A Gathering of Veggie Deliciousness!
Roasted Carrot, Za’atar & White Bean Soup Prep time: Cook time: Total time: Serves: 6 Creamy carrot soup is spiked with za’atar and gets a protein pump-up with white beans. Ingredients 1 pound carrots, whole or roughly chopped 2 cloves garlic, whole, peel intact 1 tablespoon extra-virgin olive oil, plus more to garnish 1 tablespoon…
Parsley Salad with Dukkah & Harissa Yogurt Prep time: Cook time: Total time: Serves: 4 A North African-inspired salad with radicchio, parsley, kabocha squash, dukkah, and a zippy harissa yogurt dressing Ingredients Salad: 1 (2 pound) kabocha squash, peeled, seeded, and cut into ½-inch cubes 1 tablespoon extra-virgin olive oil ¼ teaspoon sea salt 1…
Winter Chopped Salad Prep time: Cook time: Total time: Serves: 4-5 A winter-inspired chopped salad recipe with feta, arugula, and pear. Perfect for the new year. Ingredients Salad: 1 small butternut squash (2 lbs), peeled, seeded, and cut into ½-inch cubes 1 bosc pear, cored and thinly sliced into strips 1 tablespoon extra-virgin olive oil…
Nordic Oats with Pumpkin Seed Oil & Booster Topping Prep time: Cook time: Total time: 25 minutes Serves: 4 Inspired by my Danish heritage, this savory-leaning breakfast bowl combines steel cut oats, pumpkin seed oil, birch syrup, and dried figs, all topped with a crunchy nut and seed topping. Ingredients For the Oats 1 cup…
Whole Roasted Cauliflower with Hazelnut, Saffron & Orange Prep time: Cook time: Total time: Serves: 2-4 A festive, whole roasted cauliflower infused with Moroccan spices. The perfect vegetarian and vegan entrée for your holiday table. Ingredients 1 large head cauliflower, green leaves removed 1 tablespoon roasted hazelnut oil (I used La Tourangelle) Zest and juice…
Wild Rice, Clementine Tofu Bowls with Parsley Butter Prep time: Cook time: Total time: Serves: 4 A winter-inspired bowl recipe with pan-fried tofu, wild rice, clementines, and a bright parsley garlic compound butter. Ingredients For the Parsley Butter: 1 cup fresh flat-leaf parsley, chopped 1 clove garlic, minced Zest of 1 lemon ½ teaspoon sea…
Devil’s Food Buckwheat Cupcakes Prep time: Cook time: Total time: Serves: 18 Rich devil’s food chocolate cake made with buckwheat flour, topped with a fudgy (avocado!) frosting, and rolled in cacao nibs. Naturally gluten-free and dairy-free. A chocolate-lover’s dream. Ingredients Have all Ingredients at room temperature For the One Bowl Buckwheat Devil’s Food Cake: ½…
The Holiday Salad Prep time: Cook time: Total time: Serves: 4 A festive squash salad with roasted onions, kale, rosemary, dried cranberries, and a curried apple tahini dressing. Ingredients Salad: 1 large acorn squash, halved lengthwise, seeded, and cut into ½-inch scalloped half-moons 1 pound (4 to 5) onions, peeled and quartered 1 tablespoon extra-virgin…
Warm Lentils with Fennel & Halloumi Prep time: Cook time: Total time: Serves: 5-6 Warm, vinegar-spiked lentils with roasted fennel, sweet potatoes and seared halloumi. Ingredients 1 cup green or Du Puy lentils 1 bulb fennel, cored and thinly sliced; fronds finely chopped and set aside 1 onion, thinly sliced 2 small sweet potatoes, cut…
Penne with Chard & Lemon (Tofu) Béchamel Prep time: Cook time: Total time: Serves: 6 Cozy late fall comfort food. Penne is tossed with sautéed Swiss chard, onions, and a lemony (tofu!) bechamel sauce. Ingredients Lemon Béchamel 350g silken tofu (‘lite-firm’) ⅓ cup soy milk or water Zest of 1 lemon 2 tbsp lemon juice…
Mellow Kale Pesto Pasta with Beets Prep time: Cook time: Total time: Serves: 4-5 A mellow and smooth kale pesto highlighted with sweet roasted beets. Ingredients Pesto: 1 small or ½ large bunch kale (a few stems okay) 3 tbsp pine nuts 2 cloves garlic 3 tbsp extra-virgin olive oil 2 tsp sea salt ½…
Chocolate Almond Linzer Cookies Prep time: Cook time: Total time: Serves: 50 Vegan and gluten-free almond linzer cookies with a chocolate hazelnut filling. Ingredients 1.5 cups slivered blanched almonds 1 cup chickpea/garbanzo flour ¼ cup arrowroot flour ⅓ cup coconut sugar ½ tsp xanthan gum (optional; I’ve made them with and without, they are slightly…
