Yummy vegan recipes, taste-tested by local Food Not Bombs members.
Food Not Bombs recipes as found in Hungry For Peace by Keith McHenry. Serve a crowd or just your friends!
Breakfast:
Lunch and Dinner:
Salads:
Salad Dressings:
Soups:
Deserts
Homemade Tofu [view recipe]
Our member was actually able to gather these just from cleaning up and thinning out their garden, so use what you have on hand.
Pictured: carrot greens, radish greens, arugula and nasturtium. Not pictured: Basil
Cut and chop your garden greens, and gather:
Mix all together in a food processor until fairly smooth. Add salt to taste.
Serve over pasta or on your next sandwich, and freeze any leftovers you don't want to eat right away.
Tip: Freeze any excess flat to make it easier to break off chunks.
Collect any clean, non-moldy veggie scraps you produce in a large ziploc in your freezer. Things like onions peels, herb stems, carrot or potato peels, spinach that's about to go bad, or those tiny garlic cloves that are too hard to peel are all fantastic additions to your broth-bag. Once your bag is full, place the contents of the bag in a large pot and cover with water. You can add black pepper, bay leaves, extra onions, or salt at this point if you'd like. Simmer for 3-4 hours, cool, strain, and transfer into jars for storage. Make sure to only fill jars up 3/4 of the way full if you're planning on freezing them!