Dairy Free Broccoli Soup

INGREDIENTS:

- 2 TBSP coconut oil , or sunflower oil

- 1 onion, chopped

- 1 tsp. coriander powder

- 2 shallots, chopped

- 2 TBSP white wine

- 2 lb broccoli (5 cups), florets only, cut into small pieces

- 2 cups low sodium vegetable broth

- 1 tsp. sea salt

- fresh ground black pepper

- 1/2 to 3/4 cup coconut milk

- 2 tsp. dried thyme

- 3 TBSP nutritional yeast, optional,

METHOD:

1. In a large saucepan or dutch oven, over medium-high heat, melt coconut oil. Add onion; sauté until golden in color, about 5 minutes. Add white wine and broccoli; stir-cook until wine evaporates, about 30 seconds.

2. Add broth, salt and pepper to saucepan; bring to a boil. Reduce heat to simmer; cook covered until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup coconut milk; blend until very smooth. Return soup tosaucepan; cook over low heat until hot. Add additional milk, depending on desired consistency. Add thyme. Adjust seasonings.

4. Place into soup bowls. Garnish with nutritional yeast for cheesy flavor and b-12 boost.

SERVINGS: 6

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Dairy Free Broccoli Soup

Butternut Squash Risotto

INGREDIENTS:

- 2 Tbsp olive oil

- 1 medium butternut squash (3 1/2 cups), peeled, seeded and fibers removed. Cut into 1/2 inch   cubes

- 3/4 tsp. sea salt

- 3/4 tsp. black pepper

- 4 cups low sodium vegetable broth

- 1 cup water

- 4 Tbsp vegan butter, or unsalted butter

- 2 small onions, finely chopped

- 4 cloves garlic, minced

- 2 cups Arborio Rice

- 1 1/2 cups dry white wine, or water

- 3/4 cup Manchego cheese, grated

- 2 Tbsp fresh sage leaves, minced

- 1/4 tsp. fresh ground nutmeg

METHOD:

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.

2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.

3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

SERVINGS: 6

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Butternut Squash Risotto

Brussels Sprouts Simply Roasted

INGREDIENTS:

- 2lb Brussels sprouts, trimmed and cut in half

- 3 TBSP sunflower oil

- 1 TBSP water

- sea salt and black pepper to taste

- 1 TBSP pumpkin oil

- 1 TBSP honey

METHOD:

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees F. In large bowl, whisk oil, salt and pepper. Toss in Brussels until well coated. Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down.

2. Cover baking sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer.  Meanwhile, in small bowl, whisk pumpkin oil and honey together with salt and pepper, set aside.

3. Place Brussels sprouts on serving platter, dress with honey mixture.

SERVINGS: 6

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Brussels Sprouts Simply Roasted

Broccoli with Ginger and Sesame Seeds

INGREDIENTS:

- 1 Tbsp soy sauce

- 1 1/2 tsp. rice vinegar

- 1 tsp. roasted sesame oil

- 1 tsp. organic brown sugar

- 1 lb broccoli , bite size florets only

- 1 tsp. sea salt

- 2 Tbsp olive oil

- 4 clove garlic, minced

- 1/4 to 1/2 tsp. red pepper flakes

- 1 tsp. fresh ginger root, minced

- 2 Tbsp black or white sesame seeds

METHOD:

1. Whisk soy sauce, rice wine vinegar,  sesame oil, andbrown sugar in a small bowl; set aside.

2. Bring 3 quarts of water to a boil in large saucepan. Add broccoli and salt and cook for about 3 minutes or until broccoli is bright green. Drain broccoli and set aside.

3. Inmedium size skillet, add oil, garlic, red pepper flakes, and fresh ginger. Turn burner on to medium heat and sauté until garlic begins to sizzle, about 3 minutes. Add broccoli and soy sauce mixture. Increase to medium high heat. Stir about 1 minute. Salt and pepper to taste. Sprinkle with sesame seeds. Serve immediately.

SERVINGS: 4

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Broccoli with Ginger and Sesame Seeds

Broccoli with Creamy Herb Sauce

INGREDIENTS:

- 3 Tbsp goat cheese

- 3 Tbsp almond milk

- 2 Tbsp fresh parsley leaves, minced

- 1/4 tsp. hot red pepper flakes

- pinch sugar

- 1 lb broccoli , florets broken into bite size pieces

METHOD:

1. Use fork to whip together goat cheese, milk, parsley, red pepper flakes and sugar in large bowl. Season with salt and pepper.

2. Bring 1 cup water and 1/2 tsp. salt to boil in large saucepan over high heat. Add broccoli . cover and cook until broccoli is bright green and just tender, about 3 minutes. Drain thoroughly.

3. Toss hot broccoli with cheese mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.

SERVINGS: 4

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Broccoli with Creamy Herb Sauce

Broccoli Basic

This broccoli tastes great with or without the lemon juice dressing and cooks up very fast. Delicious as a simple side dish or tossed with pasta.

INGREDIENTS:

- 2 Tbsp extra virgin olive oil, or coconut oil

- 1 1/2 lb broccoli , Trimmed close to florets, then cut into 1 inch pieces

- 2Tbsp water

- sea salt and black pepper to taste

- juice from half a lemon

- 1/2 tsp. red pepper flakes

- 1 clove garlic, minced

- parmesan cheese, optional

METHOD:

1. In large nonstick skillet (use 2 more Tbsp. oil if using regular skillet), over medium high heat, add oil. Heat for 30 seconds. Add florets and cook until they start to brown, about 2 minutes. Add 3 Tbsp. water and cook for 1 minutes more, covered. Remove lid and cook until water is evaporated and broccoli is bright green and tender about a minute. Salt and pepper to taste.

2. In small bowl add lemon juice, red pepper flakes, and garlic. Stir to combine. Pour over broccoli. Add parmesan before serving, if you so desire.

SERVINGS: 6

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Broccoli Basic

Beets with Oregano

INGREDIENTS:

- 2 TBSP coconut oil , melted

- 1 1/4 lb beets, peeled, cut lengthwise and then sliced into 1/4 inch pieces

- 1/8tsp. sea salt

- 12 leaves fresh oregano , minced

METHOD:

1. Heat oven to 400 degrees.

2. Toss beet slices in coconut oil. Place on rimmed baking sheet in single layer. Bake for 10 to 15 minutes. Beets should be tender and slightly browned around the edges.            

3. Place serving bowl and spinkle with oregano and salt. Toss to combine.

SERVINGS: 2

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Beets with Oregan

Bean and Collard Minestra

INGREDIENTS:

- 1/2 lb. Collards, sliced thin
- bowl of ice water
- 2  Tbsp extra virgin olive oil
- 4 large garlic cloves, minced
- 6 cups cannellini beans, cooked (you may use canned if you like)
- 4 cups vegetable stock
- 2  Tbsp tomato paste
- 6 sage leaves, sliced thin
- sea salt , to taste
- black pepper, to taste
- 2 tsp. brown sugar
- cayenne pepper
- 1/4 cup cornmeal
- 1/4 cup wheat flour
- 2 Tbsp fresh lemon juice
- parmesan cheese

METHOD:

1. Soak collards in ice water.  

2. In Dutch oven, sauté garlic in extra virgin olive oil for 20 seconds until fragrant.

3. Add half cooked beans and half the vegetable stock.

4. Place remaining beans and stock, sage, and tomato paste in blender. Blend until smooth. Pour into Dutch oven. Add salt, pepper, brown sugar and cayenne. 

5. Drain collards. Add to soup and simmer for a half hour. 

6. Mix cornmeal, flour, lemon juice and enough water to make 1 cup. 

7. Pour cornmeal mixture in slowly, stirring constantly to prevent lumps. Simmer for 15 minutes, stir occasionally, making sure bottom does not scorch. Serve hot. Garnish with parmesan 

SERVINGS: 6

Bean and Collard Minestra

Arugula, Pear, and Pecan Salad

INGREDIENTS:

  Walnut Dressing

- 2 Tbsp fresh lemon juice

- 4 Tbsp grapeseed oil

- 2 Tbsp walnut oil

- salt and pepper to taste

- 3 ripe Bartlett pears, peeled, sliced very thin

  Salad

- 5 handfuls Arugula

- 1/2 cup pecan halves

- 4 ounces fresh goat cheese, optional

METHOD:

1. Walnut Dressing In medium size bowl, whisk lemon juice, grape seed oil, walnut oil with salt and pepper to taste until smooth. Toss pears in dressing.

2. Salad In medium size salad bowl, place arugula and pecans. Pour dressing with pearsover arugula and toss well to combine. You may add small slices of soft goat cheese.

SERVINGS: 4

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Arugula, Pear and Pecan Salad

Arugula Pesto with Vegan Option

INGREDIENTS:

- 3 clove garlic, peeled and chopped

- 1/4cup pine nuts, or walnuts

- 1 cup arugula, packed, washed and dried

- 1 cup parsley leaves, packed, washed and dried

- 1/3 cup extra virgin olive oil

- 1/3 cup ricotta cheese or 4 oz. silken tofu + 2 tsp. lemon juice

- 2 TBSP Manchego cheese, grated or 2 TBSP ground pine nuts + 2 TBSP nutritional yeast

- sea salt and black pepper to taste

METHOD:

(Vegan Note: If you are using silken tofu instead of ricotta cheese, mash up tofu with wire whisk and fresh lemon juice. Grind 2 TBSP pine nuts in mortar and pestle or food processor and combine with nutritional yeast. Add to tofu mixture. Set aside.)

1. Place arugula and parsley in heavy duty, quart-sized zip lock bag. Pound leaves with rubber mallet, meat pounder, or even the back of a metal ice cream scoop.

2. Fit food processor with S-blade. Process garlic, nuts, arugula, parsley, and oil until smooth. Transfer to small bowl and stir in cheeses or tofu mixture, if doing vegan option; season with salt and pepper.

Makes enough for 12 oz. box of pasta

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Arugula Pesto with Vegan Option