Cucumber Salad

Cucumber Salad
Prep Time
20 minutes prep time + chill time
Number of Servings
6
Ingredients
  • 4 large cucumbers, sliced
  • [q:1/2] red onion peeled, very thinly sliced, rinsed in cold water and drained*
  • 3 Tbsp finely chopped fresh dill
  • 3 Tbsp finely chopped fresh mint leaves
  • 1 tsp sea salt
  • [q:1/4] cup white wine vinegar
  • 2 tsp sugar
  • [q:1 1/2] Tbsp vegetable oil
Directions
  1. Combine all ingredients in a large bowl.
  2. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
  3. Adjust seasoning and serve well-chilled.

Apple Sauerkraut Salad

Apple Sauerkraut Salad
Prep Time
Prep: 15 minutes, Refrigerate: 1 hour
Number of Servings
8
Ingredients

Salad:

  • [q:1 1/2] cups EDEN Sauerkraut, rinsed and squeezed with hands to remove water
  • [q:1/3] cup Spanish or sweet onion, sliced in very thin half rings
  • or red onion
  • 1 cup red apples, sliced thin
  • 1 cup green apple, sliced thin

Dressing:

Directions
  1. Place salad ingredients in a small mixing bowl.
  2. Place dressing ingredients in a measuring cup and whisk with a fork to evenly mix.
  3. Pour dressing over the salad ingredients.
  4. Mix thoroughly and refrigerate for 1 hour, allowing the flavors to meld, before serving.
Nutrition Info
Per serving: 90 calories, 7g fat (67% calories from fat), 1g protein, 7g carbohydrate, 2g fiber, 0mg cholesterol, 248mg sodium

Scrambled Tofu

Scrambled Tofu
Prep Time
10 minutes + 12 minute cook time
Number of Servings
4
Ingredients

 

Directions
  1. Heat the oil in a large skillet and sauté the onions for 2 to 3 minutes. Add the carrots and sweet corn.
  2. With your hands crumble the tofu on top of the vegetables. Sprinkle the shoyu or ume plum vinegar over the tofu, cover and reduce the flame to medium-low.
  3. Cook for 5 minutes or until the tofu fluffs up like scrambled eggs.
  4. Remove the cover, turn the flame to high, mix in the red pepper, scallions, black pepper and turmeric.
  5. Cook another 2 to 3 minutes, stirring frequently until all liquid from the tofu evaporates.
  6. Serve hot for breakfast, lunch or dinner.
Nutrition Info
169 calories, 10g fat (52% calories from fat), 15g protein, 6g carbohydrate, 1g fiber, 0mg cholesterol, 184mg sodium
 

Asparagus Bisque

Asparagus Bisque
Number of Servings
4
Ingredients
  • 1 large bunch (about 1 lb) fresh asparagus 
  • 3 cups water or vegetable stock
  • 2 Tbsp vegetable broth powder
  • 2 leeks (about 2 cups), mostly white parts and some green, sliced thinly
  • 1 small yellow onion, chopped small
  • 2 shallots, peeled and minced
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme leaves
  • 1 Tbsp chopped fresh parsley
  • [q:1/8] tsp freshly ground black pepper
  • [q:1/4] tsp salt
  • [q:1/2] package Mori-Nu Silken Lite Firm Tofu, pureed to become [q:3/4] cup by volume
  • 1 Tbsp white miso
Directions
  1. Cut 2 inches off bottom of asparagus stalks and peel each stalk about 3 inches up.
  2. Cut asparagus into 2 inch pieces.
  3. Add all ingredients, except tofu and miso, to a large soup pot and bring to a boil. Reduce heat to simmer and cook covered for 30 minutes.
  4. Turn off heat. Add tofu and miso to soup and cool for about 10 to 15 minutes.
  5. Puree the soup in blender until it's smooth. Pass through wire mesh strainer to remove any remaining stalk fiber. Best served with croutons or chopped chives.
Nutrition Info
Calories: 110,Total Fat: 41g (saturated fat: .6g, polyunsaturated fat: 2.3g), Total Carbohydrate: 14.7g (dietary fiber: 2.9g, sugars 3.3g), Protein: 8.8g

Corned Beef and Cabbage

Corned Beef and Cabbage
Number of Servings
Serves 6
Ingredients
  • Lean cut of brisket, approximately 3 lbs
  • 1 head of green cabbage, quartered into wedges
  • 6 large red potatoes, quartered
  • 6 large carrots, unpeeled and cut into large pieces
  • 2 medium white onions, quartered
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 bay leaf, torn
  • 2 Tbsp yellow mustard
  • [q:1/3] cup brown sugar
  • Salt and pepper to taste
Directions
  1. Rinse brisket in cold water and pat dry.
  2. Place brisket in the bottom of the slow cooker.
  3. Cover brisket with mustard.
  4. Place potatoes, carrots and onions on top of brisket.
  5. Season with onion powder, garlic, bay leaf, salt and pepper.
  6. Mix brown sugar with 1 cup of cold water and pour over brisket and vegetables.
  7. Add cold water to just below the top of vegetables.
  8. Cook on low for 8 hours.
  9. Place cabbage on the top of vegetables.
  10. Cook for another 2 hours.
Nutrition Info
646 Calories, 55 g Protein, 141 mg Cholesterol, 68 g Carbohydrates, 21 g Total sugars (8 g Added sugars), 11 g Fiber, 18 g Total fat (6 g sat), 550 mg Sodium, [nut:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, Potassium, Zinc, [nut:4] Vitamin B2 (riboflavin), Iron, [nut:3] Folate, Magnesium, [nut:1] Calcium

Egg Curry

Egg Curry
Prep Time
40 minutes
Number of Servings
4 to 6
Ingredients
  • 10 hardboiled eggs, peeled
  • [q:3/4] tsp turmeric powder, divided
  • 2 Tbsp plus 2 tsp vegetable oil, divided
  • 1 tsp cumin seeds
  • 1 medium red onion, finely diced
  • 1 (2-inch) piece ginger, peeled and grated
  • 2 cloves garlic, peeled and grated or minced
  • 6 medium tomatoes, diced
  • 1 or 2 fresh Thai, serrano, or cayenne chilies, stems removed and thinly sliced
  • 1 Tbsp garam masala* 
  • 1 Tbsp ground coriander
  • 1 tsp red chili powder or cayenne pepper
  • 1 Tbsp salt
  • 1 cup boiling water
  • [q:1/2] cup chopped fresh cilantro
  • Roti or Naan for serving**
Directions
  1. Place peeled eggs in a small mixing bowl and sprinkle [q:1/4] teaspoon of the turmeric over them. Rub lightly until they are evenly coated. 
  2. In a 4-quart sauté pan over medium-high heat, warm the 2 teaspoons of oil. Add eggs and sauté, gently moving eggs around so they don’t stick, for 2 minutes, until lightly browned. Remove with a slotted spoon and set aside on a plate to cool. You can leave them whole for the final dish, or slice them in half before adding them back to the sauce. If slicing them, handle with care so yolks stay intact.
  3. Return sauté pan to medium-high heat and warm remaining 2 tablespoons of oil. Add cumin seeds and remaining [q:1/2] teaspoon of turmeric and cook for 40 seconds, until cumin seeds sizzle and turn reddish-brown.
  4. Add onion to sauté pan and cook, stirring occasionally to avoid sticking, for 2 minutes, until onion is slightly browned. Add ginger and garlic and cook for 1 minute.
  5. Reduce heat to medium low and add tomatoes, fresh chilies, garam masala, coriander, red chili powder, and salt to sauté pan. Simmer for 12 minutes. Add boiling water and cook for 3 minutes, until all ingredients pull together and tomatoes break down. Add cilantro and cook for 1 minute. Remove from heat.
  6. Transfer mixture to bowl of food processor or a blender or place an immersion blender in the sauté pan. Process until smooth.
  7. Transfer smooth mixture to a large serving bowl. Gently fold in eggs (whole or sliced). Serve with Roti or Naan.
Nutrition Info
With one piece of naan: 462 Calories, 19 g Protein, 267 mg Cholesterol, 55 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 19 g Total fat (4 g sat), 744 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:4] Phosphorus, [nutrition:3] Vitamin B3 (niacin), [nutrition:2] Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Folate, Iron, [nutrition:1] Vitamin D, Vitamin K, Calcium, Magnesium, Potassium, Zinc

Caramelized Beets

Caramelized Beets
Ingredients
  • 3 large beets
  • 1 large purple onion
  • 2 to 3 garlic cloves
  • 2 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 1 tsp sea salt
Directions
  1. Peel the beets and cut them into large chunks.
  2. Peel the onion and chop it into thin slices.
  3. Mince the garlic.
  4. Toss the beets, onions and garlic with the oil, sugar and salt in a glass baking dish.
  5. Bake the beets at 350 degrees for 45 minutes to 1 hour, stirring them every 15 minutes so that the beets cook evenly.

Savory Vegetable Strudel

Savory Vegetable Strudel
Number of Servings
Serves 6
Ingredients
  • 3 Tbsp extra-virgin olive oil
  • 2 small yellow onions, chopped
  • 2 cloves garlic, chopped
  • 1 can (28 oz) tomatoes
  • 1 tsp basil
  • [q:1/3] cup red wine
  • 1 (8 oz can) button mushrooms, rinsed and sliced
  • Salt and pepper
  • 10 oz phyllo pastry dough
  • [q:1/2] cup  butter
  • [q:1/3] cup cashew nuts, chopped
Directions

Vegetable Filling

  1. Preheat the oven to 400.
  2. Heat oil in a large saucepan.
  3. Sautee onions until tender.
  4. Add garlic, undrained tomatoes,  basil, wine.
  5. Let the mixture simmer gently, stirring often until the liquid is gone (about 20 minutes.)
  6. Add mushrooms and cook for 5 minutes.
  7. Remove from the heat and season with salt and pepper to taste.

Strudel Assembly

  1. Lay 1 sheet of phyllo dough directly on baking sheet.
  2. Brush with melted butter and sprinkle [q:1/3] of the nuts.
  3. Repeat layers until there are 3 layers.
  4. Brush top layer with butter. Pour filling mixture on top and spread it to about 1 inch from edge of dough.
  5. Fold edges over to enclose the filling.
  6. Starting from the widest edges, roll up, trying not to let it break.
  7. Brush top with melted butter.
  8. Bake for 30 minutes, or until golden brown.
Nutrition Info
422 Calories, 9 g Protein, 41 mg Cholesterol, 36 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 4 g Fiber, 27 g Total fat (11 g sat), 500 mg Sodium, [nut:3] Vitamin B1 (thiamine), [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Phosphorus, [nut:1] Vitamin E, Vitamin K, Iron, Magnesium, Potassium, Zinc

Rosanna’s Lentil Soup

Rosanna’s Lentil Soup
Number of Servings
8
Ingredients
  • 1 pound small green lentils
  • [q:1/2] cup (120 ml) extra-virgin olive oil
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 2 quarts (2 liters) organic chicken broth
Directions
  1. Soak the lentils in a bowl of water for 1 hour.
  2. Drain and set aside.Put the oil in a large saucepan and place over medium heat.
  3. When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes.
  4. Add the lentils and sauté for 5 minutes.
  5. Add the broth. Bring to a simmer and cook, covered, over low heat for about [q:1 1/2] hours, until the lentils are soft.
  6. Serve with crusty bread drizzled with extra-virgin olive oil.
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