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Roasted Rutabagas and Beets

Roasted Rutabagas and Beets, Roasted Rutabagas and Beets

Excerpted from The Nourishment Cleanse Workbook, by Halé Sofia Schatz

This recipe is for the more adventurous of palates. The combination of rutabagas, beets, and onions create a magnificent smokey, and slightly sweet taste.

1 large rutabaga (yellow turnip), cut into 2 - inch chunks
4 small beets with skins, cleaned and cut into chunks
4 medium onions, quartered
2 tablespoons extra- virgin olive oil
1 1/2 teaspoons sea salt
black pepper to taste

Preheat the oven to 400 degrees. Arrange the vegetables in a casserole dish. Drizzle with olive oil, sprinkle with sea salt and black pepper, and mix well. Cook for 45 - 60 minutes, stirring occasionally for even roasting.

Squash Potage Soup

Squash Potage Soup, Squash Potage Soup

(from the Angelica Home Kitchen Cookbook)

Everything I make from this cookbook is delicious, and so I pass on this simple and dependable squash soup recipe. It is a quintessential New England fall soup. I made a vegetable mushroom broth for the soup stock which gave it a real fullness.

2 tablespoon. olive oil
1 large onion
1 teaspoon salt, plus more to taste
1 tablespoon fresh ginger, peeled and minced
1 cinnamon stick
3 cloves fresh garlic, peeled and left whole
6 fresh sage leaves (to yield 1 tsp. minced)
1/2 cup apple cider or more to taste
3 pounds winter squash, (butternut, buttercup, or hokkaido work well) peeled, seeded, and chopped (to yield about 2 quarts)
1/2 cup carrots, peeled and sliced
4 cups water or vegetable stock

Warm oil in heavy -bottomed 3 quart pot. Add onions along with 1 teaspoon of salt. Stir occasionally, and cover on and off for 10 minutes so some moisture develops.
Add ginger, cinnamon, garlic, and sage. Cook for 5 more minutes.
Stir in apple cider and bring to a boil.
Add the squash, carrots, and 4 cups of water or vegetable broth. Bring to a boil, then lower heat, cover, and simmer for 20 minutes, or until the squash is soft and falling apart.
Remove cinnamon stick and puree with a handheld mixer until the mixture is creamy.
Add additional cider and salt and some freshly ground black pepper to taste.

Kitchari; Mung Beans and Rice with Spicy Tomatoes

Kitchari; Mung Beans and Rice with Spicy Tomatoes

By Debra Madison, Vegetarian Cooking for Everyone

Get the recipe through this link.

Kitchari is akin to mac n’ cheese in the sense that it is traditional Indian comfort food. Don’t be fooled by the modest nature of the ingredients--mung beans and rice. Mixed with the right spices, this recipe creates a complex mix of spice, warmth and yum. People love it! It calls for ghee, which is clarified butter. Ghee is a traditional Ayurvedic food that has been used in India for thousands of years for both cooking and medicinal purposes. It is easy to make, lactose friendly, rich in vitamins, promotes a healthy digestive tract, and when made from grass fed cows can promote weight loss. You can also buy ghee pre-made at an Indian grocery store or any health food store.

Curried Lentil Soup with Coconut Milk

Curried Lentil Soup with Coconut Milk

This is adapted from a recipe by Leslie Cerier, author of "Going Wild in the Kitchen".       I often turn to Leslie's cookbooks and website for kitchen inspiration!

This fun and festive soup beautifully blends warming winter spices with tomatoes and coconut milk, evoking also the sweetness of summer. I have often used canned tomatoes in this recipe. While not totally fresh, canning is a great way to have the tastes of summer during a New England winter.

Yields 6-8 servings

2 1/2 cups of water
1 cup of red lentils
1 cup coarsely chopped onions
1 cinnamon stick
2 tablespoons grated ginger
1 teaspoon seeded, coarsely chopped cayenne pepper, optional
2 cloves garlic, finely minced
3-inch piece dulse or 1 tablespoon dulse flakes, optional
4 cups bite-sized cauliflower florets
3 1/2 cups coarsely chopped plum tomatoes, or canned tomatoes in the off season
13.5-ounce can coconut milk
4 cups butternut squash, or sweet potatoes, peeled, cut into 1 inch cubes
1 teaspoon sea salt, or to taste
1 cup coarsely chopped cilantro leaves, for garnish

1. Bring the water, lentils, onions, squash, cinnamon, ginger, garlic, cayenne pepper and dulse (if using), to a boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 15-20 minutes or until the lentils soften and begin to melt and turn yellow.
2. Add the cauliflower, tomatoes, and coconut milk to the pot and continue to simmer for 25-30 minutes or until the cauliflower is soft.
3. Add the salt, and adjust the seasonings, if desired.
4. Ladle the soup into hot bowls. Serve plain or garnished with cilantro.

Roasted Chick Peas

Roasted Chick Peas

These are a great after school snack on a fall or winter day. Even kids who don’t normally eat chick peas might surprise you and gobble them up.

2 cups cooked chick peas (If canned drain and rinse. I use Eden Brand*)
2-3 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mild paprika
1/4 teaspoon garlic powder

*Eden Brand uses BPA free cans. They cook their beans with kombu which makes them easier to digest so I think it is the best choice for canned beans.

1. Preheat the oven to 425 degrees F.
2. Place chickpeas on a paper towel and pat dry completely. Remove any loose skins.
3. Place in a bowl and coat with olive oil and spices. Arrange in a pyrex pan. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15-20 minutes more or until slightly browned and crispy. Let cool and eat!

Oden Asian Root Vegetable Stew

Oden Asian Root Vegetable Stew

from the The Angelica Home Kitchen Cookbook

This oden stew is traditional of Japanese country cooking, and is generally a five-root stew. You can play with it and add the root vegetables you have on hand. This stew is healing, it purifies and nourishes. Angelica Kitchen is a wonderful vegetarian restaurant in the East Village--worth a visit next time you are in New York. In the meantime though, the The Angelica Home Kitchen is a good second best to the restaurant. This is one of the best vegetarian cookbooks I own. Most every recipe I have made is delicious!

Yield: 4-6 servings
Cooking time: 1 hour

2 teaspoons olive oil
2 cups diced onions (1 large)
Approximately 6 oz. of each of the following 5 ingredients:
1 cup burdock, scrubbed and cut into 1-inch pieces
1 cup carrots, scrubbed and cut into 1-inch pieces
1 cup rutabagas, scrubbed and cut into 1-inch pieces
1 cup parsnips, scrubbed and cut into 1-inch pieces
4 to 6 dry shiitake mushrooms
1 (3 -inch) piece kombu
5 slices ginger, each the size of a quarter
1/2 cup tamari
2 tablespoons mirin
1/4 cup kuzu
1 tablespoon toasted sesame oil
2 tablespoons sliced scallions for garnish

In a heavy 3-quart saucepan, sauté the onions and burdock in the olive oil over medium heat for 10 minutes.
Add 6 cups of water and bring to a boil over high heat. Add the carrots, daikon, rutabagas, parsnips, shiitake mushrooms, kombu, ginger, mirin, and tamari.
Lower the flame and simmer covered for 30 to 40 minutes or until the vegetables are tender. Remove the ginger and discard.
Remove the kombu and shiitake mushrooms, slice into bite size pieces, and return to the pot.
Dissolve the kuzu in 1/4 cup cold water; stir into the stew and simmer for 1 to 2 minutes longer.
Stir in sesame oil. (Do not cook toasted sesame oil, just add as a last minute addition.)

• Optional: Serve with soba noodles or rice, accompanied by baked tofu, kimchee, and scallion garnish.

Autumn Vegetable Stew

Autumn Vegetable Stew

This is a sweet, warming vegetarian stew. You can make it with either tofu or tempeh, whichever appeals more to your tastes. You may not be familiar with all of the ingredients but please take a chance with this recipe. The addition of miso, tahini and umeboshi adds a complexity to the flavors that is very satisfying.

For the stew:
2 tablespoons olive oil or coconut oil
1 cup chopped onions
2 cups peeled cubed winter squash
1 1/2 cups sliced carrots
2 cups cubed yams
4 cups of vegetable stock or water
1 tablespoon sea salt
1 1/2 cups small cauliflower florets
1/2 cup fresh or frozen peas
2 tablespoons white miso diluted in 1/4 cup warm water
3 tablespoons umeboshi vinegar
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon dried rosemary, or 1/2 tablespoon fresh rosemary
1/4 teaspoon white or black pepper
3/4 cup celery, finely sliced

For the tofu marinade:
2 tablespoon tamari
1 tablespoon brown rice vinegar
1 tablespoon olive oil
1 pound extra-firm tofu, rinsed, drained, cubed

If adding tempeh INSTEAD of tofu:
1 pound tempeh, cut into 1 inch cubes
2 tablespoons mirin
3 tablespoons tamari
3 tablespoons olive oil

Preheat oven to 375 degrees. In a large pot, heat 2 tablespoons of the oil and sauté the onions for 3-5 minutes or until translucent. Add the squash, carrots, yams, and stock and bring to a boil. Add the salt. Reduce heat to simmer and cook for 15 minutes.

While the vegetables cook, in a small bowl, mix together the tofu marinade. Place the tofu on a rimmed baking sheet and coat with the tamari mixture. Bake for 30 minutes, or until the tofu begins to turn slightly brown.

If adding tempeh instead of tofu see tempeh notes below.

Add the baked tofu and cauliflower to the pot. Stir in diluted miso, tahini, umeboshi vinegar, celery, thyme, rosemary, and pepper and simmer for 15 minutes, or until the cauliflower is soft. Add the peas just before serving and cook 3-5 minutes more until they are a bright green color. Serve immediately.

Tempeh notes:
Mix together tempeh marinade. Arrange tempeh in a pyrex baking pan and add marinade. Cover and bake for 30 minutes, uncover and bake for an additional 15 minutes.  Substitute for tofu in menu.