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Sides

Parsnip Rice

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James Russell

  • 1.5 cups peeled parsnips

  • 1.5 tablespoons pine nuts (or sub with macadamia)

  • 1 tablespoon macadamia nuts

  • 1 tablespoon light miso

  • 1 tablespoon cold-pressed sesame oil

  • 3 spring onions, finely chopped

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Add all ingredients, except spring onions, to a food processor until fluffy and rice like. Top with spring onions.

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Cauliflower Rice

 

  • 1 head cauliflower

  • 2 tbs fresh chopped parsley

  • 1 tbs coconut oil

  • salt, pepper

 

For raw version add all ingredients to food processor, blend and serve. For cooked version, process everything except coconut oil, heat coconut oil in pan, cook on high heat briefly and serve warm.

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Dandelion Greens

 

  • 1 bunch dandelion greens

  • 5 cloves garlic 

  • 1 tsp red pepper flakes

  • 1 tbs coconut or avocado oil

 

Boil the greens for a few minutes til the stems are softened. Drain and chop. Saute garlic and red pepper flakes in oil. Add greens. Serve warm.

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Homemade Fries

 

  • 1 potato

  • fresh thyme 

  • fresh oregano and rosemary dried for a few days

  • grapeseed oil

 

Slice potato in half lengthwise, then slice thinly and then slice those thin wedges into strips. Use herbs from the garden. Serve with vegan raw ketchup.

 

Bake at 400 for 30 minutes.

Goji Pepita Bark

 

MindBodyGreen

  • 3/4 c coconut yogurt

  • 1 tbs goji berries

  • 1 tbs pepitas

  • 1 tbs cacao nibs

 

Pour yogurt into 5"x7" tray. Sprinkle with goji, pepitas, cacao. Freeze until solid and break into pieces.

Spiced Sauerkraut

 

Ascension Kitchen

  • 1 medium sized green cabbage

  • 1 red onion

  • 1 tablespoon sea salt

  • 1 tablespoon black peppercorns (omitted)

  • 1 tablespoon coriander seeds (or powder)

  • 1 tablespoon cumin seeds (or powder)

  • 2 teaspoons fennel seeds

  • 1 teaspoon paprika

  • 1 teaspoon tumeric powder

 

Wash then finely shred in a food processor the cabbage and onion. In a large bowl, combine the vegetables with the salt and spices. Pound them with a wooden spoon to release all the juices.

Transfer to a steralised 2 litre glass jar, use your fist to firmly pack them down tight as you go. You should be pressing so firm that the brine is released and covers the vegetables.Leave a one inch gap at the top, as the vegetables will expand as they ferment.

 

Seal and leave at room temperature for at least three days to get the initial fermentation process started (do not disturb it or open the lid during this time). After that, the longer you leave it, the better and more mature the flavor. Store in the fridge once desired taste is reached, and to slow the fermentation process right down.

Maple Roasted Brussel Sprouts

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  • 2 pounds brussel sprouts

  • 2 tbs oil

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 tbs maple syrup

  • 1/4 c pepitas

 

400 oven for 25 minutes

 

Balsamic-Dijon Roasted

  • 12 oz brussel sprouts

  • 2 tbs balsamic

  • 2 tbs dijon mustard

  • 1 tbs olive oil

  • 2 tbs water

  • 1/2 tsp maple syrup/agave

 

425 oven for 20 minutes

Coconut Bacon

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  • 2 tablespoons low sodium tamari

  • 2 teaspoons olive oil

  • 1½ tablespoons apple cider vinegar

  • 1 tablespoon maple syrup

  • ¼ teaspoon smoked paprika

  • 2 cups coconut flakes (used 4 cups)

 

Whisk the tamari, oil, vinegar, syrup, and paprika in a medium sized mixing bowl. Add the coconut and mix it around until it's all evenly coated. Allow the coconut to sit for at least ten minutes, so that it soaks all of the marinade up.

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Preheat the oven to 300F. Spread the coconut evenly over a parchment lined baking sheet. Bake for 12 minutes. Stir at 4 minutes, stir again in after 4 minutes, watch last 4 minutes so it doesn't burn. Let cool completely before serving.

Chia Seed Pudding
 

  • 1 c hemp milk

  • 3 tbs chia seed

  • 1 tsp vanilla extract

  • 1 scant tbs honey, maple syrup

 

Blend almond milk, vanilla, and maple syrup. Then with the blender on a very low setting (the lowest setting in a regular blender, or about a 2 or 3 in the Vitamix), add the chia seed. Top with blueberries, cacao nibs, or goji berries.

Tempeh Sausage and Kale Stuffing

 

Connoisseurus Veg

For the Tempeh Sausage

  • 1/4 cup vegetable broth

  • 2 tablespoons soy sauce

  • 1 tablespoon maple syrup

  • 1 garlic clove, minced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon fennel seed

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon black pepper

  • 1 (8 ounce) package tempeh, cut into 1/2 inch cubes

  • 1 tablespoon olive oil

For the Stuffing

  • 1 tablespoon olive oil

  • 1/2 cup finely chopped shallots (2 to 3 shallots)

  • 2 garlic cloves, minced

  • 1/2 cup dry white wine

  • 1 teaspoon dried thyme

  • 1/2 cup vegetable broth

  • 4 cups kale leaves, torn into 1 to 2 inch pieces

  • 2 tablespoons ground flaxseed

  • 1/3 cup water

  • 6 cups 1 inch bread cubes (about 1/2 loaf, I used multigrain, but use whatever is your favorite)

  • salt and pepper to taste

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Make the tempeh sausage by stirring broth, soy sauce, maple syrup, garlic, paprika, thyme, fennel, red pepper flakes, and black pepper together in a medium bowl. Add tempeh cubes and toss to coat. Allow to marinate for at least 30 minutes, stirring once or twice to recoat the tempeh with the marinade.

Coat the bottom of a medium skillet with 1 tablespoon of olive oil and place over medium heat. Add tempeh, along with any excess marinade. Allow to cook for about 10 minutes, flipping once or twice, until all of the liquid has cooked off and tempeh begins to crisp. Remove from heat and set aside.

Coat the bottom of a medium pot with 1 tablespoon of olive oil and place over medium heat. Add shallots and garlic, and sauté until shallots are soft and translucent, about 5 minutes. Add wine and thyme, and bring to a simmer. Allow to simmer until liquid is reduced by about half, about 5 minutes. Add broth and bring to a simmer. Add kale to the pot and cover. Allow the kale to steam for about 5 minutes until it begins to wilt and brighten in color. Remove from heat.

Preheat oven to 350° and lightly oil a 9 x 9 inch baking dish.

Stir the flax seeds and water together in a small bowl, and allow to sit for 5 minutes while you mix the stuffing.

Place the bread cubes into a large bowl. Add the kale, along with it's cooking liquid, a bit at a time, using your hands to mix it in. Mix in flax mixture, then tempeh sausage. You can add a bit more broth if the mixture seems too dry. Season with salt and pepper to taste.

Transfer the mixture to the baking dish and cover with foil. Place into the oven and bake for 15 minutes. Uncover and bake 15 minutes more, until lightly browned.

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