2 bunches of beet greens (approximately 6 to 8 beets worth) 4 strips bacon 1 clove of garlic, crushed 2 tbsp chicken stock or water Kosher salt and freshly ground black pepper to taste Strip the beet greens from the stems, chop the washed …
Vegetable Caponata
Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction. This makeover is lighter, fresher in appearance—and vegetarian. With the inclusion of several garden vegetables, it resembles a …
Vegan Roasted Cauliflower in Lemon Tahini Sauce
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.) 4 tsp. olive oil, divided 2 cloves garlic, minced (about 2 tsp.) 2 Tbs. tahini 1 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. chopped parsley 1 tsp. toasted sesame seeds Place oven …
Thick and Creamy Vegan Squash Soup
1 medium sized butternut squash 2 tablespoons olive oil 2 tablespoons garlic, chopped 1 tablespoon ginger, peeled and chopped 1/4 sweet yellow onion, minced 1/2 tsp cardamom 1/2 tsp clove 1/2 tsp nutmeg 2 tablespoons vegetarian bouillon one …
Roasted Zucchini with Pistachios and Mint
Roasted zucchini gets dressed up with a lemony pistachio topping. Salting the zucchini just before you roast it helps prevent sogginess. 6 medium zucchini( can use any summer squash or try with Eggplant as well), trimmed and halved lengthwise 2 …