From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 c. basmati rice 2 tb. Oil ½ tsp cumin seeds 2 bay leaves 4 green cardamom pods 4 cloves 1 onion, finely chopped 1-2 carrots, finely diced 1 c. mixed frozen veggies or chopped green beans ¼ c. cashew nuts ¼ tsp ground … Continue reading Vegetable Pilaf
Enchilada Casserole
From The Zen Monastery Cookbook, by Cheri Huber 1 lb. tofu (or cooked ground beef) 1 small onion or bunch of scallions 3 cloves garlic, minced (or scapes) 2 medium-sized tomatoes or 16 oz can diced tomatoes 1 tsp salt 1 tsp cumin chili peppers, to taste small bunch kale/collards/mizuna, de-stemmed and chopped 20 … Continue reading Enchilada Casserole
Moroccan Couscous & Chickpea Salad
From USA Weekend, 19 Jun 2009 Ingredients 1 c. couscous ½ c. dried cherries 1 c. boiling water 5 TB olive oil 1 large bell pepper, cut into bite-sized sticks 1 large onion, diced 1 ½ tsp. ground cumin ½ tsp. ground ginger ¼ tsp. ground cinnamon salt and pepper to taste 16 oz. Can … Continue reading Moroccan Couscous & Chickpea Salad
Balsamic Roasted Tomato Sauce
from Relishmag.com Ingredients: 2 ½ lb. ripe tomatoes, cored ¾ c. olive oil ¼ c. balsamic vinegar ½ c. shallots or sweet onion, diced 6 large garlic cloves, sliced ¼ c. chopped fresh oregano 1 ½ c. chopped fresh basil salt and pepper to taste Directions 1. Preheat oven to 400. 2. Combine all ingredients … Continue reading Balsamic Roasted Tomato Sauce
Arugula Aioli
Relishmag.com Ingredients 5 oz arugula ½ c. mayonnaise 3 garlic cloves, minced 1 shallot or sweet onion, minced 1 TB fresh lemon juice 1 ½ tsp honey ½ c. chopped fresh parsley salt and pepper to taste 1. Place all ingredients in a blender or food processoor. Process until smooth. 2. Serve as a dip … Continue reading Arugula Aioli
Kohlrabi Curry
From CSA member Barb Green 1 Tbsp. oil ¼ tsp. ground turmeric ¼ tsp. ground coriander ¼ tsp. ground cumin 1 or 2 cayenne or Thai chilies (split open, seeds remaining) 1 large onion, chopped (1 ½ cups) 2 medium kohlrabis (1 pound), peeled and cut into ½ inch cubes Kohlrabi leaves, rib removed and … Continue reading Kohlrabi Curry
Succotash
by Chef Michel Nischan, on PBS.org Ingredients 1 large onion, diced 2 tablespoons olive oil 2 cups raw pumpkin or winter squash, cubed (reserve pumpkin shell for serving) 2 cups Italian black coco beans (or any other fresh shell bean) 4 cups trimmed snap beans, any color 1 cup fresh Native American grinding corn (regular … Continue reading Succotash
Rich Root Soup
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
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
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
Fox & Fawn Farm 