Simple Recipes for Brunch, Lunch, and DinnerFrom Easy Vegetarian 1 TB olive oil 2 onions, chopped 1 garlic clove, chopped 3 celery stalks or 2 celeriac, chopped 1 ½ c. chopped parsnips, 1 lb. 2 ½ c. cubed rutabagas or turnip, 1 lb. 1 ½ c. chopped carrots, 1 lb. 1 TB vegetable bouillon powder … Continue reading Rich Root Soup
Cat Head Biscuits
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook Yes, I realize that we don't grow any of these ingredients. But these are a perfect match for the potato-leek soup. 1 ½ c. unbleached white flour ½ c. whole wheat pastry flour 2 tsp. baking powder 1 tsp.salt 1 1/3 TB canola oil … Continue reading Cat Head Biscuits
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Potato Leek Soup
Stories and Recipes from a Zen KitchenFrom The Zen Monastery Cookbook 4 lb. potatoes, chopped 3 leeks, whites and greens, chopped 3 TB parsley, chopped 6 garlic cloves 3 TB dill, chopped (or 1 TB dried) 3 TB basil, chopped (or 1 TB dried) 2 cubes vegetable bouillon salt and pepper to taste pinch sugar … Continue reading Potato Leek Soup
Savory Kale
A World Community CookbookFrom Simply in Season 1 onion, thinly sliced 1 large bunch kale, collards, or chard ¼ tsp salt 1 TB tomato paste Directions 1. In a large frying pan or wok, saute the onion in olive oil over medium heat until brown and crisp, not just soft. Remove to a serving dish. … Continue reading Savory Kale
Red Lentil and Squash Soup
From The Zen Monastery Cookbook 4 c. cooked and pureed winter squash 1 c. red lentils 6 c. water Fresh ginger, as desired, chopped fine (or 2 tsp dried ginger) 1 tsp. turmeric 1 tsp. cumin 1 tsp. salt Directions 1. Bake the squash, scoop the good stuff out of the shell, and puree (a … Continue reading Red Lentil and Squash Soup
Cranberry Acorn Squash
From Asparagus to Zucchini, 3rd ed. ½ c. raw fresh cranberries 1 small apple, cored, chopped into small pieces ¼ c. currants ½ c. orange juice or apple cider 1 ½ TB honey or maple syrup 1 TB melted butter 2 acorn squash, cut in half, seeds removed 1. Preheat oven to 350. Combine cranberries, … Continue reading Cranberry Acorn Squash
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Autumn Vegetable Gratin
Simply OrganicFrom Simply Organic, by Jesse Ziff Cool ¼ c. unbleached, all-purpose flour ¼ c. brown sugar 1 c. shredded Cheddar cheese (4 oz) 1 tsp salt ½ tsp black pepper 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, … Continue reading Autumn Vegetable Gratin
Spicy Chili French Fries
From AllRecipes.com 4 large russet potatoes, peeled and cut into 1/4 inch thick fries 1/4 cup vegetable oil 1/4 cup tomato-vegetable juice cocktail 1 tablespoon chili powder 1 teaspoon ground cumin 2 teaspoons dried onion granules 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon white sugar 1 tablespoon salt Directions 1. Preheat an … Continue reading Spicy Chili French Fries
