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Recipes for 8.3.21-8.6.21

Lily Schmall and Maddie Clements, New Roots, Inc.



  • 2 medium sized eggplants
  • 2 tbsp olive oi (for eggplant)l,
  • 1 tsp olive oil (for chickpeas) ,
  • 2 tbsp olive oil (fordressing)
  • 1 tsp salt
  • 3 tsp harissa spice (1 each for aubergines, chickpeas and dressing)
  • 1 can of chickpeas
  • 2 tsp ground cinnamon (1 each for chickpeas and dressing)
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • Handful of dried apricots
  • 1 small red onion
  • 10 plum tomatoes
  • 2 handfuls of rocket leaf salad
  • 1 small bunch fresh parsley


Preheat oven to a medium heat.

Fire up the BBQ if using.Prepare eggplants by slicing into thick discs, the marinate in 1 tsp of salt, 1 tbsp oliveoil and 1 tsp of harissa spice. If you are not using the BBQ then roast eggplant in theoven for around 30 minutes.

Prepare the chickpeas, coat in 1 tsp olive oil, 1 tsp garlic powder, 1 tsp of harissaspice and 1 tsp of ground cinnamon.Bake in the oven for 15 minutes.

Prepare the dressing. Mix 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tbsp freshlemon juice, 1/4 tsp each of nutmeg and ground cumin, 1 tsp cinnamon and 1tspharissa. Mix well.

Prepare the salad bowl – add the rocket, diced red onion, slice the cherry tomatoes.Chop apricots.

BBQ the eggplant slices, turning occasionaly, this should take about 5 minutes. Youcan test they are done by prodding the largest to ensure its got a soft centre.

Layer the chickpeas, BBQ eggplant, chopped dried apricots and fresh parsley onto your salad bowl.

If planning on eatihg the whole salad on the same day you can add the dressing, orkeep it to the side for individual preferences.

Serve and enjoy!



  • 1 cup quinoa or rice (thoroughly rinsed and drained)
  • 2 scant cups vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)
  • 1/2 cup salsa (plus more for serving)
  • 1 Tbsp nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
  • 1 cup whole kernel corn

TOPPINGS (optional)

  • 1 ripe avocado (sliced)
  • Fresh lime juice
  • Hot sauce
  • Cilantro (chopped)
  • Diced red onion
  • Creamy Cilantro Dressing
  • Chipotle Red Salsa (or your favorite salsa)


Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.

Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.

Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.

Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.

Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.

Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.


For the Carrots and Potatoes:

  • 2 pounds new potatoes
  • 2 pounds carrots, cut into coins
  • 2 tablespoons olive oil divided
  • 1/2 cup arugula pesto
  • Salt and pepper, to taste

For the Arugula Pesto:

  • 6 ounces fresh arugula
  • 1/2 cup walnuts
  • 2-3 cloves garlic
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pepper, to taste
  • 2 tablespoon nutritional yeast
  • 1/4 cup olive oil
  • Cold water, as needed to reach desired consistency


Preheat oven to 425ºF.

Wash the new potatoes and bring to a boil in a large pot of water. Gently boil for about 5 minutes, or until the potatoes can easily be pierced with a fork, but are not cooked to the point of being soft and mushy. It might seem strange to partially cook your potatoes by boiling before roasting, but this technique results in smoother, creamier potatoes.

Place the partially cooked potatoes onto a baking sheet and coat with 1tablespoon of olive oil. Season with salt and pepper, to taste. Place the carrots that you have cut into coins onto another baking sheet, and also coat in 1tablespoon of olive oil and season with salt and pepper to taste. Roast the vegetables in a 425ºF oven for 25 minutes, flipping 15 minutes into cooking.

While the vegetable are roasting, make the arugula pesto.

Coat the roasted vegetables in the homemade arugula pesto and serve immediately.

To Make the Arugula Pesto:

Combine all of the ingredients except for the olive oil and water in a food processor or a blender. Blend until coarsely chopped.

While the food processor or blender is blending, pour in 1/4 cup of olive oil. This will make a thicker pesto. Add water, 1 tablespoon at a time, for a thinner pesto until the consistency you desire is reached. You can use olive oil instead of water for a more silky and richer pesto with the understanding that the fat content will increase.

Use immediately for best results. It can be stored for a few days in your refrigerator with a layer of olive oil poured on top, but will start to turn brown. This pesto can also be frozen and stored for a few months.

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For the Soup:

  • 1 pound zucchini, halved, and then sliced into chunks
  • 1 ounce of sliced scallions
  • 1/4 cup chopped fresh mint leaves
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic roughly chopped
  • 1/2 cup chickpeas drained and rinsed
  • 2 ounces sweet bell pepper red, orange or yellow, roughly chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons olive oil
  • 3/4 cup cold water

For the Optional Garnish:

  • 1 radish, sliced thin, and then julienned
  • 1/2 cup toasted walnuts
  • 1 tablespoon finely chopped chives
  • Microgreens


Combine all of the soup ingredients into a blender and blend until you have a smooth purée. If you prefer a chunkier soup, pulse until you reach your preferred consistency.

Transfer to a container and chill in the refrigerator for one hour.

When ready to serve, ladle soup into bowls and garnish as desired.



  • ¼ cup water or 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery sticks, sliced
  • 2 tablespoons Italian seasoning
  • 1 can (28oz) diced tomatoes, with juices
  • 1 medium potato or 6 baby (about 1 cup), diced
  • 1 ½ cups green beans, sliced into 1 inch pieces
  • 1 head of green cabbage (about 8 – 10 cups), cored and chopped
  • 6 cups low sodium vegetable broth (or water)salt + pepper, to taste


In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.

Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir.

Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.

Add more water if needed, and season with salt and pepper to taste.



  • 2 medium English cucumbers , cut into slices
  • 1 small red onion , thinly sliced
  • 1 pint cherry tomatoes , halved
  • 15 ounces canned chickpeas , rinsed and drained

Dressing Ingredients:

  • 2-3 tablespoons olive oil
  • 4-5 tablespoons lemon juice, fresh-squeezed. More to taste.
  • 1 tablespoon red wine vinegar (sub apple cider vinegar)
  • 1 teaspoon agave nectar or preferred sweetener
  • 1.5 teaspoons Italian seasoning
  • 1 tablespoon nutritional yeast, *optional
  • 1 teaspoon salt , more to taste
  • Fresh-cracked pepper , to taste


STEP 1: First, you’ll need to chop and slice the veggies which only takes a few minutes. Then toss them together in a large bowl along with the chickpeas.

STEP 2: In a small bowl, whisk together the olive oil, lemon juice, vinegar, agave, Italian seasoning, vegan parmesan, salt, and pepper.

STEP 3: Pour the dressing into the large bowl and gently toss to combine. Taste for seasoning.

STEP 4: Cover and chill for 30-60 minutes to marry the flavors. Toss at the midway mark. Remove from the fridge and toss again. Taste for seasoning again and add more if needed.

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