Nutty, Chewy, Colorful, Delicious Vegan Summer-into-Fall SaladWe’re in the midst of that most wonderful time of year—when a golden hue adorns the trees, the leaves are changing color, and the air feels clean and crisp. The time for transitioning from the height of summer produce into heartier, summer-into-fall salads. Continue reading Farro Salad with Castelvetrano Olives, Walnuts, Herbs, Cranberries
Greek Cabbage Slaw for Summer Barbecues, Picnics, Buffets Throughout the YearThere’s so much to love about Greek Cabbage Slaw, with its crisp texture, colorful vegetables and more complex flavor than the classic Greek Salad (Horiatika Salata). Though often considered a “winter salad,” Greek Cabbage Slaw (Lahanosalata) is enjoyable Continue reading Greek Cabbage Slaw – Deliciously Cool, Crisp and Refreshing
Creamy, Fresh, Light, Vegan, Dairy & Gluten FreeA new family favorite. So unexpected to have so much texture, flavor and delight in a bowl of ramen noodles that’s low in fat, non-dairy and gluten-free. There’s also the added enjoyment of making and eating carrot noodles. When made with a julienne peeler and lightly cooked, you get to twirl the carrot noodles Continue reading Miso Cilantro Pesto with Ramen, Carrot Noodles & Roasted Asparagus
Fall in Love with Rich, Delish Vegan Carrot Ginger SoupLast week’s farmers market carrots tasted exceptionally sweet and flavorful (thank you, frost). They made a Vegan Carrot Ginger Soup to fall in love with. The fresh carrots and my high-powered blender created an amazingly silken textured, beautifully golden orange fall soup. Continue reading Vegan Carrot Ginger Soup Recipe – Silky-Smooth, Comforting
Summer Farmers Market Vegetable Roast from Guest Blogger Heide Boyden Blistered peas, blistered carrots, blistered tomatoes. Having recently traveled to Chicago, and before that Los Angeles, I spotted the word “blistered” on a number of restaurant menus. Upon investigation, I determined that blistered was just a “hot” new word for roasted. Continue reading Summer Farmers Market Vegetable Roast – “Blistered” Vegetables
Roasted Carrot Tahini Dip – Stand Aside Hummus, There’s a New Dip in TownWhat began as an interesting sounding new recipe, ended up as a rival for hummus. There’s something about Roasted Carrot Tahini Dip and its lighter texture that makes it equally vibrant on a leaf of baby romaine, as a dip with Continue reading Roasted Carrot Tahini Dip – Golden Hued, Deeply Flavored Dip for All Seasons
Braised Carrots and Parsnips – Fall and Winter Comfort FoodSo unexpected. A friend leaving town for the week offered me her CSA box. What fun. Always such a pleasant surprise to open the box. This box, as it’s January in Montana, included among the leafy greens and purple cabbage a pound of huge carrots and half a pound of parsnips. Continue reading Braised Carrots and Parsnips Simply Cooked in Vegetable Stock, Butter and Salt
