vegan

Spring Vegetable Stew

Total Time: 45 minutes

Servings: 4

This is a perfect stew to transition from winter to spring after you’ve been eating heavy-hearty stews for the past few months. Traditional stews are usually a mixture of meat and vegetables slowly simmered until all the flavors bind into one. This stew is quick to make, filling, and refreshing. A generous amount of oil and butter will add richness. The root vegetables will thicken the strew slightly, making it feel likes like a soup. The vibrant colors of the mixed vegetables in this Early Spring Vegetable Stew will remind us that shorter days will soon become the longer and colder days will become much warmer. I suggest using basil or mint, but you can use whatever fresh tender herbs you have around. The combination of freshly squeezed lemon juice, parsley, and crème fraîche this will elevate the flavors of the stew. This stew only takes about 45 minutes to make from start to finish. You’ll be able to enjoy more of that spring time sunshine, because you won’t have to wait for hours for your meal to be ready.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons of butter

  • 2 small Yukon potatoes, peeled and cut into 1/4 inch half-moon-wedges

  • 2 medium turnips, peeled and cut into 1/4 inch half-moon-wedges

  • 1 teaspoon of sea salt

  • 1/4 lb of oyster mushrooms, hand torn lengthwise into small strips

  • 1 quart of vegetable stock

  • 1/2 pound asparagus, cut into 1-inch lengths (woody part removed)

  • 1 medium carrots, cut into 1-inch-long sticks

  • 1 medium zucchini, cut into 1/4 inch rounds

  • 1 bunch of scallions, white and light green section only, cut into 1 sections

  • 1/2 cup snow peas, discard the stem end and string

  • Juice from one lemon

  • Salt and pepper to taste

For the garnish:

  • 4 tablespoons crème fraîche or sour cream

  • 1 tablespoon of chopped parsley

  • 4 handfuls fresh mint or basil leaves

Preparation

  1. In a enameled cast-iron dutch oven, heat olive oil on medium heat. Toss in the potatoes and turnips. Stir gently, season with salt, and cook in the oil until the potatoes becomes slightly translucent (about 5-8 minutes).

  2. Add in the mushrooms cook for about 5 more minutes

  3. Poor in the stock. cover with a lid. Turn the head down to a low simmer for about 15-20 minutes, or until the potatoes and turnips are tender.

  4. Remove the lid. Add the asparagus, carrots, and zucchini. Let cook for 5 more minutes uncovered, until the asparagus is cooked through but still retains it’s shape and color.

  5. Toss in the scallions and sugar snap peas. Let simmer on low for a couple more minutes, until the snow peas becomes a bright green color and warms through.

  6. Turn off the heat, add freshly squeezed lemon juice and season with and and pepper.

  7. Divide the soup into four bowls, and garnish each bowl with a dollop of crème fraîche, sprinkle of chopped parsley, and a handful of mint or basil leaves.

Charred Snap Peas with Mint and Lemon

By: Co+op, stronger together

Total Time: 15 minutes

Servings: 5

Slightly charred snap peas, fresh mint and lemon make a bright and tasty side in just minutes.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound snap peas

  • 2 cloves garlic, peeled and minced

  • 2 tablespoons minced fresh mint

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • Salt to taste

Preparation

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Serving Suggestion

Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

To Learn more about snap peas, click here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Beet Pesto Crostini

By: Co+op, stronger together

Total Time: 35 minutes total; 20 minutes active

Servings: 4

Earthy, vibrant beets combine with garlic and crunchy sunflower seeds in this unusual (and vegan) pesto appetizer. Unlike herb pestos, this keeps refrigerated for a few days, tightly covered.

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Ingredients

  • 3 2-inch beets, about 6 ounces

  • 1 clove garlic, peeled

  • 5 tablespoons sunflower seeds, raw

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon salt

  • 8 slices baguette, toasted

Preparation

  1. Wash the beets, but don't peel them. Place them in a small pot and add water to cover by an inch. Put on high heat and bring to a boil, then reduce to a vigorous simmer. Cook for about 10 minutes, until a paring knife inserted in a beet slips in easily.

  2. Drain the beets and rinse with cold water, then trim the tops and slip the skins off under the cold water. Let cool.

  3. In a food processor, mince the garlic. Add 1/4 cup of the sunflower seeds and pulse to chop finely. Add the beets and process until finely chopped. Add the olive oil and salt and pulse just to mix, don't puree.

  4. To serve, spread about 1 1/2 tablespoons of the beet mixture on each baguette slice.

To learn more about beets, click here!

Nutritional Information

190 calories, 10 g. fat, 0 mg. cholesterol, 470 mg. sodium, 20 g. carbohydrate, 3 g. fiber, 5 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Roasted Cauliflower with Curry

Total Time: 30 minutes

Servings: 4

I use to hate cauliflower. The only way I’ve had it in the past was boiled or steamed. When I learned about the magical transformation of roasting vegetables, it opened up a gateway of new possibilities for me. Roasting cauliflower is already delicious, but adding adding sweet paprika and curry powder adds a nice warmth of flavor to your taste buds without the harsh heat. The panko bread crumbs adds texture without the messiness of deep frying. This Roasted Cauliflower with Curry recipe is not only simple, but a budget-friendly vegan side dish you can add to your weekly dinner routine.

Ingredients

  • 1 head cauliflower, stems removed, cut into florets

  • 3 tablespoons extra virgin olive oil

  • 2-3 teaspoons of curry powder

  • 1/2 teaspoon of sweet or smoked paprika

  • 2 tablespoons of panko bread crumbs (this can easily be omitted if you’re gluten-free)

  • Generous pinch of flaky sea salt divided

Preparation

  1. Preheat oven to 400ºF.

  2. In a large mixing bowl, add cauliflower and drizzle in the extra virgin olive oil. Toss until everything is well coated.

  3. In a small bowl, mix the curry powder and paprika until there are no more lumps. Season the cauliflower with the curry mix and a salt until it’s well coated.

  4. Add the panko bread crumbs and gently toss to coat the cauliflower.

  5. Spread the cauliflower single layer out onto a rimmed baking sheet and place in the oven.

  6. Bake for 20 to 25 minutes, stirring and flipping the florets halfway through, until cauliflower begins to brown and is tender.

  7. Taste, and season with more salt if needed. Serve immediately.

Blood Orange, Beet, and Fennel Salad

By: Bon Appétit

Ingredients

  • 2 medium red beets, tops trimmed

  • 2 medium golden beets, tops trimmed

  • 3 blood oranges

  • 1 medium navel orange (preferably Cara Cara)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons fresh lime juice

  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

  • 1/4 cup loosely packed fresh cilantro and/or chervil leavesnions

For the full recipe, check it out on Bon Appetit

To learn more about oranges, click here! 

Vegan Coconut Panna Cotta with Pomegranate Gelée

Total Time: 30 minutes active, 5 hours inactive

Servings: 8

Your holiday guests will love this modern twist on this classic Italian dessert. The recipe is set with agar agar instead gelatin, making it vegan and gluten free. This dessert looks and tastes fancy but is truly easy to make! The distinct layer of pomegranate gelée set on top adds a nice refreshing tang to the creamy coconut base. This simple and unpretentious dessert will bring elegance to any holiday party.

Ingredients

Coconut layer

  • 6 teaspoons of agar agar flakes (3 teaspoons if using powdered)

  • ½ cup of water

  • 3 cups of full fat coconut milk

  • 1 cup of coconut cream

  • ½ cup of sugar

  • 1 teaspoon of sea salt

  • 2 teaspoons of vanilla bean paste or vanilla extract

Pomegranate Gelée Layer

  • ½ cup of water

  • 3 teaspoons of agar agar flakes (1½ teaspoons if using powdered)

  • 2-3 tablespoons of sugar, more or less sugar depending on the sweetness of pomegranate juice.

  • Juice from ½ a lemon

  • 2 cups of pomegranate seeds (about 3-4 medium pomegranates)

  • ½ of pomegranate seeds (for garnish)

Preparation

Coconut layer

  1. Shake cans of coconut milk and coconut cream to mix the coconut fat and water together.

  2. Measure out 3 cups of coconut milk and 1 cup of coconut water and mix together.

  3. In a medium size saucepan, bring water to a boil.

  4. Lower the temperature to medium-low and stir in the agar agar and let simmer for a couple minutes until the flakes dissolves.

  5. Slowly add the coconut milk mixture half a cup at a time while continuing to stir. (Do not add all of the coconut mixture at once, if agar agar cools down too quickly, you may get lumps).

  6. Once all of the coconut milk is incorporated, add sugar, vanilla bean paste, and salt.

  7. Let simmer for a few minutes until the sugar is dissolved while stirring and scraping the bottom of the pan with a rubber spatula making sure the coconut mixture does not burn.

  8. Divide evenly between 8 clear glass vessels (8 oz wide mouth mason jars works best).

  9. Place in fridge uncovered for at least 1 hour until top of the dessert set.

Pomegranate Gelée Layer

  1. While coconut layer is chilling in the fridge, in a medium size sauce pan, bring water to a boil.

  2. Add pomegranate seeds, and lower the temperature to medium-low let simmer for a couple minutes.

  3. Pour mixture through a strainer above another sauce pan, pushing the seeds against the mesh of the strainer. Try to extracting as much juice as you can from the seeds (Do this over the sink, it may get messy).

  4. Return the pomegranate juice mix to the stove on medium-low and bring it to a slow simmer.

  5. Stir in agar agar and let simmer for a couple minutes until the flakes dissolves.

  6. Incorporate the lemon juice and sugar, and let it dissolve completely while stirring and scraping the bottom of the pan with a rubber spatula making sure the mixture doesn’t burn.

  7. Remove from heat and transfer gelée into a container that is easy to pour out of (glass measuring cups for liquids). Leave it on counter to cool until mixture is slightly warmer than body temperature (about 20-30 minutes).

  8. Remove the coconut layer from the fridge, and touch the tops delicately to make sure the coconut panna cotta has slightly set to ensure the distinctive layers between the coconut layer and the pomegranate layer.

  9. Evenly distribute the pomegranate gelée over top each of the coconut panna cotta by gently pouring it over the back of a spoon to prevent splattering.

  10. Seal the jars with lids and return the panna cotta to the fridge and let chill for at least 4 hours or overnight.

  11. Before serving the chilled dessert, scatter a spoonful of pomegranate seeds over each panna cotta.

To learn more about pomegranates, click here! 

Oven Baked Honey Soy Sesame Cauliflower

By: Sprinkles & Sprouts

Total Time: 30 minutes
Servings: 4

This Oven Baked Honey Soy Sesame Cauliflower is an umami rich dish, full of sticky, sweet flavors that will delight vegetarians and meat eaters alike. It is quick to prepare and then happily bakes in the oven.

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Ingredients

  • 1 head of cauliflower

  • 1 red onion

  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 1/2 tbsp apple cider vinegar

  • 1 tsp sesame oil

  • 2 cloves garlic

  • 1/2 tsp fennel seeds

  • 2 tsp toasted sesame seeds

  • fresh coriander for garnish

For the full recipe, check it out on Sprinkles & Sprouts

Roasted Patty Pan with Gremolata and Charred Lemon

Total Time: 25 minutes

Servings: 4

Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!

Ingredients

Gremolata

  • 1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)

  • 1 clove garlic, papery skin removed

  • 1 tsp of sea salt

  • zest from two organic lemons (washed and dried)

Patty Pan Squash

  • 1.5 lbs of Patty Pan Squash

  • 1 tsp sea salt

  • 1.5 tsp of fresh cracked pepper

  • 1/2 tsp of sumac

  • 2 tbsp of extra virgin olive oil

  • 2 organic lemons reserved from zesting

Preparation

Gremolata

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  1. Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.

  2. Finely chop the parsley. It should be less than 1/2 cup.

  3. Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside

  4. Reserve lemons for the squash.

 

Patty Pan Squash

  1. Preheat oven to 450°F.

  2. Cut patty pan squash into quarters.

  3. Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .

  4. Place the seasoned squash single layer into a roasting pan.

  5. Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.

  6. Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.

  7. Immediately sprinkle the Gremolata over the roasted summer squash and plate.

Serving Suggestion

Squeeze caramelized lemon over the dish right before serving.

Find more information about summer squash here at Stronger Together

Chipotle Cherry Barbecue Sauce

By: Co+op, stronger together

Total Time: 70 minutes; 10 minutes active

Servings: approximately 12

Why make your own barbecue sauce? This sweet, smoky, spice cherry chipotle barbecue sauce is one mouthwatering reason.   

Ingredients

  • 2 cups cherries, washed and pitted

  • 2 cloves garlic

  • 1/4 cup apple cider vinegar

  • 2 tablespoons stone-ground mustard

  • 1 1/2 teaspoon smoked sea salt

  • 2/3 cups canned diced tomatoes with chilies

  • 1/4 cup canned chipotle sauce

  • 1/3 cup turbinado sugar

Preparation

  1. Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.

Serving Suggestion

Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.

Nutritional Information

40 calories, 1 g. fat, 0 mg. cholesterol, 380 mg. sodium, 9 g. carbohydrate, 0 g. fiber, 0 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Pineapple Green Smoothie

Ingredients

  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt
  • 4 cups spinach leaves, washed
  • 1 cup pineapple chunks, drained
  • 1 medium frozen banana, sliced

Preparation

  1. Place ingredients in a blender in the following order: milk, yogurt, spinach, pineapple and banana, and secure the lid. Blend on high until smooth. Pour into glasses and serve immediately.

Serving Suggestion

For a thicker smoothie, use frozen pineapple chunks as well as the sliced, frozen banana. Make your own frozen fruit for smoothies by cutting up fresh pineapple and bananas and freezing the pieces on a baking sheet; then transfer to a zip-close bag for storage. Drained canned pineapple freezes just as well as fresh.

Nutritional Information

260 calories, 4 g. fat, 10 mg. cholesterol, 135 mg. sodium, 49 g. carbohydrate, 5 g. fiber, 12 g. protein