Unique Vegetable Recipes

Its National Nutrition Month so I wanted to take some time this month to experiment with new produce I have never cooked with before. When I go to the produce department at the grocery store, there are a lot of vegetables and ingredients I have never cooked with, so I want to start branching out more! I am a creature of habit if you haven’t noticed already. But I believe we need to take advantage of all the delicious produce that is available to us. I will add to this list as I develop new recipes!

Haley Newton

Swiss Chard and Farro

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  • 1/2 cup of dry farro
  • 1 1/4 cup of water
  • 1/4 cup of diced onions
  • 1/2 cup chopped Swiss chard
  • 1 cup of chopped Swiss chard leaves
  • 1 diced carrot
  • 1 tablespoon of minced garlic
  • 1 teaspoon of olive oil
  • 1 tablespoon of butter (can sub for vegan friendly butter)
  • optional: 1/4 cup of shredded Parmesan cheese
  • dash of salt


  1. Heat butter and olive oil in a pot on the stove on medium high
  2. Once melted, add in the onions and garlic
  3. After about 1-2 minutes, add in the Swiss chard (not the leaves) and diced carrot
  4. Once stirred for about 1-2 minutes, add the water and farro and a dash of salt.
  5. Turn the oven to medium heat and cover pan for about 30 minutes
  6. Once the farro is cooked, add in the Parmesan cheese and Swiss chard leaves. Stir until leaves are wilted
  7. Enjoy!


Coconut Amino Eggplant



  • 1 medium sized eggplant
  • 8 tablespoons of @traderjoes coconut aminos
  • 2 tablespoons of water
  • 1 teaspoon of ginger seasoning


  1. Slice the eggplant long ways and then the opposite way into thin slices. Leave out for a few minutes to dry
  2. On medium heat, roast the eggplant on both sides until soft
  3. While the eggplant is roasting, add the coconut aminos and ginger into a small bowl
  4. Then pour the sauce over the roasted eggplant and let it soak in the pan
  5. Serve over brown rice and enjoy!


Kale Tofu Scramble 



  • 8 oz of tofu (1/2 package)
  • 1 tablespoon of olive oil
  • 1 teaspoon of tumeric
  • dash of cayenne pepper
  • dash of salt and pepper
  • 1 clove of minced garlic
  • 1/2 teaspoon of onion powder
  • 1/4 cup of water
  • 1 cup of chopped kale


  1. Add the olive oil to a pan on medium high
  2. Squeeze out all the liquid in the tofu and crumble it into the hot pan
  3. Once the tofu has cooked for 1 minute, add the spices to the water and pour over the tofu (you can play around with the spices to get the mild or strong flavor you want)
  4. Mix the tofu until it is all yellow in color
  5. Add the kale and mix until the kale is all wilted (May need to add some extra water if dry)
  6. Eat plain or eat in a tortilla shell!

Link to Cassava Flour tortilla recipe: Visit nurturemygut.comnurturemygut.com

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