Recipes


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Confetti Rice

Confetti Rice (from PCRM) Ingredients: 1 red bell pepper (seeded and chopped) 1 bunch green onions (sliced) 1 cup corn kernels (frozen corn that has been thawed out) 1 cup peas (frozen peas that have been thawed out) 15oz can red kidney beans (drained and rinsed (1 1/2 cup cooked beans)) 2 cups brown rice […]


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Broccoli Bisque

Broccoli Bisque (from Dr. McDougall’s Newsletter) Ingredients: 4 cups broccoli florets 3 cups vegetable broth 2 cups fresh potatoes peeled and cut into chunks 1 onion, chopped 1 teaspoon dried dill weed 2½ cups non-dairy milk 1 tablespoon Dijon mustard Pepper to taste Directions: Place broccoli, broth, potatoes, onion, and dill weed in a medium […]


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Pizza Hummus

Pizza Hummus (from Sharon McRae at Eat Well Stay Well. Visit her site for more recipes!) Ingredients: 3 cups freshly cooked chickpeas (or 2 cans, drained and rinsed) 


1½-2 cups water, adjusted for desired thickness 2 cloves garlic Handful of sun-dried tomatoes (not in oil) 


Chunk of red onion


 (about half a medium onion) 4 […]


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Pumpkin Pie Squares

Pumpkin Pie Squares (Straight Up Food) Ingredients: 12 medjool dates, pitted and diced (about 1-1/4 cups or 8 ounces) 1 cup nondairy milk 1 teaspoon vanilla extract 1-1/4 cups rolled oats, ground into flour 2 teaspoons pumpkin pie spice 1 can (15 ounces) cooked pumpkin (not pumpkin pie “mix”) 1/2 cup pecan halves, chopped (optional) […]


Lentil Burgers recipe from Keep It Simple, Keep it Whole
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Lentil Burgers

Lentil Burgers recipe from Keep It Simple, Keep it Whole

Lentil Burgers (Keep it Simple, Keep it Whole) Makes 4 patties Ingredients: 1 cup dry red lentils, well rinsed 1 1/2 cups rolled oats 2 1/2 cups water 1 medium onion, diced 1 carrot, diced 1 teaspoon black pepper 1 tablespoon coconut aminos Barbecue sauce (optional, see recipe for Dels’ Barbecue sauce) Directions: Rinse the […]



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Mary Duckhorn’s Raw Lemon Bars

This was a hit at our potluck!  Here’s a very easy dessert recipe.  You will need a food processor and high speed blender.  Those are great investments by the way. Base: 3/4 cup oats (or buckwheat groats if you want it gluten-free) 3/4 cup dates 3/4 cup coconut shreds Lemon layer: Juice from 3 lemons […]



Mexican Kale Salad
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Mexican-Kale-Salad

Mexican Kale Salad

Thanks to Sharon McRae of www.eatwell-staywell.com for this recipe! This is a very versatile recipe, as you can use the massaged kale with just about any beans, vegetables, and dressing. It’s also great with chickpeas and a tahini-based dressing, with some chopped onion, peppers, carrots, celery and cucumbers! It is also great topped with fresh […]