Veggie Pot Pie from 12tomatoes.com

  • 1 sheet frozen, store-bought puff pastry, thawed
  • 1 1/2 cups carrots, chopped
  • 1 cup potato, diced
  • 3/4 cup vegetable broth
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground mustard seed
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400º F.
  2. Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
  3. In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
  4. During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
  5. Transfer vegetables to a separate bowl.
  6. Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
  7. Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
  8. Season with salt and pepper and ground mustard seed.
  9. Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
  10. Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
  11. Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
  12. Remove from oven and let cool 5 minutes before serving.

Walnut meat tacos from with lime cream sour cream vnutritionandwellness.com

  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 Tb tamari (or soy sauce if not gf )
  • 6 Taco shells

Toppings

  • 1 cup carrots, chopped
  • 1 cup red cabbage, chopped
  • 1/4-1/2 cup onion, chopped
  • cilantro, choppped

lime cashew sour cream

  • 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)
  • 1/3 cup water (more if needed)
  • 2 Tb lime juice
  • 1 TB apple cider vinegar
  • Pinch of salt
  1. Add walnuts to a food processor and process until mixture is kind of “meaty”.
  2. Put mixture in bowl and add seasonings and mix.
  3. Add rest of the ingredients (up until tamari) and stir until incorporated
  4. Fill taco shells with walnut mixture and top with toppings of choice.
  5. To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.

  6. Top tacos with sour cream and enjoy!

Beer-Can Cabbage from epicureious.com

  • 1 large purple cabbage (about 3 1/2 pounds)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 1 (12-ounce) can pale lager
  • 2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided
  • 1/2 large white onion, cut into 1/2″ rings
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon honey
  • 1 medium carrot (about 6 ounces), coarsely grated using the grater disk on a food processor or the largest holes on a box grater
  • 1/4 cup finely chopped red onion
  • 6 seeded Kaiser rolls or sturdy hamburger buns
  • 12 slices cheddar cheese
  • Sliced pickled jalapeños (for serving)
    1. Prepare a grill for medium-high heat. Cut a 3×3″ square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3″–deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
    2. Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45–50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
    3. Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
    4. Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4″ strips. Coarsely chopwhite onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
    5. Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
  1. Do Ahead
    1. Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.

Fresh and Easy Vietnamese Noodle Salad from foodiecrush.com

  • 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
  • 2 carrots, shredded
  • 2 cucumbers, seeded and shredded
  • 4 green onion, chopped
  • 1½ cups fresh bean sprouts
  • ⅓ cup chopped cilantro
  • ½ cup fish sauce
  • ½ cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 cloves garlic, pressed or minced
  • ¼ teaspoon crushed red pepper
  • Lime
  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

Chickpea Burgers

  • 3 cups chickpeas (drained, 1 large can)
  • 1/2 cup quick oats
  • 1/2 cup dill pickles (chopped)
  • 1 small carrot (blanched, diced)
  • 2 tablespoons scallions (thinly sliced)
  • 1 tablespoon white mild miso
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons mustard
  • 2 teaspoons maple syrup
  • cornmeal (for dredging)
  • 1/2 teaspoon sea salt (for dredging)
  • 3 tablespoons safflower oil
  • In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
  • Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
  • Tip: This burger mixture freezes well for later use.

Broccoli Salad Recipe with Creamy Lemon Dressing from natashaskitchen.com/

  • 2 medium broccoli heads (stems included), chopped into bite-sized pieces
  • 1 large carrot, grated
  • 1 apple, cored and finely chopped
  • ¼ medium red onion (1/4 cup), thinly sliced
  • ½ cup pecans or walnuts, toasted
  • ½ cup raisins or craisins
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp sugar, or add to taste
  • ¼ tsp sea salt
  • Pinch of black pepper
  1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
  2. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

Maple-Roasted Carrot Salad from Ina


2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees F.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Tofu Bánh Mì

  • 14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
  • Salt
  • 1/3 cup cornstarch
  • carrots, peeled and shredded
  • 1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
  • Zest of 1 lime plus 1 tablespoon juice
  • tablespoon fish sauce
  • 1/4 cup mayonnaise
  • tablespoon Sriracha sauce
  • tablespoons grapeseed or other neutral oil
  • 48-inch baguettes or sub rolls, split lengthwise
  • 1/3 cup fresh cilantro leaves
  1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
  2. Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
  3. Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
  4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.

 

Farro salad with pan roasted carrots from the chew

  • 1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground ginger
  • 3 cups water or stock
  • 1 cup farro
  • Kosher salt and freshly ground black pepper (to taste)

SHERRY VINAIGRETTE:

  • 4 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

  • 1/2 cup pistachios (toasted, roughly chopped)
  • 1/2 cup parsley (roughly chopped)
  • 2/3 cup feta (crumbled)
  • Preheat oven to 400ºF.
  • In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
  • In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
  • For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
  • To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
  • Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.