Lily Schmall and Maddie Clements, New Roots, Inc.
VEGAN GREEN TOMATO SOUP
- 500g green tomatoes (1.1 lbs)
- 300g cauliflower (10.5 oz)
- 2 medium onions
- 2 garlic cloves (crushed)
- olive oil
- 2 tsp garam masala curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp freshly grated ginger
- 1 litre of vegetable stock
- 400g can cannellini beans (14oz)
- 250ml water (US 1 cup) – depending on desired consistency
- 1 tsp sugar (optional) – depending on acidity of tomatoes
shredded coconut (optional)
TASSILIS RAW SPICY KALE SALAD WRAP
- 1 head of Kale roughly chopped
- ½ cup Red Onion finely chopped
- 1 Large Avocado diced
- ½ cup EVOO
- 1 cup Dried Sun Tomatoes reserve ¼ cup for later use
- 3 tablespoons Nutritional Yeast
- 2 teaspoon ground Cayenne Pepper or more if you like it extra spicy
- 1 clove Garlic
- 1 Lemon juiced
- 2 tablespoons Braggs Liquid Aminos
- Salt and Pepper to taste
- 1 package Tortillas
Cut green tomatoes and cauliflower in small chunks. Chop onions, crush garlic cloves, and grate ginger root.
Heat some olive oil in a large saucepan. Add chopped onions, crushed garlic cloves, garam masala curry powder, cumin, coriander, and grated ginger. Fry gently until onions are soft.
Add chopped green tomatoes and cauliflower in the pan along with the vegetable stock. Bring to the boil, then cook covered under medium heat for 20 mins.
When the vegetables are cooked, add washed and drained cannellini beans. Blend the soup to desired consistency, adding water if necessary. Season to taste, adding a little bit of sugar if the tomatoes are too acidic.
PURPLE POTATO BUDDHA BOWL
- Several Cups of Fresh Arugula
- 1 Cup Wild Rice Blend
For the Mashed Garlic Potatoes:
- 6 Small to Medium Purple Potatoes
- 2 Tablespoons Olive Oil
- Water for Boiling
- Salt & Pepper
- 1 tsp Dried Thyme
- 4 Cloves of Garlic
- 1/4 cup Unsweetened Plain Almond Milk
For the Roasted Chickpeas:
- 1 Can Organic Low Sodium (or no salt) Chick Peas – or 2 Cups Cooked -Drained & Rinsed
- Salt & Pepper
- Grape Seed Oil or other High Heat Oil
- Old Bay Seasoning (about 1 Tsp)
Additional Toppings : Olive Oil, Lemon Juice, Pepitas, Sesame Seeds, Salt & Pepper
- Start your Wild Rice. I used my rice cooker, but if not, follow the directions on the package. It will be roughly 1 cup of rice to 1 3/4 cup water. Bring to a boil, reduce heat to low, then cover and cook until all the water is absorbed. Wait until the rice is almost done to begin the rest of the bowl.
- Heat the oven to 420°. Rinse and drain chickpeas, then spread on a baking sheet. Drizzle with your high heat oil (I used Grape Seed), salt, pepper, and Old Bay. At this time, peel the garlic cloves (for the potatoes), and place them on the pan as well. They will roast before we add them to the potatoes.
- Put the chickpeas and garlic into the oven. Roast for 20-30 minutes, or until the chickpeas begin to harden up and crisp and split open. The garlic will be finished after about 15-20 minutes. Once the garlic is finished, take it out and let cool while the chickpeas continue roasting. Once cool, chop the roasted garlic.
- After you get your chickpeas into the oven, peel and chop your potatoes into chunks. Fill a large pot with cold water, and pour in your chopped potatoes. Turn heat to high and bring to a boil, then reduce to medium and simmer potatoes until they easily slide off a fork when pierced (roughly 10-15 minutes depending on how small your chunks are).
- When potatoes are done, drain and rinse. Then, return to the pot and add your garlic, almond milk, and olive oil. Begin to mash with a potato masher, electric blender, immersion blender, or fork. Continue adding oil & milk while mashing until you reach your desired consistency (more oil & milk = a smoother consistency). Then, add your thyme, salt, and pepper.
Place about 1 handful of arugula in your bowl, followed by a 1/2 cup of the cooked wild rice. Fill the remaining space on your bowl with about 3/4 of a cup of mashed potato (or however much you want of each.) Top with roasted chickpeas, a sprinkle of sesame seeds, and pepitas. Finally, drizzle more olive oil on top, and fresh squeeze lemon juice!
CURRIED POTATOES AND BELL PEPPERS
- 3-4 medium sized bell peppers
- 2-3 potatoes
- 2 medium tomatoes
- 1 medium onion
- 2-3 garlic cloves
- 3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 2 teaspoon cumin coriander powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- Salt, to taste
- 1 lime, to garnish
- Chopped cilantro, to garnish
Cut the bell peppers into halves, remove the pith, and cut into 2-inch pieces.
Peel and cut the potatoes into 8 pieces.
Coarsely chop the tomatoes
Dice the onions and mince the garlic
Heat the oil and add in the whole cumin seeds, once the seeds begin to sizzle, add in the cumin and coriander powder and mix well.
Add in the onion and the garlic and sauté well until translucent, add in the tomatoes and the potatoes and mix in the cayenne, turmeric, and the salt to taste.
Cover and cook for about 6-8 minutes until the potatoes are tender.
Add in the bell peppers and cook for 3-4 minutes. Mix well.
Cut the lime and add in the lime juice and sprinkle with cilantro. Serve hot.