Asparagus Pasta Salad with Lemon Dressing

Ingredients

  • 1 pound (16 ounces) uncooked pasta

  • 1 tablespoon olive oil

  • 1 pound asparagus – cut into approximately 1″ pieces

  • ¼ teaspoon Kosher salt

  • ¼ teaspoon garlic powder

  • dash black pepper

  • 1 ½ cups peas – thawed

  • ¾ cup Parmesan cheese – grated

  • 2 tablespoons parsley – chopped

Lemon Vinaigrette

  • ½ cup olive oil

  • ¼ cup lemon juice – fresh squeezed

  • 2 tablespoon red wine vinegar

  • zest of 1 lemon

  • ½ teaspoon Kosher

  • ¼ teaspoon fresh cracked pepper

Instructions

  • Cook pasta in salted water to al dente according to package directions. Drain pasta and rinse under cold water. Set aside.

  • While pasta is cooking, heat 1 tablespoon olive oil in skillet. Add asparagus, garlic powder, salt and pepper. Cook on medium high for 3 to 4 minutes until asparagus is tender but still has a crisp texture. Remove from pan and set aside. Place frozen peas in strainer and rise with cool water. Set aside to drain.

  • In a mason jar or small bowl, mix together olive oil, lemon juice, red wine vinegar lemon zest, salt and pepper. Set aside

  • In a large bowl, add pasta, asparagus and peas. Drizzle on lemon vinaigrette and toss to mix all ingredients. Sprinkle on Parmesan cheese and parsley. Gently toss and place in serving bowl. Garnish with additional Parmesan cheese and parsley if desired. Serve and enjoy!

Recipe from asouthernsoul

Maple Roasted Root Vegetables with Pecans and Thyme

Ingredients

  • 1 red onion, sliced

  • 4 large carrots, peeled and diced to 1″ cubes

  • 2 large sweet potatoes, diced to 1″ cubes

  • 1 bunch radishes or salad turnips or small beets, ends trimmed and halved

  • 2 tbsp olive oil

  • 4 tbsp maple syrup

  • 1 tsp apple cider vinegar

  • 1 tsp salt

  • 1 tsp cracked black pepper

  • ⅓ c chopped pecans

  • 1 tbsp fresh thyme

Instructions

  • Heat oven to 425°F. Line two baking sheets with parchment paper and set aside.

  • Combine olive oil, maple syrup, and apple cider vinegar into a small bowl or 1-cup measuring cup and whisk until smooth.

  • Place the prepared root vegetables into a large mixing bowl. Pour the maple oil over the vegetables and toss until they're evenly coated.

  • Spread the vegetables evenly between the two baking sheets. Ensure that none of the vegetables are too tightly packed together. There will be residual maple oil at the bottom of the bowl, so pour that over the vegetables and toss on pan until evenly coated. Sprinkle the vegetables with salt and pepper.

  • Transfer the baking sheets to the oven and roast for 20 minutes. Remove the sheets from the oven, stir the vegetables, then return to the oven and roast an additional 20 minutes. Remove the sheets from the oven one final time and sprinkle the pecans over the vegetables. Return to the oven to roast for 5 an additional minutes. 

  • Remove the baking sheets from the oven and sprinkle with fresh thyme. Transfer to a serving bowl and serve immediately. 

Recipe adapter from oursaltykitchen

Instant Pot Vegetarian Borscht

Ingredients

  • 2 tablespoons olive oil or butter

  • 1 medium onion, diced

  • 6 large garlic cloves, rough chopped

  • 2 stalks celery, chopped

  • 1 cup carrots, sliced or diced small

  • 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)

  • 2 cups red cabbage, shredded or chopped

  • 1 cup beet stems and greens, chopped (optional or add another cup cabbage)

  • 4 cups veggie broth (or chicken stock or traditional beef stock)

  • 2 tablespoons tomato paste

  • 1 teaspoon celery seed

  • 1/2 teaspoon allspice

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cayenne (more to taste)

  • 2 tablespoon apple cider vinegar

  • 1/2 cup fresh dill, chopped

Instructions

Set Instapot to “saute” function.

Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Add the broth and tomato paste, spices, salt and pepper.  Give and stir and press “cancel” button.

Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally  release for 5 minutes then place kitchen towel over the  pressure release button and turn to manually release. Once the float valve drops, open the lid.

Stir in the apple cider vinegar. Taste and adjust salt and pepper.

To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Enjoy!!!

Recipe from feastingathome

Black Bean and Sweet Potato Stew

Ingredients

  • 1 tbsp avocado or olive oil

  • 1 cup red onion, diced (about 1 medium onion)

  • ½ tsp sea salt

  • 2 large garlic cloves

  • 3 cups sweet potatoes, large dice (about 2 medium sweet potatoes)

  • 2 cans black beans, drained and rinsed (3 cups cooked)

  • 1 tbsp paprika

  • 1 tsp cumin powder

  • 1 tsp chili powder

  • 1 can full fat coconut milk

  • ½ cup vegetable broth (or filtered water)

  • 1 tbsp hot sauce (or to taste)

Instructions

  • Start by prepping all the vegetables. Dice the onion and peel and mince the garlic. Peel and chop the sweet potatoes into medium sized chunks.

  • Heat a large pot over medium heat. Add the oil to warm.

  • When the oil is warm, add the onion and garlic along with the sea salt. Sauté for about 5 to 7 minutes, stirring occasionally. Onions should be soft and slightly brown.

  • While the onions are cooking, drain and rinse the black beans in a colander. Open the can of coconut milk.

  • Measure the spices into a small bowl.

  • When the onions are ready, add the sweet potatoes, beans and spices and mix to combine. Cook for about a minute for the spices to start to release some of their flavour.

  • Add in the coconut milk, vegetable broth and hot sauce. We used a milder jalapeño hot sauce, which added a nice flavour without being overly spicy.

  • Bring the stew to a low simmer. Cover and cook for about 30 minutes, stirring occasionally.

  • Serve with brown rice or crusty bread.

Recipe adapted from plantedandpicked

Butternut Squash and Brown Rice Casserole (Dump & Bake)

INGREDIENTS

  • 2 1/4 cups low-sodium vegetable broth

  • 1 teaspoon chopped fresh rosemary or 1/2 tsp dried

  • 1 teaspoon fresh thyme or 1/4 tsp dried

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon black pepper or to taste

  • 3 cups butternut squash cubed and peeled

  • 1 small onion diced

  • 2 15- ounce cans cannelini beans drained and rinsed; about 2 3/4 cups

  • 1 cup uncooked brown rice

  • 1 1/2 cups kale de-stemmed and finely chopped

INSTRUCTIONS

  • Prep: Preheat the oven to 400F and set a 9×13" casserole dish aside. Mix the vegetable broth, rosemary, thyme, garlic powder, smoked paprika, and black pepper together medium pot; cover and bring to a boil over high heat.

  • Assemble: Add the squash, onion, and beans to the casserole dish. Sprinkle the brown rice evenly over the top of the dish.

  • Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

  • Serve: Remove from the oven, uncover, and mix in the shredded kale. Let the casserole sit for 3 to 5 minutes, to cook the kale. Serve warm, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

RECIPE NOTES

  • White Rice: if you would like to make this with white rice, use 1 cup of uncooked rice and bake at 375F for only 45 minutes

  • Quinoa: to make this with quinoa, use 1 cup dry quinoa and bake at 375F for 35 minutes.

Recipe adapted from frommybowl

Brown Rice Risotto with Butternut Squash, Mushrooms, and Spinach

Ingredients

  • 1 1/2 Tbsp. avocado oil, divided (or whatever kid of oil you prefer)

  • 3/4 lb. butternut squash, cubed into 1 cm cubes

  • 8 oz. mushrooms, quartered

  • 1 small onion, diced

  • 1 tsp. minced garlic

  • 1 cup sprouted short grain brown rice

  • 1/2 cup dry white wine (sauvignon blanc works great)

  • 6 cups broth (either chicken or vegetable)

  • 5 oz. fresh baby spinach

  • 2 Tbsp. freshly chopped sage

  • 1/8 tsp. nutmeg

  • 1/4 cup grated parmesan

  • 1/4 cup toasted walnuts, crushed

  • salt and pepper to taste

Instructions

  • Preheat oven to 425° F (218° C).

  • Rub butternut squash with 1/2 T oil and sprinkle with salt and pepper on a large baking sheet. Place in oven and roast for about 10 minutes.

  • After squash have baked for 10 minutes, add mushrooms to same pan as squash (or a separate pan if there isn't room), rub with 1/2 T oil and place pan back in oven for about 15 minutes until squash and mushrooms are fully cooked. 

  • Heat 1/2 Tbsp. oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes to soften. Add garlic and cook for another minute.  

  • Add rice to pan with onion and garlic and stir for 2-3 minutes. Add white wine to rice and stir until mostly absorbed.

  • Ladle 1/2 cup broth into pan with rice and stir until mostly absorbed. Continue adding broth half a cup at a time, stirring continuously. Repeat adding more broth every few minutes when rice has absorbed most of liquid (takes 20-30 minutes total).

  • Add spinach and sage to rice and stir 1 minute until spinach is wilted.

  • Remove from heat and add mushrooms, butternut squash, toasted walnuts, nutmeg, and parmesan. Season with salt and pepper and serve immediately. 

Recipe from feastingnotfasting

Indian Spinach Rice (vegan)

Ingredients

  • 1 cup rinsed brown rice (cooked in 2 1/2 cups water)

  • 1 tbsp olive oil

  • 1 tsp cumin seeds

  • 1 cup chopped onion

  • 1 tsp minced garlic

  • 5 oz baby spinach (finely chopped/crushed in food processor)

  • 1/2 tsp turmeric powder

  • 1/2 tsp chili powder

  • 1 tsp coriander powder

  • 1/4 tsp garam masala

  • salt to taste

  • 1/4 cup unsweetened coconut milk

  • 2 tsp lemon juice

Instructions

  • In a saucepan bring water to a boil and stir in rinsed brown rice. Let it cook at high until half of liquid is absorbed. Lower the flame and cook covered until all liquid is absorbed. (Do not rush through this step. Let the rice cook well in low flame.)Turn off the flame and fluff the rice with a fork and keep it aside.

  • In a nonstick pan heat oil at high flame and add cumin seeds and let it temper until cumin starts to brown.

  • Immediately, sauté onion and garlic in it until translucent and toss in chopped/crushed spinach. Sauté for 3-4 minutes or until spinach starts to shrink or wilt.

  • Add turmeric, chili powder, coriander powder, garam masala and salt to it. Mix and cook for 30 seconds at medium flame.

  • Add coconut milk and fold in cooked brown rice to it and mix well. Let it cook for 1 minute at low-medium flame. Turn it off, add lemon juice and mix it again.

Recipe from kiipfit

Vegan Creamed Spinach & White Bean Stuffed Delicata Squash

ingredients

  • 2 small delicata squash

  • 2 tablespoons olive oil

  • 1 small white or yellow onion, diced

  • 3 garlic cloves, minced

  • 1½ cups (1 15 oz. can) white beans, drained and rinsed, I recommend cannellini beans

  • 4 cups fresh spinach

  • Salt & pepper, to taste

  • Toasted bread crumbs, gluten-free if needed

For the creamy sauce

  • ½ cup raw cashews, soaked in hot water for 30 minutes

  • ½ cup water

  • 2 tablespoons nutritional yeast

  • 1 garlic clove

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon sea salt


instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

  2. Cut the delicata squashes in half lengthwise and scoop out the stringy insides and seeds. Save to roast separately!

  3. Brush the inside of the squash with olive oil and sprinkle lightly with sea salt.

  4. Place the squash cut side down on the baking sheet and bake for 30 to 40 minutes, or until a knife easily pierces the squash.

  5. While the squash bakes, prepare the filling. Start by making the cashew cream sauce: blend the cashews, water, nutritional yeast, garlic, lemon juice, and salt in a high-powered blender until completely smooth, about three minutes, and set it aside while you prepare the spinach and white beans.

  6. To make the filling, heat one tablespoon of olive oil in a medium-sized deep-sided saute pan over medium heat. Once hot, add the diced onions and cook for about 5 minutes, until translucent. Add the garlic and saute until fragrant, about 1 to 2 minutes.

  7. Add in the spinach and white beans, and cook until the spinach is wilted and the beans are warmed through. Pour in the cashew cream sauce and mix until fully combined, letting the sauce thicken slightly as it mixes with the vegetables. Taste, and add salt and pepper as needed.

  8. For the toasted breadcrumbs (optional): heat 1 tablespoon oil in a small saute pan. Add in about ⅓ cup breadcrumbs (gluten-free if needed) and any spices or herbs of your choice. I added in a bit of garlic powder and onion salt. Saute for 3 to 5 minutes, until golden and toasted. Remove from heat.

  9. Divide the creamed spinach filling into the roasted squash halves. Top with toasted breadcrumbs, if using. Return to the oven for five minutes to warm it all through and serve immediately.

Recipe from bakerita


Roasted Acorn Squash, Microgreens and Quinoa Salad

Ingredients

Vegan Sesame Garlic Dressing

1 tbsp Tahini

2 tbsp Olive Oil

2 Garlic cloves

2 tbsp Oregano (1-2 sprigs of oregano, use only leaves, or use 1/2 tablespoon dried)

2 tbsp Cilantro leaves

1/2 Jalapeno (optional)

3 tbsp Apple Cider Vinegar

Salt and Black Pepper (as per taste)

Roasted Squash Salad

1 lbs Acorn Squash (1 average size acorn squash, diced into bite-size pieces)

1 tbsp Olive Oil

1 tsp Smoked Red Pepper (or smoked paprika)

Salt (generous pinch or two)

1/2 Cup Microgreens

Quinoa

1/4 Cup Quinoa (red or rainbow quinoa)

1/2 Cup Water

1/4 tsp Salt

Instructions

1.Preheat oven at 425 degrees Fahrenheit. Slice acorn to bite size pieces. Acorn's skin get very soft on roasting, so no need to peel the skin. On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.

2.To make dressing, combine all dressing ingredients in a food processor jar. Pulse to make a dressing!

3.Transfer dressing to a glass jar or container and set aside.

4.To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes. Transfer to a bowl, and fluff with a fork. Set aside.

5.Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving.

Recipe from chefdehome

Carmelized Onion and Spinach Stuffing

INGREDIENTS

FOR THE ONIONS:

  • 3 tablespoons unsalted butter, cut into chunks

  • 2 large onions, thinly sliced

  • ¼ teaspoon salt

  • ¼ cup low-sodium vegetable broth

  • 5 ounces fresh baby spinach leaves

FOR THE STUFFING:

  • 1 (1 pound) loaf stale sourdough, cut into ½ to ¾ inch cubes

  • 1 ¼ cups low-sodium vegetable broth

  • 1 large egg

  • ½ teaspoon salt

  • ¼ teaspoon pepper

INSTRUCTIONS

FOR THE ONIONS:

  1. Set a large skillet over medium heat. Add in the butter. When melted, add in the onions and salt and toss to combine. Cook for about 30 to 45 minutes, stirring occasionally, until the onions are a caramel brown. {Turn down the heat to medium low or low if they start cooking too fast or are burning (you can also add a little oil or additional butter to the skillet if needed). Toward the end of the cooking, you’ll want to stir more frequently.}

  2. Once nicely caramelized, add the broth to the skillet and use a wooden spoon to scrape up any bits from the pan.

  3. Add in the spinach and cook for about 2 to 3 minutes, stirring frequently, until the liquid has evaporated and the spinach is wilted. Remove from the heat.

FOR THE STUFFING:

  1. Preheat the oven to 375ºF. Mist a 9x13 inch baking dish with nonstick or olive oil spray. Set aside.

  2. Add the bread cubes to a large bowl, along with the onion mixture. Toss to combine.

  3. In a small bowl or liquid measuring cup, whisk together the broth, egg, salt and pepper. Pour into the bowl with the bread and toss until everything is evenly coated.

  4. Transfer the mixture to the prepared baking dish and cover with aluminum foil.

  5. Bake for 30 minutes. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp.

Recipe from cooknourishbliss

Honey Butter Roasted Acorn Squash

Ingredients  

  • 2 small acorn squash or 1 large, about 2 lbs

  • 1 teaspoon olive oil

  • salt & pepper to taste

  • 2 tablespoons butter

  • 1 tablespoon honey

  • ¼ teaspoon cinnamon

Instructions 

  • Preheat oven to 400°F. Line a large pan with parchment paper.

  • Cut acorn squash in half lengthwise and scoop out the seeds.

  • Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes.

  • While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.

  • Once done, remove the squash from the oven and flip them over, brushing them with the butter mixture and cooking for another 15 minutes.

  • Garnish with fresh herbs if desired.

Recipe from spendwithpennies

Vegan Butternut Squash Mac & Cheese

Yields: 6 Servings

INgredients:

  • 3 cups butternut squash (about 12 oz), peeled, seeds removed and cubed

  • 12 – 16 oz. pasta (elbow, shells, penne, ect.)

  • 1 cup raw cashews (pre-soaked, see below)

  • 2 – 4 tablespoons nutritional yeast to taste

  • 2 cloves garlic

  • 2 teaspoon dijon

  • 2 teaspoon onion powder

  • 2 teaspoon smoked paprika, to taste

  • 1 small lemon, juiced

  • 2 cups water, vegetable broth, or combo, plus more as needed

  • salt & pepper, to taste

    Optional for baking in the oven (see below)

    • 1/2 cup panko or breadcrumbs

    • 1 – 2 tablespoons coconut oil

Instructions:

Cook the butternut squash:

  • Oven: Preheat oven to 400, line a baking sheet with parchment paper, add chopped butternut squash, drizzle with a tiny bit of oil, toss well to coat, and cook in the oven for 30 minutes, or until fork tender.

  • Stovetop: In a pot add 2 – 3 cups of water and butternut squash, bring to a boil, reduce heat to medium low and cook at a gentle boil for 20 minutes.

Soak the cashews:

  • Quick soak: Cover cashews with hot, not boiling, water and let soak at 10 minutes.

  • Long soak: Cover cashews with cool water and let soak for 2 – 3 hours.

Cook the pasta: Cook the pasta according to package directions.

Make butternut squash cheese: In blender, add the cooked butternut squash, soaked cashews, nutritional yeast, garlic, onion powder, smoked paprika, lemon juice, 1/2 teaspoon salt and few grinds of fresh cracked pepper, add 1-1/2 cups of water and blend until creamy. Add more water as needed to thin to desired consistency. You don’t want it too thick, as it will thicken as it sets. The sauce just needs to cling so use your best judgement on how much extra water to add.

Assemble mac & cheese: Add the butternut squash cheese sauce to the pasta and stir to combine, heat over low to warm through if needed. Serve as is or bake as noted below.

** Oven baked mac & cheese: Toss 1/2 cup of panko or bread crumbs with 1 – 2 tablespoons of coconut oil. Sprinkle the mixture over top the mac and cheese, place in a preheated oven set to 350, uncovered, for 15 – 20 minutes, or until top turns golden. Or put it a few inches under the broiler until top is crispy, about 5 minutes.

Recipe adapated from The Simple Veganista

Roasted Salad Turnips

ingredients

2T olive oil

2 bunches salad turnips, no greens, washed but not peeled

1 t kosher slat

black pepper

instructions

Preheat the oven to 425 degree F. Grease a baking sheet lightly with oil.

Slice the turnips about 1/4 inch thick. Combine the turnips, oil, and salt in large bowl. Toss gently to coat.

Pile turnips on prepared baking sheet, spreading them in as close to a single layer as possible.

Roast the turnips until they crisp up and turn golden around the edges, 15 to 20 minutes. Shuffle the turnips and roast for 5 minutes more. Remove from the oven and top with freshly ground pepper.

recipe from crossroadscommunityfarm

Garden Harvest Stuffed Spaghetti Squash

Yields: 4 servings

Ingredients:

  • 1 medium spaghetti squash (about 4 pounds)

  • 1 medium sweet red pepper, chopped

  • 1 medium red onion, chopped

  • 1 small zucchini, chopped

  • 1 cup chopped fresh mushrooms

  • 1/2 cup chopped leek

  • 1/2 cup shredded carrots

  • 1-3 garlic cloves, minced

  • 3-4 medium fresh tomatoes or 1 can (1/4-1/2 ounces) stewed tomatoes

  • 1/2 cup tomato paste

  • 1 tablespoon coconut oil

  • 1/4 cup water

  • 1 teaspoon pepper

  • 1/2 teaspoon salt

  • 2 cups fresh baby spinach

  • 1 tablespoon minced fresh basil

  • 2 teaspoons minced fresh oregano

  • 2 teaspoons minced fresh thyme

  • 1 teaspoon minced fresh rosemary

  • 1/4 cup grated Parmesan vegan cheese (optional)

Instructions:

Cut squash in half lengthwise; remove seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 inch of hot water. Bake, uncovered, at 375° until squash is easily pierced with a fork, for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.

Meanwhile, sauté garlic, red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add the fresh or stewed tomatoes, tomato paste, water, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.

When squash is cool enough to handle, use a fork to separate strands. Serve with the vegetable sauce on top, sprinkle with cheese. Enjoy!

Recipe adapted from Taste of Home

Sesame Roasted Turnip Salad with Quinoa

Yields: 2 Servings

INgredients:

  • 1 small bunch of Salad Turnips or 1 Large Turnip

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 2 teaspoons sesame seeds

  • 2 teaspoons honey

  • ¼ teaspoon sea salt

  • 1 tablespoon soy sauce

  • 2 tablespoons minced cilantro

  • 5 handfuls lettuce

  • 1 cup cooked quinoa

  • ¼ cup scallions, diced

  • 2 teaspoons sesame seeds

  • 2 tablespoons rice vinegar

  • 1 teaspoon toasted sesame oil

INstructions:

Preheat oven to 375˚ F. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.

Remove turnips from oven and add the soy sauce and cilantro to the roasting pan. Let cool.

To assemble salad, toss the cooled turnips with the lettuce, cooked quinoa, scallions and sesame seeds. Whisk together the vinegar and sesame oil then pour over the salad. Toss until everything is well combined. Enjoy!

Recipe Adapted from naturallyella.com

Sauteed Radishes with Wilted Spinach

Ingredients:

  • 2 bunches of radishes, trimmed and washed

  • 5 ounces of baby spinach

  • 1 red onion, sliced

  • 1/2 lemon, juiced

  • 1/2 TBSP coconut oil or olive oil

  • pinch of salt

  • pinch of pepper

Instructions:

Cook the halved radishes and sliced red onion in a skillet with oil over medium-high heat, stirring until the radishes are tender (about 8 minutes). Season with salt and pepper. Then stir in the baby spinach, the lemon juice and cook until wilted (about 1 minute). Season with additional salt and pepper to taste.

Recipe adapted from Food Network

Butternut Squash Curry with Chickpeas (Vegan)

Serving Size: 6

Ingredients:

  • 4 cups chopped butternut squash 1 small or 1/2 large

  • 4 tablespoons coconut oil

  • 1 medium sweet onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon grated fresh ginger or seasoning

  • 2 1/2 tablespoons red curry paste

  • 1/2 teaspoon turmeric

  • 13.5 ounce can coconut milk

  • 1/2 cup vegetable broth

  • 15 ounce can chickpeas, drained and rinsed

  • 2 cups baby spinach or chopped kale

  • 1 tablespoon low sodium soy sauce or tamari for gluten free

  • 1 tablespoon maple syrup

  • 1 tablespoon fresh lime juice

  • salt + pepper, to taste

For Serving (optional):

  • 4 cups cooked rice or quinoa

  • chopped cilantro or basil

  • additional lime wedges

  • chopped peanuts or cashews

  • hot sauce

    Instructions:

  • Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).

  • Add the chopped butternut squash, drizzle with a few tablespoons of coconut oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.

  • Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.

  • Add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.

  • Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.

  • Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.

  • Stir in the soy sauce, maple syrup, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.

  • Serve with with optional items : cooked rice, chopped cilantro or basil, lime wedges, chopped nuts or hot sauce.

Recipe adapted from https://www.noracooks.com/

Creamy Raw Leek Soup

Ingredients:

1 avocado

1-1/2 cup zucchini, chopped,

2 celery stalks, cut in pieces

2 Tbsp lime juice

2 tsp mild white miso

1 whole leek “bunch” cleaned thoroughly, cut and discard top inch of leek stalk, and fuzzy bottom part

1 tsp Himalayan salt

Handful of fresh cilantro or parsley

2 cups water (may need slightly more)

Instructions:

Place all of the ingredients in a high speed blender and blend until smooth. Eat up & enjoy!

*Recipe from rawganicvegan.com

Marinated Green Bean Cherry Tomato Salad

Ingredients

  • 1 pound trimmed fresh green beans

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 3 cloves garlic minced

  • 2 teaspoons dijon mustard

  • 1 teaspoon kosher salt, or to taste

  • 1/4 teaspoon black pepper

  • 1 small red onion thinly sliced

  • 1 pint cherry tomatoes cut in half

  • 1/4 cup grated parmesan cheese (optional)

Instructions 

  • Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat, and bring to a boil.

  • Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside.

  • In a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper. Add the warm green beans and onion, toss to coat.

  • Cover with plastic wrap and place in the fridge to chill for 4 hours or longer if you can.

  • Before serving add the tomatoes and cheese, toss to combine, and serve immediately.

Recipe adapted from flavormosaic