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

Flour Tortillas
3C oat flour
1C potato flour
2C warm water
2tbsp butter
2tsp sea salt
1tsp calcium carbonate powder
1tsp rosehip powder
1/2 tsp starch

Mix ingredients and enough warm water to make a soft dough. On a lightly floured surface, fold dough over itself until smooth, but do not knead or overwork; cover and let sit 10 minutes. Divide dough into 12 egg-sized balls and cover with a damp cloth (to prevent drying) until ready to use. Roll out each ball of dough as flat as possible on a sheet of floured, waxed paper; then cover with another sheet of waxed paper. Preheat an un-greased frying pan and cook tortillas on both sides (removing waxed paper from each side prior to cooking) over medium heat for 1-2 minutes or until lightly speckled golden.

For Corn Tortillas: replace oat flour with corn flour

For Colored Tortillas: use 1C boiling water combined with 1C cold fruit or veggie juice (of desired color) in place of 2C warm water

For Taco Shells: deep fry corn tortillas, holding the centers of each down with metal tongs until taco shells hold their shape, are golden brown and crispy.

For Tortilla Chips: cut out tortilla chip shapes, lightly brush both sides with oil, salt and bake on cookie sheets until crispy and golden brown on both sides

* 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.