Farro and Roasted Butternut Squash

Posted by on May 23, 2011 in Appies & Sides, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Farro and Roasted Butternut Squash This is one of my all-time favorites, adapted from 101 cookbooks and well worth the effort of dicing the squash! 2 cups farro (Italian wheat) or barley (presoaked), rinsed and drained 2 teaspoons unrefined sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1/2-inch cubes (cut bulbous part off squash then slice skin off with knife) 1 large onion cut into bite-size strips 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup...

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Curried Apple Couscous

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Curried Apple Couscous I’ve made this with mangos as well with yummy results! If you wish to turn this side dish into a main course simply add some tofu or tempe (see note below). 4 tablespoons unsalted butter (or coconut oil to make vegan) 2 teaspoons curry powder 1 medium apple, cored and chopped 1 small onion, diced 1 cup whole wheat couscous* (or quinoa to make gluten free) 1 3/4 cup water 1 teaspoon unrefined sea salt 1/2 cup pine nuts or pecans, toasted if desired Small handful of mint, chopped In a...

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Homemade Yogurt & Spelt Crackers

Posted by on May 23, 2011 in Appies & Sides, Breads / Muffins / Desserts, Recipes, Vegetarian | 0 comments

Homemade Yogurt & Spelt Crackers This is a wonderfully simple cracker recipe that I found at Nourished Kitchen. Flaky, tender, crispy – these homemade crackers take little effort; however, they’re prepared first by soaking whole grain spelt flour in fresh yogurt which both tenderizes the flour and improves its nutritive qualities. Consider adding dried herbs to the dough for a variation in flavor. Ingredients: 3 cups whole grain spelt flour, plus extra for flouring the counter 1 teaspoon unrefined sea...

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Roasted Broccoli

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Recipes, Vegetarian | 0 comments

Roasted Broccoli Ingredients: 1 large head broccoli cut up (including sliced stems) 1/4 cup melted organic butter or ghee (clarified butter) juice of 1/2 a lemon 2 cloves garlic, crushed 1/4 cup parmesan cheese unrefined sea salt and black pepper to taste Directions: Preheat oven to 375 F. Toss all ingredients together and transfer to roasting pan. Roast for about 15 min or until broccoli starts to brown and get a little crispy.

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Roasted Root Vegetables

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Vegan, Vegetarian | 0 comments

Roasted Root Vegetables Ingredients: 1 medium yam, cubed 1 small butternut squash, peeled and cubed (cut bulbous part off squash then slice skin off with knife) 2 carrots, sliced 2 parsnips, sliced 1 large onion cut into strips 1/3 cup organic extra virgin olive oil splash of balsamic vinegar 1 tablespoon dried thyme unrefined sea salt and black pepper to taste Directions: Preheat oven to 375 F. Toss all ingredients together in large bowl. Transfer to roasting pan and roast for approx 45 min or until desired...

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Roasted Mediterranean Hummus or Baba Ganoush

Posted by on May 23, 2011 in Appies & Sides, Gluten-Free, Recipes, Vegan, Vegetarian | 0 comments

Roasted Mediterranean Hummus or Baba Ganoush Ingredients: 2 cans of organic chickpeas or 2 cups of dried chickpeas that have been soaked overnight, cooked and run under cold water (or 1 large eggplant if making baba ganoush) 1/4 – 1/3 cup tahini (depending on your taste) juice of 3 lemons 2-4 cloves garlic, crushed 1 tablespoon organic extra vigin olive oil 1/4 cup sundried tomatoes, packed in olive oil 1/2 teaspoon cumin powder 10 pitted kalamata olives 1/4 cup feta cheese (leave out for vegan recipe) 1 red...

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