vegan – Friends of Evanston Farmers Markets (FEFM)

Extra Crispy Potatoes with Secret Dipping Sauce

Extra crispy on the outside with soft creamy centers, these potatoes are sure to get rave reviews. The trick is to use baking soda while cooking, explained in detail below. Serve with this Secret Dipping Sauce that’s a takeoff on a popular restaurant chain sauce. Servings: 6 Ingredients: For Secret Dipping Sauce: For Potatoes:…
Winter Root Fries

Winter root veggies are at their peak and a great way to eat them is to make these crispy-tender, one pan oven fries! Think baby rutabagas, parsnips, Japanese sweet potatoes, orange and purple carrots, fingerling potatoes and more. Even beets will work. The more color you have in the pan, the better. After you remove…
Accordion Baked Potatoes

This super easy, fun-to-eat elegant side dish will impress your family and friends. The “slicing and basting with butter” technique makes the potato crispier. Pass around the optional toppings and let your guests top their own potato. Makes 4 servings Ingredients: Directions: Tip:
Festive Brussels Sprouts Salad

This crunchy combo of Brussels sprouts and kale with Honeycrisp apples, toasted almonds and raisins is a perfect make-ahead to serve your family or bring to gathering. Prep the Brussels sprouts and kale, toast the almonds, and make the dressing the day before, then assemble with the remaining ingredients. Enjoy! Makes 8-1 cup servings…
Herbed Squash Medley with Smoked Garlic Hummus and Garlic Naan

By Chef J.L. Michaels of Blaque Millenium Kitchens and S² Seasonings Smoked Hummus Ingredients: Directions: Squash Medley Ingredients: Directions: Garlic Naan Ingredients: Directions: Tips: Use vegan butter to make the Garlic Naan vegan.
Nutty Baked Acorn Squash

Mix or match! Pick your favorite nutty stuffing. Fill each squash half with Crunchy Pecan Stuffing or Apple Walnut Stuffing. Both have a touch of sweetness along with a bit of crunch from the nuts. Note that Apple Walnut Stuffing is gluten free. Serves 2 to 4 Ingredients: Directions: Crunchy Pecan Stuffing Ingredients: Directions:…
Cauliflower Carrot Arepitas with Salsa Verde by Chef Benoit Angulo of La Cocinita

These Venezuelan mini-arepas are packed with delicious fall veggies and topped with salsa verde and queso fresco. This is a 3-step recipe. For ease of preparation, each step lists the ingredients and directions separately. Servings: Makes about 32 arepitas or 10 full-sized arepas, 5 oz. of masa each Arepitas Ingredients: Directions: Salsa Verde Ingredients:…
Curried Chickpea Salad by Chef Ashley Cooney of Lefty’s Righteous Bagels

Serves 8-10 Ingredients: Directions: Tip: Keep it vegan and enjoy! Or add a little local honey for sweetness and a jalapeño pepper for spice!
Roasted Salsa Verde

This bright and flavorful salsa verde is easy to make and hits just the right note of spice. The vegetables roast together, creating a succulent mixture as the juices blend. It’s a quick recipe that is great as a dip, on scrambled eggs or baked potatoes, or accompanying enchiladas or tacos. Roasted Salsa Verde…
Sticky Tofu Veggie Stir Fry

This recipe calls for two forms of soybeans — tofu and edamame. Tofu is made from mature soybeans that have been soaked, strained, cooked, and pressed into blocks. Edamame are young, fresh shelled soybeans. Both are nutritious while offering differences in texture and flavor to this veggie stir fry dish. Makes 2 servings Ingredients:…
Roasted Eggplant Caviar

Spread this delicious eggplant caviar on crackers, toasted bread or pita. Or use as a dip for sliced bell peppers, cucumbers, tomatoes or carrots. Makes 2 cups Ingredients: Directions: Tips:
Blushing Peach, Beet and Fennel Salad

Fresh peaches, cooked beets, and crunchy fennel are tossed in a honey balsamic vinaigrette then topped with fresh mint and roasted pistachios. Makes 4 servings Ingredients: Directions: Tips:
Summer Pasta with Zucchini, Squash, Fava Beans and Spinach

This summer vegetable pasta stir-fry includes shucking, blanching, and peeling fresh fava beans, but don’t let those steps intimidate you. None of the steps take very long. The shucking and peeling can be done as a fun family cooking activity. You can also prepare the beans the day before. Makes 4 servings Ingredients: Directions:…
Grilled Sunchokes with Garlic and Basil

Sunchokes, also known as Jerusalem artichokes, are edible tubers from a sunflower species native to central North America. They have a sweet, nutty flavor with a slightly crunchy potato-like texture and can be eaten raw, boiled, steamed, roasted, grilled, and pickled. Makes 6 servings Ingredients: Directions: Tips:
Snappy Slaw

This “no mayo” colorful seasonal slaw is refreshing. crunchy and packs an element of surprise — peanuts! It’s a perfect side salad with grilled meats, fish and poultry. Makes 6 servings (about 1 cup per serving) Ingredients: Directions: Tips: Kohlrabi Facts: Kohlrabi is a part of the cabbage family, similar to a turnip.…
Warm Potato Salad with Radishes and Fresh Dill

Packed with flavor…the potatoes are tossed with Prosecco and oil, sauteed onions and garlic, dill, chives and mustard then topped off with radishes for a little crunch. Makes 4 servings (about 4 cups) Ingredients: 2 pounds small waxy potatoes, such as red or yellow potatoes, fingerlings, new potatoes, or baby potatoes (about 10) 1/2…
Spring Green Soup Topped with Microgreens

Capture the spring harvest in this flavorful easy to make vegetable soup with a hint of cream. For those who prefer vegan or vegetarian soups, see the tips for substitutions. Makes 4 – one cup servings – it’s also easily doubled if you want to feed a crowd. Ingredients: Directions: Tips: For vegans and…
Braised Kale with Garlic & Mushrooms

By Chef J.L. Michaels Serves 5 Ingredients ¼ cup of grapeseed oil or avocado oil 1 bulb of garlic, peeled, chopped 8 oz. container of brown button mushrooms, stemmed, cleaned, thinly sliced 2 Tbsp. of S² Original Table Seasoning, Chef JL Michaels’ seasoning, divided 5 bunches of kale, stemmed, washed, chopped 2 ½ cups…
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

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

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

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

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

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

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

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

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

Fresh, ripe peaches flavor this easy to prepare “taste of summer” salsa. Makes 6 servings Ingredients: Directions: Tip: Use freestone peaches with fruit that easily pulls away from the pit.
Sweet Peas & Pasta Salad with Bacon & Almonds

This easy to make pasta salad is perfect for a picnic, potluck or family gathering. Makes: 8 servings Salad Ingredients: Dressing Ingredients: Instructions: Tips:
Garlic Scape Basil Pesto

Garlic scapes have garlic, onion, herbaceous flavor and are less spicy than garlic cloves. About 4-6 scapes equal one clove of garlic. The photo on the left of fresh garlic scapes is courtesy of the Glenn Family Gardens blog. This pesto is wonderful to serve over pasta or grilled chicken, to put on top…
Roasted Purple Asparagus with Honey Mustard Mayo

Purple asparagus is sweeter, mild, and nuttier in flavor than green asparagus. It has a higher content of natural sugars than other asparagus varieties. It loses its purple color when cooked. Enjoy it raw, grilled, roasted, or steamed. Ingredients 1 bunch purple asparagus spears 3 Tbsp. olive oil Sea salt and ground black pepper to taste 1 tablespoon lemon…
Strawberry Mixed Green Salad with Goat Cheese and Honey Walnuts

Makes 6 Servings Ingredients Salad 6 cups mixed greens (baby spinach and spring mix) 2 cups sliced strawberries 1/3 cup crumbled goat cheese (or vegan cheese) 1/3 cup Honey Walnuts Honey Balsamic Dressing Honey Walnuts 1-1/2 cup walnut pieces 1/4 cup honey Honey Balsamic Dressing 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 Tbsp honey 2 tsp. Dijon mustard ½ tsp. Italian seasoning…
Ramped Up Mushrooms

A simple stir-fry side dish of ramps and mushrooms packs lots of flavor thanks to seasonal ramps, a cousin of onions, leeks, and garlic. Makes: 2 servings Prep time: 10 minutes Cooking time: 8 minutes Ingredients 1 pound cremini or baby bella mushrooms 1 bunch fresh ramps, about 3/4 cup chopped, divided 2 tablespoons olive oil Fresh…
Chef Mark Payne’s Cider Brined and Roasted Carrots with Hummus, Grapes, and Pepitas – October 2019

Pickled Carrots Method 1. Pre- heat oven to 400° F 3. In a pot, bring the water, vinegar, sugar and salt to a boil. Keep hot. 3. In a dry sauté pan over medium heat, toast the coriander and fennel seeds, black peppercorns and red pepper flakes, then add toasted spices to the brine.…
A Vegetable Frittata from Chef Station’s Elio Romero – Aug. 2019

Serves 6 Ingredients 4 tablespoons olive oil 1 cup diced red onion 2 cups diced heirloom tomatoes 2 cups green beans 1 cup diced green bell pepper 1 1/2 cups (1/2-inch) sliced zucchini 1 1/2 cups (1/2-inch) pieces asparagus 1 cup baby spinach 1 cup parmesan cheese (or vegan cheese) 1 1/2 cups sliced…
Eggplant Salad Toasts

Courtesy of Smitten Kitchen Servings: Makes about 8 toasts; double the recipe if you’d like to eat the salad straight. Ingredients 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes2 tablespoons olive oil plus additional for oiling baking sheet1/4 teaspoon saltblack pepper1 teaspoon red wine vinegar1/4 cup crumbled crumbled feta (or vegan cheese)1…

Tag: vegan