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Subscribe to this list via RSS Blog posts tagged in Holiday

Posted by on in Recipes
Carrot Osso Buco 1/2 pound red pearl onions 1 tablespoon plus 1 teaspoon vegetable oil 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends Salt and freshly ground pepper 1 teaspoon curry powder 1 cup dry red wine 1 tablespoon dried porcini powder (ground porcini mushrooms) 1 1/2 cups prepared mushroom broth 1/2 cup flat-leaf parsley leaves 2 teaspoons fresh lemon juice ACTIVE: 30 MIN TOTAL TIME: 1 HR 50 MIN SERVINGS: 4     Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and...
Tagged in: Holiday Vegan
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Posted by on in Recipes
Warm Thanksgiving Kale and Squash Salad Prep time: 30 minutesPrep notes: Cooking time: 20 minutesYields: 6 peopleIngredients: 1 large purple turnip, washed, diced into 1/2" cubes w/ skin1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin2 tbs. grapeseed or canola oil (for baking)1/2 head of kale, sliced paper thin crosswise1/2 head of Lacinto Kale, sliced paper thin crosswise1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans2 tbs. dried cranberries1 tbs. fresh flat leaf parsley, chopped2 carrots, diced smallsea salt and pepper to tastegomasio for flavor (optional)2 tbs first cold pressed EV olive oil Directions:     1. Preheat oven to 375 degrees.    2. Place the diced turnip, acorn and butternut squash in a large baking tray.    3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.    4.  Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.    5. Add sea salt, gomasio and pepper to taste and serve warm.Notes: Credit: Courtesy of Amanda Andruzzi...
Tagged in: Holiday
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Posted by on in Recipes
Pumpkin Pie with Pumpkin Seed Crust Prep time: 15 minutesPrep notes: Cooking time: 60 minutesYields: 8 peopleIngredients: Crust1 cup spelt flour, plus more for rolling the dough1/3 cup hulled, raw, unsalted pumpkin seeds1 Tbsp. maple syrup or agave nectar1/4 tsp. sea salt4 Tbsp. cold unsalted butter, cut into bits1 tsp. apple cider vinegar2 tsp. - 1 Tbsp. cold waterFilling2 farm fresh eggs15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth1 cup farm fresh milk, or almond or rice milk1/2 cup maple syrup or agave nectar1 1/2 tsp. ground cinnamon1 tsp. freshly grated nutmeg1/2 tsp. ground allspice1/2 tsp. salt1 tsp. vanilla extractOptional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.Directions: Crust    1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.    2. Add the butter and pulse until mixture resembles coarse meal.    3. Add maple syrup, vinegar & cold water and pulse until mixture clumps.    4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.    5. Preheat oven to 400°.    6. On lightly floured board, roll dough into a 12" circle and...
Tagged in: Holiday
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