Creamy Cucumber Dressing

1/2 to 1 medium cucumber

1 cup soy milk

2 tbsp sugar

1 oz vinegar

1 cup oil

pinch of salt

chopped parsley to taste

Blend cucumber, milk, sugar, vinegar, and salt until milk starts to thicken. Slowly add oil until it thickens completely. Stir in parsley. Chill and serve over your favorite salad.

Vegetable Soup

Ingredients:

1 ½ gallon water

1 ½ c mixed vegetables

2 c white potatoes (diced medium)

1 ½ tsp sea salt

2 tbsp granulated garlic

2 tbsp onion powder

1 ½ tsp black pepper

1 6oz can tomato paste

2 c tomato sauce

1 tsp dried basil

1 tbsp Earth Balance Buttery Spread

2 tsp 100% pure cane sugar (optional)

2 c cauliflower (optional)

Directions:

In two gallon sauce pan: Add water, salt, and potatoes. Bring to a boil and let boil 3 minutes. Add all other ingredients except butter. Bring to a boil. Add butter. Enjoy!

Recipe for Cornbread

Ingredients:
4 cups Cornmeal
1/2 cup Soy Flour (heaping)
1/2 cup Wheat Germ
2 tbsp Baking Powder (heaping)
1/2 cup Earth Balance Buttery Spread – Oil or Sticks
2 cups Soy Milk
2 cups Hot Water

Directions:
Pre-heat oven to 350 degrees. Mix all dry ingredients thoroughly. Add soy milk, mix well. Add water, mix well. Heat oil until hot, pour in mix, stir until all is mixed well. Pour into pan, bake 30-35 minutes until it browns (lightly) or desired darkness.

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Recipe of the Week: Kale Greens

Ingredients:

12 cups of kale

¼ cup of liquid aminos

½ cup of olive oil

1 medium tomato

½ cup diced onion

1 tbsp onion powder

2 garlic cloves

¼ cup nutritional yeast

Directions:

Cut kale very small. Dice onion and tomato small. Put all ingredients in bowl and mix well. Thoroughly coat greens with spices. Let sit. The longer the greens marinate, the softer they are and the more flavorful they get.

From our family to yours! Enjoy!