Recipes We Love - Seventh Generation

Recipes We Love
A SPECIAL COLLECTION OF
FAVORITES
from
Seventh Generation
Recipes We Love
Starters & Snacks
Perfect Guacamole
Kale Chips
Garlic Scape Pesto
Savory Macadamia Nuts
Fromage Fort
Roasted Portabella Mushrooms
with Almond Au Jus
Salads
Red Cabbage with Ginger & Balsamic Vinegar
Black Bean & Corn Salad
Vegan Potato Salad
Curry Coleslaw
Napa Cabbage Salad with Buttermilk Dressing
Tomato Watermelon Salad
Soups
Kale & Bean Soup
Peanut Squash Soup
Asparagus Coconut Soup
Curried Sweet Potato Soup
Red Lentil Soup
Sides
Spicy Roasted Cauliflower
Spinach Gratin
Orzo with Shitakes, Caramelized
Onions & Spinach
Spiced Roasted Carrots
Scrumptious Green Beans
Lima Beans, Tomatoes & Garlic
Savory Sweet Potato Fries
Recipes We Love
www.seventhgeneration.com
Recipes We Love
Main Dishes
Chickpea Spinach Veggie Burgers
Heather’s Fave Grilled Vegetable Sandwiches
Pasta with Black Olives, Garlic & Sun-Dried
Tomatoes
Basa Fillet with Cajun Veggies
Tempeh Salad Rolls
Frittata with Turnips & Olives
Vegan Mac & Cheese
Kale, Mushroom & Sun-Dried Tomato
Lasagna Rolls
NoMeat Loaf
Four Bean Chili for a Crowd
Sweet Stuff
Vegan Sweet Potato Pie
Almond Butter Granola Bars
Skinny Blueberry Pie
5-Minute Vegan Ice Cream
Apple Strudel
Sinless Gluten-Free Apple Pie
Pear Crumble
Chocolate Chip Cookies
Apple Cinnamon Cookies
Recipes We Love
www.seventhgeneration.com
Starters & Snacks
Kale Chips
Remove and chop the leaves from 1 bunch of kale
Wash leaves in a salad spinner, and dry thoroughly
Place kale on a cookie sheet
Drizzle with 1 tablespoon of olive oil
Sprinkle with salt and pepper, or just salt
Roast at 350 degrees for 10-15 minutes, until crispy.
Serve immediately
Garlic Scape Pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
¼ cup Pine nuts (optional)
Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed.
Add the parmesan and pine nuts and process until smooth.
Slowly add the olive oil as the food processor runs and continue until all the oil is combined into
the garlic. Store in an air-tight jar in the refrigerator.
Recipes We Love
www.seventhgeneration.com
Savory Macadamia Nuts
nonstick cooking spray
2 tablespoons white wine Worcestershire sauce
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups macadamia nuts
1. Line a 13x9x2 inch baking pan with foil; lightly coat the foil with cooking spray.
Set pan aside.
2. In a small bowl stir together Worcestershire sauce, oil, Italian seasoning, salt and
cayenne pepper; set aside.
3. Spread nuts in prepared pan. Drizzle with seasoning mixture; toss gently to coat.
4. Bake in a 350 degree oven about 15 minutes or until nuts are toasted, stirring
occasionally. Lift foil with nuts from pan. Let cool for 30 minutes.
Store nuts in an airtight container at room temperature for up to 2 weeks
or freeze for up to 2 months.
Recipes We Love
www.seventhgeneration.com
Perfect Guacamole
2 ripe avocados
½ red onion, minced (about ½ cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
½ teaspoon coarse salt
A dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped
1. Cut avocados in half. Remove seed. Scoop avocado from the peel, put in a mixing bowl.
2. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little
chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
Chili peppers vary individually in their hotness. Start with a half of one chili pepper and add to
the guacamole to your desired degree of hotness.
Be careful handling the peppers; wash your hands thoroughly after handling and do not touch
your eyes or the area near your eyes with your hands for several hours.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the
air reaching it. Refrigerate until ready.
4. Just before serving, chop the tomato, add to the guacamole and mix.
Recipes We Love
www.seventhgeneration.com
Fromage Fort
Cheese "odds and ends" create a delicious spread even better than its parts.
8 ounces cheese, any combination of hard or soft cheese: Swiss, Brie, goat, Gruyere
1 clove garlic, minced
2-4 ounces dry white wine
2 tablespoons fresh herbs, any combination, chopped fine: parsley,
thyme, oregano, marjoram, chives
Cut cheese into small chunks. Add cheese to food processor. Add garlic, wine and fresh herbs.
Process until cheese turns a creamy consistency. Serve immediately on crusty bread, or
refrigerate for up to one week.
Roasted Portabella Mushrooms with Almond Au Jus
For marinade:
1/4 cup olive oil
1/4 cup tamari or soy sauce
1/2 cup water
2 Tbl balsamic vinegar
3 garlic cloves chopped
1 tsp dried rosemary
1 tsp dried oregano
1/2 cup almonds, ground
For mushrooms:
6 large Portobello mushrooms without rips or
tears, stems removed
1 onion, sliced
Preheat oven to 350. Place mushrooms in an oiled baking dish, gills side up. Pour half the
marinade over mushrooms. Layer onions on top. Pour remaining marinade over onions and
mushrooms. Bake 30 to 35 minutes. Sprinkle with fresh Italian parsley or basil if desired.
Recipes We Love
www.seventhgeneration.com
Salads
Red Cabbage with Ginger & Balsamic Vinegar
2 tbsp. (1/4 stick) unsalted butter
1/4 c. olive oil
3/4 c. chopped red onions
1 head red cabbage (about 3 lb.), shredded
1 tsp. grated peeled fresh ginger
1 c. dry red wine
3 tbsp. firmly packed brown sugar
Salt and freshly ground pepper
1/4 c. balsamic vinegar
Melt butter with oil in large skillet over medium heat. Add onion and sauté until tender, about 6
minutes. Increase heat to high.
Add cabbage and ginger and cook until cabbage is tender, stirring frequently, about 6 minutes.
Reduce heat to medium, add red wine and boil until wine evaporates and cabbage appears dry,
stirring occasionally, about 4 minutes.
Reduce heat, cover and simmer 10 minutes.
Add sugar, season with salt and pepper; transfer cabbage to large bowl. Cover and refrigerate
overnight.
When ready to serve, cook cabbage in heavy skillet over medium heat until heated through,
stirring occasionally; mix in vinegar, taste and adjust seasoning.
Serves 6.
Recipes We Love
www.seventhgeneration.com
Black Bean & Corn Salad
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons Tabasco or hot sauce of choice
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and
flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy sidesalad as it defrosts -- no need to refrigerate!
Vegan Potato Salad
2-3 lbs cooked potatoes, cubed and drained
2 tbsp seedy mustard
2 tbsp olive oil
2 tsp lemon juice
1 small diced purple onion
1 tsp sea salt
1 cup fresh peas (frozen works just as well)
Fresh parsley, chopped
Toss the cooked potatoes well with the other ingredients and enjoy!
Recipes We Love
www.seventhgeneration.com
Curry Coleslaw
1 small cabbage or 1/2 large cabbage head (1 3/4 pounds)
2 carrots (6 ounces), peeled
½ cup mayonnaise
¼ cup cider vinegar
2 tablespoons sugar
1 ½ teaspoons salt
2 teaspoons poppy seeds
½ teaspoon Tabasco sauce
1 ½ teaspoons curry powder
1. Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by
cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of
cabbage.) Shred the carrots. (You should have 1 ½ lightly packed cups of carrots.)
2. In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar,
sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix
well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.
Recipes We Love
www.seventhgeneration.com
Napa Cabbage Salad with Buttermilk Dressing
Feel free to spruce this salad up with more veggies such as grated carrots or cucumber.
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1/2 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4
teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss cabbage,
radishes, and celery with dressing.
Recipes We Love
www.seventhgeneration.com
Tomato Watermelon Salad
2 1/2 cups seedless watermelon, diced
1 cup baby heirloom tomatoes, halved
1/2 small red onion, sliced thin
Salt to taste
1/2 cup blue cheese, crumbled
2 tablespoons sherry wine vinegar
2 tablespoons olive oil
Pinch cayenne pepper
1/2 cup cilantro, rough cut
1. In large bowl combine watermelon, tomatoes, onion, salt and cheese.
2. Combine vinegar, oil and cayenne in small jar. Seal and shake well. Pour over salad. Garnish
with cilantro and serve immediately.
Recipes We Love
www.seventhgeneration.com
Soups
Kale & Bean Soup
2 tablespoons olive oil (extra virgin if you have it)
1 pound of kale, leaves pulled from stems and chopped (should be 4-5 cups).
1 medium onion, chopped
1 small carrot, peeled and chopped
2 garlic cloves, chopped or pressed
1 small bay leaf or half a large leaf
1 teaspoon salt
Pinch or more of black pepper
1 medium potato, peeled and chopped into small pieces
4 cups of chicken or vegetable broth
2 cups water
1 14 oz. can white beans, rinsed and drained
Optional: diced sausage
Heat oil in heavy pot over medium heat for 30 seconds. Add onion, garlic, bay leaf, salt and
pepper and stir frequently until onion begins to brown, about 6 minutes. Add kale, carrot, potato,
broth, and water and cook until potatoes are tender, about 20 minutes. Reduce heat and add
beans and sausage and simmer, uncovered, for 3-4 minutes. Discard bay leaf, adjust
seasonings and serve.
Recipes We Love
www.seventhgeneration.com
Peanut Squash Soup
1 ½ teaspoons peanut oil
4 cups (1/2-inch) cubed, peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon coriander
4 cups fat-free, less-sodium chicken OR vegetable broth
¾ cup creamy all-natural peanut butter
2 tablespoons tomato paste
¼ teaspoon crushed red pepper
¼ cup chopped fresh cilantro
1. Heat peanut oil in a large saucepan over medium-high heat.
2. Add squash and next 5 ingredients (through coriander) to pan
3. Sauté 5 minutes or until tender
4. Add broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine
5. Bring to a boil
6. Reduce heat and simmer 10 minutes or until the squash is tender
7. Sprinkle with cilantro
Recipes We Love
www.seventhgeneration.com
Asparagus Coconut Soup
4-5 cups Chicken or Vegetable Broth
1 can Coconut Milk
1.5 lb Asparagus
salt/pepper
1. Coarsely cut asparagus into chunks
2. Cook asparagus in broth until tender 10 min (approx)
3. Add coconut milk to pot 5 min into cooking.
4. Add salt and pepper to taste
5. Puree in food processor or with a hand blender
Good hot or cold.
Recipes We Love
www.seventhgeneration.com
Curried Sweet Potato Soup
4-5 cups broth (veggie or chicken)
2 cups onions
1.5 lbs sweet potatoes
1 small poblano pepper
1-2 bay leaves
1 tbs fresh thyme (or 1 tsp dried thyme)
1.5 tsp curry powder
salt/pepper
1 tbs walnut oil
1. Bake sweet potato in 350° oven until soft.
2. Dice onion and cut poblano and remove veins and seeds (the hottest parts), dice and add
pan with warmed walnut oil.
3. Add thyme and cook briefly until a brighter green.
4. Scrape potato flesh from skin and combine with onions, poblano, and thyme.
5. Add broth slowly mixing the soft potato with the liquid until combined.
6. Add salt and pepper to taste.
7. Puree in the pan with a hand blender.
8. Add bay leaves and turn heat to low, cover and let simmer for 15-30 min or more. Good hot
or cold.
Recipes We Love
www.seventhgeneration.com
Red Lentil Soup
1 cup red lentils, picked over and rinsed
2 T olive oil
1 large white onion, chopped
2 cloves of garlic, chopped, pressed, or minced
1 T tomato paste
1 t ground cumin
1/3 t salt
1/4 t black pepper
1/8 t chili powder (as mild or spicy as you like)
1 carrot, peeled and chopped
1 quart vegetable broth (or any broth you prefer)
2 cups water
Lemon juice (optional)
In a soup pot, heat the olive oil until hot but be careful not to burn it. Add garlic and onion and
cook until golden, a few minutes.
Stir in tomato paste and all spices and cook for another 1-2 minutes.
Add broth, water, lentils and carrot. Bring the mixture to a simmer, then lower the heat to
medium or a little lower. Partially cover the pot and cook until the lentils are soft, about 35
minutes.
Blend the soup to puree it a bit. (How much is up to you.)
Add lemon juice if you wish.
The soup can also be refrigerated and reheated later.
Recipes We Love
www.seventhgeneration.com
Sides
Spicy Roasted Cauliflower
3 cups cauliflower florets
1/2 an onion, peeled, quartered
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/8 or less cup olive oil
1T red wine vinegar
1 teaspoon curry powder
1/8 teaspoon hot paprika or pinch of red pepper flakes
1/2 teaspoon salt
1 teaspoon chopped fresh cilantro (optional)
Preheat oven to 450°F. Place cauliflower florets in roasting pan. Pull apart onion quarters into
separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over
medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle.
Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika or red pepper, and
salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle
with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours
ahead.) Let stand at room temperature. Mound vegetables in large bowl. Sprinkle with fresh
cilantro. Serve warm or at room temperature. Serves 2.
Recipes We Love
www.seventhgeneration.com
Spinach Gratin
3 tablespoons butter, plus more for greasing
2 pounds baby spinach
1 onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup/250 ml 35-percent cream
1 cup/250 ml milk
2 cups grated Emmental cheese
Kosher salt and freshly ground black pepper
Preheat the oven to 400°. Butter an 8 cup (2 l) gratin dish.
In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring
occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large
bowl.
In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions
and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the
flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in
the cream and milk, and continue cooking until thickened, about 3 minutes. Remove from the
heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with
salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake
until the gratin is golden brown on top, about 10 minutes.
Recipes We Love
www.seventhgeneration.com
Orzo with Shiitakes, Caramelized Onions and Spinach
Kosher salt
3 Tbs. soy sauce
1 Tbs. rice vinegar
1 tsp. toasted sesame oil
5 Tbs. peanut oil
2 cloves garlic, smashed
1 Tbs. grated fresh ginger
Pinch crushed red chili flakes
6 oz. fresh shiitake mushrooms, stemmed,
cleaned, and thinly sliced
2 Tbs. dry sherry (or dry white wine)
Freshly ground black pepper
1 large yellow onion, finely diced
10 oz. spinach, stemmed, washed, and
coarsely chopped
1 lb. dried orzo
2 scallions (white and green parts), thinly sliced
1 tsp. toasted sesame seeds (optional)
1 lime, cut into small wedges
Bring a large pot of well-salted water to a boil. In a small bowl, whisk together the soy sauce,
rice vinegar, sesame oil, and 2 Tbs. of the peanut oil. Set a large skillet or wok over mediumhigh heat. When the pan is hot, pour in 1-1/2 Tbs. of the peanut oil and, after a few seconds,
add the garlic, ginger, and chili flakes. Stir for 20 seconds, making sure that the garlic doesn't
burn. Add the mushrooms and stir-fry until they soften, 2 to 3 min. Add the sherry and cook for
another 30 seconds. Season with salt and pepper and transfer the mixture to a bowl. Reduce
the heat to medium, heat the remaining 1-1/2 Tbs. oil in the pan, and add the onions. Season
with salt and then sauté them, stirring often, until they're soft and slightly caramelized, 9 to 10
min. Add the spinach, cover the pan, and steam, shaking the pan occasionally, until the spinach
wilts, about 3 minutes. Remove and discard the garlic from the mushrooms, put the mushrooms
back in the pan, and toss. Remove from the heat and season lightly with salt and pepper.
Reserve until needed.
Cook the orzo in the boiling water until it's just tender, about 9 min. Drain it well and put it in a
large bowl. Add the mushroom mixture, soy vinaigrette, scallions, and sesame seeds (if using)
and toss. Taste and season. Serve hot, warm, or at room temperature, with lime wedges to
squeeze over the pasta.
Recipes We Love
www.seventhgeneration.com
Spiced Roasted Carrots
The recipe calls for cumin, but you can easily substitute chili powder or make the dish with only
salt and pepper.
1 lb carrots, peeled and cut into strips that look like French fries
1 Tbs extra virgin olive oil
1 Tsp cumin
Preheat oven to 400°
In a bowl, mix 1 Tablespoon of extra virgin olive oil with 1 Teaspoon of cumin, or a little more to
taste. Add carrots to the bowl and mix until coated. Place carrots on a cookie sheet, and
sprinkle with salt and pepper
Roast for 10 minutes. Flip with a spatula, and continue cooking until as crisp or as soft as you
would like, 5 to 10 minutes more.
Recipes We Love
www.seventhgeneration.com
Scrumptious Green Beans
2 Tablespoons olive oil
1/2 –inch cube peeled ginger, sliced thin
1/2 Teaspoon black or yellow mustard seeds
1 Pound green beans
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 teaspoon sea salt
Juice of 1 lemon
2 Tablespoons minced fresh cilantro
Sauté mustard seeds and ginger in olive oil over moderate heat until seeds being to pop. Add
beans, stir fry over medium heat for about 5 minutes. Add the water, cover tightly, simmer for
about 5 minutes. Remove lid when most of the water has evaporated. Add remaining
ingredients except lemon juice, and continue cooking until beans are slightly crispy. Add lemon
juice just before serving. Serve warm. Serves 6.
Recipes We Love
www.seventhgeneration.com
Lima Beans, Tomatoes & Garlic
1 package frozen lima beans, usually 10 ounces
1/4 cup water
3 tablespoons extra-virgin olive oil
1 15-oz can chopped or stewed tomatoes with juice
1-2 tablespoons chopped garlic
1/2 teaspoon salt
Cook frozen beans, water, 2 tablespoons of the oil, garlic, and salt in a heavy pot over moderate
heat, stirring occasionally, for about 5 minutes. Add tomatoes with juice, and cook until beans
are tender, about 15 minutes more. Season with salt and pepper and transfer to a bowl.
Optional: Serve sprinkled with chopped parsley.
Recipes We Love
www.seventhgeneration.com
Savory Sweet Potato Fries
Cooking spray (or make your own with a Misto sprayer)
2 small sweet potatoes (about 1 pound total)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne
Preheat the oven to 400°F. Lightly spray a baking sheet with cooking spray.
Cut the sweet potatoes in strips about 4x1/4x1/4 inches.
Put the sweet potatoes in a medium bowl.
In a small bowl, stir together the remaining ingredients. Sprinkle over the sweet potatoes. Stir
gently to coat. Spread the sweet potatoes in a single layer on the baking sheet. Lightly spray the
tops with cooking spray.
Bake for 40 to 45 minutes, or until golden brown on the outside and tender on the inside, turning
once with a spatula halfway through.
Recipes We Love
www.seventhgeneration.com
Main Dishes
Chickpea Spinach Veggie Burgers
2 tablespoons plus 1 teaspoon olive oil
1 teaspoon toasted cumin seeds
5 ounces fresh spinach
1 1/2 cups cooked chickpeas
Diced shredded carrots (optional)
Finely diced onion (optional)
1 crushed clove of garlic (optional)
2 eggs
Juice of 1/2 lemon
1 teaspoon salt
1/3 cup chickpea flour or more if needed
(Make your own by grinding dried chickpeas
to a powder or look for "gram flour" in Indian
grocery stores or food sections)
1. Heat 1 teaspoon of the oil in a skillet. Add the cumin seeds and spinach and cook a few
minutes until the spinach is wilted. Let cool then squeeze out as much liquid as possible and
finely chop.
2. Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, and salt in a food processor.
Pulse the mixture until it looks like chunky hummus.
3. In a large bowl, combine the spinach with the last 1/4 cup chick peas and any optional
veggies you're adding (feel free to experiment!). Mash coarsely with a potato masher. Stir in
the bean-egg mixture then fold in the chickpea flour. The mixture should be sticky yet
moldable. Add more flour, 1 teaspoon at a time, if it's too wet, or a bit of water if too dry.
Sculpt into 5 patties.
4. In an oven-safe skillet, heat the remaining oil over medium-high heat. Add the patties and
brown on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the
burgers firm up and cook all the way through.
Recipes We Love
www.seventhgeneration.com
Heather's Fave Grilled Vegetable Sandwiches
Marinade
1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper
Vegetables
1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips
Dressing & Garnish
1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced
Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set
aside. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the
vegetables.
Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese.
Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve
immediately.
Recipes We Love
www.seventhgeneration.com
Pasta with Black Olives, Garlic, and Sun-Dried Tomatoes
1 pound of ziti or similar tube pasta
1/2-3/4 cup of kalamata or other small black olives, pitted and chopped
1 cup plain sundried tomatoes, chopped (you can soak them in boiling water to soften them up)
2-3 cloves of garlic, sliced thin or pressed
1 cup Italian grating cheese
4-6 tablespoons of olive oil
Bring a big pot of water to a boil. Add pasta and cook according to directions on the box. As
soon as you put the pasta in, heat a very large frying pan over medium heat and add olive oil.
After one minute add garlic. Cook for one minute. Turn heat down to low and add sun dried
tomatoes, olives, and a pinch of salt, and cook until the pasta is done. Remove pasta from pot
with a slotted spoon, and add directly to the frying pan. Ladle into the pan at least one cup of the
liquid the pasta cooked in. (If your frying pan isn't big enough, reduce the amount of liquid left in
the big pot after boiling the pasta, and pour the pasta mixture in.) Stir thoroughly. Pour into a
large bowl and sprinkle with cheese. Serve immediately or let cool before packing up for a
picnic.
Recipes We Love
www.seventhgeneration.com
Basa Filet with Cajun Vegetables
vegetable oil cooking spray
2 medium basa fillets
salt & fresh ground pepper
1 (14 ounce) can stewed tomatoes
½ sweet green pepper, cut in large chunks
½ red onion, cut in large chunks
½ medium cauliflower, cut in large florets
2 teaspoons Cajun seasoning, divided
- Rinse and dry the basa fillets on a paper towel
- Sprinkle with 1 teaspoon of the cajun seasoning, salt, and pepper
- Spray both sides with veggie spray, set aside.
- Spray a large non stick fry pan with veggie spray.
- Add green pepper, onion, cauliflower to fry pan
- Sprinkle with the other teaspoon of the cajun seasoning; stir fry for 3 minutes.
- Add stewed tomatoes; place a lid on the fry pan and simmer for 5 minutes.
- Move the veggies around the edges of the fry pan and place the basa fillets down
the middle.
- Spoon some of the veggies and juices over the fish.
- Replace the lid and simmer for 5 to 10 minutes depending on the thickness of the fish
or until the fish flakes easily.
Serve over rice or with baked potato.
Recipes We Love
www.seventhgeneration.com
Tempeh Salad Rolls
1 package tempeh
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 chopped fresh Thai chili
2 cloves garlic, chopped
juice of 1 lime
1 tbsp vegetable oil
8-10 rice paper spring roll wrappers
1 small bunch green leaf or butter lettuce
1 cup fresh cilantro
1/2 cup fresh mint
2 carrots, julienned
1/2 cucumber, peeled and seeded,
julienned
Sweet chili sauce or hoisin sauce with chopped peanuts, for dipping
To make the tempeh, combine the soy sauce, rice vinegar, lime juice, chili, and garlic in a
medium saucepan. Cut the tempeh into thin strips and add to the soy sauce mixture. Add
enough water to just cover, and bring to a boil. Cook for about 12 minutes, or until all the liquid
has been absorbed, watching carefully so you don’t scorch the bottom of the pan.
Heat the oil in a wide skillet and add the tempeh in a single layer. Cook, flipping once, until
golden on both sides. Remove from heat.
To assemble: Have all filling ingredients ready, and fill a shallow pan with warm water.
Submerge the rice paper in warm water until pliable, about 30 seconds. Shake off excess water,
then place on a clean cutting board. Pile a little lettuce, cilantro, mint, carrots, cucumber, and
tempeh in the center, fold in the sides, and roll up burrito-style. Slice in half and transfer to a
plate.
Repeat with remaining wrappers and filling, and serve with dipping sauce.
Recipes We Love
www.seventhgeneration.com
Frittata With Turnips and Olives
1 pound firm, medium-size or small turnips
Salt
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1/3 cup imported black olives, pitted and
chopped
1 or 2 garlic cloves, minced or puréed
(optional)
1. Peel the turnips and grate on the large holes of a box grater or with a food processor. Salt
generously and leave to drain in a colander for 30 minutes. Take up handfuls and squeeze
tightly to rid the turnips of excess water.
2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add
the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often,
for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a
tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to
cool slightly.
3. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley,
chopped olives and garlic. Add the turnips and mix together.
4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably
nonstick. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it
sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute
the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand
while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run
underneath during the first few minutes of cooking. Once a few layers of egg have cooked
during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza
pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently
every once in a while. From time to time, remove the lid and loosen the bottom of the frittata
with a spatula, tilting the pan, so that the bottom doesn’t burn.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the
heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it
should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to
make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is
traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully
slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size
diamonds. Serve warm, at room temperature or cold. 6 servings.
Recipes We Love
www.seventhgeneration.com
Vegan Mac n 'Cheese
This recipe can be dressed up or dressed down to suit your palate and offers up a hearty
serving of B vitamins, including B12.
1 lb, pasta, any style
3 tbsp. non-dairy butter
1/2 tsp. sea salt
4 tbsp. non-dairy milk
1/2 cup fortified nutritional yeast
Cook any style pasta, al dente, drain, and return to pot. On low heat add butter, salt, nutritional
yeast, and milk. Stir and serve hot. This dish can be topped with dill, chives, or steamed broccoli
florets for added color and flavor.
Recipes We Love
www.seventhgeneration.com
Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls
12 whole wheat lasagna noodles
3 tsp olive oil, divided
1 small yellow onion, chopped
3 cloves garlic, minced
8 oz. crimini mushrooms, sliced
8 oz. shiitake mushrooms, sliced
2 cups roughly chopped kale
½ cup sun-dried tomatoes, chopped
12 oz. low-fat cottage cheese
½ cup finely grated Parmesan cheese, divided
8 fresh basil leaves, thinly sliced
½ tsp dried chile flakes
¾ tsp kosher salt (to taste)
½ tsp freshly ground black pepper
2 ½ cups tomato sauce (your favorite kind)
1. Preheat the oven to 425°F
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender.
Drain the noodles, gently rinse with cold water and place on kitchen towels, separated from
each other.
3. For the filling, heat 2 teaspoons olive oil in a large frying pan set over medium heat. Add
onions and sauté until soft, 4 to 5 minutes. Add garlic and sauté for additional 30 seconds.
4. Add the remaining 1 teaspoon olive oil and the mushrooms. Cook, stirring occasionally, until
the mushrooms are tender, about 5 minutes.
5. Add the kale and cook until the kale is slightly wilted and bright green, about 1 minute. Stir in
the sun-dried tomatoes. Transfer the mixture to a large bowl and allow it to cool.
6. Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
7. Stir the cottage cheese, ¼ cup Parmesan cheese, basil, dried chile flakes, salt and pepper
into the mushroom mixture.
8. Place a few lasagna noodles on a cutting board. Spread 3 heaping tablespoons of the
mushroom mixture along each noodle. Starting at one short end, tightly roll up the lasagna
noodle and filling.
9. Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange
the lasagna rolls, seam side down. Repeat with the remaining lasagna noodles and filling.
10. Spread additional 1 ½ cups tomato sauce on top, and sprinkle with the remaining
Parmesan cheese.
11. Cover with foil and bake for 20 minutes. Remove foil and bake for additional 10 minutes, or
until cheese is melted. Remove from oven and let cool for 10 minutes before serving.
Recipes We Love
www.seventhgeneration.com
NoMeat Loaf
While it’s cooking, it smells exactly like the meatloaf of your childhood!
4 stalks celery, finely chopped
1 onion, finely chopped
6 cloves garlic, minced or pressed
1/4 heaping cup of walnuts, ground
12 oz vegetarian meat crumbles
1 1/4 cups quick cooking oats
1 block extra firm tofu, pressed and mashed
3 Tbl soy sauce or tamari
2 Tbl ketchup (additional for topping)
1 Tbl Dijon mustard
2 tsp poultry seasoning
rough sea salt and fresh cracked pepper to taste
Sauté all veggies until soft and then strain, removing as much moisture as possible. Add
veggies and all other ingredients into a mixing bowl and mix well. Press firmly into a sprayed
meatloaf pan. Top with a glaze of ketchup and additional sea salt and fresh cracked pepper.
Cook 1 hour at 375 or until the edges are slightly burned and caramelized. Let sit at least 15
minutes before serving.
Recipes We Love
www.seventhgeneration.com
Four Bean Chili for a Crowd
This recipe makes a big satisfying batch you can feed to a crowd or just to yourself over and
over again when you’re too busy to cook anything else. It lasts up to a week and gets better
every day.
4 cans any kind of beans rinsed and drained.
2 large cans diced tomatoes
6 cloves garlic, minced
1-2 jalapeños, minced. (Leave seeds in for extra spice, or take them out if you want things
mild.)
2 onions, chopped
1/2 white wine
2 tsp cumin
2 tsp garlic powder
1 Tbl oregano
1 Tbl chili powder
1 Tbl ancho chili powder
1 bay leaf
1 Tbl vegetable bouillon
salt and fresh cracked pepper to taste
(optional, for extra meaty taste, add 12 oz vegetarian meat crumbles)
Sauté onions, garlic and jalapeños until soft. Add all other ingredients, simmer 45 minutes. Top
with fresh cilantro, fresh chopped onions and/or soy cheddar cheese if desired.
Recipes We Love
www.seventhgeneration.com
Sweet Stuff
Vegan Sweet Potato Pie
1 pound sweet potatoes, peeled and quartered*
2 tablespoons cornstarch
¼ cup nondairy milk (soy, rice, almond, hazelnut, hemp or oat)
½ cup nondairy, nonhydrogenated butter, softened
¾ cup granulated sugar
12 ounces firm silken tofu
2 tablespoons non dairy sour cream
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon vanilla extract
one 9-inch unbaked pie crust
Steam or boil sweet potatoes until soft and easily pierced with a fork. Transfer to a food
processor.
Preheat oven to 350°
In a small bowl or measuring cup, dissolve cornstarch in milk, and add to food processor with
sweet potato. Add remaining ingredients (except pie crust) and purée until completely smooth.
Pour filling into pie crust, and bake for 55 to 60 minutes. You will know it's done when the
middle no longer jiggles. You may need to bake for up to 15 minutes longer to get it just right.
Although you can serve it warm (or at room temperature), it sets really well in the refrigerator for
at least an hour or overnight.
*If you're in a pinch, use one can of sweet potato purée instead of fresh sweet potatoes.
Recipes We Love
www.seventhgeneration.com
Almond Butter Granola Bars
1/2 cup almond butter
2 bananas, mashed
1/2 cup whole almonds
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup raisins
1/4 cup mixed seeds (eg. pumpkin, sunflower... whatever you have at hand)
1 cup rolled oats
Yields 12 bars
Preheat oven to 350°F. Line wide loaf tin with parchment paper.
In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set
aside.
In a food processor, coarse chop the almonds, apricots, raisins and cherries. Transfer to a bowl.
Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into prepared loaf tin.
Bake for 20-25 minutes. Let cool before cutting into bars/squares.
Recipes We Love
www.seventhgeneration.com
Skinny Blueberry Pie
Note: If you want to make this in a hurry, bake the pie filling on twelve individual graham crackers so you end up with
twelve mini-pies. It is out of this world! If you want a more traditional pie, use the crust recipe below--it’s delish and so
much healthier than traditional versions.
Filling:
1/2 cup sugar
3 tbsp cornstarch
¼ tsp salt
½ tsp ground cinnamon
4 cups fresh blueberries
1 tbsp butter
Easy mini pie crust:
12 Graham crackers
Healthy Pie Crust:
Oil in a spray jar
12 Graham crackers
2 ripe bananas
2 teaspoons honey
If you are making pie crust: (If you prefer to use the graham cracker as your pie bottom, start at
step 7)
1. Preheat oven to 350° F
2. Mash the bananas with a fork and put them in a mixer and add the honey.
3. Break the graham crackers into small pieces and add them to the mixer. Blend on low speed
to form a cohesive mix. Depending on your mixer, it may begin to form a dough at this speed.
4. After 3-4 minutes if a dough has not formed, gradually turn up the speed of the mixer, slowly,
until the texture is dough-like.
5. Spray your pie dish with oil spray.
6. Place the ball of dough in the center of the pie dish and using your fingers spread the dough
out across the bottom and up the edges of the pan.
7. Place blueberries in a large bowl.
8. Combine sugar, cornstarch, salt, and cinnamon until mixed thoroughly. Sprinkle over
blueberries.
9. Pour the blueberry mixture into the crust, and place small amounts of butter throughout, on
top of blueberry mixture. If you are using graham crackers, simply divide the blueberry mixture
amongst 12 graham crackers and drop the butter throughout. Then bake for about 50 minutes,
or until crust is golden brown.
Recipes We Love
www.seventhgeneration.com
Sweet and Creamy 5-Minute Vegan Ice Cream
Makes about three 2-scoop servings.
Equipment: Food Processor or Blender
Ingredients: 3 very ripe bananas
- Peel the bananas and cut them into
1-inch pieces
- Put them in a freezer-safe container in the
freezer overnight or until they are frozen solid
- Break frozen pieces apart (it's easy) and put
them in a blender or a food processor
- Blend until totally creamy
- Serve immediately or return mix to freezer
for an hour or two to chill further
- Scoop into bowls or cones
Depending on your machine, you may need to pulse it 10-15 times, allowing the pieces of
banana to be chopped up before finally letting the blender or food processor do its thing. And
you'll have to push down what gathers on the sides every so often. But after about 3-5 minutes
of blending, you have ice cream!
Banana ice cream is a perfect base for all sorts of different flavors and toppings. If you want to
try different flavors, test these out. Just add the ingredients to the food processor or blender as
you're blending your frozen bananas.
Strawberry Chocolate Chip
Add 1 cup frozen chopped strawberries and 1/2 cup dark chocolate chips
Cinnamon Peanut Butter
Add 2 Tablespoons peanut butter and 1 teaspoon ground cinnamon
Cinnamon Pecan
Add 1 cup chopped pecans and 1 teaspoon cinnamon
Mango Peach
Add 1/2 cup frozen chopped mango and 1/2 cup frozen chopped peach
Raspberry Almond
Add 1 cup frozen raspberries and 1/2 cup chopped almonds
Chocolate Banana
Add 2 tablespoons of vegan chocolate sauce
Strawberry Pistachio
Add 1 cup frozen chopped strawberries and 1/2 cup chopped roasted, unsalted pistachios
Recipes We Love
www.seventhgeneration.com
Apple Strudel
1 pound apples, peeled, thinly sliced
2 slices stale bread, crumbled
¼ cup golden raisins
¼ cup dried currants
2 tablespoons sugar
½ teaspoon cinnamon
½ (16-ounce) package phyllo dough
¼ cup butter, melted
1. Preheat oven to 400°F.
2. In a large bowl, combine apples, bread crumbs, raisins, currants, sugar, and cinnamon;
stir well.
3. Spread several sheets of pastry generously with melted butter; lay one atop the other on a
baking sheet. Spread fruit mixture evenly over the top sheet; roll sheets up to form a log
shape. Brush with melted butter.
4. Bake 30 minutes, until pastry is golden brown and fruit is tender
Recipes We Love
www.seventhgeneration.com
Sinless Gluten-Free Apple Pie
For the Crust:
2 cups raw cashews
2 cups pitted dates
1 cup brown rice flour
1 cup certified gluten-free oats
2-8 tbsp water
1 tsp vanilla extract
a pinch of sea salt
For the Filling:
4 apples
2 cups pitted dates
juice from ½ lemon
1 tsp vanilla essence
1 tsp cinnamon
1 tsp cardamom
1 tsp cloves
1. Preheat the oven to 400 ° F
2. Make the crust. Place all the dry ingredients in a food processor and pulse until you have a
fine flour. Transfer this into a large mixing bowl and set aside.
3. Place the dates, vanilla and 2 tbsp of water in the food processor and run until you have a
complete smooth and creamy mixture. Scrape down the sides and add in more water if
necessary.
4. Scoop this into the mixing bowl with the dry ingredients and mix together using your hands.
The dough should be firm enough to form into a ball. Cover the ball with plastic wrap and place
in the refrigerator while waiting for the oven to preheat.
5. Once the oven is heated, grab your pie pan and split the dough ball into 2 equal pieces.
Press half of the dough down into the pie pan lined with parchment saving the other half for the
top crust. Prick the crust all around with a fork. Place the pie into the oven to pre-bake for 15
minutes.
6. While the crust is baking, make the filling. Slice the apples into thin wedges and place in a
mixing bowl. Blend the dates, lemon juice, vanilla and spices in a food processor, and scoop
this into the bowl with the apples. Mix this thoroughly before pressing this down in the pre-baked
crust. It will overflow a bit but that is ok.
7. Take the remaining half of dough and roll it into a flat circle. Carefully lift it up and place on
top of the apple filling. Press down the sides and press the filling properly down. Cut out four
slits on the top crust and place this into the oven.
8. Turn down the oven temperature to 350° F. Bake for 30-60 minutes, until the crust has a
deep golden color. Remove from the oven and allow it to cool for 15 minutes before serving.
Serve with whipped coconut cream and enjoy!
Recipes We Love
www.seventhgeneration.com
Pear Crumble
Topping
1 ½ cups old-fashioned rolled oats
½ cup chopped walnuts
½ cup packed brown sugar
1/3 cup whole-wheat flour
½ teaspoon ground cinnamon
5 tablespoons canola oil
Filling
3 ½ pounds ripe, but firm, Anjou pears,
peeled and cut into ½-inch pieces
½ cup pure maple syrup
½ cup raisins
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 teaspoons minced crystallized ginger
Preheat oven to 350˚F
To prepare topping: Combine oats, walnuts, brown sugar, flour, and cinnamon in a medium
bowl. Drizzle with oil and stir until evenly moist.
To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice, and ginger in a
large bowl and mix well.
Transfer the mixture to a 9-by-13-inch baking dish.
Sprinkle the topping over the pears.
Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes. Let
stand for at least 10 minutes before serving. Serve as is or top with non-dairy whipped topping.
Makes 12 servings
Recipes We Love
www.seventhgeneration.com
Chocolate Chip Cookies
You can make these cookies as organic or as conventional as you'd like, as almost all the
ingredients are readily available in both versions.
2 1/4-2 1/2 cups organic whole wheat flour (or use any all-purpose flour)
1 teaspoon baking soda
1 teaspoon salt (or a bit more if you like saltier cookies)
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 ounces) semi-sweet chocolate morsels or an equal amount of chopped chocolate
pieces
Preheat oven to 375° F. Mix flour, baking soda, and salt. In a separate, larger bowl mix butter,
granulated sugar, brown sugar and vanilla until creamy. Add the eggs one at a time and beat
well. Slowly beat in flour mixture. Stir in chocolate. Use a tablespoon to spoon rounded drops
onto ungreased baking sheets. (This recipe will make about 60 cookies, and is very easy to cut
in half or to double.) Bake for 9 to 12 minutes or until golden brown. Remove from oven and
cool.
Recipes We Love
www.seventhgeneration.com
Apple Cinnamon Cookies
1/3 cup apple, shredded
1 banana
2 Tbsp almond butter
1/3 cup coconut flour
2 tsp vanilla
1/4 tsp ginger powder
1/2 tsp cinnamon
1/4 tsp ginger powder
1 tsp baking soda
1 Tbsp raw honey
Parchment paper to line baking sheet
1. Preheat oven to 350° F.
2. Line a baking sheet with parchment paper and set aside.
3. Mix all ingredients together in a medium-size bowl.
4. Spoon the mixture onto the parchment paper and bake for 8 to 10 minutes,
or until done to your liking.
Recipes We Love
www.seventhgeneration.com