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
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
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.