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Recipes for 10/23/2020 Fruit/Veggie Basket

Meal #1

Side #1

Apple and Orange Salad

Apple and Orange Salad a refreshing salad super healthy and perfect for any time of the year!


▢2 tbsp olive oil

▢2 tbsp red wine vinegar

▢2 1/2 tbsp orange juice freshly squeezed

▢1/2 cup raisins

▢1 orange

▢4 apples

▢2/3 cup pecans or walnuts, roughly chopped

▢1/4 tsp salt or to taste

▢1/4 tsp pepper or to taste


In a large bowl, whisk the olive oil, red wine vinegar, and orange juice. Add the raisins and set it aside.

Peel the orange and cut it into small pieces.

Core the apples and cut them in small pieces.

Add the oranges, apples, pecans to the bowl with raisins. Add salt and pepper to taste.

Toss everything together very well and serve.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Side #2

Collard green salad with coconut dressing


Coconut dressing (makes about 2 cups)

1 tablespoon cumin seeds

1 teaspoon minced fresh ginger

2 shallots,

chopped 1/4 cup canned chipotles in adobo

1 cup coconut milk

1/4 cup fresh lime juice

1/4 cup Dijon mustard

3 tablespoons Champagne vinegar


3 cups shredded collard greens

1 red onion,

diced 1 English cucumber, unpeeled and sliced into halfmoons

1/4 cup coconut dressing (recipe above)

1/4 cup adzuki red beans

Candied cashews

Kosher salt and freshly ground black pepper


For the coconut dressing:

1. In a small, dry saute pan, add the cumin seeds and toast over medium heat until fragrant, 3-5 minutes.

2. In a blender, add the toasted cumin seeds and the remaining ingredients. Blend until smooth.

3. Store in a covered nonreactive container.

Refrigerate for up to 3 weeks.

For the salad:

In a large bowl, toss the greens, onion and cucumber with 1/4 cup of the dressing, which should be just enough to coat.

Season to taste with salt and pepper.

Top the salad with the beans and candied cashews.

COOK TIME: 5 minutes

PREP TIME: 10 minutes


Collards are full of natural antioxidants and vitamins. Plus, they are low in calories. Traditionally, collards are braised and simmered within an inch of being edible and, well, that's got to stop. The goal is to serve the greens raw so that they're thought of as something healthy and delicious, rather than something that's always combined with bacon fat and cooked down. Simply balance the natural bitterness of collard greens with a bright, sweet and spicy dressing for a delicious change.

Main Course

Potato and Celery Root Soup

If you can’t find a local, minimally refined sunflower oil, which gives this soup a rich, buttery flavor without dairy, you could also use butter or olive oil.

In testing, we found that using a lighter-colored broth works best for this recipe.

Fry some small cubes of fresh bread for croutons and serve it with a green salad to make this soup a meal.

6 servings; makes 11 cups


1/4 cup lightly refined, expeller-pressed sunflower oil, plus more for serving (see headnote)

2 medium onions, chopped (about 2 cups)

1 rib celery, chopped

2 cloves garlic, chopped

1 pound potatoes, peeled and chopped

1 medium celery root, peeled and chopped (celeriac; about 3 cups)

8 cups low-sodium chicken or vegetable broth (see headnote)


Freshly ground black pepper

2 tablespoons chopped chives, for garnish


Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onions and celery; cook for about 8 minutes, until softened but not browned. Add the garlic and cook for 1 minute, until fragrant.

Add the potatoes, celery root and broth. Increase the heat to high and bring to a boil, then reduce to medium-low, partially cover and cook for about 45 minutes, until the celery root is very tender when you test it with a fork. Turn off the heat.

Remove the center knob of your blender lid and place a paper towel loosely over the opening to avoid splash-ups. Working in batches, puree the soup in the blender until smooth. Taste, and season lightly with salt and pepper.

Serve each portion hot, drizzled generously with more oil, garnished with chives.


Vegan Chocolate Chip Banana Squares

The perfect after-school snack or easy dessert. Just 9 ingredients, 1 bowl, 30 minutes to make.

Course: Dessert, Snack

Cuisine: American, Canadian

Servings: squares

Calories: 144 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken


1 cup ripe bananas, mashed (about 2 ½ bananas)

⅓ cup brown sugar

3 tablespoons non-dairy milk (such as soy or almond)

½ teaspoon vanilla extract

¾ cup all-purpose flour

¾ teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegan chocolate chips, divided

US Customary - Metric


Preheat your oven to 350F (180C). Lightly grease an 8" x 8" square baking pan.

Add the mashed banana, brown sugar, non-dairy milk, and vanilla extract to a large bowl and mix well. Stir in the flour, cinnamon, baking soda, and salt. Lastly fold in ¼ cup of the chocolate chips (setting aside the remaining ¼ cup to use in the next step).

Pour the batter into the baking pan and spread evenly in the pan. It will be fairly thick. Sprinkle over the remaining chocolate chips. Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before slicing. Cut into 9 bars and use a spatula to lift them from the pan. Enjoy still warm or let cool completely then store in an air-tight container.

Meal #2

Side #1

French Carrot Salad


Carrot salad

1 pound carrots, peeled

2 tablespoons finely snipped chives or chopped green onion

2 tablespoons finely chopped fresh parsley

Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas


2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

½ teaspoon ground cumin

¼ teaspoon fine sea salt


To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.

Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.

To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.

Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

Side #2



This vegetarian collard greens soup will keep you full, satisfied and feeling great. Awesome for losing weight!

10 minPrep Time

1 hr Cook Time

1 hr, 10Total Time


1 Tbs olive oil

2 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

pinch red pepper flakes

1 onion, chopped

3 large carrots, sliced

3 stalks celery, chopped

10 cups water

15 oz. can no-salt-added diced tomatoes

6 oz. can no-salt-added tomato paste

2 Tbs lower sodium tamari or soy sauce

2 Tbs lemon juice

1 Tbs salt-free herb seasoning (I like Mrs. Dash)

1 Tbs sugar/sweetener, your choice (see recipe notes)

1 tsp roasted garlic granules or garlic powder

1/2 tsp salt

fresh black pepper to taste

1 cup dried lentils

6 cups packed collard greens, stems removed

1/4 cup uncooked quinoa


Prep the veggies and greens.

Add the oil to a large, lidded cooking pot.

Add the paprika, chili powder, cumin and red pepper flakes.

Raise the heat to medium.

Add the onion, carrots and celery. Saute about 10 minutes.

Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, sweetener, garlic granules, salt, pepper and lentils. Stir to combine.

Stir in the collard greens.

Raise the heat to medium high. Bring to a boil.

Cover and turn the heat down to a simmer.

Simmer for 30 minutes, stirring occasionally.

Stir in the quinoa.

Simmer another 15-20 minutes.



The tablespoon of sweetener brings the best flavor out of the tomato paste and diced tomatoes. Anything sweet will work. I usually use maple syrup or coconut palm sugar because they have some flavor, and I’ve also used agave and regular sugar (white and brown). I’ve used no-calorie sweeteners in similar recipes, so they’re another option. According to Splenda®, 1 1/2 packets equal a tablespoon of sugar.


Either red or green lentils are fine.

No-Salt Seasoning

I’m thinking of those herb blends which try to mimic salty flavor. I’m partial to Mrs. Dash®. I think I’ve tried all the varieties except the fajita blend in this recipe with good results, and it would probably work well too.

There are quite a few brands of no-salt seasonings available. I’ll add a list of ones you can get from Amazon soon. I also found some homemade no-salt seasoning recipes online, like this All-Purpose No-Salt Seasoning Mix on Allrecipes.

Main Course

Parsley Pesto Green Beans and Egg

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Tim


Fresh green beans - a handful or 12-15 beans

1 cup of packed fresh parsley

2 small garlic cloves

1 tablespoon of olive oil

1 tablespoon of parmesan cheese

1 tablespoon of sliced almonds toasted (or pine nuts, hazelnuts, walnuts)

1 teaspoon of lemon juice

1/4 teaspoon of salt

1 egg

splash of white vinegar


Add parsley, garlic, almonds, parmesan, lemon juice, salt, and oil to a mini prep processor and blend (or double and make in normal food processor to store and use later). Add additional oil if looser consistency is desired.

Clean and trim beans and blanch for 2-3 minutes. Remove from pot with tongs, shaking excess water off and put on a plate.

Stir the same pot of hot water and add splash of white vinegar. When water has returned to a boil, stir water again and add egg in the middle of the spinning water (it will help prevent the white from 'feathering' out) and remove from heat. Cover and let sit for 4- 5 minutes.

Add pesto to beans and mix so the beans are all coated. Add more shredded parmesan cheese if desired.

When egg is done, gently place on top of beans and enjoy!


Apple Carrot Cupcakes Recipe

Prep time: 20 minutes

Cook time: 25 minutes

Yield: Makes about 2 dozen cupcakes


For the cupcakes:

2 cups (260 g) all-purpose flour

1 1/4 (250 g) cups sugar

2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 cup (236 ml) vegetable oil (light olive oil or canola oil)

4 large eggs, lightly beaten

1 1/2 cups packed coarsely grated carrots (about 3 medium)<