Health & Diet: Vegan

Vegan Green Goddess Dressing

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PrintVegan Green Goddess Dressing This creamy avocado condiment has with a smooth, clean taste that’s great for dressing salads, dipping veggies, smearing on toast, or drizzled atop a grain bowl. Ingredients1 clove of garlic 2 avocados, pitted and flesh scooped7-8 Tablespoons water4 Tablespoons apple cider vinegar 3 Tablespoons fresh lemon juice ¼ cup extra virgin olive oil ½ cup … Continued

Sweet & Savory Skillet Stir-Fry

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Photo Credit: Mette Nielsen PrintSweet & Savory Skillet Stir-FryAuthor Beth DooleyYield 4 Ingredients1 Tablespoon vegetable oil1 bunch green onions, trimmed and chopped1 small green bell pepper, seeded and cut into strips1 sweet potato, cut into thin strips1 large beet, cut into thin strips6 to 8 ounces tofu or tempeh, cut into thin strips1 Tablespoon rice … Continued

Carrot-Ginger Soup

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Photo credit: Mette Nielsen PrintCarrot-Ginger SoupAuthor Beth DooleyYield 4   Use fresh carrots for this soup, it makes an enormous difference to flavor. Ingredients1 cup chopped onion2 Tablespoons peeled and chopped fresh ginger2 cloves garlic1½ pounds carrots, chopped 2 Tablespoons tomato paste1 Tablespoon orange zest3 cups vegetable or chicken stock¼ cup fresh orange juice, to tasteSalt … Continued

Butternut Squash Chickpea Curry with Quinoa

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  PrintButternut Squash Chickpea Curry with QuinoaYield 2-4 This delicious recipe utilizes fall flavors and locally-grown, in-season squash, healthy chickpeas and warming curry for a crave-worthy, easy dinner. Ingredients2 Tablespoon olive oil1 medium onion, chopped1 green bell pepper, chopped2 cloves garlic, minced1 Tablespoon curry powderSalt & freshly ground pepper2 cups vegetable broth15 oz. can diced … Continued

Roasted Roots with Maple Mustard Glaze

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PrintRoasted Root Veggies with Maple Mustard GlazeAuthor Beth DooleyYield 4 Ingredients½ pound rutabagas, cut into ½ inch pieces1 small kohlrabi, trimmed and cut into ½ inch pieces2 large parsnips, trimmed and cut into ½ inch pieces½ pound celery root, peeled and cut into ½ inch pieces2 Tablespoons sunflower or vegetable oil2 Tablespoons maple syrup2 Tablespoons apple … Continued

Fried Plantains

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PrintFried PlantainsYield 6-8 Plantains are a variety of banana that’s perfect for cooking. Fried and served with a dollop of chunky, spicy chutney or chimichurri they’re a crowd-pleasing summer snack. Ingredients¼ cup avocado oil2 Tablespoons vegan butter spread2 plantains, sliced diagonallySalsa, chimichurri, or spicy chutneyInstructionsAdd the oil and vegan butter to a pan on medium … Continued

Cauliflower with Green Olives and Sun-Dried Tomatoes on Polenta

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Photo Credit: Mette Nielsen PrintCauliflower with Green Olives & Sun-Dried Tomatoes on PolentaAuthor Beth DooleyYield 6-8 This sunny combo of golden polenta, toasty-roasty cauliflower, snappy green olives, and rich sun-dried tomatoes is delicious, deeply satisfying, and dependable. And, oh! it happens to be healthful, nourishing, and easy to make.  IngredientsFor the cauliflower:2 heads cauliflower, stems … Continued

Brussels Sprouts Salad

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PrintBrussels Sprouts Salad Thanksgiving is a day of feasting at its finest. Lighten up the the fare and cut through the richness of other dishes with this simple and delicious salad. IngredientsFor the salad:1 pound Brussels sprouts, shredded, or sliced very thin1 apple, thinly sliced1 small red onion, thinly sliced1 cup chopped toasted walnutsFor the dressing:1 Tablespoon … Continued