Far East Cauliflower Bowls

Far East Cauliflower Bowls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Far East Cauliflower Bowls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Heat a large sauté pan over medium-high heat
  2. Add the oil
  3. Add the broccoli, carrots, and green beans. Sauté 1 minute
  4. Add the cauliflower Sauté until just warmed through
  5. Pour soy sauce on and toss to coat
  6. Scoop onto a plate
  7. Sprinkle with extra sesame seeds
  8. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Creamy Lentils with Turnip Greens

Recipe inspired by A Pinch of Yum

Creamy Lentils with Turnip Greens
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Creamy Lentils with Turnip Greens
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
  2. Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
  3. When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
  4. Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes

We suggest that replacing white rice with brown rice is a healthier option.

Share this Recipe
Powered byWP Ultimate Recipe

Parsley Glazed Carrots

Recipe inspired by Pierre Franey, New York Times

Parsley Glazed Carrots
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Parsley Glazed Carrots
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
  2. Cover tightly. Cook over moderately high heat, shaking pan occasionally
  3. Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
  4. Sprinkle with parsley and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Sesame Carrots

A recipe from our VegOut! Ambassador The Informal Grub

Sesame Carrots
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Sesame Carrots
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Carrot and Kohlrabi Soup

Carrot and Kohlrabi Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Carrot and Kohlrabi Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Ingredients
The Soup
The Croutons
Servings: servings
Units:
Instructions
Make the Soup
  1. Prepare your mise en place.
  2. Place water in a sauce pot. Bring to a boil.
  3. Add carrots, kohlrabi and onion to the water. Reduce heat to a simmer and cook until the vegetables are soft
  4. Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
  5. Place the vegetables in a blender or food processor. Puree until smooth.
  6. Place the puree, the cooking liquid, chicken broth and milk into a saucepot.
  7. Heat to a simmer and cook for 30 minutes
  8. Add coriander, salt and pepper to taste.
Make the Croutons
  1. Preheat oven to 300 degrees.
  2. Place bread into a bowl. Add the oil and toss to coat.
  3. Spread cubes on a parchment-lined sheet tray.
  4. Place pan in the oven and bake until golden brown- about 10-12 minutes.
  5. Garnish soup with croutons. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe