Recipes

Yield: 8 servings Ingredients Vegetable oil (1 tbsp) Ground turkey (1 lb) Condensed tomato soup (21.5 oz) Canned beans of choice (45 oz) Yellow onion (1) Chili powder (2 tbsp) Crushed red pepper (1 tsp) Garlic powder (1/2 tbsp) Cumin (1/2 tbsp) Black pepper (1 pinch) Allspice (1 pinch) Directions Heat oil in a skillet over medium heat. Add turkey to skillet and sauté until browned. Drain turkey and beans. Chop onion. Mix all ingredients into slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. Notes Salt to taste. Good beans to use: red kidney, cannellini, black. Best served topped with shredded cheddar cheese and sour cream.

Yield: ~1 qt Ingredients Whole milk (1 cup) Sugar (3/4 cup) Heavy cream (1 cup + 1 cup) Salt (1/4 tsp) Vanilla bean (1) Egg yolks (6) Directions Freeze freezer bowl for at least 24 hours. Mix milk, sugar, salt, and 1 cup heavy cream in a saucepan over medium heat. Split vanilla bean. Scrape seeds from pod and add both seeds and pod to saucepan, then cover saucepan. Continue heating until just before boiling, then immediately remove from heat. Let sit for 20 minutes, then remove vanilla bean pod. In a medium bowl, whisk egg yolks. Slowly add milk mixture, whisking constantly. Transfer mixture back to saucepan and set over medium heat. Stir constantly and scrape bottom of pan with a spatula until mixture thickens. Pour 1 cup heavy cream into a large bowl. Strain contents of saucepan into cream and whisk to combine. Cool to room temperature, then cover and refrigerate overnight. Churn in ice cream maker for ~30 minutes, being careful not to over-churn. Transfer to an airtight container and freeze until firm. Notes Vanilla bean can be substituted with 1 tbsp vanilla extract. In this case, skip step 5, and add vanilla extract in step 10.

Yield: 36 large cookies Ingredients Vegan butter (1 cup, softened to room temperature) Brown sugar (1½ cups, packed) Molasses (½ cup) Vanilla extract (1 Tbsp) All-purpose flour (3¼ cups) Baking soda (1 Tbsp) Salt (½ tsp) Ground ginger (1 Tbsp) Cinnamon (1 Tbsp) Nutmeg (½ tsp) Sugar (1 cup, for rolling) Directions Preheat oven to 350°F. Line two large baking sheets with parchment paper. Using a hand mixer, beat softened vegan butter and brown sugar until creamy. Add molasses and vanilla, beating until smooth. Add 2 cups flour, then sprinkle baking soda, salt, ginger, cinnamon, and nutmeg on top. Mix on low speed. Add remaining 1¼ cups flour and mix until incorporated. Fill a small bowl with the cup of sugar for rolling. Scoop about 2 Tbsp of dough for large cookies and roll into a ball. Coat each ball completely in sugar. Place on prepared baking sheets and bake 11-12 minutes until they begin to crack on top. Let cool for 10-15 minutes before enjoying. Notes Optional: Add 1-2 cups of candied ginger chopped into small pieces to the dough. Cookies will look very soft when done, but they firm up a lot as they cool. Avoid overbaking to prevent crispiness.

Ingredients Prepared horseradish (3 tbsp) White vinegar (1/3 cup) Salt (1/2 tsp) Garlic powder (1/2 tsp) Black pepper (1 tsp) Notes If you can’t find prepared horseradish, you can substitute 4.5 tbsp of horseradish sauce.