This recipe came from a contest called food fight and was submitted by Patricia Shairs, Southern Maine Health Care. Ingredients: 3 c Brussels sprouts, cut in half lengthwise 1 1/2 lb butternut squash, peeled and cut into cubes 1 cup dried cranberries 1/2 tsp cinnamon pinch of sea salt 5 Tbl olive oil 2 cup … [Read more…]
Colorful and nutritious, this vibrant red salad can be made roasted or canned beets, or even raw grated beets if you prefer. Cookbook: Everything Vegan by Jolinda Hackett Ingredients: 3-4 small beets peeled and chopped water for boiling Spinach or other green lettuce 1 cup strawberries, sliced 1/2 cup pecans, chopped 1/4 cup olive oil 2 … [Read more…]
These Pear crisp are the perfect autumn dessert. Fresh Bartlett or Bosc pears take this dish to a new level that apples simply cannot touch. However, if you have on hand are apples, you can use them instead. This recipe comes from cookbook : Quick and Easy Vegan Comfort Food by Alicia C. Simpson Ingredients: Vegetable oil for … [Read more…]
I have made this recipe many times and everyone always loves it. Ingredients: 1 1/3 cup oats 2 cups apple juice or water 3/4 cup water 1/3 cup raisins or cranberries dash salt 1/2 tsp cinnamon 1/2 tsp pure vanilla 1/4 cup brown sugar (optional if using apple juice) 1/2 cup nuts-slivered almonds, pecans, walnuts … [Read more…]
These are tasty little morsels for a quick snack. Ingredients: 4 cups of unsweetened coconut 1 cup of pecan meal 1 cup brown rice syrup 1/4 cup of non-dairy chocolate chips Directions: Mix all the ingredients together and let rest for 1 hour. Form into balls. Store in the refrigerator in a sealed container.