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  • 1 – 12 oz bag dark chocolate chips
  • 1 c. creamy peanut butter
  • 1/3 c. confectioner’s sugar
  • ½ tsp salt
  • ½ tsp vanilla extract

Dark Chocolate Peanut Butter Cups

No one ever stays mad at me for long. Sure, I can be obnoxious at times – like when I tried…

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  • 4” Daikon radish root
  • 3 small white onions (or 2 medium)
  • 3 T. unsalted butter
  • 3 T. dry white wine
  • salt and pepper, to taste
  • 8 oz. baby Portobello mushrooms, cut into thin slices
  • 32 oz. vegetable stock
  • ¼ cup fresh, frozen, or bottled pesto*
  • salt and pepper, to taste

Daikon Noodle Soup with Caramelized Onions &…

Daikon root is a mild-flavored winter radish popular in Japanese cuisine. It is also found in many low carb, gluten free,…

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  • 1-1/3 cups of shredded and unsweetened coconut, toasted until golden brown
  • 2 cups of unbleached flour
  • 1-1/2 teaspoons of baking powder
  • 1 cup (2 sticks) of unsalted butter*
  • 1 cup + tablespoon of packed dark brown sugar
  • 3/4 cup + 2 tablespoons of granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons of vanilla
  • < 2-1/2 cups of semi-sweet chocolate chips

Coconut Chocolate Chip Cookies

The great thing about this recipe is that the coconut taste is very subtle and does not overwhelm the buttery, chocolaty…

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  • 1 lb dried chickpeas, soaked overnight and drained
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 small onion, quartered
  • 2 garlic cloves
  • 3 tbsp parsley
  • 1 tbsp mint
  • 1 tbsp cilantro

Baked Falafel Patties

Chickpeas may be considered a health food now. But, let’s face it. Nothing is a health food when it’s fried. Unless…

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  • 2 bunches broccoli, cut into florets
  • 4 tablespoons of butter
  • 3 ½ tablespoons of flour
  • 1 cup of milk
  • 1 cup extra sharp cheese, shredded
  • ½ cup bread crumbs
  • Olive oil for drizzling
  • Salt and pepper to taste

Broccoli and Cheese Casserole

Vegetarian casserole is the perfect thing to bring to a pot-luck when you aren’t sure there will be many veggie options…

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  • 1 or 2 24 oz. jars of tomato sauce (it depends on how saucy you like it. I usually end up using 1 ½ jars because I like things pretty saucy.)
  • 3 zucchinis cut into long slices
  • 1 large tomato sliced
  • 2 cups of kale or chard, chopped (remove stem if using kale)
  • 1 egg
  • handful of fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 3-4 cups shredded mozzarella cheese
  • 2 cloves of garlic
  • Spices: oregano, rosemary and thyme

Vegetarian Lasagna

This vegetarian lasagna recipe is truly vegetarian and not just meat-less. By that I mean it is comprised of vegetables and…

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