Riced Cauliflower with Porcini Mushrooms, Fennel & Peas

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I know you are probably thinking
that I post too many things with mushrooms, and you are right! But when I
glanced at my bag of dried porcini mushrooms the other day, I couldn’t help
thinking how great they would be as a rich, flavorful foundation for riced
cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel
& peas makes a nice springtime side dish or vegan entree. Porcini
mushrooms have a natural, rich, gamey flavor and the higher quality ones give
off a roux when cooked, that naturally adds some thickness to the dish.
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Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint

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This time of year, whenever I
start to see fresh English peas and asparagus at the market, and the
nasturtium flowers start to take over the garden, my cooking mind always
wanders to spring risotto with asparagus and peas. So, the other night I was
making a side dish of sprouted brown rice, and I noticed that the texture
would probably lend itself well to a risotto-style dish. Well that’s all I
needed to give this one a try…voila! A healthy, sprouted risotto that makes
a great vegan entree or side dish! Read More

Stuffed Chard with Fennel & Spring Onions

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It
seems like chard just wants to be a regular part of my life. It is all over
the Farmers Market, and manages to find its way into the  occasional box
of Farm
Fresh to You that comes to my house. I have been getting nice, big
leaves in bunches, which makes me want to do one thing– see what I can roll
those big leaves around. Here is a straightforward idea for stuffed chard
that doesn’t require anything more than your basic staple vegetables and some
tomato sauce. And the cooking time shouldn’t be too long
either.

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Roasted Delicata Squash, Fennel & Onions

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Okay,
admit it. I’ll bet that more times than not, when you glance at the delicata
squash at the market you think, “Wow that would make a lovely table
decoration.” Don’t feel in the dark. It is a cool looking squash. And I
am sure you are not alone. Here is the great news though. It tastes better
than it looks, and you can eat the whole thing, skin and all. I guess that’s
why they call it “Delicata,” although I have done no research to
back this notion– just a hunch. This recipe is extremely easy, bringing
delicata squash and fennel together like soul mates. Add this to your
Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I
recently featured winter squash on my nutrition blog in an article titled 10
Superfoods for your Autumn Grocery List. So dig in, and know you
are getting some awesome nutrition. Oh, and you can serve this right out of
the oven, or make it a couple hours ahead and enjoy it at room
temperature.

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Green Pepita Soup

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In
between your weekends of sugar, animal fat, and alcohol-laden holiday
festivities, on a quiet weeknight at home, when your body is clambering for
some real nutrition, try whipping up this extremely easy soup that is clean,
vegan, and packed with super nutrition. The pepitas, while delivering a
complete essential amino acid profile, also give it that comfort food edge
that will surely hit the spot on a cold winter night.

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