Eggplant caponata-stuffed shells with white bean sauce
Plants are quadruple-threat ingredients, adding flavor, texture, color, and nutrients to any dish. They’re versatile, and we eat them raw or roasted, whole or bite-sized, simple or seasoned, and every possible way in between. In the plant-forward kitchen, vegetables are even more useful, because they can be used not just as an ingredient that tastes…



    I’ve been doing this for the past year for medicinal purposes!

    Here’s my recipe for “Orange Soup”:
    1 pkg frozen butternut squash
    1 sweet potato, cut into 1″ pieces
    1 pkg baby carrots
    2 T. Vegetable oil
    1 can pumpkin puree
    3 c. Vegetable broth

    Toss and roast all vegetables with oil at 350 degrees for 3/4 hour. Put in a bowl with pumpkin puree and broth. Puree with immersion blender. Serve hot or cold.

    NOTE: Can be seasoned with garlic powder, curry, etc. Salt and pepper to taste.

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