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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 walnuts (6)


Quinoa breakfast bowl with kale and banana

Build strong bones and muscles and get loads of energy with this low-calorie, filling, and tasty breakfast. It costs just $2.50 per serving using organic ingredients. I set it up in my rice cooker the night before and let it cook while I shower in the morning. It's also good reheated in the microwave or at room temperature. Check out the recipe and nutritional analysis below.

Quinoa breakfast bowl with kale and banana

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Sneaky Wheat Vegan Cinnamon Rolls - Tall or Potluck Sized

These cinnamon rolls are what holiday baking is all about: a rare treat that lets you play in the kitchen and create something that shows your love. This recipe takes more time and effort than any of my recipes, but it is still probably easier than clawing your way to a Cinnabon at the mall. I like to make one pan for my family and one to give away, but you can also bake all the tall rolls in one big casserole dish. My book club gave good reviews to the "potluck" sized cinnamon rolls made by cutting the rolls half as high.

Like my Good Whisk Bread, this recipe adds wheat germ to a mix of all-purpose and white whole wheat flour. You'll get the nutrition of whole wheat flour without "healthy" taste that makes some kids recoil and some relatives snort. Walnuts add crunch and raisins add sweetness and texture with a minimal amount of sugar.

Tall Sneaky Wheat Vegan Cinnamon Rolls from Cook for Good

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Zesty Parsley Sauce for Black-Eyed Peas

Take advantage of the bargain prices on lemons and parsley now to make this tangy, festive sauce for black-eyed peas. This recipe uses the juice and zest of one lemon to pack citrus brightness without wasting any of fruit. Adding parsley and the lemon zest makes the sauce attractive as well as delicious. Makes a great dish to take to a holiday potluck or to serve on a buffet.

Active time: 10 minutes, starting with cooked black-eyed peas. Total time: 10 minutes. Makes about 20 servings, 1/2 cup each. Gluten-free, vegan.

zesty parsley sauce for black eyed peas


2 pounds dried black-eyed peas, cooked (see Basic Beans recipe)
4 cups water
1/2 cup walnut pieces
1 clove garlic
juice and zest from one medium lemon or 3 tablespoons of lemon juice
6 tablespoons olive oil
handful of parsley leaves and tender stems, about 3/4 cup
3/4 teaspoon salt, or to taste
1/4 cup broth from cooking black-eyed peas or other mild vegetable broth


  1. Bring water to a boil in a medium pot. Add walnuts and boil for three minutes. Drain.
  2. Meanwhile, peel garlic. Set up your food processor with the cutting blade or use a blender. Turn the machine on and drop the garlic in while the blade is turning. Turn the machine off. Zest and juice lemon.
  3. Chop a few parsley leaves for garnish and set aside. Add remaining ingredients to machine, including walnuts. Process until smooth. Taste and add salt as needed. Sauce will be tart on its own, but taste more mellow when added to beans or potatoes.
  4. Stir half the sauce into hot cooked black-eyed peas. Drizzle the rest over black-eyed peas in a swirl pattern. Serve within two hours. For best lemon taste, use within a few hours, but sauce is still good for up to a week. Refrigerate any extra.

Tips and notes

  • Try sauce on cooked, cubed potatoes for a healthy potato salad. Pour sauce on while potatoes are hot so potatoes will absorb sauce, then serve warm or at room temperature.
  • In the photo, the black-eyed peas are being served on corn bread.

Countdown Trail Mix

Whether on the trail or the road, you'll find that Countdown Trail Mix gives you a healthy boost of protein, healthy fat, and fruit, with just enough chocolate to make it a treat. Like all scratch recipes, this one lets you go as organic as you like.

My original recipe used M&M-like Sunbursts for melt-proof chocolate highlights without the artificial colors.  The colors in the pictures below come from beet juice, beta-carotene and natural caramel. They also have a purple-toned dark chocolate variety. This new plant-strong trail mix recipe uses Ghirardelli semi-sweet chocolate chips instead. Ghiradelli chocolate chips are less expensive and taste better than the official vegan chocolate chips I've tried.

Once again, you can see the benefits of cooking from scratch: go as organic or as local as your budget, resources, and tastes allow.

homemade snack mix with peanuts walnuts raisins and chocolate SunDrop candies homemade trail mix with peanuts walnuts raisins and chocolate candy no artificial colors

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Rhubarb Crunch

Intensely flavored, startlingly beautiful, Rhubarb Crunch satisfies even in small servings. My healthy version uses rolled oats, whole wheat flour, walnuts, coconut oil, and plenty of this scrumptious "pie plant." Rhubarb is rich in calcium, lutein, vitamin K, and antioxidants, making this dessert good for your bones, eyes, skin, and whole body as well.

beautiful rhubarb crunch is an easy healthy vegan dessert using whole grains and coconut oil

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