no oil

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.

Seed Cheeze Sauce

I use this in my Deep Dish Tortilla Pie recipe here.

1 cup raw sunflower seeds

1 cup water

1/2 red bell pepper, seeded and quartered*

6 T lemon juice

3 T nutritional yeast

1 t onion powder

1/2 t garlic powder

1/2 t sea salt

 

Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending. *For a spicier cheeze sauce, add 1 – 2 red jalapeños, with or without seeds, in place of the bell peppers.

To cut out some of the fats, use 1/2 cup steamed potato in place of 1/2 cup seeds. It works great!

 

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. 

 

Pumpkin Chocolate Chip Muffins

These muffins are moist and sweet and a healthy Halloween treat.  

 

 

 

 

 

 

 

1 1/2 cups rolled oats

1/3 cup millet

1 cup pitted dates soaked in 1/2 cup water 4 hours

1 1/2 cup canned pumpkin

1/2 cup raw pecans, divided

2 T dark brown sugar (optional – *suggested brand below)

2 t cinnamon

2 t ginger

2 t baking powder

1 t baking soda

1 T apple cider vinegar

1 t vanilla

1/3 cup chocolate chips

 

Grind oats and millet in food processor or strong blender to a flour. Stir in  cinnamon, ginger, baking powder and baking soda. Blend dates, soak water, pumpkin, sugar, vinegar and vanilla until smooth.

Pour over dry ingredients, add chocolate chips and mix well until flour is well incorporated. Spoon into muffin tins and bake at 350 degrees for 17 minutes. Makes 9 – 10 muffins.

*I hardly ever use processed sugars, but when I need to kick up the sweetness a little more than a whole food sweetener will do without making the end result too heavy, (it only takes a little) this is the sugar I use. I love the molasses flavor that it lends. It’s perfect for these muffins. 

Figgy Oat Bars

After being on an elimination diet for a year I learned to be totally satisfied with fruit for dessert. However, when my fig tree produced an over abundance I wanted to try making some kind of dessert. I took a Banana Oat Bar recipe that I have and used figs instead of bananas, left out the nuts and dates and it worked great! 

 

 

 

 

 

 

25 figs, trimmed (leave on skin)

1/4 cup of red flame grapes (For extra moisture and sweet. I had an abundance of them as well.)

2 cups rolled oats

1 t baking soda

1 t cinnamon

1 T apple cider vinegar

 

Blend figs, grapes, and vinegar in a high-powered blender until smooth. The seeds in the figs make this very thick. Place oats, baking soda and cinnamon in a large bowl and mix well. Pour pureed fruit over oats and mix so that all the oats are moistened. Transfer batter to an 8 X 8 cake pan and bake at 350 for 15 – 17 minutes. Cool before cutting. 

 

Millet Premavera

 

 

 

 

 

 

 

 

I’ve been making this recipe since my early days of plant-based eating. It’s so good that it’s remained a favorite through the years. It has the flavors of an Italian pasta dish without the pasta.

 

1 cup millet, uncooked

1 onion, chopped

1 – 2 cups chopped mushrooms, cremini or white button

3 cloves garlic, minced

4 carrots, halved lengthwise and sliced

3 cups small cauliflower florets

3 cups small broccoli florets

2 14 oz. cans diced tomatoes

2 cups frozen peas

1 T dried basil

1/4 t black pepper

1/3 cup pine nuts, coarsely chopped (or raw pumpkin seeds)

2 T lemon juice

Sea salt

 

Boil 2 cups water in a small saucepan. Add millet, reduce heat to low,  cover, and simmer 20 minutes until tender. In a large pan over medium- high heat, sauté onion and mushrooms in 1/4 cup water for 2 minutes. Add garlic and remaining raw vegetables, and cook until vegetables are tender. Add more water if needed to keep from sticking. Add tomatoes, peas, basil, and pepper. Cook 5 more minutes. Mix in cooked millet, pine nuts, lemon juice, and salt to taste.

“Better Than Tuna Salad” Lettuce Bundles

A quick, easy and cool dish perfect for lunch or dinner on a hot summer day. From my cookbook Whole Food American Favorites.

 

 

 

 

 

 

 

 

2 1/2 cups cooked garbanzo beans

1 medium carrot, finely grated

2 cups finely chopped celery

4 green onions, thinly sliced (include some green)

1/2 – 1 cup Sun Seed Spread

2 T prepared mustard

2 spears dill pickle chopped

Sea salt and pepper

Romaine lettuce leaves

Sliced tomato for garnish (optional)

Drain beans well. Transfer to salad bowl. Using a pastry cutter or fork, mash beans coarsely. Mix in remaining ingredients. Salt and pepper to taste. Spoon salad on a lettuce leaf, garnish with tomato, roll up, and enjoy!

Raw Strawberry Pie

Ounce for ounce, strawberries have more vitamin C than citrus fruit. They are one of the “dirty dozen” so if you want to limit your pesticide exposure, only buy organic strawberries. This recipe is from my cookbook Whole Food Goodness.

25 pitted deglet dates

1/2 cup water

6 cups sliced strawberries

Soak dates in water to soften for blending. Blend 1 cup of straw-berries, dates and water until smooth. Pour this sauce over remaining strawberries. Pour over Raw Nut Crust. Let set for 1/2 hour.

Raw Nut Crust (for one pie)

1 cup almonds or other nuts and seeds

15 soft pitted dates

1 tsp vanilla

Chop finely in food processor until it starts to stick together. Press into a pie plate or 8×8 cake pan.

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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:

Downtown Yoga
50 E Tabernacle
St. George, Utah 84770
http://downtownyogasg.com/

Sunshine Nutrition
111 W. 535 S, Cedar City, Utah

Harvest Moon Health Foods
1241 North Main, Layton, UT 84041
(801)-719-6028