2 Whole Wheat Pie Crusts
Rhubarb! About 4-5 cups, chopped into pieces about 1 inch cubes
Sugar - depends on how much you want but between 1/4-1/2 cup
Cinnamon - a sprinkling, about 2 tbs
1/4 fresh lemon juice
Strawberries (optional)
Directions
Heat oven to 400 F
Clean rhubarb and cut into small pieces (about 1 inch cubes)
Place in a bowl and sprinkle with sugar, cinnamon, and a squeeze of fresh lemon juice. Mix all ingredients
Place in pie crust. Once filled, place the other pie crust on top and seal around the edges. Cut 1-3 small holes on the top pie crust to allow for breathing. Coat lightly with water and sprinkle with sugar
Cook for approximately 40 minutes
Yummy Rhubarb Jam
5-7 stalks rhubarb, 1 inch cubes
1/4 cup sugar
1/4 orange
cinnamon
Directions
Mix rhubarb, sugar, lemon juice and a couple dashes of cinnamon in a pot
Cook on medium to low heat until rhubarb has disintegrated. Refrigerate and chill...
Fantastic Mexican Quinoa
1 cup quinoa
2 carrots, chopped
1/2 bunch parsley, chopped
2 roma tomatoes, chopped
1 can black beans
1 jalapeno pepper, chopped
1/4 large red onion, chopped
Optional veggies: red/green/yellow peppers, broccoli, celery, kale
Directions
Start cooking quinoa as per instructions
In a large pan, saute a some onions, jalapeno pepper, and carrots. After a few minutes, add black beans. Turn heat down to low to cook for a few minutes
Turn off heat and add tomatoes, parsley, remaining red onions and other optional vegetables. When quinoa is done, add to the veggie mixture...and voila!
Optional Chipotle Sauce
1-2 cups vegan sour cream
2-3 chipotle peppers
Fresh lime juice
Cilantro to tase
Directions
In a blender, combine all the above ingredients
Delicious Tapioca Pudding
4 tbs tapioca beans
3 cups soymilk
1/4 sugar
3 tbs coconut cream
1 tsp vanilla (optional)
Fruit: Mango, Kiwi, Pineapple (optional)
Directions
Combine ingredients and let soak for 5 minutes
Microwave or cook on stove for about 12 minutes to a full boil, stirring every 3 minutes
Chill in a refrigerator and mix in fruit
Pizza From Scratch
Pizza Crust
3 tbs yeast
1 cup warm water
1-2 tsp sugar
3 cups flour
1-2 tbs olive oil
Dash of salt
Whole wheat flour (for kneading)
Rosemary or other spices (optional)
Pizza Topping
Pizza or spaghetti sauce
Cheese of choice + selected toppings!
Anna's Favorites: beets + spinach/basil + garlic (sauté spinach and garlic separately and add to top of pizza after pizza has been cooked)
Directions
Heat oven to about 375 F
In a bowl, combine yeast with warm water and sugar. Stir gently and let sit for about 5-10 minutes (until foam appears on top - the more foam the better!)
Stir in flour, olive oil and salt. Mix ingredients together (add rosemary or other spices to dough if desired)
Cover the mixture with a warm wet cloth and let the dough rise for about 15-30 minutes (dough should double in size)
Place some whole wheat flour on a cutting board and add some whole wheat flour to dough mixture then begin kneading. Knead until the dough is no longer sticky.
Roll out dough. Lightly cover a cookie sheet with whole wheat flour and place rolled out dough on cookie sheet before adding toppings
Place pizza in oven and cook until you can smell it :)
Mint Radish Salad
Fresh Radishes, sliced
Lettuce, ripped into small pieces
Fresh mint leaves
Directions
Toss ingredients in large bowl and coat with favorite dressing (lemon tahini or a lemon vinaigrette are delicious)
Fabulous Broccoli & Beet Risotto
Orzo pasta
Vegetable broth (around 2-5 cups depending on amount of orzo)
1 1/2 bunches broccoli
2 beets, peeled & sliced
1/2 lemon
1/2 red onion, diced
2 garlic cloves
Olive oil, to taste
salt + pepper to taste
Directions
Steam beets
In a separate pan, sauté red onion, garlic, and broccoli. Add uncooked orzo (amount of your choice) and saute until orzo is light yellow/brown in color
Begin adding vegetable broth 1-2 tbs at a time, stirring constantly. Do not let the orzo stick to the bottom of the pan! Continue stirring and adding vegetable broth slowly
Add lemon juice, salt + pepper. When beets are steamed, add beets (this may turn orzo bright pink/red!)
Sweet Lemon Tempeh
3 grain tempeh
1/2 lemon
3 tbs maple syrup
jalapeno pepper, chopped (only a small amount for zip)
salt + pepper
1 clove garlic
Directions
Steam tempeh for 10-15 minutes
Add lemon juice, maple syrup, garlic, salt + pepper, and small amount of jalapeno pepper in a dish and stir
Add steamed tempeh and coat with marinade
Refrigerate for as long as possible
Grill, sauté, or bake tempeh
Tangy Avocado Garnish
1 ripe avocado
1 tbs apple cider vinegar
1/2 lemon
salt + pepper
3 tbs water
Directions
Mash avocado and mix all ingredients together before chilling
Serve on warm Sweet Lemon Tempeh
Mom's Swedish Rye Bread
1 pkg yeast
1/4 cup war water
1/4 cup brown sugar
1/4 cup molasses
1 tbs salt
2 tbs shortening (melted butter or oil)
1 1/2 cup hot water
1 1/2 cup rye flour
2 tbs grated orange peel
3 + cups flour
Directions
Preheat oven to 375 F
Combine yeast, warm water and brown sugar and let stand for 10 minutes
In a separate bowl, combine molasses, salt and shortening. Add hot water and stir until sugar dissolves.
Stir in rye flour. Add yeast mixture and orange peel. Mix all ingredients and gradually stir in white flour
Knead dough on well-floured surface. Place in greased bowl and let rise 2 hours
Punch down dough and divide in 2. Shape into balls, cover and let rise 10 minutes.
Place on greased cooking sheet, cover and let rise 2 hours
Bake at 375 F for 30 minutes
Oh-So-Yummy Rhubarb Crumble
3 apples - peeled and cut into chucks
Rhubarb! About 2-3 cups, chopped into pieces about 1 inch cubes
Brown Sugar - depends on how much you want but between 1/4-1/2 cup
Cinnamon - a sprinkling, about 2 tbs
Ginger - fresh, grated
1/4 cup regular flour
1/4 cup whole wheat flour
Butter - room temperature
Directions
Heat oven to around 350F
Mix apples, rhubarb, about 1/4 brown sugar, grated ginger and cinnamon in a bowl and set aside
In a separate bowl, mix together about 1/4 cup brown sugar, regular flour, whole wheat flour, and butter (cubbed into small amounts). Knead the mixture together with your hands and set aside
Grease a glass cooking pan, add the rhubarb-apple mixture, top with the flour mixture and place in the oven
Cook for approximately 20 minutes or until the mixture is gold on top and bubbling
Colorful Veggie Salad
Beets, diced
Sweet corn
Yellow Bell Pepper, diced
Salt + Pepper
Balsamic vinegar
Honey, just a sprinkle
Directions
Mix all ingredients together
