Farmer John’s Cookbook 1 lb white beans, soaked overnight and drained 1/4 cup olive oil, divided 1 whole head garlic (stem and roots removed) 1 bay leaf 1 large onion diced 4 cloves garlic, thinly sliced 1 tbls minced fresh sage 1 tsp cumin pinch dried red pepper flakes 1 […]
Greens
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 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 Food to Live By 1 bunch Swiss Chard 2 tbsl olive oil 3 tbls minced shallots or onions grated zest of one lemon 1/4 cup raisins 1/2 toasted pine nuts coarse salt and black pepper 1. Rinse the chard and cut the ribs off the leaves. Cut the ribs […]
Swiss Chard with Raisins and Pine Nuts
Moosewood Restaurant New Classics 3 cups cucumber crescents Arugula Caper Dressing 2 tbls apple cider vinegar or white balsamic vinegar 1 cup fresh arugula leaves 1 tbls capers, rinsed 1/3 cup olive oil Place the cucumbers in a serving bowl and set aside. Put the bread in a separate bowl, […]
Cucumbers with Arugula Caper Dressing
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 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
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 Farmer John’s Cookbook 2 tbls butter 1/2 pound radishes, quartered 2 cups radish greens and/or arugula, or you can substitute any cooking green for a milder taste 2 tbls lemon juice salt ground pepper 1. Melt the butter in a large skillet over medium heat. Add the radishes; […]
Sauteed Radishes withe Radish Greens or Arugula
1/2 pkg firm tofu, cubed 2 stalks celery, chopped 4-8 mushrooms chopped 1 tbsp olive oil 3 cups bok choy chopped 2 tbsp miso 2 tbsp water 1 tsp fresh ginger finely grated 2 tbsp Braggs or soy sauce 3 stalks green onions, chopped 2 cups fresh spinach roughly chopped […]
Easy Green Stir Fry
courtesy of the Moosewood Restaurant Low Fat Favorites 1 1/2 pounds kale, collards, chard, beet greens, or mustard greens 2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes 1 cup minced onions 1 1/2 tsp ground cumin 2 garlic cloves, minced 1 tsp hot pepper […]