Recipes

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Pumpkin Quinoa Risotto

Pumpkin Quinoa Risotto (from The Full Helping blog) Ingredients: 1½ cups chopped onion 1 cup quinoa 2 2/3 cups low sodium vegetable broth 1½ cups pumpkin or butternut squash puree 3 tablespoons nutritional yeast 1 tablespoon freshly squeezed lemon juice ½ cup pomegranate seeds Directions: Heat the onion with a splash of vegetable broth in […]


Sweet Potato and Yellow Split Pea Soup
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Sweet Potato and Yellow Split Pea Soup

This soup recipe makes a big pot so you’ll have leftovers for several meals! Sweet Potato and Yellow Split Pea Soup (from Chef AJ) Ingredients: One pound of yellow split peas (can also use green) One large chopped onion One pound carrots, sliced One celery heart, sliced (you can actually buy mirepoix, celery, carrots and […]


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Sweet Potato Casserole (only 2 ingredients)

Sweet Potato Casserole Ingredients: 3 large sweet potatoes 2 oranges Directions: Wash, peel, and bake sweet potatoes. Once potatoes are done cooking, place in a blender. Peel both oranges. Place 1 whole orange in the blender. Juice the other orange and add just the juice to the blender. Blend until smooth. Pour into a casserole […]


BBQ Beans and Greens
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bbq beans and greens

BBQ Beans and Greens

Barbeque Beans and Greens (from Forks Over Knives) Ingredients: water to sauté 1 yellow onion, chopped 1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces 1 can cooked pinto beans (or 1-½ cups dry), drained and rinsed 1 can cooked white beans (cannellini or white Northern) (or 1-½ cups dry), drained/rinse For […]



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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 […]