Upcoming picnic or party? Score appreciation with the perfect recipe.

Baked Pizza Pita Bites 2 Ways

Baked Pizza Pita Bites 2 Ways
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 1 Tbsp pizza sauce
  • 1 Tbsp vegan pesto
  • 1 Tbsp vegan mozzarella
  • 2 tsp vegetarian sausage crumbles
  • 1 Tbsp marinated artichokes, chopped
  • [q:1/4] tsp Italian seasoning
Directions
  1. Preheat the oven to 400 degrees Farenheit.
  2. Top half of the pita pockets with a dollop of pizza sauce, vegetarian sausage crumbles, vegan mozzarella, and finish with a sprinkle of Italian seasoning.
  3. To the other half of the pita pockets, add a dollop of vegan pesto, chopped marinated artichokes, and more vegan mozzarella.
  4. Bake in the oven for 10 to 15 minutes or until cheese is melted and pita bites are toasty. Cut each pocket bread into 8 wedges and serve immediately.
Nutrition Info
With tomato sauce: 232 Calories, 13 g Protein, 0 mg Cholesterol, 31 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 8 g Total fat (2 g sat), 608 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:2] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Iron.

With pesto sauce: 281 Calories, 9 g Protein, 0 mg Cholesterol, 42 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 10 g Total fat (2 g sat), 610 mg Sodium, [nut:3] Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Iron, Magnesium, Zinc

Roasted Carrot Hummus

Roasted Carrot Hummus
Prep Time
25 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb carrots, cut into 2-inch slices
  • 6 Tbsp olive oil, divided
  • [q:1/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • [q:1 3/4] cups low-sodium canned chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp ground cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp chili powder
Directions
  1. Preheat oven to 425°.
  2. In a medium bowl, combine carrots, 2 tablespoons of the olive oil, [q:1/8] teaspoon of the salt, and [q:1/8] teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
  3. Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
  4. In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining [q:1/8] teaspoon salt, and remaining [q:1/8] teaspoon pepper. Blend on high speed until smooth. With blender running on low speed, slowly add remaining olive oil and pulse until smooth.
  5. Transfer to a dip bowl and serve immediately, or store in an airtight container in refrigerator for up to 4 days.
Nutrition Info
282 Calories, 10 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (2 g sat), 128 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, Potassium, Zinc

Guacamole

Guacamole
Prep Time
15 minutes
Number of Servings
Serves 6
Ingredients
  • 5 avocados, peeled, pitted, and cubed
  • 2 Tbsp lime juice, plus more for topping
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground cumin
  • [q:1/4] tsp cayenne pepper
  • 2 Roma tomatoes, seeded and diced
  • [q:1/2] onion, chopped (optional)
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp seeded and chopped jalapeño pepper
  • 1 tsp minced garlic
Directions
  1. In a large bowl, combine avocado and lime juice.
  2. Add salt, cumin, and cayenne. Mash avocado mixture using a potato masher or the back of a spoon.
  3. Fold in tomatoes, onion, cilantro, jalapeño, and garlic.
  4. Add additional lime juice over top to help keep guacamole from browning.
  5. Serve with tortilla chips.
Nutrition Info
280 Calories, 4 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 12 g Fiber, 25 g Total fat (4 g sat), 171 mg Sodium, [nutrition:3] Vitamin B6, Vitamin K, Folate, [nutrition:2] Vitamin C, Vitamin E, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Sweet Potato Benne Seed Biscuits

Sweet Potato Benne Seed Biscuits
Prep Time
60 minutes
Number of Servings
6 biscuits
Ingredients
  • 2 cups all-purpose flour, plus extra for folding and cutting
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp ground cinnamon
  • [q:1/2] tsp kosher salt
  • [q:1/4] tsp baking soda
  • 1 stick (8 Tbsp) unsalted butter, cold
  • 1 cup mashed sweet potatoes, cold (about 1 medium potato)
  • [q:3/4] cup plus 2 Tbsp whole milk, cold
  • 2 Tbsp benne seeds (sesame seeds)
  • 2 Tbsp melted butter or honey, for brushing biscuit tops (optional)
Directions
  1. Adjust an oven rack to middle position and preheat oven to 450˚.
  2. Place flour, baking powder, sugar, cinnamon, salt, and baking soda in a large bowl. Whisk to combine.
  3. Using slicing side of a box grater, slice butter into flour mixture. Toss sheets of butter in flour until butter is thoroughly coated. Then lightly work butter pieces between your fingers or use a pastry cutter to break them up and coat them with flour. Stop when dough resembles coarse sand and there are still some small visible pieces of butter.
  4. Place biscuit mixture into the freezer for 15 minutes.
  5. Place sweet potatoes and [q:3/4] cup milk into a separate bowl. Whisk to combine. Add sweet potato mixture to chilled flour mixture. Stir gently with a spatula until dough begins to form into a ball and no dry bits of flour are visible. Dough will be shaggy and sticky.
  6. Turn dough onto a lightly floured surface and lightly dust with flour. With floured hands, gently pat dough into a [q:1/2]-inch-thick 11x6 inch rectangle. Fold ends of rectangle toward center, one end on top of other, to create a trifold. Dust top lightly with flour, press out to same size rectangle again, and repeat folding. Repeat this process a third time. After third folding, pat dough to a [q:1/2]-inch thickness and cut out biscuits using a floured [q:3 1/2]-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.
  7. Place biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather scraps, reshape them, and pat them out to a [q:1/2]-inch thickness. Cut out as described above. Discard any remaining scraps.
  8. Brush tops of biscuits with remaining 2 tablespoons milk. Sprinkle with benne seeds.
  9. Bake for 12 to 15 minutes, rotating pan once halfway through, until tops are golden brown. If desired, brush tops of baked biscuits with melted butter or honey. Serve immediately.
Nutrition Info
356 Calories, 6 g Protein, 44 mg Cholesterol, 42 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 2 g Fiber, 18 g Total fat (11 g sat), 294 mg Sodium, [nutrition:5] Vitamin A, [nutrition:4] Phosphorus, [nutrition:2] Calcium, [nutrition:1] Vitamin B1 (thiamine)

Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

Vegan Taco Dip with Homemade Tortilla Crisps

Vegan Taco Dip with Homemade Tortilla Crisps
Number of Servings
Serves 6
Ingredients
  • 6 Sprouted Grain Ezekiel 4:9 Tortillas
  • Olive oil, 2 Tbsp divided
  • 1 cup white onion, diced
  • 1 Tbsp garlic, minced
  • 1 block of extra firm tofu, crumbled
  • 1 can of pinto beans, rinsed and drained
  • 1 can of fire roasted tomatoes
  • 1 can of green chilies
  • 2 chipotle peppers in adobo
  • 2 tsp taco seasoning
  • 1 cup vegan cream cheese
  • Cilantro, for topping
  • Avocado, for topping
Directions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut Sprouted Grain Ezekiel 4:9 Tortillas into 6 pieces. Spray with olive oil and place on a baking sheet.
  3. Bake until crispy, about 5 to 7 minutes.
  4. Season with salt while still hot. Set aside until time for serving.
  5. Using a large skillet, pour in 1 Tbsp of olive oil and sauté 1 cup of diced onions, 1 Tbsp minced garlic, and tofu crumbles over medium heat for 5 to 7 minutes until onions have a bit of color on them.
  6. Sprinkle over 2 tsp taco seasoning and mix. Once mixed, add 1 can of pinto beans, 1 can fire roasted tomatoes, 2 chipotles in adobo, and 1 can of green chilies.
  7. Simmer for an additional 5 minutes until bubbly. Turn off the heat and stir in 1 cup of vegan cream cheese.
  8. Reduce oven heat to 350 degrees Fahrenheit.
  9. Add to a casserole dish and bake for 15 minutes until top is browned and dip is heated through.
  10. Top with sliced avocado, diced white onion, and lots of fresh cilantro. Serve immediately with Ezekiel 4:9 Sprouted Grain tortilla chips.
Nutrition Info
504 Calories, 21 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 15 g Fiber, 28 g Total fat (6 g sat), 967 mg Sodium, [nut:4] Vitamin C, Phosphorus, [nut:3] Vitamin B6, Iron, [nut:2] Vitamin B3 (niacin), Calcium, Folate, Magnesium, Zinc, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Potassium

Mexican Chocolate Mousse Bars

Mexican Chocolate Mousse Bars
Prep Time
45 minutes, plus soak / dehydrate / freeze times
Number of Servings
30 bars
Ingredients

Blond Buckwheat Crunch Base

Mexican Chocolate Mousse

  • 2 cups peeled, pitted, and chopped ripe avocado (about 3 small avocados)
  • [q:3/4] cup cacao powder
  • [q:1/2] cup coconut milk
  • [q:2/3] cup coconut nectar
  • [q:1 1/2] tsp vanilla extract
  • 2 tsp ground cinnamon
  • [q:1/8] tsp Himalayan salt
  • Pinch of ground cloves
  • [q:1/8] tsp cayenne pepper
  • [q:1/4] cup melted virgin coconut oil

Enrobing Dark Chocolate

  • [q:1/2] cup chopped cacao butter
  • [q:1 1/2] cups chopped cacao paste (also known as cacao mass or cacao liquor—NOT chocolate liqueur)
  • 6 Tbsp coconut nectar
  • 1 Tbsp vanilla extract
Directions
  1. Prepare Almonds
    1. Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
    2. After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
  2. Prepare Buckwheat
    1. Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
    2. Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
    3. Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
    4. The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
    5. Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
  3. Prepare Oat Flour
    1. Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
    2. Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
    3. Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
    4. Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
    5. This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
  4. Make Blond Buckwheat Crunch Base
    1. in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
    2. Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
    3. Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
    4. Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
  5. Make Mexican Chocolate Mousse
    1. In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
    2. Add melted coconut oil and process again until mixture is well combined.
  6. Prepare the Bars
    1. Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
    2. Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
    3. Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
  7. Make Enrobing Dark Chocolate
    1. In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
    2. For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
    3. Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
    4. Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
    5. While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
    6. Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
    7. Transfer melted chocolate to a small bowl for enrobing.
  8. Enrobe the Bars
    1. Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
    2. Remove bar from chocolate and allow excess chocolate to drip off.
    3. Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
  9. Place bars back in fridge for 10 minutes to set before serving.
Nutrition Info
1 bar: 361 Calories, 9 g Protein, 28 g Carbohydrates, 14 g Total sugars (7 g Added sugars), 8 g Fiber, 28 g Total fat (10 g sat), 14 mg Sodium, [nutrition:4] Vitamin E, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, Phosphorus, [nutrition:1] Iron, Zinc

Cinnamon Roll Cookies

Cinnamon Roll Cookies
Prep Time
45 minutes, plus [q:3 1/2] hours fridge time
Number of Servings
52 cookies (serves 26)
Ingredients

Cookies

Glaze

  • 1 cup confectioners’ sugar
  • [q:2 1/2] Tbsp whole milk
Directions
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed for 3 to 4 minutes until fluffy, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined.
  2. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, beating on low speed until a dough forms. Turn out two-thirds of dough onto a clean surface; knead dough if any flour bits remain. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
  3. To remaining dough, add cinnamon and nutmeg. Beat at low speed until combined. Turn out onto clean surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Let doughs stand at room temperature for about 5 minutes. On a lightly floured sheet of parchment paper, roll plain dough into a 14x12-inch rectangle. Transfer on parchment to a baking sheet and refrigerate for 15 minutes. Repeat procedure with spiced dough.
  5. Transfer plain dough with parchment onto a flat surface. Carefully invert spiced dough on top of plain dough. Top with parchment and roll rolling pin over doughs to press together. Peel away top parchment. From the long side, roll dough into a log using bottom parchment to help lift and roll; roll as tightly as possible to avoid gaps. (If dough cracks, let stand for a few minutes until pliable). Trim [q:1/2] inch off each end. Tightly wrap roll in parchment, twisting ends to seal. Refrigerate for at least 2 hours, or freeze until ready to use.
  6. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  7. Cut log into [q:1/4]-inch-thick slices. Place 1 inch apart on prepared pans.
  8. Bake for 8 to 10 minutes, until edges are golden brown. Let cool completely on pans.
  9. In a medium bowl, whisk confectioners’ sugar and milk together until smooth. Immediately drizzle glaze onto cookies.
Nutrition Info
173 Calories, 2 g Protein, 25 mg Cholesterol, 25 g Carbohydrates, 12 g Total sugars (12 g Added sugars), 1 g Fiber, 8 g Total fat (5 g sat), 94 mg Sodium, [nut:1] Vitamin A, Phosphorus

Apple Nachos with Spiced Nut Butter

Apple Nachos with Spiced Nut Butter
Experience classic holiday seasonings in a new way.
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
Directions
  1. In a large bowl, toss apples with lemon juice and 1 teaspoon of the cinnamon, then lay apples flat on a plate or serving tray.
  2. In the top of a double boiler or heat-proof bowl placed over a pot of barely simmering water, warm nut butter with 1 teaspoon of the coconut oil until melted. Mix in ginger, nutmeg and cloves and [q:1/2] teaspoon cinnamon.
  3. Using a spoon, drizzle spiced nut butter over apples.
  4. Wash top pan of double boiler or heat-proof bowl and place again over simmering water. Add dark chocolate chips and 1 teaspoon coconut oil, stirring until melted.
  5. Drizzle chocolate over apples.
  6. Top apple nachos with coconut flakes and slivered almonds, and serve.
Nutrition Info
323 Calories, 6 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 21 g Total sugars (4 g Added sugars), 9 g Fiber, 19 g Total fat (7 g sat), 7 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Iron, Zinc

Cranberry-Coconut Relish

Cranberry-Coconut Relish
Prep Time
15 minutes + 2 hours chill time
Number of Servings
6 muffins
Ingredients
  • 16 oz thawed cranberries
  • [q:2/3] cup coconut sugar
  • 1 orange
  • [q:1/2] cup unsweetened shredded coconut
Directions
  1. Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl.
  2. Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine.
  3. Refrigerate for 2 hours before serving.
Nutrition Info
172 Calories, 1 g Protein, 35 g Carbohydrates, 5 g Fiber, 5 g Total fat (4 g sat), 15 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Potassium
Subscribe to Parties & Picnics