Lily Schmall and Maddie Clements, New Roots, Inc.
MUSHROOMS AND KOMATSUNA
INGREDIENTS
- 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
INSTRUCTIONS
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 😋
VEGAN CREAMY BROCCOLI SOUP
INGREDIENTS
- 2 tablespoons extra virgin olive oil, more for drizzling
- 1 small yellow onion, diced
- ½ cup chopped celery
- ⅓ cup chopped carrots
- 1 lb. broccoli, stems diced, florets chopped
- 2 small potato, diced (1 cup)
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1½ teaspoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- ¼ cup fresh dill
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon sea salt
- freshly ground black pepper
DIRECTIONS
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
Transfer the soup to the blender and add the apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
NO BAKE CARROT CAKE BITES
INGREDIENTS
- 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)
INSTRUCTIONS
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.
