Creamy (Dairy-Free) Tomato Soup by Jules Ingredients 2 tablespoons oil or cooking fat of choice 1 large onion, peeled and chopped 4 cloves garlic, peeled and coarsely chopped One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!) 11?2 cups chicken stock (use vegetable stock if making vegetarian) 1…
Green Beans with Cranberries, Bacon and Goat cheese by Gina Matsoukas Ingredients 1½ pounds green beans, washed and trimmed 2 slices bacon ½ cup fresh cranberries 1 ounce goat cheese, crumbled vegan or a dairy-free cheese can be used as a substitute salt & pepper to taste Instructions In a large skillet over medium-high heat,…
Chickpea Fritters by Minimalist Baker Ingredients 1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp (37 ml) water) 1-2 Tbsp (15-30 ml) olive oil, divided (plus more for sautéing) 4 cloves garlic (2 Tbsp | 12 g), minced 1/2 cup (34 g) panko bread crumbs 1/4 cup (15 g) fresh parsley,…
Wild Rice and Cranberry Stuffing with Walnuts Ingredients 2 tablespoons olive oil 2 yellow onions, finely chopped 1 clove garlic, finely chopped 7 cups low-sodium vegetable broth 2 teaspoons salt 2 cups uncooked wild rice or wild rice mix 2 cups uncooked basmati rice 2 cups dried cranberries 1/2 cup chopped parsley 2 tablespoons chopped…
Roasted Potatoes with Sea Salt Ingredients 6 lb. baby red potatoes, each 1 1/2 to 2 inches in diameter 1/3 cup extra-virgin olive oil 1 1/2 Tbs. coarse sea salt 15 to 20 large fresh sage sprigs Instructions Preheat oven to 350°F. Arrange the potatoes in a single layer in a large roasting pan. Pour…