Recipe: A Good Minestrone (Fall Soup Basics)

A soup using whatever is around, plus tomatoes. The noodles add the thickness; the vegetables, fragrance. Sing a bit of ‘O Sole Mio’ and the soup is ready. Ingredients 2-4 cloves garlic, minced 1 large onion, chopped 3 tbs olive oil 6 fresh tomatoes cut …

Recipe: Anita’s Chili Sans Carne

Fun for the whole family, this is a wonderful dish to transition from summer to fall with. If you’re soaking dried kidney beans ahead of time (overnight), so be it. If you’re using canned kidney beans, so be it. Tonight, we’re having chili. -Chloe Ingredients …

Recipe: Carrot Loaf (or Muffins)

I originally made this as a loaf with Einkorn flour and I found the texture to be very wonderful, but the light density (read: indescribable) of lower-gluten content flours is often surprising to those who are not super familiar with these kinds of breads. I …

Recipe: Garden Vegetable Greek Salad

This salad is very refreshing and versatile. It’s a great brunch side dish. It goes especially well with quiche and eggplant dishes. Stuff salad into warm whole wheat pita bread for a terrific sandwich. Ingredients Salad Veggies 1 cucumber, peeled and diced 1 green pepper, …

Recipe: Vegetarian Shepherd’s Pie

Delicious, quick and easy. A low-salt, low-fat meal that’s good alone or with a salad. Ingredients Crust 3 medium potatoes 1 clove garlic, minced 1 egg, beaten (can be replaced with a flax egg) pinch salt pepper to taste 1 tbs butter Filling Steamed vegetables …

Recipe: Anita’s Honey Nut Bread

Ingredients 1 cup milk (dairy, cashew, almond, flax, etc.) 1 cup honey (or brown rice syrup, date syrup) 1/4 cup soft butter (or coconut oil) 2 1/2 cups whole wheat flour 2 eggs, beaten (or 2 flax eggs) 1 tsp salt 1 tbs baking powder …

Recipe: Spicy Delight

Ingredients 1 cup mung beans 1 cup brown rice 10 cups water 2 onions, chopped 2 carrots, sliced 1 green pepper, chopped 1 – 2 stalks celery, sliced 1/4 cup oil 1 tsp pepper 2 tbs turmeric 1/2 tsp cayenne 1 tbs ground cumin 2 …