2 – 4 squash, depending on size: … delicata, acorn, or zucchini 2 tbsp olive oil Cut the squash in half length-wise and scoop out seeds and pulp. Bake at 425°, cut side up, after brushing liberally with oil. Bake for 35-45 minutes, or until just done. Meanwhile, prepare filling. One suggestion: 2 tbsp olive […]
Monkey Bread
Adapted from Food.com. Very yummy and decadent … 2 tbsp unsalted butter – for coating Bundt pan 2 tbsp unsalted butter, melted – for adding to dough — 1 cup milk (about 110 degrees) 1/3 cup water (about 110 degrees) 1/4 cup sugar 2 1/4 tsp instant yeast 3 1/4 cups all-purpose flour, plus extra […]
Cashew Cream
Great for coffee, hot chocolate … 1 cup raw cashews water Soak cashews in water overnight OR for two hours after covering with boiling water. Drain and rinse. Add to blender with 1 cup water. Blend on high for 3 – 5 minutes, until completely smooth. To make a sour cream substitute: Add a bit […]
Dehydrated Refried Beans
1 can tri-blend beans, drained (or other beans) 4 oz. can chopped green chilis 2 cubes (about 1/3 cup each) home-made tomato sauce salt to taste 1-2 tbsp olive oil Cumin, red pepper Heat the beans in the olive oil. Mash well. Add all other ingredients and season to taste. Heat just to help blend […]
Quick Veggie-Protein Meals
Veggies with Salmon 1 small eggplant, cut in 3/4-inch cubes 1 cup raw broccoli slaw (Trader Joes) 2-3 cups raw chopped kale (Trader Joes) 3 ounces canned salmon Tamari sauce to taste Oil for sautéing Water for cooking Cook eggplant for about 10 minutes in olive or avocado oil. Add broccoli slaw and continue cooking. […]
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