Fruit Sorbet

Fruit Sorbet

Incredibly simple, this sorbet or sherbet makes a light desert that tastes just like the fresh fruit. 

For 4 servings you will need:

1 ½ cups fruit puree- we used peaches & blueberries

½ c. water

¼ c. sugar

2 Tbs. fresh lemon juice

Tips: You can substitute other fruits or berries such as: mango, papaya, raspberries, apricots, strawberries, or other soft fruits. 


1.  Remove peel and seeds from fruit.   Puree in blender or food processor with steel blade. 

2. Heat water and sugar until the sugar is dissolved. Add lemon juice.  Cool slightly and mix with the fruit. 

3.  Place mixture into ice cube trays and freeze at least 4 hours or overnight.  (Or, place into container of crank-type ice cream freezer and freeze according to the directions in the freezer)

4.  Place frozen fruit cubes into food processor with steel blade and process until mixture is smooth and pureed. 

5.  When mixture is texture of soft sorbet, transfer to serving bowls and serve.

Raw Hummus

Easy Raw Hummus

1 Cup Sunflower seeds, soaked at least 1 hour

2 cups  Zucchini, pealed and chopped

2 garlic cloves

½ c. raw tahini

¼ c. fresh lime or lemon juice

1/3 c. water

¼ c. olive oil

2 tsp. sea salt

Mix all the ingredients in a food processor or blender to create a delicious dip.  You can serve this hummus with cut vegetables or use it as a spread for wraps or pita pocket sandwiches.  

Another Hummus Recipe


(A Middle Eastern Chickpea Puree)

2 C. Cooked Garbanzos

4-6 Tbs. Grapfruit Juice ( can also use Lemon Juice)

1 1/8 tsp. salt

½ C. Sesame Tahini

1/3- ½ C. Garbanzo juice or water

1 tsp.   Nutritional yeast flakes

1 ¼  tsp. onion powder

4 garlic cloves OR 1 tsp. garlic powder

Blend all ingredients on high 1-2 minutes until creamy.  A delicious spread or dip.  Yields 2 ½ c.  Note: for dressing, double the water.  

Lentil Vegetable Soup

Lentil Vegetable Soup

Lentils really pack a lot of nutrition into this meal, and with all those vegetables, you have a rainbow in your soup!

1 Tbs. Oil

1 ½ C.             Shredded cabbage

1 C.  Carrots, sliced

½ c. Celery, diced

1/2 Onion, medium, diced

2 cloves Garlic, minced

4 C. Water

1 ½ C.             Dry Brown Lentils

1 C. Green Beans

1 C. Frozen Peas

4 Med. Red Potatoes, diced

¼ C.    Beef Style Seasoning

½ Tbs. Salt

½ tsp.  dried basil

½ tsp. dried parsley

2 cans (15 oz)  tomatoes, diced (try Italian seasoned variety)

  1. Heat oil in a large pot over medium heat.  Add cabbage, carrots, celery, onion, garlic; cook until softened, stirring occasionally, about 5 minutes.
  2. Add water, lentils, green beans, peas, potatoes, beef style seasoning, salt, basil, and parsley to pot. 
  3. Bring to a boil over high heat.  Reduce to a simmer and cook until lentils are softened, about 45 minutes.
  4. Add tomatoes, simmer 15 minutes


Makes 16 servings.   Shortcuts:  Use frozen mixed vegetables instead of fresh (carrots, green beans, and peas).  You can also combine step 1 & 2 and just put it all together from the beginning.

How to Cook Dry Beans

How to Cook Dry Beans


Sort:  Place beans in a colander and wash under running water, looking through them for small rocks or pebbles and discolored or broken beans.

Soak: Soaking beans shortens the cooking time and makes them more digestible.  There are two basic methods for soaking. 

The Long Soak: Simply cover the beans in water and soak them overnight, about 8 to 10 hours.  You don’t want to soak the beans more than 10 hours, for they can absorb to much liquid and lose their texture and flavor.  If, however, you have soaked your beans and want to wait to cook them, drain the beans and store in the fridge until you’re ready. 

The Quick Soak: Put the beans in a large pot, add water and bring to a boil.  Let the water boil about 2 minutes, then remove from heat, cover, and let soak for about 1 hour. 

Cook:  No matter which method you used for soaking, you want to use fresh water to cook the beans. 

Some recipes will have you add seasonings at this point, but adding salt now will increase your cook time. 

Stove Top Method: Use a large pot, taking into account that the beans will expand quite a bit when they cook (1 cup of dried beans is about 3 cups cooked), so make sure you add enough water, about an inch and a half above the beans.  Cook them at a gentle simmer and not a rolling boil.  How long your beans will need to cook depends on how long they soaked, as well as their size.  They can take anywhere from 1 ½ to 3 hours to become soft.  Try them out as they’re cooking until they achieve a perfect softness.

Crock Pot Method:  Pour the soaked beans into your slow cooker.  Be sure that you leave a few inches of clearance at the top of your slow cooker.  Add enough fresh water so the beans are covered by an inch or two.  Cover and set the slow cooker for 6 to 8 hours or overnight.

Tip:  Never add tomatoes or any acidic ingredient to your beans until after they are soft, or they will never get soft. 

Chocolate Pudding

 “Chocolate” Pudding

2 large avocados

1/3 C. carob powder

2 t. Roma coffee substitute (optional)

½ t. butterscotch flavor

½ C. maple syrup

¼ C. water

1 t. vanilla

1/8 t. salt

Place everything in the blender and blend until silky smooth. Add water, as necessary.

7-Layer Salad

7 Layer Salad

A blast from the past!  Seven-layer salads were very popular a few years ago, but we are not the type to throw out a good recipe just because everybody else moves on to the next fad!  This salad is quick and easy to put together, and you can use any vegetables you like.  Besides, the presentation is stunning when made in a glass bowl. 


8 cups mixed greens torn into bite-size pieces

3 carrots, grated

1 cup frozen peas, thawed

2 tomatoes, sliced

1 cucumber, sliced

1 bell pepper, diced (red, yellow or orange)


2 cups vegenaise or other commercial soy mayonnaise

½ c. lemon juice

¼ c. cane juice crystals or sugar

Finish it off

4 green onions, chopped

  1. Layer salad ingredients in a large clear glass bowl
  2. Mix dressing ingredients in medium bowl; pour over salad
  3.  Top with green onions.


Makes 32 servings

Tip:  This salad is great to make a day ahead of time.  Just leave the dressing off and put it on up to 4 hours before serving.

Baked Potato

Potato  Bar

Perfect for a get-together with people of different tastes. I mean, who doesn’t like potatoes!  The toppings are so versatile that everyone can find something they like.  Serve with Steamed Broccoli & Cheese Sauce, Soy Sour Cream & Chives, Chili and Salsa

How to Bake a Potato

1. Heat the Oven to 425°F - Turn on the oven while you’re preparing the potatoes.

2. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry. You don’t have to remove the eyes, but trim away any blemishes with a paring knife.

3. Season the Potatoes - Rub the potatoes all over with a little olive oil. It’s easiest to use your hands, but a pastry brush also works fine. Generously sprinkle the potatoes on all sides with salt and pepper.

4. Prick with a Fork - Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.

5. Bake the Potatoes - You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 50-60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.

Additional Notes:

• To cut down the baking time, microwave the potatoes for 3-4 minutes in the microwave before baking.

• For softer skins, wrap the potatoes in foil before baking.

Cheese Sauce

1 cup coconut milk

2 cups water

¼ cup yeast flakes

2-3 tsp. salt

½ c. raw cashew pieces

¼ c. pimentos

1 Tbs. lemon juice

¼ c. cornstarch

Blend all the ingredients about 2 minutes until very smooth.  Then pour blended mixture into pot and cook until thick and creamy, stirring gently.  

Oat Burgers

Oat Burgers                                                                                        

3 C. Water

1 Tsp. Beef- Like Seasoning

¼ C  Bragg Liquid Amimos or 2 Tbs.  Soy Sauce

1 tsp. Wright’s Hickory Seasoning (optional)

1 tsp. Italian Seasoning

1 tsp. Garlic Powder

½ Tbs. Onion Powder

½ tsp. Salt

3 Tbsp. Nutritional Yeast Flakes

¼ c. Dry Onion Flakes or 1 onion, diced

3 c. Quick oats or 2 c. quick oats and 1 c. bulgar wheat

½ c. ground walnuts or pecans

Place all except oats and nuts in a saucepan. Simmer together for three minutes. Then, Remove from heat and stir in oats and nuts. Let mixture cool enough to handle in next step.

Shape into burger sized patties (using an ice cream scoop or mason jar lid if available) and place on a non-stick or Pam sprayed cookie sheet. Bake at 375 degrees until browned on both sides, or brown on a non-stick griddle

Beef-Like Seasoning

My favorite is McKay’s or Bill’s Best.  Both make a chicken or beef flavor that is without animal fat.  Can be found in health food stores

Bragg Liquid Aminos

Made from soybeans, is similar to soy sauce, but not as strong and not fermented.  It is sold in health food stores. 

Wright’s Hickory Seasoning

A liquid flavoring found in a dark brown bottle.  Look for it in the seasoning section of your supermarket.  Usually grouped with A-1 Sauce, etc. 

Nutritional Yeast Flakes

Good nutritional yeast flakes are yellow and have a gentle, cheeselike flavor.  Good for gravies and sauces.  Also good on popcorn.  Not to be confused with the brown, powdered brewer’s yeast, which is very bitter, nor the active dry yeast used to raise bread.