New Favorite Recipes

With winter lasting as long as it did, we took to a lot of homesteading around Better Farm. Cooking topped the list, naturally, and below are some of our favorite soul-food recipes from the last season. Bon appetit!

Fettuccine Alfredo with Salmon

We got our salmon from Arnie Nova, a close friend visiting from Klamath, Calif. If you're not lucky enough to have a buddy drop in with wild-caught Pacific salmon, check with your local grocer to find some.


  • 16 oz. wild-caught Pacific Salmon
  • 1/2 cup butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped


Prepare fettucine pasta as directed. Drain;

melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly. Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne. Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens. Season with salt to taste. Remove saucepan from stove and stir in cheese and salmon (how you prep the salmon is up to you; ours was smoked, so we just mixed it in). Serve over hot pasta. Sprinkle on freshly ground black pepper.  Garnish with parsley.

Vegan Fettuccine Alfredo

Nicole Caldwell



  • 1lb fettuccine noodles (dried)
  • 1 can coconut milk (or 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast flakes
  • 1 1/2 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 1/4 teaspoon freshly ground black pepper


Cook fettuccine noodles according to package instructions. Drain and return to pot. Add a little extra olive oil and salt to keep the noodles from sticking together. Blend the remaining ingredients in a blender (to soften cashews, boil them for 10 minutes), then pour over drained and cooked noodles. Cook on stove with medium heat until alfredo sauce begins to thicken slightly. Toss with the pasta. Serve hot.


4-6 servings

Vegan Mac 'n' Cheese #1

Greg Basralian


  • 1 T. Vegan butter
  • 1 c. soy milk
  • 1/2 c. to 1 c. various vegan cheeses (we love Daiya brand)
  • 1 T. flour
  • Bread crumbs to sprinkle over top


Pre-heat oven to 350 degrees.

Melt the vegan butter in a saucepan. Add the flour and stir it around on low heat for two to three minutes.The flour should be moist—not dry or greasy—like a little paste. Add the soy milk and bring to a boil slowly, stirring constantly. Bring the heat to low and continue stirring while the mixture thickens. Add the cheese and continue stirring until melted. Pour over pasta and add garlic, salt, pepper, etc. Pour into a baking dish or individual baking trays. Sprinkle with bread crumbs. Bake for 30 to 45 minutes. Serve hot.

Vegan Mac 'n' Cheese #2



  • 1 cup nutritional yeast(check your local natural food store or whole foods. almost always they will have it in the bulk bin section, where its substantially cheaper)
  • 1/2 stick (about 6 tablespoons) vegan butter (we love earth balance) Optional: plan to set aside one table spoon for bread crumb topping.
  • 1 tablespoon lemon juice
  • 1 to 2 cloves garlic 
  • a pinch of cayenne (optional)
  • a pinch of turmeric (optional, mostly for coloring)
  • bread crumbs (optional, for topping)
  • smoked paprika (optional, for topping, but we all know: in my house, smoked paprika is king)
  • salt 
  • pepper
  • 1 package of your favorite pasta.


In a large bowl, combine: potato, carrots, butternut squash, and onion. Fill with enough water to slightly cover the vegetables (about 3 - 3 1/2 cups) and bring to boil. Add a generous amount of salt. Once boiling, lower heat, and allow to simmer, until all the vegetables are soft (about 10 to 15 minutes. Prepare pasta as directed on package, and set aside. Preheat oven to 375 degrees. While your vegetables are simmering, combine: cashews, butter, garlic, lemon juice, and if you choose to use them: cayenne and turmeric. Add a heavy pinch of salt and pepper (you can add more later, after everything is mixed). Puree with immersion blender, vitamix, or food processor. You want to make sure to puree the cashews first because you want them as smooth as possible. Add a bit of the simmering vegetable water to add moisture, if necessary. Blend blend blend. Slowly, begin to add nutritional yeast and a bit more of the vegetable water and continue pureeing. Once the vegetables are ready, begin to combine those too. Add more of the vegetable water, as necessary. Don't just pour everything in all at once. Patience and step taking is key so that you are left with a creamy mixture, and not buttery vegetable soup. More than likely you will end up using all the water anyway, just be sure to add in as necessary. Once everything has been mixed and your "cheesy" sauce has been made, add salt and paper to taste. Remember, there is no salt coming from a packaged cheese product, this is your salt, so don't be afraid of it.  Combine "cheese" sauce and pasta and pour into an oven-safe casserole dish. If you'd like, melt the extra butter, mix with breadcrumbs, and sprinkle over mac and cheese with a sprinkle of nutritional yeast, smoked paprika, and a bit more salt. Cover with tinfoil and bake for ten minutes, or until slightly bubbling around the sides. Uncover and broil for one to two minutes, until breadcrumbs are brown. Serve hot.

Corn Bread

1 1/4 c. flour

3/4 c. corn meal

1/4 c. sugar

2 tsp. baking powder

1/2 tsp. sea salt (optional)

1 c. milk (or soy or almond milk)

1/4 c. vegetable oil

1 egg (or egg replacer)


Heat oven to 400 degrees. Grease small bread pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

Shiitake Bacon

Mushrooms that Taste Like Bacon?! Yes. This recipe comes from chef Elliot Prag at

The Natural Gourmet Institute


1⁄2 pound shitake mushrooms, stemmed and sliced

1⁄4 cup extra virgin olive oil

1 teaspoon sea salt

Preheat oven to 350°. In a bowl combine the mushrooms, oil, and salt. Spread mushrooms on a parchment-lined baking sheet and place in oven. Roast mushrooms until dry and crisp, stirring about every 10 minutes, approximately 45 minutes to one hour. (Oven temperatures may vary.)

Three-Minute Meal Id


: Chickpea Patty Sliders

From OhDearDrea



  • chickpea patties sliders: chickpeas, spices, flour, &bread crumbs. You an choose what extra veggies you add or don't add from there. It's really hard to go wrong with veggie choices. Finely chop or shred in a food processor your veggies. Mash chickpeas. Combine all ingredients, form into patties, and saute in generous amounts of olive oil.
  • toasted sourdough
  • smashed avocado
  • sliced tomato
  • touch of BBQ sauce
  • spicy-sweet pickles

Cook the sliders and layer them on bread with smashed avocado, sliced tomato, a touch off


sauce, and spicy-sweet- pickles. Yum.


Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.