Posted by on August 2, 2021

Coming up with fun and tasty recipes is difficult, especially for a vegetarian. I have been a vegetarian for more than four years now, and creating diverse and easy recipes is challenging. In the past, I would make the same meals every week, but currently, working at New Roots, I have access to a variety of vegetables each week. Every Wednesday, the farmers make deliveries to their supporters and members of the New Roots team. The farmers put a select number of vegetables into their bags. Whenever there are extra vegetables, I am fortunate enough to take the extra veggies home with me. The farmers generously give me their remains. I have various vegetables on Wednesdays, including onions, celery, kale, spinach, zucchini, eggplant, and other vegetables. Since the vegetables vary, I try to come up with creative ways to utilize them. Yesterday, for instance, I made zucchini casserole for my roommates and me. It was delicious. Another meal I have been making is homemade buddha bowls. It contains kale, chickpeas, sweet potato, and beets. If you want to get fresh vegetables and get creative in the kitchen, you should become a member of the New Roots team. Visit CSA – New Roots Cooperative Farm to sign up. You could be a member today! If you have any vegetarian dishes that you like, please recommend them by contacting us at Phone/Text: (207) 513-0125 or by Email:

Sweet Potato Chickpea Buddha Bowl

The Seasoned Mom’s Garlic Parmesan Zucchini Casserole

Click on either of these recipes to get great vegetarian dishes. Enjoy!

and here some more.

Zucchini Fritters with Garlic Herb Yogurt Sauce


For Sauce:

  • 1/2 cup plain Greek or regular yogurt
  • 2 teaspoons chopped parsley
  • 1 Tablespoon chopped fresh mint
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon honey
  • 1 heaping teaspoon minced garlic
  • salt and fresh ground black pepper, to taste

For Fritters:

  • 2 cups shredded zucchini (2 small or 1 large zucchini)
  • 1 cup shredded sweet potato (1 small, peeled)
  • 1/3 cup finely chopped onion
  • 1 and 1/2 teaspoons salt
  • 2 large eggs
  • 1 heaping teaspoon minced garlic
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup cornmeal
  • 1 Tablespoon cornstarch
  • 1/3 cup olive oil


  1. Make the yogurt sauce by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve.
  2. Make the fritters: Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out!
  3. Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.
  4. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.
  5. Serve warm fritters with yogurt sauce.

Recipe from

Carrot Kohlrabi Slaw


  • 2 bulbs kohlrabi
  • 4 carrots
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon whole-grain mustard (or Dijon-style mustard)
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper (to taste)


  1. Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you’ll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you’ll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Set the peeled vegetables aside.
  2. In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
  3. Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabi and the carrots into the salad bowl.
  4. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you’d like.Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.

Recipe from

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