Cuisine: Vegan

Balsamic Rhubarb Compote

  Balsamic Rhubarb Compote 3 tablespoons balsamic vinegar ⅔ cup sugar ¾ teaspoon peeled and grated fresh ginger 2 stalks fresh rhubarb (leaves discardeed, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, liquid reserved) In a medium saucepan over medium-low heat, simmer the vinegar with the sugar […]

Carrot Slaw

This light, refreshing carrot slaw makes a great alternative to the typical cabbage coleslaw. Carrot Slaw 1 small bunch carrots, (shredded) 1 tablespoon fresh lemon juice ¼ teaspoon kosher salt ¼ teaspoon Freshly ground white pepper Thoroughly combine all of the ingredients, and place the slaw in the refrigerator for at least ½ hour to […]

Chard with Raisins and Almonds

This recipe uses the colorful “rainbow chard” with its red, yellow, and orange stems. This is a wonderful dish for kids, who love its sweetness and bright colors. Chard with Raisins and Almonds ¼ cup slivered almonds 2 pounds rainbow chard ((or use red-stemmed chard)) ½ cup Water ½ cup apple juice ½ cup raisins […]

Parsnip-Carrot Bisque

  Parsnip-Carrot Bisque 2 small potatoes 3 parsnips 3 carrots, 1 tbsp vegetable oil 1 bunch green onions, (chopped) 1-inch piece fresh ginger (peeled and grated) 1 tsp ground coriander 1 (13½-ounce) can coconut milk A pinch of nutmeg (plus more for garnish) Salt and freshly ground black pepper Peel the potatoes, parsnips, and carrots […]

Garlic Spinach

This is a decidedly robust—but delicious—side dish, with lots of fresh garlic and succulent spinach. After consuming it, don’t have a job interview or plan to meet the Queen of England the next day. Feel free to adjust the amount of garlic to your personal preference! Garlic Spinach 1 tbsp olive oil 3 to 8 […]

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