Chef Emeril Green has lots of healthy recipes and videos of how to make them. This is an especially tasty Asian Salad. It’s very easy to make and needs just a few ingredients – carrots, daikon radish, an apple and edamame beans. The dressing is delicious and the salad a real winner. Take a look at the video and I hope you enjoy this as much as we did. Edamame Salad on Planet Green

Serving Size: 4

Ingredients:

• 1 & 1/2 pounds parsnips, peeled and cut in chunks
• 1 large apple, peeled, cored and cut into chunks
• 2 tablespoons olive oil
• 3 cups vegetable bouillon
• 1/2 teaspoon sage
• 1/2 teaspoon ground cloves
• 1/4-1/3 cup soy cream
• optional parsley chopped as garnish or a few slices of apples

Directions:

1. Prepare the parsnips and apple.
2. Heat the olive oil in a large pot, add the parsnip and apple pieces.
3. Saute lightly, turning to insure that the parsnips are evenly coated with the oil.
4. Add the vegetable bouillon cloves and sage.
5. Cook at a low boil until the parsnips are soft (about 10 mints).
6. Puree the soup to a smooth consistency (I use an immersion blender).
7. Add the soy cream to create the desired thickness.
8. Serve garnished with chopped parsley or apple slices.

Notes:

Adapted from www.inmamaskitchen.com. According to “Mama’s Kitchen” the Irish would say, “Out of the kitchen comes the tune.”

Serving Size: 4

Ingredients:

• 1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices
• 1/2 red bell pepper, deseeded and sauteed
• 2 tablespoons olive oil
• 1/2 leek, sliced
• 1 small onion, chopped
• 1 clove garlic minced
• 1/2 apple, peeled and sliced
• 4 ounces roasted chestnuts, peeled and sliced
• 2 cups vegetable bouillon
• 1/4 cup white wine
• 2 sprigs of fresh thyme
• 1/2 cup soy cream

Directions:

1. Heat the oven to 425 F / 318 C.
2. Cut an X on the large side of each chestnut, place on the center rack of the oven.
3. Scrub the sunchokes well, (it is not necessary to peel them. there are many nutrients in the clean skins).
4. Place the sunchokes in the oven with the chestnuts.
5. Meanwhile, saute the red bell pepper, onion, leek and garlic until they are soft and glassy.
6. When the chestnuts and sunchokes are baked.
7. Slice the sunchokes and add to the onions and pepper.
8. Remove the skins from the chestnuts and add to the soup.
9. Add the vegetable bouillon, apple, thyme and cook until the sunchokes are soft.
10. Puree the soup to a smooth consistency.
11. Add the wine and soy cream to the desired consistency.
12. Season to taste with additional salt and pepper.
13. We served the soup, garnished with some fresh thyme and a sprinkling of chili oil.
14. Truffle oil would also be nice.

Notes:

adapted from Bryan Zupon’s Requested Sunchoke-Chestnut Veloute

Serving Size: 2

Ingredients:

• 2 pieces frozen vegan puff pastry, thawed

For the cheesecake filling:

• 2 apple cut in 1/2″ pieces
• 1/4 cup apple juice
• 1 tbs. cornstarch
• 1 tbs. brown sugar
• pinch of cinnamon
• 1 cup vegan cream cheese or Tofutti
• 1 apple, peeled and grated
• 2 tbs. powdered sugar
• pinch cinnamon
• 1/4 cup semolina flour
• 1 teaspoon vanilla

For the caramel sauce:

• 1 tbs. vegan margarine
• 1/4 cup brown sugar
• 1 tbs. soy milk

Directions:

1. Thaw the puff pastry and roll it out so that it is large enough to fit inside an individual sized spring form.
2. Spray the spring forms with oil.
3. Place 1 piece of puff pastry in each spring form. Pierce the bottom of the pastry with a fork in many places so that it does not puff up.
4. In a small saucepan, put the apple juice and dissolve the cornstarch.
5. Peel the 2 apples and cut in small pieces, them directly into the apple juice.
6. Heat the apple mixture until it becomes thick.
7. Remove from the heat and allow to cool.
8. Preheat the oven to 375 F / 190 C.
9. While waiting for the apple mixture to cool.
10. Make the soy “cream cheese” (see apple soy cream cheese recipe) or use Tofutti.
11. Peel the 3rd apple and grate it into the soy cream cheese.
12. Add the cinnamon sugar and vanilla.
13. Once the apples are cooled, stir them into the filling mixture along with their juices.
14. Add 1/4 cup of semolina flour to thicken the mixture and insure a “cheesecake” texture when cooked.
15. Spoon the filling into the puff pastry,
16. Brush a little melted margarine across the top and sprinkle with cinnamon and sugar, and optionally decorate with a few slices of apple.
17. Bake at 375 F for 20 minutes.
18. Remove the cheesecakes when golden brown and allow to cool.
19. When cooled, remove from the spring form and place on a plate or shallow blow.
20. Serve cooled with the warm caramel sauce.

To make the caramel sauce:

1. Melt the vegan margarine on medium heat and stir the brown sugar in.
2. Stir until it is one blob, then take off the heat and whisk in the soy milk.
3. While still hot and bubbly, pour over the apple cheesecake.

Yield: 9 big biscuits

Ingredients:

• 2 & 1/2 cups flour
• 2 tablespoons flour (divided)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold soy margarine, in small pieces
• 3/4 cup cold soy milk
• 3 tablespoons sugar (divided)
• 2 teaspoons cinnamon (divided)
• 1 lg. apple, peeled, cored and chopped into small pieces

Directions:

1. Melt 1 tablespoon of spy margarine in a small bowl.
2. Set aside for later use.
3. Preheat the oven to 450 F / 232 C.
4. Place the 2 & 1/2 cups flour in a blow.
5. Add the baking powder, 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/2 teaspoon salt and mix well.
6. Blend the soy margarine into the dry ingredients until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
7. Peel the apple, remove the core and cut the apple into small pieces.
8. Mix together 1 tablespoon of flour, 1 tablespoon of sugar and 1/2 teaspoon of cinnamon, dust this mixture over the apples and mix to coat well.
9. Add the apple mixture to the flour mixture.
10. Add the soy milk and stir until the mixture clings together.
11. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth (I used self rising flour to dust the work space and work into the dough.
12. Add more flour as needed if the dough is sticky (I used self rising in this case). Don’t overwork the dough, just blend enough so that it is no longer sticky and will hold together.
13. Pat the dough out to about a 1/2-inch thickness. 
The biscuits do not rise much, so don’t roll the dough out to thinly.
14. Using a juice glass, dipped in flour at the rim, cut the dough into rounds.
15. Place on an ungreased cookie sheet.
16. Mix the remaining 1 tablespoon of sugar and the rest of the cinnamon (1&1/2 teaspoons) together.
17. Brush the melted butter (first step of directions) on the tops of each biscuit.
18. Dust the cinnamon sugar mixture on top of each biscuit.
19. Bake for 15 to 25 minutes or until the feel firm to the touch.
20. Serve hot.

Notes:

adapted from http://www.vegalicious.org/2008/10/22/all-american-biscuits-with-apple-butter/

We found this recipe at the Virginia Apples website. We did not do the microwave as we prefer to cook on the stove top. We cooked the rice traditionally and added a bit of curry powder to the water while the rice was cooking. We then sauteed the onion with curry powder and added the apples sauteing until hey were soft. Mixing them into the rice gently, and at last the raisins that had been soaking. We used a mild curry powder. The dish was a lovely addition to our meal and we look forward to enjoying it throughout the fall. This would even be a good recipe for Thanksgiving or Christmas dinner.

Yield: 9-10 pierogi

Ingredients:

• 1 pkg. (680 grams) red cabbage
• 2 teaspoons soy margarine
• 2 apples, finely sliced

For the dough:

• 2 cups flour (I used 1 cup regular flour and 1 cup semolina)
• 1/2 teaspoon salt
• 3 tablespoons oil
• 1/3 cup water

for the filling:

• 2 1/2 lbs. parsnips, peeled and cut into bite sized pieces
• 2 shallots, thinly sliced
• 1 tablespoon soy margarine
• Salt and freshly ground black pepper
• 1/2 teaspoon nutmeg
• 2 teaspoons horseradish
• 4 ounces tofu, crumbled
• 2-3 tablespoons soy milk

Directions:

To make the dough:
Mix the flour salt, oil and water together.
Cover the dough with plastic wrap and allow to sit for 1/2 hour.

Meanwhile:
Peel and cut the parsnips.
Steam the parsnips until soft.
Place in a bowl and add soy milk, horseradish and nutmeg.
Puree
Add the crumbled tofu and further puree to a smooth consistency.
Heat the soy margarine in a small frying pan.
Saute the shallots until transparent.
Add the shallots to the pureed parsnip mixture.
Season to taste with salt and pepper, perhaps more horseradish and or nutmeg.

Heat the red cabbage in a saucepan.

To make the pierogi:
Roll the dough out on a lightly floured surface.
Cut 5 inch circles from the dough. You will be able to make 9 or 10.
Fill each circle with a small portion of the filling and fold in half.
Gently seal the edge using a fork. (I used an empanada cutter or form)
Cook the pierogi in boiling salty water for 5-10 minutes until they float on top.
I keep the cooked ones warm in the oven while I cook all of them.

While the pierogi are cooking:
Heat the soy margarine in a small pan and lightly saute the apples.
Serve the pierogi on a bed of red cabbage garnished with the sauteed apples.

Notes:

adapted from http://www.marthastewart.com/recipe/(…)

Mmmmm, very apply. Isa, one of the very talented cooks from the post Punk Kitchen has created this delcious recipe to enjoy apples. The waffles are delicious. Make sure your waffle iron is very very hot when you put the batter in, and do wait until they are ready so they are nice and crispy. With the grated apple inside, they tend to be moist, and could be “soggy” so wait. They also do crips up more as they cool a bit, by the time they reach the plate they are nice and crisp.

Serving Size: 4

Ingredients:

• 3 apples, peeled, cored and cut into bite sized pieces
• 1/2 large or 1 whole small pumpkin-(red kuri)
• 2 tablespoons olive oil
• pinch cayenne
• 2 cups vegetable bouillon
• splash of sweetness (agave or maple syrup)
• salt and pepper to taste
• handful pumpkin seeds, toasted
• soy yogurt as optional garnish

Directions:

1. Cook the pumpkin and apple according to your preference. You can roast them in the oven with the olive oil drizzled over them, or sauteed in the soup pot.
2. When the pumpkin begins to soften, add 2 cups of vegetable bouillon to the pot and add the pumpkin and apple pieces.
3. Cook until all are soft.
4. Puree to a smooth soup.
5. Season to taste with cayenne, salt and pepper.
6. Meanwhile toast the pumpkin seeds in a dry pan for a few minutes until the begin to pop.
7. Serve the pumpkin soup garnished with the pumpkin seeds and an optional dollop of soy yogurt

Notes:

The recipe was adapted from here http://www.independent.co.uk/life-style/(…)

Serving Size: 2

Yield: 4 slices

Ingredients:

• 1 pkg. firm tofu, cut in thin slices
• 1/4 cup dry flour for dredging
• 1/4 cup flour and water for dredging
• 3/4 cup penko or bread crumbs for the crunchy crust
• 2 tablespoons oil
• pinch salt
• 1 tablespoon thyme
• 1 cup apples washed, cored and sliced thinly
• splash lemon juice
• 1/4 cup white balsamic vinegar
• splash of tick brown balsamic vinegar/syrup as sauce and garnish
• fresh thyme sprigs as garnish

Directions:

1. Dry the block of tofu gently on paper towels.
2. Slice it into 4 thin slices
3. lay each side of the tofu slice in the dry flour, then into the mixture of flour and water and at last in the penko or bread crumbs.
4. Wash the apples and thinly slice into a bowl with a splash of lemon juice and water.
5. Slice the onions
6. Prepare a large frying pan with a bit of oil, lightly fry the tofu slices until golden brown.
7. Remove from the heat and drain on a paper towel, and season with salt and pepper and thyme.
8. At the same time, saute the onion slices.
9. When soft and beginning to turn golden and crunch, remove and place in a bowl
10. Drain the apples and saute in the same pan as the onions. When they begin to soften, pour the white balsamic vinegar over them.
11. Serve the tofu slices with a layer of onions on top, and then a layer of apples on top of the onions.
12. Garnish with thyme and balsamic vinegar/syrup.