All recipes are whole foods, plant-based.  In addition, they contain NO gluten, nuts, coconut, refined sugars or oil.

Plant-Based Ranch Dressing*

Servings: 1.25 cups

Ingredients

• • • 16 oz. tofu
  • • 1/4 cup water
  • • 2.5 TBSP sunflower seeds (soak in warm water for 30-60 minutes)
  • • 2.5 TBSP apple cider vinegar (OR sherry vinegar, rice vinegar, distilled vinegar)
  • • 1.5 TBSP nutritional yeast
  • • 2 tsp miso (some brands of miso MAY contain gluten, so please check the list of ingredients if this is a concern)
  • • 1 TBSP dried minced onions (OR 2 TBSP finely chopped fresh sweet onion)
  • • 1 TBSP dried garlic granules (or 3 cloves of minced fresh garlic)
  • • 1.5 tsp pepper
  • • 1 tsp salt
  • • 1 tsp dried dill AND 1 tsp dried parsley (OR 1/3-1/2 cup fresh chopped herbs – dill, parsley, basil, and/or cilantro)
  • Optional: 2 green onions (chopped)

Directions

1. 1. 1. Soak sunflower seeds in warm water for 30-60 minutes.
   1. 1. Drain sunflower seeds.
   1. 1. Place all the ingredients in a blender (or use a 32 oz. mason jar and immersion blender).
   1. 1. Blend until creamy and smooth!  Scrape down the sides as necessary.
   1. Chill in the refrigerator.  The dressing will thicken as it chills.

Note: This recipe is a quick and easy version.  However, using the fresh herbs, onion, and garlic listed instead of the dry ingredients definitely takes this dressing to the next level!

* Adapted from – https://www.feastingathome.com/vegan-ranch-dressing/#tasty-recipes-22357-jump-target

Easy/Homemade BBQ sauce*

Serving: 1 1/3 cup

Ingredients

• • • 6 oz. tomato paste
  • • 1/4 cup maple syrup (OR sub 2 Medjool dates — see notes)
  • • 1/3 cup apple cider vinegar (OR sherry vinegar, rice vinegar, distilled vinegar)
  • • 1/2 cup water
  • • 2 tsp dried smoked paprika
  • • 1 tsp dried onion powder
  • • 1 tsp dried garlic powder
  • • 1/2 tsp dried ancho chili powder
  • • 1/2 tsp cumin
  • • Sea salt to taste
  • • Optional: pinch or two of cayenne (to add some heat)
  • Optional: 1/4 tsp liquid smoke (increase the depth of flavor)

Directions

1. 1. 1. Combine all ingredients in a medium bowl and whisk together (or shake in a mason jar).
   1. Enjoy!

Notes: If using dates rather than maple syrup, process the ingredients in a food processor, blender, or use an  immersion blender.

* Adapted from – https://healthymidwesterngirl.com/vegan-barbecue-sauce/

30-Minute Sugarless Summer Jam*

Servings: 6 cups

Using a no-sugar pectin, this jam can be made in less than 30 minutes.  Plus, it has no added sugar and can be stored in the refrigerator or freezer.

Ingredients

• • • 3 lbs. summer fruit (strawberries, blueberries, raspberries, blackberries, peaches, etc.)
  • • 1 cup apple juice concentrate (thawed)
  • • 5 TBSP Low or No-Sugar Needed Pectin
  • Optional (for those who are used to regularly sweetened jam): 1/4 cup (or to taste) maple syrup or date paste.  Don’t use date sugar (it doesn’t dissolve in liquids!).

Directions

1.    Wash the fruit and dry it in a colander.
2.    If using strawberries, hull them.  If using peaches, cut into quarters and remove the pits.  For other berries, skip to the next step.
3.    Put the fruit into a food processor and pulse until the fruit is coarsely mashed.  You can also mash the fruit using a potato masher.
4.    In a large pot, stir together the apple juice concentrate, summer fruit, and pectin.
5.    Bring the mixture to a boil over high heat.
6.    Add optional sweetener if desired.
7.    Boil hard for 1 minute, stirring constantly. Remove from heat.
8.    Skim foam, if desired. 
9.    Let cool for about 30 minutes, then pour into individual glass containers and put in the refrigerator.  If you plan to freeze the jam, don’t forget to leave at least an inch at the top for expansion. 
10. Jam will be fully set within about 2 hours, or it can be used as a syrup immediately. 

* Adapted from – https://faithfulplateful.com/quick-and-easy-100-all-fruit-strawberry-jam/#wprm-recipe-container-1058

Hospitality: An Industry or an Act of Discipleship?

“Let mutual affection continue.  Do not neglect to show hospitality to strangers, for by doing that some have entertained angels without knowing it.” – Hebrews 13:1-2 (NRSVUE)

Firm, yet slightly soft to the touch.  Golden yellow with a deep red blush kissing its shoulder.  Sweet, fruity, tangy, with a subtle floral aroma capturing the quintessential smell and taste of summer.  It truly was a sensory delight, boasting bright colors, an alluring aroma, and a flavor that caused my mind to do cartwheels, since the days of doing physical cartwheels are behind me!  

Two weeks ago, I had the opportunity to enjoy my first summer peach while Travis and I were visiting his family in South Carolina, which for the record produces the most peaches of any state in the South — including Georgia, who endearingly likes to call itself “The Peach State.”   Bless their hearts!

Given that folks in South Carolina know a thing or two about peaches, I was fortunate to be able to have that wonderful experience to kickoff the fantastic summer produce season — peaches, for sure, but also blueberries, cherries, plums, corn, tomatoes, fresh herbs, and more — in such a delightful and delectable way.

In fact, it was in this experience of eating that peach (and subsequent ones) that I was given the opportunity to marvel, once again, at the magnificence of God’s hospitality. 

Yes, the peach did provide nourishment, which is one aspect of providing hospitality.  However, the sheer variety of colors, textures, flavors, and scents of peaches — as well as other fruits, vegetables, legumes, and grains — demonstrate subtly, but profoundly, God’s unconditional love, kindness, and generosity for and towards us.

It is pretty common these days to think of “hospitality” as providing food to friends and family, or perhaps in terms of the multi-trillion-dollar global industry that includes hotels, restaurants, and often food-related tourist activities.

However, in past centuries, and really up until the 18^th century, hospitality included not only sharing food with family and friends, BUT ALSO with strangers.  And in addition to providing food, hospitality used to also include offering shelter and protection.  

Extending hospitality was not only a common practice across cultures but also was fundamental to Christian discipleship. The Bible repeatedly demonstrates the richer, broader, expanded vision for what hospitality is and should be. 

 The supreme example is Jesus’ parable of the Good Samaritan.

During the third week of our summer series (the week of July 13th), we will explore the role of hospitality by looking at it through the lens of “what we eat.”  We hope you will join us then, and in the meantime, we hope you will pause to consider the following reflection questions:

• What aspects of providing hospitality do you enjoy?
• What makes hospitality challenging (both offering and receiving it)?
• Where do you see your community of faith offering hospitality the way Jesus intended?  In what ways could they fulfill that ministry more fully?

May All Be Well,

Karen H. Webster

HSHC Co-Founder/Executive Director

1“By the eighteenth century, hospitality was viewed by many as an antiquated practice, out of step with busy commercial society, a relic from an earlier time.”  Christine D Pohl. Making Room: Recovering Hospitality as a Christian Tradition. Eerdmans Publishing Company, Grand Rapids, Michigan. 2024, p. 25.

• 2 Samuel 6:19 (NRSV) – “[David] distributed food among all the people, the whole multitude of Israel, both men and women, to each a cake of bread, a portion of meat,[a] and a cake of raisins. Then all the people went back to their homes.”