Harvest Eating

Plant Based Vegan Recipes

Green Beans with Shallots and Cream

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Created By: Chef Keith Snow

Description:

Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!

Ingredients:

1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch salt
pinch black pepper

Directions:

1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.

Collard Greens Recipe

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Created By: Chef Keith Snow

Description:

This simple recipe produces tender and flavorful greens that make a delicious side dish or a hearty meal all on their own. Replacing the chicken broth with vegetable broth makes this a fantastic vegan and vegetarian dish.

2 pounds organic washed collard greens
1/2 cups white onion, chopped
2 cups organic chicken broth
1/4 teaspoons black pepper
1 teaspoon salt

Directions:

1. In a heavy pot over medium heat add olive oil and onions, cook for 2 minutes stirring often. Season with salt and pepper.
2. Add collards and chicken stock, reduce heat to low and cover tightly, then cook for 45 minutes over low heat.

Chef’s Note: Be sure to cook over low heat and make sure the liquid is not evaporating too quickly or the greens will burn. A tight-fitting lid will help keep the moisture in.

Roasted Cauliflower Soup

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Created By: Chef Keith Snow

Description:

This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. This is a great soup on a cold winter night.

Ingredients:

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4 cups roasted cauliflower
1/2 cup roasted shallot
4 cups chicken broth, low sodium (or veggie broth if preferred)
1/4 cup organic heavy cream
1 tablespoon extra virgin olive oil
1/2 cup carrot, diced
1 teaspoons herbs de provence
kosher salt to taste
black pepper to taste
1 teaspoon fresh chives

Directions:

1. In a heavy soup pot over medium heat add oil, carrots, roasted shallots and herbs de provence. Saute for 5 minutes.
2. Add cauliflower, broth and cream. Cook for 20 minutes.
3. Puree soup with an immersion blender or food processor until smooth.
4. Garnish with snipped fresh chives.

Chef’s Note: This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. See recipe on how to roast cauliflower below or watch video in the player above.
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White Bean Soup

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Created By: Chef Keith Snow

Description:

This simple and tasty white bean soup recipe can easily be made as a vegan or vegetarian soup. Loaded with vegetables and protein filled white beans this delicious soup is perfect for lunch or dinner.

Ingredients:
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1 tablespoon extra virgin olive oil
1 tablespoon bacon fat
1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup diced tomato and juice
1/2 tablespoon rosemary, chopped
1/2 tablespoon thyme, chopped
4 cups chicken broth
2 cups white beans, cooked

Directions:

1. In a large pot, heat the fat and olive oil over medium heat.
2. Cook the onions, carrots and celery for about two minutes or until the vegetables start to become tender.
3. Now add the beans, chopped herbs and broth. Bring this to a simmer slowly and cover.
4. After about 15 minutes plate and serve, garnishing with Reggiano Parmesan and extra virgin olive oil.

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Broccoli Stuffed Shells

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Created By: Chef Keith Snow

Description:

A great way to get more nutrition by using broccoli in the stuffed shells.

Ingredients:

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16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce

Directions:

1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350°F (180°C).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.

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Leek and Potato Soup Recipe

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Created By: Chef Keith Snow

Description:

Learn how to make this simple soup with leeks & Yukon Gold potatoes. Short cooking video teaches you the method. Leeks are a wonderful vegetable to cook with.

Ingredients:

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2 bunches of leeks, last 6″ of green cut off
2 large Yukon Gold potatoes (or russets)
2 cloves of garlic
6 cups chicken broth
3/4 cups organic heavy cream
1 pinch salt
1 pinch black pepper

Directions:

1. In a large heavy bottomed pot or dutch oven, saute cut leeks, season with salt & pepper.
2. Add whole potatoes, stock and simmer for 25 minutes.
3. Puree with a stick blender or food processor. (Be careful)
4. Adjust seasoning and cream the soup.

Chef’s Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks! Also, leeks are always very dirty. Cut off top 6″ on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.[/private]

Kale Greens

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Created By: Chef Keith Snow

Description:

A easy way to create delicious kale greens.

Ingredients:

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1 lb kale
2 tbs olive oil
1 small shallots, sliced
1 clove garlic, minced
1 qrt organic chicken broth
1 pinch kosher salt
1 pinch black pepper

Directions:

1. In a large dutch oven or stock pot add oil, shallots and garlic. Saute for 2 minutes.
2. Add kale, chicken broth, salt and pepper.
3. Cook for 35-40 minutes.

Chef’s Note: Use the same recipe for mustard greens, swiss chard, rainbow chard or beet greens.

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