(17 Recipes) Stepf Recipes

Very Good 4.4/5
(11 ratings)

Use this whole-wheat and cornmeal crust to make my delicious Mexican pizza.Submitted by: SP_STEPF

Very Good 4.3/5
(4 ratings)

This "pasta" dish is so light and yet rich--you'll never guess the "cream" is made from sunflower seeds. The white beans add buttery flavor and protein. Make this when the garden overflows with tomatoes, basil and zucchini.Submitted by: SP_STEPF

Good 3.8/5
(4 ratings)

This cornbread was a serendipitous success. I didn't have cornmeal but I had masa de harina (corn flour). As it turns out, masa de harina yields a light and fluffy cornbread!
Submitted by: SP_STEPF

Very Good 4.7/5
(3 ratings)

These bars are tasty and easy to make. They are "raw" energy bars, similar to a Lara Bar. With a taste that is reminiscent of pecan pie, these are a perfect snack before or after a workout. Let kids help roll the bars. Submitted by: SP_STEPF

Very Good 4.7/5
(3 ratings)

This slaw has all the creaminess you crave, with a boost of protein and a tangy flavor from the tahini, which pairs well with the fresh herbs.Submitted by: SP_STEPF

Very Good 4.0/5
(3 ratings)

This salad combines most of my favorite foods: avocado, almonds, beets, mango, onions, and carrots. Topped with a lime-cilantro dressing, it's irresistible! Submitted by: SP_STEPF

Incredible! 5.0/5
(1 rating)

I made these almonds as a gift for the Foodbuzz bloggers conference. The recipe is incredibly simple, and I made it special by using chiles I'd grown, dried, and ground myself, along with fresh rosemary from my garden. Make sure you use smoked paprika in this recipe, as it is what lends the signature smoked flavor. Submitted by: SP_STEPF

Very Good 4.0/5
(1 rating)

I first had cauliflower "rice" while on a raw vegan yoga retreat in Honduras. I'm hooked! It's light yet filling--perfect for summer. Submitted by: SP_STEPF

Very Good 4.0/5
(1 rating)

This fluffy, creamy hummus is fantastic spread on sandwiches, as a pasta sauce, or as a dip for fresh veggies. Submitted by: SP_STEPF

Good 3.0/5
(1 rating)

This raw granola is great for breakfast or an afternoon snack. It's full of heart-healthy fats!Submitted by: SP_STEPF

(no ratings)

Serve these mini scones for brunch or alongside a savory meal.Submitted by: SP_STEPF

(no ratings)

Crisps are a quick and easy dessert. I like to use whatever fruit is in season: blueberries, strawberries, peaches, cherries, plums, pears, and apples.

I use two cups of fruit in this recipe so that each person gets a full serving of fruit, but when you buy berries they come in pints. One pint of berries yields about 1 1/2 cups. That means you're either a half-cup short or you need to buy two and have a cup leftover. Save the extra berries for your morning cereal, freeze them for smoothies--or just add them to the crisp. The more fruit, the merrier.

You can use frozen (no need to thaw before baking) or fresh fruit in this recipe.

Serve any leftovers atop plain yogurt for breakfast. Submitted by: SP_STEPF

(no ratings)

My mom's sausage gravy and biscuits was one of my favorite breakfasts when I was growing up. Then I gave up meat--and my beloved breakfast. It wasn't until I discovered nutritional yeast and Field Roast links that I decided to give a vegetarian version of this recipe a try. It's a hit! Submitted by: SP_STEPF

(no ratings)

This is cheese dip--without the cheese! The secret ingredient? Nutritional yeast. Submitted by: SP_STEPF

(no ratings)

I love toasted buckwheat. It has a nutty, slightly sour taste that pairs well with oats, sweet dried fruit, and maple syrup. Add nuts for protein and crunch. Submitted by: SP_STEPF

(no ratings)

This is one of my favorite Korean side dishes. We eat it raw, throw it in stirfries, sauces, dressings, and pretty much everything else we eat!Submitted by: SP_STEPF

(no ratings)

This tofu sour cream recipe is quite versatile. Add 2 cloves of minced garlic and cut the lemon juice in half for aioli, a teaspoon of sriracha for a spicy "mayo," or any combination of fresh herbs. Submitted by: SP_STEPF