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Recipes
Sides: Collard Greens
By communitygarden19
Bill Gaither's recipe
- Fresh collards equivalent to 2 packages
- 2 cups water
- 1/2-1 T salt
- 1/2 cup white wine
- 1/2 T sugar
- 2-4 T vegetable oil
- 1/2 T black pepper
Sides - Eggplant Fritters
By communitygarden19
These eggplant fritters are perfectly seasoned and then fried to a golden crisp
- 1 1/2 pound eggplant, cubed
- 1 3/4 cups breadcrumbs
- 2 eggs, beaten
- 1/2 cup onion, diced
- 2 tablespoons Lawry's seasoned salt, optional
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- Olive oil for sauteing
Soup-Sweet Potato Soup
By communitygarden19
This simple recipe has a surprise ingredient, cinnamon
- 1/2 yellow onion, diced
- Olive oil
- 3 sweet potatoes, chopped
- Salt
- Fresh herbs of choice
- 1 teaspoon cinnamon (optional)
- Water or bone broth
Breads-Gluten-Free Pumpkin Bread
By communitygarden19
This delicious, gluten-free recipe is also free of eggs, dairy and corn to make it allergy-friendly
- 1 cup gluten-free flour mix
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup pureed pumpkin
- 1/4 cup light olive oil
- 1/2 cup pear sauce
Mains - Rice Crusted Quiche
By communitygarden19
This is a great way to use up any leftover veggies that may be in the fridge
- 1 cup cooked rice
- 1 teaspoon butter
- 1 cup cheddar/Swiss cheese, shredded
- 1 cup chopped veggies (broccoli, onions, carrots, kale, spinach)
- 4 eggs
- 3/4 cup milk (any type)
- 1/4 cup parsley
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
Sauces - Pistou
By communitygarden19
A nut-free version of pesto that's a snap to make in the food processor
- 3 cups fresh basil leaves
- 2 to 3 cloves garlic
- 1/4 cup parmesan cheese, grated
- Splash fresh lemon juice
- 1/2 cup olive oil
- Salt and pepper, to taste
Soup - Summer Storm "Stewp"
By communitygarden19
The perfect soup/stew for stormy days, adjust the amount of water or stock to desired consistency
- 1/2 cups leek, sliced
- 1/2 cup sweet onion, sliced
- 2 cloves garlic, minced
- 2 medium carrots, grated
- 3/4 cup lentils
- Water or stock to cover
- 2 tablespoons olive oil
- Pinch red pepper flakes
- 2 teaspoon Italian herbs
- 1 bay leaf
- salt to taste
- 1 Tablespoons parsley
Mains-Smothered Lentils
By communitygarden19
The slow cooker does all the work in this vegetarian stew
- Smothered Lentils
- (Fix It and Forget It Cookbook)
- 2 C dry lentils, rinsed
- 1 medium onion, chopped
- 1/2 C celery, chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, chopped
- 1 cup tomatoes, diced
- 2 teaspoon Italian seasoning
- 1/2 teaspoon cumin
- 1 bay leaf
- salt/pepper to taste
- 3 cups water
Sides - Stuffed Peppers (vegan)
By communitygarden19
Stuffed peppers are so versatile, adding whatever types of veggies or beans are favored as fillings
- 2 large bell peppers, tops cut off and chopped
- 1/2 large onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon olive oil
- 1/2 cup cooked pinto beans (any bean will do)
- 1 cup cooked rice
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/4 cup fresh parsley, chopped
- 1/2 cup cheddar cheese (optional)
- Salt and pepper, to taste
Desserts - Gluten-Free Blueberry Spice Cake
By communitygarden19
An allergy-friendly breakfast or dessert option made with fresh, organic blueberries
- 1 1/3 cups gluten-free flour mix
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/2 cup pureed pears
- 2 tablespoons light olive oil
- 1/2 cup rice or almond milk
- 1 to 2 cups organic blueberries