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

Eggless Pasta
1C cold water
1C soy flour
1C oat or barley flour
1/2C potato flour
1tsp rosehip powder
1tsp calcium carbonate powder
1/2tsp sea salt
2tsp oil

Mix together dry ingredients, then slowly mix in cold water and oil. Form a smooth ball of dough after kneading for several minutes, then roll flat on a floured surface and cut into pasta, or run dough through a hand-cranked or electric pasta machine to make any kind of pasta you want (i.e., spaghetti, linguini, fettuccini, macaroni, etc.). To cook fresh pasta, bring water to a rapid boil; shake off any excess flour from pasta, then boil for one to three minutes and strain. To store for later use, dry pasta completely; when ready to use, increase boiling time to 10 minutes or more.

For Colored Pasta: use fruit or veggie juice (of desired color) in place of water

* 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.