30-Minute Vegetarian Pho
ingredients
Instructions
  1. In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
  2. While the broth is cooking, melt the butter in a large skillet over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently.
  3. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
  4. Divide the rice noodles between four to six large bowls, then fill each bowl with the ginger broth. Add bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.
Beet Lemonade
ingredients
Instructions
  1. Juice all the lemons and limes
  2. Peel and dice the beet
  3. Place the diced beets in a wire strainer over a bowl
  4. In a jug, add the beet juice, sugar water, lemon and lime juice
  5. Pour the liquid over the beets
  6. Empty the bowl into the pitcher
  7. Add ice cubes
  8. Serve Immediately
Delicata Squash Fries
ingredients
Instructions
  1. Preheat the oven to 450°F.
  2. Wash the squash. Cut it in half lengthwise, then use a spoon to scoop out the seeds. Cut each half into 1/2-inch half-moon shaped slices.
  3. Place the slices in a bowl. Mix with the olive oil, kosher salt, and plenty of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Place the squash on the sheet in a single layer.
  5. Roast for 20 to 25 minutes until tender and slightly browned. Eat immediately. (Store leftovers refrigerated and reheat in a 400°F oven.)
  6. While the squash roasts, mix together the sauce ingredients. (Or substitute Lemon Tahini Sauce for a vegan or non-spicy option.)
  7. Serve squash warm from the oven with the sauce.
Celeriac Soup
ingredients
Instructions
  1. Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
  2. Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
  3. Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.
Loaded Baked Potato Soup
ingredients
Instructions
  1. Melt 4 tablespoons butter in Dutch over medium heat. Stir in celery, carrots, onions. Cover pot and reduce heat to low. Let vegetables cook for 30 minutes. Remove the lid. Add potatoes and chicken stock and simmer 30 minutes until tender. Stir in cream and sea salt.
  2. In a small saucepan melt remaining 4 Tbs. butter and add 1/2 cup of flour or 1/4 cup arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste. Garnish with cheese and sour cream, green onions and pepper.
Roasted Turnips
ingredients
Instructions
  1. Gather the ingredients.
  2. Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
  3. Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
  4. Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.
Blackberry Banana Overnight Oats
ingredients
Instructions
  1. Put the blackberries, banana, almond milk and vanilla in a blender and blend until completely smooth.
  2. Pour into a bowl or glass jar and stir in the oats.
  3. Cover the bowl or jar and place in the refrigerator overnight to allow the oats to soak and soften.
  4. In the morning add some fresh blackberries and the other half of the banana (sliced) on top and enjoy.
Vanilla Overnight Oats
ingredients
Instructions
  1. Combine all ingredients in a jar. Close the jar and shake until well combined.
  2. Place in the refrigerator overnight and add more milk in the morning if you would like a thinner consistency.
  3. Top with fruit and/or granola.
German Chocolate Overnight Oats
ingredients
Instructions
  1. Place the oats, shredded coconut, chia seeds, and cocoa powder in a large bowl and stir until combined.
  2. Add the milk and maple syrup to the oat mixture and stir until combined. Cover with plastic wrap and chill overnight.
  3. Serve with toasted coconut flakes, pecans, and mini chocolate chips if desired. Enjoy!
Beet Smoothie
ingredients
Instructions
  1. Place the almond milk, blueberries, beet, pineapple, and Greek yogurt in a high speed blender such as a Vitamix (if you do not have a high speed blender, I’d suggest microwaving, roasting, or lightly steaming the beets before using so that they are softer and puree more smoothly).
  2. Blend until smooth. Taste and if you desire a sweeter smoothie, add a little honey or date and blend again. Enjoy immediately or refrigerate for up to 1 day.
Berry Overnight Oats
ingredients
Instructions
  1. Combine all ingredients and mix well. Pour into an airtight container, cover, and refrigerate overnight. Serve cold with additional berries and almonds if desired.
Bok choy soup recipe (上海青菜湯)
ingredients
Instructions
  1. Prep
  2. Slice the bok choy in half. For large bundles, quarter them. Rinse and clean under cold water. Set aside to drain.
  3. Saute
  4. Preheat a medium-sized soup pot over medium-low heat until it feels warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Saute over medium heat until fragrant, about 1 minute.
  5. Saute
  6. Add the mushrooms and olive oil. Saute for 30 seconds.
  7. Simmer
  8. Add the stock and cover with a lid to bring the broth to boil over medium-high heat, about 4 minutes. Then lower the heat to low and simmer for 5 minutes.
  9. Poach
  10. In the meantime, make soft poached eggs, if using. Please see directions in the notes section.
  11. Season
  12. Taste the broth and adjust with seasonings. I added 1 tbsp coconut aminos and about 1 tsp Takii shiitake mushroom seasoning to add depth and extra flavor. If you don’t have this Asian seasoning, season with more salt and coconut aminos to taste.
  13. Cook
  14. Bring the heat up to medium and add the bok choy. place the bok choy stem side down first and leave the leafy parts above the broth so they look like they are standing upwards. Cook the stems for 1-2 minutes then submerge the whole bundle including the leafy parts in the hot broth for 1 minute.
  15. Serve
  16. Turn off the heat. Season with another dash of toasted sesame oil and sprinkle spring onions. Divide the soup into 4 serving bowls and add one poached egg to each bowl. Serve hot or warm.
Brown Butter Mashed Turnip (Rutabaga) With Roasted Garlic
ingredients
Instructions
  1. First, get the garlic roasted. Preheat oven to 400 degrees Fahrenheit. Cut tops off the bulb of garlic so the cloves are exposed. Sprinkle with just a pinch of salt and black pepper and 1 teaspoon of olive oil. Wrap in aluminum oil and bake for about 40 minutes. Carefully remove aluminum foil and let cool for a bit before handling. When cool enough to handle, cloves can be removed from their skin.
  2. Meanwhile, boil turnip (or rutabaga) in large pot of salted water, covered, for about 35 to 40 minutes or until turnip is tender (there should be an inch or two of water above the turnip, basically ensuring that it is fully submerged and covered by the water). Drain and place turnip into a mixing bowl. Note: As you are cooking the turnip, reduce the heat, if necessary, while still maintaining a boil.
  3. Melt butter in a light coloured saucepan over medium-low heat. As the butter cooks (or browns), gently swirl the saucepan every so often as it lightly bubbles. The butter will foam and that's okay. The colour will change from yellow to amber to brown. There will be little brown bits form as the milk solids in the butter cook. Don't discard those. They are delicious in this mashed turnip. This whole process should only take about 10 minutes.
  4. As soon you achieve the desired colour (I like a light brown) remove the butter from the pan (because it will continue to cook if you leave in the pan and may burn).
  5. To cooked turnip (or rutabaga), add remaining 1/2 teaspoon of salt, remaining 1 teaspoon of black pepper, thyme, and browned butter, then mash. Add roasted garlic cloves and mash again. Transfer to a serving dish. Garnish (if desired) with additional thyme. Serve and enjoy!Note: Because turnips are slightly more bitter than what was used here (rutabaga or yellow turnip), you could (if you like) mix in a little brown sugar to taste.