Dr. Dan’s Five-Minute Stir Fry (OD)

2 cups raw veggies cut into bite size pieces: broccoli, onion, mushrooms, carrots, celery, Brussels sprouts, green beans, snap peas

1 or 2 cloves minced garlic
2 tblsp. olive oil or coconut oil
Soy sauce or tamari to taste
Salt and pepper to taste
Fresh chopped herbs
Sesame oil (optional)

Put oil in medium size frying pan or wok and heat until a drop of water sizzles. Add onions and garlic; cook until crisp tender. Add remaining veggies cook and until crisp tender. Add 2 tblsp. water, cover and simmer for 2 minutes. Season with salt, pepper and fresh herbs. Add a dash of sesame oil if desired.

Serves 2.

Spiced Vegetables with Coconut (OD)

1 red pepper, sliced
2 large carrots, sliced on the diagonal
6 celery stalks, sliced on the diagonal
1 bulb fennel, trimmed and sliced thin
2 tblsp. extra virgin olive oil
1” piece ginger root, peeled and grated
1 clove garlic, minced
3 scallions, sliced
1 tblsp. cilantro, chopped
1 14 oz. can lite coconut milk, thinned with water
Sea salt and pepper to taste
Cilantro sprigs to garnish

Heat a wok and add the oil. When hot add the vegetables and stir fry for two minutes. Gradually stir in the coconut milk and bring to a boil.  Stir in the cilantro, salt and pepper.

Serves 4.

From The Vegan Cookbook by Nicola Graimes

Theresa and Tom’s Roasted Root Veggies (OD)

2 beets, cut into wedges
2 large carrots, peeled and sliced on the diagonal
2 large parsnips, peeled and sliced on the diagonal
1 medium fennel bulb, trimmed and cut in wedges
2 medium sweet potatoes, cut into wedges
3 tblsp. olive oil
Salt and pepper to taste

Pre-heat oven to 450 degrees. Toss cut veggies in olive oil. Put on a rimmed baking sheet and season with salt & pepper. Roast for 20 minutes, toss and roast for 20 min. more.

Serves 4.

Rosemary Roasted Root Vegetables (OD)

2 lg. carrots

2 lg. parsnips

2 medium sweet potatoes

2 medium red or yellow potatoes

1 lg. onion

3 tblsp. olive oil

1 tblsp. fresh rosemary, chopped or 1 tblsp. dried

salt and pepper to taste

Preheat oven to 450 degrees. Peel all vegetables and chop into large bite-sized pieces. Pour in olive oil and stir till coated. Add rosemary, salt and pepper. Bake for 20-30 minutes; stir and return to oven for additional 20-30 min., till brown.

Serves 4.

Ratatouille (OD)

3 tblsp. olive oil

4 cloves garlic

2 c. chopped onion

1 medium eggplant, cubed

1½  tsp. salt

1½ tsp. dried basil  or 2 tblsp. fresh basil

½ tsp. thyme

1½  tsp. cumin

2 tsp. chili powder

cayenne, to taste

2 zucchini, cubed

1 bell pepper, cubed

1 red pepper, cubed

1 14.5 oz. can tomatoes

freshly minced parsley—optional

minced olives—optional

Heat olive oil in deep skillet.  Add garlic and onion and sauté over medium heat for 5 minutes.  Add eggplant, salt, herbs and spices.  Cover and cook over medium heat, stirring occasionally, for 15-20 minutes or until eggplant is soft.  Add zucchini, peppers, cayenne and tomatoes.  Cover and simmer for 10 more minutes or until zucchini and peppers are tender.

 Serve hot, warm or at room temperature—plain or topped with parsley and/or olives.



Serves 4-6.
From Moosewood Cookbook, by Molly Katzen




Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.