Health & Diet: Vegan

Tofu and Veggie Noodle Soup in a Jar

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  PrintTofu and Veggie Noodle Soup in a Jar 1 serving Ingredients1 teaspoon vegetable stock base¼ teaspoon grated ginger¼ teaspoon grated garlic¼ cup cubed prepared tofu½ cup vegetable noodles (zucchini, carrot or squash)2 Tablespoons fresh chopped parsley2 Tablespoons thinly sliced green onionsInstructionsIn a resealable glass pint jar, stir together the vegetable stock base, ginger and … Continued

Spicy Charred Vine Tomatoes with Garlic

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PrintSpicy Charred Vine Tomatoes with GarlicAuthor Kristen OlsonYield 4 servings Ingredients1 Tablespoon olive oil1 pound ripe baby tomatoes on the vine2 cloves garlic, sliced½ teaspoon red pepper flakesPinch of salt and pepperInstructionsHeat a well-seasoned 12-inch cast-iron skillet over medium-high heat until smoking, about 5 minutes. In a medium bowl, gently toss the tomatoes in the … Continued

Quick Pickled Cherry Tomatoes

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PrintQuick Pickled Cherry TomatoesAuthor Kristen OlsonYield 1 pint Ingredients¾ cup apple cider vinegar¾ cup water1 tablespoon coarse Kosher salt2 teaspoons granulated sugar1 strip lemon peel 1 pint cherry tomatoes¼ cup fresh dill sprigs2 cloves garlic, thinly sliced½ teaspoon whole black peppercorns½ teaspoon red pepper flakesInstructionsIn a medium saucepan, bring vinegar, water, salt and sugar to a … Continued

Charcoal Swirled Coconut Popsicles

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PrintCharcoal Swirled Coconut PopsiclesAuthor Kristen OlsonYield 8 popsicles Ingredients1 can (13.5oz) full fat coconut milk¼ cup whole milk3 Tablespoons honey2 Tablespoons fresh lime juice1 teaspoon vanillaPinch salt½ teaspoon activated charcoalInstructionsIn a medium bowl, mix coconut milk, whole milk, honey, lime juice, vanilla and salt until well blended. Remove 3 Tablespoons of the milk mixture to … Continued

Smoked Broccolini with Shallots and Almonds

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PrintSmoked Broccolini with Shallots and AlmondsAuthor Kristen OlsonYield 4 servings Ingredients1 cup mesquite wood chips1 bunch broccolini1 small shallot, sliced1 Tablespoon olive oil¼ teaspoon coarse Kosher saltPinch pepper1 Tablespoon fresh lemon zest¼ cup roughly chopped Marcona almondsInstructionsSoak wood chips in 2 cups water for 1 hour; drain. Place wet wood chips in a smoker box … Continued

Marinated and Seared Zucchini and Eggplant

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PrintMarinated and Seared Zucchini and EggplantAuthor Kristen OlsonYield 4 servings Ingredients5 Tablespoons olive oil, divided1 small zucchini, trimmed and halved lengthwise1 small summer squash, trimmed and halved lengthwise1 small eggplant, trimmed and halved lengthwise¼ cup chopped fresh parsley¼ cup chopped fresh basil2 Tablespoons white wine vinegar1 Tablespoon fresh lemon juice2 cloves garlic, thinly sliced½ teaspoon … Continued

Watermelon Tomato Agua Fresca

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PrintWatermelon Tomato Agua FrescaAuthor Kristen OlsonYield 6 servings Ingredients8 cups cubed watermelon1 pound ripe medium tomatoes, halved and cored¼ cup chopped fresh mint¼ cup fresh lime juicePinch of salt2 cups cold waterTomato slice, watermelon wedge and mint sprig, if desiredInstructionsIn a blender, puree watermelon, tomatoes, mint,  lime juice and a pinch of salt until very … Continued

Summer Fattoush Salad

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  PrintSummer Fattoush SaladAuthor Kristen OlsonYield 4 servings A twist on the traditional fattoush salad with lettuce, spiralized zucchini, radishes, sliced cucumber, and halved cherry tomatoes.  IngredientsFor the Pita Chips:4 pitas or pita pockets, cut into small wedges¼ cup olive oil1 garlic clove, finely chopped1 Tablespoon sumac½ teaspoon coarse kosher saltFor the Salad:1 heart of … Continued

Pickled Rhubarb Salad

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  PrintPickled Rhubarb SaladAuthor Jill HolterYield 4 Local rhubarb is bursting out of farms and gardens! Quick-pickling rhubarb stalks adds extra flair and pairs well with local fennel bulbs, celery stalks and leaves, and zingy-but-sweetened red wine vinegar. Ingredients2 large rhubarb stalks, sliced diagonal and ¼-inch thick1 cup red wine vinegar¼ cup sugar2 teaspoons salt1 fennel … Continued