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

Veggie Kabobs
2C water
2 zucchini
2C pineapple
2 bell peppers
2C baby onions
2C mushrooms
2 cloves garlic
1/2C soy sauce
2" piece of fresh ginger
1tsp basil and oregano (each)
1/2tsp sea salt, pepper and lemon juice (each)

Wash and prepare veggies and pineapple (cut zucchini, peppers and pineapple into chunks, remove skins from baby onions and cut mushrooms in half lengthwise). Remove skins from garlic cloves and puree in a blender with water, soy sauce, fresh ginger, basil, oregano, sea salt, pepper, lemon juice and juice from pineapple; pour over the veggies and marinate for at least a few hours, or overnight in a refrigerator. Stack veggies in random order on wooden skewers, then place each veggie kabob on a strip of tinfoil, cover with 1-2tbsp marinade juice and wrap foil around kabobs. Place veggie kabobs on cookie sheets and bake at 350F for 30-45 minutes or until veggies are lightly browned and onions are clear.

* May also add chicken, steak or ham (cut into cubes) to some skewers

* 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.