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Cook for Good Recipes

Enjoy these scrumptious, free recipes. All Cook for Good recipes are thrifty, healthy, and vegetarian. Most are vegan or have vegan options (make that all starting December 2011), but you know how to add dairy or meat if you want to. Use the search feature to find recipes that are vegan, gluten free, quick (20 minutes or less of active time), or seasonal.

For many more recipes, check out my book: Wildly Affordable Organic or become a supporting member of the Cook for Good project. Supporting members get ongoing recipe modifications on the Wildly Affordable Vegan page, ebooks, videos, and more.

Thursday
Apr172014

Rabbit-Nest Sun Carrots with Chard and Greek Dressing

Start your solar-cooking adventures with this easy, delicious, and safe recipe. Rabbit-Nest Sun Carrots have a bold, bright flavor that will please adults and adventurous kids. It's safe because the sun's heat is captured by dark chard leaves instead of messy and possibly toxic paint on the outside of the jar. If the sky is cloudy or you'd rather not cook with the sun, see the microwaving tips below.

Rabbit-Nest Sun Carrots cooked in a Fun-Panel Solar Oven

Finding safe, dark cookware

Many instructions for solar cooking insist on dark cookware or jars painted black. Paint can be ...

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Tuesday
Apr082014

Spring Surprise Stir-Fry

I love the surprise element of getting a CSA box. When you join a Community Supported Agriculture subscription program, you pay the farmer in advance for a share of the farm's bounty for a certain number of weeks. What you get depends on the farmer's plans and skill, the weather, the farm, the critters, and good old luck. This time of year, we're likely to get bok choy, spinach, chard, spring onions, and baby carrots, all terrific in a quick and simple stir-fry.

Spring CSA Surprise Stir-Fry ingredients

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Thursday
Mar272014

Pasta Super Slice with Chickpea Flour

Satisfy your pizza craving in an easy, healthy way with Pasta Super Slice at a fraction of the cost. Just bake a batter made from high-protein chickpea flour over layers of chopped greens and left-over pasta, then finish it under the broiler for crispy brown goodness. For a complete meal, serve wedges of Pasta Super Slice with a salad or vegetable soup, followed by fruit for dessert. It's a great low-fat, dairy-free snack for sports fans glued to the play-off games, too.

Pasta Super Slice made in a cast-iron skillet with left-over pasta, collards, and a chickpea-flour batter from Cook for Good

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Friday
Mar212014

French Green-Lentil Salad

I nearly kissed the airline attendant who brought me a cold lentil salad on my flight home from Paris. I'd been able to get excellent bread, coffee, and chocolate all week, but few legumes, not even this traditional French dish. It's a chilled salad that tastes like spring: sunshine and earth with a hint of fresh green. It's rapide to make and délicieux nestled on salad greens. 

Dress this hearty, flexible recipe up by mixing in bite-sized sections of sugar-snap peas, radish, or even steamed asparagus. In the picture below, I've topped it with beet sauerkraut from Two Chicks Farm, as I've topped many savory dishes since I bought a jar.  In the summer, try adding chopped tomato or bell pepper.

French Lentil Salad on romaine with beet sauerkraut from Cook for Good

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Friday
Feb282014

Zany Beanzagna

If you love the rich comfort of lasagna but don't enjoy the calories, cholesterol, or expense, try my new Zany Beanzagna. Start a tradition of thrifty, healthy comfort food with this crowd-pleasing casserole. My Taster finally gave the thumbs-up to this recipe, saying "People who say they don't like beans haven't tried this!" Lemon brightens the cream chickpeas and ground flaxseed holds them together after they are baked. The walnut-and-breadcrumb topping adds crunch that keeps on crunching, even when reheated.

Zany Beanzagna - a bean lasagna or strata

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