Health & Diet: Vegan
Watermelon Tomato Agua Fresca
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
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
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
Meyer Lemon Salsa
Photo Credit: Mette Nielsen Try this tangy meyer lemon salsa on chicken, lamb, or fish. Use it as a garnish for creamy soups and vegetable pizzas. It’s great stirred into rice for a bright side dish, and terrific with smoked fish. PrintMeyer Lemon SalsaYield 1 1/2 cups Try this tangy meyer lemon salsa on chicken, … Continued
Roasted Root Vegetables with Meyer Lemons
Photo Credit: Mette Nielsen PrintRoasted Root Vegetables with Meyer LemonsAuthor Beth DooleyYield 4 servings These Roasted Root Vegetables with Meyer Lemons make a delicious side dish or a simple vegan dinner if tossed with rice or pasta. Ingredients1 pound fingerling potatoes, cut into 2-inch pieces½ pound carrots, cut into 2-inch pieces½ pound parsnips, cut into 2-inch … Continued
Vegetable Marinara Sauce
PrintVegetable Marinara Sauce Ingredients2 Tablespoons olive oil½ cup chopped onion½ cup chopped carrot2 cloves chopped garlic8 oz. chopped mushrooms⅛ cup dry white wine3 cups thinly sliced kale1 28 oz. can crushed tomatoes1 15 oz. can tomato sauce1 teaspoon dried oreganoSalt and pepperInstructionsIn medium pot, heat olive oil over medium heat. Add onion, carrot, and garlic … Continued
Vegan Kale, White Bean & Sausage Soup
PrintVegan Kale, White Bean & Sausage Soup Ingredients1 package of plant-based sausage, sliced1 Tablespoon olive oil1 cup chopped carrots1 cup chopped onion1 cup chopped celery salt and pepper6 cups vegetable broth1 large bunch of kale1 teaspoon dried sage2 15 oz. cans cannellini beans, drained and rinsedInstructionsIn a large pot, heat olive oil and sauté sausage … Continued
Moroccan Winter Vegetable Stew
PrintMoroccan Winter Vegetable Stew Ingredients6 cups cubed butternut squashOlive oilSalt and pepper2 medium onions, chopped8 large cloves garlic, finely chopped1½ teaspoons ground cumin1 teaspoon paprika3 medium carrots, chopped1 28 oz. can diced tomatoes with juice2 15 oz. cans chickpeas, drained and rinsed1 tablespoon harissa paste2 Tablespoons chopped parsleyInstructionsPreheat oven to 375°F.On a rimmed baking sheet, … Continued
Sweet Potato Fajitas
PrintSweet Potato FajitasYield 4 Servings Ingredients1 large sweet potato1 green bell pepper1 yellow onion8 mushrooms1 jalapeño1 zucchini2 teaspoons bulk fajita seasoning1 package flour tortillasInstructionsCut sweet potato, bell pepper, and onion into strips. Dice jalapeño. Place in a large bowl and toss with 2 tablespoons olive oil, fajita seasoning, salt, and pepper. Heat a large skillet, and add … Continued