This is a seasonal food. If you don’t have fiddleheads in your area you can substitute brussel sprouts. Ingredients: 2 Tbl water 2 Tbl raw cane sugar 2 Tbl vinegar 1 Tbl lemon juice 1 Tbl oil Pinch of pepper 3-4 cups fresh fiddleheads Directions: Cook the fiddleheads in water until boiling. Drain the water … [Read more…]
These snacks are so quick and easy to make. They even taste good frozen. Ingredients: 1 cup rolled oats 1/2 cup peanut butter 1/2 cup non-dairy chocolate chips 1/3 cup honey or other sweetener 1 Tbl chia seeds 1 tsp vanilla Directions: Stir all the ingredients together, roll into balls and refrigerate until served.
This recipe comes from One Green Planet Ingredients: 4 oz tempeh 1/2 cup water 1/2 tsp salt 1/3 tsp ginger paste 1/4 tsp garlic powder red chili powder or cayenne to taste 2 tsp soy sauce 2 tsp lemon juice 1-2 Tbl maple syrup 1 tsp oil Salt and pepper to taste Directions: Cook the … [Read more…]
This has a strong garlic taste so if you don’t like the taste strong then saute or roast the garlic scapes first. This recipe comes from the Washington Post. Ingredients: 1 cup of garlic scapes cut into 1/4 inch slices up to the flower bulb but not including the bulb 1/4 cup walnuts 3/4 cup … [Read more…]
This recipe comes from our friends in Norridgewock. Ingredients: 1/4 c carob powder 1/4 c honey, mix with the carob 1/2 c peanut butter 1/4 c coconut,unsweetened 1/4 cup sunflower seed meal 1 tsp vanilla 1/4 c non-dairy chocolate bits or raisins Directions: Mix together, form into balls and roll in coconut.
This recipe comes from vegetarian.about.com Ingredients: 1 onion, diced 4 cloves of garlic, minced 3 Tbl olive oil 2 cups broccoli chopped 1 block of extra firm tofu, drained 1 1/2 tsp ginger 1/4 tsp cayenne pepper 3 Tbl arrowroot or cornstarch 1/4 cup soy sauce 1 cup water Directions: Cut the tofu into 1 … [Read more…]
This is a healthier version of blueberry muffins Ingredients: 1 1/2 cups whole wheat flour 1/2 cup quick oats 1/2 cup raw sugar 1 1/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/4 cup egg substitute 1/4 cup unsweetened applesauce 1/4 cup oil 1 cup fresh blueberries Directions: In a large bowl … [Read more…]
Though beet borscht is generally cold, the addition of potatoes creates a more robust version for fall or winter. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Ingredients: 1 1/2 Tbl olive oil 2 large onions, chopped 3 medium potatoes, peeled and grated 4 medium beets, peeled and grated 1 large … [Read more…]
This is a great snack for kids but adults love it too. Ingredients 1 12 oz package of chocolate chips, non-dairy, melted 6 kiwis Directions: Melt the chocolate chips in a double boiler. Peel the kiwis and slice into thick slices. Insert a wooden popsicle stick into the side of the kiwi. Dip in the melted chocolate … [Read more…]