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Recipes for 9.14.21-9.17.21

Lily Schmall and Maddie Clements, New Roots, Inc.



  • 1 bunch radishes
  • ¾ cup white wine vinegar or apple cider vinegar
  • ¾ cup water
  • 3 tablespoons AGAVE or maple syrup
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
  • ½ teaspoon whole mustard seeds (optional)

Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds


To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.



  • 1 tablespoon vegan margarine
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup white basmati rice (or similar long-grain variety)
  • 2 cups vegetable broth
  • 2 tablespoons smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt​
  • 2 cups collard greens (rinsed and chopped)
  • Freshly ground black pepper (to taste)

Optional: Dash of cayenne


Gather the ingredients.

In a large pot or Dutch oven, melt the vegan margarine over medium heat.

Add the onion and garlic and sauté for two minutes or until the onion turns translucent.

Add the rice and cook for one minute more.

Add the vegetable broth, paprika, red pepper flakes, and salt. Bring to a simmer.

Add the collards and reduce the heat to low.

Simmer for 15 to18 minutes until the rice is cooked through. Add additional stock, if necessary.

Remove the pot from the heat, taste the dish, and add black pepper or cayenne, if desired.



  • 3 acorn squash small/med*
  • 2 tsp organic coconut oil, plus sea salt, for roasting
  • 1 Tbsp organic coconut oil, plus more, if needed
  • 4 oz mushrooms any kind, chopped
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 apple diced (pink lady is my favorite for cooking)
  • 1 Tbsp fresh sage leaves minced**
  • 1 Tbsp fresh rosemary leaves minced**
  • 1 Tbsp fresh thyme leaves minced**
  • 1/3 cup raisins organic, or dried cranberries
  • (fruit-sweetened for Whole30)
  • sea salt and pepper to taste
  • fresh parsley for garnish, if desired


First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.

Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.

Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.

Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.

While the squash roasts, prepare the stuffing. Heat a large skillet over med-hi heat and add a Tbsp coconut oil or ghee to melt. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned and toasty, remove from heat and transfer to a plate, leaving fat in the skillet.

Return skillet to medium heat and add the onions, celery, and mushrooms sprinkle lightly with salt. Stir while cooking to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning.

Add the apples, fresh herbs, and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes to allow apples to soften.

Now add the raisins or cranberries and browned sausage back to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavors.

Once ready to stuff the squash, preheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, filling them evenly.

Once filled, set your broiler to hi and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Garnish with fresh minced parsley, serve and enjoy!

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