Roasted Vegetable Nachos

This is a simple and delicious way to use leftover roasted veggies. In this case I used parsnips, but you could use any roasted vegetable that you have on hand (carrots, sweet potatoes, Brussel sprouts...)

1. Preheat oven to 400 degrees.
2. Place leftover roasted vegetables on a baking sheet. (I love a good stoneware pan for this because it is so easy to clean, but you can always use some parchment paper to avoid the sticking if you don't have stoneware.)
3. Spread over the top of your to roasted veggies your choice of protein (leftover taco meat, black beans, bacon, whatever you have on hand)
4. Sprinkle with cheese if desired.
5. Heat in the oven about 10 minutes or until everything is warm and the cheese is melted.
6. Top with guacamole and pico de Gallo or salsa.

Cucumber Fennel Salad

ingredients:
1/4 cup lemon juice (juice of one lemon)
3 T olive oil
2 T rice vinegar (more if desired more tang)

1 cucumber, thinly sliced

1 zucchini, thinly sliced

1 medium fennel bulb, thinly sliced
1 apple, cored and thinly spliced (if using organic leave on the peel for added color)
1 peach, pitted, peeled and thinly sliced

1-2 T red onion, diced 

1 handful of fresh herbs (any combination of dill, mint, lemon balm, cilantro or parsley)
sea salt to taste

fresh nasturtium for garnish

directions:
(Prepare 2-4 hours ahead of time and chill before serving)

Mix together lemon juice, olive oil, rice vinegar and salt in a jar or bowl.

Combine all other ingredients in a bowl, pour dressing over and toss together. 

Green Soup

Inspired by: Recipe from Eating Well by Anna Thomas

Ingredients

2 tablespoons coconut oil

2 large yellow onions, chopped

1 teaspoon salt, divided

2 tablespoons plus 6 cups water, divided

1/2 cup arborio rice

1 bunch green chard (about 1 pound)

1 bunch kale 

14 cups gently packed spinach (about 12 ounces) or another green of your choice (collards are great, but have a strong taste)

4 cups vegetable or water broth

Big pinch of cayenne pepper 

2-3 cloves garlic, crushed

1 tablespoon lemon juice, or more to taste
Olive oil drizzle for serving

Instructions

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Add garlic and cook together for 3-5 minutes. 

2. Combine the remaining 6 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Chop the chard greens and spinach.

3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.

Curried Carrots, Broccoli and Kale

Ingredients
4-5 carrots, halved and cut into 2-3 inch sticks
1 broccoli crown, cut into bite sized pieces
1 onions, cut into thin slices
1 bunch of kale, cleaned and torn into pieces (remove tough rib down the middle)
2-3 garlic cloves, crushed
1 T fresh ginger, grated
1 tsp curry
salt and pepper to taste
coconut oil

Directions:
1.  Preheat oven to 400 degrees.
2.  Melt about 1 T coconut oil. Place carrots and broccoli on a roasting pan. Drizzle with melted coconut oil. Sprinkle curry, add crushed garlic, grapted ginger, salt and pepper over veggies, mixed together. Roast for 20-30 minutes till veggies are tender and crispy.
3.  In a saute pan (cast iron if you have it). Melt 1 T coconut oil and saute the onion. (about 5-8 minutes). Add kale and continue to saute till soft.
4.  Once carrots and broccoli are finished in the oven, stir them into the kale and onion mixture.
5.  Add more curry, salt or pepper if desired. *Add a dash of Cayenne for more spice!

Enjoy! We often call any roasted vegetables "veggie fries" at our house. My little boys love anything that is called "fries."

Asian Fusion Brussel Sprouts

My favorite way to prepare brussel sprouts.

ingredients:

1.5 lbs brussel sprouts, ends cut off and sliced in half

1 T coconut oil

2 cloves of garlic, crushed
juice from half of one fresh lemon

salt and pepper to taste
1 T fish oil
1 T Coconut Aminos or Soy Sauce

directions:

1. Preheat oven to 400 degrees.

2. Toss together brussel sprouts, coconut oil, garlic, lemon juice, salt and pepper. Roast in oven for 30-40 minutes, depending on how tender you want the brussel sprouts. 

3. Then sprinkle with fish oil and Coconut Aminos.

options: add fresh spinach or slightly wilted kale to make a salad, add cashews or peanuts, mix in shredded carrots and cabbage to make a simple slaw

Squash Pie

Adapted from Elana's Pantry.

Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons melted coconut oil
1 T Energy Egg Replacer mixed with 4 T warm water
1 T vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt

Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with oil, egg replacer, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9-inch pie pan or a casserole dish and bake at 350° for 40 minutes

Roasted Root Vegetables

One of my favorites this time of year!

Serves 4-6
ingredients: (option: substitute any of your favorite root veggies...parsnips, turnips...)
2 sweet potatoes, cut into 1" cubes
2 red potatoes, cut into 1" cubes
2-3 beets , cut into 1" cubes
1-2 carrots, chopped
1 handful cherry tomatoes
1 onion, sliced
1 t. rosemary
1 t. basil
1 T olive oil
salt and pepper to taste

directions:
Preheat oven to 400 degrees.
Mix all ingredients together in a big bowl, then spread over two cookie sheets. Roast for about 40 minutes till desired tenderness.
Enjoy with a fresh salad, baked chicken or your favorite fall soup.

Kohlrabi & Carrots

ingredients:
1 medium kohlrabi, peeled, chopped into 3/4-inch cubes
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
salt and pepper

directions:
Cover the Kohlrabi and carrots with lightly salted water and boil
until quite tender (about 15-20 minutes). Drain.
Lightly mash, leave a lot of texture don't try to make them smooth
like mashed potatoes. Add nutmeg. Serve