EASY VEGETARIAN CHILI

INGREDIENTS: 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 red pepper, chopped 1 yellow pepper, chopped 1 jalapeno, diced, seeds removed 3 (15 oz.) cans diced tomatoes 2 (15 oz.) cans red kidney beans, rinsed and drained 2 (15 oz.) cans black beans, rinsed and drained 2 cups water 1 1/2 tablespoons cumin 2 tablespoons chili powder Salt and pepper, to taste DIRECTIONS: 1. In a large pot, heat olive oil over medium heat....Read more...

HOMEMADE VEGETARIAN MINESTRONE SOUP

Ingredients 1-2 TBSP olive oil 1 cup diced onion (1/2 a large onion) 1 cup diced celery (2 large stalks) 1 cup diced red bell pepper (1 pepper) 2 cups diced carrots 2-4 cloves garlic (smashed and minced) 2 cups cubed butternut squash 5-6 cups vegetable broth 1 cup canned tomato sauce 15 oz cannellini beans, 1 can (rinsed and drained) 1 bay leaf 1 tsp parsley 1/2 tsp sea salt or salt to taste 1/4 tsp garlic powder 1/4 tsp dried basil 1/8 tsp dried oregano 1-1.5 cups ditalini pasta or equivalent...Read more...

Grilled Turnips with Dill Olive Oil

Ingredients 1 large turnip, cubed 1 tablespoon (15 ml) olive oil ½ teaspoon sea salt ¼ teaspoon black pepper Dill Oil 2 teaspoons minced fresh dill 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) lemon juice ¼ teaspoon salt Instructions If using wood skewers, soak in water for at least an hour before using. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper. Preheat...Read more...

Autumn’s Best Butternut Squash, Apple, and Pear Soup

Ingredients 2 tablespoon extra virgin olive oil 1 small onion, cut into ½-inch dice, (1 cup) 2 garlic cloves, minced One 20-ounce carton diced butternut squash, (3 cups) 1 apple, unpeeled and cut into 1-inch dice 1 pear, unpeeled and cut into 1-inch dice ½ teaspoon curry powder ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger One 32-ounce carton all-natural vegetable broth, (4 cups) Kosher salt and black pepper Optional toppings: toasted, chopped walnuts, roasted pumpkin seeds, chopped...Read more...

Rozanne Gold’s Perciatelli with French Breakfast Radishes, Bacon & Greens

SERVES 2 INGREDIENTS 6 ounces dried perciatelli, bucatini, or spaghetti Several large bunches large French breakfast radishes, greens included 4 strips bacon 2 tablespoons olive oil 1/3 cup freshly grated Pecorino Romano INSTRUCTIONS Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of packed radish greens and coarsely chop. Cut the bacon...Read more...

Taco Tuesday

HEARTY BLACK BEAN AND ROASTED CARROT TAQUITOS [VEGAN, GLUTEN-FREE] INGREDIENTS 1 pound carrots 1 15-ounce can black beans 12 white corn tortillas or gluten-free tortillas, if necessary 1 lemon, juiced 1/2 teaspoon turmeric 1/2 teaspoon chili powder Coconut oil -or other oil you may have Salt 1 heaping teaspoon crushed red pepper 1/2 heaping teaspoon grated garlic Cashew cream Avocado Cilantro Jalapeños Sriracha   PREPARATION Throw some toothpicks in water to soak them. Preheat the oven to...Read more...