Healthy Orange & Green Vegan Recipes for St. Paddy's Day

Whether you're vegetarian, vegan, or simply looking for healthy, vegetable-based dishes to add to your rotation, these nourishing vegan recipes are sure to satisfy. Try out a few of the following orange and green vegan recipes for a healthy, festive, Irish flag themed plate!

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GREEN RECIPE: Shredded Brussels Sprouts and Kale Salad
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables, which we still savor at the end of their season!

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

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ORANGE RECIPE: Winter Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced olive oil adds elegance and depth to this fragrant soup.

2 tbsp. olive oil
1 large yellow onion, finely chopped
2 tsp. minced fresh ginger
2 cloves garlic, minced
1 tsp. ground turmeric
½ tsp. Chinese five-spice powder
2 acorn squash (about 1¾ lb.), peeled, seeded, and cut into ½″ cubes
2 tart apples, such as Granny Smith, peeled, cored, and cut into ½″ cubes
Kosher salt and freshly ground black pepper, to taste
4 cups vegetable stock
1 tbsp. fresh lime juice

1 cup canola oil
1 cup thinly sliced shiitake mushrooms
4 tbsp. olive oil
1 tsp. dried mint
½ tsp. ground cumin
½ tsp. paprika

1. Make the soup: Heat olive oil in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring often, until lightly browned, about 15 minutes. Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric, five-spice powder, squash, apples, and salt and pepper, and cook, stirring, until fragrant, about 2 minutes. Add stock, and bring to a boil; cook, covered and stirring occasionally, until squash and apple are tender, about 15 minutes.

2. Using an immersion blender or food processor, puree the soup and then return it to saucepan. Stir in the lime juice and keep warm.

3. Meanwhile, prepare the garnish. Heat canola oil in a 2-qt. saucepan over medium-high heat until a deep-fry thermometer reads 350°; add mushrooms, and fry until browned and crisp, about 3 minutes. Using a slotted spoon, transfer mushrooms to paper towels to drain; set aside and reserve oil for another use. Wipe saucepan clean and add olive oil, mint, cumin, paprika, and salt and pepper; heat over medium-low heat, and cook, stirring until fragrant, about 3-5 minutes.

4. To serve, ladle soup into bowls; drizzle each bowl with some of the spiced olive oil and top with some of the fried mushrooms.

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GREEN RECIPE: Slow-Cooked Broccoli Rabe
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Simply seasoned with garlic and chile flakes, this Italian home-cooking classic is true comfort food. This recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.

INGREDIENTS 1 ¼ cups olive oil
1 ½ tsp. crushed red chile flakes
12 cloves garlic, thinly sliced
2 ¼ lb. broccoli rabe, thick stems removed, cut into 2" pieces
Kosher salt and freshly ground black pepper, to taste

1. Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

2. Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside. To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.

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ORANGE RECIPE: Sweet Potatoes in Syrup with Guava
This sweet and citrusy Mexican-style dish can be served as a side or as a dessert.


3 cups packed brown sugar
1 cup fresh orange juice
2 lbs. sweet potatoes, peeled and cut into 1½" chunks
1 3" stick cinnamon, preferably Mexican canela
1 1" piece ginger, peeled and finely chopped
Peel of 1 orange, white pith removed, roughly chopped
4 oz. sugarcane, fresh or canned, cut into 2" lengths (optional)
1 20-oz. can guava wedges in syrup, drained

1. Heat the sugar, orange juice, and 1/2 cup water in a 6-qt. saucepan over medium-high heat, stirring often, until dissolved, 10 minutes. Add the sweet potatoes, cinnamon, ginger, and orange peel; reduce heat to medium-low, cover, and cook, stirring occasionally, for 30 minutes. Remove lid from saucepan, add the sugarcane and guava, and cook until the sweet potatoes are tender and the liquid is reduced to a syrupy consistency, 30 minutes. Serve warm.

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GREEN RECIPE: Peas with Orange & Mint
Fresh orange juice and plenty of mint enliven ordinary frozen peas in this easy side dish. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest.

3-4 tbsp. olive oil
2 large shallots, thinly sliced
4 cups frozen green peas
¼ cup fresh orange juice
Kosher salt and freshly ground black pepper, to taste
3 tbsp. finely chopped mint
Peeled zest of 1 orange, julienned

Heat oil in a 12″ skillet over medium-high heat; add shallots, and cook, stirring often, until soft, about 4 minutes. Add peas, juice, and salt and pepper, and cook, stirring, until heated through, about 5 minutes. Remove from heat and stir in mint and orange peel before serving.

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