Caramelized Onion Stuffng with Apples and Sage

Ingredients

  • 3 tbsp. olive oil
  • 1 loaf country bread
  • 2 large onions
  • kosher salt
  • Pepper
  • 3 stalk celery
  • 2 medium parsnips
  • 2 clove garlic
  • 1 c. chopped fresh flat-leaf parsley
  • 1/4 c. chopped fresh sage
  • 3 1/2 c. low-sodium chicken broth
  • 2 crisp red apples, such as Braeburn or Gala
  • 3 large eggs

Vegan One Pot Spaghetti With Vegetables

Ingredients

  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 yellow bell pepper, cut into medium-sized chunks
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • Salt
  • Black pepper

Directions

  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.
  3. Add the kale and the broccoli about 9 minutes into cooking.

Cantonese Soy Sauce Pan-Fried Noodles

Ingredients

  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 1 (1-pound) package fresh Chinese lo mein egg noodles
  • 2 tablespoons dark sesame oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
  • 1 tablespoon sugar
  • 3 tablespoons chile paste with garlic (such as sambal oelek)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet bean sauce
  • 2 tablespoons low-sodium soy sauce

Vegan Tomato Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 tomatoes, chopped
  • 3 1/2 cups cherry tomatoes, halved
  • 3/4 cup vegetable broth
  • 2 bay leaves
  • 2 sprigs fresh basil, divided

Directions

  1. Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
  2. Remove soup from heat and cool slightly. Remove bay leaves and basil.
  3. Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Slow Cooker Root Vegetable Tagine

Ingredients

  • 1 pound parsnips, peeled and diced
  • 1 pound turnips, peeled and diced
  • 2 medium onions, chopped
  • 1 pound carrots, peeled and diced
  • 6 dried apricots, chopped
  • 4 pitted prunes, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon dried cilantro
  • 1 (14 ounce) can vegetable broth

Quick-Pickled Vegetable Salad with Harissa Vinaigrette

Ingredients

  • 4 medium carrots, sliced into thin rounds
  • 4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves
  • 1 cup thinly sliced white onion
  • 3/4 cup plus 2 tablespoons distilled white vinegar
  • 2 garlic cloves
  • 2 tablespoons sugar
  • Kosher salt
  • Pepper
  • 3 1/2 tablespoons extra-virgin olive oil
  • 1/2 cup pumpkin seeds (pepitas)
  • 1 tablespoon harissa
  • Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)

Directions

  1. In a heatproof medium bowl, combine the carrots, celery ribs and onion. In a medium saucepan, combine 3/4 cup of the vinegar with the garlic, sugar, 1 1/2 cups water and 1 1/2 tablespoons of salt and cook over moderate heat until the sugar dissolves, about 3 minutes. Pour the hot brine over the vegetables and let stand until cool, about 30 minutes. Drain the vegetables and refrigerate until just chilled, about 15 minutes; discard the garlic. Reserve the brine for another use.
  2. Meanwhile, in a small skillet, heat 1/2 tablespoon of the olive oil. Add the pumpkin seeds and a pinch each of salt and pepper and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Let cool.
  3. In a serving bowl, whisk the harissa with the remaining 3 tablespoons of olive oil and 2 tablespoons of white vinegar; season with salt and pepper. Add the romaine, drained pickled vegetables and celery leaves and toss well; season with salt and pepper and toss again. Sprinkle the toasted pumpkin seeds on top and serve.
    Tips:
    Pair with a racy, briny Greek island white.

Sugar Snap Pea and Carrot Soba Noodles

Ingredients

Soba
  • 6 ounces soba noodles or spaghetti noodles of choice
  • 2 cups frozen organic edamame
  • 10 ounces (about 3 cups) sugar snap peas or snow peas
  • 6 medium-sized carrots, peeled
  • ½ cup chopped fresh cilantro (about 2 handfuls)
  • ¼ cup sesame seeds
Ginger-sesame sauce
  • ¼ cup reduced-sodium tamari or soy sauce
  • 2 tablespoons quality peanut oil or extra-virgin olive oil
  • 1 small lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon white miso*
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon chili garlic sauce or sriracha