Miso Soup

6 carrots, sliced diagonally
6 celery, sliced diaganally
8-12 oz shitake mushrooms, sliced
1 medium sized rutabaga, cubed
6 cups vegetable broth
4 cups water
2  T soy sauce
8 oz tofu, cubed
6 scallions, chopped
1 cup miso paste

  • Place first 7 ingredients in a large stock pot, and bring to a boil
  • Simmer for 20-30 min, until vegetables are soft
  • Take out one cup of the broth and in a separate bowl, mix with the miso paste and set aside
  • Add tofu and scallions to the stock pot and simmer for 5 more minutes
  • Add miso paste mixture, stir well, and remove from heat


Mini-Kugel Muffins

12 oz pureed carrots or sweet potatoes (3 jars baby food)
2 tsp vanilla 
2 flax seed "eggs" (1 egg=1 T ground flax seed and 3T warm water)
1/2 cup maple syrup
1 1/2 cups almond flour
1 cup oat flour
1/2 tsp salt
2 tsp baking powder 
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger

  • Combine all ingredients
  • Mix well
  • Spoon into mini-muffin tray (about 24 muffins)
  • Bake at 350 for 22-24 min


Potato Knishes

10-12 medium-sized yukon gold potatoes, peeled and cut into chunks
1 cup non-dairy milk
Seasoned-salt, to taste
Pepper, to taste
1/2 cup potato starch
1/2 cup flour
  • Boil potatoes in a large pot for about 15 min, until soft
  • Add milk, salt and pepper
  • Mash well
  • Add the potato starch and flour and mix well
  • Refrigerate mixture for an hour or two or overnight
  • Form into balls- about 2 T in size, and place on a cookie sheet (about 15 knishes per sheet)
  • Gently flatten the top of each ball
  • Bake at 375 for 30 min until slightly brown
  • Let them cool off completely before removing from the pans

Egg-free, Oil-free Blueberry Pie

1/2 cup oat flour
1/2 cup almond flour
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
1/4 cup applesauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 T lemon juice
2 T cornstarch mixed with 2 T cold water
1/2 tsp vanilla extract
1 cup fresh blueberries

  • Combine crust ingredients and mix well
  • Using wet hands, press down and up the sides of a 9 inch pie crust dish
  • Bake at 375 for 10 min
  • Place frozen berries, water, sugar and lemon juice in a saucepan and bring to a low boil
  • Slowly add cornstarch mixture
  • Stir gently until sauce thickens
  • Turn off the heat, and add the remaining ingredients
  • Mix well and pour into pie crust
  • Bake at 350 for 25 min


Butterfinger Bars

1/4 cup liquid sweetener (agave, maple syrup)
4 T brown sugar
1 cup sunbutter or peanut butter
2 cups cornflakes
1/8 tsp salt
2/3 cup chocolate chips, melted

  • Mix sweetener, brown sugar, sunbutter and salt until smooth
  • Slowly add cornflakes, and mix well
  • Press down firmly into an 8x8 square pan
  • Pour melted chocolate on top and spread evenly
  • Refrigerate for at least an hour before cutting


BBQ Tofu

23 oz tofu (1.5 Packs)
1/4 cup soy sauce
1/4 cup vegetable broth
1 T maple syrup
2 T BBQ sauce
1 tsp liquid smoke
1 tsp onion powder
1 tsp garlic powder
1/4 tsp smoked paprika

  • Cut tofu into strips about 1 inch thick
  • Combine the remaining ingredients and mix well
  • Pour over tofu
  • Marinate overnight
  • set aside the marinade mixture
  • bake the tofu at 375 
  • after 30 min, flip the the tofu and pour some of the marinade to cover
  • continue to bake for an hour, until well-browned 

Sweet Potato Pie

1/2 cup oat flour  
1 cup raw pecans, ground in blender
2 T sugar
2 T ground flax seeds
1/2 tsp ground cinnamon
1/4 tsp salt   
1 T maple syrup
1 T apple sauce
1 T almond butter butter 

2 1/2 cups cooked sweet potato
1/2 cup almond milk
1 T applesauce
1 T brown sugar  
1 T pure maple syrup 
3 T corn or potato starch
2 tsp vanilla extract
2 tsp cinnamon

  • Combine crust ingredients and mix well
  • Pat down firmly into a 9 inch pie crust pan
  • Bake at 350 for 10 min
  • While the crust cools down, blend all filling ingredients until smooth
  • Pour into pie crust, and smooth out the top
  • Bake for 45 min
  • Allow pie to cool off completely before serving