Health & Diet: Vegetarian

Creamy Polenta with Mushrooms

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PrintCreamy Polenta with MushroomsYield 4 servings This warming polenta dish is packed with local flavors like R&R Cultivation mushrooms and Superior Fresh Greens, plus herbs and coconut aminos that amp up the umami. IngredientsFor the polenta:3 cups water teaspoon kosher salt1 cup corn grits/polenta2 Tablespoons butter3 oz. grated Parmesan cheese (about 2 cups), plus extra for … Continued

Tofu Breakfast Hash

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PrintTofu Breakfast Hash Sheet pan cooking is a no-fuss way to deliver family meals. Take this delicious breakfast hash—eggs, potatoes, in-season asparagus, peppers, marinated tofu, gouda, and more—tossed together and baked with smoked paprika and balsamic vinegar. What a way to start a weekend morning! Ingredients1 package firm tofu, cut into ½ inch pieces1 Tablespoon … Continued

Spring Udon Bowl

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  PrintSpring Udon Bowl Here in the Upper Midwest, spring starts out chilly. This hearty noodle bowl packs some heat to keep you warm until the weather turns. Full of nourishing local ingredients and sense-tingling seasonal flavors, you won’t want to stop at one bowl. Ingredients1 lb. boneless skinless chicken thighs, sliced in bite-sized pieces2 … Continued

Curried Lentils

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PrintCurried Lentils Ingredients1 cup dried lentils3 cups water or stock ½ teaspoon kosher salt1 teaspoon whole coriander seed, cracked (see note)1 teaspoon red chili flakes1 teaspoon black mustard seeds1 teaspoon turmeric2 teaspoons Garam masala4 Tablespoons coconut oil (or another neutral flavored oil)1 yellow onion, thinly slicedPinch of salt4 garlic cloves, minced1-1½” knob of fresh ginger, peeled … Continued

Yuca Fries

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  PrintYuca Fries Try a twist on traditional fries! These yuca fries have the same satisfying crispness for a fun take on wedge-shaped fries. Ingredients2 lbs fresh yuca root6 cups water2 teaspoons kosher salt4 cups vegetable oilKosher salt and black pepper to tasteInstructionsUsing a sharp paring knife, remove 1 inch off each end of the … Continued

32-Bean Tacos

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Print32-Bean TacosYield 3 cups of taco filling These easy 32-Bean Tacos are made using dried items from bulk that you can purchase in just the amount you need. Substitute sour cream in the crema with a dairy-free alternative to make your tacos vegan. It’s a great budget-friendly meal. IngredientsFor the crema:½ cup sour cream, Greek … Continued

Vegan Oatmeal Cookies with Orange Glaze

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PrintVegan Oatmeal Cookies with Orange GlazeYield 48 cookies Ingredients1 cup vegan buttery spread1 cup white sugar1 cup packed brown sugar2 vegan flax “eggs”1 teaspoon vanilla extract2 cups gluten-free flour 1 teaspoon baking soda1½ teaspoons ground cinnamon½ teaspoon nutmeg3 cups quick oats1 cup dried cranberries (roughly chopped)For the Orange Glaze:1 cup powdered sugar1 Tablespoon orange juiceFor the … Continued

Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette

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PrintBeth Dooley’s Apple & Squash Salad with Maple Hazelnut VinaigretteAuthor Beth DooleyYield 4-6 servings This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn.  This salad can be made a day ahead and refrigerated until ready to serve. … Continued

Beth Dooley’s Hazelnut Parmesan Crisps

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PrintBeth Dooley’s Hazelnut Parmesan CrispsAuthor Beth DooleyYield 48 crackers These crisp and toothy crackers are made with hazelnut flour, and make a terrific companion to the Winter Squash Salad, soups, stews, and are a wonderful gluten-free addition to a cheese tray.  Ingredients1 cup hazelnut flour½ cup grated Parmesan cheese2 egg whites2 teaspoons chopped fresh thymeGenerous … Continued