Lily Schmall and Maddie Clements, New Roots, Inc.
SAVOY CABBAGE SALAD WITH LEMON VINAIGRETTE
- 1 Medium Savoy Cabbage, thinly sliced
For the Lemon Vinaigrette:
- 1 Tablespoon Meyer Lemon Juice
- 1 Tablespoon white wine vinegar
- 1 small clove garlic, minced
- 1 teaspoon Dijon Mustard
- 2 Tablespoons olive oil
- 1/2 Teaspoon coconut sugar (or sweetener of choice, to taste)
- Salt and Pepper, to taste
Place the sliced cabbage in a large salad bowl.
Add the Meyer Lemon Vinaigrette ingredients in a small jar with a lid. Shake well to combine.
Pour the dressing over the cabbage and toss well to coat. Serve immediately or allow to rest for 30 minutes at room temperature so the cabbage softens.
Notes: If Meyer lemons aren’t available, regular lemon juice can be substituted. Taste to adjust for sugar since Meyer lemons are sweeter.
BRAISED TURNIPS WITH GREENS
- 6 small turnips with greens
- 1 tablespoon olive oil
- 1 cup unsalted vegetable stock
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons cold vegan butter
- 1 teaspoon agave
Trim and peel turnips; reserve and chop the greens.
Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper.
Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in vegan butter and agave.
VEGAN ROMANESCO SOUP
- 1 head romanesco broccoli rinsed, and florets removed
- 2 cups cauliflower
- 1 onion chopped
- 3 garlic cloves minced
- 1 Tablespoon olive oil
- 2 cups vegetable broth
- ⅓ cup non-dairy milk
- 1 ¼ teaspoon sea salt
- ½ teaspoon pepper
In a large pot, saute the onion and garlic in olive oil until the onion starts to soften,about 5-7 minutes.
Add the romanesco, cauliflower, and vegetable broth. Raise heat to high and bring to a boil.
Reduce heat to medium low and cook until vegetables are tender, about 30 minutes. If you used a really large romanesco, you may need to add a little bit more broth. But not too much, you want the soup to be thick once you puree it.
Remove pot from heat and puree soup using an immersion blender. Add non-dairy milk, salt, and pepper; stir.