Category Archives: Recipes


Cereal Parfait

My favorite cereal is Nature’s Path brand cereal Pumpkin FlaxPlus Granola. It’s vegetarian, has no trans fats, is whole grain and low in sodium (20mg per serving). Plus it has the UDSA Organic symbol on the box. Nature’s Path also has a great looking Granola Strawberry Parfait recipe that I hope to try this weekend. It calls for ricotta, yogurt and strawberry jam but I think I’ll swap that out for vegan versions of ricotta and yogurt, and real strawberries.

Pumpkin Roll

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
Mix and set aside.

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Blend in with top mixture.

8 ounces cream cheese
1/2 teaspoon clear vanilla
4 Tablespoons butter
1 cup powdered sugar
Mix until creamy.

Spread on cookie sheet, sprinkle with nuts. Bake at 325ºF for about 15 minutes or until done. Dust towel with powdered sugar. Turn cake over on towel and roll up. Allow to cool completely. Mix filling. Unroll towel and spread filling over cake. Roll up, wrap and freeze.

submitted by Deb Waterman

Coleslaw with Italian Vinaigrette Dressing (From Chuck Muers)

by Chef Larry Pagliara

3/4 pound cabbage, coarsely shredded (6 cups)
1/2 cup onion, finely diced
1/2 cup fresh parsley, coarsely chopped
1/2 cup carrots, shredded
1/2 teaspoon white pepper
1/2 teaspoon salt
juice of 1/2 lemon
1/2 cup Italian vinaigrette dressing*
Toss together cabbage, onions, parsley, carrots, white pepper and salt in a large bowl. Toss all the ingredients with Italian Vinaigrette Dressing and lemon juice and mix well. Serve immediately.

*Italian Vinaigrette Dressing

1/2 cup olive oil
1/4 cup plus 2 Tablespoons vegetable oil
3 Tablespoons white wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic, minced
1 Tablespoon sugar
dash ground cumin

In a bowl, whisk all ingredients together. Refrigerate. Yield: 1 cup.

Chunky Vegetarian Chili

1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 clove garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 oz) cans Mexican-style tomatoes, undrained
1 (15 oz) can Pinto beans, drained and rinsed
1 (15 oz) can Kidney beans, drained and rinsed
1 (11 oz) can whole-kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 Tablespoons chili powder
1 1/2 teaspoons ground cumin

Sauté green pepper, onion and garlic in oil in 3 quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, Kidney beans, Pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Serve, top with sour cream; if desired.

Winter Fajitas

1 cup tomato-based bottled hot salsa
1/2 cup chopped red onion
1/2 cup packed fresh cilantro, stems OK
1/4 cup olive oil
3 Chipotles Adobado (these are found in the Mexican section in a small can like Ortega chilies) They are jalapenos in tomato sauce.
2 Tablespoons tequila
2 Tablespoons lime juice
1 Tablespoon liquid hickory smoke flavoring
1/2 cup amber beer like Dos Equis

2 1/2 to 3 pounds skirt steak cut into 8-inch sections
Non-stick cooking spray
1 large onion (about l pound)
2 large red peppers (bell peppers) stemmed, cored and cut into julienne strips
1/2 teaspoon salt
18 6-inch flour tortillas

In food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow non-reactive dish, pour the marinade over the steak and let it stand at room temperature, covered, turning it once or twice for 2 hours.

Heat one or two heavy skillets over medium high heat. When they are very hot, lightly coat with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in skillets. Cook, turning once or twice till browned, 4 – 5 minutes per side. Transfer the meat to a cutting board and let rest for 10 minutes. Meanwhile in the other skillet warm 2 tablespoons of oil, stir in onions and sweet red peppers, season with salt and cook covered stirring once or twice for 8 minutes.

Cut the meat across the grain and at a slight angle into thin slices. Put the meat in the pan with the onions and peppers and saute till meat is done. Serve in tortillas with sour cream, and guacamole…. YUM