Garden Cove Produce 628 Meridian Street Huntsville, AL 35801 (256) 534-COVE     (888) 615-8657 Fax: (256) 534-2873 Sales@GardenCoveProduce.com Recipes Applesauce & Peanut Butter Sandwich 5 Bean Soup Spinach Wraps Strawberry Belgian Waffles Oat Bran Pie Crust Chock Full of Fruit & Nut Bars Applesauce and Peanut Butter Sandwich Yield: 4 sandwiches 8 slices whole grain bread 2 Tbsp. Better'n Peanut butter per slice 2 Tbsp. Santa Cruz Organic Apple Sauce per slice Remove the crust from the bread. Spread the peanut butter on four of the slices. Spread the applesauce on the other four slices. Place the halves together, and cut into quarters. Go To Top 5 Bean Soup 2 Tbsp. Gourmet Artisan Organic Extra Virgin Olive Oil 4 cloves garlic, minced 1 medium onion, diced 3 celery stalks, diced 2 carrots, diced 1 medium potato, diced ¼ cup barley 4 cups water 1 bay leaf 1 15-oz. Can each Eden Organic Black Beans, adzuki, kidney, navy and pinto beans 1 cup corn, fresh or frozen 2 cups spaghetti sauce ¼-1/3 cup San-J Organic Tamari 1 tsp. Dried oregano 1 tsp. Dried basil Heat oil and sauté garlic an onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, tamari, and herbs. Simmer 5-10 minutes. Serve. Great the next day! Prep Time: 15 minutes Cooking time: 45 minutes Yield: 8-10 servings Go To Top Spinach Wraps 1 10-oz. Packages of SnoPac Frozen Organic chopped Spinach, thawed and drained well 2 80oz. Packages of fat free or reduced fat cream cheese, softened 4 cloves fresh garlic, minced 1/3 cup softened chopped sun-dried tomatoes ½ cup pinenuts (optional) 1 package Thin-Thin Wraps Salt and Pepper to taste Blend all ingredients together in food processor or blender until well mixed. Divide mixture in half. Spread first half evenly to ¼ inch of all edges of one sheet of flatbread. Starting at short end, roll up like a jelly roll, pressing edges firmly down at end. Repeat with second sheet. Slice each roll with a sharp knife into 8 slices. Return remaining sheets of Thin-Thin Wraps to easy new resealable bag and keep in freezer or refrigerator for future use. Serves 8. Go To Top Strawberry Belgian Waffles 1 cup Vitasoy Light Vanilla Soymilk 1 ½ cups self rising flour ¼ tsp. Ground cinnamon 1 egg, separated 2 Tbsp. butter, melted Grated peel of ½ an orange ½ cup fresh strawberries In a medium sized bowl combine flour and cinnamon. Add soymilk, egg yolk, butter, orange peel and beat to make a smooth batter. In a small bowl, whisk egg white until stiff, then fold into batter. Heat and oil an electric waffle iron. Fill it with batter and close lid. Cook for 2-3 minutes until waffles are golden brown. Repeat with remaining batter. Serve while hot. Top with fresh strawberries. Go To Top Oat Bran Pie Crust Total Time: 20 min. Makes one 9-inch crust ¼ cup lite silken tofu (extra firm) 1 ¾ cups whole wheat pastry flour ¼ cup Organic Premium Oat Bran ¼ tsp. Salt 2 rounded Tbsp. liquid FruitSource or brown rice syrup 1 Tbsp. canola oil ¼ cup ice water Lightly oil a 9-inch pie pan. Blend tofu until smooth in food processor or mixing bow. Blend in flour, oat bran and salt. Blend in FruitSource and oil until crumble, about one minute. Blend in water until dough forms a ball. Turn dough onto lightly floured wax paper and top with second sheet. Flatten into disk and roll into a circle 1/8-inch to ¼-inch thick. Peel off top sheet of wax paper and lay dough over pie pan. Peel off second sheet and gently press dough in the pan. Trim and shape around edges. From Luscious Low Fat Desserts by Marie Oser, 1994, Chariot Publishing, Inc., Montrose, Pennsylvania. Go To Top Chock Full of Fruit & Nut Bars Total Time: 1 hour Makes 24 bars 1 cup rolled oats 1 cup soy milk lite or low-fat milk 1 cup unbleached all-purpose flour 1 tsp. Baking soda 1 tsp. Baking powder ½ tsp. Cinnamon ¼ tsp. Nutmeg ¼ tsp. Salt ½ cup brown sugar ¼ cup natural applesauce 2 Tbsp. egg replacer ½ cup cold water or ½ cup egg white 1 tsp. Vanilla extract ½ cup dried cranberries or dried cherries ¼ cup golden raisins ¼ cup chopped Walnuts or chopped Cashews ¼ tsp. cinnamon Preheat oven to 350 degrees. Lightly oil a 9x13-inch baking pan. Combine oats and soy milk in a large bowl. Set aside. Sift next 6 ingredients into a medium-size bowl. Stir in brown sugar and set aside. Add applesauce to oat mixture. Whisk egg replacer with water until foamy and add to oat mixture. Stir in vanilla. Add dry ingredients to liquid ingredients and mix to form batter. Fold in cranberries, raisins and walnuts. Pour into pan and sprinkle with cinnamon. Bake until golden brown, about 30 minutes. Cool in pan. Cut and serve. Go To Top The information contained herein is for educational purposes only. It is not intended to diagnose or treat any illness or disease. Please read our Disclaimer. For Comments or Problems with this website contact the WebMaster at  Info@WebsitesByBridgeNet.com