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Cook for Good Recipes

Enjoy these scrumptious, free recipes below. All Cook for Good recipes are thrifty, healthy, and plant-powered. Use the search feature to find recipes that are also gluten free, quick (20 minutes or less of active time), or seasonal.

For many more recipes, check out my books: Wildly Affordable Organic (vegetarian) and Fifty Weeks of Green (vegan). Let's stay in touch! Just subscribe to the newsletter for free recipes twice a month.



Entries in thrifty (5)


Chocolate Peanut Cake with Chocolate Aquafaba Frosting

This cake reminds me of the Reese's peanut-butter cups I used to stock up on for Halloween with the hopes that the kids wouldn't get them all. The light cake balances two of my favorite flavors: chocolate and peanut butter. The rich frosting is all chocolate. This sheet cake is easier to make and travels better than a layer cake, perfect for potlucks and sharing.

Chocolate Peanut Cake with Chocolate Aquafaba Frosting

This year, I'm baking Chocolate Peanut Cake to celebrate Earth Day because it highlights so many green Cook for Good practices, with three rescued ingredients from food too often wasted. It's also organic,  whole grain, and plant-based.

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Pasta Super Slice with Chickpea Flour

Satisfy your pizza craving in an easy, healthy way with Pasta Super Slice at a fraction of the cost. Just bake a batter made from high-protein chickpea flour over layers of chopped greens and left-over pasta, then finish it under the broiler for crispy brown goodness. For a complete meal, serve wedges of Pasta Super Slice with a salad or vegetable soup, followed by fruit for dessert. It's a great low-fat, dairy-free snack for sports fans glued to the play-off games, too.

Pasta Super Slice made in a cast-iron skillet with left-over pasta, collards, and a chickpea-flour batter from Cook for Good

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Grilled Cabbage with Peanut Oil and Hot Pepper Vinegar

After your first bite of grilled cabbage, you may start singing How Long Has This Been Going On? (Cher's rendition seems to be loaded with vitamin C.)  Peanut oil and hot vinegar elevate the humble yet healthy vegetable to foodie heights—for under 30 cents a serving! The thin parts of each wedge cook more thoroughly than thicker parts, so some bites are tender and sweet, some smoky, and still others crunch.

Grilled cabbage with peanut oil and hot pepper vinegar delights at 28 cents a serving.

Grilled Cabbage with Peanut Oil and Hot Pepper Vinegar

Active time: 8 minutes. Total time: ...

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Lucky Rainbow Chard Pesto

Tired of slush and chill? Fed up with greens braised, steamed, and boiled? Find happiness with Lucky Rainbow Chard Pesto. In just ten minutes, you can whirl up a rainbow-flecked green sauce that can go low fat or no fat. Toss it with hot pasta or potatoes or use as a spread on crackers or sandwiches. The flavor is rich but slightly less bitter than Parsley Pesto, making it my new winter favorite. Make your own luck by saving 1550 calories, 415 grams of fat, and about $8.60 with this low-fat, plant-strong recipe too. That's 94 calories, 52 grams of fat, and about $1.08 per serving without compromising flavor! See notes below.

 low-fat, plant-strong Lucky Rainbow Chard Pesto works as a spread

Active time: 10 minutes. Total time: 10 minutes. Yield: 8 servings.

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Slow-Cooker Butternut Soup with Pinto-Bean Broth, Tomatoes, and Peppers

Save the broth left from cooking dried pinto beans to make this hearty, easy soup in your slow cooker. Chunks of butternut squash add sweetness and a mix of peppers makes it hot and tart. I put all the ingredients in the slow cooker, turned it on high, went to the Carrboro Music Festival for the afternoon, and came back to dinner! In the picture below, you can see that I just rolled out a little whole-wheat pizza dough and grilled it for a few minutes to make a complete fall meal.

Use this soup to make your life easier now and later. The recipe makes twelve servings, so there was enough left for lunch on Monday and to fill to two quart freezer containers. It's a great way to put up  peppers while they are at the lowest price of the year.

thrifty slow cooker butternut squash soup made with pinto bean broth, fire-roasted tomatoes, bell peppers, jalapeno peppers, and garlic shown with homemade grilled garlic flatbread for a fat-free vegan meal

Active time: 10 minutes. Total time: 4 to 8 hours. 12 servings. Oil free, gluten free, vegan.

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