This beautifully colored dish uses riced cauliflower in place of arborio rice to create the risotto.
Ingredients:
1 large head cauliflower
1 tablespoon coconut oil
½ teaspoon sea salt
2 tablespoons nutritional yeast
½ cup cooked beet, rough chop
1 onion finely diced
4 cloves garlic, crushed
½ cup low-sodium vegetable broth
Freshly ground black pepper
Fresh parsley to garnish
Directions:
1. Cut the cauliflower into florets and rinse well. Drain and transfer to the food processor. Pulse to obtain a rice-like texture. Make sure to not pulse too much or it will become soggy (you may need to do this in batches).
2. Heat the coconut oil in a large skillet and add the onion and garlic; cook for 1-2 minutes. Add the cauliflower “rice”, vegetable broth, and nutritional yeast and cook for 5 minutes over low heat, stirring frequently.
3. Place the chopped beet in the food processor and pulse to a fine puree, then add to the cauliflower and stir to combine. Continue to cook for another 2-3 minutes. Season with salt and pepper and serve warm garnished with parsley.
Serves 4
Ingredients:
1½ pounds beets with greens attached
1 head garlic
4 tablespoons olive oil
¾ teaspoons sea salt, divided
1 cup distilled white vinegar
¼ sweetener of choice
½ cup finely chopped walnuts
¼ cup finely chopped red onion
¼ cup chopped fresh dill
Directions:
1. Preheat oven to 325 degrees F.
2. Rinse beets well. Cut off greens then cut the leaves off the stalks. Set the leaves and stalks aside. Remove any excess papery skin from the garlic head without separating the cloves, then cut the head in half horizontally.
3. Toss the beets, garlic, 2 tablespoons oil, and ½ teaspoon salt in a small baking pan. Cover with foil and roast until tender 1- 1¼ hours. Let cool slightly.
4. Whisk vinegar and sweetener, in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours or up to 1 day.
5. Finely chop the beet stalks and very thinly slice the leaves; place in a large bowl. Scoop out the marinated beets from the pickling liquid with a slotted spoon and add to the bowl.
6. Drizzle the beet mixture with ¼ cup of the pickling liquid. Add walnuts, onion, dill and the remaining 2 tablespoons oil and ¼ teaspoon salt and gently toss to combine.
Serves 8
Ingredients:
3 oz. thin whole wheat spaghetti
2 tablespoons olive oil
1 cup thinly sliced red onions
3 cloves garlic, minced
¾ lb Brussels sprouts, trimmed and thinly sliced
1 tablespoon grated fresh ginger
¼-½ teaspoon red pepper flakes
½ cup broth of choice
2 tablespoons reduced sodium soy sauce
½ cup julienne cut carrots
1/3 cup snipped fresh cilantro
3 tablespoons slivered toasted almonds
Directions:
1. Break the spaghetti into 1-inch pieces and cook according package directions. Drain and return spaghetti to hot pan; cover and keep warm.
2. In a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add the Brussels sprouts, ginger, and crushed red pepper; cook and stir 1 minute. Add broth and soy sauce. Cook 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
3. Remove from heat and stir in the spaghetti, carrot slivers, and cilantro. Sprinkle with almonds to serve.
Serves 4
Ingredients:
1 large head cauliflower, cut into florets
1 large leek halved lengthwise and cut crosswise into half moons
2 tablespoons olive oil
1¼ cups almond milk
1/3 cup cashew butter
½ cup nutritional yeast
2 cloves garlic, minced
¼ cup chopped chives
Directions:
1. Preheat oven to 425 degrees F.
2. Combine cauliflower and leeks on a parchment paper lined baking sheet. Drizzle with olive oil and toss with your hands to mix. Sprinkle all over with sea salt and pepper and roast for 20 minutes, stirring halfway through.
3. While cauliflower is roasting, combine almond milk, cashew butter, nutritional yeast, and garlic in a blender. Puree until smooth and creamy. Season to taste with salt. Transfer to a small saucepan and simmer to warm.
4. Remove roasted cauliflower and leeks from oven and combine with “cheese” sauce in an 8-inch square baking dish. Return to oven and bake 5-7 minutes longer until hot.
5. Divide among individual serving dishes, sprinkle with chives and serve hot.
Serves 4-6
Ingredients:
3-4 garlic cloves, peeled and chopped
2 small dried red chilies
1 bay leaf
1½ cups carrots, sliced into coins
¾ cups white wine vinegar
4 cups cauliflower florets
¾ cups celery, cut into ½-inch pieces
2 tablespoons capers, well drained
1 cup assorted olives
1 cup olive oil
Directions:
1. Place garlic, chilies, and bay leaf in a large bowl.
2. Bring about 3 quarts of salted water to a boil in a pot. Drop in carrot coins and cook until crisp-tender. Lift carrots from water with a slotted spoon, drain briefly then drop into the bowl with the garlic mixture. Pour the vinegar over the hot carrots and stir.
3. Return the water to a boil and repeat the blanching method with the cauliflower and then the celery, stirring each vegetable into the vinegar, garlic, and herb mixture while hot.
4. Add the capers, olives and olive oil, and let cool to room temperature before covering. Refrigerate for at least 24 hours.
4. Before serving as part of an antipasto, let the salad come to room temperature and adjust seasonings if necessary.
Serves 6-10
Ingredients:
¼ cup olive oil
1 large garlic clove, finely minced
12 leeks
3 ripe tomatoes, cut into eighths
½ cup Nicoise olives
2 teaspoons dried basil or 1½ tablespoons chopped fresh basil
2 tablespoons chopped parsley
Freshly ground black pepper
Directions:
1. Leave the roots on the leeks for now, but trim away 2-3 inches of the toughest tips of the greens. Split the leeks down, but not completely through the root end. Separate the layers and wash the leeks carefully under running water.
2. Bring a large pot of salted water to a boil and add the leeks. Cook just until the white part is tender. Drain the leeks and reserve.
3. Heat oil in a large skillet. Add the garlic and cook on low for 3 minutes. Pat the leeks dry on towels, trim off the roots, and add the leeks to the skillet. Cook over low heat for 5 minutes.
4. Stir in the tomatoes, olives, basil, parsley, and black pepper to taste and heat, covered, for 3-5 minutes.
5. Transfer the leeks to a serving platter, pour the contents of the skillet over them, and cool to room temperature before serving.
Serves 6
Ingredients:
4 apples, peeled (optional) and cored and thinly sliced
½ cup sweetener
Juice of ½ lemon
2 tablespoons unsalted butter
1 tablespoon rum (optional)
1 teaspoon vanilla
Directions:
1. Combine the apples, sweetener, lemon juice, in a saucepan over medium-low heat, stirring occasionally, until the apples break down, about 15 minutes.
2. Add the butter, rum, and vanilla, and continue to cook over low heat until saucy, stirring occasionally, for another 30 minutes or so. Serve hot or at room temperature.
Serves 4
Ingredients:
12 chestnuts
3 cups chicken stock
4 small celery stalks
1 strip lemon zest
2 cups small Brussels sprouts
Juice of ½ lemon
3 tablespoons unsalted butter
Sea salt
Cayenne
Directions:
1. Using a sharp knife, make a gash on the flat side of each chestnut (this will prevent them from bruising). Pour the stock into a saucepan and bring to a boil over high heat. Add the chestnuts, celery, and lemon zest. Reduce heat to low, covered and simmer until the chestnuts are tender, about 30 minutes.
2. Meanwhile carefully trim the sprouts, discarding any old or wilted leaves. Place them in a large frying pan, single layer, and add water to cover. Bring to a boil over high heat and add the lemon juice. Reduce the heat to medium-low and simmer, uncovered, until barely tender, about 8-10 minutes. Drain well and set aside.
3. Drain the chestnuts well; discard the celery and lemon zest. Using a small, sharp knife, peel the chestnuts while warm, removing both the hard outer shell and the furry inner skin.
4. Melt butter in the same large frying pan over medium heat. Add the chestnuts, salt, and cayenne. Saute until brown and glazed, about 5 minutes. Add the sprouts and sauté over low heat until heated through and tender, about 5 minutes. Transfer to a serving dish and serve hot.
Serves 4
Ingredients:
1 tablespoons neutral oil
1 small red onion, chopped
1 large head, or 2 small heads, cauliflower, trimmed and separated into florets
2 teaspoons Garam Masala
Sea salt and freshly ground pepper
Pinch cayenne
¼ cup chopped cilantro leaves
Directions:
1. Put the oil in a skillet and turn the heat to medium-high heat. A minute later, add half the onion, and the cauliflower. Add the Garam Masala and season with salt, pepper, and cayenne.
2. Cook, stirring or tossing, until the onion has caramelized and florets are lightly browned, 3-5 minutes. Add ½ cup water and continue to cook, stirring occasionally, until the cauliflower is tender and browned all over (another ½ cup of water may be necessary to prevent burning).
3. Add the cilantro to the pan and toss once, transfer to a serving platter. Garnish with the remaining raw onion.
Serves 4
Ingredients:
3 medium, or 5 small, beets trimmed and washed
Hass avocado, thinly sliced
Squeeze of fresh lemon juice
6-8 cups mixed salad greens
5 ounces feta cheese, crumbled
1/3 cup chopped pistachios or other nuts, toasted (optional)
Dressing:
2 cups freshly squeezed orange juice
1 tablespoon minced shallot
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
¼ teaspoons sea salt
¼ teaspoon freshly ground pepper
Directions:
1. Preheat oven to 425 degrees F. Wrap the beets in parchment paper then in foil and roast for 30 minutes to 1 hour (depending on size), until fragrant and tender. Remove from oven, cool, and peel. Cut into small cubes, thin slices, or julienne.
2. While the beets are cooking, make the dressing. Bring the orange juice and shallots to a boil over high heat in a sauté pan. Decrease the heat to medium and simmer until the liquid has reduced to about half, about 20 minutes (but it could happen faster, so don’t wander too far away). Remove from the heat and cool to room temperature.
3. Slowly whisk the oil, lemon juice, and sea salt into the orange juice. Taste the dressing, you may need a spritz of lemon, a pinch of salt, or a few drops of maple syrup.
4. To assemble the salad, toss the avocado slices with the lemon juice to prevent them from browning. In a large bowl, combine the greens, avocado, and beets. Coat lightly with the dressing.
5. Arrange the salad on a plate and top with goat cheese and toasted pistachios.
Serves 6