2 Cups Brown Rice (uncooked)
3 Cups Water
½ Cup Nutritional Yeast
¼ Cup Brown Rice Flour (or other unbleached flour)
1 t. onion powder
½ t. sea salt
½ t. garlic powder
2 Cups nut milk
3 Cups chopped broccoli
Place all ingredients in a Crockpot, stir, and cook on low 3-4 hours
Stir once an hour until done.
2 tbsp olive oil or vegetable broth
2 medium onions
2 tbsp chili powder
1 tsp cumin
2 medium sweet potatoes, peeled and cubed
1 cup vegetable broth
2 x 19 oz pinto or black beans, drained and rinsed
1 x 28 oz can diced tomatoes
pinch salt
1 tsp oregano
Add all ingredients to crockpot and cook for 6-8 hours on low.
BBQ
2 x 14 oz cans jackfruit in water or brine
1-2 cups vegetable broth
BBQ sauce
buns or corn tortillas
coleslaw (optional)
COLESLAW
1½ cup cabbage, sliced
2 carrots, shredded
3 green onions, chopped
¼ cup apple cider vinegar
1 tbsp mustard
2 tbsp olive oil
1 tsp celery seed
salt and pepper to taste
BBQ: Drain and place jackfruit into crockpot. Add enough broth to almost cover jackfruit. Cook on low 4 hours or less until broth is absorbed. Add BBQ sauce as desired. Pull apart jackfruit until it looks like pulled pork.
Coleslaw: Combine all ingredients.
Serve BBQ on tortillas or buns with coleslaw.
2 cups lentils, pre-soaked and drained
5 cups water
1 medium onion, chopped
1 carrot, diced
2 stalks celery, sliced
1 clove garlic
1 tsp salt
¼ tsp black pepper
½ tsp oregano
1 pound tomatoes, diced
2 tbsp cider vinegar
1 tsp turmeric
Place all ingredients in crockpot. Mix together well. Cover and cook on low 8-10 hours.
Before serving, season to taste. Serve with chips or place over rice/noodles
Green lentils stay a bit crunchy but very good!
4 cups vegetable broth
1 x 28 oz can diced tomatoes (3.5 cups)
4 stalks celery
4 chopped carrots
1½ cups green beans
4 cloves garlic
1½ tbsp fresh basil
2 tsp oregano
2 cups pasta
In food processor, chop carrots, onion, and celery. Place all ingredients except pasta in a crockpot and cook on high first hour then turn to low for 3-4 hours.
Add pasta last 20 minutes.
1 cup thick and chunky salsa
½ cup tomato based BBQ sauce
1 x 15 oz can corn, drained
1 x 15 oz can kidney beans, drained
2 cans vegan pork and beans
1 x 15 oz can black beans, drained
1 x 15 oz can navy or white bean, drained
½ cup finely chopped onion
Place all ingredients in a crockpot on low 6-8 hours.
Can be mixed the night before & refrigerated.
2 cups celery, diced
2 lbs. zucchini, diced
2 cans tomato, diced
2 green peppers, diced
1 cup onions, diced
2 tsp salt
1 tsp oregano
1 tsp bruschetta blend
bruschetta mix: 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder
1 tsp dried basil
¼ tsp garlic powder
4-6 cups veggie broth
Add all ingredients to crockpot and cook 4-6 hours on low.
2 large onions
4 large potatoes
3 carrots
2 celery stalks
2 cloves garlic
salt and pepper to taste
4-6 cups vegetable broth
parsley for garnish
nut milk optional
Dice veggies, add all ingredients to crockpot. Cook on high 4 hours or low 6 hours.
Puree soup with a blender once cooked and add small amount of milk if desired. Puree in several batches until completed.
Serve with a salad, organic chips, and fruit.
Peppers
2 cups quinoa
2½ cups salsa
1 cup corn
1 cup black beans
1 tsp each: chili powder, cumin, paprika
½ tsp garlic salt
4 large peppers, halved and gutted
Avocado Spread
1 large avocado
juice of 1 lime
hot sauce optional
½ cup fresh cilantro
lime for garnish
Peppers: In a large bowl, mix quinoa, salsa, black beans, and spices. Fill peppers half full with mixture. Place in crockpot on high 3 hours.
Avocado Spread: Mash avocado, add lime juice, and hot sauce. Blend until smooth.
Serve spread over peppers with cilantro and lime wedges.
2 small spaghetti squash
1 jar marinara (from Aldi’s)
1 tomato
1-2 tbsp bruschetta blend
bruschetta mix: 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder
dehydrated sweet peppers (red or green)
fresh spinach, or zucchini sliced thin
1 tbsp nutritional yeast
Cut squash in half and clean out seeds. Place squash upside down in crockpot and cook on low 3-4 hours. Remove and let cool 15 minutes.
Scrape out squash with a fork into a cast iron skillet. Spread evenly.
Cut tomato, zucchini, or place spinach on top of squash. Sprinkle bruschetta blend and peppers over tomato. Pour marinara liberally and yeast over the entire area.
Cover and cook 30 min at 350*
Serve with a fresh salad and roll.
You can also cook squash and add BBQ sauce and eat as a sandwich!
½ cup water
¼ onion diced
½ bell pepper
1 tomato
1 jalapeno, diced (optional)
2 cups pinto beans
2 cups black beans
1 x 15 oz can corn
2 cups water or vegetable broth (use less if you want it thicker)
1 x 8 oz can tomato sauce
1 tsp cilantro
1 tsp salt
1 tsp each: chili powder, turmeric, paprika
2 tbsp nutritional yeast
Sauté onions and peppers until softened.
Place remainder of ingredients in crockpot on low for 3-4 hours.
Serve over rice or potato with guacamole and a salad!
Crooked Cabin Farm
605 Stanton Hill Road
Russell, PA 16345