Tag Archives: Vegetarian

Apple & Butternut Squash Salad

By Rebeka & Tec from the Hollyhock Kitchen

We at the Hollyhock kitchen reallyImage result for apple and butternut squash salad like this recipe, as these are ingredients that we are presently using in our kitchen to feed approx. 60 people, 3 meals per day.  This is a yummy lunch or dinner side dish or salad.

There are so many wonderful varieties of apples and hard/fall squashes available at this time from our gardens, local Farmers’ markets, and conventional stores.
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Rhubarb Ice Cream

by Rebeka Carpenter, Hollyhock’s Head Chef and Kitchen Manager

Who knew that the nutritious, but slightly bitter rhubarb could be turned into such a delectable treat?! This recipe doesn’t require the help of an ice cream maker, so you can cool yourself off with this delightful desert anywhere you go!

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Fiddleheads (or Asparagus) with Brown Butter and Parsley

It is almost unimaginable that we get to eat the tender spirals of a fern’s first buds. Often compared to the asparagus of the forest floor, fiddleheads are nothing short of earthy, robust and elegant. And here they’re dressed up in nutty brown butter, fresh parsley and pine nuts. “Hunny, the forest is coming to dinner.”

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A Vegetarian Holiday Menu!

This was originally adapted for a Vegetarian Thanksgiving, but we thought it was perfect for the winter holidays that are, just around the corner!  Bon Apetit!

by Mama Lola via Bear & Lion


Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes
From Gourmande in the Kitchen

Roasted Garlic Mashed Potatoes
From Steamy Kitchen


Vegan Stuffing
From Novel Eats


Homemade Tofurkey with Brown Rice Stuffing
From Chow

Tofu Skin Roulade with Mushroom Stuffing
From Veggie Belly

:: GRAVY ::

Vegetarian Gravy

From Two Lazy Gourmets

Green Pizza with Cauliflower Base

BY David, Luise & Elsa Via Green Kitchen Stories

“To make this unconventional pizza base you just mix raw cauliflower into rice-like consistency. Add almond flour, eggs, oregano and salt & pepper. Spread it out on a baking sheet and pop into the oven to pre-bake.”

green pizza with cauliflower base

Green Pizza with a Cauliflower Base
makes 1 pizza

We wanted to make a green and leafy topping with lots of flavor. So we made a traditional tomato sauce, added spinach and thinly shaved zucchini before it was baked. And then threw on even more green leaves, a few generous drips of a herb and lemon sauce and some pecorino slices post-baking. It’s always nice to add ingredients both before and after a pizza is baked – it looks better, tastes more intense and give the pizza a more complex texture.

Pizza base

  • florets from 1 cauliflower
  • 80 g ground almonds (almond flour)
  • 1 tbsp dried oregano
  • sea salt and freshly ground black pepper
  • 3 organic eggs, beaten (or see tip for a vegan alternative)


  • 1 zucchini, shaved with a potato peeler
  • 2 handfuls fresh spinach or leafy greens of your choice
  • pecorino cheese, shaved with a potato peeler

Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 700 ml / 3 cups of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.

Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.

Basic Tomato Sauce
makes around 1 litre / 4 cups / 34 fl oz

  • 2 tbsp cold-pressed olive oil, coconut oil or ghee
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp dried chili
  • 3 x 400 g (14 oz) cans whole plum tomatoes
  • 5 sprigs of basil, leaves picked
  • sea salt and freshly ground pepper

Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.

Basil & lemon sauce
makes about 1 cup / 250 ml

  • 2 cups tightly packed basil + extra for topping
  • 1/2 cup cold-pressed olive oil
  • 1/2 lemon, juice
  • 2 tbsp shredded pecorino cheese
  • 1 pinch of sea salt

Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.