Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Tomato Basil Pasta Sauce

2 TBSP olive oil

1 onion finely diced

2 cloves of garlic minced

2  28oz cans of crushed tomatoes

2 TBSP tomato paste

2 cups of water

1/2 cup of fresh chopped basil

2 tsp Italian seasoning

salt and pepper

Heat the olive oil in a large skillet over medium heat.  Add in the onion and cook about 5 minutes until it is translucent.  Add in the garlic and cook for another minute.  Pour in the crushed tomatoes, tomato paste and water.  Stir it well to mix in the paste.  Bring the sauce up to a simmer and add in the basil, Italian seasoning, salt and pepper.  Simmer it for 20-30 minutes then remove from the heat.  Serve the sauce over your favorite pasta.

Blackberry Jam

about 2 cups of fresh berries mashed

1 cup of sugar

Combine the berries and the sugar in a medium saucepan.  Cook them on high heat for about 5 minutes and then turn down the heat to medium.  Cook the jam for another 15 minutes stirring frequently.  Remove it from the heat and let it cool a little.  Carefully spoon it into a jar or heat proof container and let cool completely.  Refrigerate or freeze.

Grilled Zucchini with Garlic and Rosemary

About 4 medium zucchini

2 TBSP olive oil

2 cloves of garlic very finely chopped

2 TBSP finely chopped fresh rosemary

salt and pepper

Preheat the grill to about 350 or medium high heat.  Cut the zucchini into long strips about 1/4 inch thick.  Cover them in the oil, garlic, rosemary, salt and pepper.  Toss the zucchini around until it is well coated.  Place the zucchini on the grill and cook them for about 4-5 minutes on each side.  You want it to be tender, but not mushy.  Serve immediately.

Fruit Salad with Honey Lime Dressing

About 6 Cups of your favorite fresh fruit (watermelon, mango, cantaloupe, berries)

Juice of 2 limes

2 TBSP of honey or agave

2 TBSP Fresh mint chopped (optional)

Cut all the fruit into bite sized pieces and place in a large serving bowl.  In a small bowl mix together the lime juice and honey until it is well combined.  Pour it over the fruit and toss to coat the fruit.  Add in the mint if you are using it.  Serve chilled.

Pita Bread

1 package active dry yeast

1 1/4 cups warm water

1 tsp sugar

1 cup whole wheat flour

2 cups unbleached flour

1 tsp salt

In a large bowl, or the bowl of a stand mixer, add the yeast, water and sugar.  Let is sit for about 5 minutes until the yeast starts to get foamy.  Add in the flour and mix until it is well incorporated, if you are using a mixer mix it with a dough hook.  Knead it for about 10 minutes until the dough is smooth and elastic, but no longer sticky.  You may need to add a little flour while kneading it.  Roll the pita dough into a ball and lightly coat it in olive or canola oil.  Place the dough in a large bowl and cover it with plastic wrap and a towel.  Set the bowl in a warm place to rise for an hour until it has doubled in size.

Once the dough has risen turn it out onto a well floured surface.  Roll it back into a ball and then cut it in half.  Cut each half into 4 equal pieces.  Roll each piece of pita dough into small circles about 4 -5 inches across.  Put  them on a sheet pan, 4 to a pan and then cover them with a towel.  Let the pita rest while you prepare the oven.  Move one rack all the way to the bottom position and one all the way to the top position.  Preheat it to 500.  You have to have a super hot oven to make the pita puff up.

Once the oven is heated up place one tray of pitas on the bottom rack and bake for 4 minutes.  Quickly move the pan to the top rack and bake another 2 -3 minutes.  Remove from the oven and immediately place the pita bread between 2 towels to cool. Repeat with the next tray of pita.  Keep them covered until you are ready to serve them or they are completely cool.  Once the pita is cool you can store them in a bread bag.

Irish Soda Bread

2 TBSP flax seed meal

4 TBSP water

1 1/4 cups soymilk

2 tsp apple cider vinegar

2 cups whole wheat flour

1 cup unbleached flour

2 TBSP sugar

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup Earth Balance

1 TBSP caraway seeds

1 cup raisins

Preheat oven to 375.  Mix together the flax meal and the water in a small bowl and set aside.  Combine the soy milk and the vinegar and set aside.  In a large bowl combine the flours, sugar, baking powder, baking soda and salt.  Add in the butter and rub it into the flour until it is completely incorporated.  Mix the milk and the flax seed mixture together and then add to the flour.  Mix it in with a fork until it is well combined.  Turn it out onto a well floured surface and shape into a round loaf.  Put the dough on a baking sheet lined with parchment, foil or a silpat.  Cut a cross on the top of the dough.  Bake it for 35 to 40 minutes.  Let cool on a rack.

Kale Chips

1 large bunch of kale

2 TBSP of olive oil

salt

Preheat oven to 350.  Wash and dry the kale and tear it off the stem.  Then tear it into 2 inch pieces and put it on a baking sheet.  You will probably need to pans.  Make sure the kale isn’t piled up to much, you want it in a single layer.  Rub it with the olive oil until it is evenly coated.  Bake the kale for 10 minutes and then toss it around on the pan.  Return it to the oven and toss it again after 5 minutes.  It should be getting crunchy at this point.  Keep checking the kale every couple minutes until it is all very crispy.  It usually takes about 20 minutes, but it can take more or less time so keep a close eye on it.  As soon as it comes out of the oven lightly sprinkle it with salt.  Eat it right away so it stays really crisp.

Balsamic Vinaigrette

1/4 cup balsamic vinegar

1 TBSP dijon mustard

1 TBSP agave nectar or honey

1/4 tsp salt

pepper to taste

Combine all the ingredients in a small bowl and whisk until well combined.

Collard Green Salad

1 bunch of collards rinsed

2 large carrots grated

1 bell pepper (any color) thinly sliced

Dressing:

1/4 cup apple cider vinegar

2 TBSP canola oil or olive oil

1 TBSP dijon mustard

1 TBSP agave or honey

1/4 tsp salt

pepper to taste

1/2 tsp celery seed (optional, it give it more of a slaw flavor)

Cut the stems out of the collards and thinly slice them.  Put them in a large bowl with the carrot and pepper.  In a small bowl combine the remaining ingredients for the salad dressing and whisk until they are well combined.  Add the dressing to the greens and toss.  Cover the salad and put it in the fridge for at least 2 hours.

Corn Bread

2 TBS ground flax seeds

4 TBS water

2 Cups soy milk

1 tsp apple cider vinegar

2 Cups corn meal

1 Cup whole wheat flour

1/4 Cup sugar (you can sub agave, honey, or maple syrup)

1 tsp salt

3 tsp baking powder

1 tsp baking soda

Preheat the oven to 350.  Combine the flax seed and the water in a small bowl and set aside to thicken (this is an egg substitute).  Combine the soy milk and the vinegar in another bowl and set aside (the milk will start to curdle a little).  Combine all of the dry ingredients in a large mixing bowl.  Add the soy milk and the flax to the dry ingredients and mix until it is well combined.  Pour the corn bread batter into greased 9 x 13 baking pan (I always bake mine in my cast iron skillet so it gets a really nice crusty bottom).   Bake about 20-25 minutes.

Quinoa Curry Salad

1 cup quinoa rinsed

2 cups of water

1 TBS Curry Powder

1/2 Cup shredded carrots

1 can chick peas drained and rinsed

1/4 Cup raw cashews chopped

1/4 Cup raisins

2 TBS Olive Oil

1 TBS Apple Cider Vinegar

Salt and pepper to taste

Bring the water to a boil in a medium sized pot.  Add the quinoa and the curry powder.  Turn down the heat to medium low and cover.  Cook the quinoa for 15 minutes.  Once all the water has been absorbed let the quinoa cool to room temperature.  Stir in the carrots, chick peas, cashews and raisins.  In a small bowl whisk together the oil, vinegar, salt and pepper.  Pour it over the quinoa and mix it well.  Can you serve it chilled or at room temperature.