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…

2 Comments

  1. shewastaken@yahoo.com

    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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