A Week in Vegetables

As we pass the halfway point between winter solstice and spring equinox, I am thinking about the fertile seeds that we will plant in dark soil this spring. These seeds will bring delicious food to our table and fill our root cellar with bounty for the winter to come.

I realize that time is not linear, but cyclical. The cycle of seasons finds plants on another ring of the spiral each year as they sprout new branches, stalks, and shoots. We can also grow into each new cycle by appreciating how far we have come since this time last year and renewing our body, mind, and spirit with simple food. 

As the outside world slowly wakes up to welcome another growing season, so can we rejuvenate our bodies by including more plant foods into our diet.

Here is the shopping list for a week of healthy, plant-based lunches.

You can gain the complete guide, including recipes, by clicking here.

Simple Vegetable Recipes 

to keep you nourished all week long

Shopping List

  • 8 small sweet potatoes (or 5 to 6 medium/large)

  • 1 head of cauliflower

  • 1 head of broccoli

  • 2 bunches Swiss chard

  • Baby spinach

  • 2 bunches kale

  • Mushrooms

  • 1 can white beans

  • 1 can chickpeas

  • 2 red onions

  • 1 large leek

  • Parsley or cilantro (optional)

  • Grocery

  • Olive Oil

  • Eggs

  • Ghee or grass-fed butter

  • Tamari or soy sauce

  • Cumin

  • Coriander

  • Paprika

  • Apple cider vinegar

  • Salt and pepper

While making breakfast, follow these instructions for assembling a lunch quickly. It will take about 30 minutes per morning.

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Terrific Rice Dishes


Pair any of these dishes with grilled meats, cooked beans or sauteed tempeh for a lovely meal!

Cauliflower Risotto


You will need:
2 tablespoons olive oil
1 large shallot, diced
3 cloves garlic, minced
1 teaspoon each: thyme and rosemary
1 teaspoon sea salt
black pepper to taste
1/2 head cauliflower, chopped
1 cup short grain brown rice
2 1/2 cups vegetable broth
parmesan cheese if desired

In a medium-sized pot, heat olive oil. Add the shallots, garlic, and spices and saute for 2-3 minutes or until fragrant and translucent. 
Add cauliflower and saute for 5 minutes, covered.
Add the rice, toast briefly, and then cover with vegetable broth.
Bring to a boil, reduce to simmer, and cook for 40 minutes.
Stir, add parmesan cheese if desired (about 1/4 cup), and serve piping hot!

***

Nutty Rice Flatbread


Preheat oven to 250 degrees.

In a spice grinder, grind:


1 cup sweet nuts (almonds or pecans)
1 cup savory nuts (walnuts or hazelnuts)
1 cup seeds (pumpkin or sunflower)

Mix together in a bowl with1 cup leftover rice. Make sure you have cooked the grains down into a porridge-like consistency before mixing them in with the nuts and seeds.

Add ½ teaspoon salt and any spices you like.
Try one of these combinations: cumin, coriander, turmeric OR thyme, coriander, oregano.
If mixture is a bit dry, add a few splashes of olive oil. Mix well before adding any additional oil – the nuts already contain oil.

Grease a cookie sheet with oil and spread mixture in a thin layer.
Bake for 1 hour. Enjoy!

***

Sweet Potato Rice Cakes


Preheat the oven to 375 degrees.
Grease a cookie sheet with vegetable oil (I like grapeseed or sunflower oil).

Combine these ingredients in a mixing bowl:
1 cup rice flour

4 tablespoons flaxseed meal (ground flax seeds)
pinch salt
½ teaspoon each: nutmeg, coriander and cinnamon

Make a well in the center and add:
1 heaping spoonful almond butter
2 heaping spoonfuls melted coconut oil
1 cup steamed, mashed sweet potatoes

Make a well in the center, combine the wet ingredients and stir until thoroughly blended.
Incorporate wet and dry ingredients until they are well combined.

Shape into cakes/patties, place each one on cookie sheet, and bake for 25 minutes.
Yum!