Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish 

​Squash with Walnuts (Vegan)

Friday, July 17, 2015

Courtesy:  Mackenzie Kelbach

1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter

Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...

Go Back


wasabi Spinach fennel seeds fennel bulb turnip cream cheese anise currants rhubarb dill wheat flour bread pudding knots shrunken heads couscous pepper Rice wine vinegar kirsch creme casserole scallions pudding celery root Corn carrots Eggplant tart white beans nectarine chipotle chilies chimichurri radishes prosciutto beets pasta parmesan bulgar spring bok choy caesar buttermilk beef mustard greens chicken cointreau olives crisp honey tenderloin Recipes Chevre sour cream Greens heavy whipping cream butter tuscan reggiano fritter muffins anchovy roasted Tomatillos bulgar wheat shiitake paste ramps bloody mary slaw maple syrup stuffing remoulade capers parmigiano cheese chicken dinner salad cornmeal radish shallots absinthe Soup rouille pine nuts Squash leeks polenta basil cake Jerusalem artichoke yellow onion pineapple vegetable sandwiches cranberry pork pumpkin coconut milk steak spelt panzanella flank steak spiced winter squash peach syrup blue cheese sherry melon celeriac Butternut hickory mushrooms coeur a la creme fritters bayeldi scapes bean meatballs Bread almond milk cauliflower plums kohlrabi sesame strawberries fraiche blueberry plum pickled beer pesto chili peppers Side Vegan coriander turnips strata conserve thai watercress feta Tomatoes cantaloupe goat Cheese cucumber crepes cockaigne okra vinaigrette barley plum tomatoes brown sugar wrap peas carrot top autumn collins green pepper beet greens tostadas celery hearts latkes Beans pancake chimmichurri pork chop chorizo tomato juice egg noodles onion verde baby bok choy Cider dilly Swiss Chard poblano maple daisy frittata almonds cilantro flank baguette curry carrot tops mint vanilla wafers chili Poblano Chili potatoes sweet potato snow peas celebration sour Shitake Mushrooms fennel fondue yogurt pie vegetarian chocolate eggs gruyere peppers sweet gratin tomato Spread chiles sauce buckwheat beet gin habanero pecans Dressing walnut oil bbq jack cream gouda sunchokes chives gazpacho shelling pecan Farmers' Market coeur bosc biscuits Potato Kale green beans carrot fronds Salad pears Leek lemon grass oats hazelnuts egg Cranberry Beans swiss lettuce asparagus sausage sandwich artichoke Drinks apples berry tortillas onions walnuts arugula jam Salsa Apple shitake mushroom compote bacon Red Onion jack cheese tomato corn pie garlic gorgonzola zucchini dijon strawberry kalamata tomatoe bruschetta kluski bell pepper imam