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Here is a sneak peak at a few of the recipes for the upcoming potluck!
1 lb. turnips
1 lb. rutabagas
1 lb. carrots
1 lb. parsnips
3 shallots, halved
1/4 to 1/2 cup olive oil (your choice)
2 tbsp. chopped fresh rosemary
2 tsp. kosher salt
1 tsp. black pepper
8 garlic cloves
Heat oven to 350° F with a rack set in the lowest position. Brush the piecrust with a bit of olive oil, for a bit of a golden look. Bake until the squash is cooked through and the crust is golden, 45 to 55 minutes. You can also top it with a bit of blue cheese or goat cheese sprinkles right out of the oven.
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Clean Green Bean Casserole from Erin Delatte
Modified from http://detoxinista.com
INGREDIENTS
2 yellow onions, sliced thinly
2 tablespoons olive oil
2 cups parsnips, chopped
16 oz. mushrooms, chopped
3 cloves garlic, minced
1/4 cup nutritional yeast
1 1/2 cups water
1 1/2 teaspoons fine sea salt
1 lb. fresh green beans
salt and pepper to taste
INSTRUCTIONS
1. Heat the 1 tablespoon of the olive oil in a large skillet and add the sliced onions, along with salt and pepper to taste. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking.
2. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
3. While the onions are cooking, you’ll have plenty of time to steam the parsnips.
4. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and then add filter water, I’d suggest using a brita water pitcher, that way you remove chlorine and several harmful metals and then boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork.
5. Transfer the steamed parsnips to your blender container, and set it aside.
6. Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch.
7. Note: At this point, cook the green beans to be as tender as you like– if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
8. Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
9. Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Heat the second tablespoon of olive oil and and saute the garlic and mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
10. Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
11. Into that same blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
12. Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may end up with more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
13. Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish!
14. At this point, you could cover the dish and store it in the fridge until you’re ready to heat and serve.
15. When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!
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3 cups arborio, bomba, or calasparra rice
8 cups vegetable stock (I use Better Than Bouillon)
1 large onion, diced
3 garlic cloves, minced
1 large bell pepper, diced
10 -15 flat green beans
4 plum tomatoes, diced
1/2 cup fresh parsley
2 -3 tablespoons fresh thyme
1/2 tablespoon paprika
1 pinch saffron
3 lemons, quartered
You can add whatever veggies you like to this. Try broccoli, spinach leaves, de-stemmed kale, peppers, mushrooms, and artichokes!
from Elena’s Pantry – http://www.elanaspantry.com/almond-butter-blondies/
Chessey Kale Chips from Holley Bell
1 bunch curly kale, torn into pieces
2 tablespoons extra-virgin olive oil
1/3 cup nutritional yeast
1 teaspoon salt
Preheat oven to 200 degrees F. In a large bowl, mix the kale, olive oil, olive oil, nutritional yeast and salt. Spread the kale on large baking sheets and toast in oven 45 to 60 minutes. Stir every 15 minutes or so. If some pierces of kale become crispy, remove from oven.
I modified Gena’s genius recipe by using equal portions of walnuts & dates in the crust, using raspberries instead of blackberries and increasing the fruit content!
For crust:
1 cup walnuts
1 cup pitted dates, packed tightly
1/4 teaspoon sea salt
For cheesecake:
1 cup cashews, soaked for 2-4 hours and drained
1 1/2 cups raspberries (blackberries, blueberries and strawberries work well too – can you see how I love this recipe!!)
1/3 cup coconut oil (melted if not already liquid)
1/3 cup maple syrup
1/4 teaspoon sea salt
Crust:
Lightly oil a Blend the walnuts and dates in food processor until ingredients are chopped finely and form a stick paste when squeezed between your fingers. Press into a casserole or baking dish, use a rolling pin or a flat object to press evenly into pan.
Cheesecake:
Blend cashews, berries, coconut oil, maple syrup and sea salt in blender. I used a high speed blender for two 45 second intervals. Try to get the mixture as uniform as possible. Pour over the crust. Refrigerate or freeze until set, then cut into bite sized squares. Makes roughly 12-18 squares, depending on size of the bar.
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The recipe is from Fat Free Vegan – a great source of delicious yet healthy vegan recipes.