Recipes
Check back often for new completely plant based recipes as the season progresses!
Cajun "Say What?" Sandwich
Spiced up seitan with onions, spinach, and avocado on a hearty bread roll
Nearly Instant Soft Serve Ice Cream
Whip up an ice cream in just a few minutes using bananas and chocolate plant milk
Potato and Olive Stew
Adapted from the Vegan GourmetIngredients:All Blue potatoesPitted green olivesTomatoes or tomato sauce (tomatoes can be frozen whole in season and used in soups, stews, and sauces during the winter).Hot chile pickled in cider vinegarSalt to tastePrep
Ginger Glazed Beets and Onions
Ingredients:2 pounds beets - any variety or a mix1 large sweet cooking onions1 teaspoon ginger powder (or use fresh grated ginger if you have it)Juice of 1 lemon1/4 cup agave syrupPreparation:Steam or bake beets and remove skins. Cut into bite
Garlic and Basil Dressing
While not strictly a dressing, this concoction is great for grilling, for adding zest to cooked or raw veggies, and for using on just about anything but apple pie!If you do want to make it into a traditional salad dressing, just add some quality bals
Balsamic Glazed Cipollini Onions
From prouditaliancook.blogspot.comCipollini onions, pronounced "Cheep-oh-lee-nee" originated from Italy They have an intense sweet flavor that especially comes out when you roast them. Which is my favorite way to eat them. Their flat a
Ginger Glazed Carrots
INGREDIENTS 3 pounds carrots sliced into coins 2 tablespoons margarine 2 tablespoons agave syrup (the syrup of the agave cactus - the same cactus used to make tequila!) generally available at Whole Foods or at health food stores
Creamy Potato-Leek Soup
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a
Grilled Red Torpedo Onions
These pungent, football-shaped onions hail from the Italian town of Tropea, where they were introduced by the Phoenicians more than 2,000 years ago.From Earthbound Farm OrganicsServes 41 bunch Italian Red Torpedo onions1/4 cup olive oil1 tablespoon b
Caramelized Cipollini Onions
Adapted from myRecipes.com.These classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.Ingredients1 tablespoon&
Sauteed Cabbage
Sauteed (or fried) cabbage is something I never had until last season when a customer told me her recipe. It is simple and truly tasty.All you need to do is slice up cabbage (Early Jersey is my preferred variety for this due to it's sweet taste
Zucchini with Almonds and Caramelized Onions
This was a stovetop inspiration as I was getting ready for the theatre. It was a light but filling meal with a medley of great tastes!Ingredients:Zucchini - any kind - I used Costata Romanesca, Coosa, and Zephyr for a variety of textures, tastes
Andrea's Green Beans
Andrea - my all time favorite stylist - loves to prepare beans this way...As usual with most of the personal recipes - no quantities specified so you'll need to season to taste!Snap BeansMintGarlicLemon JuiceOlive OilSaltPreparation - Blanch or light
Beets and Beet Green Recipes
BeetsThese are not the beets of your childhood – at least not the beets of my childhood. Actually, we never had beets – they’re the one food my father cannot abide. When I did eventually try beets I could not understand
Daikon Recipes from Angelic Organics
Daikon with Tahini Dressing This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).Serves 4
Asparagus and Green Garlic Sautee
Remember - Reverence Gardens asparagus never needs to be trimmed - a pound of Reverence Gardens asparagus is a full pound of tender crisp eating!IngredientsOne pound asparagus - cut into 1/2 inch slicesThree green garlic - mincedTwo portabella mushro
Asparagus Salad
This was forwarded to me by Ellen from Merry Feast (www.merryfeast.com for home delivery of organic produce - featuring produce from Reverence Gardens in season)The recipe is from Gourmet Magazine and can be found on Epicurious Although raw aspa
Asparagus Soup
Simple to make and tasty! This soup also freezes well for the winter so you can have the great taste of spring when the snow is on the ground!One pound asparagus (you never need to trim the ends off Reverence Gardens asparagus - the whole stalk
Summer Bounty Sauce
Summer Bounty SauceThe best way to eat local in the winter is to preserve summer's bounty. An easy and delicious way to do this is to make a summer bounty sauce for use with pasta dishes or as a base for winte
Eggplant Lasagna
Eggplant Lasagna This is a great way to enjoy local produce in the winter. Eggplant keeps well frozen when sliced, brushed with olive oil, and baked until tender. Tomatoes can be frozen whole and made into a sauce in the winter or ca
Sweet Indian Spice Mix
This makes a lot so you may want to cut the recipe down to a half or a quarter of the suggested amounts. This is Rekha's family recipe for the sweet spice called for in the Lentil Soup recipe.4 cups coriander seeds1 cup dry coconut1 cup sesame
Lentil Soup
Here's another great Ayurvedic recipe from Rekha! You'll need to make the sweet spice recipe as well - find it at http://www.reverencegardens.com/recipe/452I believe that Rekha also included eggplant in this dish at the luncheon. 1/2 cup t
Yellow Potatoes (Batata Bhaji)
I recently attended an Ayurvedic luncheon and Rekah Deodar who cooked was kind enough to provide the recipes for her amazing food. This is a great way to enjoy new tastes using those old favorites, potatoes and chiles! &nbs
Refrigerator Pickled Beets
My favorite way to eat beets is to “pickle” them using agave syrup and balsamic vinegar. These are great as a side dish or on a salad. The “pickling” liquid also makes a nice salad dressing. BeetsAgave SyrupB
