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 below for information on customizing these and other recipes to suit your needs).

Main Dishes

Side Dishes

Breads & Pasta

Non-Dairy Yogurt
4C cold non-dairy milk
1/2C yogurt starter
2tbsp lemon juice
1tsp rosehip powder
1tbsp sugar or substitute (not honey)

In a large saucepan bring milk to a boil, stirring constantly. Reduce heat, add sugar and rosehip powder, then stir until dissolved; remove from heat and let cool to room temperature. Mix in yogurt starter and lemon juice, pour into sterilized jars and close the lids. Incubate (cover top of the jars and wrap with a heating pad or use a yogurt incubator) at 100-110F for 4-8 hours (the longer it sets, the more tart it will be); refrigerate.

* 1-2tsp starch may be added to milk just after boiling to make yogurt thicker
** store 1/2C yogurt separately in freezer to use as yogurt starter for future batches
*** Yogurt starter should be at room temperature when ready to use, and it should contain desired strains of live cultures (especially L. reuteri, but L.acidophilus and L.bifidus strains may also be included)

For Fruit Flavor: add 1C pureed fruit of choice

For Vanilla Flavor: add 1tsp vanilla extract

* 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.