Delicious Recipes


Mediterranean Baked Sweet Potatoes   (copy and paste into browser)

Mushroom Barley Soup

Roasted Cauliflower and Grapes

Potato Kale Hash



Slice the Heirloom Fingerling Potatoes into 1/2 slices and place in a large sauce pan with the cup of vegetable broth. Add a pinch of sea salt and pepper and let the potatoes saute until soft. This may take up to 15 minutes. While the potatoes are sauteing, dice the red bell pepper and onions and mince the garlic and have waiting in a bowl. If the potatoes become too dry and start to stick at any time, add some water to the sauce pan. When the potatoes are soft, add the red bell peppers, onions and garlic to the potatoes and saute until soft. If they become dry then add a little more water. While ingredients are sauteing, chop the kale into small bit sized pieces. After the ingredients are soft add the kale and saute for about 1 minute. Add sea salt and black pepper to taste and serve.


Cauliflower Hot Wings



For Cauliflower Hot Wings: preheat oven to 450 degrees. Mix the White Rice Flour, water and spices together and stir. Cut Cauliflower into bite size florets and set aside. Dip the florets into the White Rice Flour mixture and shake off any extra flour mixture. Place on un-greased baking sheet and bake in oven for 20 to 25 minutes. Take out of the oven and dip the florets into the hot sauce making sure that it is covered fully. Place back into the oven for 5 more minutes. Ranch Dressing:  Mix silken tofu and other spices/mixtures into a blender or food processor and blend. Add sea salt to taste.


Black bean and Yam Enchiladas 

Another super food recipe!!
makes 6 servings
Ingredients: 6 tortillas
                       one 25 oz can of black beans
                       salsa or enchilada sauce
                       3 Yams
                       soy, rice, or almond cheese(optional)
                       10 spice blend (see below)
10 spice blend:
1 tbs paprika
1/2 tbs garlic powder
1/2 tbs dried oregano
1/2 tbs onion powder
1/2 tbs dried basil
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper
Heat oven to 375. Peel and cut yams into quarter pieces. Put in pot of boiling water for 35 minutes or until soft. Drain yams and mash until desired consistency. Mix in black beans and spice blend. Use olive oil to grease casserole  pan. Fill and roll each tortilla with black bean yam mixture and lay side by side into pan. Spread enchilada sauce or salsa over each one depending on how much sauce you want. Sprinkle with your choice of non dairy cheese.
Cover with foil and bake for 30 minutes. Yum!! Enjoy!


Deep dish Cookie Pie

Roasted Sweet Potato Black Bean Salad

Oh she glows Crowd Pleasing Caesar Salad

Averie Cooks Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

Baked Penne with Pumpkin Cream Sauce

Pumpkin is always a fall favorite, although you can enjoy this dish anytime of the year. The sauce has a hint of sweetness from the pumpkin but also a nice savory flavor from the sage and onions. I think this dish has become one of my daughter’s favorites.

Serves 4 to 6

12 ounces dried penne
1 tablespoon olive oil
1 medium sweet onion, cut in half and thinly sliced
3 large cloves garlic, pressed or minced
1 1/2 cups plain unsweetened soymilk or almond milk, plus more as needed
1 (15-ounce) can puréed pumpkin (not pumpkin pie mix)
5 tablespoons nutritional yeast flakes
1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained
1 1/4 teaspoons fine sea salt
1 teaspoon dried rubbed sage
3/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
1 recipe Buttery Crumb Topping (see below), prepared without nutritional yeast flakes

Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.

In a large pot of lightly salted boiling water, add the penne and cook according to package directions until al dente. Don’t overcook the pasta, especially if you’re using one that is gluten-free. Drain the pasta well and transfer to a large bowl.

While the pasta is cooking, prepare the sauce. In a large cast-iron skillet, heat the oil over medium-high heat and sauté the onion until soft. Add the garlic and cook a few more minutes. Remove from the heat.

In a blender, purée the onion mixture, soymilk, pumpkin, nutritional yeast, cashews, salt, sage, and nutmeg. Blend until the mixture is super-smooth and velvety, and no traces of nuts remain. If the sauce is too thick to blend, you can add up to an additional 1/2 cup of nondairy milk.

Add the pumpkin sauce to the pasta, stirring until the pasta is well coated. Add salt and pepper to taste. Scoop the mixture into the prepared baking dish. Sprinkle the crumb topping over the top of the casserole. Bake for 20 to 25 minutes, or until the casserole is hot and the top is lightly browned. Remove from the oven and serve hot.

Tip: If you’re using a high-speed blender, you can skip the soaking step for the cashews and just use them dry. Add a little extra water to blend if needed.

Variation: Substitute fresh or dried rosemary for the sage.


Butternut Squash/ Sweet Potato Crock Pot Stew
Created by Alisha Niswander
2 lb. cubed butternut squash
1lb. cubed sweet potato
1c. garbanzo beans
1 small red onion, diced
1 can Lite Coconut Milk
1c. water
2 cloves of minced garlic
1 T. minced ginger root
1 tsp. salt
1 c. red lentils

Add all ingredients except lentils into crock pot. Cover and cook on
high for 2-3 hours or until veggies are almost soft. Add lentils and
cook for another hour.
You can use an immersion blender toward the end if you want the soup
to be more of a creamy base vs. chunky.

Sweet Potato Casserole with Crunchy Nut Crumble

Blackened Scrambled Tofu

 10 Spice Vegetable Soup

 Pumpkin Oatmeal Anytime Squares”>

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