Vegetable Sauerkraut Casserole

Vegetable Sauerkraut Casserole
Prep Time
20 minutes, plus 1 hour cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Preheat oven to 400° F.
  2. Heat oil in heavy pot and sauté onion for one minute. Add carrots, celery, mushrooms, shoyu, and tempeh. Sauté another 2 to 3 minutes.
  3. Add [q:1/2] cup of soup stock and sweet potatoes. Cover and simmer on medium-low until sweet potatoes are just tender.
  4. Add remaining ingredients except potatoes. Mix, cover, and bring to a boil.
  5. Place in a casserole dish. Top with potato slices, sprinkle with salt and pepper, and bake uncovered for 1 hour or until potatoes are tender and slightly browned.
  6. Remove and serve.
Nutrition Info
172 calories, 4 g fat (21% calories from fat), 8 g protein, 27 g carbohydrate, 8 g fiber, 0 mg cholesterol, 573 mg sodium

Soba with Veggies, Maple Cashews & Miso Sauce

Soba with Veggies, Maple Cashews & Miso Sauce
Prep Time
20 minutes, plus 10 minutes cook time
Number of Servings
Serves 5
Ingredients

Roasted Tomatoes

Maple Candied Cashews

Hacho Miso Sauce

Sauteed Soba

  • 2 tsp EDEN Sesame Oil
  • 1 clove garlic, minced
  • 1 inch piece peeled fresh ginger root, minced
  • 1 cup broccoli spears, cut small
  • 1 cup Chinese cabbage, chopped
  • [q:1/2] cup scallions, chopped
  • 8 ounces EDEN Wild Yam Soba*
  • 1 Tbsp toasted sesame seeds, for garnish
Directions
  1. Preheat oven to 450° F. Place tomatoes in a small mixing bowl and toss with 1 tsp. sesame oil, a pinch of sea salt, and a pinch black pepper. Place tomatoes on a baking sheet and bake 5 to 7 minutes. Remove and set aside. Leave the oven on.
  2. Bring water and maple syrup to a boil. Continue boiling until water cooks down and becomes amber colored. Mix in cashews and cook off remaining liquid, stirring to coat the cashews. Place cashews on a baking sheet and bake for 2 to 3 minutes to harden the syrup. Remove, set aside, and allow to cool.
  3. Cook soba per package instructions. When firm to bite (al dente), rinse, drain, and set aside. Place miso, rice vinegar, [q:1/2] cup water, and 2 tsp. sesame oil in a blender. Pulse to evenly blend.
  4. Heat 2 tsp. sesame oil and 1 tsp. toasted sesame oil in a large skillet. Add garlic, ginger, half of the scallions, and broccoli. Sauté 2 minutes. Add Chinese cabbage and sauté 1 minute.
  5. Add miso mixture to vegetables and the remaining half of the scallions. Toss. Add cooked soba to vegetables and miso to evenly coat with miso sauce. Cook 2 to 3 minutes until most of the liquid has been absorbed.
  6. Place noodles and sautéed vegetables on serving plates. Garnish each with roasted tomatoes, candied cashews, and sesame seeds. Serve.
Nutrition Info
297 Calories, 10 g Protein, 0 mg Cholesterol, 46 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 2 g Fiber, 10 g Total fat (2 g sat), 627 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin C, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate, Iron, Zinc

Chickpea Tagine

Chickpea Tagine
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 4 carrots, chopped into [q:1/2]-inch pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 (15 ounce) can chickpeas, drained
  • 2 cups low-sodium vegetable broth
  • 1 medium lemon, juiced
  • [q:1/2] cup chopped dates
  • [q:1/2] cup chopped dried apricots
  • Salt and freshly ground black pepper
  • [q:1/4] cup slivered almonds, toasted
  • Handful cilantro, chopped
Directions
  1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
  2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
  3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
  4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.
Nutrition Info
Tagine only: 455 Calories, 14 g Protein, 75 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 16 g Fiber, 15 g Total fat (2 g sat), 615 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B6, E, [nutrition:2] Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Calcium

Hiziki with Sweet Potatoes & Black Soybeans

Hiziki with Sweet Potatoes & Black Soybeans
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Set the hiziki in a large bowl or pot and pour an ample amount of boiling water on top. Cover and let sit for 15 minutes. Drain and rinse hiziki. Set aside.
  2. In a large skillet heat the oil and sauté the garlic for several seconds, stirring frequently. Stir in the mirin and continue cooking over high heat until the mirin evaporates, about 30 seconds.
  3. Add the reserved soybean liquid, hiziki, shoyu, ginger, and sweet potatoes. Bring to a boil. Cover and lower heat to medium.
  4. Cook until the sweet potatoes are soft, about 15 minutes. Add a bit more water during cooking, if the mixture becomes dry.
  5. Just before serving, stir in the beans and leeks, cover and cook until the beans are hot and the leeks are tender. Delicious over any Eden Soba or Udon Pastas.
Nutrition Info
248 calories, 7 g fat (27% calories from fat), 11 g protein, 35 g carbohydrate, 8 g fiber, 0 mg cholesterol, 462 mg sodium

Butternut Squash and Red Onion Mini Pizzas

Butternut Squash and Red Onion Mini Pizzas
Prep Time
40 minutes
Number of Servings
Makes 4 6-inch pizzas (serves 4)
Ingredients
  • [q:1 1/2] cups cubed butternut squash ([q:1/2]-inch pieces)
  • 1 small red onion, sliced into thin strips
  • 1 Tbsp olive oil, plus additional for dough
  • Salt and freshly ground black pepper
  • 1 lb refrigerated pizza dough, room temperature
  • 8 oz fresh mozzarella cheese, cut into [q:1/2]-inch cubes, or 1 cup shredded mozzarella cheese
  • [q:1/8] tsp crushed red pepper
  • 2 tsp chopped fresh thyme
Directions
  1. Preheat oven to 425°.
  2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
  3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
  4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
  5. Garnish each pizza with equal amounts of crushed red pepper and thyme.
Nutrition Info
584 Calories, 23 g Protein, 67 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 25 g Total fat (11 g sat), 1,101 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin A, Calcium, [nutrition:3] Vitamin B2 (riboflavin), Vitamin B3 (niacin), [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Magnesium

Grilled Scallops with Asparagus Salad

Grilled Scallops with Asparagus Salad
A Seafood Favorite with Marinade
Prep Time
25 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • 8 Tbsp oil, divided
  • 2 tsp toasted sesame oil, divided
  • 20 scallops, connective muscles removed
  • 3 Tbsp balsamic vinegar
  • [q:1 1/2] Tbsp low-sodium soy sauce
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • Salt and freshly ground black pepper
  • 1 lb thin asparagus, trimmed
  • 8 cups salad greens
Directions
  1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
  2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
  3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
  4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
  5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.
Nutrition Info
415 Calories, 20 g Protein, 16 g Carbohydrates, 4 g Fiber, 31 g Total fat (3 g sat), 873 mg Sodium, [nutrition:5] Vitamin B12, K, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, [nutrition:1] Vitamin B3 (niacin), C, Magnesium, Potassium, Zinc

Twice-Baked Butternut Squash with Gorgonzola

Twice-Baked Butternut Squash with Gorgonzola
Number of Servings
Serves 4
Ingredients
  • 2 medium butternut squash, halved lengthwise and seeded
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp avocado or olive oil
  • [q:10 1/2] oz plain Greek yogurt
  • 8 oz Gorgonzola, divided
Directions
  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Place the halved butternut squash, cut side up, onto the prepared sheet pan and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.
  3. Transfer the pan to the preheated oven and bake for 40 to 50 minutes, or until fork-tender. Once the squash is done, remove from the oven and let it cool slightly, or until easy to handle.
  4. In a large bowl, scoop out the flesh of a squash half with a spoon, leaving the skin intact to create a boat. Leave at least a [q:1/4]-inch border around the squash skin so it will retain its shape. Repeat with the remaining halves.
  5. To the squash flesh, add the Greek yogurt, salt, pepper and 6 ounces of the Gorgonzola. Mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces of the Gorgonzola.
  6. Place the squash back in the preheated oven and bake for another 8 to 10 minutes, or until the cheese is melted and the squash is golden-brown on top. Set the oven to broil and cook for 2 to 3 minutes, or until the tops are golden.
Nutrition Info
Made with avocado oil: 397 Calories, 22 g Protein, 46 mg Cholesterol, 33 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 5 g Fiber, 22 g Total fat (12 g sat), 879 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, [nutrition:4] Calcium, Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron, Zinc

Soba Noodles in Dashi Broth

Soba Noodles in Dashi Broth
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Cook pasta per package directions, rinse, drain and set aside.
  2. Place 4 cups water, kombu, and shiitake in a medium saucepan. Cover and bring to a boil. Reduce heat to medium-low and simmer 4 to 5 minutes.
  3. Remove Kombu, set aside for soup stock or discard. Cover pan and simmer 10 minutes.
  4. Reduce the heat to low, add shoyu, and simmer 2 minutes.
  5. Place the cooked soba in serving bowls, ladle the hot broth over, and garnish each with gomasio and scallions.
Nutrition Info
255 calories, 3 g fat (11% calories from fat), 12 g protein, 51 g carbohydrate, 11 g fiber, 0 mg cholesterol, 490 mg sodium

Mostly Moussaka

Mostly Moussaka
Turkey Chili with a Greek Influence
Prep Time
1 hour
Number of Servings
Serves 6
Ingredients
  • [q:1/2] cup olive oil
  • 2 leeks OR 1 onion, chopped
  • 1 lb. ground turkey
  • 4 cloves garlic, crushed
  • 1 medium eggplant, chopped
  • 1 bell pepper, chopped
  • 2 Tbsp mint
  • 2 tsp red pepper flakes
  • 1 Tbsp pumpkin pie spice blend
    • 4 tsp cinnamon
    • 2 tsp ground ginger
    • 1 tsp ground cloves
    • [q:1/2] tsp ground nutmeg
  • [q:1/2] tsp oregano
  • 1 tsp salt
  • [q:1/2] tsp black pepper
  • [q:1/2] cup dry white wine
  • 2 cans fire-roasted tomatoes
  • 1 Tbsp tomato paste
  • Grated Parmesan cheese
Directions
  • Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
  • Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.
Nutrition Info
382 Calories, 19 g Protein, 19 g Carbohydrates, 6 g Fiber, 25 g Total fat (5 g sat), 513 mg Sodium, [nutrition:5] Vitamin B6, C, [nutrition:4] Vitamin B3 (niacin), [nutrition:3] Vitamin B12, K, Phosphorus, [nutrition:2] Vitamin E, Zinc, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Folate, Magnesium, Iron, Potassium

Roast Sweet Potatoes with Tahini Dressing

Roast Sweet Potatoes with Tahini Dressing
A gourmet dinner you can cook on the weeknight.
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients

Potatoes

  • 3 lb sweet potatoes, cut into wedges
  • [q:1/4] cup ghee, melted
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 1 Tbsp sumac
  • 2 cloves garlic, grated
  • Fresh cilantro, for garnish

Dressing

  • [q:1/4] cup tahini, well blended
  • [q:1/4] cup olive oil
  • 1 Tbsp fresh lemon juice
  • 2 cloves garlic, grated
  • 1 Tbsp honey
  • [q:1/2] tsp kosher salt
Directions
  1. Prepare potatoes: Preheat oven to 450° and line a rimmed sheet pan with unbleached parchment paper.
  2. On prepared baking sheet, toss potatoes with ghee, salt, paprika, sumac, and garlic. Roast, tossing occasionally, until tender and browned, about 25 minutes.
  3. While potatoes roast, prepare dressing: In a small bowl, whisk together dressing ingredients until well combined and emulsified. If dressing is too thick to drizzle, add up to 1 tablespoon of water. Serve sweet potatoes drizzled with tahini dressing and garnished with cilantro.
Nutrition Info
428 Calories, 6 g Protein, 52 g Carbohydrates, 8 g Fiber, 23 g Total fat (7 g sat), 616 mg Sodium, [nutrition:5] Vitamin A, [nutrition:4] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, K, Calcium, Iron, Magnesium, Potassium, Zinc
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