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Yahyah Flawless and Klara Holst, New Roots, Inc.

FALAFEL BURGER WITH PESTO AND ELECTRIC CHEEZE WITH A SALAD AND FRIES ON THE SIDE

INGREDIENTS for falafel burger

• 1 cups canned chickpeas (or cooked ones)
• 1 cup oyster mushrooms, chopped
• 1 carrot, chopped
• ½  red onion, chopped
• ½ yellow onion, chopped
• 2.5 tbsp chickpea flour
• 2.5 tbsp teff flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp achiote powder 
• 2 tsp cumin
• 1 tbsp ground coriander
• 1 ½ tsp smoked paprika
• 1 tbsp electric sauce, recipe below
• 2 ½ tsp smoked sea salt
• *** adjust seasonings to desired taste***
• 1 Tomato, sliced
• ½ onion, sliced
• ½ head of lettuce leaves, washed
• Electric cheese, recipe on blog

**adjust seasonings according to desired taste**

DIRECTIONS for falafel burger

• To make falafel burger take all chopped ingredients, seasonings and flour and add to a food processor
• In a large pan over med-high heat add 1-2 tbsp oil and allow to get hot
• Take ball sized scoops of falafel mixture and pat out into a patty and add to hot skillet and cook until golden brown on each side
• Transfer falafel burgers to a baking sheet and bake in the oven at 350º for 10-15 minutes then remove and transfer to bun and dress as desired and enjoy!

INGREDIENTS for cheeze sauce

• 1 cup soaked hemp seeds
• 1 cup soaked pumpkin kernels
• 1 tsp onion powder
• 1 tsp basil
• 1 tsp smoked sea salt
• Spring water and/or coconut milk

DIRECTIONS for cheeze sauce

1. To make sauce, put everything into a blender and pulse until it becomes a thick smooth consistency and adjust seasonings to desired taste and enjoy!

INGREDIENTS for burger bun

• 1 cup Chickpea Flour
• ⅓ cup Teff Flour
• ¾ cup Quinoa Flour
• 1 tsp Sea Salt
• ½ tbsp Onion Powder
• ¼ cup + 2 tbsp Aquafaba whipped with ½ lime until soft peaks are formed
• 1-1 ½ cups Sparkling Spring Water
• 2 tbsp + ¼ cup Grapeseed Oil
• 1-2 tbsp sea moss gel

DIRECTIONS for burger bun

1. To make buns take all ingredients, aside from whipped aquafaba, ¼ cup oil and sparkling water, and add to a food processor or mix in bowl until almost crumbly like texture
2. Then proceed to slowly add sparkling water while you mix. Then fold in your whipped aquafaba until well incorporated and pour mix into well oil silicone bun mold, top with toasted sesame seeds if desired, and bake at 350º for 30-40 minutes
3. Allow to cool once finished and remove from molds, slice in half and top with your favorite burger and dressings and enjoy!

INGREDIENTS for pesto

• 2-3 tbsp soaked pumpkin seeds
• 1 clove garlic minced
• ½-1 cup of fresh basil, chopped
• ¼ cup of fresh cilantro, chopped
• ⅛ tsp cayenne pepper
• 1 tsp sea salt
• 1 key lime, squeezed
• ¼ cup + 1 tbsp avocado oil or oil of choice
• **adjust seasonings to desired taste**

DIRECTIONS for pesto

1. To make pesto take all ingredients and combine well in a blender or food processor
2. Adjust seasonings according to desired taste and enjoy!

INGREDIENTS for salad

• 1 cup Oyster mushrooms, seasoned and fried
• ½ cup onions, diced
• ½ Green bell pepper, diced
• 1-2 shushito peppers, thinly sliced
• ½ bullhorn pepper, thinly sliced
• ½ cabbage, thinly sliced
• ½ butternut squash, baked and diced
• ½ delicata squash, baked and diced
• 1 tomato, diced
• ½ – 1 head of lettuce, thinly sliced
• ½-1 beet, grated
• 1 tsp black lava sea salt (for an eggy flavor)
• ¼ tsp cayenne pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• ½ tbsp thyme
• ½ tbsp basil
• 1 tbsp dill
• 1 tsp coriander
• ½ tsp smoked sea salt
• ¼ tsp annatto pepper
• ¼ tsp achiote pepper
• 1 clove garlic, minced
• 1 carrot, grated 
• ** adjust seasonings to desired taste**

DIRECTIONS for salad

To make salad take all ingredients and toss in a salad bowl and enjoy!

INGREDIENTS for red skin potato fries

• 3-6 red skin potatoes, washed and cut into long rectangles
• 1-2 tsp Smoked sea salt
• A pinch of Dan o’s (optional)
• ¼ tsp Smoked paprika
• 1 tsp achiote pepper
• ¼ tsp cayenne pepper
• 1 tsp oregano
• Grapeseed oil or any oil of choice
• Electric cheeze

DIRECTIONS for red skin potato fries

To make fries toss potatoes in seasonings and take oil to frying pan over med-high heat and add fries once hot and allow to get golden brown and remove, enjoys with cheeze sauce onto if desired and enjoy!

BBQ WRAP WITH VEGGIES AND GINGER SESAME SLAW AND FRIES

INGREDIENTS

• BBQ OYSTER
  • Dry batter;
    • 1 tsp sea salt
    • 1 tsp cayenne
    • 1 cup chickpea flour
    • 1 cup quinoa flour
    • 1 tsp achiote pepper
    • 1 ½ tbsp garlic powder
    • 1 ½ tbsp onion powder
    • 1 tsp smoked paprika
  • Wet batter;
    • 2 cups sparkling water
    • 2 tbsp hot sauce or vegan buffalo sauce, both recipes can be found on the blog
    • 1 cup teff flour
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
  • Bbq sauce
    • 1 cup tomatoes, diced
    • ½ cup date syrup or agave
    • ½ cup coconut aminos
    • 2 tbsp tamarind concentrate
    • 1 tsp smoked sea salt
    • ¼ key lime, squeeze 
  • Add all bbq ingredients to a pot, boil then reduce to a simmer then serve once reached desired thickness, and enjoy!

DIRECTIONS

• To make bbq oysters in two separate bowls combine wet ingredients in one bowl and the dry ingredients in the other.
• Dip your mushrooms in the dry batter first then the wet batter and add to skillet with oil over med-high heat and allow to get golden brown on each side and remove from heat
• Take bbq sauce and spread all over fried mushrooms.
• Place mushrooms in wrap with slaw and a side of fries and enjoy!

INGREDIENTS for ginger sesame slaw

• 2 cups red cabbage, shredded
• 2 cups green cabbage, shredded
• 2 cups lettuce, shredded
• 2 cups carrots, grated
• 1 bunch of fresh cilantro, chopped
• ¼  cup onion, thinly sliced
• ¼ cup green onion, thinly sliced
• 1 ½ cups cooked quinoa
• 1 tbsp black sesame seeds toasted
• ½ cup pumpkin seeds, toasted then chopped
• Sesame seed vinaigrette
  • 2-3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 tsp coconut aminos
  • 1-2 tsp agave
  • 2-3 tbsp lime juice
  • 2-3 tbsp toasted sesame seed oil
  • 2-3 tbsp grapeseed oil

DIRECTIONS for ginger sesame slaw

1. To make slaw mix together vinaigrette ingredients in a small bowl and set aside
2. In a large bowl add all other ingredients and mix well and cool in the fridge until ready to serve. Enjoy!

INGREDIENTS for wraps

• 1 cup chickpea flour
• 1/2 cup coconut flour
• ¾ -1 cup water ( use ¾ cup of water if you plan to make thicker tortillas for tacos. Add about 1 cup of water if you want to make thinner tortillas. You can use up to 1 ⅔ cups for very thin wraps/ crepes.)
• ⅓-1  tsp sea salt
• 1-2 tbsp grapeseed oil

DIRECTIONS for wraps

1. To make the wraps mix all ingredients together in a bowl or blender/food processor and pour the desired amount (¼-⅓ is a good amount starting off) into a hot skillet with oil over med-high heat
2. Allow to get golden brown on each side and remove from heat
3. Fill with desired fillings and a side of red skin fries and enjoy!

FRIED SPRING ROLL WITH STIR FRIED QUINOA ON THE SIDE AND BUTTERNUT SQUASH AND RED SKIN POTATO HASH

INGREDIENTS for fried spring rolls

• Rice paper, wet with spring water
• 1-2 cups oyster mushrooms, sauteed
• ½ cup butternut squash, baked and diced
• 2 cups lettuce, thinly sliced
• ½ bell pepper, thinly sliced
• 1-2 shushito peppers, thinly sliced
• ½ bullhorn pepper, thinly sliced
• ½ tomato, diced
• 1 carrot, grated
• ½ beet, grated
• 2 key limes, squeezed
• 1 tbsp coconut aminos
• 1 cup onions, chopped
• 4 cloves garlic, minced
• 1-2 tsp black lava sea salt (for eggy flavor)
• 1 tsp ground ginger
• ½ tsp red pepper flakes
• ¼ tsp cayenne pepper
• 1-2 tbsp cilantro, chopped
• 2 tbsp electric sauce
  • 3 Dates
  • 2 Tsp Tamarind 
  • 1 Tsp sesame Oil
  • 2 Tsp Key Lime Juice
  • 1 Tsp Ginger
  • 2 Tsp Sea Salt
  • 2 Tsp Onion Pwd
  • ½-1 Tsp Sea Moss gel or kappa carrageenan
  • 2 C Mushroom Broth or vegetable broth
    • Blend all ingredients in blender
    • Put in pot over med-high heat and allow to reduce down
    • Take and strain through 2 fine mesh strainers and store in a mason jar and enjoy!

INGREDIENTS for wet batter

• 2 cups sparkling water
• 2 tbsp aquafaba
• 1 cup teff flour
• 1 tbsp onion powder
• 1 tbsp garlic powder

DIRECTIONS

1. To make fried spring rolls take rice paper and wet it. In a separate bowl mix together ingredients for wet batter
2. Add all ingredients and seasonings together in a medium bowl and take a small amount and spoon together in rice paper
3. Fold over sides and roll up making sure its sealed off well
4. Dip in wet batter then add to skillet over med-high heat and allow to cook until golden brown on all sides and remove from heat
5. Pair with stir fried quinoa and enjoy!

INGREDIENTS for stir fried quinoa

• 1-2 cup quinoa, cooked in vegetable broth
• 1 tbsp coconut aminos
• ½ cup chickpea Scramble, recipe on blog
• ¼ cup corn, shucked
• ¼ cup carrots, washed peeled and grated
• 1/4 cup red Onions, diced 
• 1/4 cup tomatoes, diced 
• 1/4 cup Green Peppers, diced 
• ¼ cup shushito peppers, thinly sliced
• ¼ cup bull horn peppers, thinly sliced
• ½-1 beet, grated
• 1 tsp. Fresh Ginger, minced 
• 1 clove garlic, minced
• ½ head of cabbage, washed and thinly sliced
• ¼-½  cup of tomatoes
• 1 tsp basil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp coriander
• 1 tsp smoked paprika
• 1 tsp dill
• 2 tsp smoked sea salt
• ⅛ tsp crushed red pepper
• Grapeseed oil
• 2 tbsp toasted sesame seed oil
• **season to desired taste**

DIRECTIONS for stir fried quinoa

1. To make stir fried quinoa take oils and add them to a skillet over med-high heat and add all ingredients and allow them to cook for about 5-8 minutes stirring until done
2. Remove from heat and pair with fried spring rolls and enjoy!

INGREDIENTS for butternut squash and red skin potato hash

• 2-3 red skin potatoes, washed and diced
• ½ butternut squash, washed peeled and diced
• ¼ onion, diced
• 1-2 tsp Smoked sea salt
• A pinch of Dan o’s (optional)
• ¼ tsp Smoked paprika
• 1 tsp achiote pepper
• ¼ tsp cayenne pepper
• 1 tsp oregano
• Grapeseed oil or any oil of choice

DIRECTIONS for butternut squash and red skin potato hash

1. To make squash and potato hash mix ingredients together in a bowl, aside from oil and onions
2. In a skillet over medium-high heat add oil and allow to get hot then add mix and cook until golden brown then add onions and cook for an additional 2-3 minutes then remove from heat and enjoy!