Deb's Healthy Plate
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Archive for the Vegetables Category

Stuffed Roasted Acorn

Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 4 servings 2 acorn squash 2 tablespoons olive oil 2 cloves garlic, minced or pressed Sea salt and pepper 1/2 cup toasted pumpkin seed, chopped 1/2 cup parsley, chopped Stuffing: 1 tablespoon olive oil 1 onion, finely diced

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Satisfying Sesame Burdock

Prep Time: 5 minutes Cooking Time: 10 minutes Yields: 3 servings 1 large burdock root 2 teaspoons toasted sesame oil 1 teaspoon Bragg liquid aminos 1 teaspoon tahini 1/2 teaspoon umeboshi vinegar Directions Slice burdock into 1/2-inch rounds. Heat the sesame oil in a sauté pan and

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Roasted Rutabaga with Celery Root

Prep Time: 10 minutes Cooking Time: 40 minutes Yields: 6 servings 1 rutabaga 1 celery root 2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon fresh rosemary Directions: Preheat oven to 400 degrees. Wash and scrub vegetables. Cut them into 1-inch, thick rounds. Mix with oil,

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Roasted Kabocha Squash

Prep Time: 5 minutes Cooking Time: 60 minutes Yields: 4 servings 1 whole kabocha Directions: Preheat oven to 450 degrees. Scrub the squash. Cut in half and scoop out the seeds. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes. Uncover and

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Quick Daikon Pickles

Prep Time: 8 minutes Yields: 15 servings 1 large daikon radish 1/4 cup mirin 1/8 cup umeboshi vinegar Water Directions: Wash and peel daikon and slice into half circles that are 1/2-inch thick. Place daikon in a container. Add mirin, umeboshi and just enough water to cover

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Parsnips with Sea Palm

Prep Time: 5 minutes Cooking Time: 25 minutes Yields: 4 servings 1 small yellow onion 2 medium parsnips 2 teaspoons toasted sesame oil 1 handful sea palm pieces 1/4 cup water 1 teaspoon tamari 1 teaspoon mirin Directions: Slice onion into thin strips. Slice parsnips into 1/2-inch

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Kinpira Burdock-Lotus-Carrots

Prep Time: 10 minutes Cooking Time: 15 minutes Yields: 8 servings 1 carrot 1 burdock root 1 small lotus root 1 teaspoon toasted sesame oil 1 tablespoon tamari 1 tablespoon brown rice vinegar 1 tablespoon sesame seeds Directions: Wash vegetables. Slice carrot and burdock into matchsticks. Peel

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Grilled Endive with Sage Vinaigrette

Prep Time: 8 minutes Cooking Time: 8 minutes Yields: 4 servings 4 heads endive 1 tablespoon olive oil Dressing: 1 tablespoon balsamic vinegar 2 tablespoons olive oil 1 tablespoon chopped fresh sage 1/2 teaspoon Dijon mustard Salt and pepper to taste Directions: Wash endive heads, slice in

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Delicata Tahini Squash

Prep Time: 5 minutes Cooking Time: 30 minutes Yields: 4 servings 2 delicata squashes (about 7 inches long) 3 tablespoons tahini 1 tablespoon tamari Pinch of cayenne (optional) 1 tablespoon water Black pepper Directions: Preheat oven to 375 degrees. Slice squash in circular discs about 1/8 inch

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Carrot Burdock Strengthener

Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 6 servings 1 onion 1 large burdock root 1 large carrot 1 tablespoon olive oil Pinch of sea salt Toasted sesame seeds or fresh parsley, as garnish Directions: Wash and chop the vegetables into odd shapes. Heat oil

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