REAL Recipes

Here are our newest REAL recipes. All Vegan, mostly Gluten-Free.

Three Sisters Savory Pie

Three Sisters Savory Pie

The idea and inspiration for this pie arrived on Thanksgiving morning, just in time! It was ready by noon and served for dinner. I love the Three Sisters of Indigenous American Agriculture, the intercropping method of planting corn, beans, and squash together and I make sure to have a corn, bean and squash dish at…

Pumpkin Seed Pie Crust, gluten-free, oil-free

Pumpkin Seed Pie Dough

Our Pumpkin Seed crust made with just seeds and water! Not only is it vegan, it is gluten-free, salt-free, and oil-free. This recipe makes one pie crust for an 8-inch pie plate. Try it with our Three Sisters Savory Pie. Ingredients: 1 cup green pumpkin seeds (pepitas), soaked overnight 1 cup gluten-free flour, plus more…

REAL Gluten-Free Flour

Gluten Free Flour Mix

Many of our REAL recipes call for gluten-free flour or use a mix we have created. This is the blend we like best: 1 part rolled oats, 1 part millet, 1 part garbanzo bean flour. This mix has no starch and no added gums. It is made with whole foods. PLEASE use all-organic ingredients. One…

Pomegranate Molasses

muhamarra ingredient

This is an essential ingredient in Muhamarra. It’s slightly sweet and sour flavor can enhance many sauces and seasonings. This recipe contains sugar. I plan on reworking it soon with unrefined sweeteners. Stay tuned.   Ingredients 1 cup pomegranate juice. 2 tablespoons lemon juice 2 tablespoons sugar   Directions Mix the ingredients in a small…

Muhamarra (Roasted Red Pepper Spread)

Red Pepper Spread

  Move over Hummus! This Red Pepper Spread is gorgeous and flavorful. It’s a festive dip for the holidays or any special occasion. Pomegranate molasses is an important ingredient. It’s sweet and sour flavors give the Muhamarra it’s distinctiveness. It’s available in stores, or you can make your own.   Ingredients 4 red bell peppers…

Garbanzo Bean Flour Flatbread

gluten free

  We’ve been making garbanzo bean flour for a long time. I recently decided to add a little baking soda to the original recipe and we love it, we are making it all the time now.   Ingredients 2 cups garbanzo bean flour 2 teaspoons ground coriander 1 teaspoon onion powder 1 teaspoon zatar or…

Collard Greens with Garlic, Raisins and Orange Juice

Soul Food by Dr. Carter

This recipe was adapted from Dr. Christopher Carter’s book, The Spirit of Soul Food, Race, Faith and Food Justice. Listen to the It’s All About Food interview with Dr. Carter here. Ingredients 2 pounds collard greens, chopped* 2 garlic cloves or more, minced 2/3 cup raisins 1/3 cup fresh orange juice Directions Dry sauté the…

Cranberry Orange Muffins

gluten free vegan sos free

Staying at a friend’s home with an orange tree loaded with ripe oranges, I made this recipe. Freshly squeezed orange juice and fresh orange zest give these muffins its sweetness and fresh flavor. Ingredients 1 ½ cups gluten-free flour (Caryn’s gluten-free flour mix: 1 cup oat flour, 1/2 cup millet flour, 1/4 cup garbanzo bean flour)…

The Baked Bagel is here! Vegan and Gluten-free

Bagels Vegan Gluten-Free

This bagel is worthy of your best schmears! It came to me one day, this idea to make a bagel, baked, with gluten-free ingredients. I was surprised at how practically perfect it was on the first try. It was so good, I had to make them again the next day! These first trials were quick…

Magic Cookies by Andrea Hannemann

This recipe is from Plant Over Processed by Andrea Hannemann. It’s incredibly fast and easy and so yummy!   Ingredients: 1 1/2 cups cooked garbanzo beans, unsalted (rinsed) 1/2 cup peanut butter (just peanuts, unsalted) 1/3 cup maple syrup 1/2 teaspoon baking soda 2 teaspoons vanilla 1/2 cup chocolate chips   Directions: Preheat oven to…

Cilantro Lime Dressing

Ingredients: 1 1/2 cups cilantro with stems (packed, not chopped) 1/4 cup lime juice (juice of 2 limes) 1/2 cup water 2 Tablespoons tahini 4 green onions Directions: In a high-powered blender, process all the ingredients together until smooth. Pour in a jar and refrigerate. Dressing will last 3-4 days. Use on salads or as…

Pear Tart, vegan, gluten-free, sugar-free

Wanting to make a pie for Pi day, this tart came together fast. It was fast because I used ingredients we always have on hand: our REAL Apricot Butter and our REAL Cashew Yogurt for the fantastic gluten-free, vegan pie crust. Of course, you can use commercial brands but we encourage you to get in…

Easy-to-Roll Tart Shell or Pie Crust – vegan, gluten-free

caramelized leek tart

This is my new FAVORITE, easy-to-roll, gluten-free pie crust. It was inspired by Ellen Ecker Ogden‘s book, The New Heirloom Garden. Listen to my interview with the author here. I modified her recipe, making it gluten-free and vegan. To begin, I make my own yogurt and my own flour mix. You may use commercial vegan…

Caramelized Leek Tart, vegan, gluten-free

Preparing for my IT’S ALL ABOUT FOOD interview with Ellen Ecker Ogden, I reviewed her book, The New Heirloom Garden. It’s beautiful. It has many recipes using heirloom fruits and vegetables but many are not vegan, and include cream, eggs, butter. I can easily veganize most of them using cashew cream for heavy cream, vegan…

Raw Peanut Butter Cookie Dough, vegan, wheat-free

We love Peanut Butter Cookies and these are our favorite. They are easy and fast to make. Eat the dough straight out of the jar or press them into cookies. There’s no guilt here, this recipe is made with real food, with no oil, refined sugar or salt. Ingredients: 1 cup rolled oats 1 cup…

Okuna Okara Salad

Okara is the soy pulp that consists of the insoluble parts of the soybean that remain after cooked, pureed soybeans are filtered in the production of soy milk and tofu. If you like to make your own soy milk and don’t know what to do with the okara, try our Okuna Salad. Ingredients 3 cups…

Coconut Koginut Squash Soup

We recently discovered the Robin’s Koginut Squash and love it. This soup is heavenly. Ingredients 1 Robin’s Koginut Squash (other squashes like Butternut or Kabocha may be substituted. 1 can (13.5 ounces) of coconut milk 1 onion 1 large carrot 1 large stalk of celery 1 cup of water or vegetable stock 1/2 cup of…

Mushroom Chorizo

Here’s a plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, lettuce wraps — just add your favorite toppings like grilled peppers, onions and guacamole. Or try this mushroom chorizo as a base for chili rellenos, baked stuffed bell peppers, or baked stuffed zucchini. We use cremini…

Tomatillo Salsa

Black Beans, Guacamole, Corn Tortillas, and Cashew Cheese Sauce, topped with fresh Tomatillo Salsa.   Ingredients 8 ripe tomatillos 1 red bell pepper or 3 mild jalapeño peppers (or peppers of your choice) 1 red onion 1/2 cup of chopped cilantro 3 cloves of garlic or 1 Tablespoon garlic powder 1 Tablespoon fresh oregano or…