Health & Diet: Vegan

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