from Williams-Sonoma.com 2 Tbs. unsalted butter 1 turnip, peeled and cut into 1/4-inch cubes 1 carrot, peeled and cut into 1/4-inch cubes 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide 3/4 cup low-sodium chicken stock Coarse salt and freshly ground pepper, to taste 1 Tbs. chopped … Continue reading Savoy Cabbage and Turnips
Acorn Squash Soup
from LiveEatLearn.com 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup
Autumn Slaw
from Parade.com Ingredients: ½ lb carrots, peeled and grated (about 3) ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored ½ lb beets, peeled and grated (about 3) ¼ cup safflower or grapeseed oil 1 tsp sesame oil ¼ cup fresh lemon juice 2 tsp honey or … Continue reading Autumn Slaw
Bok Choy Hot Pot Soup
from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Ethiopian Cabbage Dish
From AllRecipes.com Ingredients: ½ c. olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp. Sea salt pinch black pepper 1 tsp. Ground cumin 1 tsp. turmeric ½ head cabbage, shredded 5 potatoes, peeled and cut into 1” cubes Directions: Heat olive oil in a skillet over medium heat. … Continue reading Ethiopian Cabbage Dish
Shredded Beet Salad
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 2 c. beets ½ c. fresh parsley, chopped 3 TB olive oil 2 TB lemon juice 2 TB onion or scallions, chopped 1 TB sugar ½ tsp salt pepper to taste 1 c. carrots, shredded 2 hard-cooked eggs, sliced green olives (optional) Directions: 1. … Continue reading Shredded Beet Salad
Vietnamese Style Lettuce Rolls
from 1,000 Vegan Recipes 2 green onions or one sweet onion 2 TB soy sauce 2 TB rice vinegar 1 tsp sugar 3 TB water 3 oz. Rice vermicelli 4-6 large lettuce leaves 1 medium carrot, shredded ½ cucumber, peeled, seeded, and sliced ½ sweet pepper, cut into strips 1 c. fresh cilantro or basil … Continue reading Vietnamese Style Lettuce Rolls
Curried Carrot Soup
From Simply in Season Ingredients: 1 onion, chopped 1 clove garlic, minced 2 stalks celery, chopped 2 lb. Carrots sweet potatoes, winter squash, or some combination 6 c. vegetable broth 2 tsp curry powder 1 tsp. Lemon juice or 1 c. apple cider salt and pepper to taste Directions 1. In a large soup pot … Continue reading Curried Carrot Soup
Radish-Squash Slaw
from MyRecipes.com Ingredients: 2 tablespoons dark sesame oil 2 tablespoons rice vinegar 1 tablespoon lower-sodium soy sauce 2 teaspoons honey 1/4 teaspoon salt 3/4 cup julienne-cut carrot 3/4 cup julienne-cut daikon radish 3/4 cup julienne-cut yellow squash 3 tablespoons cilantro or parsley leaves Directions: Combine dark sesame oil, rice vinegar, soy sauce, honey, and salt … Continue reading Radish-Squash Slaw
Vegetable Potstickers
from Recipes for Social Change, 2011-2012 Ingredients: 1 package firm tofu 1/2 c. grated carrots 1/2 c. shredded cabbage 1/2 c. finely chopped red pepper 2 TB finely chopped scallions 2 tsp minced fresh ginger 2 TB finely chopped parsley or cilantro leaves 2 minced cloves garlic 1 TB soy sauce 1 TB hoisin sauce … Continue reading Vegetable Potstickers
Fox & Fawn Farm 