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

Cakes
2C flour
1C sugar
1/2C milk
1/4C butter
1/4C sour cream
1tsp starch
1/2tsp sea salt
1/2tsp vanilla extract
2tsp rosehip powder
2tsp calcium carbonate powder

For White Cake: Cream sugar, butter and sour cream, then mix in milk and vanilla extract; set aside. Separately, stir together remaining ingredients; combine and mix all ingredients together. Pour batter into a greased cake pan, bake at 350F for 30-45 minutes, remove from heat and let cool. Turn upside down over a cookie sheet and remove cake from pan, then spread a thick layer of chosen frosting over top and sides of the cake.

For Carrot Cake: add 1C grated carrots (or pulp from juicing) and 1/2C chopped nuts to batter; use cream cheese frosting

For Chocolate Cake: make the same as white cake but replace 1/2C flour with cocoa or carob powder

For Coffee Cake: top white cake with streusel topping (1/3C flour, 1/3C brown sugar, 2tbsp butter and 1/2tsp cinnamon mixed together) before baking; do not frost

For Yellow Cake: make the same as white cake but replace 1/2C flour with corn flour and replace milk with 1/4C (more) butter and 1/4C vanilla pudding or yogurt

* 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.