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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.

Entries in fall (2)

Monday

Nov142011

Pumpkin Butterscotch Pudding

Linda Watson

Nov 14, 2011 |

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Savor a warm spoonful of Pumpkin Butterscotch Pudding and get ready to be thankful. How can anything be so fragrant, creamy, and rich while being downright healthy, thrifty, and easy?

My notes say Pumpkin Butterscotch Pudding is "superb+" warm. But the delightful fragrance and taste fades as it chills. It's good at room temperature, OK straight from the fridge, and bland made into ice cream. Lesson? Get it while it's hot.

pumpkin butterscotch pudding with roasted pumpkin and pumpkin puree

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Tuesday

Sep272011

Grown-Up Mustard Greens

Linda Watson

Sep 27, 2011 |

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Leave mild spinach to Popeye and the kids. Sometimes you just want food with a jolt that engages all your senses. Grown-Up Mustard Greens do the trick. Mustard greens come with a built-in whiff of horseradish. Some recipes tame them by boiling and draining. Here we cook them with onion, garlic, and jalapeño, then steam until tender but still springy-chewy.

Serve Grown-Up Mustard Greens as a side dish, stuffed in a burrito with refried beans, or layered thickly on toasted bread with a schmear of ricotta for an unusual and thrilling sandwich. (Thanks to Toast in Durham for the sandwich inspiration.)