Enjoy these vegetarian and vegan recipes! As we are the largest vegetarian market in Connecticut, you can find all your recipe ingredients at Edge of the Woods. Bon Appetit!
Vegetarian Charcuterie Board for Holiday Parties
What exactly is a charcuterie board? It’s a serving board that one would creatively
arrange some meat, cheeses, crackers, fruit, olives, nuts, etc. Or, our version, which is
a Vegetarian Charcuterie that even your carnivorous friends will enjoy!
Start with a large serving board and then get creative! You may want to add a few
boards and line them up buffet style if having a group over. Pair with our variety of
alcohol-free sparkling drinks and you’ll have a delectable, healthy feast! Great way to
start the New Year!
Cheese: We suggest using a variety of at least 4 – 6 different styles. Hard and soft
cheeses. We offer many dairy free cheeses along with dairy choices for you.
Crackers/Breads: Use a few different types of crackers, we have many to choose from
and You can purchase a variety of crackers and slice up some crusty bread along with
breadsticks, which can easily be used for dipping as well.
Dips and Spreads: Have fun with this! We have many vegetarian choices from
Hummus, Baba Ghanoush, to Tapenade and Salsas. Also, mustards, a few flavors of
jams will work well too.
Plant Based “Meat”: We have many to choose from and baked tofu is always a good
one to add.
Vegetables & Fruits: Perfect for dipping! Sliced lengthwise, carrots, green & red
peppers, celery; avocados, cherry tomatoes, grapes, apples and pears.
Pickles/Olives: Buy black and green olives and some spicy pickles and sweet
gherkins to satisfy everyone’s taste.
Nuts: A few small bowls of nuts are a must for added protein and filling everyone up.
Cashews, almonds, walnuts, shelled pistachios would be perfect to round out your
Pretty up your boards with some springs of parsley, basil or whatever greenery you like
giving it that five-star look.
We have everything you need for the perfect party at Edge of the Woods. Just ask
us and we’ll help you!
You can also order nut platters, desserts, whatever you need.
Happy Holidays and Happy, Healthy New Year to all!
Roasted Fall Pumpkin Soup
Pumpkin/Butternut Squash Soup is perfect this time of year! We like using
butternut squash, as it’s easier to prepare, but you can certainly chop up a
pumpkin if you choose. This recipe is easy and delicious! Add your own
touch to it too. If you’d like to add some chopped potatoes you can roast
them along with the squash, or, a cupful of cooked pasta for a heartier
meal. Just don’t forget the hot buttered crusty bread for dunking!
½ butternut squash peeled and cut into cubes
4 TBS extra virgin olive oil
2 medium onions, chopped
2 cloves garlic, finely chopped
2 celery sticks, chopped
15 oz can whole peeled tomatoes, chopped
2 bay leaves
4 cups of vegetable broth or chicken if not vegetarian
Sea salt and freshly ground white pepper to taste
1. Preheat oven to 350. Place pumpkin on a tray and drizzle with 2 TBS of olive oil.
Roast until golden and soft – about 20 – 30 minutes.
2. Heat remaining olive oil in a large pot. Cook onion, garlic and celery over a medium
heat for 20 minutes or until soft and starting to lightly brown. Season with salt and
pepper. Add tomatoes, bay leaf and stock. Simmer for 15 minutes. Add pumpkin and
simmer for a few more minutes.
Serve hot with some crusty bread for dipping!
Broccoli & Lemon Pasta
This is a filling dish with great flavors to satisfy everyone; perfect to make when you’re short on time too. You can substitute the Parmesan cheese with your favorite dairy free cheese. If you have family members who are not vegetarian, just separate the pasta dish and add chicken, etc., to their portion. Easy-breezy!
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
8 ounces whole-wheat rotini or farfalle pasta
1 ¾ cups water
1 ½ cups low-sodium vegetable broth or chicken broth
1 tablespoon lemon zest
½ teaspoon salt
½ teaspoon ground pepper
1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
⅓ cup grated Parmesan cheese
4 teaspoons lemon juice, or more to taste
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.
Pan-Roasted Sweet Potatoes & Tempe
We found this great, super easy way to upgrade a sweet potato to a meal! You can fry the chipotle without using adobo if you don’t want the smoky flavor. Frying the tempeh crumbles will give it a bacon-like crunch that your non-vegan family/friends will love too.
2 shallots, thinly sliced
2 chipotle chiles in adobo, coarsely chopped
18-oz. block tempeh, crumbled into pieces no bigger than a chickpea
½ cup grapeseed or vegetable oil
4 medium sweet potatoes (about 1½ lb.), scrubbed, halved lengthwise
1 small crisp apple (such as Pink Lady or Honeycrisp), cored, coarsely chopped
Zest and juice of ½ lime
⅓ cup coarsely chopped cilantro
Place a rack in bottom third of oven; preheat to 425°. Heat shallots, chipotle chiles, tempeh, and oil in a large cast-iron skillet over high until oil is sizzling, then reduce heat to medium-high and cook, stirring occasionally, until shallots and tempeh are golden brown, 8–10 minutes.
Drain tempeh mixture in a fine-mesh sieve set over a large heatproof bowl. Wipe out and reserve skillet. Transfer tempeh mixture to paper towels; season with salt. Let cool (it will crisp as it cools).
Add sweet potatoes to bowl with drained oil and season with salt; turn to coat. Arrange sweet potatoes cut side down in reserved skillet; set bowl with remaining oil aside. Roast sweet potatoes, undisturbed, until golden brown and tender, 25–30 minutes.
Meanwhile, add apple, lime zest and juice, and cilantro to reserved bowl with oil and stir gently to coat; season apple salad with salt.
To serve, transfer sweet potatoes to a platter. Spoon tempeh mixture over and top with apple salad.
Beefless Vegan Tacos
Vegans can enjoy Taco Night too! Here’s a recipe that vegetarians can easily make by swapping crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, on top of rice, and in salads.
1 (16 ounce) package extra-firm tofu, drained, crumbled and patted dry
2 tablespoons reduced-sodium tamari or soy sauce
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon extra-virgin olive oil
1 ripe avocado
1 tablespoon vegan mayonnaise
1 teaspoon lime juice
Pinch of salt
½ cup fresh salsa or pico de gallo
2 cups shredded iceberg lettuce
8 corn or flour tortillas, warmed
Pickled radishes for garnish
Combine tofu, tamari (or soy sauce), chili powder, garlic powder and onion powder in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the tofu mixture and cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
Meanwhile, mash avocado, mayonnaise, lime juice and salt in a small bowl until smooth.
Serve the taco “meat” with the avocado crema, salsa (or pico de gallo) and lettuce in tortillas. Serve topped with pickled radishes, if desired.
Easy Moroccan Chickpea Stew
We loved this recipe! It’s so easy to make, very satisfying and flavorful. Tastes even better the next day.
1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional
In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.