Hearty Lentil Farrow Vegetable Soup

Hearty Lentil Farrow Vegetable Soup

Whenever I am need of warming up, this is the meal I make. It is so simple and so very satisfying. Torn bread with olive oil or vegan butter makes this a perfect spread. Brown lentils are reminiscent of a beef stew while the lighter lentils make it more of a European 1st course. Experiment!

2c lentils, cooked, washed and drained- can use yellow, green or brown- ALL DELICIOUS

1 medium onion, coarsely chopped

2 stalks celery, large dice

1 carrots, large chop

3 small yellow skinned potatoes, large dice

1c-cooked farrow

1-2c broccoli florets, cauliflower, diced and/or chopped leafy greens

1/4t black pepper

1/2t cayenne pepper flakes

1T fresh parsley, minced

2-3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more

In a large soup pot, add the olive oil and sauté the onions, until golden and caramelized over medium high heat. Add the carrots, celery, potatoes, salt, black and red pepper. When the edges of the vegetables begin to brown, lower the heat and cook covered for 3-5 minutes or until the potatoes are tender. Add the cooked lentils and the cooked farrow, mixing them into the vegetables. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes. In the last 10 minutes of cooking, add the broccoli.

Adjust the seasonings before serving. Serve with crusty bread and drizzle with olive oil.


Creamy Yukon Potato Salad

Creamy Yukon Potato Salad

Incredibly delicious. Yukon potatoes have a rich nutty taste on their own- and they abundant locally now in Western Mass. In this side dish they are showcased with the perfect amount of dressing that is sure to please all kinds of palettes. There is a perfect balance between sweet, salty and sharp- the lemon is not necessary but adds a brightness to the flavor.

This salad is a winner.

Creamy Yukon Potato Salad

8-10 Yukon potatoes, gently scrubbed and washed , about 2 pounds

1 small red onion, minced

1 leafy stalk of celery, minced (with the leaves)

1t maple syrup or agave

1/2c Veganaise or another type prepared vegan mayonnaise

3T olive oil

1/4c red vinegar or apple cider vinegar

1T fresh lemon juice *optional

2t stone ground mustard

1-1/2t salt

1/2t ground black pepper

2c water

1t salt

The Potatoes:

Place the cleaned potatoes into a medium sized pot. Cover ¾ the way with water and add 1T salt. Bring the water to a boil and then reduce the heat and cover and cook them partially covered for 10-15 minutes, until they are tender but they still maintain their shape. Make sure they are cooked all the way through.

Drain them from the water and allow them to cool slightly making them easier to handle, about 2-3 minutes.

The Dressing:

In a large mixing bowl, add the other ingredients together, the minced onion, celery, sweetener (I used raw agave), Veganaise, vinegar, mustard, olive oil, salt and pepper. Coarsely slice the potatoes into the bowl- I like large chunks so I will quarter the potatoes depending on their size. Mindfully mix the potatoes into the dressing, trying not to smash the potatoes up to much. Adjust the seasoning before serving. Serve warm or chilled garnished with fresh parsley.

Romanesco with Lemon

I can’t get enough of this gorgeous alien looking beauty. It has a taste similar to cauliflower but it has it’s own uniqueness that is unrivaled. It is abundant locally now and I love love love it. Dressed simply to showcase its awesomeness.

Romanesco with Lemon

Romanesco with Lemon

1 head Romanesco, washed, trimmed, and cut into bite size pieces

1 lemon, juiced

2T extra virgin olive oil- more if desired

1/2t salt

1/4t black pepper

1c water

In a large pot, heat up the cup of water until boiling. Add the Romanesco and steam for 7-8 minutes or until bright green and tender. Drain, reserving the cooking liquid for veggie stock.

In a bowl, add the steamed Romanesco and then the olive oil, lemon juice, salt and pepper and gently toss. Serve either warm or cold. Delicious both ways.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

Everything was local, purchased from the Greenfield Farmer’s market, the Lacinato Kale, the Fire Ball Pepper, the garlic…. This red pepper adds a low-heat kick, which is delicious, and not overbearing. I ate the whole bunch myself! Any kale will do, but there is something exceptional delicious about this particular variety.

Sautéed Lacinato Kale with Garlic & Fire Ball Peppers

1 bunch Lacinato kale, washed, trimmed, and torn into bite size pieces

1 clove garlic, minced

½ Fire Ball or Cherry Bomb pepper, thinly sliced

2T Extra virgin olive oil

1/4t salt

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly, makes it even more tender. Serve immediately. Also delicious at room temperature.

Spicy Corn Crusted Roasted Potatoes

Corn crusted potatoes

Spicy Corn Crusted Roasted Potatoes

2 pounds potatoes (2-3 medium size), cleaned and cut into wedges or large french fries

3-4T extra virgin olive oil

1t pink salt

1/4t black pepper


3T cornmeal

1T brown rice flour or amaranth flour

1t pink salt

1t onion powder

1t chipotle powder

1t turmeric

1/2t black pepper

Preheat oven to 425 degrees.

Pre-cook the potatoes

Bring 3c of water to a boil. Add in the cleaned, trimmed potatoes and cook partially covered for 8-10 minutes or just until tender. Remove, drain and set aside.


While the potatoes are cooking, prepare the coating

In a large bowl, mix the coating ingredients together, and blend well with a dry whisk or fork.

Prepare the potatoes for roasting

In a medium bowl, add the drained potatoes, the olive oil, salt and pepper. Toss gently until well coated.

With a slotted spoon, add the potatoes into the large bowl of coating. Toss until the potatoes are well coated.

Pour the potatoes out onto a large baking dish, spread evenly in the around. Make sure all potatoes are covered well with the oil and coating.

Roast the potatoes in a preheated oven for 30 minutes, or until they are golden brown with crisp brown edges. Turn the potatoes mid way to ensure an even tan.

Serve immediately with your favorite dipping sauce; ketchup, vegan mayo, mustard etc.

Chana Masala with Local Spinach

*chana masala

Chana Masala

3T coconut oil

2c-cooked chickpeas

1 onion, small dice

2 cloves garlic, smashed and minced

1T ground cumin

2” fresh ginger, grated

1 hot pepper, sliced or chopped

2t mustard seeds

1t turmeric

2t curry powder

2-3 tomatoes, diced

2t pink salt

1t black pepper

2c water

4c fresh baby spinach- reserve until serving.

1c fresh cilantro, coarsely chopped- reserve until serving.

In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.