Recipes

Kasha and Pesto Varnishkes

Kasha and Varnishkes is a traditional Eastern European dish made with Buckwheat groats and bowtie noodles. I add veggies and pesto, and use whole-grain noodles, which adds nutrients and fiber as well as flavor.

 

Veggie Barley Stew

A basic stew using this ancient grain that deserves attention!
Barley has a chewy texture, like pasta.

Portabella Mushroom Steaks

These big mushrooms have a meaty mouth feel to them and are very satisfying, yet light.
Serving Suggestions: 
-- Place on whole-grain burger buns and add your favorite condiments for a great burger, or on the plate for a great steak!
-- Serve with mashed potatoes, frozen vegetables and a hearty salad.

Portabella Sandwiches or Burgers

I would call this a fun-burger.  The texture of a thick, juicy mushroom is very satisfying, and works well in a bun!  Fix it up with burger toppings and you'e got an enjoyable meal!

Totally Tortilla Chips

There are some, but it’s pretty hard to find oi-free tortilla chips in the store, but making your own is simple! Having a batch on-hand allows for a wholesome snack of chips and salsa. Warning: this might become a habit. Make sure to add some carrots to crunch on as well!

 

Breakfast Salad

Veggies for breakfast? – Absolutely!  This starts the day right with fiber, and chlorophyll to clean the blood.  The grains add some density and of course the oranges and juice add sweetness.

 

 

Kathy’s Kale Chips

Kale chips are becoming more and more popular, but have you noticed how much a bag in the store costs? There’s no need to break the bank to have this tasty, crunchy treat that’s a superb alternative to potato chips.

Walnut Roast

This is such a rich and savory dish with the walnuts lending a deep, meaty flavor. Try it substituting other nuts or sunflower seeds

Pioneer Gingerbread

As a child, I was a big fan of Laura Ingalls Wilder’s Little House on the Prairie series, and some of my favorites parts of those books are the descriptions of what they ate. Almanzo’s childhood culinary recollections in Farmer Boy are particularly vivid. It sort of sounds like a nonstop year-long dinner party! A few years ago I was fortunate to come across on the internet a letter that Laura, at that time in her 80s, sent to a friend in 1953, enclosing her recipe for gingerbread.

Cashew Cream

This deceptively easy and deliciously rich, dairy-free alternative to cream, which can be as saucy or stiff as desired.  A blender or food processor is essential.
 
Use in a parfait with layers of berries, (defrosted or fresh); or on fruit, on top of granola or muesli or as a bagel shmear.

Kitchen Sink Salad

Be brave! An unplanned salad can be just as delicious as one from a recipe. Salads with a simple dressing are great vehicles for leftovers and makeovers, and often turn out tastier than you ever expected. Getting raw vegetables in everyday will fill you up and boost your immune system, so try experimenting. Bell pepper? Tomatoes? Fruit? Beans? Pasta? Throw it together!

Lentil and Rice Loaf

This flavorful loaf is perfect for the holidays, or anytime you want a hearty main dish. It can be made with fresh or dried herbs. Make two loaves while you’re at it and freeze one for later!

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