1 1/2 pounds assorted vegetables, such as parsnips, rutabagas, carrots,
turnips, sweet potatoes, and beets
2 tablespoons olive oil
s alt to taste
Freshly ground black pepper
1. Preheat oven to 350°F.
2. Peel and cut vegetables into 1/2" cubes. Toss in olive oil and
season with salt and pepper.
3. Place on a baking sheet and roast in the oven for 15 to 20 minutes.
The vegetables are cooked when they are easily pierced by a fork.
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
1 package mushrooms, chopped
1 pound fresh ground turkey
1 28-oz. can chopped tomatoes
2 cups chicken stock
1 cup frozen corn
2 tablespoon chili powder
2 tsp. ground cumin
sprinkling of cayenne pepper
1 16-oz. can black beans
1 16-oz. can kidney beans
salt and pepper to taste
grated cheese (optional)
1. Heat olive oil in a large pot.
2. Add onion, garlic and other vegetables and cook, stirring often,
3. Add turkey - break it apart with a fork as you go.
4. Add tomatoes, chicken stock, corn and spices. Simmer for 30 minutes.
5. Add beans and simmer for 15 minutes to blend flavors. Garnish with
cheese, if desired.
3/8 cup maple syrup
3/8 cup safflower oil
¾ cup pumpkin puree (I use canned 100% pumpkin)
1 ½ cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt, if desired
½ cup raisins (mix dark and golden if available)
½ cup chopped walnuts (optional)
1. Preheat the oven to 350 degrees.
2. In a large bowl, beat together the maple syrup, oil, pumpkin and
3. In a separate bowl, mix the dry ingredients well.
4. Add the dry mixture to the pumpkin mixture, stirring the two mixtures
just to moisten the dry ingredients.
5. Stir in the raisins and nuts.
6. Pour into a loaf pan and bake for 50 minutes to one hour until a
pick inserted into the center of the bread comes out clean.
7. Set the pan on a rack for at least 10 minutes, then turn out the
loaf to cool completely.
GARLIC LOVER'S MASH
1 small cauliflower cored and roughly chopped (about 3 cups)
1 cup millet, drained and rinsed
½ teaspoon salt
black pepper, to taste
3 cups water
2 medium onions, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1. Combine cauliflower, millet, salt, and water in heavy saucepan. Bring
2. Reduce heat
and simmer for 25-30 minutes or until water has been absorbed.
3. While millet mixture is cooking, stir fry garlic and onions in saucepan
with the oil over medium heat. Stir often to prevent browning and add
more oil if necessary. Cook until soft and slightly browned.
4. Season onion with sea salt and black pepper.
5. Mash millet and cauliflower until smooth. Top with onion mixture.