Kohlrabi Risotto

One of my favorite things about getting a Veggie Box subscription (aside from all the amazing fresh local produce) is the surprise of not knowing what is inside!  This week we got some beautiful bulbs of kohlrabi in there… and I was a little nervous since I’ve never had it before and had no idea what to expect. 


After searching around for some recipes (I looked at everything from baked kohlrabi to kohlrabi fritters to mashed kohlrabi with potatoes) I settled on a risotto because I through it would be a great vehicle for both the root and the greens.  Not to mention I always keep a supply of arborio rice in the pantry since risottos are pretty much a weekly menu item for us 🙂


And it turned out to be so amazing!  I definitely am a huge fan of kohlrabi now and am looking forward to cooking it in new ways in the future.  It’s so flavorful, slightly cabbage tasting but really hearty and a bit starchy.   Definitely unique!

IMG_20180620_175525The only downside to this risotto is that it took 3 pots to cook: one for the risotto, one to sautee the greens, and one to simmer the broth.  But clean up was actually pretty easy since the greens only needed about 8-10 minutes on the stove.  Would 10/10 definitely make this risotto again 🙂


Kohlrabi Risotto

Prep Time: 10 minutes
Cook Time: 60-90 minutes


  • 2 heads of kohlrabi with the leaves
  • 2 tablespoons of extra virgin olive oil (divided)
  • 6 cloves of garlic, minced
  • 1 medium onion, chopped
  • 6 cups of vegetable stock or broth
  • 1.5 cups of arborio rice
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh black pepper


  1. Clean the kohlrabi:  Wash, remove the leaves, roughly chop them, and set aside.  Begin by peeling the bulb with your hards and then use a vegetable peeler to remove the rest of the outer layer from the root.  Dice the root of the kohlrabi.
  2. In a medium pot, heat the vegetable stock bring to a simmer with the lid on.  Turn to low heat.
  3. In a medium pan, add 1 tablespoon of the olive oil and sauce the greens for 8-10 minutes on low with a pinch of salt.
  4. In a large pot, add 1 tablespoon of the olive oil and sauce the garlic, onions, and kohlrabi root for 10 minutes until they begin to soften.  Add the arborio rice and sauté for an additional 5 minutes until rice begins to brown slightly.  Stir constantly so the rice doesn’t burn.  Add the white wine to the mix, stir, and cook for another 5 minutes.  Add salt and pepper.
  5. Remove the greens from the pan and add them to the kohlrabi rice.
  6. Add one ladleful of vegetable stock at a time to the kohlrabi rice (about half cup) stirring the rice slowly.  Once the stock has been absorbed add another ladleful, stirring constantly.  Repeat for about 45-60 minutes until rice has absorbed all the stock and becomes thick and creamy.

Vegan BBQ Pulled Jackfruit Sandwiches

A great recipe for the start of BBQ season!

I love finding new meat alternatives- and jackfruit is definitely one of the most unique out there.  The firs time I saw it in the store was in the frozen aisle of an Indian market… but now I can find canned brined jackfruit at Trader Joe’s!  For this recipe, its super important to get canned jackfruit in brine, not in syrup- or else it will be too sweet for a sandwich.  Jackfruit really does make a wonderful substitute for pulled pork, which is awesome for a quick and easy summer weeknight dinner.


The coleslaw recipe is a pretty basic one I got from my dad.  I added some organic pomegranate vinegar (also found at Trader Joe’s!) which gave it an extra layer of flavor.  Putting the coleslaw on the sandwich is a must- it really creates the perfect texture sandwich.


I used a food processor to get the pulled pork texture, but you can also mash it up with a fork or potato masher.  I found a great all natural honey garlic BBQ sauce for the recipe- but would love to experiment with different BBQ sauces and spices!  This would be great served at any BBQ, with beans, or a pasta/potato salad.


BBQ Pulled Jackfruit Sandwiches

Prep Time: 5 Minutes
Cook Time: 45 minutes


For the Sandwich

  • 2 20 ounce cans brined jackfruit
  • 1/2 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic
  • 1 cup Barbecue Sauce of choice
  • 2 tablespoons sriracha (if you like it spicier)
  • 1/2 cup vegetable broth
  • 4 hamburger buns of choice

For the Coleslaw

  • 1 bag coleslaw mix
  • 2 tablespoons sugar
  • 1 cup Veganaisse
  • 1/4 cup apple cider or pomegranate vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper


For the Coleslaw

  1. Combine all ingredients in a large bowl, stir to coat.  If possible, make this the day before so the flavors will mix together overnight.

For the Sandwich

  1. Preheat the oven to 400 degrees Ferenheit
  2. Drain and rinse canned jackfruit and pat dry. Add the jackfruit mixture to a food processor and pulse a few times until the jackfruit resembles the texture of pulled pork.
  3. In a large skillet heat the olive oil, and sauté the onion and garlic for 5 minutes until they begin to soften.  Add the jackfruit and sauté for an additional 5 minutes.  Add the vegetable stock, BBQ sauce, and sriracha (if adding) and simmer for 20 minutes.
  4. Place jackfruit mixture onto a baking sheet lined with parchment paper.  Bake for 20 minutes, or until the edges begin to turn a crispy brown.
  5. When jackfruit is finished cooking, remove from the oven and serve: Scoop some jackfruit  onto a hamburger bun, add more BBQ sauce if desired, and top with spoonful of coleslaw!  Enjoy!

Tofu with Rhubarb Sweet & Sour Sauce

Our CSA box came with a wonderful surprise this week: rhubarb!  So summery and amazing.  I’ve eaten plenty of rhubarb in pies, but have never actually cooked with it for savory dishes. Last weekend we celebrated our 1 year engage-iversary in Killington Vermont and ate at a great spot: The Foundry at Summit Pond.  Its where we celebrated last year right after Brett proposed on the Appalachian Long Trail.  Brett ordered a really yummy dish with a rhubarb sauce and inspired me to find a way to tofu-ize it!


This is a slight variation on our favorite way to eat tofu: baked and crispy!  The sauce was so amazing and flavorful.  It had such a great tang from the ginger and rhubarb, and every bite really had something new. 


I would highly recommend garnishes, as they added a whole new depth as well.  I ended up using allthe rhubarb for this dish, but just saw some more at the store… so I will have to stock up and freeze some so we can make this again!


This recipe actually combines a few other CSA ingredients I got this week – curly kale & scallions.  It was a huge hit, and really nothing like I’ve ever made before.  10/10 🙂
Recipe was adapted from Taste Space.


Tofu with Rhubarb Sweet & Sour Sauce

Prep Time: 10 minutes
Cook Time: 60 minutes


For the Tofu + Marinade

  • 1 16 ounce block of tofu, drained and pressed
  • 2 tablespoons sunflower oil
  • 1 tablespoon agave syrup
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine

For the Sauce

  • 3 large stalks rhubarb, washed and roughly chopped
  • 2 inch piece of ginger, peeled
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons agave syrup
  • 3 tablespoons soy sauce (or tamari or coconut amigos)

For the Rice

  • 1 tablespoon sunflower oil
  • 1.5 cups brown rice, uncooked
  • 1 bunch kale, chopped (about 5 cups, packed)
  • A few drop sesame oil

For Garnish (Optional… but Recommended)

  • Chopped cashews
  • 2 green onions, sliced
  • 1/4 lime wedge


  1. A few hours before (or, even better, the night before) begin by slicing the tofu into bite-size pieces and adding it with all the marinade ingredients into a bag.  Mix well and place in fridge, turning every few hours or so.
  2. When you’re ready to begin cooking, start the rice in the rice cooker.  In a large pan, the kale in the sunflower and sesame oils for about 10 minutes until it begins to wilt and set aside.
  3. Preheat the oven to 400 degrees.  Drain the marinade from the tofu, and place the tofu onto baking sheets lined with wax paper.  Bake the tofu for 20 minutes at 400 degrees, and flip.  Bake for an additional 15 minutes.
  4. Add all the sauce ingredients into a high speed blender, and blend on high for a few minutes until the sauce has a thick consistency.  Transfer the sauce to a small pot and let simmer on low for 20 minutes until the tofu is finished.
  5. When rice is finished cooking add it to the kale mixture, and stir to combine.
  6. When ready to eat, dish up a scoop of rice/kale, a serving of baked tofu, and a ladleful of sauce.  If you’d like, garnish with green onions, chopped cashews, and a lime!

Perfect Quinoa in the Rice Cooker

Quinoa is one of my favorite grains – especially the red variety!  I love it in salads, soups, tabbouli, pilafs, by itself, you name it and I will probably love it.  I’ve always cooked quinoa on the stovetop in the past… but I had my rice cooker out on the counter yesterday and decided to give quinoa a try.  I love trying out new ways to use the rice cooker aside from just plain old rice.  A few months back I tried Lentils in the Rice Cooker and was hoping that the quinoa would turned out just as good!

Aaaand it definitely did! The texture was perfect and I didn’t have to worry about it on the stovetop while it was cooking (overboiling, burning at the bottom, not steaming properly, too much water, etc).  This will definitely be my go-to cooking method for quinoa from now on!  Just follow the 2:1 water:grain ratio, and add a little salt – its a perfect candidate if you want to double the recipe for weekly meal prep.  I’d like to experiment with adding other herbs, veggies, or garlic in the future while cooking.  But for now, here is the basic recipe 🙂


Perfect Quinoa in the Rice Cooker

Prep Time: 5 Minutes
Cook Time: 45 -60 minutes, depending on your rice cooker.


  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt


  1. Wash and sort the quinoa:  make sure you wash until the water turns clear and pick out any little stones or other bits that may be in there.
  2. Add quinoa, water, salt to the rice cooker, and set it on high (or ‘Grain’ setting which mine has)
  3. When quinoa is finished cooking, check to see that all the water has absorbed, fluff with a fork, and serve!

Garlicky Swiss Chard Pesto

I have been loving our CSA boxes at work!  We get such a great variety of amazingly fresh and local produce.   One of the major perks is that I get to try all kinds of things that I never had before, and find cool ways to use them in the kitchen.


This pesto combined two things that I had never cooked with before: Swiss Chard and Garlic Chives!

With a few extra ingredients, the pesto came together into one of the most amazing and delicious sauces I’ve ever made.  Its perfectly garlicky (and we looooove garlic) and earthy and sweet from the basil.  Its a vegan recipe, but you won’t miss the cheese because the bold flavor is incredible from the chives.


I cooked mine up with pasta + sautéed zucchini + spinach, but the possibilities are endless!  Pastas, dips, spreads, pizzas, soups, etc!  This would be great in Soup Au Pisto!

This recipe makes a LOT of sauce, which is perfect for a LOT of leftovers 🙂



Garlicky Swiss Chard Pesto

Prep Time: 5 minutes
Cook Time: 8 minutes


  • 2 large bunches Swiss chard, washed, chopped, both leaves and stems
  • 10 cloves of garlic, roughly chopped
  • 1 cup garlic chives, chopped
  • 1.5  cups olive oil, divided
  • 1 cup pine nuts
  • 1/2 cup pumpkin seeds
  • 2 cups fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh black pepper


  1. In a large pot, sauté 2 tablespoon of olive oil and sauté the garlic for 3 minutes until it begins to crisp.  Add the swiss chard and sauté for another 5 minutes.
  2. Turn oven broiler to low and toast pine nuts and pumpkin seeds for 5 minutes until lightly browned on top.
  3. In a food processor or high speed blender, add the swiss chard and garlic, toasted pine nuts + pumpkin seeds, garlic chives, fresh basil, salt, and pepper.
  4. Add 1 cup of olive oil, and blend on high.
  5. Add the remaining 1/2 cup of olive oil slowly until pesto is a medium thick consistency.
  6. Store in an airtight container for 3 days in the fridge!


Tofu Tikka Masala

I guess we won’t be ordering Indian take out anymore.. because this tikka masala was fantastic!!

This recipe was seriously restaurant-quality with the added bonus that you actually know every thing that is going into it.

I always associate Indian food with being heavier than I normally eat (probably because I always get samosas!) but this dish is full of flavor and also health friendly.  Will probably add chickpeas & potatoes next time I make it too!



Tofu Tikka Masala

Prep Time : 5 minutes
Cook Time: 30 minutes


  • 1 17 oz pack of tofu, pressed and cubed
  • 1 tablespoon sunflower oil
  • 1 medium onion, diced
  • 6 cloves garlic, finely minced
  • 1 package mushrooms, diced
  • 1/2 bell pepper, diced
  • 1 cup coconut milk
  • 1/2 cup plain unsweetened non-dairy Greek yogurt
  • 1/2 bell pepper, diced
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 teaspoons garam masala
  • 1 cup fresh baby spinach
  • 1 cup fresh cilantro, chopped
  • Cayenne pepper to taste
  • Black pepper to taste



  1. In a large pot, heat sunflower oil and sauté the onion, garlic, and mushroom for 8 minutes on low heat.
  2. Add the turmeric, cumin, and garam masala to the veggies and saute for a few more minutes.
  3. In a blender add the coconut milk, canned tomatoes, bell pepper, yogurt, and combine until smooth.
  4. Add the sauce from the blender to the pot along with the tofu.  Simmer for 15 minutes.
  5. 5 minutes before serving add the spinach and cilantro to the pot and cover.
  6. Add Black pepper and cayenne pepper if desired, and serve over basmati rice!



Creamy Vegan Zucchini Rice Soup

We always have tons of leftover rice in the fridge, and I am constantly looking for ways to use it up!  This soup does the job, and the rice transforms as it cooks down and seems to dissolve in the broth.

The lemon zest and juice is really refreshing and brightens the flavor.  I love cashew cream, so I added it to the end… however, you can also stir in some yogurt instead for creaminess.

Creamy Zucchini Rice Soup

Prep Time: 15 minutes (+1 hour for soaking the cashews)
Cook Time: 1 hour, 15 minutes


  • 1 medium onion, diced
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • 2 stalks of celery, diced
  • 1 large carrot, diced
  • 4 cups cooked rice
  • 4 zucchini or summer squash, grated
  • 3/4 cup of raw cashews, soaked in enough warm water to cover
  • 4 cups of vegetable stock
  • 4 cups of water
  • Zest of 2 large lemons
  • Juice of 2 large lemons
  • 1 package extra firm tofu, cubed
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • Red pepper flakes to taste



  1. Place raw cashews in a cup with just enough hot water to cover.  Set aside and let them soak until end of recipe.
  2. In a large soup pot, heat the olive oil over medium heat and saute the garlic and onion for 5 minutes.  Add the celery and carrots and cook for another 5 minutes on low.
  3. Add the rice and the vegetable stock and water.  Simmer for 30 minutes.
  4. Add the zucchini, lemon zest and juice, spices, and tofu.  Cook for another 15 minutes until all vegetables are tender.
  5. Blend the soaked cashews and water together in a high-speed blender, and add the cashew cream to the soup.  Stir well and serve.