Brown Rice Sushi Bowl

Gluten-free, Vegetarian, Vegan, Dairy-free
YIELDS: 4 servings

INGREDIENTS:

Bowl

  • 2 cups cooked short grain brown rice
  • ½ cup cucumbers, julienned
  • ½ cup carrots, julienned
  • ½ cup cabbage, julienned
  • 1 avocado, cubed
  • 2 sheets Nori, ripped
  • 2 Tbsp pumpkin seeds

Sauce

  • ¼ cup organic soy sauce
  • ½ tsp wasabi powder
  • ½ tsp mirin

PREPARATION: Continue reading

Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

YIELDS: 2-3 servings

This recipe, from the book Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking, appears alongside the article “Vedge: A Vegetable Restaurant” in the March 2014 edition of Natural Awakenings BuxMont.

Brussels Sprouts Recipe photo - VEDGE

INGREDIENTS:

  • ½ cup vegan mayo
  • 2 Tbsp whole-grain mustard
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 lb Brussels sprouts, 2 or 3 layers of outer leaves removed and bottom cores cut off
  • 2 Tbsp olive oil
  • 2 tsp minced garlic

PREPARATION: Continue reading

Barley Salad

YIELDS: 4 servings

This recipe appears alongside the article “Eating For A Healthier Liver” in the March 2014 edition of Natural Awakenings BuxMont.

INGREDIENTS:

  • 3 cups spring water
  • 1 cup pearled barley
  • Pinch sea salt
  • 1 carrot
  • 2 stalks celery
  • 2 lemons (juiced)
  • 1 Tbsp shoyu (natural soy sauce)
  • 1 Tbsp olive oil
  • ½ tsp black pepper

PREPARATION: Continue reading

White Bean, Tomato & Fennel Soup

YIELDS: 8 servings

INGREDIENTS:

  • 1 fennel bulb
  • 1 medium shallot, finely chopped
  • 18 garlic cloves, peeled
  • 1 qt. vegetable stock
  • 1 bouquet garni with marjoram
  • 2 cups drained, seeded, chopped canned tomatoes
  • 1 cup great northern beans, soaked, drained and cooked until tender
  • ¼ cup finely chopped parsley
  • Salt and pepper, to taste

PREPARATION: Continue reading

Warming Winter Pasta Salad

Vegetarian, Vegan, Nut-free
YIELDS: 4 servings

INGREDIENTS:

  • 1 box whole wheat fusilli
  • 1 cup carrots, cut in small ovals
  • 1 cup butternut squash, cubed
  • 2 tsp oil
  • Dash of cinnamon
  • 3 leaves of kale
  • Half lemon, juiced
  • 1/3 cup Soom Foods Tehina
  • 2/3 cup water
  • ¼ inch ginger, minced
  • 1 clove garlic, minced
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • 2 Tbsp pumpkin seeds

PREPARATION: Continue reading

Simply Sweet Potato Cauliflower Soup

Vegetarian, Vegan, Gluten-free,
Dairy-free, Nut-free
YIELDS: 4 servings

INGREDIENTS:

  • ½ large or 1 small organic cauliflower
  • 1 large organic sweet potato, peeled and cut into chunks
  • 2-3 cups cooking water from vegetables (amount varies)
  • 1-2 Tbsp curry powder (more or less to taste) 

PREPARATION: Continue reading

Edamame Pate

Vegetarian, Wheat-free
YIELDS: 2 servings

INGREDIENTS:

  • 12 oz bag of edamame
  • 3 tbsp olive oil
  • ½ cup finely chopped onion
  • 2 eggs
  • 1/3 cup milk
  • 2 tbsp brandy
  • 2 tbsp Marmite
  • 4 tsp tamari
  • 2 garlic cloves
  • 1 tsp fresh thyme
  • ¼ tsp ground allspice
  • ¼ tsp ground dried ginger
  • ¼ tsp salt
  • ½ tsp pepper

PREPARATION: Continue reading

Butternut Squash Stew Over Quinoa

Vegetarian, Gluten-free, Wheat-free
YIELDS: 4 servings

butternut squash recipe photo

INGREDIENTS:

  • 2 Tbsp water or vegetable broth
  • 4 cloves garlic, minced
  • 2 cups onion, medium diced
  • 2 cups carrots, sliced into ½-inch thick rounds
  • 4 cups butternut squash cubes, cut into 1-inch squares
  • 2 tsp ground cumin
  • 4 cups chickpeas, cooked
  • 2 14-ounce cans stewed tomatoes
  • 2/3 cup raisins
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp crushed red pepper flakes
  • 3 cups vegetable broth
  • Quinoa, prepared according to directions on box

PREPARATION: Continue reading

Chilled Blueberry Soup

YIELDS: 4 servings

This soup would work well as a nice summer appetizer or complement to any meal.

INGREDIENTS:

  • 3 pints of blueberries (preferably fresh but frozen will do).
  • 1 or 2 large oranges (for juice and zest)
  • 1/2 lemon for juice
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • Hearty Handful of mint (to taste)
  • 1/2 cup of half and half (use milk as a healthy alternative or almond milk as a non-dairy alternative)

PREPARATION:

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