vegan

Cherry-Raspberry Jam

Ingredients: 1 cup crushed raspberries 3 cups crushed sweet cherries 3 tablespoons powdered pectin* 2 cups sugar 1 tablespoon vanilla paste Directions: Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit in a relatively even layer over the pectin.  Press the jam button. You […]

Marinated Tomato-Radish Salad

Ingredients: 1 quart Campari tomatoes, quartered 1 bunch red radish, diced (reserve greens for future use) 2 cloves garlic, minced 3 sprigs’ worth of thyme leaves 1/4 cup diced onion 2 1/2 tablespoons nonperil capers 1/4 cup white wine vinegar 2 tablespoons avocado or olive oil freshly ground black pepper […]

Kumquat Ginger Vinaigrette

Ingredients: 2 cups kumquats, halved and seeds removed 1 tablespoon honey or agave nectar 2/3 cup apple cider vinegar 1 tablespoon freshly grated ginger 1/4 cup avocado oil sea salt freshly ground black pepper Directions: Place all ingredients in a blender and blend until smooth. Pour into an air tight […]

Currywurst

Ingredients: for the sauce: 1 sweet onion (I used a Vidalia) 1 tablespoon curry powder 3/4 tablespoon hot paprika 1/4 teaspoon cayenne 1 cup canned crushed tomatoes 1 tablespoon sugar 2 1/2 tablespoons red wine vinegar sea salt to serve: 4 German pork sausages (like bratwurst), cooked and cut into […]

Rote Bete Salat (German Beet-Horseradish Salad)

Ingredients: 6 medium beets, greens removed* 1/4 cup finely grated fresh horseradish 1/3 cup red wine vinegar 1/4 cup sugar 1 teaspoon caraway seeds 1/2 tablespoon grated fresh ginger Directions: Bring a large pot of water to boil. Add the beets and cook until tender, about 20-30 minutes. Alternatively, use […]

Black Radish, Potato and Green Bean Salad

Ingredients: 1 lb red skin potatoes, cut into bite-sized pieces 1 1/2 cup (1 1/2 inch) green beans 2 cups shredded Spanish black radish for the dressing: 1 1/2 tablespoon Dijon 3 tablespoons tarragon vinegar 3 tablespoons extra virgin olive oil sea salt freshly ground black pepper Directions: Boil the […]

Velvety Beet Soup

Ingredients: 2 cloves garlic, chopped 1 onion, diced 1/2 teaspoon minced ginger 1 tablespoon balsamic vinegar 6 cups chicken or vegetable stock 2 lb Russet potatoes, peeled and quartered 2 lb beets, peeled and quartered sea salt freshly ground black pepper to garnish: plain yogurt Directions: In a large pot, […]

Avocado-Carrot Top Dressing

Ingredients: 1 avocado, halved 1 bunch carrot greens 1/4 cup avocado oil 1/2 cup fresh squeezed grapefruit juice 1/4 cup water 2 cloves garlic salt freshly ground black pepper Directions: Place all ingredients in a blender, pulse until smooth. My thoughts: I had some carrots with beautiful tops and I […]

Broccoli Green, Beet Green and Mushroom Sauté

Ingredients: 1/2 cup bread crumbs or matzo meal, toasted 1 bunch broccoli greens, chopped 1 bunch beet greens, chopped stems from 1 bunch beet greens, diced 8 oz sliced crimini mushrooms 1 shallot, minced 2 cloves garlic, minced 1 tablespoon olive oil salt freshly ground black pepper Directions: Heat the […]