Cabbage Slaw with Yogurt

1 tablespoon chopped rosemary
2 garlic cloves, minced
2 tablespoons lemon juice (about ½ lemon) or cider vinegar
4 tablespoons sour cream or Greek yogurt
6 cups thinly sliced green cabbage (about ½ medium head)
1 small onion, thinly sliced
3 tablespoons finely chopped preserved lemons
Salt and freshly cracked black pepper

Combine the rosemary, garlic, lemon juice or vinegar, and sour cream in a large bowl, and whisk together with a fork.

Add the cabbage, onion, and lemons to the dressing. Toss well and season with salt and freshly cracked black pepper to taste. Serve at room temperature.

Makes 3 to 4 servings

From Wild Flavors, Didi Emmons

Parsnip-Horseradish Slaw

2 tbsp grated fresh horseradish root or 2 tsp creamy Dijon mustard or prepared horseradish
1½ tablespoons extra-virgin olive oil
Juice of ½ lemon or 1 tablespoon cider vinegar
1 teaspoon honey
4 parsnips, grated (about 4 cups)
4 scallions, green and white parts, finely chopped
1 tart apple, with peel, grated
Salt and freshly cracked black pepper

Combine the horseradish, olive oil, lemon juice, and honey in a large bowl, and mix well.

Add the parsnips, scallions, and apple, and toss well. Season with salt and pepper to taste.

(This slaw will keep in the fridge for up to 1 month, or in the freezer for up to 6 months.)

Makes 4 to 6 servings

From Wild Flavors, Didi Emmons

Roasted Parsnip Soup

1 pound parsnips (3 or 4 parsnips), peeled and chopped into 1-inch pieces
1 large russet potato, peeled and chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
6 garlic cloves
3 tablespoons extra-virgin olive oil
2 teaspoons ground coriander or 1/2 teaspoon freshly grated nutmeg
1 teaspoon salt, plus more for seasoning
Freshly cracked black pepper to taste

Preheat the oven to 375 degrees F.

Toss the parsnips, potato, onion, and garlic in a bowl with the olive oil, coriander, 1 teaspoon salt, and pepper to taste. Turn the vegetables out onto a sheet pan, arranging them in a single layer, and roast for 40 to 45 minutes, until tender and somewhat browned.

Transfer about half of the vegetables to a blender or a food processor and add one cup water. Puree until completely smooth, letting the machine run for a few minutes. Transfer the puree to a medium soup pot. Puree the rest of the roasted vegetables with another 1 cup of water and add to the soup pot. Whisk in an additional 1 cup water or more to thin the soup to the desired consistency. Season to taste with additional salt and freshly cracked black pepper, heat to the desired temperature, and serve.

 Makes 4 to 6 servings

From Wild Flavors, Didi Emmons

Caramelized Parsnip Spread

4 tbsp olive oil

3 parsnips, peeled and chopped into ½-inch pieces (about 3 cups)

4 garlic cloves

3 tbsp tahini

Juice of 2 lemon wedges

½ tsp salt

Black pepper

Combine 1 tbsp of the olive oil with the parsnips, 3 garlic cloves, and  ¾ cup water in a large skillet. Bring the mixture to a boil and cook, uncovered, until the water has evaporated, about 5 to 10 minutes.

Once the water has evaporated, the parsnips will begin to sauté, since the oil will not have evaporated. Reduce the heat to low and let the  parsnips caramelize until golden brown, stirring only when necessary to keep them from burning. If you want a sweeter hummus, let the parsnips brown quite a bit. Either way, the parsnips should be tender.

Transfer the mixture to a food processor or blender. Add the remaining garlic clove as well as 3 tablespoons water and the tahini. Blend until smooth. With the machine running, add the remaining 3 tablespoons olive oil. Season with lemon juice, salt, and freshly cracked black pepper.

Makes about 1 cup

From: Wild Flavors, Didi Emmons

Sourdough Biscuit

2 cups flour

½ tsp salt

2 tsp baking soda

1 tbsp sweetener

½ cup margarine or butter

1½ cups sourdough starter (less if starter is on the liquid side)

Preheat  oven to 425°F. In large bowl, sift together the flour, salt, baking soda, and sweetener. Cut in the margarine or butter and mix well. Stir in the sourdough starter. Knead lightly until "just mixed". Spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cookie cutters and place on lightly oiled cookie sheet.

Bake for 10-12 minutes. Makes 6-12 biscuits.

From:  How it all Vegan! Tanya Barnard & Sarah Kramer

Sunchoke Bisque

2 tablespoons butter
1 tablespoon canola oil
2 cups chopped leek (white)
3 pounds sunchokes, roughly chopped
1 large russet potato peeled and roughly chopped
7 cups of vegetable broth
Salt and pepper
Extra olive oil for drizzling

Heat the butter and the oil in a heavy-bottomed pot over medium heat. Add the leeks and onions and sauté until slightly caramelized, about 15 minutes. Add the sunchokes, potatoes and broth. Season to taste with salt and pepper. Bring to a simmer, and let simmer until the potatoes and sunchokes are soft, about 15 minutes.

Puree the soup in a blender until smooth. If you prefer a thicker soup, keep some of the liquid in the pot when you ladle the soup into the blender.

Taste and adjust seasoning if necessary, and serve serve with a few drizzles of olive oil.

Makes 10 servings

From my favorite cookbook these days:
Wild Flavors from Didi Emmons

Root Vegetable Latkes

2 large eggs
2 generous cups loosely packed grated root vegetable(s)
3 tablespoons arrowroot, cornstarch, or potato flour
½ cup minced onion, leek, chives, or scallions
1 teaspoon salt
½ teaspoon freshly cracked black pepper 
½ cup canola or vegetable oil
Sour cream for garnish (about ¼ cup)

Line a baking sheet with paper towels for draining the cooked latkes.

Whisk the eggs together in a large bowl. Add the grated root vegetables, the starch, the onions, the salt, and the freshly cracked black pepper, and mix well.

In a cast-iron or an other heavy bottom skillet, heat the oil over medium-high heat. Once it is hot, using a soup spoon, spoon about 6 or 7 spoon full into the skillet, pushing them down with the back of the spoon. Turn the heat to low. Let the latkes cook until dark golden in the bottom, about 5 minutes. Flip the latkes over with a spatula and cook the other side for a few minutes, until it browns also. Then remove the latkes to the paper-towel-lined pan.

Continue frying latkes until you've used up all the batter.

Serve the latkes warm, with a dollop of sour cream on each one.

Makes 15 small (3-inch) latkes

From: Wild Flavors from Didi Emmons