The Organic Gourmet

Using a sharp knife, cut the stem off the squash, cut it in half lengthwise, scoop out the seeds. Cut in half again, peel and cut into small even pieces, about 2”.

In a medium pot heat oil over medium, add onion, cook, stirring occasionally until it is translucent, about 4 minutes, add 3 cups of hot water and bouillon cubes, stir to dissolve.

Add ginger, garlic squash, milk, salt, sugar and cayenne. Bring to boil, then reduce to medium heat.

Cook until squash is soft, about 12 - 16 minutes.

Puree the soup in a food processor, pour it back into the pot. Add butter and allspice. Cover and simmer on low heat for about 17 minutes. Season with additional salt to taste, Garnish with micro greens and additional cayenne.

Kohlrabi-Gratin

18 oz. kohlrabi

18 oz. potatoes

10 oz / 1.3 cup milk – vegan or dairy

7 oz. / 1 cup heavy cream – vegan or dairy

2 Tbsp. VITAM R Nutritional Yeast Extract

Nutmeg & salt to taste

1.4 oz margarine, natural, vegan – or butter

Parsley

Preheat oven to 340 degrees. Cut Kohlrabi and Potatoes into fine slices, arrange alternately in an 8" x 8" baking dish. Mix milk, cream, Vitamin R, spices, and pour over kohlrabi and potatoes. Scoop margarine with a teaspoon or cut butter pats and arrange over the mix.

Bake for about 50 minutes.

Garnish with Parsley

Preheat oven to 350 degrees. In a large skillet, sauté onion in 2 Tbsp. Organic Gourmet™ Vegetable Soup ‘N Stock for 2 minutes. Add ONYX Black Garlic, mushrooms, and broccoli; sprinkle with salt. Add water—cover and cook for 5 minutes. Cool; fold in cooked rice and transfer to lightly sprayed 2-qt—casserole dish. In a small bowl, combine yogurt with spices. Fold herbed yogurt into a casserole with vegetables and bake it for 20-30 minutes until it turns golden.

Allow it to sit for 10 minutes before cutting.

Makes six servings.

Try Our Recipes

Autumn Butternut Squash with Ginger Soup

Veggie Rice Casserole

Kohlrabi-Gratin