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Yahyah Flawless and Klara Holst, New Roots, Inc.

WARM FALL SALAD TOPPED WITH CHICKPEA SCRAMBLE AND ONION AND MUSHROOM GRAVY

INGREDIENTS

• 1 delicata squash, washed and cooked
• 1-2 summer squash, washed and diced
• 1-2 heads of lettuce, washed and sliced
• 2 bull horn peppers, washed seeds removed and diced
• 2 shushito peppers, washed seeds removed and diced
• ½ onion, diced
• 1 clove of garlic, minced
• 1 cucumber, washed skin removed and sliced into quarters
• 1 tomato, washed and diced
• ¼ watermelon, diced
• ½ beet, washed and grated
•  Chickpea scramble, recipe on blog
• Onion and mushroom gravy, recipe on blog
• 1 tbsp Dill
• 1 tbsp Oregano
• 1 tbsp onion powder
• 1 tsp Cayenne
• 2 tsp Ginger powder
• 1 tsp Sea salt
• 1 tsp Thyme
• 2 tsp Basil
• 1 tsp Sage
• 1 tbsp Sesame seed oil

**adjust seasonings according to desired taste**

DIRECTIONS

1. Take all ingredients, except chickpea scramble and gravy, and combine well in a large bowl
2. Top salad with chickpea scramble and gravy and enjoy!

WATERMELON SQUASH SOUP

INGREDIENTS

• 1 delicata squash, washed seeds removed and diced
• 1 summer squash, washed and diced
• 1 head lettuce, washed and sliced
• 2 bull horn peppers, washed seeds removed and diced
• 2 shushito peppers, washed seeds removed and diced
• ½ beet, washed and grated
• 1 can of chickpeas, drained and rinsed
• 1 ear of corn, washed and shucked
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cucumber. Washed skin removed and sliced
• 1 tomato, washed and diced
• ¼-½  watermelon, diced
• 2 tbsp Onion powder
• 1 tbsp Sea salt
• ½ tbsp Ginger powder
• 2 tbsp Garlic powder
• 2 tbsp dill
• 2 tsp coriander
• 1 tsp ground annatto
• 1 tsp habanero
• 1 tbsp coconut aminos
• 2 cups vegetable broth
• 4 cups spring water

** season to desired taste**

DIRECTIONS

1. Add water to a pot over med-high heat and allow to come to a boil
2. Add vegetable broth, coconut aminos, vegetables( except lettuce), and seasonings and allow to cook 15-20 minutes
3. Once vegetables are tender and done add lettuce, stir, serve and enjoy!

COCONUT CURRY ROTI

INGREDIENTS

• 1 red onion, ½ cup roughly chopped, ½ cup finely chopped
• 1-2 red bell peppers, 1 cup roughly chopped, ¾ cup finely chopped
• 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped 
• 1 jalapeno pepper or pepper of choice, 1 tbsp roughly chopped, 1 tbsp finely chopped
• 2 cups chopped fresh tomatoes
• 2 tbsp coconut flour
• ¼ tsp finely grated garlic
• 1 oz( 30g) dairy free ricotta, recipe on blog
• 6-7 cups chopped watermelon( with seeds removed)
• ¼-½ cup of key lime juice or tamarind paste** more or less to taste depending on the sweetness of the watermelon**
• 1 tbsp sea salt
• 1 tbsp grapeseed oil or oil of choice
  • Garnish
  • Dairy free sour cream, recipe on blog
  • Diced avocado
  • Cilantro

DIRECTIONS

1. Put all of the roughly chopped vegetables and cilantro into the blender and blend.
2. Add the tomatoes and pulse again until smooth
3. Taste the gazpacho and add the lime juice or tamarind, ¼ cup at first then a tbsp at a time until you’ve reached a balance you desire, to balance out the sweetness of the watermelon
4. Whisk in the salt and oil
5. Stir in the finely chopped vegetables and chill for at least an hour, or overnight, for the flavors to blend well
6. Add more salt to taste if needed
7. ENJOY!

GRILLED WATERMELON AND SQUASH OVER FRESH VEGGIE SALAD

INGREDIENTS

• Roti
  • 2 cups spelt flour
  • 1 cup quinoa flour( plus extra for rolling)
  • 1 cup almost boiling spring water ( you might not use all)
  • ¼ cup mineral or sparkling water
  • ⅓ cup grapeseed oil
  • ½ tsp ground turmeric (optional)
  • 1½ tsp Sea salt 
  • Onion powder to taste
• Marinade
  • ¾ cup fresh cilantro
  • ½ cup fresh parsley
  • 3 cloves garlic, minced
  • 1 tbsp coconut aminos
  • ¼ cup grapeseed oil
  • ½ tsp cayenne pepper
  • ½ delicata squash, diced and cooked until slightly tender 
  • 1 yellow squash, washed and diced
  • 1 can of chickpeas, drained and rinsed
• Curry
  • 1 tbsp of grapeseed oil
  • 1-2 tbsp coconut cream
  • 1 onion, chopped
  • 6 cloves of garlic, minced
  • Sea salt to taste
  • 2 tbsp curry powder
  • 1½- 2 cups vegetable broth
  • 2 ½ red skin potatoes, washed and diced
  • 1 tomato, washed and diced
  • 1 bull horn pepper, washed seeds removed and diced
  • ¼ watermelon, diced
  • ½ cucumber, washed skin removed and diced
  • 1 head of lettuce, washed and sliced
  • Any desired hot sauce (optional)

DIRECTIONS

For Roti,

1. In a large bowl, add flours, salt , turmeric and onion powder and combine well
2. Make an opening in the center of the flour and add mineral or sparkling water and hot spring water and mix well with large spoon
3. knead the dough with your hands for about 5 minutes until you get a soft and elastic dough
4. Divide equally into the desired amount of pieces, being sure to reroll them, and cover and allow to rest for about 30minutes
5. Put flour down on desired surface and take rested dough and roll out to desired size
6. Cook in a preheated cast iron skillet on medium-high heat. Depending on desired thickness, it should not take more than 1-2 minutes on each side
7. Remove from heat and enjoy your roti!

1. Combine ingredients for marinade in a food processor( except squash and chickpeas) and pulse until its a nice paste
2. Add chickpeas and both squash to marinade and mix well and allow to sit covered for 1 hour or overnight
3. In a large pot over med-high heat add 1 tbsp grapeseed oil and allow to get hot then add onions and garlic and saute until golden brown, about 7-8 minutes
4. Add curry powder and cook 1 more minute
5. Add marinated vegetables and chickpeas along with the marinade to the pot and allow to cook 4-8 more minutes
6. Add broth and adjust heat to a simmer for 15 minutes then add potatoes, tomatoes, pepper, watermelon and cucumber and allow to cook an additional 20 minutes
7. To thicken curry slightly, smash chickpeas and potatoes with a fork against the side of the pot and fold back into sauce. Simmer to let flavors come together. Season with salt, to taste. Keep warm.
8. For each serving, place roti on top of equal-size squares of wax paper. Take a nice amount of lettuce as well as a generous amount of coconut curry vegetables onto the center of roti . Season with hot sauce.
9. Fold over the left side of the circle, then right, followed by top and bottom edges, forming a firmly packed rectangle. Flip your filled roti, seam-side down on wax paper. Roll paper up firmly, folding open ends in to seal( this helps hold its shape). Enjoy!