savory recipe suggestions
2 C water
3 C spinach
1/4 C mushrooms
1/2 zucchini diced
1/2 C broccoli chopped
1/4 chopped onion
1 clove garlic
2 T grated fresh turmeric
2 T grated fresh ginger
2 T wakame seaweed
2 T miso paste
1 C bean thread noodles
2 T sesame seeds
Chop the mushrooms, add salt and pepper, broil in the oven until lightly browned.
In a pot, bring the water to a boil then turn down to low and add miso paste and mix it in thoroughly. Add in the seaweed, bean threads, garlic, onion, turmeric and ginger.
Chop all fresh veggies into a bowl. Toss the broccoli in and top with LOTS of spinach. Sprinkle the sesame seeds on top.
Add the soup base to the bowl. The veggies will maintain their nutrients by not being cooked, but the soup will still keep you warm! BAM!
quick and easy ramen
yeilds about 6 cups
2 garnet yams
1 bunch cilantro
1 bunch green onions
1 can black beans
1/2 C veganaise
CUBE and salt yams on a cooking sheet lined with parchment. ROAST until they start to turn light brown. Let cool.
CHOP green onions and CUBE avocado.
PICK cilantro leaves from the stems.
RINSE black beans.
MIX all of the above ingredients.
MIX veganaise and sriracha and ADD to the above mixture.
COOL for a couple of hours.
spicy sweet potato salad
Veggie stock is a simple way to get one more use out of your high-quality veggies before they hit the compost pile. You can use it for cooking grains, boiling noodles or beans and of course - making soup. It's also nice to just sip on It is absolutely a staple in the fridge.
Save the plastic clamshell that your spinach or spring mix comes in. I just store it in the fridge and pull it out every time I’m cooking.
Put all of your veggie scraps each meal you cook...all the ‘ends’ of veggies or peels. (Celery bottoms, onion peels, broccoli stalks, cauliflower leaves etc…) A few obvious things you’ll want to avoid; cucumber peels, avocado skins, lemon peels.
When the container is full, dump the contents into a large soup pot and cover with water.
Add a generous amount of good salt (sea salt, real salt, himalayan salt) DO NOT use iodized table salt...that stuff is good for nothing...maybe melting ice on your sidewalk.
I like to throw a sheet of kombu seaweed in there for some added mineralization.
Simmer for an hour or two.
Let it cool a bit the strain the liquid out. The veggie scraps are now totally compost...the liquid will keep in the fridge for about 4 days or so. You can freeze it if you aren’t going to use it in that time-frame.
**make sure to never pour hot liquid into or freeze plastic containers!! Save your larger sized glass jars to store and freeze the stock.
veggie broth - a kitchen staple
tomatoes (thinly sliced)
onion (thinly sliced)
zucchini (thinly sliced)
sweet potato (thinly sliced)
kale / spinach (chopped)
eggp;ant (thinly sliced)
tinkyada lasagne rice noodles
raw sunflower seeds (lightly salted and toasted)
raw walnuts (lightly salted and toasted)
kite hill vegan ricotta
canned crushed tomatoes
On the stovetop: simmer the canned tomatoes with minced garlic and Italian herbs.
In a food processor: pulse the sunflower seeds and walnuts.
In a baking dish: layer the thinly sliced veggies, kale, tomato sauce, noodles, ricotta, sunflower / walnut mixture...repeat.
Cover and bake on 325 for 30 min.
Drizzle with olive oil as soon as you take it out of the oven. Let cool for 10-15 min.
Lightly steam the kale.
In a bowl, toss warm kale leaves with coconut oil, liquid aminos and maple syrup.
Slice apples and avocado, add the seeds, salt, pepper and a scoop of almond butter.