Summer Squash Soup topped with Tofu Croutons
This is one of my favorite recipes. This is my modified version of Heidi Swanson’s recipe from Super Natural Every Day. I added more veggies and it’s the perfect dish that incorporates a lot of the vegetables that we get in our CSA boxes in July and August. You can also modify the recipe based on what you have on hand. And consider the tofu croutons optional, however they are pretty good!
Ingredients 8 ounces extra firm tofu cut
This is a quick and tasty side dish or snack. It’s also delicious the next day, just take it out of the fridge and allow it to come to room temperature. You could probably try using Chard or any other hearty leafy green. I found this recipe in Marie Simmons’ Fresh & Fast Vegetarian cookbook (highly recommended).
Ingredients 1 small bunch (about 10 oz.) kale, washed and dried 3 tablespoons unseasoned rice vinegar 2 tablespoons tamari, soy sauce, or liquid aminos 2 tablespoons olive or sunflower oil 1 teaspoon toasted sesame oil 1 teaspoon (or more to taste) grated fresh
This is a recipe I modified from the book From Asparagus to Zucchini. Other veggies can be easily switched out based on what you have. You can use either regular or light coconut milk and the dish still works.
8 ounces egg noodles 1 1/2 tablespoons olive oil 1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end) 1/2 cup carrot, julienned 1 cup cut up green beans or broccoli cut into florets 1 tablespoon minced garlic (or 5 garlic
This is a great way to have coleslaw ready for those family picnics … without the hassle of canning. The recipe comes from D. Mary, in Preserving Food Without Freezing or Canning (Chelsea Green). The book contains recipes from the French farmers of the Terre Vivante collective. Note that this recipe is not for precision kitchen chemists.
Ingredients 2 pounds white cabbage (I used red, it tasted just fine) 2 large carrots 2 large onions black peppercorns juniper berries bay leaves spring water* sea salt 1-quart sterilized canning jar
Directions Finely grate the vegetables; a food processor is excellent for
This pasta features a variety of flavors, including garlic, ginger, tahini (sesame paste), sherry and sherry vinegar, and more. The dish is finished off with grated fresh carrot on the top, mimicking fresh grated cheese on top of an Italian pasta dish. A nice salad with Tahini Asian Dressing works well as a side to this dish. (I modified this dish from Barefoot Contessa Cookbook, cutting much of the oil and adding more spice and the grated carrot.)
3 to 6 garlic cloves, roughly chopped (depending on your love for
This crunchy salad is a refreshing treat on a hot summer day. After dressing the salad it is recommended that you let it chill for about an hour. While you can dress it with your favorite vinaigrette dressing, it is delicious with the Apple Cider Vinegar Dressing. If you have an apple (green, Pink Lady, etc.), julienne some and add it for some tangy sweetness.
2-3 small bulbs of Kohlrabi 2 small carrots 1 medium green onion (omit if using the Apple Cider Vinegar Dressing) 1/2 cup of
This soup is awesome for early summer as the weather is warming up, and you start thinking that making something hot for dinner is just not the thing to do. The fresh ginger gives it a bit of a kick that makes it very refreshing. It’s also very quick to make. The hardest part is waiting for the carrots to cook long enough that they’re not crunchy anymore. The recipe comes from A Good Day for Soup, by Jeannette Ferrary (Chronicle Books).
4 large carrots – sliced and cooked until tender 1 cup ripe apricots – diced 2 tablespoons