Betty is a homemaker

• Sauté onion, celery, carrot, salt over medium heat 10 mins
• Add 3/4 c red lentils, 1 c diced tomatoes, 4 c veg broth, herbes de Provence
• simmer 15 mins covered
• Add dash Worcestershire, 1 T brown sugar

• 270 g hulled fresh strawberries (about half a 16 oz container; about 2 c halved)
• 2 oz Planet Oat original oatmilk
• 28 g honey (lavender vanilla is nice) or simple syrup

Blend, pour, freeze! Yield 4

My popsicle molds hold 12 oz.

GRÖNSAKSKAKA

• 8 oz russet potato, peeled and grated
• 4 oz onion, diced
• ~8″ light part of leek, diced
• 4 oz broccoli, chopped finely
• Garlic powder, salt and pepper
• 2 oz sharp cheddar or parmesan or both
• Egg
• AP flour if needed

Saute onion and leek in olive oil in a large skillet over medium-low heat for a few mins. Add potato and a splash of water, reduce heat to low, cover and cook a few mins. Add broccoli, spices, another splash of water, cover and cook a few mins. Transfer to a bowl, let cool a few mins then stir in cheese and egg, and flour if mixture is too wet.

Return pan to medium-low heat. Divvy up mixture into patties with 1/4 c scoop. (Try English muffin rings sometime to look more like picture! Also try baking in muffin tin.) Cook 2-3 mins on each side. Yield ~10.

• 4 eggs
• 150 g sugar
• 120 g brown sugar (½ c)
• 2 t vanilla
• 8 T butter melted
• 1 container applesauce
• 100 g veg oil
• 240 g AP flour
• 1½ t baking powder
• 1 t baking soda
• 1½ t sale
• 2 t cinnamon
• ½ t nutmeg
• ¼ t ginger
• dash allspice
• 347 g carrots grated
• 110 g pecans toasted
• 40 g unsweetened coconut
• 100 g pineapple, crushed and drained

Use directions from KAB “Kitchen Sink Carrot Cake.” This makes 2 8″ round pans for a layer cake, or 1 13″x9″ cake.

• Quinoa
• Zucchini sautéed or roasted
• Sun-dried tomatoes packed in oil and herbs
• Parmesan

Saute cubed chicken breast in ghee with garlic and onion powder, curry powder, sliced ginger. Add cauliflower. Add 8 oz tomato sauce and 4 oz chicken broth. Simmer 15 mins. Stir in 8 oz coconut milk. Bring to simmer then remove from heat. Stir in 1 t vinegar and 1 T lime juice. Add frozen peas.

Use this pastry topper: https://www.kingarthurbaking.com/recipes/classic-chicken-pot-pie-recipe

Filling:

Sauté in 1 T butter

• Mushrooms
• Carrots
• Seasoned hashbrowns
• Peas
• Green onions
• Diced cooked chicken breast seasoned with paprika and herbes de Provence

• 3 T butter
• 3 T flour
• whisk in 1½ c chicken broth + ½ c milk

375° 40 mins.

• ~225 g Campari tomatoes (about 5)
• ~75 g Granny Smith apple (about half a big one)
• 40 g golden raisins
• 40 g white wine vinegar
• 30 g sugar
• ½ t kosher salt
• ⅛ t onion powder
• ⅛ t allspice
• ⅛ t ginger
• ⅛ t cayenne
• nutmeg

• 25 g olive oil
• 2 T AP flour
• 1 T chili powder
• 8 oz tomato sauce
• 1 c broth (I used beef broth for black bean and sweet potato enchiladas)
• cumin
• salt

Heat the oil in small pot medium heat. Whisk in flour and chili powder. Reduce heat, add rest of ingredients, simmer 10 mins.

• 300 g Planet Oat original oatmilk, lukewarm
• 3 T butter + 14 g coconut oil, melted
• 1 egg, room temp
• 16 g sugar
• 1/2 t salt
• 2 t baking powder
• 1/2 t vanilla powder
• 150 g WWW flour

Yield 5!