News Tab

Category : Recipes

Plant-based cabbage rolls

Chestnut and quinoa stuffed cabbage rolls

Read More

Cooler days call for warm, baked comfort foods. That doesn’t have to mean unhealthy, though. On my last trip to the farmers market I found huge, gorgeous heads of cabbage — perfect for stuffing. Paired with fresh chestnuts, this farro and quinoa stuffing is my plant-based take on an old favorite. Chestnut and grain-stuffed cabbage rolls Serves 4-6 Ingredients: Cabbage rolls: 6-7 whole chestnuts (or 1 cup chestnuts purchased in a…

Creamy Pumpkin Pot Pie

2 delicious stuffings for winter squash

Read More

Bins and bins of colorful orbs are calling — it’s winter squash season! Orange, yellow, green, striped, lumpy and bumpy — all the colors of fall. The varieties seem endless. So how can you show off each unique shape as you actually consume these sweet and satisfying curcurbits? Round squash just yearn to be stuffed. Those with a large hollow center are perfect receptacles for soups or stuffing. Small sugar pumpkins, acorn…

Plant-based version of Jamie Oliver's Incredible Nut Roast

Guilt-free incredibly plant-based nut loaf

Read More

Eating a plant-based diet is certainly not all beans and greens. With a little flexibility, many recipes can be easily adapted to a no-oil, all-plant meal. I was especially excited to see Jamie Oliver’s Incredible Nut Roast come across my Instagram feed recently. His vegetarian recipe looked, well, incredible. So I thought I’d give it a try with some plant-based modifications. This was easier said than done — but, surprisingly,…

Rhubarb and chipotle barbecue sauce with herbed chickpea patties

Rhubarb and chipotle barbecue sauce with herbed chickpea patties

Read More

The joy of meandering through the Northwestern Vermont Farmers Market on a Saturday morning is allowing the freshest ingredients to determine what dinner will be that night. In this case it was the combination of rhubarb with parsley and cilantro plants, which led me to the idea of a fresh, in-season barbecue sauce. Oh, and a case of mistaken identity. After walking around the farmers market, I needed to go…

Amazing brassica: Sauté Bok choy with baked tofu

Read More

Brassica is a pretty amazing genus of plants. If you like green vegetables (and why wouldn’t you?), at least one species or subspecies of Brassica probably falls somewhere on your top ten list. Different cultivars have given us broccoli and cauliflower, cabbage, turnips, rapini, and mustard greens. Some lines of breeding that Brassica has gone through have focused on cultivating elaborate edible flowers (think cauliflower and broccoli), some have derived…