Vegan Recipes

Buttercup Squash Cornbread

Buttercup Squash cutout

Buttercup Squash cutout

1 1/2 cup Nash’s stone-ground cornmeal
1 1/2 cup Nash’s triticale or white wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed or pureed roasted buttercup squash
1/3 cup maple syrup
1 cup Dungeness Valley Creamery milk
1/2 cup yogurt or sour cream
1/4 cup melted butter (plus some for greasing the pan)
1/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
2 eggs

Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread.

Whisk together all the dry ingredients in a large mixing bowl.

The easiest way to roast squash is whole in the oven. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. Cut squash in half and allow to cool a bit before scooping out seeds. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.

Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.

Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm! Yield: 12 servings.

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Roasted Baby Turnips

purple-top turnips in basket1 bunch baby turnips, peeled and chopped into quarters
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

Dijon-Shallot Vinaigrette

1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 small shallot, finely minced
Pinch of salt, to taste
1/2 tablespoon finely sliced fresh tarragon

While turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots, salt and tarragon. Toss in the roasted turnips. This is best served at room temperature.

We thank Food52.com for this recipe.

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Breakfast Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup cooked Nash’s rolled oats
1/4 teaspoon cinnamon
2 tablespoons raisins
2 tablespoons sliced pecans
2 tablespoons dried apricots, chopped
2 tablespoons sunflower or pumpkin seeds
1 date, chopped
1 tablespoon dried cranberries

Mix all ingredients together and top with a dollop of your favorite yogurt.

Recipe inspiration from WHFoods.com.

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Minted Carrots with Pumpkin Seeds

Carrots bunched

Carrot season is finally back in full swing!

6 medium-sized carrots cut into 1/2-inch pieces
1/2 tablespoon parsley, chopped
1 tablespoon mint, chopped
1 tablespoon pumpkin seeds, coarsely chopped
2 tablespoons lemon juice
Extra virgin olive oil to taste
Salt and pepper to taste

Bring lightly salted water to a boil in a steamer. Steam carrots in basket until slightly crunchy inside. Chop the rest of the ingredients and toss with carrots. Serves 6.

We thank The World’s Healthiest Foods for this recipe.

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Lindsey’s Greek Salad

lindsey-cucumbers-smSalad
1 cucumber, peeled, seeded, coarsely chopped
1 lemon cucumber, coarsely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
Half a red onion, sliced in rounds
1/2 pound feta cheese, cut in half-inch cubes
1/2 cup Kalamata olives, pitted

Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup olive oil

Place dressing ingredients in a jar and shake until mixed, then pour over prepared vegetables and stir. Set aside for 30 minutes to blend flavors before serving. Enjoy!

We thank Lindsey of our farm store for this tasty recipe.

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Spicy Cauliflower

Cauliflower

Spice up your cauli with chili flakes, cumin seeds, turmeric, and ginger.

Serves 8. Prep time: 10 minutes. Cook time: 20 minutes.

6 tablespoons high-heat oil (safflower, sunflower, grapeseed, canola oil)
Large piece ginger, finely chopped
2 teaspoons chili flakes
2 tablespoons cumin seeds
2 teaspoons turmeric
3 1/2 – 4 pounds cauliflower, roughly chopped
Small bunch cilantro, chopped

Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.

Recipe adapted from bbcgoodfood.com.

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Fresh Hummus with Parsley

Italian parsley on a purple background3 cups garbanzo beans
1 tablespoon lemon juice
1/4 cup parsley, finely chopped
1/2 tablespoon tahini (sesame seed butter)
2 cloves fresh or roasted garlic
Salt and freshly ground pepper to taste

Save juice from beans and use to thin mixture if too thick. In a food processor, chop garlic first, then parsley. Add all other ingredients and blend until desired consistency. Cover tightly and store unused portion in the refrigerator. It will keep well for about a week.

Things to dip in hummus: fresh bread, bread sticks, bagels, hardy crackers, pita chips, and all sorts of veggies.

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Kia’s Roasted Cauliflower & Walla Walla Onions

cauli wallas smaller

Cauli and wallas: a sweet seasonal treat!

Fresh, uncured Walla Walla onions are seasonally available in July and August at our farm, and are one of the veggie highlights of the summer for me. Roasted with cauli until golden brown in this dish, they just melt in your mouth.

Might I suggest making a big batch of these roasties so you have leftovers? They are a wonderful edition to scrambled eggs, sandwiches and cold salads, or as a snack on their own.

1 medium-large Walla Walla onion, rough cut into 1- or 2-inch pieces
1 medium-large head cauliflower, stems, leaves and florets roughly chopped into 2- or 3-inch pieces
3 or 4 tablespoons melted coconut oil
Salt and pepper to taste

Preheat oven to 400 degrees.

Toss veggies in coconut oil until thoroughly coated. Sprinkle with salt and lots of freshly ground pepper.

Spread single layer in one or two large baking sheets or baking dishes as needed. Bake uncovered for about 25 minutes, or longer if you have two trays in the oven. Check and flip veggies if desired. Bake until veg is well browned and starting to crisp in places.

Variations

SPICE IT UP! Add curry, chili powder or Italian seasonings when you toss veggies with salt and pepper.

OIL IT UP! Use alternative oils to coat the veggies. Coconut oil is one of my favs for flavor and health, but you can use any high-heat oil you have on hand.

MIX IT UP! Toss in other non-root veggies you have on hand to use up. Zucchini, peppers, fresh beans, broccoli etc all work well in combo with cauli and wallas.

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Vegetarian Pho

baby green bok choy

Is your CSA box rich with bok choy? Try this Vietnamese noodle soup (pho) for a tasty way to enjoy your veggies.

Serves 2

For the broth
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

For the noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16″, 1/8″, or 1/4″ width depending on availability and preference)

For the toppings (choose a few)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

For the garnishes (choose a few)
1/2 large onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil
Hoisin sauce, Sriracha (optional)

To make the broth, char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Make the noodles while the broth simmers. Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

Prepare the toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls. Serve with garnishes on the side, which diners should add to taste.

We thank The Kitchn for this tasty recipe.

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Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing

baby walla walla bunches

Your average green onions not sweet enough for you? Try baby Walla Walla onion bunches!

6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 tablespoon chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing

1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 tablespoon packed golden brown sugar (maple syrup or honey are other options)
1 teaspoon minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead.

We thank Epicurious.com for this recipe.

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