Many-Veggie Vegetable Soup
Source: Love and LemonsIngredients2 tablespoons olive oil1 medium yellow onion, dicedsalt & pepper1 cup chopped carrots1 small sweet potato, cubed1 cup chopped green beans1 zucchini, cubed½ cup [...]
Vegan Carrot Cake and Frosting
Source: Love and LemonsIngredientscake:2¼ cups flour (I use half spelt, half all purpose flour)3 teaspoons baking powder (*see note below)1 teaspoon baking soda3 teaspoons cinnamon½ [...]
Millet Cakes with Carrots and Spinach
Source: The Complete Vegetarian Cookbook by America's Test Kitchen, adapted by Love and LemonsIngredients1 cup millet, rinsed2 cups watersalt and pepper3 teaspoons vegetable oil (I [...]
Nigel Slater’s Extremely Moist Chocolate-Beet Cake
Source: Food52, Oct 3, 2012Ingredients8 ounces of fresh beets7 ounces fine dark chocolate (70%)1/4 cup hot espresso3/4 cup + 2 tablespoons butter1 cup + 2 tablespoons all-purpose [...]
Beet Ravioli with Goat Cheese, Ricotta and Mint Filling
Source: Food52, March 6, 2011Ingredients2 large beets2 1/2 teaspoons olive oil2 eggs3 1/4 cups flour (plus more for dusting)1 teaspoon salt1 cup ricotta cheese3/4 cup goat cheese1 tablespoon chopped parsley1 tablespoon chopped [...]
Pan Roasted Rutabagas
Source: Food52, Sept 15, 2011Ingredients1 pound pealed Rutabaga, diced into 1/2 inch cubes3-4 cloves of garlic, minced1 medium-sized onion, diced1 tablespoon olive oil1 tablespoon butter1 [...]
Toasted Farro Salad with Roasted Leeks and Root Vegetables
Source: Food52, Feb. 24, 2015Ingredients2 leeks2 medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons1 arge rutabaga, trimmed, peeled, and sliced into 1/2 [...]