HOME COOKING, HEALTHY RECIPES FROM NEW COMMUNITY PROJECT

The value of cooking one’s own food from scratch has a deeper value than simply reducing food costs. Understanding what is in your food and where those ingredients come from can help to promote a healthier lifestyle and more enjoyable meals. I find cooking to be a healthy, creative outlet and a good family activity. I am always looking for new and interesting recipes to try for our family meals. We encourage you to try some of these simple, healthy and tasty recipes provided through the New Community Project. I have tried the Vegan Banana Bread and it is outstanding. Later this Fall, we look forward to trying the Pumpkin Soup.

Vegan Banana Bread
5 or 6 overripe bananas
egg substitute (1/3 cup flour, 1 1/3 cups water)
3 cups flour
½ cup sugar, maple syrup, honey, or date sugar
½ tsp baking soda
½ tsp baking powder
1/3 cup oil
½ tsp vanilla
a pinch of salt
In a heavy saucepan, whisk 1/3 cup flour and 1 1/3 cup water over medium heat for 10 minutes. Let cool, then add sugar, bananas, vanilla, oil, and mush it all up. In a separate bowl, sift together 3 cups of flour, baking soda, baking powder, and salt. Sift together with the wet mix, blend well and bake at 350 degrees Fahrenheit for 25-35 minutes.

Pumpkin Soup3-4 pound pumpkin
1 T butter
1/4 cup finely minced onion
1 t prepared mustard
13 ounce can low-fat evaporated milk
2 slices of rye bread cubed
Salt, pepper, nutmeg to taste
1/2 cup (packed) grated Swiss Cheese
Preheat oven to 350. Prepare the pumpkin as if making a Jack-O-Lantern (cut off top and scoop out seeds and strings). Rub the inside of the pumpkin with soft butter. Add all of the remaining ingredients. Cover the top of the pumpkin with foil and replace the lid. Place on a baking tray and bake until the pumpkin becomes tender, about 2 hours. To serve, scoop deeply to bring up pieces of pumpkin from the sides and bottom into the soup.

For more healthy recipes, please go to…http://newcommunityproject.org/recipes.shtml