Spiced Sweetheart Salad

This salad was invented as a result of Josh craving a spicy sweet that didn't take much time to prepare. I went into the kitchen and just threw this together. Sometimes some of the best recipes are "accidents" like this! I prefer pink lady or honeycrisp apples, as they are firm, sweet and full of flavor, not mushy and tasteless like some apples tend to be.With a balance of sweet, tart, and spice, and the richness of pecans topping it off, this salad would make a great finisher for your Valentine's day meal with your sweetheart!

1 organic apple, cored and diced
2/3 cup pecans, coarsely chopped
1/4 cup dried sweetened cranberries
1/2 Tbsp pure maple syrup
1/4 tsp cardamom, heaping

Combine all ingredients in a bowl and toss well to coat apples with syrup and cardamom.

Creamy Herb Dressing

I love a good creamy dressing, but I don't love the oil and soy protein found in many vegan mayos that seem so indispensable when making vegan dressings. I got the idea to use walnuts for the base here after several experiments with a creamy garlic sauce. I love it even more than dressings based on vegan mayos! Feel free to adjust it to your personal taste, or use fresh herbs when available.

1 cup walnuts
1 cup water
Juice of 1/2 a large lemon, about 1/4 cup or to taste
1 Tbsp onion powder
1 Tbsp garlic powder or 2 cloves fresh garlic
Salt to taste
1/2 tsp dill weed
1/4 tsp basil
1/4 tsp oregano
1/4 tsp herb blend of your choice (optional)
Pinch of paprika (optional)


Blend walnuts, water, lemon juice, onion powder, garlic powder and salt in blender on high until smooth and creamy and no grit remains, at least 90 seconds. Stir in dill, oregano, basil, and paprika.

"Beefy" Country Vegetable Stew

This classic roast beef stew gets a makeover in this low fat, high fiber veg version.

3 lrg potatoes, scrubbed and diced
2 cups soy curls, broken into bite size pieces
3 cloves garlic, minced
1 medium onion, chopped
3 large carrots, peeled and diagonally sliced
1 cup frozen green beans
3 stalks celery, thinly sliced
3 Tbsp Vegetarian Express beef-style seasoning
1/2 tsp rosemary
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp savory or sage
Salt to taste
Chopped fresh parsley

Boil the potatoes in just enough water to cover until almost done. Add remaining ingredients except parsley and simmer until potatoes are done, soy curls are tender, and veggies are to desired tenderness. Add fresh parsley just before serving.

Southern Specialty Stew with Whole Grain Sweet Cornbread

This stew combines the most popular Southern plant-based favorites into one meal. My kids both went back for seconds, and they are very selective about what they ask for seconds on! Feel free to substitute fresh spinach or okra, or fresh cooked black-eyed peas; I wanted to make this nutritious soup as fast and easy as possible to prepare.Enjoy!

Southern Specialty Stew

2 medium sweet potatoes, cubed
1 medium onion, chopped
3 cloves garlic, minced
4 cups water
1 can black-eyed peas, drained
1/2 bag frozen sliced okra
1 can stewed or fire roasted tomatoes
1/2 bag frozen spinach, or greens of choice
1 tsp salt, or to taste
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp basil
1/4 tsp dill

Combine sweet potatoes, onion, garlic, and water in a large sauce pot. Bring to boil and cook until sweet potatoes are soft. Add remaining ingredients and simmer until frozen veggies are heated through. Serve with cornbread.

Whole Grain Sweet Cornbread

1 1/4 cup plus 3 Tbsp water, divided
1/4 cup cashews
1 Tbsp flaxseed or chia seed meal
1 1/4 cup whole grain cornmeal
1 cup whole wheat pastry flour, barley flour, or spelt flour
1/2 cup date sugar or xylitol
1 Tbsp aluminum-free baking powder
1/2 tsp salt

Heat oven to 400 degrees F. Grease bottom and sides of a 9 inch round, 8x8 square, or muffin pan with coconut oil. Whiz 1 1/4 cup water and cashews in blender until smooth and creamy with no grit. Beat cashew mixture, flax or chia meal, 3 Tbsp of hot water until well combined. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake fro 20-30 minutes or until top is set and toothpick inserted in the middle comes out clean.

Cream of Winter Soup

This rich, decedent soup is so full of flavor and color, and you'd never guess there's no dairy cream! Serve with a hearty whole grain bread. Keep warm and enjoy!

1 large sweet potato, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
2 large stalks celery, thinly sliced
2 large carrots, sliced
4 - 5 large mushrooms, sliced and cut in half
6 cups water
About 1 cup of your favorite greens, torn into bite size pieces
1 cup walnuts
1 cup water
1tsp arrowroot powder or organic cornstartch
1/4 tsp thyme
1/4 tsp rosemary
1/8 tsp sage
1 tsp cumin
1/8 tsp paprika
Dash of coriander
Salt to taste
1/2 bunch fresh cilantro, chopped (optional)

Combine sweet potato, onion, garlic, celery, carrot, mushrooms, and water in a dutch oven. Bring to a boil, then reduce heat and let simmer until veggies reach desired tenderness. Add greens. Meanwhile, combine walnuts, water, and arrow root powder in blender, and blend on high until completely smooth and there is no grit. Pour this mixture into veggies and stir well. Add seasonings, and let simmer for another 5 to 10 minutes. Add fresh cilantro and serve.