Easy Caramelized Turnips (3 Ingredients!)

I fell in love with turnips when we tried our first CSA: I would never have purchased or cooked them otherwise, but now they are a delicious and inexpensive family favorite! I find they shine best with minimal flavoring and hard/hot cooking. Don’t cut the tops off – that’s an important and scrumptious part of this easy recipe. ~ Rebeccah

3-Ingredient Caramelized Turnips

(Vegan, Gluten Free Option)
Time: 10-20 Minutes                      Serves 2


  • One Bundle Turnips (greens on)
  • 1 tsp Coconut Oil
  • Soy Sauce (or Tamari for Gluten Free)


  • Preheat a well-seasoned cast iron skillet on medium-high heat (non-stick is less ideal but will work). Add coconut oil and swirl to coat.
  • Chop some of the greens off of the turnips, leaving about 3-4 inches attached to the root
  • Halve the turnips (if you have really large ones, quarter them)
  • Place them cut-side-down in the hot cast iron. Press each lightly with a fork for a few seconds to ensure a good sear. Sprinkle with salt.
  • Cook 5-15 minutes (depending on the size), flipping once, until just barely fork tender. Lower the heat to medium if they are burning or splash a little water in the pan.
  • Remove from heat and drizzle with soy sauce (or Tamari). Shimmy pan to coat well.
  • Serve!

Feel free to comment if you try this recipe – let us know what you think.

By Rebeccah Landerholm







Canned Food Recipe ~ Chipotle Pumpkin Soup

This post contains Affiliate Links.

Some of you are recently quarantined due to the coronavirus, others have been isolated for weeks. You may be running out of food ideas or getting bored of the same familiar recipes from your dwindling pantry supply: we’re here to help! While COVID-19 is serious and changing every aspect of our lives, it is also bringing a handful of silver linings, like more people being permitted to work from home. For me, this means a few more hours a day to do the things I enjoy, including cooking and writing.

This particular recipe for Chipotle Pumpkin & Coconut Soup takes mere minutes to prepare while being incredibly tasty and nutritious. And if you’re like me, you always have a can or two of pureed pumpkin lingering around, no matter the season.

I hope you enjoy this recipe and the others I will churn out while practicing social distancing. I hope you are well and that you stay well. I hope this recipe nourishes your body and soul. ~ Rebeccah

Spicy Chipotle Pumpkin Soup

(Vegan and from Canned Ingredients)
Time: 10 minutes                   Serves 4


Topping Ideas:

  • Greek Yogurt or Sour Cream (to balance the spice)
  • Sesame Oil (or Olive Oil)
  • Sesame Seeds
  • Fresh Rosemary (or any herb! The original recipe called for Green Onions)
  • Croutons for some crunch

Instructions: Ready for this easiness??

  • Add all ingredients (besides toppings) to a blender and blend until smooth
  • Scrape into pot and heat until warmed through
  • Serve with toppings and/or crunchy bread!

Inspired by and Adapted from Rachael Ray Mag’s Pumpkin Soup with Coconut & Curry

Note: Her recipe sounds exceptional! We didn’t have red curry paste at home, hence the adaptation to chipotle. Try one or the other depending on what you have handy.

By Rebeccah Landerholm


Vegan Citrus Chia No-Bake Cheesecake

I’m not vegan, but many of my friends are. And I do love vegan desserts. My favorite desserts aren’t overly sweet and have contrasting flavors like savory or acidic. This recipe has a little bit of all of that! In addition to being vegan, this cheesecake is gluten-free and refined-sugar-free.

Adapted from the Unconventional Baker’s “Raw Lemon Ginger Chia Cheesecake”.
This post contains Affiliate Links.




  1. Finely chop crust ingredients – except maple syrup – in a food processor until crumbly. Add syrup and pulse to combine. Remove a small amount and roll into ½ inch balls for garnish (I put mine in a bowl in the freezer to help them set).
  2. Press the rest of the crust into a greased 9″ springform pan. Cover the bottom and ½-1″ up the sides. Put pan in the freezer.
  3. Blend all filling ingredients – except chia seeds – in a high power blender until creamy. Stir in chia seeds.
  4. Pour filling into crust and smooth the top with a spatula. Freeze 5 hours (minimum). Once set, top with reserved balls of frozen crust and other pretty decorations (citrus slices, rosemary).

To Cut: fill a glass with warm water and dip chef’s knife into it before making each cut.


By Rebeccah Landerholm

Chef’s Notes:

  • You can substitute in any nut for the crust, and you can also substitute other dried fruits like 2 apricots or ⅛ cup raisins.
  • You can sub in any nuts you prefer for the filling, however cashews are ideal for a cheese-like creaminess.
  • If you want to be extra-sure no lumps or grittiness remains from the nuts, use a sieve in Step 4.

Please comment below if you have additional questions or to let us know if you’ve tried this recipe and what you think of it! We love hearing from you.


A Vegetarian Journey, Part 1

[By Dillon Stickle]

In August of 2015 I made one of the more dramatic decisions in my life — to go vegetarian. There were many reasons I decided to do this: ethical, environmental, economical, and dietary would probably cover it. But I’m not here to teach you why it’s a good thing to eliminate meat from your diet. I do, however, feel the need to tell you what I’ve learned thus far. Here are some lessons I’ve learned for anyone new to vegetarianism or are considering the lifestyle. (Yes, it is a lifestyle!)

You need to do your research.

I went into vegetarianism essentially blind. I had never been big on vegetables and was limited with my fruit intake. Nuts and seeds? What are those? I was jumping into something that I can easily admit I wasn’t ready for. Along the way, I learned how to eat so that all those essential nutrients you receive from meat — proteins, b- vitamins, iron, calcium, etc. — would still be in my diet. By constantly researching and reading a variety of blogsfoodiesfeed-com_fresh-vegetables-from-farmers-market and sites on eating a plant-based diet, I began to open myself up to new foods that provided me with the nutrients that I would otherwise need from meat. Nuts, seeds, legumes, quinoa, spinach, and greek yogurt are some examples. So before you
decide to jump the meat-ship, do some research. Try new foods before you actually make a decision like vegetarianism. It will ultimately help you become more comfortable with giving up meat.

One source I could always count on (and still do) was mindbodygreen.com. There are tons of articles written in different accounts — from nutritionists, to MDs to every day people who are passionate about mental, spiritual and physical health.

Not everyone will understand — or agree.

I think I was most surprised by how many people didn’t see why I was giving up meat, and many refused to accept it (not that I needed them to). I got a lot of, “But you won’t be able to go out to eat anywhere!” or, “Meat is too good. Are you crazy?” or the best one, “But you can’t get what you need from meat by eating grass!”

All of these statements are as frustrating as they are false. I have yet to eat out somewhere that didn’t provide at least one vegetarian dish. Yes, meat is good, but that doesn’t mean I need it or can’t live without it. Millions of people do it every day. And, as I mentioned in the previous section, you can get from a plant-based diet what you can get from a diet incorporating meat. In fact, in the new dietary guidelines, it is recommended for men to cut back on their red meat intake. (Though I personally feel we should all eat way less red meat.)

I did have a few supportive people, however, who helped me transition and offered to cook vegetarian recipes without me having to ask once.

So no matter what people tell you, going vegetarian isn’t dangerous. It’s not silly or unnecessary, and it’s not crazy, especially when you consider the gruesome and cruel factory farming industry.

Don’t get caught in the mac n’ cheese vortex.

OK, hear me out on this — I love mac n’ cheese. I love potatoes, pasta, rice, crackers, and all things carbohydrates. Of course I love these things, they are the heaven to my taste buds’ soul. But what I have learned is that unless you incorporate vegetables into, like, 80% of your diet, you’re still not going to optimize your energy and health. Many vegetarians fall into what I like to call the mac n’ cheese vortex. This is because cooking starchy carbs, like the ones mentioned above, are easy and have been a staple in the American family diet since I (and maybe you) can remember.

What I recommend to any new or prospective vegetarian is to look at the root word: VEGETABLE! We can not thrive without vegetables. Not only do they provide the essential nutrients we are used to getting from meat, they also provide nutrients we might not be getting from meat, especially processed meat. (If you eat meat, it better be organic and unprocessed. Or else all those benefits you think you’re getting aren’t actually going to be there.)

I’d also like to throw out there that giving up meat isn’t optimal for everyone. People with intestinal issues, food allergies, or those who live in certain geographical locations may not be able to give up meat.

These are just a few things I have learned in my short ten months as a vegetarian.* I hope this helps even one person considering making the change to optimize their health while feeling good about what they’re putting into their body.

*This article was written in June of 2016. There will be a follow-up to this post on why I decided to incorporate meat back into my diet (well, sort of). Stay tuned!

© The Landerholmstead, 2016.