Thank you to Chef Crystal, a former Bauman College student, for this recipe. Ingredients: 1 cup boiling water 1 teaspoon dried thyme 1 teaspoon dried oregano ¼ cup ground flax seed 1 cup almonds, roasted 1 clove garlic, smashed and coarsely chopped 1 cup chopped kale 1 cup chopped chard 1 cup packed arugula 3 [...]
This cake falls somewhere between a quiche and a meatless meat loaf. Garbanzo bean flour adds a nutty flavor plus protein to make the cake a satisfying vegetarian main course. The flavor is best when the dish is warm or at room temperature. Ingredients: 1 head Romanesco, trimmed and broken into small florets 1 tablespoon [...]
Ingredients: 6 cups trimmed Brussels sprouts 1 tablespoon olive oil, divided ½ teaspoon sea salt 1/8 teaspoon black pepper oil to coat 3 cloves garlic, thinly sliced 1 tablespoon fresh lemon juice Directions: 1. Preheat oven to 425 degrees. 2. Combine Brussels sprouts. 11/2 teaspoons oil, salt, and pepper. Place sprouts in a baking dish [...]
Ingredients: 1 celeriac (celery root) 3 tablespoons olive oil ¾ teaspoon sea salt, divided ¼ teaspoon freshly ground black pepper 1 love garlic 4 teaspoons sherry vinegar or your choice 1 tablespoon Dijon mustard 8 cups arugula, stems trimmed 3 cups mizuna 1/3 cup dried cranberries Directions: 1. Preheat oven to 450 degrees. 2. Cut [...]
Ingredients: 1 lb. Yukon gold potatoes, scrubbed and cut into 1-inch chunks 3 tablespoons olive oil, divided ½ teaspoon dried thyme ½ teaspoon sea salt, divided ½ teaspoon freshly ground black pepper, divided 6 cups kale, stems removed, torn onto bite-size pieces 3 tablespoons apple cider vinegar 3 tablespoon crumbled blue cheese 2 tablespoons minced [...]
Ingredients: 1 bunch cilantro, chopped 2 apples 3 medium beet, peeled 2 inch ginger root 2 -3 Japanese turnips 2 large carrots Directions: *The dressing (below) makes enough to use for the slaw and more – so use carefully when dressing the Ruby Slaw and save the rest. 1. In a food processor or hand [...]
Ingredients: 1½ pounds Brussels sprouts, trimmed 1 tablespoon pine nuts (you can use walnuts or any other nut of your choice) 1 tablespoon butter ¼ cup chopped shallots 2 tablespoons dried currants 1 teaspoon fresh thyme leaves ¼ teaspoon each sea salt and pepper ½ cup chicken or vegetable stock Directions: 1. Separate sprouts into [...]
Ingredients: 2 pounds parsnips 1 pound carrots 3 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh parsley 1-2 sprigs fresh thyme balsamic vinegar, to taste lemon juice, to taste enough arugula for a salad Directions: 1. Preheat oven to 425 degrees F. 2. Slice the parsnips [...]
Ingredients: 2 tablespoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 large bay leaf or 12 fresh curry leaves 1 medium onion, finely chopped 1 serrano chili, finely diced 3 tablespoons finely chopped fresh ginger 4 cloves garlic, finely chopped 4½ cups water or stock 1½ cups red lentils, rinsed 1 [...]
This is a chutney recipe I worked on over the holidays when the days were so cold. The use of the Indian spices are thermogenic, which means they heat up and stimulate our metabolism helping us to feel warm and burn calories. This chutney is a little spicy, with a kick. You can moderate the [...]