Moosewood Restaurant New Classics 1 1/2 cups coarsely chopped garlic scapes 1/3 cup grated Parmesan cheese 3 tbls olive oil 1/3 cup toasted pine nuts ( toasted sunflower seeds can be used instead) 1-2 tbls water (optional) salt and pepper to taste Combine the garlic scapes, cheese, oil, and nuts […]
Recipes
Vegan Cook’s Bible 4 cups shredded beets 1 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tbls agave nectar or honey or 1 tbls brown rice syrup 1 tbls rice vinegar 1 tbls finely chopped fresh or candied ginger, optional 1. In a saucepan or skillet […]
Citrus Beets
from Farmer John’s Cookbook 1/2 cup sesame seeds 1 cup sunflower seeds 2 cups peeled, grated beets 2 cups grated carrots 1/2 minced onion 2 eggs lightly beaten 1 cup cooked brown rice 1 cup grated Cheddar cheese 1/2 vegetable oil 1/2 cup finely chopped parsley 3 tbls flour 2 […]
Baked Beet and Carrot Burgers
from Moosewood New Classics 1 cup diced onion 1 garlic clove minced 1 tbls vegetable oil 1/2 tsp dried thyme 1/2 tsp ground allspice 1/2 tsp salt 4 cups lightly packed chopped greens 1 tbls water, or as needed 1 1/2 cups cooked black beans 3 tbls orange juice 4 […]
Caribbean Beans and Greens Wrap
from Vegetarian Times Issue: September 1, 2009 This recipe uses both the leaves and the stems of Swiss chard. Soaked pecans make a creamy filling that’s packed with protein and antioxidants. For sturdier wraps, use a double layer of chard leaves. Makes 6 wraps Creamy Pecan Spread * 1 cup […]
Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
from Vegan Cook’s Bible 4 cups shredded beets 1 cup freshly squeezed orange juice 1/4 cup freshly squeezed lemon juice 2 tbls agave nectar or honey or 1 tbls brown rice syrup 1 tbls rice vinegar 1 tbls finely chopped fresh or candied ginger, optional 1. In a saucepan or […]
Citrus Beets
from The New Farm Vegetarian Cookbook Saute until onions are soft 1 cup onions 1/4 cup oil Stir in: 2 cups spinach, chopped and cooked Remove from heat. Mix in: 2 cups tofu, crumbled 1 tsp garlic powder 2 tbls nutritional yeast flakes 1/2 tsp salt 1 tbls lemon juice […]
Tofu Spinach Pie
from Farmer John’s Cookbook 2 medium kohlrabi bulbs, grated 1/4 cup butter or light oil 1 medium onion diced 1 clove of garlic, minced 2 tbls chopped fresh thyme, chives, or sage ( or 1-2 tsp dried herb) salt to taste 1. Melt the butter in a medium skillet over […]
Simple Sauteed Kohlrabi
Courtesy of The Vegan Cook’s Bible 1/2 Kohlrabi, thinly sliced 2 onions quartered 6 cloves garlic 3 tbls olive oil 2 leeks, white and light green parts, sliced 1 tbls balsamic vinegar 1 naan or 10 in prepared pizza shell 1/2 cup pesto, tapenade, or tomato sauce 1. Preheat oven […]
Leek, Kohlrabi, Garlic and Onion Tart
2 tbls olive oil 1 cup chopped red onion 1 cup cooked grain ( Kamut, bulghur, wheat berries or quinoa work well) 2 cups packed fresh spinach 1/2 cup chopped fresh parsley 1/3 cup sunflower seeds 1/3 cup chopped walnuts 1 kiwi sliced 1/3 kiwifruit dressing (recipe below) 1. In […]
Spinach and Whole Grain Salad with Kiwi Dressing
Courtesy of The Candle Cafe Cookbook 4 potatoes peeled and chopped 2 leeks, white and pale green parts only, rinsed and finely chopped 2 large onions, peeled and finely chopped 4 carrots peeled and finely chopped 4 celery stalks, finely chopped 1 tsp dried or 1 tbls fresh parsley 1 […]
Potato Leek Soup
Courtesy of Moosewood Restaurant New Classics 1 1/2 cups coarsely chopped garlic scapes 1/3 cup Parmesan cheese 3 tbls olive oil 1/3 cup toasted pine nuts 1-2 tbls water (optional) salt and ground pepper to taste Toast pine nuts in a single layer on an unoiled baking tray at 350 […]