Vegan Bacon

The BLT, an American classic, can still be enjoyed with this wonderfully flavorful vegan bacon, made with our organic carrots.

Ingredients:

• 2 medium or large carrots

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon pure maple syrup

• 1 teaspoon liquid smoke

• 1 tablespoon tomato paste

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon smoked paprika

• Few shakes black pepper

Instructions:

• Wash carrots, peel and cut off the ends. Using a wide peeler, peel long thick strips of carrot (these are your bacon strips). Use the wider strips for this recipe. Snack on the smaller ones. 

• In a medium-small bowl, whisk together all the ingredients for the marinade. 

• Add carrot strips to the marinade and move around to coat in sauce.

• Let marinate for at least 20 minutes (up to 24 hours).

• Line large baking pan with parchment paper and preheat the oven to 400 degrees F.

• Lay the carrot pieces on parchment lined pan and bake for 10-15 minutes until browned but not burned. Check on them often!

• Transfer to a cooling rack. Let cool for a few minutes so they can crispen.

• Serve and Enjoy!!

Sauteed Chard

A side of sauteed chard goes along with any meal. You can easily change out the herbs you use. The basic technique, though, involves the chard, onions, garlic, salt and pepper. Let us know if you have any herb variations that you particularly enjoy.

Ingredients:

• 2 large bunches Swiss chard, or rainbow chard

• 2 tablespoons extra-virgin olive oil

• 3 cloves garlic, finely chopped

• 1 large onion, diced

• ½ teaspoon salt

• Pinch each dry thyme and nutmeg

• Freshly ground pepper to taste

• 2 teaspoons balsamic vinegar, optional

Instructions:

• Remove leaves from chard stems. Cut leaves into 2-inch pieces. 

• Chop chard stems (like celery stalks) to same size as diced onion.

• At medium high heat, cook chard stems with onions, garlic, salt, thyme, nutmeg and pepper. Stir and cook 6-8 minutes.

• Add chopped chard leaves and 2 tablespoons of water and cover.

• Let wilt, 2 to 4 minutes.

• Remove lid and continue cooking, stirring occasionally until completely softened, 1 to 3 minutes.

• Remove from the heat.

• Drizzle with balsamic vinegar (optional). 

• Serve hot.

Enjoy!

Sugar Snap Pea Stir Fry

INGREDIENTS

• 2 cups sugar snap pea (whole)

• 2 carrots (julienned)

• 1 or 2 stalks of broccolini (chopped)

• ½ head of cabbage chopped

• 1 Green onion

• 2 tomatoes

• 3 tbsp oyster sauce (optional)

• 2 tbsp soy sauce

• Salt to taste

• ¼ cup of water

INSTRUCTIONS

• With little oil sauté the carrot and cabbage for about 3 minutes then add in the sugar snap peas, broccolini, and green onions. Mix well for a couple minutes.

• Season with salt, mix well, then add water, oyster sauce and soy sauce. Mix well again.

• Add the tomato, combine, then turn off the heat and let the heat of the pan cook the tomatoes for a couple minutes.

• Stir again and serve on a bed of rice.

• Enjoy!

Vegan Toscana Soup

INGREDIENTS

• 1 tablespoon olive oil

• 1 sweet onion diced

• 4 cloves garlic minced

• 4 carrots diced

• 4 stalks celery diced

• 2 potatoes diced

• 2 (14 ounce) cans cannellini beans drained and rinsed

• 2 bay leaves

• 6 cups vegetable broth

• Crushed Red Pepper Flakes (to taste)

• 8 cups fresh kale chopped and stems removed

• 1/2 teaspoon salt (less if vegetable broth is salty)

• 1/2 teaspoon black pepper

INSTRUCTIONS

• In a large stock pot, heat the olive oil over low heat. Saute the onion and garlic for 5 minutes, until the veggies begin to soften.

• Add the carrots and celery, and saute for 5 minutes more.

• Add the potatoes, beans, bay leaves, vegetable stock, and crushed red pepper. Bring to a boil, then turn heat to low and simmer for 20 minutes.

• Add the kale, stir to combine, and cook for an additional 15 minutes until kale has wilted and softened in the soup.

• Remove bay leaves.

• Optional Step - if you want a smoother soup, transfer a cup or two of the soup to a blender, and pulse on low for a few seconds, then add back to the pot.

Roasted Tomato Soup

This recipe serves 6, can be made in bulk, and freezes well.

Ingredients:

• 3 lb tomatoes halved

• 1 tomato crushed (a cup)

• 2 to 3 carrots cut into small chunks

• Extra virgin olive oil

• Salt and pepper

• 2 medium yellow onions chopped

• 5 garlic cloves minced

• 2 oz fresh basil leaves

• 3 to 4 fresh thyme sprigs

• 1 tsp dry oregano

• ½ tsp paprika

• ½ tsp ground cumin

• 2 ½ cups water

• Splash of lime juice

Instructions:

1. Heat oven to 450 degrees F.

2. In large bowl, mix tomatoes and carrot pieces w/ generous drizzle of extra virgin olive oil. Season with salt and black pepper. Toss to combine.

3. Transfer to large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. Remove from the heat and set aside to cool (10 mins).

4. Transfer roasted tomatoes and carrots to food processor Add a tiny bit of water and blend.

5. In large cooking pot, heat 2 Tbsp of extra virgin olive oil over medium-high heat until shimmering. Add onions and cook for about 3 minutes, then add garlic and cook until golden.

6. Pour roasted tomato mixture into cooking pot. Stir in crushed tomatoes, 2 ½ cups water, basil, thyme and spices. Season with a little salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes.

7. Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgin olive oil.

8. Serve with favorite bread or baguette.

Cauliflower, Spinach, Tomato Curry

Ingredients
1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1-inch cm piece ginger, peeled and grated
2 tbsp curry powder
2 tbsp tomato paste
1 head of cauliflower
1/2 bunch of spinach (more if you want as it cooks down)
1 lb chopped tomatoes
1 vegetable stock cube, made up to 1 cup
Rice

Instructions

1. Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the curry powder and tomato paste and cook for 1 min.

2. Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.

3. Serve on a bed of rice.