Baked Pears with Walnuts and Honey

Baked Pears with Walnuts and Honey

Baked pears with cinnamon, honey and walnuts – it doesn’t get any simpler than this!
  • 2 large ripe pears
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons honey
  • ¼ cup crushed walnuts

  1. Preheat the oven to 350.
  2. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they stay upright).
  3. Using a measuring spoon or melon baller, scoop out the seeds.
  4. Sprinkle with cinnamon, top with walnuts and drizzle ½ teaspoon honey over each one.
  5. Bake in the oven 30 minutes. Remove, let cool and enjoy!


Scalloped Potatoes

Scalloped Potatoes

  • 8 potatoes, thickly sliced; peeling optional
  • 2 onions, thinly sliced
  • 4 cups water, divided into two 2 cup portions
  • 1 cup raw cashew pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon chicken style seasoning
  • 2 teaspoons salt

  1. Put the potatoes and onions in water while preparing the liquid portion.
  2. Blend two cups of the water with cashews, cornstarch, chicken seasoning and salt until smooth. Then add the other two cups of water and blend again.
  3. In a casserole dish, layer potatoes and onions until all used up (I like to end with the potatoes). Pour blender mixture over it all until it barely covers the potatoes.
  4. Cover and bake in a 350 oven for 30 minutes.
  5. Remove cover and bake at 325 for 30 minutes more or until done.


No-Bake Pumpkin Cheesecake Bites Recipe {Gluten-Free, Vegan}

No-Bake Pumpkin Cheesecake Bites Recipe {Gluten-Free, Vegan}
Recipe type: Desserts

  • Crust:
  • 1 cup pitted dates
  • ½ cup almond flour
  • 1 tbsp cacao powder
  • 2 tsp vanilla extract
  • 1 tbsp almond milk
  • Cheesecake layer:
  • 1½ cups raw cashews
  • ⅓ cup maple syrup
  • ⅓ cup canned pumpkin
  • 1 tsp pumpkin spice

  1. Soak the cashews in water for 1 hour.
  2. Discard the water.
  3. Line a loaf baking pan with parchment paper and set aside.
  4. Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute.
  5. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
  6. Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly.
  7. Freeze the dessert for at least 2 hours.
  8. Cut the cheesecake into squares before serving.
  9. Keep leftovers covered in the freezer for up to 3 months.


Soft Molasses Cookies

Soft Molasses Cookies
Recipe type: Desserts

To make oat flour, whiz instant or rolled oats in your blender until it reaches a flour-consistency.
  • 1 cup oat flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup white beans (any)
  • 2 tablespoon unsweetened applesauce
  • 2 tablespoon brown sugar (optional)
  • ¼ cup molasses
  • ⅛ teaspoon nutmeg
  • a dash of salt (optional)

  1. Mix 1 cup oat flour, cornstarch, baking soda, salt and spices together in a mixing bowl until well combined.
  2. Add remaining ingredients and stir until combined.
  3. Set batter aside to rest while oven heats to 350F.
  4. Grease a cookie sheet or line with parchment paper.
  5. Drop 14 spoonfuls of batter on to the cookie sheet and bake 10-15 minutes, or until cookies are firm to the touch.


Italian Tossed Salad

Italian Tossed Salad
Serves: 10

  • 1 bunch each Romaine, Boston and red leaf lettuce
  • 1 bunch green onions, chopped
  • 1 cucumber, sliced
  • 2 carrots, grated
  • 1 stalk celery, diced
  • 4 radishes, sliced
  • ½ green pepper, diced
  • ½ cup parsley, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • Dash of salt

  1. Toss the first 8 items together.
  2. Mix dressing ingredients and toss with greens.
  3. Serve.


Mexican Corn

Mexican Corn

  • 1 (10 ounce) package frozen corn kernels, thawed
  • 1 red bell pepper, chopped
  • 1 cup zucchini, chopped
  • 2 green onions, chopped
  • 1 jalapeno, seeded, chopped
  • 1⁄2 cup salsa, purchased
  • 2 tablespoons fresh cilantro, chopped

  1. In heavy large skillet over medium-high heat, cook corn, red bell pepper, zucchini, green onions and jalapeño in a little water or veggie broth until vegetables are tender, about 6 minutes.
  2. Mix in salsa and chopped cilantro.
  3. Stir until heated through, about 1 minute.
  4. Season to taste with salt.


Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

The original shepherd’s pie recipe has a mashed potato recipe included. We love Martha’s mashed potatoes so much that we made them for the topping. After making them once, I would use two recipes of Martha’s mashed potatoes to one filling recipe for the shepherd’s pie.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1½ cups uncooked brown or green lentils, rinsed and drained
  • 4 cups vegetable stock
  • 2 teaspoon fresh thyme or 1 teaspoon dried thyme
  • 1½ teaspoon McKay’s beef seasoning or similar, i.e., veggie boullion
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
  • salt to taste

  1. Make the mashed potatoes and set aside.
  2. Preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan.
  3. In a large saucepan over medium heat, cook together all of the filling ingredients except the frozen mixed veggies and the salt (35-40 minutes).
  4. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  5. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir.
  6. Taste and add salt and adjust seasonings as needed.
  7. Transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smoothing with a spoon or fork.
  8. Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the mashers are lightly browned on top.
  9. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.


Susan’s Dirty Little Secret Soup

Susan’s Dirty Little Secret Soup
Recipe type: Soups

The secret of the soup is that it can be made so quickly and easily. You don’t really need to cook! Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They’re usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.
  • 6 cups water
  • 6 tablespoons McKay’s Chicken Seasoning
  • 1 16-ounce can diced tomatoes (I like the ones with basil and garlic)
  • 1 16-ounce can each great northern or cannelini beans and kidney beans, rinsed and drained.
  • 2 1-pound bags of frozen mixed vegetables
  • 4 cloves minced or sliced garlic
  • 1 teaspoon basil
  • ½ teaspoons oregano
  • ½ teaspoon thyme
  • Shake or two of hot pepper sauce
  • Salt to taste
  • Optional add-in: ½ cup small pasta OR 2 cups diced potatoes OR cooked rice

  1. Put 6 cups of water and the garlic in a large soup pot and bring to a boil. Cook while collecting all the remaining ingredients.
  2. Add rest of the ingredients and cook until pasta is done, about 10-15 minutes. Taste and adjust seasonings before serving.


Cashew Sour Cream

Cashew Sour Cream

Rich and tangy, this vegan sour cream makes the perfect compliment to any bowl of chili or Mexican entrée. Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin.
  • 1 cup raw cashews, soaked
  • ½-3/4 cup water, as needed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • ¼-1/2 teaspoon fine grain sea salt, to taste

  1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
  2. Drain and rinse the cashews and place in the blender.
  3. Add water, lemon, vinegar, and salt.
  4. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
  5. Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits.


Rainbow Chopped Salad with Avocado Basil Dressing


Rainbow Chopped Salad with Avocado Basil Dressing

  • 1 large head romaine
  • ½ small head red cabbage
  • 8 oz. cherry tomatoes
  • 1 english cucumber
  • 2 carrots
  • 1 yellow bell pepper
  • Optional: garbanzo beans, black beans, corn, sprouts, fresh herbs, etc.
  • {For the dressing}
  • 1 avocado
  • Juice from 1 lemon (more to taste)
  • ¾ cup lightly packed fresh basil
  • 1-2 cloves garlic
  • 1 tsp. agave/honey
  • ¼ cup olive oil
  • ¼ cup water
  • 2 Tbsp. white wine vinegar
  • ¼ tsp. salt

  1. Make the dressing: place all ingredients in a blender and blend until smooth. Taste and adjust flavors if necessary. Place in fridge to let flavors mingle while you make the salad.
  2. Chop all vegetables and place in a large bowl. Toss to combine.
  3. Toss with dressing and serve.