Category Recipes
Swap Recipe: Alison’s Oatmeal Peanut Butter Chocolate Chip Cookies
This recipe was used from All Recipe’s website. Ingredients: 1/2 cup butter 1/2 cup white sugar 1/3 cup packed brown sugar 1/2 cup peanut butter 1/2 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1 tsp baking soda 1/4 teaspoon salt 1/2 cup rolled oats 1 cup semi-sweet chocolate chips Directions: Preheat oven to […]
Swap Recipe: Hannah M’s Hungarian Mushroom Soup
Head’s up, folks: this recipe is from the Moosewood Cookbook. It takes about 1 hour to prepare, and it yields 4 to 5 servings. Oh, also — it’s delicious. Ingredients 2 Tbsp butter 2 cups chopped onion 1 1/2 to 2 lbs. mushrooms, sliced 1 tsp salt 2 to 3 tsp dried dill (or 2 to […]
Swap Recipe: Hannah R’s Tea Blends
Hannah made us a collection of several different tea bags containing herbal blends. Each tea bag was beautifully decorated with hand-written labels offering descriptions of what was inside and what it would do — plus easy instructions letting us know how long to steep each blend for! Hannah’s Tea Blends included: A relaxing tea blend […]
Swap Recipe: Natalie’s Butternut Squash and Kale Saag
This recipe is adapted from Dinner is Vegan‘s website. Ingredients: 1 butternut squash 3 tablespoons vegetable oil or peanut oil 1 large onion, diced finely 4 cloves garlic, minced 1.5 teaspoons garam masala (if you don’t have this, mix together cumin, coriander, cardamom, pepper, cloves, and nutmeg–this will come close!) 1/4 teaspoon ground cinnamon 1/2 […]
Swap Recipe: Cera’s Sweet Cheese Phyllo Pie
Ingredients: 1/2 of a phyllo pastry package 1 (500 mL) container of cottage cheese 1 (250 mL) container of sour cream or yogurt 1/3 cup sugar/agave syrup 1/2 cup raisins (or more!) 2 eggs a bit of oil 1/4 T cinnamon Directions: Preheat your oven to 375. In a bowl, mix all the ingredients (except […]
Swap Recipe: Riya’s Massoor Dal
Ingredients: 1 cup red lentils 1 heaping tsp cumin seeds 1 heaping tsp turmeric ½ onion 2 cloves of garlic 2 cm-ish piece of fresh ginger 1 ½ tbsp olive oil 1 heaping tsp garam marsala Directions: Place your lentils into a big bowl and pour water on top of them until they’re submerged. Stir […]
Swap Recipe: Natalie’s Beet, Yam & Carrot Soup
Ingredients: 1 very big yam 2 very big carrots 3 beets 1 onion 2 tbsp olive oil 6-ish cups of vegetable stock 2 bay leaves 1 heaping tsp of ground ginger 1 tsp of cinnamon ½ tsp cloves Just under ½ tsp nutmeg Directions: Peel and chop up the yam, carrots and beets, and then […]
Swap Recipe: Ben’s Cheese-Topped Cornmeal Pie
Ingredients: 10 oz old cheddar cheese 3 green onions 2 jalapeno peppers 1 12 oz. can of corn, drained (reserve the liquid) 1/3 cup oil 2 eggs ½ cup plus 2 tbsp of the reserved corn liquid 2 tbsp sugar 2/3 cup cornmeal 2/3 cup flour 1 tsp baking powder Directions: 1. Preheat oven to […]
Swap Recipe: Megan’s Chocolate Chip Cookies
Ingredients: 1 cup flour ½ tsp baking soda ½ tsp salt 1/3 cup butter ½ cup white sugar ¼ cup brown sugar 1 egg 1 tsp vanilla extract 1 cup semi-sweet chocolate chips Directions: Preheat your oven to 375°F. In a bowl, combine all the dry ingredients. In another bowl, cream the butter and sugar, […]
Swap Recipe: Jenn’s Sweet Potato Gnocchi
Ingredients: 1 lb sweet potato (approximately 2 large potatoes) 1 ½ cups gluten-free all-purpose flour 1 tsp nutmeg ½ tsp cinnamon 1 tsp salt Freshly ground pepper Directions: Preheat the oven to 400° F. Scrub and pierce the potatoes. Place ‘em on a baking sheet, them them in the oven, and bake for 45-60 minutes, […]
Divide & Savour 