Lily Schmall and Maddie Clements, New Roots, Inc.
MUSHROOMS AND KOMATSUNA
- 1 tbsp coconut oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 4 cm chunk fresh ginger, grated
- 250 g mushrooms, chopped
- 1 tbsp white miso paste + some hot water
- Couple of handfuls of greens eg komatsuna or baby spinach
To garnish: sesame seeds, mirin, chopped spring onion
Heat the oil on a medium heat. Add the onion and sauté for about 10 mins.
Add the garlic and ginger and sauté for about 5 mins.
Add the mushrooms and cook for about 15-20 mins.
In a small bowl, mix the miso with about 2 tbsp hot water so it’s diluted.
Take the pan off the heat. Add the miso mix and stir through. Then add the greens. Let the greens steam for a couple of mins.
Serve with a splash of mirin and a sprinkle of sesame seeds + chopped spring onion if you have. Enjoy 😋
ATKILT WOT (ETHIOPIAN CABBAGE)
For Infused Oil:
- 2 tbsp olive oil, can substitute avocado oil
- 1 tsp minced garlic
- 1 tsp ginger paste
- 2 tsp tumeric powder, divided
- 1 tsp cumin powder
For Ethiopian Cabbage Stew:
- ½ Red Onion, diced (medium size)
- 3 Carrots, diced (medium size)
- 1 Potato, diced (medium size)
- 1 cup Water or Vegetable broth
- ½ head of Cabbage, chopped finely (medium size)
- 1 tsp salt
- 1 tsp black pepper, freshly ground
In a cast iron skillet or Dutch oven, heat olive oil on medium flame.
After about 30 seconds, add minced garlic, ginger paste, 1 tsp of turmeric, and cumin powder – be careful to add before the oil gets too hot, otherwise it will splatter!
Saute for 30 seconds to infuse the oil – when done, it should look dark throughout
Now, add the chopped onion and saute for about 1 minute until the onion gets brown
Then, add carrots, potatoes, water and turmeric and mix well to infuse with spices. Cover and cook for 10 minutes on medium flame.
Then, open and check if the carrots and potatoes are cooked by piercing them with a fork. If not, cook for a few more minutes until they’re soft.
Then, stir in the cabbage, add salt and pepper (to taste) and cook covered again until the cabbage is properly cooked but not too long that it becomes mushy. (I’ve found this takes roughly 5 minutes) Serve hot with rice.
NO BAKE CARROT CAKE BITES
- 3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
- 1 cup packed pitted medjool dates (measured after pits are removed)
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pinch ground nutmeg
- 4-6 Tbsp coconut flour (or sub almond flour)
- 1/4 cup raisins (optional // or sub other unsweetened dried fruit)
Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
To the food processor, add vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
Scoop out 2-Tablespoon amounts using a cookie scooper, roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.