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.

Veggie pâté

This recipe has been circulating in our network for years.  It’s a great lunch food, and can be adapted to include a huge range of veggies.  Enjoy!


2 cups ground sunflower seeds

2 cups whole wheat flour

1 cup nutritional yeast flakes

2 cloves garlic

1 tbsp basil

1 tbsp thyme

1 tbsp sage

1 tsp sea salt

1 onion, choopped

1 cup beets, chopped

1 cup grated carrot

1/2 to 3/4 cups oil

2 cups boiling water

1/4 cup tamari or soy sauce

3 tbsp lemon juice


If sunflower seeds aren’t yet ground, grind them in a food processor.

In a bowl mix dry ingredients together.

Chop veggies finely (you can use a food processor), add to dry ingredients and mix them together.

Add oil, water, tamari and lemon juice.  Mix well.

Pour into a 8”x4” pan and bake at 350F for 1 to 1.25 hour.

Cool in pan before cutting.


*** Can use any veggies instead of beets and carrots (broccoli, cabbage, parsnips, peppers, kohlrabi….)

***Nutritional yeast is NOT bread yeast!  You can find it at health food and bulk stores

***Feel free to change up the herbs and spices for different flavour combinations

Turnip Puff

From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard

Serves 6


1/2 cup chopped leeks

1 tbsp melted butter, divided

3 cups cooked, mashed turnip

2 eggs, separated

1/4 cup milk

3 tbsp all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 tsp ground nutmeg

Dash ground pepper

1/2 cup whole wheat bread crumbs


Cook onion in non-stick skillet in 1 tsp. butter until tender.  Add to mashed turnip.

Beat egg whites until stiff; set aside.  Beat egg yolks with milk; stir in flour, baking powder, and seasonings.  Stir egg-yolk mixture into mashed turnip.  Fold in beaten egg whites.

Turn into lightly greased 6-cup baking dish.  Combine bread crumbs and remaining melted butter.  Sprinkle over turnip.  Bake in 375`F oven for about 30 minutes.

Roasted Hakurei Turnips with Israeli Couscous Salad


Makes 3-4 servings

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.