No-Bake Blackberry Pie
Ingredients
- 1/3 cup small pearl tapioca
- 1/2 cup water
- 8 ounces frozen grape juice concentrate (100% juice), thawed
- 5½ cups fresh blackberries, divided
- 1 (9-inch) prepared pie crust
Instructions
1. In a medium saucepan, stir together the small pearl tapioca and water until well combined.
2. Stir in the thawed grape juice concentrate.
3. Heat over medium heat, stirring frequently, until the mixture comes to a full boil.
4. Stir in 2 cups of the blackberries.
5. Return the mixture to a gentle boil. Cook for about 5 minutes, stirring constantly, until the filling is thick and glossy.
6. Remove the saucepan from the heat.
7. Gently stir in the remaining 3½ cups of blackberries until evenly coated.
8. Let the filling cool for 5–10 minutes.
9. Pour the filling into the prepared pie crust.
10. Refrigerate until completely chilled and set.
Notes
- Frozen blackberries may be substituted for fresh. Thaw them first and include any juice released during thawing. Because frozen blackberries settle as they thaw, you may need more than 5½ cups of frozen blackberries to equal 5½ cups after thawing.
- Apple juice concentrate may be substituted for the grape juice concentrate.
- The pie will keep covered in the refrigerator for several days.
- Delicious served with whipped cream, coconut cream, or vanilla ice cream.
This easy, healthy no-bake blackberry pie is a delicious way to enjoy fresh blackberries! It’s naturally sweetened with grape juice concentrate and filled with plenty of juicy blackberries. With simple step-by-step instructions, you can make this refreshing summer pie at home.
]]>Crockpot Indian-Inspired Lentil Dal
Ingredients
- 4½ cups water
- 2 cups lentils
- 3 cups onion, diced
- 2 teaspoons curry powder
- 1½–2 teaspoons cumin
- ½ teaspoon turmeric
- 2 teaspoons garam masala, divided
- 2 tablespoons garlic, minced
- ¼ teaspoon pepper
- 1½ teaspoons Kosher salt (or to taste)
Instructions
1. Add all the ingredients to the crockpot except the
garam masala. Stir in 1 teaspoon of the garam masala and reserve the remaining
teaspoon for the end of cooking.
2. Cover and cook on high for 2–2½ hours, or until the lentils are tender.
3. Stir in the salt and the remaining teaspoon of garam masala. Adjust the
seasonings to taste.
4. Serve.
Notes
Try adding a (14-ounce) can of diced tomatoes or 1 tablespoon of tomato paste for a brighter, deeper flavor.
Serve over rice or with naan.
For added color and nutrition, stir in chopped spinach or cilantro at the end
of cooking.
Tropical Pineapple Date Bars
Ingredients
- 1 cup oat flour (blended oats)
- 3 cups old-fashioned oats
- 2 cups unsweetened shredded coconut
- 1/2 cup chopped walnuts
- 1 teaspoon salt
- 1/2 cup mashed banana
- 1 cup orange juice (more if needed)
- 1 (20-ounce) can unsweetened crushed pineapple
- 2 cups chopped dates
Instructions
1. Preheat the oven to 350°F.
2. In a blender or food processor, blend enough oats to make 1 cup oat flour.
3. In a large bowl, mix together the oat flour, oats, coconut, walnuts, and salt.
4. In another bowl, mix together the banana and orange juice.
5. Combine the juice mixture with the dry ingredients. If needed, add more orange juice to make the oat mixture hold together.
6. Press half of the oat mixture into the bottom of a 9 x 12-inch baking pan. Set aside.
7. Add the pineapple and dates to a medium saucepan. Bring the mixture to a simmer while stirring frequently. Cook and stir until the mixture is thickened.
8. Spread the thickened fruit mixture over the oat mixture.
9. Top with the remaining oat mixture.
10. Bake for 30–35 minutes, or until the fruit bars begin to brown.
Notes
You can use other nuts in place of the walnuts.
To make the oat flour, blend enough old-fashioned oats to make 1 cup.
If the dates are dry, soak them in warm water. Drain before adding.
Strawberry Sauce
Ingredients
- 5-6 cups strawberries, sliced, halved, or whole (fresh or frozen)
- 1 (12-ounce) can apple juice concentrate
- 1½ cups water, divided
- ⅓ cup cornstarch
Instructions
1. In a large saucepan, combine the strawberries, apple juice concentrate, and 1 cup of the water. Stir to mix.
2. Place the pan over high heat and bring the mixture to a boil, stirring occasionally.
3. Reduce the heat and simmer for about 5 minutes, stirring occasionally.
4. While the mixture is simmering, mix the cornstarch with the remaining ½ cup of water in a small bowl or cup until dissolved.
5. Remove the saucepan from the heat.
6. Stir the cornstarch mixture again to make sure it is smooth, then slowly pour it into the strawberry mixture, stirring constantly.
7. Return the pan to the heat and bring the mixture to a boil.
8. Reduce the heat and continue stirring for 2-3 minutes, until the sauce thickens and becomes glossy. It will continue to thicken as it cools.
9. Serve the strawberry sauce warm or chilled.
Notes
- For a smoother sauce, mash some of the strawberries or blend part of the mixture using an immersion blender.
- Try this Strawberry Sauce over toast with peanut butter for a quick and easy breakfast, lunch, or snack.
- It’s also great on pancakes, French toast, waffles, and more.
- Store any leftovers in the refrigerator.
This recipe is warm, savory, and full of flavor using easy-to-find ingredients. It’s perfect served over rice or alongside naan for a satisfying meal.
Whether you’re cooking for a busy day or just want something simple and healthy, this is a recipe you can come back to again and again.
Crockpot Indian Spiced Lentils
Ingredients
- 4 cups water
- 2 cups dried lentils
- 1 (14-ounce) can diced tomatoes
- 3 cups diced onion
- 2 tablespoons minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 1/2 teaspoons Kosher salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon garam masala
Instructions
1. Add all the ingredients into the crockpot
except the garam masala. Stir to combine.
2. Cook on high for 2 to 2 ½ hours or until
the lentils are tender.
3. Stir in the garam masala at the end of
cooking.
4. Serve.
Notes
Adjust the seasonings to taste.
Serve over rice or with naan for a complete meal.
You can use regular or petite diced tomatoes.
Everything is prepared in the rice cooker, making it an easy, mostly hands-off recipe. It’s a flexible dish that can be adapted to the squash or vegetables you have on hand, and it pairs especially well with lentils or hearty bean dishes.
Below you’ll find the full recipe and a step-by-step video showing how to make it.
Spiced Winter Squash Pilaf with Raisins (Rice Cooker)
Ingredients
- 1 cup brown rice
- 2½ cups water
- 3 cups diced winter squash (1/2 inch cubes)
- ½ cup chopped onion
- 1–2 teaspoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼–½ cup raisins
Instructions
1. Add all ingredients to the rice cooker and stir gently to mix.
2. Cover and cook on the Brown Rice setting until the rice cooker completes its cycle.
3. When the cooker switches to Warm, let it rest for about 20 minutes with the lid closed to finish steaming.
4. Fluff the pilaf gently with a fork, taste, and add more salt, pepper, or spices if desired.
5. Serve warm as a side dish.
Notes
- Trombocino, butternut, acorn, delicata, and kabocha squashes all work well in this recipe.
- Trombocino and delicata have tender, edible skins and do not need to be peeled. Butternut, acorn, and kabocha should be peeled before dicing.
- For extra color and flavor, you may add up to 1 cup diced vegetables such as carrots, peas, or bell peppers.
- Serve with lentil patties or a hearty bean dish for a complete meal.
The recipe uses simple, easy-to-find ingredients and works well in a standard bread machine. Just add the ingredients, select the whole wheat setting, and let the machine do the work. This bread is perfect for sandwiches, toast, or enjoying warm with a little butter. If you’d like to see the process step by step, you can watch the video below.
Flax Whole Wheat Bread
Ingredients
- 1¼ cups warm water (about 110°F)
- 2 tablespoons oil (olive, vegetable, or grapeseed)
- ¼ cup honey
- 1½ teaspoons salt
- 2 tablespoons whole flax seeds
- 3 cups whole wheat pastry flour
- 2 tablespoons vital wheat gluten
- 2¼ teaspoons instant dry yeast
Instructions
1. Add the ingredients to the bread machine pan in the order listed, starting with the liquids and ending with the yeast.
2. Select the whole wheat setting on your bread machine and, if available, a setting for a 1.5-pound loaf.
3. Allow the bread machine to complete the cycle, including the rising and baking stages.
4. After baking, lift the bread pan out of the machine. Remove the loaf from the pan and place it on a wire rack to cool completely before slicing.
Notes
I used Kosher salt.
If you don’t have a thermometer, warm water should feel comfortably
warm to the touch, not hot.
Bread machine yeast or active dry yeast may also be used.
This recipe is budget-friendly and made using instant potato flakes to keep things simple. It’s a great option for beginner cooks or anyone who enjoys easy, homemade meals with rich flavor and minimal prep.
Below you’ll find the full recipe, along with a step-by-step video showing exactly how I make it. The video includes helpful tips and visual cues to make sure your soup turns out creamy and flavorful every time.
If you’re looking for a comforting soup that’s easy to customize, this one is a favorite.
Easy Creamy Garlic Potato Soup
Ingredients
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper (or to taste)
- 1½ cups plain instant potato flakes
- 1 cup milk (dairy or plant-based)
- 1 tablespoon butter (use vegan butter if preferred)
- 2–3 tablespoons dried chives (optional)
- ¼ teaspoon smoked paprika (optional)
Instructions
1. In a medium saucepan, combine the vegetable broth, water, garlic powder, onion powder, salt, and pepper. Bring to a low simmer.
2. Slowly whisk in the instant potato flakes, stirring continuously to prevent lumps.
3. Once the mixture is hot and smooth, stir in the milk and butter.
4. Simmer for 5 to 10 minutes, whisking occasionally to keep the texture creamy.
5. Stir in dried chives and adjust seasoning to taste. Add more milk if the soup is too thick.
6. Continue cooking until heated through. Serve.
Notes
This soup works well as a main dish or a side.
Pair it with bread, salad, or a sandwich for a complete meal.
For a richer soup, stir in a little extra butter or milk.
You can easily double the recipe to serve more.
Leftovers reheat well and make a great quick meal.
It comes together quickly in a food processor and tastes even better after chilling, making it a great make-ahead recipe. While it’s often served during the holidays, this cranberry fruit relish is delicious year-round alongside everyday meals.
Cranberry Fruit Relish
Ingredients
- 12 ounces fresh or thawed frozen cranberries
- 5 medium sweet apples (4–5 cups chopped)
- 2 oranges, peeled
- ¼ whole orange rind (grated or finely chopped)
- ¼ cup orange juice concentrate
- ⅓ cup honey
- ⅛ teaspoon Kosher salt
Instructions
1. Chop the cranberries in a food processor or strong blender, then transfer them to a large bowl.
2. Chop the apples in a food processor and add them to the bowl.
3. Chop the peeled oranges in a food processor and add them to the bowl.
4. Finely chop or grate the orange rind and add it to the bowl.
5. Add the orange juice concentrate, honey, and salt.
6. Stir all ingredients together until well combined.
7. Chill for at least 2 hours to blend the flavors.
Notes
Sweet apple varieties such as Cosmic Crisp, Honeycrisp, Fuji, or Gala work well for the best texture and flavor.
Leave the peel on the apples for color and flavor.
Store the cranberry fruit relish in an airtight container in the refrigerator for up to 1 week.
Using easy, straightforward techniques, this recipe creates a rich, classic texture and deep savory flavor without relying on packaged or processed sauces. It’s a dependable homemade gravy that fits naturally into easy, balanced, everyday cooking.
Savory Gravy
Ingredients
- 1 cup raw cashews
- 1/2 teaspoon Kosher salt
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 4 teaspoons instant chicken-style broth/seasoning
- 1 tablespoon Bragg Liquid Aminos
- 1 tablespoon nutritional yeast flakes
- 3 tablespoons flour
- 1/8 teaspoon ground pepper
- Water to make 4 cups of gravy in total
Instructions
1. Add all the ingredients to a blender and blend until very smooth.
2. Add the mixture to a saucepan. Cook over medium heat. Stir or whisk constantly to prevent lumps.
3. Remove the gravy from the heat when it reaches your desired thickness. It is ready to serve.
Notes
Use any salt you prefer.
Adjust the seasonings to your taste.
Add extra nutritional yeast for a more savory flavor.
Add extra onion or garlic powder for a stronger flavor.
Add a splash of Bragg Liquid Aminos at the end for a deeper color.