Creamy Cauliflower Parsnip Soup

Fall makes me feel like soup, even if it is still 80+ degrees. This recipe is hearty, creamy (though vegan), quick and YUM! It is also good made with a variety of veggies so you can experiment!

Creamy Cauliflower Parsnip Soup

Ingredients: 

1/4 cup coconut oil or butter
1 large yellow onion, medium dice
8-10 large cloves garlic, roughly chopped
1 medium head cauliflower, chopped into medium florets
1 pound parsnips, skin on, diced
8-10 cups low sodium vegetable broth
4 large bay leaves
1/2 teaspoon nutmeg
2 teaspoons red wine vinegar
Salt and white or black pepper to taste

Makes about 6 servings

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Brussels Sprout Salad with Brown Butter Hazelnut Vinaigrette

This Brussels Sprout Salad with Brown Butter Hazelnut Vinaigrette might just be my favorite holiday recipe. Many people might think that butter sounds weird in a dressing, but it really just takes the place of the oil (you can swap olive oil for the butter if you like). I don’t use a a lot of diary but to me this recipe embodies holiday flavor combinations with the decadence but not the overload. Go ahead, give it a shot- I would love to hear what ya think. If you like this one and want some more, we have our first E-cookbook: 20 Flavor Packed Recipes For Your Contemporary Holiday Feast, all recipes are vegetarian, gluten free and can be made vegan, for your cooking and clean eating pleasure!

Brussels Sprout Salad with Brown Butter Hazelnut Vinaigrette 

Ingredients:
10-12 large Brussels Sprouts, ends trimmed, outer leaves peeled, cut in half and sliced thin (about 1/2 pound)
1/2 medium bulb of fennel, cored and sliced paper thin
1/2 small tart apple, thinly sliced
1/4 small red onion, sliced paper thin
1/2 cup pomegranate seeds (about 1/3 of a whole medium fruit)
6 cups baby arugula (5oz bag)
4oz Manchego or pecorino cheese, shaved with a peeler (optional)

Dressing~
4 Tablespoons butter
5 springs of thyme, leaves only
1/2 cup hazelnuts, roughly chopped by hand- loose skins removed
3 Tablespoons apple cider vinegar, or sherry vinegar
1 Tablespoon Dijon style mustard
4 teaspoons real maple syrup
Salt and pepper to taste.

 

Serves 6-8

Mix the first 4 salad ingredients in a large bowl and set aside, you want these ingredients to be room temperature so that they will mix well with the warm dressing. Mix the apple cider vinegar, mustard and maple syrup in a small bowl and set aside.

In a sauce pan melt the butter on medium heat until it starts to lightly brown, stirring occasionally. Add the hazelnuts and toast until the butter and nuts are well browned but not burnt. Remove from heat and add the thyme, be careful as it will pop a bit.

Immediately add the vinegar mixture and mix well. Pour dressing over the sprouts, fennel and onion; toss well. Add the arugula, pomegranate seeds and salt and pepper. Toss well again. Taste and adjust the seasoning adding a bit more vinegar if necessary.

If you are serving on individual plates I like to shave the cheese on top of each plate. If you are serving in the bowl then you can toss the cheese in when you add the arugula.

 

Tips & Notes~

Do yourself a favor and get a Japanese mandolin (click the link for our video and full details on the mandolin). They are cheap, easy to clean and you elevate your food with the swish of your hand, not to mention they are so much faster than all that cutting! In this recipe I use it for the fennel and the onion. The Brussels sprouts are a bit too small but the slicer attachment to a food processor works really well.

Additions or Substitutions~

You could make this recipe with finely chopped kale in place of the brussels.

Any kind of nut would work really well in place of the hazelnuts, use pumpkin seeds if you are nut-free.

Blue cheese is an amazing swap out for the Manchego.

Make Ahead Tip~ Shave the sprouts and onion and place in the salad bowl with the pomegranate seeds and cover with a damp paper towel. Chop the nuts and shave the cheese and store in separate containers.

Allow the sprouts to come to room temp before making. When ready to serve, shave the fennel into the sprouts and proceed as directed.

Southwestern Black Bean & Corn Salad

Everybody loves black beans, or I should say I can’t imagine how they someone couldn’t like them. I love them! This is a great salad for the warm weather and holds really well. It’s perfect to make ahead and also great leftover and added to some hearty greens.

Black Bean Salad

Southwestern Black Bean & Corn Salad

Ingredients:

3-4 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 Tablespoon cumin
2 large ears of corn- removed from the cob
2 cans black beans, rinsed (3 cups)
1 cup small diced ripe mango (optional)
1 large tomato, diced
 small
3 medium scallions, thinly sliced
1/3 cup toasted pine nuts or pumpkin seeds*
1/3 cup chopped cilantro, mint, basil or oregano
A few dashes of cayenne or hot sauce to taste (optional)
Salt and pepper to taste

Makes 8 large servings

DIRECTIONS:

Whisk vinegar, oil, garlic and cumin in a large bowl. Add the remaining ingredients to the bowl; toss well and season with salt and pepper to taste. Adjust seasoning if necessary. Refrigerate or serve room temperature.

Tips & Notes~

Make ahead and cover and refrigerate for up to 4 days.

Toss with mixed greens and a little extra oil and vinegar and top with crumbled feta or goat cheese if desired.

Cut down on the vinegar and heat in a pan and serve warm.

*To toast nuts; place in a sauté pan over medium heat and toast for 4-6 minutes, stirring every so often. Note that pine nuts have a high oil content and will cook quickly.

 

Spring Pea & Coconut Soup with Ginger

This soup is amazing. It is quite unexpected how tasty it actually is, and how easy. Good warm or cold, full of flavor, packed with healing ingredients and just all around wonderful…make it already!

Spring Pea & Coconut Soup with Ginger

Spring Pea & Coconut Soup with Ginger

Ingredients:

2 cups organic frozen peas
1 medium organic cucumber
1 can coconut full fat milk
1 cup veggie broth or coconut water
1 inch piece of ginger, rough ends removed
3 large garlic cloves
A large hand full of cilantro or mint
1 small Thai chili or a few slices of a jalapeño (optional)
Juice of 1/2 lemon or lime
A dash of honey*
1 Tablespoon liquid amino acids, soy sauce, fish sauce or a good pinch of salt

Salsa~
1 cup cherry or grape tomatoes, sliced in half
1/2 medium avocado, diced
1/2 cup peas, thawed
6-8 mint leaves, chiffonade
1 Tablespoon olive oil
A good squeeze of lemon
Salt to taste

Makes about 6 servings

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Shaved Root Vegetable Salad with Toasted Hazelnuts

With the coming of fall, root veggies are inspiring. This Shaved Root Vegetable Salad with Toasted Hazelnuts is simple, fast, and even better the next day. There are lots of variations that you can do like adding some shaved cauliflower or even some jicama. No matter what the veggie, I like to use my Japanese mandolin for extra thin slicing! Watch my Mandolin 101 video for full details! 

Autumn Salad Recipe

Shaved Root Vegetable Salad with Toasted Hazelnuts

Ingredients:

1 small celery root, peeled, cut in half and very thinly sliced
1 small golden beet, peeled, cut in half and very thinly sliced
1/4 medium red onion, very thinly sliced
2 medium carrots, very thinly sliced on the bias
1 small fennel bulb, core removed and thinly sliced
1-2 large garlic cloves, minced
2 Tablespoons lemon juice
3 Tablespoons good quality extra-virgin olive oil
3 Tablespoons chopped dill, parsley or mint
Salt and freshly ground pepper
1/2 cup hazelnuts, walnuts or almonds, roughly chopped & toasted (more…)

Green Curry Vegetables with Tofu

I recently made this Thai Curry for a private class. It is vibrant, spicy and all around amazing!

Thai recipe

Recipe: Green Curry Vegetables with Tofu

Ingredients:

3 Tablespoons virgin coconut oil, divided 1 pound extra firm tofu
2-3 Tablespoons green curry paste
1 can coconut milk

1/2 cup filtered water
3 kaffir lime leaves, thinly sliced
1 Tablespoon fish sauce* or light soy sauce* or light Tamari
1 Tablespoon coconut sugar or brown sugar
2 cups cubed japanese eggplants (about 1 medium regular eggplant) 1 medium red bell pepper, seeded and julienne
2 medium carrots, sliced on the bias in 1/4 inch pieces
3/4 cup whole Thai Basil or Sweet Basil leaves
Juice of half a lime

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