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Polenta, Butter Beans, Kale, and Honey-Mustard Carrots

Honey-Mustard Carrots (adapted from Vegetarian Cooking for Everyone)

1-2 lbs carrots, washed and chopped
1 Tbl Earth Balance (or Coconut Oil)
1 Tbl Dijon Mustard
1 Tbl Agave Nectar

Steam the carrots until tender, 5-10 minutes. Now melt the agave, Earth Balance, and Mustard in a medium-low skillet together. When bubbling, add the steamed carrots and toss until glazed (1-2 minutes). Add salt and pepper to taste.

Pesto Pasta and Grilled Romaine Salad

Grilled Romaine Salad idea from What the the Hell does a Vegan Eat Anyway.

Stewed Romano Beans

Stewed Romano Beans

3 cups Romano Beans, rinsed and chopped
1 large onion, coarsely diced
2-3 large tomatoes, sliced
3 cloves garlic, sliced
3 Tbl extra virgin olive oil
1/2 tsp salt

Sauté the onions in the oil in a saucepan for a few minutes until they start to soften. Add all remaining ingredients and simmer, covered, until the beans are tender.

Latkes with applesauce, artichokes, greens, and tomato salad

Chaim brought over the apples, and we had an applesauce and latkes making party!



Fresh soy milk

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Twice-baked Potatoes

Twice-baked Potatoes

6 or so Baking Potatoes
A Few Large Spring Onions, chopped (including green parts)
1/2 – 1 cup soy yogurt
2 tsp Smoked Paprika
3-4 Tbl fresh Herbs (such as dill, cilantro, parsley and/or basil)
1/3 cup Nutritional Yeast
1 tsp Salt
2 Tbl good quality Olive Oil
1/2 Lemon, juiced

Clean the potatoes and poke with a fork. Place the (whole, unpeeled) potatoes uncovered in a 375 degree oven until tender when pierced with a knife, about one hour.

Once the potatoes have cooled slightly (just enough to not burn yourself) cut them in half and scoop out most of the insides with a spoon. Be sure to leave a quarter inch gap, or else the skins will collapse.

Mix the scooped-out potatoes with all the rest of the ingredients in a glass bowl. Add salt to taste, and more soygurt if the filling seems dry. Scoop the potatoes back into the shells, and bake for approximately 30 more minutes.

Twice-Baked Potatoes, Roasted Asparagus, Baked Tofu

We baked potatoes, and then scooped out the insides and mixed with chopped spring onions, green garlic, nutritional yeast, tahini, salt and pepper, plus a little sheep cheese for those that wanted some. We then brushed the tops with oil and rebaked the potatoes for another 15 or so minutes.

If you have not tried roasted asparagus before, you are missing out!

Roasted Asparagus

1-2 bunch Asparagus
Olive Oil
Salt and Pepper

Rinse the asparagus. Break off the bottom couple inches (as little as you can so long as it breaks crisply), or else peel those inches with a potato peeler. Toss the asparagus with oil and salt and pepper. Roast in a 425 degree oven for 15-20 minutes, until starting to brown. Serve as is, or with a lemon wedge.

Stuffed Manicotti with Roasted Carrots, Sauteed Collards, and Avocado Salad

We’ve been getting some small thin carrots from the farmer’s market. We give ‘em a scrub, toss ‘em with oil and zataar, and throw them into a 425 degree oven for about 20-25 minutes.


Homemade Gnocchi with Roasted Chickpeas, Ian’s Sunchoke Gratin, Collards


Ian’s Sunchoke Gratin

1 pound sunchokes, well rinsed and thinly sliced (food processor works great)
2/3 cup vegan mayonnaise
1 tsp thyme
3 Tbl olive oil
4 cloves minced garlic
salt and pepper
1/4 cup bread crumbs

Whisk together the mayonnaise, garlic, thyme, oil, garlic, salt and pepper. Toss with the sunchokes. Place into a glass/ceramic ovensafe dish, and top with breadcrumbs. Bake in a 375 degree oven until the bread crumbs are toasted brown on top (approx 45 minutes).