Health & Diet: Non-dairy
One-Pot Sweet Potato and Kale Stew
PrintOne-Pot Sweet Potato and Kale StewYield 6 servings Make quick work of dinner with this flavorful one-pot stew packed with sweet potatoes and kale. Serve it with rice, peanuts, cilantro, and a lime wedge for a hearty vegetarian dish that’s even better the next day! Ingredients1 Tablespoon olive oil1 onion, chopped½ cup Thai style curry … Continued
Salmon Farro Salad with Creamy Wasabi Dressing
PrintSalmon Farro Salad with Creamy Wasabi DressingYield 4 servings This delicious pan-seared salmon is packed with flavorful citrus, soy, and wasabi. Served on a light farro and fresh greens salad with a light drizzle of creamy wasabi dressing, it’s the perfect hearty lunch or quick dinner. IngredientsFor the Creamy Wasabi Marinade and Dressing:⅓ cup seasoned … Continued
Vegan Snickerdoodle Cookies
PrintVegan Snickerdoodle CookiesYield 24 cookies IngredientsSnickerdoodle Cookies½ cup vegan butter, softened⅔ cup granulated sugar1 Tablespoon almond milk (or other non-dairy milk)1 teaspoon vanilla extract1 teaspoon apple cider vinegar1½ cups all-purpose flour1¼ teaspoons ground cinnamon1 teaspoon cream of tartar1 teaspoon baking soda¼ teaspoon saltCinnamon-Sugar Mixture3 Tablespoons granulated sugar1 teaspoon ground cinnamonInstructionsHeat oven to 375°F. In a … Continued
Wild Rice Pilaf Stuffed Acorn Squash
PrintWild Rice Pilaf Stuffed Acorn SquashAuthor Beth Dooley Ingredients2 delicata or acorn squash1 large onion, chopped2 to 4 Tablespoons vegetable oil8 ounces mushrooms, chopped2 cloves garlic, smashed½ cup dry white wine or chicken or vegetable stock1 cup cooked wild rice*½ cup dried cranberries¼ cup chopped fresh cranberries (or thawed, frozen cranberries)1 Tablespoon real maple syrup½ … Continued
Root Vegetable Ratatouille
PrintRoot Vegetable RatatouilleYield 6 servings Ingredients2 teaspoons olive oil3 medium tomatoes, seeded and chopped1 medium onion, chopped3 garlic cloves, finely chopped2 Tablespoons tomato paste2 teaspoons fresh thyme leaves1 teaspoon saltPinch red pepper flakes1 rutabaga, very thinly sliced1 sweet potato, very thinly sliced1 medium zucchini, very thinly sliced2 small red potatoes, very thinly sliced½ cup freshly … Continued
Thai Coconut Curry with Shrimp Soup in a Jar
PrintThai Coconut Curry with Shrimp Soup in a Jar 1 serving Ingredients¼ cup full fat coconut milk2 teaspoons red Thai curry paste1 teaspoon chicken stock base¼ teaspoon fresh grated ginger2 ounces spaghetti shaped tofu noodles4 medium cooked shrimp6 snap peas, cut at a bias¼ cup thinly sliced mushroomsFresh cilantro, if desired1 lime wedge, if desiredInstructionsIn … Continued
Tofu and Veggie Noodle Soup in a Jar
PrintTofu and Veggie Noodle Soup in a Jar 1 serving Ingredients1 teaspoon vegetable stock base¼ teaspoon grated ginger¼ teaspoon grated garlic¼ cup cubed prepared tofu½ cup vegetable noodles (zucchini, carrot or squash)2 Tablespoons fresh chopped parsley2 Tablespoons thinly sliced green onionsInstructionsIn a resealable glass pint jar, stir together the vegetable stock base, ginger and … Continued
Spicy Charred Vine Tomatoes with Garlic
PrintSpicy Charred Vine Tomatoes with GarlicAuthor Kristen OlsonYield 4 servings Ingredients1 Tablespoon olive oil1 pound ripe baby tomatoes on the vine2 cloves garlic, sliced½ teaspoon red pepper flakesPinch of salt and pepperInstructionsHeat a well-seasoned 12-inch cast-iron skillet over medium-high heat until smoking, about 5 minutes. In a medium bowl, gently toss the tomatoes in the … Continued
Quick Pickled Cherry Tomatoes
PrintQuick Pickled Cherry TomatoesAuthor Kristen OlsonYield 1 pint Ingredients¾ cup apple cider vinegar¾ cup water1 tablespoon coarse Kosher salt2 teaspoons granulated sugar1 strip lemon peel 1 pint cherry tomatoes¼ cup fresh dill sprigs2 cloves garlic, thinly sliced½ teaspoon whole black peppercorns½ teaspoon red pepper flakesInstructionsIn a medium saucepan, bring vinegar, water, salt and sugar to a … Continued