Kohlrabi with Peas and Potato

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 Ingredients: 1/2 cup onion, chopped 1 clove garlic, minced 1 tbsp oil 1/2 tsp dry mustard 1/2 tsp cumin, ground 1/4 tsp tumeric, ground 1/4 tsp coriander, ground 1 cup kohlrabi, peeled and chopped- save leaves! 1 cup potatoes, peeled and chopped 1 cup tomatoes, chopped or canned 1/2 cup water 3/4 tsp salt 1/2 tsp sugar kohlrabi leaves, finely chopped 1/2 cup green peas, or pea…

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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 Preparation: Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If…

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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! Ingredients 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…

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