BEET SOUP

BEET SOUP

Preparation time: 15 minutes

Yield: 12 servings

1 to 3-tablespoons olive oil

1-pound beets, grated

1-cup onion, chopped

1-cup celery, chopped

2 carrots, grated

¼ head of cabbage, chopped

8-cups water

2 veggie bouillon cubes or 

2-teaspoons of bouillon powder

1-tablespoon maple syrup

1-tablespoon lemon juice

salt and pepper to taste

Optional: serve a dollop of vegan yogurt or sour cream in the center of the soup

In a pressure cooker, heat oil over medium heat. 

Sauté the onions, celery, carrots, cabbage, and beets until soft. 

Add water and the bullion. 

Cover, bring up to pressure, and turn off heat. 

 Let it set for ½-hour. 

Remove cover. 

Add the maple syrup, lemon juice, salt and pepper to taste, and then serve.  

CHUNKY VEGETABLE SOUP

CHUNKY VEGETABLE SOUP

Preparation time: 15 minutes

Yield: 12 servings1 to 3- tablespoons of oil

2-leeks, chopped

2-carrots, chopped

2 stalks celery, chopped

2-cups potatoes, cubed

4-cups cabbage, chopped

2 zucchinis, chopped

½-teaspoon thyme

2-bay leaves

2-veggie bouillon cubes or 2 teaspoons of bouillon powder 

8-cups water

salt and pepper to taste

optional: 1-teaspoon oregano, 1-teaspoon basil, turnips, rutabagas, parsnip, broccoli, cauliflower, corn, mushrooms, bell pepper, sweet potatoes, tomatoes 

In a pressure cooker on medium heat the oil. 

Add veggies, stir, and cook until soft. 

Add the spices, bouillon and water. 

Cover, bring up to pressure, and turn off heat. 

 Let it set for ½-hour. 

Remove cover. 

Add the salt and pepper to taste and then serve.  

POTATO PANCAKES

POTATO PANCAKES

Preheat oven to 425 degrees

Preparation: 15 minutes

Yield: 8 pancakes

6-cups grated Russet potatoes

1 onion grated

1-tablespoon dry parsley

1/2-cup of whole-wheat flour

1-teaspoon baking powder

2-teaspoons of salt

1-teaspoon pepper

Place grated potatoes in colander and squeeze out excess water.  

In a bowl, mix the potatoes with the onion and parsley.  

Add the rest of the ingredients and mix.  

Take a large tablespoon of the mixture and flatten as you place it on a silicon covered baking sheet.

Bake at 425 degrees for ten minutes, turn, and bake for 10 more minutes until browned.

APPLE CINNAMON COOKIES

APPLE CINNAMON COOKIES

Preheat oven to 350 degrees 

Preparation time:15 minutes

Yield: 30

1-cup cup water                  

1/3-cup ground flaxseed

1/4-cup oil

3/4-cup maple syrup

1-cup diced apple

3-cups whole-wheat pastry flour

2-teaspoons cinnamon

2-teaspoons baking powder

1-teaspoon-baking soda

1/4-teaspoon salt

In standing mixing bowl, mix together the water, flaxseed, oil, and maple syrup.  

In another bowl, whisk together the flour, baking powder, baking soda, salt, and apples.  

Add the dry to the wet and mix until uniform.  

Drop by tablespoons unto a silicon-covered cookie sheet.  

Bake at 350 degrees for 20 minutes or until light brown on the bottom of the cookie.