Vegetables All Year Round

Cauliflower ‘Risotto’

cauliflower risotto

One of my favorite meals to make is risotto. I actually don’t mind the laborious process; it’s quite meditative and helps slow you down. A little splash of water, a stir, a sip of wine – so relaxing! But it’s just not realistic on a weeknight when time is limited and there’s a lot going on. We had our risotto with a side of roasted asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving. Recipe and photos contributed by Sophia Zergiotis, from Love and Lentilsmore→

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Sweet Potato Salad with Pecans

Sweet potato salad with pecans

This simple sweet potato salad, developed by Ginny Messina, is a great choice when you want something a little different for a picnic or potluck. It’s also a wonderful addition to fall and winter holiday meals. From Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet,* copyright © Carol J. Adams, Patti Breitman, Virginia Messina, 2014. Reprinted by permission of the publisher, The Experiment. Photos by Rachael Braun.

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Garlicky Greens Pasta with Gomasio

Garlic Greens and Pasta

Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function.  You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. more→

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Golden Roasted Cauliflower with Red Onion

Roasted cauliflower with red onion

Curry and lemon add an offbeat flavor and vivid color to this roasted cauliflower dish. Red onion and garlic add depth of flavor. Use on its own as a tasty side dish, or toss with pasta or grains. more→

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Grated Beet and Carrot Salad

Grated Beet and Carrot salad

Beets and carrots are such companionable vegetables. They go together “grate” in this simple salad. Such flavorful veggies need only light embellishment — just a little added sweetness, plus the tartness of lemon, which brings out their flavors. And a small flourish of your favorite seeds is a nice finishing touch. more→

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Classic Leek and Potato Soup

Leek Soup from V5IG

Leeks and potatoes are a classic soup duo. It’s a match that’s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.

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Spicy Szechuan-Style Eggplant

Szechuan eggplant with tofu

This recipe is based on one of my favorite Chinese take-out dishes—spicy eggplant—with a lot less oil than its restaurant counterpart. I’ve devised this lower-fat version as a way to satisfy my craving for it. Add tofu to make it more of a main dish. This can be served over noodles or rice. If you love eggplant, it’s really tasty any way you present it. more→

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Cream of Cauliflower Soup

Creamy cauliflower soup

This creamy dairy-free cauliflower soup, enhanced with any of the garnishes recommended, makes a soothing introduction to a meal. It’s great with veggie-filled wraps and main-dish salads. Adapted from Vegan Soups and Hearty Stews for All Seasons.

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