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Chef Sara’s Roasted Asparagus with Balsamic Reduction and Hazelnuts
January 1, 2015

  (Gluten-free, soy-free) Makes 4-6 servings Asparagus shines when roasted until fork-tender, and the addition of toasted hazelnuts and a drizzle…

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Maple-Cinnamon Delicata Squash
January 1, 2015

(Gluten-free, nut-free, soy-free) Delicata squash is one of my all-time favorites: not only is the flesh sweet and tender, but the…

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Best-Ever Sourdough and “Sausage” Stuffing and Vegan Gravy
January 1, 2015

(Nut-free) Traditional bread stuffing gets a compassionate makeover by using delicious, protein-rich vegan sausage. The optional dried cranberries or cherries add…

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Green Beans Almondine
January 1, 2015

(Gluten-free, soy-free) This classic recipe is the definition of delicious simplicity: fresh green beans, quickly blanched until crisp-tender and sautéed with…

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Chef Valerie’s Vegetable and Tempeh Napoleons with Avocado Aioli
January 1, 2015

Chef Valerie Augustine, who cooks at the Spiral House one or two days a week, loves to create recipes using leftover…

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Summer’s Bounty Grilled Peaches
January 1, 2015

If your peach trees are dripping with ripe peaches about now as ours are at the Spiral House — and you…

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Chef Sara Boan’s Corn Pudding
January 1, 2015

This comforting Southern favorite from Chef Sara Boan at Catskill Animal Sanctuary’s Compassionate Cuisine vegan cooking program tastes like a cross…

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Roasted Asparagus
January 1, 2015

The food critic and author Mark Bitman believes there actually is a difference between thick and thin asparagus spears, and he…

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Parsnips and Jerusalem Artichokes
Easy Roasted Root Veggies
May 13, 2014

Watch our video on preparing roasted root vegetables.    

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