Italian Pork Pie with Zucchini Crust

Recipe adapted by Elizabeth Boudreaux.



  • 2 cups zucchini, coarsely grated
  • 1 tbsp. coconut oil
  • 3 eggs, lightly beaten
  • 1 tsp. garlic powder


  • 1 tsp. coconut oil
  • 1 can (6 oz.) tomato paste
  • 1 pound JVF ground pork
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 2 garlic cloves, minced


  • Pine nuts
  • Parmesan
  • Unsweetened coconut flakes


  1. Preheat oven to 350º.
  2. Mix all crust ingredients in a large bowl. Spoon mixture into a greased 9-inch pie dish. Press against sides and bottom to form crust.
  3. Heat oil in a large skillet. Add JVF ground pork and garlic. Brown, then drain any liquid left in pan.
  4. Add tomato paste and herbs; mix. Simmer, covered, for 10 minutes. Spoon onto crust.
  5. Bake 20 minutes.
  6. Add optional toppings. Return to oven and bake for 10 more minutes.

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Sweet Pepper Pork Nachos

Recipe for Success - VegOut 2017 Challenge

This recipe is a modified version of the Skinnytaste Bell Pepper Nachos.


  • olive oil spray
  • 1 lb JVF ground pork
  • 1 can black or pinto beans, drained
  • 1 clove garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth
  • 21 mini rainbow peppers, halved and seeded
  • 1 cup sharp shredded Cheddar cheese
  • 1 jalapeno, sliced thin (optional)
  • chopped avocados
  • chopped cilantro, for garnish


  1. Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  2. Spray oil in a medium nonstick skillet over medium heat.
  3. Add onion, garlic and cilantro and sauté about 2 minutes, add ground pork, beans, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  4. Meanwhile, blanch peppers in boiling water to slightly soften before baking.
  5. Arrange mini peppers in a single layer, cut-side up close together.
  6. Fill each with cooked pork mixture, top with shredded cheese and jalapenos.
  7. Bake 8 to 10 minutes, until cheese is melted.
  8. Remove from oven and top with cilantro and avocado. Serve immediately.

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Meaty Minestrone Soup

Yield: 4 to 6 servings.

For the soup:

  • 1 lb ground beef or pork from JVF
  • 3 tablespoons extra virgin olive oil
  • 1 sprig rosemary
  • 3 bushy sprigs thyme
  • 4 parsley sprigs
  • 2 leeks, white and light green parts only, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini or yellow squash (or half of each for color), diced
  • 1 carrot, diced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable or chicken broth
  • 1 pound fresh shell beans, shelled (about 1 1/2 cups)
  • 4 plum tomatoes (about 3/4 pound), diced
  • 1/2 cup thinly sliced green beans

For the pistou:

  • 4 cups fresh basil, packed
  • 1/3 cup slivered almonds
  • 1/4 cup chopped plum tomato
  • 2/3 cup grated Parmesan
  • 2 large garlic cloves, roughly chopped
  • 1 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  1. In a large pot over medium-low heat, heat the oil. Add the beef or pork and sauté until cooked. Remove the meat and set aside. Tie rosemary, thyme and parsley in a bundle with kitchen string if desired (this makes it easier to fish out later). Add the herbs, leeks, garlic, zucchini or yellow squash, carrot, salt and pepper to the pot and sauté until the vegetables are golden, 10 to 15 minutes.
  2. Add broth, shell beans, tomatoes, green beans and 4 cups water to the pot. Simmer partly covered until the beans are tender, 30 to 45 minutes. Discard herbs, add the meat back into the soup and simmer for another 10 minutes. Thin with a little water if the soup is too thick.
  3. Prepare the pistou: Pulse the basil, almonds, tomato, Parmesan, garlic and salt in a food processor until basil is chopped and all the ingredients are combined. Drizzle in olive oil while the motor runs and continue processing until a paste forms. Serve the soup with dollops of the pistou, letting people add more as needed.

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Sausage & Kale Soup


  • 1 JVF link sausage
  • 1 T. olive oil
  • 1 T. Butter
  • 1 medium onion, chopped
  • 1 T minced garlic
  • 6 cups beef stock
  • 3 medium Yukon Gold potatoes, cut into ½ inch cubes
  • 12 oz fresh kale, stems removed and leaves chopped


  1. Cut sausage link into 16 pieces. Warm a 5 qt soup pot on medium heat
  2. Add oil and butter. Cook sausage until done, remove. Sauté onion, potatoes and garlic until softened.
  3. Add broth and bring to a boil. Reduce to a simmer
  4. Add sausage and kale and simmer for 15 minutes. Season to taste with salt and pepper.
  5. Serve in warmed bowls.

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Oxtail & Vegetable Soup

Make a mirepoix with celery, onion, carrot, turnip and garlic. Season this stage and all later ones by adding salt and pepper at each stage to your raw ingredients. It’s much easier to get your seasonings right when you season one step at a time. When it looks right to you, it is right. As the mirepoix ingredients begin to soften, add oxtail.

When the oxtail is brown and the mirepoix is fully cooked down, even getting a little crusty itself, add some tomato paste and stir it in, then add beef broth, potatoes, carrots, purple hull peas and allow to simmer until the vegetables are soft. Then add sliced cabbage until the cabbage is soft.

Honi and I enjoyed 3 delicious meals with just these ingredients. The only item purchased was 2 quarts of beef stock as we had run out of our own. We paid $3.98 for HEB Organic. Everything else was on hand.

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