gluten free

Vegan Worcestershire Sauce

                    

1 1/2 cups apple cider vinegar

1/4 cup pitted dates

1 small garlic clove, minced

1/4 cup dark molasses

1/2 t ground allspice

1/8 t each: chili powder, ground cloves,

      cayenne pepper, dry mustard

1/2 T onion powder

1 T tamari or 1/2 t sea salt (optional)

 

Combine all ingredients, except tamari or sea salt, in a saucepan over high heat and stir until boiling. Lower heat and simmer, uncovered, for one hour. Let cool then blend smooth. Add tamari or salt if desired.  Refrigerate for six months.

Vegan Shepherd’s Pie

 

A classic comfort food recipe that’s healthy, hearty and filling. Bottom layer is chock full of vegetables with corn and kidney beans in a delicious tomato sauce. It’s a great meal all by itself to warm you during the cold winter months. 

 

 

 

 

 

2 pounds Yukon gold potatoes, cut in chunks

Florets from one head cauliflower

1/4 cup raw sunflower seeds

1/2 t garlic powder

1 t onion powder

1/2 t sea salt

1 onion, chopped

2 cloves garlic, minced

1/2 pound of cremini mushrooms, chopped

2 carrots, sliced

2 celery stalks, sliced

1 bunch collard greens, chopped

3 T Kirkland No-Salt Seasoning or other no-salt seasoning

1 6 oz. can tomato paste

2 cups cooked kidney beans

2 cups frozen corn

1 t paprika

2 T April’s Vegan Worcestershire Sauce 

Sea salt

 

Bring large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside. Steam cauliflower until tender, then set aside, reserving steam water. In a large pot, saute onion over medium-high heat until it starts to brown. Add garlic and cook an additional minute. Add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-high heat until vegetables are tender, adding more water if needed to keep from sticking. Add remaining ingredients. Salt to taste. Transfer to a casserole dish. Blend cauliflower with 1/2 cup steam water, seeds, onion powder, garlic powder. Mash blended cauliflower with potatoes. Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 degrees for 15 minutes.

Vegan Peanut Better Chocolate Chip Cookies

This recipe is adapted from a recipe someone brought to the Vegetarian Society of Utah potluck. (Not sure of the source) The recipe called for coconut sugar and almond milk. I’ve replace the coconut sugar with dates, a whole food sweetener, and since I rarely have almond milk on hand, I just used water. I knew that small amount wouldn’t make any difference. 

 

 

 

 

 

 

 

15 small pitted dates  (deglet noor is the type I use)

1/4 cup water

1 cup rolled oats

1/2 tsp baking soda

1/3 cup natural peanut butter

1 T apple cider vinegar

1 tsp vanilla

1/3 cup vegan semi-sweet chocolate chips

 

Preheat oven to 350 degrees.  Soak dates in the 1/4 cup of water for a few hours to soften them.* The water will not cover the dates but moisten all the dates the best that you can. 

In a food processor fitted with an S blade, add oats and baking soda and grind to flour. 

Add peanut butter, softened dates, vinegar, and vanilla. Grind to a thick dough.  Carefully mix in chocolate chips.

 

*If you don’t want to take the time to soften the dates, grind the dates with the oats until crumbly then add other ingredients, including the 1/4 cup water. 

 

 

 

 

Vegan Gingerbread Cookies

The original recipe in my cookbook Whole Food American Favorites calls for 1 cup of cashews instead of 1/2 cup of pecans or walnuts and does not include beans. This makes the cookie more flat like a sugar cookie. The recipe here has a cake-like texture. Still delicious and less fat. If you have a nut allergy, use hemp seeds in place of the pecans or walnuts. 

Check out my YouTube video on how to make these here.

 

 

 

 

1 cup rolled oats

3/4 cup pitted dates

1/2 cup pecans or walnuts

1/4 cup cooked garbanzo beans

2 T molasses 

1 T apple cider vinegar

1 t baking soda

3/4 t ground ginger

1/2 t cinnamon

1/4 t nutmeg

1/2 t vanilla

 

Grind oats, dates, and nuts in a food processor work bowl until crumbly. Add remaining ingredients and process to a dough. Scoop dough with a cookie scoop or spoon and place on a cookie sheet lines with parchment paper. Bake at 350 degrees for 10 minutes. 

 

Chicken Style Cauliflower Gravy

 

This gravy is wonderful served over Thanksgiving Chic Pea Loaf or Cauliflower Mashed Potatoes. This recipe is from my cookbook Whole Food American Favorites. 

 

 

 

 

 

 

1 pound cauliflower florets

1/4 cup raw sunflower seeds 

2 T Chicken Style Seasoning (page 100)

1 1/2 t onion powder

Sea salt

 

Steam cauliflower in a covered pot with 1/2 cup water until tender. Blend steamed cauliflower, steam water, and remaining ingredients with 1 cup water until smooth. Add 1 more cup of water. Blend to mix. Heat if needed.

Cauliflower Mushroom Gravy

 

This gravy is great served over my Cauliflower Mashed PotatoesThanksgiving Chic Pea Loaf, or Holiday Lentil Loaf, and is in my cookbook, Whole Food American Favorites.

 

 

 

 

 

1/2 head cauliflower

1 t onion powder

1/2 t garlic powder

1/4 cup nutritional yeast

1/4 cup raw sunflower seeds

1 cup chopped mushrooms, cremini or white button

1 t dried thyme

Sea salt

 

Break off cauliflower florets into large pieces and steam in 1 cup water until tender. Transfer cooked cauliflower and steam water to blender jar, along with onion powder, garlic powder, nutritional yeast, and sunflower seeds. Blend until smooth. Set aside. Sauté mushrooms and thyme in 1/4 cup water until mushrooms are tender. Combine the cauliflower mixture with the mushrooms. Stir in more water to reach desired consistency. Salt to taste.

 

Thanksgiving Chic Pea Loaf

 

 

 

 

 

 

 

 

A perfect main dish for your Thanksgiving feasts! Serve with my Cauliflower Mushroom Gravy or  Chicken Style Gravy. All these recipes are from my cookbook Whole Food American Favorites.

 

2 cups cooked mashed yam

1 medium onion, finely chopped

2 cups chopped mushrooms, cremini or white button

2 stalks celery, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, minced

4 cups cooked chic peas (garbanzo beans)

1 cup rolled oats

1/2 cup chopped raw walnuts

2 T nutritional yeast

2 T organic tamari or balsamic vinegar

2 T tomato paste

1 T spicy brown mustard

1/2 t dried sage

1 1/2 t dried thyme

1/2 t dried rosemary, crushed

1/4 cup chopped fresh parsley

1 t sea salt

1/2 t black pepper

 

Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Sauté vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving. Serves 10 – 12.

Wild Rice and Broccoli Pilaf

Serve as a side dish or stuff into acorn squash halves or other hollowed out winter squash for an attractive main dish.

1 cup wild rice

1 onion, chopped

2 cloves garlic, minced

1 cup sliced celery

1 cup chopped carrots

2 cups chopped mushrooms

4 cups chopped broccoli

2 ½ T Holiday Herb Mix

1/2 cup pumpkin seeds, pine nuts or chopped pecans

Sea salt

 

Cook rice according to package directions.

Saute onion over medium-high heat until it starts to brown. Add garlic and stir 1 minute. Add 1/2 cup water, celery, and carrots. Cook 5 minutes.  Add mushrooms, broccoli and herb mix and cook until broccoli is desired tenderness.  Stir in seeds or nuts. Salt and pepper to taste.

Apple Oatmeal Crumble

Oat groats are the whole oat kernel when it comes off the plant. Eating grains in their whole intact form is the most nutritious way to eat them.  And oats, in particular, are one of the best foods for restoring a healthy gut. (This is a great interview with Dr. Richard Matthews about this.)  And Dr. Tom O’Bryan, who specializes in gut health, says that the pectin in cooked apple skins is more biovailable then raw and is really good to heal the gut. (Video interview with Dr. Tom O’Bryan)  He recommends eating a tablespoon of cooked apple 3 times a day. I figure I’ll get it done in one shot with breakfast. It’s a great way to sweeten up the oats.  Feel free to add a tablespoon or two of chopped nuts or sprinkle on some flax meal.

Watch my video on how to make this using cranberries here.

 

 

1/2 cup oat groats

1 cup water

2 T raisins

1 large apple chopped

1/2 cup rolled oats

1 1/2 t cinnamon

1/4 t cardmom

 

Soak oat groats and raisins in the 1 cup of water over night.  In the morning, transfer everything to a sauce pan, cover, turn the stove to medium heat and set the timer for 8 minutes.  After 8 minutes, oats should be boiling. Add the chopped apple, bring back to a boil,  leave on burner but turn off heat.  Let it set for 15 or 20 minutes. 

Green Spanish Rice

On an elimination diet I always have cooked rice and sweet potatoes on hand. For this recipe I use the yellow fleshed sweet potatoes instead of orange. They have a firmer texture and believe it or not, replace the texture of beans, which are often not tolerated by those with food sensitivities. This is one of my more advanced stage recipes. I wasn’t able to add tomatoes or chili powder until after a year. When I was finally able, halleluia! 

 

 

 

 

Cooked short grain brown rice

1 small baked sweet potato, cut in 1/2 inch cubes

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped or can chopped tomatoes

1 t turmeric

2 t chili powder

4 cups finely chopped broccoli

1 small bunch cilantro, chopped

1/4 t black pepper

Salt to taste

Sauté onion in dry pan until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and broccoli. Cook until broccoli is tender. Add sweet potato and desired amount of rice, cilantro and pepper. Heat through if needed. Salt to taste.

A nice addition is chopped almonds or pumpkin seeds.

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“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
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“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
"Your recipes are making it much easier for us to keep on the diet." Yvonne, St. George
“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it's important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!

You can purchase a copy of Whole Food Goodness at these locations:

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111 W. 535 S, Cedar City, Utah

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(801)-719-6028