These comforting and healthy winter vegetable recipes (from sweet potato gnocchi to cauliflower fried rice!)
will nourish your body all season long.
These fortifying foods help ground us and sustain us through the season, she says.
I encourage you to expand a relationship with some of these nurturing, therapeutic foods that winter offers.
Youll be rewarded with wonderful flavors and energy to sustain you.
There are so many vegetables to choose from, too.
chef, formerTop Chefcontender and judge, and founder ofFood Crush Hospitalityand restaurantGoosefeatherin New York
That also includes carrots, butternut squash, kale, cabbage, cauliflower, and Brussels sprouts.
Here are the best winter vegetable recipes to get you started.
Warming winter vegetable recipes for dinner
1.
Sweet potato gnocchi
Homemade gnocchi is easier to put together than you think.
All you should probably makeDan Churchills recipe is a couple sweet potatoes, an egg, and some flour.
Preheat your oven to 425 F.2.
Sprinkle kosher salt onto a large baking sheet.
Prick the sweet potatoes all over with a fork and put them on the pan.
Bake for 30 to 40 minutes, until soft.
chef, formerTop Chefcontender and judge, and founder ofFood Crush Hospitalityand restaurantGoosefeatherin New York
Remove from the oven and let the potatoes cool slightly.
When they are cool enough to handle, separate the flesh from the skins, discarding the skins.
Return the flesh to the baking sheet to dry out for about 20 minutes.3.
Bring a large pot of water to a boil over high heat.
Using a spatula, mix until the ingredients are evenly combined and smooth.5.
Test the dough by using your palms to roll a thumbnail-size piece into a ball.
Test again using the same process.
If the dough stays firmly together, form the gnocchi.6.
Drain the gnocchi in a colander and let cool slightly.9.
Divide the gnocchi among two to four bowls.
Drizzle with olive oil, sprinkle with salt, and serve.
Heat oil over medium-high heat, add cumin seeds until they sputter in oil.
Add onions, garlic, ginger, and saute for 3 to 5 minutes.2.
Cover the lid and simmer on low approximately 30 to 45 minutes.3.
Remove from heat and add lemon juice, spinach, and cilantro.
One-pot vegan shepherds pie
Whats more comforting than shepherds pie?
This vegan recipe uses brown lentils for a plant-based protein boost.
It also includes sweet potatoes, cauliflower, carrots, peas, and other vegetables.
Season with salt, stir in crushed garlic, and cook for another 3 minutes.2.
Add sprigs of thyme and spices with tomato paste and cook until the oil begins to separate.
Mix in the lentils and cook for 30 minutes until the liquid evaporates.4.
Add peas and cook for 5 minutes.
Remove from heat and stir in parsley.
Place peeled and cut potatoes into cold water in a saucepan along with salt.
Bring to a simmer and cook until potatoes are cooked through.
While the potatoes are warm, add oat milk, butter, and cheese.
Season well with salt.7.
Spoon potatoes over meat mixture and score the top with a fork to allow the potatoes to get crispy.8.
Bake for 30 minutes at 375 F until golden brown.
Create the sauce by combining the tamari, rice vinegar, and sesame oil in a small bowl2.
Crack 2 eggs into a bowl and set aside3.
Add a neutral oil to a hot, cast iron pan4.
Add the scrambled eggs to the pan, remove, and set aside once theyre cooked5.
After a minute, add the cauliflower + broccoli rice7.
After the vegetables start to sear, add the scrambled egg and the sauce.
Use your third egg to make a sunny side up egg to top your fried rice9.
Plate the rice and add the egg on top10.
Top the whole dish with seaweed flakes to taste, and enjoy!
In a tall measuring cup, cover the porcini mushrooms with about 2 cups boiling water.
Let stand until tender, about 10 minutes.
Pick out the mushrooms and coarsely chop them.
Reserve the soaking liquid.2.
In a medium saucepan, combine the beets, 3/4 cups water, and a pinch of salt.
Bring to a boil, then cover the pan and cook for about 15 minutes, until tender.3.
Heat 1 Tbsp olive oil in a skillet over medium-high heat.
Remove from the heat.4.
Cook for about 5 minutes, until beginning to soften.
Stir in the garlic and tomato paste and fry for about a minute.
Fold in the seared mushrooms and beets (along with any liquid at the bottom of the saucepan).
Garnish with chopped parsley.
Pulse mushrooms in a food processor until finely chopped.
Transfer to a small bowl.2.
Heat 2 Tbsp olive oil in a large Dutch oven over medium high heat.3.
Add mushrooms and cook, stirring occasionally until golden brown.
Add onion, celery, and carrots, and cook until onions are golden brown.
Add garlic stirring occasionally until softened.4.
Add red wine and cook until all the alcohol has evaporated.5.
Add cauliflower and cook until softened (approximately 5 minutes).6.
Add tomato paste and cook a until slightly darkened.7.
Add crushed tomato, oregano, and salt and pepper.
Bring to a boil.
Cover, lower heat to a simmer, and cook for 15 minutes.8.
Uncover sauce, add almond milk, and stir to combine.9.
Meanwhile, cook pasta in a large pot of boiling salted water stirring occasionally until al dente.10.
Using a slotted spoon, transfer pasta to a pot with sauce and stir to combine.11.
Add Parmesan cheese to pot and stir.12.
Divide pasta among six bowls and top with more parmesan cheese and basil.
Preheat the oven to 400 F.2.
Toss the cut squash and beets with melted coconut oil, garlic, ginger, and season with salt.3.
Add tomatoes and cooked lentils, continue to cook about 10 minutes.5.
Taste and adjust the seasoning if necessary.
For more healthy recipes and cooking ideas from our community, join Well+GoodsCook With UsFacebook group.
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