Recipes

Grandma Jan's Apple Pie...

...adapted by Sarabeth

Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water

Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg

3 Tbsp. Butter or Earth Balance non-dairy spread

Ginger Snaps

Makes about 4 dozen cookies

From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."

3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Good Crunch

This is the best granola ever. Thanks, Sue Cassels!

1 1/2 cups rolled oats (not instant)
1/2 cup whole wheat pastry flour (or oat flour)
1/2 cup nuts, chopped
1/3 cup maple syrup (or 1/6 cup maple syrup blended with 1/6 cup dates)
1/3 cup neutral oil like avocado or refined olive
1 tsp. vanilla
1 tsp. cinnamon
1 pinch of salt
1 egg white (optional, for Larger Clumps)
1 cup raisins or dried apples or...

Raspberry-Almond “Torte” Cookies

For a long time, I thought this recipe was made popular by Annemarie Colbin, with variations in and out of the macrobiotic community...but recently (2024) discovered it was actually discovered by Mary Estella in “Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine." In any case, these are super good.

1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination, or almond flour
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (or just use an additional cup of ground oats)
¼-1/2 tsp. cinnamon

Maple Oatmeal Rasin Cookies...

...(With Chocolate Chips, if you like)

Adapted from "Naturally Delicious Desserts"

¾ cup canola oil
¾ cup maple syrup
¼ cup water
1 tbsp. nut butter (I used almond)
1 tsp. vanilla extract
¾ cup whole wheat pastry flour
2 tbsp. nutritional yeast flakes
1 tsp. ground cinnamon

2 ¾ cups rolled oats
½ cup raisins (see note)
½ cup chopped pecans
2/3-1 cup chocolate chips

Poached Pears With Raspberry Sauce

From "May All Be Fed" by John Robbins

Makes 4 servings

These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.

4 Bosc pears, peeled

2 1/2 cups apple or pear juice

1 tsp. whole cloves

1/4 tsp. grated nutmeg

1 tbsp. grated fresh ginger

1 cinnamon stick

1 tbsp. arrowroot powder (maybe more)

2 cups fresh or frozen raspberries

Cut a thin slice from the bottom of each pear to make them stand upright.

Minestrone Soup

This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.

1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes

1 potato
2 carrots

28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves

Chocolate Cake for a Crowd

Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.

If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.

10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt

Really Decadent, Non-Healthy, Super Tasty Pumpkin Seed Brownies

Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.

6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional

How to Make Gomasio

A really delicious Japanese condiment:

Preheat the oven to 350f. Rinse 1 cup of unhulled sesame seeds in a mesh strainer, and drain well.

Spread seeds on a baking sheet, and bake 8-12 minutes or so, until the seeds crush easily between your pinkie and thumb. Stir every two minutes after the 8-minute mark.

Put seeds in some sort of grinding device with 1 tsp. salt, and grind until about half of the seeds are crushed.

Sprinkle on everything! Enjoy. :)

Cashew Ice Cream

Cashew Ice Cream (Vanilla or Chocolate) - no ice-cream machine required!

Soak 2c. cashews in water for 1-3 hours; drain.

Put cashews in blender, and add 1/2 c. agave nectar, 1/2 tsp. vanilla (1/4 c. cocoa powder, if you wish), and water to reach the 3 c. line. Blend till smooth, and freeze.

Enjoy the next day! :) It's uncannily good.

Simply Delicious Greek Pasta Salad

1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil

4-8 oz. feta cheese

1 can black olives

2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers

1/2 small red onion, sliced thinly

3 small cucumbers, diced

1 1/2 tbsp oregano

Salt and Pepper to taste

Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.

The Tastiest Raw Kale Salad

Mix together:

1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt

Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.

Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.

Black Bean Soup

Makes about 9 cups

Another total favorite from "Laurel's Kitchen," by Laurel Robertson et al.

1 1/2 cup black beans
6 cups water

1 onion, chopped
2 tbsp. oil
2 cloves garlic
2 celery stalks
1 potato
1 carrot
1 bay leaf
1 tsp. oregano
1/4 tsp. savory
2 tsp. salt
1/8 tsp. pepper

1 lemon, juiced

Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until the beans are quite tender.

The Most Delicious EASY Lentil Soup

Makes about 8 cups, to serve 6

From "Laurel's Kitchen"

A thinner, more flavorful version of lentil soup than the usual stewy kind.

2 cups lentils (green, red, or French lentils)

8 cups water

half an onion, chopped

1 carrot, diced

1 potato, diced

1 celery stalk, diced

2 tbsp. olive oil

2 bay leaves

1 1/2-2 tsp salt

2 tsp. red wine vinegar

Pick over lentils and wash.

Hearty Pea Soup

So good, from "Laurel's Kitchen," by Laurel Robertson et al.

1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed

1 cup green split peas
1/2 cup barley or rice
2 quarts water

2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme

Lentil Minestrone

Makes 4 to 6 generous servings

Adapted from The Best Vegetarian Recipes by Martha Rose Shulman

"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"

Mushroom Barley Soup

6-8 servings

Adapted from Horn of the Moon Cookbook

1 cup raw barley (2 cups cooked)

6 cups boiling water or stock (more as needed)

2 tbsp. vegetable oil

2 cups chopped onion

2 cups sliced carrots (2 carrots)

1 tbsp. dried dill weed

1 1/2 cups sliced celery (2 stalks)

4 cups sliced mushrooms

1 tsp. salt

Black pepper or cayenne pepper to taste

1 tbsp. tamari

1/2 cups minced fresh parsley

Red, Gold, Black, and Green Chili

preptime: 40 minutes

servings: 6

source: Moosewood Cooks at Home

1/2 cup bulger

1/2 cup hot water

1 28-oz can diced tomatoes

3 tbsp. olive oil

3 cups onions, chopped

3 cloves garlic, minced

1 generous tsp. ground cumin

1 generous tsp. chili powder

1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne

2 green bell peppers, chopped

2 cups cut corn

1 14-oz can black beans, drained

1 14-oz can kidney beans, drained

salt to taste

One of the best (Red Lentil) Soups Ever

Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)

"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."

Barley-Vegetable Soup

10 servings

3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped

28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme

2 tsp. salt
1/4 tsp. pepper

1 c pearl barley or brown rice

2 c frozen green beans or peas
1 tbsp. chopped fresh dill

Broccoli Cheddar Frittata

Serves ~70 (with side and salad) --3 long pans

25 medium potatos, sliced and roasted with oil, salt and pepper

7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley

15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)

4 bunches broccoli, steamed
5 pounds cheddar, shredded

350f convection COVERED for 45 mins; uncovered for 15-30 minutes more