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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Potato leek soup
2 leeks 4 red or Yukon potato 4 stalks celery 2 cups cabbage 1 T oil or butter 1 T marjoram 1 T thyme 1/8 cup tahini This is an old favorite with a slight twist to make it dairy free. Most soups begin with carrot, onion, and celery sauteed until soft. In this recipe we leave out the carrot so we have a nice off whit color. Saute leeks, potato, celery, and cabbage in oil or butter. When onions are soft add water or veggie stock until ingredients are completely submerged. Bring to a boil and then turn down heat and cook until potatoes are soft. Approx. 20 minutes. When potatoes are tender add tahini, spices and salt to taste. You can garnish with fresh parsley |