Blog

Yahyah Flawless and Klara Holst, New Roots, Inc.

AIR FRIED LOADED POTATO SKINS

INGREDIENTS

• 5 small potatoes, cooked ( bakel until tender)
• 1 tbsp grapeseed oil
• 1 tbsp onion powder
• 1 tbsp dill weed
• 2 tsp basil
• 2 tsp oregano
• 2 tsp sea salt
• 1 tsp coriander
• 1 tsp ginger powder
• ¼ tsp cayenne pepper
• ⅛ tsp garlic salt
• ⅛ tsp tarragon
• 2 tbsp green onions, sliced
• ¼  cup vegan mozzarella, recipe on blog or vegan cheese of choice
• ¼ cup vegan cheddar, recipe below
• ½ cup vegan sour cream, recipe below
• 3 carrots, washed and sliced
• ½ onion, diced
• 1 sweet banana pepper, washed deseeded and diced
• 1 clove of garlic, minced
• ½ ear of corn, washed and shucked
• ¼  bell pepper, washed with seeds removed and diced

**adjust seasonings to desired taste**

DIRECTIONS

• After your cooked potatoes have cooled slightly, cut them in half and scoop out most of the insides leaving about a ¼-½ rim to help potatoes hold together ( you wont need the inside of the potatoes that you scooped out so they can be used for another recipe, i.e mashed potatoes)
• Preheat air fryer to 400º and air fry the potatoes for about 3-5 minutes
• While that cooks take your skillet over medium high heat and add oil and allow to get hot then add your onion, bell pepper, sweet pepper, seasonings, carrots and garlic and cook until carrots are tender
• Remove potato skins from air fryer after 3-5 minutes and add sauteed vegetables along with vegan cheese and add back to air fryer to cook for an additional 3-5 minutes
• Remove from the fryer and top with vegan sour cream and green onion. Add additional salt and cayenne if desired, enjoy!

INGREDIENTS – Electric Cheddar

• 1 1/2 Cup butternut squash, cooked
• 1 Cup chickpeas, cooked
• 1/2 C cashews, soaked overnight( if allergic to cashews use coconut milk or great northern beans in place)
• 1/2 C pumpkin seeds,, soaked overnight
• 1 red bell pepper, roasted
• 1 Tbsp sea moss 
• 6 Tbsp agar agar
• 1 Tbsp Kappa carrageenan
• 1 Tsp key lime juice 
• 2 Tbsp sea salt
• 1 Tsp green mango powder
• 1/2 Tsp garlic powder
• 4 Tbsp onion powder
• 1/4 Cup oil
• 1 ½ cup water
• 1 Cup hemp milk
• 1tsp turmeric
• oiled container for cheese
• pot
• blender

DIRECTIONS – Electric Cheddar

1. take all ingredients, except the two seaweed gelatin and water, and add to blender 
2. blend until well incorporated
3. take water and add to pot over medium heat
4. add agar agar and kappa carrageenan and continuously stir until it comes to a boil in order to activate it
5. allow to get to temp of 160º to 180º
6. once it becomes a gel like consistency immediately pour into blender and blend until well combined, be careful as to not let it get to hard as it will immediately congel 
7. pour into your oiled containers once smoothly combined and store in fridge while it sets ( i leave mine overnight, although it’s not required)
8. remove from containers after its set and slice, grate, or eat however you choose and enjoy!

INGREDIENTS – Delicious Sour Cream

• ½ cup Hemp seeds, pumpkin seeds or sunflower seeds soaked overnight ( you can also pour boiling water over them and let them sit for 20 minutes if you’re pressed on time)
• ½ Key lime or lemon, juiced
• ¼ cup unsweetened apple juice
• 2 tsp Sea salt
• 1 tbsp Alkaline parmesan, recipe on blog
• ¼ cup coconut cream
• High power blender
• Air tight container

DIRECTIONS – Delicious Sour Cream

1. Take all ingredients and add to blender and blend until creamy smooth
2. Transfer to an airtight container and enjoy!

BEETLICIOUS ICE CREAM

INGREDIENTS (makes 1- 1.5 qt)

• 5 frozen bananas
• 1-2 tbsp beets, grated
• ½ of a avocado
• ¼ cup coconut cream or hemp milk
• 1 tablespoon date syrup or apple syrup
• Blender
• Air tight container

DIRECTIONS

1. Take all ingredients and add to the blender and blend until desired consistency.
2. Take and add ice cream mix to air tight container
3. Freeze 4-6 hours until firm

**Using frozen isn’t necessary but helps to set faster. Also if ice cream is too hard when you take it out, let it soften a bit then enjoy.

POTATO TACOS WITH CARROT FRIES

INGREDIENTS

• Spelt tortillas (recipe on blog or tortilla of choice)
• ½ head of cabbage, sliced
• 1 sweet banana pepper, washed with seeds removed and diced
• 1-2 red skin potatoes, washed and diced
• ½ ear of corn, washed and shucked
• ¼ tomato, washed and diced
• ½ onion, washed and diced
• 1 tbsp grated beet
• 1 clove garlic, minced
• 1 tbsp onion powder
• 1 tsp garlic salt
• 1 tbsp oregano
• 2 tsp basil
• 1 tsp sea salt
• 1 tsp key lime juice
• 1 tbsp cilantro
• ½ bell pepper, washed and diced
• ¼ tsp cayenne powder
• 1 tbsp dill weed
• ¼ tsp ginger powder
• 1 tbsp toasted sesame seed oil
• 2 tbsp grapeseed oil or oil of choice
• 1 tbsp dan o’s spicy seasoning ( optional)
• Skillet

** season to desired taste**

DIRECTIONS

• In a skillet  over medium high heat add oil and allow to get hot
• Add carrot fries and cook on both sides until golden brown and remove from skillet and season with sea salt, dill and cayenne
• Add potatoes and cook until golden brown
• Add seasonings, garlic, corn, peppers and onion to skillet with potatoes and cook for 5-8 minutes
• While that’s cooking add cabbage to tortillas and season with some salt and cayenne
• Take skillet mixture and add on top of cabbage
• Add diced tomatoes on top and enjoy with some vegan buffalo sauce( recipe on blog) , vegan sour cream and electric cheddar and parmesan, recipes on blog as well

SPAGHETTI SQUASH SOUP

INGREDIENTS

•  ½ spaghetti squash, cooked
• 2 tbsp beets, grated
• 1 -2 sweet banana peppers, washed and diced
• 1 ear of corn, washed and shucked
• 3-5 red skin potatoes, washed and diced
• 1-2 tomatoes, washed and diced
• 1 onion, peeled and diced
• 1-2 cloves of garlic, minced
• 1 cup vegetable broth
• 4-5 cup spring water
• 1 tbsp coconut aminos
• 2 tsp sea salt
• 2 tbsp oregano
• 2  tbsp dill weed
• 2 tsp ground sage
• 2 tsp coriander
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tsp annatto
• 1 tbsp basil
• pot

DIRECTIONS

1. In a pot over medium high heat add water, broth and coconut aminos and allow to come to a boil
2. Add all remaining ingredients and reduce to medium heat
3. Allow to cook 15-20 minutes
4. Remove from heat and enjoy!