RECIPES:

Here are some recipes to help you out along the way. Check back as we add more recipes often!

Breakfasts Snacks/Sides Sauces/Dressings Soups Entrees

Breakfasts:

Baked Oatmeal

This is a wonderful breakfast dish if you have a lot going on – especially during the holidays. It’s something you can set out and your family can help themselves.

INGREDIENTS:

4 cups old fashioned oats (do not use instant or quick cooking)

1 cup chopped apples

½ cup chopped walnuts

4 cups water

1 teaspoon vanilla

½ cup chopped dates – ¾ cup if you like dates

PREPARATION:

Preheat oven to 350° degrees F

DIRECTIONS:

Combine oats, walnuts and a pinch of salt in a bowl – mix well.

In a separate container combine water and vanilla.

Combine all ingredients (except the dates) and stir gently.

Pour into a lightly oiled 8″ x 8″ dish.

Bake at 350° degrees F for 30 to 60 minutes – keep an eye on this after 30 minutes; the recipe said 60 minutes, but it was done before that.

When done, take out of oven, stir in the dates, and serve.

Breakfasts Snacks/Sides Sauces/Dressings Soups Entrees

Snacks/Sides:

Melting Potatoes

Ingredients

1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick

4 tablespoons Vegan butter substitute, melted

1 teaspoon thyme, chopped

salt and pepper to taste

1 cup vegetable broth

1 tablespoon lemon juice (optional)

2 garlic cloves, lightly crushed and peeled

Directions

Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer in a baking pan and bake in a preheated 500F/260C over on the top-middle rack until golden brown, about 10-15 minutes, per side.

Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes

Breakfasts Snacks/Sides Sauces/Dressings Soups Entrees

Sauces/Dressings:

Ranch Dressing/Dip

Ingredients

1 1/2 cups nuts (cashew or mac or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 – 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic pwd
3 teaspoons onion pwd
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil

And to add after it’s done:
1/4 cup finely minced parsley
another 1/2 t dill, minced

Directions

Vitamix blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients.

Italian Salad Dressing

1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

Combine all ingredients in a blender. Refrigerate until chilled

Breakfasts Snacks/Sides Sauces/Dressings Soups Entrees

Soups:

Roasted Vegetable Soup

Ingredients

3 Parsnips – chopped (bite sized)

3 Large Carrots – chopped (bite sized)

2 Red or Yellow Peppers – chopped

3 Celery stalks – chopped

2 Sweet Potatoes – chopped (bite sized)

1 Russet Potato – chopped (bite sized)

1 cup Grape Tomatoes

1/2 Large White Onion – chopped

3 Garlic cloves – minced

handful of fresh parsley – chopped (optional)

salt & pepper

Olive Oil (about 3 TBS)

6 Cups Vegetable broth

Directions

Heat oven to 400 degrees. On foil lined baking sheet – toss all vegetables with olive oil and salt & pepper.

Roast about an hour – or until all veggies are softened. Remove from oven and let cool.

Transfer 1/2 of the vegetables to a soup pot – add about 2 cups of broth to the vegetables and using a hand mixer on slow speed – whip the vegetables for about 1 minute – add the rest of the broth and vegetables – simmer on low heat to warm through. Add the parsley – and cook another 5 minutes. Serve immediately.

Breakfasts Snacks/Sides Sauces/Dressings Soups Entrees

Entrees:

Red Beans and Rice

INGREDIENTS:

15 oz kidney beans

2 celery stalks, chopped

1 bell pepper, chopped

1/2 onion, chopped

2 cups vegetable stock (sugar free)

1 cup water

1 Tbsp cajun seasoning

1 Tbsp minced garlic

1 can petite diced tomatoes

1 cup portobella mushrooms, chopped (this helps make up for the lack of meat)

2 bay leaves

1 tsp thyme

1/2 tsp cayenne (if you like a kick)

1 cup instant brown rice, dry

DIRECTIONS:

Add all ingredients except the rice to the Crockpot & set to High for 4 hours or Low for 8.

With 1/2 hour left, add the rice. It will help to absorb the remaining liquid. Season to taste & garnish with green onions.