Quinoa with Pine Nuts and Garlic

Yield: 4 side servings 1 cup quinoa, rinsed 1/4 cup pine nuts 2 cups chicken stock, veggie stock or water 2 cloves garlic, peeled and smashed 1/2 teaspoon sea salt dash black pepper Dry-toast the pine nuts gently over medium-low heat in a small skillet until lightly browned and fragrant. Watch them carefully, they burn [...]

Squash, Fennel and Apple Soup

Bauman College of Holistic Nutrition and Culinary Arts This is one of my favorite seasonal soup recipes from the culinary school in which I graduated and now teach. Like many soups, it tastes that much better after the flavors have melded and developed… make it a day in advance and gently heat it over medium-low [...]

“Creamed” Spinach (vegan)

FROM INDIAN (DL) Yield: 4 side servings A popular item at Indian buffets, creamed spinach makes a vitamin-rich side for curries and naan. Without the added cream, this healthier version is lower in fat and calories. 1/2 cup cashews, soaked in water to cover for 30 minutes 1 yellow onion, rough chopped 1 tablespoon garlic-ginger [...]

Vegetable Korma (vegan)

FROM INDIAN (DL) Yield: 4 servings Milder and sweeter than most Indian curries, this veggie stew is a hit for those new to exotic flavors. If you can’t find candied dried pineapple in the bulk section of your natural foods store, use fresh pineapple slices instead. CASHEW-COCONUT SAUCE 1 1/4 cups water 1 cup coconut [...]

GINGERED TEMPEH WITH SHIITAKES AND BELL PEPPER

FROM ANTIINFLAMM (NS) Serves 4 Anti-Inflammatory Foods: Soy, Shiitakes, Ginger 2/3 cup mirin (rice wine) 2 tablespoons tamari 1 tablespoon agave nectar or honey 8-ounces tempeh, sliced into 1-inch triangles or squares 1 tablespoon vegetable oil 1/2 cup sliced shiitake mushrooms 1 medium bell pepper, chopped into 1/2-inch squares 1/4 cup minced fresh ginger 1 [...]

Steamed Kale and Carrots with Lemon-Tahini Sauce

Yield: 4 side servings 1 clove garlic, minced Juice of 1/2 lemon 1/3 cup tahini (sesame butter) Splash of tamari 1 tablespoon honey 1 bunch kale, chopped 1 carrot, sliced 2 green onions, sliced Black sesame seeds (optional garnish) Blend the garlic, lemon juice, tahini, tamari and honey in a small dish until creamy. Add [...]

Brussels Sprouts with Vinegar Glazed Red Onions – Bauman College

Bauman College Holistic Nutrition and Culinary Arts Yield: 4 side servings 1 pound Brussels sprouts Olive oil for sauteeing 1 red onion, sliced Salt and pepper, to taste 2 tablespoons balsamic vinegar 2 tablespoons toasted pine nuts Trim the outer leaves and stems from the Brussels sprouts and cut each in half lenghthwise. Steam the [...]

Maple Roasted Parsnips and Onions

Yield: 4 side servings 8 medium parsnips, peeled and sliced 2 tablespoons melted ghee, butter or vegetable oil 2 tablespoons maple syrup 1/4 teaspoon salt Dash pepper 1 yellow onion Preheat the oven to 400 degrees. Place the parsnip slices on a large sheet pan and pour the ghee and maple syrup over the parsnips. [...]

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