Posts Tagged ‘liz rueven’

Winter Squash Stuffed with Vegan Quiche

Serves 4-8 Prep time: 1 hour This dish is perfect throughout autumn when squash is sweet and ever-present at our farmers’ market. It makes a lovely main dish for the vegetarians and vegans at your Thanksgiving table, too. Recipe courtesy of Carissa Hvizdo, The Stand. Ingredients: 2 winter squash of any type 3 summer squash,…

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Autumn Vegetable Soup by Liz Rueven

Serves 10-12 Prep time: 1 hour This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage of late fall’s sweet greens. The addition of your favorite beans makes this a filling entree on a cool evening. Like most soups, this one is better if made in advance. Be sure to pick…

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Sour Pickles by Liz Rueven

Pickling is an ancient way to preserve the peak of summer’s veggies (and fruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients: • 12 pounds small unwaxed pickling cucumbers • 1 ½ tablespoons sea salt • 1 or 2 heads of flowering dill (or 12 tablespoons of any form – fresh,…

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Shakshuka by Liz Rueven

This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you can add or subtract ingredients as you like. Ingredients: • 3 tablespoons olive oil • 1 onion, chopped • 3 cloves garlic, chopped • 1…

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