- 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
- 5 cups chicken broth
- 1 tablespoon olive oil
- 2 cups thinly sliced leek (about 2 large)
- 1 1/2 cups arborio rice
- 1/4 cup white wine
- 3 cups coarsely chopped Kale
- 1/4 cup grated Parmesan
- 1/8 teaspoon black pepper
- 6 lemon wedges
Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly.
Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper.
Serve with lemon wedges, and enjoy!
Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.
Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.
In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.
Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!
Serves: 6 +
Preparation time: 30 minutes