Corsica Zucchini Gratin and Corsica Veal Stew (French)

Corsica Zucchini Gratin (French)

Instructions

1. Fry sliced zucchini in olive oil a little, add chopped garlic (2 cloves).
2. Arrange in pan.
3. Mix crème fraîche, milk.
4. Pour over veg and top with shredded cheese.
5. Bake.

Corsica Veal Stew (French)

Instructions:

1. Coat veal in flour.
2. Fry down in oil.
3. Add a little bacon bc of the lean meat.
4. Take out. Put aside.
5. Chop celery, carrot, onion; add back to pan and sauté?
6. Add white wine to deglaze and chicken stock.
7. Add meat back and herb bundle.
8. Cover and cook for 45 min.

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Potato Pancakes, Oatmeal Pancakes (Maria Recipes)

Potato Pancakes

Ingredients

• 2 eggs
• 1 slice raw onion
• 1 tsp salt
• 2 cups diced raw potato
• 1/4 cup flour
• few sprigs of parsley

Instructions

1. With the blender at a low speed, combine the 2 eggs, 1 slice of raw onion, 1 tsp salt,  a few sprigs of parsley, and 1 cup of raw diced potato. 
2. Turn the blender to its highest speed and add 1/4 cup flour, followed by 1 cup of diced raw potato. Be careful not to overblend. 
3. Because there's no shortening, you'll want to bake these pancakes on a lightly greased griddle. 

Basic Pancakes

Yields: About 1 dozen 5-inch pancakes. 

Ingredients

• 1 1/2 cups sifted flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg, well beaten
• 1 1/4 cups milk, approximately
• 3 tablespoons shortening, melted and slightly cooled, or salad oil

Instructions

1. Sift together flour, baking powder and salt. 
2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once. 

Variation: Dessert Pancakes. Sift three tablespoons sugar with dry ingredients and proceed as directed for basic pancakes.

Oatmeal Cakes

Ingredients

• 2 cups milk
• 1 1/2 cups uncooked rolled oats
• 1 cup flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 TBS brown sugar
• 2 eggs, beaten
• 4 TBS melted shortening

Instructions

1. Pour 2 cups milk over 1 1/2 cups uncooked rolled oats and let stand for a few minutes until the milk is absorbed. 
2. Meanwhile mix 1 cup flour, 2 1/2 tsp baking powder, 1 tsp salt, and 2 TBS brown sugar.
3. Add 2 beaten eggs to the oat mixture, stir and add the dry ingredients. Mix only until uniform and add 4 TBS melted shortening. Stir just until uniform each time before pouring on griddle. 

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Oil-Free Hush Puppies (The Vegan 8)

Oil-Free Hush Puppies

Source: The Vegan 8.

YIELDS 16

Ingredients

• 1 tablespoon ground flaxseed (7 g) mixed with 3 tablespoons warm water, about 45 ml)
• 1 cup corn flour, not cornmeal (130 g, I used [Bob's Red Mill Corn Flour)
• 1 1/4 cups almond meal (125 g, I used Trader Joe's, it has a superfine texture, not gritty)
• 1/4 teaspoon baking powder
• 1/4 teaspoon cayenne pepper (really gives depth of flavor, don't omit)
• 4 teaspoons coconut sugar
• 3/4 teaspoon fine sea salt
• 1/2 cup finely chopped white onion (58 g)
• 3/4 cup "lite" canned coconut milk (shake the can well prior to measuring. Or sub with another creamy milk like soy or cashew, creamy is best)
• Optional: 1/4 cup corn kernels (I didn't add any to mine, but I know some people like corn in their hushpuppies)

Coating:

• 2 tablespoons corn flour (15 g)
• 2 tablespoons almond meal (12 g)
• 1/8 teaspoon fine sea salt
• Note: These hushpuppies use corn flour and almond meal for their base. It gives them a wonderful, soft texture and keeps them moist so they are totally oil-free. If you sub either of these flours or measure incorrectly you will end up with a completely different texture.

Instructions

1. Mix your flaxseed with 3 tablespoons water and warm for 20 seconds in the microwave. You want the water very warm, this will help the flaxseed mixture to gel up really well and act as an "egg". Set aside while you prepare the other ingredients.
2. In a large bowl, combine the cornmeal, almond meal, baking powder, cayenne pepper, coconut sugar and salt and whisk everything really well until mixed. As always, for accurate results, use a kitchen scale to weigh your flours. When measuring the almond meal, scoop it up with your measuring cup and lightly pat down and then level off with your finger.
3. In a separate small bowl, add the white onion and coconut milk (shake can first) and stir well. Add the reserved flaxseed mixture and stir until well mixed. Pour over the dry ingredients and stir with a spoon until it all comes together into a thick, sticky batter. It should be soft and sticky. Now, you could roll them into balls now if you like, but they will be a bit sticky to deal with, so place the batter into the fridge for one hour and then proceed.
4. After the batter has chilled, preheat your oven to 400 degrees and line a sheet pan with parchment paper.
5. Mix together the "coating" ingredients well into a small bowl with a whisk. Roll all the dough into 16 balls about the size of golf balls. Put a little corn flour on your hands to combat the stickiness. Coat each ball well with the coating mixture, shaking off any excess. After I coated each one, I rolled into my palms again to keep the round shape. Place them on the prepared pan and bake for 8 minutes, flip them over and bake another 7 minutes (15 minutes total), so they get a nice golden brown color on each side.
6. Let them cool just 10 minutes on the pan, then devour! These are best eaten immediately the day they are made, as they tend to dry out later. Eat them on their own or dip them in ketchup or mustard or even my Lemon Pepper Cream Sauce .

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Simple Quinoa

Simple Quinoa

Quinoa, cooked with:

• a little wilted spinach
• pistachios
• chopped dried apricots
• fresh parsley 

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Wild Rice and Edamame Salad (Chowhound)

Wild Rice and Edamame Salad

Source: Sarah Karnasiewicz at Chowhound.

Ingredients

• 1/2 cup blanched slivered almonds
• 2 tablespoons white sesame seeds
• 4 cups cooked wild rice (see Game Plan note)
• 3 medium scallions, thinly sliced (white and light green parts only)
• 2 cups shelled cooked edamame, thawed if frozen
• 2 medium carrots, peeled and small dice
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup rice vinegar, plus more as needed
• 2 teaspoons honey
• Kosher salt
• Freshly ground black pepper

Instructions

1. Game plan: You’ll need to make the wild rice before you begin.
2. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
3. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
4. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

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Mediterranean Whole Wheat Pasta Salad

Mediterranean Whole Wheat Pasta Salad

Source: Better Bites from wholekidsfoundation.org.

Paige's Recipe Notes: Easy.

Ingredients

• 12 oz 365 Everyday Value Organic Whole Wheat Elbows or Penne
• 4 oz fresh baby spinach
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata or black olives, chopped (optional)
• 3 TB lemon juice
• 1 TB extra-virgin olive oil
• Salt and ground black pepper, to taste
• Crumbled feta (optional) 

Instructions

1. Cook whole wheat pasta in a large pot of water until al dente, 8 to 10 minutes, then drain in a colander and rinse with cold water. 
2. In a large bowl, toss the pasta with remaining ingredients. 

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Unprocessed Recipes (Chef AJ)

Unprocessed Recipes

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.

Paige's Recipe Notes: Salt free, oil free, sugar free recipes.

Lentil Tacos

Ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 cup dry lentils, rinsed
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 14 ounces water
• 1 cup salt-free salsa
• Salt-free seasoning, to taste

Instructions

1. Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and on salads. 

Quick Sun Dried Tomato Marinara

Ingredients

• 1 cup oil-free sun dried tomatoes, soaked in water
• 3-4 fresh Roma tomatoes (approximately 12 ounces)
• 1 red bell pepper, seeded (approximately 8 ounces)
• 1-2 cloves garlic, peeeled
• 3-4 pitted dates
• 1 shallot (approximately 1 ounce) or red onion equivalent 
• 1 Tablespoon sun-dried tomato powder
• 3-4 fresh basil leaves

Instructions

1. In a blender, blend all ingredients until smooth. If you prefer a chunkier consistency, use a food processor fitted with the "S" blade and process all ingredients until desired consistency is reached. Serve over your favorite healthy noodles such as those made from rice, tofu, sea vegetables or zucchini. To make zucchini noodles, peel zucchini and then make noodles using a Spiralizer, Saladacco or vegetable peeler. 

Chef's Note: If you have a high-powered blender, you can make this sauce hot right in the blender.

Aunt Melony's Caesar Salad Dressing

Ingredients

• 2 cups water
• 1x15-ounce can cannellini beans, drained and rinsed
• 3 cloves garlic
• 3/4 cup lemon juice
• 4 Tablespoons low sodium miso
• 6 Tablespoons nutritional yeast
• 1 Tablespoon rice vinegar
• 1/2 teaspoon xanthan gum

Instructions

1. Place all ingredients in blender and blend until smooth. Add xanthan gum and blend again briefly. 

Chef's Note: This dressing is delicious on baked potatoes and steamed veggies.

Ginger Slaw

Ingredients

Slaw:

• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 2 cups jicama (cut into long thin strips)
• Cilantro and pumpkin seeds for garnish (optional)

Dressing:

• 1/2 cup orange juice
• Juice of one lime, plus zest
• 1/2 ounce fresh ginger, pressed

Instructions

1. Combine vegetables in a large bowl. Whisk dressing ingredients together and pour over vegetables. Garnish with cilantro and/or pumpkin seeds if desired. 

Sweet Potato Soup with Cannelini Beans and Rainbow Chard

You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes. 

Ingredients

• 8 cups water or low sodium vegetable broth
• 2 Tablespoons sun-dried tomato powder
• 2 leeks (approximately 6 ounces), thinly sliced
• 2-3 large sweet potatoes (2 pounds), peeled and cut into uniform cubes
• 2 cans cannellini beans, rinsed and drained
• 1 pound rainbow chard, chopped
• 1/4 cup fresh squeezed lemon juice (with zest from lemons) 

Instructions

1. In a large soup pot, bring the water or vegetable broth to a boil. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add diced sweet potatoes and cook another 8-10 minutes until tender. Add the beans and cook for an additional 2 minutes. Remove soup pot from heat and stir in chard so that it wilts. Stir in lemon juice and sun-dried tomato powder. Sprinkle chopped Italian parsley on top, if desired, and garnish with a fresh lemon twist. The preparation for this soup can be done in advance. You can have the leeks sliced, the sweet potatoes diced, the beans rinsed, the chard chopped, the juice squeezed and the water measured out. Then it takes only 20 minutes to cook it. This recipe can easily be doubled. 

Chef's Note: With the bright orange sweet potatoes, white beans, and rainbow colored chard, this is a very pretty soup. But if you can't find rainbow chard, feel free to substitute Swiss chard or any greens such as collards, spinach or kale. 

Fruity Quinoa

Ingredients

• 1/2 cup quinoa
• 1 cup orange juice
• 1/2 teaspoon cinnamon
• 1 teaspoon alcohol-free vanilla
• 2 Tablespoons currants or unsweetened dried cranberries

Instructions

1. Place quinoa, orange juice, cinnamon and vanilla in a sauce pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes, until all of the liquid is absorbed. Stir in dried fruit.

Holiday Baked Yams

Ingredients

• 4 large yams, peeled and diced
• 2 ripe pears, peeled and diced
• 1 cup unsweetened dried cranberries
• 1/2 cup fresh orange juice
• 1 Tablespoon alcohol-free vanilla

Instructions

1. Preheat oven to 350 degrees F. Mix all ingredients together and place in a baking dish that has a lid. Cover and bake for one hour (or until soft). You should easily be able to pierce the yams with a fork.

Maple Glazed Brussels Sprouts

Ingredients

• 1 and 1/2 pound Brussels spouts
• 1/4 cup finely minced shallot
• 1/4 cup maple syrup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon low sodium tamari
• 1 Tablespoon arrowroot powder
• Finely diced red bell pepper (optional)
• Chopped candied walnuts or spiced pecans (optional) 

Instructions

1. Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, Dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired. 

Chef's Note: If you don't want to use maple syrup, use date syrup and add 1/4 to 1/2 teaspoon of maple extract. 

Pineapple Unfried Rice

Ingredients

• 1 large can crushed unsweetened pineapple, drained (save the juice for sautéing without oil)
• 1 cup green peas
• 1 bunch scallions
• 1 red bell pepper, diced fine
• 4 ounces pea pods, sliced
• 1 bunch cilantro leaves, chopped
• 4 cups cooked brown rice, chilled
• 1/2 cup low sodium tamari  

Instructions

1. Heat 1/2 cup of the pineapple juice in a wok or non-stick skillet over medium-high heat. Add peppers and scallions and sauté 2-3 minutes. Add peas, pea pods and rice and cook for another 2-3 minutes. Add pineapple and tamari and cook for another minute or so. If mixture becomes too dry, add more pineapple juice as you are sautéing. Remove from heat, stir in cilantro, and serve. 

Chef's Note: For a spectacular presentation, serve in a hollowed out fresh pineapple half.

Quinoa Salad with Currants and Pistachios

Ingredients

• 1-16 ounce box of quinoa, cooked and cooled
• 1 cup lime juice and zest from limes (approximately 8)
• 1 ounce finely chopped scallions
• 1/2 ounce finely chopped Italian parsley
• 1/2 ounce finely chopped mint
• 2 cups currants
• 8 ounces raw pistachios

Instructions

1. Prepare quinoa according to the directions on the package. Place in large bowl and allow to cool. Juice and zest limes. Pour over quinoa. Add remaining ingredients and mix well. Chill. 

Chef's Note: Add pomegranate seeds when in season. Try substituting orange juice and zest for the lime, or unsweetened cherries for the currants. 

Spanish "Rice"

Ingredients

• 1 head of orange cauliflower
• 4 green onions, diced
• 2 tomatoes, diced
• 1 orange bell pepper, diced
• 2 Tablespoons fresh lemon juice
• 1/2 cup chopped cilantro
• 2 avocados, mashed
• 1 Tablespoon paprika
• 1 teaspoon chili powder
• 1 jalapeño pepper, diced (optional)

Instructions

1. In a food processor fitted with the grating blade, grate the cauliflower. Mix in the remainder of the ingredients by hand. 

Chef's Note: If you can't find an orange cauliflower, a white one is fine. If you want your dish less spicy, omit the seeds from the jalapeño. Make sure you wear gloves when cutting hot peppers and never touch your eyes!

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Greek Garbanzo Bean Salad

Greek Garbanzo Bean Salad 

Ingredients

• 2 cups garbanzo beans
• 1/4 cup extra virgin olive oil
• 1/4 cup brown rice vinegar
• 1/4 cup red onion, minced
• 1 glove garlic
• 3/4 cup celery sliced with leaves
• 1/4 cup red bell pepper finely chopped
• 1 tbsp. fresh basil, chopped or 1/2 tsp dried
• 2 tsp fresh oregano, chopped or 1/4 tsp dried

Instructions

1. Place all ingredients in a mixing bowl and toss well. 
2. Refrigerate and marinate overnight for 8 hours.

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Tat's Chickpea Spinach Dish (TheKitchn)

Braised Coconut Spinach & Chickpeas with Lemon

Source: TheKitchn.

Serves: 4 as a main dish or 6 as a side

Ingredients

• 2 teaspoons oil or ghee
• 1 small yellow onion
• 4 large cloves garlic, peeled and minced
• 1 tablespoon grated ginger, from a 3-inch piece
• 1/2 cup sun-dried tomatoes, chopped
• 1 large lemon, zested and juiced (about 2 tablespoons juice)
• 1 dried hot red pepper or dash of red pepper flakes (optional) 
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 pound baby spinach
• 1 (14-ounce) can coconut milk
• 1 teaspoon salt, or to taste
• 1 teaspoon ground ginger

To Serve

• Whole roasted sweet potatoes
• Cilantro leaves, to garnish 
• Toasted unsweetened coconut, to garnish

Instructions

1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.
2. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Recipe Note: This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.

Freezing Instructions: Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.

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Mandarin Orange Broccoli Salad (Better Nutrition)

Mandarin Orange Broccoli Salad

Source: Better Nutrition.

Serves: 4
This fresh-tasting blend of sweet and acidic flavors pairs perfectly with grilled fish or chicken.

Ingredients

• 2 cups broccoli florets, cut to the size of quarters
• 6 Tbs. tarragon vinegar*
• 2 Tbs. cooking sherry
• 2 tsp. Dijon mustard
• Finely grated zest of 1 navel orange
• 2 Tbs. olive oil
• 1 11-oz. can mandarin oranges, drained, juice reserved
• 4 cups baby romaine lettuce
• 2 cups baby spinach
• 1 cup shredded carrots
• 1/2 cup dried cranberries
• 1/3 cup tamari almonds, roughly chopped (or roasted almonds)

Instructions

1. Steam broccoli florets in basket over boiling water, 3 minutes. Fill medium bowl with ice-cold water, remove broccoli from heat, and transfer to bowl 30 seconds to stop cooking process. Drain water and set aside.
2. In separate small bowl, whisk together vinegar, sherry, mustard, zest, olive oil, and 2 Tbs. mandarin juice. Pour half of dressing mixture over broccoli florets, and toss to combine. Refrigerate to chill, if desired.**
3. Combine broccoli florets with greens, carrots, cranberries, and mandarin slices in large salad bowl. Top with remaining dressing, and toss gently to combine. Garnish with chopped almonds, and serve immediately.

per serving: 253 cal; 6g pro; 12g total fat (1.5g sat fat); 30g carb; 0mg chol; 216mg sod; 6g fiber; 17g sugars

Notes from Chef Jeannette:
*Tarragon vinegar is available in most health food stores. If you can’t find it, blend 6 Tbs. white wine vinegar with ½ tsp. dried thyme as a substitute.
**You can make the dressing and steam the broccoli a day ahead and chill them along with the drained mandarin slices overnight. Then the cold salad comes together in minutes at mealtime.

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Champagne Vinaigrette for Green Salad (Ina Garten)

Champagne Vinaigrette for Green Salad

Source: Ina Garten via Food Network.

Ingredients

• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 3 tablespoons champagne vinegar
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil
• Salad greens or mesclun mix for 6 to 8 people

Instructions

1. In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
2. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Paige's Recipe Notes: Sub balsamic for no oil dressing.

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Delicious Yummy Sauce (Chef AJ)

Delicious Yummy Sauce

Source: Chef AJ's YouTube feed.

Ingredients

• 1 x 15 ounce can cannellini beans, rinsed and drained (or 1.5 cups of cooked beans)
• Juice and zest of one organic lemon (if the lemon does not yield 1/4 of a cup of juice, then add more lemon juice)
• 1/2 cup water
• 2 Tablespoons salt-free mustard (I use Westbrae Stoneground)
• 3/4 ounce pitted dates (approximately 3 deglet noor dates)
• 1 clove garlic

Instructions

1. Place all ingredients in a blender and blend until smooth. If you are using a high-powered blender, you can make this sauce warm to serve over rice and veggies. It is also delicious cold massaged into shredded cabbage for "Yummy Slaw".

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Butternut Squash Mac & Cheese (This Rawsome Vegan Life)

Butternut Squash Mac & Cheese

Source: This Rawsome Vegan Life.

Base
3 cups of quinoa penne is in the photos, but you could use whatever you want.

Sauce Ingredients

• 3 cups cubed butternut squash, baked until soft
• 1/2 onion
• 1 garlic clove
• 1/4 cup cashews
• 1/2 avocado
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric 
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander 
• 3 dates (or 1 teaspoon liquid sweetener)
• Salt & pepper, to taste
• Water, as needed

Instructions

1. Prepare your base: cook your noodles, rice, or whatever... or slice a zucchini into zucchini noodles!
2. To make the sauce: blend everything until smooth and creamy. Mix into your noodles or rice or whatever base you want and nom it up! Oh... this would probably be amazing if you baked it in a bowl with Daiya vegan cheese shreds over top. Mmm.

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Faux Parmesan (Chef AJ)

Faux Parmesan

Source: Chef AJ.

Ingredients

• 1 cup raw almonds or cashews
• 1/2 cup nutritional yeast
• 1 Tablespoon salt-free seasoning (I prefer Benson's Table Tasty.)

Instructions

1. In a food processor fitted with the "S" blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less. 

Chef's Note: You can also use a store-bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.

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Creamy Corn Chowder (Chef AJ)

Creamy Corn Chowder

Source: Chef AJ.

Ingredients

• 2 and 1/2 cups almond milk
• 2 and 1/2 cups corn kernels
• 1 small shallot
• 1 avocado

Instructions

1. Puree all ingredients in a blender until smooth. Ladle into bowls and sprinkle with cilantro leaves, diced avocado and corn kernels. 

Chef's Note: You can defrost frozen corn or use fresh for this super easy soup. It's also great with a little sun-dried tomato powder or chipotle powder.

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Mediterranean Lentil Salad (Jimbos Magazine)

Mediterranean Lentil Salad

Serves 4 | Gluten Free, Vegan

Serve this protein-rich salad on a bed of lettuce, topped with olives and surrounded by tomato wedges and cucumber slices. If you're not vegan, sprinkle with feta cheese. 

Ingredients

• 1 cup brown or green lentils
• 4 cups water
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 2 cloves garlic, peeled
• 1/2 cup sun-dried tomatoes (not packed in oil) *
• Boiling water
• 1/2 cup diced celery
• 1/2 cup diced red or yellow bell paper
• 1/4 cup minced red onion *
• 1/2 cup chopped fresh parsley

Dressing

• 1/3 cup olive oil *
• 3 tablespoons red wine vinegar
• 1 teaspoon ground fennel
• 1 rounded teaspoon Dijon mustard

Instructions

1. Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender. 
2. Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables. 
3. Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.

* denotes pieces of the recipe I could not 100% make out in the photograph. 

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Homemade Bread

Homemade Bread

Recipe makes 5-6 loaves.

Ingredients

• Note: add a little more yeast to speed up process
• 1 package (4.4 lb flour)
• 1 package (2.5kg wheat flour)
• 1 packet of (Active Dry) Yeast
• Shortening or healthier substitute (I want to try coconut oil)

Instructions

1. Warm small bowl full of water on the stove (cereal size bowl). Not too hot, will kill the yeast. "About the temperature you would feed to a baby," or lukewarm.
2. Pour water back into small bowl and add package of yeast and 1 tsp sugar. Let rise about 15-20 mins.
3. Pour half the package of white flour and half the package of wheat flour into a large bowl.
4. Pour half package (4 lb) of sugar - put way less if you don't want sweet bread.
5. Put one "heaped up" spoonful of shortening (spaghetti size big spoon).
6. Pour yeast into the dough.
7. Add 3/4 can full of cream (13.3 oz - large - can).
8. Add 1 1/2 tbsp sea salt (mixed with 2 small cereal bowls full of water - to dissolve the sea salt).
9. Flour your hands.
10. Start kneading - keep adding flour so dough doesn't become sticky.
11. Knead and knead for about 15 mins.
12. Separate dough into round pieces about the size of pizza dough, 4x8 inches.
13. Knead the small pieces - keep adding flour.
14. Grease loaf pans.
15. Knead dough into sausage shapes, making sure the edges are smooth.
16. Place in loaf pans - let rise 2 1/2 hours, until dough is almost the height of loaf pan.

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Granz' Keepies & Throwies

Okra Soup

Ingredients

• 1/4 pound salt pork
• 1 1/2 pounds Native mutton 
• thyme
• carrots
• okra (can or Trappeys okra, corn, tomatoes)
• salt/pepper to taste
• celery, onion

Instructions

1. Steam pork, mutton, veggies until well steamed - season to taste.
2. Add water and bring to boil - simmer for 1 1/2 hours. 
3. Last half hour: add ear corn, brussels, potatoes, turnips, etc. The more the merrier. Add whatever other veggies you wish.

Okra Soup

Here's Mary Whitcher's Okra Soup, which dates from the last decade of the 18th century and is still good today. It's taken from the "Shaker Cookbook."

OKRA SOUP

Ingredients

• 4 pounds veal shank, cracked
• 2 large onions, diced
• 2 carrots, diced
• 4 tomatoes, skinned and cut
• 4 quarts water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1-8 teaspoon pepper
• 1 quart fresh okra, thinly sliced or 20 ounces frozen okra, cut

Instructions

1. Place the veal shank in an enamel, glass or stainless steel soup pot with the onions, carrots and tomatoes. Add the water and seasonings. Simmer the mixture over low heat for 6 hours. Remove the meat and cartilage from the veal and cut it into small pieces. Return the meat to the pot and add the okra. Simmer the soup for 30 minutes. Serve hot. Makes 8 servings. 

According to Mary Whitcher: "This soup is a meal in itself and should not be served with a dinner, but as a supper (or luncheon) dish along with some greens and a hearty dessert.

Blue Mountain Pigeon (Jamaican)

Preparation time: 10 minutes, plus 30 minutes marinating

Cooking time: 27 - 30 minutes

To serve: 4

You will need

• 2 pigeons
• 1/4 pint (U.S. 2/3 cup) olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• salt and pepper
• black butter (see page 31)

Instructions

1. Carefully split the pigeons from the back without separating the halves. Flatten them with a broad knife. Mix the oil, parsley, and chives, season the birds with salt and pepper and marinate them in the oil for 30 minutes, turning them twice. 
2. Skin side down, grill the birds under a moderate heat for 15 minutes, basting with the marinade; then turn them and grill for a further 10 minutes or until they are tender. Finish quickly under a high heat for about 2 minutes. Put a pat of black butter on each and serve with lime wedges and breadfruit crisps (see page 18). 

Orange, Radish, and Scallion Salad

Ingredients

6 navel oranges, peel and pith discarded and the flesh cut into sections

14 radishes, chopped coarse and excess liquid squeezed out

3 scallions, minced

1/4 cup fresh lemon juice

2 tablespoons sugar, or to taste

2 tablespoons olive oil

coarsely ground pepper to taste

curly leaf lettuce

Instructions

1. In a large bowl combine the orange sections, the radishes, the scallions, the lemon juice, the sugar, the oil, the pepper, and salt to taste, toss the salad gently, and serve it in a bowl lined with the lettuce. The orange mixture may be prepared 1 day in advance and kept covered and chilled. Serves 6.

Braised Cabbage

Ingredients

• 2 tablespoons margarine
• 1 large onion, sliced
• 1 large carrot, sliced thin
• 1 cup chicken broth or water
• 2 pounds green cabbage, cut-up
• 1/2 teaspoon each cumin and salt

Instructions

1. In skillet over medium heat, melt margarine. Add onion and carrot; sauté until well glazed. Add broth: bring to boil. Add cabbage; season with cumin and salt. Reduce heat; cover; simmer 20 minutes or until cabbage is crisp tender. 

Makes 4 servings.

Shirley Verrett's Hay and Straw

Average Serves: 4 - 6

Preparing: 45 minutes

Cooking: 25 minutes

Ingredients

6 ounces green noodles

6 ounces yellow noodles or spaghetti

boiling water, salt

3 tablespoons olive oil

1 clove garlic, halved

1 medium onion, chopped

3/4 pound fresh mushrooms, sliced

1/4 pound sweet butter

black pepper to taste

1/4 pound Parmesan cheese, grated

Instructions

Cook yellow and green noodles in boiling water in separate saucepans, each with 3/4 teaspoon salt, half a tablespoon olive oil, for time specified on each package (usually 10 - 12 minutes). Drain; rinse in hot water, keep hot. Meanwhile, sauté garlic in 1 tablespoon oil for 3 minutes and remove. Add to the oil the chopped onion and sauté until tender, about 5 minutes. Remove. Add remaining oil and mushrooms. Sauté 5 minutes or longer, stirring constantly. Have ready a large earthenware, enamel, or glass bowl containing the butter, which has been cut into 6 or 8 chunks. Add noodles, onions, and mushrooms. Toss, as you would a salad, to mix. Add salt to taste, as well as black pepper, then add half the grated cheese. Toss again to distribute thoroughly. Pass remaining cheese to be added as desired. 

Rock Lobster Internationale

Ingredients

• 6 (4 ounces each) frozen rock lobster tails
• Water
• 1/2 cup Italian salad dressing
• 1/2 cup sliced scallions
• 1 green pepper, chopped
• 1/2 cup thinly sliced celery
• 1 cup beak sprouts, drained (1/2 of 1-pound can)
• ?/4 cup slivered almonds
• 1 (?) cup chicken broth
• 1 (?) tablespoon cornstarch to 2 tablespoons soy sauce

Instructions

1. Drop frozen lobster tails into boiling salted water. Bring to boil, cook 7 minutes. Drain immediately and drench with cold water. 
2. Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove meat from shells in one piece. 
3. In skillet, heat Italian dressing, add scallions, green pepper and celery. Sauté for 5 minutes or until vegetables are just tender crisp. Add bean sprouts and almonds; heat 5 minutes more.
4. In small saucepan, bring chicken broth to boil. Dissolve cornstarch in soy sauce and add to chicken broth. Cook, stirring constantly until thick and glossy. 
5. Preheat oven to 400 degrees. Place rock lobster shells side by side in medium, shallow baking dish. Spoon hot vegetables into shells. With sharp knife, slice rock lobster meat into thin slices and overlap on top of vegetables. Spoon half of sauce over tails. Cover and bake for 10 minutes, or until heated through.
6. Serve with remaining sauce. This kitchen-tested recipe makes 6 servings. 

Curried Chicken for 2

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 teaspoons curry powder
• 1 teaspoon cumin (optional)
• 2 cups cauliflower florets (buy small 1/4 head, use half and eat rest raw as a snack)
• 2 cups cubed eggplant (buy small one, use half, bake and freeze other half)
• Pinch cayenne pepper
• 1 tablespoon flour
• 1 cup low-sodium chicken broth
• 3 cups sliced cabbage (about half aast, skinned, boned and cut into narrow strips)
• 1/2 cup low-fat yogurt
• 2 tablespoons minced parsley
• 2 teaspoons lemon juice to taste

Yields 2 servings. Each serving has about 397 calories, 11 grams fat, 69 milligrammes cholesterol and 185 milligrammes sodium. 

Instructions

1. Put oil in saucepan and heat for about a minute. Add onion and cook until tender. Add curry powder and cumin (if used) and heat for about a minute. Now add cauliflower, eggplant, 

Rest of recipe is missing.

Marinated Carrots

(Makes 8 servings)

Ingredients

• 1 can tomato soup
• 1 1/2 teaspoons hot Tabasco
• 1/4 cup canola oil
• 1/2 cup honey
• 3/4 cup apple-cider vinegar
• 1 teaspoon dry mustard or prepared mustard
• 2 pounds cooked carrots (do not overcook)
• 1 medium bell pepper, sliced or slivered raw
• 1 medium onion, sliced

Instructions

1. Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8 - 12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long). 

Tropical Fruitcake

Ingredients

• ? cups diced, dried pineapple
• 1/3 cup chopped pecans
• ? cups white raisins
• ? cup diced natural dried papaya or apricots
• 1/3 cup light rum
• Vegetable cooking spray
• 2 cups sifted cake flour
• 3/4 cup sugar, divided
• 1/2 teaspoon baking powder
• 1/4 tablespoon salt
• 3 tablespoons corn oil margarine/butter blend, melted
• 1 teaspoon vanilla
• 3/4 cup large egg whites, room temperature
• Additional rum

Instructions

1. Combine pineapple, pecans, raisins, papaya and rum in bowl; stir to blend and marinate 4 hours or overnight. 
2. Coat the inside of a 9-by-5-inch loaf pan with vegetable cooking spray. Place a liner of parchment or wax paper in bottom of pan and spray again; wipe lightly with paper towel. Set aside. Preheat oven to 350 degrees.
3. Measure sifted flour into large bowl and combine with 1/2 cup of the sugar, baking powder and salt. Add marinated fruit mixture and stir until fruit pieces are evenly coated with flour mixture. Blend in melted margarine/butter blend and vanilla. 
4. Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Stir 1/4 (?) cup into fruit/flour mixture to lighten the batter; fold in remaining egg whites until thoroughly blended.
5. Turn into preheated pan and bake for 1 hour (or until cake tester inserted in center comes out clean).
6. Cool in pan or metal rack for 5 minutes, then turn cake out onto rack, right side up. Cover with a clean cloth and allow to cool completely. Spoon 2 to 3 tablespoons additional rum over top of cake then wrap well in plastic wrap and refrigerate 3 to 4 days before cutting. When ready to serve, slice with a thin, sharp knife. Makes 32 1/4-inch slices with 123 calories per slice. 

This recipe was very difficult to read; some measurements are missing and questions appear in the text where print was illegible.

Lemon-Herbed Baked Chicken Breast

Ingredients

• 1 lemon, thickly sliced
• 1 chicken breast or leg quarter, bone in
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 375 degrees; line a small baking pan with foil and lightly grease. Place lemon slices on greased foil. Place chicken on top of lemon slices. Combine butter, garlic and herbs spread evenly over the top of the chicken breast. Bake 30 to 35 minutes, or until chicken is golden brown. Makes 1 serving. 

Chicken with Wild Rice Dressing

Ingredients

• 2 cans (13 3/4 (?) ounces each) chicken broth
• 1 bay leaf
• 1 cup wild rice*
• 1/2 cup chopped celery
• 1/2 cup chopped onion (1 medium-size onion)
• 1/2 cup chopped carrot
• 1 pound medium-size mushrooms, sliced
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• ? to ? teaspoon poultry seasoning
• 1 broiler-fryer (3 pounds)

Instructions

1. Bring chicken broth to boiling in medium-size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth. 
2. Preheat oven to moderate (375°). 
3. Sauté the celery, onion, carrot and mushrooms in butter in medium-size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper and poultry seasoning. Mix well with the wild rice.
4. Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes of roasting time. Cover cavity of chicken with aluminum foil. 
5. Roast in preheated moderate oven (375°) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone. 

Editor's Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe. 

* Note: Wild rice can be found in the rice section of your supermarket, or for mail-order sources in Minnesota where the rice is grown, see page 151.

Lemon-Thyme Roasted Chicken with Browned Potatoes

Potato wedges roast right along with chicken halves, which are seasoned with thyme and basted with lemon butter. 

Roast at 400° for 1 hour.

Makes 4 servings at 89¢ each. 

Ingredients

• 2 boiler-fryers (about 2 pounds each), split
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon leaf thyme, crumbled
• 1 pound baking potatoes (2 to 3)
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/4 cup (1/2 stick) butter
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to hot (400°). Line a jelly-roll pan or shallow roasting pan with aluminum foil; brush lightly with oil. 
2. Rub chicken halves with salt, pepper and thyme; arrange on one side of pan, keeping some free space for potatoes.
3. Wash potatoes, but do not pare. Cute in half lengthwise, then each half into three wedges. Combine oil and paprika in a shallow dish; coat potato wedges in mixture; place, cut side up, on baking pan.
4. Roast in a hot oven (400°) for 1 hour. Melt butter in a small skillet; add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting.
5. Arrange chicken halves and potatoes on a large serving platter. Garnish with lemon slices, watercress or parsley, and tomatoes, if you wish.

Elegant Stuffed Quarters

Ingredients

• 3 tablespoons butter or margarine
• 2 medium zucchini (1 pound), shredded
• 3 slices white bread
• 1 egg
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1/8 teaspoon pepper
• salt
• 1 2 1/2 to 3-pound boiler-fryer, cut into quarters
• Pan-Fried Potatoes (below)
• Sautéed Cherry Tomatoes (below)
• 2 tablespoons honey

Instructions

ABOUT 1 1/2 HOURS BEFORE SERVING

1. Prepare stuffing: In 2-quart saucepan over medium heat, melt butter; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt. 
2. Preheat oven to 400°F. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place chicken in 13" by 9" baking baking pan; bake 50 minutes or until fork-tender. 
3. Meanwhile, prepare Pan-Fried Potatoes and Sautéed Cherry Tomatoes; keep warm.
4. To serve, remove chicken to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 servings.

PAN-FRIED POTATOES: In 12-inch skillet over medium heat, melt 3 tablespoons butter or margarine; add 4 medium potatoes, cut into 1/4-inch-thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with 1 teaspoon salt.

SAUTÉED CHERRY TOMATOES: In 3-quart saucepan over high heat, melt 2 tablespoons butter or margarine; add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to [last few words missing].

Lemony Chicken Cutlets

Ingredients

• 3 whole large chicken breasts 
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• butter or margarine
• 1 cup water
• 1 chicken-flavor bouillon cube or envelope
• 2 small lemons

Instructions

ABOUT 45 MINUTES BEFORE SERVING:

1. On cutting board, cut each chicken breast in half. Working with one half at a time, place it skin-side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Remove bones and white tendon. With meat mallet or dull edge of French knife, pound chicken-breast halves to 1/8-inch thickness. 
2. On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture. 
3. In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter or margarine if necessary. Remove chicken pieces to plate.
4. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.

Sassy ??? Chicken

This elegant entrée features boned chicken breasts stuffed with spinach, onion, herbs, ricotta, then rolled up and baked. Serve with cold, dry white wine, crusty bread. Supreme!

Ingredients

• 1 medium onion, chopped
• 3 tablespoons butter
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 pound ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup parsley, chopped 
• 1 tablespoon mixed fresh oregano, basil, and chervil, finely chopped (optional)
• Freshly ground pepper
• Freshly ground nutmeg
• 4 whole chicken breasts, skinned, boned, and halved
• Paprika
• 1 lemon, thinly sliced
• Fresh spinach leaves

Instructions

1. Preheat oven to 350°F. Sauté onion in 1 tablespoon butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika, and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach-cheese filling on each breast and roll up. Fasten with string or a toothpick. Place in one layer in baking pan. Dust with paprika and dot with the rest of the butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices, and serve on a bed of spinach leaves.

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