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Kale Lentil Soup

I haven’t been wanting to eat salad lately because it’s cold and everywhere around me is cold, so the thought of throwing it all into a soup sounded like a rather worthy idea. Couple that with the fact that I had a whole lot of lentils that I bought on sale a couple months ago and we had ourselves a winner! Recipe adapted from here!

I just realized that the picture makes it look more like stew than anything else, but it came out like a super super hearty soup. (It’d probably work really well over rice.) Makes about 12 small-ish servings and very adaptable! You can throw in potatoes to make it more filling, take out the chicken essence and use vegetable broth to make it vegetarian/vegan, cut up sausage for more protein…

Kale Lentil Soup

159 calories, 26g CHO’s, 2g fat, 10g protein, 8g fiber, 29mg sodium!

-12 oz. frozen vegetables
-6 cups water
-1 1/2 tbsp chicken essence (optional! sub with veggie broth or just omit altogether)
-1 tsp dried thyme
-sea salt
-freshly ground black pepper
-1 cup green lentils
-1 cup red lentils
(For Later)
-1 pack Harvest Sensations Kale Salad (please don’t throw in the dressing)
-1 1/2 tsp balsamic vinegar

1) Put all ingredients into crockpot and cook on high for 4 hours (or low for 6-8).
2) Add kale + balsamic vinegar ~10-15 minutes before serving.

Honey Molasses Cookies

Here’s another recipe I decided to try out for the Appalachian Dinner! :] This should make about 30 cookies. Recipe obtained from here!

I had an exam that morning so I did not make the dough the night before. I also forgot to add the salt, but they turned out fine anyway. :O

Honey Molasses Cookies

-1/2 cup honey
-1/4 cup Earth balance or coconut oil
-1/3 cup molasses
-1/2 tbsp vanilla extract
-1 tsp baking soda
-2 cups unbleached whole wheat or spelt flour
-pinch of salt

1) Combine all ingredients except 1 cup of flour. Mix together until smooth + add remaining flour in slowly.
2) Cover + let soak for 12-24 hours. (You can add 2 tbsp ACV or yogurt to facilitate the soaking process + break down phytic acid.)
3) Preheat oven to 375. Drop mixture from a tsp onto cookie sheet. Press flat.
4) Bake for 12 minutes.

Fried Apples

The Wilderness Medicine club had an Appalachian Dinner about a week ago that involved all kinds of fighting with the administration in order for it to exist. After the event was finally approved, there were very, very few people volunteering to help out at the event. :[ I thought it’d be unbelievably sad for them to have to cancel the event after fighting so hard for it, so I volunteered to help sell tickets and make some food.

The lady that runs Student Affairs emailed me along with the president + vice president of the club to ask how we wanted the place to be set up in the evening. I’m not even actually a member of the club, let alone an officer. :O My friends surmised that it was because I’m so involved with pretty much everything on and off campus that she probably figured it was safe to assume that I was part of this too. (Well, she wasn’t wrong, I guess.) I found it pretty hilarious though.

Recipe adapted from here!

Fried Apples

-4 large apples, sliced
-4 tbsp coconut oil
-3 tbsp light brown sugar
-2 tbsp lemon juice
-2 tsp cinnamon

1) Core and thinly slice apples. Place into a medium-sized skillet with coconut oil.
2) Cook over medium heat, stirring to prevent sticking. Continue cooking until barely tender.
3) Sprinkle apples w/ brown sugar + cinnamon and add lemon juice. Toss + cover skillet.
4) Let stand for 10 minutes.

Vegan French Toast

The recipe is adapted from here. The changes I made were really just because I dislike using salt and I didn’t happen to have any nutmeg. This does indeed have an egg-y sort of taste to it despite there not being any in it. I bought a tapioca loaf the other day (it was on sale and I was curious) so I used that. :] The original recipe called for 6 slices of bread, but I had enough left over for the whole loaf, so why the hell not, right? :O Waste not!

Vegan French Toast

-1 cup unsweetened Almond Breeze Almond Milk, vanilla
-1 tbsp maple syrup
-2 tbsp almond flour
-1 tbsp nutritional yeast
-1 tsp cinnamon
-coconut oil
-12 slices tapioca bread

1) Whisk together almond milk, maple syrup, flour, nutritional yeast and cinnamon.
2) Coat each slice of bread thoroughly.
3) Heat coconut oil in large pan over medium-high heat. When it’s hot, place the bread slices in and cook for a few minutes per side until golden brown.
4) Top with powdered sugar, vegan butter, maple syrup, coconut butter, fruit butter, fresh fruit…the possibilities are endless!
(They’re pictured here with maple syrup and coconut butter.)

Garden Frittata

My quest to obtain recipes for awesome foods from my church are at last coming into fruition! There may be a cooking class starting in January, so I’m rather excited. :D In the meantime, I have a bunch of recipes to tie me over til then, heh heh heh. You can double/triple/quadruple this if you’re bringing it to a potluck or something, but if you’re feeding just yourself, this recipe should do the trick!

Garden Frittata


-1 russet potato, peeled + thinly sliced
-7 oz. soft silken tofu
-2 tbsp vegan margarine (e.g. Earth Balance)
-3 tbsp cornstarch or arrowroot
-1 tsp baking powder
-1/2 tsp freshly ground black pepper
-1/2 tsp turmeric
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1 onion, chopped
-1 zucchini, shredded (or carrots*, or spinach!)
-1 small heirloom tomato, sliced
-fresh basil leaves for garnish (optional; could use dried basil)

1) Place sliced potatoes in a small saucepan and fill to cover water. Bring to a boil + let cook until potatoes are just fork tender. Drain + set aside.
2) In a blender, puree tofu, margarine, cornstarch, baking powder, pepper, turmeric, onion powder + garlic powder. Set aside.
3) Preheat oven to broil.
4) In a 9 in. oven-safe nonstick skillet, heat oil over med-high heat. Add onions + let cook until soft + lightly browned. Add zucchini + potatoes and let cook a couple more minutes. Pour in tofu mixture + turn heat to med-low. Turn the contents of the skillet a few times until all veggies are coated. Smooth the top with a spatula + decorate with tomato slices. Let cook for 15 minutes.
5) Place skillet under broiler and let cook for 3-5 minutes, or until top is nicely browned. (Check every 2 minutes to make sure it doesn’t brown.) Remove from heat and serve!
*The carrot one is my favorite!


Carrot! <3