Lentil Sausage Soup with Spinach

Yield: 6 servings
I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.
Nutrition Tip: Did you know that in the larger meat [...]

Clay Pot Turkey Leg with Lemon and Herb Quinoa

Serves 4
Don’t save turkey just for Thanksgiving! This fabulous (and fabulously easy!) one-pot meal can be made all year round. Fresh herbs and lemon zest are infused into butter or oil and cooked into tender-roasted turkey leg. Cooked on top of a bed of quinoa.
Cooking Tip: I always say, “you can’t go wrong in [...]

Chicken Biryani (with Brown Basmati Rice)

Serves 4
This mildly spiced Indian dish combines aromatic brown basmati rice with delicate pieces of chicken for a flavorful all-in-one meal. This recipe uses many of the staple Indian spices, including a hint of mace and saffron for a distinctive biryani flavor. Chilis can be added for an extra kick, if desired.

Cooking Tip: Basmati is [...]

Corn and Sweet Potato Chowder with Creamed Cashews

Serves 6-8
Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.

Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.
Cooking [...]

Marinated Tempeh with Roasted Shitake-Tomato Sauce

Serves 4
This vegetarian dish boasts “umami” – a succulent, savory taste that any meat-eater will enjoy. Thick tempeh slices are marinated in a flavorful, herbed sauce with pomegranate juice as the base. Topped with roasted tomatoes and shitake mushrooms.
Cooking Technique: Steaming tempeh first before marinating ensures the marinade will seep into the flesh, imparting [...]

Morning Miso Cup

Serves 2-4
A warm cup of miso is a smooth way to transition from slumber into the activities of the morning. I use “blond” miso for my soup, but any variety of miso will work. Make sure to read labels (many have grains that could be allergenic for some people). This soup welcomes additions like sliced [...]

Raw Cauliflower Couscous Tabouli

Serves 6
Traditional Lebanese taste, without the wheat! Add chopped walnuts for a little protein. A cooked version can be made with quinoa to replace traditional bulgar wheat couscous, if desired.
Nutrition Tip: Never underestimate the nutritional power of herbs! Adding even a small amount of fresh herbs and spices to any dish can boost nutrition [...]

Flaxy Pumpkin Muffins

Yield: about 12 large or 24 mini muffins
Sweet and creamy pumpkin puree is used in these healthy muffins to increase nutrition and decrease the amount of oil used for moistening. These lightly sweetened treats make a good breakfast or snack when something warm and comforting is called for on a cold winter day.
Rounded 1/2 cup [...]

Honey-Mustard Tempeh in Zucchini Baskets

Makes about 18 appetizers
These delightful little appetizers make a pretty presentation for summer parties. Crumbled tempeh is blended with a tangy mustard dressing with hints of caraway and dill. Shredded chicken, boiled egg or canned tuna can be substituted for the tempeh, if desired.
DRESSING
6 tablespoons grapeseed mayonaisse or olive oil mayonnaise (in the refrigerated section [...]

Raw Sprouted Zucchini-Raisin Bread

Makes 4 small loaves
Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re [...]

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