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Cook for Good Recipes

Enjoy these scrumptious, free recipes below. All Cook for Good recipes are thrifty, healthy, and plant-powered. Use the search feature to find recipes that are also gluten free, quick (20 minutes or less of active time), or seasonal.

For many more recipes, check out my books: Wildly Affordable Organic (vegetarian) and Fifty Weeks of Green (vegan). Let's stay in touch! Just subscribe to the newsletter for free recipes twice a month.

 

 

Entries in greens (7)

Friday
Jan092015

Green Gumbo with Mushrooms (meatless Gumbo Z'Herbes)

Stumped about what to do with all the greens in your CSA box or refrigerator this time of year? Not sure how to use those gorgeous carrot greens, daikon tops, or beet greens? Make this quick green gumbo from just about anything you have. Mushrooms add rich flavor to this vegan, heart-healthy vegetable stew. 

Green Gumbo with Mushrooms (meatless Gumbo Z'Herbes uses carrot tops and radish tops and other winter greens for a lucky vegan meal)

Using an odd number of greens is supposed to bring luck, but this dish is so healthy and tasty you'll feel lucky no matter how many greens you use. Try a mix of collards, turnip greens, mustard greens, ...

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Friday
Jan312014

Kale with Southern Sweet-Potato Coconut Sauce

Even kids will ask for more kale when you top it with Southern Sweet-Potato Coconut Sauce. It's like having a little bit of pumpkin pie along with these healthy and bountiful greens. Try the sauce on collards, mustard greens, or Swiss chard, too. You can make the sauce up to four days in advance and use any extra to make the easy salad dressing described in the notes below.

Kale cooked with red onion and topped with Southern Sweet-Potato Coconut Sauce. Easy, vegan, healthy, and delicious. (c)2014 Cook for Good.

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Sunday
Sep082013

Root Veggie Barley Risotto from Vegan Slow Cooking for Two

Kathy Hester has done it again with Vegan Slow Cooking for Two or Just You. She combines international flavors with wildly inventive cooking techniques that take slow cookers where they've never been before.

Root Veggie Barley Risotto from Kathy Hester's Vegan Slow Cooker for Two or Just for You photograph by Linda Watson of CookforGood.com (c) 2013

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Friday
Jun282013

Sputnik Kohlrabi

Kohlrabi must account for many second-thoughts by people who've signed up for weekly box of vegetables as part of a Community Supported Agriculture program. It looks downright weird, like Sputnik or a vegetable Mr. Smith might have found in Lost in Space. I got mine at from the Inter-Faith Food Shuttle's teaching farm at the Midtown Farmers' Market last week. You can see in the picture below that all the carrots sold out while there were still plenty of kohlrabi.

Kohlrabi should be one of the glam vegetables for its stunning purple exterior and crisp, jicama-like bulb. Raw is crisp, mild, and faintly sweet. "So refreshing!" a woman told me at the farm stand, saying she just peeled the bulb and served it sliced with salt and pepper. I cut it into strips to ...

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Friday
Apr122013

Everybody’s Happy Bean-and-Green Stew

Looking for something delicious and easy that most people will eat? Try my new Everybody's Happy Bean-and-Green Stew. It's gluten free, vegetarian, vegan, fat-free, and cholesterol-free. The black beans masks the bitterness of the greens, so supertasters like it. Know someone who is cutting back on sodium? Replace the salt with a little orange zest. Cook for someone who is trying to lose weight? Let them fill up on this low-calorie, high-fiber dish to help them resist other temptation.

black bean and Swiss chard stew on a sweet potato garnished with cashew cream with fresh organic salad made from beet greens, spinach, and butterhead lettuce topped with mustard sorghum dressing

All the ingredients are so thrifty that even the organic version is wildly affordable. CSA subscribers like it because it uses up the greens that just don't stop coming. Cooks like that it is a crowd-pleaser and that it is a snap to make in a slow cooker. Even fancy guests will like it served it as shown above. I ladled the beans on microwaved organic sweet potatoes, then garished with homemade cashew cream. The fresh spring salad is made from butterhead lettuce, beet greens, spinach, and spring onion. The salad dressing is a sorghum twist on my honey-mustard dressing.

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