The Home Grown Farm

The Home Grown Mom Blog

Chef Juanita Serves Up Thanksgiving With A Twist

For those of you who missed Thursday night’s Home Grown Farm Cooking Class at Gourmet Gallery with Chef Juanita Barrientos of Crav, we’ve got the next best thing – the recipes.


Christy Rolf Signature



Cream of Broccoli Cashew Soup

Serves 6

1 lb onions, chopped

1 knob coconut oil

½ tsp. sea salt

6 cloves garlic, minced

2 lbs broccoli, chopped into florets

6 cups vegetable broth

fresh green chili, minced (enough to suit your taste) OR jalapeno

½ cup nutritional yeast

1 cup packed flat-leaf parsley, leaves and tender stems only

2 tsp. lemon juice

sea salt to taste

chili flakes for garnish, if desired

Cashew Cream:

1 cup raw cashews

1 ¼ cups water

2 cloves garlic

2 tsp. lemon juice

¼ tsp. sea salt


1. Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

2. Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.

3. Heat a knob of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.

4. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.

5. To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple parsley leaves. Enjoy hot.

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Shredded Brussels Sprouts + Fall Vegetable Salad w/ Orange Tahini Dressing

serves: 4-6

salad ingredients:

1/2 lb brussels sprouts, trimmed + finely shredded/sliced

2 stalks celery, thinly sliced

2 bunches of kale, shredded or finely chopped

3-4 small radishes, cut into matchsticks

1 apple, cored + thinly sliced

1/2 small red onion, sliced into little slivers

½ of a fresh pomegranate

salt + pepper

dressing ingredients:

1 clove of garlic, peeled

1 tsp toasted ground coriander

1 tsp grainy mustard or Dijon

1/3 cup raw tahini

zest of half the orange + juice of the whole orange (a generous 1/4 cup juice)

raw honey/maple syrup/agave nectar to taste

1-2 tbsp extra virgin olive oil

salt + pepper

splash of champagne vinegar / water for thinning out (if necessary)

to finish: big handful of cilantro, roughly chopped1/3 cup toasted nuts or seeds

  1. In a large bowl, combine the sliced brussels sprouts, celery, radish, kale shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.
  2. Make the dressing: combine all of the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon. Check it for seasoning, adjust and set the dressing aside.
  3. Pour the dressing onto the salad and toss it up. Garnish with the toasted nuts and cilantro. I think it could hold up in its dressed state, minus the apples, for a couple hours if you had to bring it somewhere. Just add the apples and garnish it up right before serving.


Vegan Cauliflower Mashed Potatoes

Yield: serves about 6

3-4 cloves of roasted garlic

2 lbs yukon gold potatoes

1 lb cauliflower head, broken into a few large pieces

1 tablespoon minced rosemary

4-6 tablespoons olive oil (or butter/vegan butter)

salt & pepper

reserve some starchy potato water


  1. Roast a whole garlic bulb for 1 hour or drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).
  2. Bring a large pot of salted water to a boil. Add the potatoes and the cauliflower (I did them at the same time) and boil until knife-tender (until you can poke with a knife and it easily slides out). My cauliflower took about 15 minutes, my potatoes about 25-35.
  3. In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary and a few generous pinches of salt and pepper. Taste and adjust seasonings. (Tip: this mixture can be over-flavored because it’ll get mixed with the potatoes later).
  4. When the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and use a food mill, ricer, or masher, to mash them. Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir, in a folding motion until smooth and creamy. If necessary, add 1/4 cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
  5. Serve hot. Mine actually reheated great too – store in the fridge, microwave the next day.


This recipe can also be adapted to make a cauliflower puree without the potatoes. Double up the cauliflower and adjust seasonings to taste.


Collards & Mushroom Stuffing with Pecans

6 tablespoons olive oil (divided)

1/2 cup coarsely chopped cipollini onions

3 cups chopped & de-stemmed mushrooms

3 cloves garlic, minced

2 stalks celery, diced

1/4 cup chopped sage

2T minced rosemary

2 tablespoons balsamic vinegar

5 cups cubed bread (mix of ciabatta & a hearty nine grain)

a few collard leaves, coarsely chopped or torn

approx. 2 cups vegetable stock (more for reheating)

1/4 cup dried cranberries or dates

salt & pepper

1 cup toasted pecans or walnuts



  1. Preheat oven to 350 degrees and grease an 8×12 or 9×13 casserole dish.
  2. In the largest skillet you have, heat 2 tablespoons of olive oil over medium heat. Add the onions and let cook until they start to soften. Add the mushrooms, salt & pepper and let the mushrooms cook for about 5 minutes, stirring only occasionally. Add the garlic, celery, sage and rosemary and cook until everything is soft and the mushrooms are golden brown (about 8-10 minutes).
  3. Add balsamic vinegar, stir and scrape any bits off the bottom of the pan. Add bread and 1/4 cup olive oil and toss to coat (as well as you can, it might be a little crowded in the pan). Add kale, toasted nuts, another pinch of salt and cook until it’s beginning to wilt. Add 1 cup of veggie stock and stir.
  4. Transfer to a casserole dish. If it seems too dry pour more stock evenly over the stuffing. (I found this turned out better when I added more stock than I thought I needed although the amount you use will depend on the density of your bread).
  5. Sprinkle with dried cranberries and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.


To reheat, add a bit more stock and bake until warmed through and slightly crisp on top.

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