Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Cucumber Carrot Salad

Adapted from Genius Kitchen

INGREDIENTS:

• 5 cucumbers, thinly sliced
• 4 carrots, shredded

• 1/4 cup apple cider vinegar
• 1 tablespoon sesame oil
• 2 tablespoons toasted sesame seeds
• 1 teaspoon salt
• 1 teaspoon onion powder

METHOD:

• Toss cucumbers and carrots in a large bowl to combine
• Whisk the remaining ingredients together, pour over vegetables and stir to combine
• Refrigerate 1 hour before serving

Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

INGREDIENTS:

• 1 box spaghetti or fettuccine
• 1 tablespoon Earth Balance
• 2 cloves garlic, minced
• 1 onion, finely diced
• 4-6 cups fresh vegetables (carrots, bell pepper, broccoli...)
• fresh basil

• 1 head cauliflower

METHOD:

• Cut cauliflower up into equal pieces and steam until tender; set aside to cool
• Cook paste according to directions in water used to steam cauliflower
• While pasta is cooking, melt Earth Balance in large pot
• Add onion and garlic and cook on low until onions are transluscent
• Add vegetables including broccoli stems (not florets) and cook until barely tender
• Add broccoli florets and continue cooking until florets are barely tender
• Place steamed cauliflower into blender or food processor and puree until smooth
• Add cauliflower sauce, basil and pasta to vegetables and combine

Cooked Carrot Salad

From Food.com

INGREDIENTS:

• 8 carrots, scrubbed and sliced into 1/4 inch thick rounds
• 1 cup water
• 1 clove garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon parsley, minced
• salt

METHOD:

• Combine carrots, water and garlic in saucepan and cook about 15 minutes until tender but firm
• Drain carrots and place in glass serving bowl
• Mix remaining ingredients and pour over carrots
• Toss then cover and set aside for 30 minutes before serving at room temperature

Pasta Salad

INGREDIENTS:

• 1 box (13.25 oz.) whole grain rotini
• 1/3 cup red wine vinegar
• 2 tablespoons organic extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bag (16 oz.) frozen peas
• 4 medium carrots, shredded
• 2 medium cucumbers, seeded, quartered and sliced
• salt and pepper

METHOD:

• While pasta is cooking according to package directions, pour frozen peas into a colander
• In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
• When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
• Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
• Pour pasta and peas into a large bowl
• Add carrots and cucumbers
• Pour dressing over pasta and vegetables and stir well
• Season with salt and pepper
• Refrigerate at least 2 hours before serving

Spiced Sweet Potato and Rutabaga

Adapted from Vegetarian Times

INGREDIENTS:

• 2 rutabagas, diced
• 4 carrots, diced
• 2 sweet potatoes, diced
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon ground coriander
• 3 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1/2 cup raw sunflower seeds

METHOD:

• Bring large pot of salted water to a boil
• Add diced rutabaga, carrots and sweet potatoes and boil for 5 minutes
• Drain, reserving 1/2 cup cooking liquid
• In the same pot, heat oil and add onion and garlic; cook stirring often, 3-4 minutes
• Add spices and combine
• Add reserved cooking liquid and lemon juice, stir to combine
• Add drained rutabaga, carrots and sweet potatoes, toss to combine
• Transfer tp 9 x 13 baking dish, cover and bake for 30 minutes at 400 degrees
• Sprinkle sunflower seeds over top, cover and bake 10 minutes longer or until vegetables are tender

Spiced Potatoes with Lentils and Barley

Adapted from Meatless Monday

INGREDIENTS:

• 1 cup pearl barley (cover with water and soak in fridge for 2 hours)
• 1 cup brown lentils
• 1 tablespoon oil
• 2 cloves garlic, minced
• 4 medium potatoes, diced
• 3 teaspoons Cajun seasoning mix
• 5 medium carrots, diced
• 2 1/2 cups water
• 1 vegetable bouillon cube
• juice of 1 lemon
• 2 stalks broccoli, stalks diced and florets separated
• fresh parsley, chopped
• salt

METHOD:

• Bring 1 1/2 cups water to boil, add rinsed lentils and simmer until lentils are tender
• Heat oil in soup pot, add garlic and cook for 1-2 minutes
• Add potatoes, sprinkle with Cajun seasoning and fry for 5-8 minutes
• Add carrots, water, bouillon, cooked lentils, drained barley and lemon juice
• Bring to a boil and simmer, covered, about 15 minutes
• Add broccoli stalks and florets and boil an additional 5 minutes
• Stir in parsley and salt to taste