ARC (Awakening Respect and Compassion for all Sentient Beings) 

Delicious (and healthy!) Recipes

Greek salad
Potato dill salad

Red Beans and Rice



1 pound dried red beans, rinsed and sorted over

1/3 cup extra virgin olive oil

1 large onion, chopped yellow onions

3 stalks celery, chopped

3/4 cup chopped green bell peppers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 bay leaves

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

2 links Field Roast chipotle sausage (or for less heat, use the regular Italian sausage, but add a pinch of cayenne.)

3 tablespoons chopped garlic

10 cups vegetable broth ( I use Rapunzel)

4 cups cooked brown rice



Rinse beans and soak overnight. Drain and set aside.

In a large pot, heat the oil over medium heat. Reduce heat to medium-low. Add the onions and allow to cook until tender, about 20 minutes.  Add celery and bell peppers. Season with the salt, pepper. Cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, and sausage. Increase heat to medium and allow veggies to begin to brown. Add the garlic and cook for 1 minute. Add the beans and broth. Stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 2 hours. Using the back of a heavy spoon, mash about 1/4 of the soft beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice. 

Coconut “Creamed” Organic Greens

¼ cup Extra virgin olive oil

1 large onion, chopped

2 tsp curry powder

4 bunches fresh organic kale (can also use other greens but cooking times will vary)

Salt & Pepper to taste

1 can coconut milk (no preservatives)

2 cups soy or other nut milk  


Heat oil in a heavy bottomed pot over medium heat. Add onions and sauté until translucent and browning. Add curry and fry another 2-3 minutes. Add greens. Stir and cover, stirring occasionally, until leaves are beginning to wilt. Add coconut and soy milk. Stir and cover, simmering and stirring occasionally until all greens are thoroughly cooked. Add salt and pepper to to taste,( about ¼ tsp salt, ½ tsp. coarse ground black pepper. ) Serve.




2 tablespoons ground flax seeds mixed with 6 tablespoons filtered warm water

1 cup white whole wheat flour

1 cup organic cornmeal

1/4 cup vegan sugar

4 teaspoons baking powder

3/4 teaspoon table salt

1 cup organic soymilk

1/4 cup organic canola oil




1. Preheat oven to 425°F

2. Spray 8-inch-square baking dish with nonstick cooking spray.

3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking

powder, and salt until well-combined.

4. Add the ground flax seed mixture, soy milk, and canola oil to the

flour mixture.

5. Beat just until smooth (do not overbeat.)

6. Pour into pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.

7. Cool on wire rack 10 minutes. Turn cornbread onto wire rack, then

turn right side up and continue to cool until warm, about 10 minutes longer.

Click to Replace