Updates from our Health Ministry

Nice Cream

Three Bean Chili

Oil Free Vegan Chicken Alfredo

1 box of fettuccine pasta or lasagna (doesn’t matter the brand) Alfredo Sauce 1 [8 oz] canister of Planters halves and pieces cashews (no salt) 1 can of coconut milk Water A few sprinkles of black pepper 1⁄2 tsp. of salt 1 tsp. of minced garlic for alfredo; 1 small onion (diced) 1⁄2 tsp of […]


  Lentil Shepherd’s Pie! A rich, vegan lentil stew topped with homemade mashed potatoes. Ingredients 1 tablespoon olive oil 1 cup chopped leeks (can substitute white onion) 1 cup chopped carrots 1 cup chopped celery 3 garlic cloves, chopped 1 cup green (or brown) lentils 3 cups vegetable broth (I love Pacific Foods low-sodium broth) […]


This crustless tofu quiche is so tasty and easy to prepare that you may come to prefer it over the heavy egg-and-cheese variety. For another tofu-based quiche, see Ricki Heller’s gluten-free Classic Tofu Quiche. Serves: 6 1 tablespoon olive oil 1 1/2 cups chopped onion 2 cloves garlic, minced 8 ounces cremini or baby bella mushrooms, […]

“Cheesy” Broccoli & Quinoa Casserole (Vegan)

Prep Time 25 mins Cook Time 30 mins Total Time 55 mins An upgraded version of traditional Broccoli & Rice casserole, with a dairy-free “cheese sauce! COURSE: MAIN COURSE SERVINGS:  CALORIES: 250 KCAL AUTHOR: DETOXINISTA.COM Ingredients For the cheese sauce: 1 cup cooked mashed sweet potato 1.5 cups water ¼ cup nutritional yeast 2 teaspoons salt 1 teaspoon onion powder ½ teaspoon chili powder To assemble: 1 cup dry quinoa , rinsed 2 cups water 1 teaspoon coconut oil 1/2 yellow onion , […]


This raw cheesecake is much lighter and fresher-tasting than a dairy cheesecake and the cashew topping is such a good medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray. 12 mini cheesecakes Equipment: 8-inch springform pan or 12-cup silicone muffin mold, […]

Vegetarian Chili

Total: 6 hr 15 min Prep: 15 min Cook: 6 hr Yield: 4 to 6 servings Level: Easy Ingredients 1 (28-ounce) can diced tomatoes 4 cups reduced-sodium vegetable broth 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can white (cannellini) beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained […]

Recipe Revamp: Make Any Recipe Vegan or Vegetarian

You’ve been perusing recipes and finally found THE ONE you’ve been searching for. (Sometimes it can be as hard as finding THE ONE.) Problem is, the recipe needs to be vegan. Have no fear! We’ve put together our recipe-revamp cheat sheet that offers five easy substitutions to turn any recipe into a vegan or vegetarian […]

{Raw} Beet and Sweet Potato Salad

Ingredients: 2 large sweet potatoes 1 bunch beets (3-4) 4 scallions 1/2 cup toasted pepitas (pumpkins seeds) Garlic Lime Vinaigrette Directions: Peel the sweet potatoes and beets. Then use a spiralizer to cut the veggies into long curly strips. Use a pair of kitchen shears to cut the pieces into manageable lengths. Mix the beet […]