Eight-Vegetable Soup: To make it, sauté a mix of onion, parsnip, potato, Jerusalem artichoke, carrot, fennel, celery root, and turnip, then simmer with broth until tender. Season with a little lemon juice, fresh rosemary, and red pepper flakes, and you’ll have a healthy, hearty soup that you can easily make vegetarian or vegan by using vegetable broth instead of chicken broth.
Veggie Pancakes: 1/2 C. grated carrots; 1/2 C. grated zucchini; 1 egg; 1/4 C. milk; 1/2 C. flour; 1/2 tsp. bkng. powder; 1 tsp. salt *add 2 Tbsp nutritional yeast; oil. Put grated veggies in a bowl. In a separate bowl whisk egg & milk - pour over veggies. Whisk together flour, b.p., salt, n.y. & sprinkle over veggie mix. Toss to combine. Fry pancakes in oiled skillet 3 min. per side.