White Bean Stew with Pumpkin and Kale

Adapted from Healthy Green Kitchen

INGREDIENTS:

• 2 cups dried white beans, soaked
• 2 bay leaves
• 1 onion
• 4 cloves garlic, minced
• 3 ribs celery,sliced
• 3 carrots, sliced
• 1/2 teaspoon salt
• 2 cups sugar or cheese pumpkin puree
• 1 bunch kale, stems removed and sliced
• 5 cups water

METHOD:

• Put beans in large soup pot, cover with water by 2 inches, bring to boil and boil for 10 minutes
• Skim off foam, lower heat, add bay leaves and 1/2 of the onion cut in wedge
• Simmer for an hour or until beans are tender; remove bay leaves and onion; drain
• Saute garlic and the other half of the onion, chopped, in oil
• Add celery and carrots and salt, saute 5 more minutes
• Add water and vegetables to beans and bring to a boil
• Stir in kale and pumpkin puree and continue cooking 20-30 minutes until vegetables are tender

Apple Pecan Bread

Adapted from VegBaking.net

INGREDIENTS:

• 3 apples, peeled
• 1/2 cup maple syrup
• 2 tablespoons golden flax meal
• 2 teaspoons lemon juice
• 6 tablespoons oil
• 1/4 cup sugar

• 1 1/4 cups whole wheat flour
• 1 cup all purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 cup chopped pecans

METHOD:

• Preheat oven to 350 degrees
• Combine 2 peeled apples, maple syrup, flax meal, lemon juice, oil and sugar in food processor and let sit
• Combine flour, baking soda, baking powder, pecans and the third apple cut into small cubes in a large mixing bowl
• Combine wet and dry ingredients
• Pour into greased loaf pan
• Bake for 1 hour

Pasta with Sausage and Kale

Adapted from Giant Food Stores

INGREDIENTS:

• 2 red onions
• 2 fennel bulbs, trimmed
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 teaspoon dried oregano
• 1 bunch kale, stems removed and sliced
• 1 pound Tofurky Italian Sausage, sliced
• 8 oz curly pasta

METHOD:

•  Preheat oven to 400 degrees
• Cut onion into wedges and fennel into 1/2 - 1 inch pieces
• Combine onion, fennel, oil, garlic and oregano
• Spread on parchment paper lined baking sheet
• Roast for about 25 minutes or until tender
• Meanwhile cook pasta in boiling salted water adding in kale when the water returns to a boil
• Heat a small amount of oil in a skillet and fry the sausage for about 5 minutes
• Combine pasta, sausage and vegetables

Oil-Free Pesto

From Oh She Glows

INGREDIENTS:

• 1 bunch of basil (2-3 cups packed leaves)
• 2 cloves garlic, minced
• 1 cup dried navy beans, cooked to make 3 cups
• 2 tablespoons water
• 4 tablespoons nutritional yeast
• 6 tablespoons lemon juice (one lemon)
• salt

METHOD:

• Combine all ingredients in bender or food processor until smooth

NOTES:

• Freezes well

Zucchini and Corn Pasta Salad

Adapted from MindBodyGreen and MJ and Hungryman

INGREDIENTS:

• 1 – 13 oz package pasta, cooked according to package directions
• 3 medium zucchini cut into matchsticks
• 1 – 16 oz package frozen corn, thawed and drained
• 2-3 large tomatoes, diced

• ¼ cup olive oil
• ½ tsp salt
• 1 tsp sugar
• 1 tablespoon lemon juice
• ½ bunch basil leaves (about 2 cups loosely packed)

METHOD:

• Cook pasta and drain
• Combine pasta with zucchini, corn and tomatoes
• Combine oil, salt, sugar, lemon juice and basil in blender and blend until smooth
• Stir basil blend into pasta/vegetable mixture
• Serve chilled or at room temperature

Spicy Sausage Pasta with Greens

Adapted from Cook for Your Life

INGREDIENTS:

• 1 package whole wheat pasta
• 1 bunch kale
• 1 bunch beet greens and stems
• 1 tablespoon oil
• 5 garlic scapes, sliced into 1/4 inch pieces
• 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces

METHOD:

• Put a large pot of salted water on to boil. 
• Strip leaves from the stalks of kale, discard stalks
• Cut leaves from beat green stems, slice stems and reserve separately
• Wash and chop all leaves, drain
• Put pasta in boiling water; return water to boil for a minute or two
• Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
• In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
• Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
• Remove from heat, stir in drained pasta and greens adding more cooking water if needed
• Salt to taste

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