This is a mixture that can be used in place of eggs in most baking, and is best if made fresh. It’s the equivalent to one egg. Double, triple . . . this recipe to make the amount of ‘eggs’ needed. Ingredients: 1 tablespoon flax seeds, ground 3 tablespoons warm water Directions: If using whole […]
Corn with Fennel
This is a great tasting side dish that calls for a delicious combination of fresh corn kernels and fennel sautéed in vegetable broth. Ingredients: 2 fennel bulbs, chopped* 2 tablespoon coconut oil 6 ears of organic corn kernels** or 4 1/2 cups frozen 1 1/2 cup homemade Simple Vegetable Broth, or low sodium gluten-free store-bought […]
Red Quinoa with Raisins
Delicious red quinoa with raisins, nuts and more. You’ll find it to be slightly sweet with a somewhat chewy texture that’s almost meaty. Serve it with lots of other plant-based foods for a smorgasbord! You could try it with Mini Sweet Peppers, Tomato Avocado Salad, Chilled Cream of Broccoli Soup, Homemade Hummus, Gluten-Free Chapatis and […]
Mashed Butternut Squash
This dish replaces mashed potatoes, and has more flavor, which means it doesn’t need butter or gravy to make it taste good. Make it as part of a Thanksgiving meal, or any meal. Goes great with Baked Eggplant, Mixed Vegetables, and Cranberry Sauce. Ingredients: 3 cups butternut squash, peeled and cut into 1-inch chunks 2 […]
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