Top 3 Recipes this Month
Triple-Berry Flax & Oat Bran Cereal
Ingredients
Water - 300 milliliters
Oat bran - 47 grams
Dates - 8 grams
Flax meal - 2 tbsps
Frozen mixed berries -
140 grams
Unsweetened Plant-Based Milk - 60 milliliters
Directions
1. In a saucepan, bring water to a boil. Slowly whisk oat bran into boiling water and cook for about 2 minutes. Finely chop the date(s).
2. Remove the pan from the heat and stir in flax meal, frozen mixed berries, date pieces, and unsweetened soy/nut/rice milk. Cover and let stand for 2 minutes before serving.
Lasagna-inspired Penne (Lentil Pasta)
Ingredients
✓ No-salt canned cannellini beans 1 1⁄4 cups
✓ Mushrooms 2 1⁄2 cups
✓ Arugula2 cups
✓ Olive oil2 tsps
✓ Marinara 1 3⁄4 cups
✓ Red Lentil Pasta1 1⁄2 cups
✓ Treeline herb-garlic cheese 1⁄4 cup + 1 tbsp
Directions
1. Prepare the pasta according to the instructions on the box. Rinse and drain the canned cannellini beans.
2. Produce Prep: Rinse the mushrooms (if using) and rub off any excess dirt. Roughly chop the arugula and mushrooms.
3. Add some olive oil to pan over medium-high heat (to make this recipe oil-free, omit the oil and use a bit of water). Add the mushrooms, and saute for 5 minutes.
4. Add the beans and marinara to the pan, and reduce heat to medium and bring to a simmer.
5. Turn the heat off and stir in the arugula.
6. Break up the Treeline herb-garlic cheese into pieces.
7. Place the pasta on a plate, and top with the marinara mixture. Add the Treeline herb-garlic cheese (in small dollops) to the top, and enjoy it while it’s hot!
Fluffy Pancakes
Ingredients
✓ Unsweetened applesauce 1⁄3 cup + 2 1⁄3 tbsps
✓ Unsweetened Plant-Based Milk 3⁄4 cup + 1 1⁄3 tbsps
✓ Sugar 1 tbsp + 2 tsps
✓ Olive oil 1 tbsp + 2 tsps
✓ Gluten-free all-purpose flour 1 1⁄4 cups
✓ Baking powder 2 1⁄2 tsps
✓ Salt 1⁄4 tsp
✓ Maple syrup 1⁄4 cup + 1 tbsp
Directions
1. Mix the unsweetened soy/nut/rice milk, applesauce, sugar and olive oil in a bowl.
2. Mix the gluten-free all-purpose flour, baking powder and salt separately. Combine the dry with the wet ingredients but be careful not to over mix.
3. Allow the batter to sit for 15 minutes.
4. Heat oil on a large skillet on medium heat. Wait until the oil is hot enought that a tiny splash of water sizzles once it hits the pan. Use a ladle or small meauring cup to scoop batter onto the heated skillet.
5. Cook for about 5 minutes, or until the sides have bubbled and the center is starting to bubble. Check to make sure the bottom is browning lightly, but not burning.
6. Enjoy with maple syrup on top.
7. Make these pancakes your own with vegetable-based margarine, nut/seed butter and/or fresh fruit.
Triple-Berry Flax & Oat Bran Cereal
Ingredients
Water - 300 milliliters
Oat bran - 47 grams
Dates - 8 grams
Flax meal - 2 tbsps
Frozen mixed berries -
140 grams
Unsweetened Plant-Based Milk - 60 milliliters
Directions
1. In a saucepan, bring water to a boil. Slowly whisk oat bran into boiling water and cook for about 2 minutes. Finely chop the date(s).
2. Remove the pan from the heat and stir in flax meal, frozen mixed berries, date pieces, and unsweetened soy/nut/rice milk. Cover and let stand for 2 minutes before serving.
Lasagna-inspired Penne (Lentil Pasta)
Ingredients
✓ No-salt canned cannellini beans 1 1⁄4 cups
✓ Mushrooms 2 1⁄2 cups
✓ Arugula2 cups
✓ Olive oil2 tsps
✓ Marinara 1 3⁄4 cups
✓ Red Lentil Pasta1 1⁄2 cups
✓ Treeline herb-garlic cheese 1⁄4 cup + 1 tbsp
Directions
1. Prepare the pasta according to the instructions on the box. Rinse and drain the canned cannellini beans.
2. Produce Prep: Rinse the mushrooms (if using) and rub off any excess dirt. Roughly chop the arugula and mushrooms.
3. Add some olive oil to pan over medium-high heat (to make this recipe oil-free, omit the oil and use a bit of water). Add the mushrooms, and saute for 5 minutes.
4. Add the beans and marinara to the pan, and reduce heat to medium and bring to a simmer.
5. Turn the heat off and stir in the arugula.
6. Break up the Treeline herb-garlic cheese into pieces.
7. Place the pasta on a plate, and top with the marinara mixture. Add the Treeline herb-garlic cheese (in small dollops) to the top, and enjoy it while it’s hot!
Fluffy Pancakes
Ingredients
✓ Unsweetened applesauce 1⁄3 cup + 2 1⁄3 tbsps
✓ Unsweetened Plant-Based Milk 3⁄4 cup + 1 1⁄3 tbsps
✓ Sugar 1 tbsp + 2 tsps
✓ Olive oil 1 tbsp + 2 tsps
✓ Gluten-free all-purpose flour 1 1⁄4 cups
✓ Baking powder 2 1⁄2 tsps
✓ Salt 1⁄4 tsp
✓ Maple syrup 1⁄4 cup + 1 tbsp
Directions
1. Mix the unsweetened soy/nut/rice milk, applesauce, sugar and olive oil in a bowl.
2. Mix the gluten-free all-purpose flour, baking powder and salt separately. Combine the dry with the wet ingredients but be careful not to over mix.
3. Allow the batter to sit for 15 minutes.
4. Heat oil on a large skillet on medium heat. Wait until the oil is hot enought that a tiny splash of water sizzles once it hits the pan. Use a ladle or small meauring cup to scoop batter onto the heated skillet.
5. Cook for about 5 minutes, or until the sides have bubbled and the center is starting to bubble. Check to make sure the bottom is browning lightly, but not burning.
6. Enjoy with maple syrup on top.
7. Make these pancakes your own with vegetable-based margarine, nut/seed butter and/or fresh fruit.
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