Recipes

The following whole food recipes are principally vegetarian, although ingredients can always be added or substituted to make them vegan, or even non-vegetarian. (See pantry basics for information on customizing these and other recipes to suit your needs).

Main Dishes

Side Dishes

Breads & Pasta

Apple Cider
2 parts red apples
1 part yellow apples
1 part green apples

Juice apples and pour the juice into sterilized glass jars, filling to just below the brim. Plug tops of the jars with clean cotton or linen material (snug enough to prevent air from being sucked in and turning it to vinegar, but not so tight that pressurized air cannot escape) and let stand at room temperature. For a mild and sweet flavor, siphon off cider within 3-4 days (leaving out sediment at the bottom of the jars); rebottle in clean, sterilized jars and refrigerate. For a stronger flavor, don't siphon off juice for ten days or more (or until foaming and frothing subsides). The outside of the jars may need cleaning from time to time, and cloth plugs should be replaced every few days. When cider is done, bottle and refrigerate; drink within a few days.

* Freeze to store; or pour into hot sterilized canning jars, seal lids and place in a large pot of simmering water for 30 minutes, then refrigerate.

* Note: some of the recipes have not been tested, as they were either obtained from memory (without measuring), from website visitors or other outside sources. If you find that another way works better, have comments, suggestions, or your own recipes that you would like to submit, feel free to email us.