French Lentils with Caramelized Celery Root and Parsley

From the Kitchens of Martha Stewart Living’s cookbook Meatless

Serves 4

Once caramelized, celery root has a citrusy, licorice-like flavor that pairs well with lentils.  Other root vegetables, including turnips, rutabagas, and parsnips, are also good options.


2 cups water

3/4 cup dried French green lentils

4 tsp olive oil

1 celery root (about 1 lb), peeled and cut into 1/2-inch pieces

1 cup fresh Italian parsley leaves

2 tbsp fresh lemon juice

1 small shallot, minced

Coarse salt and freshly ground pepper, to taste


Bring the water and lentils to a boil in a medium saucepan.  Reduce heat, and gently simmer, partially covered, until lentils are just tender, about 20 minuts.  Drain lentils, and transfer to a medium bowl.

Meanwhile, heat 1 tsp olive oil in a medium nonstick high-sided skillet over medium.  Cook celery root, stirring occasionally, until caramelized, 18-20 minutes.

Add celery root to bowl with lentils.  Stir in parsley, lemon juice, shallot, and remaining tablespoon oil.  Season with salt and pepper.  Serve warm or at room temperature.

Oven-Roasted Vegetables

From Sunday at Moosewood Restaurant, by The Moosewood Collective

Serves 4 to 6

Ingredients:* (see variation below)

2 large onions, or up to 8 small onions

4 large carrots

8-10 small potatoes

2 tbsp olive oil

2 tbsp melted butter

 4 garlic cloves, minced

1 tsp crushed dried rosemary

1 tbsp minced fresh marjoram

Salt and pepper to taste


Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise.  If using large carrots, halve them lengthwise and then cut them into 1-inch sections.  Quarter the potatoes.

Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs.  Cover tightly with aluminum foil and bake for 35 minutes.  Unvocer and turn the vegetables with a large spoon.  Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!

Savory Tempeh and Vegetables

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 4 to 6 people


4 tbsp               oil or butter, or a mix of the two

4                      3-4’’ strips of kombu seaweed

3                      cloves garlic, minced

1 tbsp               ginger root, peeled and minced

1 tsp                 rosemary or sage

1 cup                water

1 tbsp               maple syrup

2  medium onions, cut in ½-inch slices
1½ lb   squash, seeded & cut in 2” chunks

2 parsnips, peeled and cut in 1/2” chunks

2 carrots, peeled and cut in ½” slices

1 ½ cups cold water

16 oz/500g       tempeh, cut in 1-inch squares

2 tbsp soy sauce

2 tbsp cornstarch


1.         Melt butter and/or oil in ovenproof Dutch oven.  Add seaweed, garlic, ginger and herbs, and sauté 2 minutes

2.         Arrange tempeh in a layer on top.  Whisk together water, soy sauce and maple syrup, then pour over tempeh.

3.         Layer veggies onto tempeh in order listed.  Sprinkle with salt.  Cover and bring to a boil.

4.         Transfer to preheated oven and bake at 400’F until veggies are tender, about 25 minutes.  With a slotted spoon, transfer veggies and tempeh to a serving bowl, leaving juices.  Place Dutch oven on stove over medium heat.

5.         Combing water, soy sauce and cornstarch in bowl and mix until dissolved.  Whisk into juices.  Simmer, stirring constantly, until sauce thickens.  Pour over tempeh and veggies.  Serve with rice or bulgar.