My Radish Salad

I want to start by saying that I love radishes. You don't find many dishes with them, but I love to put them in salads or having pickled radishes as a side. If you love then as much as I do, this is a perfect recipe for you. If you're on the fence, the parmesan cheese will bring you over to the "loving" side.

Course: Side

Cuisine: American

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 2 servings

INGREDIENTS

• 1 bunch radishes, sliced to 1/8″

• 1 lemon

• 1 tablespoon olive oil 

• 1/4 cup fresh grated parmesan cheese, plus more for topping

• 2 tablespoons fresh dill, torn

• salt & pepper, to taste

INSTRUCTIONS

• Using a mandoline (or very sharp knife) slice radishes to 1/8"

• Add sliced radishes to a medium bowl and squeeze juice from half a lemon over the top plus a big pinch of kosher salt. Massage with your hands for 1-2 minutes until slightly softened. 

• Add olive oil, cheese and dill tossing well to coat. 

• Scatter the radishes on a small plate and top with zest from the other half of the lemon, additional cheese, dill, salt and fresh ground black pepper. 

ENJOY!

My Vegetarian Chili

One of the things I missed most when I became a vegetarian (18 years ago) was a delicious bowl of chili. At the time there were very few readymade options and I wasn't interested in risking it on a potential recipe failure. I eventually came across a few different recipes that I combined and put my own spin on, and ended up with a great family crockpot favorite.

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hr 15 min

Servings: 4-6 servings

INGREDIENTS

Vegetarian Chili

• 1 (28-ounce) can Rotel diced tomatoes and green chilies

• 4 cups reduced-sodium vegetable broth

• 1 (15-ounce) can black beans, rinsed and drained

• 1 (15-ounce) can white (cannellini) beans, rinsed and drained

• 1 (15-ounce) can red kidney beans, rinsed and drained

• 1 (15-ounce) can pinto beans, rinsed and drained

• 1 cup chopped onion

• 1 green bell pepper, seeded and chopped

• 2 cloves garlic, minced

• 2 tablespoons chili powder

• 2 tablespoons dried Mexican oregano or regular oregano

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 to 2 teaspoons Cholula hot sauce

• 1/3 cup couscous
  

Toppings

• 1/2 cup shredded Monterey jack cheese or Cheddar

• 1/3 cup chopped fresh cilantro leaves

• 1/2 - 1 ripe avocado

• Sour Cream

• Salt and freshly ground black pepper
  

INSTRUCTIONS

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

• Just before serving, top each serving with shredded cheese, sour cream, cilantro and a few slices of avocado.

• TIP: serve with or over cornbread.
  

ENJOY!

Vegetarian Mushroom Bourguignon

This is my go-to holiday entree because it's hearty and goes so well with other typical holiday dishes. Just because you don't eat meat, doesn't mean you have to have a holiday dinner that just consists of sides.

Course: Dinner, Main Course

Cuisine: French

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 3

INGREDIENTS

Mushroom Bourguignon

• 1 oz (28 g) dried mushrooms OR 10 oz fresh sliced mushrooms

• 1 tbsp oil

• 1/2 large onion diced

• 2 small/medium carrots chopped

• 2/3 cup petite peas frozen

• 3 garlic cloves minced

• 3/4 tbsp fresh thyme or 1 tsp dried thyme

• 1 tsp onion powder

• 3/4 tsp sea salt or to taste

• 1/4 tsp black pepper or to taste

• 1/4 tsp smoked paprika

• 1/3 cup red wine

• 1/2 tbsp tamari or soy sauce

• 3/4 cup vegetable broth ( 1/4 cup more if needed)

• 1/4 cup milk or plant-based milk

• 3/4 tbsp cornstarch or arrowroot flour

Mashed Potatoes:

• 4 medium-sized potatoes

• 1/4 cup milk or plant-based milk

• 6 tablespoons butter or vegan butter

• Black pepper & sea salt to taste

INSTRUCTIONS

• Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.

• Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.

• Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.

• Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.

• Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.

• Combine milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.

• Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

ENJOY!