Napa Cabbage with Mushrooms

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Adapted from Nom Nom Paleo

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 10 ounces mushrooms, sliced
• 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
• 1 head Napa cabbage, sliced
• 1/2 cup water
• 1/2 vegetable bouillon cube

METHOD:

• Heat oil in large pot
• Add meatless bacon and saute a few minutes
• Add onions and saute until translucent
• Add mushrooms and saute until tender
• Dissolve bouillon in water
• Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
• Season with salt and pepper

NOTES:
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash

Kale Chips

Adapted from The Healthy Eating Site

INGREDIENTS:

• 1 bunch kale
• 2 tablespoons organic extra virgin olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon organic apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tumeric
• 1/2 teaspoon sea salt (maybe a little less since it seemed a little too salty)
• dash cayenne pepper

METHOD:

• Remove kale stems, tear leaves into chip-size pieces, wash and dry in salad spinner
• Combine all other ingredients
• Pour over kale pieces and combine evenly with hands
• Spread kale as evenly as possible on dehydrator sheets
• Dehydrate at 115 degrees for 4-6 hours

Spiced Red Lentil, Tomato and Kale Soup

Adapted from Oh She Glows

INGREDIENTS:

• 1 tablespoon oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 9 Roma tomatoes, peeled and diced
• 8 cups water
• 3 cubes vegetable bouillon
• 2 cups red lentils, rinsed
• 1 large bunch kale leaves, sliced

METHOD:

• In a large soup pot, saute onion in oil until translucent
• Add garlic and saute a few minutes longer
• Stir in spices
• Stir in tomatoes with juice, water, bouillon and lentils
• Bring to boil, reduce heat and simmer for 20 minutes until lentils are tender
• Stir in kale and continue cooking a few minutes until kale is wilted and tender

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

Marinated Portobello Mushroom Burger

Adapted from Allrecipes.com and Vital Vegan

INGREDIENTS:

• 3 portobello mushrooms, stems removed and sliced lengthwise in half (I include the stems and save to slice into a salad)
• 1/3 cup balsamic vinegar
• 2 tablespoons oil
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 handful fresh parsley leaves

METHOD:

• Combine balsamic vinegar, spices, garlic and soy cause in blender
• Add parsley and pulse blend until chopped
• Brush marinate on both sides of caps and place smooth side down in baking dish
• Pour remaining marinade over mushroom caps and stems
• Cover and let sit at room temperature for 30 minutes
• Bake for 20 minutes, covered, at 400 degrees
• Remove cover and bake an additional 15 minutes

Green Soup with Sweet Potato

Adapted from Purple Dragon Organic Produce Co-op Facebook Page

INGREDIENTS:

• 1 tablespoon oil 
• 1 large onions chopped
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 bunch of Swiss chard, leaves coarsely chopped, stems chopped separately
• 2 medium sweet potatoes, peeled and medium diced
• 2 medium carrots,scrubbed and medium diced
• 7 cups water
• 2 vegetable bouillon cubes
• 1 tablespoon fresh lemon juice
• salt

METHOD:

• Heat oil in a large soup pot over medium heat
• Add onions with some salt and cook until the onions brown slightly, stirring frequently.
• Reduce heat and add garlic, thyme, chard stems, carrots and sweet potatoes with more salt and cook, covered, for 5-10 minutes or until the carrots are slightly soft
• Add water and bouillon cubes, bring to boil, stir in chopped Swiss chard leaves
• Boil for 15 minutes.
• Lower heat and cook for 10 more minutes, stirring occasionally
• Turn off heat and partially blend with an immersion blender to thicken soup