Lily Schmall and Maddie Clements, New Roots, Inc.
APPLE COCONUT CURRY
- 1/2 of a large yellow onion, chopped
- 1-2 cloves minced garlic
- 1 small apple, diced
- pinch ginger
- dash of turmeric
- 1 Tablespoon of curry powder
- 1 can of light coconut milk
- 1 Tablespoon of coconut sugar
- 1 Tablespoon of shredded coconut (optional)
- 1-2 Tablespoons of soy sauce
- salt and pepper, to taste
- basmati rice and parsley flakes for serving
Begin by sautéing the onion and garlic in a medium-large pot on medium heat. Add water if the ingredients start to stick.
Once the onions have become translucent, add the diced apple and continue heating until softened. Add in the spices and mix well. Start cooking the rice in a separate pot if you are planning on serving this dish over rice.
Add in the light coconut milk, soy sauce, coconut sugar and shredded coconut if using. Stir until a boil begins to form and reduce the heat to low. Cover and simmer for 15-20 minutes.
Add salt and pepper to taste, stir and serve the curry. It goes really well with basmati or brown rice, or you can have it with some bread or other grain. Top with optional dried parsley flakes and enjoy!
ROASTED DELICATA SQUASH & SWISS CHARD WITH LEMON TAHINI
- 1 delicata squash – deseeded and sliced into half-moons
- 4 heaping cups Swiss chard – washed, dried, and roughly torn (stems removed)
- 3 tablespoon olive oil – divided
- sea salt to taste
- ground pepper to taste
- 1/2 cup pomegranate arils
- For the dressing:
- 1/4 cup tahini
- 1 cloves garlic – minced or pressed; can add 1-2 more to taste
- 1 lemon – juiced
- 1/4 cup water – for thinning, plus more if needed
Preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper.
Prepare the delicata squash by slicing it in half lengthwise, scooping out and discarding the seeds (or save them to roast as a snack!), and slicing each half into half moons. Toss the squash in 1 tablespoon olive oil, salt, and pepper. Transfer to 1 of the lined baking sheets and roast for ~30 minutes or until tender, flipping halfway through.
Toss the dry Swiss chard leaves (make sure they are completely dry) with 2 tablespoon olive oil, salt and pepper. Transfer to the last 2 lined baking sheets. Make sure the kale pieces do not overlap, to prevent steaming the Swiss chard instead of roasting it. You may need more than 2 baking sheets, or you may need to roast the kale in batches. Roast for 10-15 minutes or until crispy (check at 10 minutes to be careful not to burn it). You can do this at the same time that the squash is roasting.
While the veggies are roasting, whisk together the tahini, garlic, and lemon juice in a small bowl. Gradually whisk in water until it gets to your desired consistency.
When the squash and kale are finished, remove from oven and transfer to a serving dish. Top with pomegranate arils, and drizzle with dressing. Enjoy!
SIMPLE VEGAN BORSCHT
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 6 large garlic cloves, rough chopped
- 2 stalks celery, chopped
- 1 cup carrots, sliced or diced small
- 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)
- 2 cups red cabbage, shredded or chopped
- 1 cup beet stems and greens, chopped (optional or add another cup cabbage)
- 4 cups veggie broth (or chicken stock or traditional beef stock)
- 2 tablespoons tomato paste
- 1 teaspoon celery seed
- ½ teaspoon allspice
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne (more to taste)
- 2 tablespoon apple cider vinegar
- ½ cup fresh dill, chopped
Heat oil in a dutch oven over medium-high heat.
Brown the onions, stirring 4-5 minutes. Lower heat to medium and add garlic, saute 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat.
Add broth and tomato paste.
Add spices, salt and pepper. Bring to a simmer, cover and simmer on low heat 20 minutes or until beets and carrots are tender.
Continue with recipe above, adding vinegar, adjusting salt and pepper.