side dish

Ingredients:

• 4 teaspoons grated lemon zest, divided use
• 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tsp agave nectar or honey, divided use
• 1 package (12 ounces) silken tofu, firm or extra-firm, drained*
• 2 cups fresh raspberries

Course: side dish

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Ingredients:

• 1 inch golden beets, scrubbed and chopped in ½ cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup slivered almonds (or walnuts or pine nuts), toasted
• 1/4 cup dried cranberries
• 1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
• Lettuce
• Red wine vinegar, to taste.

Course: side dish

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Ingredients:

• 2 cups Shredded cabbage (about a 2 pound head)
• 2 cups Shredded carrots
• teaspoon Cayenne pepper (the more the merrier!)
• 1 teaspoon Finely chopped ginger root
• cup Rice vinegar or mirin (mirin is a 2 teaspoons Honey
• 2 tablespoons Sesame oil
• 2 tablespoons Tamari soy sauce

Course: side dish

Cuisine: Asian

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Ingredients:

• 6 cardamom pods, crushed
• 1 teaspoon coriander seeds
• 2 ounces fresh ginger (about 4 T grated ginger)
• 1 ounce (2 T.) turmeric ginger syrup
• a strip of lemon zest
• 6 ounces soda water
• 3/4 cup sugar
• 2 teaspoons turmeric
• 2 cups water
• 2 ounces Prepare as for ginger beer, but add gold rum

Course: side dish

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Ingredients:

• 4 Lg Beets (about the size of a baseball), peeled and cut into 1inch (2.5cm) cubes
• 3/4 cup (200gm) Raw Unsalted Cashew Nuts
• 2 pinches Coarse Sea Salt
• 1 tablespoon (15ml) Corn Starch
• 2 teaspoons extra-virgin olive oil
• Salt and Pepper to taste
• 3/4 cup (200ml) Plain Soy Milk
• 4 tablespoons (60ml) Tahini (well-stirred)
• 2 smalls or 1 large clove of garlic

Course: side dish

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Ingredients:

• 3 Fresh red chili peppers seeded
• 4 Japanese cucumbers thinly sliced
• 2 tablespoons Fresh cilantro
• 1 Red onion, thinly sliced
• 2 teaspoons Rice syrup
• 1 1/2 teaspoons rice vinegar
• 1/4 teaspoon Salt

Course: side dish

Cuisine: Japanese,Asian

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Ingredients:

• 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
• 2 tablespoons of neutral flavored oil such as canola
• 2 apples, preferably macintosh or golden delicious
• 1/4 teaspoon of nutmeg, preferably freshly ground
• Salt and pepper to taste
• 1 large onion, preferably a sweet variety
• 2 cups Vegetable Stock

Course: side dish

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Ingredients:

• 1 bell pepper
• ½ cup cilantro
• 4 ears of corn, shucked and cleaned
• 2 limes
• 1 TBSP Pepper
• ½ red onion

Course: side dish

Cuisine: Mexican

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Ingredients:

• 1/8 teaspoon black pepper
• 6 medium cucumbers
• 1/2 teaspoon chopped fresh dill
• 4 tablespoons chopped green onions
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1/8 teaspoon sugar
• 2 tablespoons white wine vinegar

Course: side dish

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Ingredients:

• 2 mediums avocados, peeled and diced sprinkle w/lemon juice
• 1 can (15 ounce) Black beans, drained
• fresh cilantro, rough chopped to taste
• 1/2 tablespoon of garlic salt or to taste
• 3 to 6 dashes of Tabasco sauce, depending on your taste
• 2 mediums tomatoes
• Tortilla chips
• 1/2 small of a white onion, diced

Course: side dish

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Ingredients:

• 1 handful of cilantro
• 2 tablespoons extra virgin olive oil
• 1 bulb fennel
• 1 green onion
• 1 small jalapeno pepper
• sea or kosher salt and ground black pepper to taste
• 2 limes
• 1 small red bell pepper
• 1 tablespoon rice vinegar
• 1 small or medium zucchini

Course: side dish

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Ingredients:

• 14 oz. can of artichokes – drained and sliced
• ¼ tsp. black pepper
• 15 oz. Can of cannellini beans – drained
• 5 cucumbers – sliced thin
• ½ cup fresh basil – chopped
• 1 Tbs. capers – chopped plus 1 Tbs. caper juice
• Juice of 1 lemon
• 3 tablespoons olive oil
• ½ red onion – sliced thin
• ¼ – ½ tsp. red pepper flakes
• ½ tsp. salt
• 1 tablespoon sugar
• 2 sun dried tomatoes – sliced thin
• 2 tablespoons vinegar

Course: side dish

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Ingredients:

• 24 Ounces Canned Red Kidney Beans
• 3 Large Vidalia Sweet Onions
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Liquid Smoke
• Salt to Tast

Course: side dish

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Ingredients:

• 1/2 c. cilantro leaves
• 2 Jalapeño peppers stemmed, seeded and chopped
• 1 kiwi fruit, peeled
• 1 Tbsp. fresh lime juice
• Salt to taste
• 1/4 tsp. sugar
• 1 1/2 lb. tomatillos
• 1/2 c. white onion, roughly chopped

Course: side dish

Cuisine: Mexican

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Ingredients:

• 14-15 asparagus spears
• A pinch of chili powder
• ½ tsp cumin seeds
• 1 inch piece peeled ginger
• ¾ tbsp lime juice
• ½ tsp mustard seeds
• 1 ½ tbsp olive oil
• 1 teaspoon salt
• 2 shallots finely chopped
• ¾ tsp sugar

Course: side dish

Cuisine: Indian,Asian

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Ingredients:

• 2/3 cup dried black-eyed peas (2 cups cooked)
• 2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1 large globe or Italian eggplant
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground mustard powder
• juice from 1 lemon (3 tablespoons)
• 2 teaspoons olive oil
• 2 green or red chilies, seeded and finely chopped
• 1 teaspoon sea salt, or to taste
• 2 shallots, mined
• 1 bunch Swiss chard, trimmed and chopped
• 1 medium tomato, finely chopped
• 5 tablespoons water, or more as needed

Course: side dish

Cuisine: Indian,Asian

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Ingredients:

• 2 Golden beets
• 2 Red beets
• 1 bulb fennel, top and stems removed
• 1 small red onion
• 1-2 pounds Fingerling potatoes
• 1 small Kabocha squash (or acorn squash)
• Olive oil
• Balsamic vinegar

Course: side dish

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Ingredients:

• 1/2 cup amaranth
• basil-infused olive oil
• pepper
• 1/2 packet diced pumpkin
• 1 red onion
• few rocket leaves
• herbal salt
• 1/2 punnet (basket) baby tomatoes

Course: side dish

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Ingredients:

• 1 cauliflower
• 1 tablespoon of Indian curry powder
• Lemon
• 1/2 cup wild mushrooms
• 1 teaspoon paprika
• Parsley
• Salt to taste
• 2 shallots

Course: side dish

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