from Moosewood New Classics 4 cups grated cabbage 2 cups peeled and grated carrots 3/4 cups diced red bell peppers 2 fresh green chiles, seeded 1 -1 1/2 cups diced shallots 1 garlic clove 2 tbls chopped fresh cilantro dressing 2 tbls vegetable oil 2 tbls sesame oil 3 tbls […]
Recipes
from Moosewood Low Fat Favorites 4.5-5 cups vegetable broth 1 cup minced onions 2-3 tsp olive oil 1 1/2 cups arborio rice 1/2 cup dry white wine (optional) 2 cups peeled and cubed winter squash (3/4-1 in cubes) 3 packed cups stemmed and chopped kale 1/8 – 1/4 tsp nutmeg […]
Squash and Kale Risotto
from Moosewood Restaurant Low Fat Favorites 4 medium beets, scrubbed and trimmed from leaves 5 potatoes peeled and cubed 1/2 cup minced onions or scallions 1 cup nonfat yogurt 1/4 cup chopped fresh dill 2 tsp cider vinegar 2 small dill pickles, chopped 2 tsp horseradish (optional) 1 tsp sugar […]
Potato Beet Salad
from Vegan Planet 1 large or 2 medium winter squash 2 cups water, plus more as needed salt 1 cup couscous 1/4 tsp cinnamon 1/4 tsp ground cardamom 1/8 ground cloves 2 tbls olive oil 1 large yellow onion 1 garlic clove minced 2 cups chopped mushrooms 2 tsp peeled […]
Baked Winter Squash with Moroccan Couscous Stuffing
from Farmer John’s Cookbook 6 med beets scrubbed, trimmed 1/4 cup butter 2 tbls maple syrup 1 tbls minced garlic (about 6 cloves) 1 tbls finely chopped fresh ginger 1 tbls soy sauce or tamari 1. Preheat the oven to 400. 2. PLace beets in a small roasting pan with […]
Broiled Beet Slices with Maple Teriyaki Sauce
from Moosewood Low Fat Favorites 2 medium fennel bulbs 2 garlic cloves, sliced 2 tsp vegetable oil 2 tbls grated fresh ginger root 1/2 cup orange juice 2 tsp sugar salt and ground black pepper to taste Slice off the root end and trim the stalks and feathery fronds of […]
Gingered Fennel with Garlic
from Moosewood Low Fat Favorites 2 1/2 cups chopped onions 4 garlic cloves 1 tbls olive oil 1 pound greens 2 tbls fresh lemon juice 1 1/2 cups bulgur 1 tsp salt 2 1/2 cups water ground black pepper to taste lemon wedges (optional) fresh mint leaves (optional) red wine […]
Bulgur with Savory Greens
From Eating Well INGREDIENTS * 2 small summer squash, (about 12 ounces) * 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided * 1 tablespoon extra-virgin olive oil * 1 tablespoon thyme * 1/4 teaspoon salt * 1/4 teaspoon freshly ground pepper […]
Roasted Squash and Fennel
4# ripe tomatoes 2 tablespoons salt 1 small cucumber 2 stalks of celery 3 shallots white wine vinegar Cut the tomatoes in quarters, put them in a bowl, add all the salt, and mix well. Peel and seed the cucumber, clean the celery, and peel the shallots. Cut them all […]
Chilled Tomato Soup
Ingredients * 2 1/4 pounds mixed ripe tomatoes, different shapes and colors * Sea salt and freshly ground black pepper * A good pinch dried oregano * Red wine or balsamic vinegar * Extra-virgin olive oil * 1 clove garlic, peeled and grated * 1 fresh red chile, seeded and […]
The Motherlode Tomato Salad
Edamame is a super easy vegetable to make. Put the whole pods in a pot of boiling water or a steam and boil/steam for about 20-30 minutes. The beans on the inside should be somewhat firm but tender, not too mushy. When done garnish with some salt and olive oil […]
Edamame
from Farmer John’s Cookbook 1/4 cup coarsely chopped walnuts 1 lb green beans 1 tsp salt plus more to taste black pepper 1 1/2 tbls freshly squeezed lemon juice 3 tbls olive oil 4 oz Parmesan cheese, thinly shaved 1. Toast the walnuts in a dry heavy skillet over high […]