Green Beans with Maple-Mustard Sauce

1 1/2 to 2 pounds green beans, ends trimmed 
2 tablespoons coarse-grain Dijon mustard 
3 tablespoons good-quality Balsamic Vinegar 
1 1/2 tablespoons genuine maple syrup 
2 teaspoons extra-virgin olive oil 
2 tablespoons chopped green onion (including green tops) 
Coarse salt and freshly ground black pepper

In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.

In a bowl, combine Dijon mustard, balsamic vinegar, maple syrup, and olive oil. Pour mixture over hot beans and mix to coat well. Sprinkle with onion and season with salt and pepper to taste.

 

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Easy Cabbage and Onions

Ingredients:

    1 small head cabbage, chopped into large chunks
    1 onion, sliced
    2 tablespoon olive oil
    1/2 teaspoon garlic powder
    1 teaspoon himalayan or celtic salt
    1 pinch pepper

Directions:

1) Steam cabbage until white parts are clear.

2) Heat olive oil in a pan and sauté onions until soft and gold-colored. Add garlic powder, salt, and pepper to the onions and stir until mixed thoroughly. Stir cabbage into the onions.

Enjoy!

Sesame Asparagus recipe

1 tablespoon sesame oil
1 ½ cups sliced asparagus
1 tablespoon sesame seeds
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon minced shallot
½ cup bean sprouts
½ cup diced red bell pepper
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon soy or tamari sauce

Heat sesame oil in wok or skillet over high heat. When hot, add asparagus, sesame seeds, ginger, garlic, and shallot. Cook 1 minute, stirring constantly.

Add sprouts and bell pepper and cook 1 minute, stirring. Add lime juice and soy sauce, stir to coat, and serve immediately.

Goes great with a warm bowl of brown rice.

Vegetarian "Southern-Style" Collard Greens

1 tablespoon olive oil

1 tablespoon vegan butter (Smart Balance)

1/2 large onion, chopped

1 teaspoon red pepper flakes

1 clove garlic, finely chopped

1 pound collard greens, chopped

3 cups vegetable stock

2 tomatoes, seeded and chopped

Celtic or Himalayan salt and freshly ground black pepper

 

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about two minutes, then add the red pepper flakes and garlic, cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook greens until tender, about 35 minutes. Add tomatoes and season with salt and pepper. Enjoy.

Pasta with Mizuna and Walnuts

1 lb of your choice of cooked pasta

1 Bunch of Mizuna, roughly chopped

1 Tomato, chopped

1 Cup coarsley chopped walnuts

3 cloves minced garlic

1 Onion, diced

3 tbsp mustard

3 tbsp red wine vinegar

2 tbsp Lemon Juice

3 tbsp Oliver Oil

Himalayan Salt & Pepper to taste

 

  • Heat olive oil over medium in a large pan, and add onion, garlic, and red wine vinegar. Cook for five or six minutes, or until onions begin to caramelize (turn clear).

  • Add mustard, walnuts, lemon juice, and tomato; cook until tomato begins to dissolve (about four minutes). Add mizuna, and cook until it starts to wilt. Add salt and pepper to taste.

  • Serve vegetables over pasta, and sprinkle with vegan Parmesan
Amazing Butternut Squash Soup

Ingredients:

    2 giant butternut squash
    2 (15-ounce) cans vegetable broth
    1 (15-ounce) can lite coconut milk
    1/2 cup water
    1 small yellow onion
    4-5 garlic cloves, to taste, finely chopped
    1 tablespoon vegetable oil (I use olive oil)
    2-3 tablespoons chili powder
    1 tablespoon turmeric powder
    pepper, to taste
    salt (optional)

Directions:

Basically, just mix everything together in a giant pot.

1) Bake your squash to soften it up. Halve and quarter the squash and place, face down, in two baking pans, and let them cook away. I baked mine at 400 degrees F for approximately 30 minutes. Bake it long enough so that it's soft - stick a fork through it and test it out. After it's cooled, scrape everything out of the shells. You're left with a giant steaming pile of mashed cooked squash.

2) Put the squash in a food processor/ blender.  Add vegetable broth, coconut milk, and water. (I have a small blender and just did as much squash and liquid it could hold until I got it all blended.)

3) Saute your onions and garlic together in olive oil. (Mostly just to get the flavors out.)

4) Dump all ingredients into a giant cooking pot.

5) While all the ingredients are cooking together and heating up, add the spices. Mix it up, and cook away until uniformly heated.

Shiitake Mushroom, Roasted Red Pepper, and Arugula Sandwiches

 

2 T. olive oil

1 t. tamari soy sauce

1 medium red onion, sliced into ½-inch-thick slices and separated
into rings

8 medium shiitake mushrooms, stems discarded and caps wiped clean

salt

4 slices homemade-type bread, such as sourdough, Tuscan, or
semolina

1 roasted red pepper, cut in half (either freshly roasted or
store-bought)

8 large arugula or favorite lettuce leaves (approximately)

Preheat the oven to 450°F. In a medium-sized bowl, combine the oil and tamari soy sauce. Add the onion rings, mushrooms, and salt, and toss to coat. Lay the vegetables on a roasting pan or baking sheet in one layer. Roast until brown and juicy, about 10-15 minutes.


Flip the mushrooms over halfway during the cooking process. Top two of the bread slices with the mushroom-onion mixture. Add a red pepper half and some of the arugula on each sandwich. Top with the remaining bread.

 

Roasted Parsnip Recipe

1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons

4 teaspoons of extra virgin olive oil

Salt and freshly ground pepper

1/3 cup of vegetable broth

3 Tbsp vegan butter, softened

4 teaspoons drained, bottled horseradish

1/2 Tbsp finely chopped flat-leaf parsley

1/2 Tbsp minced chives

1/2 small garlic clove, minced

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes. Check often to avoid their getting mushy - especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.