Thank you everyone who submitted responses for our recipe search! It wasn’t easy, but we were able to narrow it down to the following four veggie side dishes just in time for holiday cooking. Give them a try and place your votes here before Nov. 29th. Results will be announced in our Take 5 email the following Wednesday morning and the lucky winner will receive a free copy of Gemmotherapy for Everyone: An Introduction to Acute Care.
Green Beans in Peanut Sauce
1 lb fresh green beans, ends trimmed and sliced diagonally into 1-inch pieces
3 Tablespoon organic peanut butter
1 cup vegetable stock
1 minced garlic clove
2 teaspoons peeled and finely minced ginger
1 Tablespoon lime juice
1/4 teaspoon cayenne pepper
1 Tablespoon tamari sauce
1 Tablespoon minced fresh cilantro, for garnish
Cook green beans in boiling water until just tender, about 5 minutes or more. Drain and set aside. In a small saucepan, bring peanut butter, stock, garlic, ginger, lime juice, cayenne pepper and soy sauce to a boil. Reduce heat and simmer 5 minutes. Taste, and adjust seasonings. Pour sauce over green beans. Sprinkle with cilantro and serve immediately. (Recipe from The Schwarzbein Principle Cookbook Diana Schwarzbein, Nancy Deville and Evelyn Jacob Jaffe)
Shaved Fennel & Celery Salad
6 Tablespoons lemon juice
1/3 cup extra virgin olive oil
2 Tablespoons minced shallot, red onion or radish
½ teaspoon sugar (optional)
¼ teaspoon salt
¼ teaspoon cracked pepper
10 oz. mixed greens
2 cup thinly sliced celery
2 cup thinly sliced fennel
1 cup raw Parmesan cheese
Thinly slice the fennel and celery. Combine these ingredients with the dressing. Allow to marinate. When ready to serve, prepare the greens and top with a portion of the marinated fennel and celery. Top with raw Parmesan cheese. Can prepare for a week’s worth of grab ‘n go salads.
Raw Parmesan Cheese
1 cup Brazil nuts
2 Tablespoons nutritional yeast
1 teaspoon chopped garlic
1/4 teaspoon salt
Combine all ingredients in food processor and process until fine coarse texture. Store in the refrigerator. This keeps very well.
Mouth Watering Crispy Brussels Sprouts
2 pounds Brussels sprouts, trimmed, halved, outer leaves removed (6 cups prepped)
2 Tablespoons coconut oil, melted or olive oil, plus more for serving
1 teaspoon dry Harissa spice blend
3/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
Preheat the oven to 400F and line a large baking sheet with parchment paper. With a paring knife, trim off the ends of the sprouts, then slice in half lengthwise, and pick off any loose outer leaves. Place the prepped sprouts into a large bowl. Add the oil onto the sprouts in the bowl and stir or toss with hands until thoroughly coated. Add the Harissa and salt, and stir until combined.Spread the Brussels sprouts onto the prepared baking sheet in a uniform layer. Garnish with freshly ground black pepper.Roast the sprouts for 20 minutes, then flip with spatula, and continue roasting for another 5-15 minutes until browned to your liking. I tend to “overcook” these because I like them crispy and charred (I usually brown mine more than the photos show). Smaller sprouts will brown faster than larger ones. Drizzle with a teaspoon or so of melted coconut oil and quickly toss to coat. This infuses with flavor and moistens them a bit after roasting. Sometimes I also sprinkle on toasted sesame seeds if I have some on hand. Taste and add another tiny pinch of salt, if desired, and serve immediately – the hotter the better. (Recipe from Oh She Glows.)
Black Lentil Stuffed Cabbage Leaves in Moroccan Tomato Sauce
Cook 2 cups of black lentils until they are almost completely done (they will continue to cook once stuffed in the cabbage later) according to the package directions. Set aside for later.
Take 8 whole leaves of Napa cabbage and place them in a large pot of simmer water and blanch them for 6 minutes. Remove them from the water and drain. While the cabbage is simmering, prepare your tomato sauce.
Chop 1 shallot and 2 cloves of garlic. Sauté the shallot and garlic in olive oil until they are a little soft, and add a 14 oz. whole can of crushed tomatoes and a 14oz whole can of tomato sauce. Stir to incorporate and once the mixture is simmering, add 1 teaspoon of cumin, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1 teaspoon ground coriander, and salt and pepper to taste. Mix together, and enjoy the aromas that each spice has to offer. Let the mixture simmer for about 15-20 minutes.
In a large bowl, add the lentils, 1 tablespoon minced fresh ginger, 2 tablespoons fresh oregano, 1/2 cup dried cherries, 1/2 cup roughly chopped kalamata olives, 1/4 cup chopped pistachios (optional, you can add any type of nut, or omit this ingredient all together) 1/2 teaspoon minced garlic, a small drizzle of olive oil, a squeezing of fresh lemon juice, 1 tablespoon red wine vinegar, salt and pepper to taste.
Get a large baking dish and put HALF of the tomato sauce in the bottom of the dish. This will steam the bottom of the cabbage and keep them from sticking to the dish. Take a cabbage leaf and place 2-3 large spoonfuls of the lentil mixture and place it in the center of the leaf. Fold the top leaves in and then the sides until it makes a nice little package. place the stuffed cabbage seam side down in the tomato sauce with the rib face up. Repeat until all of your leaves are stuffed. Pour the remaining tomato sauce over all of the stuffed cabbage and place in the oven. Cook for 45 minutes while basting the stuffed cabbage with the tomato sauce about 20 minutes into the cooking time. This will keep the cabbage moist and keep it from drying out on the top. (Recipe from Simmer & Chop.)