Sauteed Chinese Cabbage

Adapted from Chow.com

INGREDIENTS:

• 2 tablespoons oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes
• 1 1/2 pounds pak choi or bok choi, cut on bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon sesame seeds

METHOD:

• In a large skillet with a lid heat vegetable oil, add garlic, ginger and red pepper flakes and cook, stirring constantly, for 30 seconds
• Add Chinese cabbage and sesame seeds and fold into garlic mixture
• Add soy sauce and water, cover and cook until steam accumulates in lid, about 1 minute
• Uncover and cook, stirring occasionally, until greens are just wilted and stalks are fork tender but crisp
• Salt to taste
• Serve over cooked rice

Pasta with Sweet Potatoes and Broccoli

Adapted from VegWeb

INGREDIENTS:

• 1 box (13 oz.) rotini pasta
• 2-3 sweet potatoes, peeled and diced
• 1 bunch broccoli, separate florets and dice stems
• 1 tablespoon oil
• 3 cloves garlic, minced
• pinch of ground nutmeg
• herbal blend seasoning

METHOD:

• Bring large pot of salted water to a boil
• Add pasta and sweet potato; bring back to boil and boil 5 minutes
• Add broccoli stems; bring back to boil and boil 3 minutes
• Add broccoli florets; boil 3 minutes until pasta and vegetables are tender
• Ladle 2-3 cups cooking liquid into small bowl and reserve
• Drain pasta and vegetables
• Heat oil in the same pot; add garlic and stir for 1 minute
• Add 2 cups reserved cooking liquid, nutmeg and seasoning
• Add pasta and vegetables and toss until combined
• Add more cooking water and seasoning if needed

Bean Soup with Swiss Chard

Adapted from The Yellow Table

INGREDIENTS:

• 1 bunch Swiss Chard
• 4-5 cups cooked navy beans
• 1 tablespoon oil
• 1 onion, diced
• 1/2 stalk celery, diced
• 4 carrots, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 bay leaf
• 5 cups water
• 2 vegetable bouillon cubes
• balsamic vinegar
• salt

METHOD:

• Separate stems from Swiss chard leaves and dice, chop leaves separately and set aside
• Heat oil in stock pot, add onion, celery, carrot, Swiss chard stems and garlic and saute until onion is translucent, about 10 minutes
• Stir in rosemary, thyme, pepper flakes and bay leaf and saute 3 more minutes
• Stir in beans, add water and bouillon, bring to a boil
• Simmer for 30 minutes, covered, stirring occasionally
• Stir in Swiss chard leaves and continue cooking about 5 minutes until leaves have wilted
• Add a couple of splashes of balsamic vinegar and season with salt

Ethiopian Cabbage Dish

Adapted from Allrecipes.com

INGREDIENTS:

• 2 - 3 tablespoons oil
• 2 onions, thinly sliced
• 6 carrots, thinly sliced
• 2 teaspoons sea salt
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground pepper
• 1 small head green cabbage, shredded
• 3 large potatoes, unpeeled and cut into 1/2 inch cubes
• DO NOT ADD WATER

METHOD:

• Heat oil in stock pot over medium heat
• Add onion and carrot and cook for about 5 minutes, covered
• Stir in salt, pepper, cumin, turmeric and cabbage and cook 15 minutes, covered
• Add potatoes, reduce heat and cook covered for 20 minutes or until potatoes are tender

Creamy Eggplant and Potato Soup

Adapted from Barbara Mendez Nutrition

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 1/2 teaspoon curry powder
• 1 1/2 teaspoon ground cumin
• 4 russet potatoes, unpeeled and diced
• 1 large eggplant, peeled and diced
• 4 cups water
• 2 vegetable bouillon cubes
• salt

 METHOD

• Saute onion and garlic in oil until tender
• Stir in curry powder and cumin until combined
• Add potatoes and eggplant and stir for 2 minutes
• Add water and bouillon cubes; bring to a boil
• Simmer for 40 minutes
• Blend with immersion blender
• Salt to taste and add more water if too thick

Spicy Lentils with Sweet Potatoes and Kale

Adapted from Eat, Live, Run

INGREDIENTS:

• 2 teaspoons oil
• 1 large onion, diced small
• 3 carrots, diced small
• 2 small or 1 large sweet potato, diced small
• 2 ribs celery, diced small

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• 1/2 cup water
• 2 teaspoons dried rosemary
• 1/2 teaspoon red chili pepper flakes

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• 5 cups water
• 2 vegetable bouillon cubes
• 1 1/2 cups dried green lentils
• 1 bunch kale, stalks removed and chopped

METHOD:

• Heat oil in stock pot, add onion, carrots, sweet potato and celery and cook for 6 minutes
• Combine 1/2 cup water, rosemary and pepper flakes in blender
• Add blended spices with remaining ingredients; bring to boil
• Reduce heat and simmer 30 minutes or until lentils are tender and have absorbed most of the water
• Season with salt

Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 carrots, diced
• 1 large celeriac, peeled and diced
• 2 russet potatoes, unpeeled and diced
• 2 cups tomatoes, peeled and chopped
• 8 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bunch kale, ribs removed and chopped
• 3 cups cooked pinto beans

METHOD:

• Saute onions, carrots and celeriac in oil for 5-10 minutes
• Add potatoes, tomatoes, water, bouillon, oregano and basil
• Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
• Add kale and simmer 5-10 minutes more until kale is tender
• Stir in beans