Recipes

Flour Tortillas

Instructions

3 c flour (all purpose)

1.25 tsp salt

1 tsp baking powder

1/3 c oil

1 c warm water

Ingredients

  1. Combine dry ingredients and mix together.
  2. Add oil and mix, breaking apart any large clumps.
  3. Add water. Mix well.
  4. Work the dough with your hands until it is very soft and smooth.
  5. Roll in to eight even balls.
  6. All to rest at room temperature for about an hour.
  7. Flatten with your tortilla press (or rolling pin).
  8. Heat a cast iron skillet (or heavy-bottom pan) over medium-high heat.
  9. Cook tortillas about 30 seconds to 1 minute per side, until they start to bubble and brown.

Flourless Peanut Butter Cookies

Ingredients

  • 16 oz Jif creamy Peanut Butter
  • 1 cup turbinado sugar
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • coarse sugar

Instructions

  1. Mix peanut butter/ in a large bowl.
  2. Add eggs/vanilla/baking soda/cinnamon. Mix until creamy.
  3. Form walnut-sized balls. Flatten slightly on the cookie sheet and sprinkle with coarse sugar.
  4. Bake at 350* for ~11 min.

Fried Rice – Veggie

Ingredients

0.75-1 c cooked rice (any variety)

4 carrots, sliced in rounds

4 celery stalks, sliced

0.5+ c edamame (soybeans), cooked

3+ green onions, sliced

2 cloves garlic, minced (if you have it)*

1 small piece ginger (~0.25″), minced (if you have it)*

1 small zucchini squash, cut in half long-ways and then sliced in half-circles

4 tbsp oil, for sauteing

2-3 tbsp liquid aminos (or soy sauce/coconut aminos)

0.5 tsp sesame oil/toasted sesame oil (if you have; a sprinkle of sesame seeds will also work)

0.5 tsp peanut oil (if you have)

2 tsp ficken seasoning (or 0.25 tsp salt + a bit of pepper)

*we keep a jar of homemade ginger-garlic paste on hand, which makes this even easier – just scoop about 2 tsp for this recipe

Instructions

  1. Prepare vegetables. Cook rice, if necessary.
  2. Heat a large heavy-bottom skilled over medium heat. Add 2 tbsp of the cooking oil + carrots + celery. Cook for 12-15 minutes over medium, until the carrots and celery begin to get tender.
  3. Add ginger + garlic. Reduce heat to medium-low. Cook for about 5 minutes, stirring often.
  4. Add zucchini and cooked edamame. Cook for about 5 minutes.
  5. Add rice. Increase heat to medium-high.
  6. Pour liquid aminos + sesame oil + peanut oil over pan. Sprinkle with green onions and ficken seasoning (or salt + pepper). Stir-fry for 3-5 minutes.

Fruit Queen Smoothie

*makes 1 large or 2 small smoothies

Ingredients

1/2 c frozen papaya chunks
1/2 c frozen cherries
1/3 c frozen berries/pomegranate
1 orange, juiced
1/4 c pomegranate juice
1/4 c apple juice
1/4-1/2 c water
optional: 1-2 scoops hemp or other unflavored protein powder

Instructions

Combine all ingredients in blender and blend!

Green Beans, Roasted

Ingredients

1 lb green beans

1 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

Instructions

  1. Preheat oven to 450 F.
  2. Rinse and snap stem ends off green beans.
  3. Toss with olive oil, salt, and pepper.
  4. Roast for 20-30 minutes, until slightly browned and crispy on edges.

Green Protein Smoothie

Ingredients

**this recipe is for 1 smoothie

1.5 frozen bananas

1 large handful of mild dark greens (spinach or baby kale)

1 tsp spirulina

1 tbsp nut butter

1 serving hemp protein (or your plain, unsweetened protein powder of choice)

about 8 oz water or plant-based milk

Instructions

Combine all ingredients in a high-speed blender. Blend until smooth