Category Archives: Vegetables

Sunrise Curried Tomato Tofu Stew

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Sunrise Curried Tomato Tofu Stew (Serves 6) Bright and colorful. A deliciously warming stew…this is made from pre-frozen tofu that you should freeze several days ahead of time. 1        Tbs expeller pressed canola or sesame oil ½ … Continue reading

Rainbow Roasted Cauliflower

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Rainbow Roasted Cauliflower with Fresh Herbs (Serves 4-6) 2 cups cauliflower (white, butter, green, purple or romanesco) 1 large sweet potato, peeled and cut into large matchsticks 1 large fresh red onion, quartered or small pearled red onion 1 bunch … Continue reading

Cheesy Kale Chips

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Cheesy Kale Chips Yum…yum…yum…yum…that’s all I have to say other than I know you won’t be able to stop at one.     1 head curly leaf kale 1 cup raw cashews (soaked for 1 hour), drained 1 whole red … Continue reading

Spicy Orange Beef Stir-Fry

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Spicy Orange Beef (Serves 4)  The orange zest flavor with chili spices up this dish. The dark sauce is rich and satisfying.     ¾ lb beef, top round, fat trimmed (grass-fed is best!) 3   Tbs organic cornstarch 1   tsp orange … Continue reading

Maple Roasted Root Vegetables

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Maple Roasted Root Vegetables (serves 4-6) The sweetness of root vegetables are enhanced with the addition of maple syrup and the tang of mustard! 5 cups chopped root vegetables* (large matchstick) 18 or more pearl onions (yellow) or 1 small … Continue reading

Hurry Curry Vegetables

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A specialty from my class “Winter Warming Dishes from Trader Joe’s” Hurry Curry Vegetables (Serves 6) 1 onion, chopped 3 red potatoes, chopped 2 carrots, chopped 1 cup cauliflower pieces 1 green or red bell pepper, chopped 1 cup frozen … Continue reading

Brussels Sprouts with Persimmon & Pomegranate Salad

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Brussels Sprouts Salad 2 cup very thinly sliced Brussels sprouts (approx. 30) 1 cup shaved fennel (or celery root) ¼ cup toasted sunflower seeds (or chopped walnuts) ¼ cup chopped persimmons (or 1 tangerine segmented) Option: Pomegranate seeds for garnish … Continue reading

Kale Salad with Roasted Butternut Squash

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Kale Salad with Roasted Butternut Squash (serves 4) 1 bunch curly leaf kale, washed and spun dry 2 cups peeled and cubed butternut squash ½ cup hazelnuts, toasted or slivered almonds ¼ cup Pomegranate seeds ¾ cup extra Virgin Olive … Continue reading

Golden Squash Casserole

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Golden Squash Casserole (Serves 6) So simple, easy, sweet, and delicious, plan to make extra! 1 medium winter squash (butternut, buttercup, delicata, Hokkaido, or kabocha) 1 medium onion, chopped 2 Tbs expeller pressed light oil 1/8 tsp sea salt 1. … Continue reading

Thai-Coconut Chickpeas

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Thai-Coconut Chickpeas (Serves 4)  Sweet, creamy and so delicious — one serving will not be enough! 2       cloves garlic, minced 1        tsp extra virgin olive oil 1        medium sweet potato or yam – … Continue reading