Explore our variety of recipes featuring ForYou® brand vegetables and fruits.
SERVES: 12 muffins (servings) | PREP TIME: 30 Min.
These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.
Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 3 bowls | PREP TIME: 10 Min.
These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.
For Bowl:
Garlic Tahini Dressing:
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 2 | PREP TIME: 50 Min.
This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.
SERVES: 4 | PREP TIME: 15 min
SERVES: | PREP TIME: 10 min
Source: Allrecipes.com
SERVES: 8-10 | PREP TIME: 20 min
Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
Serve with graham cracker, carrot sticks, or even on its own.
SERVES: | PREP TIME: 2 hr, 45 min
Zucchini Fries:
Dip:
SERVES: | PREP TIME:
Source: https://distinctivedining.biz
SERVES: | PREP TIME:
SERVES: 10-15 | PREP TIME: 45 min
1. Preheat oven to 350 degrees F (175 degrees C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
2. Bake for 15 minutes or until golden brown. Let cool.
3. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.
Source: https://www.allrecipes.com
SERVES: 16 | PREP TIME: 20 min
SERVES: 2 | PREP TIME: 20 min
SERVES: 6-8 | PREP TIME: 30 min
Pre-heat an indoor or outdoor grill to 350 degrees. In small batches, mince the radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 4 (about 2 cups) | PREP TIME: 30 min
1 tablespoon Olive Oil
1/4 cup Finely Chopped Jalapeno Peppers
1 teaspoon Chopped Fresh Ginger
2 cups For You® Radish Chips
2 teaspoons Chopped fresh cilantro
1/2 teaspoon Ground Cumin
1/2 teaspoon Salt
In a nonstick fry pan, heat oil until hot. Add jalapeno and ginger; cook and stir until ginger just begins to brown.
Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.
Garnish with julienned radish leaves or spinach, if desired.
SERVES: 20 | PREP TIME: 1 hr 45 min
SERVES: 4-8 | PREP TIME: 30 min or less
4 cups chopped assorted For You® snacking vegetables such as: baby carrots, celery, cucumbers, cauliflower and/or broccoli florets, cherry tomatoes, zucchini, mushrooms
For Dip:
1 For You® celery stalk, chopped
½ cup chopped For You® carrots
7 oz. can water-packed tuna, drained
¼ cup nonfat mayonnaise or creamy-style salad dressing
2 tsp. prepared horseradish
⅛ tsp. salt
⅛ tsp. black pepper
¼ tsp. hot pepper sauce
2 tsp. basil, crushed if dried, chopped if fresh
1 large egg, hard-boiled and chopped
Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.
*Chef’s Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP.
SERVES: 10 (about 1 quart) | PREP TIME: 15 min
SERVES: 4 | PREP TIME: 1 hr, 50 min
1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Source: https://www.allrecipes.com
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 2 | PREP TIME: 50 Min.
This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 4 | PREP TIME: 15 min
SERVES: 6 | PREP TIME: 30 min
SERVES: | PREP TIME:
Lime Cilantro Yogurt
SERVES: 10 | PREP TIME: 10 min
Note:
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.
SERVES: 12 (yield 1 dozen) | PREP TIME: 1 Hr, 15 Min
Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners’ sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
SERVES: 8-10 | PREP TIME: 20 min
Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
Serve with graham cracker, carrot sticks, or even on its own.
SERVES: 8 | PREP TIME: 30 min
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 20 | PREP TIME: 1 hr 45 min
SERVES: 4-8 | PREP TIME: 30 min or less
4 cups chopped assorted For You® snacking vegetables such as: baby carrots, celery, cucumbers, cauliflower and/or broccoli florets, cherry tomatoes, zucchini, mushrooms
For Dip:
1 For You® celery stalk, chopped
½ cup chopped For You® carrots
7 oz. can water-packed tuna, drained
¼ cup nonfat mayonnaise or creamy-style salad dressing
2 tsp. prepared horseradish
⅛ tsp. salt
⅛ tsp. black pepper
¼ tsp. hot pepper sauce
2 tsp. basil, crushed if dried, chopped if fresh
1 large egg, hard-boiled and chopped
Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.
*Chef’s Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP.
SERVES: | PREP TIME:
SERVES: 4 | PREP TIME:
1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.
SERVES: 4 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onion, carrot, parsnip, potato, salt, and pepper. Cook until the vegetables begin to soften, about 7 minutes. Pour in the chicken broth and add the 1 teaspoon of fresh chopped thyme and cayenne. Season with salt again, if necessary, and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become very tender, about 20 minutes.
Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain the soup into a clean large saucepan and stir in 1/4 cup of the warmed cream and more broth, if desired. Check the soup again for seasoning, then heat through. Ladle the soup into 4 bowls, spoon 1 tablespoon of warm cream into the middle each bowl and swirl with a spoon. Top the soup with a sprig of fresh thyme, then serve.
SERVES: 6 cups of soup or 4 bowls | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
Remove the soup from heat and add the 1 tablespoon chopped dill. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed. Ladle into bowls, garnish with small sprigs of dill, then serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.
SERVES: 2 | PREP TIME: 20 min
Credit: Mark Bittman in the New York Times.
SERVES: 10 | PREP TIME: 10 min
Note:
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.
SERVES: 12 | PREP TIME: 25 min
COOK’S NOTE
To store, refrigerate cupcakes in an airtight container, up to 2 days.
SERVES: 12 (yield 1 dozen) | PREP TIME: 1 Hr, 15 Min
Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners’ sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
SERVES: 8-10 | PREP TIME: 20 min
Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
Serve with graham cracker, carrot sticks, or even on its own.
SERVES: 4-6 (1 -8x8 inch cake) | PREP TIME:
Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan. Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.
SERVES: 6-8 (Yields 1 - 9 inch cake) | PREP TIME:
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch pan. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
SERVES: 48 (yields 4 dozen) | PREP TIME: 5 hr
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
SERVES: 4 | PREP TIME: 15 min
Garnish with a fresh mint sprig.
SERVES: 4 1/2 Cups | PREP TIME:
1. Pre-heat oven to 400 degrees. Toss parsnips with oil and salt and roast 20 minutes, until lightly golden and soft.
2. Meanwhile, cover candied ginger with hot water and let sit 10 minutes. Drain and transfer ginger to a paper towel to dry.
3. Roughly chop roasted parsnips, transfer to a medium sauce pot with whole milk, and bring to a simmer. Reduce heat to low, cover, crack lid and cook 10 minutes, or until soft. Cool slightly, then transfer milk and parsnips to a blender and puree until smooth.
4. Transfer back to pot and add cream, 1/3 cup sugar and maple syrup. Place over medium heat and bring to a simmer, stirring occasionally, then remove from heat.
5. Meanwhile, whisk egg yolks and remaining 1/3 cup sugar together in a medium bowl for about 1 minute.
6. Slowly pour the hot cream mixture into the egg yolks while whisking constantly, then pour back into the pot. Cook custard over low heat, stirring the bottom constantly with a rubber spatula or flat wooden spoon, until mixture thickens slightly, 3-5 minutes. Do not let custard exceed 170 degrees.
7. Transfer to a metal bowl and set that bowl in a larger bowl of ice water. Stir custard until cold. Strain custard through a fine mesh strainer, stir in candied ginger, and transfer to an ice cream maker and freeze.
8. Transfer to containers and immediately place in freezer.
Source: https://distinctivedining.biz/
SERVES: 12 muffins (servings) | PREP TIME: 30 Min.
These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.
Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g
SERVES: 6 | PREP TIME: 25 Min.
Packed with flavor and healthy fats these tacos are a delicious ketogenic alternative to traditional tacos. You can add any chopped vegetables, more avocado or sour cream to create your own version that suites your taste.
Calories: 141
Net Carbs: 4.2g
Total Carbs: 7.6g
Fiber: 3.4 g
Fat: 9.2g
Protein: 8.4g
SERVES: 4-6 | PREP TIME:
This dish is an excellent low carb, healthy substitution for mashed potatoes. Serve warm with extra butter or olive oil and sprinkled with chopped fresh herbs such as chives, rosemary or parsley.
Serving Size approximately ½ cup
Calories: 123
Total Carbs: 7g
Net Carbs: 3g
Fiber: 3.8g
Fat: 10g
Protein 3.4g
SERVES: 4 | PREP TIME: 30 min
Credit: Recipe is courtesy of Produce for Better Health Foundation and Shoney’s, Inc.
SERVES: | PREP TIME:
Source: https://distinctivedining.biz
SERVES: 16 | PREP TIME: 20 min
SERVES: 6-8 | PREP TIME: 30 min
Pre-heat an indoor or outdoor grill to 350 degrees. In small batches, mince the radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!
SERVES: 10 (about 1 quart) | PREP TIME: 15 min
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 12-14 | PREP TIME: 1 hr 10 min
SERVES: 6+ | PREP TIME: 25 min
SERVES: 1 | PREP TIME: 20 min
Grind together green chilies, cumin seeds and grated coconut with very little water into a smooth paste. Beat yogurt with salt, mix in the ground paste and add more salt as per taste. Temper with mustard seeds, curry leaves and broken red chili. Top with raw grated red radish. Serve with hot steamed rice and enjoy!
SERVES: 4 | PREP TIME: 30 min
Source: https://www.allrecipes.com
SERVES: 4 | PREP TIME: 30 min
Place sliced radish, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
Season the steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the remaining sauce.
SERVES: 6 | PREP TIME: 20 min
Credit: Recipe courtesy of the U.S. Highbush Blueberry Council.
SERVES: 12 muffins (servings) | PREP TIME: 30 Min.
These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.
Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.
SERVES: 6 | PREP TIME: 25 Min.
Packed with flavor and healthy fats these tacos are a delicious ketogenic alternative to traditional tacos. You can add any chopped vegetables, more avocado or sour cream to create your own version that suites your taste.
Calories: 141
Net Carbs: 4.2g
Total Carbs: 7.6g
Fiber: 3.4 g
Fat: 9.2g
Protein: 8.4g
SERVES: 3 bowls | PREP TIME: 10 Min.
These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.
For Bowl:
Garlic Tahini Dressing:
SERVES: 4 | PREP TIME:
This dish is versatile, easy to make and delicious. Serve topped with sour cream or vegan sour cream, chopped cilantro and corn chips.
Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).
SERVES: 4 | PREP TIME:
SERVES: 6 | PREP TIME: 30 min
SERVES: | PREP TIME: 40 Min
In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.
SERVES: 4 | PREP TIME: 35 min
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
SERVES: 4 | PREP TIME: 32 min
SERVES: 6+ | PREP TIME: 25 min
SERVES: | PREP TIME:
For Steamed Sugar Snap Peas
SERVES: 1 | PREP TIME: 20 min
Grind together green chilies, cumin seeds and grated coconut with very little water into a smooth paste. Beat yogurt with salt, mix in the ground paste and add more salt as per taste. Temper with mustard seeds, curry leaves and broken red chili. Top with raw grated red radish. Serve with hot steamed rice and enjoy!
SERVES: 8 | PREP TIME: 1 hr 20 min
Sauce:
Garnish:
Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.
In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.
Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta).
For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.
Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.
Deglaze the pan with white wine and let liquid reduce by half.
Add red bell pepper puree and canned tomatoes in juice and bring to a gentle boil, bring heath down to simmer and cook for about 30 minute, season sauce to taste with salt and pepper.
When sauce is ready add fresh chopped chives and hold aside.
For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.
For the chives, simply deep fry in oil, shake the excess oil and rest over paper towels.
To finish dish for service: In a large sauté pan over medium heat, add olive oil and sauté sliced vegetables until hot and al dente in texture.
Add sauce and allow the dish to cook and the sauce to coat vegetables nicely.
Adjust seasoning as necessary.
For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and a bundle of fried chives.
Serve immediately, hot.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).
SERVES: 4 | PREP TIME: 30 min
Source: https://www.allrecipes.com
SERVES: 6 | PREP TIME: 55 min
Salsa:
In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.
SERVES: 2 | PREP TIME: 30 min
Make crêpes:
Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes. Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
Prepare filling and assemble hors d’oeuvre:
Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth. Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.
Cook’s notes:
• Crêpes can be made (but not filled) 1 day ahead and chilled, layered between sheets of wax paper and then wrapped in plastic wrap.
• Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
• Crêpe can be rolled with filling (but not cut) 1 hour ahead and kept, wrapped in plastic wrap, at room temperature. Cut into pieces just before serving.
SERVES: 4 | PREP TIME: 55 min
Preheat oven to 425° F (220° C). Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.) Cool on a wire rack. Lower the oven temperature to 325° F (160° C). Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish chips evenly over the top of the pie. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot.
SERVES: 4-6 | PREP TIME: 20 min
Credit: This recipe was provided by The North American Radish Council
SERVES: 4 | PREP TIME: 30 min
Place sliced radish, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
Season the steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the remaining sauce.
SERVES: 4 | PREP TIME: 15 min
Combine cornstarch and 1/2 cup water in a small bowl. Set aside.
Heat oil until hot in a large skillet. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.
SERVES: 6 | PREP TIME: 1 hr 15 min
Preheat oven to 375F.
Coat a casserole dish with canola oil spray and set aside.
In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
In a microwave-proof bowl, mix together the canola oil and honey.
Place in a microwave and warm for 10 seconds.
Mix in balsamic vinegar.
Pour onto vegetables and apples.
Toss to coat well.
Transfer to casserole dish, cover and bake until tender, about 1 hour.
Credit: Recipe courtesy of the American Institute for Cancer Research (AICR).
SERVES: 6 | PREP TIME: 45 min
Sauce:
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles
SERVES: 4 | PREP TIME: 15 min
SERVES: 6 | PREP TIME: 20 min
Credit: Recipe courtesy of the U.S. Highbush Blueberry Council.
SERVES: 6 | PREP TIME: 30 min
SERVES: 4 to 6 | PREP TIME: 15 min.
To Make the Garlic Chili Oil:
To Make the Parsnip Hummus:
Notes
Gluten-Free, Grain-Free, Vegan, Paleo, Dairy-Free, Nut-Free
Make the Garlic Chili Oil:
Make the Parsnip Hummus:
SERVES: 4 | PREP TIME: 15 mins
Toppings:
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
SERVES: | PREP TIME:
Lime Cilantro Yogurt
SERVES: | PREP TIME: 40 Min
– In large saucepan, melt butter.
– Add scallion whites and parsnips; cook 8 minutes.
– Add wine, broth and 1 1/2 cups water; bring to simmer.
– Reduce heat and cook 8 minutes
– Add pears and cook 10 minutes
– Puree with cream; season and top with scallion greens.
SERVES: 12 | PREP TIME: 25 min
COOK’S NOTE
To store, refrigerate cupcakes in an airtight container, up to 2 days.
SERVES: | PREP TIME:
1. Preheat oven to 450 degrees. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
2. Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
3. Drizzle baked parsnips with the spicy honey butter. Enjoy!
[Recipe submitted by Ronda Wieringa from Jenison, Michigan]
SERVES: 6 | PREP TIME: 25m
SERVES: 4 | PREP TIME: 15 min
Credit: This recipe was developed by Fruits & Veggies-More Matters®.
SERVES: | PREP TIME:
SERVES: | PREP TIME:
SERVES: 4 | PREP TIME:
1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.
SERVES: | PREP TIME:
SERVES: 4 to 6 | PREP TIME: 10 min
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.
SERVES: 4 | PREP TIME: 35 min
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
SERVES: 6 | PREP TIME: 1 hr 15 min
Preheat oven to 375F.
Coat a casserole dish with canola oil spray and set aside.
In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
In a microwave-proof bowl, mix together the canola oil and honey.
Place in a microwave and warm for 10 seconds.
Mix in balsamic vinegar.
Pour onto vegetables and apples.
Toss to coat well.
Transfer to casserole dish, cover and bake until tender, about 1 hour.
Credit: Recipe courtesy of the American Institute for Cancer Research (AICR).
SERVES: 4 1/2 Cups | PREP TIME:
1. Pre-heat oven to 400 degrees. Toss parsnips with oil and salt and roast 20 minutes, until lightly golden and soft.
2. Meanwhile, cover candied ginger with hot water and let sit 10 minutes. Drain and transfer ginger to a paper towel to dry.
3. Roughly chop roasted parsnips, transfer to a medium sauce pot with whole milk, and bring to a simmer. Reduce heat to low, cover, crack lid and cook 10 minutes, or until soft. Cool slightly, then transfer milk and parsnips to a blender and puree until smooth.
4. Transfer back to pot and add cream, 1/3 cup sugar and maple syrup. Place over medium heat and bring to a simmer, stirring occasionally, then remove from heat.
5. Meanwhile, whisk egg yolks and remaining 1/3 cup sugar together in a medium bowl for about 1 minute.
6. Slowly pour the hot cream mixture into the egg yolks while whisking constantly, then pour back into the pot. Cook custard over low heat, stirring the bottom constantly with a rubber spatula or flat wooden spoon, until mixture thickens slightly, 3-5 minutes. Do not let custard exceed 170 degrees.
7. Transfer to a metal bowl and set that bowl in a larger bowl of ice water. Stir custard until cold. Strain custard through a fine mesh strainer, stir in candied ginger, and transfer to an ice cream maker and freeze.
8. Transfer to containers and immediately place in freezer.
Source: https://distinctivedining.biz/
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.
SERVES: 2 | PREP TIME: 10 Min.
This delicious green smoothie is a great way to start your day. Feel free to add other greens such as kale or chard or parsley. Using frozen bananas creates a creamy texture and eliminates the need for ice cubes. If you do not have frozen bananas, add a few ice cubes to the blender to help make it cold and creamy.
SERVES: 3 bowls | PREP TIME: 10 Min.
These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.
For Bowl:
Garlic Tahini Dressing:
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 2 | PREP TIME: 50 Min.
This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.
SERVES: 4 | PREP TIME: 20 min
SERVES: 4 to 6 | PREP TIME: 15 min.
To Make the Garlic Chili Oil:
To Make the Parsnip Hummus:
Notes
Gluten-Free, Grain-Free, Vegan, Paleo, Dairy-Free, Nut-Free
Make the Garlic Chili Oil:
Make the Parsnip Hummus:
SERVES: 4 | PREP TIME: 15 mins
Toppings:
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
SERVES: 4 | PREP TIME: 20 Min
Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.
SERVES: | PREP TIME: 20 Min
SERVES: 10 | PREP TIME: 10 min
Note:
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.
SERVES: 4 | PREP TIME: 45 min
Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SERVES: 2 | PREP TIME: 50 min
Preheat oven to 450 degrees. Place the parsnips into a mixing bowl and toss with olive oil. Sprinkle in the garlic, honey, salt and pepper to taste. Toss until evenly coated, and spread evenly onto a backing sheet. Bake in preheated oven until the parsnips are tender (approximately 30 min), add a little time if you like them crunchy. (Scrape into a mixing bowl and toss with mint and sage)
SERVES: 4 | PREP TIME: 30 min
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a saute pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.
Credit: Recipe developed by The Culinary Institute of America
SERVES: | PREP TIME:
SERVES: 2 | PREP TIME: 20 min
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 20 | PREP TIME: 1 hr 45 min
SERVES: 4 | PREP TIME: 10 min
SERVES: | PREP TIME:
SERVES: 8 | PREP TIME: 30 min
SERVES: 4 | PREP TIME: 15 min
Dressing
Salad
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).
SERVES: 6 cups of soup or 4 bowls | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
Remove the soup from heat and add the 1 tablespoon chopped dill. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed. Ladle into bowls, garnish with small sprigs of dill, then serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.
SERVES: 6 | PREP TIME: 1 hr 15 min
Preheat oven to 375F.
Coat a casserole dish with canola oil spray and set aside.
In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
In a microwave-proof bowl, mix together the canola oil and honey.
Place in a microwave and warm for 10 seconds.
Mix in balsamic vinegar.
Pour onto vegetables and apples.
Toss to coat well.
Transfer to casserole dish, cover and bake until tender, about 1 hour.
Credit: Recipe courtesy of the American Institute for Cancer Research (AICR).
SERVES: 2 | PREP TIME: 20 min
Credit: Mark Bittman in the New York Times.
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 6 | PREP TIME: 25 Min.
Packed with flavor and healthy fats these tacos are a delicious ketogenic alternative to traditional tacos. You can add any chopped vegetables, more avocado or sour cream to create your own version that suites your taste.
Calories: 141
Net Carbs: 4.2g
Total Carbs: 7.6g
Fiber: 3.4 g
Fat: 9.2g
Protein: 8.4g
SERVES: 3 bowls | PREP TIME: 10 Min.
These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.
For Bowl:
Garlic Tahini Dressing:
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 4 | PREP TIME: 20 min
SERVES: 4 | PREP TIME: 20 Min
Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.
SERVES: | PREP TIME: 10 min
Source: Allrecipes.com
SERVES: | PREP TIME: 20 Min
SERVES: | PREP TIME: 40 Min
In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.
SERVES: 4 | PREP TIME: 45 min
Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SERVES: 16 | PREP TIME: 20 min
SERVES: 2 | PREP TIME: 20 min
SERVES: 6-8 | PREP TIME: 30 min
Pre-heat an indoor or outdoor grill to 350 degrees. In small batches, mince the radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!
SERVES: 10 (about 1 quart) | PREP TIME: 15 min
SERVES: 4 | PREP TIME: 10 min
SERVES: 8 | PREP TIME: 30 min
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 12-14 | PREP TIME: 1 hr 10 min
SERVES: 1 | PREP TIME: 20 min
Grind together green chilies, cumin seeds and grated coconut with very little water into a smooth paste. Beat yogurt with salt, mix in the ground paste and add more salt as per taste. Temper with mustard seeds, curry leaves and broken red chili. Top with raw grated red radish. Serve with hot steamed rice and enjoy!
SERVES: 4 | PREP TIME: 55 min
Preheat oven to 425° F (220° C). Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.) Cool on a wire rack. Lower the oven temperature to 325° F (160° C). Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish chips evenly over the top of the pie. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot.
SERVES: 2 | PREP TIME: 20
This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!
SERVES: 6 | PREP TIME: 15 min
SERVES: 4 | PREP TIME: 20 min
SERVES: | PREP TIME: 20 Min
SERVES: 4 | PREP TIME: 10 min
SERVES: | PREP TIME:
SERVES: 8 | PREP TIME: 30 min
SERVES: 4-6 | PREP TIME: 20 min
SERVES: 4 | PREP TIME: 15 min
Dressing
Salad
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).
SERVES: 2 | PREP TIME: 20 min
Credit: Mark Bittman in the New York Times.
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 2 | PREP TIME: 10 Min.
This delicious green smoothie is a great way to start your day. Feel free to add other greens such as kale or chard or parsley. Using frozen bananas creates a creamy texture and eliminates the need for ice cubes. If you do not have frozen bananas, add a few ice cubes to the blender to help make it cold and creamy.
SERVES: 4-6 | PREP TIME:
This dish is an excellent low carb, healthy substitution for mashed potatoes. Serve warm with extra butter or olive oil and sprinkled with chopped fresh herbs such as chives, rosemary or parsley.
Serving Size approximately ½ cup
Calories: 123
Total Carbs: 7g
Net Carbs: 3g
Fiber: 3.8g
Fat: 10g
Protein 3.4g
SERVES: 2 | PREP TIME: 50 Min.
This is a nutritious twist on a traditional hummus. Add more garlic or lemon to intensify the flavor and serve with warm pita or vegetable crudité.
SERVES: 4 | PREP TIME: 15 min
SERVES: 4 to 6 | PREP TIME: 15 min.
To Make the Garlic Chili Oil:
To Make the Parsnip Hummus:
Notes
Gluten-Free, Grain-Free, Vegan, Paleo, Dairy-Free, Nut-Free
Make the Garlic Chili Oil:
Make the Parsnip Hummus:
SERVES: 4 | PREP TIME: 15 mins
Toppings:
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
SERVES: | PREP TIME:
Lime Cilantro Yogurt
SERVES: 4 | PREP TIME: 20 Min
Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.
SERVES: | PREP TIME:
1. Preheat oven to 450 degrees. Toss the parsnips in oil. Season with salt and pepper. Roast (tossing occasionally) until tender and golden brown, about 35 minutes.
2. Glaze: Melt butter. Add apple cider vinegar, honey and red pepper flakes. (Feel free to double the glaze recipe.)
3. Drizzle baked parsnips with the spicy honey butter. Enjoy!
[Recipe submitted by Ronda Wieringa from Jenison, Michigan]
SERVES: 6 | PREP TIME: 25m
SERVES: 4 | PREP TIME: 45 min
Preheat the oven to 425 degrees. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
SERVES: 8 | PREP TIME: 30 min
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
SERVES: 4 | PREP TIME: 1 hr
Credit: Recipe is courtesy of The Grand Rapids Press
SERVES: 4 | PREP TIME: 30 min
Credit: Recipe courtesy of the American Institute for Cancer Research (AICR).
SERVES: 5 | PREP TIME: 30 min
Credit: This recipe was created by the Produce for Better Health Foundation.
SERVES: 2 | PREP TIME: 50 min
Preheat oven to 450 degrees. Place the parsnips into a mixing bowl and toss with olive oil. Sprinkle in the garlic, honey, salt and pepper to taste. Toss until evenly coated, and spread evenly onto a backing sheet. Bake in preheated oven until the parsnips are tender (approximately 30 min), add a little time if you like them crunchy. (Scrape into a mixing bowl and toss with mint and sage)
SERVES: 4 | PREP TIME: 15 min
Credit: This recipe was developed by Fruits & Veggies-More Matters®.
SERVES: 4 | PREP TIME: 30 min
Credit: Recipe is courtesy of Produce for Better Health Foundation and Shoney’s, Inc.
SERVES: 4 | PREP TIME: 30 min
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a saute pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.
Credit: Recipe developed by The Culinary Institute of America
SERVES: 20 | PREP TIME: 1 hr 45 min
SERVES: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.
SERVES: 4 | PREP TIME:
This dish is versatile, easy to make and delicious. Serve topped with sour cream or vegan sour cream, chopped cilantro and corn chips.
Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).
SERVES: | PREP TIME: 40 Min
– In large saucepan, melt butter.
– Add scallion whites and parsnips; cook 8 minutes.
– Add wine, broth and 1 1/2 cups water; bring to simmer.
– Reduce heat and cook 8 minutes
– Add pears and cook 10 minutes
– Puree with cream; season and top with scallion greens.
SERVES: 4 | PREP TIME:
Place a large saucepan over medium heat. Add 1 tablespoon of the butter followed by the onion, potato, celery, carrots, corn, salt, and pepper to the pan and cook until the vegetables begin to become tender, about 10 minutes. Add the remaining 1 tablespoon of butter and the flour to the pan and stir until well combined. While stirring quickly, slowly pour in the chicken broth followed by the heavy cream. Taste the chowder and season with salt and pepper, as needed. Bring the chowder to a boil over medium-high heat, stirring frequently, then reduce to a low heat and simmer until the vegetables become tender, about 10 minutes. Stir in the lemon juice.
Ladle the chowder into 4 bowls and top with an even amount of the corn mixture, placing a mound in the middle in each bowl. Sprinkle the chowder with chopped chives and serve.
SERVES: | PREP TIME:
SERVES: 4 | PREP TIME:
1. Add the ¾ cup vegetable oil and flour to a medium saucepan with a heavy bottom. Stir together to form a roux and place over medium heat. Cook, stirring frequently, until it changes to the color of peanut butter, about 20 minutes. Watch it carefully, as it can burn.
2. While the roux is cooking, place a large saucepan over medium heat. Add 1 tablespoon of the vegetable oil followed by the andouille sausage. Cooked until browned, then transfer to a large plate.
3. Season the chicken with salt and pepper. Increase the heat on the large saucepan to medium-high. Add the chicken and cook until browned. Transfer to the plate with the sausage.
4. Add the onion, leek, carrot, turnip, parsnip, bell pepper, celery, garlic, Cajun seasoning, and tomato paste to the pan the chicken was cooked in. Season the veggies with salt and pepper, then cook for 3 minutes. Remove from the heat and set aside until the roux is finished cooking.
5. After the rough is finished cooking, add it to the vegetable mixture. While stirring constantly, slowly pour in the broth. Add the bay leaf and simmer over medium heat until the vegetables are tender.
6. Add the chicken and sausage and cook for 5 minutes more. Ladle into bowls, garnish with chopped parsley, and serve with white rice.
SERVES: 4 | PREP TIME:
1. Place a large saucepan over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the hot pan and cook until browned on both sides. Set the short ribs aside on a plate.
2. Stir the flour into the pan that the short ribs were cooked in followed by the tomato paste, onion, celery, and roughly chopped carrot. Cook for 3 minutes, then slowly add the wine while stirring constantly.
3. Cook until the wine boils, then add the broth, garlic cloves, bay leaf, and thyme. Season with salt and pepper, add the short ribs, cover, reduce to a simmer, and cook until the short ribs are tender, about 3 hours.
4. Transfer the short ribs to a cutting board. Remove the meat from the bones, trim as desired, and dice into 1-inch chunks. Strain the cooking liquid and return to a clean, large saucepan.
5. Add the sliced carrot parsnip, turnip, and leek to the strained cooking liquid and simmer over medium-low heat until the vegetables are tender, about 20 minutes.
6. Add the diced short rib meat back to the stew. Season with salt and pepper, as needed. Ladle the stew into bowls, garnish with parsley and dill, then serve.
SERVES: 4 | PREP TIME:
1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.
SERVES: 4 | PREP TIME:
1. Set aside 12 of the leek rings for garnish, then place the remaining leeks in a large saucepan along with the onion, celery, parsnips, garlic, vegetable broth, thyme, and sage.
2. Place the pot over high heat and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
3. Remove the thyme sprig from the soup. Using and immersion or traditional blender, puree the soup until smooth, working in batches. Strain and return the soup to a large saucepan. Stir in the heavy cream and season with salt and pepper to taste.
4. Add the chopped kale to the soup and place over medium-low heat. Cook until the kale is tender.
5. While the kale is cooking, make the leek ring garnish. Place the beaten egg in a small bowl and the flour in another small bowl. Dip the leek rings into the flour, then in the egg, then back into the flour. Shake to remove any excess flour.
6. Fill a small saucepan with 1 inch of oil and place over medium heat. Fry the breaded leek rings until they brown slightly, about 4 minutes. Transfer to a paper towel lined plate and season with salt.
7. Ladle the soup into bowls, garnish with the leek rings, and enjoy.
SERVES: 10 | PREP TIME:
Place a large stock pot over medium heat. Add the lard, bacon drippings, or butter followed by the sausage. Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, remove the sausage from the pot and transfer to a plate. Set aside. Stir the flour into the fat and cook, stirring frequently, until the the flour becomes deep brown in color, but not burnt.
Add the celery, onion, leek, onion, carrot, parsnip, garlic, Cajun seasoning, thyme, salt, and pepper to the pot along with the flour mixture and cook, stirring frequently for 4 minutes. Add the diced tomatoes with their juices, tomato sauce, bay leaves, beef broth, okra, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the vegetables become tender, about 20 minutes. Serve with steamed rice, if desired, sprinkle with fresh parsley, then serve.
SERVES: | PREP TIME:
SERVES: 4 to 6 | PREP TIME: 10 min
SERVES: 6 | PREP TIME:
Preheat the oven to 400ºF.
Place the parsley leaves and 1/4 cup of the olive oil in a small food processor and puree until the parsley leaves are finely chopped. Using a rubber spatula, scrape the parsley mixture into a small bowl and set aside.
Trim the root end from the fennel bulbs, leaving the core intact. Cut the green frond ends from the fennel bulbs, then cut the bulbs, lengthwise, into 8 wedges. Place the wedges on a baking sheet along with the shallot, garlic, thyme sprigs, salt, and pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss to combine. Roast the fennel until lightly caramelized, about 8 minutes, flipping halfway through.
Remove the thyme sprigs from the fennel, then transfer the roasted vegetables to a large saucepan. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until the fennel becomes very tender, about 15 minutes. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain, then return the soup to a clean large saucepan over medium heat. Warm the soup until hot, then stir in the cream, orange juice, and more chicken broth, if needed.. Season with salt and pepper.
Place a small piece of cheese cloth over a small bowl and scrape the parsley mixture into the cheese cloth. Bunch up the cheese cloth to strain the parsley mixture, extracting the green parsley oil into the bowl. Ladle the hot soup into bowls. Drizzle the soup with parsley oil, then top with an even amount of orange zest. Place a small fennel frond onto each bowl of soup, then serve.
SERVES: 4 | PREP TIME:
Preheat the oven to 400ºF.
Place a large saucepan over medium heat. Add the butter followed by the leeks, potato, salt, and pepper. Cook until the leeks begin to soften, about 5 minutes. Pour in the broth and bring the soup to a boil over high heat. Reduce to a simmer and cook until the vegetables become very tender, about 20 minutes.
While the soup is simmering, place the bread cubes on a baking sheet. Drizzle with olive oil and season with thyme, salt, and pepper. Toss to combine, then spread the bread cubes so that they are in one even layer. Toast the cubes until they become browned and crisp, tossing halfway through, about 7 minutes in total. Set aside to cool.
Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain and return to a clean large saucepan over medium heat. Stir in the lemon juice and cream, then season with salt and pepper, if necessary. Ladle the soup into bowls and place a mound of croutons in the middle of each bowl. Sprinkle the soup with chives, then serve.
SERVES: 6 | PREP TIME:
Place the flour in a shallow dish such as a pie plate and season with salt and pepper. Season the beef with salt and pepper, then dredge in the flour, shaking to remove the excess.
Place a large stock pot over medium-high heat. Add the 1 1/2 tablespoons oil followed by half of the beef. Cook the beef, browning on all sides, about 10 minutes in total. Transfer the beef to a plate and repeat with the remaining 1 1/2 tablespoons of oil and the other half of the beef. Transfer the remaining beef to the plate with the rest.
Add the turnip, celery, carrot, potato, parsnip, garlic, and tomato paste to the pan and cook, stirring frequently for 3 minutes. Pour in the broth, then stir in the cornstarch-water mixture. Season the broth with salt and pepper. Increase the heat to high and bring to a boil, then reduce to low and simmer until the beef becomes tender, stirring occasionally, about 40 minutes. Ladle into bowls, sprinkle with parsley, and serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the celery, scallions, salt, and pepper. Cook until the scallions begin to soften. Add the garlic and sprinkle in the flour, stirring frequently for 2 minutes more. While stirring briskly, slowly pour in the chicken broth a little at a time. Bring the soup to a boil, then reduce to a simmer and cook until the celery becomes very tender, about 25 minutes.
Using a blender and working in small batches or using an immersion blender, puree the soup until smooth. Add more broth, if needed, to achieve your desired consistency. Strain the soup and return it to a clean large saucepan. Place the soup over medium heat and stir in the cream and lime juice. Taste and season the soup with salt and pepper, as needed. Warm the soup until heated through. Ladle the soup into bowls, top with an even amount of blue cheese and a few celery leaves on each bowl, then serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium-high heat. Add the butter followed by the onions, leeks, salt, and pepper, then cook until the liquid evaporates from the onions and leeks and they just begin to brown, about 8 minutes. Reduce the heat to medium-low and slowly caramelize the onions and leeks, stirring frequently, until they are deep brown in color, about 30 minutes. If the bottom of the bottom of the pan begins to burn, you can add 2 tablespoons of water and stir until the brown bits loosen. Repeat this as many times as needed to prevent burning.
When the onions are deeply caramelized, add the beer and cook until it has evaporated, about 5 minutes. Using butcher’s twine, tie the rosemary and thyme together to form a bouquet. Add the bouquet, broth, salt, and pepper to the onions and leeks. Bring the soup to a boil, then reduce to a simmer and allow to cook for 15 minutes to blend the flavors of the soup.
Preheat the broiler. Place 1 tablespoon of shredded Swiss cheese into the bottom of 6 small (8-ounce) bowls and ladle in an even amount of soup. Top each with a slice of toasted baguette followed by an even amount of the remaining cheese. Transfer the bowls onto a baking pan covered with aluminum foil and broil the top of the soup until the cheese melts and browns, about 4 minutes. Serve immediately. Be sure to take care with the bowls, as they will be very hot from broiling.
SERVES: 4 | PREP TIME:
Cook the rotini according to the package directions. Drain and set aside.
While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes. Stir in the drained pasta, lemon zest, and lemon juice. Ladle into bowls, sprinkle with fresh dill, and serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
Bring the soup to a boil over high heat, then reduce the heat to low. Simmer until the carrots become tender, about 15 minutes. Add the turnip greens and reserved bacon, then cook for 5 minutes more. Ladle the soup into bowls, sprinkle with Parmesan, and serve.
SERVES: 6 | PREP TIME:
Remove 6 attractive parsley leaves from the bunches and set them aside in a damp paper towel for garnish. Place a large pot of water over high heat and bring to a boil. Fill a bowl with ice water and set aside. Holding the parsley by the stems, carefully dip them into the boiling water until they wilt, about 5-10 seconds, then immediately dip into the ice water until thoroughly chilled. Squeeze the excess water from the bunch. Repeat this process with the other bunch of parsley. Cut the cooked portion of the parsley from the stems, roughly chop, and set aside.
Place a large saucepan over medium heat. Add the butter followed by the onion and potatoes. Cook until the onion becomes tender, about 5 minutes. Add the garlic and cook just until you can smell its aroma. Pour in the chicken broth and season with salt. Bring the soup to a boil, then reduce to a simmer, and cook until the potatoes become very tender, about 15 minutes.
Add the roughly chopped cooked parsley to the soup. Puree in the soup small batches using a blender or immersion blender. Strain the soup and return to a clean large saucepan. Place the soup over medium heat, stir in the heavy cream, lemon juice, salt, and more broth, if desired. Heat the soup through, then ladle into bowls. Top each soup with an even amount of rice and shredded chicken. Top with a parsley leaf, then serve.
SERVES: 4 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onion, carrot, parsnip, potato, salt, and pepper. Cook until the vegetables begin to soften, about 7 minutes. Pour in the chicken broth and add the 1 teaspoon of fresh chopped thyme and cayenne. Season with salt again, if necessary, and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become very tender, about 20 minutes.
Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Strain the soup into a clean large saucepan and stir in 1/4 cup of the warmed cream and more broth, if desired. Check the soup again for seasoning, then heat through. Ladle the soup into 4 bowls, spoon 1 tablespoon of warm cream into the middle each bowl and swirl with a spoon. Top the soup with a sprig of fresh thyme, then serve.
SERVES: 6 cups of soup or 4 bowls | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
Remove the soup from heat and add the 1 tablespoon chopped dill. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed. Ladle into bowls, garnish with small sprigs of dill, then serve.
SERVES: 4 | PREP TIME:
Place a large, heavy stock pot over medium-high heat. Add the vegetable oil followed by the ground beef, salt, and pepper. Cook the beef, breaking it up as you go, until the meat has browned, about 7 minutes. Add the onion, bell pepper, celery, carrots, salt, and pepper to the pan and cook until the vegetables begin to caramelize, about 10 minutes more. Add the paprika, cumin, chipotles, serrano, and garlic and cook for 2 minutes more.
Pour in the tomatoes, beans and their juices, tomato puree, and beef broth. Season the chili with salt and pepper, then bring to a boil. Reduce the heat to low and simmer the chili, allowing the flavors to develop, about 20 minutes. Ladle the chili into bowls and sprinkle with 2 tablespoons of shredded cheddar. Top the cheese with 1 tablespoon of sour cream and garnish with a cilantro leaf.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.
SERVES: 12-14 | PREP TIME: 1 hr 10 min
SERVES: 4 | PREP TIME: 35 min
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
SERVES: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.
SERVES: 5 | PREP TIME: 30 min
Credit: This recipe was created by the Produce for Better Health Foundation.
SERVES: 4 | PREP TIME: 15 min
Credit: This recipe was developed by Fruits & Veggies-More Matters®.
SERVES: 4 | PREP TIME: 30 min
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a saute pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.
Credit: Recipe developed by The Culinary Institute of America
SERVES: | PREP TIME:
SERVES: 4 | PREP TIME:
1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
Bring the soup to a boil over high heat, then reduce the heat to low. Simmer until the carrots become tender, about 15 minutes. Add the turnip greens and reserved bacon, then cook for 5 minutes more. Ladle the soup into bowls, sprinkle with Parmesan, and serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.
SERVES: 12 muffins (servings) | PREP TIME: 30 Min.
These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.
Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g
SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.
This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.
SERVES: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.