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 Pot Pie
Pie shells
4C brown gravy
1C green beans
1/2C sweet peas
1/2 diced onion
2tsp parsley
1/4tsp sage
1tsp sea salt
1/4tsp pepper
1/2tsp thyme
2 stalks sliced celery
1/2 diced red bell pepper
2 carrots, skinned and cubed

Boil or steam veggies and strain. Combine and stir together all ingredients in a large saucepan, then bring to a simmer, stirring constantly; remove from heat. Line the bottoms of pot pie pans with pie shells, then fill half way to the top with veggie mixture and cover pot pies with pie shells over top. Cut off any excess pie shells around the outsides of the pans and crimp the edges to seal. Cut two slits through the top of each pot pie and bake at 350F for 20-30 minutes, or until crusts are golden brown and filling is bubbling.

For Beef Pot Pie: add 2C cooked steak (cut into small cubes)
For Chicken Pot Pie: add 1C cooked chicken (cut into small cubes) and replace brown gravy with veggie gravy

* 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.