Leek and Split Pea Soup

Ingredients:

1 cup green split peas

2 large leeks, cleaned and chopped

1 onion, sliced

3 stalks celery, chopped

4 cups vegetable broth

1 green pepper, chopped

1 tsp garlic powder

1 tsp dried basil

1 tsp cajun seasoning

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a pot, cover the split peas with water and cook on medium high heat until soft, about 25 minutes. 

2. In a separate soup pot, saute the onion, leeks, celery and green pepper with extra virgin olive oil. Cook for about 15 minutes or until soft. 

3. Add the vegetable broth and cooked split peas to the onion and leek mixture. Add the spices and season appropriately.

4. Using an immersion blender, blend the soup until it is very creamy. Taste and adjust spices accordingly.

Vegetarian Ragu Sauce

Ingredients:

1 jar vegetarian pasta sauce
1 can diced tomatoes
1 cup red wine
1 zucchini, minced
1 large onion, minced
3 carrots, peeled and minced
3 stalks celery, minced
3 cloves garlic, minced
1 green pepper, diced
1 bag of fresh spinach
2 cups baby bella mushrooms, sliced
extra virgin olive oil
1 tbsp Italian seasoning
salt and pepper to taste

Directions:

1. In a pot, saute the onion, celery, garlic, carrot, and green pepper together with extra virgin olive oil. Cook on medium heat for about 8-10 minutes.

2. Add the mushrooms and zucchini and cook for another 5 minutes.

3. Add the red wine and cook until liquid reduces down.

4. Pour in the jarred sauce and diced tomatoes. Fresh tomatoes would also be a good addition at this point.

5. Once incorporated, add the spinach and cover. Let cook together for about 10 minutes or until spinach wilts down. Add italian seasoning, salt/pepper and any other spices you prefer (crushed red pepper, garlic powder, cajun seasoning).

6. Serve alongside any favorite pasta shape!

Coconut and Thai Curry Lentil Soup

Ingredients:

1 cup red lentils

3 carrots, peeled and minced

3 stalks celery, diced

2 onions, diced

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp Thai red curry paste

1 can coconut milk (light variety)

4 cups vegetable broth

2 cups kale, chopped

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a large soup pot, saute the diced onions in olive oil. After a few minutes, add the celery and carrots. Cook together on medium heat for about 10 minutes until everything gets soft.

2. Add the garlic, ginger and red curry paste. Saute for about 2 minutes to incorporate the curry paste.

3. Add the coconut milk, vegetable broth, lentils and kale. Keep on high heat until it boils. Then, reduce to a simmer and cover. Let the soup cook for about 20-30 minutes or until the lentils are soft and the soup has reached the desired consistency. 

4. Season with some salt and pepper as needed. 

Beans and Greens

Ingredients:

6 stalks celery, sliced
2 cloves garlic, minced
1 onion, diced
1 bag fresh kale, roughly chopped
1 can cannellini beans, drained and rinsed
4 tbsp soy sauce
extra virgin olive oil
salt and pepper to taste

Directions:

1. In a large pan, saute the celery, garlic, and onion together on medium heat. Cook until beginning to soften.

2. Add the kale and cover the pan. If needed, add 1/2 to 1 cup of water to help the kale begin to wilt. Keep covered so the kale steams down. Cook for about 10 minutes, stirring occasionally.

3. Once the kale has cooked down significantly, add the cannellini beans and soy sauce. Cook together for another 5-10 minutes, or until beans have warmed through. Season with salt and pepper to taste.

Moroccan Chickpea & Spinach Curry

Ingredients:

3 cups chickpeas, precooked or canned

1 package Saffron Road Moroccan Tagine Sauce (found at Whole Foods)

1 bag fresh spinach

1 large onion, sliced

1 carrot, peeled and diced

2 stalks celery, diced

3 cups vegetable broth

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a large pan, saute the onion on medium heat for about 5 minutes. Add the carrots and celery. Cook for an additional 5 minutes.

2. Add the spinach and cook until wilted. Season with salt and pepper to taste.

3. Add the chickpeas and the Moroccan sauce. Stir everything until combined.

4. Add the vegetable broth and turn the heat on high to reduce the sauce. Add additional broth if needed. Cook for about 10 minutes or until it has reached the desired level of sauciness.

5. Enjoy with brown rice or any favorite grain. 

Black Bean and Oats Burger

Ingredients:

1 can black beans, drained and rinsed

½ cup oats, soaked in 1 cup water for 1 hour

1 carrot, finely chopped

1 onion, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, minced

¼ cup chopped frozen spinach

¼ cup whole wheat flour

¼ cup breadcrumbs

¼ cup salsa

1 tsp cumin

1 tsp smoked paprika

salt and pepper to taste

Directions:

1. Drain and rinse black beans in a colander. In a medium sized bowl, mash the black beans, leaving them chunky.

2. Drain the oats and add them to the black beans. Add salsa and spices and mix.

3. In a small pan, sauté the onion, garlic, celery, carrot and spinach on medium heat until soft, about 8 minutes.

4. Add the cooked vegetables to the mixture. Slowly add the flour and breadcrumbs until the mixture becomes a good consistency.

5. Shape the veggie burger patties and dust lightly with additional breadcrumbs.

6. Cook the burgers on a large pan on medium-high heat for about 5 minutes on each side.

7. Serve with any favorite toppings.

Butternut Squash, White Bean & Kale Soup

Ingredients:

1 butternut squash, peeled and cubed
4 cups kale, chopped and ribs removed
1 can white beans, drained and rinsed
4 stalks celery, diced
1 large onion, diced
4 carrots, peeled and diced
3 cloves garlic, minced
1 cup Israeli cous cous or pasta, pre-cooked
6 cups vegetable broth
2 bay leaves
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
salt and pepper to taste
extra virgin olive oil

Directions:

1. In a large soup pot, saute the onions with olive oil on medium heat for 5 minutes. Add the garlic and cook another 2 minutes.

2. Add the celery and carrot to the soup and continue to cook on medium heat until beginning to get soft.

3. Add the butternut squash and kale to the pot and continue to cook. Season the vegetables with any and all seasonings.

4. Add the vegetable broth, bay leaves, and white beans and season the soup to taste. Cook the soup on a simmer for about 30 minutes or until all vegetables are soft.

5. Add the pre-cooked Israeli cous cous or pasta (any small shape).

6. Enjoy!

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Crock Pot Lentil & Sweet Potato Soup

Ingredients:

2 sweet potatoes, peeled and cubed
1 onion, chopped
2 cups green lentils, rinsed
3 carrots, peeled and cubed
3 cloves garlic, minced
3 stalks celery, chopped
1 can diced tomatoes
1 cup fresh spinach
2 tbsp cumin
2 tbsp paprika
2 tbsp chili powder
2 bay leaves
salt and pepper to taste
6-8 cups vegetable broth

Directions:

1. Combine all ingredients into the Crock Pot, except the fresh spinach.

2. Cook on HIGH heat for 6 hours. Adjust the seasonings and add fresh spinach. Cook for another e30 minutes. Enjoy!

Baigan Bharta (Indian Eggplant Curry)

Ingredients:

1 medium eggplant
1 cup green peas, fresh or frozen
1 onion, chopped
3 cloves garlic, minced
1 14oz. can of chopped tomatoes
1/2 tsp red chili powder
2 tsp Garam Masala powder or curry powder
2 tsp turmeric powder
3 tbsp vegetable oil
Salt to taste
Sour cream or plain yogurt
Lime wedge

Directions:

1. Preheat the oven to 400 degrees. Brush the whole eggplant with vegetable oil and bake for about 30-40 minutes or until soft. Let cool.

2. In a large pan, saute the onion. After about 5 minutes, add the garlic and cook together for 1-2 minutes.

3. Then, add the spices, peas, and chopped tomatoes and mix together. Cook together for about 5 minutes on medium heat.

4. In a small bowl, mash together the inside of the baked eggplant. Add the mashed eggplant to the tomato mixture. Cook together for about 5-10 minutes.

5. Adjust the spices. If you want it to be more liquidy, add some vegetable broth to the mixture and let cook more.

6. Serve on top of brown rice with sour cream and a lime wedge!

Potato and Turnip Puree

Ingredients:

3 lbs potatoes, peeled and chopped
6 medium white turnips, peeled and quartered
salt and pepper to taste
4 tbsp unsalted butter
1/2 cup heavy cream

Directions:

1. In a large pot, boil water. Then add the turnips and boil for about 5 minutes. Add the potatoes and boil together for about 25 minutes or until everything is very soft.

2. Once everything is cooked, drain the water. Using an immersion blender, add the butter and cream to the potatoes and turnips and blend everything until it is creamy.

3. Season with salt and pepper and adjust accordingly. This recipe can be done with most any white root vegetables including parsnips, celery root, and rutabega.

Sundried Tomato Stuffed Mushrooms

Ingredients:

1/2 jar sundried tomatoes, chopped
20 baby bella mushrooms, stems pulled out and chopped, caps reserved
1/2 cup shallots, chopped
2 garlic cloves, minced
1/3 cup bread crumbs
1/2 cup ricotta cheese
1 egg yolk
parsley leaves
salt and pepper to taste
olive oil
parmesan cheese

Directions:

1. Preheat the oven to 400 degrees. Lay the mushroom caps face down on a baking sheet and bake them approximately 10 minutes. Remove from the oven and pour off the excess liquid that has gathered.

2. In a small skillet on medium heat, cook the shallots, garlic and mushroom stems. Season with salt and pepper and cook until soft.

3. In a large bowl, mix together the sauteed shallots and mushrooms with the rest of the ingredients.

4. Mound the stuffing in the reserved mushroom caps and bake in a 400 degree oven for about 15-18 minutes.

Lentil, Parsnip & Kale Soup

Ingredients:

1 lb brown lentils
6-7 cups chicken stock
3 parsnips, peeled and diced
1 onion, chopped
3 ribs of celery, chopped
1 cup kale, chopped
extra virgin olive oil
herbs and spices

Directions:

1. In a large soup pot, saute the onion and celery in olive oil for about 5 minutes on medium heat. Add the chopped parsnips and keep cooking together for another 5-8 minutes.

2. Add the lentils, kale, chicken stock to the pot. Increase the heat to medium-high. Add preferred herbs and spices such as bay leaves, cumin, chili powder, thyme, salt and pepper.

3. Cook for about 1 hour, adding extra chicken stock if necessary. Season again if necessary. Enjoy!

Grilled Vegetable Kebabs

Ingredients:

2 zucchini

1 red pepper

1 yellow pepper

2 red onions

1 package shiitake mushrooms

1 pineapple

olive oil

teriyaki sauce

salt and pepper to taste

Directions:

1. Preheat the grill. Then, prepare the vegetables by washing and cutting them into small pieces. 

2. Arrange the vegetables on the skewers in any order you like.

3. Create the marinade with the rest of the ingredients, and keep near the grill. 

4. Cook the skewers on the grill for about 15-20 minutes on medium-low heat, turning the skewers often to prevent charring. Periodically, coat the skewers with the marinade. 

5. When the vegetables seem soft and cooked, take the skewers off the grill and keep warm in the oven until ready to eat!

Black Bean and Corn Salad

Ingredients:

1 can black beans, drained and rinsed
1 cup frozen corn, thawed
3 scallions, sliced
3 plum tomatoes, seeded and diced
1/2 bunch cilantro, washed and minced
2 garlic cloves, minced
1 avocado, diced
olive oil
lemon juice
salt and pepper to taste

Directions:

1. Mix all of the ingredients together in a bowl. Enjoy!

Quinoa Cakes

Ingredients:

1 tbsp olive oil
1 cup quinoa, cooked and cooled
1/4 cup onion, chopped
1 zucchini, shredded
1 clove garlic, minced
1 egg
6 tbsp flour
salt and pepper

Directions:

1. Cook the quinoa according to the instructions, fluff with a fork, and set aside to cool.

2. Saute the onion with the garlic and season with salt and pepper.

3. Mix all of the ingredients together in a bowl. Make sure the consistency is good enough to form into patties. If not, adjust accordingly by adding flour or liquid as necessary.

4. Heat oil on a non-stick pan. Sear the patties on both sides until golden brown. Serve alongside garlic aioli for dipping.

Maple Roasted Brussels Sprouts

Ingredients:

2 lbs brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
2 tbsp maple syrup
salt and pepper to taste

Directions:

1. Pre-heat the oven to 400 degrees.

2. In a bowl, toss the brussels sprouts with olive oil and maple syrup. Season with salt and pepper.

3. Bake in the oven for about 30 minutes or until the brussels sprouts are tender and browned.

Baked Kale Chips

Ingredients:

1 bunch of kale, washed and cut
extra virgin olive oil
salt and pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Place kale on a baking sheet and drizzle with olive oil, salt and pepper.

3. Bake for about 25 minutes or until browned and crispy.

Curried Butternut Squash and Parsnip Soup

Ingredients:

1 butternut squash, peeled and diced
2 onions, sliced
4 parsnips, peeled and diced
1 tsp curry powder
6 cups chicken broth
extra virgin olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and parsnips and set aside.

2. In a large pot, saute the onions with the olive oil. Season with curry powder, salt and pepper.

3. Add the butternut squash and parsnips. Saute for a few minutes.

4. Add the chicken broth and let cook for about 20 minutes or until everything is soft.

5. Using an immersion blender, puree the soup until creamy. Let sit under low heat for another 20 minutes.

6. Season to taste and enjoy!

Ema's Quinoa Salad

Ingredients:

1 cup quinoa
1 bunch parsley, finely chopped
1/2 red onion, diced
1/2 cup dried cranberries, chopped
1/2 red pepper, chopped
1 small cucumber, chopped
1/2 cup feta cheese, crumbled
olive oil
lemon juice
salt and pepper to taste


Directions:

1. Cook the quinoa in a small pot. Set aside to cool.

2. Chop all of the ingredients separately.

3. Mix everything together and enjoy!

Roasted Butternut Squash

Ingredients:

1 butternut squash
olive oil
salt and pepper
honey

Directions:

1. First you must take apart the butternut squash. Cut the squash in half. Peel the skin off of both halves.

2. Then scoop out the seeds in both sides. Preheat the oven to 400 degrees.

3. Dice the squash into small cubes. Place in a large bowl and toss with olive oil, salt and pepper.

4. Place in a baking pan and put in the oven for 35 minutes.

5. Once 35 minutes has passed, take it out the oven and drizzle the squash with honey. Put back in the oven for another 15 minutes.

6. Let cool for a few minutes, adjust the seasoning and enjoy!