Bev's Recipe Collection

• 1 onion, chopped
• 2 stalks celery, finely chopped
• 2 Tbs olive oil
• 2 (15 oz) cans kidney beans, drained
• 2 (15 oz) cans pinto beans, drained
• 1 (15 oz) can black beans, drained
• 1 (15 oz) tomato sauce
• 1/4 cup soy sauce
• 2 Tbs apple cider vinegar
• 1 T chili powder
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

• 8 boneless skinless chicken breast (2 1/2 to 3 pounds)
• garlic salt (or garlic and salt)
• lemon pepper seasoning
• 20 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
• 3 T olive oil
• 12 oz fresh spinach
• shredded cheddar cheese

Place chicken in two 9″ x 13″ baking dishes lined with parchment paper. Sprinkle the chicken liberally with garlic salt and lemon pepper. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat olive oil in a large pan. Saute the squash (or zucchini) until tender. Add the spinach. Cook just until the spinach is wilted. Remove from heat.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Great with Greek potatoes.

recipe from Tammy’s Recipes

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!

Cake:

2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup whole wheat flour (or almond flour)
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor, combine the thawed cauliflower, sucanat, milk, vanilla, and chocolate chips. Process until smooth with no lumps. (This will take a few minutes.) In a separate bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined. (Don’t over mix.) Pour into a greased 8″ x 8″ baking dish. Bake at 350 degrees for 35 minutes. (It should still be soft to touch.) Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie