Avocado Rolls from Whole Living Magazine
Makes 1 serving
Toss 1 cup chopped watercress with 1 julienned carrot, 10 mint leaves, ½ mashed avocado, and salt. Roll in 1 halved cabbage leaf.
Radishes in Olive Oil from Whole Living Magazine
Makes 2 servings
Combine 2 Tbsp. olive oil, 1 tsp. chopped chives and ¼ tsp. each salt, lemon juice, and zest. Serve with radishes.
Root Vegetable Hash
1 large beet (1 cup, chopped)
3 small turnips (1 cup chopped)
1 Vidalia onion ( 1 cup chopped)
1 Tbsp. rosemary, minced
1 Tbsp. garlic, minced
2 Tbsp. olive oil
Salt and pepper, to taste
Preheat oven to roast at 400
Clean root vegetables, and chop into bite sized pieces
Toss vegetables with 2 Tbsp. olive oil
Evenly spread vegetables onto a large baking sheet
Season with salt, pepper, and minced rosemary.
Roast for 20 minutes, then add minced garlic, stir, and roast for an additional 10 minutes.
Root vegetables will be finished when they are crispy around the edges.
Kale Slaw with Red Cabbage and Carrot from Whole Living Magazine
Makes 4 servings
In a small bowl, whisk 1 Tbsp. olive oil, 1 Tbsp. Dijon mustard, and 1 tsp. apple cider vinegar. Season with coarse salt and pepper.
In another bowl, combine 3 cups mixed shredded kale and red cabbage, 1 peeled and julienned carrot, ¼ cup fresh parsley leaves, 2 Tbsp. diced red onion.
Season with coarse salt and pepper, drizzle with dressing, and toss to coat.
Green Beans Stewed with Onions, Tomatoes, and Dill
Makes 4 Servings
1 lb. green beans
8 boiling onions, about an inch and a half wide
2 Tbsp. olive oil
1 large garlic clove, thinly sliced
Pinch of cumin seeds or ground cumin
1 cup canned tomatoes, chopped, or 2 large fresh tomatoes, peeled, seeded, and chopped
1 Tbsp. chopped fresh dill or ½ tsp. dried
1 Tbsp. chopped parsley
Tomato juice or water
Top and tail beans, then cut into pieces. Peel onions and slice them into thin rounds.
Warm olive oil and add the onion, garlic, and cumin seeds.
Cook over a gentle heat for several minutes, until the onions begin to soften.
Salt lightly then add the beans; cover them with the chopped tomatoes and herbs.
Add several Tbsp. tomato juice or water, cover the pan tightly and cook over medium heat until the beans are tender, about 15 minutes.
Add 1/2 tsp. of mustard seeds to a hot frying pan lightly coated with oil. They’ll start popping pretty quickly.
When they do, add in 2 large thinly sliced shallots and one green chile pepper.
Stir until the shallots are somewhat browned.
Add in 1 lb. of shredded beets.
Add 1/2 cup of water and cover for 10 minutes until tender.
Saute shredded cabbage with sliced Granny Smith apple in vegetable broth. Throw in a few currants.
Asparagus with Black Bean Sauce
Black Bean Sauce:
1 can black beans
2 Tbsp. milk (or 1 Tbsp. bean juice & 1 Tbsp. milk)
1/4 cup chopped fresh tomatoes
1 Tbsp. chopped onions
3 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 tsp. chopped garlic
1 bay leaf
1/8 tsp. crushed red pepper (optional)
Combine beans & milk in processor, blend
Sauté tomatoes & onions in oil
Add bean mix & other ingredients and cook covered 10-15 minutes
Oil a baking dish.
Pour black bean sauce over asparagus
Cover with ¼ cup Parmesan & ¼ cup mozzarella
Bake uncovered in 350 degree oven for 15-20 minutes or until cheese melts
Garnish with chopped tomatoes &/or red peppers & parsley
Pick them along the river’s edge or buy some.
Clean out yellow leafy substance from fiddleheads
Wash and stir in cold water in large pan and drain
Repeat 3 times
Add water to fiddleheads and boil lightly
Spread out trimmed and washed asparagus in shallow baking dish:
Add olive oil and soy sauce
Sprinkle garlic powder, pepper, and Montreal steak seasoning
Flip it around to get all spices in every stalk and then let sit for at least 15-20 minutes, longer if desired
Cook on either low or high grill but watch closely if on lower grill.
Mediterranean Kale by Lady Moon Farms
½ cup chopped kale
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. minced garlic
1 tsp. soy sauce
Salt and pepper to taste
Place kale in a steamer and steam until just tender, 7-10 minutes depending on thickness. Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until coated.
Pumpkin with Chilli and Avocado – The Essential Vegetarian Cookbook
Preparation time: 20 Minutes
Total cooking time: 10 minutes
750 g (1 1/2 lb) pumpkin
2 tablespoons olive oil
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh mint
2 teaspoons sweet chilli sauce
1 small red (Spanish) onion, finely chopped
2 teaspoons balsamic vinegar
1 teaspoon soft brown sugar
1 large avocado
1. Scrape the seeds from the inside of the pumpkin. Cut the pumpkin into slices. Remove the skin. Cook in a large pan of simmering water until tender but still firm. Remove from heat; drain well.
2. Mix oil, coriander, mint, chilli sauce, onion, vinegar and sugar in a small bowl. Cut the avocado in half. Remove the seed using a sharp-bladed knife. Peel and discard the skin from the avocado. Cut the avocado flesh in thin slices.
3. Combine the warm pumpkin and avocado in a serving bowl. Gently toss the coriander dressing through. Serve immediately.
NOTE: Assemble this dish just before serving. The dressing can be made up several hours in advance. Store, covered, in the refrigerator. Add one small red chilli, finely chopped, to the dressing if you want a spicier flavour.
Vegetable Curry – The Essential Vegetarian Cookbook
Preparation time: 25 Minutes
Total cooking time: 20-25 minutes
Serves: 4 – 6
1 Tbsp. brown mustard seeds
2 Tbsp. ghee or oil
2 onions, chopped
4 Tbsp. mild curry paste
400g (12 2/3 oz) canned tomatoes
1/2 cup (125 g/4 oz) plain yogurt
1 cup (250 ml/8 fl oz) coconut milk
2 carrots, sliced
220g (7 oz) cauliflower florets
2 slender eggplants (aubergines), sliced
220g (7 oz) green beans, halved
155g (5 oz) broccoli florets
2 zucchinis (courgettes), sliced
90g (3 oz) baby button mushrooms, halved
1. Place the mustard seeds in a dry pan and heat until they start to pop. Add the ghee or oil and onions to the pan; cook, stirring, until the onions are just soft. Add the curry paste and stir for 1 minute until the mixture is fragrant.
2. Add the tomatoes, yogurt, and coconut milk; stir over low heat until combined. Add the carrots and simmer, uncovered for 5 minutes.
3. Add the cauliflower and eggplants; simmer for 5 minutes. Stir in the remaining ingredients; simmer, uncovered, for 10-12 minutes. Serve hot with steamed rice.
Avocado Salsa – The Essential Vegetarian Cookbook
Preparation time: 15 Minutes
Total cooking time: 1 minute
1 medium red (Spanish) onion
2 large avocados
1 Tbsp. lime juice
1 medium tomato
1 small red pepper (capsicum)
1 tsp. ground coriander
1 tsp. ground cumin
3 Tbsp. chopped fresh coriander leaves
2 Tbsp. olive oil
4-5 drops Tabasco sauce
1. Finely chop the onion. Cut the avocados in half; remove the seed and carefully peel. Finely chop the flesh; place in a medium bowl and toss lightly with lime juice.
2. Cut the tomato in half horizontally, squeeze gently to remove seeds; chop finely. Remove seeds and membrane from pepper, chop finely.
3. Place the ground coriander and cumin in a small pan; stir over medium heat for 1 minute to enhance flavor and fragrance; cool. Add all the ingredients to the avocado in a bowl and gently combine, so that the avocado retains its shape and is not mashed. Refrigerate until required and serve at room temperature with corn chips.
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