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Fiddleheads

Sautéed Fiddleheads (serves 4-6)

  • 3 cups fiddleheads
  • 2 Tbs olive oil
  • 2 cloves garlic
  • juice and zest from 1 organic lemon
  • kosher salt

Spring has sprung – so it’s time to try a new seasonal veggie!  Fiddleheads are the curled edible shoots of the ostrich fern – which start to […]

Jenn’s Vegetable Soup

Jenn’s Vegetable Soup (makes 18 servings ~ 1 cup each)

  • 2 L low sodium vegetable broth
  • 3/4 head cabbage
  • 1 head cauliflower
  • 2 onions
  • 4 large carrots
  • 4 stalks celery
  • 3-4 cups diced plum tomatoes*
  • 6 cloves garlic
  • 1 cup fresh dill
  • 4 bay leaves
  • 1 tsp salt
  • 2 Tbs nutritional yeast
  • 1 tsp olive oil
  • 2 Tbs […]
By |November 20th, 2011|Categories: Dairy-Free Recipes, Fall Recipes, Gluten-free recipes, Vegan Recipes|Tags: , , , , , , , |Comments Off on Jenn’s Vegetable Soup

Simple Winter Greens

Simple Winter Greens (6 servings)

  • 1 bunch kale
  • 1 bunch Swiss chard
  • 1 tbs olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic
  • 1/2 cup low sodium vegetable broth
  • kosher salt

Remove leaves of kale from centre stems, tearing into chunks. Wash well and spin dry. Repeat with chard.

Heat large sauce pan […]

By |November 18th, 2011|Categories: Dairy-Free Recipes, Fall Recipes, Gluten-free recipes, Vegan Recipes, Winter Recipes|Tags: , , , , , , , |Comments Off on Simple Winter Greens

Sweet & Spicy Roasted Brussels Sprouts

Roasted Brussels Sprouts (4 servings)

  • 500g Brussels sprouts
  • 1 Tbs olive
  • 1/2 Tbs honey (vegans can substitute maple syrup)
  • 2 Tbs lemon zest (fine zest – microplane works best)
  • ¼ – ½ tsp chili flakes

Preheat oven to 400-425 F. Wash, dry, trim and halve Brussels sprouts lengthwise. In medium […]

Spaghetti Squash with Beans & Spinach

Spaghetti Squash with Beans & Spinach (serves 4)

  • 1 med-lg spaghetti squash (~8-10” long & 6” diameter)
  • 2 small red onions, diced
  • 1.5 cups cooked canellini beans (shortcut: organic canned – BPA free lining)
  • 8 cups baby spinach
  • 2 cups tomato sauce
  • 3 cloves garlic, minced or pressed
  • ¼ cup fresh […]
By |October 30th, 2011|Categories: Fall Recipes, Gluten-free recipes, Vegan Recipes, Winter Recipes|Tags: , , , , , , , , |Comments Off on Spaghetti Squash with Beans & Spinach

Green Beans with Shallot-Mustard Vinaigrette

Green Beans with Shallot-Mustard Vinaigrette
(makes 4 servings, or 6-8 side servings)

  • 4 c green beans
  • 1 shallot, finely diced
  • 4 tsp olive oil
  • 4 tsp apple cider vinegar
  • 4 tsp grainy mustard
  • 2 tsp honey
  • 4 oz feta (optional)
  • 2 Tbs toasted pine nuts (optional)

Trim & wash green beans, then steam uncovered […]

By |May 16th, 2011|Categories: Gluten-free recipes, Vegan Recipes|Tags: , , , , , |Comments Off on Green Beans with Shallot-Mustard Vinaigrette

Ginger-Mustard Glazed Tofu and/or Tempeh

Ginger-Mustard Glazed Tofu and/or Tempeh (makes 3 servings)

  • ½ Tbs sesame oil
  • 1 Tbs low sodium tamari or soy sauce
  • 1 Tbs maple syrup
  • 1 Tbs grainy mustard
  • 1 Tbs hot & sweet mustard (i.e. Russian mustard)
  • 2 Tbs apple cider vinegar
  • 2 tsp fresh grated ginger
  • 450g block organic tofu, extra […]
By |May 16th, 2011|Categories: Dairy-Free Recipes, Gluten-free recipes, Vegan Recipes|Tags: , , , , , , |Comments Off on Ginger-Mustard Glazed Tofu and/or Tempeh