Ingredients:
3 tablespoons unsalted organic butter
1 medium white onion, thinly sliced
1 large head cabbage, very thinly sliced
1 large apple, very thinly sliced
¼ cup turbinado or brown sugar
1/3 cup apple cider vinegar
¾ teaspoons sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
Directions:
1. Add the butter, onion, and cabbage to a large saucepan and set over medium high heat. Saute until the cabbage is slightly wilted and has reduced in volume in half, about 8 minutes.
2. Stir in the apple, sugar, and vinegar. Cover and cook, stirring once, until the cabbage is soft and apples are nearly tender, about 4 minutes.
3. Turn off the heat. Let the “lid” cook (cook covered while the burner is off) until the apples are soft, about 4 minutes. Add salt and pepper to taste and serve warm.
Makes 4 1-cup servings
This pairs well with chicken or roasted vegetables.
Ingredients:
2 pounds parsnips, cut into 1-inch pieces
2 pounds carrots, cut into 1-inch pieces
2 large shallots, peeled and quartered
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
¼ cup orange juice
2 teaspoons orange zest
Directions:
1. Pre-heat oven to 375 degrees. In a large bowl, toss parsnips, carrots, shallots, rosemary, and olive oil. Transfer to a parchment paper lined baking sheet and roast until tender, about 30 minutes.
2. Combine parsnip mix with orange juice and orange zest, and puree in a food processor (may require two batches). Or, if you prefer a rougher texture, mash in a medium bowl. Season with sea salt and freshly ground black pepper.
Serves 6
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 tablespoons nutritional yeast (optional)
1 tablespoon miso paste
1 teaspoon lemon zest
½ cup brown rice flour
½ cup coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
Directions:
1. Preheat oven to 325 degrees.
2. In a tea ball infuser, add the thyme and oregano. Place in a small jar with the boiling water, cover with a lid and let steep for 20 minutes.
3. In a food processor, add flax seeds and tea, pulse to combine and let sit 2 minutes. Add the almonds and garlic and pulse until almonds are well chopped.
4. Add the remaining ingredients to the food processor and pulse until very well combined and smooth. Scoop out the mixture and add to a medium bowl. Set aside.
5. In a small bowl, add the brown rice and coconut flours, baking soda, and salt. Mix well to combine. Add to the green mixture and stir until well incorporated.
6. On a parchment paper lined baking sheet, use a tablespoon to scoop out half rounds of mix, arranging them with a small apace between them. Bake 30 minutes, until lightly browned. Allow to cool.
Makes 12 biscuits
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 olive oil
1 medium onion, thinly sliced
¾ teaspoon caraway seed ground or crushed
½ teaspoon ground coriander
½ teaspoon crushed red pepper, or to taste
¾ teaspoon sea salt, divided
¾ cup garbanzo flour
¼ cup all purpose flour or brown rice flour
½ teaspoon baking powder
6 large eggs
1 jar (or fresh) roasted red peppers, rinsed and chopped (about ½ cup)
¾ cup crumbled feta cheese
3 tablespoons fresh chopped dill, divided (or chopped chives)
Directions:
1. Preheat oven to 350 degrees. Line the bottom and sides of a 9” spring form pan with parchment paper. You can also bake this in a baking dish if you don’t have a spring form pan.
2. Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the cauliflower, cover, and steam until tender, 8-10 minutes.
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper, and ½ teaspoon sea salt; cook, stirring until fragrant, about 1 minute. Gently stir in the steamed Romanesco, doing your best not to break the florets, and cook for 2-3 minutes to combine flavors.
4. Whisk the garbanzo flour, other flour of choice, baking powder, and remaining ¼ teaspoon salt in a bowl.
5. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the wet and whisk to combine and eliminate most of the lumps. Stir in the roasted peppers, feta, and 2 tablespoons dill or chives. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan.
6. Bake until the top is golden and the cake is set, 35-45 minutes. Let cool to warm; remove the pan sides and parchment paper. Serve warm or at room temperature with the remaining dill or chives sprinkled on top.
Serves 8
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 coated with oil. Bake at 425 degrees for 25 minutes or until sprouts are crisp-tender. Keep warm.
3. Heat 1½ teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in lemon juice. Add to sprouts mixture; toss well.
Serves 6
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 one end off the celery root to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Make sure all fibrous skin has been removed. Cut into ½-inch cubes and toss in a large bowl with 1 tablespoon oil, ¼ teaspoon sea salt and pepper until well coated. Spread out on a baking sheet (reserve the bowl). Roast the celeriac, stirring once or twice, until lightly browned and soft, about 15-20 minutes.
3. Meanwhile, chop and mash the garlic with the remaining ½ teaspoon salt on a cutting board until a paste forms. Scrape the garlic paste into the large bowl and whisk in the remaining 2 tablespoons oil, vinegar, and mustard.
4. Add the celery root to the dressing and toss to coat; let cool in the dressing.
5. Add the arugula, mizuna and cranberries to the celery root and season to taste with more pepper; lightly toss to coat.
Serves 6
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 shallot
1 tablespoon honey mustard (or Dijon mustard with added honey, to taste)
1 tablespoon minced fresh parsley
3 cup arugula, stems removed
¼ cup currants or dried fruit of choice-cherries, chopped dried apricots….
Directions:
1. Preheat oven to 400 degrees.
2. Toss the potatoes, 1 tablespoon oil, thyme, and 1/4 teaspoon each salt and pepper. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, about 15-20 minutes.
3. Place the kale in the large bowl, add the hot potatoes and let stand for a several minutes, tossing occasionally, until the potatoes are warm, but not hot.
4. Meanwhile whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley, and remaining sea salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add the arugula and dried fruit of choice; toss and serve immediately.
Serves 6
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 grater, stating with the apples, grate the ingredients listed. After grating, place in a bowl.
2. With your hands mix the ingredients to blend well.
3. Toss with the dressing and gently fold. The salad will taste best vibrantly fresh, yet it will last in the refrigerator for at least 3 days.
Serves 10
Miso Dressing
Ingredients:
1 cup water
1/3 cup ginger root, peeled and chopped
3 cloves garlic, chopped
1/8 cup red onion, diced
¼ cup red miso
¼ cup maple syrup
1 tablespoon toasted sesame oil
1 cup rice vinegar
1 tablespoon tamari soy sauce (or more to taste)
1 cup olive oil
Directions:
1. In a blender, add the water, chopped ginger, garlic and red onion. Cover with the lid and blend until well infused. Add the miso and sweetener. Blend again for 10 seconds.
2. Add the toasted sesame oil, the rice vinegar, and tamari. Blend to the count of 5.
3. Add the olive oil and blend for 10 seconds only. Let the dressing set for a few minutes.
4. Taste and adjust the flavor to your desire. Add more water to thin it out to a lighter consistency. Bottle in glass and store in the refrigerator. This dressing will last for 3 weeks in the frig.
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 leaves, leaving just the center intact.
2. Heat a large skillet over medium-high heat. Add the nuts and cook 2 minutes or until toasted, stirring constantly. Coarsely chop the nuts.
3. Melt butter in a pan over medium-high heat. Add the shallots, sauté 1 minute or until golden brown, stirring frequently. Stir in Brussels sprout leaves and centers, currants, thyme leaves, salt and pepper; toss to combine.
4. Add broth. Cover, reduce heat, and cook 7 minutes. Increase heat to medium-high. Uncover and cook 4 minutes or until liquid evaporates and sprout centers are tender, stirring frequently.
5. Remove from heat; sprinkle with nuts and serve.
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 and carrots lengthwise. Place the vegetables on a baking sheet. Add the olive oil, salt, pepper, a good splash of balsamic vinegar, and the thyme sprigs. Toss well to coat.
3. Roast for 20-40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
4. In a large bowl, toss the arugula with freshly squeezed lemon juice to taste, add a splash of olive oil to lightly coat and season with salt and pepper to taste.
5. Place the arugula on a platter and top with the warm, roasted carrots and parsnips. Remember to remove the thyme sprigs! Sprinkle with the chopped parsley and serve.
* For an extra layer of flavor, you can caramelize onions, and add them to the arugula salad before you top with the parsnips and carrots.
Serves 4