Recipe Thee for April 17


  • 5lb red beets cubed
  • 1/2 medium green cabbage shredded
  • 1 1/2 cups diced carrots
  • 1-2 cup potatoes cubed
  • 1 cup onion finely diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 6 tbsp tomato paste
  • 6 cups chicken stock
  • 2 bay leaves
  • 2 tbsp white vinegar (I like apple cider vinegar)
  • 1/4 cup fresh dill chopped
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp kosher salt
  • 1/2 cup sour cream


  1. In large soup pot heat olive oil and butter.
  2. Add beets, cabbage, carrots, potatoes and onions, sauté until tender, about 15 minutes.
  3. Stir in tomato paste and chicken stock.
  4. Add bay leaves.
  5. Season with salt and pepper. Taste to season as amount of salt used can vary depending on how salty broth is.
  6. Bring to boil, then reduce heat to low.
  7. Cover and simmer for 1 hour.
  8. Add sugar, vinegar and dill.
  9. Simmer for additional 15 minutes.
  10. Serve with dollop of sour cream.


Recipe Theme for April 2 2017

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby greens or arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the greens or arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Recipe Theme for March 26 2017

Vegan Creamy Cheddar Broccoli Soup

  • 1 tablespoon extra-virgin olive oil*
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 1 teaspoon smoked paprika
  • 2 teaspoons sea salt, divided, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 bunch broccoli, cut in chunks….use the stalk too!
  • 2 cups chopped carrots
  • 5cups chopped potatoes (if you like a thicker soup)
  • 2 cups low-sodium vegetable broth, divided
  • 2 cups filtered water
  • 1/2 cup Manitoba Harvest Hemp Hearts (shelled hemp seeds)
  • 1/2 cup chopped roasted and peeled red peppers (I use jarred roasted red peppers)
  • 1/2 cup nutritional yeast
  • 1 tablespoon arrowroot powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice (pulls all of the flavors together and makes them pop)
  • 1 tablespoon reduced-sodium tamari (adds depth of flavor)


  1. In a large dutch oven or stock pot, heat the olive oil over medium-low. Add the onion, smoked paprika, 1 teaspoon of the sea salt, and black pepper, and cook for 6 minutes or until the onion is soft and translucent, stirring occasionally. Add the broccoli florets, carrots and potatoes (optional if you like a thicker soup) 1 cup of the vegetable broth, and the filtered water, increase heat to medium-high and bring to a rapid simmer for 5 minutes. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes or until the broccoli florets are fork-tender, stirring occasionally to ensure that the broccoli is submerged.
  2. In a blender, add remaining 1 cup of vegetable broth, Hemp Hearts, roasted red peppers, nutritional yeast, arrowroot powder, apple cider vinegar, and remaining 1 teaspoon of sea salt to a high-speed blender. Blend on high for 2 minutes or until completely smooth and creamy.
  3. Once the broccoli florets, potatoes and carrots are fork-tender, pour the hemp/broth/pepper mixture into the pot and stir to combine. Increase the heat to medium and continue stirring for 3 to 5 minutes or until the soup begins to thicken. Be careful not to overheat or the arrowroot will lose its thickening power. Once the soup has thickened slightly, remove from heat and stir in the fresh lemon juice and tamari. Taste and season with more sea salt, black pepper, and smoked paprika, if desired. (usually add another 1/2 teaspoon sea salt, a few cranks of freshly ground black pepper, and a few shakes of smoked paprika.)
  4. You can enjoy the soup as is or use an immersion blender to puree the soup until desired texture is reached.
  5. Ladle into bowls, sprinkle with more Hemp Hearts (if desired), and serve.

Recipe Theme for March 19


  • 5-6 small roasted beets (red and/or golden)
  • 1/2 cup pecans
  • 1/3 cup maple syrup, divided
  • Dash of cayenne
  • 1 bunch curly kale
  • 2 tbsp balsamic vinegar (good quality)
  • 1 tbsp fresh squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup crumbled feta or goat cheese (optional – omit to keep vegan/pareve)
  • Peel your roasted beets, then slice them into wedges. Set aside.Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till fragrant.Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates.Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out.Meanwhile, clean your kale, pat dry, and cut the leaves from the tough stalks. Discard stalks. Cut the leaves into small pieces and place in a salad bowl. Sprinkle with a generous pinch of salt. Massage the kale with clean hands for 2-3 minutes till it wilts and loses its bitter flavor.In a small bowl, whisk together balsamic vinegar, 1 tbsp maple syrup, and lemon juice. Whisking briskly and constantly, drizzle the olive oil very slowly into the mixture till the dressing is emulsified and thickened. Season with salt and pepper to taste.

Add the roasted beat wedges and crumbled feta or goat cheese to the salad.

Break apart the candied pecans into small pieces.

Sprinkle the pecans over the top of the salad.

Serve each portion of salad drizzled with a bit of dressing (about 1 tbsp per serving).

·  Note: This salad does not keep well when assembled. If you plan on eating it and saving leftovers, store the elements separately– beets in one container, candied pecans in another, cheese in another, and the kale in a sealed plastic bag. Assemble ingredients for each portion of salad, and make the dressing fresh before serving. If you store the salad assembled, the pecans will get soggy and the kale will become limp– best to store the elements separately and make it fresh.
Recipe Theme for March 12 2017


  • 1-2 pounds small potatoes
  • 1 pound baby carrots
  • 3 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1lb medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
  • 2 garlic cloves, minced
  • Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in ungreased 15-in. x 10-in. x 1-in. baking pans.(use 2 if there’s no enough room)
  • Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.


Recipe Theme for March 6 2017

Pecan Roasted Brussel Sprouts

3/4-1lb pound Brussels sprouts, trimmed and halved

1/2c. pecans, roughly chopped

2 tbsp. olive oil

2 cloves garlic, finely chopped

Sea salt/Himalayan and black pepper


Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.

Roast until golden and tender, 20 to 25 minutes

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