Potato Soup with Mustard Greens
Potato Soup with Mustard Greens from modernlovage.substack.com Ingredients: 2 tablespoons olive oil or butter 2 onions, finely diced 3 small bay leaves 2 pounds potatoes, peeled Salt and pepper 2 tablespoons chopped parsley 1 bunch mustard greens 2-3 pinches red pepper flakes Parmesan Directions: Heat the oil or butter in a heavy soup pot or […]
Bang Bang Butternut Squash
Bang Bang Butternut Squash from eatingwell.com Ingredients: 1 (3-pound) butternut squash, peeled and sliced into ½-inch-thick half-moons (about 8 cups) 2 tablespoons extra-virgin olive oil ½ teaspoon ground pepper ½ teaspoon salt, divided 3 tablespoons whole-milk plain yogurt 1 tablespoon mayonnaise 1½ tablespoons sweet chili sauce 1 tablespoon Sriracha 1 teaspoon onion powder 2 tablespoons thinly […]
Roasted Honeynut Squash
Roasted Honeynut Squash from loveandlemons.com Ingredients: 3 honeynut squash ¼ cup extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon maple syrup ¼ teaspoon sea salt, plus more to taste ⅛ teaspoon cinnamon Freshly ground black pepper 1 tablespoon fresh thyme leaves, plus more for garnish Whipped Ricotta, optional (see below) ¼ cup toasted […]
Roasted Delicata Squash
Roasted Delicata Squash from loveandlemons.com Ingredients: 2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces ½ cup pearl onions, halved Extra-virgin olive oil, for drizzling 2 tablespoons pepitas and/or pine nuts 2 cups torn lacinato kale, 2 to 3 leaves 6 sage leaves, chopped Leaves from 3 fresh thyme sprigs 1 small gala […]
Vegan Stuffed Portobello Mushrooms
Vegan Stuffed Portobello Mushrooms (from veganblueberry.com) Ingredients: 8 large Portobello mushrooms, wiped clean 2 tablespoons olive oil 1 small yellow onion, diced 1 small red bell pepper, diced into small ¼ – ⅓ inch pieces 3 garlic cloves, minced or grated 1 zucchini, diced into small ½-inch pieces ½ cup corn, fresh or frozen 1 cup fresh […]
Vegetarian Mushroom Stroganoff
Vegetarian Mushroom Stroganoff (from Evergreen Kitchen) Ingredients: 3 TBSP extra virgin olive oil, divided 1 large yellow onion, diced (about 2 cups) 1 lb cremini mushrooms, sliced 3 cloves garlic, minced 1 TBSP fresh thyme leaves 3 TBSP all-purpose flour 3½ cups vegetable broth ½ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper 7 oz […]
Beans Bourguignon (Vegan)
Beans Bourguignon (Vegan) Ingredients: 1 ounce dried porcini mushrooms 1 1/2 cups boiling water 1/4 cup plus 1 tablespoon olive oil 1 pound cremini mushrooms, quartered Kosher salt and freshly ground black pepper 3 small carrots (about 5 ounces), sliced 1/8 inch thick 1 medium onion (about 10 ounces), chopped 2 TBSP tomato paste 2 […]
Vegetable Stew
Vegetable Stew Ingredients: 2 TBSP olive oil 1 onion, chopped 2 (8-ounce) packages baby bella mushrooms, sliced 3 carrots, sliced 3 celery stalks, sliced 3 garlic cloves, minced 2 TBSP fresh thyme, chopped 1 teaspoon salt 1 teaspoon black pepper ¼ cup all-purpose flour 1 tablespoon tomato paste 1 (14.5 ounce) can fire roasted diced tomatoes 4 cups low sodium vegetable broth 3 medium yukon gold potatoes cut into 1-inch pieces (about 1 ½ pounds) Parsley, chopped – for serving […]
Zucchini Tots
Zucchini Tots Ingredients: 2 cups grated zucchini (about 2 zucchinis) 1 large egg ½ cup shredded cheddar cheese ½ cup panko bread crumbs 1 teaspoon Italian seasoning (you can substitute a mixture of dried oregano & dried basil) ¼ teaspoon onion powder Salt & Pepper to taste Ketchup for serving Directions: Preheat oven to 400°F and line a baking sheet with parchment paper. Place […]
Roasted Cabbage Steaks (vegan)
Roasted Cabbage Steaks Ingredients: Green cabbage Olive oil (or any oil of your preference) Salt, garlic powder, paprika to taste Red pepper flakes (optional, for a little heat!) Directions: Preheat the oven to 400°F. Cut the stems off the cabbage head(s) and cut the cabbage into one-inch thick “steaks”. Place the cabbage steaks on a […]