mississippi vegi balls

Ingredients

• Servings: 32
• 2 cups italian-seasoned bread crumbs
• 1 cup shredded cheddar cheese
• 1 cup chopped pecans
• 1/2 cup cottage cheese
• 1/2 cup minced onion
• 4 eggs
• 1 teaspoon dried basil
• 1/4 teaspoon dried sage

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix bread crumbs, cheddar cheese, pecans, cottage cheese, onion, eggs, basil, and sage in a bowl; form mixture into 1-inch balls. place balls on a baking sheet.
• bake in the preheated oven until bottoms turn brown, 20 to 25 minutes.

zucchini chips

Ingredients

• Servings: 2
• 1 large zucchini, thinly sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 225 degrees f (110 degrees c). line 2 large baking sheets with parchment paper or silicone baking mats.
• place zucchini slices in a single layer on paper towels, cover slices with more paper towels, and gently press to squeeze out as much liquid as possible. arrange zucchini slices the prepared baking sheets, taking care not to overlap slices.
• brush zucchini slices with olive oil and sprinkle lightly with kosher salt.
• bake zucchini slices in the preheated oven until browned and crisp, about 2 hours. let cool before serving. store in an airtight container up to 3 days.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Simple Whole Wheat Bread

Ingredients

• Servings: 3
• 3 cups warm water (110 degrees f/45 degrees c)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs


• in a large bowl, mix warm water, yeast, and 1/3 cup honey. add 5 cups white bread flour, and stir to combine. let set for 30 minutes, or until big and bubbly.
• mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. stir in 2 cups whole wheat flour. flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. this may take an additional 2 to 4 cups of whole wheat flour. place in a greased bowl, turning once to coat the surface of the dough. cover with a dishtowel. let rise in a warm place until doubled.
• punch down, and divide into 3 loaves. place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes; do not overbake. lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. cool completely

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Sarah's Applesauce

Ingredients

• Servings: 4
• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.