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Whole Grain Spelt Rolls

3 ½ Cups Whole Grain Spelt Flour 2 ½ tsp Rapid Rise Yeast 1 tsp Sea Salt ¼ Cup Olive Oil 1 Cup Warm Soy Milk

Place your dry ingredients in the bowl of your heavy duty food processor* and pulse to combine. Add all of the olive oil and milk at once and […]

Three Bean Chili

2 cans Red Kidney Beans 2 cans Pinto Beans 2 cans White Kidney Beans 1 large can Crushed Tomatoes 2 Bay leaves 1-2 tsp Salt (or to taste) ½ cup dried chopped onion bits 8 vegetarian burgers grilled and chopped

In your slow cooker or dutch oven, place the drained cans of beans and […]

Potato Salad

2-4 pounds of small red and white potatoes 4 scallions chopped 1 TBL Dried or Fresh Dill ½ cup Mayonnaise (or to taste, depending on how many spuds you are cooking!)

Slice the potatoes in half or quarters depending on the size. Boil until just tender, but do not overcook! Toss the drained potatoes […]

Vegetable Couscous

1 package whole grain couscous prepared as directed 1 package frozen broccoli 1 package frozen green peas 1 can sliced black olives (or whole olives that your darling college girl offers to meticulously slice) 1 carrot, grated 1 red pepper diced 1/3 cup Italian Salad Dressing

Place the frozen veggies in a large bowl. […]

Teriyaki Tofu Kabobs

2 tubs extra firm tofu 1 can pineapple chunks 1 red pepper, cut into wedges 1 package brown mushrooms rinsed and patted dry 1 large sweet onion, cut into wedges ½ cup tamari sauce 1 TBL pure maple syrup

Cut the tofu into large cubes appropriate for kabobs. Prepare the marinade for the tofu […]

Stuffed Pepper Quiche

(Found on p. 8 of The 30-Day Vegetarian cookbook) 4 bell peppers (red, orange, yellow or green) 10 eggs 1 cup grated organic cheese (e.g. moteray jack, colby, swiss …) Additional add-ins as desired such as: Crumbled cooked veggie sausage sliced mushrooms sliced green onion well drained cooked spinach

These individual crustless quiches are perfect […]