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

Barley Pudding
4C water
2C milk
1C whole barley
1/2C sugar
1/4C flour
1/2C raisins (optional)
1/2tsp vanilla extract
1/4tsp cinnamon
pinch of nutmeg

Soak barley in water overnight, then drain. Bring 2C water to a boil, add barley, cover and simmer 45 minutes or until barley is softened. Meanwhile combine milk, sugar, flour and remaining water in another pot and bring to a boil; reduce heat and simmer 10-15 minutes, stirring constantly to thicken. Combine all ingredients in one large pot and simmer on low for 30m, stirring occasionally; let cool and refrigerate.

* Whole oats or rice can be used instead of barley

* 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.