If you are done with baby greens and your salad plate needs something more to pique your interest, this is especially for you. Lucky for me, I happened upon this recipe while I was in Germany where cabbage is the national veggie. Jess Nadel’s Shredded Rainbow Salad was a hit with the family and it kept well for a second round at lunch which made everyone happy. If you enjoy this you may also want to check out Jess’ recent book, Greens 24/7.
Lauren’s Kitchen: Shredded Rainbow Salad
Lauren’s Kitchen: Citrus, Fennel & Avocado Salad
It may not be spring quite yet but you will sure feel it’s approach with this citrus-y salad from foodiecrush. Chock full of spring flavors, this blend of crunchy fennel, creamy avocados and juicy sliced citrus makes a great pack along lunch or the perfect first course. Look for locally grown fennel available now at Wheatsville, Boggy Creek Farms or your neighborhood farmer’s market.
Lauren’s Kitchen: Simple Carrot Soup
Last week I brought home a gorgeous bunch of freshly picked carrots from Boggy Creek Farms and knew they had to go into Heidi Swanson’s Simple Carrot Soup immediately. It was divine. The slightly sweet carrots were warmed to just the right degree with the addition of red curry paste and blended velvety smooth with coconut milk. I think I need to make this again.
Lauren’s Kitchen: Hearty Dinner Salad
Hearty Seasonal Dinner Salad anyone? Bring it on! There are so many good things to say about this delicious salad created by Choosing Raw author Gena Hamshaw I don’t know where to begin. Here’s hopefully enough teasers that should inspire you to add these ingredients to your next shopping list: make ahead, meal-sized, yummy tamarind vinaigrette. Need tamarind? Look for an organic tamarind paste at your local Whole Foods or online. This salad will be a crowd pleaser so be sure to make enough.
Lauren’s Kitchen: Stuffed Savoy Cabbage
It’s gray and it’s cold and we all are craving something warm and hearty for dinner, right? Here’s the perfect solution that uses the gorgeous, in season, and locally grown savoy cabbage. Sweeter and milder than other cabbage varieties, savoy is quite family-friendly. Steaming and filling these bundles is not as time consuming as one would think and pre-made rolls store well overnight in the fridge providing a pop-in-the-oven-meal perfect for any weeknight. The combinations for fillings are literally endless but most are lentil or grain based along with finely chopped sautéed vegetables and seasoning. Check out this inspirational recipe that calls for a quinoa filling.
Ingredients:
1 medium head of savoy cabbage (savoy cabbage is milder in flavor and more tender making it easier to roll)
2 c. cooked quinoa
1 1/2 c. walnuts, ground
1 – 2 tsp. extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 small turnip, finely chopped
2 clove of garlic, minced
1 tsp. salt (with a little extra for sprinkling)
1/8 tsp. freshly ground pepper
2 tsp. fresh thyme or 1 tsp. dried thyme
1 tsp. dried rosemary
2 tsp. Italian seasoning
1 tsp. dried oregano
1 tbsp. arrowroot starch (or tapioca flour, potato starch, or cornstarch)
2 cups of tomato or pasta sauce
Lauren’s Kitchen: Kitchen Sink Raw Cookies
It’s that time of year when the break room at your office is full of all the foods you are or should be avoiding. How about bringing along these treats from Rawmazing and you’ll have everyone wishing they ate as good as you! Ramp up one batch a bit by substituting organic dried cherries for the raisins… oh, yum. If you’re looking for more clean eating options, be sure to check out my Radically Simple Eating board on Pinterest.
Lauren’s Kitchen: Vegan Caesar Salad
At my house we start every evening meal with a dinner-sized plate of raw salad. Many times the salad gets more rave reviews than the main course. I credit that to three things: toasted nuts and seeds, a hearty mix of greens, and the yummy dressings I prep ahead in quart jars in my fridge. Here’s one of my favorites from Angela at Oh She Glows that is quite the crowd pleaser. If you’re looking for more clean eating options, be sure to check out my Radically Simple Eating board on Pinterest.
Lauren’s Kitchen: Lentil Shepherd’s Pie
This recipe from Pure Ella is a delicious way to use up any of those leftover mashed potatoes from your Thanksgiving Day festivities. It’s also delicious enough to warrant making the mashed potatoes for it specifically! It would be a welcome vegan addition to any office party of potluck as well. If you’re looking for more clean eating options for the holidays (and beyond!), be sure to check out my Radically Simple Eating board on Pinterest.
Lauren’s Kitchen: Stuffed Sweet Dumpling Squash
I made this recipe from The Kitchn over the weekend and went right out to buy more Sweet Dumpling Squash! Plenty of these yummy squash are available right now at Wheatsville Co-Op in Austin. This would also be a fantastic vegan addition to your Thanksgiving Day table.
Ingredients:
3 sweet dumpling squashes
1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1/4 cup shelled pistachios, coarsely chopped
8 dates, coarsely chopped (about 1/4 cup)
1 teaspoon lemon zest
1 teaspoon cinnamon
1 cup cooked quinoa
Salt and freshly ground black pepper
Lauren’s Kitchen: Coconut Almond Crusted Cauliflower
Cauliflower is one of the healthiest of veggies, but not loved by all. If you are trying to convert any reluctant cauliflower fans, try preparing this Coconut Almond Crusted version from Save the Kales. It is sure to do the trick. I made this one step easier by using Rocca & Lola’s Toasted Almond Breading instead of the gluten free flour and nuts.
Lauren’s Kitchen: Gluten Free Pie Crust
With holiday pie season approaching, I want to remind you that going gluten-free does not mean you have to go without! Here are 5 simple and tasty gluten-free pie crust recipes to meet your needs, whether your filling is sweet or savory.
Lauren’s Kitchen: Hearty Fall Curry
Nothing combines all the flavors of Fall quite as well as this hearty curry from Plant Powered Kitchen that brings together pumpkin, chickpeas, and cauliflower. Don’t forget to make enough for leftovers… Something I did not take into consideration. Looks like I’ll just have to give it another go!