is bubbling and crust is golden.
Couscous with Raisins» 

Couscous with Raisins

 

Boil 

1 cups instant couscous
2 cups water

Add
1/4 cup olive oil
1 large onion, minced
2 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 c pine nuts
1 c seedless raisins
1/3 cup chopped fresh parsley or mint (or curry pdr)
1 T honey

Salt to taste

Moroccan Lentil Stew» 

Moroccan Lentil Stew

 

Boil until done (about 20 – 30 minutes)

½ lb. dry red lentils

4 c. water (add more boiling water if needed to prevent sticking)

 

While lentil are cooking, sautee:

1 T olive oil

1 c chopped onion

3 cloves garlic, minced (add and cook 1 minute after above are soft)

 

Add:

4 c crushed tomatoes (or sauce)

15 oz can chickpeas, drained

½  c raisins

2 t cinnamon

1 ½ ground cumin

1 t ground corriander

Cooked lentils

 

Bring to boil.

Whole Wheat Ginger Snaps» 

Whole Wheat Ginger Snaps

1 1/3 cups whole wheat flour

1/4 cup sugar

3/4 tsp. baking soda

1/2 tsp. ground ginger

1/4 c. molasses

3 Tbl. frozen orange juice concentrate, thawed

 

1) Combine the flour, sugar, baking soda, and ginger, and stir to mix well.  Stir in the molasses and orange juice concentrate.

 

2) Coat a baking sheet with nonstick cooking spray.  Roll the dough into 1 inch balls, and place 1 1/2 inches apart on the baking sheet.  If the dough is too sticky to handle, place it in the freezer for a few minutes.  Using the bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.

 

3) Bake at 300 degrees for about 12 minutes, or until lightly browned.  Cool the cookies on the pan for 1 minute.  Then transfer the cookies to wire racks, and cool completely.  Serve immediately, or transfer to an airtight container and arrange in single layers separated by sheets of waxed paper.

Holly's "Chicken" Noodle Soup» 

Holly’s “Chicken” Noodle Soup

1 onion, diced

4 stalks celery, diced

½ stick butter

In a large pot, sauté onions and celery in butter until soft.

10 c. water

5 heaping Tbls. McKay’s Chicken Seasoning

1 cup grated carrots

2 T. dried parsley flakes

2 cans Fri-Chik, diced or torn into small pieces (add gravy, too)

Add the 5 above ingredients to the pot with the sautéed veggies.  Cook on medium heat for approx. 10 – 15 minutes.

4 – 5 eggs, scrambled

Chop eggs up in small pieces.  Add egg to soup.

1 can evaporated milk

Add milk to soup and salt and pepper to taste.

1 pkg. thin or wide (your choice) egg noodles

Add noodles at the end and cook until soft.  Serve and enjoy!

Vegan Green Bean Casserole»  

Healthy Vegan Green Bean Casserole

Ingredients:

-1 head of cauliflower

-About 1 cup of almond milk (or other non-dairy milk)

-1 12-oz package of mushrooms

-1 large onion

-Oil (optional)

-3-4 cans of green beans

-2 packages of French fried onions

-Garlic powder

-Onion powder

-Black pepper

-Salt

Instructions:

  1. Cut up the cauliflower into florets and wash off any dirt. Then throw them in a pot along with the almond milk. The milk will not cover all of the cauliflower, but it will act as a steaming agent. Cover and simmer until very tender, making sure that the milk does not burn.
  2. While the cauliflower is steaming, finely chop the mushrooms and dice the onion. Sauté the onion with a little bit of oil (optional) until clear. Add the chopped mushrooms and continue sautéing until tender and fragrant. Then add garlic powder, onion powder, black pepper, and salt to taste (I never measure, just eyeball it). Stir to incorporate and cook for a couple of minutes longer.
  3. When cauliflower is done, transfer to a blender—including the milk—and blend until creamy. Add to the mushroom and onion mixture to create the “cream of mushroom” base. Add more seasoning if desired, to taste.
  4. Pour the “cream of mushroom”, green beans, and one package of French fried onions into a standard-size casserole dish and mix well. Then bake at 350 degrees for about 30 minutes. When casserole starts to bubble, sprinkle the rest of the French fried onions on top and bake for another 5-10 minutes until topping is golden brown and toasted.
  5. Let cool just a bit and enjoy!
Kale Salad»

Kale Salad

Submitted by: Stephanie Guster (Social Work)

1 bunch Kale

1 large lemon

¼ cup agave nectar

1/8 cup olive oil*

½ tsp salt

1 cup pecan halves

1 cup dried cranberries

 

Wash and tear kale into salad size pieces and place in serving bowl (use a salad spinner to remove access water). Squeeze the juice of a large lemon and place it in a small jar (discard any seeds). Add the agave nectar, olive oil and salt. Shake this until mixed. Pour onto kale leaves and mix until all the kale is nicely coated. Toss in the pecans and dried cranberries. Serves 6-8. (*Note: all items in this recipe maybe adjusted to taste and preference).

Elaine's Vegetable Cobbler» 

Elaine’s Veggie Cobbler

Bake at 400º.  Approximately 30 min to 1hr to prepare, 30-40 minutes to bake.  Serves 6-8

 

Ingredients:

2 small to medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 small yellow onion, chopped

½- ¾ bag shredded matchstick carrots

3 cloves garlic, minced

½ teaspoon dried basil

½ teaspoon dried oregano OR-use about 1 teaspoon of Italian Herb Mix

Black pepper

3 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

2 packages Golden G. Washington Broth (or the equivalent of Chicken broth granules to make 2 cups of broth-do not make the broth!)

Approx. 2 cups diced/cut grilled vege “chicken” strips (in frozen section next to Morning Star Farms vegetarian products)

Topping:

1 Package Cheddar Bay Biscuit Mix (Red Lobster Brand found at Walmart Grocery Store) Or any Cheddar Cheese biscuit mix for 6-8 biscuits.

¾ cup cold water (OR-use the amount of water called for in the directions on the biscuit mix)

½ cup sharp cheddar cheese, grated

Preparation:

  1. Preheat oven to 400º F and lightly grease/spray an approx. 8x10 baking dish
  2. Whisk together flour, milk, pepper, spices, and broth granules. Set aside.
  3. Heat butter in large skillet over medium heat and sauté onions until almost clear.  Add garlic for a few minutes, then add all vegetables. Sauté until just softened.
  4. Then, add in cubed vege chicken, and stir in the flour/milk mixture. Bring to a boil and cook until sauce thickens, about 3-5 minutes. Transfer vege mix into bottom of casserole dish.
  5. For topping, stir together biscuit mix, cold water and cheddar cheese until dough comes together.
  6. Drop spoonfuls of biscuit mix on top of vegetable mixture in baking dish until the top of casserole dish is almost all covered. COVER with aluminum foil.
  7. Bake 20 minutes, then uncover and bake another 5-10 minutes or until biscuits are golden brown on top. (May take longer depending on the amount of water used.)
  8. Serve hot!

 

Butternut Squash & Cranberry Couscous»  

Ingredients:

4 cups peeled and diced butternut squash

1 tablespoon + 1 teaspoon  Pure Olive Oil, divided

1 teaspoon Salt, divided

1 teaspoon Ground Black Pepper, divided

5 ounces Dried Cranberries

4 cups water, divided

10 ounces Original Couscous

2/3 cup  Sliced Almonds, toasted

1/3 cup diced celery

Zest of 1 lemon

4 tablespoons lemon juice (about 2 lemons)

Directions:

  1. Preheat oven to 400°.
  2. In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on baking pan. Bake for 15 minutes or until tender.
  3. In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water. Soak for one minute. Drain.
  4. In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in couscous and cover, remove from heat, let stand 5 minutes. Remove cover, fluff and allow to cool for 10 minutes.
  5. In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients. Serve at room temperature.
Stuffed Peppers My Way»
Veggie and Tofu Stir-Fry» Quinoa and Roasted Pepper Chili» Raw Vegan Chocolate/ Cacao Cheesecake»
 
Filling Ingredients:
3 Cups Cashews
3/4 Cups Almond Milk (can use soy milk too)
1 Cup Agave Syrup
2 Ounces of Cacao Powder (I use about 2-3 tablespoons)
1/4 Cup Vanilla Extract
1/4 Teaspoon Salt
3 Tablespoons Lecithin
1 1/4 Cups Coconut Butter (you can use about 1/2 to 3/4 Cup Coconut Oil)
1 Pre-made Pie Crust
 
Directions
1. Blend all ingredients (except Lecithin and Coconut Oil/Butter) until smooth and creamy.
2. Blend in the Lecithin and Coconut Oil/Butter until fully mixed in with the recipe.
3. Once all ingredients are well blended and mixed, pour cheesecake filling into pie crust.
4. Place cheesecake in freezer for at least 2 hours
Tofu Meatballs»
1 c nuts, chopped
1 c cracker crumbs
1 lb Tofu, blended
1 pkg Lipton Onion Soup mix
 
Blend well. Form into 1” balls. Bake at 375 for about 30 minutes turning 2-3 times.
General Chow's Tofu»

Sauce Ingredients

  1. 1 TBS oil
  2. 1/4 cup onion, minced
  3. 2 TBS garlic, minced
  4. 2 teaspoons ginger, minced 
  5. 1 1/3 cups vegetable broth 
  6. 1/4 cup Braggs Liquid Aminos or low sodium soy sauce
  7. 1/3 cup sugar
  8. 2 TBS lemon juice
  9. dash cayenne pepper, or to taste
  10. 2 TBS water
  11. 2 TBS cornstarch 

Tofu Ingredients 

  1. 1 Package (14 oz) water-packed tofu, firm or extra-firm
  2. 3/4 cup cornstarch oil, as needed for frying 

Directions

  1. Heat oil in a medium skillet over medium heat
  2. Add onion, garlic, and ginger; cook about 4 minutes, until onions are softened.
  3. Add vegetable broth, soy sauce, sugar, lemon juice, and cayenne pepper; bring to a boil.
  4. Mix water with cornstarch in a small bowl; add to boiling sauce. Cook until thickened.
  5. Drain excess water from tofu
  6. Cut tofu into 1/2 inch cubes and toss with the cornstarch until completely coated.
  7. Cover bottom of skillet with a generous layer of oil over medium hat
  8. Add tofu to skillet; fry until browned. Turn tofu and brown the other side. Remove from pan.
  9. Add broccoli (desired ammount) to hot pan with a couple of tablespoons of water; cook until crisp-tender
  10. Add tofu and sauce back to pan; mix well before serving

Howard,S.F. (2014). Give Them Something Better. Ridzo Books, LLC. 

Vegetarian Pot Roast» 

 

 Ingredients

  1. 2 TBS oil
  2. 1 onion, diced
  3. 1 pkg. (12 oz) Baby Bella mushroom caps, diced
  4. 3 TBS Beef-style seasoning
  5. 2 teaspoons garlic, minced
  6. 1 teaspoon salt
  7. 1 can (15 oz) red beans, rinsed and drained
  8. 1/4 cup Bragg's Liquid Aminos or low sodium soy sauce
  9. 1/3 cup nutritional yeast flakes 
  10. 3 TBS chia see or ground flax
  11. 2 cups vital wheat gluten
  12. 1/2 cup whole-wheat flour

Broth Ingredients 

  1.  2 cups water
  2. 2 TBS Beef-like seasoning
  3. 2 TBS dried onion
  4. 2 TBS nutritional yeast flakes
  5. 1 1/2 tablespoons parsley dried
  6. 1 teaspoon celery seed, ground
  7. 1/2 teaspoon cane juice crystals

Vegetables  

  1. 6-8 red potatoes, quartered
  2. 1 cup baby carrots
  3. 4 stalks celery, cut in large pieces
  4. 2-3 onion, roughly chopped 

Directions 

  1. Heat oil in a medium skillet, add onion and mushrooms. Cook until onions become translucent and mushrooms begin giving off liquid and turn dark.
  2. Add Beef-style seasoning, garlic, and salt and cook for 1 more minute.
  3. Place cooked onion and mushroom mixture into a food processor and pulse briefly to chop
  4. Add red beans , nutritional yeast, Bragg's and chia seeds. Pulse again several times to chop and combine all ingredients.
  5. Add gluten flour and process until a dough ball forms
  6. shape dough into a roast that will fit into your slow cooker. Roll roast in flour to coat.
  7. Heat 1 TBS of oil in medium skillet. Place roast in hot skillet and cook until browned. Turn roast and brown all the sides
  8. Mix together broth ingredients and bring to a boil.
  9. Place the roast in the slow cooker and place the vegetables around and on top of the roast. Add boiling broth and cook on high for 4-6 hours. 

Howard, S.F. (2014). Give Them Something Better. Ridzo Books, LLC. 

Lemon Pie»

 Ingredients 

  1. 4 cups pineapple juice
  2. 2/3 cup cornstarch or arrowroot
  3. 1/2 cup lemon juice (fresh is best!)
  4. 1/2 cup honey
  5. 1 cup raspberries, fresh or frozen (optional)
  6. 1 pre-baked Easy Pie Crust 
  7. 11 sheets graham crackers or 1 1/2 cups granola
  8. 3 TBS honey (eliminate if using granola)
  9. 2 TBS oil 

Directions 

  1. Whisk pineapple juice and cornstarch together in a medium saucepan to dissolve
  2. Add lemon juice and honey to pineapple mixture; bring to a boil over high heat, stirring constantly until well thickened. Remove from heat.
  3. Gently place berries n prepared crust; carefully pour warm lemon mixture over berries. Refrigerate until well set
  4. Preheat over to 350 degrees F
  5. Grind graham crackers or granola in a food processor until fine
  6. combine graham crackers, honey, and oil together in a small bow; mix well.
  7. press mixture into a 9 inch pie plate
  8. Bake 10-12 minutes, until edges just begin to brown. 

Howard, S.F. (2014). Give Them Something Better. Ridzo Books, LLC.