Super Sweet Roasted Vegetables

5 cloves garlic, thickly sliced
2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables

By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!

Creamy Beet Hummus

2 small beets - topped trimmed off
2 cups cooked chickpeas
1/4 cup salt
2 tsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary

Preheat oven to 375F. Wrap beets in foil and cook for 30-40 min, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they are cool, slip the skins off with your fingers. Quarter beets and set aside.

Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two stopping to scrape down the bowl now and then.

When the hummus is totally creamy, pulse in the rosemary and Serve!

Makes 4 servings

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/