“Peanut Butter” Cookies


2 cups cashew butter

2 cups brown sugar

1 1/3 cup flour

2 teas baking soda

1/2 cup rice milk

1/4 teas salt

optional: chocolate chips or chunks (about half bag)

white sugar to sprinkle on top

Directions:  Mix all except last two ingredients. Then add choc chips if using. Roll into balls. Flatten with fork making criss crosses. Sprinkle white sugar on top. Bake 10 to 12 min at 350.

Or make as cookie bars in 9 x 13 pan. Bake 20 to 30 min at 350.


Cauliflower and Asparagus Soup


2 teas safflower oil

1 small onion, chopped

3 carrots cubed

1 16 oz can cannellini beans, drained and rinsed

5 cups water

3 to 4 cups cut cauliflower and asparagus and carrots

1 teas salt (or more to taste)

Saute oil, onion, and carrots for about 5 minutes. Add beans and water and simmer for about 15 minutes. Add cauliflower, asparagus, and salt, and simmer for 10 more minutes. Cover until ready to serve.


Barley Soup

1/4 cup safflower oil
1/2 pound mushrooms, cut into 1/2 in pieces
2 large carrots, chopped
2 large celery sticks, chopped
1 onion, chopped

1/2 cup barley, rinsed
2 Tbs flour
16 oz can white beans, drained and rinsed
8 cups water
1 to 2 tsp salt
1/4 cup chopped fresh parsley

Sautee first set of ingredients for about 15 to 20 min, until soft. Add barley and stir. Add flour and stir. Slowly stir in water. Then add salt and beans. Simmer for about 40 min covered. Add parsley and servie.


I have been making these multiple times per week for over two years. Definitely a favorite! I keep the dry ingredients mixed up in a big container so its as easy as using Bisquick.

1 cup + 2 Tbs flour
1 Tbs sugar
2 teas baking powder
1/4 teas salt
1 cup rice milk
2 Tbs canola oil
chocolate chips (optional for some/mandatory for others)

Mix in a bowl and cook on a griddle sprayed with canola oil. Flip and serve.