Mindblown: a blog about philosophy.

2 pounds skinless chicken thighs8 cups chicken stock2 pounds potatoes, peeled and cut into 1 inch cubes1 (16 ounce) can diced tomatoes (not drained)3 large beets, peeled and shredded1 large carrot, grated2 cups shredded cabbage1 large onion, chopped2 cloves garlic, minced5 tablespoons red wine vinegar3 tablespoons tomato paste1 bay leafsalt and ground black pepper to…

4 bunches fresh small beets, stems removed2 tablespoons olive oil1 tablespoon lemon juice2 tablespoons white wine vinegar1 tablespoon honey2 tablespoons Dijon mustard1 teaspoon dried thyme, crushed1/2 cup vegetable oilsalt and pepper to taste2 medium heads Belgian endive1 pound spring lettuce mix1 cup crumbled feta cheese

1 tablespoon butter1/2 yellow onion, thinly sliced1 shallot, minced1 clove garlic, peeled and minced1 tablespoon tomato paste1 cup Burgundy wine1 dash soy sauce1 bay leaf1 dash dried thyme2 (8 ounce) containers firm tofu, drained and cut into 1/2 inch strips1 tomato, seeded and coarsely chopped1/4 cup sliced fresh mushrooms

2 cups lentil sprouts1/2 cup seeded, diced cucumber1/2 cup seeded, chopped tomato1/3 cup chopped green onions2 tablespoons chopped fresh cilantro1/2 cup thinly sliced radishes (optional)1 tablespoon olive oil2 tablespoons lemon juice1 tablespoon white wine vinegar1 1/2 teaspoons dried oregano1/2 teaspoon garlic powder1 1/2 teaspoons curry powder1/2 teaspoon dry mustard1 pinch salt and pepper to taste