Category Archives: Main Courses

Vegan Gluten Free

This vegetable laden wild rice is delicious and satisfying with its many complementary flavors.

• 2 cups vegetable broth or water
• 1 cup wild rice
• 2 Tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 apple, diced
• 2 ribs celery, diced
• 1 tsp dried thyme
• 2 cloves garlic, minced or pressed
• Sea salt
• 1 lemon wedge
• ½ cup dried cranberries
• ½ cup roasted, salted, shelled pistachios
• 1 Tbsp balsamic vinegar

Prepare the wild rice according to package directions. If you don’t have directions, boil the rice with 2 cups of broth, covered, for 45 minutes. Remove from heat, and allow to steam for 10 minutes with the cover on. Then fluff with a fork. If there is any remaining water in the rice, just drain it off.

While the rice is cooking, heat the olive oil in a large pan over medium heat. Sauté the diced onion, apple, and carrot until the onion in soft. Add the celery, thyme, garlic, and a teaspoon of salt, and sauté for a couple more minutes. Squeeze the lemon juice over the mixture. Add the cranberries, pistachios, rice, and vinegar. Stir to incorporate. Heat through. Taste and adjust seasonings if necessary.

Roasted Brussels Sprouts

Vegan Paleo Gluten Free

Roasting lends such a delectable sweetness to vegetables, and works especially well with Brussels sprouts. The outer leaves get browned and crispy. Plain, they are almost like healthy candy, but drizzled with the balsamic reduction, they are divine!

• 2 cups Brussels sprouts, rinsed and ends removed
• 2 Tbsp extra virgin olive oil
• 1 tsp sea salt
• ½ tsp black pepper

Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise. Massage oil into the nooks and crannies of the sprout. Sprinkle with salt and pepper. Roast for 30 to 35 minutes turning once or twice during the roasting time. While sprouts are roasting, prepare balsamic reduction (recipe below). Remove sprouts from oven and drizzle with balsamic reduction.

Balsamic Reduction

• 1 cup balsamic vinegar
• 1 Tbsp maple syrup (optional)
• ½ tsp sea salt

Turn on the oven vent or open a window. Place vinegar and optional maple syrup in heavy saucepan. Bring to a boil, reduce to simmer, and cook until reduced by half (about 15 minutes). Stir in salt and allow to cool.