Friends of Evanston Farmers Markets (FEFM)

Tag: vegan

  • Roasted Brussels Sprouts with Toasted Walnuts and Maple Balsamic Glaze

    Roasted Brussels Sprouts with Toasted Walnuts and Maple Balsamic Glaze

    Roasted in olive oil until crispy, these delicious seasonal Brussels sprouts get drizzled with a maple balsamic glaze then topped with toasted walnuts.  Yum!  It’s an easy side dish that is great for any weeknight dinner or holiday meal. Servings: 8 Ingredients: Directions: Tips:

  • Parsnip Soup

    Parsnip Soup

    This comforting fall soup has a velvety, creamy texture without adding heavy cream thanks to the addition of a potato.  Parsnips and apples complement each other naturally and the apple cider adds a hint of sweetness.  Makes 10 cups Ingredients: Directions: Tips:

  • Fall Beet Hummus and Bagel Chips, courtesy of Brad Nadborne of Lefty’s Righteous Bagels

    Fall Beet Hummus and Bagel Chips, courtesy of Brad Nadborne of Lefty’s Righteous Bagels

    Active Prep Time: 20 Min Yield: 1-2 cups Hummus Beet Hummus Put chickpeas into the food processor with chopped beet, lemon zest, lemon juice, garlic and tahini. Blend until smooth. Slowly add in the olive oil until completely smooth and thick. Season with salt, sugar and lemon.  Bagel Chips Slice the bagels on a…

  • Snackin’ Squash

    Snackin’ Squash

    Great as a snack, appetizer or side dish.   No peeling necessary!   It has thin, edible skin and is extra delicious when served with Honey Mustard Mayo Dipping Sauce. Makes 4 servings. Ingredients: Instructions: Tips: Honey Mustard Mayo Dipping Sauce: In a small bowl add 2 Tbsp. honey, 2 Tbsp Dijon mustard and ¼ cup…

  • Roasted Beets with Bourbon Glaze

    Roasted Beets with Bourbon Glaze

    This foil technique for roasting beets can’t get much easier.  No messy peeling before roasting.   The skin just slips off like magic after roasting.  Bourbon adds a layer of warm smokiness to this glaze and the sweetness of the beets is enhanced by the brown sugar. Makes 6 servings: Ingredients: Directions: Tips:

  • Japanese Eggplant Stir Fry

    Japanese Eggplant Stir Fry

    This easy side dish is great on its own or served over udon noodles. Long slender Japanese eggplant (also called Chinese) is less bitter and has a slightly sweeter taste than their Italian counterpart.  It has thin skin and spongy flesh which quickly absorbs flavors.  No need to peel or salt before cooking. Makes…

  • Tomatillo Veggie Pozole – courtesy of Chef Ernesto from El Molcajete Sauces 

    Tomatillo Veggie Pozole – courtesy of Chef Ernesto from El Molcajete Sauces 

    Serves 6 Ingredients Directions 1. In a medium pot heat 6 cups of veggies stock. Add the hominy and let it cook for 15 min. 2. Add 1 jar of El Molcajete Tomatillo Sauce. Let it simmer for 20 min. 3. Serve in a bowl with raw cabbage, cilantro, jalapeños and tortilla chips as garnishes.

  • Summer Sweet Corn Veggie Soup

    Summer Sweet Corn Veggie Soup

    Enjoy summer’s favorite veggies in this refreshing soup that cooks in 30 minutes.  Makes 5 servings Ingredients: Directions: Tip: 

  • Easy Oven-Roasted Ratatouille

    Easy Oven-Roasted Ratatouille

    Ratatouille is a colorful classic French summer favorite made with seasonal “fresh from the farm” produce…tomatoes, zucchini, bell peppers, eggplant and basil. Makes 6 servings Ingredients: Directions:  Tip:   Ratatouille can be served warm or cold.  Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or up to 3…

  • Refrigerator Bread and Butter Pickles

    Refrigerator Bread and Butter Pickles

    No canning equipment required! Just prepare and refrigerate! Makes 5-1/2 cups Ingredients: Directions: Tips: