From Simply in Season Ingredients: 1 large onion or scallions, minced 1 TB garlic or garlic scapes, minced 1 TB ginger root, peeled and minced 2 tsp curry powder ½ tsp each turmeric, cumin, pepper ¼ tsp each red pepper, cinnamon 2-3 bay leaves 13.5 oz. Can coconut milk ¼ cup tamari or soy sauce … Continue reading Red Lentil Coconut Curry
Farmer Red’s Favorite Burritos
Ingredients: An Onion, chopped Garlic, diced Olive oil 2 c. dry pinto beans 4-6 kale leaves, de-stemmed and chopped 1 box of “roasted pine nut” couscous Hot sauce or salsa, as desired Directions: Heat oil over high flame in a large skillet. Add garlic and onion and stir-fry until golden, about 2 minutes. Add 6 … Continue reading Farmer Red’s Favorite Burritos
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
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
Fresh Greens Pasta Pie
in From Asparagus to Zucchini, 3rd ed. Ingredients 6 oz. Vermicelli pasta2 TB butter or margarine, softened1/3 c. grated Parmesan cheese5 eggs2 tsp. Cooking oil1 small onion or bunch scallions, chopped2 c. chopped tat soi, spinach, endive or other greens1 c. shredded mozzarella cheese1/3 c. milksalt and pepper to tastedash nutmeg Directions 1. Preheat the … Continue reading Fresh Greens Pasta Pie
Herb Roasted New Potatoes
From Simply In Season 1 large shallot or bunch scallions 1 large clove garlic or half garlic scape, minced 1 bay leaf, crumbled 1 TB fresh thyme, chopped 1 TB fresh sage, chopped 1 TB fresh oregano, chopped ¾ tsp. Salt ½ tsp pepper 1. Blend together in a food processor or blender ½ c. … Continue reading Herb Roasted New Potatoes
Arugula and Apple Salad with Creamy Mustard Dressing
From 1,000 Vegan Recipes 2 TB white wine vinegar 1 TB Dijon mustard 1 TB minced fresh parsley 1/3 c. olive oil ½ tsp salt ¼ tsp freshly ground black pepper 2 c. arugula leaves 3 c. chopped salad mix ½ small red onion, sliced, or one bunch scallions 1 apple, such as Gala or … Continue reading Arugula and Apple Salad with Creamy Mustard Dressing
Thai Kale with Coconut Milk
From 1,000 Vegan Recipes 1 TB canola or grapeseed oil small bunch scallions crushed red pepper (optional) 1 medium bunch kale, thick stems removed and coarsely chopped 1 (13.5 oz) can unsweetened coconut milk 1 tsp light brown sugar salt 1. In a large saucepan, heat the oil over medium heat. Add the scallions, cover, … Continue reading Thai Kale with Coconut Milk
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
