2 cups fresh cauliflower florets*
4-6 oz cream cheese (or silken tofu)
3 Tbsp. whole milk, half and half, almond milk or whole soy milk
2 Tbsp. butter or olive oil
to taste salt, pepper, garlic salt, ranch dressing powder or Parmesan cheese
1 bag Mary’s Gone Crackers Curry or Sea Salt Sticks & Twigs

Preparation:

1. Steam the cauliflower until very well done or soft. Drain.

2. Place cauliflower in a food processor on high until very smooth. Add all cream cheese and butter, and only 2 tablespoons of milk. Mix until creamy and smooth.

3. Check consistency. If it is too thick, add a tiny bit of milk, mix, and check again.

4. Serve hot with Mary’s Gone Crackers Curry or Sea Salt Sticks & Twigs.

*For a colorful dish try adding a small amount of carrots or broccoli with the cauliflower.

3 (15 oz) cans fat-free chicken or veggie broth
2 cups water (or carrot juice for a richer flavor)
1 cup brown rice (uncooked)
1 1/2 cup lentils (if available red lentils are more colorful)
1 large onion (chopped)
3 cloves fresh garlic (minced)
3 large carrots (chopped)
1 stalk celery (chopped)
1 1/2 Tbsp. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 (15oz) can whole tomatoes (include the juice!)
1 (15oz) can adzuki beans or black beans (rinsed and drained)
1 cup Italian-style spaghetti sauce (fat-free variety)
1 box Mary’s Original Seed Crackers with Herb, Black Pepper or Onion

Optional toppings:
1/2 cup scallions (chopped)
1/2 cup fresh basil or cilantro
1/2 cup low fat cheddar or Parmesan cheese (grated)

Preparation:

1. In large, heavy saucepan, add first 11 ingredients and bring to a boil. Reduce to simmer, cover pan and allow to cook approximately 40 minutes or until rice and lentils are tender (may need to stir occasionally and add more water if too thick).

2. Remove from heat and add tomatoes, adzuki beans and Italian sauce.

3. Return to heat and cook for about 10 more minutes.

4. Top with optionals and serve with Mary’s Original Seed Cracker with Herb, Black Pepper or Onion.

Stores great for 2 weeks in fridge!

2 Tbsp. white wine or chicken or veggie broth
4 Tbsp. wheat-free tamari or low sodium soy sauce
1 large onion (finely chopped)
3 cloves garlic (sliced)
1 lb. fresh mushrooms (sliced)
2 cans fat-free chicken or veggie broth
2 cups water (or broth for a richer flavor)
1 cup quinoa (uncooked)
1 tsp. thyme leaves (crushed)
1 tsp. tarragon leaves (crushed)
2 med. carrots (chopped)
1 15oz can white beans (rinsed and drained)
1 cup fresh off-the-cob or frozen corn
1 cup green peas, frozen
1 cup red pepper (chopped)
1 box Mary’s Original Seed Crackers or Mary’s Original Seed Crackers with Herb, Onion or Black Pepper

Optional toppings:
2 cups cooked chicken breast (shredded)
1 1/2 cups firm-style tofu (cubed)

Preparation:

1. In large pan sauté the first 5 ingredients until tender.

2. Add next 10 ingredients and bring to a boil. Reduce the heat, simmer for about 30 minutes or until quinoa is tender.

3. Serve with optional toppings (shredded chicken or tofu) and Mary’s Original Seed Crackers or Mary’s Original Seed Crackers with Herb, Onion or Black Pepper.

1 cup mild salsa (low salt varieties)
2 cloves garlic (sliced)
1 med. onion (finely chopped)
2 med. zucchini or yellow summer squash (diced)
2 cans oz equivalent fat-free chicken or veggie broth
1 1/2 cups corn
2 (15oz) pinto or black beans (or one of each)
3 Tbsps. mild green chilies
2 tsp. ground cumin
1 can oz equivalent evaporated skim milk, almond milk or soy milk
1/2 cup grated low fat jack cheese or jack cheese with chilies (use soy or rice cheese for vegan option)
1 bag Mary’s Gone Crackers Chipotle Sticks & Twigs

Optional toppings:
1/2 cup fresh cilantro (chopped)
1/2 cup fresh tomatoes (diced)
1/2 cup sour cream or full fat soy yogurt
1/2 cup guacamole

Preparation:

1. In large pan sauté the first 4 ingredients for 5 minutes. Stir in the next 5 ingredients and bring stew to a boil. Reduce heat and allow to simmer for 5 more minutes.

2. Remove from heat and stir in the evaporated milk or soy milk. Return to heat and warm over medium-low heat until hot throughout while being careful not to burn or curdle.

3. Stir in grated cheese and serve with optional toppings and Mary’s Gone Crackers Chipotle Sticks & Twigs.

2 (15 oz) cans fat-free chicken or veggie broth
1 cup water
1 cup white potato (diced into small pieces)
1/2 cup green onion (chopped)
2 cloves fresh garlic (minced)
1 large carrot (chopped)
2 cups broccoli (chopped) (*reserve 1/2 cup of flowerettes)
1/2 cup almond butter (or peanut butter)
2 tsp. no-salt seasoning blend (all-purpose blend)
1 box Mary’s Original Seed Crackers or Original Seed Crackers with Caraway
* reserved broccoli flowerettes (chopped into small pieces)

Optional toppings:
1/4 cup toasted almonds (chopped or sliced)
1/2 cup cilantro (chopped)
1/2 cup carrot (grated)

Preparation:

1. In large saucepan, add first 7 ingredients (do not use 1/2 cup of broccoli flowerettes) and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes or until veggies are tender.

2. Remove from the heat and blend in food processor.

3. Stir in almond butter, seasonings, and reserved 1/2 cup broccoli flowerettes until completely blended throughout.

4. Return to low heat and allow to simmer for about 3 to 5 minutes (do not allow to boil).

5. Serve with optional toppings and Mary’s Original Seed Crackers or Mary’s Original Seed Crackers with Caraway.

Stores great for 2 weeks in fridge!

4 cups red cabbage (chopped or grated)
1 large carrot (grated)
1/2 cup green or red bell peppers (chopped)
1/2 cup green onions (chopped)
4 Tbsps. sliced almonds (toasted)
4 Tbsps. sunflower seeds (toasted)
2 Tbsps. sesame seeds (toasted)
1 pkg wheat-free Ramen-style noodles (healthy style without MSG)
4 Tbsps. rice or balsamic vinegar
1/2 cup nonfat vanilla or plain yogurt (or soy yogurt for vegan option)
2 Tbsps. honey or fruit juice concentrate
2 cloves fresh garlic (minced)
1 pkg. flavor packet from wheat-free Ramen-style noodles
1 bag Mary’s Gone Crackers Curry or Sea Salt Sticks & Twigs

Preparation:

1. To toast nuts/seeds, place in nonstick pan on medium heat and cook for 1-2 minutes until lightly browned. Be careful not to burn. Remove from pan immediately.

2. Break noodles up into small pieces and cook noodles per instructions on the package. Do not add flavor packet. When noodles are done, drain and set aside.

3. Place first seven ingredients in a large bowl and add noodles.

4. In a small jar with a lid or a small mixing bowl, mix yogurt, vinegar, honey and flavor packet. Whisk to create dressing.

5. Add dressing to noodle/vegetable mixture and chill to serve.

6. Serve with Mary’s Gone Crackers Curry or Sea Salt Sticks & Twigs.

Optional
1 cup tofu (cubed)
1 cup chicken breasts (shredded)
1 cup ground turkey breast

Preparation:

1. Rinse beans in colander to remove excess salt.

2. In a large saucepan or skillet, sauté the first 5 ingredients over med/high heat for 2 minutes or until vegetables are softened.

3. Add the next 7 ingredients to the pan and bring to a boil. Reduce heat to simmer and continue to cook for 20 minutes (cover and stir occasionally).

4. Include any of the optional ingredients and allow to cook until meat is completely cooked.

5. Serve with Mary’s Gone Crackers Chipotle Sticks & Twigs

1 cup carrot juice (fresh or bottled)
1/2 med. frozen banana *(see #1 below)
1 cup vanilla non-fat frozen yogurt (or frozen rice or soy yogurt)
1 Tbsp. raisins
1 Tbsp. chopped dates
1 tsp. cinnamon (or less to taste)
1 Tbsp. raw almonds (sliced)
2 Mary’s Gone Crackers Ginger or Double Chocolate Cookies

Preparation:

1. *Peel very ripe banana, wrap in wax paper and freeze.

2. Slice the frozen banana into small pieces and place first seven ingredients into blender. Blend until smooth.

3. Serve with Mary’s Gone Crackers Ginger or Double Chocolate Cookies.

Filling
8 oz. cream cheese (or silken tofu)
1 cup organic canned pumpkin
1/2 cup organic brown sugar
2 Tbsps. organic cornstarch
1 1/2 tsp. organic molasses
1 Tbsp. organic canola oil
3/4 tsp. cinnamon
3/8 tsp. ginger powder
1/4 tsp. nutmeg
1/8 tsp. sea salt

Crust
1 box Mary’s Gone Crackers Ginger Snap or Double Chocolate Cookies
small amount water or apple juice

Preparation:

1. Preheat oven to 325 degrees.

2. Drain liquid from cream cheese if necessary and pat dry. Combine filling ingredients in a food processor and blend for 2 minutes until smooth, scraping down as necessary.

3. Make the crust by putting one box of Mary’s Gone Crackers Ginger Snap or Double Chocolate Cookies into a food processor. While the machine is running, slowly drizzle in water or apple juice, one teaspoon at a time, just until the crumbs hold together (they shouldn’t be wet, just moist enough to stick together).

4. Spray 9-inch pie pan with vegetable oil. Press crumbs into sides of pie pan. Pour filling into Mary’s Gone Crackers Ginger Snap or Double Chocolate Cookie pie shell. Bake 30-45 minutes or until brown around the edges (top may start to crack).

5. Alternatively, try making mini-pies by using mini muffin tins that are 1 ½ inches in diameter. These should only bake for about 15 minutes or until brown around the edges.

6. Cool on wire rack and transfer to fridge for at least 4 hours or overnight, if possible.

7. Top with vegan whip cream.

Recipe from Mimi Clark, Veg Gourmet

1 jar Mary’s Gone Crackers Original or Savory Crumbs (or crumble Mary’s Gone Crackers Sticks & Twigs or crackers)
1 cup onion (finely chopped)
2 stalks celery (finely chopped)
1/3 cup parsley (chopped)
1/2 to 3/4 lb. Shiitake or other mushrooms (sliced and chopped)
6-8 dried apricot halves, finely chopped
4 Tbsps. olive oil or other cooking oil
1/2 cup white wine (optional)
1-2 cup stock (turkey, chicken, or vegetable)
1 tsp. dried or fresh rosemary (crumbled)
1 tsp. dried or fresh sage (crumbled)

Preparation:

1. In a large skillet, add several tablespoons of olive oil, sauté onion on medium heat, stirring often, then cover to keep in the moisture, until soft.

2. Add celery and continue to cook several more minutes.

3. Add mushrooms and 1/2 cup wine (or a little broth). Continue to cook, stirring frequently, until the vegetables are nicely cooked.

4. Add parsley, herbs and chopped apricots and cook a few more minutes to blend in the flavors.

5. Turn off heat and keep covered.

6. In a large bowl, pour in Mary’s Gone Crackers Original or Savory Crumbs. Add vegetable/apricot mixture to the bowl and mix well.

7. Pour in broth and mix thoroughly. Add more liquid if needed (if stuffing a turkey, let it be drier, as the juices from the turkey will moisten it sufficiently; if baking in a casserole, adjust liquid so it doesn’t dry out).

8. Season with salt and pepper to taste, if desired.

9. Bake in covered casserole dish for 30 minutes at 350 degrees or until heated through and browned. Add more broth if stuffing looks too dry. Mary’s Gone Crackers Original or Savory Crumbs should absorb the liquid and soften somewhat.

Or try a favorite stuffing recipe using Mary’s Gone Crackers crumbs, crackers or Sticks & Twigs as your base.