Recipes

Bon Appétit Magazine's Shaved Kohlrabi Salad + Mint, Tahini, and Pistachios

by Jennie Videto February 02, 2021

Bon Appétit Magazine's Shaved Kohlrabi Salad + Mint, Tahini, and Pistachios

Shaved Kohlrabi Salad + Mint, Tahini, and Pistachios From Bon Appétit 2-4 Portions Ingredients ¼ cup tahini 1 tbsp honey (or vegan alternative...

Posted in chives, easy, kohlrabi, mint, pistachio, salad, side dish, tahini, vegan, vegetarian

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Creamy Kale and Squash Lasagna

by Jennie Videto January 27, 2021

Creamy Kale and Squash Lasagna Makes 4-6 portions Ingredients For the squash: 1 tbsp oil 2 cups any winter squash (we used butternut but pumpkin...

Posted in acorn, butternut, comfort food, kabocha, kale, koginut, main meal, pasta, pumpkin, vegetarian, winter squash

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Roasted Beet + Radicchio Salad with Labneh

by Jennie Videto January 23, 2021

Roasted Beet + Radicchio Salad with Labneh Makes 2 large or 4 small portions Note(s): If you are really not a fan of bitter greens, cut radicchi...

Posted in beets, dill, labneh, radicchio, salad, side dish, vegetarian

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Radish and Turnip Salad with Creamy Blue Cheese Dressing

by Jennie Videto January 15, 2021

Radish and Turnip Salad with Creamy Blue Cheese Dressing Inspired by: NYT Recipes Ingredients For the dressing – makes 1.5 - 2 cups 75g blu...

Posted in blue cheese, cashews, easy, radish, salad, salad dressing, scallion, side dish, turnip, vegetarian

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White Bean and Rapini Stew + Harissa Spice and Dark Chocolate

by Jennie Videto January 05, 2021

White Bean and Rapini Stew + Harissa Spice and Dark Chocolate – adapted from NYT Cooking Makes 4-6 portions Ingredients 2 Tbsp oil (I used re...

Posted in beans, cilantro, main meal, rapini, soup, stew, tomatoes, vegan, vegetarian

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Sweet Allium Spread

by Jennie Videto November 29, 2020

A rich, buttery spread made from leeks and shallots.

Posted in appetizer, condiment, dip, leeks, onions, shallots, vegan, vegetarian

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Winter Squash + Wheat Berry Salad

by Jennie Videto November 02, 2020

Winter Squash + Wheat Berry Salad Makes 4 servings Ingredients For the squash 2 cups winter squash (any will work but we used a butternut for th...

Posted in butternut, easy, kale, main meal, salad, salad dressing, vegan, vegetarian, winter squash

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Black Radish Pasta

by Jennie Videto October 20, 2020

Black Radish Pasta Makes 2 portions Ingredients 200g spaghettini (or other dried pasta), cooked 1 small black radish, thinly sliced (peel if lar...

Posted in easy, main meal, pasta, radish, vegetarian

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Coconut Katsu Curry

by Jennie Videto October 15, 2020

Coconut Katsu Curry Makes 4 portions Ingredients For the curry – Makes 4-5 cups (freezes well) 1 tbsp coconut oil 1 sm-med onion, roughly choppe...

Posted in carrot, cashews, cilantro, curry, Indian, main meal, sauce, vegan, vegetarian

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Vegetable Pot Pie

by Jennie Videto October 08, 2020

Vegetable Pot Pie – Vegan - Pie crust recipe from Vegan 52 Makes one 9 inch pie Note: to get any dirt from the inside of leeks, chop first th...

Posted in carrot, comfort food, leeks, main meal, turnip, vegan, vegetarian

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Carrot Lemongrass Soup + Yu Choy

by Jennie Videto October 01, 2020

Carrot Lemongrass Soup + Yu Choy Makes 2 portions Ingredients 1 bunch orange carrots, ends removed, roughly chopped 2 cups yu choy, packed an...

Posted in appetizer, asian, carrot, lemongrass, main meal, soup, specialty green, vegan, vegetarian, yu choy

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Kale and Turnip Gratin

by Jennie Videto September 24, 2020

Kale and Turnip Gratin 4-6 portions Ingredients 3 Tbsp olive oil, divided ½ white onion, chopped 6 cloves garlic, minced 473ml organic cream 1...

Posted in comfort food, kale, main meal, turnip, vegetarian

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