1 onion, chop in food processor, then add:
¼ cup fresh lemon juice
2 cloves garlic
1 cup sun dried tomatoes
1 ½ tsp cumin
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Trim the stems off the portobello mushrooms, wipe the caps clean with a clean damp cloth.
Make a series of small holes in the gill side of the mushrooms with the tip of a knife or a skewer.
Insert the garlic slivers into these holes, dividing them evenly among the 6 mushrooms, set aside.
Combine the mustard, maple syrup, dulse and its soaking water, honey, apple cider vinegar and ginger in a mixing bowl and whisk well.
Whisk in basil.
Pour ⅓ of the mixture in the bottom of a glass baking dish and place the mushrooms in it, gill side up.
Swish the mushrooms around to coat the bottoms with marinade.
Spoon the remaining marinade over the mushrooms.
Marinate mushrooms for 1 to 2 hours; drain the mushrooms over a small glass bowl to reserve the remaining marinade.
Grill gill side down for about 3 minutes.
Turn the mushrooms over and spoon 1 tbsp of the reserved marinade into each cap.
Continue grilling until very tender, about 4 more minutes.
Brush with olive oil and serve with lettuce leaves.
* Also delicious sliced on top of a mixed salad.
Cut apples into quarters and quarter again.
Wet sauté squash, onion, celery and thyme in water for 10 min, stirring often.
Turn heat to low, cover and cook 5 – 10 min, stirring occasionally, until squash is just tender.
Add the apples and sauté until apple is just tender.
Garnish with almonds and drizzle with olive oil and maple syrup.
Preheat oven to 425. Cut delicata squash into ½ inch slices and arrange in a large baking dish.
Toss squash, onions and cauliflower together.
Add just enough water to cover the bottom of the roasting pan.
Roast for 30 – 35 minutes, until slightly crispy.
In a small bowl, whisk together 1 tsp olive oil, lemon juice, vinegar and rosemary. Remove squash/cauliflower from the oven.
In the roasting pan, toss the kale with the squash and cauliflower.
Allow to cool for 10 minutes. The heat will wilt the greens.
Drizzle with the dressing and toss thoroughly.
Serve with mild cayenne pepper or paprika and a lemon wedge.
Heat oven to 400 degrees.
Roast or grill vegetables on both sides until soft. Adding a little bit of water to bottom of a broiling pan helps keep the vegetables from sticking when not cooking with oil.
Make a layer of the thinly sliced onion in the bottom of a 9 by 12 baking pan or a torte pan if you have one, cover onions with a little water. (This trick helps to keep everything from sticking to the bottom of the pan and adds nice flavor.)
Then, layer a third of the eggplant slices on top of the onion, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a tiny bit of mild cayenne or paprika. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible.
Bake torte in oven until hot throughout and browned on top, about 30 minutes.
Let sit for 5 minutes before removing outer ring of torte pan, then let cool for another 10 minutes or 15 minutes in regular baking pan before cutting.
Drizzle with olive oil and serve.
Variation: Puree ¾ cup of soaked dried tomatoes with the olive oil for use as a topping.
Marinating vegetables ahead of time is a wonderful way to make vegetable dishes a bit more interesting.
You may also add broccoli, cauliflower, carrots, eggplant, bulb fennel root or whatever vegetables appeal to you.
Combine all ingredients but the veggies in a large bowl.
Cut bell peppers into large pieces, discarding seeds and membranes. Cut summer squash, onions and whatever other vegetables you choose to add into a size similar to the peppers.
Add vegetables to marinade; toss to coat.
Cover and chill for two hours or longer.
To prepare, simply roast the vegetables in the marinade, in a shallow baking dish in a pre-heated 350 degree oven until tender, about 15 to 20 minutes. Drizzle olive oil over veggies and serve. May be served over quinoa or millet or enjoyed as is.
Halve and pit the avocado.
Scoop out the avocado flesh, cut into chunks and transfer to a medium bowl.
Add orange juice and coriander, mix gently to combine.
Add tomatoes, cucumber and radish, stir, and then divide the mixture between lettuce leaves.