Ingredients:
2 cups sliced celery (1-inch pieces)
2 cups peeled, diced celery root
2 shallots, quartered
2 tablespoons olive oil, plus more for serving
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
2½ cups low-sodium chicken or vegetable broth, heated
4 teaspoons chopped celery leaves
Directions:
1. Preheat oven to 450 degrees F.
2. Toss celery, celery root, shallots, oil, salt, and pepper in a large bowl. Spread evenly on a large, rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
3. Puree the roasted vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids, cover top of blender with a towel.)
4. Serve each portion drizzled with olive oil and garnished with chopped celery leaves.
Serves 4; 1 cup each
Ingredients:
4 large shallots, peeled and diced small
2 bunches chard, ribs removed and chopped, leaves chopped
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1 pound whole grain penne, cooked according to the package directions, drained, and kept warm (reserve some of the pasta cooking liquid)
sea salt and freshly ground black pepper
1 tablespoon olive oil
½ cup kalamata olives, pitted and coarsely chopped
½ cup dried currants
Directions:
1. Place the olive oil, shallots and chard ribs in a large saucepan and sauté over medium heat for 5 minutes, stirring occasionally. Add the garlic and the thyme, and cook for another minute.
2. Add half of the chard leaves and a few tablespoon of the pasta cooking liquid and cook until the leaves begin to wilt, adding more leaves as the chard cooks down until all the leaves are wilted, about 10 minutes.
3. Remove from the heat, season with salt and freshly ground black pepper and add the olives and currants and cooked pasta. Toss well before serving.
Serves 4
Ingredients:
4 cups day old Italian bread, cut into 1-inch cubes
Sea salt and freshly ground black pepper to taste
1 pound butternut squash, turnips and/or parsnips, peeled and cut into 1-inch pieces
1 pound Brussels sprouts, quartered, ends trimmed
3 tablespoons butter
1 small shallot, minced
2-3 tablespoon fresh lemon juice
1 teaspoon maple syrup
½ small red onion, thinly sliced
Shaved Parmesan cheese, for garnish
Directions:
1. Preheat oven to 425 degrees F. Place one oven rack in top third of the oven, and the other rack on the bottom third.
2. Toss the bread cubes with 2 tablespoons olive oil on a rimmed baking sheet and generously season with salt and pepper. Spread out in a single layer. On another sheet pan, do the same thing with the squash, parsnips and/or turnips, and the Brussels sprouts using another 2 tablespoons olive oil.
3. Place the bread on the top rack and the vegetables on the bottom rack of the oven. Bake the bread for about 12 minutes, shaking the pan once during the cooking. When done, place in a large bowl and sea aside.
4. Let the vegetables cook for 20 minutes undisturbed, then use a spatula to toss and flip over. Cook for another 5 minutes, until the vegetables are tender.
5. While the bread and vegetables are roasting, make the vinaigrette. In a saucepan, melt the butter over medium-low heat. Add the shallots and stir to coat. Cook, stirring periodically, until the butter begins to take on a golden brown color and nutty aroma, about 5 minutes. Take care to not let the butter burn.
6. When browned, remove the butter from the heat and whisk in the remaining 3 tablespoons olive oil, lemon juice, and syrup. Season with salt and freshly ground black pepper.
7. Pour half the dressing over the bread cubes, tossing to coat. When the vegetables are done, add them to the bowl along with the sliced onions. Toss everything together with the remaining dressing and garnish with shaved Parmesan cheese. Season to taste with salt and freshly ground pepper, and more lemon juice, if needed. Serve at room temperature.
Serves 4
Ingredients:
1½ pounds small turnips
2-3 cups turnip greens
sea salt
5 tablespoons butter
2-3 leeks, sliced and cleaned
6 branches thyme, or ¼ teaspoon dried
4 cups milk or half coconut milk and water
freshly ground black pepper
Fresh chopped thyme for garnish
Directions:
1. Peel the turnips and slice them into rounds about ¼-inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover pot and cook for 1 minute, then drain and set aside.
2. Melt 3 tablespoons butter in a soup pot with ½ cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, then add the milk or half coconut milk and water. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
3. Cool the soup briefly, then puree it in a blender. If necessary, thin with a little additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
4. Sort through the turnip greens and remove any that are bruised or especially tough, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens and cook them over medium heat until they are tender, about 5-10 minutes. Season with salt and pepper tot taste. Remove cooked greens to a cutting board and chop them roughly or fine, as you prefer; then add them into the soup and serve garnished with freshly chopped thyme.
Serves 4
Ingredients:
1 medium onion, peeled and thinly sliced
1 tablespoon olive oil
1 pound broccoli florets, cut into small 1-inch pieces
¼ cup water or more
4 cloves garlic, minced
zest and juice of 2 lemons
½ teaspoon red pepper flakes
¼ cup golden raisins
¼ cup nutritional yeast (optional)
1 pound whole-grain penne, cooked according the package, drained and kept warm
¼ cup cooking liquid reserved
sea salt and freshly ground black pepper
¼ cup pine nuts, toasted
½ cup chopped basil
Directions:
1. Place the onion in a large skillet over medium-high heat and add the olive oil. Add the onions and saute for 10 minutes, or until the onions start to brown.
2. Add the broccoli florets and water to the onions, bring to a boil, reduce heat to a simmer and cover. Cook for about 5 minutes, until the florets become crisp-tender.
3. Remove from the heat. Add the garlic, lemon zest, lemon juice, red pepper flakes, nutritional yeast (if using), and the cooked pasta and reserved cooking water. Mix well and season with salt and pepper to taste. Serve garnished with the pine nuts and basil.
Serves 4
Ingredients:
Dressing:
1 cup cooked cannellini beans
2 tablespoons tahini
2 tablespoons stoneground or Dijon mustard
2 tablespoons nutritional yeast (optional)
1-2 tablespoons low-sodium soy sauce or Braggs Liquid Aminos
1 tablespoon pure maple syrup
zest and juice of 1 lemon
Salad:
6 cups kale, ribs removed, leaves shredded
1 cup shredded cabbage, celeriac, or kohlrabi, or mix
1 cup shredded carrots
1 cup finely chopped broccoli florets
One 15-ounce can chickpeas, drained and rinsed
To Make The Dressing:
In a blender, combine the cannellini beans, tahini, mustard, nutritional yeast (if using), soy sauce, maple syrup, lemon zest and juice, and ¼ cup water then blend on high until smooth. Add more water if needed to achieve a smooth consistency.
To Assemble the Salad:
Place the kale, cabbage (or celeriac or kohlrabi), carrots, broccoli, and chickpeas in a large bowl. Pour the dressing over and toss to combine and coat well.
Serves 4-6
Ingredients:
4-6 medium beets, washed and peeled
2 oranges, zested, peeled and segmented
2 cups cooked navy beans, or one 15ounce can, drained and rinsed
¼ cup rice vinegar
3 tablespoons minced fresh dill
sea salt to taste
½ teaspoon freshly ground black pepper
4 cups mixed chopped greens (like: lettuce, radicchio, frisee, spinach, escarole, etc.)
4 tablespoon slivered almonds, toasted
Directions:
1. Place the beets in a saucepan and cover to about 1 inch over with water, the beets. Bring to a boil, cover, reduce the heat, and simmer for 20 minutes, or until the beets are tender. Drain the beets and set aside to cool.
2. Once the beets have cooled, cut them into wedges and place them in a large bowl. Add the orange zest and segments, navy beans, rice vinegar, dill, salt and pepper to the beets. Toss lightly to combine.
3. To serve, divide the mixed greens among 4 plates then top with the beet salad and garnish with the toasted almonds.
Serves 4
Ingredients:
1½ cups brown basmati rice
2 cups cooked chickpeas, or one 15-ounce can, rinsed and drained
1 fennel bulb (2 if small) trimmed and diced
1 orange, zested, peeled, and segmented
¼ cup plus 2 tablespoons white wine vinegar
½ teaspoon crushed red pepper flakes
¼ cup finely chopped fresh parsley
Directions:
1. Rinse the cooked rice under cold water and drain. Add it to a pot with 3 cups cold water. Bring it to a boil over high heat, reduce heat to medium-low and cook, covered for about 45-50 minutes, or until the rice is tender.
2. While the rice cooks, combine the chickpeas, fennel, orange zest and segments, vinegar, red pepper flakes, and parsley in a large bowl and mix well.
3. When the rice is finished, add the rice to the bowl and mix well.
Serves 4
Ingredients:
1 large onion, peeled and chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1½ tablespoons sweet paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
Two 1-inch pieces cinnamon stick
1 tablespoon olive oil
8 cups vegetable stock
1 medium butternut squash, peeled, halved, seeded, and cut into ¾-inch pieces (or delicata squash can be used)
1-2 celeriac root, peeled, sliced about ¾-inch thick, then cut into cubes
1-2 kohlrabi root, peeled and sliced into ¾-inch slices, then cut into cubes
1 -2 potatoes, cut into ½-inch pieces
1 bunch kale or chard, stemmed and cut into bite-size pieces (can use both)
One 15-ounce can crushed tomatoes
2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
2 tablespoons finely chopped mint
2 large pinches saffron, soaked for 10 minutes in ¼ cup warm water (optional)
sea salt and freshly ground black pepper
½ cup finely chopped cilantro
Directions:
1. Place onion, carrots, celery and olive oil in a large pot and sauté over medium-high heat for 10 minutes, stirring occasionally. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes.
2. Add the vegetable broth, squash, celeriac, kohlrabi, potatoes, tomatoes, and chickpeas and bring to a boil over high heat. Reduce the heat to medium-low and cook, uncovered for 25 minutes.
3. Add the mint (and saffron in its soaking liquid, if using) then season stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender. You may need to add more vegetable stock if it is getting too thick. Serve garnished with cilantro.
Serves 6-8
Ingredients:
Soup:
1 tablespoon olive oil
1 medium red onion, chopped
¾ teaspoon sea salt, plus more to taste
2 cloves garlic, minced
¾ teaspoon dried thyme
¾ teaspoon dried savory
¾ cup buckwheat groats (not kasha)
4 cups vegetable broth
¼ teaspoon freshly ground black pepper
2 cups raw shredded beets
2 teaspoon dry sherry or 1 tablespoon white balsamic vinegar
Horseradish Yogurt Topping
¾ cup thick plain yogurt (like Greek yogurt)
3 tablespoons freshly grated horseradish
1½ teaspoon apple cider vinegar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
1. To make the soup: Heat a large, heavy pan over medium-high heat, add the olive oil and red onion with ¼ teaspoon salt and cook, stirring occasionally, until the onion softens and is fragrant, about 7 minutes. Add the garlic, thyme, and savory, cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in the buckwheat and cook, stirring occasionally, until the buckwheat is lightly browned, about 3-4 minutes. Add the broth, the remaining salt and stir the bottom to release any toasted bits. Decrease the heat to medium-low and cook until the buckwheat is tender, about 15 minutes.
3. Meanwhile make the horseradish yogurt topping: Combine the yogurt, horseradish, apple cider vinegar, salt, and pepper in a small bowl. Mix well until smooth and well combined. Set aside.
4. To finish the soup, stir in the beets, and about 1 cup of water, stir and cover. Allow to sit for at least 5 minutes for the vegetables to steam. Depending on the sweetness of the beets, you can add a drop of sweetener to your taste.
5. Ladle the soup into bowls and garnish with a dollop of the yogurt horseradish topping. Serve warm.
Serves 4