Cranberry Stuffed Sweet Potato

Ingredients

  • 4 large sweet potatoes

  • 1 t olive oil

  • 2 T shallots, minced

  • 2 cups cranberries

  • 1/3 cup maple syrup

  • ¼ cup apple cider

  • ½ t sea salt

  • ¼ t pepper

  • ¼ t ginger

  • ½ t nutmeg

  • 1 teaspoon cinnamon

  • ½ cup pecans

Directions

  • Preheat 400*

  • Poke each sweet potato with a fork and place on parchment paper on a cookie sheet and bake until tender (one hour.)

  • In a medium saucepan, sauté the shallots in oil two minutes.

  • Add cranberries, maple syrup, apple cider, salt, pepper, ginger, nutmeg and cinnamon.

  • Bring to boil. Reduce heat to simmer and cook for 15 minutes stirring occasionally as not to burn.

  • Set aside.

  • When sweet potato is cool enough, cut sweet potato in half, slightly mash inside with a fork, top with cranberries mix, and garnish with pecans.

Garlic Scallop Potatoes

Ingredients:

  • 1 lb red potatoes, sliced or diced

  • 5 Tablespoons cacao butter or vegan butter

  • 1 red onion, diced

  • 5 cloves garlic

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 1 t turmeric

  • 1 t sage

  • 2 cups nut milk

Directions:

  • Heat skillet and add butter, garlic, diced onion and spices and simmer until tender. Remove from heat

  • Add milk

  • Fill casserole dish with potatoes.

  • Spread sauce on top cover and bake at 400* for 1 hour.

Carrot/Pumpkin Delight

Ingredients

  • 2 lbs. baby carrots

  • 1.5 Tablespoons honey

  • 2 cloves garlic

  • Pinch of salt and pepper

  • ½ cup pumpkin seeds

  • Parsley to garnish

Directions

  • Preheat oven 425*

  • Add butter, honey, and garlic to skillet and cook until frothy and brown. Remove from heat

  • In a bowl add carrots and drizzle sauce over them until completely coated.

  • Place on baking sheet and season with salt and pepper.

  • Bake for 15-20 minutes or until carrots are tender. Garnish with pumpkin seeds and parsley

Beard’s Stuffing with Pecans, Wild Rice, and Cranberries

Ingredients

  • 2 cups wild rice (cooked)

  • 6 Cups diced whole grain bread

  • 1 medium onion diced

  • 2 stalks celery diced

  • 1.5 teaspoon sage

  • 1.5 teaspoon rosemary

  • ¼ teaspoon Sea salt

  • ¼ teaspoon pepper

  • ½ cup chopped pecans

  • ¼ cup raisins

  • ¼ cup cranberries dried

  • 1.5 -2 cups fresh veggie broth

Directions

  • Preheat 350*

  • Cook wild rice as directed on package

  • Place diced bread in oven on baking sheet for 10-12 minutes

  • Sauté onions, celery, until soft. Add water 1-2 T to keep from sticking

  • Add bread and onion to a bowl with herbs, salt, pepper, pecans, wild rice, raisins and cranberries.

  • Mix well and drizzle with veggie broth to moisten

  • Transfer to parchment lined baking dish and place in  refrigerator for 1 hour.

  • Bake 25-30 minutes until browned and slightly moist.

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Pulled BBQ Jackfruit

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INGREDIENTS

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

DIRECTIONS

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.

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Lentil Soup

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INGREDIENTS

  • 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

DIRECTIONS

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

TIPS

Green lentils stay a bit crunchy but very good!

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Minestrone Soup

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INGREDIENTS

  • 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

DIRECTIONS

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.

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Beard's Beans

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INGREDIENTS

  • 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

DIRECTIONS

Place all ingredients in a crockpot on low 6-8 hours.

TIPS

Can be mixed the night before & refrigerated.

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Zucchini Soup

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INGREDIENTS

  • 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

DIRECTIONS

Add all ingredients to crockpot and cook 4-6 hours on low.

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Potato Onion Soup

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INGREDIENTS

  • 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

DIRECTIONS

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.

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Stuffed Peppers

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INGREDIENTS

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

DIRECTIONS

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.

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Spaghetti Squash Lasagna

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INGREDIENTS

  • 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

DIRECTIONS

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.

TIPS

You can also cook squash and add BBQ sauce and eat as a sandwich!

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Taco Soup

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INGREDIENTS

  • 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

DIRECTIONS

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!

Healthy Orange Sauce

INGREDIENTS

  • ½ cup maple syrup

  • 1 cup fresh squeezed orange juice

  • zest of 1 orange

  • ¼ cup tamari

  • ¼ cup rice vinegar

  • ¾ small yellow onion

  • ½ knob ginger

  • 1 tbsp cornstarch, tapioca power, or arrowroot mix cornstarch

DIRECTIONS

Add all ingredients except cornstarch to blender for 60 seconds.

Place mixture in medium saucepan and bring to a boil. Meanwhile, combine cornstarch with splash of water in small bowl.

Reduce sauce to simmer. Pour cornstarch mixture into saucepan and simmer 10 minutes, stirring continuously as not to burn.

TIPS

Good for ten days in refrigerator.

Spring Rolls

INGREDIENTS

Rolls:

  • 2 cloves garlic

  • 1 tsp fresh ginger

  • 1 cup green onion

  • 2 tbsp soy sauce or tamari

  • 2 tbsp rice vinegar

  • ½ head cabbage

  • 1 carrot

  • 1 red bell pepper

  • 1 portobello mushroom

  • 1 pack spring roll wrappers

Thai Peanut Sauce:

  • ¼ cup soy sauce

  • ¼ cup water

  • 2 cloves garlic

  • 3 green onions

  • 1 tbsp rice vinegar

  • 2 tbsp organic peanut butter

  • ¼ tsp ground ginger

DIRECTIONS

Rolls:

Sauté garlic, ginger, onion in cast iron pan using soy sauce as liquid. Add mushroom, vinegar, and simmer until softened. Add cabbage, carrot, and pepper and toss to coat. Continue until slightly wilted.

Place cooked veggies in refrigerator until cool.

Prepare cookie sheet with parchment paper. Place 2 tbsp of veggies in middle of a wrap. Fold ends towards middle then cross sides together. Roll and seal end with drop of water.

Bake for 10 min. at 425* then flip and bake another 10 min.

Sauce:

In a saucepan, combine all ingredients. Heat over low until boiling.

TIPS

Serve as a meal with brown rice and pineapple or just as a snack for company.

Beard's Bruschetta

INGREDIENTS

  • loaf of organic oat bread

  • diced tomatoes

  • fresh basil

  • organic olive oil

  • Bruschetta mix:

    • 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder

DIRECTIONS

Remove crust if desired, cut bread into fourths.

Place bread in oven at 350* for 15 minutes or until golden brown.

Remove from oven and spread a small amount of olive oil or vegan butter on bread so tomato does not make it soggy.

Place diced tomatoes, fresh basil, and sprinkle bruschetta mix on top lightly.

TIPS

This is a quick appetizer for company that shows up as a surprise!

Plant-Based Ranch Dressing

INGREDIENTS

  • 2lb tofu

  • 1½ tbsp fresh parsley, chopped

  • ¾ cup onions, finely chopped

  • 2 cloves garlic

  • 3 tbsp apple cider vinegar

  • 1 tbsp agave

  • 1 tbsp lemon juice

  • 1 tsp nutritional yeast

  • 1 tsp dry mustard

  • ¼ tsp paprika

  • ½ tsp celery seed

  • 1 tsp dried dill

  • 1 tbsp dry chives

  • ¾ cup water

DIRECTIONS

Blend all ingredients until smooth. Serve over salad, as dip, or as sandwich spread!

Crooked Cabin Farm
605 Stanton Hill Road
Russell, PA 16345