Thai Curry Soup NS 
Carrot-Ginger Soup NS Roasted Parsnip Soup Melted Mozzarella–Onion Soup Broccoli–Northern Bean Soup NS Beef and Shredded Escarole Soup NS Wild-Grain Soup with Sun-Dried Tomato Pesto NS Tomato-Basil Soup NS Sweet and Crunchy Kohlrabi Slaw NS Sweet-and-Salty Brussels Grilled Sesame-Ginger Bok Choy NS South Indian–Curried Okra NS Baked Beans NS Spicy Collards NS Garlic-Creamed Spinach Roasted Escarole NS Roasted Pumpkin with Fried Sage NS Roasted Broccoli and Tomatoes NS Sweet Potato Hash with Turkey Sausage Autumn Roasted Roots NS Rutabaga Smash Whipped Sweet Potato Soufflé Kohlrabi Gratin with Sage-Walnut Cream Tomato and Broccoli Ragu NS Creamy Rice Polenta Brown Rice Salad NS Forbidden Black Rice Risotto NS Herbed Quinoa Crisp-Tender Veggie Quinoa NS Roasted Wakame and Fennel Salad NS Mint and Cherry Tomato Tabbouleh NS
Many times when preparing dinner, we think about eating a protein, vegetable, and complex carbohydrate, and although having them all together in one pot like chili or lasagna is ideal, it doesn’t always work out that way. Therefore, it is essential to have a collection of quick and delicious side or soup options to pair with your protein choice. A number of vegetable- or complex carbohydrate–based soups and sides to keep on hand can be found in this section.
Thai Curry Soup 
3 teaspoons olive oil
1 cup diced onion
1 teaspoon garlic, minced
1 tablespoon ginger, peeled and minced
1⁄8 teaspoon turmeric
1⁄2 teaspoon curry powder
1 jalapeno, cut into 1⁄4 -inch rounds
1 green bell pepper, diced into 1⁄2 -inch cubes
2 small turnips, diced
Sea salt, to taste
1 stick lemongrass
4 cups water
cream sauce:
3 tablespoons chopped walnuts
2 tablespoons almond flour
1 teaspoon agave
3 tablespoons hot water or hot almond milk
1. Heat olive oil in a stockpot over medium heat. Sauté onion, garlic, and ginger for 3 to 4 minutes, until slightly tender and aromatic. Add turmeric, curry powder, jalapeno, bell pepper, and turnips, stir, and cook 5 minutes. Season with sea salt, to taste.
2. Trim ends of lemongrass and bruise stalk with the back of a knife to coax out the aroma and flavors. Pour water over vegetables, add lemongrass, cover, and simmer for at least 30 minutes.
3. While the soup simmers, place walnuts and almond flour in a food processor or mini chopper, and pulse until ingredients form a paste. Gradually drizzle in agave and hot water and puree until smooth and creamy.
4. Pour mixture into soup, and cook 5 minutes.
5. Remove lemongrass before serving. Serve warm.
SERVES 6
featured ingredient
lemongrass
Lemongrass is a thick, woody stalk that needs to be bruised and chopped before use, to help bring out its flavor. For centuries, lemongrass has been thought to have healing properties. Lemongrass is most widely used in Asian cooking, and adds a fresh, citrus flavor to dishes.
Carrot-Ginger
Soup
1 teaspoon olive oil
2 teaspoons ghee
1 cup chopped onion
1 clove garlic
2 pounds carrots, peeled and diced
1 (3-inch) piece (or about 1⁄4 cup) ginger, peeled and grated
1⁄2 teaspoon sea salt
1 tablespoon lemon zest
4 cups water
1. Heat olive oil and ghee in a large stockpot over medium heat. Add onion, garlic, and carrots, and sauté 5 to 6 minutes, until vegetables become tender. Add remaining ingredients and bring to a boil, cover, reduce to a simmer, and cook at least 30 minutes, or until carrots are fork-tender.
2. Puree soup with an immersion blender or in batches in standing blender until smooth. Add water until consistency is the thickness of cake batter.
3. Serve warm.
SERVES 6
4 cups diced parsnips
4 cups diced cauliflower
2 cloves garlic, peeled
2 tablespoons olive oil, divided
Sea salt, to taste
2 cups finely sliced sweet onion
2 finely diced Granny Smith apples
11⁄2 cups soy or almond milk (NS substitute rice milk)
1 cup water
1⁄8 teaspoon nutmeg
1⁄4 cup chopped fresh sage
1. Preheat oven to 375 degrees.
2. Place parsnips, cauliflower, and garlic on a sheet pan, drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Toss to coat.
3. Roast vegetables in the oven for 35 to 40 minutes, or until tender and golden brown around the edges.
4. About 15 minutes before the vegetables are finished cooking in the oven, heat remaining 1 tablespoon olive oil in a large stockpot to medium heat. Sauté onion for 8 to 10 minutes, then add apples and sauté an additional 3 to 4 minutes.
5. Add roasted vegetables and remaining ingredients to pot. Bring the soup to a gentle boil, reduce heat, and simmer for 20 minutes. Blend with an immersion blender or puree in batches in a standing blender. Season with additional sea salt, to taste.
6. Serve warm.
SERVES 6
Melted Mozzarella–Onion Soup
5 large white onions
1 tablespoon olive oil
1⁄2 tablespoon ghee or butter
Sea salt, to taste
1⁄2 cup red wine
4 sprigs thyme
2 sprigs sage
2 bay leaves
3 cups beef broth
4 slices brown rice/millet bread.
1 cup grated mozzarella cheese (NS substitute manchego cheese)
1. Peel onions, slice in half and then slice in thin, half-moon shapes.
2. Heat olive oil and ghee in a large-bottomed stockpot over medium heat, add onions, and cook for 12 minutes, to caramelize. Season with sea salt, reduce temperature to medium-low, and cook 20 minutes, until onions are a rich, caramel color.
3. Add wine to pan, and cook 30 seconds. Add thyme, sage, bay leaves, salt, and broth. Simmer for 30 minutes. Remove bay leaves after cooking.
4. Preheat broiler. Divide soup among 4 (7-oz.) high-sided, oven-safe bowls or ramekins. Top each ramekin with 1 slice of toast, then sprinkle with cheese to create a cheesy bread lid for the soup.
5. Broil for 2 minutes or until the cheese begins to bubble and brown slightly. Keep a close eye on the broiler as the bread and cheese can burn quickly.
6. Serve warm.
SERVES 4
Broccoli–Northern Bean
Soup
1 tablespoon olive oil, divided
1 cup diced white onion
2 heads broccoli
1 clove garlic, minced
1 (15-oz.) can northern beans, drained and rinsed
2 cups Vegetable Stock*
4 sprigs fresh thyme
Sea salt, to taste
1⁄4 cup pine nuts
1. Heat 2 teaspoons olive oil in a large stockpot over medium heat, and sauté onion, 5 to 6 minutes.
2. Trim woody stems off broccoli and discard. Rough chop broccoli and remaining stems. Add to the onions along with garlic, beans, stock, and thyme. Bring to a boil, reduce heat, and simmer for 15 minutes, until vegetables are tender and easily pierced with a fork but not falling apart.
3. Puree soup using an immersion blender, or in batches using a stand blender. Soup should be thick and creamy, but easily run off a spoon. Add water or additional stock if you prefer a thinner consistency. Season with sea salt, to taste.
4. Heat remaining 1 teaspoon olive oil in a small skillet over medium heat. Toast pine nuts for 2 to 3 minutes, or until golden brown.
5. Serve soup hot, topped with toasted pine nuts.
SERVES 6
Beef and Shredded Escarole Soup
2 teaspoons olive oil, divided
1 (1-inch) piece fresh ginger, peeled and minced
1 clove garlic, minced
3⁄4 pound lean beef
Sea salt, to taste
2 cups organic beef broth
3 cups water
1 cup pearl onions
1 cup carrots, cut into matchsticks
1 bay leaf
2 cups haricot vert
2 cups shredded escarole
1. Heat 1 teaspoon olive oil in a Dutch oven over medium heat. Sauté ginger and garlic for 1 minute, stirring continuously to prevent burning.
2. Trim excess fat from beef and slice as thin as possible. Add remaining 1 teaspoon olive oil to skillet and add beef, cooking until browned, 3 to 4 minutes.
3. Add broth, water, onions, carrots, and bay leaf. Cook 20 minutes.
4. Remove bay leaf, add beans to soup, and cook 10 minutes. Spoon into bowls, and top each with 1⁄2 cup escarole.
SERVES 4
Wild-Grain Soup with Sun-Dried Tomato Pesto
1⁄2 cup wild brown rice
2 teaspoons ghee
1 clove garlic
8 ounces cremini mushrooms
4 cups Vegetable Stock*
3 cups water
pesto:
1⁄2 cup sun-dried tomatoes
1⁄2 cup fresh basil
1 clove garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1⁄4 cup raw walnuts
3 tablespoons water
1 tablespoon tomato paste
Sea salt, to taste
1⁄4 cup quinoa
3⁄4 cup snow peas
1. Cook wild rice according to package instructions. Transfer to a bowl and set aside.
2. Melt ghee in a medium stockpot over medium heat, add garlic and mushrooms, and sauté 3 to 4 minutes. Add stock and water, bring to boil, reduce heat to a simmer, and cook 5 minutes.
3. While the soup simmers, combine sun-dried tomatoes, basil, garlic, olive oil, lemon juice, walnuts, water, and tomato paste in a food processor, and pulse to combine. Season with sea salt, to taste, and set aside.
4. Add quinoa and sea salt, to taste, to soup, and simmer an additional 10 minutes, until quinoa is tender.
5. Add snow peas and cooked rice, cook 3 minutes. Divide soup evenly among bowls and serve warm with a dollop of pesto.
SERVES 6
Tomato-Basil
Soup
1 teaspoon ghee
1 teaspoon extra virgin olive oil
1 white onion, chopped
1 teaspoon garlic, minced
8 vine-ripened tomatoes, diced
Sea salt, to taste
1⁄2 cup chopped fresh basil, divided
1. Melt ghee and olive oil in a Dutch oven over medium heat. Add onion and cook 4 to 5 minutes stirring frequently. Add garlic and stir an additional 30 seconds. Add tomatoes, and sea salt, to taste.
2. Simmer for 30 minutes. Stir in 1⁄4 cup basil, then blend with an immersion blender or puree in batches in a standing blender.
3. Top with remaining basil and serve warm.
SERVES 4
Sweet and Crunchy Kohlrabi Slaw
3 tablespoons lemon juice
3 tablespoons olive oil
2 teaspoons ground mustard
1 teaspoon honey or agave
Sea salt, to taste
2 cups grated kohlrabi (about 3 bulbs)
2 cups grated broccoli stems (about 2 bunches)
1⁄2 cup golden raisins
1⁄4 cup chopped parsley
1. Whisk lemon juice, olive oil, mustard, honey, and sea salt in a large bowl and set aside.
2. Cut tough bottoms off the kohlrabi as well as stems coming off the top, and peel outer layer. Place grated broccoli and kohlrabi in bowl with dressing.
3. Add raisins and parsley, and toss to combine. Serve chilled.
SERVES 4
tip: Reserve broccoli and kohlrabi tops, and sauté in a skillet with 1 tablespoon olive oil over medium heat for 5 to 8 minutes or until crisp-tender.
1 teaspoon ghee
2 teaspoons olive oil
2 tablespoons finely diced shallots
4 strips turkey bacon, diced
4 cups quartered Brussels sprouts
1⁄4 cup golden raisins
1⁄2 cup Vegetable Stock*
1 tablespoon chopped parsley, for garnish
1. Melt ghee and olive oil in a large skillet over medium heat. Sauté shallots and turkey bacon until bacon is crispy, about 4 to 5 minutes.
2. Add Brussels sprouts and cook for 15 minutes, stirring occasionally to prevent burning.
3. Add raisins and stock and cook an additional 3 minutes, until raisins are tender and the broth can help deglaze the bottom of the pan.
4. Sprouts are done when they can be pierced with a fork but still give moderate resistance. Be careful to avoid overcooking, as they can become mushy and lose a lot of flavor.
5. Garnish with parsley and serve warm.
SERVES 4
Grilled Sesame-Ginger
Bok Choy
2 teaspoons olive oil
1 teaspoon sesame oil
1 tablespoon fresh grated ginger
1 large bunch bok choy
Sea salt, to taste
1 teaspoon sesame seeds
1. In a small bowl, whisk olive oil, sesame oil, and ginger, and set aside.
2. Pull the leaves off the base of the bok choy and slice off the very bottom of the stem to remove any tough pieces. Wash leaves individually and let them dry completely on a kitchen towel.
3. Preheat grill pan over medium heat.
4. Brush individual bok choy leaves with sesame mixture.
5. Grill leaves for about 1 minute per side, until bok choy is wilted and stems and leaves are slightly browned. Sprinkle with sesame seeds and serve warm.
SERVES 4
tip: When purchasing bok choy, look for stalks that are bright white in color with dark-green leaves. Avoid spotted stems and wilted-looking leaves.
South Indian–Curried Okra
1 tablespoon olive oil
1⁄2 teaspoon mustard seeds
1⁄2 teaspoon ground cumin
2 teaspoons blanched almonds
3⁄4 cup finely diced onion
3 cups diced okra
3 heirloom tomatoes, diced
1⁄2 teaspoon turmeric
1⁄2 teaspoon sea salt
1 teaspoon red chili powder
1. Heat olive oil in a Dutch oven over medium heat. Add mustard seeds, cumin, and almonds, and cook 30 seconds, stirring continuously to prevent burning. Add onion, and cook 5 minutes.
2. Add okra, and cook an additional 15 minutes, stirring occasionally.
3. Add tomatoes, turmeric, sea salt, and chili powder, and cook 5 to 8 minutes, until tomatoes break down into a sauce and okra is fork-tender.
4. Serve warm.
SERVES 6
Baked Beans
2 teaspoons olive oil
1 cup diced yellow onion
1 clove garlic, minced
1 teaspoon dry mustard
1 teaspoon molasses
1 teaspoon salt
1 teaspoon paprika
1⁄2 teaspoon chili powder
2 cans adzuki beans, drained and rinsed
3 tablespoons tomato paste
1⁄3 cup Vegetable Stock*
1. Preheat oven to 375 degrees.
2. Heat olive oil in a Dutch oven over medium heat, and add olive oil. Sauté onion and garlic for 5 to 7 minutes, until translucent and tender. Add mustard, molasses, salt, paprika, and chili powder, and cook 1 additional minute.
3. Add adzuki beans, tomato paste, and stock, and stir to combine.
4. Cover and bake for 25 minutes, until mixture is thick and hot throughout.
5. Serve warm.
SERVES 6
Spicy Collards
2 teaspoons olive oil
1 teaspoon ghee
1⁄2 cup diced shallots
4 slices turkey bacon, finely diced
1⁄2 teaspoon chipotle chili powder
1 bunch collard greens
1 (15-oz.) can black-eyed peas, drained and rinsed
Sea salt, to taste
1. Melt olive oil and ghee in a large skillet over medium heat. Add shallots and bacon, and sauté until bacon is crispy, about 4 to 5 minutes.
2. Season with chili powder, and add collard greens. Cook 10 to 12 minutes, until collards are tender and slightly wilted.
3. Add black-eyed peas, and cook an additional 3 to 4 minutes, until warmed through.
4. Season with sea salt, to taste, and serve warm.
SERVES 4
2 cups red, yellow, or red baby heirloom tomatoes or cherry tomatoes
2 teaspoons olive oil
Sea salt, to taste
1 tablespoon ghee
2 cloves garlic, minced
1 cup finely diced white onion
3 tablespoons brown rice flour
1⁄2 cup almond milk (NS substitute rice milk)
3⁄4 cup Vegetable Stock*
10 cups roughly chopped baby spinach
1. Preheat oven to 400 degrees.
2. Halve tomatoes and toss with olive oil and sea salt. Spread in a single layer on a baking sheet and bake on the top rack of oven for 25 minutes.
3. While the tomatoes roast, melt ghee in a Dutch oven over medium heat, and sauté garlic and onion for 5 to 6 minutes Add brown rice flour and stir for 1 minute. Slowly add milk and stock, whisking continuously to avoid lumps. Continue whisking until mixture becomes the consistency of yogurt, about 5 minutes. Add spinach, approximately 2 cups at a time, allowing each batch to cook down slightly to make room for the next batch.
4. Add tomatoes to spinach mixture and serve warm.
SERVES 4
Roasted Escarole
2 heads escarole, washed and dried
2 teaspoons olive oil
1⁄4 teaspoon large-grain sea salt
1. Preheat oven to 375 degrees.
2. Trim woody stems off the bottom of escarole and roughly chop. Toss with olive oil and season with sea salt.
3. Spread escarole on 2 baking sheets and bake for 10 to 12 minutes, tossing after 5 minutes to help the escarole become crispy. Escarole should be dark green, wilted, and have crispy, slightly browned edges.
4. Serve immediately.
SERVES 4
Roasted Pumpkin with Fried Sage
1 (4-lb.) sugar pumpkin
1⁄8 teaspoon nutmeg
1 tablespoon plus 2 teaspoons olive oil, divided
2 tablespoons fresh sage
Sea salt, to taste
1. Preheat oven to 400 degrees.
2. Very carefully cut the top off the pumpkin and then slice in half vertically. Using a large metal spoon, remove all seeds and membranes from each half. Turn pumpkin cut side down on the cutting board for stability and slice into 1⁄2 -inch sections. Repeat with remaining pumpkin half. Place pumpkin in a single layer on a baking sheet, drizzle with 2 teaspoons olive oil, a dash of sea salt, and nutmeg.
3. Roast for 45 to 50 minutes or until fork-tender.
4. Heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Inspect sage leaves, and dry thoroughly if any water clings to them. (Wetness will splatter the hot oil.) Add sage and fry until crispy, 30 seconds. Remove with a slotted spoon to a paper towel, crumble, and set aside.
5. Garnish pumpkin with sage, and serve immediately.
SERVES 4
tip: When choosing a pumpkin to roast, opt for a smaller sugar pumpkin because it will have a sweeter flavor. Make sure there are no bruises or weak spots in the flesh and it feels firm. Using younger pumpkins is preferable as well because as pumpkins get older, their skin becomes tough and more difficult to work with.
Roasted Broccoli and Tomatoes
1 head broccoli
2 pints cherry tomatoes
2 teaspoons olive oil
Sea salt, to taste
1 clove garlic
1 tablespoon finely chopped basil, for garnish
1. Preheat oven to 375 degrees.
2. Dice broccoli into bite-size pieces, and toss with tomatoes, olive oil, and sea salt. Place on a sheet pan or baking dish, and roast for 25 minutes.
3. Remove from the oven, and add garlic. Toss to evenly coat. Place back in the oven, and roast an additional 5 to 10 minutes, until tomatoes collapse and are blistered, and broccoli has slightly crispy, brown edges.
4. Remove from oven and garnish with basil.
SERVES 4
tip: Eating tomato and broccoli together in the same dish increases the body’s ability to absorb the nutrients that each vegetable supplies.
Sweet Potato Hash with Turkey Sausage
6 cups sliced sweet potatoes
2 teaspoons ghee
1 cup diced onion
1 cup diced green bell pepper
2 links turkey sausage
2 teaspoons olive oil
Sea salt, to taste
1⁄2 teaspoon ground cinnamon (NS omit cinnamon)
1 tablespoon maple syrup (NS substitute 1 teaspoon molasses and 2 teaspoons agave)
1. Slice sweet potatoes into about 2″x 1⁄4 " matchsticks. Place sweet potatoes in a large pot with enough cold water to cover, and bring to a boil. As soon as the water boils, drain, spread sweet potatoes out on a baking sheet lined with a clean kitchen towel, and let dry.
2. Melt ghee in a skillet over medium heat, and sauté onion and bell pepper for 3 to 4 minutes, until tender. Season with sea salt to taste. Remove turkey sausages from casing and add to onions. Break apart sausage with a flat-ended spatula and cook until browned, 4-5 minutes.
3. Remove mixture from pan, and set aside. Drizzle olive oil into skillet, add sweet potatoes, and let cook, undisturbed, for 2 minutes to brown potatoes. Flip and cook, undisturbed, 2 to 3 minutes to brown opposite side. Add sausage mixture, cinnamon, and maple syrup to the pan, and stir gently, just to combine.
4. Serve hot.
SERVES 6
Autumn Roasted Roots
1 celery root
1 turnip
1 (3-lb.) sugar pumpkin
2 carrots
4 shallots, diced
1 tablespoon olive oil
1 teaspoon sea salt
2 tablespoons fresh, chopped sage
1. Preheat oven to 400 degrees.
2. Peel celery root, turnip, pumpkin, and carrots, and dice into 2-inch pieces.
3. Toss vegetables, shallots, olive oil, sea salt, and sage in a large bowl until combined.
4. Pour onto a baking sheet, and bake for 55 to 60 minutes, until vegetables are browned and crispy on the edges and soft inside.
5. Serve warm.
SERVES 4
featured ingredient
celery root
Otherwise known as celeriac, celery root is just that: the root of a type of celery. It has a deliciously fresh flavor that is a cross between celery and parsley, but works terrifically as a base for soups with onions and carrots, eaten raw, or roasted (as featured here). A Neutral for all blood types, celery root adds a diversity of flavor to your palate.
2 rutabaga roots
1 head broccoli
1⁄2 teaspoon olive oil
1⁄4 cup roughly chopped parsley
1⁄4 cup almond milk
2 cloves garlic, peeled
2 teaspoons ghee or butter
Sea salt, to taste
1. Peel rutabaga and dice into bite-size pieces. Place rutabaga in a pot with enough cold, salted water to cover, and bring to a boil. Cover, reduce heat, and simmer for 35 minutes, or until rutabaga is fork-tender.
2. While the rutabaga simmers, trim stems off broccoli and dice into bite-size pieces and coat with olive oil. Bring a pot of salted water to a boil, and steam for 5 to 6 minutes, until bright green and slightly tender. Drain and set aside.
3. When the rutabaga is finished cooking, drain, place the rutabaga back into the pot, and return to stove. Using a potato masher or fork, mash rutabaga, and add parsley, milk, garlic, ghee, and salt, to taste. Cook 3 to 4 minutes until ghee melts and flavors incorporate.
4. Fold broccoli in rutabaga mash.
5. Serve warm.
SERVES 4
Whipped Sweet Potato Soufflé
11⁄2 cups almond milk (NS substitute rice milk)
2 sprigs plus 1 tablespoon fresh sage, divided
3 egg yolks
1⁄4 cup brown rice flour
1 tablespoon maple syrup
1 cup sweet potato, baked
1 tablespoon ghee or butter plus more for greasing
1⁄4 teaspoon ground cinnamon (NS substitute 1⁄8 teaspoon nutmeg)
1 teaspoon sea salt
6 egg whites
tip: Egg whites cannot be beaten in a bowl that holds fat, such as plastic, so use a glass or copper one instead. Water inside the bowl will also prohibit egg whites from stiffening, so be sure to carefully wipe down the inside of the bowl before using.
1. Preheat oven to 350 degrees. Grease bottoms and sides of 8 (4-oz.) ramekins with ghee, and set aside.
2. In a small saucepan, combine milk with 2 sprigs of sage, and cook over low heat for 10 to 12 minutes. Remove sage after cooking.
3. Whisk together egg yolks, brown rice flour, and maple syrup in a small bowl. When milk is ready, temper egg yolks by very slowly pouring about 1⁄2 cup milk into the egg mixture, stirring continuously. Pour the tempered eggs back into the saucepan with the remaining milk, and stir over medium heat until thickened, 2 to 3 minutes.
4. Finely chop remaining 1 tablespoon sage.
5. Beat baked sweet potato with ghee, chopped sage, cinnamon, and salt in a medium bowl. When milk mixture has thickened, remove from heat and whisk in whipped sweet potato until smooth. Cool mixture completely.
6. In a dry, glass, stainless steel, or copper bowl, beat egg whites until they form stiff peaks. Fold egg whites into cooled sweet potato mixture, one-third at a time. Divide sweet potato mixture evenly among prepared ramekins, filling each three-quarters full.
7. Place ramekins in a high-sided baking dish, and place in the oven with the oven rack extended out of the oven. Pour hot water into the bottom of the baking dish to reach 1 inch. Bake soufflés for 55 to 60 minutes or until firm.
8. Serve immediately.
SERVES 6
Kohlrabi Gratin with Sage-Walnut Cream
2 bulbs kohlrabi
1⁄2 cup almond milk (NS substitute rice milk)
1⁄8 teaspoon ground cloves
2 tablespoons fresh sage
1⁄4 cup water
1⁄2 cup chopped walnuts
Sea salt, to taste
1 cup mozzarella cheese (NS substitute manchego cheese)
1. Preheat oven to 375 degrees.
2. Peel kohlrabi and slice off woody bottoms. Place in a pot with enough water to cover by 1 inch, bring to a boil, and cook for 6 to 7 minutes. Drain, slice kohlrabi into 1⁄4 -inch-thick rounds, and set aside.
3. In a small saucepan, combine almond milk, cloves, sage, and water, and bring to a boil. Reduce heat, and simmer until ready to use.
4. Pulse walnuts in a food processor until finely chopped. With the processor running, drizzle in half of the hot milk mixture and puree until walnut cream is the thickness of buttermilk. Add sea salt, to taste.
5. Spoon a small amount of walnut cream in the bottom of 2 (12-oz.) ramekins. Layer kohlrabi with walnut cream and shredded cheese, and repeat, until ramekins are filled to the top, finishing with cream and cheese. Pour remaining milk mixture evenly over ramekins, and bake for 30 to 35 minutes, until gratin is tender and bubbling, and the cheese is slightly browned and melted.
6. Serve warm.
SERVES 4
Tomato and Broccoli Ragu
2 teaspoons olive oil
1 cup finely diced onions
1 cup finely diced carrots
1 cup finely diced celery
1⁄2 cup finely diced parsnips
1 clove garlic, minced
1 cup broccoli florets
3 vine-ripened tomatoes, diced
1⁄2 cup Vegetable Stock*
Sea salt, to taste
1 cup Rice Polenta*
1⁄4 cup chopped basil, for garnish
1. Heat olive oil in a large sauté pan over medium heat. Add onion, carrots, celery, and parsnips, and sauté 5 to 6 minutes.
2. Add garlic, broccoli, tomatoes, and stock, and season with sea salt, to taste. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
3. Serve warm on top of Creamy Rice Polenta, and garnish with basil.
SERVES 4
1⁄2 cup brown rice farina
1 teaspoon dried parsley
1⁄4 cup mozzarella cheese (NS substitute manchego cheese or omit cheese)
2 teaspoons olive oil
1⁄2 teaspoon onion powder
1. Cook brown rice farina according to package instructions. Two minutes before farina is finished cooking, add remaining ingredients, stirring constantly.
2. Serve immediately.
SERVES 2
tip: If farina is ready before the rest of your meal and becomes too thick, simply add warm water, 1 tablespoon at a time, until desired consistency is achieved.
Brown Rice Salad
3⁄4 cup brown rice
2 teaspoons olive oil
1⁄2 cup diced celery
1 tablespoon sage, chopped
2 cups diced cremini mushrooms
1⁄4 cup finely diced shallots
2 cups arugula
2 tablespoons toasted almonds
1. Cook brown rice according to package instructions. Set aside and let cool slightly.
2. Heat olive oil in a medium skillet over medium heat, and sauté celery, sage, mushrooms, and shallots for 3 to 4 minutes, until vegetables just begin to soften.
3. In a large serving bowl, toss brown rice, mushroom mixture, arugula, and toasted almonds. The warm rice will wilt the arugula slightly.
4. Serve warm or at room temperature.
SERVES 4
Forbidden Black Rice Risotto
2 teaspoons olive oil
1⁄2 cup finely diced white onion
1 cup forbidden black rice
1⁄2 teaspoon sea salt
2 cups Vegetable Stock*
3⁄4 cup almond milk (NS substitute rice milk)
1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and rice for 3 to 4 minutes, stirring constantly. Season with sea salt.
2. Heat stock and milk in a small saucepan. Add 1 ladle of liquid at a time to the rice and onions, stirring occasionally until liquid is almost absorbed. Repeat until all liquid has been used, 45 minutes.
3. Serve warm.
SERVES 4
1 cup quinoa
1 cup Vegetable Stock*
1 cup water
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1⁄2 teaspoon lemon zest
2 tablespoons flaxseed
1⁄4 cup crumbled feta cheese (NS omit feta cheese)
1. Combine quinoa, stock, and water in a pot. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes, until quinoa has absorbed all the water and is soft and tender.
2. Fluff cooked quinoa with a fork, and toss with rosemary, thyme, parsley, lemon zest, flaxseed, and feta cheese.
3. Serve warm.
SERVES 4
Crisp-Tender Veggie Quinoa
1 small head broccoli
1 bunch rappini
1 (4-inch) piece lemongrass
1 cup quinoa
2 cups water
Sea salt, to taste
2 teaspoons olive oil
1 red bell pepper, diced
2 teaspoons lemon zest
1. Chop broccoli and rappini into bite-size pieces. Bring a large pot of water to a boil and cook broccoli and rappini for 3 minutes. Remove with a slotted spoon and place in an ice bath to stop the cooking process. Drain and set aside on a kitchen towel.
2. Bruise lemongrass by hammering with the back of a knife, just until aromatic. Bring quinoa and water to a boil with a pinch of salt, and reduce heat to simmer. Add lemongrass to quinoa and cook 12 minutes.
3. Heat olive oil in a large skillet, and sauté red bell peppers for 3 to 4 minutes. Add broccoli and rappini, and sauté 2 to 3 minutes. Remove lemongrass from cooked quinoa. Add broccoli mixture and lemon zest to quinoa and toss to combine. Season with sea salt, to taste.
4. Serve warm or cold.
SERVES 6
Roasted Wakame and Fennel Salad
2 tablespoons dried wakame
1 bulb fennel
1⁄2 yellow onion
1 tablespoon olive oil
Sea salt, to taste
1 tablespoon sesame seeds
2 teaspoons lemon zest
2 tablespoons fresh dill, for garnish
1. Preheat oven to 400 degrees.
2. Rinse wakame and place in a bowl of hot water for 5 minutes. Drain and set on paper towels to dry.
3. Trim top and bottom off fennel and discard ends. Cut fennel in half down the center and remove the woody core. Turn fennel cut side down, and slice into thin half-moons. Peel and slice onion into half-moons approximately the same thickness as fennel.
4. Toss fennel, onion, and wakame with olive oil and sprinkle lightly with sea salt. Place in a single layer on a baking sheet, and bake for 15 minutes, until fennel is slightly browned and crispy.
5. Remove baking sheet from the oven, sprinkle with sesame seeds and lemon zest, and bake for an additional 5 minutes.
6. Garnish with dill and serve warm.
SERVES 4
Mint and Cherry Tomato Tabbouleh
1 cup quinoa
2 cups water
Sea salt, to taste
3 tablespoons olive oil, divided
4 cups torn kale
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cloves garlic, minced
3⁄4 cup mint
2 cups parsley
11⁄2 cups halved cherry tomatoes
1. Preheat oven to 400 degrees.
2. Combine quinoa, water, and add a dash of sea salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer 10 minutes. Remove from heat, leave covered, and let sit an additional 4 to 5 minutes, until all the water is absorbed and quinoa is tender and fluffy. Fluff with a fork and set aside to cool.
3. Drizzle 2 teaspoons olive oil over kale on a baking sheet and sprinkle with sea salt, to taste. Bake for 10 to 12 minutes until kale pieces are crispy. Remove from oven and set aside.
4. Whisk remaining olive oil, lemon juice, lemon zest, and garlic in a large bowl. Add mint, parsley, tomatoes, quinoa, and kale, and combine until dressing is evenly distributed.
5. Serve at room temperature or chilled.
SERVES 6
