Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Crispy Kale

Crispy Collard Greens

Mediterranean Green Beans

Brussels Sprouts

Roasted Root Vegetables & Garlic

Coconut Baked Squash

Ginger Orange Carrots

Mashed Turnips & Potatoes

Curry Dusted Potatoes & Cauliflower

Garlic  Home Fries

German Sauerkraut

Sautéed Portabella Mushrooms

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

If you enjoy these recipes and would like to make a donation to support our Green Tara Cookbook please use the PayPal button below:

Thank You !

Turning Stones Ranch Home

Vegetables

 Roasted Root Vegetables

Sweet Potatoes + Beets + Carrots + White Potatoes + Onions + Garlic (or any combination)

2 tbsp coconut oil

1tsp sesame oil

Sea Salt

Pepper

½ tsp of cumin

2 Tbsp chopped basil

Preheat Oven to 375° and melt coconut oil and sesame oil in a large baking dish.  Peel and slice root vegetables and lay them on the bottom of the dish.  Add cumin, Salt and pepper to taste.  Bake about 1 hour.  Remove half-way through the baking process and turn the vegetables with a spatula, so they will brown on both sides.  Top with chopped basil before serving.

Coconut Baked Squash  

Squash

Onions

Garlic

2 tbsp coconut oil

1tsp sesame oil

Sea Salt

Pepper

½ tsp of cumin

2 Tbsp chopped basil

Preheat Oven to 375° and melt coconut oil and sesame oil in a large baking dish.   Slice squash into ½ inch pieces and lay them on the bottom of the dish.  Place sliced onions and garlic on top.  Season with cumin, salt and pepper.  Bake about 45 minutes.  (Cooking time may very with the type of squash)  Remove half-way through the baking process and turn the vegetables with a spatula, so they will brown on both sides.  Top with chopped basil before serving.

Ginger Orange Carrots

Fresh Carrots

1 Tbsp grated ginger

1 tbsp coconut oil

Zest and juice of 1 Orange

1 Tbsp cornstarch

1 tbsp Tamari

1 tsp Maple Syrup

Salt, Pepper

Peel and slice carrots on a diagonal (about ¼ “).  Sauté grated ginger in Coconut Oil on medium high heat until lightly browned and well distributed in the oil.  Add sliced carrots and continue to sauté until the carrots begin to cook and are nicely coated with oil.  In a separate container mix together the zest and juice of 1 orange, 1 Tbsp of Tamari, 1 tsp maple syrup & 1 Tbsp of cornstarch.  Stir well and add to carrots, then cover.  Reduce heat and simmer.  Stir occasionally until carrots are cooked through but somewhat crunchy and coated with the tangy orange ginger glaze (15-20 minutes).

Mashed Turnip & Potatoes

2 - 3 turnips, peeled and chopped

2 - 3 potatoes, peeled and chopped

1 Tbsp Coconut Oil

Salt, Pepper

Peel and chop equal amounts of potato and turnips.  Place in a pot and cover with water.  Add salt and bring to a boil.  Reduce heat, cover, and simmer until veggies are soft.  Drain excess water, then mash potatoes and turnips.  Add Coconut oil or butter, salt and pepper to taste.

Curry Dusted Potatoes & Cauliflower

German Sauerkraut

1 jar Sauerkraut (preserved in brine, such as Bubbie's)

1/2 tsp cinnamon

1/2 tsp maple syrup

Salt, Pepper

Heat together all your ingredients in a pan on medium heat. 

 Garlic  Home Fries

RETURN TO RECIPE HOME

Coconut Baked Squash  - This recipe is wonderful for zucchini, yellow squash, butternut squash, or any combination.

Ginger Orange Carrots