This recipe is flexible, simple, vegan, and gluten-free! Ingredients 4-16 cups vegetables, a combination of any of the following: carrots summer squash winter squash sweet peppers eggplant onions garlic olive oil and balsamic vinegar (1 T. of each for every 4 cups of veggies) sea salt and freshly ground pepper to taste fresh herbs of […]
The amounts are whatever amount you have, and whatever amount you think tastes good. Taste as you go and it will be delicious! Make a big batch and freeze it for summer goodness all winter long. 🙂 Ingredients onion carrots cherry tomatoes (optional) red wine, if you have it garlic tomato paste lots of medium-large […]
Ingredients 2 T. coconut oil (or butter) 1 T. finely chopped fresh ginger 1-2 T. honey (to taste) 4 large or 8 small carrots, chopped however you want 1/4 c. water salt and pepper to taste Directions Melt the coconut oil in a small saucepan. Add the ginger and honey and stir. Add the carrots […]
Ingredients A few large tomatoes, or several small tomatoes, cut into wedges or chunks one small onion, quartered olive oil sea salt and freshly ground pepper 7 cloves garlic, peeled 2 small or 1 large sweet pepper 1 hot pepper, seeded a handful cilantro, chopped lemon or lime juice, to taste Directions Preheat oven to […]
Makes a big Dutch oven full: enough to eat, share, and have leftovers! (We like to freeze the leftovers for a summery treat in the dead of winter.) Ingredients 4 T. butter a splash of olive oil 2-3 cloves garlic 1 onion (medium or large), diced 3 carrots, finely diced ¼ c. flour sea salt […]
(gluten-free) Mix together the following ingredients, eye-balling the amounts to get the consistency you want: softened cream cheese sour cream or plain yogurt shredded cheddar cheese chopped fresh dill, basil, and chives (or whatever herbs you want) salt and pepper to taste Spread onto slices of cucumbers or pickles. Serve as a snack, appetizer, or […]
(vegan, gluten-free) 1 cucumber, cut into chunks a handful of blueberries a splash of white wine vinegar salt and pepper to taste chopped fresh basil and mint Toss together and enjoy!
Yes! Zucchini in your chocolate cake! This cake is light, satisfying, and super nutritious as far as cakes go. We love it around here, especially when we don’t know what to do with all our zucchini! There are two ways to make this cake: the normal way and the “soaked” way. If you’ve never heard […]
The size of your bunch of greens is up to you. Start small if you aren’t feeling brave. Ingredients 1 lb pasta of choice (I use brown rice, which makes this dish gluten-free) 1 bunch of greens (swiss chard, beet greens, kale, or spinach) 4 T. butter 1/2-3/4 c. milk 1 1/2 cups shredded sharp […]
This is hands-down our favorite way to eat green beans. It’s not exactly frugal, so it’s a special occasion sort of dish. 🙂 Alter the quantities to taste. I use about 2 ounces of goat cheese and 2 ounces of pine nuts per pound of green beans. Ingredients olive oil green beans, washed and stem […]
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