Pumpkin French Toast Bake
7 C 1” bread cubes
2 C milk
1 t vanilla
½ C canned pumpkin
1 ½ t pumpkin pie spice
Mix all ingredients except the bread. Pour mixture over the bread, cover, and leave overnight. Grease a 9”x13” pan and pour in the mixture. Bake at 350° for 35-45 minutes.
Optional: You can add 4 tablespoons of brown sugar and chopped walnuts or pecans to the top of the dish after baking. Serve with maple syrup.
Ginger Pumpkin Frost
1 C cooked pumpkin
½ C sugar
½ t salt
½ t cinnamon
½ t ginger
¼ t nutmeg
½ C chopped pecans
1 pint vanilla ice cream
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; add chopped pecans. Stir ice cream to soften, fold in pumpkin mixture. Line bottom of 8” square pan with half of the gingersnaps. Top with ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm. Cut into squares and garnish with pecan halves.
1 20-oz can crushed pineapple in juice
2 3-oz packages raspberry Jell-O
1 16-oz-can whole cranberry sauce
2/3 C walnut pieces
1 apple, chopped
Drain pineapple, save juice. Add water to juice to make 2 ½ cups. Bring to a boil. Pour over gelatin mixes in large bowl, stir until dissolved. Stir in pineapple, cranberry sauce, walnuts and chopped apple. Spoon into 24 paper-lined muffin cups. Refrigerate about 2 ½ hours or until firm. Remove liners.
see our November 2020 issue for more recipes
2 C uncooked elbow macaroni (8 oz)
1/2 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 C)
1 pkg (3.5 oz) sliced pepperoni
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
2 cans (15 oz each) pizza sauce
1 C shredded mozzarella cheese (4 oz)
Cook and drain macaroni as directed on package. Meanwhile, in 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently until beef is brown; drain. Stir in macaroni, pepperoni, mushrooms and pizza sauce.
Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until hot. Remove from heat. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted.
2 large diced white onions
3 cloves minced garlic
2 14.5 oz cans organic tomato sauce
1 14.5 oz can organic fire-roasted tomatoes
3 C organic vegetable broth
2 C cooked brown or green lentils (I used Trader Joe’s pre-cooked steamed lentils)
1 C finely-chopped baby bella or other mushrooms
1 diced red pepper
1 T of sauce only chipotle peppers in adobo sauce
3 T tamari, liquid aminos, or soy sauce
1 T vegan Worcestershire sauce
2 T Italian seasoning
2 t garlic powder
2 whole bay leaves
2 1/2 C uncooked whole-grain elbow macaroni or
gluten-free elbow macaroni
In a large pot, sauté onions and garlic over medium heat until translucent. Add red peppers. Cook about 4 minutes longer; stirring with onions and garlic. Add mushrooms and cooked lentils (if using soy crumbles, add instead of the lentils and mushrooms). Stir and cook another 7 minutes. Add a little vegetable broth if it sticks, but the mixture from the mushrooms, onions, and peppers should provide ample moisture.
Add tomato sauce, canned roasted diced tomatoes and vegetable broth. Add soy sauce, adobo sauce, garlic powder, the two bay leaves, and stir. Make sure the mixture is boiling BEFORE you add the noodles. Add elbow macaroni and stir. Cover and reduce heat to simmer. Cook covered for 20 minutes.
Check noodles to see if they are done. You may need to adjust time 5-7 more minutes.
Garnish with chopped basil and chopped parsley.
see our February 2021 issue for more recipes
2 C fresh strawberries
3 1/8 C all-purpose flour
2 C white sugar
1 T ground cinnamon
1 t salt
1 t baking soda
1 ¼ C vegetable oil
4 large eggs, beaten
1 ¼ C chopped pecans
Preheat oven to 350°. Butter and flour two 9” x 5” loaf pans. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar and set aside while preparing batter.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
Blueberry Lemon Loaf
1 T confectioners’ sugar
¾ C white sugar
¼ C melted butter
2 large eggs
¼ C sour cream
1/3 C milk
1 2/3 C all-purpose flour
2 t baking powder
¼ t salt
1 ¼ C frozen blueberries
Preheat oven to 350°. Grease a 9” x 5” loaf pan.
Grate zest from lemon onto small plate. Cut lemon in half, and squeeze juice from both halves. Make topping by whisking together 1 teaspoon of lemon zest, 1 tablespoon of lemon juice and confectioners’ sugar in small bowl. Set aside
Whisk together white sugar, melted butter, eggs, sour cream, remaining lemon zest and remaining lemon juice in large bowl until evenly blended. Stir in milk; set aside.
Whisk together flour, baking powder, and salt in separate large bowl. Remove 3 tablespoons of flour mixture and set aside. Make a well in the center of flour mixture; pour milk mixture into well and stir batter just until combined.
Fold frozen blueberries into the reserved 3 tablespoons of flour mixture, then fold blueberries into batter. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into center comes out clean, about 60 minutes.
Remove from oven; immediately poke holes all over top of loaf with a toothpick, and pour topping evenly over loaf. Cool in pan for 10 minutes before removing to cool completely on a wire rack.