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Fall '16

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Turnip Miso Soup. Cinnamon & Rosemary Sauteed Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta. I’m not sure if this should be a side dish or an entree.

Cinnamon & Rosemary Sauteed Carrot and Parsnip Noodles with Roasted Hazelnuts and Ricotta

I haven’t figured that out yet. What I do know, is that this is one of those recipes where I started off with reservations, hesitant about the final product. I wasn’t sure if the parsnips would cook well when spiralized, I didn’t know if the carrots‘ bitterness would cook off, and I went back-and-forth between serving it with crushed or whole hazelnuts. Oh yea, and I wrote the recipe for “cinnamon and thyme,” but bought rosemary instead, as I was rushing through the grocery store. Claaaaaaassic. I did manage to pick up this cute pumpkin at the farmer’s market…. his days are numbered though, because I’m in the middle of a pumpkin-roasting frenzy. Back to this recipe. 4 Warming Soup Recipes to Help Keep You Well. Mmmm soup.

4 Warming Soup Recipes to Help Keep You Well

When it’s cold, it warms you. When you’re sick, it soothes you. When you’re alone, you slurp it really loudly. Warming soups are more than just…warm. They have warming spices like ginger and cinnamon, which improve your circulation to spread warmth throughout the body. We’ve been eating a lot of soup around the office, lately. TAHINI ALMOND COOKIES. Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers. Curried Cauliflower Chowder. Coconut milk is the luxury that makes a vegan chowder not only possible, but also wonderful.

Curried Cauliflower Chowder

This simple but satisfying soup is hearty with cauliflower, red potatoes, and corn kernels. It's simmered in a fragrant coconut-curry broth full of garlic and ginger for a weeknight-friendly dinner that will chase away those winter blues. Start the Soup with Coconut I learned this trick for making Thai-style curries this year, and it's a great technique for this chowder too: Scoop the solidified fat that's on the top of a can of coconut milk and use that to sauté aromatics like ginger, garlic, and curry powder.

There's no need to start with oil or any other fat when you already have some right in the can! After the aromatics are fragrant, add some onion and frozen cauliflower, then blend with the rest of the coconut milk to make the thick, creamy base for the chowder. Kohlrabi & Herbed Yogurt Salad. This recipe is dedicated to our CSA members and farmers market customers.

Kohlrabi & Herbed Yogurt Salad

If you aren’t familiar with it, kohlrabi is that “alien” looking vegetable that is usually wilting on the table at the farmers market or sitting in the back of CSA members refrigerators because no-one knows what the heck to do with it. BROWN BUTTER / SAGE / CREAM CHEESE / APPLE TURNOVERS. I feel like brown butter and sage has passed cliche and rounded the corner of classic.


Maybe I just tell myself that to feel a little better about how much I use this combination. I’m nervous that it’ll be to the teens what salmon mousse was to the 80s or hard boiled eggs where to the 30s. These edible time capsules that seem quaint and silly now, were on the cutting edge of sophistication way back when. Oh well, I guess it’ll just be me and my side pony tail and tamagotchi, eating brown butter while listening to Matchbox Twenty. The brown butter/sage/apple/ cream cheese combination is unexpected and absolutely delicious. 2 tablespoons unsalted butter 1 sprig fresh sage. Blog - Megan Huylo. I know I sound like a broken record, but I'm hoping yesterday's blustery, snowy weather was mother nature's last hurrah for the 2012/2013 winter season.

Blog - Megan Huylo

I'm seriously over it! I'm just dying to throw on billowy wide-leg pants and flip flops and mosey around with the sun on my shoulders. If I concentrate really, really hard, I can almost feel the warm spring breeze. Almost...Anyway, yesterday's wet and cold called for something toasty and comforting. Like a hearty beef stew your mom used to make, or, more appropriately, a vegan version of a chili my mom used to make. Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots. It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food.

Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots

Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours. The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates. You’ll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes!

You don’t have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. Butternut Squash Fennel & Apple Galette. CREAMY ASPARAGUS + RED LENTIL SOUP - THE SIMPLE VEGANISTA. One Pot Chicken Cabbage Bowl With Sesame Ginger Broth. Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce. This was the recipe of the week for our CSA members and I’m really excited to share it with you as well!

Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce

We’re harvesting kohlrabi and broccoli consistently now and we love preparing these delicious veggies together. They’re great eaten raw and one of my favorite summertime snacks is thinly sliced kohlrabi with sea salt and a drizzle of olive oil. So good! However, sometimes it’s fun to doctor these veggies up a bit and a few minutes spent on the grill with a side of this smokey cashew sauce is hard to beat. I’ve made this sauce on the blog before but somehow we keep coming back to it.

Funny story-we deliver Tumbleweed Farm lettuce to an awesome BBQ restaurant (Apple Valley) here in Parkdale every week. As a side note, if you find yourself in in Parkdale, OR this summer be sure to swing by Apple Valley BBQ for a good meal. You don’t need to be a vegan to enjoy this cashew sauce. Savory Tempeh Crumbles Recipe on Food52. Cooking is more fun with friends.

Savory Tempeh Crumbles Recipe on Food52

Find your friends who are already on Food52, and invite others who aren't to join. Millet Chickpea Chard Carrot Breakfast Bake. Vegan Glutenfree recipe. — IN THE MAKING BY BELÉN. Roasted Kabocha with Tahini Dressing. This recipe for Roasted Kabocha with Tahini Dressing is a must for your holiday celebrations this year.

Roasted Kabocha with Tahini Dressing

Not only does it go well with a simple roasted turkey or pork tenderloin, but it pairs nicely with Bridlewood Pinot Noir. The fruit-forward flavors of dark cherry and hints of floral undertones in this wine pair well with the dense and rich kabocha squash. The slightly acidic pomegranates and the brightness of the tahini complemented the flavors of the wine as well as the squash. This is definitely a beautiful recipe that will wow your friends, and maybe even the adventurous eaters at your table. Thank you for joining us at the Chez Us table; we love having you here. One Bowl Greek Yogurt Pumpkin Bread. Winter Squash & Quinoa with Curry Lime Vinaigrette. Sorry, no Super Bowl recipes here. Although, depending on your crowd, I bet you could show up with this and it’d get eaten. Or maybe not. But then lucky for you, you’d have a hell of a Monday lunch already made. Touchdown. Coconut Rice with Brussels Sprouts. Recipe: Kale and Butternut Squash Salad.

Ingredients 1 small (1½ pounds) butternut squash—peeled, seeded and cut into 1-inch pieces 5 tablespoons olive oil, divided ¾ teaspoon pink Himalayan salt, divided, plus more to taste ¾ cup (½ can) cooked chickpeas, rinsed and patted dry ½ cup canola oil, for frying 1 shallot, thinly sliced on a mandoline 2 teaspoons freshly squeezed lemon juice, plus more to taste (½ lemon) 3 packed cups lacinato kale leaves, torn into bite-size pieces 2 Fuyu persimmons, peeled 3 tablespoons dried mulberries (substitute with golden raisins) 3 tablespoons roasted pumpkin seeds Directions 1. 2. 3. 4. Rustic Polenta Casserole with Mushrooms and Swiss Chard.