Carol’s Granola

Ingredients
3 cups old-fashioned rolled oats or equivalent measurement with oat bran, barley and flax seed
1 cup raw almonds or pecans, roughly chopped (I use a combo of almonds, pecans and walnuts to equal 1 cup.)
1 cup pumpkin seeds
1/2 cup coconut flakes
3/4 cup honey or maple syrup
3/4 coconut oil
1 teaspoon salt
1 teaspoons cinnamon
1 cup chopped dried cherries, currants, yellow raisins or a mix of all three (optional)
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BEST Non-Dairy Ranch, EVER!

Ingredients
1 cup mayonnaise (Your choice: I use Soy-Free Veganaise)
½ cup unsweetened, original almond milk (if you prefer a thicker dressing, add a few Tbsp. Kite Hill Alternative Cream Cheese – I LOVE the Chive flavor)
1 tsp. dry mustard
½ tsp. dried dill
½ tsp. celery seed
½ tsp. garlic powder
1½ tsp. of dried chives
Salt & Pepper to taste
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Debbi’s Beef and Veggie Soup

Ingredients
1 lb. ground beef
2 (15 oz) cans diced tomatoes or 1 large (used one with Italian seasoning)
Carrots, sliced
Celery, cut into small pieces
Zucchini, cut into small pieces
Onion, chopped
1 can black beans, drained
1 can cannellini beans, drained
1 can Kidney Beans, drained
½ jar marinara sauce
1 carton of broth (4 cups – your choice)
Italian Seasonings (Oregano and Basil to taste)
2 Bay Leaves
Salt and pepper to taste (I didn’t use either)
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10 Minute Vegan Pesto Sauce

Ingredients
1 1/2 cups fresh basil (loosely packed)
1/3 cup olive oil (or other high-quality and flavorful oil)
1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper
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Greek Quinoa Salad

Ingredients
1 cup quinoa
2 cups liquid to make quinoa – I use chicken or veggie broth
1 cucumber cut in half length-wise and in half again then slice.
Handful cherry tomatoes
½ red onion chopped
½ cup kalamata olives cut in half
1/3 – ½ cup feta cheese, crumbled
Juice from ½ a lemon
Olive oil
Salt and pepper
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Lentil & Mandarin Orange Salad

Ingredients
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 cloves of garlic, crushed
½ tsp. ground cumin
1 cup lentils, cooked (Best way to cook lentils)
10 oz. can mandarin oranges, drained
1 small red onion, diced
¼ cup olives of your choice (green with pimento, kalamata)
2 Tbsp. chopped parsley
Pinch of ground cloves
Salt and pepper to taste
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