Carrot Ginger Soup with Cilantro Lime Pesto

Serves 6-8

Ingredients

2 tablespoons canola or olive oil
2 cloves garlic, chopped fine
1 medium white onion, chopped
1 teaspoon fresh ginger, peeled and chopped fine
Zest of 1 lime
4 cups carrots, chopped (peeled or unpeeled)
4 cups vegetable broth or water
Juice of ½ a lime
Salt
Black pepper
Cilantro-Lime Pesto, to garnish (recipe follows)

Directions

In a heavy bottomed soup pot over medium heat, add [...]

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Roasted Eggplant Caviar with Mint Soy Yogurt Drizzle

Serves 8

Ingredients

1 large eggplant
2 medium tomatoes, chopped medium
1 teaspoon cumin seeds
1 tablespoon fresh cilantro leaves
1 teaspoon salt
1 teaspoon lemon zest
2 cloves garlic, chopped fine
¼ cup extra-virgin olive oil
8 ounces soy yogurt
¼ cup fresh mint, chopped fine
¼ cup fresh lemon juice

Directions

Preheat oven to 425°F. Slice eggplant in half and place skin side down on a [...]

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Spring Spelt Ratatouille With Roasted Tomato Sauce

Serves 8

Ingredients

Olive oil
6 cloves garlic, chopped coarsely
2 medium spring onions, chopped fine
1 tablespoon lemon zest
1 medium carrot, chopped medium
1 medium fennel bulb, sliced thinly
1 cup snap peas
1 cup asparagus spears
½ cup fresh fava beans (shelled, cooked and subskins removed)
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
¼ cup of each [...]

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Tarragon Beet Bundt Cake with Orange Glaze

Makes one bundt cake

Ingredients

For the cake
Olive oil or non-stick spray
3 ½ cups whole-wheat flour
1 ½ cups light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups almond milk
⅔ cups almond oil
¼ cup grated beets
3 tablespoons tarragon orange beet syrup (recipe follows)
1 tablespoon orange zest
1 tablespoon vanilla
For the orange tarragon glaze
1 ½ cups powdered sugar
1 tablespoon orange [...]

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