Organic Recipes: From our Farm to your Kitchen
Here you'll find organic recipes that have been passed down from generation to generation, and from friends and customers alike. Browse through recipes, holiday ideas, and storage tips in our Kitchen section.
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- 2 package vegan Ramen noodles, broken into bits
- chopped or shredded cabbage
- sunflower seeds
- almond slivers
- 1/2 cup olive oil
- 1/3 cup vinegar (I use mostly cider and a little red wine)
- 2 tablespoons sugar
- 2 Ramen seasoning packets
Make the dressing with the olive oil, vegan sugar, vinegar, and seasoning packets all nice and stirred up.
Preparation time: 5 minutes
- 4 oz tofu (regular, extra firm)
- 2-3 dashes ground turmeric
- 1/4 cup fresh spinach
- 1/2 ripe avocado
- small handful shredded soy cheese
- dash black pepper
- 1 teaspoon olive oil
Crumble tofu and sauté with spinach and olive oil, until spinach is limp. Add turmeric until nice bright yellow color (careful not to add too much).
Continue cooking over medium heat 1-2 minutes. stir in chopped avocado, and top with grated soy vegan cheese, and pepper to taste.
I add tomatoes sometimes, basically you can put whatever vegetables you want in it as long as you have the right amount of turmeric it will taste delicious.
Preparation time: 10 min
- 1 cup Silk Vanilla Soy Yogurt
- 1 pint strawberries
- nonstick cooking spray
Puree the strawberries in a food processor or your blender.
Lay down the fruit roll-up sheet in the dehydrator and spray lightly with nonstick cooking spray. Spread the yogurt thinly over the drying sheet. Drizzle the pureed strawberries over this; use a toothpick to make marble effect. The measurements for ingredients are approximate; the overall goo should be about 1/4 inch thick. Dehydrate roughly 8hrs on 135. Cut into strips.
if you have no dehydrator, spray cookie sheet with nonstick cooking spray. Lay down the ingredients as described above. Cook at lowest oven setting (usually 250) for around 4-6 hours. Cut into strips.
- 4 eggs
- 1 tsp salt
- 1 1/2 cups cooked rice
- 6 tbsp milk
- 3 oz grated cheese
- 2 1/2 cups cooked spinach (squeeze and pat dry to remove excess water)
- 3/4 cup sliced mushrooms
Beat 2 eggs, add rice, 1/2 cheese, salt and mix.
Press this mixture into 9" pie plate to form a crust.
Beat the remaining eggs, stir in spinach, cheese, milk, & mushrooms. Pour over the pie plate, bake in oven at 375 deg F for 30 minutes.
Serves: 4 - 6
Preparation time: 45 minutes
- 1 large spaghetti squash
- 1 large onion, minced
- 5-6 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 tablespoon olive oil
- 1 plantain, sliced
- 1 28 oz. can diced tomatoes
- 1 16 oz. can crushed tomatoes
- 1 cup cooked cracked wheat, bulgur wheat, or couscous (have fun and experiment)
- basil, oregano, cayenne, and parsley
- whatever seasonings that strike you at the moment - that's what I used last time, and it was great!
Split the squash in half and cook upside-down in water for about 20-30 minutes. until tender. Pour 2 cups hot water over grains of choice and let sit cover for approximately 15 minutes.
Meanwhile, sauté the onion, garlic, mushrooms and plantains in the oil. If needed, add some water. Add cans of tomatoes and spices and let simmer for 15-20 minutes. Add drained grains and simmer another 5 minutes.
Pour the sauce over spaghetti squash on individual plates.
Preparation time: 20-30 minutes