INGREDIENTS
1 large head of cauliflower, broken into small florets, stems chopped
4 tablespoons olive oil
1 medium yellow onion, diced
2 to 3 tablespoons Thai red curry paste
½ teaspoon lemon zest
½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)
2 cups vegetable broth or stock
1 can (14 ounces) light coconut milk
1 to 3 teaspoons rice vinegar
Salt and freshly ground black pepper
¼ cup chopped green onions or chives
INSTRUCTIONS
Preheat oven to 400 degrees. Toss cauliflower with olive oil and spread in a single layer on a baking sheet and bake for 30 minutes (until browned)
In a large pot add 1 tbsp olive oil and heat until shimmering. Add the chopped onion and a dash of salt and cook for about 5 minutes. Add the green onion (white ends), curry paste and lemon zest and stir. Raise the heat to high, add the wine and cook until most of the wine has evaporated.
Once the cauliflower is done cooking, add half of it to the soup and reserve half for later. Add the vegetable broth and coconut milk. Bring the soup to a gentle simmer, stirring occasionally and simmer for 10 minutes. Remove to pot from the heat and blend using an immersion blender until smooth.
Stir in 2 tsp of vinegar and salt and pepper to taste to the soup pot. Split the remaining cauliflower between two bowls, ladle the soup on top and finish with the green ends of the green onion.
*Finish with Grass is Greener or Sweet Release.
Ingredients
1 Medium-sized butternut squash (peeled and cubed)
3-4 Tbsp olive oil (divided)
Sea salt + black pepper
1/4 Cup raw pecans
2 Tbsp brown sugar
2 Cups baby spinach or arugula (chopped)
1/4 Cup dried cranberries
1 Tbsp balsamic vinegar (optional)
Instructions
Preheat oven to 400 degrees F (204 C) and position a rack in the center of the oven.
Toss butternut squash cubes in 1 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper.
Roast for 15-20 minutes or until just tender.
Prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from skillet.
To the same skillet add 1 Tbsp olive oil (or butter) and 2 Tbsp brown sugar and stir to combine.
Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant.
Transfer to a plate to cool, spreading to make sure they don’t stick together.
Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Toss it right into the bowl along with the pecans.
Add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar and toss. Add more salt or pepper if desired. Serve immediately.
*Finish with Master Tater.
INSTRUCTIONS
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
4.Turn into a bowl and refrigerate, covered, for several hours.
5. Form the chickpea mixture into balls
6. Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry the remaining balls in batches of 4 -6 balls at once for a few minutes on each side, or until golden brown.
7. Drain on paper towels.
8. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips.
* Finish with Yellow Polkadot Tahini
INGREDIENTS
1 cup dried chickpeas or 1 can (15oz) chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon dried hot red pepper
5 cloves of garlic
1 1/2 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Pita bread
INSTRUCTIONS
1. Place the squash in a large saucepan of cold, well-salted water and bring to a boil over high heat.
2. Add the garlic, lower the heat to a simmer, and cook until the squash and garlic are very tender, about 15 minutes.
3. Drain the squash and garlic and return them to the saucepan.
4. Add the thyme and butter (if using) and mash with a potato masher to the desired consistency.
5. Add salt and pepper to taste.
* Finish with MasterTater
INGREDIENTS
2 pounds butternut squash, peeled, seeded, and cut into rough, 1-inch pieces
10 garlic cloves
2 teaspoons chopped fresh thyme
2 tablespoons unsalted butter (optional)
Fine sea salt to taste
Freshly ground black pepper to taste